<![CDATA[Comments on: What'll it be?]]> 2005-11-10 18:00:00 <![CDATA[By: ]]> Peter Galante
Ken and Jenny, you guys rock! Very, very impressive podcast, I try to listen everyday. Just a quick investigation into your request about info on chop sui/suey: http://chinesefood.about.com/library/bltrivia50.htm http://en.wikipedia.org/wiki/Chop_suey By the way, just got back from the west coast of the states, and while I was there, I came across Panda Express, a chain of chinese food restaurants specializing in Kung Pao Chicken. Let me tell you, I though I knew what hot was! If you ever make to the states, please give it a try. Please keep the great podcasts coming. Pete]]> Peter Galante
Ken and Jenny, you guys rock! Very, very impressive podcast, I try to listen everyday. Just a quick investigation into your request about info on chop sui/suey: http://chinesefood.about.com/library/bltrivia50.htm http://en.wikipedia.org/wiki/Chop_suey By the way, just got back from the west coast of the states, and while I was there, I came across Panda Express, a chain of chinese food restaurants specializing in Kung Pao Chicken. Let me tell you, I though I knew what hot was! If you ever make to the states, please give it a try. Please keep the great podcasts coming. Pete]]> <![CDATA[By: ]]> Nic Hunt
ni hao, wo ai nimen de podcasts. wo shuo yidianr zhongwen he nimen de podcasts shi you yong. xie xie]]> Nic Hunt
ni hao, wo ai nimen de podcasts. wo shuo yidianr zhongwen he nimen de podcasts shi you yong. xie xie]]> <![CDATA[By: ]]> Bazza
Very interesting lesson, I was surprised about the fortune cookies, I didn't know that.]]> Bazza
Very interesting lesson, I was surprised about the fortune cookies, I didn't know that.]]> <![CDATA[By: ]]> Ken
It seems that chop suey is a Chinese-American invention. No-one heere has ever heard of it. The term chop suey does not sound like Mandarin, but much more like Cantonese. Here's the Webster's description of its origin: "[Chinese (Cantonese) tsapsuì, miscellaneous bits, equivalent to Chinese (Mandarin) zá, mixed + Chinese (Mandarin) suì, to break up, pieces.]" Ken]]> Ken
It seems that chop suey is a Chinese-American invention. No-one heere has ever heard of it. The term chop suey does not sound like Mandarin, but much more like Cantonese. Here's the Webster's description of its origin: "[Chinese (Cantonese) tsapsuì, miscellaneous bits, equivalent to Chinese (Mandarin) zá, mixed + Chinese (Mandarin) suì, to break up, pieces.]" Ken]]> <![CDATA[By: ]]> Fai
Hi Ken and Jenny! Just an FYI: I just added the words from this lesson to my word bank and noticed that the translation for "gu lao rou" says "sweat and sour pork"... instead of "sweet and sour pork." Thanks and keep up the great work!!! :) Fai]]> Fai
Hi Ken and Jenny! Just an FYI: I just added the words from this lesson to my word bank and noticed that the translation for "gu lao rou" says "sweat and sour pork"... instead of "sweet and sour pork." Thanks and keep up the great work!!! :) Fai]]> <![CDATA[By: ]]> Ken
Wow, sweaty pork doesn't sound very appetizing!]]> Ken
Wow, sweaty pork doesn't sound very appetizing!]]> <![CDATA[By: ]]> Al Walker
So, if I want to order chicken chow mein, does it have the same word order as English - 鸡肉炒面 jī ròu chǎo miàn? 谢谢 Al]]> Al Walker
So, if I want to order chicken chow mein, does it have the same word order as English - 鸡肉炒面 jī ròu chǎo miàn? 谢谢 Al]]> <![CDATA[By: ]]> Lantian
Hi Al, Yah-I'd say that "wo yao" 我要－－－鸡肉炒面。 I'd also say 还要，空情菜，腰果鸡顶，一瓶 可乐， 两晚米饭，就好了。 Yah-I'd say that "wo yao" wǒ yào － － jīròu chǎomiàn。 I'd also say hái yào ， kōng qíng cài ，yāoguǒjī dǐng ， yī píng kělè ， liǎng wǎn mǐfàn ， jiù hǎo le。 Aren't you and Jenny cooking me up some oily beef strips? Hungry. 我真饿了。]]> Lantian
Hi Al, Yah-I'd say that "wo yao" 我要－－－鸡肉炒面。 I'd also say 还要，空情菜，腰果鸡顶，一瓶 可乐， 两晚米饭，就好了。 Yah-I'd say that "wo yao" wǒ yào － － jīròu chǎomiàn。 I'd also say hái yào ， kōng qíng cài ，yāoguǒjī dǐng ， yī píng kělè ， liǎng wǎn mǐfàn ， jiù hǎo le。 Aren't you and Jenny cooking me up some oily beef strips? Hungry. 我真饿了。]]> <![CDATA[By: ]]> Al Walker
