User talk:Benjwong/Archive 1

Welcome

Welcome!

Hello, Benjwong, and welcome to Wikipedia! Thank you for your contributions. I hope you like the place and decide to stay. Here are some pages that you might find helpful:

• The five pillars of Wikipedia
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I hope you enjoy editing here and being a Wikipedian! Please sign your name on talk pages using four tildes (~~~~); this will automatically produce your name and the date. If you need help, check out Wikipedia:Questions, ask me on my talk page, or place {{helpme}} on your talk page and someone will show up shortly to answer your questions. Again, welcome! 

I've seen several of your edits around the Mortal Kombat articles. I'd like to point out that headings should only have one capitalized letter (excluding proper nouns); for example, the "See Also" section you added to Mortal Kombat: Annihilation should actually be "See also". For further reading, see Wikipedia:Manual of Style (headings)#Capitalization.

Again, welcome to Wikipedia! EVula 20:18, 6 September 2006 (UTC)

Mechanic Lightan

A tag has been placed on Mechanic Lightan, requesting that it be speedily deleted from Wikipedia. This has been done because the article is a repost of either already posted material, or of material that was previously deleted under Wikipedia's criteria for speedy deletion. If you can indicate how Mechanic Lightan is different from all other articles, or if you can indicate why this article should not be deleted, I advise you to place the template hangon (with double brackets), and also put a note on Talk:Mechanic Lightan saying why this article should stay. An admin should check for such edits before deleting the article. Feel free to leave a note on my talk page if you have any questions about this. Please read our criteria for speedy deletion, particularly item 11 under General criteria. Please do not remove the speedy deletion tag yourself. We welcome your help in trying to improve Wikipedia, and we ask you to follow these instructions.Diez2 01:51, 27 October 2006 (UTC)

The Lightan Series

Please do not post multiple articles on the Lightans. All you are doing is changing the names in the articles and just reposting the articles. Friendly Warning.Diez2 01:54, 27 October 2006 (UTC)

Smash

Hi there, I reverted your changes to Smash; for disambig pages, we keep the (unhidden) original article titles. Sorry if this wasn't clear. I'm in the process of trying out a template that includes a hidden comment for editors, so people don't have to waste their time doing this.

I put back the 1977 Japanese anime you included, though :-)

Fourohfour 12:21, 20 November 2006 (UTC)

Great no problem. Was just trying to do everyone a favor. Benjwong 17:42, 20 November 2006 (UTC)

Don't worry about it; as I said here, the problem is that we say to people "do X, Y and Z". So people helpfully take their time to do just that and *then* we say "Oops... doesn't apply to disambigs". As far as I'm concerned, that makes it our (i.e. the more experienced users') fault for not doing something about it, not yours. Fourohfour 19:00, 20 November 2006 (UTC)

Orphaned fair use image (Image:GordianWarrior.jpg)

Thanks for uploading Image:GordianWarrior.jpg. I notice the 'image' page currently specifies that the image is unlicensed for use on Wikipedia and may only be used on Wikipedia under a claim of fair use. However, the image is currently orphaned, meaning that it is not used in any articles on Wikipedia. If the image was previously in an article, please go to the article and see why it was removed. You may add it back if you think that that will be useful. However, please note that images for which a replacement could be created are not acceptable under fair use (see our fair use policy).

If you have uploaded other unlicensed media, please check whether they're used in any articles or not. You can find a list of 'image' pages you have edited by clicking on the "my contributions" link (it is located at the very top of any Wikipedia page when you are logged in), and then selecting "Image" from the dropdown box. Note that any fair use images not used in any articles will be deleted after seven days, as described on criteria for speedy deletion. Thank you. Fritz S. (Talk) 20:01, 26 November 2006 (UTC)

Yes feel free to delete it. There was some weird issue going on where the image was locked and refused to show up in the article. Long story. Benjwong 21:28, 26 November 2006 (UTC)

Not sure if you haven't seen this or not, but...

Talk:Mechander Robo

Please respond; I consider this issue to be fairly important. Thanks. --E. Megas 20:03, 21 December 2006 (UTC)

Animation

I just thought I'd mention that the word "animation" is not really the same thing as "animated film" (definition on wiktionary); it refers to the technique, rather than the film itself. It is used to mean "animated film" sometimes, but not all dictionaries list this definition - I think only the American ones do (the Oxford dictionary doesn't, for one). It might be better to use "animated film" instead of "animation" when you're referring the film(s) and not the technique, because this term has wider acceptance among English speakers internationally.

Oh, and thank you very much for your excellent work on Chinese animation. You're doing a great job! Esn 19:01, 1 January 2007 (UTC)

Yeah no prob. About the animation thing, if you go by wiktionary it's fairly generic. I have been using the term animation extremely loosely. It technically should be split into films, series, stop-motion, puppets, 3D. Well you get the idea. That are more categories than there are productions. Benjwong 03:46, 4 January 2007 (UTC)

In that case it would be better to just call all of them "Chinese animation" or simply "animation" - it doesn't need to be pluralized - and clarify if they are "films" or "series" if the need arises. For example, "animation continued to be created in the 19xxs, and some well-known films and series were created during this time". I didn't use wiktionary as my only source - as I said, I checked a number of other dictionaries, and only the American ones defined the word "animation" as something which could be pluralized and could also mean "animated films". Webster (American) has that definition; Oxford (British) doesn't.

Stop-motion and 3D is animation as well (see the "animation techniques" section at the animation article. The kind of animation seen in Havoc in Heaven, for instance, is called cel animation or traditional animation). Puppets (unless animated with stop-motion techniques) are not considered to be animation.

P.S. Please reply on my talk page as well next time (or only on my talk page, whichever you prefer) - that way I get a little orange notice that tells me I got a reply. :) Esn 03:41, 5 January 2007 (UTC)

About Pili and Legend of the Sacred Stone

These are not considered animation. CG animation is only used for special effects in both the Pili TV series and the movie. The rest is puppetry. That's like saying that the new Superman movie is animated when it only uses CG animation for special effects and the rest is human actors.

I replied in the movie discussion page. Benjwong 20:28, 29 January 2007 (UTC)

History of Colonial Hong Kong (1800s - 1930s)

Hi, I have removed the semi-protection tag that you put on the History of Colonial Hong Kong (1800s - 1930s) article, because just putting a tag on a page doesn't protect it, admins have to actually do the protecting. Corvus cornix 21:46, 28 February 2007 (UTC)

No, it isn't protected. An admin has to protect it. Corvus cornix 03:47, 1 March 2007 (UTC)

Deleting articles

Just a note, because I noticed you've done this at least twice now, when you want to delete an article you need to nominate it for deletion instead of placing a "db" tag on it for speedy delete. Hong Qi Gong (Talk - Contribs) 03:36, 2 March 2007 (UTC)

Sure. I was thinking Afd flags are for articles debating for 5 days. That article has been questioned since 2005. Was trying to save a step/time. Benjwong 03:54, 2 March 2007 (UTC)

Yeah, but speedy deletion is only appropriate for those that qualify under speedy deletion criteria. Hong Qi Gong (Talk - Contribs) 04:10, 2 March 2007 (UTC)

Alright. I'll give you that. Benjwong 04:17, 2 March 2007 (UTC)

Adding references

When you use the same reference in multiple places, you don't have to insert the whole reference tag multiple times. You can name each tag and then use them again. See what I did here[1]. Hong Qi Gong (Talk - Contribs) 20:35, 2 March 2007 (UTC)

Ah thanks. I will use that next time I come around to fixing the pages. At least from now on I will use this handy trick. Benjwong 20:54, 2 March 2007 (UTC)

WPFilm Award

		The WikiProject Films Award
		I, Esn, hereby award Benjwong the WikiProject Films Award for his/her valued contibutions to WikiProject Films. Thank you for your excellent and comprehensive work on numerous Chinese animation articles. You've done an exemplary job at filling out the history of this branch of filmmaking over the past few months. Awarded 06:55, 3 March 2007 (UTC)

Heh, I've just noticed that you aren't a member, Benjwong. You should add your name, since you're contributing quite a bit anyway. :) Esn 07:04, 3 March 2007 (UTC)

Hong Kong-style Western cuisine AfD

Just to let you know, the Hong Kong-style Western cuisine article to which you nominated for deletion (AfD) was not initially listed correctly. I have since finished listing the article and you may find it under the March 22 AfD discussions. Luke! 05:15, 22 March 2007 (UTC)

For your information, an article can only undergo one AfD discussion at any given time. Consensus has to be achieved in a first discussion before nominating it for a second time. At this time, I recommend you withdraw your second nomination until the first one has been closed. For future use, you may wish to read up on deletion policy before nominating another article. Should you need any help whatsoever in getting to know Wikipedia better, please do let me know via my talk page. I would be glad to be your guide. Luke! 22:16, 26 March 2007 (UTC)

DYK

On 24 March, 2007, Did you know? was updated with a fact from the article The Kinship of the Three, which you created or substantially expanded. If you know of another interesting fact from a recently created article, then please suggest it on the "Did you know?" talk page.

--Carabinieri 12:00, 24 March 2007 (UTC)

Translation help

There is currently an effort being made to translate Princess Iron Fan (1941 film) into English over here (this page in particular). I was wondering if you'd be interested in helping out a little bit. Esn 07:40, 31 March 2007 (UTC)

Thanks for your answer - I assumed that you were fluent in reading it, I suppose, since you made so many translations. Do you know anybody from WPChina who's also interested in animation? Esn 22:25, 31 March 2007 (UTC)

GA class articles

Benjwong, in order for an article to qualify to be rated a GA article, it has to be nominated for GA status and then pass a review by another editor. Please see Wikipedia:Good article candidates for more information. Hong Qi Gong (Talk - Contribs) 21:05, 16 April 2007 (UTC)

Thanks. Did not know that. I figured since I got a pretty complete manhua list in there, and moved the article up another notch. No prob. Benjwong 21:55, 16 April 2007 (UTC)

Pathe vs Baak Doi

Hi, I don't have a direct source that says Baak Doi is Pathe. This is the evidence and my reasoning for concluding that they are the same:

• 百代唱片 is the name used by EMI companies in mainland China, Hong Kong and Taiwan.
• The earliest of these, "Baidai" in 1930s Shanghai, was a subsidiary of Pathe: see EMI China - About, with the name "百代" chosen as a translation of Pathe. Baak Doi is, of course, the Cantonese pronunciation of "百代"
• I've seen an old record produced by 百代 that had both "百代" and "Pathe" on it. Update: found this page with pic on the net with "百代" and "Pathe" on it: [2]

Anyway, as I said, no direct statement from EMI Hong Kong to say that they are Pathe. I'm assuming that because it was Pathe in Shanghai in the 1930s, it would have been Pathe in Hong Kong too. --Sumple (Talk) 05:17, 20 April 2007 (UTC)

RE: Li Move

The two articles should not be mixed together. The article Wen concerns on currency while Cash cares about mass. It is reflected in navigation boxes and categories. I suggest move the mass aspect of wen to cash instead. — HenryLi (Talk) 11:21, 24 April 2007 (UTC)

You might interested in the difference between Pound (currency) and Pound (mass). — HenryLi (Talk) 11:34, 24 April 2007 (UTC)

Re: Powerstation

Hi and thanks. I've seen you've been busy around the Hong Kong pages. Let's keep up the good work. Earthlyreason 04:53, 26 April 2007 (UTC)

CHinese actress

HI there. Please can you find the imdb link if possible and english titles of the films for English wikipedia. Thanks! Hey you are welcome to help out List of Chinese films. Saludos ♦ Sir Blofeld ♦ ^{"Expecting you" Contribs} 19:37, 28 April 2007 (UTC)

Possible Wrong Emperor Image

OK, then you should change it. --Charlie Huang 【遯卋山人】 18:22, 9 May 2007 (UTC)

• Well, I found the images a long time ago on some Chinese site that lists the emperors with those pics. Of course, they could be wrong. If your source is reliable then I suppose it is better than an internet source. --Charlie Huang 【遯卋山人】 10:15, 10 May 2007 (UTC)

Why the old Shanghai Canidrome is elegant?

