According to recent news article, Vietnam now offers free 15 day visas to people from Britain, Germany, France, Italy and Spain. It also previously waived off visa requirement for visitors from four Nordic countries, and Russia, Belarus, Japan and South Korea.
"if you are a dual citizen and you leave the country and re enter the country while changing passports in the process then your residence registration must be done again"
Actually your residence permit is tied to your visa. So to even consider letting you in you would have had to go and get a second (new) visa that was valid for a new entry on your second passport. So that's extremely unlikely that anyone would ever encounter, but yes .. in theory you should then re-apply for a residence permit.
"When leaving the country under no circumstances show them your other passport"
This is not the case at all, as in all cases with immigration bureaucracy your best bet is to be open and honest. As a triple citizen resident on and off in China for 15 years I have had these experiences many times. Chinese immigration officials know their job, worst case they call their shift manager and it's sorted pronto. (It's the little munchkins at Tuodong Lu you have to worry about!)
"Issues arise when you depart the country but your onward visa is in your second passport and they check for it in your first passport. They usually refuse you the right to exit the country until a superior overules them. That could mean holding your plane on the ground or removing your luggage from it."
I think you are conflating two different things here. The first is the airline check-in staff, who are often pretty new to the job and clueless about international travel and visas. The number of times I have seen them cause huge delays for people just because they don't know what, eg. a Shengen visa is, or whether citizens of country A can enter country B without a visa, or how all these things work with dual or triple nationality is innumerable. However, they are just doing their job - if you are patient then it usually sorts itself out. Once you have your luggage accepted by the airline staff and get a boarding pass, Chinese immigration are extremely unlikely to prohibit you from leaving.
In my experience, having a visa in another passport (different to that with which you have your current visa for China) is never an issue, whether at the Vietnamese, Laos or airport immigration points.
I believe the OP meant 'consultant' not 'contractor'.
Hotwater is correct: the most straightforward method is to register a WFOE. However, this is a pain in the ass. Instead, I would very strongly recommend registering in Hong Kong and applying for business visas from there. Why?
For example, it took me 9 months to get all the paperwork together to register my WFOE in Kunming. This was stuff like going back to my country, getting more paperwork, bringing it back, transferring funds, evidence of funds, re-stamping of triplicate copies of forms about every possible element of the whole process, visiting about 20 different government bureaus, having my blood taken at a government approved hospital, yadda-yadda. A great education in Chinese bureaucracy, but a complete waste of time for your purposes. In Hong Kong, with the aid of an agency, I had registered the company and opened relevant bank accounts within 2 hours. If you value your time, use Hong Kong.
In addition, HK has tax benefits: personal income tax is effectively zero if you don't live within HK or work is not performed within HK. However, there is some corporate tax (not high by global standards).
Finally, HK has first-world banking infrastructure, meaning you can get internet banking that works in your language on your device on your chosen browser... a rarity on the mainland.
Note that 柘 can refer specifically to the Chinese mulberry (on which silkworms are grown) or may refer more generally to thistle or thorny shrubs. As the document is written for the Emperor/imperial bureaucracy, the choice of character could be an purposeful implication, ie. 'its a thorny horrid place', or 'we will gain mulberry fields and silk through conquering their territory'.
Note also that the Chinese author of the text specifically accuses Nanzhao of stealing silkmaking technology from the Chinese through capturing large numbers of women and children in a recent invasion of Sichuan, and asserts that all of Nanzhao is now capable of silk production.
Your theory sounds good however my observations differ - in the 9th century Nanzhao-era / Tang Dynasty text about Yunnan I am translating 柘 is used instead of 拓 or 陀 for Tuodong.
The degree of character-shifting observed over time would suggest that the 'real' origin of the sound Tuodong is an earlier, endemic, non-Chinese language. Given the time and historical linguistic makeup of Yunnan to which modern groups and other evidence attest, this was probably related either to a language spoken by the Yelang Kingdom (eg. Miao/Hmongic) or an Yi language.
As I have already found very directly attested Yi words transliterated to Chinese in the same book in the context of Nanzhao's army, weapons and customs, I would suggest this may be the origin.
Unfortunately Yi is a very fragmented language family so it is difficult to infer meaning to ancient phonemes.
I wonder if there's some kind of historical study about the cured hams ... clearly Xuanwei took the cake as the 'famous place' in modern times, but how far back did that extend? I suspect not all that far. What of the cured hams of Pu'er, Dali, etc.? Is this all stemming from a single tradition (as is likely) or are there distinct approaches? Curing can occur through salt or smoke, what range of techniques are used across Yunnan? Are these limited to or aligned with particular geographies or meats? 'Ganba' beef, for example, tends to be smoked water buffalo meat.
