Thanksgiving is almost here and for those who’ve got the culinary skills to put their friends and family into food comas, here are our recommendations for where you can get decent turkeys for the big day.

If you’re the kind of family who prefers to only enjoy the eating part of the holiday without spending any time in the kitchen, fret not, we’ll be publishing our lists of Thanksgiving feasts in Beijing throughout the month. Check out Part 1 of our picks here.

Bingo Online

Bingo’s WeChat group sells fresh fruit and vegetables from the farm along with tried and tested products like nut butters, eggs, seafood, and meats throughout the year. For Thanksgiving this year they’re selling whole Russian turkeys with feet and giblets removed.  Shipping cost is all included and your turkey is shipped by SF Cold Courier within 48 hours directly to your door.

Price: 

RMB 578 for a 6-6.5kg turkey
RMB 618 for a 6.5-7kg turkey
RMB 658 for a 7-7.5kg turkey
RMB 728 for a 7.5-8kg turkey

To order, add him on WeChat by scanning the QR code below.

Sanyuanli Market

Every person who likes to dabble in the kitchen should visit this place. Sanyuanli Market is where you can find the rare ingredients needed to cook that special dish from home and source specific cuts. It’s where many Western restaurants go for their ingredients and a beloved gem for amateur chefs all over the city. Each stall sells its own specialty, and most are not the shrink-wrapped stuff you find in supermarkets. Here you can find fresh cuts from the butcher. And from what I’ve discovered over the years, if you don’t see what you’re looking for, don’t hesitate to ask. At Sanyuanli I was able to purchase turkey even in the middle of summer. The less common stuff is usually kept in the freezer, and even if they don’t have it there right that second, they can add you on WeChat and source it for you.

Find it:
Shunyuan Jie (opposite Jingkelong Supermarket, west of Sanyuan Dongqiao), Chaoyang District
朝阳区顺源街（三元东桥往西京客隆超市对面）
Open: Daily 5am-7pm

Schindler’s Food Center

Schindlers has great products all year round and around Thanksgiving they add Chinese turkey to their list of meats. The price is RMB 78/kg and they’ve got birds ranging from 6-8kg depending on what you’re looking for.

Find it:
1st Floor, Bindu Garden, No. 15, Zaoying North Road, Agricultural Exhibition Hall
农展馆北路枣营北里15号宾都苑1层
Open 8.30am-7pm

JD.com

Like with pretty much everything in China you can order your turkey online. Every online shopping platform has it, but personally, when it comes to raw meats, I prefer JD.com. This seller we found on JD has sold more than 2,000+ units of turkey and offers a free shipping and return policy. They’ve got a 4.7/5 star rating as a seller and 200+ customer reviews all giving their product 5 stars.

To check out their store, copy and paste this link below into your JD.com app.

【京东】https://3.cn/27-SNUh0「京战火鸡圣诞感恩节 烤生火鸡大火鸡 冷冻整只带头带脚 整只火鸡5.2斤装」
点击链接直接打开

If you’ve got other places you’d like to recommend to our readers, leave it in the comment section below. Happy cooking!

Images: Uni You, Bingo Online, Pexels

Some people like planning elaborate menus and cooking for days to host an epic meal for their friends. And to those people, I applaud you and would like to let you know that I’m always available for new recipe taste testing whenever you need me. I’m always going to be available to eat your home-cooked meals. That’s just the kind of good friend I am… But, you’re never going to get that sort of home-cooked meal from me. I’m way more likely to order you tasty waimai and take you to restaurants…

So when the holidays roll around I’m definitely not the person who’ll be dishing out family recipes. Like my mom, I choose to leave the cooking to the professionals.

Here’s a quick guide to hosting a Thanksgiving feast at home without doing any of the hard work.

Beersmith – Perfect for big and small groups

The classic set includes a whole juicy 6kg turkey roasted to perfection and freshly carved, enough to feed at least 6-8 people. But it’s not just about the bird. The set comes with six tasty sides, like roasted potatoes with herbs, red onion salad, and chestnut turkey stuffing, plus lashings of turkey gravy and cranberry sauce. Take away turkeys are priced at RMB 1,088 and dine-in turkeys are priced at RMB 1,288. Dining with a smaller group? They’ve got a tender slow roast turkey breast that is perfect for two to three people and still comes with potatoes, brussels sprouts, and all the traditional trimmings.