Because it was exclusive to westerners? Do your research! I have provided detailed reference from different Chinese sources to show why the Canidrome is offensive from Chinese point of view. READ the discussion page before you post any racial comment. The disgraceful history of the Canidrome is even mentioned on the Chinese version of the Shanghai wikipedia page. DO YOUR RESEARCH: http://zh.wikipedia.org/wiki/%E4%B8%8A%E6%B5%B7%E5%B8%82

MOST CHINESE PEOPLE REGARD THE CANIDROME AS OFFENSIVE. DONT MESS UP MY CITY, YOU BLOODY RACIST! IF YOU WANT TO ARGUE WITH YOUR 'Time Magazine' ARTICLE, ANSWER ME THE VERY SIMPLE QUESTION: WHY THE CANIDROME WAS EXCLUSIVE TO WESTERNERS?

SAVE YOUR REPUTATION AND STOP YOUR RACIAL COMMENT!! >:(

--60.242.38.174 15:56, 14 May 2007 (UTC)

I am responding in the Shanghai talk page. I cannot be a racist if I am Chinese. Benjwong 16:04, 14 May 2007 (UTC)

In this case you are just showing that you don't have any basic understanding of the Chinese history, which is simply not cool. --60.242.38.174 16:15, 14 May 2007 (UTC)

Edit war on Shanghai

You currently appear to be engaged in an edit war according to the reverts you have made on Shanghai. Note that the three-revert rule prohibits making more than three reversions in a content dispute within a 24 hour period. Additionally, users who perform a large number of reversions in content disputes may be blocked for edit warring, even if they do not technically violate the three-revert rule. If you continue, you may be blocked from editing. Please do not repeatedly revert edits, but use the talk page to work towards wording and content which gains a consensus among editors. Gwernol 17:17, 14 May 2007 (UTC)

You have been temporarily blocked for violation of the three-revert rule. Please feel free to return after the block expires, but also please make an effort to discuss your changes further in the future.

Gwernol 17:39, 14 May 2007 (UTC)

Image:HangZhouFPromo2005.jpg listed for deletion

An image or media file that you uploaded or altered, Image:HangZhouFPromo2005.jpg, has been listed at Wikipedia:Images and media for deletion. Please look there to see why this is (you may have to search for the title of the image to find its entry), if you are interested in it not being deleted. Thank you. Abu badali ^(talk) 21:11, 19 May 2007 (UTC)

Orphaned non-free image (Image:HKElectric.jpg)

Thanks for uploading Image:HKElectric.jpg. The image description page currently specifies that the image is non-free and may only be used on Wikipedia under a claim of fair use. However, the image is currently orphaned, meaning that it is not used in any articles on Wikipedia. If the image was previously in an article, please go to the article and see why it was removed. You may add it back if you think that that will be useful. However, please note that images for which a replacement could be created are not acceptable for use on Wikipedia (see our policy for non-free media).

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Unspecified source for Image:Aaron-kwok.jpg

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Unspecified source for Image:AlfonsoWongArtist.jpg

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As well as adding the source, please add a proper copyright licensing tag if the file doesn't have one already. If you created/took the picture, audio, or video then the {{GFDL-self}} tag can be used to release it under the GFDL. If you believe the media meets the criteria at Wikipedia:Fair use, use a tag such as {{non-free fair use in|article name}} or one of the other tags listed at Wikipedia:Image copyright tags#Fair use. See Wikipedia:Image copyright tags for the full list of copyright tags that you can use.

If you have uploaded other files, consider checking that you have specified their source and tagged them, too. You can find a list of files you have uploaded by following this link. Unsourced and untagged images may be deleted one week after they have been tagged, as described on criteria for speedy deletion. If the image is copyrighted under a non-free license (per Wikipedia:Fair use) then the image will be deleted 48 hours after 09:27, 1 June 2007 (UTC). If you have any questions please ask them at the Media copyright questions page. Thank you. Longhair\^talk 09:27, 1 June 2007 (UTC)

Music samples of Hong Kong/China

Hey, good luck! I'd love to see more music samples available for that area! Regarding the fair use tagging, you ought to do just use the format at Image:Selena-ComoLaFlor.ogg and change the relevant bits for your sample. For more info, see WP:FU. Tuf-Kat 03:52, 27 May 2007 (UTC)

Keep up the good work

Thanks for reorganizing Chinese art into a table, it looks much better now. I also see you are working on Culture of China, which needs it pretty badly. I'll offer some comments there. Also, History of Chinese art needs to be split up into smaller articles, the table of contents is way too long. Finally, please consider joining WP:CHINA. --Ideogram 12:05, 31 May 2007 (UTC)

I'm thinking of ways to organize History of Chinese art to split it up into smaller articles. It seems the information naturally falls into a "grid" of time periods and art forms. Thus we might have Early Imperial Chinese art that mentions pottery as well as Chinese pottery that traces developments during the Early Imperial era and maybe even Early Imperial Chinese pottery. These could be organized into a table here like you used in Chinese art. Thoughts? (watchlisted you) --Ideogram 12:25, 31 May 2007 (UTC)

Tai chi family tree

That would be great. Many times when other editors have tried to expand it, it has become corrupted. What you propose should hopefully take care of that problem. --Fire Star 火星 22:27, 1 June 2007 (UTC)

Zhou Tong

Zhou Tong, the bandit, and Zhou Tong (monk), the archer, are two different people. Besides teaching Yue Fei, legend states the archer Zhou also taught military skills to the bandits Lin Chong and Lu Junyi, but this is fictional. (Ghostexorcist 11:10, 2 June 2007 (UTC))

Fair use rationale for Image:MortalKombatTheAlbumCD.jpg

Thanks for uploading or contributing to Image:MortalKombatTheAlbumCD.jpg. I notice the image page specifies that the image is being used under fair use but there is no explanation or rationale as to why its use in Wikipedia articles constitutes fair use. In addition to the boilerplate fair use template, you must also write out on the image description page a specific explanation or rationale for why using this image in each article is consistent with fair use. Suggestions on how to do so can be found here.

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Fair use rationale for Image:MortalKombatOSTCD.jpg

Thanks for uploading or contributing to Image:MortalKombatOSTCD.jpg. I notice the image page specifies that the image is being used under fair use but there is no explanation or rationale as to why its use in Wikipedia articles constitutes fair use. In addition to the boilerplate fair use template, you must also write out on the image description page a specific explanation or rationale for why using this image in each article is consistent with fair use. Suggestions on how to do so can be found here.

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Fair use rationale for Image:MortalKombatAnnihilationOSTCD.jpg

Thanks for uploading or contributing to Image:MortalKombatAnnihilationOSTCD.jpg. I notice the image page specifies that the image is being used under fair use but there is no explanation or rationale as to why its use in Wikipedia articles constitutes fair use. In addition to the boilerplate fair use template, you must also write out on the image description page a specific explanation or rationale for why using this image in each article is consistent with fair use. Suggestions on how to do so can be found here.

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Fair use rationale for Image:MoreMortalKombatCD.jpg

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Fair use rationale for Image:MKmotionPicScore.jpg

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Fair use rationale for Image:MKkardgame.jpg

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Smile!

Hong Qi Gong (Talk - Contribs) has smiled at you! Smiles promote WikiLove and hopefully this one has made your day better. Spread the WikiLove by smiling at someone else, whether it be someone you have had disagreements with in the past or a good friend. Happy editing!
Smile at others by adding {{subst:Smile}} to their talk page with a friendly message.

Chinese foods

Hi, you're doing a great job with Chinese foods articles! I think the Template:Chinesename box is much nicer in design than the bright blue one; it's comparable to the Korean one, as seen in Bibimbap, for example, just a slightly different color. It's in use here at Rice vermicelli. Badagnani 19:42, 9 June 2007 (UTC)

I think we pretty much only use Jyutping to represent Cantonese, and if it says "Cantonese-Jyutping" in the box I think it will probably confuse people. Yale has some strange non-phonetic spellings so that's why I originally didn't add it. I think "Cantonese" is fine for the display. Badagnani 20:06, 9 June 2007 (UTC)

Only experts in Chinese know what "Jyutping" means, but most people know what "Cantonese" means. Badagnani 20:12, 9 June 2007 (UTC)

OK, good job--so there's no confusion now. See Pineapple bun or Zha cai. Badagnani 20:38, 9 June 2007 (UTC)

蒸肠粉

Hi, I want to create an article on 蒸肠粉. This often has "Ha" in the name (for shrimp), but not always, and "蒸" means steamed but I don't think this character is always used. This is a Cantonese food so can you advise on the best, most inclusive name to use for the English article? Rice rolls? Or the general Cantonese name? Thanks, Badagnani 06:04, 14 June 2007 (UTC)

Thanks much. Re: photos, it's hard to find Flickr users who don't say "All rights reserved." What I've been doing is I joined Flickr and when I find a great photo, I write to that Flickr user via Flickrmail and ask to use their photo (but anybody may use their photo for any purpose, including educational, commercial, or any other purpose), with credit to them. They've almost all said yes. Otherwise you could run around HK with a digital camera and take your own... Badagnani 06:55, 14 June 2007 (UTC)

Isn't 肠 cheung4 instead of coeng? Badagnani 06:56, 14 June 2007 (UTC)

See if the text is correct here: Bánh cuốn. Badagnani 06:58, 14 June 2007 (UTC)

Other names

I've also found, online, rice roll, steamed rice roll (refers both to the Vietnamese and Cantonese ones), as well as rice noodle roll. I'm not sure which to go with. Badagnani 07:12, 14 June 2007 (UTC)

Created article

Hi, I created the article at Rice noodle roll. Can you check it out? Badagnani 07:49, 14 June 2007 (UTC)

I uploaded lots of photos of various foods, adding the "fair use" tag because the photos are online because a food company or restaurant is promoting its product, but they were all deleted. So the asking permission, or taking one's own photos seems the only way to go now. Badagnani 16:18, 14 June 2007 (UTC)

