China
Just Started a Second Blog: Seattle Guanxi
Oct 22nd
I’d like to let everyone know that I’ve just started my first group blog, Seattle Guanxi, on public relations, social media and China as they relate to Seattle. I will still maintain this blog, Beijing Duck.
Three factors motivated me to ask Veronica Truong to start a group blog with me:
- I realized I knew some cool people in Seattle who, like me, were into both public relations and China.
- I noticed a lot of China-related stories in Seattle media that were obviously driven by public relations practitioners, such as the Bing/Baidu partnership and the opening of the Seattle Chinese Garden, which I could blog about.
- I remembered that during his presentation at Puget Sound PRSA’s 2011 Jumpstart event, Scott Meis recommended group blogging as a way to excel in online personal branding for a relatively low time commitment.
We’re hoping that Seattle Guanxi will be not only a blog but a resource, which is why we include suggested events and groups on our site. We are also considering including Seattle area job and volunteer postings related to the blog’s topics.
In my opinion, successful new blogs today rely heavily on community, include video and treat the blog’s site as part of a content ecosystem that also includes Twitter and Facebook. We plan on incorporating all of these into Seattle Guanxi, accomplishing the community part by interviewing and including contributed posts from people who are more influential and popular than us. You will see video through our own vlogging and hopefully video interviews, as well. We also have a @seattleguanxi Twitter handle and Seattle Guanxi Facebook page that we will use within the contexts of those two sites’ own communities.
How is Seattle Guanxi going to be different than this blog, Beijing Duck? Well, in addition to the community features listed above, the content focus is different. Beijing Duck’s content sometimes relates to Seattle because I live here, but that’s really not the point of this blog. I try to write about China, public relations and art regardless of geographic location.
Feel free to comment at http://seattleguanxi.wordpress.com/ or communicate with us on Twitter or Facebook on what you would most like to see out of Seattle Guanxi.
Ai Weiwei’s Second News Cycle
Aug 15th
Everyone’s favorite artist-activist has been making a second news cycle of headlines recently, following the first cycle of hard news on his release from jail. My favorites reads are from the Wall Street Journal, which provides a handy photo guide to Chinese dissidents, and The New Yorker, which covers the ugly potential beliefs of Ai Weiwei’s interrogators.
Highlights of the news cycle, almost entirely from last Friday, August 12:
- Ai Weiwei’s Google+ profile: +艾未未
- Reuters: Ai Weiwei endured “immense pressure” in detention: source
- Telegraph: Ai Weiwei was subject to ‘immense psychological pressure’ in jail
- TIME Global Spin: A Glimpse into Ai Weiwei’s 81 Days of Detention
- New York Times: Conditions of Chinese Artist Ai Weiwei’s Detention Emerge
- The New Yorker: Ai Weiwei: “We Want to Shame You”
- Wall Street Journal: Ai Weiwei Resumes His Defiance of Beijing
- The Economist: Ai Weiwei: In and out of jail
- Slate: Ai Weiwei Describes “Mental Torture” of Chinese Imprisonment
It is especially interesting to me as a media professional how news sources are all jumping on this news cycle because it’s such a hot story, though it’s difficult to come up with anything new when Ai Weiwei technically can’t do interviews. I’m curious to see which direction this news takes and how Ai Weiwei chooses to continue to speak out publicly through social media, art and banned interviews.
So You Want to Teach English in China? Part 2: How to Succeed Once You’re There
Jun 2nd

Co-emceeing Beijing Geely University's 7th Foreign Language Singing Competition for an audience of 1,000 people. Can you guess which one is me?
- Parents with strong opinions on language education, even if they don’t speak foreign languages themselves
- Expectation that you spend large portions of class time on games or songs
- Students of very young ages, sometimes as young as 2 years old
- Poor listening comprehension compared with writing ability
- Nine-plus years of learning English from native Chinese-language speaking teachers who are not qualified by United States foreign language education standards
- Student difficulty adapting to education styles and philosophies uncommon in China, such as necessary in-class participation and homework assignments
- Much more leniency toward cheating on tests than at U.S. universities
- Students with undiagnosed learning disabilities
- Students assigned to classes by age or grade level instead of language level
- Emphasis on class’ success over individual students’
- Expectation that you teach oral English or culture classes only
- Related to the above bullet point, lack of integrated language education
- General Chinese work culture pattern of more procrastination than in the U.S. and therefore last-minute meeting, substitution, and class addition requests
- Learn at least a tiny bit of Mandarin that you can speak when asked to. Learning how to write a few characters, such as your Chinese name, will impress people, too.
