homework chinese takeaway

• Arts & Humanities

Takeaway homework - Chinese take away - Poetry

Authentic independent and reflective learning cuisine for S5/6

Higher students.

Welcome to the English express takeaway homework menu, delivering fresh, hot and delicious homework tasks straight to your doorstep!

How to order

Each week, choose a homework task from the menu. The chilli rating indicates the difficulty of each task, ranging from ‘mild’ to ‘spicy’ to ‘hot’.

You can only try each dish once and you must order a different course each time! Enjoy !

Week 1 - Starters

A spicy selection of poetry-focused tasks to whet your appetite!

Due in Monday 30 th November 2015

Tweet and Sour …………………………………………

Write a tweet (no more than 140 characters) explaining a poem you have covered in class.

Word Ton Soup ………………………………………….

Choose an unusual word from one of the poems and use it in three of your own sentences.

Photo Phuey ………………………………………………

Find three images that you feel link to a poem you have studied.

You Teach Too …………………..……………………..

Design a ten question revision quiz for the class about a poem you have studied

Kung po-ster chicken …….……………………..…….

Create an A4 poster showing the ideas and feelings in a poem you have studied.

Speech Cocktail …………………………………………

Write a short speech from the point of view of a speaker of one of the poems you have studied, explaining what has happened to them and their feelings about this.

Mixed Sentence Platter …………………………….

Write a descriptive paragraph inspired by a poem you have studied. You must use one simple, one compound and one complex sentence and a selection of adjectives, adverbs and exciting verb choices.

King Key Colouring …………………………………...

Colour in one of the poems in the anthology to show the way that language is used e.g. techniques, tone.

Create a key to show what each colour represents.

Week 2 - Mains

Hit your homework hunger hard with this mouth-watering selection of main courses!

Due in Monday 21 st December

Spicy Song Sauce ………………………………………

Write a song or your own poem inspired by one you have studied.

Correction Curry ………………………………………

Improve a piece of work you have completed in class.

Cantonese-style Crossword ………………………

Make a crossword using the names of poetic techniques you have learned.

Foo Yung Facebook ………………………………….

Create a Facebook profile for Carol Ann Duffy. What are their ‘likes’? Who would they be ‘friends’ with?

What type of ‘status updates’ would they have?

Photo Fritter ………………..……………………..…….

Create a photo story using Powerpoint (complete with soundtrack) to illustrate a poem you have studied.

Creative Cracker ………………………………………

Produce a piece of artwork, or a 3D model, to demonstrate your understanding of one of the poems you have studied.

Crispy PEE Pancakes… …….………………….

What are the writer’s thoughts and feelings in the poem? Answer in PEE paragraphs using a poem of your choice.

Week 3 - Desserts

Still hungry? Reflect on your progress with a tasty dessert!

Due in Monday 8 th February 2016

Progress Pie ………….……………………………………

What have you learned so far in this unit? Create a mind map over at least one page in your exercise book showing the progress you have made.

Edible Exam Extensions …...……………………….

Compose five exam-style questions, based on the poems you have studied.

Twice Marked Meringue ………..………………..

Choose one piece of marked work in your book and redo it, ensuring that you are responding to feedback and making improvements where necessary.

Audit Ice Cream …………………………………..……

Complete an audit of the responses you have written to the poems you have studied so far. Write a detailed report answering: What are your strengths? Where are your common errors? What targets could you set yourself for improvement?

Viennese Venn Diagram ……………………………

Create a Venn Diagram reflecting on the similarities and differences between two of the poems you have studied.

Creative Crumble ….…………………………………..

Create a collage using images, words, photos, examples of work to demonstrate the key themes in all of the poems you have studied.

Let’s play …….………………………………….…………

Design a whole-class game related to the poems you have studied.

Family Fondue ………………………………………......

Teach a poem you have studied to a family member or friend and mark the work that they produce.

Week 4 - Chef’s specials

dishes! They come highly recommended but be warned: they’re not for the faint hearted!

Due in Monday 7 th March 2016

Mixed Media Special …………….…

Create a movie, a video blog, or a documentary exploring the Duffy poems through a key theme, such as family, conflict, power or lust. This dish is served with free equipment hire and a video editing master class. The Head Chef recommends this dish to those wish an eye for detail and an interest in the media and creative arts. A lot of work involved here, but worth it in the end!

Spicy Structure Supreme ……..….

On a double page in your exercise book, draw a shape that represents the structure of each of the poems you have studied. How does this shape suit the mood and themes in the poem? Consider the pace, use of rhyme or any turning points or changes in the poem.

Poetry Platter ……………..…………

Create a set of revision flash cards for each poem in the unit.

Extra Spicy Exam Questions …..…

Got the hand of this poetry malarkey? Dive in at the deep end by responding to one of these exam questions in PEE paragraphs:

• Compare the way relationships are shown in

‘Valentine’ and another poem of your choice.

• Compare the way pain and discomfort is presented in ‘Havisham’ and another poem of your choice.

Compare the way romantic love is presented in

‘Hathaway’ and another poem of your choice.

Extra options-

Don’t want to eat alone? A meal with friends can be great fun, too! In any week you have the option of trying out one of these sensational sharers!

