Tag: Chinese

I am great at eating and average at the rest

~ Li-Anne Krol ~ Leave a comment

This weekend was apparently the first Advent. The first day of Advent? Adventing? I am not sure, but something related to that most beloved holiday of Christmas was already happening.

And apparently the activity to celebrate it properly, was baking. Cookies specifically. Now I normally do not really bake. There is 1 cheesecake recipe that is quick, convenient and easy to make. I will occasionally help out others, but I do not voluntarily bake.

I do not know exactly what about baking does not interest me a lot. I think it is the fact that you are not making a whole meal. Baking can take just as long as cooking, but then you have a cake. A whole cake. Which you then probably need to share. Sure, sharing is caring but at the same time, why? I can also just make food for myself. Let alone the fact that I feel it is even sadder if you spent hours working on baking something and it turns out average. Or worse, bad.

Also, thinking about baking I feel that there is in a certain sense less baking in the traditional Chinese kitchen. There are lots of sweets like mochi, buns, cookies, but I would not make them myself. I would buy them, a lot of people would. Because many homes did not have an oven, and also some of these sweets are very intricate and complicated. I would rather spend time queuing for that than making it myself and having sub-par taste.

But of course, my grumpiness can be mitigated with good company and easy tasks. Shaping the cookies and eating the raw dough bring me joy. I am not immune to the excitement that you can get by intently looking at the oven window, although currently my oven is placed so high I barely see anything that is in there, nor to the thrill of tasting a cookie. And not that much can go wrong in the end. So I will not bke voluntarily, but I will definitely help voluntarily.

Tricky translations: shawarma

~ Li-Anne Krol ~ Leave a comment

Trying out a more language-focused feature on cheesy translations and slogans related to food in Chinese.

Foreign food in China has a kind of multi-level enjoyment. Not only will you be tasting familiar food that is hopefully tasty, but you can also relish in the translation they chose for your dish. Case in point here is shawarma, something that is quite popular in the Netherlands (possibly one of the few warm breakfasts the Dutch consider, although mostly only when they are students). Shawarma has not necessarily been one of my favorite dishes when I was in the Netherlands, and being back again for over a year I have not eaten it again yet. Its main redeeming feature is probably that it can be combined with lettuce, cheese and fries into the infamous kapsalon, although I normally eat that one with doner kebab.

While in Beijing, there were a few large shopping malls I went to eat. The amount of food that is available in Asian shopping malls is really unparalleled to anything we have in the Netherlands. Regardless, more choice also makes it more difficult to decide and I would often pace up and down the lanes with increasing hunger. I remember seeing for the first time the name of this restaurant and almost bursting in laughter. It was called: 想我么 shawarma. In English that translates to ‘do you miss me shawarma’. The catch is that ‘xiang wo ma’ also sounds like shawarma.

I am not sure who came up with this name. I have heard stories from friends that the person who thought up the Chinese name for Coca Cola was awarded price money (although I can find no very reliable sources with a quick Google search). Looking into it a bit more, it seems the restaurant was a collaboration between Chinese and foreign business partners in Beijing. They appear to have split and the Chinese partner omitted the ‘xiang wo ma’, but the foreign partner is still using it for their separate restaurant.

As a name, even though it is so cheesy you would not need anymore cheese with your shawarma, it works very well. Another quick Google search turned up some customers who were baffled by being asked if they had missed them. And it is very easy to remember, even for people with only a limited understanding of Chinese. I hope the restaurant can somehow get big enough to make ‘xiang wo ma’ the official translation for shawarma. I can already imagine it going viral on Douyin, creating a new holiday when you romantically eat shawarma with your friends, family and partner, as well as a cute mascot for merchandise.

But in the meantime we are stuck just eating shawarma.

The friend circle: Olympics & book

~ Li-Anne Krol ~ Leave a comment

In WeChat there is this nifty feature called ‘friend circle’, which is basically akin to a Facebook timeline. Since I am not in China anymore, I do not actively follow most of what is happening in the friend circle anymore. To motivate myself to check it out a bit more often, I will list some random things I saw while scrolling down. It is also a nice way to keep a bit of a pulse on what is happening in China, of course subjectively.

