https://bou.de/u/api.php?action=feedcontributions&feedformat=atom&user=Chen+PinganChina Studies Wiki - User contributions [en]2026-04-04T07:20:25ZUser contributionsMediaWiki 1.35.14https://bou.de/u/index.php?title=User:Chen_Pingan&diff=164570User:Chen Pingan2024-12-30T16:37:05Z<p>Chen Pingan: </p>
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<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
<br />
==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
<br />
==Nov 3, 2024==<br />
I studied Korean grammar.<br />
<br />
==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 8, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 9, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 10, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 11, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 12, 2024==<br />
I practiced Korean pronunciation for 20 minutes today.<br />
<br />
==Nov 13, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 14, 2024==<br />
I learned 10 new Korean words today.<br />
<br />
==Nov 15, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Nov 16, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Nov 17, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Nov 18, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 19, 2024==<br />
I practiced Korean speaking by recording myself talking about my daily routine.<br />
<br />
==Nov 20, 2024==<br />
I learned 5 Korean idioms and their meanings today.<br />
<br />
==Nov 21, 2024==<br />
I watched a Korean movie with subtitles to improve my listening skills.<br />
<br />
==Nov 22, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Nov 23, 2024==<br />
I have read 3 pages of Korean novels.<br />
<br />
==Nov 24, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Nov 23, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 24, 2024==<br />
I learned 20 new Korean words today.<br />
<br />
==Nov 25, 2024==<br />
I reviewed 2 Korean grammar points today.<br />
<br />
==Nov 26, 2024==<br />
I practiced speaking Korean with a language partner for 20 minutes.<br />
<br />
==Nov 27, 2024==<br />
I wrote a short paragraph in Korean about my hometown.<br />
<br />
==Nov 28, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 30, 2024==<br />
I reviewed 5 Korean grammar points today.<br />
<br />
==Dec 01, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Dec 02, 2024==<br />
I practiced Korean speaking by recording myself talking about my life.<br />
<br />
==Dec 03, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 04, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 05, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Dec 06, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 07, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Dec 08, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 09, 2024==<br />
I wrote a short paragraph in Korean about my mother.<br />
<br />
==Dec 10, 2024==<br />
I practiced Korean speaking by recording myself talking about my friends.<br />
<br />
==Dec 11, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 12, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Dec 13, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 14, 2024==<br />
I have read 6 pages of Korean novels.<br />
<br />
==Dec 15, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 16, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 17, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Dec 18, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 19, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
<br />
==Dec 20, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 21, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 22, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 23, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 24, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 25, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 26, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 27, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 28, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Dec 30, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 31, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Final Paper==<br />
'''Chinese Rice Cake(Nian Gao)'''<br />
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23朝鲜语笔译 陈平安<br />
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'''Abstract'''<br />