Set Meal A ………………….………………………..……

In a group (max. four), plan and teach a 20 minute revision lesson, complete with resources, based on either a poem you have studied or a theme, such as family, conflict, power or lust. You could use a

PowerPoint, create worksheets, even set a test. Just ensure that everybody in your group takes on a significant role… no room for spectators with this dish!

Set Meal B …………………………………………….

In a group (max. four), perform a text from one we have studied. Your dramatic reading should include movement, staging and props. Can you give a gutbusting performance for your classmates that will make the text memorable?

Set Meal C ……………………..………………………….

In a group (max. four), plan and teach a 20 minute revision lesson to another class on the language and techniques used in a text of your choice. You could use a PowerPoint, create worksheets, even set a test. Can you demonstrate expert knowledge and captivate an audience of your peers?! Only the bravest live to tell the tale!

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“Takeaway: Stories from a Childhood Behind the Counter” by Angela Hui

O f all the waves of Chinese emigration that have taken place throughout history, it is arguably the Cantonese diaspora that has left an indelible mark wherever they have settled around the globe. The footprints of early migrants—mainly from Hong Kong or southern mainland China—can be tracked by the opening of Chinese takeaways, through which a (Westernized) taste of home was introduced to foreign lands. 

The colonial history between the United Kingdom and Hong Kong has long positioned the “Nation of Shopkeepers” as a top choice for Hong Kong-born Chinese seeking opportunities elsewhere, and the recent British National (Overseas) visa programme has triggered a fresh flood of immigration onto British shores. But the story of the Lucky Star takeaway and its Chinese diasporic proprietors begins much earlier, 40 years on from the initial British Nationality Act of 1948, on a rural patch of Welsh soil.

Food journalist Angela Hui’s Takeaway: Stories from a Childhood Behind the Counter is an engrossing memoir of her experience growing up in a Chinese takeaway in the rural village of Beddau in the South Wales Valleys. Between her childhood and early adulthood, Lucky Star was the center of the Hui family’s universe, where commercial overlapped with personal, and business clashed with family. Homework was squeezed into the precious minutes between serving customers, and no one was exempt from helping with chores. Hui and her two elder brothers rotated between answering phone calls, taking orders, packing boxes, and “lid duty”—a repetitive task of pressing lids onto aluminium foil trays filled with hot food and folding down the four sharp corners—while her parents tossed heavy woks in the kitchen from late afternoon till night. In the cramped space of the shop, she experienced the joy and safety of food as a love language, but also the frustration and shame of being pigeonholed as “the Chinese takeaway kid”, and the consequent war between her cultural identities.

Lucky Star’s takeaway counter was the “shrine” of the business, “the only space in the house where we actually had any room to move about without bumping into one another.” Life revolved around this versatile space, and there’s an undertone of pride when Hui describes the occasions she’s witnessed in her years behind the counter:

Name me one other room where you can blow out birthday candles, watch a live drunken boxing match between two rowdy customers, enjoy a steam facial from the multiple Boxing Day hot pots bubbling away on portable gas stoves, witness a hen party aftermath where the bride-to-be is sick in the corner, host a high-stakes mahjong tournament with three tables going at once, and hold an unofficial Six Nations rugby viewing, where chips and fried rice is strewn everywhere whenever Wales score a try.

Takeaway feels familiar, in the sense that the author invites the reader into her home to watch her grow up amid the bulbous jade plants and waving lucky cats of the shop, with the good, bad, and ugly all on display. The reader witnesses the small moments of daily life: Hui rushing home after school to help open the shop for business, sharing family meals before service over newspaper-covered tables, and the weekend trips to nearby Cardiff for dim sum, Chinese lessons, and bulk ingredient shopping for the takeaway.

But Takeaway is also heart-breaking and raw. Hui puts forth a painfully honest account as the child of first-generation immigrant parents, peeling back the surface to reveal her existence in an in-between space: the internalised crisis of not being Chinese enough and not being British enough; the Chinese and English language barriers and generational trauma that drove a wedge between her and her parents; the frequent racial abuse she experienced that she buried away, never to be unearthed again. Takeaway does not shy away from forcing the reader into Hui’s shoes as she confronts her inner teenage demons.  Her time spent behind the takeaway counter speaks of experiences that countless people will intimately understand—in fact, one would be remiss in assuming that only Chinese readers will find joy, laughter, and tears in the pages of her powerful memories. Takeaway is a heartfelt tribute to the strength of immigrants, interwoven with deeply personal recollections, disarming humour, and an unabashed love for the takeaway shop, despite its many challenges.

“Food is how my parents express their love to us,” explains Hui, recalling memories of her father infusing silky steamed eggs—the author’s favourite—with an unspoken apology following a tumultuous fight the night before. Love shines in the recipe for emergency freezer dumplings, which her mother sends her off to university with. Hui artfully weaves her brutally honest narrative with mouthwatering descriptions of food, ending each chapter with a family recipe pivotal to shaping her identity, balancing a delicious subject matter with deep self-reflection. Sweet potato congee tells the story of her mother’s childhood, spent in poverty during a time of famine. Pickled cabbage with minced pork vermicelli noodle soup recalls the family’s annual trips to Hong Kong to see family, reconnect with their roots, and stock up on essentials for the takeaway. Egg fried rice is a “peace offering” to her classmates, representing the bridge that food can build to overcome cultural differences. Shark fin’s melon (figleaf gourd) and pork soup speaks the silent language of care and nurture when words fail.

