Date registered: August 15, 2006
Send hedgepig a Private Message
wow! it's like the mountains are floating... or it's a strange cloud formation... or Mr. DuByne is handy at photoshop.
one mooncake to rule them all, one mooncake to find them,
one mooncake to bring them all and in the patriotic fervour bind them
ahhh, man that sounds yummy...
re: "new, bigger and better space"
did Hemp House move?
check out Penang. Georgetown's got some charm, but can at times just seem like a lumpen anywhere city. but if you're into food, it's great - Chinese, Indian, local Malay... you mention nature - i did a guided tour of the spice garden, which was great, and i believe there's also a national park there which i didn't have time to visit. KL to Penang by bus is around 4 (comfortable, as Malaysian buses/roads are generally good) hours.
errr, you might need to do a little more research: Nanning's not in Yunnan, it's in Guangxi. while it's not a bad jumping off place for Vietnam (by train, and i've heard by bus too) it's not the obvious choice for Laos, in part due to Guangxi/Laos not sharing a border.
i recently did the Mohan/Boten (that's Yunnan/Laos) border crossing and US citizens could get a visa on arrival easily. i'm not a US passport holder, but expect to pay around US$40 and get 30 days. there's a Laotian consulate in Kunming, but they've turned people away before, telling them to get a visa on arrival.
i like it. i'm also part of the group that's surprised to hear that others don't like it.
i was first introduced to the dish in the north of china, in veggie form, where i was told it was 麻辣豆腐. so, i still tend to think of the veggie version as being a different dish, even though this reasoning doesn't really stand up in practice.
it's definitely a candidate for *the* sichuanese dish, though i think i'd have to side with 水煮肉片 if it came down to it.