I got some good ones for Gac by writing to people on Flickr. Also for Tella and Gujeolpan. Badagnani 16:23, 14 June 2007 (UTC)

Yeah, of course. I haven't needed those yet in any of the articles on Chinese cuisine. Badagnani 16:30, 14 June 2007 (UTC)

Don't forget that Japanese has 3 alphabets and Korean has 2. Badagnani 16:30, 14 June 2007 (UTC)

I just meant kanji, hiragana, and katakana. Not sure if the latter would be used much, because it's usually used to name Western things. Badagnani 16:43, 14 June 2007 (UTC)

What's the literal meaning? Is the first "intestines" or "sausage" and is the second "noodle," "rice noodle," or "rice flour"? Badagnani 18:26, 14 June 2007 (UTC)

But that's part of the etymology behind why it's called that. Like Elephant ear is a large fried cake but the name comes from what it looks like. Badagnani 18:34, 14 June 2007 (UTC)

It looks like an intestine to me. Badagnani 18:42, 14 June 2007 (UTC)

Template

Any idea how one sees the code of the actual templates for "hanja," "traditional," etc.? I can't figure it out. I want to find out why "Simplified/Traditional" and "Simplified" are showing up in a different font than the others. I think someone has been fooling around in there. Badagnani 16:44, 14 June 2007 (UTC)

When I look at Template:Chinesename the "Simplified/Traditional" and "Simplified" fields are in a different font. Badagnani 18:07, 14 June 2007 (UTC)

I have Firefox too. Badagnani 18:20, 14 June 2007 (UTC)

Shaomai

Can you comment on the spelling of the title of Shaomai? Should we not use the Cantonese pronunciation? Isn't this primarily a Cantonese food? And should it be in the "Dim sum" category? Is it steamed or could it also be fried? Badagnani 18:49, 14 June 2007 (UTC)

I had thought that Shaomai is not limited to Cantonese cuisine. Anyway, it turns out there's a duplicate article on the subject, and I've commented on it at WPHK[3]. Hong Qi Gong (Talk - Contribs) 19:41, 14 June 2007 (UTC)

Crab rangoon

Is "horn" the wrong literal meaning for the Chinese name of Crab rangoon? Is "corner" or "triangle" better? Badagnani 19:34, 14 June 2007 (UTC)

Lobag gow

The Lobag gow article mentions "hamay" (dried shrimp). Is that the same as Dried shrimp? What language is "hamay"? Badagnani 20:56, 14 June 2007 (UTC)

I can't figure out what language "hamay" is. I don't think it's Chinese. Maybe it's from India or Malaysia or something. Badagnani 21:01, 14 June 2007 (UTC)

What do you think of the title "Lobag gow"? That seems like a very strange romanization. Badagnani 21:01, 14 June 2007 (UTC)

You want to move it or I can move it? No controversy here. Benjwong 21:11, 14 June 2007 (UTC)

Yeah, you can do it. We'll get to whatever the other doesn't finish. No hurry. Badagnani 21:19, 14 June 2007 (UTC)

Taro cake

Looks like we need a Taro cake article. The square one, similar to Lobag gow. I think it's distinct from the Taro dumpling. Badagnani 21:03, 14 June 2007 (UTC)

There should ideally be three

芋頭糕 taro cake

蘿蔔糕 daikon cake (currently lobag gow)

馬蹄糕 waterchestnut cake (maa tai gow)

If you want to move the pages or make them, I am all for it. These current names are completely unsearchable. Benjwong 21:10, 14 June 2007 (UTC)

You're sure the thick turnip that is green-tinted at the leaf end^photo is never used for lobag gow? Only the white Japanese daikon? I think it could be either, and thus "Turnip cake" is a better and more generic name. Badagnani 21:18, 14 June 2007 (UTC)

I know each one of these cakes are 99% of a particular vegetable. Daikon cake for example, is practically 99% daikon. Turnip to my knowledge does not get used at all in any of these. I wouldn't even bother with turnip cake. Benjwong 21:25, 14 June 2007 (UTC)

I'm not sure. I see the thick turnip with the greenish top in the Chinese grocery store, but rarely the thin, long white Japanese one. I always thought this cake was made from the one with the green end. There's also bits of pork in it. I know because I'm vegan and can never eat this dish, except at special vegetarian Chinese restaurants. Badagnani 21:26, 14 June 2007 (UTC)

Turnip cake is a common name: http://www.google.com/search?hl=en&q=%22turnip+cake%22+dim+sum&btnG=Google+Search Badagnani 21:28, 14 June 2007 (UTC)

Daikon cake not a common name: http://www.google.com/search?hl=en&q=%22daikon+cake%22+dim+sum&btnG=Search Badagnani 21:28, 14 June 2007 (UTC)

Ok I see what you mean. The offical vegetable name is Daikon, that part I am 100% positive. However most people seem to refer to it as Turnip cake. So if we move lobag gow to Daikon cake, and redirect with Turnip cake, Radish cake.... this might be the best scenario. Benjwong 21:31, 14 June 2007 (UTC)

This is a lo bak. It might be related to a daikon, it's not daikon. It's a Chinese turnip. Daikon is totally white, long, and thin, and Cantonese lo bak/Korean mu is thicker, shorter, and white with green at the leaf end. Badagnani 21:34, 14 June 2007 (UTC)

Oh, this photo of Japanese daikons has the green color and looks similar to the Korean/Cantonese one. But the daikons we get in the U.S. have no green--they're totally white and not fat. Badagnani 21:36, 14 June 2007 (UTC)

Lo bak is the jyutping/pingyin name to Daikon. They come in different size and shapes depending on where they are grown. So daikon cake is IMHO the correct name. Whether it is actually a popular name, probably not. That is why I am open to turnip cake, even though I really don't think any turnip is a substitute for the cake. Benjwong 21:40, 14 June 2007 (UTC)

Well, on menus in North America the standard name is always "turnip cake" (borne out by the above Google searches). My misunderstanding was because the daikon we get in North American supermarkets are only the long Japanese carrot-shaped totally white variety. The others I thought were "Korean turnip" (mu) and "Chinese turnip" (lo bak). So I guess they're all daikon. Badagnani 21:44, 14 June 2007 (UTC)

Oh, I see that Turnip is a different species than Daikon--even a different genus! You have a good point! Badagnani 21:45, 14 June 2007 (UTC)

Turnip cake is the more wildly popular name. At least that part I strongly agree with. Is it a Daikon ingredient. Yes. Is it a turnip ingredient, not really. Can it be called turnip cake, I guess? Since everyone is already doing it? Benjwong 21:48, 14 June 2007 (UTC)

I suppose it would be like calling mian jin a type of tofu (which some people do) -- not correct. Badagnani 21:50, 14 June 2007 (UTC)

I think it's more like if everyone in the east called pepperoni pizza "Meat Pizza". Is not wrong, but it is not exactly the best description. Benjwong 21:52, 14 June 2007 (UTC)

I don't think there's any North American dish that uses daikon. Most people who eat it are into macrobiotic food, so are using it in a Japanese style. Badagnani 22:25, 14 June 2007 (UTC)

It's interesting that when daikon first became available here (maybe about 20 years ago?) people called it a "radish" ("daikon radish") instead of a turnip. Badagnani 22:26, 14 June 2007 (UTC)

Interesting. Benjwong 22:28, 14 June 2007 (UTC)

http://www.google.com/search?hl=en&q=%22daikon+radish%22&btnG=Google+Search Badagnani 22:31, 14 June 2007 (UTC)

So if the page is "daikon cake" you too agree that it is the correct term.... despite the name being quit unpopular. Benjwong 22:35, 14 June 2007 (UTC)

Luohan zhai

I can't understand what changes you're making because all the paragraphs were mixed up. But, in doing Google searches "jai" is the spelling that appears in menus and recipes, not the Jyutping "zaai." We really should keep this in the alternate spellings section because people really do use this spelling when talking about this dish in roman letters. I think your other edits might have been good ones but I can't figure them out. Badagnani 01:57, 15 June 2007 (UTC)

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CuiJian.jpg

I have tagged Image:CuiJian.jpg as {{replaceable fair use}}. If you wish to dispute this assertion, please add {{Replaceable fair use disputed}} to the image description page and a comment explaining your reasoning to the the image talk page. Abu badali ^(talk) 10:07, 24 June 2007 (UTC)

Abusing your position?

I am watching your list and you are tagging pictures without even warning the people who uploaded them. This is seriously against policies. You are doing this intentionally to catch people off guard. And it's not just me complaining.

I have had conversations long time ago with other editors who suggested that album covers and images are preferred since they are legit sources to identify artists. So I understand wikipedia want to use FREE images lately. And you are on this spree of random deletion.

Recently you decided to remove image AlanTam.jpg from the article. This is obviously a promotional poster, hence it is FREE. Why don't you explain what type of images will not get deleted for mainstream movies and artists and albums? As I have read all the wikipedia policies, do you really expect us to take pictures of bigtime celebrities in our backyard? And I hope you reply to me with some good examples instead of shoving another NFCC link my direction. Benjwong 04:10, 24 June 2007 (UTC)

Who do I forgot to warn when tagging images? I do my best efforts to always warn the uploader and I'm believe there's a long time since the last time I failed to do so. If that really happened recently (in the last months), I'm really sorry. But are you sure this happened?

There's no need for accusing me of doing this intentionally. Please, assume I'm acting in good faith whenever you communicate with me.

Album covers can't generally be used to identify the artists depicted on the cover. We should be using free images (or no images at all) to illustrate articles on lining artists.

I don't do "random deletion". I check every image I nominate for deletion. It's no coincidence that the majority of the images that I nominate for deletion are ultimately deleted by some admin. That wouldn't be true if I was nominating images at random.

The Alam Tam image was removed from Alan Tam's biography because we should only use free images to illustrate a livng person. As Alan Tam is living, it's possible for someone to create a free image of him. And our policy on unfree material usage says that we only used ufree material when a free alternative couldn't be created.

I've just tagged the image was replaceable and I am hereby warning you, the uploader about that. If you want to dispute it, just add a {{replaceable fair use disputed}} tag to the image (without removing the original tag!) and explain in the image's talk page why do you think that image is not replaceable. (As a handy notice, comment on the image, it's use, and the policy. But not on the editors involved, as it won't help your argument). On the other side, if you agree this image is replaceable and should be deleted, consider adding a {{db-author}} tag to the image.

A lot of editors had taken pictures of celebrities, but not necessarily on their backyards. Som good examples, picked from my watchlist, see Marylin Manson, Alanis Morissette, Ronaldo, Jenna Haze, Ric Flair, Daniella Sarahyba, Fátima Lopes, Halle Berry, Mariah Carey...