The conflict and pain within Hui are palpable as she describes her fracturing relationship with her increasingly aggressive and intemperate father, who was meant to be her protector; the fear of losing her ageing mother to illness just as they both arrive at the cusp of a tender understanding that bridges their generational gap; and the resentment she harbours for the harsh reality of having to grow up too fast and serve as the parent to her parents in a foreign land, being forced to handle administrative affairs and translating documents written in a language unfamiliar to her parents. At the heart of it all was the takeaway, its homely food providing comfort and a sense of unity, a balm to the troubles of the day. But sometimes, even food is not enough to fill the hole in one’s heart. “How can I feel hungry when I’m full of trauma?” she writes.

Food brings the family together, but it also tears them apart. When the time comes for Hui and her parents to move on from Lucky Star, it’s a bittersweet goodbye, a silent passing of the baton that occurs without much fanfare. A place that gave so much to a Welsh village in the Valleys also exacted a heavy toll on its owners. As Hui re-examines her past, she also pieces together and reconciles the love-hate relationship she had with her family, identity, and food, and how to move on from the loss of the takeaway.

Her life began with the takeaway counter, but now it is spent

figuring out how to reconfigure and reshuffle myself. Takeaway life and post-takeaway life. What now? Who am I without the shop? What person will I be?

A profound sense of loss permeates through the final chapters, a love letter to a childhood lost:

I’m trying simultaneously to numb the grief I feel for losing something so dear and to burrow into that grief, so that I can stand behind it and serve at the counter one last time.

It is this attempt at finding balanced closure that drives the narrative of Takeaway , in the hopes of leaving readers with a deeper understanding of the nuanced stories and lives behind their next takeaway meal.

Jen Paolini is a Hong Kong-born lifestyle writer and editor who grew up between Europe and East Asia. She covers travel, culture, and dining and has a background in art direction, illustration, and visual design.

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• Food History

How British Chinese Takeaway Became A TikTok-Viral, Controversial Cuisine

British Chinese takeout spots have become the newest center of debate about Chinese cuisine and authenticity.

Courtesy of Xiengni Zhou; Getty Images

A heaping plate with various shades of brown. Egg fried rice on one side, chow mein noodles with pale chicken on the other. Pieces of thickly battered, deep-fried chicken. Crispy spring rolls, triangles of toast dotted with sesame seeds. Smooth, viscous golden curry drizzled over everything. The temperature of the food? Unclear.

British Chinese takeaway has been sparking viral debate for the past year, but in the past month, that conversation has expanded into online buzz about American perceptions of British culture and the different takeout foods within the Chinese diaspora. At the root of it, Chinese British takeaway has inspired confusion , shock, and disgust from American TikTok users, who are accusing the cuisine of looking beige. It has also prompted a wider conversation about the takeaways’ inauthenticity and lack of appeal . “Convinced British food is what you eat when you go to hell,” someone comments under a video showcasing a Glasgow eatery’s “salt-and-pepper munchy box” of British chips, onion rings, chicken balls, and curry sauce.

Despite the outrage, British Chinese food is a staple of the British landscape, and has become ingrained in the country’s culinary makeup. But how did it go from humble mom-and-pop restaurants to a subject of persisting social media discourse?

“I found the whole thing quite funny actually,” says Angela Hui, journalist and author of the memoir Takeaway . “It's created a jumping pad for people to learn about Chinese food and culture in the UK.”

Courtesy of Xiengni Zhou

Chinese immigration in the United Kingdom dates back as far as the 17th century. One of the earliest influxes, though, happened in the late 19th century, when men, primarily from China’s Guangdong province and Hong Kong, arrived in port cities like Liverpool and London as a result of the British shipping company expansion, and is where the first Chinatowns were established. Many took over fish-and-chip shops, where battered fried foods, chips, and slathered sauces were popular among local palates. As Britain continued to expand its colonial reach in Malaysia, Singapore, and Hong Kong, more immigrants arrived in waves, particularly after the Second World War.

John Li, founder of London food stand Dumpling Shack , says his grandfather arrived in London with this postwar immigration wave. After working in a launderette and a restaurant at the London docks, he saved enough money to open his own takeaway. “Chinese eating houses were set up to feed their community,” says Li. “Like many other operators, he learned to develop a menu that catered to a wider audience. It incorporated items like fish and chips, pineapple and gammon, chow mein, and fried rice.” Hui notes it’s also why many eateries serve dishes similar to those sold at fish-and-chip shops, such as chicken balls, curry sauce, sausages, and meat pies.

Ingredient scarcity also played a role, she says, as fresh produce wasn’t as readily available as it is now. According to Hui, many relied on canned goods like bamboo shoots and water chestnuts, as well as hardier vegetables like green peppers and onions. Many takeaway owners also grew bean sprouts from mung beans at home. 

Content creator Xiengni Zhou, whose mother Jolene Yu runs Sheffield takeaway Wok Inn , posted their salt-and-pepper box recipe on TikTok in January to raise awareness of the history behind the cuisine and the genesis of the dish. Her video was met with both rudeness and curiosity from users on the app. “It was like a whole new world for them,” she says.

