Longing For Desert
People in Hong Kong have short memories. Last week it rained a bit. I think it started Monday. By Tuesday it was all “oh, I’m so SICK of this RAIN! Will it EVER stop?” Interestingly, →
Author’s Plight
酒！ Jau! Wine! As they call it. It’s actually a deadly spirit so vile that it should only be used for paint stripping and permanently disfiguring your enemies. Strangely, the (mainland) Chinese drink it with →
Girlie Morning in Nature
Are spiders actually really stupid? I mean they can spin these beautiful webs, masterpieces of engineering and all that, but are they a bit dim all the same? This morning I had the first proper →
More About That! 嗰
嗰個人係四川人 (go go yan hai Sei Chyun yan – that piece person is Four River person, that person is from Sichuan) 嗰個人 (go go yan – that piece person). That should be pretty plain sailing →
飲茶 The Civilised Lunch
I’ve just travelled 25 minutes there and 25 back just to eat. What, didn’t I have perfectly good ingredients for Sichuan food in my fridge? you ask. Yes, of course. But no matter how good →
Its Name Was Amber, It Was A Vomit…
Do you see that lake? That was a green and throbbing grassland only yesterday. Surely this must be an amber rainstorm? 黃色暴雨 (wong sek bou yu – yellow colour violent rain)(That’s right! The surname Wong →
Transformation Continues on All Levels 2
Is Cantonese dying? Last weekend’s visit to Guangzhou was quite depressing in many ways. It’s nothing new that people from all over China migrate to Guangdong province, especially Shenzhen and Guangzhou, to make something of →
Transformation Continues On All Levels 1
Guangzhou used to be my favourite city with its leafy streets, car-less alleys and languidly flowing river whose name, Pearl, also gave itself to an excellent beer, 珠江啤酒 (jyu gong beh jau – Pearl River →
Good Weather Likely
A lovely day has begun in the lovely city of Guangzhou and after yesterday’s torrential rain people are pouring out in the streets again. Just outside the hotel I saw this guy relaxing with a →
Owner Of A Broken Face
I’ve finally finished the last chapter (or recipe) in my Sichuan cookery book, a book that isn’t really a book, for can it be a book when it’s only online? If not, what should it →