Olympics

I am very uninterested in watching most sports. I am very interested in doing some sports, but the Olympics that are currently happening, do not really interest me at all. However, I saw quite some posts in my friend circle about this Japanese gymnast. Apparently he made a grave error, but still got high points regardless. And people are now critiquing the judge, the gymnast and the Olympics as unfair, partial and shameless. To be honest, I really cannot understand all the fuss being made about these things. And it is very easy to just write on Twitter “THE JUDGES NEED TO GET THEIR EYES CHECKED” if you can do that from the comfort of your home, while probably sitting down. Things the sporters are not doing.

The most interesting things about sports, is the similar reactions you see by almost everyone. The comments, about the judge’s eyes, or the sporter being a failure, or the sarcasm that he got his points is uniform. Sports really unite. But in a most ugly way.

Book

A book that one of my contacts bought, popped up that seemed interesting. The title is Seeking A Little Upward Mobility Amidst A Frenetic Life. In English, the title sounds like every other self-help book which is probably correct since the blurb says: “[This] is a spiritual book by a famous author. Listen to famous authors talk about how they read, how to keep their inner peace. How to learn to be silent, and how to cherish time. Life is too chaotic, but that doesn’t stop us from getting ahead.”

I have a sort of innate dislike of self-help books. On the other hand, I always try to motivate myself to read more. Especially in Chinese. I can read Chinese quite well, but it goes very slow. Kind of like French, where I can understand pretty much everything but prefer to look up at least 1 word per page just to make sure. And that transition to the dictionary does not go very smooth unfortunately. The story does not continue there. So a Chinese book always serves as a welcome reminder, that I would like to not spend a whopping 7 years on finishing another Chinese book, but that if I would still do should better start now.

What to add to your tea: a rant

~ Li-Anne Krol ~ 2 Comments

Anybody who knows me, knows I am crazy about bubble tea. It is something I developed relatively late, but got very passionate about quite quickly. And I am rubbing it in everyone’s face that I was smart to drink all that bubble tea while in China, because we do not really have it here in the Netherlands. Let me correct that: we do not really have it where I live. Let me further correct that: they do not really have it how I want it.

To be honest, as long as there is variety, I am a very easy person. Probably counts for most people. I only ask, for some pudding. We eat vla here, it is very similar. Heck, they eat flan in France and they literally throw that stuff in your bubble tea at Yi Dian Dian. And I know bubble tea is very trendy now. Especially the cream cheese variations. But it is not the same. In this sense, I am conservative and a purist. Just give me my pudding.

And sure, if you do not have pudding I may go for jelly. The grass jelly and bubbles go quite well together, complementing flavors and textures. I sometimes got very adventurous and would opt for some yakult and coconut jelly. But that is only if I did not feel like milk tea, which honestly would only happen if I got it 4 or 5 times per week to begin with. And at Yi Dian Dian (although Coco has my heart, let that be stated black on white) they had some nice coffee jelly as well, if I wanted a hint of bitter. Sometimes I would combine taro and pudding on cold winter days with warm milk tea for a drink that could actually serve as a dinner (snack), filling you up and keeping you warm at the same time. In summer I would often opt for the smaller bubbles, just to give it a different texture. But with pudding of course.

Although I sometimes strayed, it was mostly out of necessity. If the next Coco is 1 km away and there is a Happy Lemon next door, sure. If I really craved some bubble tea and passed by a Gong Cha, I would not say no. I tried Hey Tea! 2 times, once taking a special bike ride with a colleague to one shop where there wasn’t a crazy line. The other time actually waiting for close to 90 minutes because somebody else was treating me to it. And these lackluster experiences ensured I would never stray for long.

It is almost concerning that I am able to write longer pieces about bubble tea with an ease that does not come with many other topics. But I guess that shows you can really feel passionate about some things. I am eagerly waiting for the day I will be reunited with the few brands I would have points cards for. I used to have a Coco umbrella even! If they are ever opening applications for overseas ambassadors, I need to be first in line.