Best regards, --Abu badali ^(talk) 19:12, 24 June 2007 (UTC)

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Tong sui

Good job at Tong sui. You might consider putting the names of the soups in the list in bold, like we did at Baijiu. I think there are at least a few more tong sui that we haven't listed yet. Badagnani 06:14, 27 June 2007 (UTC)

Box

It's a very rare exception because nearly every Chinese/HK dish we're working on are of Chinese origin. Spare ribs, though, are simply a cut of pork rib, prepared in various ways by various cultures around the world. Thus it's not strictly Chinese, which the box would imply. Badagnani 19:47, 27 June 2007 (UTC)

I suppose we could use the box for American Chinese food items. Only a few of them (like Fortune cookie or Crab rangoon) have no Chinese origin. Badagnani 19:48, 27 June 2007 (UTC)

I know when I was working on swiss roll I avoided doing it because it was quite international. It really didn't occur to me that sparerib was that international, but yes, others might contribute later on european and other spareribs. When I think fortune cookies and crab rangoon they are quite a western style cuisine. I have no intention of using templates on those. Benjwong 19:54, 27 June 2007 (UTC)

Well, I'm ambivalent but as Chinese culture is a diaspora (living in SE Asia, North America, Europe, etc.) I would support adding the template to Chinese American dishes. Most of those dishes have hanzi (even "invented" ones like for fortune cookie) so it could work. I just looked through the American Chinese cuisine cat and found that most of those dishes don't have the box yet. Badagnani 19:58, 27 June 2007 (UTC)

I am far from getting to the American chinese cuisine. In fact if you can get others involved that would be great. The reason why I explicitly target the more eastern style cuisines is because less people know about it. It is probably far easier to find help doing fortune cookies than waterchestnut cake if you know what I mean. Benjwong 20:09, 27 June 2007 (UTC)

You're absolutely right about the waterchestnut cake. I'd never heard of this one before! In fact, though, the American dishes are often shrouded in mystery and misinformation. Many of the dishes were trade secrets and their origins are often, thus, unknown because no scholarly studies were made about this stuff. Thus, numerous restaurants and chefs claim to be the "first" to make a certain dish, or to invent it, or whatever. Badagnani 20:14, 27 June 2007 (UTC)

I hope we can get more contributors, too, but most of the Chinese editors aren't too interested in food. With the exception of User:Sjschen who has a highly developed sense for foods, and another anon IP from Beijing who has helped at the various bean paste articles, I think most of them are programmers or hackers or something, and I don't even know if they eat! We need as many contributors as possible because no one person knows all the traditions. Badagnani 20:15, 27 June 2007 (UTC)

I am only targeting the standard stuff at the moment. I find it interesting that what people call "standard" in the east is so secretive in the west. But I am not really entirely dedicated to food projects, in fact I am spread seriously thin across quite a number of them. Benjwong 20:20, 27 June 2007 (UTC)

I'll bet soon you'll run into people in real life, who will say they've been reading about a certain Chinese dish on Wikipedia, and you can say that you wrote that!!! It happens a lot these days. Regarding "standard," in the U.S. it was originally mostly Cantonese, though now we have a few more dishes from a few regional cuisines (if not entirely authentic). Badagnani 20:23, 27 June 2007 (UTC)

Interestingly enough I thought about that too. What would be helpful is if we can get large numbers of people to flag flickr images as attribution-sharealike. This is really where alot of time is spent cause I see a million good pics but only a small handful are usuable. Benjwong 20:29, 27 June 2007 (UTC)

The ones that are free are usually the very worst-looking ones. But, like I said, almost every Flickr person I asked allowed the use of their photos. See Chatang, Gac, Tella, Yangmei, and a lot more. Do you have a digital camera? Because we need lots of photos of many kinds of baijiu, and Flickr doesn't have anything good. Badagnani 20:35, 27 June 2007 (UTC)

It is true that by now, a lot of our pages on Asian cuisine items are the best, best-researched, and sometimes the only sources of information on the Internet. It's a good service we're doing (and a reason to be rigorous about the information we put up). Badagnani 20:38, 27 June 2007 (UTC)

I usually don't go out of my way with the camera unless I am practically eating it. That's generally because I am spending an obsessive # of hours on wiki. If I spend any more, I will need a time machine. The wine topic is tough. I know the only the basic things about Chinese wine/wine in general. I have a hard time identifying it to be honest. Benjwong 20:44, 27 June 2007 (UTC)

User:Sjschen did most of the work on the Huangjiu and Baijiu production and I listed the names of prominent brands. What we'd mainly need is for someone maybe to go to a liquor store and just take a bunch of photos of the bottles of all those wines (if the liquor store owner would allow that). That would be great! Badagnani 20:52, 27 June 2007 (UTC)

I am no where close to where I can take pictures right now. If I have taken any pictures recently, is with me visiting relatives etc. Benjwong 03:40, 28 June 2007 (UTC)

Subgum

Could you possibly find a photo of Subgum? Badagnani 19:48, 27 June 2007 (UTC)

I intend to find as many photos as possible but subgum would be very low on my already monster-sized list. I am trying to get the more eastern style stuff in first. Benjwong 19:57, 27 June 2007 (UTC)

I know, it's a horrible dish and I would never eat it! I just like the name. It was quite a feat to figure out the hanzi and etymology of this term! Badagnani 20:00, 27 June 2007 (UTC)

Questions

Three beef ball questions:

1. Is the "beef ball" mentioned a couple of times at Hakka cuisine the same as 牛肉球?

2. Why does the Steamed beef ball not have "steamed" in the Chinese name (hanzi)?

3. If 牛肉球 can refer to other kinds of beef balls that are not the dim sum steamed kind (but used in soup, etc.) then should there also be an article for the generic Chinese beef balls? Badagnani 21:54, 27 June 2007 (UTC)

1. I believe the hakka cuisine beef ball is actually (牛丸).

2. Alot of people call it 牛肉 which is just beef. Amazingly I already used the long name 牛肉球 if you can believe it.

3. Well there is no article yet for the generic beef ball 牛丸. See fish ball article, it already has a link there. Benjwong 03:40, 28 June 2007 (UTC)

Chinese steamed eggs

Hi, do you know the Chinese name for Chinese steamed eggs? Badagnani 22:18, 27 June 2007 (UTC)

Not really sure. If it was plain steamed egg with dried shrimp then I can check up a name with someone and have a personal guess. But this seems to have more ingredient involved than what I think it is. Benjwong 03:40, 28 June 2007 (UTC)

Chinese barbecue sauce

Hi, you made a redirect from Chinese barbecue sauce to Hoisin sauce but should it not be to Sa cha sauce? Badagnani 16:20, 29 June 2007 (UTC)

I fixed it. Badagnani 16:22, 29 June 2007 (UTC)

The Sa cha sauce article says it's Chinese barbecue sauce. The one you're telling me about, is that another kind of Chinese barbecue sauce? It's a big country; I'm sure there could be several different barbecue sauces with different names among the regional barbecue traditions. All we'd need is a disambig page to guide users to the various ones. Badagnani 16:31, 29 June 2007 (UTC)

The official one is 燒烤醬, I am creating the article for it now as a placeholder. I can see why hoisin, Sa cha sauce and a number of other ones are claimed as BBQ since they are so commonly used and all the companies like to say it on the labels. Benjwong 16:36, 29 June 2007 (UTC)

I never heard hoisin sauce called "Chinese barbecue sauce," although maybe it could be used as a glaze when barbecuing (?) But the Sa Cha Sauce does get translated that way: [4] [5] Badagnani 16:40, 29 June 2007 (UTC)

I completely agree that hoisin is not. If you look at the page history, I did not make that link. I think it maybe best to make it a disembig page. From what I know THE official one in standard Chinese/Cantonese and possibly a few other cuisine is siu haau. The name practically translate to BBQ sauce.

I am willing to leave it open as another disembig link if you can find enough google links about it. Though I have asked someone who really knows their cuisine well. This person claimed "that Sa cha sauce being called THE BBQ sauce is like using sugar in a BBQ and calling it BBQ sauce." At least this person agrees with me that it is used in a BBQ, but the name does not click as the official one. Benjwong 16:51, 29 June 2007 (UTC)

I made a disambig page at Chinese barbecue sauce, making note that the Sa cha sauce is really more of a satay sauce. See what you think. I somehow think that the Siu haau sauce is modeled on Western barbecue sauce influences because doing a Google search I see mostly Western barbecue sauce called by that Chinese name. I do think there are probably other sauces used for barbecuing in some other of the many regional traditions of China. You're even using the Cantonese name for this sauce, but there are so many other areas of China that don't use that lanugage but have barbecue traditions of their own. Badagnani 16:55, 29 June 2007 (UTC)

Thats probably the best bet. It would not surprise me if someone came up with a sauce I have never heard of in some unknown region and claim if official. Benjwong 17:01, 29 June 2007 (UTC)

You're right that the direct translation of 烧烤酱 / 燒烤醬 is "barbecue sauce." Badagnani 17:03, 29 June 2007 (UTC)

Naming

Please explain why "of the People's Republic of China" is not part of their names. Iianq 17:12, 30 June 2007 (UTC)

This is an old discussion on the HK talk page. Benjwong 17:44, 30 June 2007 (UTC)

I would like to hear from you for the reason why. Iianq 17:49, 30 June 2007 (UTC)

Do you know there is a discussion here? Benjwong 17:54, 30 June 2007 (UTC)

Those two

Yeah, those two would be found in several Asian cultures, so maybe use the Chinese template. I think it's probably a good idea. Your idea of making a page for Lotus seed paste was a good one! Badagnani 23:37, 30 June 2007 (UTC)

The problem with putting a box at Red bean paste is that there are too many names for this stuff. Badagnani 23:56, 30 June 2007 (UTC)

I just moved this one over. Benjwong 00:19, 1 July 2007 (UTC)

Sa cha sauce

Hi, I just got back from the Chinese grocery store. I made a point to check out the Sa cha sauce and found that there was a sauce labeled "沙茶醬" and another sauce labeled "沙爹醬." Is there any difference? The second one would be a Sinicization of the Malay word "satay," but is 沙茶醬 also a Sinicization of a foreign word? The fact that neither term makes sense in Chinese leads me to believe they're both adaptations of foreign words. Badagnani 23:42, 30 June 2007 (UTC)

They are just sauces. But someone (not me) seems to have info on it already at Satay. Benjwong 23:50, 30 June 2007 (UTC)

OK, so "sa cha" is Chinese satay. But that would still imply that "沙茶" is not originally a Chinese word and thus you'd be correct in saying that 沙茶醬 is not indigenous to China, but something that was adapted, probably by Chaozhou (or Cantonese) people living in Indonesia, Malaysia, or Singapore. Do you have a really good Chinese dictionary that would give the etymology of 沙茶? I don't think it has anything to do with tea; I think it must be a sound borrowing. Badagnani 23:52, 30 June 2007 (UTC)

Does this help? zh:沙茶酱? Badagnani 23:55, 30 June 2007 (UTC)

If you read this, it says it is from Malaysia and Indonesia. Certainly came to China much later. I know it as another sauce. That's about it. Benjwong 23:59, 30 June 2007 (UTC)

I think Satay and Sa cha are along the same line. They are used in Chinese cuisine but not from China originally. Is tough tracking the origin. Benjwong 00:01, 1 July 2007 (UTC)

