Bill Zhang

Monday, March 20, 2006

Malaysia: Formula one race last weekend



I traveled to Kualar Lumpur, Malaysia last Friday.My colleagues have arranged the F1 tickets for us.This is my first time for me to watch live formula one race,same as most of my Finnish colleagues. The race started at 15:00PM local time, we heard rumor that the traffic would be problematic because around 100K people will drive to the F1 field almost at the same time. We drove to the field starting at 11:00AM, after we arrived, we walked around, our Finnish colleagues bought few Mclaren T shirts and caps because of Kimi Räikkonen.



Kimi showed up in Mclaren exhibition booth around 13:05PM. There were so many Kimi's supporters that most of my Finnish colleagues did not have chance to see him,even we were waiting for his show up for about one hour. Lickly I took two pictures while he was just entering the booth.

There was so big noise in the live F1 race that no one can watch the race without ear plugs.

As we all know Kimi had bad luck in Kualar Lumpur F1 race,we were so disappointed about that! Anyway, it was a great experience for me! good luck Kimi!

4 Comments:

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    Shanghai has always been a cosmopolitan and sophisticated city so expect food with some style that also influences the cuisine of the Yangtze River delta.
    Shanghainese food is rich, oily, sweet and luscious. Sumptuous, velvety meat or fish dishes braised with soy sauce, sugar and a touch of vinegar are a specialty. Shaoxing wine, fermented from glutinous rice, is used extensively in cooking and drunk warm -- it tastes like sherry. The Shanghainese repertoire includes a number of 'drunken dishes' where food is marinated in Shaoxing wine.
    A Shanghainese meal will usually start with a selection of little cold appetizers. At banquets these will appear in the most elaborate presentations. You might come across 'mock goose' -- bean curd sheets rolled and braised to resemble goose. Drunken chicken or duck's tongues will usually be included. So too will jellyfish, shredded and tossed in a little sesame oil, as well as various pressed meats and spiced smoked fish.
    Garlic eels are a favorite, as are crunchy tiny freshwater shrimps that may be plainly stir-fried or flavored with tea. Freshwater fish is preferred and whole carp, fried or steamed, garnished with a sweet and sour sauce is popular. In autumn, freshwater Shanghai crabs, also called hairy crabs, are a delicacy and enjoyed for their rich roe.
    Beggar's chicken involves wrapping the fowl in lotus leaves, coating the pack- age in mud and baking, resulting in tender, lightly flavored chicken. Another local concoction is 'Lion Head' meatballs with cabbage. The rich Yangtze delta is a natural garden for Chinese vegetables as well as French beans, peas, cabbage, and a range of fruits.
    As staples, Shanghainese eat dumplings and noodles in addition to rice. For earthy food try the local dumplings -- fried, steamed or in soup, filled with meat and vegetables, they are a favorite snack. You can buy these, and deep-fried dough sticks, from street vendors, along with a glass of warm or chilled fresh soymilk. The city is also famous for traditional Chinese sweets like glutinous rice cakes and steamed buns http://www.china-tour.cn/discovery/Chinese%20Cuisine/Shanghai-Cuisine.htm

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