I would say Shanghainese cuisine is a mixture of Southern Jiangsu and Northern Zhejiang cuisine. People often mistakenly think Shanghai cuisine are universally sweet. This is not true. Zhejiang cuisine especially Northern Zhejiang are quite salty (an example would be yanduxian soup, or steamed minced meat with salted fish)
Do you have any suggestions as to where to rest/sleep and a local guide/agent to show a English only speaking person (not proud of this fact) around?? Plus how is scuba diving there??
Do you have many suggestions for a English only, speaking person (not proud) to stay/sleep? Or a local person as a guide/Agent?? Also how is Scubing diving there?
What kind of accent does the presenter have in Mandarin? I noticed in other videos she says Sitsuan, Tsongqing, and now she is saying Sang Hai. I think she also said a zhou as dzou, but I can't remember what the full word was. I presume that's some kind of regional accent in her Mandarin.
Risking over generalization, tip of the tongue is never raised in southern Chinese dialects. They sometimes forget to do it or don't even try in her case when they speak Mandarin.
Cantonese and Taiwanese mandarin speakers tend to have this accent, and it's also oftentimes disliked by some other Chinese speakers because of "improper" pronunciations. In mandarin there's she(2)yin(1) and bi(2)yin(1) meaning "tongue sound" and "nasal sound". Usually in Beijing and some northern parts in China, people are taught to enunciate those two sounds. Elsewhere, it is usually lost due to dialects and accents. The reason why I say improper is because the most accurate form of Mandarin differentiates sound properly. It's comparable to the fact california is generally known to not have an accent and is considered to be proper american english. An example of proper tongue sound would be Si(4)chuan(1) not Sitsuan. Proper nasal sound is yin(1)yue(4) aka music, not ying(1)yue(4). I hope this clears up a bit. Nothing wrong with regional accents but if you're learning chinese in a school/class environment the teacher would definitely try to correct you if they speak pu tong hua (ordinary-speech/mandarin) When I speak mandarin I tend to struggle differentiating "-in/-ing" and "n-/l-" sounds because of my family members having an accent. It's a linguistic habit that's hard to correct and people still understand you even if mistakes are made.
My family and I are from Jiangsu originally. Her accent is fine. This is how we speak. Might be a little weird for people who are used to the standard/Beijing accent though.
“Heavily influenced by its cuisine” Well yes, Shanghai used to be a part of Jiangsu until 1958 and most would still consider Shanghainese food to be Jiangsuese.
Northern Chinese food is heavy and oily because Northern China is a cold and dry place. So to survive the cold and dry climate of Northern China, the Chinese from Northern China need to eat oily and heavy food. If they don’t eat oily and heavy food, they would die of coldness and their body organs and skin would be wrinkled and dry due to the dryness of Northern China’s climate.
@@alanchen8272 @Alan Chen I am from there, no, the local don't like to sugar their foods. By from there, I meant I was born and grew up there when the city had ~300k residents, not the current mega Hangzhou with multi-million population .
Lives in Shanghai 2 years I miss it soo much!
I am the 100th liked your video. Ha. Watching this in San Francisco. USA.
Goldthread
I would say Shanghainese cuisine is a mixture of Southern Jiangsu and Northern Zhejiang cuisine. People often mistakenly think Shanghai cuisine are universally sweet. This is not true. Zhejiang cuisine especially Northern Zhejiang are quite salty (an example would be yanduxian soup, or steamed minced meat with salted fish)
Do you have any suggestions as to where to rest/sleep and a local guide/agent to show a English only speaking person (not proud of this fact) around?? Plus how is scuba diving there??
B/c of CoronaVirus hype, 02/06 I took off from Shanghai, now in HongKong longer term.
Food suggestions?
Samuel Liu stay home for your sake
@@dvdgalutube i'm in HK got in b/f quarantine
Hi Samuel. Here's a list of diners u might wanna visit in HK. ua-cam.com/video/2NOxKBkjw08/v-deo.html
Do you have many suggestions for a English only, speaking person (not proud) to stay/sleep? Or a local person as a guide/Agent?? Also how is Scubing diving there?
