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Saturday, August 13, 2011

Imperial China's 2nd Grandest Residence - Wang's Family Compound



Within day-trip distance from Pingyao lies China's most extravagant Qing Dynasty residence after the Forbidden City of Beijing. Absolutely colossal in size and shrewdly preserved during the Cultural Revolution, this once-private complex has opened to the public only in recent years, and is still fairly unknown to foreign visitors.







Wang's Family Compound, or Wang Jia Da Yuan, has remained under the tourism radar for decades, under cover as a destitute farming commune on the Loess Plateau. Even today most Chinese citizens outside of Shanxi Province have never heard of it, and only in the past several years has it slowly become a popular day-trip for visitors to Pingyao.







Wang's Family Compound was once the greatest of the great Jin Merchant family compounds in the region, all within 2 hours drive from Pingyao. The clans of Qiao, Qu, and Cao all had their own fortified complexes, with the Qiao's being the most famous thanks to the filming of several high profile TV dramas and movies, including Zhang Yimou's Raising the Red Lantern. But in terms of size and grandeur, nothing can beat the immense fortress of the Wangs.







The provincial government is starting to realize these compounds' potential as the next major attraction after its trio of UNESCO World Heritage Sites of Pingyao, Wutaishan, and Yungang Grottoes. And they're well on their way to becoming the province's next World Heritage Site, after getting on China's tentative list in 2006. That puts them in the same category as the village of Dangjiacun in neighboring Shaanxi or famous watertowns such as Wuzhen in the Jiangnan region.







For Wang's Family Compound the rise to tourism stardom has not been painless. You won't read this in any official tourism guides, but until the mid 1990's the whole fortress-like compound had been inhabited by a commune of local farmers, transplanted here in the 1950's when the Communist Party wanted to make a socialist statement of the region's most grandiose capitalist residence. Factor in the nation-wide destruction of priceless historical heritage during the Cultural Revolution, and you'll start to understand the dark history -- and the miraculous preservation -- of this beautiful walled town.







A much lighter experience awaits most tourists however, mostly arriving on organized tours flanked by an official guide with official, government-approved scripts. Independent tourists are few and far between due to a slight inconvenience of public transportation, as I'll explain in the Transportation section below. But the bigger problem is the lack of promotion outside of the domestic Chinese market -- my copy of Lonely Planet China has just one paragraph on it for instance.







This lack of coverage has good and bad sides -- we didn't have to squeeze through hordes of international tourists through its courtyards, but also lacking were signages, in Chinese or English, on many exhibits. In fact the whole idea of independent self-guided tourism is so new to them that there aren't even any official tourist maps, in Chinese or any other language, on how to navigate the maze of 1,118 rooms.







Thankfully there were only 1,118 rooms remaining and less on display to the public, out of an estimated 8,000 during the heyday of the Wang clan in the late 18th Century. Even so navigating through the complex was next to impossible without a guide, and we devised an unconventional but effective strategy -- simply climb to the very top of the cascading fortress to survey the entire compound, and work our way down in the reverse direction.







Visitors enter the main gate into the eastern complex known as Gao Jia Ya, into a web of interconnecting Siheyuan courtyards stretching all the way up the sloping fortress. A broad brick-constructed bridge connects to the western, even larger complex of Hong Men Bu, where visitors can reach the very top of the fort for a spectacular panoramic view of the Compound and the Loess Plateau in the background.







But the best view at the top was a living picture of the Yaodong cave dwelling village behind the fortress. These are peasant farmers who, like millions others living on the Loess Plateau in Northern China, have made homes out of man-made caves for generations. Oblivious to the daily onslaught of curious tourists above head, kids chase the house dog and newborn chicks follow the hen around the courtyard as in any rural Chinese village.







The Wang clan however has long vacated for decades, displaced by the commune of impoverished farmers under the regime of Chairman Mao. But Mao and the Peoples' Commune are long gone now, and nostalgic slogans such as the above "Learning for the Sake of Revolution" can only be found at the Confucius Temple just below the Compound.







How the Compound miraculously survived the Cultural Revolution would be a long and fascinating story in itself. Ingenious villagers camouflaged magnificent sculptures inside dirt mounds and concealed intricately carved window sills with mud fillings, plastered with Chairman Mao slogans. While Chinese youngsters today cheerily strike their V-sign poses beside these priceless Qing Dynasty artifacts, the elderly surely remember the difficult battle in preserving their own heritage, especially in this remote corner of rural China.