Summer is not the same this year. I hope it will soon be as I remember it.

Daily tidbits: Why not make things more complicated?

~ Li-Anne Krol ~ Leave a comment

I have been in touch with customer service quite a lot these days. That is always a frightening thing, although I have had my fair share of better and worse experiences. However, in this case it was Chinese customer service, because I needed to arrange some things for my phone number.

There is something amazing about the way everything is so interconnected in China. When you have an issue, there is always a way to address it. You can chat with customer service or give them a call, basically 24/7. At the same time, it never ceases me to amaze me how complicated they can make things at the same time.

When I still lived in China, I moved to Shanghai and got a new phone. I needed a new simcard, a nano one instead of the mini I had. after calling my provider’s customer service, which is totally separate in Shanghai from Beijing and provides no way to be redirected, they told me that I needed to come back to Beijing for a new simcard. So just to get something with a little bit less plastic, I needed to travel more than 1.000 kilometers. Which I did and found ridiculous.

Now that I am in the Netherlands but still using my Chinese phone number for certain occasions, it’s a different issue. I had freezed my number, but was unable to easily recover it again due to forgetting my password. I again chatted with different officers at different times in the Chinese night but in the end I was only able to finalize the process by contacting a friend in Beijing and having her directly call them.

I am not sure if this is arranged in this way for a specific reason. Is it to ensure that the physical staff still has a role to play? Is it because they want take customer service difficulty to the next level? Is it because they are available 24/7 that all staff is so tired they cannot think of any customer-friendly alternatives? To be honest, I think it is just another way for us to remain grounded. That we remember we can do great things, and also make simple things impossible.

How to know if you mastered a language

~ Li-Anne Krol ~ Leave a comment

I learned multiple languages throughout my life and am actually adding another one (Russian) at this moment. Of course I learn languages because I find it fun, and it is very nice to be able to list more than 4 languages you can speak. But at the same time, it can be quite frustrating to get a certain fluency in these different languages.

The language this counts the most for in my case is Chinese. I have a Chinese face, which is kind of a double-edged sword. On the one hand, it is very convenient to be able to blend into streets in East-Asia and not have anyone question if I am a local or not. At the same time it places certain expectations on you that I cannot meet. Because I am a foreigner there. But nobody believes me.

When I was still studying Chinese, I started out speaking it very badly. I know that because I was reminded of it everytime I talked to locals. Even more so since I hung out with Dutch-Chinese friends who spoke Wenzhounese or Cantonese at home and thus sounded a lot more natural. New friends even told me that they could not really understand me for the first 6 months in Chinese, but somehow everything had worked out fine.

Generally, my conversations would go something like:

Q: Can you tell me where the subway station is?
A: ThesubwaystationisoverthereandyoujustgonorththenturnleftandarriveatentranceA.
Q: Sorry, can you repeat?
A: Howcomeyoucannotunderstand? WhyisyourChinesesobad?
Q: I am not Chinese, can you talk a bit slower?
A: YouarenotChinese? ButyoulookChinese!
Q: Please, just tell me where the subway station is.
A: Go north. Then turn left.

For most ‘general’ foreigners, the conversation goes something like:

Q: Ni hao, can you tell me where the subway station is?
A: Oh my! Your Chinese is so good! The subway station is north and then turn left.

Quite a difference and it caused me to be pretty frustrated while learning Chinese. Now that I am more fluent, in a foreign environment and not expected to speak Chinese, I get the opposite. After all these years people sudenly start complimenting me. Saying that for a foreigner (the keyword of course) my Chinese is very good. And I always think to myself: “TOO LATE, I WILL NOT ACCEPT YOUR COMPLIMENT. SHOULD HAVE SAID THAT ABOUT 10 YEARS EARLIER.” Plus, now it makes me question my level of Chinese. Is it only good because they know I am a foreigner? Do I now also have the ‘benefit’ of foreigner bias?

I guess it is asking yourself these questions that shows you have some proficiency.

