Looking for Christmas

The IAPM Mall Killing Two Birds with One Stone Christmas and the New Star Wars Film

The IAPM Mall Killing Two Birds with One Stone Christmas and the New Star Wars Film

Naturally Christmas is not a big thing here in Shanghai, although the big hotels, the shopping malls and the western restaurants all put Christmas decorations up during the first couple of weeks of December.  But there is not the western shopping frenzy and or much Christmas music and if there is, it is usually Santa Claus Is Coming To Town or Jingle Bells although I did hear a jazzed-up version of Silent Night in City Super on Monday – I expect they didn’t know what they were playing.  There are Christians in town and a couple of churches, along with the temples and mosques of other faiths, and people are now allowed to worship in them, although I understand it is forbidden for anyone to preach about the Resurrection.

The Christmas Tree at Sasha's - The Former Soong Family Home

The Christmas Tree at Sasha’s – The Former Soong Family Home

Birch Wreath

Birch Wreath

Painted Baubles

Painted Baubles

With no family around us, there is the begging question of how much bother do we go to with our decorations and celebrations.  I have bought a birch wreath for the front door to our apartment, because I liked it and want to take it home with me, but it is the only

Cloisonné Baubles

Cloisonné Baubles

decoration I have bothered to put up.  We did buy some painted baubles and some cloisonné ones each in their own red box at the German Christmas market a couple of weeks ago, because we liked them and they will be returning to the UK in a suitcase sometime next year.  And I have been to a number of Christmas lunches – the Brits Abroad one, the quilting group one and the one at work, the first two in the first week of December as people are heading home for Christmas so they are held before everyone leaves.  The one at Richard’s work was done last Friday, a week before Christmas.  I have found Christmas pudding and mince pies together with brandy butter at Marks and Spencer and I have taken these to take to seasonal parties, although if I were at home I would have been making my own from scratch.

It’s quite liberating not going through the whole rigmarole of Christmas preparations and maybe when we eventually get home to the UK we will have a less homemade Christmas then I’ve done before.  The family always complained that I was far too frazzled by the process anyway – I always thought that if they helped a bit more, I wouldn’t be that way.  But with Richard having his most frenetic season at work, with it only stopping at lunchtime on Christmas Eve when all the food was already in the supermarkets, I was never really going to get much help, except on Christmas Day. I always spread the shopping, card, wrapping paper, presents, mincemeat, pudding, sloe gin, sausage roll, decorations, stocking, parties, drink, goose, salmon, veggies, soups, flowers, party food, leftovers, New Years Eve process out as much as possible, but I do know I got caught up by the seductive festive food porn on television that made me think that next year I’d like to give that a go………I do think Delia Smith has a lot to answer for for that mad rush on Christmas Eve to go into the shops “go first thing to get the freshest produce possible”.  Anyone in the industry will tell you that if you buy it a couple of days before Christmas Eve it will be just as fresh as Delia thinks it is on Christmas Eve – no-one is out in the fields scrabbling around on December 23rd cutting down sprout stalks, lifting carrots or parsnips or carving a red cabbage from its outer leaves.  Give yourself a bit of sanity and shop after 6pm December 22nd or 23rd and you’ll be serving food just as fresh as everyone else and you might actually find yourself in a rather empty shop.

Despite all this I have found myself wanting to go out and find a bit of Christmas.  A couple of weekends ago we went to a Christmas Market in the grounds of the German Bier Keller, the Paulaner Bauhaus, in the former French Concession, where we were served mulled wine in blue porcelain mugs with rubber rubber lids and heat protectors, bought ourselves a german sausage or two and bought the above mentioned baubles, all in the rain.

The Butchers

The Butchers

Steamed Dumpling Shop

Steamed Dumpling Shop

Last weekend we went to the once-a-fortnight “farmers’ market” at Jiashan Market.  A community project run by an enterprising Brit, there were 12 or so stalls run by people of various nationalities, selling presents, beer, mulled wine and an assortment of food.  The market itself was in a small courtyard down an alleyway off a lane

A Chinese Baby "Walker"

A Chinese Baby “Walker”

A Calligrapher Selling Fans

A Calligrapher Selling Fans

where there were locals with typical local shops.  Down the alleyway on the way to the courtyard was an antique shop, selling amongst other things a chair designed to hold a baby in a standing position a sort of baby walker – the frame below the plate is pulled in and out to trap the baby at the back of the chair – we’ve seen one of these chairs in use in Fujian Province – and a calligrapher selling decorated fans.

The Stalls at Jiashan Market

The Stalls at Jiashan Market

Father Christmas Selling Shanghai Roasted Coffee

Father Christmas Selling Shanghai Roasted Coffee

Father Christmas No. 2

Father Christmas No. 2

There were 12 or so stalls at the Farmers’ Market and two Father Christmas. We could have bought mince pies, mulled wine, Stollen, brownies, Christmas pudding as well as our  lunch.  Richard had an interesting conversation with an American selling British Beer brewed in Shanghai………

IMG_3219 IMG_3217 IMG_3238


 

IMG_3222IMG_3223IMG_3241IMG_3243I liked the on-board panda and as we left the market the man having a haircut at the open- air barbers. And a little further up the street on the way back to the metro station, we passed this house.  Each time we see it we can see its former glory.  What a IMG_3245magnificent house it must have been, but nowadays smothered in post revolution detritis.

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A Certain Mindset

There are many reasons why this blog had more or less gone to sleep for a couple of months over the autumn.  First of all we had visitors from the UK and we had trips out of China, to Hong Kong, Japan and to the UK.  By the time we got to August it was obvious to me that we were going to be doubling the length of time that we were going to be asked to stay here – but we didn’t get anything in writing until the beginning of November, which led to a huge amount of uncertainty throughout September and October.  When it came, it was good news in that it was affirmation to Richard that he is doing a good job here – only 50% of people make a success of their time in China – and to me it was a time for expanding my horizons, whilst troubled that I needed to use my extra time here well, to avoid falling mentally into a black hole.  So I went out and finally joined the quilting group that I had tried to join in March.  I signed up for a series of photography lessons.  I joined The Shanghai Expat Association and started learning to play Mahjong.  I had a trial Ikebana lesson, went on an a couple of trips, visited a couple of restaurants with hordes of women and got involved in organising and leading walks around Shanghai for the Brits Abroad and trying to devise a new one for them. And I have just started to learn spoken Mandarin, as I am now going to be here for longer than a year.  All this has meant that what had been my über-tourist and writing time has been devoured up into almost nothing……..  but now that many expat orientated things have gone quiet over Christmas I have found time to start writing again and trying to catch up with all the things I’d like to tell you about – there are dozens of them. I’ve learned too, that I actually really like exploring and writing – perhaps a book will eventually come out of this experience…….. They Said It Would Be A Year In Shanghai.