So while you admire the stunning architectural details at Wang's Family Compound, be appreciative of the national treasures that have survived to this date in front of your eyes. Understand the dark history behind the senseless mass destruction of cultural heritage, and don't allow humanity to make the same mistake again.









TRANSPORTATION

From Pingyao's long distance bus station (outside of North Gate) there is only one direct bus per day, departing at 08:40 and arriving around 10:00, staying for 2.5 hours, and heading back at 12:40 towards Pingyao. That's barely enough time in my opinion, as the Compound is bigger than most visitors can imagine before entering the front gate. And that doesn't even include the Confucius Temple outside of the Compound. The public bus is also not cheap, at RMB 34 per roundtrip.



Another option is to take the local train to the neighboring town of Jiexiu (40 minutes), then transfer to the local bus to Wang's. We didn't try it, but that's a more flexible and cheaper option if you desire more free time at the site.







We took the third option of joining the daily van transport organized by the Zhengjia Hostel, for RMB 50 per roundtrip. Reservation is taken at the front desk and the van conveniently takes off right in front of the guesthouse, saving a trip to either the bus station or the train station. There is at least one departure per day early in the morning, but during our visit the demand was high enough to have a second departure at 11:30. The length of stay at Wang's depends entirely on passenger consensus, which for our group was 3 hours. One big plus was that the driver was quite willing to drop us off at the breathtaking Shuanglin Temple on the way back, since it's practically on the route.



And of course, the fourth option of hiring your own taxi for the day (approx RMB 400) is always there. This offers the additional benefit of dropping by other attractions along the way, such as the underground castle at Zhang Bi village or Mianshan mountain.







Whichever option you take, there is so much around the vicinity of Pingyao to keep the curious traveler occupied for four or five days at least. The combination of the Ancient City of Pingyao, Wang's Family Courtyard, and of course the deliciously rustic cuisine of Shanxi Province would make a great side-trip from either Xi'an or Beijing. Or if you can spare the time, combine the three for a grand tour of Northern China. Both your tastebuds and camera will be thankful.

Thursday, August 11, 2011

Ancient City of Pingyao - Part 4: More Food Reviews



Although the best restaurants of Pingyao are generally located outside the City Wall, dining within the old city is probably unavoidable between spurts of sightseeing. If you can afford the time, definitely go outside where the locals spend their money (see previous article for my favorite Pingyao restaurants). But if you're in need for a quick meal between sights, this article is for you.



We tried out three different places within the old city. One wasn't even worth reviewing, one was passable and deserves a short review, and one actually turned out to be an authentic hole-in-the-wall eatery that, incredibly for Pingyao, doesn't overcharge.





Food Review: SAN GE DA (Pingyao)

Address: Cheng Huang Miao Jie, Pingyao

Hours: 11:00-20:00?

Website/Map: N/A

Directions: Starting from the City God Temple (Cheng Huang Miao), walk west towards the centre of town (towards Yamen). Just a few steps and you should see a metal car-barrier that blocks vehicle traffic during daytime. San Ge Da is on the right hand side, just past the barrier. Ask a local shopkeeper if you're not sure.





Here is my recommendation for cheap, authentic food within the Pingyao's old city. San Ge Da is yet another eatery recommended by Pingyao locals on Baidu.com's Tieba, and the only one within the City Wall. Most importantly it's right between the unmissable sights of Confucius Temple, City God Temple, and Yamen, making it supremely convenient for lunch in the middle of sightseeing.



I'm sure this is the first ever English review for this restaurant -- in fact I can't even find any Chinese reviews online. I don't have a photo of the exterior, but it's fairly well-known and any shopkeeper in the Confucius Temple / City God Temple area should be able to point you in the right direction.







Don't expect any decor -- it's family-run, basic and just a step-up from a roadside stand. But the food is authentic and filling, and they won't gorge you for RMB 40 for a dish of Pingyao Beef (it's RMB 28 here). The menu above has most noodles listed at RMB 5 to 10, and vegetable dishes are all RMB 8 (CAD$1.2) or less. That's definitely family restaurant pricing, located right beside some of Pingyao's most popular sights.