I'd still like to know the etymology of 沙茶 (i.e. where this word came from). I just made a fix at Chinese barbecue sauce to note the Southeast Asian origin of 沙茶酱. Badagnani 00:05, 1 July 2007 (UTC)

You might want to make the change on the page to say the same. I think it is also not satay or classified within satay at all. Benjwong 00:08, 1 July 2007 (UTC)

Oh, I thought you agreed that they're both the Chinese equivalent of satay, and that the two are just alternate names for the same sauce (the names are fairly close; just one character different). So you think 沙茶酱 and 沙爹醬 are different sauces? Their ingredients seem fairly similar. Badagnani 00:17, 1 July 2007 (UTC)

The only thing I am certain is that siu haau sauce is entirely separate. I have tried satay, but I cannot be sure sa cha is the same or not. I cannot get a hold of the person who seems to know this stuff well. You might want to throw the question on the satay talk page and ask about it. Benjwong 00:23, 1 July 2007 (UTC)

Roasted pig

Just a note: in Europe, serving an entire pig (often roasted whole, with an apple in its mouth) is a centuries-old custom, so having only Chinese roasted pig in the Roasted pig article seems incomplete. Check the suckling pig article because I think the Chaozhou and other southern Chinese cuisines cook this kind of pig as well. Badagnani 03:12, 1 July 2007 (UTC)

Wow. I really had to doublecheck on this with someone. Actually the image in Roasted pig is more suitable for suckling pig, which actually has an entirely different name. I will find another image of roasted pig and make the fix. Benjwong 15:52, 1 July 2007 (UTC)

Your GA nomination of History of Colonial Hong Kong (1800s - 1930s)

The article History of Colonial Hong Kong (1800s - 1930s) you nominated as a good article has been placed on hold. It hasn't failed because it's basically a good article, but there are some minor changes or clarifications needed to be addressed. If these are fixed within seven days, the article will pass, otherwise it will fail. See Talk:History of Colonial Hong Kong (1800s - 1930s) for things needed to be addressed.

The article History of Colonial Hong Kong (1800s - 1930s) you nominated as a good article has passed , see Talk:History of Colonial Hong Kong (1800s - 1930s) for eventual comments about the article. Well done! LordHarris 21:56, 3 July 2007 (UTC)

		The Epic Barnstar
		For your work on getting the article History of Colonial Hong Kong (1800s - 1930s) to good article status LordHarris 21:58, 3 July 2007 (UTC)

Tangyuan

Hi, should the filled version of Tangyuan be in the category "Chinese dessert"? They're pretty sweet. Badagnani 22:42, 1 July 2007 (UTC)

I've added that category. I don't see why they can't be in both "Chinese cuisine" and "Chinese dessert". They can be filled with various things, and some are salty (at least that I've eatened). But the sweet ones are definitely eatened as a dessert. Hong Qi Gong (Talk - Contribs) 02:55, 2 July 2007 (UTC)

Danny Chan image

The image was lacking a good source for where the original image came from, and was only sourced to a site that did not own the copyright to the image. It had been tagged for the appropriate number of days, no source had been provided, so it was deleted. J Milburn 10:04, 6 July 2007 (UTC)

However, yes, in this case, using a promotional image would be acceptable, as the subject has died. Remember to include all the needed information on the image page, should you upload one. J Milburn 10:06, 6 July 2007 (UTC)

Unspecified source for Image:AMDorvack.jpg

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Image:Aaron-kwok.jpg

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Dzi Beads

Hi, I have removed one link, and since I saw you added it, I thought I'd leave you a courtesy note: 1) link is 2x to the same page: against wikipedia policy. 2) Article is reprint of original work 3) Website is commercial site with not an enormous amount of info to warrant two links (even if 1) would not exist). After discussions with other admins, and since this article falls under the jewelry/gemology wikipedia project we've decided to take one link out, but leave the referenced link in.

Gem-fanat 19:10, 8 July 2007 (UTC)

Tagging of Template:Cjk

I recently removed a speedy delete tag that you had placed on Template:Cjk. I do not think that Template:Cjk fits any of the speedy deletion criteria because Violations of the MoS are not speedy deletion reasons. Take this to WP:TFD if you wish it deleted. I request that you consider not re-tagging Template:Cjk for speedy deletion without discussing the matter on the appropriate talk page. DES ^(talk) 04:28, 10 July 2007 (UTC)

Fair use rationale for Image:GameCenterArashiPoster.jpg

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Replaceable fair use Image:GoldLightan.jpg

Replaceable fair use

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Image:BaiHong.jpg

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Orphaned non-free image (Image:ScopeLightan.jpg)

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Orphaned non-free image (Image:LightLightan.jpg)

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Orphaned non-free image (Image:MeterLightan.jpg)

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Orphaned non-free image (Image:CutterLightan.jpg)

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Orphaned non-free image (Image:PrintLightan.jpg)

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Orphaned non-free image (Image:TimeLightan.jpg)

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Orphaned non-free image (Image:ICLightan.jpg)

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Orphaned non-free image (Image:MechanicLightan.jpg)

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Orphaned non-free image (Image:DenjiLightan.jpg)

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Possibly unfree Image:HKvegetarian.jpg

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Image:CoinLightan.jpg

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Possibly unfree Image:HK2000.jpg

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July 2007

Please do not delete content from pages on Wikipedia, as you did to User talk:Benjwong. Your edits do not appear to be constructive and have been reverted. If you would like to experiment, please use Wikipedia:Sandbox for test edits. Thank you. JWJW ^Talk Long Live Esperanza! :) 05:44, 28 July 2007 (UTC)

Possibly unfree Image:HK2000.jpg

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Possibly unfree Image:HK2000_2.jpg

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Fair use rationale for Image:VF-1.jpg

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Fair use rationale for Image:ZillionBurningNights.jpg

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Discussion on the templates

Thank you for your support for using the better template (Template:Chinese). While most Wikipedians agree that we should use the better template (Template:Chinese), User:Badagnani is the only person who wants to make every body use his ugly template (Template:Chinesename). He emphasized several times that he wants a "consensus". But based on his tone at the discussion in Wikipedia talk:Manual of Style (China-related articles), it seems that he won't regard anything as a "consensus" except when every body has to use his ugly template. Now, the discussion in Wikipedia talk:Manual of Style (China-related articles) is getting repetitive again. I find it extremely boring and stupid. I think I will continue to take my WikiBreak. Please notify me when you are doing another vote. Again, thank you for your support. - Alan 00:32, 14 July 2007 (UTC)

Agreement

We did not agree. Consensus often involves compromise, and none has been forthcoming on the part of the editor creating the strangely colored and highly (needlessly) complex template, which has needlessly hidden romanizations. Badagnani 06:46, 10 July 2007 (UTC)

Of course I wish to work with you all, but when important issues are pointed out, they should be worked on. They have not been. Badagnani 06:49, 10 July 2007 (UTC)

Yes, I've done so. Badagnani 07:06, 10 July 2007 (UTC)

重装

Any idea what this term means? I think it's a computer term and I want to make a Wiktionary entry for it. Badagnani 16:56, 13 July 2007 (UTC)

Template

Hi, thanks for the personal message--I'll take a look! I've noticed the intensive editing you've been doing in adding all the various obscure Han dialects and admire both your skill and devotion to this task. Your consensus-building efforts are similarly admirable. All your work in all these areas is greatly appreciated. Badagnani 06:20, 23 July 2007 (UTC)

Hey

I know I've given you a hard time recently, but I was wondering if you'd like to join a proposed modern Chinese popular music Taskforce (which would be under a bunch of WikiProjects). So far, we've got me, Arsonal and Andrew Eng on board. If you'd be willing to join our little party, we could be Wikipedia's Four Heavenly Kings, HAHA. -__- Pandacomics 02:39, 25 July 2007 (UTC)

That's unfortunate, but good luck with your future editing! Pandacomics 05:26, 25 July 2007 (UTC)

Not a bot

Hi, it's just me, I have no bot. There are a couple of problems with those images. First, the image pages say that these images are "approved for Wikipedia use", which is insufficient permission. Second, I don't see the permission documented anywhere. If you take a look at WP:COPYREQ, the permission confirmation process is laid out there, including the extent of license required and proper way to document it through OTRS. If you can obtain (or have already obtained) the proper permission and can forward it to OTRS, all will be well. Just note on the PUI page that you are following up and that should give you plenty of time. Let me know if you have any questions! -- But|seriously|folks  06:04, 28 July 2007 (UTC)

Just noticed you have more images by the same person. I'm not going to bother tagging them. I trust you to follow up so they will be safe. Thanks! -- But|seriously|folks  06:06, 28 July 2007 (UTC)

Yes, they mean for you to use an email account. It can be your real one or one you set up for this purpose, if you are concerned about revealing your identity. (Although I would think the OTRS staff can be trusted.) And yes, you have interpreted the email address properly, replacing "at" with "@" and "dot" with ".". They write it that way as a sort of code, so they don't get inundated by spammers who use bots to harvest email addresses from the Internet. If you already have an email from the photographer, you can just forward it to the OTRS email address. If everything is in order, they'll insert a template on the image page or image talk page confirming that you have proper permission, and you shouldn't have any further trouble with these images. Thanks! -- But|seriously|folks  06:34, 28 July 2007 (UTC)

That's fine too -- as long as you know how to handle it if you can't find a suitable replacement. And if you have trouble, you know where to find me! -- But|seriously|folks  06:48, 28 July 2007 (UTC)

Image:ZhouXuanCDrelease.jpg listed for deletion

An image or media file that you uploaded or altered, Image:ZhouXuanCDrelease.jpg, has been listed at Wikipedia:Images and media for deletion. Please see the discussion to see why this is (you may have to search for the title of the image to find its entry), if you are interested in it not being deleted. Thank you. Abu badali ^(talk) 17:04, 2 August 2007 (UTC)

Inserting Template:Chinese

I noticed you are inserting Template:Chinese into articles that previously were not using it. It's one thing to merge Template:Chinesename and Template:Chinese, but please do not insert this into pages that are not using either templates to begin with. The current consensus on WP:MOS-ZH is to use Template:Zh-all where possible. So please stop inserting Template:Chinese into articles like Treaty of Nanjing, Mantou and others. — Kelw (talk) 21:50, 9 August 2007 (UTC)

New dim sum?

Do we have an article for this dim sum? Badagnani 00:50, 15 August 2007 (UTC)

There are no article on this. Can't say I know what it is. Benjwong 04:34, 15 August 2007 (UTC)

There's a photo at the Flickr page I gave above.

