Today, it is over 4,400 miles long, but this is only the parts you can see and hike on -- rising in the west out the Gobi Desert and ending in the sea in the east. The Great Wall is actually made up of sections of earlier fortifications which were then joined together to form a united defense system against invasions from the north. It was built over 2,500 years ago, by Qin Shi Huangdi, the first emperor of China during the Qin (Ch'in) Dynasty (221 B.C - 206 B.C.). He connected and extended four old fortification walls along the north of China that originated about 700 B.C.
It was over 3,107 miles long. Its thickness ranged from about 15 to 30 feet and was up to 25 feet tall. During the Ming Dynasty (1368-1644), the Great Wall was enlarged to 4,000 miles and renovated over a 200 year period, with watch-towers and cannons added. It is constructed of masonry, rocks and packed-earth. Stones from the mountains were used over mountain ranges, while rammed earth was used for construction in the plains. It is estimated that over one million workers died building the wall and it is rumored that many of the dead were buried in the wall.
It was over 3,107 miles long. Its thickness ranged from about 15 to 30 feet and was up to 25 feet tall. During the Ming Dynasty (1368-1644), the Great Wall was enlarged to 4,000 miles and renovated over a 200 year period, with watch-towers and cannons added. It is constructed of masonry, rocks and packed-earth. Stones from the mountains were used over mountain ranges, while rammed earth was used for construction in the plains. It is estimated that over one million workers died building the wall and it is rumored that many of the dead were buried in the wall.
We rode about 1 ½ hours north out of Beijing to view The Great Wall at Badaling. The weather was clear, sunny and there was a chilly wind blowing. Time to trot out the winter wear to climb the wall. There is a visitor plaza and pay station at the base of one of the towers. We entered and took the stairs up on to the top of the wall. The stone floor was lumpy and uneven, worn down by human feet and the elements. The first section we walked was at a pretty steep angle; after that, the stairs became very steep. Michael made it to the top guard tower and I decided caution was the better part of valor as I was told to avoid steep inclines so I only went as far as the first guard tower. It was exhilarating to be here where so much history occurred.
We met back at the tourist shop and had to buy a souvenir shirt to remember this occasion (as if the memories and pictures aren’t enough!). We had plenty of yuan (Chinese currency) left so we had to do something with it.
We headed down the mountain for lunch at the Dragon Palace. Can you guess what we had to eat? I am about ready for a McDonald’s hamburger about now; Michael is still in food heaven. However, this was no regular restaurant. This was a state-owned jade workshop and a great big retail store which just happened to have a humongous restaurant in the back. Jade is the national stone and is an integral part of the culture. Every Chinese person has some jade trinket, charm or piece of jewelry that they carry with them at all times. We watched a demonstration of how the jade is cut and after another huge lunch served on the lazy susan, there was time for some retail therapy.
At this point, everyone was exhausted and very few people wanted to see the Ming tombs. Most of the group went back to the hotel for some R&R and to pack. My cold reached its zenith today and I felt absolutely horrible (and I was running out of tissues). The adrenaline rush from walking on The Great Wall had worn off and I just wanted to collapse into bed, which I did.
Michael went off for the Peking duck dinner and enjoyed watching the chef carve the duck into 108 pieces. Seriously, the tradition here is exactly 108 pieces. He reported back that the Peking duck was served in a traditional style best described as Moo Shu Duck, slices of duck served on a pancake, with some vegetables and sauce added and then eaten like a burrito.
We finished packing. Tomorrow is the long journey home.
At this point, everyone was exhausted and very few people wanted to see the Ming tombs. Most of the group went back to the hotel for some R&R and to pack. My cold reached its zenith today and I felt absolutely horrible (and I was running out of tissues). The adrenaline rush from walking on The Great Wall had worn off and I just wanted to collapse into bed, which I did.
Michael went off for the Peking duck dinner and enjoyed watching the chef carve the duck into 108 pieces. Seriously, the tradition here is exactly 108 pieces. He reported back that the Peking duck was served in a traditional style best described as Moo Shu Duck, slices of duck served on a pancake, with some vegetables and sauce added and then eaten like a burrito.
We finished packing. Tomorrow is the long journey home.
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