Cat's Ears (Mao Er Duo) is one of those authentic and unmistakable Shanxi dishes that every housewife can make. Behind the disturbing name is really a harmless, hand-rolled pasta in the shape of a pointy shell, typically boiled in soup, drained and mixed with various ingredients and sauces. This dish here was seasoned with Shanxi's famous Aged Vinegar, and was reasonably priced at RMB 8 (CAD$1.2).







As cheap, peasant cuisine seemed to be this eatery's forte, my wife ordered one of her favorite home style dishes, the simple and homey Beef Tripe with Cilantro (Xiangcai Chao Niudu). The slow-cooked beef stomach was perfectly tender and mildly seasoned (for us ... as we ordered non-spicy), though I'm sure locals would order it with chili peppers.







And they had my wife's favorite Chinese beer, the Xuehua Draft, at RMB 12 (CAD$1.8) for a large bottle. We also ordered a Sweet Glutinous Rice Wine Soup with Eggs (Laozao Dan Tang), which was also cheap but was substandard compared to the other dishes.



I won't make the unfair comparison between little San Ge Da and proper restaurants outside of the City Wall -- nor should anyone expect exceptional dining at such a run-down place. But San Ge Da operates very well within its niche, serving informal, reasonably priced, authentic local Shanxi cuisine right in the heart of the tourist district. When you've got only 45 minutes for lunch between seeing the Confucius Temple and the Yamen, this is definitely a smart choice.



Bill for Two Persons

Cat's Ears with Sliced PorkRMB 8
Beef Tripe with CilantroRMB 20
Sweet Glutinous Rice Wine Soup with EggsRMB 6
Large Draft BeerRMB 10
TOTALRMB 44 (CAD$6.7)








Food Review: XIANG ZHONG XIANG (Pingyao)

Address: Nan Da Jie, Pingyao

Hours: 11:00-21:00?

Website/Map: N/A

Directions: Start on Nandajie (South Main Street) and walk south of the crossroad with Yamen / City God Temple Street. The restaurant occupies an alley on the right hand side after a minute's walk.





This has got to be one of the strangest eatery locations I've ever reviewed.



Smartly named Xiang Zhong Xiang, or "Aroma from the Alley," this place is truly hole-in-the-wall in the most literal definition -- a total of 3 tables lined up inside a narrow alley with the owner hawking her local wine at the entrance. Prior to visiting Pingyao I had heard of this eatery's reputation as reasonably-priced, which turned out to be only half true. The whole pricing scheme was somewhat Jekyll and Hyde -- it can be a rip-off, or an excellent deal, or both, depending on what you order.







Most prices were clearly posted on a wall-sized illustrated poster and were very reasonable. Vegetable dishes were mostly RMB 10-18 and many meat dishes were below RMB 30. A few popular and well-known local specialties were not posted however, and were markedly more expensive. We ordered one such dish, the Stir Fried Pingyao Beef with Aged Vinegar, in the hope that it would live up to the price of RMB 48 (CAD$7.3). It didn't.







A better choice was the Long Chinese Yam, which was also relatively expensive at RMB 30 ($4.5) for a vegetable dish. The yam was seasoned, deep fried and smothered with a sweet sauce. Again we ordered non-spicy, but this was good with or without chili peppers.







It would have been safer to stick with cheap, common non-local dishes like this Stir Fried Indian Spinach, very reasonably priced at a mere RMB 10 (CAD$1.5).







One local practice that I picked up in Shanxi and Shaanxi was drinking beer out of ceramic bowls. The local Xinghuacun beer however was too watery for my tastebuds ... I'd opt for a bitter melon beer any day.



Bill for Two Persons

Pingyao Beef with Aged VinegarRMB 48
Deep Fried Long Chinese YamRMB 30
Indian LettuceRMB 10
BeerRMB 8
TOTALRMB 96 (CAD$14.5)






EDIBLE SOUVENIRS





Most Chinese tourists won't leave Pingyao without taking home a few packs of the famous Pingyao Beef as souvenirs, and you may want try one pack as snack for your next long train ride. The cheapest prices -- with a wide selection -- that we found was at the two major supermarkets (Wanfulong and Jiajiali) just south of the Train Station. Prices were typically 1/3 cheaper than at the official Pingyao Beef store inside the City Wall, and we picked up the bite-sized individually packaged type (RMB 18.8 for 180g). Be warned that your urine may smell like Pingyao Beef the next day (no I'm not joking) ... but perhaps that's exactly the justification for trying.







