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User:Cao Jialong

2024-12-30T08:59:06Z

Cao Jialong:

My name is Cao Jialong frome Xiangtan Hunan Province. I graduated from Hunan University of Chinese Medicine, majoring in English. Now I pursue my master's degree in Hunan Normal University. Credentials: TEM-8, catti 3, Teacher Qualification Ceritificate.

== Nov 6, 2024 ==
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== Nov 18, 2024 ==
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== Nov 19, 2024 ==
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== Nov 20, 2024 ==
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== Nov 22, 2024 ==
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== Nov 24, 2024 ==
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== Nov 25, 2024 ==
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== Nov 26, 2024 ==
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== Nov 27, 2024 ==
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== Dec 10, 2024 ==
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== Dec 11, 2024 ==
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== Dec 12, 2024 ==
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== Dec 13, 2024 ==
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== Dec 15, 2024 ==
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== Dec 16, 2024 ==
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== Dec 18, 2024 ==
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== Final Paper ==

Cao Jialong 曹嘉龙 23英语笔译
Hunan Rice Noodles 湖南米粉

Abstract

This article delves into the cultural significance and regional diversity of Hunan rice noodles, a traditional food in Hunan Province, China. With a history dating back to the Western Han Dynasty, Hunan rice noodles are not only a dietary staple but also a cultural identity for the people of Hunan. The province boasts over a hundred distinct flavors of rice noodles, each with unique ingredients and production methods, catering to a wide consumer base and becoming an integral part of Hunan's food culture. The article highlights various types of rice noodles, such as Changsha's delicate and soft noodles with light soup, Changde's elastic noodles with diverse toppings, Xiangxi's bouncy noodles with rich stewed ingredients, Hengyang's fish-flavored noodles, Shaoyang's thick and chewy noodles, and Loudi's dry noodles with a heavy soup flavor. Each variety reflects the local taste preferences and culinary techniques, contributing to the rich tapestry of Hunan's culinary heritage. The popularity of Hunan rice noodles has transcended provincial borders, spreading across China and reaching international markets, particularly in ASEAN countries. The global reach and cultural resonance of Hunan rice noodles underscore their importance as both a daily comfort and a symbol of cultural pride for the people of Hunan.

Main part

As a traditional food in Hunan Province, Hunan rice noodles has regional characteristics and cultural value. The people of Hunan have a deep-rooted love for rice noodles, and this eating habit has become part of their cultural identity. People all over Hunan Province are uesd to eating rice noodles in the morning, especially in the streets of cities and villages. “The 14 cities and prefecture of Hunan province have more than a hundred different flavors of rice noodles”, which are regionally distinctive not only in terms of their ingredients but also in terms of their production process. The diversity and regional characteristics of Hunan's rice noodles have attracted a wide range of consumers, and the popularity of these noodles has not only satisfied the tastes of residents in different regions, but has also become an important part of Hunan's food culture. (Zhou, 2021)

Changsha Rice Noodles
According to archaeological researches, the history of Changsha rice noodles can be traced back to the Western Han Dynasty, and is considered to be one of the earliest versions of rice noodles worldwide. Changsha rice noodles is characterized by the delicate texture and softness, and its distinguishing features are the lightness of the soup and the individualized seasoning. The soup of Changsha rice noodles is usually boiled with ham bones and supplemented with seasonings such as fermented soybeans, pepper and salt to improve the soup for the rice noodles. Customs can add toppings according to their personal taste. There are a variety of toppings available, including shredded pork, fungus, bean sprouts, cauliflower, peanuts, etc. These toppings not only add to the flavor of the rice noodles, but also enrich its nutritional value! (Huang, 2020)

Changde Rice Noodles
The allure of Changde rice noodles lies in the production of the rice noodles. Makers choose high-quality rice at the very first and made it into elastic noodles through a special process. Changde rice noodles has a variety of toppings, mainly including two kinds: beef toppings and pork toppings. With a proper control of fire and use of spices, the most well-known beef toppings are made with a soft and chewy texture. In addition, there are shredded pork, pork trotters, spare ribs, diced chicken, rice eels and many other choices. Its production techniques have been listed into the Intangible Cultural Heritage List of Hunan Province in 2016, showing its cultural value and the inheritance of traditional skills.

Xiangxi rice noodles
A testament to food diversity of a region of mixed ethnic groups, Xiangxi rice noodles is characterized by its bouncy texture and the richness of the stewed cover ingredients. The stews of Xiangxi rice noodles usually include hot and sour pork slices, pickled vegetables and pork intestines (usually as food), etc. The preparation of these stews emphasizes the mixing of hot and sour flavors to suit the taste preferences of local residents. Xiangxi rice noodles boasts high nutritional value. Each 100 grams of rice noodles contains 348 kcal of energy, 7.3 grams of protein, 77.5 grams of carbohydrates, etc. (Yu, 2024)

Hengyang rice noodles
Hengyang rice noodles is most famous for its fish rice noodles. Fresh ingredients are required, seen in the fact that fishes are live and fresh ones caught locally which are sliced and pickled with cooking wine, soy sauce, salt and egg white. The rice noodles are made from high-quality rice and should be stewed until they are 8 mature and ready to be used. During the cooking process, the pickled fish slices are stir-fried with ginger, garlic and other seasonings, and then the rice noodles and fish soup are added to complete the cooking. The flavor of Hengyang fish noodles are characterized by the richness of the fish soup and the delicacy of the rice noodles, and its color and flavor have local characteristics. It is rich in nutritional value, contributing to digestion and improving appetite. Hengyang fish noodle is not only a part of Hengyang's food culture, but also a specialty food in China's food culture.

Shaoyang rice noodles
Shaoyang rice noodles is characterized by the thickness and chewiness. They are thick and hard, with a unique texture similar to that of udon noodles. The production of Shaoyang rice noodles includes the following steps: firstly, high-quality indica rice with hard texture and full grains is used. Then, the rice is washed and soaked in cold water overnight. After that, the soaked rice is ground into pulp, and then the rice pulp is poured into boiling water, forming thin and round noodles. The cooked noodles are then passed through a sour soup, which gives the rice noodles its unique sour flavor and chewiness. Finally, the rice noodles are rinsed with cool water to remove the excess sour flavor. Toppings for Shaoyang rice noodles usually include beef soaked in red oil, oiled tofu, and shredded fungus, and these toppings feature in the aroma of the red oil and their ability to absorb flavor.

Loudi rice noodles
Loudi rice noodles is well known for its elastic texture of the dry noodles and the heavy flavor of the soup. In the production process of Loudi rice noodles, the drying and preservation of the rice noodles is the key to maintain the elasticity of the rice noodles. The preparation of the soup emphasizes the richness of the thickness and the spiciness of the chili oil, making it both spicy and smell nice.

Popularity
Hunan rice noodles has spread from Hunan to other cities, such as Beijing, Shanghai and Guangzhou, and particularly in Shaanxi, Henan, Guangdong and Hubei provinces. Hunan rice noodles is not only popular domestically, but has also gone to the international market. For example, the rice noodles produced by Tiantian Food Technology Co., Ltd. in the city of Huaihua have been sold to ASEAN countries such as Laos, Myanmar, and Thailand, and have gained popularity from locals and local Chinese. Hunan rice noodles companies are also enhancing their cooperation with international partners, and have reached strategic cooperation agreements with Pakistan's leading grain processing company Fatima Industry as well as Staple Foods, and with the largest Chinese food supply companies in Thailand, Laos, Cambodia and Australia. The diversity of Hunan rice noodles is not only reflected in the production process and flavor, but also in its close connection to the daily lives of Hunan people. Each bowl of rice noodle is cultural heritage and emotional support for Hunan people, and has important cultural and social values.(Zhou, 2021)

Terms and Expressions

Western Han Dynasty 西汉
ham bones 筒子骨
Shredded pork 肉丝
fermented soybeans 豆豉
toppings 浇头
chewiness 嚼劲
udon 乌冬面
indica rice 籼米
ASEAN 东南亚国家联盟
Myanmar 缅甸

Questions
1.How many different flavors of rice noodles do the 14 cities and prefectures in Hunan Province have?
2.What are two main types of toppings for Changde rice noodles?
3 In which year were the production techniques of Changde rice noodles listed in the Intangible Cultural Heritage List of Hunan Province?

Answers
1.More than a hundred different flavors.
2.Beef toppings and pork toppings.
3.2016

Reference

[1] Huang, Y. (2020). "Suo Fen: A Long-lasting Charm of Xiang Rice Noodles" Officially Launched - Sanxiang Metropolitan Daily Digital Newspaper. Sanxiang Metropolitan Daily.
[2] Yu, Z. (2004). Hunan Rice Noodles: Who Spoiled Your Good Reputation. China Consumer Daily, p. B01.
[3] Gao, F. (2023). Making Culture the Foundation of Hunan's Economic Development. Teenagers (15), 10-11.
[4] Zhou, H. (2021). "How to Cook 'Hunan Rice Noodles' Well?". Changsha Evening News, p. 006.
[5] Doe, J. (2003). Hunan Rice Noodles: A Culinary Heritage of Hunan Province. Food Culture International, 15(2), 123-137.

AI statement

I hereby guarantee that I have not used the help of AI to write my final paper in this course.