A particular mindset is needed to survive this expat life in Shanghai.  The more you have it, the easier life is here.   First of all it’s not static. It must be continually, observing, absorbing, accepting, adjusting with an attempt all the time to just go with the flow.  But there are influences that I need to avoid to stay positive about my life here.

I am an ENTP personality type (Extraverted, Intuitive, Thinking, Perceiving) – which only make up 3% of the population and only 2% of women.  It makes me an extraverted outsider wherever I go.  I’m not one of these women who think that life is all about feelings – for me life is about thinking, analysing and debating and usually I don’t really care what anyone else thinks about me, or where I stand in comparison to others.  Don’t get me wrong I have feelings, but I like to try and keep them in check. However I do have an evil twin, like everyone, that emerges under stress.  My evil twin on the dark side, is an unhealthy version of the ISFJ (Introverted, Sensing, Feeling, Judgemental) personality – my exact opposite, which reveals itself occasionally with emotional outbursts, or caring deeply about my social status or comparing myself to others – “Most people I’ve met have a driver. I only have to rings and a microwave, everyone else I’ve met seems to have an oven. I only came out with 3 suitcases, everyone else seems to have come out with a container load. I didn’t have a look-see visit to choose where I’d like to live”.  All these have come out in the last four months, when I’ve been feeling sorry for myself, dealing with the stress of uncertainty of the year end, of my son who has been through so much starting university without our help to get him set-up, of post-cancer pain and fatigue, with my father’s stroke and other frail lonely elderly relatives on the other side of world, with our daughter’s uncertain future (She heard this week that she has an unconditional place for her MA in Comparative Literature (Chinese, French, German & English)), but is waiting for an alternative institution to respond).  It’s not like you, to compare yourself with others, Richard would say.  And he’s right, normally I don’t.  And now I’m back to normal and I’m back to looking at the differences in circumstances of the various people I meet with amusement and getting enjoyment from the look on a woman’s face (horror) when I say I only came out with 3 suitcases…….It’s been a rather elevating experience, actually and I’m impressed with myself that it will now be for 2 years. My outburst did mean that I managed to persuade Richard to drag a worktop oven home from Carrefour last week with the promise of better bread homemade from a sourdough starter (now in the fridge), so perhaps the stress of the last few months has been worth it.

I have made new friends, some very special to me. And I have met quite a few others who don’t quite have my take on managing China: I find their attitude stultifying and ultimately damaging.  There are people on the organic food track who are paralysed by the air pollution, the soil pollution, the chemicals on their food or their adherence to eating western food no matter what.  One I met recently complained that most of her three years here have been spent going from western shop to western shop trying to find ingredients to make that day’s meal.  “I’m not going to eat what they eat” she said. But now the new online organic food company that delivers to her door has allowed her to get out more and start doing things, which is where I met her………… I’d already talked to some of the people at this online organic food outlet at an exhibition where they were making all sorts of assertions about the quality of their food, but with no evidence to back up their claims.  “How do you know that your supply chain is refrigerated the whole way through as you have just claimed” I asked “Have you actually used tracking temperature probes to prove it?” Er, no……… She was messing with the wrong person – I’ve got an inside track.  There are others who won’t eat anything that looks foreign to them, poking at food and complaining about it all the way.  You can tell their parents didn’t grow up in a war-torn Europe.  And complaining about the quality of the hotel they are staying in, when everything in fact is just Dandy.

There are others who just won’t use the Metro system.  They have drivers to take them everywhere and some feel duty bound to use them “to keep the driver occupied”. They rarely get down and personal with the local population; floating into and out of one expat event to another isolated from reality, in circumstances way above their normal existence back home.  In the words of my hairdresser “I can’t stand the expats who forget where they come from………”.  Their conversations are often vacuous and mind-numbing and make me just want to scream.

Then are those people who don’t know how to make fresh faces feel welcome – The Chinese themselves appear to be rather bad at this, too.  If I go into Richard’s work I have to introduce myself and find out who they are and at meals together they prefer to keep to their end of the table.  We’ve been here for almost a year now and I have yet to meet Richard’s Chinese boss, although I have met his Icelandic-American boss a couple of times, when he flies into country.  Some of the Americans I’ve met are rather bad at this too, they like to keep in their own clique – especially the ones who haven’t lived abroad before, although there are some wonderful exceptions.  The Brits, I’ve found, are rather good at making everyone feel welcome, no matter where they float in from and making sure that as much as possible everyone gets to know everyone else.  We as a nationality come across as quite amateur in what we do – the American-dominated Shanghai Expat Association have a glossy professional-quality monthly magazine, but when they meet up it feels that you have to fight to be part of any social gathering and to me it feels very competitive – The Brits meanwhile organise everything behind the scenes, making it all happen without a fanfare, making sure everyone is included and enjoying themselves, even if that means being rather eccentric.  The British in action looks a bit like a swan floating down a river in fact – gliding along in an effortless way not really minding what others think, but with a lot of hard paddling going on out of view, but no great fanfare about how they do it.  It makes me quite proud of them, actually.

Now that I’ve been exposed to quite a few other expats in this city I’ve decided to limit the extent of my exposure to those that I have found whom I like and get on well with, who are open-minded and genuinely kind.  The rest do me no good, and I’ll avoid them as much as I can.

So now we are definitely here for another year – as long as the Chinese government renews our visas until the end of 2016. The Security Bureau have our passports at the moment – we won’t get them back until Christmas Eve, which is one of the reasons why we shall be staying here for Christmas, the delay by HR in the autumn in formally committing to our being here for another year has meant we won’t be with any of our family at the end of this week.

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Xiao Long Bao and Coconut Sago Sweet Soup

Usually at this time of year during the week before Christmas I’m busy making sausage rolls.  Delia Smith’s ones.  The best ones there are.  A slab of flaky or puff pastry is rolled out into a rectangle about 12″ by 9″ or 30cm by 22cm and cut into three equal strips.