But our favorite edible souvenir was the hand-pulled Dragon Beard Candy, freshly made in front of visitors at several stalls inside the old city. Now this was definitely not a local specialty, but the package that we bought at the stall on Xidajie (West Main Street) was the best we've ever tasted anywhere.







The thinness of the strands were amazing as you can see, and gave the whole candy a melt-in-the-mouth crunchiness that was better than any Dragon Beard Candy maker that we've tried elsewhere. With the green-tea-flavored pumpkin seeds inside the combination was simply perfect. I wish we bought another box before leaving.

Sunday, August 7, 2011

Ancient City of Pingyao - Part 3: Best Authentic Food


With rustic ingredients, generous use of aged vinegar and an amazing variety of pasta / noodles, the cuisine of Shanxi Province may sound almost Italian. The parallels are remarkable -- Shanxi's Aged Vinegar is as highly revered in the world of Chinese cuisine as Reggio Emilia's is regarded in Italian, and the noodles of Shanxi is well-known for its multitudes of hand-rolled shapes. Welcome to the land of inexpensive, wholesome, farm-inspired cuisine.

Pingyao possesses such a goldmine of excellent local food that even most domestic tourists haven't heard of. But first you need to venture outside the City Wall, through the Lower West Gate (northwestern gate) in the direction of the Train Station. Forget inferior and overpriced restaurants targeting the Lao Wai inside the old city -- head outside where the Pingyao locals wisely spend their money.


Food Review: ZHONG DU BIN GUAN (Pingyao)
Address: 1 Shun Cheng Rpad, Pingyao
Hours: 11:00-22:00
Website/Map: Official Site
Directions: Zhongdu Binguan is the grey hotel in front of the Train Station, on the main road running north-south. It's on the right hand side of the road if you're coming out of the Train Station. Walk inside, ask the concierge and you'll be guided to the restaurant.


This was the most satisfying meal we've ever had anywhere in China in terms of Price to Quality Ratio. Not only was the quality of food excellent, but the whole ambience and amazing service were provided at such a cheap bargain bottom price. You simply won't find this quality at this price in any major city, let alone Beijing or Shanghai.

First I have to explain how I found this place -- I followed a discussion thread by local Pingyao foodies on Baidu.com's Tieba (in Chinese), and marked down three most recommended and accessible restaurants in Pingyao. Zhongdu was at the top of the list.

Zhongdu Binguan is actually a hotel, but its restaurant is regarded locally as one of the best. In fact when we first came for lunch, the entire restaurant was booked for a wedding banquet and we had to return for dinner another day. Good thing I wore a proper jacket for dinner, as we were seated in ...



A private room with only one table -- ours. With the chandelier above the table and classical music in the background, this could have been any top restaurant in Hong Kong. And the most astonishing thing was ... our server, a barely 20-year-old local girl, served only our table and stood outside of our door the whole night, waiting for my next call of "Fuwuyuan!"

This whole experience was so grand that my wife started to worry about the pricing, as service of this echelon would easily accompany a HKD$5000 (CAD$625) meal in Hong Kong, or at least a RMB 2000 (CAD$300) meal in Beijing.



The food was just as excellent as the service, as the first course immediately treated us to the legendary taste of Shanxi Aged Vinegar. Modestly named Liangban Sixiaowan (mixed salad in four little bowls), the flavor was anything but modest -- this was in fact one of the best cold dishes of our trip. The complex flavor of the smoke-fermented, probably 10-15 years old Aged Vinegar brought out the best of the simple and fresh ingredients. Yun'er (cloud ears mushrooms) and Enoki mushrooms may be commonplace everywhere in China, but that remarkable complexity of quality vinegar put an unmistakable Shanxi signature on the dish. And this wasn't even the best dish yet.



