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  2. I guess @abcdefg wanted to say something like this? tldw: as long as you get lots of input, a little bit of speaking shouldn't do too much harm.
  3. For three and a half months that looks pretty decent. Keep up the hard work!
  4. Today
  5. DavyJonesLocker

    Long green beans and eggplant 四季豆炒茄子

    the duck is actually very good though (260 last time i went for a full duck) but when you start adding other many other dishes it gets pricey. Many of my friends think its too pricey but you are getting better food, environment, service, and paying for the name etc. Need to compare like with like and with most posh places, the prices start increasing exponentially I suspect most of their customers are people entertaining clients as i see a lot of people in suits. (The bill is of no concern when the company is paying ) I go there for a birthday, special occasion etc Mind you, 700kuai for 2 is about 80 GBP. In london that you get you a bog standard high street meal and a bottle of house wine.
  6. Ouch! I can buy a whole roast duck in the wet market here for 26 Yuan, freshly made and totally delicious. (These are Yunnan's famous 宜良烤鸭)。 Had a fancy roast duck meal at 大董 in Beijing near Wangfujing last year. Took my ladyfriend there as a tourist treat. It cost about ¥700. She was not impressed. Kept shaking her head and saying 太浪费! 太浪费! Explained that would feed her whole extended family, back in the village, for over a month.
  7. Anything that provides you motivation is a good idea. I'd better stop there.
  8. DavyJonesLocker