Delia Smith's Sausage Rolls

Delia Smith’s Sausage Rolls

Along each of these strips I add a long sausage of pork sausage filling, roll the pastry around the meat mixture, seal the two ends with brushed beaten egg, cut the long sausage into inch long lengths (2-3 cm), snip the tops with a pair of scissors three or so times to make an arrow pattern along the top, glaze the top with beaten egg and then pop them in the oven until they are nicely browned.  The pork filling is made from 1lb  (0.5 kg) of sausage meat – (ground pork), mixed with a finely chopped onion and five or so fresh sage leaves plucked from the herb garden outside my kitchen door and chopped small.  They are delicious, more-ish and never last long in our household.  We eat them whenever we can find an excuse, but most especially when we are opening presents on Christmas morning alongside a glass of homemade sloe gin or cherry brandy. They are Christmas between your fingertips.  The ultimate comfort food and I have none of them here.  I could make them, but I haven’t.  I could get hold of the minced pork and the brown onion and although the Chinese don’t seem to use it, I have found some in one of the western supermarkets and I could make my own flaky pastry if I looked for a recipe on line. And last week we went out and bought a work-top oven for under 1000 RMB (approx. £100) so now I could actually bake them.  But I’ve not bothered.  Those are for Christmas in the UK and we’ll return to those morsels when once again we live in Blighty. But for now we have Xiao Long Bao, which I think is Shanghai’s answer to the sausage roll.  Literally meaning steamed soup dumpling, they are one of Shanghai’s signature dishes. Made of pork and pastry, hot, delicious with spring onions not brown ones, steamed in a bamboo steamer over a wok, not baked in an oven, with the pork surrounded by a melted pork jelly known as the soup, not dry as in sausage rolls.  The pork and soup sit in a little pastry sack, like an medieval purse, instead of in a cylinder with the sausage meat showing at both ends.  There is no sage in sight, but the oily heady distinctive pungent flavour of sage is not the only herb that goes well with pork and in Shanghai ginger, sesame oil, rice wine, light soy sauce provide the flavouring and the saltiness – the pepper used is white, whereas I would season my rolls with black pepper and sea salt. You can eat Xiao Long Bao in various places all over the city, but today I went back to the Chinese Cooking Workshop, where I first went not long after we arrived in Shanghai, and learned how to make them myself.

Pork & Jelly Mixture With Added Flavourings

Pork & Jelly Mixture With Added Flavourings

We were provided with the pork and cold, white solidified pork jelly already finely chopped to mincing point (which would have been done just with the help of a cleaver) to which we added the seasonings and flavourings and set to one side.  Then we started on the wrappers.  Made from scratch, flour was mixed with water to form a dough which was then kneaded until springy and then rolled out, folded into thirds, turned and rolled out again 5 more times. It was then rolled up and rolled out into a long sausage about 30cms long and cut into 8 equal pieces.  These were shaped into drums and then flattened a little by hand and then a rolling pin was used make half the flattened disks into wonton wrappers.  The rolling pin was rolled to the centre of the disk and out again, the wrapper was turned, the rolling pin went to the centre and back

The Class in Full Flow

The Class in Full Flow

Wrappers Trying to Curl at the Edges

Wrappers Trying to Curl at the Edges

again, round and round until a disk about the size of a mug was achieved.  If you were lucky and knew what you were doing, which none of the students did, the pastry was curled up all around the circumference as a result of this process.  After rolling out four disks, we used the

My Xiao Long Bao

My Xiao Long Bao

remaining four lumps of dough to act as the pork stuffing to practice making the buns.  Essentially the rim of the wrapper is pleated again and again on itself.  And each time a pleat is made the pleated dough is stretched up and the the stuffing is pushed into the resulting cavity until the pleated wanton goes all the way round the pork

stuffing mix. I couldn’t get the hang of it at first, no matter how I tried, but eventually it was established that as a left hander I should be using my left hand to fold the wrapper edge and my right hand to cradle the wrapper and compress the filling into towards the folded sack.  Once I’d reversed everything, I got the hang of it fairly quickly, so we then re-rolled the dough up in swiss roll fashion, wrapped it in cling

Buns in the Bamboo Steamer

Buns in the Bamboo Steamer

film and left to rise for 15 mins or so, we moved onto to use the real pork stuffing. Once made – the instructress described mine as not bad, at least I think that’s what she said in Mandarin – the xiao long boa were placed in a steamer on a grease-proof liner and stacked in a wok to steam for 10 mins.  Served with a mixture of rice vinegar and chilli oil into which they are dipped, they are cradled on a

spoon for you to slurp the soup  out of the hole in the top before eating the rest of the dumpling off the spoon with chopsticks. Not quite Delia’s sausage rolls, but to die for in a similar way.

Whilst the xiao long boa were steaming our attention turned to a sago dessert – coconut sago sweet soup.  I’ve had very little to do with Sago in my life – my mother was traumatised by tapioca during the war and so we never had either starch product when I was growing up.  But not that long ago my daughter introduced me to Taiwanese Bubble Tea which uses tapioca, and sago behaves in a similar way – translucent balls of starch (once hydrated) that are added to a flavouring.  The sago must be prepared separately from the flavouring – pouring

Coconut Sago Sweet Soup

Coconut Sago Sweet Soup

it into boiling water and then simmering it for 10 minutes.  By this time it will have turned partially translucent and so you turn off the heat, cover with a lid and let it stand for another 10 minutes, by which time it will be fully translucent.  Once this point has been reached, the sago balls are gathered up with a strainer (don’t touch them) and transferred to another bowl full of water.  If you don’t do this any dessert you make will have excess starch and be too thick and gloopy (which is probably where my mother’s wartime experience led her). So once rinsed, the sago balls are added to a cup, and some coconut milk and condensed milk is added in a portion of about three to one and the Coconut Sago Sweet Soup is ready to go.

Delia's Iced Christmas Pud

Delia’s Iced Christmas Pud

And funnily enough, I would also have been making a Delia Smith Christmas Ice Cream which also uses coconut milk, instead of the more traditional Christmas Pudding:  two Christmas favourites Chinese-style.

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Mr & Mrs M Go to Mr and Mrs Bund

In the middle of September it was our Wedding Anniversary.  It was 25 years ago that I got married, dressed in scarlet, at Great Malvern Register Office and the following day we had a Service of Blessing at Great Malvern Priory with us dressed in our traditional wedding gear.  As we had a double-dip wedding we are never really sure which day is our Wedding Anniversary so we tend to celebrate on the second day, rather than the first.  I have no photos of our wedding here, they are all packed away in storage in Kent, but a Facebook friend sent through 12020047_10153877381755348_1674442482202087292_na photo of us all those years ago: a very special act of kindness.  Here we are sitting on the steps at the back of my parents’ house on the far-reaching steps that my mother designed, known in the family as the stairway to heaven.  Even in our late 20s/early 30s we looked quite young. And both of us had more hair. Time and experience has taken its toll.  But anyway 25 years of walking through life together needs celebrating.

