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Nico visits a century-old teahouse on the outskirts of Chengdu with his local friend Troy. They walk through Pongdon, where a photography festival recently displayed photos on houses, and meet the teahouse owner, the laoban. He operates a very hot stove and has done so for 30 years. Nico sees locals of different ages sharing the space with tourists, learns about the Sichuan slang term “Sushi,” and orders food with tea. Troy says the owner welcomes visitors while prioritizing regular local customers.
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Walking through Pongdon to the teahouse
Nico visits a century-old teahouse on the outskirts of Chengdu with his friend Troy, a local guide. At first, Nico is hesitant because the teahouse seems secluded and intimidating. They walk through Pongdon, a town that recently hosted a photography festival, and see photographs displayed on houses. When they reach the teahouse, locals welcome them into a large hall where people are sitting together and drinking tea.
The tea-making process is central to the visit. The laoban, or owner, works a very hot stove and has done so for 30 years. Nico talks about how the owner balances a modern social media presence with respect for older traditions. The teahouse draws tourists who want photos as well as residents who have visited for decades. The owner welcomes tourists but puts his regular local customers first, showing appreciation for the community that sustains the business.
Tea, food, and local conversation
Troy shares a Sichuan slang term, “Sushi,” which refers to dogs barking at the sun and is especially precious during foggy winters. Nico notices that people of different ages and backgrounds share the teahouse, creating a place for conversation and people-watching. In Chengdu teahouses, visitors can order food to go with tea. Nico tries aubergine, which he describes as sweet and sour with a little spice.
Troy is optimistic that places like this can continue as China modernizes, because people such as the laoban care about preserving the experience. Nico appreciates the stories and insights his friend shares and leaves grateful for the visit. The teahouse serves as a local gathering place where long-standing customers and tourists can spend time together, while the owner balances modern tools with the traditional way of running the business.
FAQs (From the traveler's perspective)
- Q: What was it like visiting a teahouse that seemed intimidating at first?
- A: Nico is hesitant at first because the teahouse seems secluded, but Troy accompanies him and the locals welcome them. The large hall is full of people drinking tea, and the visit becomes a chance to hear local stories and observe daily life.
- Q: What was the most memorable part of the teahouse experience?
- A: Nico highlights the tea-making process, including the traditional stove and the laoban's skill. He also appreciates the atmosphere of the teahouse, where local regulars and visitors share the space.
- Q: What did you think of the food?
- A: Nico tries aubergine at the teahouse and describes it as sweet and sour, with some spice. The visit also shows that Chengdu teahouses allow customers to order food to accompany their tea.
- Q: What is your opinion of the balance between modern and traditional aspects?
- A: Nico thinks the laoban balances the modern world with older traditions. The owner uses social media to attract visitors while maintaining respect for the customary way of running the teahouse and for local regular customers.
- Q: What did you learn about the locals’ view of tourists?
- A: Troy says tourists add excitement to daily life, and Nico sees the laoban making an effort to welcome visitors. The owner also prioritizes regular local customers, recognizing the community that keeps the teahouse going.