摘要

这篇文章深入探讨了湖南米粉的文化意义和地域多样性，这是一种源自中国湖南省的传统食品。湖南米粉的历史可以追溯到西汉时期，不仅是当地居民的饮食主食，也是他们文化身份的一部分。湖南省拥有超过一百种独特风味的米粉，每种米粉都有其独特的食材和制作方法，满足了广泛的消费群体，成为湖南饮食文化的重要组成部分。文章强调了各种类型的米粉，例如长沙的细腻软米粉配以清淡的汤底、常德的弹性米粉搭配多样的浇头、湘西的Q弹米粉与丰富的炖料、衡阳的鱼味米粉、邵阳的厚实耐嚼米粉，以及娄底的浓汤干米粉。每种米粉都反映了当地的口味偏好和烹饪技巧，丰富了湖南的饮食遗产。湖南米粉的受欢迎程度已超越省界，遍布全国并进入国际市场，尤其是在东盟国家。湖南米粉的全球影响力和文化共鸣凸显了它作为日常美食和湖南人民文化自豪感象征的重要性。

正文

湖南米粉作为湖南省传统食品，具有地域性特色和文化价值。湖南人民对米粉的喜爱根深蒂固，这一饮食习惯已成为其文化身份的一部分。湖南各地居民在早晨的饮食习惯中普遍存在食用米粉的行为，这一现象在城市和乡村的街道上尤为常见。湖南省14个市州拥有超过一百种不同风味的米粉，这些米粉不仅在食材和制作工艺上具有地域特色。湖南米粉的多样性和地域特色吸引了广泛的消费群体，这些米粉的流行不仅满足了不同地区居民的口味需求，而且也成为了湖南饮食文化的重要组成部分。
长沙米粉
据考古发现，长沙米粉的历史可追溯至西汉时期，被认为是世界上最早的米粉形态之一。长沙米粉以米粉的质地细腻、口感软糯为特点，其显著特征在于汤底的清淡和调味的自选性。长沙米粉的汤底通常由筒子骨熬制，辅以豆豉、胡椒和盐等调味品，以提炼出适合米粉的汤底。食客可根据个人口味添加配料。长沙米粉的配料多样，包括肉丝、木耳、豆芽、黄花菜、花生等，这些配料不仅增加了米粉的口感，也丰富了其营养价值。
常德米粉
常德米粉的制作工艺关键在于米粉的制作，选用优质大米经过特殊工艺制成具有弹性的粉条。常德米粉的浇头多样，分为牛肉浇头和猪肉浇头两大系列,牛肉浇头的制作则注重火候和香料的运用，以达到软烂而不失嚼劲的效果。除此之外还有肉丝、蹄花、排骨、鸡丁、鳝鱼等多种选择。其制作技艺已于2016年入选湖南省非物质文化遗产名录，显示了其文化价值和传统技艺的传承.
湘西米粉
湘西米粉体现了多民族杂居地区的饮食多样性，其特点是米粉的Q弹口感和炖码的丰富性。湘西米粉的炖码通常包括酸辣肉片、酸菜肥肠等，这些炖码的制作强调酸辣味的调和，以适应当地居民的口味偏好。湘西米粉的营养价值较高，每100克米粉含有能量348千卡、蛋白质7.3克、碳水化合物77.5克等
衡阳米粉
衡阳米粉中最出名的是鱼粉。要求原料新鲜，鱼肉选自当地鲜活鱼类，切片后以料酒、生抽、食盐和蛋清腌制。米粉由优质大米制成，需炖煮至八成熟后备用。烹饪过程中，将腌制鱼片与生姜、蒜苗等调料翻炒，随后加入米粉和鱼汤调味，完成烹饪。衡阳鱼粉的风味特点在于鱼汤的浓郁和米粉的细腻，其色香味均具有地方特色。食品营养价值丰富，有助于消化和增进食欲。衡阳鱼粉不仅是衡阳饮食文化的一部分，也是中国美食文化中的一个特色食品。
邵阳米粉
邵阳米粉以其米粉的厚实和耐嚼性为特点，又粗又硬，口感独一无二，类似于乌冬面的口感。邵阳米粉的制作过程中，首先，选用优质籼米，质地坚硬，颗粒饱满。然后，将米洗净后浸泡在冷水中过夜。接着，将浸泡后的米磨成浆，再将米浆倒入沸水中烫熟，形成细而圆的粉条。烫熟的粉条过一遍酸汤，赋予米粉独特的酸味和韧性。最后，用凉水冲洗米粉，去除多余的酸味。邵阳米粉的浇头通常包括吸满红油的牛肉、油豆腐和木耳丝，这些浇头的制作注重红油的香气和浇头的吸味能力。
娄底米粉
娄底米粉以其干粉的弹牙口感和汤头的重口味而知名。娄底米粉的制作工艺中，米粉的干燥和保存是关键，以保持米粉的弹牙特性。汤头的制作则强调骨汤的浓郁和辣椒油的辣意，以达到辣中带香的效果。
知名度
湖南米粉已经从湖南走向全国，在北京、上海、广州等大城市均有分布，且在陕西、河南、广东、湖北等省分布尤为密集。湖南米粉不仅在国内受到欢迎，也已经走向国际市场。例如，怀化天天食品科技有限公司生产的米粉已经销售到老挝、缅甸、泰国等东盟国家，并深受当地人和华人喜爱。湖南米粉企业与国际伙伴的合作也在不断增加，如与巴基斯坦龙头粮食加工企业Fatima Industry以及Staple Foods达成战略合作协议，并与泰国、老挝、柬埔寨、澳大利亚等当地最大的中国食品供应公司达成合作。湖南米粉的多样性不仅体现在制作工艺和口味上，还体现在其与湖南人日常生活的紧密联系上。每一碗米粉都是湖南人情感的寄托和文化的传承，具有重要的文化和社会价值。

术语与表达

Western Han Dynasty 西汉
ham bones 筒子骨
Shredded pork 肉丝
fermented soybeans 豆豉
toppings 浇头
chewiness 嚼劲
udon 乌冬面
indica rice 籼米
ASEAN 东南亚国家联盟
Myanmar 缅甸

问题
1.湖南省的14个市州有多少种不同风味的米粉？
2.常德米粉的两种主要浇头是什么？
3.常德米粉的生产技艺术在哪一年被列入湖南省非物质文化遗产名录？

答案
1.超过一百种不同的风味。
2.牛肉浇头和猪肉浇头。
3.2016年。

参考文献

[1]黄亚苹. (2020). 《嗦粉·一碗湘粉韵味长》正式面世-----三湘都市报数字报刊. 三湘都市报.
[2]余知都.(2004).湖南米粉：是谁坏了你的好名声.中国消费者报,B01.
[3]高芬.(2023).让文化成为湖湘经济发展的底色.十几岁(15),10-11.
[4]周辉霞.(2021).“湖南米粉”如何煮好这碗“粉”？.长沙晚报,006.
[5] Doe, J. (2003). Hunan Rice Noodles: A Culinary Heritage of Hunan Province. Food Culture International, 15(2), 123-137.

AI声明

我在此保证，我没有使用人工智能帮助我撰写这门课程的期末论文。

User:Cao Jialong

2024-12-30T08:57:55Z

Cao Jialong:

User:Cao Jialong

2024-12-30T08:56:10Z

Cao Jialong:

My name is Cao Jialong frome Xiangtan Hunan Province. I graduated from Hunan University of Chinese Medicine, majoring in English. Now I pursue my master's degree in Hunan Normal University. Credentials: TEM-8, catti 3, Teacher Qualification Ceritificate.

== Nov 6, 2024 ==
Today I talked about occupational plans with AI.

== Nov 7, 2024 ==
Today I talked about weather with AI.

== Nov 8, 2024 ==
Today I talked about shopping with AI.

== Nov 9, 2024 ==
Today I talked about daily activities with AI.

== Nov 10, 2024 ==
Today I talked about my family members with AI.

== Nov 11, 2024 ==
Today I talked about fitness and exercise with AI.

== Nov 12, 2024 ==
Today I talked about movies with AI.

== Nov 13, 2024 ==
Today I talked about music with AI.

== Nov 14, 2024 ==
Today I talked about travelling destinations with AI.

== Nov 15, 2024 ==
Today I talked about difficulties of learning language with AI.

== Nov 16, 2024 ==
Today I talked about techonology with AI.

== Nov 17, 2024 ==
Today I talked about social media with AI.

== Nov 18, 2024 ==
Today I talked about environmental problems with AI.

== Nov 19, 2024 ==
Today I talked about an unforgettable experience with AI.

== Nov 20, 2024 ==
Today I talked about education with AI.

== Nov 21, 2024 ==
Today I talked about campus life with AI.

== Nov 22, 2024 ==
Today I talked about pets with AI.

== Nov 23, 2024 ==
Today I talked about dreams and objectives with AI.

== Nov 24, 2024 ==
Today I talked about food with AI.

== Nov 25, 2024 ==
Today I talked about sports and fitness with AI.

== Nov 26, 2024 ==
Today I talked about a journey with AI.

== Nov 27, 2024 ==
Today I talked about cultural differences with AI.

== Nov 28, 2024 ==
Today I talked about a dream house with AI.

== Nov 29, 2024 ==
Today I talked about latest news with AI.

== Nov 30, 2024 ==
Today I talked about an interview with AI.

== Dec 1, 2024 ==
Today I talked about festivals with AI.

== Dec 2, 2024 ==
Today I talked about interpersonal relationship with AI.

== Dec 3, 2024 ==
Today I talked about art with AI.

== Dec 4, 2024 ==
Today I talked about public transport with AI.

== Dec 5, 2024 ==
Today I talked about an experience of failure with AI.

== Dec 6, 2024 ==
Today I talked about personal habits with AI.

== Dec 7, 2024 ==
Today I talked about an important decision with AI.

== Dec 8, 2024 ==
Today I talked about career planning with AI.

== Dec 9, 2024 ==
Today I talked about techonologic development with AI.

== Dec 10, 2024 ==
Today I talked about friendship with AI.

== Dec 11, 2024 ==
Today I talked about personal achievement with AI.

== Dec 12, 2024 ==
Today I talked about time management with AI.

== Dec 13, 2024 ==
Today I talked about pressure and relaxation with AI.

== Dec 14, 2024 ==
Today I talked about an important day with AI.

== Dec 15, 2024 ==
Today I talked about my life after retirement with AI.

== Dec 16, 2024 ==
Today I talked about future plans and dreams with AI.

== Dec 17, 2024 ==
Today I talked about my experience as a volunteer with AI.

== Dec 18, 2024 ==
Today I talked about the influence of social media on interpersonal relationships with AI.

== Dec 19, 2024 ==
Today I talked about my family members with AI.

== Final Paper ==

Cao Jialong 曹嘉龙 23英语笔译

Abstract

This article delves into the cultural significance and regional diversity of Hunan rice noodles, a traditional food in Hunan Province, China. With a history dating back to the Western Han Dynasty, Hunan rice noodles are not only a dietary staple but also a cultural identity for the people of Hunan. The province boasts over a hundred distinct flavors of rice noodles, each with unique ingredients and production methods, catering to a wide consumer base and becoming an integral part of Hunan's food culture. The article highlights various types of rice noodles, such as Changsha's delicate and soft noodles with light soup, Changde's elastic noodles with diverse toppings, Xiangxi's bouncy noodles with rich stewed ingredients, Hengyang's fish-flavored noodles, Shaoyang's thick and chewy noodles, and Loudi's dry noodles with a heavy soup flavor. Each variety reflects the local taste preferences and culinary techniques, contributing to the rich tapestry of Hunan's culinary heritage. The popularity of Hunan rice noodles has transcended provincial borders, spreading across China and reaching international markets, particularly in ASEAN countries. The global reach and cultural resonance of Hunan rice noodles underscore their importance as both a daily comfort and a symbol of cultural pride for the people of Hunan.