@@cvasoyan6065 I doubt there is any scuba diving here. I'm requesting places to eat!
What kind of accent does the presenter have in Mandarin? I noticed in other videos she says Sitsuan, Tsongqing, and now she is saying Sang Hai. I think she also said a zhou as dzou, but I can't remember what the full word was. I presume that's some kind of regional accent in her Mandarin.
Risking over generalization, tip of the tongue is never raised in southern Chinese dialects. They sometimes forget to do it or don't even try in her case when they speak Mandarin.
Cantonese and Taiwanese mandarin speakers tend to have this accent, and it's also oftentimes disliked by some other Chinese speakers because of "improper" pronunciations. In mandarin there's she(2)yin(1) and bi(2)yin(1) meaning "tongue sound" and "nasal sound". Usually in Beijing and some northern parts in China, people are taught to enunciate those two sounds. Elsewhere, it is usually lost due to dialects and accents. The reason why I say improper is because the most accurate form of Mandarin differentiates sound properly. It's comparable to the fact california is generally known to not have an accent and is considered to be proper american english. An example of proper tongue sound would be Si(4)chuan(1) not Sitsuan. Proper nasal sound is yin(1)yue(4) aka music, not ying(1)yue(4). I hope this clears up a bit. Nothing wrong with regional accents but if you're learning chinese in a school/class environment the teacher would definitely try to correct you if they speak pu tong hua (ordinary-speech/mandarin)
When I speak mandarin I tend to struggle differentiating "-in/-ing" and "n-/l-" sounds because of my family members having an accent. It's a linguistic habit that's hard to correct and people still understand you even if mistakes are made.
Foreign accent
I noticed that too, was a bit confused
My family and I are from Jiangsu originally. Her accent is fine. This is how we speak.
Might be a little weird for people who are used to the standard/Beijing accent though.
您打算什么时候开始浙江和福州
说江苏不说浙江就离谱
👌👌
Hello amenzing like
Taiwan dishes are also super sweet, imo.
Because a lot of them were immigrant from Jiangshu/Zhejiang region.
@@GreatKeny I see that's interesting!
I find Shanghai food more refine than Beijing, boils down to quality of produce.
“Heavily influenced by its cuisine” Well yes, Shanghai used to be a part of Jiangsu until 1958 and most would still consider Shanghainese food to be Jiangsuese.
@Daisy Wong Zhejiang cuisine can be sweet but isn't as sweet as Jiangsu overall.
@Daisy Wong Ok.
Northern Chinese food is heavy and oily because Northern China is a cold and dry place. So to survive the cold and dry climate of Northern China, the Chinese from Northern China need to eat oily and heavy food. If they don’t eat oily and heavy food, they would die of coldness and their body organs and skin would be wrinkled and dry due to the dryness of Northern China’s climate.
@@tiffanycheng3567 重口味是指咸吧？油能防止皮肤皱纹可以理解，盐也能防止皮肤皱纹吗？body organ指什么？内藏器官？
@@slomo4672南宋以后经济中心南移，南方气候又比较适合农业生产，因此物产丰富。从而出现吃甜食，种茶叶（经济作物），高级丝织品，园林艺术的发展等等。就是这么回事，油、盐哪里都吃，从事体力劳动的人吃的相对多一点。
☻
Hangzhou was the captal of the latter Song dynasty, but the locals hate sweet tastes in their foods.
Actually, it is still very sweet if you have tasted.
@@alanchen8272 @Alan Chen I am from there, no, the local don't like to sugar their foods. By from there, I meant I was born and grew up there when the city had ~300k residents, not the current mega Hangzhou with multi-million population .
@@feicuitadie 你让北方人来吃吃看，他就会告诉你肉也是甜的吃不下去了，虽然我一点也不觉得，哈哈
wonder if orange chicken is from here haha
Corona vires
卷舌音啊小姐 shanghai not sanghai
@Daisy Wong It would be interesting to name the dishes in the Wu language.