<![CDATA[Comments on: Guilin Mifen]]> 2009-04-13 18:00:00 <![CDATA[By: xinjiapo2703]]> very nice. well done cpod. always seem to amaze me. hope there are many more covering many topics. or maybe "the menu stealer" will only be about food?

thanks

ChinesePod admin note: For anyone arriving here as a newcomer to ChinesePod, you can also watch the video here:

]]> very nice. well done cpod. always seem to amaze me. hope there are many more covering many topics. or maybe "the menu stealer" will only be about food?

thanks

ChinesePod admin note: For anyone arriving here as a newcomer to ChinesePod, you can also watch the video here:

]]> <![CDATA[By: user23060]]> This is wonderful, thank you. The PDF is also great.

]]> This is wonderful, thank you. The PDF is also great.

]]> <![CDATA[By: pearltowerpete]]> Stealing Chinese menus to learn Chinese is a great idea. But if you're stealing them to learn English...good luck.

Chinglish menu

More where this came from.

]]> Stealing Chinese menus to learn Chinese is a great idea. But if you're stealing them to learn English...good luck.

Chinglish menu

More where this came from.

]]> <![CDATA[By: bababardwan]]> Well done guys.Thanks for sharing your ill gotten spoils in the form of the menu in the pdf,which is great having the pics to associate with the words.I love it when a dish has a history to it.Thanks for explaining that.Great dedication at the end,hehe.I note the chef left his meat cleaver behind;misguided overconfidence in his own abilities I'd say;he has grossly underestimated the menu stealer.

I liked hearing the menu stealer's tones when he was puffed.Good for 3rd and 4th tones I think,which leads me to a request for a future episode.I think the menu stealer should put his body on the line and take a kick to the crotch so we can hear some good first tones,all for the educational benefit of we Poddies of course;I'm sure the menu stealer has the galls to be up to this task.Jiayou.

hehe Pete,the last 2 are a classic.

]]> Well done guys.Thanks for sharing your ill gotten spoils in the form of the menu in the pdf,which is great having the pics to associate with the words.I love it when a dish has a history to it.Thanks for explaining that.Great dedication at the end,hehe.I note the chef left his meat cleaver behind;misguided overconfidence in his own abilities I'd say;he has grossly underestimated the menu stealer.

I liked hearing the menu stealer's tones when he was puffed.Good for 3rd and 4th tones I think,which leads me to a request for a future episode.I think the menu stealer should put his body on the line and take a kick to the crotch so we can hear some good first tones,all for the educational benefit of we Poddies of course;I'm sure the menu stealer has the galls to be up to this task.Jiayou.

hehe Pete,the last 2 are a classic.

]]> <![CDATA[By: sfrrr]]> For about 20 years, I was the restaurant critic for a major newspaper in the San Franciscioi Bay Area. My friends and/or my children and/or other family members and/or bums off the street accompanied me on my three meals to each restaurant so that I'd be able to order enough different dishes to make up a column. Usually, I stole the menu, but often, I'd need one or another of my kids (who started stealing at the age of two) to do it for me. (Who expects a toddler to steal the menu?) I never did figure out how to copy the daily specials from off the mirror or blackboard without being detected. (I really did have to remain anonymous to restaurateurs.)

There is a fabulous book. The Eater's Guide to Chinese, written by the late James McCauley, a linguistics prof at the University of Chicago. He reproduced Chinese menus from around the world, made up his own way to recognize hanzi and still, today, is one of my bibles of Chinese. Amazon US still sells it: http://www.amazon.com/exec/obidos/ASIN/0226555917/chinesebook-20.

]]> For about 20 years, I was the restaurant critic for a major newspaper in the San Franciscioi Bay Area. My friends and/or my children and/or other family members and/or bums off the street accompanied me on my three meals to each restaurant so that I'd be able to order enough different dishes to make up a column. Usually, I stole the menu, but often, I'd need one or another of my kids (who started stealing at the age of two) to do it for me. (Who expects a toddler to steal the menu?) I never did figure out how to copy the daily specials from off the mirror or blackboard without being detected. (I really did have to remain anonymous to restaurateurs.)

There is a fabulous book. The Eater's Guide to Chinese, written by the late James McCauley, a linguistics prof at the University of Chicago. He reproduced Chinese menus from around the world, made up his own way to recognize hanzi and still, today, is one of my bibles of Chinese. Amazon US still sells it: http://www.amazon.com/exec/obidos/ASIN/0226555917/chinesebook-20.

]]> <![CDATA[By: eupnea63355]]> I laughed at the video because I too have tried to take pictures of menus and my results thwarted by the flash. All too funny and too true! Great lesson, I am going to follow this series and learn the vocabulary.

]]> I laughed at the video because I too have tried to take pictures of menus and my results thwarted by the flash. All too funny and too true! Great lesson, I am going to follow this series and learn the vocabulary.

]]> <![CDATA[By: lilianamata]]> Great video guys!

Congrats to Marco the director! I would want to have an episode on all vegetarian food! pleeaseeee.

Great job loved it!

 

 

]]> Great video guys!

Congrats to Marco the director! I would want to have an episode on all vegetarian food! pleeaseeee.

Great job loved it!

 

 

]]> <![CDATA[By: user1283]]> Guys

    Excellent work,thanks

]]> Guys

    Excellent work,thanks

]]> <![CDATA[By: user1283]]> Guys

    Excellent work,thanks

]]> Guys

    Excellent work,thanks

]]> <![CDATA[By: bodawei]]> First experiences in China: the menu at our local canteen hangs on the wall behind the counter, safe from thieves. Guarded by a fierce 服务员. Each meal is on a separate tag. The meals change according to season and availability.  We ask those people already eating and repeat what we hear at the counter.  Gradually we learn the dishes and write them down in a notebook but never refer to the 'menu'.

]]> First experiences in China: the menu at our local canteen hangs on the wall behind the counter, safe from thieves. Guarded by a fierce 服务员. Each meal is on a separate tag. The meals change according to season and availability.  We ask those people already eating and repeat what we hear at the counter.  Gradually we learn the dishes and write them down in a notebook but never refer to the 'menu'.

]]>