Archive for Language and food

Peking colloquialisms

Here is a photograph of a paper placemat Tong Wang found in a restaurant serving Beijing dishes that is named "Sea Bowl Restaurant" (Hǎiwǎn jū 海碗居):

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Tangut beer

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Q-TAXI

From a correspondent in Taiwan:

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Egg tarts around the world: a brief survey

When I was in Hamburg, Germany a few months ago, I was pleasantly surprised to come upon a pastry shop that sold egg tarts warm out of the oven.  They were just divine!  I think they were called pastéis de nata from the term used for them in Portugal, which seems to be the homeland (or one of the homelands) of this heavenly dessert.  Here the word pastéis is translated into English as "pastels", but it's something altogether different from the art medium, and it has a broad spectrum of manifestations as different types of pies and cakes.

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"Boiled Blood Curd" and "Semi-rotted Vegetables Cake"

Menu items at the Asia Bistro, Marriott Hotel, Suzhou, China, courtesy of Thomas Malphus:

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Too hard to translate soup

From a menu in a restaurant in Oxford, Ohio:

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Polyscriptal, multilingual packaging for thousand-year eggs

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Menu mysteries

In this article, we have the following peculiar menu items:

餐蛋治 Meal egg rule

腿蛋治 Leg treatment

奶油多 Cream more

華田 Hua Tian

新界油菜 Rape in the New Territories

净面 Wash the face

加底 With the bottom

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Green Loosen Stone

Photo taken by Bathrobe at a Teppanyaki restaurant (currently undergoing renovation) in Qinhuangdao (a coastal port city in northeastern Hebei province):

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Winnie meets Oreo

This just in from Mark Metcalf in Beijing:

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Burp Bowl

Eating establishment near Baruch College in New York City:

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Honey Oligosaccharide Spice Chicken

Sign in the window at Green Pepper, a Korean restaurant at 2020 Murray Avenue, Pittsburgh, PA:

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Fake Ritz and phony Oreo

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