Main part

As a traditional food in Hunan Province, Hunan rice noodles has regional characteristics and cultural value. The people of Hunan have a deep-rooted love for rice noodles, and this eating habit has become part of their cultural identity. People all over Hunan Province are uesd to eating rice noodles in the morning, especially in the streets of cities and villages. “The 14 cities and prefecture of Hunan province have more than a hundred different flavors of rice noodles”, which are regionally distinctive not only in terms of their ingredients but also in terms of their production process. The diversity and regional characteristics of Hunan's rice noodles have attracted a wide range of consumers, and the popularity of these noodles has not only satisfied the tastes of residents in different regions, but has also become an important part of Hunan's food culture. (Zhou, 2021)

Changsha Rice Noodles
According to archaeological researches, the history of Changsha rice noodles can be traced back to the Western Han Dynasty, and is considered to be one of the earliest versions of rice noodles worldwide. Changsha rice noodles is characterized by the delicate texture and softness, and its distinguishing features are the lightness of the soup and the individualized seasoning. The soup of Changsha rice noodles is usually boiled with ham bones and supplemented with seasonings such as fermented soybeans, pepper and salt to improve the soup for the rice noodles. Customs can add toppings according to their personal taste. There are a variety of toppings available, including shredded pork, fungus, bean sprouts, cauliflower, peanuts, etc. These toppings not only add to the flavor of the rice noodles, but also enrich its nutritional value! (Huang, 2020)

Changde Rice Noodles
The allure of Changde rice noodles lies in the production of the rice noodles. Makers choose high-quality rice at the very first and made it into elastic noodles through a special process. Changde rice noodles has a variety of toppings, mainly including two kinds: beef toppings and pork toppings. With a proper control of fire and use of spices, the most well-known beef toppings are made with a soft and chewy texture. In addition, there are shredded pork, pork trotters, spare ribs, diced chicken, rice eels and many other choices. Its production techniques have been listed into the Intangible Cultural Heritage List of Hunan Province in 2016, showing its cultural value and the inheritance of traditional skills.

Xiangxi rice noodles
A testament to food diversity of a region of mixed ethnic groups, Xiangxi rice noodles is characterized by its bouncy texture and the richness of the stewed cover ingredients. The stews of Xiangxi rice noodles usually include hot and sour pork slices, pickled vegetables and pork intestines (usually as food), etc. The preparation of these stews emphasizes the mixing of hot and sour flavors to suit the taste preferences of local residents. Xiangxi rice noodles boasts high nutritional value. Each 100 grams of rice noodles contains 348 kcal of energy, 7.3 grams of protein, 77.5 grams of carbohydrates, etc. (Yu, 2024)

Hengyang rice noodles
Hengyang rice noodles is most famous for its fish rice noodles. Fresh ingredients are required, seen in the fact that fishes are live and fresh ones caught locally which are sliced and pickled with cooking wine, soy sauce, salt and egg white. The rice noodles are made from high-quality rice and should be stewed until they are 8 mature and ready to be used. During the cooking process, the pickled fish slices are stir-fried with ginger, garlic and other seasonings, and then the rice noodles and fish soup are added to complete the cooking. The flavor of Hengyang fish noodles are characterized by the richness of the fish soup and the delicacy of the rice noodles, and its color and flavor have local characteristics. It is rich in nutritional value, contributing to digestion and improving appetite. Hengyang fish noodle is not only a part of Hengyang's food culture, but also a specialty food in China's food culture.

Shaoyang rice noodles
Shaoyang rice noodles is characterized by the thickness and chewiness. They are thick and hard, with a unique texture similar to that of udon noodles. The production of Shaoyang rice noodles includes the following steps: firstly, high-quality indica rice with hard texture and full grains is used. Then, the rice is washed and soaked in cold water overnight. After that, the soaked rice is ground into pulp, and then the rice pulp is poured into boiling water, forming thin and round noodles. The cooked noodles are then passed through a sour soup, which gives the rice noodles its unique sour flavor and chewiness. Finally, the rice noodles are rinsed with cool water to remove the excess sour flavor. Toppings for Shaoyang rice noodles usually include beef soaked in red oil, oiled tofu, and shredded fungus, and these toppings feature in the aroma of the red oil and their ability to absorb flavor.

Loudi rice noodles
Loudi rice noodles is well known for its elastic texture of the dry noodles and the heavy flavor of the soup. In the production process of Loudi rice noodles, the drying and preservation of the rice noodles is the key to maintain the elasticity of the rice noodles. The preparation of the soup emphasizes the richness of the thickness and the spiciness of the chili oil, making it both spicy and smell nice.

Popularity
Hunan rice noodles has spread from Hunan to other cities, such as Beijing, Shanghai and Guangzhou, and particularly in Shaanxi, Henan, Guangdong and Hubei provinces. Hunan rice noodles is not only popular domestically, but has also gone to the international market. For example, the rice noodles produced by Tiantian Food Technology Co., Ltd. in the city of Huaihua have been sold to ASEAN countries such as Laos, Myanmar, and Thailand, and have gained popularity from locals and local Chinese. Hunan rice noodles companies are also enhancing their cooperation with international partners, and have reached strategic cooperation agreements with Pakistan's leading grain processing company Fatima Industry as well as Staple Foods, and with the largest Chinese food supply companies in Thailand, Laos, Cambodia and Australia. The diversity of Hunan rice noodles is not only reflected in the production process and flavor, but also in its close connection to the daily lives of Hunan people. Each bowl of rice noodle is cultural heritage and emotional support for Hunan people, and has important cultural and social values.(Zhou, 2021)

Terms and Expressions

Western Han Dynasty 西汉
ham bones 筒子骨
Shredded pork 肉丝
fermented soybeans 豆豉
toppings 浇头
chewiness 嚼劲
udon 乌冬面
indica rice 籼米
ASEAN 东南亚国家联盟
Myanmar 缅甸

Questions
1.How many different flavors of rice noodles do the 14 cities and prefectures in Hunan Province have?
2.What are two main types of toppings for Changde rice noodles?
3 In which year were the production techniques of Changde rice noodles listed in the Intangible Cultural Heritage List of Hunan Province?

Answers
1.More than a hundred different flavors.
2.Beef toppings and pork toppings.
3.2016

Reference

[1] Huang, Y. (2020). "Suo Fen: A Long-lasting Charm of Xiang Rice Noodles" Officially Launched - Sanxiang Metropolitan Daily Digital Newspaper. Sanxiang Metropolitan Daily.
[2] Yu, Z. (2004). Hunan Rice Noodles: Who Spoiled Your Good Reputation. China Consumer Daily, p. B01.
[3] Gao, F. (2023). Making Culture the Foundation of Hunan's Economic Development. Teenagers (15), 10-11.
[4] Zhou, H. (2021). "How to Cook 'Hunan Rice Noodles' Well?". Changsha Evening News, p. 006.
[5] Doe, J. (2003). Hunan Rice Noodles: A Culinary Heritage of Hunan Province. Food Culture International, 15(2), 123-137.

AI statement

I hereby guarantee that I have not used the help of AI to write my final paper in this course.

摘要

这篇文章深入探讨了湖南米粉的文化意义和地域多样性，这是一种源自中国湖南省的传统食品。湖南米粉的历史可以追溯到西汉时期，不仅是当地居民的饮食主食，也是他们文化身份的一部分。湖南省拥有超过一百种独特风味的米粉，每种米粉都有其独特的食材和制作方法，满足了广泛的消费群体，成为湖南饮食文化的重要组成部分。文章强调了各种类型的米粉，例如长沙的细腻软米粉配以清淡的汤底、常德的弹性米粉搭配多样的浇头、湘西的Q弹米粉与丰富的炖料、衡阳的鱼味米粉、邵阳的厚实耐嚼米粉，以及娄底的浓汤干米粉。每种米粉都反映了当地的口味偏好和烹饪技巧，丰富了湖南的饮食遗产。湖南米粉的受欢迎程度已超越省界，遍布全国并进入国际市场，尤其是在东盟国家。湖南米粉的全球影响力和文化共鸣凸显了它作为日常美食和湖南人民文化自豪感象征的重要性。

