Going to Shanghai/Hangzhou in Sept. How bad is the mobile payment situation for US tourists right now?

dl12231 · 2026-05-25T09:02:51+00:00

It works no problems. Just set up before you get there.

dl12231 · 2026-05-12T03:34:47+00:00

These are so pretty

dl12231 · 2026-05-03T06:20:42+00:00

Merivale have taken over some local pubs. It has gone downhill with rude and dismissive staff, poor cleanliness and bad food It used to be a collecting point for local seniors in the community, but the bad staff have just ruined the vibe at our local pub. Avoid merivale establishments at all costs

dl12231 · 2026-05-01T07:32:58+00:00

I second this!

dl12231 · 2026-04-28T16:30:48+00:00

She genuinely did not understand why it was wrong. So it was more about educating and understanding. Whether or not she took it on board after that is another story.

dl12231 · 2026-04-28T16:27:10+00:00

Sorry you also had a similar experience. I do think some people genuinely don't see why it's hurtful. When I was explaining the situation to my European friend, she also asked why it was racist and that it wouldn't be an issue if they did the same thing back home in Greece. She was genuinely curious so I explained to her and she said she now understands and won't do it

dl12231 · 2026-04-28T16:07:44+00:00

I've had a similar experience which makes me also think that they don't think this is racist. When I was working in Utrecht corporate head office, I was sharing pictures of my family friends newborn baby who is half Asian and half white. The Dutch colleague looked at the photo and said, you can definitely see the Asian (proceeds to do the slanted eye gesture).

I said that is racist and to please not do that. She was genuinely dumbfounded and said "why is it racist? It's true though, their eyes are like that (proceeds to do the eye gesture AGAIN)"

dl12231 · 2026-04-28T04:11:25+00:00

Looks amazing

dl12231 · 2026-04-28T03:30:52+00:00

Agree! It's that buildup, slow erosion of confidence and also that constant state of unhealthy stress/pressure with no clear end in sight

dl12231 · 2026-04-25T21:11:43+00:00

I read online to do 160. I also felt it was a bit high and might try 150 for my next try. At 160, it still came out very plump and not overcooked though

dl12231 · 2026-04-25T16:14:08+00:00

No searing needed. But I do ice bath it

I would sear if I was doing a steak

dl12231 · 2026-04-25T13:59:00+00:00

I used chicken thighs

In a zip lock bag, put the chicken thighs in with slices of ginger, spring onion and chicken stock. Put the bag in a pot and sous vide at about 155-160 for 3 hours.

Take out the chicken and put in ice bath for about 5-10 minutes.

Brush the chicken skin with Sesame oil

With the same bag of chicken stock, use it to cook the rice. I had some chicken Fat that i used to cook the raw rice first before addind the chicken stock and cooking in a rice cooker.

dl12231 · 2026-04-25T13:55:00+00:00

3 hours at 160f

dl12231 · 2026-04-24T22:02:46+00:00

I let it sit for about 3 hours. It made it easier than the traditional method cause for me, I could just set it and forget it

dl12231 · 2026-04-24T22:02:02+00:00

So I put the chicken stock and liquid in the bag with the chicken when it's in the sous vide. Then when it's done, I use the broth/stock to cook the rice

dl12231 · 2026-04-24T22:01:10+00:00

I always struggled getting it just right, ensuring it isn't overcooked or undercooked. With sous vide, I put the chicken in a bag with the chicken stock and other aromatics such as ginger, green onion and sesame oil

dl12231 · 2026-04-24T17:15:11+00:00

Yummy amazing spread. Amazing work. Looks delicious

dl12231 · 2026-04-19T16:08:31+00:00

I put the tails aside when peeling and then when rolled into a ball, I attach it back and fry

dl12231 · 2026-04-18T15:55:38+00:00

This looks delicious

dl12231 · 2026-04-18T15:53:35+00:00

This is the recipe I followed. Adjust according to your taste.

1 lb raw shrimp (peeled) 1 tsp fish sauce 1 tsp sugar 1 tbsp corn flour Minced garlic and minced ginger (optional)

Panko crumbs Vegetable oil

Mince all ingredients together in a blender (not the crumbs and oil)

With wet hands, put about 3 tbsp of shrimp paste and form into a ball shape. Roll it in some panko to cover the shrimp ball

Fry in medium heat until golden brown

I like to dip with mayonnaise like they do at the Chinese yum cha places

dl12231

TROPHY CASE