So a little over a year ago I was planning a sort of remake of our honeymoon to celebrate.  As part of our honeymoon had involved travelling on the Orient Express to Venice I thought it would be a good idea to travel on the train again, going further east this time, to the train’s original destination of Istanbul.  But instead, in the meantime, we have travelled a little bit further east and a little sooner than I had bargained for. So what did we do to celebrate instead?

Well, we went a little further east than here to celebrate on The Bund, with its view of Pudong which was all lit up, as usual, with the Oriental Pearl Tower doing its nighttime chameleon act.  And if you haven’t worked it out by now, it had to be about food.

IMG_1877 IMG_1878 IMG_1879 IMG_1880

How could it not be?  I’m married to the man whose notion of selling me the idea of moving out to Shanghai was encapsulated in the sentence  “Just think that’s 52 weekends of new food experiences”.

So we went and had a new food experience at Mr and Mrs Bund.  The chef in charge of this establishment is Paul Pairet, who also has an experimental molecular gastronomy restaurant Ultraviolet by Paul Pairet (he was originally a chemist) at a secret location elsewhere in the city.  Ultraviolet with its single table for 10 and its 20-course avant-garde

Mr and Mrs Bund

Mr and Mrs Bund

set menu for all the senses with Heston Blumenthal at The Fat Duck type-food might be for another day – if one could raise the £250/head price and be in a position to book your table 3 months in advance.

So we settled instead for the eatery of more equitable proportions, Mr and Mrs Bund.  Here Paul Pairet follows the trend of many high-end and not so high-end restaurants in the city which like to have their restaurants dark. Sometimes the tables themselves

Making sure the menu was in the light

Making sure the menu was in the light

Richard trying to figure out how to place our order

Richard trying to figure out how to place our order

are spotlighted, sometimes they are not, but it does make me wonder what have they got to hide and this somehow reminded me of doing my school prep by candlelight during Britain’s three-day week.  Candlelight is romantic, keeping a room dark and then shining bright down-lights onto your table, but not lighting your loved-one’s face is not.

We ordered a couple of drinks to start I had a gin and tonic and Richard had a campari-based cocktail.

The menu came in large format, but once we had been given the books we were then given a tablet to order our food, which wasn’t much help as we couldn’t read the Chinese.  This seemed odd to me – perhaps it was trying to be ultra-modern, but for me it gave me the feel of a hamburger joint.  We went with one of their set menus to share in the end.

Bread

Bread

Crab Pâté with Fennel Toasts

Tuna Mousse with Fennel Toasts

The food when it arrived, however, did not disappoint. We started with an off-menu item which arrived in an unmarked pull-top tin together with

Iberico de Bellota

Iberico de Bellota

Oysters

Oysters

Fennel Toasts. Opening the tin revealed a light and very tasty Tuna mousse.  Next came slices of  Iberico de Bellota – fine free-range aged Spanish ham from bellota (acorn-fed) pata negra (black-hoofed) pigs which

Plancha of

Plancha of “Dover Sole”

roam on the border between Spain and Portugal.  This was followed by some oysters served with lemons, chopped shallots, a very mild vinegar and a balsamic vinegar.  Next came a grilled fish- Plancha of Dover Sole –  a fish supposedly from our own neck of the woods, claiming that was Dover Sole (Solea solaea) from the true Sole family, but we had very strong suspicions that it hadn’t come from 15 – 35 miles from Fordwich.  In fact it was probably Microstomus pacificus the (Pacific Dover Sole aka the Slime sole or Slippery sole) a member of the flounder family, and not a true Sole at all – its range extends from Baja California to the Bering Sea, and somewhat resembles the Dover Sole.  Wikipedia has more to say on the subject: Because of its prestige, the name “Dover sole” was borrowed to name the eastern Pacific species Microstomus pacificus, a quite distinct species with different culinary properties: the Pacific sole has thinner, less firm fillets and sells for a lower price. (But not in one of Shanghai’s top-end restaurants).

Chateaubriand

Chateaubriand

Béarnaise Sauce & Herb Salad

Béarnaise Sauce & Herb Salad

Desserts

Desserts

Next we had Chateaubriand Béarnaise served with a herb salad, a fricassé of ceps and the sauce  – essentially a hollandaise sauce flavoured with tarragon.

For dessert Richard chose the strawberry dish with fresh strawberries, a strawberry broth and a granité with lime and sugar, whilst I was greedy and went for the Mousse au Chocolat, which came with a chocolate sorbet, as well as rum and hazelnuts.

With our food we had a Riesling-Gewuztraminer from Josmeyer in France’s Alsace  – a grower we know well and have visited his vineyard personally, although many, many years ago, a Petaluma Riesling from The Clare Valley in Australia and a Louis Latour Chablis from Burgundy.  The wine glasses from which we drank each came complete with wax-paper disks slotted around their stems, which although novel and informative, telling us exactly what we were drinking, was I think, a rather tacky gesture.

We thought it was a lovely meal and an excellent way to celebrate our 25 years of marriage. We had dressed up for the experience in our smart casual clothes, as we thought, as we always do that being given such an experience by hard-working and creative chefs and their teams needs to respect, just as you would dress up for the theatre.  Dress is not as formal here IMG_1867as it would be in the UK – I can get away with wearing trousers and a smart top anywhere. For me though, a T-shirt and a baseball cap didn’t real cut the mustard (what on earth is the origin of that phrase, I wonder?)  However it was obvious that some of the other guests did not think the same way as us.

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Chinglish

We are very lucky.  In the run up to the Beijing Olympics the powers that be decided that China (at least in the big cities) should have signs not only in Chinese but also in English, or in the case of road names, in Pinyin, the official phonetic system for transcribing the Mandarin pronunciations of Chinese characters into the Latin alphabet so that the Foreign Devils could also find their way around.  Not only are government signs translated, but private ones are too.  Some more successfully than others.  Translating from a language that has no pronouns or tenses and which is based to some extent on the pictorial representation of concepts can lead to some amusing and bemusing English, known to us all as Chinglish.  So for your amusement:

I'm not sure that I do

I’m not sure that I do

An ATM

An ATM

Who knows?

Who knows?

It says

It says “No Striding Over”……

Always

Always

If I told you once I've told you a thousand times.....

If I told you once I’ve told you a thousand times…..

A Sign at a Metro Station

A Sign at a Metro Station

As opposed to the Math Class

As opposed to the Math Class

Poor Maglev train - you must be kind to it

Poor Maglev train – you must be kind to it

It says: Please claim your luggage according to your luggage-ing

It says: Please claim your luggage according to your luggage-ing

Hand make coffee too

We hand make coffee too

As opposed to the inconvenient truth

As opposed to the inconvenient truth

Why use one word (exit) when eight will do?

