User Comments - wotingyu
wotingyu
Posted on: Market Research 2: Management Report
November 22, 2011 at 7:38 AMI need to relisten, but seems like there was a supercilious Shanghainese criticism of Shenzhen. Typical.
Posted on: Measure Words for Animals
November 6, 2011 at 9:27 AMGlaring omission: 一群海鸥
Posted on: A Disappointing Delivery
October 28, 2011 at 3:29 AM哈哈。在twitter上应该多浪费时间： http://www.penn-olson.com/2011/10/27/amazon-china/
不太outdated. 是现代的问题--变化那么快
Posted on: A Disappointing Delivery
October 27, 2011 at 11:32 PM卓越亚马逊。。。zhuoyueyamaxun. Aren't they dropping the zhuoyue now for Amazon?
Posted on: A Disappointing Delivery
October 27, 2011 at 11:28 PMhaha....I used to live in Nanshan and had friends in Shekou. Didn't think it was that bad. Of course there's that one infamous, unflattering picture of foreigners being helped in the metro.
But yeah based on the photo alone I thought this lesson was about some ancient Chinese tradition of measuring fetal girth. Auspicious.
Posted on: 주말 여가생활
September 27, 2011 at 1:34 AMGood sleuthing, master amesbury
Posted on: 주말 여가생활
September 26, 2011 at 3:00 AMCertainly is not a picnic
Posted on: 주말 여가생활
September 26, 2011 at 1:17 AMIs anyone else's library and lessons all in Korean?
Posted on: Hospitality Series 2: China Union Pay
September 23, 2011 at 6:23 AMThat painting is better known as "the one Cameron intently gazes at in Ferris Bueller's Day Off".
Posted on: How to Eat a Hairy Crab
November 22, 2011 at 2:39 PMLet me get on my crab high horse for a moment. I highly recommend Chesapeake Bay crabs (Maryland crabs steamed in old bay seasoning) accompanied by UTZ Crab Chips and some Dogfishhead beer (preferably 60 minute IPA). If you are from midatlantic or east coast US you should know.
And as for the eating, its really not difficult. The claw meat is probably thought to be most accessible as you all discuss in the dialogue, but perhaps mistakenly so. The best meat is the backfin meat...you can get large chunks of soft white backfin meat that has not been comprimised by yellow-green guts...with relatively little work. (As far as crabs in Chesapeake go)