The typhoon passed through Shanghai over a week ago, leaving behind lots of water and more than a few toppled trees. Fortunately, it also left a few of us with some great photographs. Check out Shanghai Sky‘s typhoon set on Flickr: Train Station. (Hey, better late than never, right??)
Shanghai bloggers report on the typhoon:
I’ve been told they exist here too, but I haven’t yet seen an ice cream truck here in China. What I have seen, as of last Saturday, is a cricket bicycle. No circus music tunes coming from this bicycle. Instead, incessant cricket chirping is what alerts you of its presence. It drew me right over.
Below, Cricket Man is showing me his goods. 3 rmb for the little crickets, 5 rmb for the big ones. You have to cut …
I found this image by chance when looking for something on Baidu image search. I’m not sure whether I should be disturbed or just amused.…
The picture on the back has it served with a mug of beer. Nice.
This product seems to be part of a larger trend of miniaturizing foods to turns them into snack foods. Another example is the “mini ramen” snack food. It comes in a bag, and each piece is a tiny version of the solid chunk of dry noodles of an uncooked bowl of instant ramen. (Anyone have a picture of that?)
Lianhua (联华) is a supermarket …
Yup, that’s pretty much what that picture is. This baby was ridiculously happy all the time. He liked me too!…
Time has a new “photo essay” called China’s New Reality.
Is there anything new about this? Lame, lame, lame. I can find more interesting China photos browsing Flickr or even friends’ sites.
Via AAIC.…
Browsing Flickr’s Shanghai-related photos, I came across A Taste of Shanghai, a “food photo diary” by user yusheng. The intro states:
Let me just say, right off the bat, that aside from maybe Beijing and possibly the Pearl River Delta region, Shanghai has, by a wide margin, the best food in China. Of course, the rest of China’s food is barely edible (IMO, obviously), so it’s not that difficult be the best.
That said, Shanghai’s Chinese food is
…
拉面 is a kind of Chinese noodle. (Its cousin better known in the West is the Japanese adaptation, ramen.) It’s fun watching 拉面 being made. The process (via About.com):
To make the noodles, roll the dough into a long cylinder. Rub sesame oil over. Grab both ends of the dough. Twist the dough, and then pull it out, stretching your arms apart. Fold the dough in half. Continue stretching and folding the dough until it forms fine noodles.
…
I am just starting to get into Flickr. I’m a little slow to jump on that bandwagon, yes, I know. I’ve discovered that I’m too lazy to bother designing photo albums anymore, and somehow even something like Gallery doesn’t seem that appealing. I’m still exploring Flickr, but I may end up using it in the feature.
Right now, though, you can enjoy a great set of Beijing photos by Frank Yu. I’m not sure how to articulate the …
I found a link to the New York Times Travel Slide Show: The Faces of Shanghai on Micah’s blog. I had seen the link elsewhere, but didn’t bother clicking on it until I saw it on Micah’s blog. He has good “link cred” with me, I guess.
As Micah mentions, there’s definitely a slant to the people who were chosen for the portraits and profiles. To me, the slant seemed a lot like, “the Chinese are no longer the …
John has lived in China for
11.5
years. He is a linguist focused on SLA and tech.
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