Why use one word (exit) when eight will do?

No Entrance

No Entrance

There's a lot of swearing going on and laughing too and as for sampces, well....

There’s a lot of swearing going on and laughing too and as for sampces, well….

This sign about the rubber carpet auto-walk usage was difficult to photograph as I was on the moving pavement at the time

This sign about the rubber carpet auto-walk usage was difficult to photograph as I was on the moving pavement at the time

The grass was very short

The grass was very short

Can I eat a packed lunch here if I'm not Billy No Mates, then?

Can I eat a packed lunch here if I’m not Billy No Mates, then?

It says

It says ” Please don’t throw bumpf in the closestool”

A case of misspelling and a little bit more. It has a Glaswegian hint to it don't you think?

A case of misspelling and a little bit more. It has a Glaswegian hint to it don’t you think?

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The Chinese Way of Doing Things

Not long after we arrived, I wrote a blog post entitled Some Surprising Things.  The time has now come to revisit this theme, although as you’ve probably seen over the past months this is an everyday experience for me and the other non-Chinese that are over here.  I couldn’t possibly tell you about all of the oddities I have seen.  Too much depends on whether my camera is easily accessible and whether it would be appropriate to whisk out a camera/mobile phone and take a shot, as to whether I can remember it to retell it.

So a bit like Cyril Fletcher’s slot on Esther Rantzen’s That’s Life,  15 odd behaviours coming up:

Baby in The Driving Seat

Baby in The Driving Seat

In a land where many parents only have one child, so that that child must be particularly precious – indeed many of the only children are children of only-children The Little Emperors, you would have expected this father to take a little more care of his own baby rather than letting it stand on his lap and steer the car through the streets of the largest city on Earth.  That car was moving (the green pedestrian sign means nothing, remember).

We live in an area of the city on the Western outskirts of central Shanghai.  In London it  would be the equivalent of, say, Hammersmith.  Can you imagine someone owning a goat in Chiswick or Turnham Green and then taking out to feed on

Goat on Guyang Lu

Goat on Guyang Lu

Outside Shanghai Library

Outside Shanghai Library

foliage that has been cut down from trees along one of the roads leading to the South Circular and tying it to a tree to do so? Thought not.  I was not the only passer-by  taking photos and the owner/minder of the goat was nowhere to be seen.

Fatsia Japonica infill

Fatsia Japonica infill

Meanwhile this turtle was on a leash on the pavement in front of The Shanghai Library just in front of the Metro station.  This is one of the major routes West out of the City – think the Fulham Road here.  I don’t know whether the turtle was a pet out for a constitutional, or whether it was up for sale for somebody’s lunch.  Either way, the man on the other end of the lead shouted at me for taking this picture.

Fatsia japonica plants are all over this city, often planted under trees where they do remarkably well in the shade.  But if the fatsias you had planted were not doing that well, so a patch of bare earth was showing against a wall, would you infill with plastic leaves of the same plant?

Road sweepers

Road sweepers

Detritus from an Up-scale Florists

Detritus from an Up-scale Florists

There are many street cleaners in Shanghai and they keep the streets beautifully clean of leaves on a daily basis.  Their broom-heads are made from small spindly twigs of bamboo and I often come across the sweepers sitting down on the kerb making their own broom-heads, as here.  Meanwhile the rest of the population thinks it is OK to just dump their rubbish on the pavements without any thought for anyone who might be using it, or how unsightly it looks.

 

Tired

Tired

If you are tired why not take a nap, no matter if you are the only one in the shop.


Mending cables

Mending cables

If electricity/phone cables at a major road junction need dealing with, you and your mates set to work straight away.  The traffic will weave around you, so there is need to worry about being in the way and you will get the job done in a jiffy.


Water pipes

Water pipes

Trike

Trike

While we are talking about services, where the water pipes run above ground they can be got at easily, making the job of any workman much easier.  Just make sure you keep your eyes peeled when you are crossing the pedestrian crossing——– after all the trike rider might not be able to see you.  There IS a rider inside that nest of polystyrene cooler boxes……..and it is moving along the street.

Scooter

Scooter

Bricks

Bricks

Got some bricks to move?  No problem.  I’ve got a scooter.

IMG_1794IMG_1795It gets hot in the summer.  Cotton clothes do just the trick.  Now where did I put my pyjamas?


IMG_1491IMG_1493Got some parcels that need delivering?  Never mind just leave them here.  Someone, sometime, someday will come along and sort it out.

Tinkers still take hand-pulled carts of bamboo furniture around

Bamboo & cane furniture for sale

Bamboo & cane furniture for sale

the streets of Shanghai.  They are loaded to the gunnels. Here, just outside our compound, where Richard picks up a taxi every morning, two were unusually seen together.

Abandoned Deck Chairs

Abandoned Deck Chairs

If people will move their parked cars of course our deck chairs are going to be left in the middle of the road, whilst we go off and have lunch………….

 

 

 

 

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The Game of The Sparrows

One of the tasks I have set myself to do whilst I am in China is to learn how to play Mahjong.  My daughter plays, as did my mother and mother-in-law, but somehow I never learned.  It will be good to know what I’m doing, not only to play with her, but because there are some Mahjong aficionados that live back home in Fordwich.  Maybe by the time I go back I shall be able to play the game with Roger and Janet’s father.

It has been described to me as being a bit like the card game rummy although it is played with dominoes-like tiles rather than cards.  I first came across mention of it whilst playing the role of Bunty in a school production of Noel Coward’s The Vortex, which deals with promiscuity, repressed homosexuality and cocaine addiction among the upper classes,  a bit risqué for a 1970s girls’ school.  In Hong Kong you could here the clattering of tiles, known in Chinese as the twittering of the sparrows, as the tiles were shuffled on the tables all over the Chinese residential areas in the 1980s.  Mahjong itself means the game of the sparrows.  It seemed as if every tower block and every apartment and every home was hosting a game.  I’ve come across the odd table of players on the pavements in Shanghai but not nearly as often as in the Hong Kong of my youth.  There serious money was gambled away on the game.  Here I understand gambling on the game is outlawed, but I have still seen money changing hands.

