The Best of Chinglish Photo Series
Classmates, you are welcome to add your own photos to this one. (A "Thanksgiving Poodle" shot is in order since I didn't have my camera with me for that one.)
And one of my favorites...
-Alex Kraus
May 31, 2007
May 9, 2007
Markets and Media Week 1-2 in Photos
Professor Zhou Shi Zhe (ECNU) gave us a tutorial on traditional Chinese brush painting.
After that, we gave our hands a try at our own painting. Unlike the traditional teaching method in Asia -- copying a master's model -- Prof. Zhou encouraged us to paint anything we liked.
Andrew Hemm (W&L alum) shared some of his experiences doing risk management for Chinese banks.
Just outside of People's Park, you'll find the ultra-modern multi-story Shanghai Urban Planning Museum, where the city ostentatiously shows off its growth on one floor with a basketball court-sized scale model of the city.
I'm pretty sure this sign, found at the Yangshan Deepwater Port, means to say something like "Check out the view at the top of the terrace."
This is the scene from the balcony of our dorms at ECNU.
Alisha Laventure recorded the explanation of the TV studio at the Shanghai Securities News.
The TV studio at the Shanghai Securities News before adding W&L students...
...and after.
Cheng Pei Song of the Shanghai Securities News showed us the layout of today's paper.
This was just course one of a literal feast with the staff of the Shanghai Securities News.
We had only 15 minutes to look around the Shanghai Stock Exchange, which hit an all-time high today of 4,013.09 points.
Ryan MacPhee and Caroline Davis had a lively discussion at the Stock Exchange.
Posted by Alex Kraus
May 2, 2007
The Beef Curry You Ever Had?
I had an amazing meal last night at a restaurant called Uncle Shanghai, located in the Shanghai Centre near the Bund. It was recommended as one of the best for Shanghai style cuisine in Prof. Luecke's guidebook, so we went out searching for it.
To say the place was fancy was a bit of an understatement. The decor was covered in rich, red velvet with gold trim, and gold beaded curtains to separate the many banquet rooms. It was a huge space -- "cavernous" as Prof. Pirkle aptly described it -- with rooms ranging from single tables to open lounge space.
Needless to say, I felt a bit underdressed in shorts and a T-shirt, but the many Chinese customers weren't exactly dressed up either. I noticed some Japanese groups and one or two Westerners, but the fact that the other four tables in our room filled up with Chinese customers was a pretty good sign, I think.
One of the dishes I ordered -- black pepper pork or beef thigh -- was simply incredible. It tasted like a pot roast that had been simmering for days. I had the first taste (which made me almost involuntarily exclaim, "Oh my God!"), and I got second, third, and fourth waves of vicarious pleasure watching everyone else's eyes bulge as they took their first bites.
I almost ordered the unintentionally funny "The Beef Curry You Ever Had?" but I decided I really ought to go for something more Chinese, and I'm happy I did.
-Alex Kraus