The name is a pun on the phrase “与你说,” which means “talk with you.” 与 is a rather formal word that can be used in place of 和 or 跟 in many contexts.
Although the pinyin for both the name and the phrase are “yu ni shuo,” actually 鱼 is second tone, while 与 is third tone. But 你 is third tone, which means that 与 is read as second tone, due to the tone change rule. So actually the two sound the same.
I like potatoes. I have Polish and Irish blood, so maybe it’s in my DNA. China has a number of good potato dishes, such as the staple 酸辣土豆丝 (sour and spicy potato strips). But it seems like some of the best ones get no love from the local population.
Take this dish for example:
The original Chinese dish was 椒盐土豆 (“salt and pepper potatoes”), and it was good, but I asked them to make it spicy (spicy version pictured above), and it was so much better. Really amazing.
Years ago I had an ayi from China’s Dongbei (northeast) region, and she learned to make garlic mashed potatoes (with no butter) that were awesome. But Chinese people don’t normally eat that.
Of course, French fries are pretty popular here. But the really good potato dishes get no recognition in China…
“Born Fried” is almost certainly an overly literal character-by-character translation of 生煎, a kind of bready, fried stuffed bun. Wikipedia describes it like this:
…a type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai. It is usually filled with pork and gelatin that melts into soup/liquid when cooked. Shengjian mantou has been one of the most common breakfast items in Shanghai since the early 1900s. As a ubiquitous breakfast item, it has a significant place in Shanghainese culture.
That same page gives the literal translation “raw-fried” for 生煎. Still, there’s something about “Born Fried”… it has a cool ring to it.
In case you’re not familiar with this little joyful celebration of grease, here are a few photos from Flickr (not my own; click through for the photographer’s photos):
One of the interesting things about living in Shanghai is seeing new technology integrated into daily life across the city fairly quickly. Two significant recent examples include mobile payments (WeChat, AliPay) and bike sharing (Mobike, Ofo). But WeChat is enabling lots of other cool changes as well.
The other day I went to Burger King and there was a fairly long line.
I noticed this banner telling me to scan the QR code and order on my phone to skip the line:
It was, indeed, easy and fast, and I think I got my order sooner than I would have had I stayed in line.
It was pretty clear to me that Burger King is essentially using the same system used to prepare orders for delivery guys: the user orders on the app, and the delivery guy picks it up in the window. This implementation is simply combining the two for one user. And it utilizes WeChat, so it’s not even a totally separate iOS or Android app. The only flaw I saw was that it didn’t auto-detect which store I was in; I had to choose it. Had I accidentally chosen the wrong location, that would have been quite annoying for both sides.
Still, interesting to see this. McDonalds in Shanghai has had touchscreen order kiosks for a while, but shifting the ordering to WeChat (which virtually every consumer in Shanghai uses) adds a new level of convenience.
I never imagined that collaborating with a musician to create a fun song for learning Chinese grammar would result in a love song to stinky tofu (臭豆腐), of all foods! But that is indeed what happened last week. Check out the result, from Chinese Buddy:
It’s a fun song, and there are two kids in my house (and even an adult or two) that can’t stop humming it. From a grammatical perspective, the use of the verb 要 with various objects is highlighted.
My input into the Chinese learning part of the song was:
Include 要, 不要, and 要不要 as well as a variety of objects
Try not to let the melody of the song “warp” the tones of the important words too much (especially “yào”)
Keep the tones as clear as possible, including the tone change for 不要 (bù yào → bú yào)
Include some “spoken” audio in the song
Yep, four checks! If you’re a beginner working on basic sentence patterns, I hope you find this song helpful. As for the stinky tofu… well, I’ll leave that up to your own judgment.
Do also check out Chinese Buddy on YouTube. There are a bunch of songs (mostly oriented at children), and the styles of the songs range quite a bit, so don’t judge the music on just one or two songs. Probably my second favorite song would the the Tones Song. (Yeah, I have a thing for tones, and also ukulele music, maybe?)
I’ve been noticing this mural at a noodle restaurant in Shanghai for several years at least, I think. But the Warriors’ most recent win and Kevin Durant’s performance in particular make me think I should share this odd bit of wall art:
It’s almost that time of year again: China’s Mid-Autumn Moon Festival (or as the Chinese like to call it, “Chinese Thanksgiving,” without all the thanks giving and turkey). It’s that time of year when people eat a little snack called a mooncake.