To order:

Artyzen Habitat Dongzhimen – The tasty value for money deal that tends to get overlooked

Artyzen’s SAN restaurant is seriously understated. They’ve got a fantastic menu that’s value for money and the team goes out of their way to add a personal when you dine there. It’s like going to dinner at your friend’s house (if you’ve got chef friends who could whip up all your favorites that is).

For Thanksgiving, they’ve got two turkey sets for either dining there at the restaurant or taking it home to throw an epic party in your dining room.

Traditional set meal ¥988

• Roasted whole Turkey for 5-6kg
• Stuffed with chestnut-preserved fruit, fried pork sausage, baked sweet potato with honey, caramelized apple with cream
• Roasted brussel sprouts, tomatoes with branches, finger carrots
• Cranberry juice, chicken bone and herb juice

Select set meal ¥1288

• Roasted whole Turkey for 5-6kg
• Stuffed with chestnut-preserved fruit, fried pork sausage, Thuringian sausage, baked sweet potato with honey, caramelized apple with cream
• Roasted Brussel sprouts, tomatoes with branches, finger carrots
• Cranberry juice, chicken bone and herb juice
• Pumpkin cream soup
• Dessert: Pumpkin pie (8 inches)

Available now from now until Nov 30. To order a set, call 8474 3019 or scan the QR code below. Remember to reserve at least 2 days in advance.

China World Summit Wing – The epic turducken

There’s no way to describe it other than epic! As described on that one episode of “Friends”, the turducken is a turkey stuffed with a duck that’s stuffed with a chicken. Why? Because they can!

The set comes with sausages and seven different side dishes for an epic meal that you and your friends will not forget. It is enough to feed a dozen of your foodie friends and will need to be ordered 48 hours in advance.

Mary Sweets – Cheesecake sampler

If you’ve got guests coming, or if you’re attending a party, one of these is going to be a huge hit! Unless you’ve got a cheesecake or pie recipe that you just KNOW everyone will want seconds of, a cheesecake sampler makes dessert time more fun since everyone can try a variety of popular flavors.

Mary Sweets is a home baker turned professional who makes amazing desserts all year round. For the holidays, her cheesecake sampler include slices of dulce de leche, salted caramel, triple chocolate, banoffee pie, blueberry, pecan, and classic pumpkin cheesecakes. While her business has grown, Mary Sweets has never lost that homemade touch that made her so popular in the first place. Order your sampler in advance by scanning the QR code below.

KEEP READING: Thanksgiving Wines for Every Budget

Images: Pexels, courtesy of organizers

We hosted our first Thanksgiving dinner celebration as a family last night and it was a blast! The food was delicious, the company excellent, and the drinks sparkling (the Prosecco was my favorite though the red wine that fellow editor Julie Wolf recommended here impressed my husband most). Yet the success of this year’s Thanksgiving actually started 48 hours before the dinner itself, when I joined my husband in the kitchen to help him prepare and cook.

You see, my husband loves celebrating all the American holidays the traditional way – with food. This means we break out the barbecue grill on Jul 4, purchase heaps of full-size candy bars for Halloween (more of which ends up in our hands than the trick or treaters’), and prepare the works for Thanksgiving. Just take a look at our menu last night to get an idea:

This was my husband’s menu for our family of three, and year after year since we have been married, he has prepared and cooked this meal almost entirely by himself. Wait a second, you’re probably asking, by himself? What am I, his spouse and life partner, doing?! Well, I kind of took it upon myself to just sit with the kid and keep him out of the kitchen. In my defense, I have tried to help before, but have either been rejected outright or been chased out of the kitchen before I could properly contribute. My husband is a man with high expectations, and in his kitchen, you don’t get to stand around with your hands on your hips waiting for step-by-step instructions. Much like Yoda, he believes, “Do or do not, there is no try.”