Still, while British Chinese food has been around for centuries, it’s become the perfect breeding ground for TikTok discourse as people have increasingly posted about it. The algorithm loves hyperbole , and the shocking visuals of curry sauce-drowned plates are just enough to encourage users to engage with the content for an entire year , inspiring comments upon comments—and people around the world, intrigued by the cuisine, are even trekking to Britain to taste it for themselves.  

But as more people share how they feel about British Chinese food, the conversation has become broader , inspiring users to dive into the complicated history of the cuisine and how it has shaped the lives of immigrants in the United Kingdom today. Children of British takeaway owners have chimed in with their perspectives; many owners of these establishments continue to face systemic racism and xenophobia throughout the country. Zhou feels that the ignorance has continued to perpetuate in the current online reaction to British Chinese food even now, with people sharing their judgmental and dismissive ideas of the food. But it’s nothing new.

Hui recalls her earliest childhood memories of her parents’ takeaway being vandalized, facing racist remarks from customers, and being bullied at school if she smelled of fryer oil and sweet-and-sour sauce. She feels many of the TikTok comments are also invalidating to the community of Chinese families making British Chinese cuisine.

“Many were making sweeping statements that undermine a whole diasporic community and the resilience of Chinese families who continue to run these businesses, regardless of whether they think it tastes or looks good,” she says of the TikTok comments.

Much of the backlash online is centered around the “authenticity” of British Chinese cuisine. The food on FYPs seemingly contrasts with individuals’ understanding of what Chinese food is and often stems from other users of Chinese heritage online who call British Chinese food contrived, as seen by many of the videos posted reacting to the food. But both Li and Hui disparage the term.

"Authenticity is like nails on a chalkboard to me,” says Li. “[British Chinese food] illustrates the entrepreneurial and resilient nature of immigrants.” Once alien to the masses, the cuisine is now one of the most popular in the country. Curtis Chin, author of Everything I Learned, I Learned in a Chinese Restaurant , says it’s not the first time the authenticity debate has arisen. Like their British counterparts, Chinese restaurant families in America face similar questions.

It’s difficult to define what “authentic” Chinese food is, though. Throughout history, the cuisine has continuously adapted in response to globalization, imperialism, and the need for survival. Dishes like egg tarts , Hong Kong French toast , and bubble tea —dishes now intricately associated with Chinese cuisine—have roots in Western imperialism, with influences from British and Portuguese trade.

You can see this adaptability , innovation, and perseverance in Chinese takeaways, and it’s not often talked about. “Many have misconceptions that the food is dirty or looked down upon, but Chinese takeaway families used whatever ingredients were available to them at the time and tried new things,” says Hui. “Through that, a new cuisine emerged.”

Yu’s salt-and-pepper box consists of wok-fried chicken and chips with red onion, garlic, Sichuan peppercorns, Chinese five spice, ground cumin, and MSG, among other ingredients (Li says every restaurant has their own take on the famous salt-and-pepper chips, but his family used Sichuan peppercorn, salt, white pepper, five spice, a “touch” of sugar, and MSG). The dish originated in northern England and Scotland within the enclaves of takeaways, but has since disseminated to a few southern spots, too. It’s among one of the best-selling items at Wok Inn. The virality and interest in exploring pan-Asian cuisine has inspired Yu to add more cuisines to the menu, like Singaporean vermicelli noodles and Korean-inspired dishes.

Li’s ideal plate involves sesame prawn toast (which he calls the “king of starters”) paired with Singapore fried rice, kung po chili chicken (which he describes as a spicy version of sweet-and-sour chicken), and a side of prawn crackers. Hui, on the other hand, likes a bit of everything: the base of the plate split half into chips, half egg fried rice, chicken curry, the batter-encased chicken balls, and spring rolls. For Zhou, it’s egg fried rice and chicken chow mein, salt-and-pepper chips or spare ribs, sweet-and-sour chicken balls, curry sauce, and a side of spring rolls.

“British people love their fried stuff,” says Hui. “ Beige with a side of beige . I think that's what is so quintessential about British Chinese takeaway.” It's meant to be crispy deep-fried, and provide a sense of familiarity, nutritional information be damned. And while the shock online continues, the controversy itself is as quintessential to the nature of social media as chips are to the British plate.

• Chinese Cuisine
• British Cuisine

More Serious Eats Recipes

Takeaway Homework Menus: The Basics

Takeaway Homework Menus are based on an original idea by “Twitter phenomenon and outstanding teacher” Ross Morrison McGill ( 100 Ideas for Secondary Teachers ) – webmaster of the inspirational Teacher Toolkit site – and if you’re not familiar with the idea, the basic premise is a simple one:

Instead of giving all your students a single “Homework Task” (an essay, a set of questions or whatever is appropriate to the course you’re teaching) you give them a menu of possible choices from which they can choose the homework they want to do.

This could be as simple as a choice of doing one from a selection of 5 or 6 different essays or, as in the majority of Takeaway Homework Menus, students are required to select from different types of task. This usually involves the Menu being:

1. Organised into sections , such as Starters, Mains and Desserts to maintain the Menu theme. Students may, for example, be required to do homework tasks selected from each part of the menu in the following ways (examples taken from this Express Crime and Deviance Takeaway homework menu , created by Miss Coleman to “Deliver fresh, hot and delicious homework tasks straight to your doorstep!”).