Like many foreigners (and many modern Chinese), I am not fond of the mooncake (despite once participating in a mooncake-eating contest). Yes, I am aware there are many kinds. I have long since tried all the traditional kinds, such as 豆沙 (sweet bean paste) 莲蓉 (lotus seed paste), and 蛋黄 (egg yolk), as well as the fancy new kinds made with ice cream or Japanese mochi. Not a fan. But then I just recently had a freshly baked (not sweet) meat-filled mooncake, and I am a fan:
Yes, it took me 16 years in China to discover a mooncake I liked. It wasn’t exactly top-priority. The filling is referred to as 鲜肉 (it’s pork).
So, if you don’t like mooncakes, I feel your pain. But this kind (fresh!) is actually decent. I hear that is the kind people line up all day to buy.
I spotted a punny McDonalds ad in the subway yesterday that might not be obvious to a lot of learners:
The ad presupposes knowledge of the word 充电宝, which is a pretty recent word, and isn’t in a lot of dictionaries yet. 充电 means “to recharge” (electricity, but sometimes metaphorically as well). 宝 means “treasure” and is also used in the common word for “baby” (宝宝), but here it just means “thing.” 充电器 already means “charger” (for electronics), but the difference here is that a 充电宝 is a battery that can be carried with you and used to recharge you smartphone. These portable chargers seem to be way more popular in China than the battery-extending cases (Mophie and the like) I’ve seen a number of Americans use.
OK, so back to the pun. It’s focused on the “bǎo” part of 充电宝 (portable charger). It uses the character 饱, meaning “full”. It creates the sense that a meal at McDonalds is a “recharging fill” (not “full recharge”).
I was tempted to use a title like, “You think this guy is just selling watermelons, but you won’t believe what he does next!”
Anyway, on my morning commute, I passed this dejected-looking vendor, eyes downcast, as he shirtlessly watched over his truckload of watermelons. He was staring at his scale, and I imagined he was thinking about how absurd it is that this electronic device determines his income.
As I got closer, I saw what he was actually doing.
Yeah, that’s an iPad. Watermelon guy was watching some kind of drama (but due to bad luck, the screen was black right when I snapped this shot).
Passing by Chinese “Italian-style” ice cream shop “Iceason” with a friend yesterday, we were startled to see an ad featuring “3D printed” ice cream bars in the likeness of the late Steve Jobs:
The surname “Jobs” is normally written in Chinese as “乔布斯,” or “Qiaobusi” in pinyin (a transliteration, where the characters are chosen for phonetic value only, and essentially have no meaning). For this ice cream bar, it’s written as “乔不死,” also “Qiaobusi” in pinyin, but with different characters so that it includes the phrase “not die” (不死).
The same shop also sells “3D printed” ice cream bars in the shape of the Apple watch and iPhone.
[…] Cooking shows are an absolutely awesome resource for studying any language, because:
They’re pretty focused in terms of spoken content. Sure, you get hosts who yammer on about how their grandmother used to make such-and-such a dish for holidays or whatever, but when you get right down to it, the core content — “this is a thing; this is how you make the thing” — is pretty predictable.
Most of the discussion involves objects that are onscreen — usually being handled or pointed at — and actions that are being performed for you. If your hypothetical host says “把整头大蒜掰开，用刀切去根部的硬结，放入碗中倒入清水,” you don’t even have to know all of the words: he’ll be picking up the 大蒜 and 掰开’ing it right in front of you, then 切去’ing the 硬结 at the 根部 using his 刀, etc.
At the end of it you’ll know how to cook a dish.
I like this idea, but I must admit I’ve never done it. There are a lot of highly-specific action verbs that might take years to master if you just learn them as you come across them, but cooking shows are one way to get exposed to a high number of them in a relatively short period of time.
Anyone out there tried this for Chinese? What are the good Chinese cooking shows?
Here’s another one for the “I can’t believe they named the product that” file (see also “Cat Crap Coffee“). This one has more of a cultural differences angle, with a little bit of translation difficulty thrown in for good measure.
There’s a brand of Chinese rice wine called 酒鬼酒. Here’s a picture of it:
酒 in Chinese, while often translated as “wine,” more generally means “alcohol.” Traditionally, it’s some kind of grain alcohol, like 白酒 (Chinese “white wine“).
A person who routinely drinks to excess is called a 酒鬼 in Chinese, which literally means “alcohol demon” or “alcohol devil” or “alcohol ghost,” depending on how you want to translate 鬼. It sounds pretty negative, but in fact, in Chinese culture this type of alcohol abuse is not nearly so stigmatized. Although the police forces of many regions in China have begun cracking down on drunk driving in recent years, alcoholism in China is not as closely linked in the public consciousness to vehicular manslaughter, domestic violence, child abuse, and the host of other evils as it often is in the west. In fact, regular heavy drinking is closely linked to some of China’s greatest poets, most famously 李白 (Li Bai).