Xianfen

Xianfen seems to be another synonym for cellophane noodles. Badagnani 03:29, 16 August 2007 (UTC)

Yes. It should be another redirect page. Benjwong 03:38, 16 August 2007 (UTC)

Done merging. Benjwong 03:46, 16 August 2007 (UTC)

Did you look through all the links I gave in the discussion of Cellophane noodles? I think there's a chance that some of those products are normal cellophane noodles, billed as lüdou mian. Badagnani 04:09, 16 August 2007 (UTC)

Nope. I just went into the talk page now. Honestly didn't know there was already such a massive discussion. Actually, it makes me feel better knowing other people have questioned it before me. If you really really feel this is a name, you can put it back in. Personally I am highly skeptical of it, even if the website say it does exist. Benjwong 04:41, 16 August 2007 (UTC)

I'm just interested in your evaluation of those sources. Several of them depict a noodle that's made out of mung beans, but is also green in color and may also have ground up green vegetables to give that color. But others I'm not sure about. Badagnani 04:50, 16 August 2007 (UTC)

I really don't have much of an opinion on any of the articles. For a food item this common, I prefer going by the color. In my life time I have only seen cellophane noodles that are clear, white or some off brown after cooking. Never green, but maybe it's just me. Your best bet might be the food groups or cuisine groups. Benjwong 05:06, 16 August 2007 (UTC)

New vegetable

I think 白瓜 needs an article. Badagnani 04:09, 16 August 2007 (UTC)

Photo (though I've never seen it for sale in a Chinese grocery store). Badagnani 04:10, 16 August 2007 (UTC) No article on this?

I think this is just another variety going into Cucumber. Like bok choy. Benjwong 04:41, 16 August 2007 (UTC)

Are you sure (have you experienced this vegetable before)? The Cucumber page shows a round yellow variety that looks similar to the white one so I suppose it's possible. Badagnani 04:51, 16 August 2007 (UTC)

The more you question it. The more I think this might be a type of watermelon class instead. I am really in no position to be classifying fruits unless is something very obvious. Benjwong 05:06, 16 August 2007 (UTC)

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Tiananmen Square self-immolation incident

I'm opening a Request for Comment. I've written my statement, please write yours. I will submit RfC when you, me and Yenchin have written our statements there. Kent Wang 16:32, 19 August 2007 (UTC)

Please see the talk page for my reply to your comments yesterday. Ohconfucius 02:18, 24 August 2007 (UTC)

Strongly exhort not discontinuing editing the Tiananmen square self-immolation article, and if you had the intention, other Falun Gong articles. There are frequent difficulties of the kind you just saw across all these articles, and the more quality input from editors the better. --Asdfg12345 05:36, 26 August 2007 (UTC)

I would like to spend more time on these articles, but I have quite a list articles that need to be improved. Really I am just giving up that one article. I might go help out in the other ones later. Benjwong 06:08, 26 August 2007 (UTC)

Okay, assess your priorities. I have just dug up a bunch of sources for that article and will incorporate them in due course. For a video you mentioned, I came across this: www.falsefire.com--did you see it? I havn't seen it yet but hope to see it soon, then add anything new in.--Asdfg12345 15:53, 28 August 2007 (UTC)

I just checked it out. A number of links route back to FG site. Not sure if it will work in the discussion. For the time being, I am working on other articles. Hopefully more sources will surface in the future. The problem with the logistics of proving it is a hoax is that wikipedia does not allow original research. So if you spend time on it, there might not be no room for it. Benjwong 16:03, 28 August 2007 (UTC)

Yes I might have spent more time on those links and posted the sources rather than the flg site which hosts them. I don't know if you clicked on them, but they are flg like 'compilations' of third party analyses/commentaries. Next I guess will be a question of following them up and grabbing the original articles, then introducing them into the article as appropriate. I am slightly alarmed at the prominence the xinhua/ccp line is being featured on that page, to the extent that perhaps the casual reader could be mislead about the nature of the incident. The concern is that WP:UNDUE be followed, and it is worrying that these sources are being pushed to this extent without much fuss.--Asdfg12345 14:22, 30 August 2007 (UTC)

Silver needle noodle

Any idea of the region of origin (and most popular regions where they're eaten) of Silver needle noodles? I never heard of these before today. Badagnani 05:56, 26 August 2007 (UTC)

Is IMHO more for diehard noodle fanatics who can't get enough variety. Benjwong 06:23, 26 August 2007 (UTC)

But wouldn't the rice signify a southern origin? If so, where was it developed? Is this a recently invented product? Badagnani 06:53, 26 August 2007 (UTC)

I can't say much about the exact origin. I added no content to that article. If anything I am organizing and cleaning up what michelle saw wrote. Benjwong 13:39, 26 August 2007 (UTC)

New noodle?

Do you know anything about this noodle? Badagnani 02:40, 5 September 2007 (UTC)

The first one is cold noodle. That seems to be the translation I found across the board. However, I have never eaten it in any way shape of form. I likely won't create an article for it. It was added to the noodles table, because it does exist. Certainly not a HK food item. Benjwong 03:35, 5 September 2007 (UTC)

Here's another one: [6]. Badagnani 03:01, 5 September 2007 (UTC)

This "loeng fan" is interesting. I have a hard time seeing it cause my idea of 凉粉 (simplified chinese) is actually 涼粉 (traditional chinese). And that traditional chinese food item is already in an article Grass Jelly. Benjwong 03:35, 5 September 2007 (UTC)

Oil noodle

Isn't oil noodle the same as ramen? Badagnani 03:32, 5 September 2007 (UTC)

I'll say the two most controversial noodle articles is ramen and instant noodle. I think both of these are actually of some other noodle origin. Very difficult for me to say oil noodle is ramen. In fact there are way too many variations of ramen. Benjwong 03:39, 5 September 2007 (UTC)

Another noodle?

Isn't there one called "Shandong thick noodle" (similar to Shanghai thick noodle but thicker)? Badagnani 03:32, 5 September 2007 (UTC)

I believe shanghai thick noodle and regular thick noodles are different. At the moment Shandong thick noodle sounds completely new to me. I'll have to find and ask some people. Benjwong 03:42, 5 September 2007 (UTC)

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Miscellaneous more noodle names

Would you take a look here and evaluate these noodle names to see if we need them in the grid of Chinese noodles? I've tried some of them and they are very good! Some of them may simply be variations on the noodles we already have listed. Badagnani 22:33, 9 September 2007 (UTC)

生麵 san min

I had plans to put this one in wikipedia in the future (not sure when). Simply because I ate it before and it is distinct. Benjwong 22:50, 9 September 2007 (UTC)

乾麵 gon min

Sounds like something that exist. But I won't put it on wiki cause I know nothing about it. Benjwong 22:50, 9 September 2007 (UTC)

素麵 sou min

Sounds like something that exist. But I won't put it on wiki cause I know nothing about it. Benjwong 22:50, 9 September 2007 (UTC)

精製陽春 zing zai ceon min

This exists as yangchun noodle in English. Never had it before. Benjwong 22:50, 9 September 2007 (UTC)

鮮蛋麵

A very generic name to yi mein, maybe? Benjwong 22:50, 9 September 2007 (UTC)

台山奇麵

Never ever heard of this one. Benjwong 22:50, 9 September 2007 (UTC)

English noodle titles

I would support having all the English noodle names in plural rather than singular, as Cellophane noodles. We almost never say "noodle" in English except when referring to one strand of noodles (i.e. very rarely). Badagnani 23:05, 9 September 2007 (UTC)

I agree. Benjwong 23:10, 9 September 2007 (UTC)

Ban mian

What are the noodles used for Ban mian? Or is this the name of the noodles? If so, it should probably go in the grid at Chinese noodles. Badagnani 23:45, 9 September 2007 (UTC)

You better off ask a Taiwan/Hokkien expert on this one. Benjwong 23:48, 9 September 2007 (UTC)

Foochow noodles

I think we need a page for Foochow noodles. Badagnani 03:26, 10 September 2007 (UTC)

Think you need a specific noodle name. Foochow noodle sounds as wide open as Cantonese noodle. Foochow is Fuzhou. Benjwong 03:58, 10 September 2007 (UTC)

I know it's in Fujian, but that's the noodle name that's given on websites, on the package, and for the dish. Badagnani 04:04, 10 September 2007 (UTC)

Then you really got me on this one. Benjwong 04:06, 10 September 2007 (UTC)

more on the immolation

Could you please leave your opinion on the issue of whether it is okay or not okay to have a reference to where Zhuan Falun says "practitioners must not lose their temper in disciplining children", after a newspaper article said Liu Chunling used to hit her daughter. Confucius/Wang are saying this is a new synthesis, original research, and have 'out-voted' this motion. I said this is not a new synthesis since I did not say "therefore she must not be a practitioner"--but just put this information out there for the reader to judge. Confucius alleges that it amounts to the same thing. Alternatively, he says it is irrelevant, I think. You may like to input.--Asdfg12345 00:42, 11 September 2007 (UTC)

Article needed

Looks like we need an article on 麻花 / 麻花儿 (mahua / mahuar), a Beijing/Tianjin food that is fried dough twists. Badagnani 09:45, 12 September 2007 (UTC)

This belongs in northern cuisine. Never had it before. Benjwong 04:38, 13 September 2007 (UTC)

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District emblems

I actually asked about uploading the district emblems under fair use here at English WP[7]. If nobody thinks that's any problem, I'm going to upload them, and I'll add the emblem option back to the HK district infobox. Hong Qi Gong (Talk - Contribs) 06:24, 23 September 2007 (UTC)

Ok I thought they wouldn't allow it? Benjwong 06:28, 23 September 2007 (UTC)

I think they may be allowed under fair use. If nobody tells me otherwise at the Media copyright questions board, I'll upload them. Hong Qi Gong (Talk - Contribs) 17:37, 23 September 2007 (UTC)

Replaceable fair use Image:YaumatiFerry.jpg

Replaceable fair use

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This was an replaced with free image from flickr. Benjwong 21:15, 23 September 2007 (UTC)

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Put back to use. No longer orphaned. Benjwong 05:28, 25 September 2007 (UTC)

Orphaned non-free media (Image:YaumatiFerry.jpg)

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Free to delete. It has been replaced. Benjwong 05:27, 25 September 2007 (UTC)

Hot pot question

Can you see the last item of discussion at the Hot pot talk page? Badagnani 21:30, 27 September 2007 (UTC)

I responded on that page. Benjwong 00:27, 28 September 2007 (UTC)

Wikipedia:Use of flags in articles

Wikipedia:Use of flags in articles is still proposed. Perhaps you'd like to wait until it's finalised before you start removing flags from articles? I'm not disagreeing with you - just don't cite a proposed guideline as "policy". enochlau (talk) 14:15, 28 September 2007 (UTC)

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Cantonese noodles

Check this. Badagnani 07:07, 30 September 2007 (UTC)

Fixed it up. Benjwong 16:10, 1 October 2007 (UTC)

Which dim sum

Can you identify this dim sum? The photo might be useful. Badagnani 04:18, 1 October 2007 (UTC)

I have a name in mind, but it might be the wrong name. In fact, if you throw this picture on wikiproject HK, someone will have an answer for you. Benjwong 16:15, 1 October 2007 (UTC)

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Clay pot cooking

I added photos to Clay pot cooking and a disambig at the top of Hot pot. Can you check Clay pot cooking to see if you could expand it to discuss HK/Guangdong-style hot pot dishes? I found the name of one Singapore dish; do you know it? 砂煲鸡饭 shā bāo jī fànBadagnani 18:13, 1 October 2007 (UTC)

