User Comments - bodawei
bodawei
Posted on: Hungry Traveler: Yunnan
May 21, 2010 at 10:03 AMYunnan food in Birmingham?? - I shouldn't sound so surprised. But you have difficulty getting Yunnan food anywhere else in China, except for 过桥米线 - I think it may be because in the Chinese myth 滇菜 is not one of the famous 味道。 A post elsewhere demonstrates this - native speakers don't refer to 滇菜 when discussing the regional flavours. Yunnan gets lumped in with Sichuan, but it is quite different.
do you mean that they call them 粑粑 ? Or do you mean the erkuai?
Posted on: Hungry Traveler: Yunnan
May 21, 2010 at 5:26 AMHi Zoey
I didn't know that 大理粑粑叫饵块，是不是方言？
Erkuai comes in many shapes and forms - lumps, cakes and it is even shredded. It is basically mashed rice. It goes in many different dishes, as well as being eaten as 小吃。
There are also many kinds of 粑粑 - 这是饼的意思，在云南可以说粑粑。 洋芋粑粑，丽江粑粑，喜洲粑粑，等等。
Posted on: I want to buy this one
May 21, 2010 at 2:47 AMIn my opinion the new lessons are better than the old ones, what do you think? For example, the presenters now have more confidence and the delivery is more natural. (But I think that Connie has been consistently good - even her old ones come over as pretty natural.)
Posted on: 新能源
May 21, 2010 at 2:26 AM没错，因为在新疆自治区有两千万人口，很少。
Posted on: 新能源
May 21, 2010 at 2:12 AM在澳洲我们多半用煤炭、石油、天然气，什么的。 我们有铀地面里很多，可是核能也是不可再生的，还有危险的。但愿新能源企业的会越来越重要的 。
Posted on: Dealing with Praise
May 21, 2010 at 1:25 AMNice one Barbs, that's very good, very clever. But if I had driven a sissy car like that in 1970 I am afraid I might not have got the girl. :)
Posted on: Dealing with Praise
May 20, 2010 at 2:44 PMWell, it is all a bit blurry in terms of time, but I can recommend giving up leaving black rubber on the concrete driveway on every visit. That helped improve relations in my case.
Posted on: Dealing with Praise
May 20, 2010 at 2:33 PMOh, Barbs, did I step over the line again? 不好意思，我是表现不好的 。。
Posted on: Dealing with Praise
May 20, 2010 at 2:26 PMMy father-in-law didn't like me much either and my mother-in-law thought I had bad skin. Over the past 40 years they have come around. :)
Posted on: Food Flavors, Shanghai Style
May 21, 2010 at 10:23 AMI really appreciate the trouble you have gone to - I am trying to understand a little more about Chinese cooking and flavours. There is a lot to learn! I like the details about how a certain dish is cooked - you get different stories even about Chinese standards like 番茄炒鸡蛋 (I cook this using a 河南 method - at least a 河南人taught me). There are different regional preferences, and no doubt it even changes from family to family. Thanks again.