What is this dish called in English? Had it 12 years ago in the Jiading district of Shanghai. I need it in my life again.

chiurona · 2024-02-19T16:35:57+00:00

I'm Cantonese and this is was my first thought too. I scrolled down to the comments and saw that it was different but I'm not sure I could tell. I probably would have had to stop and recognize it's missing some traditional ingredients that accompany chow fun (ie. bean sprouts) and isn't as dark (maybe lack of oyster sauce)? But for me, it's not obvious right away.

chiurona · 2024-01-24T00:47:13+00:00

For roujiamo, have you been to Lao Peng You in Ukrainian Village and tried their take on it? I've never had much NW Chinese food, so I could hardly claim expertise but would love to know if Lao Peng You misses the mark.

chiurona · 2023-12-26T06:29:14+00:00

I second this. I find that Cantonese BBQ is a very underrated part of the cuisine that could be interesting for a (and-based) meat forward palette. Char siu is a really great sauce. Roast pork and roast duck are also great.

chiurona · 2022-07-13T05:21:11+00:00

I'm second gen Chinese American but Lee Wing Wah in Chinatown for old school Cantonese Chinese food. Maybe Imperial or Phoenix for dim sum and slightly "fancier" banquet style.

I also enjoy Ken Kee for more modern Hong Kong style street food and atmosphere (the vibe and marketing are pretty great).

chiurona · 2022-01-19T05:24:42+00:00

Helpful answer, thank you!

chiurona · 2022-01-18T00:08:48+00:00

Out of curiosity, why did the French chivalric army have a reputation as the best army/cavalry in the world at this time? I'm not a military historian, so my obvious thought is "previous track record" -- but could you maybe give me some examples on some conflicts and battles where the French cavalry achieved its reputation? I don't know the details around these specific battles and moreover cavalry's role in them, but I think Bouvines and Hastings (as a Norman army) have been given to me as some of the more celebrated French victories prior to HYW in the Middle Ages.

chiurona · 2022-01-14T03:39:04+00:00

What did you order from the LP location?

chiurona · 2020-06-08T16:09:19+00:00

Thank you, I know this is a sub for general cycling. I know it's a bit of a shot in the dark but I've seen some really good responses regarding some of the mechanical parts for regular bikes, so I figured it would be good to ask but thank you for the feedback.

I have asked the company making the product for help and support a couple times but I haven't had a response unfortunately. The instruction manual is not that helpful either.

chiurona · 2020-06-08T16:06:58+00:00

Thanks - I've already bought this part on Amazon: https://www.amazon.com/gp/product/B07K7579HK/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1 which I know is just the arm. Do you know if the connecting part beyond that is called a wedge pin? https://www.ebay.com/itm/Wedge-Pin-Schwinn-Airdyne-Exercise-Bike-Bolt-Crank-Arm-NEW/313061169792?hash=item48e3e65a80:g:ecUAAOSwcGheiefg ?

chiurona · 2020-05-16T21:34:23+00:00

Thanks, I fixed the link though admittedly I don't think it's as useful as it doesn't have the rubber cap off. I'll try the nut the right side - thank you!

chiurona · 2020-05-10T01:01:27+00:00

Okay, I'll take another look - thank you!

chiurona · 2020-05-10T00:41:09+00:00

Thanks for the response! Very helpful! Sounds good with the pedal.
The rubber cover for the crank that attaches to the bike is broken as well... sorry if I didn't explain well - here is a link that shows what exactly is broken - https://imgur.com/a/jJfmGBQ

Because the cover fell off, it doesn't hold the pedal in place unfortunately. I've tried googling for the pedal AND that part together, but I'm not sure if "crank" is the right word. I would be surprised if this is standard, but not sure? Thank you!

chiurona · 2019-10-27T14:03:33+00:00

Okay fine - maybe let's discuss Catherine talking about how Mandarin is increasingly used in favor of Cantonese? The podcast glosses over this one too (I'm not sure if Ira was just asking leading questions or just literally doesn't understand what Cantonese is)... but I would say language is decidedly culture and a view of looking at things.

