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      "body": "https://steemitimages.com/DQmXgCRsQqTJ5bKj3DrDzUFwutEPXspWvMeunNtwt25ZS86/013.jpg\n\n麻辣刀削面 - \"Numbing\" Hot Knife Cut Noodles. From what I know, this began as a Sichuan thing. Preservation, back in the day. (Má, or literally, hemp, or \"pins and needles\") You mix the giant glob of chilis on the left, and it seeps into the broth giving the whole thing multiple layers. I really wanted to find out if this noodle shop was a chain, as the provinces were all over the place. I asked a worker what she was eating, if it was on the menu, and she said it was. I pointed to each thing and gave a good guess as to the province. She nodded. Out came the translator, and I asked about their locations. I can never tell with some signage. She shook her head. All their own recipes. Their only location. This is a pretty ubiquitous noodle dish, but I still really like it. I will be back. Nice people! Support your local noodle shop.![013.jpg]\n\n![012.jpg](https://steemitimages.com/DQmYYdmfVeRC4LR4kdSGcFJLGTfBbQgo7TwUALvkdcV2B4P/012.jpg)\n\nBoat docks off the middle Songhua River. Inches from the famous \"walking street\" everyone loves in this city. I like to visit this area every few weeks, as it's a slap in the face reminder that this is a big city. This area is teeming with people, on a Monday afternoon. Almost 3.5 million people live here, a mere blip on China's radar. So, sure, no music scene, but turning that into a positive has been good. It'll force me to visit neighboring Changchun and Dalian. There's a whole spectrum of shit going on here that I have no idea about. It's been fun poking my head above water, finally. Will keep exploring. Cheers.",
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      "body": "![010.jpg](https://steemitimages.com/DQmcBUPtUf12uwfEFz4aWt9eTimRMLuQEwThGJAMaEkFTcz/010.jpg)\n\nMy boss and friend, Shaun, had us over to his in-laws house for the New Year. Beautiful home. Great food. Really nice time. After 8PM, people start going off with fireworks. We jumped outside and lit a few off ourselves, watched as others bounced shells off cars, windows. Hopped in and out of the CCTV NYE gala special. The parents watched as they made dumplings on their bed for midnight. Shaun's wife drove us around, past the cold unlucky who waited for taxi's that would no doubt take forever to come, or even be going their way. She stuck her head out of the window and flagged one down for us, and off we went. We have the rest of the week off, so we're rolling ahead on all the other cylinders. A great couple of days.\n\n![011.jpg](https://steemitimages.com/DQmUsXgtBY1W9CK2UvZq6yFCXR5cz71jvvZrh14rxs5wRyk/011.jpg)\n\nSigns of summer.",
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      "body": "Same garbage as the above absurdity happening currently.  Will never use this company.",
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      "body": "Good.  He should be.",
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      "body": "Chui Wan are a psyche band from Beijing, China.  Their new record was just released on Maybe Mars.\n\nhttp://downloads.maybemars.org/album/the-landscape-the-tropics-never-had-2\n\nEnjoy.",
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      "body": "I've been here!  It was so peaceful.  We went to an onsen later and it was magical.  Cheers!",
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      "body": "Are you still there?  I highly suggest going to SCHOOL Bar or Yugong Yishan for a rock and roll gig.  In the first week of October, Maybe Mars will have their 10th birthday part with many good gigs including Carsick Cars, Hiperson (Chengdu) and P.K.14.  Good gigs at School 9/30 and 10/2.  Dirty Fingers from Shanghai! Consider it!",
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      "body": "![008.jpg](https://steemitimages.com/DQmf1WikeCBQVXcXH8gvRKEWyLy145jDHq6qDRF9PjbEMMf/008.jpg)\n\nOfferings to the spirit world. Happy Chinese New Year. Fires are out in full force in Harbin. I've never been in China to experience it. I love how it just spills out onto the sidewalks and street corners, ash blowing everywhere. We stocked up on a few things, but even though many places will shut down or keep shorter hours, it seems it will be business as usual for a few of my favorite places. We're not going anywhere this time around, as prices to get out jump to insane levels. After seeing some of the photos friends posted, I'm happy to bunker in. Hope you're all well. Cheers to you in the Year of the Monkey.",