But this year, we were backed into a corner by time. Because of an issue about the kitchen cleanliness, my husband took it upon himself to scrub the counters until they were sparkling white before he began his food preparation, which led to a big time crunch. Sensing his frustration and mounting anxiety, I jumped in to help and this time, he didn’t say no. Don’t worry I still didn’t lay a hand on the actual cooking; I simply prepped the food and cleaned up whatever he dumped in the sink. But I did it mostly by instinct, accurately anticipating that if apples were on the countertop, they needed to be washed and cut. Before I knew it, we had gotten into a flow in the kitchen – he would ask for something, and I would get it straightaway. This came as close to the idyllic picture of husband and wife cooking together happily in the kitchen as we have ever gotten.

After almost eight years, I felt like my husband had finally accepted my help, and that my help was worthy. Later on, when I asked him what changed this year, he said that “I was much more motivated to help and didn’t just stand in the kitchen like a deer in the headlights”. Instead of being offended, I’m taking it in stride and hearing “You’re getting better at this cooking thing!” which motivates me to keep working at it. Cheers to that!

And here’s another fun part about cooking – sharing recipes! Here’s ours for good Ol’ Fashioned Apple Pie

INGREDIENTS

* Pie dough for top and bottom 9-inch pie, chilled
* 4 to 4 1/2 pounds (2kg) Granny Smith apples
* 1/2 cup (100 grams) light or dark brown sugar
* 1/2 cup (100 grams) granulated sugar
* 1/4 teaspoon fine sea salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground allspice
* 1/4 teaspoon freshly grated nutmeg
* 2 tablespoons cornstarch
* 1 tablespoon butter
* 1 egg

DIRECTIONS

* FOR APPLE FILLING
* Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl.
Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible. Set aside for 1 hour at room temperature.
* PREPARE PIE CRUST
* Roll out the first half of pie dough on a lightly-floured work surface. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 1 1/2 to 2 inches larger than the dish.
Being careful not to stretch it, place the dough into the pie dish, and then trim overhanging dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
Roll out the second half of dough to a similar size as before and transfer it to a large parchment-lined baking sheet. Keep this in the refrigerator until needed.
* PREPARE OVEN
* Position an oven rack towards the center of the oven, and then heat the oven to 400 degrees Fahrenheit (200C).
* ASSEMBLE PIE
* Toss cornstarch (or tapioca) with the apples. Transfer most (if not all) of the apples into the prepared bottom crust, using your hands to really pack them down into the pie. Fill the pie until apples are mounded at the same height as the edge of the pie crust. If you have too many apples, save them (see notes).
Pour the juices that have accumulated at the bottom of the bowl over the apples. (If it looks like there’s more than 3/4 to 1 cup of liquid, you might want to leave some behind, see notes below). Cut a tablespoon of butter into 8 or so small pieces and dot them over the pie.
For a double crust pie, place the second pie dough round over the filling or cut it into strips and lattice the top. If you are not adding a lattice crust and instead are adding the top crust in one piece, use a sharp knife to cut a few slits in the top of the crust to allow steam to vent.
Trim excess dough from the top crust or lattice strips, and then fold the overhang underneath itself, forming a thick rim. Press it together or crimp it with your fingers (or use a fork).
Whisk the egg with a tablespoon of water, and then use as an egg wash by lightly brushing the top crust. This adds shine and helps the crust brown.
* BAKE PIE
* Place the prepared pie onto a baking sheet lined with parchment paper (this can be the same lined baking sheet used for chilling the top crust). Bake the pie for about 75 minutes, turning a few times for even browning.
If you notice that the pie crust is browning too quickly, mold a large piece of foil over a bowl that’s been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time. This will slow the browning.
Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time. Another way to check for doneness is to use an internal thermometer. Pierce the pie in the middle then test the temperature. The pie is done when it reads 195 degrees Fahrenheit (90C). Piercing the pie is also a nice indication of how soft the apples are. If they feel too crunchy, the pie needs more time.
* SERVING
* Be sure to cool the pie, without slicing into it, for at least 1 hour, preferably longer. Keep in mind that the pie filling does not fully thicken until it is completely cooled. So, for the absolute best results, cool the pie to room temperature, and then place it into the refrigerator for an hour or two.
Waiting to cut into the pie until cool will prevent a soggy slice.