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Nian Gao, a traditional Chinese rice cake, symbolizes growth and prosperity, with origins linked to legends like the Kitchen God and Wu Zixu. Nian Gao varies regionally, from sweet Northern styles to savory Shanghai and Cantonese versions. The original Nian Gao recipe is from the book called Qi Min Yao Shu. Korea rice cakes include tteokbokki and Gungjung Tteokbokki ect. Despite the differences between Chinese and Korean rice cakes, both countries' rice cakes reflect rich histories and continue to play key roles in preserving traditions and fostering connections.<br />
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'''1.Nian Gao's Meaning:''' <br />
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Many New Year sayings are rich in culinary and cultural symbolism. Take 年年有余 (nian nian you yu), for instance, which translates to “Have an abundance year after year.” Fish (鱼) is a popular New Year food, as its pronunciation, yu, is the same as abundance (余). Tang yuan (汤圆), sweet rice balls filled with black sesame paste, are eaten to signify reunion (团圆), similarly pronounced “tuan yuan.” So when it comes to nian gao (年糕), a sticky rice cake, it’s associated with growth and prosperity, stemming from 年年高升 (nian nian gao sheng). The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. Nowadays people consider it good luck to eat Nian Gao during the Chinese New Year. <br />
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'''2.Legends of Nian Gao's Origins'''<br />
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The Kitchen God Legend<br />
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According to Chinese popular religion, there are three domains in the cosmos—heaven, earth, and the underworld—and each domain is populated by a host of gods and goddesses. The Jade Emperor was considered the ruler of heaven. It was said that the emperor ordered the Kitchen God to supervise and inspect the conduct of people on earth.The sticky sweet rice cake niangao was believed to have been created as a cunning offering to the Kitchen God, who is believed to reside in every house. At the end of every year, folklore says, the Kitchen God makes his "yearly report" to the Jade Emperor. To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. Hence, niangao is prepared for offering before Chinese New Year. <br />
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The Foundation Bricks Legend<br />
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Nian Gao has another legend about its origin, dating back to as many as 2,500 years ago to Suzhou during a chaotic period of war. <br />
Legend has it that, after the death of Wu Zixu (伍子胥, 559–484 BC), a general and politician of the Wu kingdom in the Spring and Autumn Period (771–476 BC), the king of Yue, Goujian, attacked the capital of Wu, and the Wu army and citizens were trapped in the city and there was no food. Many people starved to death during the siege.<br />
At this time, someone thought of Wu Zixu's helpful words: "If the country is in trouble and the people are in need of food, go and dig three feet under the city wall and get food." The soldiers did what Wu Zixu instructed and found that the wall's foundation was built with special bricks made from glutinous rice flour. This food saved many people from starvation. These bricks were the supposed original niangao. After that, Suzhou people made niangao every year to commemorate Wu Zixu. As time passed, niangao became what is now known as Chinese New Year cake.（Ye Zhiyuan，Li Qun 2016,211）<br />
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'''3.Nian Gao Types''' <br />
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Northern cuisine<br />
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Northern nian gao can be steamed or fried, and is mainly sweet in taste. The Beijing versions include jujube and either glutinous rice or yellow rice, mince nian gao, and white nian gao. The Shanxi makes nian gao using fried yellow rice and red bean paste or jujube paste for filling. Hebei uses jujube, small red beans, and green beans to make steamed nian gao. In Shandong, it is made of red dates and yellow rice. The Northeast type is made of beans on sticky sorghum.<br />
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Jiangnan and Shanghainese Cuisine<br />
