根据这个故事， 地球吃的女孩在吉尼斯世界纪录倾斜 ，内蒙古女子拥有她的肚子上吃了两个月的污垢设置：

女孩，称为Wuqibalaqiqige，成为小有名气的媒体广播故事对她好奇的饮食习惯后，去年......女孩说，她觉得没有必要吃正常的食物，现在，她发现她是多么喜欢吃土。

我想她的饮食是低脂肪 ， 高蛋白的 （想蠕虫），但会用它去什么葡萄酒？ 我问坎贝尔汤普森ASC精品葡萄酒公司 （用餐时，他不喜欢自己的土壤，可以这么说，但他没有回应我的地球/雷司令配对的建议）：

你可以发挥的“沃土”的理念 - 的想法，制作精良的葡萄酒是一个表达的地方，他们是从，其中包括，在酒中的土壤矿物元素的想法。

好雷司令往往是充分的沃土 - 因为他们没有橡木或乳酸发酵制成的，他们是相当纯的表达，葡萄和葡萄又是相当纯粹的表达了他们来自土壤和气候。 桑塞尔（在法国卢瓦尔河谷的葡萄酒，长相思葡萄制成）也常常被形容为有一个明显的“矿泉水”的味道。

就我个人而言，我建议你从加利福尼亚州的一个很好的Seghesio旧藤粉黛 - 这是丰富和柔滑的（这样将有助于下来的污垢，你的喉咙），并且在时钟在大约14.5％的酒精，这也将有助于减轻底片的污垢，丰富的饮食。

乳酸发酵？ 也许污垢听起来并不那么糟糕，毕竟。 在任何情况下，注意酱，可以在任何配对的一个关键因素。 如果你喜欢洒在地球上的塔巴斯科，雷司令可能是比粉黛更好的回升。 如果你与地球和黑色松露的喜爱，认为勃艮第。

（注：我发现上Wuqibalaqiqige chriswaugh_bj的故事。）

“中国日报”有一个关于一个醉汉坦克的故事，专门处理捣烂，锤，贴满的，zooed chai'd和三个表嗦的外国游客- 外国人有一个在昆明的地方晾干 。

1月16日，由昆明市第一人民医院运行[酒精解毒]单位成立，尤其是对外国人。 此举开始在街道上，云南日报报道后，许多外国游客被发现喝醉了。

我不认为北京应采取躺着，后太多颤抖着靠在墙上，甚至在椅子上略有下跌。 相信我，这个城市有更醉的外国人，在昆明的好人们可以想像，在他们最疯狂的梦想。 它需要提高我们的城市醉坦克神殿将封锁通往三里屯和屋顶用廉价的塑料篷布整个区域的几条街道。 这不仅保护北京的总人口，但它也代表三里屯审美改善。

（我第一次发现这个故事的克里斯·沃的博客 。）

我给上周有呼叫的彼得·瓦特 ，他 ​​已经开始在上海的酒吧通讯。 他最近的问题是信息包装，它需要第二个喊：我的意思是，还有谁不仅获得一杯葡萄酒或啤酒的最佳地点的建议，但也土豆泥（加，他的回归欢呼？不胜感激。）为了得到他的通讯，电子邮件winopetechina@yahoo.com在主题行中的“Eaglehawk”（他最喜欢的葡萄酒）。 下面是他最近...

WINOPETE酒吧新闻- 2007年1月26日

Sasha的葡萄酒自助餐

萨沙的（角落衡山和东平路）持有1酒自助餐每个星期五从6.30-9.00下午在此期间，是一个完整的上，自由参加，所有繁忙的酒吧，以看到自己的同胞浸泡前谁可以品尝所有的12 +的葡萄酒。 成本是148元。 请记住，这建立在普通玻璃的葡萄酒，通常会流失至少5500迪奥钱包/钱包。 酒自助餐包含一个混合的白色和红色的选择。 虽然有许多讨厌Nellys“，通常有几个体面的标签抛出的中间线，使报价更诱人VINO知道承滴盘。

