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Hello!
Has anyone had luck with short term memberships/passes? I’m in CD for 2 weeks and ideally looking for a place that has decent platforms and olympic bars (women). Planning to stalk some nearby sports universities to see what they have on offer.
Hi both!
Well since my first pathetic attempt at running I have to admit I haven’t kept it up. But if there’s enough peer pressure I will join you guys, if you’re ok with running with an amateur?
@Pandongzi: Apparently there are lots of routes on MapMyRun for Chengdu, so I’d recommend you checking that out. Last time I did, I ran around Renmin Park and along the river. Was quite nice!Hey Gary! Lovely to see you again on Christmas Eve. I entertain my Chinese friends all the time like this with my Wang Lee Hom/Jay Chou rap skillz. Hope it goes well tonight!
I know of a few education and arts-related non-profits, many of which are to do with underserved members of society – kids/blind/migrant workers etc. None of them can fulfil your visa and salary requirements, but if you find yourself interested in exploring these fields in your spare time, just drop me a message. Good luck on your search!
Hey Mike, can’t wait to see you again! And to eat your food. Nom.
@Charlie: Sorry for the delay in getting back to you. I’ve been away from CL/China for a good few months. You actually did stumble upon it on Dianping. It’s this restaurant: http://www.dianping.com/shop/527632. Their ζι ±ι’ is good but I’ve always had a thing for their εεηθ. They also serve local home-cooked dishes.Quote:Would have been definitely great to see you again! Hope you will still be around πIf you see or text Nanyu please don’t tell her anything as it will be a surprise^^
No problem! Am seeing her tomorrow and I won’t say a word. That’s so sweet. π
Quote:I will be coming back to Chengdu on the 20th to see my girlfriend again. So we might be available on Friday or Saturday as well π Would really like to check this place out.Mike! I think I leave on the 18th, would’ve been good to see you again. Although seeing as my visa is still up in the air, there is a chance I may be around. Going to Sichuan Culinary Institute on Friday, excited!
And yeah I think it’s interesting to check the place out, ideally with a lot more friends to bring down the cost per head, and try to speak to the chef Yu Bo if you can. That would be very insightful, especially if you are interested in (Sichuan) food.
Quote:Perhaps it’s the locale, perhaps it’s the studiously sourced ingredients (like ketchup! :p), or it might even be the ‘NΗ hΗo’ gawking bird.Oh my, how could I forget the ketchup? Maybe he passed it off as being prized for its er, lucky vermillion hue.
And that bird is so standard; out Sichuan bird did the same many a moon ago.
Sorry that some of you couldn’t make it, let me know if you guys ever wanna try other restaurants as I am practically eating my way through Chengdu every day.
Quote:How was Yu’s Family Kitchen?It was an interesting experience but to be honest it most likely was not worth the price we paid. They asked for a 10% service charge on top of the 600RMB we each had to pay, which is quite rare in Chengdu at least. And contrary to what locals expect from similarly-priced restaurants, tea and wine were not included. The restaurant admitted that their prices have virtually tripled in the past few years as they have become more and more successful.
The chef is truly a maverick Sichuan cook; he uses traditional cooking methods but places more emphasis on the provenance of his ingredients and the flavour combinations. A lot of thought went into the food, but for us there were only a few standouts among the 34 taster dishes. The manager was also quite unwelcoming, which I found quite strange for a restaurant of their nature and positioning. Our waitress was lovely though and chatted with us for a while, and was really sweet in translating the name of each dish into English. The atmosphere of the restaurant is quite low key and the decor is very homely, yet the pricing is pretty high.
Having said that, if you are interested in seeing the development of Sichuan cuisine and can get a larger group together for lunch, it may be worthwhile.
I’m going to write a review of the restaurant later so will add more once I get my thoughts together! Will also include some photos. π
If Brendan disagrees with me I’m sure he’ll pipe up. π
Confucius say: An ideal man is soft, like water; he is also rigid and immovable, like mountain. Thus man is alternately soft and hard, flexing his shape in accordance to the circumstance.
Quote:Definitely down for Sunday. Will try and make Friday if the timing works out.Awesome. π Apparently at Yu’s Family Kitchen they serve you edible calligraphy brushes. Nom.
Quote:Does anyone know how to say the different grades of ground beans in Chinese? (fine, medium, coarse). I asked Starbucks to grind my beans earlier today and the girl looked at me like I was an alien. She asked how I wanted them ground. I said,”δΈ…δΈε·… δΈηΉ… δΈι΄η.”Ok, I understand I may not be using the correct terminology, but can’t you figure it out?
I’ve no idea but as I’m in Starbucks right now I can ask if nobody else knows? π
Quote:I got food poisoning from a seafood sandwich at Subway a few weeks ago (stupid half-price sandwich of the day on Saturday!)Apparently Subway has a pretty bad food hygiene habit. My boyfriend once got food poisoning from a ham sandwich there! :/
Sounds horrible Sweet, sorry you had such an awful lunch. But to be fair it is cheese, a.k.a. the worst food substance in the world. The Chinese genes in me reject every form of dairy there is (apart from cheesecake).
I think the cat meat would be mixed in occasionally with the lamb so as to reduce the amount of lamb in the skewers. On a small scale, it probably makes economic sense for individual stall holders. But yeah, you’re right about the texture and stuff. Hopefully it’s just another vicious rumour!
As for McDonalds, a meat processor in a dog food factory informed me that a meat supplier used to supply the same bits of beef (lowest grade of meat fit for human consumption) to McDonalds also. The dog food manufacturer stopped using that quality of beef for their dog food *9 years* before McDonalds stopped doing the same for their consumers. This was a source in the UK, so I’d guess it holds true at least for the UK.
Very dodgy, I would imagine. My mum was just telling me that lots of yangyouchuan and stuff is fake and made from unidentified meat sources including cat and dog, to which they add lamb flavouring/aromas. If I find out more I’ll report back.
Quote:Pre-gaming/pre-drinking is ALWAYS a good idea, anywhere, any time. πMy favourite game is ring (or as I like to call it, wang) of fire. None of these intellectual numerical games that smart Chinese can play even when off their faces.
Invaluable advice Rick, you seem like a seasoned consumer. π I’m not that great at distinguishing between real and fake liquor as I don’t drink much, but I will definitely follow your advice next time. Totally agree with the ‘imported’ stuff. I’ve bought imported wines at my local 7-11; they seem relatively authentic…