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Shanghai-style niangao is white and made with non-glutinous rice. The popular cooking method is stir-frying the sliced niangao, known as chao niangao (炒年糕 'fried year cake'). The cake is usually served as a dish, fried together with scallions, beef, pork, cabbage, etc.<br />
In the Jiangnan (Yangtze Delta) region, niangao can be sweet or savory, cooked by steaming, slice-frying, or even stewing in a soup.<br />
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Cantonese Cuisine<br />
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Cantonese nian gao is made with brown sugar, giving it a distinctive dark yellow color and a stretchy, sticky texture. It can be eaten directly or pan-fried after slicing, a preparation known as fried nian gao (煎年糕) in southern China.<br />
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Fujian cuisine<br />
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In the Southern region of Fujian, nian gao, natural amber, is mainly used for the New Year ritual and gifts. It is made of glutinous rice and taro, which are then usually sliced and cooked before eating. It can also be wrapped in egg or cornstarch (corn flour) or sweet potato to fry. (Wikipedia, Nian Gao)<br />
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'''4.Nian Gao Recipe: How to Make Nian Gao'''<br />
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The original recipe is from the book called Qi Min Yao Shu, which means Essential Techniques for the Common People. It is the earliest and the most complete Chinese agricultural treatise to have survived. Its author, Jia Sixie, was a local governor in today's Shandong Province under the Northern Wei Dynasty. He describes how to plant and cultivate different kinds of crops, how to breed domestic animals, how to store and prepare agricultural products, as well as how to make more than 250 recipes. His recipe for the rice cake says: "Grind the glutinous rice into flour, sift the flour through a silk mesh. Add water and honey to the flour. Mix until the dough is as hard as a dough for soup noodle. Knead the dough with hands, make it over 13 inch in length, and over 2.6 inch in width. Decorate the dough with Chinese dates and chestnuts. Spread oil over bamboo leaves and use the leaves as a wrapping in which the dough is poured into. Steam the rice cake until it is thoroughly done." (Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 2010,35)<br />
The basic ingredients of niangao are simple: glutinous rice flour (a.k.a. sweet rice flour), white or brown sugar, and water. Nian gao can be steamed or baked. Here are some simple instructions for making niangao. First, put glutinous rice flour in a large mixing bowl. Second, in another bowl, add hot water to brown sugar to soften it up. Third, pour the sugar water into the mixing bowl, and stir thoroughly until the rice flour batter is smooth (without any lumps). If you like, you can add dried Chinese dates, peanuts, and other fruits and seeds to the batter. Finally, pour the batter into a foil pan and steam for about 1 hour.<br />
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'''5. Korean Rice Cake'''<br />
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Korean tteokbokki and Chinese niangao both showcase the cultural significance of rice cakes, yet they differ in recipe and symbolism. Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds. Spicy tteokbokki originated in 1953, after the Korean War, as an affordable comfort food. (Style, Chinese nian gao and Korean tteokbokki)<br />
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A Korean rice cake dish that is similar to Chinese niangao is the Gungjung Tteokbokki, or royal court rice cakes. As its name suggests, the traditional dish dates back to the Joseon Dynasty and was a key aspect of royal cuisine. In contrast to the modern spicy version commonly found on street stalls, Gungjung Tteokbokki is stir-fried with sliced meat, vegetables and a mild soy-based sauce.<br />
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In contrast to China's focus on nian gao during festivals, rice cakes in Korea hold significant meaning in various life rituals. They are essential for occasions such as childbirth, health celebrations, birthdays, and house construction. Moreover, there is a tradition of making rice cakes to gift to neighbors after moving into a new home. This practice helps strengthen neighborly relationships and serves as a bridge for emotional connection, playing a role in fostering communication in an increasingly indifferent modern society.（Cui Xianyue，2017,149）<br />
