“Hot pot” (火锅) is one of the most universally loved Chinese dining experiences. It only seemed natural for us to take ChinesePod blogger Frank for hot pot when he came for a visit.
It was a nice meal, and reasonably priced (we ate at 傣妹 on Huaihai Lu). It went a little bad, towards the end, however. Part of it was my fault. I ordered too much food. Then, as we were all getting really full, we …
Tonight my “wife” and I will attend part three of an 8-week marriage preparation course. The Catholic Church requires all couples that wish to be married with the blessing of the Church to undergo this course. The purpose is not really to educate couples about Catholicism, but rather to ensure that the couples have closely examined the big questions before they officially tie the knot (and by “officially” I mean “in the Church”). One unexpected thing about the …
The other day at work we discussed what I will call “windows of deliciousness” over lunch. A window of deliciousness is the period of time during which a certain kind of food is at its most delicious. Most hot foods start out at peak deliciousness, but once they cool down to a certain extent, they are no longer what could be termed “delicious.” The window of deliciousness for many types of food, from “straight out of the kitchen” to “too …
Today was Thanksgiving. In years past I’ve gone to a lot of trouble to get a bunch of friends together at a restaurant serving an American Thanksgiving meal. It’s always overpriced, but it’s always good, and I like the Thanksgiving dinner enough that having it only once a year is woefully inadequate.
This year, though, I didn’t bother. Work is busy, and I just didn’t feel like calling all the nice hotels in Shanghai and being told of 300 or …
Prince Roy in Taiwan:
I consider it one of my biggest tasks to dispel the myth that Chinese food in Taiwan is ‘the best in the world’. It is one that many foreigners living in Taiwan buy into uncritically. For instance, in the No. 5 issue of Taiwanease, Albert Creak, author of the article “In Search of the Pu Pu Platter”, enthusiastically agrees with a guy named Mr. Lin who tells him: “Once you’ve tried the Chinese food in Taiwan,
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When I think “time-lapse photography” I don’t think “Chinese food,” but it really was a good idea. The meal really gets going about halfway through.
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Liangfen (凉粉) is a kind of Chinese food which Wenlin translates as “bean jelly.” This is a pretty good translation; liangfen is made from beans and is about the consistency of jelly (although often a bit stiffer). In restaurants, liangfen can be served up like noodles and often looks something like this:
Doing a search for these liangfen images, I was reminded of a very different liangfen which became extremely popular last year:
(That would be 张靓颖 of …
Chicken… or Scallops?
Recently Mark visited Shanghai. One night having dinner at my place, there was a conversation that went something like this:
Mark: This seafood is really good.
John: Huh? What seafood?
Mark: This seafood!
John: That’s not seafood. That’s chicken.
Mark: Really? Oh. In that case…
It wasn’t the first time that has happened. Sometimes chicken in China gets mistaken for scallop-like seafood. It’s not that the chicken tastes fishy, it’s that the texture is very …
I found this 8-page Carrefour ad in my mailbox the other day, and I thought I’d scan it and share it. For those of you not in the know, Carrefour is a French supermarket chain that is super popular here in the PRC. It just recently opened at its new Zhongshan Park location in Shanghai. Anyway, I would think that this these pages might be very interesting for anyone interested in China, Chinese, or Shanghai.
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The pizza I most often eat in Shanghai is Hello Pizza‘s. It’s not the best, but at only 10 rmb for a 9″ pepperoni or Hawaiian pizza, it can’t be beat. Thrifty pizza scarfer that I am, I’ve been a big fan of Hello Pizza ever since I moved to Shanghai.
a $15 Hello Pizza feast
So the other night I ordered pizza for dinner. Imagine my horror, then, at being told that the pepperoni pizzas are now …
John has lived in China for
11.5
years. He is a linguist focused on SLA and tech.
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