随着像这样的精品，1星期一品脱和比萨夜为人民币100元; 1半价高兴小时每天从标准的饮料，好蛴螬和1能干的葡萄酒名单5，下午7点，它是难怪，萨沙的是飞涨的高时，许多竞争对手正在努力赚取谢克尔。 在Sashas服务也突飞猛进。 它已采取他们不稳定年10达到这个水平，但沿途作战的许多障碍，现在看来，他们终于可以巩固和简要人民币玫瑰闻之前提高水平，甚至更高。 祝你好运，伙计们！

自由星期二特

自由，直到晚上9点，每星期二（岳阳路，东平路口附近）层数人民币的玉米饼和2500生啤酒（喜力和新米格），无论是体面特别优于在眼球钝棍捅。 我最近沉迷和惊喜的玉米饼味道不错，但一点点小。 如果你是一个得克萨斯州大小的泰迪熊，你会需要订购至少6个，而如果你是一个甜，上海人“小杰”，2个或3个可能会足够。

在自由的商业似乎最近纷纷拿起希望，这是一个吉祥的趋势开始 - 之前没有时间，因为这个地方开了大约10个月前到一个荒芜的席位的喧嚣。 谣言流传，推翻酒吧投资者正在考虑与兰斯加入部队，以便观看这个空间......

泰康路本星期六免费豪饮

一个非常可靠的鼻子告诉我，就从这个星期六下午2-4点，gluwein免费啤酒（可能Steinlager）的和其他饮料的名为Vervia一家商店的开幕活动。 位于泰康路248弄，（从210巷进入），Vervia显然是一个家具商人，时装配饰，家居用品和装饰用品。 你应该在该地区是本星期六ARVO，你怎么能拒绝免费豪饮？ 我会为它的蜜蜂行！

ASIAXPAT香槟搅拌机：2月1日

Asiaxpat.com将于2月1日在其下的“香槟调音台的前缘8时至晚上十一时玉36（香格里拉大酒店浦东，2座36 / F）。 在此期间，所有的香槟和马提尼将购买一台，买一送一。 尽管这是一个比大多数高价搅拌机，它总是一个很好的人群，是值得检查出至少一次。 如果你担心击退饮料太快，最好先在蓝蛙附近几家欢喜几家小时品脱。

条信息

标题很快到北京吗？ 不知道在哪里喝除了Maggie的呢？ 不用担心，我的旧中国，帮助就在手边。 检查：http://www.beijingboyce.com。 有一个网站，你可以签署自由每两周通讯，每个牛津词典的长度。 金宝已沉重地围绕一个良好的，而现在，这样你将不会被引入歧途（但如果这就是你追求什么，只是问）的陷阱。 通过任何朋友/同事/其他人可能是北京的约束太多的字。

随机推荐

最好的土豆泥：都柏林交易所（，汇丰银行大厦，陆家嘴等级2）

最好的长岛冰茶：萨沙（衡山/东坪角落）

浦东香格里拉大酒店，最佳观赏：翡翠36酒吧，

最好品脱吉尼斯：布拉尼石（5C东平路）

最好的的莫吉托：el古巴代表会议（虹梅路，延安路口的第n个）

酒吧最好的厕所：（很抱歉，还没有得到它的底部）

最好的酒吧音乐：大岩石上周五在伍德斯托克（铜仁路）视频/星期六

最好的制服：警报器

最佳价值品酒：任何夏事件

大多数教育品酒：任何Ruby红事件 - www.rubyred.co.nz

饮用水度假最好的地方：菲律宾

AUSSIE喝，逢星期五在兴国RADISSON

澳大利亚商会（“澳洲商会”）持有饮料在兴国雷迪森广场酒店（78兴国路，华山路的拐角处）每周一次的社会功能，在1级酒馆酒吧（只有澳大利亚可以容忍每周官方小便） 。 乐趣在下午6点开始，通常蜿蜒约10。 除了提供食物，也有一些很好的饮料特价：福斯特冰和上海龙啤酒是人民币;精神与混频器只是在2500剪断;果汁牺牲15,000,000只，澳洲葡萄酒在RMB35/glass（通常Eaglehawk ）。 非构和wusses谁想要SIP软饮料，它会设置一个高达5 10元，但如果你把这滴酒不沾路径，为您的照片，准备在从大连到每一个水沟抹布德文波特。