- View my post Chinese Social Media as an Educational Tool for ideas on how to mix entertainment with education and “be a friend” to your students.
- Related to the above, participate in extracurricular activities such as company social activities with coworkers or university student life.
- Give your students in-class group projects as frequently as is practical and fair. Minimize tests and lengthy, individual homework assignments.
- Recognize and reward students for multiple kinds of effort, such as perfect class attendance, studying hard for tests, and helping classmates, separately as well as in combination.
- Show parents measurable results, such as words students have learned how to spell or pronounce.
- Respect process, bureaucracy, and hierarchy. When you think that you have too many meetings or that your young students take too many tests, for example, try to see things from the perspective of your boss and the pressure he or she is under from supervisors.
Do you have any questions? For those who have taught English in China and have anything to add, let me know in the comments.
Internet as a Moving Target by Yang Guobin
May 19th
I recently started reading “The Power of the Internet in China: Citizen Activism Online” by Yang Guobin. I’d like to pull out a quote from the introduction that hit home for me:
“Learning about Internet culture is like learning a new language. Immersion is the most important approach – but immersion in cyberspace has its seductive side. There is always something new: there are new developments related to the Internet, whether technological, social, cultural, or political. Studying the Internet did indeed feel like shooting a moving target. …To be sure, the Internet changes daily. But that does not mean what happened yesterday is meaningless today, for every little development in the past becomes part of the present. …Seen in this way, no research of the Internet can be outdated.”
I love this excerpt from a social media studies lens for two reasons, first because it addresses the idea that books on the Internet (and therefore social media) are pointless because both are changing so quickly, and second because the “always something new” factor is a major challenge I see in credibility of people who work or consult in social media. I have yet to decide if I ever want to make the commitment to constantly pay attention to what’s new online, which I view as a necessary step in social media professionals’ taking me seriously as an industry peer.
So You Want to Teach English in China? Part 1: The Boring Basics – Qualifications and Compensation
May 7th
This is the first post in a two-part series inspired by questions and advice requests I’ve received from Americans who are seriously considering moving to China to teach English. This post is on standard qualifications and compensation. The next will be on how to be an effective English teacher in China and what common classroom challenges to expect.
What’s my background in this area? I spent my second of two consecutive years in China teaching in Beijing Geely University’s Foreign Languages College and at a branch of New Oriental Elite Kids. Geely University is an expensive, pretty new but large university on the rural outskirts of Beijing for students who did not get into prestigious public universities. New Oriental Elite Kids is an expensive academy for students aged 4-18 to take small classes and private lessons outside of their regular schooling. New Oriental is an international language education chain famous within China. I took these two jobs to provide me with income, stability and an extra year of Beijing life while I got my public relations career together.
A lot of this series’ content may sound negative because I want to warn of China’s high percentage of sketchy English education employers and attitudes toward work and education that most Americans I know disagree with. That said, I loved living in Beijing, my teaching memories from there are mostly positive, and I endorse teaching English through a good employer as a means to first-hand China access. Please note that China varies quite a bit by region and city, so my experience in Beijing may not directly translate to what you can expect in other cities. China’s cost of living and inflation are also increasing rapidly, so my advice from nearly a year ago may be out of date.
First, I’d like to point out a few great online resources:
- U.S. Embassy guide to teaching English in China
- Popular, useful English-language sites specific to Beijing, Shanghai, and Chengdu: The Beijinger, Shanghaiist, GoChengdoo
- My Tips for Students on Finding Post-Grad Jobs Abroad series
- My blog’s China category
- For my Facebook friends, my notes from June 2008 to June 2010
The following are typical qualifications of English teachers at full-time, reliable employers in Beijing:
- Citizen of an English-speaking country
- Bachelor’s degree, not in a major related to teaching or Chinese
- Passport and diploma copies confirming the above two
- No Chinese language ability
- 0-1 years teaching experience, including tutoring
- Usually you must be from the United States or United Kingdom and be Caucasian due to accent and racial discrimination. However, Geely University hires non-Caucasian teachers.