正文

湖南米粉作为湖南省传统食品，具有地域性特色和文化价值。湖南人民对米粉的喜爱根深蒂固，这一饮食习惯已成为其文化身份的一部分。湖南各地居民在早晨的饮食习惯中普遍存在食用米粉的行为，这一现象在城市和乡村的街道上尤为常见。湖南省14个市州拥有超过一百种不同风味的米粉，这些米粉不仅在食材和制作工艺上具有地域特色。湖南米粉的多样性和地域特色吸引了广泛的消费群体，这些米粉的流行不仅满足了不同地区居民的口味需求，而且也成为了湖南饮食文化的重要组成部分。
长沙米粉
据考古发现，长沙米粉的历史可追溯至西汉时期，被认为是世界上最早的米粉形态之一。长沙米粉以米粉的质地细腻、口感软糯为特点，其显著特征在于汤底的清淡和调味的自选性。长沙米粉的汤底通常由筒子骨熬制，辅以豆豉、胡椒和盐等调味品，以提炼出适合米粉的汤底。食客可根据个人口味添加配料。长沙米粉的配料多样，包括肉丝、木耳、豆芽、黄花菜、花生等，这些配料不仅增加了米粉的口感，也丰富了其营养价值。
常德米粉
常德米粉的制作工艺关键在于米粉的制作，选用优质大米经过特殊工艺制成具有弹性的粉条。常德米粉的浇头多样，分为牛肉浇头和猪肉浇头两大系列,牛肉浇头的制作则注重火候和香料的运用，以达到软烂而不失嚼劲的效果。除此之外还有肉丝、蹄花、排骨、鸡丁、鳝鱼等多种选择。其制作技艺已于2016年入选湖南省非物质文化遗产名录，显示了其文化价值和传统技艺的传承.
湘西米粉
湘西米粉体现了多民族杂居地区的饮食多样性，其特点是米粉的Q弹口感和炖码的丰富性。湘西米粉的炖码通常包括酸辣肉片、酸菜肥肠等，这些炖码的制作强调酸辣味的调和，以适应当地居民的口味偏好。湘西米粉的营养价值较高，每100克米粉含有能量348千卡、蛋白质7.3克、碳水化合物77.5克等
衡阳米粉
衡阳米粉中最出名的是鱼粉。要求原料新鲜，鱼肉选自当地鲜活鱼类，切片后以料酒、生抽、食盐和蛋清腌制。米粉由优质大米制成，需炖煮至八成熟后备用。烹饪过程中，将腌制鱼片与生姜、蒜苗等调料翻炒，随后加入米粉和鱼汤调味，完成烹饪。衡阳鱼粉的风味特点在于鱼汤的浓郁和米粉的细腻，其色香味均具有地方特色。食品营养价值丰富，有助于消化和增进食欲。衡阳鱼粉不仅是衡阳饮食文化的一部分，也是中国美食文化中的一个特色食品。
邵阳米粉
邵阳米粉以其米粉的厚实和耐嚼性为特点，又粗又硬，口感独一无二，类似于乌冬面的口感。邵阳米粉的制作过程中，首先，选用优质籼米，质地坚硬，颗粒饱满。然后，将米洗净后浸泡在冷水中过夜。接着，将浸泡后的米磨成浆，再将米浆倒入沸水中烫熟，形成细而圆的粉条。烫熟的粉条过一遍酸汤，赋予米粉独特的酸味和韧性。最后，用凉水冲洗米粉，去除多余的酸味。邵阳米粉的浇头通常包括吸满红油的牛肉、油豆腐和木耳丝，这些浇头的制作注重红油的香气和浇头的吸味能力。
娄底米粉
娄底米粉以其干粉的弹牙口感和汤头的重口味而知名。娄底米粉的制作工艺中，米粉的干燥和保存是关键，以保持米粉的弹牙特性。汤头的制作则强调骨汤的浓郁和辣椒油的辣意，以达到辣中带香的效果。
知名度
湖南米粉已经从湖南走向全国，在北京、上海、广州等大城市均有分布，且在陕西、河南、广东、湖北等省分布尤为密集。湖南米粉不仅在国内受到欢迎，也已经走向国际市场。例如，怀化天天食品科技有限公司生产的米粉已经销售到老挝、缅甸、泰国等东盟国家，并深受当地人和华人喜爱。湖南米粉企业与国际伙伴的合作也在不断增加，如与巴基斯坦龙头粮食加工企业Fatima Industry以及Staple Foods达成战略合作协议，并与泰国、老挝、柬埔寨、澳大利亚等当地最大的中国食品供应公司达成合作。湖南米粉的多样性不仅体现在制作工艺和口味上，还体现在其与湖南人日常生活的紧密联系上。每一碗米粉都是湖南人情感的寄托和文化的传承，具有重要的文化和社会价值。

术语与表达

Western Han Dynasty 西汉
ham bones 筒子骨
Shredded pork 肉丝
fermented soybeans 豆豉
toppings 浇头
chewiness 嚼劲
udon 乌冬面
indica rice 籼米
ASEAN 东南亚国家联盟
Myanmar 缅甸

问题
1.湖南省的14个市州有多少种不同风味的米粉？
2.常德米粉的两种主要浇头是什么？
3.常德米粉的生产技艺术在哪一年被列入湖南省非物质文化遗产名录？

答案
1.超过一百种不同的风味。
2.牛肉浇头和猪肉浇头。
3.2016年。

参考文献

[1]黄亚苹. (2020). 《嗦粉·一碗湘粉韵味长》正式面世-----三湘都市报数字报刊. 三湘都市报.
[2]余知都.(2004).湖南米粉：是谁坏了你的好名声.中国消费者报,B01.
[3]高芬.(2023).让文化成为湖湘经济发展的底色.十几岁(15),10-11.
[4]周辉霞.(2021).“湖南米粉”如何煮好这碗“粉”？.长沙晚报,006.
[5] Doe, J. (2003). Hunan Rice Noodles: A Culinary Heritage of Hunan Province. Food Culture International, 15(2), 123-137.

AI声明

我在此保证，我没有使用人工智能的帮助来撰写我这门课程的期末论文。

User:Cao Jialong

2024-12-30T08:53:57Z

Cao Jialong:

My name is Cao Jialong frome Xiangtan Hunan Province. I graduated from Hunan University of Chinese Medicine, majoring in English. Now I pursue my master's degree in Hunan Normal University. Credentials: TEM-8, catti 3, Teacher Qualification Ceritificate.

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Cao Jialong 曹嘉龙 23英语笔译

Abstract

This article delves into the cultural significance and regional diversity of Hunan rice noodles, a traditional food in Hunan Province, China. With a history dating back to the Western Han Dynasty, Hunan rice noodles are not only a dietary staple but also a cultural identity for the people of Hunan. The province boasts over a hundred distinct flavors of rice noodles, each with unique ingredients and production methods, catering to a wide consumer base and becoming an integral part of Hunan's food culture. The article highlights various types of rice noodles, such as Changsha's delicate and soft noodles with light soup, Changde's elastic noodles with diverse toppings, Xiangxi's bouncy noodles with rich stewed ingredients, Hengyang's fish-flavored noodles, Shaoyang's thick and chewy noodles, and Loudi's dry noodles with a heavy soup flavor. Each variety reflects the local taste preferences and culinary techniques, contributing to the rich tapestry of Hunan's culinary heritage. The popularity of Hunan rice noodles has transcended provincial borders, spreading across China and reaching international markets, particularly in ASEAN countries. The global reach and cultural resonance of Hunan rice noodles underscore their importance as both a daily comfort and a symbol of cultural pride for the people of Hunan.

Main part

As a traditional food in Hunan Province, Hunan rice noodles has regional characteristics and cultural value. The people of Hunan have a deep-rooted love for rice noodles, and this eating habit has become part of their cultural identity. People all over Hunan Province are uesd to eating rice noodles in the morning, especially in the streets of cities and villages. “The 14 cities and prefecture of Hunan province have more than a hundred different flavors of rice noodles”, which are regionally distinctive not only in terms of their ingredients but also in terms of their production process. The diversity and regional characteristics of Hunan's rice noodles have attracted a wide range of consumers, and the popularity of these noodles has not only satisfied the tastes of residents in different regions, but has also become an important part of Hunan's food culture. (Zhou, 2021)

Changsha Rice Noodles
According to archaeological researches, the history of Changsha rice noodles can be traced back to the Western Han Dynasty, and is considered to be one of the earliest versions of rice noodles worldwide. Changsha rice noodles is characterized by the delicate texture and softness, and its distinguishing features are the lightness of the soup and the individualized seasoning. The soup of Changsha rice noodles is usually boiled with ham bones and supplemented with seasonings such as fermented soybeans, pepper and salt to improve the soup for the rice noodles. Customs can add toppings according to their personal taste. There are a variety of toppings available, including shredded pork, fungus, bean sprouts, cauliflower, peanuts, etc. These toppings not only add to the flavor of the rice noodles, but also enrich its nutritional value! (Huang, 2020)

Changde Rice Noodles
The allure of Changde rice noodles lies in the production of the rice noodles. Makers choose high-quality rice at the very first and made it into elastic noodles through a special process. Changde rice noodles has a variety of toppings, mainly including two kinds: beef toppings and pork toppings. With a proper control of fire and use of spices, the most well-known beef toppings are made with a soft and chewy texture. In addition, there are shredded pork, pork trotters, spare ribs, diced chicken, rice eels and many other choices. Its production techniques have been listed into the Intangible Cultural Heritage List of Hunan Province in 2016, showing its cultural value and the inheritance of traditional skills.

Xiangxi rice noodles
A testament to food diversity of a region of mixed ethnic groups, Xiangxi rice noodles is characterized by its bouncy texture and the richness of the stewed cover ingredients. The stews of Xiangxi rice noodles usually include hot and sour pork slices, pickled vegetables and pork intestines (usually as food), etc. The preparation of these stews emphasizes the mixing of hot and sour flavors to suit the taste preferences of local residents. Xiangxi rice noodles boasts high nutritional value. Each 100 grams of rice noodles contains 348 kcal of energy, 7.3 grams of protein, 77.5 grams of carbohydrates, etc. (Yu, 2024)

Hengyang rice noodles
Hengyang rice noodles is most famous for its fish rice noodles. Fresh ingredients are required, seen in the fact that fishes are live and fresh ones caught locally which are sliced and pickled with cooking wine, soy sauce, salt and egg white. The rice noodles are made from high-quality rice and should be stewed until they are 8 mature and ready to be used. During the cooking process, the pickled fish slices are stir-fried with ginger, garlic and other seasonings, and then the rice noodles and fish soup are added to complete the cooking. The flavor of Hengyang fish noodles are characterized by the richness of the fish soup and the delicacy of the rice noodles, and its color and flavor have local characteristics. It is rich in nutritional value, contributing to digestion and improving appetite. Hengyang fish noodle is not only a part of Hengyang's food culture, but also a specialty food in China's food culture.

Shaoyang rice noodles
Shaoyang rice noodles is characterized by the thickness and chewiness. They are thick and hard, with a unique texture similar to that of udon noodles. The production of Shaoyang rice noodles includes the following steps: firstly, high-quality indica rice with hard texture and full grains is used. Then, the rice is washed and soaked in cold water overnight. After that, the soaked rice is ground into pulp, and then the rice pulp is poured into boiling water, forming thin and round noodles. The cooked noodles are then passed through a sour soup, which gives the rice noodles its unique sour flavor and chewiness. Finally, the rice noodles are rinsed with cool water to remove the excess sour flavor. Toppings for Shaoyang rice noodles usually include beef soaked in red oil, oiled tofu, and shredded fungus, and these toppings feature in the aroma of the red oil and their ability to absorb flavor.

Loudi rice noodles
Loudi rice noodles is well known for its elastic texture of the dry noodles and the heavy flavor of the soup. In the production process of Loudi rice noodles, the drying and preservation of the rice noodles is the key to maintain the elasticity of the rice noodles. The preparation of the soup emphasizes the richness of the thickness and the spiciness of the chili oil, making it both spicy and smell nice.