I'll add a name to the pot. I know little to nothing about singaporian dishes. Never heard of that dish. Benjwong 18:20, 1 October 2007 (UTC)

But there are HK/Cantonese dishes cooked and served in the clay pot, correct? Badagnani 18:23, 1 October 2007 (UTC)

I added a see-also link. But don't have that much more to say about the cooking style. Mostly I just eat and watch other people cook. Benjwong 18:29, 1 October 2007 (UTC)

What see-also link are you talking about? Are you familiar with these kinds of dishes--are they Cantonese in style? If so, did this cooking technique come from Canton to Singapore/Malaysia? Badagnani 19:00, 1 October 2007 (UTC)

I want to say yes, those use the clay pot you specified. However, there is no way I can prove it. Those are very vague descriptions. Benjwong 21:11, 1 October 2007 (UTC)

Shanxi noodle

Can you check the Shanxi noodle just added at Re gan mian? It may need an article. Badagnani 02:44, 2 October 2007 (UTC)

I didn't know there was such a thing as China's five famous noodles?? You are better off asking the person who put that there. Benjwong 02:50, 2 October 2007 (UTC)

I've never heard of it either. China has a lot of these numbered lists, even before Jiang Zemin's "Three Represents." For example, 桂林辣椒酱 is one of the "three treasured specialties of Guilin." Badagnani 02:52, 2 October 2007 (UTC)

That sounds article-worthy. Except at the moment I know nothing about that one either. Benjwong 02:55, 2 October 2007 (UTC)

I just added this under the "Cuisine" section of Guilin. There's no article for it yet, but it might be a good one. Badagnani 03:04, 2 October 2007 (UTC)

Chee cheong fun

Are you familiar with Chee cheong fun? Does it exist in HK? Badagnani 20:02, 4 October 2007 (UTC)

This really should be moved into rice noodle roll. Except this version is likely the "small" rice noodle roll. Any referencing for HK is a repeat. Unfortunately I can't speak for the other cultures. Benjwong 21:55, 4 October 2007 (UTC)

From the description, it's the unfilled one, just rice noodle squares that are stir-fried, right? Then it wouldn't be a roll. Badagnani 02:39, 5 October 2007 (UTC)

If you attempt a merge, you are basically leaving the HK info alone. And adding Malaysia or singapore info into rice noodle roll. You are welcome to do it. I don't think the people who contributed to Chee cheong fun mind at all. Benjwong 02:48, 5 October 2007 (UTC)

I'm just confused whether it's the squares of rice noodles that are stir-fried (like chao fun). I need to see photos of this chee cheong fun. Badagnani 03:12, 5 October 2007 (UTC)

The pinyin or jyutping of rice noodle roll is basically Chee cheong fun. This is more pan fried than stir fried. Unless the malaysia ones are different? Benjwong 03:18, 5 October 2007 (UTC)

Photos here. Some are filled and some are unfilled. I think chee cheong fun can be served rolled up and sliced, but not filled (it's still tubular and makes an intestine-like shape, then is sliced into circles). I have eaten this in Vietnamese restaurants before. See if these photos give you a better idea of this thing. Badagnani 03:15, 5 October 2007 (UTC)

Here is a photo of the sliced noodles without filling. Badagnani 03:35, 5 October 2007 (UTC)

Ohhhh, I see the hanzi are the same between Chee cheong fun and Rice noodle roll. So it is the same thing! It should probably be merged, and the unfilled, sliced roll in this photo should be described. Badagnani 03:42, 5 October 2007 (UTC)

Right. They are all essentially the same thing, same name with different cuttings of the flour. Except the malaysia/singapore ones is not something I would feel comfortable merging into the existing rice noodle roll. That's what I was implying. Benjwong 03:46, 5 October 2007 (UTC)

Chwee kueh

Is Chwee kueh of Guangdong or Fujian origin? To be honest, it looks like a South Indian idli. Badagnani 02:41, 5 October 2007 (UTC)

Very interesting stuff. I cannot identify either one. Guangdong cuisine is gigantic so please don't go by me on everything. Another good source is wikiproject HK. Benjwong 02:50, 5 October 2007 (UTC)

Question

Is there a Cantonese dim sum item that looks just like jiaozi but has a wrapper that is more translucent, maybe made from rice flour or tapioca starch, or a combination thereof? I'm pretty sure I've seen this somewhere. Badagnani 07:41, 5 October 2007 (UTC)

Or do you mean leaf wrapper and translucent? Benjwong 15:19, 5 October 2007 (UTC)

No, not a leaf wrapper. It's one that looks like jiaozi (i.e. oblong and crimped edge), but not appearing like a wheat flour wrapper (i.e. white or off-white), but more see-through. Badagnani 16:16, 5 October 2007 (UTC)

har gau SchmuckyTheCat

No, the shape is different. Har gau is more round and jiaozi is more elongated/crescent shaped. Badagnani 19:35, 5 October 2007 (UTC)

Here are some from Vietnam. They might just be jiaozi, but the wrapper doesn't look like the regular wheat flour one. Badagnani 19:51, 5 October 2007 (UTC)

I know little about vietnamese cuisine. Benjwong 21:44, 5 October 2007 (UTC)

Yeah, but this is what I'm saying: I think there's something that looks almost exactly like this in HK and Cantonese cuisine. Badagnani 22:06, 5 October 2007 (UTC)

If I go on a random comparison. Then I'd say rice noodle roll sealed with shrimp or dried shrimp really looks like that vietname cuisine item. Benjwong 22:34, 5 October 2007 (UTC)

Maybe that's what it is. Anyway, I don't want to miss any dim sum items. Badagnani 22:37, 5 October 2007 (UTC)

There are more items than I can name. So you are sure to miss some. What's on the list now are actually super basic. Benjwong 02:08, 6 October 2007 (UTC)

Would you take a look at this? I found this name on an old menu from a Chinese vegetarian restaurant and see photos of it on Guangdong websites online. Looks like it's a Chaozhou food from coastal Guangdong, but is also known to Cantonese. It has the jiaozi shape and the bright white dough. If you know something about this item, let's make an article about it. Badagnani 07:24, 11 October 2007 (UTC)

It's mentioned at Chiuchow cuisine. Badagnani 07:38, 11 October 2007 (UTC)

More photos here. The wrappers are either translucent or bright white. Badagnani 09:24, 11 October 2007 (UTC)

Chaozhou food probably is about right. I haven't eaten this one for a lllooonnnng time, no wonder I didn't have a name in mind from all those descriptions. Anyhow if you want to create an article, feel free. The name is right for that picture. Benjwong 19:34, 11 October 2007 (UTC)

The Chiuchow cuisine article gives two different names. I guess the Cantonese name is most familiar, so that's the one I should use? Or just call it Chaozhou dumpling in English? Badagnani 19:36, 11 October 2007 (UTC)

Personally I would go with "fun guo" (粉果). If you can get a pic with proper licensing that would also help. I am hoping to fix many of the other cuisine articles with pics and template... hopefully in the near future. Benjwong 19:38, 11 October 2007 (UTC)

I've just gotten permission to use this fun guo photo. But these fun guo have no pleats. In about half the photos, the dumpling has careful pleats,photo 1photo 2 but in the other half they don't. I don't want to misrepresent the food. I know that some dumplings (like har gow) it should have pleats to be authentic. Badagnani 17:32, 12 October 2007 (UTC)

Either picture is fine actually. But none of these photos have the right license. So don't bother with them. You need to ask the people to change the permission to at least "Attribution-ShareAlike Creative Commons". Benjwong 20:29, 12 October 2007 (UTC)

I got the permission. I just need to figure out which title to give the article, then I'll upload the photo and add it to the article. Badagnani 20:40, 12 October 2007 (UTC)

You sure you got the permission? All the images still say "All rights reserved". Benjwong 20:59, 12 October 2007 (UTC)

I've made the article at Fun guo. Badagnani 07:42, 14 October 2007 (UTC)

Chinese name

Can you add the Cantonese/Mandarin names and hanzi at Pork chop bun? Badagnani 22:23, 7 October 2007 (UTC)

That food already have a zh name at the very bottom. Benjwong 03:14, 9 October 2007 (UTC)

You mean the interwiki? I didn't see that. Anyway, I don't know the pinyin or Cantonese for it. Badagnani 03:56, 9 October 2007 (UTC)

interwiki link is there. 豬扒包. Benjwong 04:02, 9 October 2007 (UTC)

Right. I don't know the pinyin or Cantonese, which is why I asked you. Badagnani 04:04, 9 October 2007 (UTC)

Oh I can look up it later. Benjwong 04:06, 9 October 2007 (UTC)

Talk:Nuomizi

Can you see about the naming of the article at Talk:Nuomizi? Badagnani 02:51, 8 October 2007 (UTC)

Spellings

Can we reconcile the spellings of Cha siu baau and Char siu? Badagnani 17:33, 12 October 2007 (UTC)

If you want to fix all the links and redirects you can. But either way is not official as the cantonese jyutping is "caa". I am not too concerned about it. Benjwong 20:31, 12 October 2007 (UTC)

How is "caa" pronounced in "normal English"? I'm getting nonplussed with the Jyutping system due to its confusing use of "j" to represent what is clearly a "y" sound, and I'm suspecting that they're also using "c" to represent "ch" or "ts." Badagnani 20:41, 12 October 2007 (UTC)

Yeah you are about right. J is in place of Y. C is in place of CH. It is pronounced closer to "CHAA". Benjwong 20:49, 12 October 2007 (UTC)

That's why I prefer spellings like wonton, dim sum, har gow, or whatever--the spelling that's most common on English menus. But for this dumpling I don't think it's well known at all in English-speaking areas. Do you know how it's spelled in English on menus (do menus where you live have English on them?). Badagnani 20:53, 12 October 2007 (UTC)

It often go in as shrimp dumpling. Which is too generic for encyclopedias. Benjwong 20:56, 12 October 2007 (UTC)

Chinese in the Russian Revolution

I believe the article is a mess, and its not supported by any scholarship. It is also racist, I believe. At the time of the Bolshevik Revolution the right-wing Russians in opposition were extremely Chauvinistic - these were the "Whites" as opposed to the "Reds". They already hated the Jews as foreigners. The Chinese were also convenient foreigners. The article's tone is to blame the revolution on the Chinese. This was really racism. There were maybe a 1,000 or so Chinese around Moscow (according to these non-scholarly, primary, unevaluated, references). Russia had a population of about 130,000 million at the time (to the best of my recollection) and it had about 120 ethnic minorities. But the Chinese minority is only significant to these racist positions precisely because they are not European ("white" in another sense). The article relies on a Propaganda Poster which shows Chinese shooting "white(s)". So you should vote to Keep or Delete. Best to you, --Ludvikus 04:20, 14 October 2007 (UTC)

PS: Here's the Poster I object to - notice the Racist Propaganda usage: --Ludvikus 04:25, 14 October 2007 (UTC)

The idea of the Poster is to show that Russians are not being killed by other Russians, but by foreigners, orientals (a racist term only now recognized as such), non-Europeans, and non-Whites. That's why I think both the Article and the Poster in it should be deleted. --Ludvikus —Preceding signed but undated comment was added at 04:29, 14 October 2007 (UTC)

I did some checking of my own and left a message on that page. Benjwong 05:34, 14 October 2007 (UTC)

Russian Revolution 1917

What role did the Chinese play in the Russian Revolution? One/some WP editors say this (partial answer):

    Мысль о построении социализма не особенно будоражила умы желтолицых пролетариев.
    Показательны воспоминания бойца Ли Фуцина, позже служившего в охране Ленина.
    Весной 1917 года, когда толпы голодных кули бродили по украинским степям,
    Ли с товарищами встретил русского, по фамилии Иванов. Он сказал:
    "Товарищи, чтобы остаться в живых, надо организоваться и начать бить царские войска.
    У них в пакгаузах есть и хлеб, и одежда".
    К этому времени Ли "уже понимал немного по-русски, и он почувствовал,
    что Иванов прав". Русско-китайский отряд "стал совершать налеты на гарнизоны, громить склады",
    пустил под откос поезд с боеприпасами. "Позднее Ли Фуцин понял, что отрядом руководят большевики".