- Geely University also hires teachers who are not from English-speaking countries but are completely fluent in English through a lifetime in English-language immersion education. This is the exception, though.
This is the sort of compensation and assistance you could expect or demand with the above qualifications in June 2010 in Beijing:
- A work (Z) visa and foreign expert’s certificate, arranged but not paid for by your employer
- An English-speaking point person at your employer to heavily assist you with navigating initial immigration requirements
- Very basic health insurance to cover major accidents or injuries
- At a university, a free or nearly free on-campus apartment to yourself with subsidized utilities
- At a school other than an academy, two-month long vacations in summer and winter that both pay partial salary, (half in my case, which was paid at the end of the break)
- University working hours: 20 class hours per week during weekdays plus preparation and meetings outside of class
- Academy working hours: 30-40 class hours per week on evenings and weekends plus preparation outside of class and minimal meetings
- Public university pay before taxes: 3,000 RMB per month
- Private university: 7,000 RMB per month
- Academy (no housing included): 11,000 RMB per month or 150 RMB per hour
You should expect lower salaries and levels of competition for jobs outside of Shanghai and Beijing.
Keep in mind when negotiating that in June 2010, in order to have housing, healthcare, and entertainment comparable to what many 22-year-olds with college degrees experience in the U.S., you would have to make at least 9,000 RMB per month or free housing plus 7,000 per month.
Don’t accept a promise to get you a work visa after you enter China. This is difficult to impossible to do within the country. It will also severely limit your further employment options in China if you arrive in the country without one. Also, you should consider it a job offer red flag if an employer offers to drastically increase your pay after a set period of time. This is standard for sketchy jobs that don’t last long but not standard for work in China in general.
You can negotiate better compensation than what I suggested above if you have a certificate or major in teaching, especially in teaching English as a foreign or second language; experience teaching English as a foreign language in a classroom; or a degree higher than a bachelor’s. I don’t think my ability to speak Chinese to my students was as much of an advantage as these other qualifications, but it might have helped in landing me work.
Do you have any questions? For those who have taught English in China and have anything to add, let me know in the comments.
Cooking Authentic Chinese Food in Maine: Part 3 – Stir-fried Broccolini/Broccoli
Apr 11th
This is the final post in a three-post series on cooking authentic Chinese food in the United States, inspired by my trip to Maine this past summer. This post is on how to make broccolini or broccoli in one of the two common ways vegetables are stir-fried in Beijing. You can read the first post on Cashew Shrimp here. You can read the second post on Egg Fried Rice here
Broccolini is more common than broccoli in Beijing, but you can substitute broccoli. I chose this as the vegetable to blog about because broccoli and eggplant are the two vegetables I didn’t really like eating until I went to China.
Note: I don’t include a wok in this because I’m better at stir-frying in frying pans than woks. If you have questions on how to adapt this recipe to a wok, then ask away in the comments section.
Stir-fried broccolini or broccoli:
You’ll need:
broccolini or broccoli
roughly 2 tablespoons vegetable oil
fresh ginger, or chopped prepared ginger in water as opposed to olive oil
fresh garlic, or chopped prepared garlic in water as opposed to olive oil
table salt
water
deep-ish frying pan with lid (or wok)
1. Slice or separate the broccolini or broccoli into long, narrow pieces as shown in the above picture. If you use broccoli, keep much more of the stem attached per piece than you would for most American dishes.
2. If using fresh garlic and ginger, peel then mince by chopping with a knife. Use about 1/2-1 tablespoon per head of broccolini/broccoli depending on how strong you want these flavors. If using prepared garlic and ginger, use 1/4-1/2 teaspoon of each per head.
3. Pour oil into pan then turn on medium-high to heat the oil.
4. Add broccolini/broccoli, garlic and ginger; stir to coat in oil; lightly sprinkle salt over whole pan; add water to pan until ingredients are almost covered; then cover pan for approximately 2 minutes. (The heat will be high enough if the water is boiling before you cover it.)
5. Uncover pan to check to see if broccolini/broccoli is sufficiently cooked. It should not be mushy but soft enough to cut through the center of with a metal spatula. Add water as necessary to keep from burning.