Although rice cakes are now commonly served in both countries, there is no doubt that rice cakes share long and illustrious histories in both countries. They will surely continue to play important roles in Chinese and Korean traditions for future generations. <br />
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'''Terms and Expressions'''<br />
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Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
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'''Questions'''<br />
<br />
1.What is the Nian Gao's Meaning？ <br />
The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. <br />
2.How many types of Nian Gao are mentioned？<br />
Four types. Northern Nian Gao，Jiangnan and Shanghainese Nian Gao，Cantonese Nian Gao，Fujian Nian Gao.<br />
3.Who do Suzhou people commemorate by making niangao every year? <br />
Wu Zixu<br />
4. Which book is the original Nian Gao recipe from?<br />
Qi Min Yao Shu.<br />
5.Why do people offer sweet rice cake to the Kitchen God？ <br />
To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. <br />
6..How does Korean stir-fried rice cake (Korean tteokbokki) differ from Chinese Nian Gao?<br />
Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds.<br />
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'''References'''<br />
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1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4. Wikipedia: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
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'''AI statement'''<br />
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I hereby guarantee that I have not used the help of AI to write my final paper in this course.<br />
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'''年糕'''<br />
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23朝鲜语笔译 陈平安<br />
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'''摘要'''<br />
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年糕是一种传统的中国年糕，象征着成长和繁荣，其起源与灶神和伍子胥等传说有关。年糕因地区而异，北方地区做甜味年糕，也有上海和广东地区做咸味年糕。年糕的原始配方来自《齐民要术》。韩国的年糕有辣炒年糕和宫中炒年糕等。尽管中韩两国的年糕存在差异，但两国的年糕都反映了丰富的历史，并在保护传统和促进联系方面继续发挥着关键作用。<br />
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'''1.年糕的含义'''<br />
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许多新年的祝福语都蕴含着深厚的美食文化和象征意义。例如，“年年有余”意为“年年富足”，与鱼紧密相关，因为“鱼”与“余”在中文中同音，因此鱼成为春节期间的传统吉祥食物。同样，汤圆是一种内馅为黑芝麻的甜糯米球，寓意“团圆”。汤圆的发音与“团圆”相近，因此它常在家庭团聚时食用，象征着圆满和美好。年糕是一种糯米糕，与成长和繁荣有关,源于 “年年高升”。其象征意义源自中文中的谐音：“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。如今,人们认为在农历新年期间吃年糕会带来好运。<br />
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'''2.年糕的传说'''<br />
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灶神传说<br />
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根据中国民间信仰，宇宙中有三个领域——天界、人间和冥界，每个领域都住着众多神仙。玉皇大帝被认为是天界的统治者。玉皇大帝命令灶神监督和检查人间百姓的行为。人们认为，年糕是用来祭祀灶神的，因为灶神居住在每家每户。民间传说，每年年底灶神都会向玉皇大帝做“年度报告”。为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。因此，年糕便成了春节前献给灶神的重要供品。<br />
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城砖的传说<br />
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关于年糕的起源，还有另外一个传说，可以追溯到2500 年前苏州的混乱战争时期。<br />
相传春秋时期吴国将军、政治家伍子胥（公元前559-484年）死后，越王勾践攻打吴国都城，吴军和百姓被困在城中，粮食短缺，许多人在围城期间被饿死。<br />
这时，有人想起伍子胥生前的一句嘱咐：“如国遭难,民饥食,可往相门城下掘地三尺得食。”士兵们按照伍子胥的吩咐去挖掘，发现相门的城砖是用糯米磨成粉做成的。这些食物救了许多人于饥荒之中。这些砖块便是年糕的雏形。此后，苏州人民为纪念伍子胥，每逢过年，都会制作年糕以纪念伍子胥，久而久之，过年做年糕，吃年糕相沿成习，风行各地。(叶致远，李群2016，211)<br />
<br />
'''3.年糕的种类'''<br />
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北方的年糕<br />
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北方的年糕可以蒸或炸，主要以甜味为主。北京的年糕有枣年糕（用糯米或黄米制成）、肉末年糕和白年糕等。山西年糕通常用炸制的黄米，并以红豆沙或枣泥作为馅料。河北的年糕则用红枣、小红豆和绿豆蒸制而成。山东的年糕以红枣和黄米为原料制作，而东北的年糕则是用黏高粱米和豆类制作而成。<br />
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江南地区与上海的年糕<br />
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上海风味的年糕呈白色，使用非糯米制成。最受欢迎的做法是将年糕切片后炒制，称为“炒年糕”。炒年糕通常与葱、牛肉、猪肉、白菜等一同炒制，作为一道主菜。<br />
在江南（长江三角洲）地区，年糕可以是甜味或咸味。烹饪方式包括蒸、切片煎炒，甚至炖汤等多种方法。<br />
<br />
广东的年糕<br />
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广东的年糕以红糖为原料，赋予其独特的深黄色外观以及富有弹性和粘性的口感。广东年糕可以直接食用，也可以切片后煎制，这种做法在南方称为“煎年糕”。<br />
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福建的年糕<br />