Our favorite item was an even simpler dish that every Chinese housewife can make, the ordinary Mogu Qingcai, or mushrooms and greens. Any half decent restaurant can do lobsters or scallops satisfactorily, but to elevate the flavor of a cheap (only RMB 16!) vegetable dish to the star of the meal requires real skills. The sauce seemed abalone- or dried scallop-based (Zhongdu is also locally famous for abalones and sea cucumbers, for clients more affluent than us) and also contained a dose of ... no surprise there ... Shanxi Aged Vinegar. And all that was absorbed into the soft Shiitake mushrooms. This was truly an excellent dish.



But Shanxi cuisine's main claim to fame is its noodles, and we had a hard time deciding between the assortment of shapes, many strangely and incomprehensibly named in the local dialect. We ended up selecting something we've never heard of, a pasta dish called Balanzi, which roughly meant "stirred broken." It turned out to be a potato-wheat flour pasta, irregularly shaped, and stir fried in oil with green onions and a hint of chili for flare. Excellent pasta at an unbelievable price of RMB 8 (CAD$1.2)! -- this was up-market taste and service at streetside noodle house pricing.



Our only meat dish, relatively priciest at only RMB 30 (CAD$4.5), turned out to be the only slip-up of the night according to my tastebuds. I would have preferred the sauce on the pork knuckle to be much thicker and seasoned with more vinegar to balance out the oiliness, but perhaps that's just me.

With one cold starter, one hot vegetable entree, one meat entree, one pasta and a large beer (Chrysanthemum Beer from Yanjing) for two persons, the grand total came to RMB 88 (CAD$13.3). Now you understand why this is such a great restaurant, in terms of Price to Quality Ratio. I highly recommend this place to anyone visiting Pingyao.

But the story gets more interesting. We decided to leave a few RMB of tips on the table, which is acceptable in higher class restaurants in Beijing and expected in Hong Kong. Only we were stopped by the greeters on the way out of the hotel, and was chased down by one of the servers to return the money to us. When I explained that this was Xiaofei (tips), the girls just chuckled. To this date this remains one of my favorite memories of Pingyao -- a well-executed, well-served dinner in a private hotel room that cost less than RMB 90, and we weren't even allowed to leave tips.

Bill for Two Persons
Mixed Salad in Four Little BowlsRMB 22
Mushrooms and GreensRMB 16
Stir Fried BalanziRMB 8
Zhongdu Pork KnuckleRMB 30
Large Chrysanthemum BeerRMB 12
TOTALRMB 88(CAD$13.3)




Food Review: GUANG JU YUAN (Pingyao)
Address: Xiguan Dajie, Pingyao
Hours: 11:00-21:00?
Website/Map: None
Directions:From the Train Station, walk south on the main street for one block. Turn right at the traffic light. Guang Ju Yuan is a 2 minute walk down the street, on the right hand side.


Another restaurant highly recommended by Pingyao locals on Tieba, Guangjuyuan is one of the city's best noodle houses and a favorite lunch spot of students from Pingyao 2nd High School across the street. That doesn't mean it's only good for a quick and cheap bite though, as we arrived at 13:30, on a school day, to find the larger tables occupied by locals throwing a mini lunch banquet.

Guangjuyuan is all about pasta, as the words Mian Shi Guan (noodle house) on its full name implies. And this is exactly the purpose of our visit –- a taste of the best authentic noodles, at one of the city's best noodle houses, in China's premier noodle-producing region. All the noodles are hand-rolled of course, and most are unique to Shanxi Province and are found nowhere else in China. This is as good as it gets, if you're a fan of pasta dishes.



But first we had to follow the local tradition and start with a cold dish, in fact the most famous dish of Pingyao -- the renowned Pingyao Beef. This soft-textured, slightly salted meat is mass-produced in factories and really tastes the same everywhere, but the price here was cheaper (RMB 22) and the portion was much larger than inside the City Wall.



Moving onto hot dishes, this Zhima Qiezi, or eggplants in sesame, had chunks of soft, scaldingly hot eggplants enveloped in caramelized syrup and generously coated with browned sesame. No parent should have trouble coaxing their children into having more these veggies -- you could even call it a delectable dessert.

But the real focus of our visit was of course the amazing varieties of unique hand-rolled noodles. Through thousands of years, the locals of Shanxi Province have turned the curse of perennial droughts into a wide diversity of drought-tolerant, smaller-crop grains, and subsequently turned these grains into an extensive repertoire of pasta dishes.

