{"id":309,"date":"2009-04-12T14:36:29","date_gmt":"2009-04-12T22:36:29","guid":{"rendered":"http:\/\/dylanschiemann.com\/?p=309"},"modified":"2009-05-30T12:35:30","modified_gmt":"2009-05-30T20:35:30","slug":"qcon-beijing","status":"publish","type":"post","link":"https:\/\/dylanschiemann.com\/?p=309","title":{"rendered":"Day 10: QCon Beijing"},"content":{"rendered":"

On Tuesday, I gave my talk at QCon about the Open Web, which was well attended and received. The use of professional real-time translators was an interesting change from every other talk I have conducted previously. I don’t think the translators were able to keep up with my pace, so I forced myself to talk much slower than I would normally prefer.<\/p>\n

\"QCon<\/a><\/p>\n

\"QCon<\/a><\/p>\n

\"QCon<\/a><\/p>\n

After my talk and a traditional Chinese lunch at TusPark, I had a press interview which also included real-time translation. In China, press interviews are more formal with all press members invited to the same interview rather than having a bunch of one on one interviews. In the US, this only happens for much more important interviews.<\/p>\n

In the evening, I was part of a panel discussion about trends in enterprise development, but before that, Randy Shoup convinced me that I needed to have real Beijing Duck with him and a colleague. All I can say is, wow, I’m glad I did. Beijing Duck is like Moo Shu Duck in the USA, but astoundingly better. We went to a place that is known for its duck, and used to be a place that was often reserved for foreign dignitaries. The level of service was extremely precise, with red being the abundantly dominant color scheme. Beijing Duck makes me happy, and if I had to pick, it is probably my favorite of all the food I enjoyed in China, though dumplings, Hot Top, and kung pao chicken give it serious competition. After a slow and warm cab ride to dinner, I decided to share off my expertise with the Beijing Subway which returned us to the hotel much more efficiently than rush hour traffic in Beijing.<\/p>\n

\"Beijing<\/a><\/p>\n

I’ve also had an intentional culinary sense of adventure, and have grown fond of tea, and have tried everything presented to me that does not look like an animal part!<\/p>\n","protected":false},"excerpt":{"rendered":"

On Tuesday, I gave my talk at QCon about the Open Web, which was well attended and received. The use of professional real-time translators was an interesting change from every other talk I have conducted previously. I don’t think the translators were able to keep up with my pace, so I forced myself to talk […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/dylanschiemann.com\/index.php?rest_route=\/wp\/v2\/posts\/309"}],"collection":[{"href":"https:\/\/dylanschiemann.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dylanschiemann.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dylanschiemann.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dylanschiemann.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=309"}],"version-history":[{"count":0,"href":"https:\/\/dylanschiemann.com\/index.php?rest_route=\/wp\/v2\/posts\/309\/revisions"}],"wp:attachment":[{"href":"https:\/\/dylanschiemann.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dylanschiemann.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dylanschiemann.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}