KEEP READING: Coaching is the New Therapy for Anyone and Everyone

Images: Vivienne Tseng-Rush, Pexels

The turkey has been purchased and is thawing, you managed to track down French fried onions for the green bean casserole, and against all odds, you even found cranberry sauce! There’s just one thing left to do – select the wine. If you’re like me and you enjoy a glass with dinner but have no idea what pairs well with what, this can be intimidating at best. Luckily, there are two local wine heroes who always make sure the vino is flowing and won’t break the bank. Claudia Masüger, founder of Beijing’s beloved Cheers Wine and Jacquelin, wine consultant for Ruche Falanghina Wine gave us their suggestions for enjoyable varietals that can be delivered in time for tomorrow’s dinner.

Budget bottles under RMB 100:

Jacquelin suggests the versatile Gran Sasso Sangiovese. “Sangiovese is one of Italy’s flagship wines, high acidity, dry but fruity, mid bodied, and approachable for most people. It goes with most poultry and side dishes.” At RMB 90 per bottle, it’s easy on the wallet and you can keep it flowing all night.

Meanwhile, Masüger suggests Gruener Veltliner, which is “perfectly fitting to roast turkey and all the trimmings. It’s Austria’s most popular white wine. Grüner Veltliner is dry, light, crispy, and beautiful.” At RMB 99 it’s a no-brainer for a white dinner wine.

Something special under RMB 300:

This limited edition Piero from Margaret River, West Australia is Jacquelin’s pick for a value splurge. “A James Halliday Red 5 star rated winery. Pierro LTCF is rated 95 points by James Halliday wine companion. Originally LTCF refers to ‘Little Touch of Cabernet Franc’ but the Christmas edition changed it to ‘Little Touch of Christmas Folly.’ This is a limited edition of only 2,400 bottles each vintage.” It’s described as an easy-drinking medium-bodied red that’s great with game meat like duck…or turkey! RMB 295 per bottle.

Lamartine AOC is the next pick from Cheers Wine. Masüger explains: “Classic French, Merlot-driven Bordeaux wine, medium-bodied with aromas of black currant and plums.” RMB 135 makes this an easy upgrade.

IYG (Impress Your Guests) high-value vintages:

Masüger raves about her final choice, Oscar. “My most favorite pick from our selection is this rich Spanish beauty. Oscar is a Tempranillo/Graciano blend, matured in French and Hungarian barrels for at least 24 months.” RMB 589

“Champagne goes with almost everything, it adds a festival atmosphere to any occasion,” Jacquelin told us. “1996 is an excellent vintage, and Dom Perignon, the world’s original Champagne, is arguably the best 1996 Champagne on the market. It is rated 98 points by Robert Parker and has numerous accolades.” It will cost you though. The market price in China is RMB 5,000-RMB 6,000

There is still time to place an order before Turkey Day. Scan the QR codes below to get your holiday vino needs met.

KEEP READING: Restaurant Quality Pumpkin Pie at Home, Courtesy of Hotel Jen’s Bakers

Images: Josephine, Cheers Wine

One of the great things about being an expat is exposure to so many other traditions. I have learned how to make arepas under the tutelage of a Venezuelan and discovered the joy that is Cadbury from the Brits. But as we brace for the colder months ahead, it is my German friends who introduced me to the joy that is glühwein – aka mulled wine! This mix of red wine and warming spices not only makes you feel comfy and cozy but will also leave your home smelling like the holidays for days after you make it.

Ingredients:

• 1 bottle of dry red wine (substitute grape juice for a child-friendly version or mommy mocktail)
• 2-3 sticks of cinnamon
• 10-15 whole cloves
• 3-4 whole star anise
• 1 orange
• Spiced rum or brandy (optional)

To Make:

1. Pour the red wine into a saucepan or small soup pot
2. Add the cinnamon sticks
3. Push the cloves into the orange and cut the orange into rounds, approximately ½ an inch thick. Add to the wine
4. Add the star anise
5. Let it simmer on low for 15 minutes (add rum/brandy if desired for the last 5 minutes)
6. Allow it to sit for at least 15 minutes, or as many as several hours (the longer it sits the more the cinnamon and cloves will infuse the wine)
7. Pour into your favorite mug and sip with people who make you happy!