6. If broccolini/broccoli is not yet cooked, repeat steps 4 and 5 in intervals of a minute or less until it is cooked.
7. Once broccolini/broccoli is sufficiently cooked, uncover pan and stir ingredients until most of the water evaporates.
8. Serve immediately on a plate or in a shallow, wide bowl with oil from pan as part of a family-style Chinese meal. Easiest to eat with chopsticks but possible to eat with a fork and knife.
Feel free to comment with questions, rave reviews, or suggestions for improvement.
Video: My Employer Has Guanxi with Gary Locke
Mar 14th
Nyhus Communications founder and CEO Roger Nyhus has worked as a communications director and advisor for the new U.S. ambassador to China Gary Locke. Therefore, Roger was in a couple Seattle television news segments last week, embedded below with permalinks to their spots on the Nyhus blog.
Interview on King 5‘s New Day Northwest: Nyhus blog post here
In the background of several shots on KOMO News – Nyhus blog post here
I couldn’t find much U.S. news coverage of Locke on Tudou or Youku, so in case my China readers can’t view the above, I give you this Tudou playlist of Locke’s appointment: http://www.tudou.com/playlist/p/l11595087.html.
Weng Chen: Chinese Digital and Watercolor Artist in Seattle
Mar 13th
At the March First Thursday Art Walk in Pioneer Square, I discovered Seattle artist Weng Chen of Studio Wonn, who is originally from China. I really like her visual aesthetic, and her work is quite inexpensive.
Her work at her studio during First Thursday was primarily Giclée prints and watercolors. On display at her studio is an explanation of her Giclée creation process, which always starts with hand-drawing on paper.
Photos: Happy Year of the Rabbit!
Feb 1st
On Saturday, I hosted an early Chinese – Lunar, if you want to be politically correct – New Year dinner party where I cooked common Chinese food for my family and good friends. I forgot to take photos until most of the way through the meal, but I documented the evidence of my cooking as best as I could. My dad also made egg drop soup, but we ate it all before I got the camera out. I shared my shrimp cashew recipe in this post, and the roasted fish recipe I used is in Chinese here.
Sadly, we set off no firecrackers to scare ghosts away from our house because they are illegal in Seattle, even sparklers. Happy Year of the Rabbit!
Cooking Authentic Chinese Food in Maine: Part 2 – Egg Fried Rice (蛋炒饭)
Dec 28th
This is the second post in a three-post series on cooking authentic Chinese food in the United States, inspired by my trip to Maine this past summer. This post is on how to make the kind of fried rice I ate most frequently in Beijing. (Fried rice ingredients vary by geography within China.) You can read the first post on Cashew Shrimp here.
Note: I don’t include a wok in this because I’m better at stir-frying in frying pans than woks. If you have questions on how to adapt this recipe to a wok, then ask away in the comments section.
Egg fried rice (蛋炒饭):
1 cup uncooked rice per person; usually eaten with other dishes
You’ll need
2 or more cups uncooked white rice
1 egg per 2 cups rice
roughly a small handful of chopped green onions per 2 cups of rice
roughly 1.5 tablespoons vegetable oil per 2 cups rice (not olive oil)
table salt
water
deep-ish frying pan (or wok)
rice cooker or sauce pan with cover
optional: 1 teaspoon butter per cup of rice (to add to rice before cooking)
1. Cook the rice, either in a rice cooker or in the sauce pan. (Instructions on cooking rice in a sauce pan here.) Let sit for 2 hours to 24 hours either refrigerated or not, depending on convenience for you.
2. Heat enough oil to keep eggs from sticking on medium-high in the frying pan.
3. Break eggs over frying pan and scramble inside the pan with spatula or spoon until fully cooked.
4. Add rice then enough oil to keep the rice from sticking (usually about a tablespoon per two cups rice). Stir until oil is distributed evenly throughout the rice and the rice is evenly hot.
5. Add in green onions and stir until distributed evenly.
6. Add salt to taste and stir until distributed evenly.
7. Serve immediately as the starch of a Chinese meal. Also refrigerates and microwaves well.
Feel free to comment with questions, rave reviews, or suggestions for improvement.

















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