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在福建南部地区，年糕被称为“自然琥珀”，主要用于春节祭祀或作为礼品。闽式年糕的主要原料是糯米和芋头，通常切片后烹饪食用。它也可以裹上鸡蛋液或淀粉（如玉米粉）或红薯粉后油炸。（维基百科，年糕）<br />
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'''4.年糕食谱：如何制作年糕'''<br />
<br />
原始的年糕食谱出自一本名为《齐民要术》的书，这本书的名字意为《普通百姓的实用技术》。它是我国现存最早的一部完整的农书。作者贾思勰是北魏时期的一名地方官，曾经担任过高阳郡（今山东临淄）太守。他在书中描述了如何种植和培育各种农作物，如何饲养家畜，如何储存和加工农产品，书中收录了超过250种食谱。书中记载了米磨粉制糕的方法：“将糯米粉用绢罗筛过后，加水、蜜和成硬一点的面团。用手揉面团，使其长度超过13英寸（约33厘米），宽度超过2.6英寸（约6.6厘米）。将枣和栗子等粘在粉团上，在箬叶上涂油，将面团倒入箬叶中裹好，蒸熟即成。”（孙志栋，陈惠云，虞振先，王美英2010，35）<br />
年糕的基本材料非常简单：糯米粉（也叫甜米粉）、白糖或红糖，以及水。年糕可以蒸或烤。以下是简单制作年糕的一些步骤：首先，将糯米粉放入一个大搅拌碗中。第二，在另一个碗里，加入热水融化红糖，使其变软。第三，将糖水倒入装有糯米粉的搅拌碗中，彻底搅拌，直到米粉糊变得顺滑且没有结块。如果你喜欢，可以在糊中加入枣、花生或其他水果和种子。最后，将糊倒入一个铝箔盘中，用蒸锅蒸大约1小时即可。<br />
<br />
'''5.韩国年糕'''<br />
<br />
韩国的辣炒年糕和中国的年糕都体现了年糕在各自文化中的重要性，但它们在制作方法和象征意义上有所不同。<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。辣炒年糕起源于 1953 年，即朝鲜战争结束后，是一种价格实惠的舒适食品。（Style,中国年糕和韩国辣炒年糕）<br />
韩国的宫廷炒年糕与中国年糕类似。顾名思义，这种传统菜肴可以追溯到朝鲜王朝，是宫廷美食的一个重要方面。与街边摊常见的现代辣炒年糕不同，宫廷炒年糕是用肉片、蔬菜和温和的酱油炒制而成。<br />
韩国的一种年糕料理——宫廷炒年糕与中国年糕类似，也称为皇家年糕。这道传统菜肴可以追溯到朝鲜王朝时期，是宫廷料理的重要组成部分。与现代街头常见的辣味炒年糕不同，宫廷炒年糕采用切片肉类、蔬菜和温和的酱油基底酱汁炒制而成，口味清淡却别有风味。<br />
相较于中国在节日注重年糕这一现象较为不同的是，在韩国，年糕在一个人的生命礼仪中也有着重要意义。如生育、健康、生日、建房等都要打年糕。不仅如此，搬到新家后还有定做糕点送邻居的传统，以此增进邻里间的感情，在日趋冷漠的现代社会起到交流感情的桥梁作用。虽然现在两国都普遍食用年糕，但毫无疑问，年糕在中韩两国都有着悠久而辉煌的历史。它们必将继续在中国和韩国传统中扮演重要角色。（崔仙月，2017，149）<br />
<br />
<br />
'''术语和表达'''<br />
<br />
Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
<br />
'''问题'''<br />
<br />
1.年糕的含义是什么？<br />
“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。<br />
3.几种年糕被提及？<br />
四种。北方的年糕、江南地区和上海的年糕、广东的年糕、福建的年糕<br />
3.苏州人民每年制作年糕纪念谁？伍子胥<br />
4.原始的年糕食谱出自哪本书？ 齐民要术<br />
5.为什么人们会向灶神献上甜年糕？<br />
为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。<br />
6.韩国辣炒年糕与中国年糕有什么不同？<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。<br />
<br />
'''参考文献'''<br />
<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4.维基百科: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
<br />
'''AI声明'''<br />
<br />
我在此保证，我未使用 AI 的帮助来撰写本课程的期末论文。</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=164569User:Chen Pingan2024-12-30T16:35:17Z<p>Chen Pingan: wikicaptcha</p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
<br />
==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
<br />
==Nov 3, 2024==<br />
I studied Korean grammar.<br />
<br />
==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 8, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 9, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 10, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 11, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 12, 2024==<br />
I practiced Korean pronunciation for 20 minutes today.<br />
<br />
==Nov 13, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 14, 2024==<br />
I learned 10 new Korean words today.<br />
<br />
==Nov 15, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Nov 16, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Nov 17, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Nov 18, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 19, 2024==<br />
I practiced Korean speaking by recording myself talking about my daily routine.<br />
<br />
==Nov 20, 2024==<br />
I learned 5 Korean idioms and their meanings today.<br />
<br />
==Nov 21, 2024==<br />
I watched a Korean movie with subtitles to improve my listening skills.<br />
<br />
==Nov 22, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Nov 23, 2024==<br />
I have read 3 pages of Korean novels.<br />
<br />
==Nov 24, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Nov 23, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 24, 2024==<br />
I learned 20 new Korean words today.<br />
<br />
==Nov 25, 2024==<br />
I reviewed 2 Korean grammar points today.<br />
<br />
==Nov 26, 2024==<br />
I practiced speaking Korean with a language partner for 20 minutes.<br />
<br />
==Nov 27, 2024==<br />
I wrote a short paragraph in Korean about my hometown.<br />
<br />
==Nov 28, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 30, 2024==<br />
I reviewed 5 Korean grammar points today.<br />
<br />
==Dec 01, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Dec 02, 2024==<br />
I practiced Korean speaking by recording myself talking about my life.<br />
<br />