The two of us only had stomach room for three pasta dishes. From your honest reporter, here they are:



The first was a cold appetizer named Wantu in the Pingyao dialect, which we jokingly called One-Two. Loosely translatable to "bald bowl," Wantu is made by pouring a semi-liquid wheat flour mixture into a bowl, steaming into a solid cake, then slicing into strips. Topped with a dressing of soy sauce, Aged Vinegar and chili pepper, the end product isn't quite as chewy as the next two pasta dishes, but was still an enjoyable appetizer.



The next pasta dish was simply weird to see and even more weird to pronounce. I have no idea what its name -- You Mian Kao Lao Lao -- means in the local dialect, though You Mian refers to the naked oat (or hulless oat) grain used as ingredient. These finger-rolled cannelloni-like pasta are stood up on their ends, steamed, and served with the two dipping sauces, vinegar or spicy tomato. The texture was incredibly chewy, and went very well especially with the vinegar.



The final pasta was another curiously named dish called Cuoyu'er, or kneaded fish. The shape was somewhat similar to the silver needle noodles (Yinzhenfen) of southern China, except it's made of a naked oat / wheat mixture which made it quite chewy. The pasta was accompanied by two sauces, minced meat and tomato, which we simply mixed together.

Which one was my favorite out of the three pasta dishes? Valuing chewiness in pasta dishes, I especially loved the You Mian Kao Lao Lao. But naked oat is more difficult to digest than wheat and may not suit everyone, so it's probably better for two or three people to share one steamer.

Bill for Two Persons
Pingyao Beef SlicesRMB 22
Eggplants in SesameRMB 18
Cold Wantu in DressingRMB 6
Steamed Hulless Oat KaolaolaoRMB 14
Rolled Fish PastaRMB 5
TOTALRMB 65(CAD$9.8)




Food Review: PING YAO QIN GE DA GUO ZAI (Pingyao)
Address: Beiguan Dajie, Pingyao
Hours: 11:00-21:00?
Website/Map: None
Directions:From the old city's North Gate, walk straight north on Beiguan street. It's a little red eatery on the right hand side, within a 2 minute walk down the street.


I didn't bring the SLR camera and don't have a clear photo of how this restaurant looks. But this place is famous -- just walk outside the City Wall's North Gate and ask the locals, and most people should be able to point you in its direction.

With a long and hard-to-pronounce name, Ping Yao Qin Ge Da Guo Zai is another eatery recommended by locals on Baidu.com's Tieba. Probably the first franchise chain originating from Pingyao, its trademark still features the city's name with pride. This is as authentically local as it gets.



Qin Ge Da, in the local dialect, seems to refer to these personal-sized hotpots. As outsiders (myself included) have no idea what it means, the franchise also added the common term of Guo Zai (small hotpot) to the name. There were about 10 or 15 different varieties, all reasonably priced at around RMB 16-25 per pot which includes all the meat, veggies and noodles you won't be able to finish in one sitting. The locals must all be burning 5000 calories a day, as this is even more filling than it already looks.



I ordered a Chuan Jia Fu (Everything In), which was decent but contained too many bone-in chunks of chicken for my preference. The Shi Jin Su Cai (Assorted Veggies) that my wife ordered turned out to be a excellent choice, and at a cheaper price as well (RMB 18). But whatever you pick, it's hard to go wrong with a locally flavored, personal hotpot for RMB 25 (CAD$3.8) or less. Remember this place if you're planning to take a long-distance bus, as it is located at just 5 minutes walk south of the bus station.

Bill for Two Persons
Qin Ge Da (Everything In)RMB 25
Qin Ge Da (Assorted Veggies)RMB 18
Mushrooms and GreensRMB 10
Yanjing Draft BeerRMB 12
TOTALRMB 65(CAD$9.8)

Monday, August 1, 2011

Ancient City of Pingyao - Part 2: Hotel Review


Staying within the City Wall will give you the chance to explore the old city in its tranquility after all the tour buses leave for the night. And if you're the kind of traveler who enjoys staying in a Machiya in Kyoto or a cliff-side room in Santorini, you won't want anything less than a Siheyuan courtyard in Pingyao ... and at a comparatively much cheaper price.