截至1月26日是澳大利亚国庆日（澳大利亚的国庆日），许多澳大利亚人将是上德尔今晚。 小规模澳元各方定于今晚在考拉酒吧，马龙夫妇拼命。

短短几年的事情，要注意对澳大利亚国庆日：

，丛林袋鼠跳跳：一个著名的电视系列节目在奥兹30名+年前

跳跳，布奇袋鼠：也许会在静安公园的深层发现

跳跳，屠杀袋鼠：在厨房，在陆唯轩

跳跳，推袋鼠：是垫吗？

听说小道消息

没有太大的多汁“戈斯的这一周，但这里有几个花絮：

1）自由的塔科特殊取样和编写上述报告两天后，一个可靠的鼻子告诉我的地方是去腹涨。 谢谢，启用BB。

2），爱德华多·拉斯维加斯认真考虑在外滩超过5 239人（他的餐厅位于石门一路239）之后，最近被遗弃由于业主的问题。

3）城堡十月，一个巨大的宝莱纳型复杂桃江路对面O'Malleys，几乎是其软开幕的准备。 鼓是他们的租金是每​​月35元，它有一个韩国的brewmeister。 更多多汁的信息，以尽快按照9（你以为沪深很难看！）

祝你喝！

这次辩论消耗大量周五晚我和埃迪Ø同时，我们已经消耗了野生土耳其的玻璃或两个，看着今生的擦肩而过，在三里屯 包括这个吉祥物 ，他的橙戴上假发的朋友（见照片，左上）和Jagermeister足够的拍摄，导致糖尿病，宿醉，或两者兼而有之。 在任何情况下，我和Ed知道是什么Jagermeister（以及它可以做什么）。 我们只是试图找出它背后的动物。

中国法律博客我必读读取之间长久以来，不仅因为它是我的工作有关的信息，而且还因为其覆盖中国的酒精行业。 最近的一项有趣的职位，是与中国的啤酒之王的阶梯攀登 ，这看起来如何定位作为一个在中国的高档啤酒，百威啤酒已被。 我也喜欢这对中国的葡萄酒现场职位对获取祢1酒庄 ，其中对中国的葡萄酒行业，其产品和假冒的质量规模等科目接触，并获取祢一家酒厂，第二部分 ，在后续职位，其中包括一些关于中国葡萄酒公司赢得了最近的奖项和一家合资企业，创建一个巨大的冰葡萄酒在中国的工厂有关的信息。

在此之上，作为一个新手的博客现场，我感到非常震惊边界层时给你真正在最近的文章中提及， 敬畏与字（积极）“十佳”。见，梦想做 *成真，这意味着，其他的如北京假酒免费，也可能有一天来传递。

此致了在“中国日报”文章的呼喊，“ 爆破酒吧泡沫 “（2007年1月6日），虽然它可能最好被描述为一个单一的学究气的报价：”不幸的是，这不是一个简单的市场服务，如果只原因很简单，北京是不是上海。“ 我不是这个意思，从字面上。

显然，北京和上海是单独的城市：前者有丰富的历史名胜，包括故宫和天坛，而后者则是一个现代的大都市，浦东那高大的摩天轮上方以及BLOB，例如，恩， 警报器的国际餐厅。

我的意思是，在上海的酒吧和餐厅现场成功并不能保证在北京的成功，从前者扩大到后者的投资者忘记在自己的危险这两个城市之间的差异。 这是不完全的最惊天动地的观察，但有关出现在北部的机构单位。

幸运的是，很少有读者会记得我的话，因为红杉的老板弗兰克·西格尔说，“有大量的搅动，”提高（至少对我来说）一个中年匹兹堡黄油男子的图像在同一篇文章中援引。

总之，这篇文章的另一点是，酒吧一般不会持续太久，只要去关注，一些冰窖最近消亡使过于平淡，这不是真正的新闻。 从文章的一些要点：

- 278条已经登记的工业北京工商行政管理局（有有大量非法的）。

-五年后仍在继续强劲，在海淀区，是魔岩酒吧（从来没有听说过）。

-在2001年， 该版的北京上市的200家酒吧（实际上，它是100），只有11个仍在运作。 任何人都可以说出这些？

A long time ago (three or four years) in a land far way (Taipei), a newsletter arose that not only saved readers some hard-earned coin and directed them to the city's best drinking holes (which they quickly filled), but also gave them plenty of mid-week laughs (thus burning off calories gained by drinking beer). Its author, the often wily and sometimes wobbly Winopete, has now relocated to Shanghai and turned his pen and liver loose . Here is an excerpt from his first newsletter (email winopetechina@yahoo.com to get on the mailing list. Mention Beijing Boyce and you maybe might possibly be entered into a draw that could have you driving away in – or is it drinking? – a brandspanking new Flaming Lamborghini! )