• Starters may involve small and simple tasks ( Write a tweet or no more than 256 characters explaining a Sociological key term covered in the Crime and Deviance unit).
• Mains are usually more-involved and take longer to complete ( Create a ten-question quiz for your classmates based on one area of the Crime and Deviance unit).
• Desserts are again relatively straightforward tasks but can be used to test different skills to those included in Starters ( Choose one piece of marked work in your book and re-do it, ensuring that you are responding to feedback and making improvements where necessary).

What to include in each section is, of course, something for you to decide – Starters could include simple small-mark questions, while Mains could be a selection of essays – and the format’s flexible enough to incorporate a wide mix of practical and theoretical activities. If you want a further (sociological) example, the eponymous Miss Coleman has created a similar Takeaway Homework menu for social inequality .

2. Differentiated in terms of difficulty : The example Crime and Deviance Template uses a “Periometer Chilli Scale” as a way of indicating the level of difficulty: 1 Chilli equals “mild difficulty” while 3 equals a high difficulty. Students simply chose the Homework that they (and you) think best suits their particular needs at any given point in the course.

As you’ll discover if you explore this general idea further there are many different ways to put your Takeaway Menu together, depending on what you’re trying to achieve. There are also different types of template you can use, but for the moment, the easiest way to get to grips with the Takeaway technique is probably to have a look at some of the ways other teachers have used and shaped it and then devise your own Menu that meets the needs of both the Specification you’re following and the different students in your class.

This Takeaway Menu , for example, is based around “Nandos” and uses the same Periometer idea as above to create a simple structure of ascending difficulty (from “Extra Mild” to “Extra Hot”). Unless you teach some sort of Performing Arts class you can ignore the content – I’ve just left it in to show the range of differentiated tasks – and instead use the blank Takeaway Menu to add your own questions / tasks using the Text function of the free Adobe Acrobat Reader.

Alternatively there’s a similar Word-based Takeaway Homework menu Template you can download. Just add your own tailored content for an Instant Takeaway Menu. If you’d prefer something ready-made ( pre-cooked? ), have a look at the Nando’s Families and Households Takeaway Homework menu or the Pizza Express Mass Media Takeaway Revision Menu . Both were created by Lucy Cocker and are a good source of ideas, examples and inspiration. Both are Word documents which makes them relatively easy to edit if you want to create your own Takeaway Homework menus based on either template.

And if you want a little more context about Takeaway Homework, have a look at these basic instructions (with a few examples you can adapt) .

Alternatively try these more-detailed instructions and a short explanation of one way to put your own Menu together .

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Global Voices on East Asian Issues

• Food & Drink

Working in a Chinese takeaway: British Chinese Facebook users share their experiences

British Chinese web series Jade Dragon launched earlier this week and has sparked people to share their Chinese takeaway experiences.

Written by actress Rebecca Boey,  Jade Dragon is a 19-episode mockumentary web series that centres around life in a British Chinese takeaway.

Boey herself is an East Asian actor who has is deeply concerned about the lack of representation of East Asians on UK screens. “As an actor of East Asian heritage I am very aware of the lack of representation of people of my ethnicity on UK screens and stages. We are barely there, and when we are, we usually play foreigners with cod-Chinese accents, more often than not working in Chinese takeaways.”

Anticipation of the web series was shared on Facebook. User Vinny Lee wrote “Looks great! Looking forward to it. #excited” , whilst Antonia ‘Toni’ Tootill said, “This looks awesome!”

On a Facebook group titled “~BBC~ ” British Born Chinese!” , Joan Taylor Tran shared her excitement for the web series whilst asking fellow group members about their experiences working a takeaway. “I want to know from those who grew up or worked in a Chinese take away [sic] what to expect having lived the life of a “bbc take away child” “, Tran wrote.

Her inquiry attracted 39 response from 39 different users and a number of additional comments too. Whilst the majority of the comments were posted in a lighthearted manner, some of the experiences were still moving.

Simon Cheung was the first to comment, writing  “from the age of eighteen months, I worked ten hour shifts with no breaks or holidays, and six days a week” . Perry Tang said that he “Worked from pre-teen years. Difficult to connect with children of the same age as they didn’t ‘have to’.”

“No such thing as going out on a Friday/Saturday night” , added Kenny Tat.

However, the group members also shared their positive experiences. “On the plus side, I learned to cook like a demon,” wrote Tony Wong, whilst Anna Cheung said,  “On the plus side, I learnt to respect and appreciate my parents for what they did to provide for us. And learnt what a good work ethic is, unlike some lazy fuckers these days!”

Julian Niblick Fwaddar Chiu shared a more personal and experience that was surprisingly relatable despite its unique nature, “ What stuck in my mind was how a customer was as good as gold for years until one night he was drunk and it came out that he always hated us and other Chinese people.”  When Anna Cheung replied asking why the customer went to the takeaway for years, Chiu responded , “dunno. But in them days it was a captive audience as the nearest other ta was 3 miles away.  I did see the worse side of English people when I helped in the ta as a teen.”