Popularity
Hunan rice noodles has spread from Hunan to other cities, such as Beijing, Shanghai and Guangzhou, and particularly in Shaanxi, Henan, Guangdong and Hubei provinces. Hunan rice noodles is not only popular domestically, but has also gone to the international market. For example, the rice noodles produced by Tiantian Food Technology Co., Ltd. in the city of Huaihua have been sold to ASEAN countries such as Laos, Myanmar, and Thailand, and have gained popularity from locals and local Chinese. Hunan rice noodles companies are also enhancing their cooperation with international partners, and have reached strategic cooperation agreements with Pakistan's leading grain processing company Fatima Industry as well as Staple Foods, and with the largest Chinese food supply companies in Thailand, Laos, Cambodia and Australia. The diversity of Hunan rice noodles is not only reflected in the production process and flavor, but also in its close connection to the daily lives of Hunan people. Each bowl of rice noodle is cultural heritage and emotional support for Hunan people, and has important cultural and social values.(Zhou, 2021)

Terms and Expressions

Western Han Dynasty 西汉
ham bones 筒子骨
Shredded pork 肉丝
fermented soybeans 豆豉
toppings 浇头
chewiness 嚼劲
udon 乌冬面
indica rice 籼米
ASEAN 东南亚国家联盟
Myanmar 缅甸

Questions
1.How many different flavors of rice noodles do the 14 cities and prefectures in Hunan Province have?
2.What are two main types of toppings for Changde rice noodles?
3 In which year were the production techniques of Changde rice noodles listed in the Intangible Cultural Heritage List of Hunan Province?

Answers
1.More than a hundred different flavors.
2.Beef toppings and pork toppings.
3.2016

Reference

[1]Huang, Y. (2020). "Suo Fen: A Long-lasting Charm of Xiang Rice Noodles" Officially Launched - Sanxiang Metropolitan Daily Digital Newspaper. Sanxiang Metropolitan Daily.
[2][2] Yu, Z. (2004). Hunan Rice Noodles: Who Spoiled Your Good Reputation. China Consumer Daily, p. B01.
[3][3] Gao, F. (2023). Making Culture the Foundation of Hunan's Economic Development. Teenagers (15), 10-11.
[4][4] Zhou, H. (2021). "How to Cook 'Hunan Rice Noodles' Well?". Changsha Evening News, p. 006.
[5] Doe, J. (2003). Hunan Rice Noodles: A Culinary Heritage of Hunan Province. Food Culture International, 15(2), 123-137.

AI statement

I hereby guarantee that I have not used the help of AI to write my final paper in this course.

摘要

这篇文章深入探讨了湖南米粉的文化意义和地域多样性，这是一种源自中国湖南省的传统食品。湖南米粉的历史可以追溯到西汉时期，不仅是当地居民的饮食主食，也是他们文化身份的一部分。湖南省拥有超过一百种独特风味的米粉，每种米粉都有其独特的食材和制作方法，满足了广泛的消费群体，成为湖南饮食文化的重要组成部分。文章强调了各种类型的米粉，例如长沙的细腻软米粉配以清淡的汤底、常德的弹性米粉搭配多样的浇头、湘西的Q弹米粉与丰富的炖料、衡阳的鱼味米粉、邵阳的厚实耐嚼米粉，以及娄底的浓汤干米粉。每种米粉都反映了当地的口味偏好和烹饪技巧，丰富了湖南的饮食遗产。湖南米粉的受欢迎程度已超越省界，遍布全国并进入国际市场，尤其是在东盟国家。湖南米粉的全球影响力和文化共鸣凸显了它作为日常美食和湖南人民文化自豪感象征的重要性。

正文

湖南米粉作为湖南省传统食品，具有地域性特色和文化价值。湖南人民对米粉的喜爱根深蒂固，这一饮食习惯已成为其文化身份的一部分。湖南各地居民在早晨的饮食习惯中普遍存在食用米粉的行为，这一现象在城市和乡村的街道上尤为常见。湖南省14个市州拥有超过一百种不同风味的米粉，这些米粉不仅在食材和制作工艺上具有地域特色。湖南米粉的多样性和地域特色吸引了广泛的消费群体，这些米粉的流行不仅满足了不同地区居民的口味需求，而且也成为了湖南饮食文化的重要组成部分。
长沙米粉
据考古发现，长沙米粉的历史可追溯至西汉时期，被认为是世界上最早的米粉形态之一。长沙米粉以米粉的质地细腻、口感软糯为特点，其显著特征在于汤底的清淡和调味的自选性。长沙米粉的汤底通常由筒子骨熬制，辅以豆豉、胡椒和盐等调味品，以提炼出适合米粉的汤底。食客可根据个人口味添加配料。长沙米粉的配料多样，包括肉丝、木耳、豆芽、黄花菜、花生等，这些配料不仅增加了米粉的口感，也丰富了其营养价值。
常德米粉
常德米粉的制作工艺关键在于米粉的制作，选用优质大米经过特殊工艺制成具有弹性的粉条。常德米粉的浇头多样，分为牛肉浇头和猪肉浇头两大系列,牛肉浇头的制作则注重火候和香料的运用，以达到软烂而不失嚼劲的效果。除此之外还有肉丝、蹄花、排骨、鸡丁、鳝鱼等多种选择。其制作技艺已于2016年入选湖南省非物质文化遗产名录，显示了其文化价值和传统技艺的传承.
湘西米粉
湘西米粉体现了多民族杂居地区的饮食多样性，其特点是米粉的Q弹口感和炖码的丰富性。湘西米粉的炖码通常包括酸辣肉片、酸菜肥肠等，这些炖码的制作强调酸辣味的调和，以适应当地居民的口味偏好。湘西米粉的营养价值较高，每100克米粉含有能量348千卡、蛋白质7.3克、碳水化合物77.5克等
衡阳米粉
衡阳米粉中最出名的是鱼粉。要求原料新鲜，鱼肉选自当地鲜活鱼类，切片后以料酒、生抽、食盐和蛋清腌制。米粉由优质大米制成，需炖煮至八成熟后备用。烹饪过程中，将腌制鱼片与生姜、蒜苗等调料翻炒，随后加入米粉和鱼汤调味，完成烹饪。衡阳鱼粉的风味特点在于鱼汤的浓郁和米粉的细腻，其色香味均具有地方特色。食品营养价值丰富，有助于消化和增进食欲。衡阳鱼粉不仅是衡阳饮食文化的一部分，也是中国美食文化中的一个特色食品。
邵阳米粉
邵阳米粉以其米粉的厚实和耐嚼性为特点，又粗又硬，口感独一无二，类似于乌冬面的口感。邵阳米粉的制作过程中，首先，选用优质籼米，质地坚硬，颗粒饱满。然后，将米洗净后浸泡在冷水中过夜。接着，将浸泡后的米磨成浆，再将米浆倒入沸水中烫熟，形成细而圆的粉条。烫熟的粉条过一遍酸汤，赋予米粉独特的酸味和韧性。最后，用凉水冲洗米粉，去除多余的酸味。邵阳米粉的浇头通常包括吸满红油的牛肉、油豆腐和木耳丝，这些浇头的制作注重红油的香气和浇头的吸味能力。
娄底米粉
娄底米粉以其干粉的弹牙口感和汤头的重口味而知名。娄底米粉的制作工艺中，米粉的干燥和保存是关键，以保持米粉的弹牙特性。汤头的制作则强调骨汤的浓郁和辣椒油的辣意，以达到辣中带香的效果。
知名度
湖南米粉已经从湖南走向全国，在北京、上海、广州等大城市均有分布，且在陕西、河南、广东、湖北等省分布尤为密集。湖南米粉不仅在国内受到欢迎，也已经走向国际市场。例如，怀化天天食品科技有限公司生产的米粉已经销售到老挝、缅甸、泰国等东盟国家，并深受当地人和华人喜爱。湖南米粉企业与国际伙伴的合作也在不断增加，如与巴基斯坦龙头粮食加工企业Fatima Industry以及Staple Foods达成战略合作协议，并与泰国、老挝、柬埔寨、澳大利亚等当地最大的中国食品供应公司达成合作。湖南米粉的多样性不仅体现在制作工艺和口味上，还体现在其与湖南人日常生活的紧密联系上。每一碗米粉都是湖南人情感的寄托和文化的传承，具有重要的文化和社会价值。

术语与表达

Western Han Dynasty 西汉
ham bones 筒子骨
Shredded pork 肉丝
fermented soybeans 豆豉
toppings 浇头
chewiness 嚼劲
udon 乌冬面
indica rice 籼米
ASEAN 东南亚国家联盟
Myanmar 缅甸

问题
1.湖南省的14个市州有多少种不同风味的米粉？
2.常德米粉的两种主要浇头是什么？
3.常德米粉的生产技艺术在哪一年被列入湖南省非物质文化遗产名录？

答案
1.超过一百种不同的风味。
2.牛肉浇头和猪肉浇头。
3.2016年。

参考文献

[1]黄亚苹. (2020). 《嗦粉·一碗湘粉韵味长》正式面世-----三湘都市报数字报刊. 三湘都市报.
[2]余知都.(2004).湖南米粉：是谁坏了你的好名声.中国消费者报,B01.
[3]高芬.(2023).让文化成为湖湘经济发展的底色.十几岁(15),10-11.
[4]周辉霞.(2021).“湖南米粉”如何煮好这碗“粉”？.长沙晚报,006.
[5] Doe, J. (2003). Hunan Rice Noodles: A Culinary Heritage of Hunan Province. Food Culture International, 15(2), 123-137.

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Chinese Language and Culture 2024

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Welcome to Chinese Language and Culture 2024

THU (19:00-19:45,19:55-20:40,20:50-21:35) 至善楼105 MA2 (23级笔译口译 Translation & Interpretation) 中国语言文化 Chinese Language and Culture 2024, Textbook: Woesler 2024, 1 5.9., 2 12.9., 3 19.9., 4 26.9., 5 10.10., 6 17.10., 7 24.10., 8 31.10., 9 7.11., 10 14.11., 11 21.11., 12 28.11., 13 5.12., 14 12.12., 15 19.12., 16 26.12.