Text as an art form

~ Li-Anne Krol ~ Leave a comment

Literally anything is printed on clothes now. There are (in)famous examples with swear or curse words, but everything from internet memes and slogans to good old brand names features on clothing now.

I think in the past years a so-called reverse trend took place here. Actually, ever since the Superdry brand became a regular on Western streets, I feel there are much more Chinese and Japanese characters on clothing. In addition, friends who know Japanese told me Superdry’s Japanese brand name also does not make sense. It is like we have come full circle. Granted, I have not seen any clothes with Japanese or Chinese curse words yet on a grand scale, but that may just be the next step.

I understand the attraction of text on clothing, I wanted to be a cool girl very badly when in high school and craved a sweater with the brand right on front. But once I got old enough to not care that much about those things (although who am I kidding, I literally write hoping people like reading it) I actively banished all clothing with text on it.

On my first few trips to China, I remember everyone in the travel group being mystified of the incoherent English on clothes and products. But thinking back to it now, it seems just a less extreme version of the Chinese characters that Western people like to get as tattoos. And to be fair, I think almost nobody can escape the coolness or mystery that a foreign language exudes. I remember going through travel stuff I kept after learning Chinese and discovering all the wedding/hospital/cram school flyers I found because I thought them special when I did not understand anything on them.

And to be honest, I have a few years ago caved once and got a t-shirt with text on it. In Dutch even. But that is just to pretend with my Chinese face that I may not know what it says, even though I do very well. It is this irony that my generation excells in, something I talk about more in this blog. At face value, nobody realizes this, but being misunderstood is probably the favorite state of being for many of us.

Familiar flavors: Hotpot

~ Li-Anne Krol ~ Leave a comment

With the holidays right around the corner, food and dinner finally get the attention they deserve in the West. Not entirely coincidentally, that was what a big part of my daily life revolved around in China. And even though there is limited family gathering this year, there have been plans to do hotpot. Which will be great, but just not the same.

Hotpot

What is it?
Simply said, you boil raw veggies and meat in a soup. Does not sound too special or appealing, but it is great. You have many different kinds of soups, really the cornerstone of hotpot. Additionally, you have the fun of literally cooking your own food, and enjoying some nice soup on the side. Sitting around a big hot pot of soup really gives you warm fuzzy feelings (also because of the warm food entering your belly) and you can basically eat anything for hotpot. You combine hotpot with a dipping sauce most often sesame sauce (the best, one and only I will recognize) but especially in southern China everyone makes their own concoction out of different options.

When to eat it?
If we believe haidilao, a big chain, then 24/7. But normally, hotpot is eaten during winter, most often for dinner or as a very elaborate midnight snack (hence the 24/7 opening times). Rules are there to be broken of course so summer time makes for a nice hotpot opportunity as well. Nothing can rival winter hotpot inside and winter outside though.

Anything bad?
Some hotpot soups can be very spicy. I remember I went to Sichuan with a couple of friends and I literally could not taste anything I fished out because the soup made my whole mouth numb and tingle. Otherwise there are no real drawbacks to hotpot, you can avoid anything you do not like that others put in there. It can only be a shame if some things are overcooked and then only found after they have disintegrated.

Where to get it?
Haidilao and Xiabu xiabu are probably the 2 most well-known chains. Xiabu xiabu is more of a fastfood chain with rows of individual, 1-person hot pots. Haidilao is on the other end of the chain, not-quite-fine-dining hotpot but famous for its good, (slightly creepy but) very friendly service, long wait lines (but you can do your nails while waiting so…) and high quality products. And of course there are many other places to go to for hotpot as well, although your mileage may vary.

How much do I miss it?
About 8.5/10, especially now it is winter. There is hotpot in the Netherlands, but it is far from my home and probably quite expensive. And it is also about the convenience of hotpot, the fact all the veggies are pre-cut and served directly on a plate, then quickly going into your mouth. And lastly it is also about the company you share the table with. So here is to hoping 2021 will bring the real stuff!

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The 3 Chinese ways to repair a bike

~ Li-Anne Krol ~ Leave a comment

I biked a lot while in China. Of course it has to do with my Dutch upbringing, but it’s a nice way to move through a big city. Less walking than the extensive metro network, less traffic jams and people around you than in the overcrowded buses.