    Long green beans and eggplant 四季豆炒茄子

    a lot of the condemnation of chinese and MSG comes from the fact that Chinese food is still seen as low grade cheap ass food. There still is a strong mindset amongst the public in the UK not to to pay much for "chinese food" . It is such a shame actually . Although it is getting better in the UK ..... slowly . Some of the big chain restaurants stores are setting up in UK Mind you I have been to some the michelin star chinese restaurants (almost all HK originated, guangdong style dishes) and they are way way over priced. The 烤鸭 called Peking Duck is usually around 1000 - 3000 kuai (yes!) and arguably not much better than like 大董 here in Beijing. Also the environment is nothing special .
  9. Yes i agree with this. I use to do this with my language teacher, we would set out a scenario have 30 words and a few grammar points, preprinted on a page from the lesson of that day and as i made up a scenario, we would cross out the words. Naturally not all words would smoothly fit into the story but creative imagination you get make a good go at it. It requires some pre planning on the students part, not just turn up and speak on the fly. almost every chinese language teacher i had was like this, very much a one way flow of information. Many can't break away from the way they were taught throughout life. Two factors i consider crucial in selecting and utilising a good teacher. 1. the student must put in an effort, offer suggestions, not just sit there waiting to be spoon feed (I would do all the preparation in what i mentioned above, not the teacher). It's hard for the teacher to gauge whether the student is learning or not especially in China where saving face is important. When I teach, specialist topics, every friday I would have a review with the students and tell them what works and doesn't work. i got a lot of puzzled faces at the start but after two or three weeks, every one enthusiastically participates . Everyone benefits that way in my view. 2. You need to have a teacher that will fit your learning style (if one-on-one naturally). Whilst you can try adopt to theirs it more often that not, will fail. As abcdefg noted, the mass flow of information that many like to do, simply didn't work with me. Most teachers like to get you a full over description of each word with it goes in one ear and out the other. That is highly inefficient with me. I just need to check PLECO and practice a pile of sentences with the teacher. I learn a lot from my mistakes! Each to their own of course whilst I agree with this, i think one must bear in mind that your paying a teacher and not just a language partner or talking to some random dude on the street. Many teachers i had never corrected the students on just about anything, pronunciation, tones, grammar, nor encouraged them to use new words, grammar patterns etc. I used to sit there thinking "that student clearly pronounces that word wrong every time, why doesn't she correct him"? I would too have many mistakes but often you are unaware of it until someone points it out several times.
  10. It was a funny story indeed, but not good in public. with friends, yes. My 1 cent...
  11. I was being facetious, I was joking -- did not mean it to be taken seriously. Sometimes people in the west even talk about "Chinese Restaurant Syndrome." They have given that name to a constellation of symptoms that they attribute to ingesting MSG as part of a Chinese meal. Some people are very emotional about the issue, going on and on about how dangerous it is. Personally, I think those fears are exaggerated. Yes, I like that very much! Here's an article about it from last year. https://www.chinese-forums.com/forums/topic/57487-the-three-fresh-treasures-地三鲜-aubergine-potatoes-and-green-bell-pepper/?tab=comments#comment-445847
  12. a good lesson needs careful preparation by tutor, for the price on itakie i can hardly imagine the tutors would have much preparation per the specific learner. So 一言堂 is a easy solution.. Try to find the tutor with certificate or graduates major of teaching chinese as a foreign language. The oral part, practice in a situation is the key , the tutor should facilitate this environment.
  13. Funny story, never heard of. Precisely, MSG is invented by German and promoted as MSG by Japanese.
  14. yes, so add more oil beforehand. That is the ordinary approach. Be Careful, the oil would be released out when eggplant nearing finished. @abcdefg ever tried 地三鲜?
  15. Yesterday
  16. In my experience, not all teachers of Chinese are good at doing what you want. Some prefer to give a "mini-lecture" like their teachers gave them when they were beginning students in a large classroom. This is especially true if the teacher is native Chinese. Agree with the above suggestions. It will take some effort to find a match and make the lessons work the way you want them to.
  17. You're right, that can be a problem. Sometimes I use one or another hack to reduce oil absorption, such as salting the aubergine beforehand and letting it stand a while to give up some of its water. But this time I didn't. Just used a very hot, well-seasoned wok, and kept the eggplant moving the whole time it was cooking. Never let it sit still and adhere to the wok, not even for a second. Also, I didn't add any seasonings to the eggplant. (Garlic can make it tend to stick.) Fried it all alone. Another factor that probably helped was that my wok was not too full; I didn't crowd the pan. I shake it back and forth with my left hand on the handle while I stir and flip the eggplant with the wok tool 锅铲 in my right hand. It's a vigorous operation. Yes indeed, MSG is controversial In the US too. In some quarters it is denounced with religious zeal as being terrible, deadly stuff, brought across the ocean by "evil Chinamen" to wreak havoc on the health and welfare of unsuspecting Anglos. I've looked at the scientific evidence and think it is pretty sketchy. I tend to often use MSG, although in very small amounts, to round out the flavor of a cooked dish by augmenting the "umami" note. When I was in medical practice, I did occasionally see patients who had genuine adverse reactions to MSG, characterized by facial flushing and a headache, sometimes nausea and/or diarrhea. They were often people who had preexisting vasospastic issues, such as migraine headaches. Or they had a long history of multi-food intolerance, some of which were true allergies and others of which were rather vague, ill-defined reactions. But I do use it when I cook Chinese food, albeit with a light hand. I limit it the same way I try to limit salt, refined sugar and oil just as general health measures. If one were on a low-sodium diet, then of course he should omit it entirely as it is a non-essential source of dietary sodium.
  18. 889

    Help with M Visa? Agent trying to extort me?

    In a way, you also have the agent over a barrel. He does not want attention drawn to himself. In any event, you have already paid him a small fortune. Really harsh bullying suggests to me that that's the only arrow in his quiver. You are at a fancy restaurant. Before you know it, a bottle of wine you've never ordered has been opened at your table. You've already had one bottle and that was enough. Bully you as the staff might, are you going to pay for the second bottle? Don't argue with the thug. Just stop contact. And book your flight to China.
  19. I'm sure people will have conflicting opinions about this, but in my experience if I'm reading something where I'm going in with a good base line comprehension (say maybe 95% of words), I prefer to see new words in context for the first time, rather than pre-studying them. This is because encountering the word in context goes a long way towards making it easier to learn, it helps choose which of many definitions to prioritize it helps me to recall if I can connect the word to a sentence. That said, I think that if you try to read a book and it's frustrating because you don't know enough of the vocabulary, pre-studying some vocab might be a way to get to the level where you can read (that specific) native-level content.
  20. Let hope for the best. @pan.kasper let pray, you can check 2017 forum other status did not change but they got the scholarship. All the best @philippo thanks for your advice.
  21. Ch3rlie

