adios china!

After spending nearly a week and a half in China, you begin to appreciate the diversity of aromas that permeate throughout the city. In fact, smells are even used to describe cuisine here – we tried “fragrant beef” at some point during the trip – yes it was fragrant and also not so good. Back to the city smells…we’ve decided that the complexity to various smells probably rivals the complexity of tasting fine wines. For example, last night we experienced “wet fur on dead animal with a hint of wasabe”. It’s wonderful to have this sort of enlightened state of appreciation.

At any rate, we met two venture capitalists today … blah blah blah.

Our last night in China was celebrated with a Szechuan dinner – simply unbelievable. The menu went something like this, “some kind of meat with chili pepper.” Most dishes were cooked at the table – but with hot stones! Hot stones in oil, hot stones in soy milk (to make tofu), hot stones with beef and chili pepper. The night was capped with one last KTV yelling session. Of course, we belted out-of-tune renditions to all the classics, but to some pretty interesting screen shots. In China, the tv screen is not the music video for the song, but some random video. The highlight of KTV was Matt singing some ballad to a video of a camel being milked. Yes, close-up video of a camel udder. Really, who in the hell shows a camel being milked?!

nate