But nothing lasts forever, certainly not the average Chinese bike. Even though they may leave the bubble plastic on it (which makes it look only more dirty after a week). And because I am a responsible adult, I naturally repair my bike for these small things.

The Chinese have a special way of dealing with bikes. Although they used to be the standard modus operandi, they have long since been replaced by a plethora of ridiculous and less ridiculous vehicles like: electric scooters and steps, hoover boards, unicycles, tuk tuks, and more. But repairs for bikes, and most other 2-wheeled vehicles as well, still take place next to these small iron closets that are opened every morning by the repairers. I don’t really know why, but normally these shops are also combined with a shop to make keys or repair them. Perhaps theh run lucrative businesses copying the keys for the bike locks so they can sell the bikes?

In any case, the actual repair process almost always goes along of the 3 ways described below.

1. You have something that is broken and they can easily repair it with something that will break again in a few weeks. But hey, you can still use it in the meantime.

2. They give it a good hit with either a limb or a tool. Often this solution proves to be surprisingly long term.

3. Once they start to repair it they get stellar advice from their neighbor. Or the next person waiting for the repair. They may even ask you. The result varies on the advice given of course.

Familiar flavors: Chinese crepes

~ Li-Anne Krol ~ 1 Comment

A couple of weeks ago I was musing about all the different kinds of food I miss about China. She said I should make a cookbook, collecting the recipes of these refined and less refined dishes to educate the Dutch. I am not sure about that, but since nostalgia is a powerful thing, I am only remembering these dishes more fondly.

I am not a great cook. I am an okay cook, generally more interested in the eating than preparing. That is why Asia is such a great place to be, all this wonderful food at your fingertips for a fraction of the price you pay in the West. So let me make your mouth water by the impossibility of finding these things elsewhere.

Chinese crepes

What is it?
A thin pancake batter is spread out with a stick on a heated plate. Crack an egg on top of it so it fully merges with the batter, add some sesame seeds if available, and flip it. Add a dark, salty sauce on top, some chili and any toppings of your liking, at least scallions, cilantro and pickles. After adding a sheet of fried crispy rice, fold it closed and hack it a few times with your spatula before elegantly shoving it into a plastic bag and in one go give it to your hungry customer.

When to eat it?
Any time of the day. It can be a breakfast, lunch, dinner or anytime-of-day-snack. I preferred to eat jianbing either for breakfast or dinner, or as an after-lunch snack, or as a pre-lunch snack. Depending on the toppings (lettuce is nice, tofu as well) or the amount of eggs (double or triple eggs!) it probably encompasses everything that you need for a healthy meal.

Anything bad?
Often, jianbing sauce can be a bit clumpy and the hygiene at most of these stalls is probably less than even the average restaurant in China. Also, I am heavily biased but Shanghai/southern jianbing are vastly inferior to the ones in Beijing or northern cities. And I once had a jianbing with a friend at a stall where the crepes were pre-made and just needed to be heated up. We added a sausage in the middle for some extra bite and texture, but it still tasted awfully rubbery and bad.

Where to get it?
In Beijing, there was a great stall next to the Liangmaqiao subway station. It was a family (or so it seemed) with parents, a son and a daughter all in the business. They did not only sell jianbing, but they could all make them. Over time, I knew whose jianbing were the best (the father and son’s) and who would skimp a bit on the toppings (mostly the younger generation). It was wonderful, so obviously they disappeared one day suddenly. The other place I remember very distinctly is at 798, it even had its own Dianping page! They were well-known for adding tofu in their jianbing, and all was good again. A pity 798 was quite far away, but I am now even further away so I should not have complained.

How much do I miss it?
About 9.5/10 I think. Especially since breakfast stalls are not really a thing in the Netherlands. I eat my dry cruesli in the morning without complaints, but it is not the same at all. I have had a jianbing here as takeaway, which means it was pretty cold at the time I had a first bite. It was not the same at all. I guess I just have to indulge myself once I get to China again!

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