“I met a lot of arseholes in that game. From personal experience (and even today, in fried chicken shops) a lot of the public seem to treat food servers as very low life forms,” added Chiu.  ” That was the reason why, whatever the cost I wouldn’t do ta work for a living, apart from a brief stint in 1994 as head of the family.  It was fun times, particularly when someone asked for protection money, just as I had come back from a very bad day at a new business venture!”  

Chiu also touched upon working in the takeaway as a child, “doing homework under the counter in between peeling prawns, potatoes and boiled chickens and taking orders.”

Kin F Kam discussed the pressures of interacting with the customers, “ I felt satisfied to be able to help out my parents, but hated facing customers as i was very conscious and shy. Also, i dreaded weekends as it was ‘pressure’ time instead of relaxing time.” Chi Fu Andrew Wan had a similar experience, but saw the positive side of it. “I was like that but it was good character building. I used to work in the back but then was moved to the front. Weekends were busy but not that bad, our shop was out in the sticks so nothing like in a busy city.”

Sarah Tsang described the takeaway as a “war zone”, saying that no child should ever experience it. “ None of us worked at our parent’s TA. Hated the customers, mostly rascist [sic] youths, half the time was like a war zone (I really do mean war zone), went through some tough times no child should ever go through, but parents had to earn a living, calmed down a lot now though not perfect. They have a lot more kudos than me that’s for sure.”

Nonetheless, Resonate’s  Jun Kit Man saw the financial value of a takeaway childhood, “being the richest kid at school because I had a part time job aged 12.

Violence also seemed to be a shared experience. “Indeed , i still recall a serious bust up where this thug punched through a glass window in the shop and it cuts into him, possibly an artery as blood was spurting out onto the ceiling and everywhere on the floor… Served him right,” writes Kin F Kam.

Other users comments included specifics of the job and the effects the takeaway had on their everyday life.

It’s fantastic to see people sharing their experiences of working in a British Chinese takeaway and it’s even better to see how relatable these experiences are.

Watch the first five episodes of   Jade Dragon on YouTube now.

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NEWS... BUT NOT AS YOU KNOW IT

I grew up in a Chinese takeaway – this is what it was like

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I still remember no.74 was beef with green pepper and black bean sauce. 

As Chinese New Year comes around once again, and we enter the year of the tiger, there’ll be many people who will be paying their local Chinese takeaways for dinner to celebrate. But I have had a different experience of takeaways.  

I am just one of many of thousands of second-generation immigrant kids who grew up in their family’s food business. And, to this day, over a decade later, I can still recall the numbers of the most popular dishes on the menu (although my brothers always beat me when we test one another to see who can remember the most.) 

We lived above the shop front of our takeaway, Blythe Bridge Chinese, in Stoke-on-Trent. It was home for me since I was born and throughout most of my school years until my parents bought a separate home and we moved when I was about 11. It was a unique experience to say the least. The woks would still be rattling away downstairs when I went to bed on a school night, and I wouldn’t even bat an eyelid at the sight of a huge piece of pig marinating away when I got home.  

But while I look back now with fond memories, there were times when I was younger that I hated my upbringing. There were only a few close friends who I’d invite around as I was very embarrassed about how different my living situation was from everyone else I knew. 

As cooks were shouting orders in the background while we played with dolls, I was jealous of my friends’ bedrooms as I had to share with my parents due to the lack of space.  

Then, as I got older, there were parties on the weekend I’d sometimes miss out on, as I had started working by taking orders on the phone at the age of 12. There were also moments that, at the time, I didn’t understand were racism.

People would ring up and put on a ‘Chinese’ accent to make prank calls, but my dad never said anything because he couldn’t afford to lose any business. I remember being confused as to why people were copying how my dad spoke, and now looking back I feel sad that he had to put on a brave face and go through that. 

But things weren’t always bad. I’ve got great memories of spending time with my family, which I wouldn’t have if my parents had been working conventional 9 to 5 jobs. Because of the nature of running a business like this, we spent all of our time together. I didn’t realise how lucky I was to have this at the time, but I’m so grateful for it now as my family are incredibly close.  

Even as young as six years old, I remember my brother picking me up to steal a chip from the fryer, or doodling on the wall while packing up orders together when I was a bit older and they came home from uni for the weekend to help with the business. The cooks who worked there were like family too and we would all eat dinner together at 5pm before the store opened.  

Then there were the regular customers, whose names I still remember to this day. There was Mr Beckalo, who gave me the biggest donation when I was raising money for a charity penalty shoot-out at Stoke F.C. And there was Mr Woody, who I used to love climbing up onto the counter to see, so I could show him the latest picture I’d drawn. 

There were others who helped me with my homework behind the counter, as I waited for my mum to finish work. And there were voices who I’d immediately recognise whenever they rang up; I knew them and their orders so well that if they added anything to their usual order, I’d be perplexed before they’d say, ‘Oh, my sister’s round tonight!’ 

It’s been 15 years since my parents retired and sold the business, yet they still exchange Christmas cards with those familiar faces to this day. 

And they still bump into old customers who ask about them and ‘their little girl behind the till.’ It’s heart-warming to know that people remember me and my family, and we were such a big part of their lives. 