TRADER VIC'S (598 Fengyang Road, cnr of Da Tian Road) If you're willing to pay more for good, polite service, well made cocktails and cozy ambience, Trader Vics might be for you. The Shanghai branch of this international, US-based chain opened on 29th December. Staff include a manager who worked in their London restaurant for 8 years, and some staff from their Dubai establishments. Like other Trader Vics, wooden Polynesian fishing traps, tikki carvings of well-endowed tikki gentlemen and other Pacific-influenced artwork adorn the walls and ceilings. Their specialist list of 70+ cocktails (alcohol and fruit jiuce based) makes for fine reading and even better drinking. Priced mostly around the RMB75-85 mark, the cocktails are served often in fancy mugs, bowls and other unusual receptacles. Compared to the Trader Vics in Taipei, the Shanghai TV drinks are slightly weaker, but add the magic words, “the old way” to some, like the Mai Tai, and you'll get a much stronger concoction. There is also a good wine list but prices are at least 30% higher than most other Shanghai places that fancy themselves as wine purveyors. House wines begin at RMB80/glass for the ubiquitous Eaglehawk Chardonnay. Note, drinks are half price during the daily 5-7pm happy hour.

The Chicago Tribune reports that Chinese imports of Scotch whisky have jumped nearly 30-fold from 2001 to 2005 and, according to a source at the Scotch Whisky Association, China will soon rank among the top ten consuming nations. Scotch is becoming a status symbol for China's middle class, which is equivalent in size to the population of the United States, states the article. “America remains the most lucrative export market for Scotch whisky, but China has become an object of desire for Scottish distillers not only because of its size but because China's whiskey drinkers tend to be in their late 20s and early 30s – a more desirable target market than British or American drinkers who generally are older.” It's great news for those in the green tea industry, given that many Chinese like to use it as mixer with their Chivas.

Who can turn the world on with a smile? Who can take a nothing day and suddenly make it all seem worthwhile? Well, Mary Tyler Moore , of course, but surely Beijing-based public relations guru and all-around yuk-meister Imagethief deserves consideration. Here's a shout out to two of his posts about drinking in China.

How to Survive a Chinese Drinking Party will help you emerge as victor rather victim next time you are up against clients, co-workers, classmates or students in a game of who can get drunk the fastest. Tactics include toasting weak drinks against strong ones, watering down booze, feigning unconsciousness, and doing absolutely anything to reduce intake of baijiu, which I-Thief defines as, “China's liver- and brain-dissolving white spirit.”

Unforgivable Bartending Sins looks at a pub that surfaces in I-Thief's 'hood and falls between the city's poles of “swish hotel uber-bars such as Aria, Centro or Red Moon” and “the dives, of which Beijing has countless hundreds.” The bar is doomed, he writes, not least because its prices approach five-star hotel levels, yet the bartenders can't make a Whiskey Sour.

The last post provided *suggested* resolutions for bar patrons and this one looks at bar owners and staff. The first group of resolutions appeared in the newsletter early last year. The second group appeared in an article I wrote for The Insider's Guide to Beijing that came out last fall.

From the newsletter:

I shall not ask customers to pay for my mistakes , such as the difference between the RMB60 I have programmed into the cash register for a pint of Guinness and the RMB50 I've errantly printed on the menu; I shall accept the one-time loss of revenue rather than the permanent loss of the customer.

I shall not remove, nor lay hand upon, any glass containing more than a half-mouthful of liquid unless the patron whose glass it is has exited the premises or indicated it be taken away; nor will I hover above said patron waiting for him/her to finish that final mouthful; if I do so because of a shortage of glasses, I will take measures to have more purchased.

I will not pick my nose or ears , scratch my armpits or nether regions, or engage in any other unseemly conduct before handling food; nor will I regurgitate phlegm and mull it in my mouth in front of customers.

