Shanghai: a Chinese conversation with pinyin and English

The conversation

Speakers: Xiaoyu and Yichen.

1. Xiaoyu

   我(wǒ)在(zài)外(wài)滩(tān)站(zhàn)了(le)一(yí)个(ge)多(duō)小(xiǎo)时(shí)了(le)。这(zhè)边(biān)是(shì)二(èr)十(shí)年(nián)代(dài)的(de)老(lǎo)银(yín)行(háng)，那(nà)边(bian)是(shì)浦(pǔ)东(dōng)的(de)高(gāo)楼(lóu)。

   I've been standing at the Bund for over an hour. You've got these 1920s old banks on one side and Pudong's skyscrapers on the other.

2. Yichen

   你(nǐ)把(bǎ)哪(nǎ)边(biān)画(huà)进(jìn)本(běn)子(zi)了(le)？

   Which side made it into your sketchbook?

3. Xiaoyu

   两(liǎng)边(bian)都(dōu)画(huà)了(le)。隔(gé)着(zhe)江(jiāng)看(kàn)着(zhe)，感(gǎn)觉(jué)它(tā)们(men)俩(liǎ)像(xiàng)是(shì)在(zài)隔(gé)空(kōng)吵(chǎo)架(jià)。

   Both of them. Looking across the river, it feels like they're having an argument from across the way.

4. Yichen

   上(shàng)海(hǎi)作(zuò)为(wéi)全(quán)国(guó)最(zuì)大(dà)的(de)城(chéng)市(shì)，吃(chī)的(de)还(hái)习(xí)惯(guàn)吧(ba)？

   Shanghai's the biggest city in the country, how are you finding the food?

5. Xiaoyu

   刚(gāng)到(dào)十(shí)分(fēn)钟(zhōng)，吃(chī)小(xiǎo)笼(lóng)包(bāo)就(jiù)把(bǎ)舌(shé)头(tou)给(gěi)烫(tàng)了(le)。

   I'd been here ten minutes and burnt my tongue on xiaolongbao.

6. Yichen

   新(xīn)手(shǒu)才(cái)会(huì)犯(fàn)这(zhè)种(zhǒng)错(cuò)。考(kǎo)考(kao)你(nǐ)，吃(chī)小(xiǎo)笼(lóng)包(bāo)最(zuì)地(dì)道(dao)的(de)讲(jiǎng)究(jiu)是(shì)什(shén)么(me)？

   Only a rookie makes that mistake. Let me quiz you, what's the authentic way to eat xiaolongbao?

   1. 轻(qīng)轻(qīng)提(tí)，慢(màn)慢(màn)移(yí)，先(xiān)开(kāi)窗(chuāng)，后(hòu)喝(hē)汤(tāng) Lift it gently, move it slowly, open a window first, then drink the soup
   2. 整(zhěng)个(gè)扔(rēng)进(jìn)嘴(zuǐ)里(lǐ)一(yì)口(kǒu)吞(tūn)掉(diào) Toss the whole thing in your mouth and swallow it in one go
   3. 用(yòng)筷(kuài)子(zi)当(dāng)场(chǎng)从(cóng)中(zhōng)间(jiān)切(qiē)开(kāi) Cut it right down the middle with your chopsticks

   Answer

   轻(qīng)轻(qīng)提(tí)，慢(màn)慢(màn)移(yí)，先(xiān)开(kāi)窗(chuāng)，后(hòu)喝(hē)汤(tāng) Lift it gently, move it slowly, open a window first, then drink the soup

7. Xiaoyu

   先(xiān)开(kāi)一(yí)个(ge)小(xiǎo)窗(chuāng)户(hu)喝(hē)汤(tāng)，再(zài)蘸(zhàn)醋(cù)和(hé)姜(jiāng)丝(sī)。我(wǒ)现(xiàn)在(zài)可(kě)懂(dǒng)了(le)。

   Nibble a little window to drink the soup, then dip it in vinegar and ginger shreds. I'm a pro now.

8. Yichen

   皮(pí)薄(báo)得(de)像(xiàng)纸(zhǐ)，里(lǐ)面(miàn)封(fēng)着(zhe)滚(gǔn)烫(tàng)的(de)肉(ròu)汤(tāng)，这(zhè)本(běn)来(lái)就(jiù)是(shì)个(gè)美(měi)味(wèi)的(de)陷(xiàn)阱(jǐng)。

   The wrapper's as thin as paper with boiling broth locked inside, it's basically a delicious trap.

9. Xiaoyu

   后(hòu)来(lái)我(wǒ)又(yòu)吃(chī)了(le)生(shēng)煎(jiān)包(bāo)。底(dǐ)煎(jiān)得(de)金(jīn)黄(huáng)酥(sū)脆(cuì)，上(shàng)面(miàn)还(hái)撒(sā)着(zhe)芝(zhī)麻(ma)。

   Then I had shengjianbao. The bottoms were fried golden and crispy with sesame seeds sprinkled on top.

10. Yichen

    那(nà)本(běn)帮(bāng)红(hóng)烧(shāo)肉(ròu)尝(cháng)过(guò)了(le)吗(ma)？

    Have you tried the local red-braised pork yet?

11. Xiaoyu

    酱(jiàng)油(yóu)和(hé)糖(táng)裹(guǒ)得(de)油(yóu)亮(liàng)亮(liàng)的(de)，就(jiù)是(shì)比(bǐ)我(wǒ)平(píng)时(shí)吃(chī)的(de)甜(tián)一(yì)些(xiē)。

    It's all glossy from the soy sauce and sugar glaze, just a bit sweeter than I usually eat.

12. Yichen

    别(bié)急(jí)，等(děng)你(nǐ)走(zǒu)的(de)时(shí)候(hou)口(kǒu)味(wèi)绝(jué)对(duì)就(jiù)被(bèi)同(tóng)化(huà)了(le)。

    Give it time, by the time you leave you'll be totally converted.

13. Xiaoyu

    不(bù)可(kě)能(néng)，我(wǒ)可(kě)是(shì)要(yào)在(zài)上(shàng)面(miàn)加(jiā)辣(là)椒(jiāo)的(de)。

    No way, I'm definitely putting chili on mine.

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