Exploring Beijing and Shanghai? This trip gave major city vibes — think riverside strolls, cutting-edge buildings, and chill coffee breaks ☀️🏙️ Here’s my guide to the best spots I found in Shanghai! Top Spots to Visit in Shanghai: 1. The Bund (Zhongshan East Road, Huangpu District) Must-visit for sunset or night views! Stroll along the Huangpu River and catch epic skyline shots (totally Instagrammable). It’s open all day, so no rush — just go when the light is right. Tip: Visit during weekdays in the late afternoon to avoid crowds! 2. 1000 Trees This modern architectural wonder is where art and nature fuse — the building’s exterior is literally bursting with greenery. Bring a camera, especially on sunny days (makes those Nature-Vision/Architecture-Vision shots pop!). There are rivers and outdoor art installations nearby for chilling out or people-watching. Quick Tips from My Experience: If you’re craving a break, find a cool indoor coffee shop — there are plenty near The Bund with authentic Chinese wall décor. A perfect spot for some chill time or to edit travel snaps! Getting Around: Metro is fast, reliable, and cheap! Get a Shanghai metro card at any station. The Bund and 1000 Trees are accessible via public transit — just plug the locations into your maps app for the nearest stop. Food: Hit local coffee shops for a uniquely Shanghai vibe (some serve stellar matcha lattes). For dinner, check out riverside spots along The Bund for a view with your meal. Travel Essentials: No visa needed for short stops if you’re eligible for the 144-hour transit policy, but double-check before you go. Always carry some cash and a translation app — it makes everything smoother! #ShanghaiVibes #ModernChina #TravelTips #CityBreak #tripdotcom#china_diaries #chinatrip
Adrianchz
#NovemberDestinations2025 The banquet hall can seat 160 people at a time, like a scene from the Spring and Autumn and Warring States periods brought to life. The lights illuminated the splendor of Hanfu (traditional Han clothing), and from the moment it opened, I felt like a feudal lord. Tonight's "Winter Banquet" theme was "Spring and Autumn and Warring States Periods." With each plate served, a different country's background projection appeared—the mountains and rivers of Qi and Lu, the grandeur of Zhao and Wei, the tragedy of Yan and Zhao, and the thorns of Chu. The lights throughout the hall flickered, like rereading a history book with you. First, I changed into Hanfu: from over two hundred sets, I chose a lake-blue Lu-style wide-sleeved Hanfu. The makeup artist helped me with my eyebrows, hairpins, and handed me a feather fan, instantly boosting my elegance. Even the meal felt like a grand ceremony. Three cold dishes followed: • Yan-style "Jade Dew Shrimp," crystal clear and jelly-like; • Qi-style "Pine Flower Egg Rolls," bursting with eggy aroma with every bite; • Wei-style "Rose-Flavored Crab," the fragrance of wine filling my nostrils. Four types of dim sum: • Lu State "Nine-Steamed and Nine-Dried Cake" melts in your mouth; • Zhao State "Honey Date Pastry" is just the right amount of sweet; • Qin State "Crispy Wonton" is so crisp it crumbles; • Chu State "Osmanthus Lotus Root Slices" offer a delightful blend of crispness and sweetness. Five main dishes: • "Desert Sandstorm Shrimp Balls"—fresh shrimp wrapped in golden rice crunches, a satisfying crunch with a chewy interior, accompanied by a projected animation of flying sand and stones, creating an immersive experience; • "Ningxia Tan Lamb Stewed in Sour Soup"—the lamb is stewed until tender, the sour soup evokes the flavors of Northwest China, and the projected sound of camel bells makes it feel like you're actually enjoying a bowl of hot soup on a desert night; • "Qi-Lu Braised Fish" uses yellow croaker from the East China Sea, the broth so thick you can stand chopsticks upright in it; • "Zhao-Wei Knife-Cut Noodles" are hand-cut on the spot, stretched to three meters long; • "Chu State Osmanthus Chicken"—a whole chicken drizzled with osmanthus honey, the aroma so enticing that even the next table is inhaling deeply. The main course was a bowl of "Qin Terracotta Warrior Rice"—steamed until each grain was distinct, steaming hot even when buried under chopsticks. The drink was "Yan Zhao Warm Wine"—a three-year-aged osmanthus white wine, warming both the stomach and the heart. The final dessert was a "Wei Kingdom Longevity Peach Bun"—a delicate pink outer layer revealing a piping hot, flowing red bean paste filling, so sweet it made you want to swallow the entire winter. After the meal, the banquet ended, fans closed, Hanfu fluttered, and the lights returned to 2025. But looking down at my fingertips, I saw a trace of fluorescent powder—gold dust from the shrimp balls that hadn't been wiped off. At that moment, I suddenly understood: the true magic of a palace banquet isn't the food, but rather the feeling of chewing on crispy pastries while hearing the feudal lords whisper in your ear, "Come, have another drink with me." Tips: Arrive early to queue for Hanfu and choose fans; a flash of the projection brings history to life—remember to include my table next time!
Jason28 W
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