I will not practice my Chinese / English / other language with customers who do not wish to do so (and will learn to recognize when they are doing so out of politeness), bore them with lengthy stories about a particular alcohol's history, or make asides on what are obviously their private conversations.

[Specifically for managers]

I will not chastise, denigrate or mock my employees in front of patrons as it makes me look unprofessional and my customers feel uncomfortable; I will defend those same employees from unreasonable and obnoxious patrons.

From the Insider's Guide:

I shall not serve red wine ice cold or white wine lukewarm, not keep an opened bottle of wine for months on end, hoping that a customer might just happen along and buy a glass.

I shall make standard drinks with at least one-and-a-half ounces of alcohol; I shall not use one ounce or (gasp!) three-quarters of an ounce, and will not cite some 5,000-year-old Chinese measuring system as an excuse.

I shall ensure that the brand of alcohol indicated on the label matches the brand of alcohol contained in the bottle.

I shall remember that a Bloody Mary comes with a celery stalk.

I shall fully wash the soap off the glasses , use clean water when doing so, and use clean towels when wiping them dry.

I shall avoid serving any drink that is on fire , fully recognizing that putting highly flammable substances around inebriated patrons is a cocktail for disaster.

I shall not wait for the customer to remind me to bring back the change , but will instead assume he/she wants it promptly delivered.

These resolutions first appeared last January in the newsletter. I thought I'd mark the New Year by posting them on the blog.

I shall not equate the intelligence of a bar owner or employee with his/her proficiency in my language and will thus refrain from voicing such things as “gin AND tonic,” “ginnnnnnnn and tonnnnnnic” or “gin… and… tonic,” nor shall I become incensed for him/her misunderstanding my pathetic attempts at speaking his/her language.

I shall not assume that because I am in a boisterous mood, everyone else should be , and will thus refrain from hugging, giving high fives to, clinking glasses with at near-breakage speeds or inviting to be members of my luge team those patrons / strangers who are obviously uninterested.

I shall retreat to a secluded area when I expect to be on my cell phone for more than three minutes , thereby sparing fellow patrons from stories about last night's “score,” pleas to an upset spouse, or details of the soap opera about so-and-so's co-worker's boyfriend's best friend's sister breaking up with “some guy who totally is, like, soooooo lame.”

I shall not take advantage of my position as a patron to fondle the bar's owner, manager, bartenders, wait staff, cooks, cleaners, security guards or suppliers, or any of their relatives or pets that may happen to be on the premises.

I shall never reach behind the bar to grab objects , such as knives or corkscrews, nor stand there in an attempt to appear as part of the “in” clientele, as I am only being a nuisance to the staff and as interesting as a coat rack to the patrons; should I go behind the bar, I will either wear a disguise or claim to be Da Shan, which would defeat the whole purpose of showing off, so instead I shall sit on my bar stool, drink my beer and relax.

Having just returned to Beijing after a two-week break, I was nestled all snug at The Bookworm on January 2 when a fellow patron showed the seasonal spirit by sharing her long, loud and inane phone call with everyone. Some fumed as the conversation neared the 30-minute mark, but the 2007 model of Beijing Boyce believes that if life gives you lemons, make lemonade, or at least martini twists (let's see how long this attitude lasts). Thus, I typed in some of her ripostes and added a few of my own as part of a game . To play, read these 15 responses and guess which 10 she made and which five I created:
 

1) Are you having a good time?
2) I thought that finished last night.
3) Santa put a permanent tattoo on my forehead. It says, “Insert brain here.”
4) That makes no sense. Actually, when I think about it – hey, *that* still makes no sense!
5) Thank *you* for calling *me*.
6) My horoscope said that being loud and boring will make my ass smaller, but it's not working.
7) Oh my gawd! I didn't know that!
8) I'm living proof that first cousins can successfully breed.
9) Knowing my luck, I'd pass out.
10) She didn't go out on New Year's Eve? Wow!
11) I can't believe she went to bed early!
12) My New Year's resolution is to annoy people so much that they leave The Bookworm. Wait, mission accomplished!
13) I'll stand on a table and yell it.
14) He's like, “It's three o'clock and I can't sleep,” and I'm like, “That's nice sweetie,” then he's like…
15) The relationship got to a point where I told him to make a choice: it's either the gerbil or me.