KEEP READING: Not Going Home for the Holidays? Good! There’s Plenty To Do Right Here in Bejing

Images: Unsplash

I don’t know if it’s all the holiday festivities or the end of year stress, but every November and December I binge enough desserts to make up for an entire year of healthy eating. What can I say, it’s pie season!

One of the easiest and most beloved is the holiday pumpkin pie. There’s plenty of places and online influencers that will try to get extra fancy with pumpkin pies, but personally, I like them classic – just like the holiday season.

For those who want a tasty pie that’s easy to make, Hotel Jen was kind enough to share their secret recipe. Their pumpkin pies are a favorite amongst diners and a great choice if want to conduct your own unofficial bake-off against their chefs in your kitchen.

Hotel Jen’s Pumpkin Pie

For the pumpkin puree:

• 200g pumpkin
• 1 egg
• 50g milk
• 2g cinnamon powder
• 50g cream
• 1g powdered cardamom
• 30g sugar
• 1g vanilla extract
• 1g salt

Steam the pumpkin, combine all the ingredients together, and puree.

For the pie crust:

• 500g butter
• 250g icing sugar
• 2 eggs
• 400g cake powder
• 330g bread powder

Melt the butter and add other ingredients to make the base crust. Fit the dough into the mold. Bake at 180℃ for 15 minutes, or until it is nearly done.

Put it all together:

Pour the pumpkin puree into the baked shell and bake at 150℃ for another 10 minutes.

Got your own family pumpkin pie recipe? Share it in the comment section below.

Keep Reading: Persimmon Pleasures: Recipes For Beijing’s Juicy Fruit

Images: Hotel Jen

We talk a lot about gratitude, especially around this time of the year. But counting our blessings isn’t just about good manners. It’s also about good health. A recent study at UC Berkley found that teens whose parents describe them as “grateful” receive higher grades, report more meaningful social connections, are twice as likely to consistently volunteer in their communities, and show lower rates of depression and illicit drug use.

Here in Beijing, we are particularly blessed. Most of us are able to give our kids access to the best schools, endless extracurricular opportunities, broad and diverse communities, world-class healthcare, and so much more. That’s amazing. But we also need to give them a sense of appreciation, because what’s the point of having all of that if you don’t even realize you have it?

Here are a few ways to start working gratitude into your every day.

Say it: Or write it, or record it. Shawn Achor studies happiness at Harvard (watch the TedTalk!). One of the things he found in his research is that reliving one positive experience from the day not only boosts your happiness and sense of well-being, but it actually starts to rewire your brain to look for things to be grateful for!  So make it a habit. At dinner have everyone say one thing they are grateful for, keep a gratitude journal, or have them record a video or TikTok or Snap (or snipe or woo hoo or whatever the kids are using these days)!

Give them chores: Part of gratitude is realizing the time and effort that went into creating the life you enjoy. Dinner didn’t magically appear on the table and there is no house-elf making the beds and emptying the trash. Their comfort is directly linked to someone’s hard work. So even if it’s simply clearing the dinner table or making their own bed on the weekends, have them be at least partially responsible for keeping their world clean and operating efficiently. Not only will you be boosting their IQ but you will be helping them build life skills… ‘cause ayi isn’t going with them to college.

Identify their strengths: And then help them use them for good. Gratitude isn’t a passive habit. It’s actively using the things you are blessed with. Are they particularly strong or smart? Good at cooking or knitting? Help them discover their inherent talents and then find ways to put them to use. Great soccer player? They can help coach little league once a week. Maybe they are great with animals, well the shelter needs people to walk the dogs. And, once again, gratitude is really giving back to yourself because by acting on it they are building skills and resumes.

Thank you notes: It’s so incredibly simple! Just say thank you. If they receive a gift they should send a note. It’s an acknowledgment that someone put time and energy into them. If you want to challenge them beyond the gift-giving realm, ask them to write a gratitude letter to someone in their life. The best friend who is always there for them or the teacher who took a little extra time. Thank you notes aren’t really about the gift. They are about seeing the gift giver.

Can’t be grateful if you are not mindful: Gratitude, at its core, is being present and aware enough to truly see your life. It doesn’t require hours of meditation or long seminars. It just requires taking a moment to look around and identify the things, big and small, that make your life better.