Hey Lantian, Thanks for the input. My main business contact in Dongguan has his family home in Hunan and it seems like every time I go out for a meal with him, the dish of water boiled beef automatically appears, even when we're at a fish or seafood restaurant! One thing that my colleagues and I have found difficult to communicate to our Chinese counterparts is that we simply do not need to eat the quantity of food that they seem to get through - they seem surprised that having had a huge banquet at lunch time that we're a bit reluctant to do the same in the evening, especially by the end of a week-long trip. There must be a real difference between Chinese and western metabolisms as they look at us (half of us are 6 foot tall or over) and assume that because of our size that we should eat proportionally more than they do, which really isn't the case - no matter how much we may love the cuisine, our bodies just can't process that much food. We were having the hotel buffet one evening on one recent trip and my colleague and I (both Brits) were really feeling like we'd already eaten way too much after a couple of plates (again the big lunch we'd had earlier didn't help), whilst our Chinese companion went back for several more plate fulls! Any one else had similar experiences? Cheers, Al]]> Al Walker
Hey Lantian, Thanks for the input. My main business contact in Dongguan has his family home in Hunan and it seems like every time I go out for a meal with him, the dish of water boiled beef automatically appears, even when we're at a fish or seafood restaurant! One thing that my colleagues and I have found difficult to communicate to our Chinese counterparts is that we simply do not need to eat the quantity of food that they seem to get through - they seem surprised that having had a huge banquet at lunch time that we're a bit reluctant to do the same in the evening, especially by the end of a week-long trip. There must be a real difference between Chinese and western metabolisms as they look at us (half of us are 6 foot tall or over) and assume that because of our size that we should eat proportionally more than they do, which really isn't the case - no matter how much we may love the cuisine, our bodies just can't process that much food. We were having the hotel buffet one evening on one recent trip and my colleague and I (both Brits) were really feeling like we'd already eaten way too much after a couple of plates (again the big lunch we'd had earlier didn't help), whilst our Chinese companion went back for several more plate fulls! Any one else had similar experiences? Cheers, Al]]> <![CDATA[By: ]]> Al Walker
Perhaps this could be a Podcast in itself - how to politely decline an invitation to dinner by your Chinese hosts without offending them as your body is still digesting the 2000 calories you ate with them at lunchtime. It could also include our alternative suggestion that they join us for a session in the hotel gym instead (which works quite well!) Cheers, Al]]> Al Walker
Perhaps this could be a Podcast in itself - how to politely decline an invitation to dinner by your Chinese hosts without offending them as your body is still digesting the 2000 calories you ate with them at lunchtime. It could also include our alternative suggestion that they join us for a session in the hotel gym instead (which works quite well!) Cheers, Al]]> <![CDATA[By: calvin_klein]]> hi,stranger, what you said is correct but the Chinese words you wrote had a little problem. so, “kong qin cai” although I did not know exactly what they were, but I think the words should be: （空）“青菜”or you want "芹qín菜". And the other two should be:"鸡丁" &“两碗米饭”. In Chinese the "qing" and "qin" is different, so pay attention to the different Pronunciation!

]]> hi,stranger, what you said is correct but the Chinese words you wrote had a little problem. so, “kong qin cai” although I did not know exactly what they were, but I think the words should be: （空）“青菜”or you want "芹qín菜". And the other two should be:"鸡丁" &“两碗米饭”. In Chinese the "qing" and "qin" is different, so pay attention to the different Pronunciation!

]]> <![CDATA[By: botfa]]> Chop suey comes from Taishan (Toisan), a district of Guangdong Province (Canton), which was the home of many of the early Chinese immigrants to the U.S.

Chop suey (simplified Chinese: 杂碎 zá suì; literally "assorted pieces") is a Chinese dish consisting of meat (often chicken, fish, beef, shrimp (UK: prawns) or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.

]]> Chop suey comes from Taishan (Toisan), a district of Guangdong Province (Canton), which was the home of many of the early Chinese immigrants to the U.S.

Chop suey (simplified Chinese: 杂碎 zá suì; literally "assorted pieces") is a Chinese dish consisting of meat (often chicken, fish, beef, shrimp (UK: prawns) or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.

]]>