Author Archives: Thomas Aylmer

Sometimes a nice break can be good while learning Chinese (or any other subject); a rejuvenating experience that helps you refocus and set new goals. But, for me, an 8 week holiday this summer wasn’t quite that. While I still did maintain bi-weekly podcast lessons, it wasn’t enough to keep alive the daily routine that would have allowed me to continue making steady progress.

I was in Chinatown, Boston a few days ago to have lunch, and to see if I could make some cultural comparisons between overseas China and the real China that I have already spent a year in. Fortunately, there was no spitting in Chinatown, and the food was reasonably authentic (though, definitely more influenced by Cantonese and Hong Kong cuisine). I ordered some 鱼香肉丝 (yu xiang rou si), (蘑菇青菜) mo gu qing cai, and the more Americanized, crab ragoon. The yu xiang rou si was similar to how it is prepared in China, although the sauce was spicy and not of the fish-fragrant variety I am used to having in mainland China.