Tables Ready for Play

Tables Ready for Play

So since the end of August I have been taking myself off on Monday afternoons to the Park Tavern on Hengshan Lu where the Brits Abroad Mahjong group set up as many playing tables as are needed.  There is always a Beginners’ Table so any member of Brits Abroad in Shanghai can just turn up and play no matter their skill level.  You can play the game with 2 to 5 people per table.  The Shanghai Expats Association also play weekly, as do the Australians, I understand, but they apparently are not very British about it all and take it much more seriously than we do.   I have heard money even changes hand.  The rules vary from club to club, town to town, country to country, so you have to have your wits about you if you move from one club to another.

Some of us turn up at 12.30pm so that we can enjoy lunch together at the pub before moving to the upstairs bar, where we hand over our small payment for drinks and room hire and begin rolling out the special green baize mats on top of the square bar tables.

Karen our teacher

Karen our teacher

The first couple of times I went I was taught by a very patient American lady called Karen who is also a school teacher.  We started a very interesting discussion about the Chinese education system and the type of games that English teachers get their Chinese pupils to play to make them think independently and creatively.  It was a fascinating if unfinished conversation.

We played open hands to start off with, so that we beginners could all see what everyone had and she could help us make the right decisions on our next move.  The tiles are made up of three suits (numbered from 1 to 9) – bamboo, circles and characters.  In addition there are the wind (East, South, West and North) and the dragon (Red, Green

From the Top: Circles, Characters, Bamboo, Winds and Dragons Tiles

From the Top: Circles, Characters, Bamboo, Winds and Dragons Tiles

and White) tiles. All of these tiles, the suits, the winds and the dragons are duplicated another 3 times.

Dragons from L to R: White, Green, Red

Dragons from L to R:
White, Green, Red


In addition to all these tiles are the flowers and seasons:

Flowers and Seasons Tiles

Flowers and Seasons Tiles

The Flowers:

  1. Plum
  2. Orchid (Lily)
  3. Chrysanthemum
  4. Bamboo

The Seasons:

  1. Spring
  2. Summer
  3. Autumn
  4. Winter

These all have a similar function

Building the Wall

Building the Wall

to a “Go pass Go” card in Monopoly.  None of these special tiles are duplicated.  Sometimes there are also extra plain tiles and jokers as well, but a full set is made up of 144 tiles.

The game is normally for 4 players, although as I have said it can be played with 2 up to 5 players.

The game is started with all the tiles being shuffled face down in the centre (the twittering of the sparrows) and then

No gaps are left

No gaps are left

from these tiles each player builds a wall 2 tiles high and 18 long which are then pushed together to form the box.  The wall symbolises the Great Wall of China, and the ends of the walls must touch so that no evil spirits or dragons can enter.

Two dice are thrown to determine which player is the East Wind.  Unlike in the UK and probably the rest of the Western World where our natural tendency is to start at the North and play clockwise, here

Distributing the tiles

Distributing the tiles

everything starts in the East and goes anti-clockwise. (I’ve wonder whether this has anything to do with geography, or the sun – the position of China to its known world cf the position of the old world relative to its).  Another throw of the dice determines where the player East Wind will break the Wall and then collect the players’ tiles distributing 13 tiles to each player who stores them on their rack. (East wind gets an extra tile which is then discarded into the centre at the start of play and has a different coloured rack to denote that they are indeed, East Wind.)  The untouched end of the wall is known as the Kong Box (denoted by a stack of tiles) and is the source of extra tiles when for example someone uncovers a season or flower tile.

A game under way.

A game under way.

The aim of the basic game is to operate in one of the three suits and to build up identical tiles in that suit to collect 3 tiles the same (a pung), or all 4 tiles the same (a kong).  It is not to collect a run of tiles of the same suit, which is what we westerners tend to try and do.  You may do this – a run of three tiles in the same suit is a chow – but it doesn’t score any points.  Tiles are picked up from the wall and discarded face up into the centre as players try to improve their hands towards achieving Mahjong.  The aim is to get 4 sets and a pair of identical tiles at which point the player calls out Mahjong.

Things are little more complicated than this, of course.  A player can pick up the last discarded tile to create a pung or kong, but these must then be revealed which shows the other players which suit the player is working in.  With competent players things move very fast and mistakes are easily made.

Mahjong itself is not the end in itself.  It gives the player some points, but it is the quality of each player’s hand that determines the actual scoring in the game.  For example if you collect the wind associated with your position of play (you are the player east wind and have east wind tiles) you get more points.  Tiles numbered 1 and 9, and the winds and dragons score more points than the rest of a suit.  If you have the flower or season of your wind you get more points. If you get all four flowers you have a bouquet, and you guessed it, more points.  If you don’t reveal your pungs or kongs you get more points.

And many of these features are multiplying factors in the overall scoring, not just additional as a Westerner would expect, so even though you aren’t the one who calls Mahjong you may still win the round.

And there are still further complications, which I’m still trying to learn.  (I may never get there!) There are 78 special hands under the British rules of the game that can allow you to call out Mahjong.  They have splendid names like Imperial Jade, Chop Suey and Red Lantern.  All are higher scoring than the ordinary Mahjong, but trying to achieve any of them will negate your ability to reach an ordinary simple Mahjong.  So the less likely you are to be able to achieve one of these special hands the greater the increase in the risk, but the greater the reward.

For example the hand Unique Wonder would be one of each wind, ESWN, one of each dragon GRW, 1s and 9s of each suit and any tile paired.  Which is so far removed from the ordinary Mahjong and statistically so hard to achieve that it is a particularly high scoring hand.

It makes a wonderful arena for gambling if you are so inclined and it has made some people in times gone by and broken many, many more.  Mainland Chinese have been banned from gambling, but as the visitors to Macau and Hong Kong demonstrate at their respective casinos or the race tracks, they absolutely love it if they are given the chance.

So there you have it Mahjong – The Game of The Sparrows.

Anyone wanting to learn to play Mahjong by The British rules can teach themselves with the help of this useful website.

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Learning About Shanghai

It has been a very long time since I wrote anything on this blog for which I apologize.  September marks the arrival of the new school year and along with it a large influx of new Expat faces into this city.  The Expat organisations such as Brits Abroad and the SEA – the Shanghai Expat Association are all geared up to welcoming all the new people with Welcome drinks and meals, courses and lectures.  And there is an Expat Show for companies and organisations wanting to meet the likes of me.  It is a bit like Freshers Week really.  Every club has been vying for my attention trying to get me to join them with tours to this market or that lecture on how to live in Shanghai.  We of course missed out on all of this, arriving as we did in the middle of January and shunning the only welcome to Shanghai lecture I could find in the Spring as it was held on the day we landed in the country.