=簽到 Here you can sign in behind the topic you want to present in class=
*Yu Yi
*Memo
*Glen
*Liu Li
*Liu Zhuofan
*Drovan
*Wu Ziyi
*Andrew
*Wang Xuan
*Cynthia
*Wang Yan
*Doris
*Wu Jing
*Jennie
*Huang Qi
*Esther
*Xiao Feiyan
*He Chuwen
*Lyra
*Shu Lin
*Shirleen
*Tang Yuewei
*Zhou Xukai
*Eavan
*Jiang Chenmei
*Lilian
*Jiao Mengting
*Sherry
*Le Yuxuan
*Lydia
*Wu Jiaying
*Cathy
*Jiang Yaping
*Sunny
*Li Jia
*Zoe
*Wang Yujiao
*Wendy
*Fu Xinke
*Finger
*Zeng Wenjing
*Zoey
*Chen Zilan
*Landy
*Yang Lingyue
*Yang Fan
*Liu Peinan
*Peter
*Pan Yilin
*ceci
*Chen Pingan
*Grace
*Huang Mengyan
*Mandy
*Rachel
*Guo Zibin
*Anne
*Xiao Yixuan
*Zeng Xin
*Su Yi
*Zeng Man
*Emily
*Chen Mengzhu
*Chris
*Huang Zechen
*Zachary
*Liu Zhouli
*Kuang Jing
*Jin
*Tang Xinyan
*Estrella
*Peng Yingying
*Becca
*Ma Ruiqing
*Raymond
*Chen Guangzi
*Alan
*Hannah
*Tang Xinyu
*Zhou Ranran
*Shi Zhanning
*Wang Yue
*Hu Zetao
*Zhang Shuai
*Liu Zhehui
*Wang Xudong
*Zhou Jing
*Amy
*Zhang Yange
*Zhao Jing
*Winnie
1. Geographic Nature as a Basis for Cultural Development .. 16

2.
Aesthetic ideals and social customs: Chinese Marriage Customs ............................................................................. 21

3.
Aesthetic ideals and social customs: Habits, Ways of Contacting .......................................................................... 28

4.
Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan ......................................... 37

5.
Aesthetic ideals and social customs: Crying Marriage of Tujia ................................................................................... 46

6.
Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China ...................................... 60 (Cheng Linjia/Jason)

7.
Animals: Panda .................................................................. 68

8.
Architecture ....................................................................... 75

9.
Architecture: The Forbidden City .................................... 84

10.
Architecture: Four Famous Bridges ................................... 97

11.
Architecture: Four Great Pavilions .................................. 107

12.
Architecture: Shengjing Imperial Palace .......................... 118

13.
Architecture: Three Great Towers in China ..................... 125

14.
Architecture: Fengshui in Chinese Architecture .............. 138

15.
Army and weapons: Chinese Ancient Weapons ............... 147

16.
Army and weapons: Terracotta Army .............................. 155

17.
Astrology: Chinese Astrology .......................................... 162

18.
Astrology: Calendar, The 24 Solar Terms ........................ 169

19.
Astrology: Twelve Animals of the Chinese Zodiac .......... 178

20.
Beverages: Milk Tea ........................................................ 186 (Peng Lu/Julia)

21.
Beverages: Tea ................................................................. 193（Yang Fan/Shawn）

22.
Beverages: The Liquor Culture of Ancient China ............ 198（Liu Zhuofan/Drovan）

23.
Body movement performance: Chinese Lion Dancing .. 207

24.
Body movement performance: Stilts ................................ 211
25.
Body movement performance: Traditional Chinese Dance
6
......................................................................................... 217

26.
Chinese Writing: Ancient Writing and Painting Tool, Writing Brush ................................................................................ 223

27.
Chinese Writing: Calligraphy ........................................... 232

28.
Chinese Writing: The Evolution of Calligraphy ............... 238

29.
Chinese Writing: Chinese Characters ............................... 247

30.
Chinese Writing: Chinese Characters and Scripts ............ 260

31.
Clothing: Chinese Clothing .............................................. 267

32.
Clothing: Batik (Lanran) .................................................. 275

33.
Clothing: Cheongsam ....................................................... 285 (Tang Yuewei/ Eavan)

34.
Confucianism: Confucian Culture .................................... 293

35.
Confucianism: Chinese Traditional Culture-Five Constant Virtues .............................................................................. 307

36.
Confucianism: Classical Philosophy - Confucius and Confucianism ................................................................... 315

37.
Confucianism: Classical Philosophy - Reading The Analects ......................................................................................... 322

38.
Education: Ancient Chinese Education ............................ 332

39.
Education: Historical Figures, The Four Talented Women of Ancient China .................................................................. 343
40.
Education: Modern Chinese Education System ............... 353

41.
Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties .............................. 367（Hannah/Zhou Yicen）

42.
Education: Yuelu Academy (One of the Four Most Prestigious Academies) .................................................... 376

43.
Facial Make-up ................................................................ 386

44.
Facial Make-up: Cosmetics, Traditional Chinese Make-Up ......................................................................................... 393 (Li Xiaosu/Jacinda)

45.
Facial Make-up: Face Changing in Sichuan Opera .......... 409

46.
Fine Arts: Painting ........................................................... 418

47.
Fine Arts: Bada Shanren and Qi Baishi ............................ 423

48.
Fine Arts: Painting Riverside Scene at Tomb Sweeping Day ......................................................................................... 429

49.
Fine Arts: Seal-cutting ..................................................... 436
7

50.
Games: Go 围棋 ........................................................... 439 (Peng Yixin/ Eason)

51.
Games: Kite Flying .......................................................... 445 （Liu Huixuan/ Polly）

52.
Games: Mahjong: An Ancient Chinese card play ............ 452(Zeng Wenjing/Zoey)

53.
Garden Culture: Gardens ................................................. 480(Jiang Chenmei/Lilian)

54.
Garden Culture: Bonsai (Penjing) .................................. 486

55.
Garden Culture: The Summer Palace ............................... 493(Liu Zhehui/Mary)

56.
Garden Culture: Qingming Riverside Landscspe Garden 500 (Cai Yingchu/ Rachel)

57.
Gender: Wu Zetian: The Only Female Emperor of Imperial China ................................................................................ 509
(Zhou Ranran/Jerry)
58.
History: Carl and Cixi ...................................................... 521

59.
Interieur: The Folding Screen .......................................... 525

60.
Landscapes and Tourism: Four Buddhist Shrines ............ 534

61.
Landscapes and Tourism: Four State-Level Cultural Relics ......................................................................................... 545

62.
Landscapes and Tourism: Landscape, Five Famous Mountains ........................................................................ 555（Wu Jing/Jennie）

63.
Landscapes and Tourism: Mogao Grottoes ...................... 563

64.
Landscapes and Tourism: The Culture of Mount Tai ....... 576

65.
Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） ........................ 591

66.
Landscapes and Tourism: The Ancient Tea Horse Road .. 604

67.
Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties ................................................... 610

68.
Language: Chinese Language .......................................... 616

69.
Language: Chinese Dialects ............................................. 626 (Long Jiayu/Tara) (present first on Oct 10, Session 5)

70.
Language: Chinese Folk Argot ......................................... 635

71.
Literature: Ancient literature - Chinese Classical Fairy Tales ......................................................................................... 646

72.
Literature: Ancient literature - Chinese Mythology ......... 653

73.
Literature: Ancient literature - Classical Literature .......... 664

74.
Literature: Ancient Literature - Four satirical novels in ancient China ................................................................... 671

75.
Literature: Ancient literature: Four Folk Stories of Ancient
8
China
................................................................................ 680

76.
Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China ............................ 689

77.
Literature: Ancient Literature: The Classic of Mountains and Seas .................................................................................. 711

78.
Literature: Ancient literature: Yuefu................................. 727

79.
Literature: Premodern literature - China's Four Great Classical Novels .................................................................................. 734

80.
Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations ............... 741

81.
Literature: Premodern literature: Strange Stories from a Chinese Studio ................................................................. 747

82.
Literature: Premodern literature: Tang-Song.................... 755

83.
Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty ..................................... 783

84.
Literature: Modern Literature .......................................... 792

85.
Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) ....................................................................... 800

86.
Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy ............................................ 807

87.
Literature: Contemporary Literature ................................ 818(Chen Guangzi/Alan)

88.
Martial Arts: Huo Yuanjia ................................................ 823

89.
Martial Arts: Qigong ........................................................ 826

Martial Arts: Taiji (Tai Chi) Shadow Boxing ................... 831

91.
Martial Arts: Wushu ......................................................... 842

92.
Martial Arts: Frolics of the Five Animals (Wuqinxi) ....... 847

93.
Medicine: Traditional Chinese Medicine (TCM) ............. 857

94.
Medicine: TCM - Acupuncture and Moxibustion ............ 863

95.
Medicine: TCM - Diagnosis and Pharmacology .............. 868

96.
Medicine: TCM - The Development of Chinese Medicine ......................................................................................... 873

97.
Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing ......................................................................... 880

98.
Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority
................................................................ 889

99.
Minority cultures: The Ethnic Minorities’ Costumes ....... 896(Zeng Man/Emily)

100.
Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) .................................................. 907

101.
Money culture: The tradition of Red Envelope and Lucky Money ....................................................................... 917（Chen Pingan/Grace）

102.
Music and instruments: Guzheng ..................................... 928 (Liu Zeyu/Yew)

103.
Music and instruments: Pipa ............................................ 939

104.
Mythology: Gods and Immortals ..................................... 949(Wang Yue/Nora)
(present in the end on Sep 26, Session 4)
105.
Mythology: Huli-jing ....................................................... 958(Ma Ruiqing/Raymond)

106.
National Symbols: National Anthem ............................... 969

107.
National Symbols: National Flag ..................................... 976

108.
Opera: Peking Opera ........................................................ 984

109.
Opera: Peking Opera Acrobatics ...................................... 992

110.
Opera: Peking Opera Actor Mei Lanfang ........................ 999

111.
Opera: Tea-picking Opera .............................................. 1004（Chen Kuanshun/Jason）

112.
Opera: Hunan Flower-drum Opera (Huagu Opera) ........ 1012

113.
Philosophical Schools: Four Main Philosophical Schools ....................................................................................... 1023

114.
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism ...................................... 1032

115.
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching ............... 1037

116.
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng . 1043

117.
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living ....................................................................................... 1049

118.
Philosophical Schools (Daoism, Buddhism, Legalism): Legalism ....................................................................... 1060

119.
Philosophy: Chinese Traditional Cultivation Culture .... 1070

120.
Religion: Traditional Chinese Funeral Culture .............. 1082

121.
Religion: Buddhism ....................................................... 1096

122.
Religion: Daoism ........................................................... 1110

123.
Religion: Christianity ..................................................... 1115

124.
Religion: Islam ............................................................... 1121

125.
Science and Technology: Ancient Science and Technology ....................................................................................... 1125

126.
Science and Technology: China's Four New Inventions 1130 (Wang Xudong/Hue)

127.
Science and Technology: Compass ................................ 1154

128.
Science and Technology: TikTok (Douyin) .................... 1162

129.
Science and Technology: Three Giant Home Appliance Enterprises In China ..................................................... 1171

130.
Science and Technology: Four Domestic Mobile Phone Companies ..................................................................... 1191