This guide is thus focused on traditional Kezhan guesthouses within the old city. If you're looking for modern hotels with excellent accessibility, Zhongdu and Juguangju are both reputable hotels located close to the Train Station. I've personally been to Zhongdu for dinner and the service was excellent.


Hotel Review: RUIYUSHENG (Pingyao)
Address: 89 Xidajie, Pingyao
Price: RMB 188 for double room with private shower/toilet, summer 2011
Website/Map: http://www.pyydt.com
How To Book: Through Ctrip.com
Directions: Enter the old city through the Lower West Gate closest to the train station. Ruiyusheng is approximately 5 minutes walk inside the gate on the main street of Xidajie, on the left hand side.


Just one of the many Siheyuan courtyard houses converted into Kezhan guesthouses, Ruiyusheng was our choice mainly for its easy access to excellent restaurants outside of the City Wall. In typical Northern Chinese fashion guestrooms on all sides face the courtyard, hence the term Siheyuan, or courtyard enclosed on four sides. When we visited in 2011, double rooms with private shower/toilet and double breakfast went for RMB 188 (CAD$29), and would probably drop to 60% during winter. At least that's the booking price on CTrip.com. Walking in and bargaining may get you a better deal if rooms are still vacant, which some were during our stay in May.



One major attraction of Pingyao's traditional Kezhans is the experience of sleeping on a farmhouse style Kang bed, with beddings set up atop an earthen or brick hearth. It's how hardy peasants endured Northern China's snowy winter for centuries, and it's softer and more comfy than it sounds. Traditional grain-filled pillows and windows decorated with paper-cut silhouettes added to the decor, while the toilet and shower were thankfully Westernized and modern.



Though the hearth is now sealed, some vestiges of old architecture still remains. The wall at the end of our Kang bed had a couple of antique-looking doors ...



... which opened to an excellent little nook for folded backpacks and cameras bags! You never know what you'll encounter at these Qing Dynasty houses.



Breakfast was as traditional as can be and tasted distinctively of Shanxi Province. Breakfast for two consisted of three warm or cold vegetables dishes, a few boiled eggs and steamed bread rolls, and a large pot of millet porridge to share. The vegetable dishes were often mildly spicy and always seasoned with a hint of Shanxi's famously aged vinegar. We always finished our entire pot of millet porridge every single morning, washing down the various dishes.



One breakfast dish stood out among everything else. The soy-based sauce in these Red Braised Cabbages was common anywhere in China, but it was the aged vinegar that added an extra layer of complexity and elevated the entire dish. This was one of the most memorable breakfast dishes on our 16-day trip.



Other dishes, mainly zucchinis, cucumbers and other miscellaneous veggies, were quite forgettable but did their jobs at supplying a good half day's energy for sightseeing.



We did see a couple things that we didn't like. Hot water was theoretically available 24/7, but the water pump was often turned off to save energy, and required a trip to the front desk to sort out. The bathroom floor drainage also could be improved.

Overall Ruiyusheng is still a decent choice for a traditional Kezhan within the old city, which seems to be getting more expensive every year. It's strategically located within walking distance to main sights inside the City Wall, as well as excellent restaurants outside. The main clientelle seemed to consist mostly of budget-conscious domestic travelers, so I'm not sure of the owner's English abilities. The one Polish guy I met didn't seem to complain though.


OTHER GUESTHOUSES

As previously mentioned our main reason for picking Ruiyusheng was its quick access to excellent restaurants outside of the Lower West Gate, near the Train Station. If you don't mind taking the local tricycle taxis, there are quite a number of similarly priced Kezhan guesthouses within the City Wall. The list of guesthouses under our consideration included:

Cheng Jia Lao Yuan - http://www.pycjly.com/
Wen Yuan Kui - http://www.wenyuankui.com/index.html
Hong Jin Tai - http://www.pyhjt.com/zxyd/index.asp
Heng Sheng Fu - http://www.179py.com/hotel/index.html
Guang Xian Yuan - http://www.pygxy.com
Shu Zhuo Yuan - http://www.pyszy.com
Chang Tai Yong - http://www.ctyhotel.com
Zheng Jia Youth Hostel - http://www.hotelpingyao.com
Harmony Gueshouse - http://www.py-harmony.com