Here’s 李白 getting his drink on:
So it’s more in the spirit of historical drunken poetry (as opposed to inebriated abusiveness) that this brand of Chinese rice wine is called 酒鬼酒.
Translating the brand name into English is a new challenge in itself, though. If you simply translate 酒鬼 as “alcoholic” and 酒 as “alcohol,” you get “Alcoholic Alcohol,” which sounds like it means “Alcohol that Contains Alcohol,” which is just plain dumb. In fact, you can’t use the word “alcoholic” as a modifier at all for that reason, so if you don’t want to ditch the noun “alcoholic” altogether you have to say something like “Alcohol for Alcoholics,” which sounds like some kind of horrible demented “charity” to my American ears.
So what else can you do? “Booze for Boozers” and “Wino Wine” are ridiculous. “Drunk Spirits”? I’m curious what a creative translator can come up with. (Pete? Brendan?)
A while ago I was asked this question by Sinosplice reader Efraim Klamph:
> I am teaching English in a somewhat rural location in Hunan. Sometimes students ask me, “What do Americans have as their main food?” I assume by “main food” they mean 主食, which Wenlin translates as “staple/principal food”. The concept of 主食 seems very clear in Chinese cuisine; particularly at the cafeteria where I eat, you get your veggies and meat all on top of a large serving of white rice. When I think of American or Western cuisine in general, I have a hard time thinking of what could serve as the 主食. Many of the students who ask me seem to be inclined that Westerners eat bread as their 主食. But think about the meals you eat when you’re back home; at least for me, it’s not always a bunch of vegetables and tofu served on a block of rice. So I say to the students that Westerners don’t really have a 主食, we sometimes eat bread, noodles and rice, but the concept of 主食 is rather different in Western cuisine. I mean, where’s the 主食 in the classic salad, hamburger and fries? Any thoughts on this?
I think when the Chinese think “主食,” they normally think “one kind of food,” whereas westerners often think of this as “a class of foods,” AKA what society in the States currently refers to as “carbs.” So our 主食 can be pasta, or bread, or mashed potatoes, or rice, or any of a number of things. Maybe even the hamburger bun and the fries. It depends on the meal.
It sounds a little ethnocentric to say that Western food has a rich smorgasbord of “主食” (carbs), whereas China has only rice. In reality, China does have quite a bit more variety than just rice.
Neither of these lists are exhaustive, but clearly there’s variation in the carbs consumed in both regions. The difference lies in the fact that certain regions of China stick much more closely to one type (e.g. rice every day in the south, noodles every day in the north), whereas more of a variety is typical in “the west.” More than once, I’ve had Chinese friends from the south tell me that they “just don’t feel right” if they don’t have at least some rice every day. It’s a seriously ingrained (ha!) eating habit.
Obviously, it feels kind of ridiculous to try to sum up the eating habits of “the west” so simply, even though your Chinese friends may very well expect you to do just that. So you may have to explain that in Mexico more corn tortilla and rice is eaten as the 主食, in Poland it’s more potatoes, in Turkey it’s various types of bread, etc.
But if you’re in China for very long studying Chinese and communicating with locals, sooner or later you’re going to have the 主食 discussion. Most Chinese have heard their whole lives that western food is very uniform and boring compared to the rich culinary tapestry that is Chinese food, so you can have a little go at shattering 主食 preconceptions with this one. (Good luck!)
(I think I would totally eat insects if any of them were as delicious as shrimp, the grasshoppers of the ocean. Alas, I’ve tried eating various types of bugs in China, and they’re just not that tasty. Or… maybe they take quite a bit of getting used to?)
Anyway, reading the article, two China-related thoughts jumped out at me:
1. China should be eating more insects
With this massive population and the multitude of food safety issues, it makes sense, right? And look at the abundance of edible insects in China (especially compared to the U.S.)!
2. What would China’s “percentage of animal edible” figures be?
I know that the U.S. and China have very different thoughts on “percentage of animal edible” for all kinds of animals, including poultry, pork, beef, and lamb. So which numbers are these, and what are the differences between the numbers of the U.S. and China?
The Chinese have never been squeamish eaters, and as long as the cooking methods themselves were Chinese, I can imagine a China where people eat insects in larger quantities.