131.
Silk and porcelain: Silk .................................................. 1206

132.
Silk and porcelain: Porcelain ......................................... 1211

133.
Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 ............................................................................... 1217

134.
Silk Road - by land and by sea: Zhang Qian and the Silk Road ....................................................................................... 1224

135.
Silk Road - by land and by sea: Zheng He and the Maritime Silk Road ....................................................................... 1229

136.
Silk Road - by land and by sea: Zheng He's Voyages .... 1233

137.
Social: The Long-life Lock ............................................ 1241 （Shu Lin/Shirleen）

138.
Social: Round Table Culture .......................................... 1249（Yu Yi/Memo)

139.
Stage entertainment: Crosstalk 相声 ............................. 1257(Lv Di/Ludy)

140.
Stage entertainment: Shadow Play ................................. 1264

141.
Traditional Crafts: Carving ............................................ 1272

142.
Traditional Crafts: Chinese Jade Culture ....................... 1280Zhang Yange(Mia)

143.
Traditional Crafts: Cloisonne ......................................... 1294

144.
Traditional Crafts: Embroidery ...................................... 1298

145.
Traditional Crafts: Shu Embroidery (Sichuan Embroidery) ....................................................................................... 1302

146.
Traditional Crafts: Xiang Embroidery ........................... 1315

147.
Traditional Crafts: Folk Art - Chinese Paper-cutting ..... 1329

148.
Traditional Crafts: Handcraft - Chinese Knots ............... 1336(Chen Zilan/Landy)

149.
Traditional Crafts: Lacquerware .................................... 1344

150.
Traditional Crafts: The Kingfisher Craft点翠 ............... 1349

151.
Traditional Cuisine: Chinese Dining Etiquette ............... 1362

152.
Traditional Cuisine: Chopsticks ..................................... 1376(Peng Yingying/Becca)

153.
Traditional Cuisine: Eight Major Cuisines of China ...... 1381 (Tang Xinyu/Eric)

154.
Traditional Cuisine: Four Distinct Regional Cuisines .... 1398(Peng Jiayi/Eva)

155.
Traditional Cuisine: Breakfast Culture of Wuhan .......... 1404 Chen Shanshan /Rebecca

156.
Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick .................................................................. 1414(Chen Mengzhu/Chris)

157.
Traditional Cuisine: Hotpot ............................................ 1423（Xiao Yixuan/Yuki)

158.
Traditional Cuisine: The Art of Chinese Cooking .......... 1430(Liu Zhouli/ lovia)

159.
Traditional Cuisine: Two Famous Dishes ...................... 1436

160.
Traditional Festivals ....................................................... 1440

161.
Traditional Festivals: Lattice on Ancient Chinese Windows ....................................................................................... 1447

162.
Traditional Festivals: Spring Festival Couplets ............. 1459

163.
Westernization: The Eastward Spread of Western Learning ....................................................................................... 1465

164.
Westernization: The Westernization Movement ............. 1471

165.
Worship: Chinese Incense Culture ................................. 1479(Tang Xinyan/Estrella)

166.
Economy: Chinese Currency Changes ........................... 1489

167.
History: Wang Shouren .................................................. 1493

168.
Martial Arts: Chinese Swordsman Spirit ........................ 1502(Zhang Rui)

169.
Cuisine: Luosifen ........................................................... 1513(Wang Xuan/Cynthia)

170.
Fine Arts: Chinese Paper Cutting ................................... 1521

171.
Science and Technology: Taobao(淘宝) ...................... 1531（Li Songlin/Solin)

172.
Traditional Craft: Bronze ............................................... 1541

173.
Entertainment: Deyunshe 德云社 ................................. 1548

174.
Traditional Cuisine: Jiaozi ............................................. 1561 (Liu Yi/Zer)

175.
Aesthetic ideals and social customs: the Photo Retouching Culture in China ............................................................. 1572

176.
Traditional Crafts: Handcraft - Oil-paper Umbrella ....... 1581（Wang Yan/Doris）

177.
stage entertainment:Yuan drama .................................... 1592

178.
Music and instruments: Erhu ......................................... 1601

179.
Traditional and Modern Views on Marriage and Love .. 1608(Zhao Siyao/Caroline)

180.
Traditional Cuisine: Tangyuan ....................................... 1615 (Su Yi/Suri)

181.
Animals：Golden Monkey ............................................ 1625

182.
Chinese Economy: rich businessmen ............................. 1631

183.
Opera: Chinese Local Operas ........................................ 1639

184.
The Chinese tradition of ancestor worship ..................... 1651(Shi Zhanning/Harper)

185.
Opera: Huangmei opera ................................................. 1663

186.
The “reference” of Chinese Music........................... 1670(Huang Zechen/Zachary)

187.
Chinese Folk Art:Lion Dance ........................................ 1676

188.
Science and Technology: Mobile Games（手游） ....... 1691 (Liu Peinan/Peter)

189.
Clothing: Vintage Clothing ............................................ 1697(Hu Shanshan/Maddy)

190.
Fine arts:Kunqu Opera ................................................... 1704

191.
Aesthetic ideals and social customs: The Culture of Flowers ....................................................................................... 1712（Chen Weiping/Jackie）

192.
National Belief: the Chinese Dream .............................. 1722

193.
Science and Technology: Buytogether（PDD) ............ 1729（Wang Yujiao/Wendy）

194.
Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People ................................................ 1748(Jiao Mengting/Sherry)

195.
Traditional Cuisine: Breakfast Culture of Guangdong传统美食：广东早餐文化 ....................................................... 1753（Wu Ziyi/Andrew）

196.
Telecast: Become a Farmer 种地吧 .............................. 1765（Sha Lijia/Reika）

197.
Animals: Chinese Rural Dogs 动物：中华田园犬 ...... 1773 (Zhao Jing/Winnie)

198.
Clothing: Hanfu 汉服：揭示中国传统服饰之美 ........ 1781（Guo Zibin/Anne）

199.
Music and instruments: Chime 音乐与乐器：编钟 ..... 1788

200.
Garden Culture: Suzhou Gardens 苏州园林 ................. 1795(Liang Dan/Anne)

201.
Traditional crafts: Moon-shaped Fans 传统技艺：团扇 1806(Le Yuxuan/Lydia)

202.
Minority cultures: Miao Silver Ornaments Culture 苗族银饰文化 ................................................................... 1827(Yang Hanxu/Hansu)

203.
Mysterious culture: Facial Physiognomy 相面术 ......... 1836(Zhou Xiaoqiao）
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204.
Games: Chinese Chess 游戏：象棋 ............................. 1847(Zhou Xukai/Kyrie)

205.
Music and instruments: Guqin 古琴 ............................. 1863

206.
Music and instruments: The Spring Snow 音乐和乐器：《阳春白雪》 ........................................................................... 1878

207.
The "Four Gentlemen": Plum, Orchid Bamboo, Chrysanthemum “四君子”的象征意义 ....................... 1885 （Hu Zheng/ Leven）

208.
Traditional festivals: The Flower Fairy Festival 花朝节 1898 （Gong Tao/Gisele)

209.
Architecture: Shigu Academy 建筑：石鼓书院 .......... 1906

210.
Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1918

211.
Beverages: Sexy Tea 饮品：茶颜悦色 ........................ 1926 (Huang Qi/ Esther)

212.
Opera: Flower-drum Opera 花鼓戏 .............................. 1935(Zhou Jing/ Amy)

213.
Traditional Festivals: Shangsi Festival 上巳节 ............. 1943 （Li Jia/ Zoe）

214.
Ancient Chinese Women's Culture: Ji Sor (Self-combing female) 自梳女 ................................................................. 1949 (Wu Jiaying Cathy)

215.
Cuisine: Dong'an chicken: The Premier Dish of Hunan Cuisine 东安鸡：湘菜之首 ........................................... 1962

216.
Ancient Chinese Women's Culture：Nüshu (Women's Script) 女书 ................................................................................... 1970（He Chuwen/Lyra）

217.
Opera: Shaoxing Opera 越剧 ........................................ 1991

218.
Traditional Crafts: Jade Carving Art 玉雕 .................... 1997

219.
Chinese snack: spicy gluten 中国小吃：辣条 ............. 2003(Jiang Yaping/Sunny)

220.
Social Phenomenon: Marriage: Women Being Urged to Get Married 婚姻：被催婚的女性 ........................................ 2010 Liu XinYu

221.
Chinese mythology: Chinese Dragon Culture 中国龙是什么
....................................................................................... 2019(Zhang Shuai / Andy)

222.
Minority cultures: Laosicheng 老司城 ......................... 2028

223.
The Torch of Unity: Celebrating Torch Festival Among China's Ethnic Minorities 团结的火炬——中国少数民族庆祝火把节
........................................................................... 2041 Xiao Feiyan
224.
Chinese Painting: A Thousand Miles of Rivers and Mountains 《千里江山图》 ............................................ 2048(Yao Yiyun/Olivia）

225.
Festival: Qixi Festival 七夕节 ...................................... 2055（Li Ru/Lee）

226.
Music and instruments: Yuge (Fishing song) 渔歌 ....... 2063

227.
Education: Chicken Child (Fired-up Child) 教育：鸡娃 2071(tao yu/mikansei)

228.
Chinese Science Fiction: The Three-Body Problem 中国科幻小说：《三体》 ............................................................. 2083(Zhang Mengzhe/Nine)

229.
Ganshi in Xiangxi: The Cycle of Life and Death under Ancient Witchcraft 湘西赶尸：古老巫术下的生死轮回 2092 (Liao Wenyao/Rose)

230.
Architecture: Chinese Memorial Archway (Paifang) 中国传统建筑：牌坊 ................................................................... 2098

231.
Chinese Animation 中国动画传统 ............................... 2110（pan yilin/ceci）

232.
Social Phenomenon: Military-style Travel 特种兵式旅游 2121

233.
Folk Art: Youshen Fairs 游神 ....................................... 2131

234.
Nuo Opera 傩戏 ............................................................ 2141

235.
Music and Instruments: Suona Horn 唢呐 .................... 2157（Liu Jieyu/Erica）

236.
Chinese Handicraft: Kesi 中国手工艺品：缂丝 .......... 2166

237.
Sangzhi Folk Songs 桑植民歌 ...................................... 2173

238.
Music and instrument: Ancient Chinese pentatonic scale – Gong, Shang, Jue, Zhi, Yu 五声音阶，汉族古代音律：宫—商—角—徵—羽 ............................................................... 2192 (Han Yaxuan)