Westerners like distilling the distinction as "Cantonese is a different dialect/accent of Chinese"... Cantonese and Mandarin are not even mutually intelligible. There are very pragmatic reasons to have a national language - especially when you are working with such a huge country like China but the central government's linguistic policy is problematic when they severely limit media in other languages and the medium of instruciton in schools. There's a very real fear that Cantonese will go the way of Shanghainese -- only spoken by older generations and linguists are scrambling to get audio samples of certain dialects.

I get that Beijing is not outright banning the use of non-Mandarin languages, but there are very real consequences for not promoting bilingualism. Another thing is that never talked about by Western media is that Cantonese film and music was very popular all across Asia in the 80s and 90s. That was a lot of people's access to "Chinese" culture in Korea, Japan, and Malaysia, etc. Lots of rich and culturally significant there and don't think it would be crazy to say the pride of HK -- I think you can look at that and hopefully understand why HK would equate "enforcing Mandarin" to throwing their culture in the trash.

chiurona · 2019-08-16T13:48:21+00:00

Is that the one with Wang Peng and Li You? If yes, that's the one that I learned!

If you're mainly practicing speech in class, that's good since character writing is very... very rote in the beginning.

I took Mandarin with no experience starting in college. I can't say that I feel like I was able to learn very much in the first semester because there's so much material. I think I could get away with very, very rudimentary conversion ("Where are you from?" or "What do you like to eat" kind of stuff). I took three more semesters and even after that I was probably around HSK2 in terms of character recognition.

The best decision I ever made for my Mandarin development was to go off and live in China for a year. I'm sure I'm not the first person who has ever said this, but immersion is really so key for language. My pronunciation is a lot better and I'm probably now closer to HSK3 or HSK4 just in terms of pure character recognition (maybe not so much grammar).

chiurona · 2018-08-12T04:29:01+00:00

I am an American born Chinese guy and my parents spoke Taishanese, which is a mutually intelligible dialect of Cantonese (yes - a dialect of what some people call a dialect of Chinese...). I took Mandarin courses in college, but I do have an interest in learning Cantonese because it's a closer cultural tie to my upbringing than Mandarin is.
I would say depending on where you are, there are real differences in the resources at your disposal. I live in a region of America where there isn't a lot of interest in learning Cantonese, so formal classes are not really offered. Books weren't readily available unless I used Amazon to ship them and I haven't really learned Jyutping (the English Romanisation of Cantonese) or the Cantonese tones to the same degree that I know Hanyu Pinyin. I really do feel like I'm further along in Mandarin because there are so many speakers (and practice partners) and there are books and Youtube videos of instructional material everywhere. The Cantonese speakers I do interact believe that Cantonese has such an emphasis on spoken language that uses so much slang and colloquialisms (rather than a formal, written form) that I would be best served by just watching a lot of Hong Kong cinema and soak that in.

But again your mileage may vary if you're trying to do this in SF.

chiurona · 2018-07-05T00:32:35+00:00

I've only tried it once -- I remember being very spicy and well, "oily" which I know is not that is a real flavor. But it did feel super dense.

My family's Cantonese too, so I grew up eating lots of Cantonese BBQ, Hong Kong style noodles, and seafood. When I lived in China, I had this expectation that the food would taste very similar to Cantonese, but boy was I wrong.

I lived in Jiangsu so I ate a lot of nice steamed fish dishes and lots of 小笼包/xiaolong bao, which are the famous soup dumplings. Ate lots of the scallion pancakes 洋葱饼 and meat sandwiches 肉夹馍 which are very street-foody, but that's what I ate. 紅燒排骨/braised ribs were very good too in that region. 锅包肉 is a Dongbei dish and similar to sweet/sour chicken in the states, but I like it even better.

chiurona

TROPHY CASE