    Donghua University

    Hi Anyone starting Donghua university? Chinese language course in september 2019 maybe??? Btw did you guys get the dorm rooms at Donghua how was it!?? I got type C, the 3-4 shared group room, anyone have experince of it????
  22. does someone here study in jiangxi university of software or knows anybody who studies there?
  23. Hey guys, My status at Zhejiang University website changed to Accepted (though i didn't get any email yet), but on the CSC Website it's still only Submitted (seriously, not even In Progress). I'm in same position as @Xiaoli_13. It's so hard to wait
  24. Moshen

    Help with M Visa? Agent trying to extort me?

    Was this an end run around China's visa requirements and therefore somewhat dishonest or fraudulent? If so, then the agent has you over a barrel and you had better pay.
  25. On March 27, 2019, I started teaching myself Chinese here in the San Francisco Bay Area. I thought it would be neat to make a video each month to chart my progress and provide some motivation. Here's the latest video, at the 3.5 month mark: https://youtu.be/xkhIOMkRXlk My previous progress: 1 month 1.5 months 2 months
  26. I agree with @imron in having a hard limit of new SRS cards a day - for me 10-15 cards across all subjects (including Mandarin) is sustainable. Like @Lu I often don't bother to stop reading to look up a word when I come across new characters/words instead choosing to go with the flow (if you are choosing to read comprehensible input this shouldn't be too big a problem with enjoying the work). However I'll often look up any unknown words/characters I remember later. For example recently I was reading a children's construction site book with my son and later looked up 镐 (which I remembered as the metal tool with 高 phonetic component) and after watching Ash vs. the Evil Dead TV show on Netflix I later looked up 婊子 (which I remembered as the female insult with the 表 phonetic component). When I do look up characters and words I always look them up in a frequency list as a sanity check on whether learning this word is really that useful (use your judgment based on your own needs but in general I find top 10K word usually worth it, 10K-20K marginally worth it, 20K+ only if that word is really easy to learn or one has an idiosyncratic reason to learn it based on one's interests/communities) and I also add that frequency information as metadata in Anki. To better focus my SRS energies I also try to be fairly aggressive in leeching and deleting previously added SRS cards: instead of having Anki leeching at the default 4 misses I have it set to leech at 2 misses and I have a preset filter that tells me all the words I clicked a "1" or "2" on that day and I often choose to delete any of those cards that correspond to low-frequency words. So all in all in a day I'm usually adding 0-8 new cards, "leeching" a couple cards, permanently deleting a couple of cards I had carelessly added in the past, and unsuspending 0-2 cards I previously leeched (often years ago) that I now feel I'm ready to learn again (or even better have actually solidly learned in the meantime).
  27. Jan Finster

    Help with M Visa? Agent trying to extort me?

    I wonder why you need a 1-year VISA to start with (?) But apparently you were "happy" paying 10000RMB for 1 year. Isn't the easiest way to just pay the additional 5000 RMB and enjoy another year of hassle-free traveling to China? I can somehow understand that the fee of this agency is somehow connected to the duration of the VISA and 5000 RMB sounds "OK" to me (the whole thing sounds crazy to me, but if you pay 10000RMB for 1 year, then 15000 RMB for 2 years sound OK to me...).
  28. DavyJonesLocker

    Long green beans and eggplant 四季豆炒茄子

    Looks great, i often do something similar. I notice a lot of recipes call for a lot more sugar which I personally don't like and only use a pinch like you suggested I am never sure about adding MSG, its traditionally pretty controversial in the UK but when I read later medical opinions on it , there might be some unfair scare mongering about it. I am always too liberal with the 豆瓣酱。 Some brands are quite spicy so adding chilli to it would not be for the faint hearted .
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