White+2 by John Yingling, on FlickrWhite+ portrait at the art wall. I love these dudes. 王旭 has been back in Inner Mongolia for the last year or so. I can still recall the first time I talked to him about going there a long time ago. Eventually, I did, but I skipped his home city of Hohhot, and opted for the Hulunbuir loop. White+ was one of the first bands I saw in Beijing, on one of my very first nights in town so many years ago. It was alongside Duck Fight Goose, at a venue that I'm sure no longer exists. It was a such a treat to see both bands again after so long, at the same festival in Sichuan! Thanks, K.

White+ by John Yingling, on FlickrHere are some expanded thoughts and photos for Sichuan's NUART Festival. This was an amazing thing, very much needed in this area, and I really hope it continues for many, many years. Cheers to Kristen Ng and everyone who pulled off an impossibly awesome feat, seeing old friends, and making new ones. Here's to next year.http://www.theworldunderground.com/blog/2018/10/12/nuart-festivals-triumphant-return-to-chengdu-china

hot pot by John Yingling, on FlickrBig changes. A few weeks ago, I quietly accepted a teaching position at a university in Chengdu. I was terrified of failure, as it was a dice roll that really seemed too good to be true. Absurdly low hours, very high paid holiday, for a solid salary. Housing dead center of a truly vibrant city, with an ever-growing music scene. I think it's safe to say that it is indeed working out, so I now officially live in Sichuan province, in my favorite city in China. This was very last minute, but there is simply no better situation for putting tons of road / editing hours into creative endeavors, and still making ends meet. Surreal. It was a bit sad to abruptly end my time in Indonesia, but this was truly fate, as now I can get paid to return and film. I am very lucky, and very excited. I'll flesh out more on this soon. Until then, to new beginnings, folks.

PorkPeppers by John Yingling, on FlickrChengdu, as always, is like a warm bath to me. I still can't believe I live here. A bit more at ease with it all now, as cautious optimism turns reality. So many gigs. So much killer food. I've been visiting for 5 years, and judging by what I've eaten the last few weeks, I've been doing it wrong for cheap local stuff. Spectacular. Still getting my bearings, but the new gig is going very well. Settling in and organizing to begin edits on all the new things. I'll try and not make you too hungry in the coming months. Very much looking forward to a mild winter. Beer walks have already begun, so expect updates. So proud of the community here, and can't wait to fully dive in. Hope you're all good out there. Stay safe. Tonight, Shanghai psych at NU Space. Photo: é’椒炒肉 (Pork and peppers) in Chongqing. Total cost: About 9 RMB (or $1.50)

Stolen1 by John Yingling, on FlickrFive years ago, P.K.14 brought me to Chengdu, where I met six college kids who tore apart a small bar in Sichuan province that was aptly named Little Bar. A year later, without hesitation, they flew to Beijing to play a show I booked on a whim. That meant a lot to me. Like their Sichuan brothers and sisters in arms, Hiperson, they've pushed themselves to grow as song-writers, and just released stellar new material. They've been courted by a European record label via Mark Reeder, who championed New Order back in the day. They totally ripped up NUTS Club in Chongqing last weekend. I am so infinitely proud of them, and happy to call them friends. Go forth. Take over the world, Stolen!Buy their new record here : https://stolenmusic.bandcamp.com/album/fragment

chenmapo by John Yingling, on FlickrMapo Tofu (麻婆豆è…) at Chen Mapo's supposed original location in Chengdu. One of the more famous dishes from Sichuan province, and not too difficult to find outside of America, quality aside. This version is intensely salty. We over-ordered with five other dishes, and of course, finished everything because we are total pieces of shit. This is a very tourist-centered restaurant, with people taking photos of the sign outside all day, but I liked it a lot. I'm sure all the locals have their own opinion on which shop has the best version of whatever local dish you could offer up, but that my friends, is what beer walks are for.

How is your Social Credit score? How do they punish you?Video on a train:DEAR PASSENGERS, PEOPLE WHO TRAVEL WITHOUT A TICKETOR BEHAVE DISORDERLY, OR SMOKE IN PUBLIC AREASWILL BE PUNISHED ACCORDING TO REGULATIONSAND THE BEHAVIOR WILL BE RECORDED IN INDIVIDUAL CREDIT INFORMATION SYSTEM. TO AVOID A NEGATIVE RECORD OF PERSONAL CREDITPLEASE FOLLOW THE RELEVANT REGULATIONSAND HELP WITH THE ORDERS OF THE TRAIN AND AT THE STATION.

Redline wrote:How is your Social Credit score? How do they punish you?Video on a train:DEAR PASSENGERS, PEOPLE WHO TRAVEL WITHOUT A TICKETOR BEHAVE DISORDERLY, OR SMOKE IN PUBLIC AREASWILL BE PUNISHED ACCORDING TO REGULATIONSAND THE BEHAVIOR WILL BE RECORDED IN INDIVIDUAL CREDIT INFORMATION SYSTEM. TO AVOID A NEGATIVE RECORD OF PERSONAL CREDITPLEASE FOLLOW THE RELEVANT REGULATIONSAND HELP WITH THE ORDERS OF THE TRAIN AND AT THE STATION.That will never be a thing for foreigners. Even China, debatable. Heh.plastic by John Yingling, on FlickrPlastic from Kunming, Yunnan at Jah Bar. They were supposed to have a few openers from both Yunnan, and Chengdu, but everything fell through. When we arrived, their singer was drinking, from what I understand, baijiu you're supposed to cook with. Wrecked upon arrival, it made for one of the sloppiest and surprisingly fun nights of the recent few weeks in Chengdu. Dan Makowski came along and bought us all shots. We then pulled double duty and headed to Kristen, Wu and company's Small Projects dance party at Steam. Hell of a night. Nice to see ya! Thanks for hanging in Sichuan, boys. You're welcome back at any time.

noodles by John Yingling, on FlickrI'm sure you're all well aware of my true adoration of the noodles here, but these were really something else. Combining one of my all time favorite fried dishes, Hue Guo Rou (回锅肉 - twice cooked pork) & hand-pulled noodles. On the left, braised pork belly (红烧肉) in what must've been a mushroom soup base (Chengdu loves their shrooms). The place was packed to the brim, with a line, so we paid, and wandered through a grim alley to a few metal tables in the back, eating in brisk weather without a care. Though I love Sichuan's noodles, sometimes I yearn for a plate a bit lighter on the chiles, which leads me to Lanzhou style places. These, however, hit both sides of the spectrum. Heavy and light. Ultra fragrant. Marvelous. I know there are more spots like this, and we will find them. What a gem.

hundunkid2\_1 by John Yingling, on FlickrDinner at Ganhaijiao Chaoshou (干海椒抄手). Insane. Wander through back streets and alleys, pass the courtyard of people waiting, and upstairs into an apartment converted into a won-ton restaurant. Grab a number, and then wait. We went at 4PM, well beyond any peak time of eating in China, and it was still packed. I'd assume they do not slow down, as we waited about 40 minutes just to cram in next to a family of three. There are some very unique offerings here. Shrimp, crab roe, and pork mixed with bamboo and caterpillar fungus in a chicken soup stock. Fresh local mushrooms. The price is quite high compared to other spots, around 28 RMB (or $4.25) per bowl, but well worth it in my opinion. Both the experience and the food were absolutely killer. One of the most unique meals I've ever had in China. Simplicity in the purest form.