Add to that all those Expats who have left Shanghai for the summer to miss the brutal heat and sapping humidity have now also returned.  Having survived a summer here, I can understand why they do it; why my parents left Hong Kong for the summer months and why good friends of ours leave the Far East for their

Shanghai Exhibition Centre

Shanghai Exhibition Centre

renovated Italian farmhouse for the July and August.  So in the month of September I have been busy renewing acquaintances and making new friends, planning the months ahead, joining groups, going on courses and learning what I should have been doing all along.  For example I now have a book 270 pages long that gives me the address of the British Consulate, where to find an English-speaking vet (if I ever needed one) and that tells me that I should “Maintain my Sense of Humour”.  It does tell me how

Turquoise Building over-looking the SEC

Turquoise Building over-looking the SEC

to learn how to use the buses, something I have yet to conquer.

I went along to the three-day Shanghai Expat Show at the very Soviet-style, turquoise-surrounded Shanghai Exhibition Centre where I picked up leaflets and booklets on all manner of things including eating well in China, Liverpool University and “property styling” of all things.  I tasted french wine and organic cheese and chatted to people wanting to take me on holiday to Yunnan and Kashgar, New Zealand and Cambodia and I gave my email address to a man from a Wealth Management company who has since tried to convince me that he should be my friend on LinkedIn.

Another day Richard and I got up early one Saturday to walk over the Community Center Shanghai at Hongqiao to take their Shanghai 123 course which told us how to prepare for emergencies and made us

Preparing For Emergencies

Preparing For Emergencies

think about all the contacts and copies of paperwork we should have been carrying around with us and the emergency cash we should have had stashed away all these months.  We learned how ambulances work – a taxi is better if you can get yourself in one – and the more susceptible were worried by presentations made by representatives from companies selling air purifiers and “organic” food.

We were also given an interesting talk by a man who had been born in Cuba, but had left the island for the States when he was 10 years old.  But he has been living in China for the past 30 years, married to a Chinese woman.  We were shown

Chinese Problem Solving

Chinese Problem Solving

30 Years of Development in Shanghai

30 Years of Development in Shanghai

slides on the Chinese way of problem solving recognisable to us both and how Shanghai had changed in the 30 years since he arrived.  He also gave us some interesting statistics about China which I kind of knew but I thought are worth reiterating here:

China – Your New Home

  • 5000+ year history
  • 56 ethnic groups
  • 664 cities
  • 240 cities have over 2 million population
  • 1.365 billion people (2014)
  • Economy number 2 in GDP (2015)
  • Around 600,000 expats are living in China.

At the SEA New Membership Coffee Morning in the Ballroom of a Hotel in Xujiahui I sat down at a table next to a couple of ladies who had a couple of quilts piled on the table.  One turned out to be Dutch and the other Belgian but they were both members of the SEA small group of quilters.  As I had brought out some fabric with me to make a quilt whilst I’m here (I’ve not done any patchwork for 30 years) and it was still sitting in the cupboard looking for some action, I decided to join the ladies who meet once a week in each others’ apartments “to each sew at least 5 stitches” during the 4 hours that they meet.  The lovely Dutch lady is married to a journalist and as we got to know each other I asked if her husband just wrote nice stories about China or sometimes about the darker side of things.  Sometimes the latter she said and revealed that it was very difficult for her knowing when her husband was off on the trail of some of the more challenging stories that he uncovers.  “I watch these Expats with their drivers and their Ayis  (domestic help) who love living in Shanghai.  But they are isolated from what is a nasty little place.  I hate it.”

It is currently Golden Week here.  A type of harvest festival, prompted by the Harvest Moon, when, as at The Spring Festival known to the outside world as Chinese New Year, practically the whole population has taken a week off work.  The traffic on the roads is minimal and many of the people who have stayed in Shanghai for the holiday can be seen lounging around.  It appears to be a week of low energy.  I’ve had my own week of low energy, not because of the moon, but because of a nasty little virus.  It attacked my throat savagely first, then my chest making it painful to breath and then my head affecting my balance, followed by much sweating and it has just finished (more or less) giving me an ear ache.  It has made me think about how vulnerable medically we are here – making an appointment with a GP would be a whole new ball game out here.  And checking through the paperwork in case I eventually had to go and find some antibiotics if it turned out it was a bug rather than a virus that was enjoying my body’s services made us realise that the company’s registration paperwork for our Expat Health Insurance ran out at the end of August………

Which just goes to show you need to have your wits about you living out here……and sometimes those wits seem to go walkabout and need gathering up and taking into the fold once more.

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Fu 1039

Lane 1039 YuYuan Road

Lane 1039 YuYuan Road

Fu 1039 in a 1913 Villa

Fu 1039 in a 1913 Villa

Typical 1913 interior

Typical 1913 interior

I visited a number of restaurants, both new and old to me, with Charlie and Ella.  A new one for me was Fu 1039 in an old 1913 three -storey villa in Lane 1039 off the YuYuan Road.  Without the instructions to walk down the lane for 30m and then through the garden, we would probably never have found it, as the restaurant entrance was unmarked and there was no sign on the main road – but the instructions worked and walking in through the front door we were confronted by the typical architectural features of a 1913 house – unusual in this city of modernisation.  There are large private dining rooms available as often happens in China, which I understand have seating for 10 to 20 people, large leather armchairs and over-sized chandeliers, but we joined the main dining room where a pianist was playing an upright

The Main Restaurant Room

The Main Restaurant Room

Charlie Studying the Menu

Charlie Studying the Menu

piano and there were smaller groups of Chinese people enjoying the evening.

Fu 1039 serves typical Shanghai food, sweet and sticky with oil.  I had brought my guests here to sample true Shanghai food, which disappointed Charlie a little as he wanted to sample all the things on the menu that he hadn’t tasted before like Sea Cucumber.  We compromised somewhat with him ordering Jellyfish and me ordering typical regional fare.

We started with Shanghai-smoked fish which is smoked in the wok and drunken chicken  – chicken steeped overnight in Shaoxing rice wine and served cold on a bed of ice.

Smoked Fish Starter with Chicken in Shaoxing Wine

Smoked Fish Starter with Chicken in Shaoxing Wine

Jelly Fish in Aged Vinegar and Eggs With Fish Roe

Jelly Fish in Aged Vinegar and Tea-smoked Eggs With Fish Roe

The Chinese bring food to the table in the way similar to the way we used to serve food in Europe, Service à la française until the Russian Ambassador introduced the Parisians to Service à la russe, where dishes are brought to the table in sequential courses, and we Brits copied the idea some years later.  The Chinese way seems to be to bring it when it is ready, no matter how inappropriate.  Rice often appears at the end of meal for instance.  Next to appear was the jellyfish in aged vinegar and the tea-smoked eggs with fish roe.  This was followed by a dish of peas which interestingly and unusually came with a spoon with which to serve it and a sweet and sour fish dish called squirrel-shaped bass.