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      "body": "![008.jpg](https://steemitimages.com/DQmf1WikeCBQVXcXH8gvRKEWyLy145jDHq6qDRF9PjbEMMf/008.jpg)\n\nOfferings to the spirit world. Happy Chinese New Year. Fires are out in full force in Harbin. I've never been in China to experience it. I love how it just spills out onto the sidewalks and street corners, ash blowing everywhere. We stocked up on a few things, but even though many places will shut down or keep shorter hours, it seems it will be business as usual for a few of my favorite places. We're not going anywhere this time around, as prices to get out jump to insane levels. After seeing some of the photos friends posted, I'm happy to bunker in. Hope you're all well. Cheers to you in the Year of the Monkey.",
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      "author": "worldunderground",
      "body": "Oh, okay!  I thought it was was for the China board.  Thanks!",
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      "body": "My friend, a kind reminder here.\n#cn tag is stand for chinese.\nHowever, no chinese was detected in this article.\nPlease use wisely for your tag,thank you",
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      "body": "Oh good lord, I love these.  There are a few alright Cantonese joints in Dongbei, but they pale in comparison to the south.  South China + Hong Kong are my spirit food animal.  I consume insane amounts of pork every time I go.  Love it.  Cheers!",
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      "body": "I've been poking around looking at this since I decided to just take the leap into crypto.  I see it mentioned everywhere, and I see it's top is .42 cents.  That's good odds if buying in at .20 if it ever goes back, but I mean.... how high could this coin rise?\n\nDoes it have potential to go to $5....$50?  I still have no idea how any of this works.\n\nCheers.",
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      "author": "worldunderground",
      "body": "My old apartment's door in January.  Winter is insane here.\n\n![006.jpg](https://steemitimages.com/DQmdwpgN4BcRMXP27KN8HBiAU7KNXA8iAxkzptyv4RtRjNa/006.jpg)\n\n**The Ice Festival.**\n\nIt's also Lantern Festival, which marks the end of the New Year's festivities. As I type, fireworks are still going off. It reminds me of the 4th of July in Chicago, where your amusement fades, but a lot longer, and with a hell of a lot more firecrackers. The Ice Festival was neat, but man, it bears repeating, this city is damn-hell-ass-cold. We even went on, what I'm told, was a historically mild day for it. Even so I still found myself bewildered by my frozen feet. Surely could have dressed better. Summer should be really nice here, and I'm looking forward to it. \n\n![007.jpg](https://steemitimages.com/DQmdTzgrkWv29BGFBgAt1swgHPqkdnhzBmc8WN298MFVXV9/007.jpg)",
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      "body": "Alright. Let's start at the beginning.\n\nThe first dish I ordered when I got here, was one of my favorite things I found on my very first time in China. It just so happened to originate in this very province.\n\nNovember, 2015 : \n\n![002.jpg](https://steemitimages.com/DQmd8o2CuEXEBDJHv8Y8oLGLqwTa47GVkQWf4Qv3ffUWHf9/002.jpg)\n\nGuobaorou (锅包肉) - One particularly late night, a few years back in Beijing, Brad M. Seippel brought me out for dinner and suggested this. My eyes glazed over at the first bite, and I was hooked. Guobaorou is similar to your American style \"sweet and sour / orange chicken\" except with pork, and not super shitty. Think little pork chops, breaded, and covered in sauce. What's great for me, is that this dish actually originated where I am now, Dongbei. Some come with a honey like sauce, some more sweet, sour, spicy. I've barely scratched the surface on any other regional specialties here.\n\n(My...how things have changed since then.)",
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      "body": "Ah, the small noodle shop. 6 menu items. 6 tables. The owners are super nice, giving me an excited greeting in English when I go. I've had their whole menu, and this is my favorite one by far. The English translation says \"hot and sour noodle\". Suan (sour) La (hot) Dao Xiao (sliced) Mian (noodle). No idea on the specifics of it. The broth is as the name suggests. Hot, but not too bad despite quite a few chilis. Sour, but I'm not sure from what. Can't be all vinegar. I'd rather remain blissfully unaware on that. Noodles are ran through a whirring slicer for every order. They're thick, which gives them a good chew. Some pickled vegetables. Greens. Peanuts. Unidentifiable bits of dried jerky-like meats. Really nice. Glad this is a skip across the street from me. \nTotal cost : 9¥ (or about $1.30 USD)\n\n![003.jpg](https://steemitimages.com/DQmccAcq1J41CdpcgNoqAmPgXPeEQfCTdEjGrXnP26JZerb/003.jpg)",