However, nowadays, with the rise of food delivery apps, we all get to know the people at your local takeaways less and less. But lots of the families behind these establishments are very traditional – just like mine were – and may not have digitized being able to order food online or on an app. 

This may go some way to explain why Chinese restaurants have been one of the biggest victims of restaurant closures in recent years. I still know family friends and relatives who work in takeaways and it’s heartbreaking to see them struggling and not quite understanding why. I know my parents would’ve been if they weren’t as fortunate to be able to retire early.  

This is particularly sad when there’s been a rise in violence towards to East Asian community since the coronavirus pandemic began, which I experienced myself and makes me want to scream and cry.  

In 2016 there was reportedly 4,000 Chinese, Thai and Japanese eateries in the UK, with Chinese remaining the UK’s favourite takeaway, the choice for one in four Brits.

But recent reports have seen a 300% rise in Asian hate crime, and I find it hard not to ask: Why doesn’t society love us as much as they love our food?  

It’s only recently over the past few years as I’ve embraced my heritage more, and got to know more people with the same background as me, that I realise how proud I am of my upbringing, no matter how different it seemed at the time.  

My parents moved over from Hong Kong and, after many failed attempts, their resilience led to them setting up a successful business that provided their three children with an education and start in life they wished they had. Neither of them got to go college and they made a living via cooking, because that was the thing they knew how to do, and I’m proud that they did this  

So, this Lunar New Year, when you decide to order some Chinese food, I hope that you think about the people cooking your favourite dishes – because they are just a family like any other, trying to do the best they can. 

Do you have a story you’d like to share? Get in touch by emailing [email protected] . 

Share your views in the comments below.

MORE : What Chinese New Year animal are you and what does it mean?

MORE : China makes major edits to Fight Club ending so the police win

MORE : How is Chinese New Year celebrated in London?

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请注意，takeaway还有这样一层意思（2024年更新）

在英式英语中，takeaway可以表示提供外卖的餐厅、或是外卖食物。不过，除了这两种意思，它在美式英语中还具有另外一层常见的含义。

当人们参与了一场讨论，或参加了某项活动，在讨论或活动结束后，会形成一些有价值的结论、印象，或是行动要点（action points），它们也统统被称为是：takeaway。中文里可考虑译为：要点、收获。在职场、或是相关的商业语境中，takeaway这个词是颇为常见的。你可以把takeaway理解为是由动词短语take away合成的一个名词，即：可以让你带走的、有价值的东西（观点或结论）。

版权声明：如无特别说明，本站所有文章均由Will的美语课（ Learnenglishwithwill.com ）原创。本站欢迎少量文字引用，但请注明出处。任何网站或个人，未经授权，不得抄袭、转载、盗用本站内容，违者必究。

参看英文例句：I’d like to share 10 key takeaways I’ve learned from my failed startup.（从失败的创业经历中，我总结了10点教训，在此做个分享）

What is "Homework" in Mandarin Chinese and how to say it?

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Children in Poland rejoice over new limits on homework

The Polish government has introduced strict limits on the amount of homework pupils must do in a bid to modernise the education system. But some parents and teachers aren't convinced by the changes.

Teachers will no longer give required homework to children in the first to third grades.

While homework is now optional for students in grades four to eight and doesn’t count towards a grade.

Perhaps inevitably the decree has been warmly received by pupils.

“I’m happy because this homework, I did not like it too much,” said 11-year-old Warsaw pupil Ola, “It didn’t really make much sense because most people in my class would copy it in the morning from someone who had done the homework.”

But not everyone is convinced. Sławomir Broniarz, the head of the Polish Teachers' Union, says that while he recognises the need to ease burdens on students, the new rules have been imposed without adequate consultation with educators.

“In general, the teachers think that this happened too quickly, too hastily,” he said.

Broniarz argues that removing homework could widen the educational gaps between children who have strong support at home and those from families with less support and lower expectations.

Poland's education system has undergone a number of controversial overhauls with almost every new government making changes. This has often left parents and teachers confused and discouraged.

And sitting in the middle is third grader Julian.

"It’s a little bit uncool that there is no more homework. But when there is no homework, that’s also rather cool,” he said.

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Students are using chatgpt to do their homework. should schools ban ai tools, or embrace them, chinese parents protest against 'stress caused by children's homework', homework - marks out of 10 for learning.

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U.S. Warns China About Its Exports and Support for Russia

Beijing’s economic policies threaten American workers, Treasury Secretary Janet L. Yellen told Vice Premier He Lifeng in the southern city of Guangzhou.

By Alan Rappeport

Alan Rappeport is traveling with Treasury Secretary Janet L. Yellen in China.

Treasury Secretary Janet L. Yellen confronted her Chinese counterpart about China’s surging exports of inexpensive electric vehicles and other green energy goods, saying that they were a threat to American jobs and urging Beijing to scale back its industrial strategy, the U.S. government has said.

Ms. Yellen also warned her counterpart, Vice Premier He Lifeng, that Chinese companies could face “significant consequences” if they provided material support for Russia’s war on Ukraine, according to a Treasury Department summary released on Saturday of two days of talks in the southern city of Guangzhou.

The meetings on Friday and Saturday were an effort by the world’s two largest economies to address trade and geopolitical disputes as the countries try to steady a relationship that hit a low last year.