==Dec 03, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 04, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 05, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Dec 06, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 07, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Dec 08, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 09, 2024==<br />
I wrote a short paragraph in Korean about my mother.<br />
<br />
==Dec 10, 2024==<br />
I practiced Korean speaking by recording myself talking about my friends.<br />
<br />
==Dec 11, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 12, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Dec 13, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 14, 2024==<br />
I have read 6 pages of Korean novels.<br />
<br />
==Dec 15, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 16, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 17, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Dec 18, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 19, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
<br />
==Dec 20, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 21, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 22, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 23, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 24, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 25, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 26, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 27, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 28, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Dec 30, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 31, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Final Paper==<br />
'''Chinese Rice Cake(Nian Gao)'''<br />
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23朝鲜语笔译 陈平安<br />
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'''Abstract'''<br />
<br />
Nian Gao, a traditional Chinese rice cake, symbolizes growth and prosperity, with origins linked to legends like the Kitchen God and Wu Zixu. Nian Gao varies regionally, from sweet Northern styles to savory Shanghai and Cantonese versions. The original Nian Gao recipe is from the book called Qi Min Yao Shu. Korea rice cakes include tteokbokki and Gungjung Tteokbokki ect. Despite the differences between Chinese and Korean rice cakes, both countries' rice cakes reflect rich histories and continue to play key roles in preserving traditions and fostering connections.<br />
<br />
'''1.Nian Gao's Meaning:''' <br />
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file:///D:/%E6%88%91%E7%9A%84%E6%96%87%E6%A1%A3/Pictures/1.png<br />
<br />
Many New Year sayings are rich in culinary and cultural symbolism. Take 年年有余 (nian nian you yu), for instance, which translates to “Have an abundance year after year.” Fish (鱼) is a popular New Year food, as its pronunciation, yu, is the same as abundance (余). Tang yuan (汤圆), sweet rice balls filled with black sesame paste, are eaten to signify reunion (团圆), similarly pronounced “tuan yuan.” So when it comes to nian gao (年糕), a sticky rice cake, it’s associated with growth and prosperity, stemming from 年年高升 (nian nian gao sheng). The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. Nowadays people consider it good luck to eat Nian Gao during the Chinese New Year. <br />
<br />
'''2.Legends of Nian Gao's Origins'''<br />
<br />
The Kitchen God Legend<br />
<br />
According to Chinese popular religion, there are three domains in the cosmos—heaven, earth, and the underworld—and each domain is populated by a host of gods and goddesses. The Jade Emperor was considered the ruler of heaven. It was said that the emperor ordered the Kitchen God to supervise and inspect the conduct of people on earth.The sticky sweet rice cake niangao was believed to have been created as a cunning offering to the Kitchen God, who is believed to reside in every house. At the end of every year, folklore says, the Kitchen God makes his "yearly report" to the Jade Emperor. To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. Hence, niangao is prepared for offering before Chinese New Year. <br />
<br />
The Foundation Bricks Legend<br />
<br />
Nian Gao has another legend about its origin, dating back to as many as 2,500 years ago to Suzhou during a chaotic period of war. <br />
Legend has it that, after the death of Wu Zixu (伍子胥, 559–484 BC), a general and politician of the Wu kingdom in the Spring and Autumn Period (771–476 BC), the king of Yue, Goujian, attacked the capital of Wu, and the Wu army and citizens were trapped in the city and there was no food. Many people starved to death during the siege.<br />