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      "body": "I'd probably have never stepped foot inside this place if it weren't for a teaching assistant telling me I could find Xiaolongbao, the intensely delicious, steamed, soup-filled bun. If you look from the tiny door outside, you see a wall, and a gas tank. However, once you step in, there's 8 seats off to the left. These are not Xiaolongbao, the impossibly thin, bag-like, god-like Shanghai style soup dumplings. They're buns with fillings. This particular kind are not nearly as thick as normal Baozi I have had, though they have some of the chew. Like half-way between the two. Either way, when I asked for them, I got these. Delicious as hell. Pic your poison. Pork, Veggie and Egg. Whatever, they are all good. Going to make it a priority to dive into more unassuming places this year. Sometimes you never know until you poke your head inside. \n\nTotal cost : $1.20.\n\n![004.jpg](https://steemitimages.com/DQmSWN9r9x1vJgcNUASPXKzE74u3kiPaf2s6TKNrArNbkPU/004.jpg)\n\n![005.jpg](https://steemitimages.com/DQmWnk6akn8CchykEWD5v9dex8T22jBrXjKaNbrEvYqQuyG/005.jpg)",
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      "body": "I'd probably have never stepped foot inside this place if it weren't for a teaching assistant telling me I could find Xiaolongbao, the intensely delicious, steamed, soup-filled bun. If you look from the tiny door outside, you see a wall, and a gas tank. However, once you step in, there's 8 seats off to the left. These are not Xiaolongbao, the impossibly thin, bag-like, god-like Shanghai style soup dumplings. They're buns with fillings. This particular kind are not nearly as thick as normal Baozi I have had, though they have some of the chew. Like half-way between the two. Either way, when I asked for them, I got these. Delicious as hell. Pic your poison. Pork, Veggie and Egg. Whatever, they are all good. Going to make it a priority to dive into more unassuming places this year. Sometimes you never know until you poke your head inside. \n\nTotal cost : $1.20.\n\n![004.jpg](https://steemitimages.com/DQmSWN9r9x1vJgcNUASPXKzE74u3kiPaf2s6TKNrArNbkPU/004.jpg)\n\n![005.jpg](https://steemitimages.com/DQmWnk6akn8CchykEWD5v9dex8T22jBrXjKaNbrEvYqQuyG/005.jpg)",
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      "body": "Ah, the small noodle shop. 6 menu items. 6 tables. The owners are super nice, giving me an excited greeting in English when I go. I've had their whole menu, and this is my favorite one by far. The English translation says \"hot and sour noodle\". Suan (sour) La (hot) Dao Xiao (sliced) Mian (noodle). No idea on the specifics of it. The broth is as the name suggests. Hot, but not too bad despite quite a few chilis. Sour, but I'm not sure from what. Can't be all vinegar. I'd rather remain blissfully unaware on that. Noodles are ran through a whirring slicer for every order. They're thick, which gives them a good chew. Some pickled vegetables. Greens. Peanuts. Unidentifiable bits of dried jerky-like meats. Really nice. Glad this is a skip across the street from me. \nTotal cost : 9¥ (or about $1.30 USD)\n\n![003.jpg](https://steemitimages.com/DQmccAcq1J41CdpcgNoqAmPgXPeEQfCTdEjGrXnP26JZerb/003.jpg)",
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      "author": "worldunderground",
      "body": "Alright. Let's start at the beginning.\n\nThe first dish I ordered when I got here, was one of my favorite things I found on my very first time in China. It just so happened to originate in this very province.\n\nNovember, 2015 : \n\n![002.jpg](https://steemitimages.com/DQmd8o2CuEXEBDJHv8Y8oLGLqwTa47GVkQWf4Qv3ffUWHf9/002.jpg)\n\nGuobaorou (锅包肉) - One particularly late night, a few years back in Beijing, Brad M. Seippel brought me out for dinner and suggested this. My eyes glazed over at the first bite, and I was hooked. Guobaorou is similar to your American style \"sweet and sour / orange chicken\" except with pork, and not super shitty. Think little pork chops, breaded, and covered in sauce. What's great for me, is that this dish actually originated where I am now, Dongbei. Some come with a honey like sauce, some more sweet, sour, spicy. I've barely scratched the surface on any other regional specialties here.\n\n(My...how things have changed since then.)",
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      "title": "China & Beyond: Stories, Food, and Noise (Dispatch 001 : Fried Pork)"
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      "body": "All the Sichuan peppercorns, forever!  <3",
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