@nailer is being unfairly dismissed: they are certainly fallible. At one point they were well managed and the only game in town, and their outdoor bar had an interesting social vibe. Recently, none of these is the case (was given a bad bill to the tune of ~300% - no managers present and a subsequent complaint resulted in a less than ideal outcome, many more places are now open, and the outdoor bar is closed). Unless you are specifically seeking faux-Americana (often far better examples elsewhere) or two degrees removed faux-Mexicana, there's little reason to go there. How come French Cafe can serve a great sandwich for 24元 but Sals requires 50元 for a pretend-exoticized nibble? Certainly the business will continue, but the hey-dey is clearly gone. Romaniticizing the past aint gonna help. E-waste recycling by shipping (non carbon neutral) junk across the country? Puh-lease. Garbage processing people here recycle anyway! I applaud the ethical stance of one of the managers, but the place has frankly lost its mojo.
Called the number provided on a Friday at 2:15PM while a 10% discount was advertised "on Friday and Saturday" (listed in GoKunming specials).
A Chinese person answered the 'English' phone number in Mandarin then explained in broken English that you need to order 3 hours in advance. (Subtext: As their business is so slow)
Grumble. False advertising. Waste of time. Seems 100% Chinese run. Probably bad pizza.
The listing here is wrong! Teresa's are not defunct, they are just back to being one store instead of two stores on Wenlinjie now! They are still in business, still answer on this phone number, and are still delivering! Points for consistency, it's been years! As of right now, it's 68元 for the more toppings vegetarian at the largest size. They will do thin or thick crust. Yes, it's not to everyone's taste, but I always used to find adding dried chilli powder and some extra salt brought it up to tasty. Might go for a dash of Sichuan pepper oil to spice it up this time around. (You know you've been in China too long when...)
Honestly, I wish them the best of luck, but I do think the staff are poorly managed and the owners have the wrong attitude and a clear lack of experience in service-oriented business. While the pizza is OK, everything else I have tried (including overnight stay) can be had cheaper and better elsewhere, and the pizza at Roccos is better in my opinion. The service has always fluctuated between acceptable to don't care.
Since they don't have their situation resolved yet, and it has been a few years, I have made the decision not to go there anymore or send anyone else. It's just not worth the hassle, given the crappy location (masked as private or lost). Better pizza with more quiet and privacy on Roccos' terraces.
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Kunming's etymological vapor trail
发布者Note that 柘 can refer specifically to the Chinese mulberry (on which silkworms are grown) or may refer more generally to thistle or thorny shrubs. As the document is written for the Emperor/imperial bureaucracy, the choice of character could be an purposeful implication, ie. 'its a thorny horrid place', or 'we will gain mulberry fields and silk through conquering their territory'.
Note also that the Chinese author of the text specifically accuses Nanzhao of stealing silkmaking technology from the Chinese through capturing large numbers of women and children in a recent invasion of Sichuan, and asserts that all of Nanzhao is now capable of silk production.
Kunming's etymological vapor trail
发布者@Peter99
Your theory sounds good however my observations differ - in the 9th century Nanzhao-era / Tang Dynasty text about Yunnan I am translating 柘 is used instead of 拓 or 陀 for Tuodong.
The degree of character-shifting observed over time would suggest that the 'real' origin of the sound Tuodong is an earlier, endemic, non-Chinese language. Given the time and historical linguistic makeup of Yunnan to which modern groups and other evidence attest, this was probably related either to a language spoken by the Yelang Kingdom (eg. Miao/Hmongic) or an Yi language.
As I have already found very directly attested Yi words transliterated to Chinese in the same book in the context of Nanzhao's army, weapons and customs, I would suggest this may be the origin.
Unfortunately Yi is a very fragmented language family so it is difficult to infer meaning to ancient phonemes.
en.wikisource.org/wiki/Translation:Manshu
Book Review: Travels through Dali with a leg of ham
发布者I wonder if there's some kind of historical study about the cured hams ... clearly Xuanwei took the cake as the 'famous place' in modern times, but how far back did that extend? I suspect not all that far. What of the cured hams of Pu'er, Dali, etc.? Is this all stemming from a single tradition (as is likely) or are there distinct approaches? Curing can occur through salt or smoke, what range of techniques are used across Yunnan? Are these limited to or aligned with particular geographies or meats? 'Ganba' beef, for example, tends to be smoked water buffalo meat.
Flare-up in Myanmar violence sends refugees over Chinese border
发布者It seems to be an alternative(/old?) name for the Ruili River (瑞丽江).
Flare-up in Myanmar violence sends refugees over Chinese border
发布者Patrick I believe you must have been referring to the 龙川江 (Longchuan River) which is evidenced online and means 'River of Dragon-Valley' or some such.