I hope your Russian is strong enough to evaluate this. Remember what my objection is: That the Chinese were being presented, mostly by the White Russians, as foreigners - I think you know how derrogatory that was during the period of the Chinese Empire - and in the West we have the image of the protective Wall of China.

Please try and make your own valuable contributions in this article. I feel like I'm the only one defending the "honor" of the Chinese people there. Please look at that insulting poster - the actual "killers" in the Russian Revolution were supposed to be "Chinese." That was the purpose of the 1919 Propaganda poster.

Good luck to you, Yours truly, --Ludvikus 13:57, 16 October 2007 (UTC)

---

For your convenience, I'm posting an observation by an editor I agree with, as follows:

    "The claim is that these were migrant workers (similar to Chinese railroad workers in the U.S.)
    who happened to be caught in the turmoil of the Russian Revolution/Civil War and decided to (or were forced to)
    fight as mercenary soldiers. There doesn't seem to be a lot written about them
    except for the reports that such soldiers existed and operated as units
    rather than than being dispersed into the Russian units.
    :I am unconvinced about the linkage between the migrant workers, prisoners and Chinese in the Russian Revolution.
    It sounds plausible and is probably true but there is no English source that asserts this
    so it's possible that it could be OR and WP:SYNTH.
    More sources in English (or translated from the Russian) would help the credibility here.
    :--Richard 13:56, 16 October 2007 (UTC)

Yours truly, --Ludvikus 14:07, 16 October 2007 (UTC)

WoW! I don't know any russian. This subject might be too ambitious for me. Benjwong 01:12, 17 October 2007 (UTC)

New tool for finding free photos

http://tools.wikimedia.de/~magnus/watchflickr.php Put "Chinese cuisine" into the "Category" box and see what happens. Badagnani 18:16, 15 October 2007 (UTC)

Say that is interesting. Benjwong 19:30, 15 October 2007 (UTC)

I just found a San bei ji photo that way. Badagnani 19:42, 15 October 2007 (UTC)

Don't ever remember seeing it. Ever. Benjwong 05:10, 16 October 2007 (UTC)

What do you mean, that photo or that dish? It's Taiwanese. Badagnani 05:21, 16 October 2007 (UTC)

That dish. Benjwong 05:24, 16 October 2007 (UTC)

Lai fun

Please see http://zh.wikipedia.org/wiki/%E7%80%A8%E7%B2%89 -- another name is given for this noodle. Should this alternate name be added to the box at Lai fun? Badagnani 20:56, 15 October 2007 (UTC)

I added it. Benjwong 05:10, 16 October 2007 (UTC)

Chili oil

We needed an article on Chili oil, so I made it. Can you fix it up? Badagnani 05:47, 19 October 2007 (UTC)

If I can find the right image later. ;) Benjwong 05:48, 19 October 2007 (UTC)

I don't know what it's called in Chinese or how it's used in the various cuisines. Also, when is the oil used alone and when the ground chili at the bottom is used. Badagnani 05:52, 19 October 2007 (UTC)

If I work on it, it will be very low on the priority list. In fact it wouldn't hurt if you add the usage from other cultures. I am almost certain this is used in many places like vinegar. Benjwong 05:59, 19 October 2007 (UTC)

I found 6 Chinese names. Template could be interesting! Badagnani 06:06, 19 October 2007 (UTC)

zh:WP has a strange name: zh:油辣. Have you heard this name before? I don't think it's correct. Badagnani 06:09, 19 October 2007 (UTC)

Not exactly what I had in mind. Maybe I'll look around first. Benjwong 12:23, 19 October 2007 (UTC)

Wonton

Can you please fix the font in the "Chinese" template? In zh-simp and the Japanese the English is showing up in a strange font, and shouldn't. Badagnani 17:07, 19 October 2007 (UTC)

You might want to provide an article that has the problem. I don't see any weird fonts anywhere. Benjwong 19:26, 19 October 2007 (UTC)

The roman characters in the "Simplified" field of Wonton are showing up in a font that is non-standard. It looks like the default roman font for some CJK package. Badagnani 19:35, 19 October 2007 (UTC)

I don't see it? Looks like the usual characters. There hasn't been any change to Template:Chinese for quite some time. Benjwong 19:39, 19 October 2007 (UTC)

The problem seems to be here. The roman characters are DEFINITELY some kind of CJK/Asian-style font, not the standard one. Compare with Template:Zh-t, which produces a normal font. This needs to be fixed but months go by and no one answers the calls to fix it on the Discussion page, and only a handful of editors can understand the code enough to do this. Badagnani 19:41, 19 October 2007 (UTC)

I am not diving into this one. I don't maintain Zh-s. Never did maintain any of the Zh templates. Sorry. Benjwong 19:44, 19 October 2007 (UTC)

This is the edit that changed the font from the normal roman font to the CJK/Asian-style font. Can you determine how to change it back? Badagnani 19:45, 19 October 2007 (UTC)

I only asked because you did imply that you had the computer skills to know how to do these things, when you switched the template over from the previous one to the current (more complex) one. Badagnani 19:46, 19 October 2007 (UTC)

These are the inline templates. I don't think I would want to mess with any of those. You can always try to undo the changes and see what happens. It still looks like the usual characters to me, which is why I don't know what there is to fix?? You might want to try sending a message to the template groups to see if they have the same outputs. Benjwong 19:55, 19 October 2007 (UTC)

In the box at Wonton, the roman characters (reading "Mandarin" and "Cantonese only," after the hanzi) in the "Simplified" area are showing up in a non-standard/Asian-style font. Badagnani 19:56, 19 October 2007 (UTC)

It looks completely normal to me. What I do see is some additional spacing in front. But that is not font related. I am using firefox. Benjwong 20:03, 19 October 2007 (UTC)

I use Firefox too. Badagnani 20:04, 19 October 2007 (UTC)

Are you sure that's not standard? That looks regular/normal/standard to me. Benjwong 21:24, 19 October 2007 (UTC)

I've put a screenshot just above. The English text after the hanzi in the "Simplified" section is clearly a non-standard Asian-style roman typeface which is different from all other type anywhere else in the English Wikipedia (though the Chinese, Japanese, and Korean Wikipedia use fonts similar to this when rendering text in latin-based alphabets--maybe SimSun, Batang, or something similar). Badagnani 21:40, 19 October 2007 (UTC)

Ok. I see what you mean. So you are saying the English text should look like the English text in the traditional side. The problem is definite in the other template lang or zh-Hans| {{{s2}}} }}Benjwong 21:45, 19 October 2007 (UTC)

Yes. The thing is, I don't know how to find or alter files with three braces {{{ }}} (ones with two are normal templates). Badagnani 22:00, 19 October 2007 (UTC)

I still think this has something to do with the character sets loaded by Lang. I am not so sure this is any of the zh templates. But it's difficult for me to say since I have never messed with Lang template. Benjwong 22:04, 19 October 2007 (UTC)

Interesting. It shouldn't be a difficult fix, if only the people who do this stuff will answer messages. I left a message for the editor who changed the template in the first place. Badagnani 22:06, 19 October 2007 (UTC)

Your guess is as good as mine. Benjwong 22:10, 19 October 2007 (UTC)

Orphaned non-free media (Image:TiananmenSquareIMincident3.jpg)

Thanks for uploading Image:TiananmenSquareIMincident3.jpg. The media description page currently specifies that it is non-free and may only be used on Wikipedia under a claim of fair use. However, it is currently orphaned, meaning that it is not used in any articles on Wikipedia. If the media was previously in an article, please go to the article and see why it was removed. You may add it back if you think that that will be useful. However, please note that media for which a replacement could be created are not acceptable for use on Wikipedia (see our policy for non-free media).

If you have uploaded other unlicensed media, please check whether they're used in any articles or not. You can find a list of 'image' pages you have edited by clicking on the "my contributions" link (it is located at the very top of any Wikipedia page when you are logged in), and then selecting "Image" from the dropdown box. Note that all non-free media not used in any articles will be deleted after seven days, as described on criteria for speedy deletion. Thank you. BetacommandBot 15:33, 20 October 2007 (UTC)

Ok to delete. Benjwong 18:34, 20 October 2007 (UTC)

Orphaned non-free media (Image:KchenES.jpg)

Thanks for uploading Image:KchenES.jpg. The media description page currently specifies that it is non-free and may only be used on Wikipedia under a claim of fair use. However, it is currently orphaned, meaning that it is not used in any articles on Wikipedia. If the media was previously in an article, please go to the article and see why it was removed. You may add it back if you think that that will be useful. However, please note that media for which a replacement could be created are not acceptable for use on Wikipedia (see our policy for non-free media).

If you have uploaded other unlicensed media, please check whether they're used in any articles or not. You can find a list of 'image' pages you have edited by clicking on the "my contributions" link (it is located at the very top of any Wikipedia page when you are logged in), and then selecting "Image" from the dropdown box. Note that all non-free media not used in any articles will be deleted after seven days, as described on criteria for speedy deletion. Thank you. BetacommandBot 15:41, 20 October 2007 (UTC)

Ok to delete. Benjwong 18:34, 20 October 2007 (UTC)

Din tai fung

Do we have an article for this dim sum? Badagnani 02:34, 21 October 2007 (UTC)

I don't remember seeing this one? Want to try Wikiproject HK? Benjwong 18:13, 21 October 2007 (UTC)

In looking through that Flickr contributor's photos, I see at least 5 or 6 other dim sums I've never seen before. They actually look like plastic rather than real food. See if you recognize any of them. Badagnani 18:17, 21 October 2007 (UTC)

Sorry, I was thinking of a different Flickr contributor. Badagnani 18:17, 21 October 2007 (UTC)

Regarding the dumplings in the photo above, I think "Din Tai Fung" might be the restaurant name. Badagnani 18:17, 21 October 2007 (UTC)

California chinese cuisine?? Maybe?? Is there such a thing. They all look foreign to me. The chefs are allowed creativity. So anything goes. Benjwong 18:19, 21 October 2007 (UTC)