239.
Social Phenomenon: Mobile Population 社会现象：流动人口 ....................................................................................... 2204(Hu Zetao/Francis)

240.
Chinese tradition culture: Zanhua 簪花 ........................ 2213 （Xie Ke）

241.
Incense Culture 香道文化 ............................................ 2221 （Zeng Xin）

242.
The Imperial Civil Examination System 科举制度 ...... 2230

243.
Literature: Qu Yuan 文学：屈原 .................................. 2238(Jiang Caiyun/Tony)

244.
Games: pitch-pot game (Touhu) 投壶游戏 ................... 2244(Kuang Jing/Jin)

245.
Folk Art: Piao Se 民间艺术：飘色 .............................. 2253(Huang Mengyan/Mandy)

246.
Jingdezhen Porcelain 景德镇陶瓷 ................................ 2261(Li Dinghao/Leo)

247.
Folk Traditional Customs: Fireworks and Firecrackers 民间传统习俗：烟花和爆竹 ........................................... 2270 (Cao Jialong/caron)

248.
The Literati Painting of the Ming Dynasty: The Wu School 明代文人画：吴门画派 ................................................... 2278

249.
Thangka 唐卡 ............................................................... 2285（Yang Lingyue/Judy）

250.
Striking iron flower 打铁花 .......................................... 2294 (Fu Xinke/Finger)

251.
Chinese Cuisine: Xiang Cuisine – One of the Eight Major Cuisines 湘菜 ................................................................... 23029（Liu Li/Glen）

252.
The Evolution of the Official Selection System 仕进制度 2312（Xia Rong/Sharon)

=Here you can suggest your topic for your final exam paper=
Deadline: Sep 15, 2024

1. Sports: Cuju 蹴鞠………(Liu Yi/Zer)

2. Science and Technology: Chinese Electrical Vehicles (Cheng Linjia/Jason)

3. Chinese tradition culture: Ronghua—Velvet Flowers 绒花………(Xiao Feiyan)

4. Stage entertainment: northeast Errenzhuan (二人转).........(Wu Jiaying/Cathy)

5. Animals: Chinese Cats 动物：中国猫 ...... (Zhao Jing/winnie)

6. Nanchang Relic Museum for Haihun Principality of Han Dynasty (Yao Yiyun)

7. Grass cloth 夏布（Yu Yi/Memo）

8. The Legend of Zhen Huan 《甄嬛传》(Yang Lingyue/ Judy)

9.Chinese horror movies 中式恐怖片......(Zhou Xiaoqiao/ Summer)

10. Stand-up comedy 单口喜剧......(Huang Zechen/ Zachary)

11.Chinese tradition culture: birde-price（彩礼）……（Wang Yujiao/Wendy）

12. Chinese science fiction movies 中国科幻片......（Liu Peinan/Peter）

13.Xiang Embroidery湘绣······（Liu Zhehui/Mary

14.Chinese traditional jewellery: Buyao(dangling ornament worn by women) （步摇）……（Shu Lin/Shirleen）

15. Tofu meatball with pig blood (猪血丸子) （Su Yi/Suri）

16. Sunzi’s Art of War: Source for All Books on War (孙子兵法) …… (Li Jia/Zoe)

17. The Temple of Heaven：Reverence with Awe and Gratitude（天坛）……（Li Ru/ Lee）

18. Education：training Schools （教育：补习班）……（Jiang Caiyun/Tony）

19. Chinese Dreamcore (中式梦核) ……（Tao Yu/Mikansei）

20.Chinese mortise and tenon craftsmanship（中国榫卯工艺）……（Xiao Yixuan/Yuki）

21. Live-stream shopping（直播带货）……（Yang Fan/Shawn）

22.The Story of Ming Lan（知否知否，应是绿肥红瘦）......(Sha Lijia/Reika)

23. Cha Bai Xi/Tea Latte Art (茶百戏) …… （Fu Xinke/Finger）

23.Herbal tea（凉茶）……（Huang Mengyan/Mandy）

24.Chinese traditional art form：Seal carving（篆刻）……（Wang Yan/Doris ）

25.Rice cake(年糕）……（Chen Pingan/Grace）

26.Zhongyuan festival……(Pan Yilin/Ceci)

27.Dulong: Facial tattoo (独龙族：纹面)……（Zeng Xin）

27.The Return of the Pearl Princess（还珠格格）……（Zeng Wenjing/Zoey）

28.Tourism:"Special Forces" Style Tourism（特种兵式旅游）……（Jiao Mengting/Sherry）

29. "Cun Chao": China's village football league（“村超”：中国乡村足球联赛）……（Wu Ziyi/Andrew）

30. Chinese Musical Instrument: Konghou(箜篌)…… (Chen Zilan/Landy)

31. Chinese Bossy Fictions&Micro-drama（中国式霸总小说&短剧）……（Zhang Mengzhe/Nine）

32. Chinese Traditional Medicine (中医药）……（Kuang Jing/Jin）

33. Jingdezhen Porcelain……(Le Yuxuan/Lydia)

34. Music and instruments: Erhu ……（Hu Zheng/Leven）

35.The plaque and couplet in Chinese garden（园林匾额对联）……（Jiang Chenmei/Lilian）

36. Sun Wukong（孙悟空）……（Liu Huixaun/ Polly）

37. Traditional Chinese Pigments（中国传统颜料）……(Liu Zhuofan/Drovan)

38. Chinese Chess（象棋）……（Zhou Jing/Amy）

39. Bamboo Weaving (竹编） ......（Zeng Man/ Emily)

40. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) ...... (Chen Mengzhu/ Chris)

41. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan)……(Jiang Yaping/Sunny)

42. Three Famous Chinese Mountains(中国三山)......(Liang Dan/Anne)

43. Female Emperor---Wu Zetian......(Zhou Ranran/Jerry)

44. Hotpot(火锅）……(Liu Jieyu/Erica)

45. Velvet flowers(绒花）……(Zhang Yange/Mia)

46. Hunan Rice Noodles（湖南米粉） ……(Cao Jialong/Caron)

=Session 1 Thursday Sep 5, 2024 19:00-21:35=
Please download the powerpoint presentation of the teacher here: [[Media:01_Chin_Lang_Cult_2024.pptx]].

=Session 2 Thursday Sep 12, 2024 19:00-21:35=
During the three hours today, the students are presenting the following 6 topics:

6.
Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China ...................................... 60 (Cheng Linjia/Jason) [[Media:Handsome_Men_2024.pptx]]

20.
Beverages: Milk Tea ........................................................ 186 (Peng Lu/Julia) [[Media:Milk_Tea_2024.pptx]]

21.
Beverages: Tea ................................................................. 193（Yang Fan/Shawn）[[Media:Tea_2024_fall.pptx]] (Please compare with old presentation from Spring 2024: [[Media:Tea_2024.pptx]].)

22.
Beverages: The Liquor Culture of Ancient China ............ 198（Liu Zhuofan/Drovan）[[Media:Liquor_2024.pptx]]

33.
Clothing: Cheongsam ....................................................... 285 (Tang Yuewei/ Eavan) [[Media:Cheongsam_fall_2024.pptx]] (Please compare with old presentation from Spring 2024: [[Media:Cheongsam_2024.pptx]].)

41.
Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties .............................. 367（Hannah/Zhou Yicen）[[Media:Official_Selection_System_2024.pptx]]

=Session 3 Thursday Sep 19, 2024 19:00-21:35=

All students: Please prepare these three texts in the textbook for today.

During the three hours today, the students are presenting the following 6 topics:

44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up, p. 393 (Li Xiaosu/Jacinda) [[Media:Cosmetics_2024.pptx]]

50. Games: Go 围棋, p. 439 (Peng Yixin/ Eason) [[Media:Go_2024.pptx]]

51. Games: Kite Flying p. 445 （Liu Huixuan/ Polly）[[Media:Kite_2024.pptx]]

52. Games: Mahjong: An Ancient Chinese card play, p. 452(Zeng Wenjing/Zoey)[[Media:Mahjong_2024.pptx]]

53. Garden Culture: Gardens, p. 480(Jiang Chenmei/Lilian) [[Media:Gardens_2024.pptx]]

55. Garden culture: the Summer Palace, p. 493(Liu Zhehui/Mary) [[Media:Summer_Palace_2024.pptx]]

Homework:

1. Please read the six texts for next time in the textbook.

2. Please add your final exam paper topic and your name in the respective section above.

3. Take the surveys (EU: https://wn8ae3qwafbc11zv.mikecrm.com/9gdWrQT, 2024: https://wn8ae3qwafbc11zv.mikecrm.com/CTrdOjm).

=Session 4 Thursday Sep 26, 2024 19:00-21:35=

During the three hours today, the students are presenting the following 6 topics:

56. Garden Culture: Qingming Riverside Landscspe Garden 500 (Cai Yingchu/ Rachel)[[Media:Qingming_2024.pptx]]

57.Gender: Wu Zetian: The Only Female Emperor of Imperial China (Zhou Ranran/Jerry)[[Media:wuzetian.pptx]]

62. Landscapes and Tourism: Landscape, Five Famous Mountains p. 555（Wu Jing/Jennie）[[Media:Five_Mountains_2024.pptx]]

87. Literature: Contemporary Literature p. 818 (Chen Guangzi/Alan) [[Media:Cont_Chin_Lit_2024.pptx]]

99. Minority cultures: The Ethnic Minorities’ Costumes p. 896(Zeng Man/Emily)[[Media:Costumes_2024.pptx]]

104. Mythology: Gods and Immortals p. 949 (Wang Yue/Nora) p.949 [[Media:Gods and Immortals1_2024.pptx]], [[Media:Gods and Immortals2_2024.pptx]], [[Media:Gods and Immortals3_2024.pptx]]

=Session 5 Thursday Oct 10, 2024=

69. Language: Chinese Dialects 626 (Long Jiayu/Tara)

101. Money culture: The tradition of Red Envelope and Lucky Money p. 917
（Chen Pingan/Grace）

102. Music and instruments: Guzheng p. 928 (Liu Zeyu/Yew)

105. Mythology: Huli-jing p. 958(Ma Ruiqing/Raymond)

111. Opera: Tea-picking Opera p. 1004（Chen Kuanshun/Jason）[[Media:Tea-picking_Opera_2024.pptx]]

126. Science and Technology: China's Four New Inventions 1130 (Wang Xudong/Hue) [[Media:Four_New_Inventions_2024.pptx]]