Be the change you want to see: It’s a cliché because it’s true. If you want your children to be mindful, grateful, caring members of society, then model that. Put down the phone and let them see you truly interact with your friends, let them hear you give genuine compliments that recognize other people, and see you actively step up to help in your community. Voice your gratitude for their work and make it a point to thank the stranger who holds the door and the waitress who brought an extra napkin. Believe it or not, even your moody teenager secretly wants to be just like you.

As we head into this season of family and community, I hope you can find a few moments to take in all you have and express your thankfulness to the people in your life. I hope it gives your entire family a brighter, happier outlook and a new attitude. Happy Thanksgiving!

KEEP READING: Beijing Gratitude List

Images: Pexels

Gobble, gobble everyone! If you’re a US expat or friends with one, then you know the next few weeks will be spent frantically searching for apple pies, canned cream of mushroom soup, mini marshmallows, and aluminum foil. But the real feat will be finding a turkey worthy of gracing our holiday tables.

If you’re lucky enough to have an oven and the inclination to use it, then here are a few places around town where you can find a raw bird:

April Gourmet: Contact the store directly at 64183328 for orders or go to any local branch, but do it soon as supplies are limited.

Taobao: It’s true, you can get anything on Taobao including farm-fresh turkey. This store ranges in price from RMB 128-798. Scan the QR code in the poster to check it out.

Schindlers Market: Turkeys start at RMB 65/kg. To order, contact or add their WeChat at I-z-g13683563188.

If you would rather have someone else do the work, several local eateries have you covered with take-out turkey and all the fixin’s:

Lily’s American Diner: A whole cooked bird runs RMB 139/kg, with everything from pies to potatoes available a la carte. Scan the QR code in the poster for more details.

Union at Opposite House: A roasted 7kg turkey is RMB 888 while whole take-out feasts range from RMB 988-1,588. Scan the QR code in the poster below for more details.

Beersmith at Hotel Jen: If you love a discount and free delivery, contact Beersmith before Nov 15 for 15 percent off your Thanksgiving meal. Scan the QR code below to order.

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Images: Unsplash

Happy November! I have a tradition: Each year from Nov 1 until American Thanksgiving (the last Thursday of the month), I try and find 500 things I am grateful for. My rules for this ritual are simple. It must be written down and no censoring myself. The things I’m grateful for can be sacred or profane, deeply meaningful or downright silly, but they must be honest. The first 100 items or so are usually pretty simple and easy to think up. Family, health, and all the usual important things. But after that, if I go back and compare old lists there tends to be some interesting additions or deletions. In many ways, these lists become a snapshot of a specific time and place in my life.

This year I suspect writing the list will be a little harder, so many things feel like they have been lost or put on hold. But that is exactly why this ritual is so important. Despite the unusual circumstances many of us find ourselves in, we have so much to be grateful for and much of that is due to the place we currently call home. With your permission, I would like to kick off my yearly gratitude list by sharing a few things I am grateful for about life in the ‘Jing.

• Jing expats: I have been a part of a lot of communities in my life but there is something special about the foreigners here. Kind, smart, curious people with so much to teach me about the world. How many times have we all posted a problem on WeChat and had 50 virtual strangers private message us with offers of help and support? That’s amazing and rare.
• The kindness of strangers: Yes, we each have stories of someone who tried to take advantage of our language barrier or the fact we didn’t know the rules. But more often I have had kind locals see me struggling and step in to help. They don’t have to, and I’m grateful
• The daily real-life Mario Kart Adventure that is riding your bike along the 3rd ring road during rush hour.
• The incredible way the Gingko leaves turn that brilliant gold color.
• An afternoon of Mahjong and prosecco with friends.
• The first sunrise I ever saw over the Great Wall.
• The fact that if you need something (literally anything) and you ask your friend group where to find it someone is going to say “Oh! I’ve got a guy for that!”
• My Ayi!
• The nightly line dance and dragon kite show outside my apartment.
• That moment on top of the Emperor Hotel overlooking an illuminated Beijing when it sunk in I was about to have the adventure of a lifetime.

Your turn. Share what’s on your Beijing gratitude list in the comments.

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Images: Pexels