The U.S. and China agreed to hold additional talks in the future about curbing international money laundering and fostering “balanced growth.” The latter is aimed partly at addressing concerns that China’s focus on factory production to bolster its sputtering economy has resulted in a glut of exports that is distorting global markets.

The surge of heavily subsidized green technology exports from China has been a focus of Ms. Yellen’s second trip as Treasury secretary to the country. Cheap Chinese electric vehicles, batteries and solar panels are of particular concern to the Biden administration, which has been investing in those sectors at home.

“I think the Chinese realize how concerned we are about the implications of their industrial strategy for the United States, for the potential to flood our markets with exports that make it difficult for American firms to compete,” Ms. Yellen told reporters after the meetings.

Before her talks with the Chinese officials, Ms. Yellen met with American and European executives whose businesses are operating in China. She listened to their concerns about China’s treatment of foreign firms and discussed how the Chinese export push was playing out across the global economy.

Ms. Yellen received a warm welcome in Guangzhou, but China has been pushing back against the idea that its economic strategy poses a threat.

In a social media post on Saturday, Liu Pengyu, a spokesman for the Chinese Embassy in Washington, argued that Chinese exports were a public good.

“Globally, high-quality industrial capacity and new-quality productive forces are not excessive, but in dire scarcity,” Mr. Liu wrote . “How to ensure the world, especially developing countries, benefits from such capacity is a constant test for human conscience and ingenuity.”

After the conclusion of the talks on Saturday, the Chinese state-run news agency Xinhua reported that Chinese officials had expressed their own frustrations to Ms. Yellen about American economic strategy.

“China has expressed serious concern over the U.S. economic and trade restrictive measures against China, and responded fully on the issue of production capacity,” Xinhua said.

Ms. Yellen acknowledged that the issue was complicated for China. “It’s not going to be solved in an afternoon or a month,” she said.

Beyond economic issues, Ms. Yellen and Mr. He discussed Russia’s war in Ukraine and growing concern in the United States that Chinese companies were helping to support Moscow’s military. The Biden administration has already been imposing trade restrictions on Chinese companies that it has accused of violating U.S. sanctions.

“We have been clear with China that we see Russia as gaining support from goods that Chinese firms are supplying to Russia,” Ms. Yellen said.

She added that Mr. He had told her that China has a policy of not providing Russia with military support. She expressed optimism that the two sides could cooperate on the issue.

Ms. Yellen was traveling on Saturday afternoon from Guangzhou to Beijing, where she was scheduled to meet on Sunday with Premier Li Qiang and Yin Yong, Beijing’s mayor.

Siyi Zhao contributed reporting from Seoul.

Alan Rappeport is an economic policy reporter, based in Washington. He covers the Treasury Department and writes about taxes, trade and fiscal matters. More about Alan Rappeport

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Russia establishes special site to fabricate fuel for China’s CFR-600

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A special production site to fabricate fuel for China’s CFR-600 fast reactor under construction has been established at Russia’s Mashinostroitelny Zavod (MSZ - Machine-Building Plant) in Elektrostal (Moscow region), part of Rosatom’s TVEL Fuel Company. 

As part of the project, MSZ had upgraded existing facilities fo the production of fuel for fast reactors, TVEL said on 3 March. Unique equipment has been created and installed, and dummy CFR-600 fuel assemblies have already been manufactured for testing.

The new production site was set up to service an export contract between TVEL and the Chinese company CNLY (part of China National Nuclear Corporation - CNNC) for the supply of uranium fuel for CFR-600 reactors. Construction of the first CFR-600 unit started in Xiapu County, in China's Fujian province in late 2017 followed by the second unit in December 2020. The contract is for the start-up fuel load, as well as refuelling for the first seven years. The start of deliveries is scheduled for 2023.

“The Russian nuclear industry has a unique 40 years of experience in operating fast reactors, as well as in the production of fuel for such facilities,” said TVEL President Natalya Nikipelova. “The Fuel Division of Rosatom is fulfilling its obligations within the framework of Russian-Chinese cooperation in the development of fast reactor technologies. These are unique projects when foreign design fuel is produced in Russia. Since 2010, the first Chinese fast neutron reactor CEFR has been operating on fuel manufactured at the Machine-Building Plant, and for the supply of CFR-600 fuel, a team of specialists from MSZ and TVEL has successfully completed a complex high-tech project to modernise production,” she explained.

A special feature of the new section is its versatility: this equipment will be used to produce fuel intended for both the Chinese CFR-600 and CEFR reactors and the Russian BN-600 reactor of the Beloyarsk NPP. In the near future, the production of standard products for the BN-600 will begin.

The contract for the supply of fuel for the CFR-600 was signed in December 2018 as part of a governmental agreement between Russia and China on cooperation in the construction and operation of a demonstration fast neutron reactor in China. This is part of a wider comprehensive programme of cooperation in the nuclear energy sector over the coming decades. This includes serial construction of the latest Russian NPP power units with generation 3+ VVER-1200 reactors at two sites in China (Tianwan and Xudabao NPPs). A package of intergovernmental documents and framework contracts for these projects was signed in 2018 during a meeting between Russian President Vladimir Putin and Chinese President Xi Jinping.

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