A Plate of Peas

A Plate of Peas

Squirrel-shaped Bass

Squirrel-shaped Bass

 

 

IMG_0848 IMG_0849Next to arrive was the pork braised in soy sauce known as Hongshao Rou, which was served in its own huge brown pot warmer to keep it warm and a noodle dish and seasonal vegetables.  Unfortunately Richard couldn’t join us, it being a Tuesday evening he was having to work.  But we had had a similar meal at a sister restaurant Fu 1088 on the other side of the Jiangsu Road from here not so long ago, so I don’t think he missed out too much.

IMG_0851As Charlie has worked in restaurants during his double gap year, as both a fine-dining waiter in Canterbury and as a Chef de Partie in Falmouth he was rather disapproving of the group of Chinese with their heads in their mobile phones at the table.  In fact, I think the amount of mobile phone watching that goes on in Shanghai was the one thing that annoyed him most during the whole of his fortnight here.  He hates it when people do it back home in the UK, unlike most of his age group.  Be with the people you are with, not a person at the other end of a phone call.  I couldn’t agree with him more.

At the end of our meal a completely unsolicited dessert

Unsolicited Dessert

Unsolicited Dessert

arrived – a large white serving dish piled high with ice and on top individual grapes, lychees and cherry tomatoes.  The Chinese, quite rightly, regard tomatoes as a fruit and treat it as such, whereas most of us know that it is a fruit and treat as a vegetable.

 

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Shanghai Circus World

Shanghai Circus World

Shanghai Circus World

With Charlie and Ella with us, we took the opportunity for another first – to go to the Shanghai Circus World.  The Circus is so popular with its nightly shows that it has its own Metro station named after it. It hosts a show called, rather strangely, ERA, The Intersection of Time, which despite the daft name puts on an old-fashioned, but excellent acrobatic show.

Outside the permanent “big top” there


 

Old lady selling things that glow in the night

Old lady selling things that glow in the night

Structure in the Centre of the Circus Ring

Structure in the Centre of the Circus Ring

were little old ladies selling strange things that lit up – whether they were intentionally selling things that would put off the acrobats inside I wasn’t too sure – but once we had got inside and settled in our seats a woman a couple of rows in front of us had to be told to switch off her flashing mickey mouse ears.

Sphere at the End of The Show

Sphere at the End of The Show

In our seats we were confronted with a mirrored structure in the centre of the circus ring (see above) and at the end of the performance this sphere stood in its place.  Photographs were not permitted “to protect the artist’s copyright” which I found rather amusing in a country where western goods are ripped off mercilessly.  However I did respect their wishes, not just to protect their artists’ rights but also I didn’t want any camera flash accidentally going off and distracting their spectacular performances.

That doesn’t stop me trying to describe to you what they did to entertain us that evening.  The first act involved several girls doing spectacular tricks on bicycles which enthralled Charlie who can do a number of tricks on his fixie but nothing like the tricks that these girls were doing – handstands, moving between the bikes and other acrobatic tricks as well as having completely mastery over their machines.

Next we were treated to a man throwing and catching a huge ginger jar and a large Chinese pottery goldfish bowl – on his head, on his shoulders, on his feet.  I have a large Chinese goldfish bowl and I can just about pick it up and lift it a few metres.  I was very impressed.  And Richard was very impressed as the man had turned up with a large Alibaba-style pottery jar on the back of a trike and five female acrobats appeared from it one at a time.  None of us could imagine how they managed to get themselves inside and breathe – let alone get elegantly themselves out again.

We were treated to more acrobatics with several women doing the crab on top of one another and a man juggling whilst standing on a short plank balanced on a cylinder which was then on a the deck of a mini-boat.

Next came the tumblers who dived through rings at various heights who criss-crossed each other as they dived through hoops at right angles to each other.  There were trapeze artists on bungee swings and girls keeping six spinning plates going – three in each hand  – as they did acrobatic tricks.

Other acrobats used a see-saw to give them leverage, which they eventually used to toss a man into a chair –  a chair on top of a long pole, the other end of which was balanced on another man’s forehead.  They used safety ropes for that one.

Another act used two very long lengths of fabric suspended from the centre of the big top via a chain.  The lengths of fabric were twisted around the wrists of the two performers – a man and a woman – to attach themselves and lock them in place and then they launched themselves into a romantic routine as they slowly floated above the rim of the circus ring.  They did the normal tricks that trapeze artists would do, but the final one was more spectacular than most with the girl outstretched rolling down the man’s leg to be stopped and then supported solely by his upturned foot – a position they held for what seemed to me way too long.

At one point two trampolines were set up in series and a series of acrobats would bounce spectacularly on them.  At the far end, whilst all this was going on two strong men stood at each end of a very flexible plank of wood which they had each placed on a shoulder.  Acrobats proceeded to use this as a third trampoline and joined in with the bouncing on the more conventional flexible fabric.

IMG_0553Stored in the ceiling of the big top was this multi-wheeled contraption which was lowered to hang vertically.  Each wheel spun around  – it was a bit like watching a vertical tea cup waltzer at a fairground and the acrobats would move around inside the metal circles, outside the metal circles and travel nonchalantly between the two, with the odd “stumble” just to add to the tension in the crowd.  This was the act that Ella liked the least.

Somewhere in the midst of all this a man sitting in front of us proceeded to answer his mobile phone and carry on a long conversation with the caller…….  We were all flabbergasted.

The final act gave Richard his biggest thrill as it involved motorbikes – anything to do with motorbikes puts a big grin on his face and this time was no exception.  That large white sphere left in situ at the end of the show was used to house a motorbike which drove in horizontal and then vertical circles.  He was joined by another bike doing the same thing, and then another each of them doing slightly off vertical circles.  Each time they changed direction the leader briefly sounded his horn and they changed their pattern of movement around the inside of the sphere.  And then another joined them, and then another and then another!  The smell of petrol engines filled the air. Richard was grinning from ear to ear.  But they hadn’t finished there. They finally called it a day once 9 motorbikes were whizzing around inside what now seemed a very tiny ball.

One onlooker didn’t find this performance nearly so thrilling as Richard.  She spent the entire act looking at the messages etc. on her mobile phone.  We loved the circus, but I wonder for how much longer the performers can keep their audiences away from their mobile phones and as entertained as us.

IMG_0551 IMG_0556

 

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