The cutest Nanjing aunties! — New YouTube videos on coronavirus

I’ve been hard at work trying to come up with content for you during this coronavirus lockdown period, and luckily I still have lots of exciting video from China and Asia, even though I am currently in the United States. So I present some of it here: my experience meeting some vivacious young (at heart) women in Nanjing Youth Cultural Center in February:

Election Results: Korean Democratic Party wins landslide supermajority

As I wrote in The National Interest,

As of 1 am Korea time, Korea’s public broadcaster Munhwa Broadcasting Corporation (MBC) projected the Democratic Party to be on track to win about 174 seats, while the opposition United Future Party (UFP) would win about 109. The target for a super-majority is 180 seats. [Note: The Democratic Party has since been confirmed as winning 180 seats.] Projections leave only about 17 seats for minor parties and independents, a huge drop from the 55 seats won by all third-party candidates in 2016.

The partisan-regional divide was exacerbated. The Democrats dominated the west side of Korea, while the UFP painted the east pink. The Democrats are expected to win nearly 100 of the 122 seats in the Seoul Capital Area, which consists of the city of Seoul, Incheon, and the Seoul suburbs in surrounding Gyeonggi province. 

Read my full article at The National Interest.

I also made two videos about the election and the TV graphics. The first imagines what American election coverage would be like if the networks used the same kind of graphics:

The second is in Korean:

Koreans begin voting now!

Korea’s 21st General Election has started. Korean citizens will vote for the 300 members of their National Assembly. I have been blogging about the election, the candidates, and polls at

My prediction, which I made at the blog, is a little on the high side. I said the Democratic Party of Korea, the current plurality/ruling party, would win with 160 seats, while most Korean newspapers are predicting in the high 140’s (which would still be enough to control).

Watch me and American University Adjunct Professer Lee Jong-eun discuss the election:

We will both be talking about the election results on Facebook and Twitter tomorrow night. Follow our socials:

Asia Travel Writer – Mitchell’s Facebook

Bombs + Dollars (foreign policy) – Facebook

@MitchBlatt – Twitter

Lee Jong-un’s blog

Lee Jong-un’s Facebook

Bonus content: Derek Sandhaus comments on how Korean soju has changed since the 1960’s

On November 1, the same day his book was released, I interviewed Derek Sandhaus about his new release, Drunk in China. Read the full interview: Interview with Derek Sandhaus, author of Drunk in China. We talked about a wide-variety of topics, including Korean soju. The section on Korean soju didn’t seem to go with the rest of the interview, so I post it by itself here.

Not to distract from baijiu, but you know a little bit about other Asian liquors, too. Another liquor readers of this blog are interested in is soju, Korean liquor, and it has changed over time. I was just thinking, the old-fashioned style of soju has a higher alcohol content and more complex flavor, and it kind of reminded me of the taste of baijiu when I tried it.

The old name for baijiu before the 1950’s was shaojiu, which is what soju is called in Chinese. Soju in Korea was very similar to the kind of baijiu they make up in Northeastern China and Manchuria up until very recently. Very strong, grain-based. But what happened was in the 1960’s, Korea was having rice shortages after the Korean War, so the government passed a law saying that, first, you couldn’t use grain to make alcohol, and secondly, you had to distill it up to a very high ethanol level. Basically, soju became industrial-level ethanol with added water. That’s kind of like how they make vodka and other kinds of neutral white spirits. 

So, basically, because that rule in the 1960’s, what is now called soju is not what used to be soju. Now it has become a kind of tapioca or sweet potato vodka. In recent years, there has been an effort among some producers to bring back a more traditional variety.

New book Drunk in China released today — Upcoming interview with author at CTW

Derek Sandhaus is the author of a new book on China’s national liquor, baijiu, and the culture surrounding baijiu. His book Drunk in China has been released today.

I was fortunate enough to interview him over baijiu and spicy food at Washington, DC’s Sichuan Pavilion on the day Drunk in China came out. Sandhaus is a very you-hao and re-qing person (friendly and hospitable/full of warmth). Having read excerpts of his book, I can say his re-qing and you-hao also come out in the book, which is one of the few English language works about bailiu. (Sandhaus has also written a guidebook about baijiu, Baijiu: The Essential Guide to Chinese Spirits.) 

Drunk in China is focused both on the story of baijiu, its history and cultural impact, and partially on Sandhaus’s story in China. Sandhaus has been in China on and off since 2006 and also authored Tales of Old Hong Kong and Tales of Old Peking

While baijiu often tastes harsh to foreigners on their first (or second, or third…) try, Sandhaus advises foreigners not to be dismissive. 

“One thing that’s very important is that at the moment you encounter something that really blows your mind is to not immediately discard that experience. Most of the world hasn’t gotten to that reflective of a state when it comes to baijiu, but had I not gotten there, I would have missed out on so many amazing experiences interacting with the people I meet in China,” he said.

Remarking on the lively atmosphere surrounding baijiu drinking in China: “If this were a restaurant in China and we were drinking baijiu together, the night would reach the state at a certain point that they call re-nao [roughly translated as “exciting”/“lively”], “loud and hot,” where you’ve been eating for a while, you’ve been drinking for a while, you’re kind of drunk on the spice, you’re drunk on the liquor, and you’re in this mood of pure joy. You can bounce around a little bit; you can go sit at a stranger’s table and make a toast to them, invite them to join in your revelry. ”

In addition to writing, Sandhaus is the cofounder of Ming River Sichuan Baijiu, which is available in New York, California, and Oregon in the U.S. 

My full interview with Sandhaus will be posted next week. Sandhaus will be talking about his book at Washington, DC’s Politics and Prose Bookstore on November 10.