At this time, someone thought of Wu Zixu's helpful words: "If the country is in trouble and the people are in need of food, go and dig three feet under the city wall and get food." The soldiers did what Wu Zixu instructed and found that the wall's foundation was built with special bricks made from glutinous rice flour. This food saved many people from starvation. These bricks were the supposed original niangao. After that, Suzhou people made niangao every year to commemorate Wu Zixu. As time passed, niangao became what is now known as Chinese New Year cake.（Ye Zhiyuan，Li Qun 2016,211）<br />
<br />
'''3.Nian Gao Types''' <br />
<br />
Northern cuisine<br />
<br />
Northern nian gao can be steamed or fried, and is mainly sweet in taste. The Beijing versions include jujube and either glutinous rice or yellow rice, mince nian gao, and white nian gao. The Shanxi makes nian gao using fried yellow rice and red bean paste or jujube paste for filling. Hebei uses jujube, small red beans, and green beans to make steamed nian gao. In Shandong, it is made of red dates and yellow rice. The Northeast type is made of beans on sticky sorghum.<br />
<br />
Jiangnan and Shanghainese Cuisine<br />
<br />
Shanghai-style niangao is white and made with non-glutinous rice. The popular cooking method is stir-frying the sliced niangao, known as chao niangao (炒年糕 'fried year cake'). The cake is usually served as a dish, fried together with scallions, beef, pork, cabbage, etc.<br />
In the Jiangnan (Yangtze Delta) region, niangao can be sweet or savory, cooked by steaming, slice-frying, or even stewing in a soup.<br />
<br />
Cantonese Cuisine<br />
<br />
Cantonese nian gao is made with brown sugar, giving it a distinctive dark yellow color and a stretchy, sticky texture. It can be eaten directly or pan-fried after slicing, a preparation known as fried nian gao (煎年糕) in southern China.<br />
<br />
Fujian cuisine<br />
<br />
In the Southern region of Fujian, nian gao, natural amber, is mainly used for the New Year ritual and gifts. It is made of glutinous rice and taro, which are then usually sliced and cooked before eating. It can also be wrapped in egg or cornstarch (corn flour) or sweet potato to fry. (Wikipedia, Nian Gao)<br />
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'''4.Nian Gao Recipe: How to Make Nian Gao'''<br />
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The original recipe is from the book called Qi Min Yao Shu, which means Essential Techniques for the Common People. It is the earliest and the most complete Chinese agricultural treatise to have survived. Its author, Jia Sixie, was a local governor in today's Shandong Province under the Northern Wei Dynasty. He describes how to plant and cultivate different kinds of crops, how to breed domestic animals, how to store and prepare agricultural products, as well as how to make more than 250 recipes. His recipe for the rice cake says: "Grind the glutinous rice into flour, sift the flour through a silk mesh. Add water and honey to the flour. Mix until the dough is as hard as a dough for soup noodle. Knead the dough with hands, make it over 13 inch in length, and over 2.6 inch in width. Decorate the dough with Chinese dates and chestnuts. Spread oil over bamboo leaves and use the leaves as a wrapping in which the dough is poured into. Steam the rice cake until it is thoroughly done." (Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 2010,35)<br />
The basic ingredients of niangao are simple: glutinous rice flour (a.k.a. sweet rice flour), white or brown sugar, and water. Nian gao can be steamed or baked. Here are some simple instructions for making niangao. First, put glutinous rice flour in a large mixing bowl. Second, in another bowl, add hot water to brown sugar to soften it up. Third, pour the sugar water into the mixing bowl, and stir thoroughly until the rice flour batter is smooth (without any lumps). If you like, you can add dried Chinese dates, peanuts, and other fruits and seeds to the batter. Finally, pour the batter into a foil pan and steam for about 1 hour.<br />
<br />
'''5. Korean Rice Cake'''<br />
<br />
Korean tteokbokki and Chinese niangao both showcase the cultural significance of rice cakes, yet they differ in recipe and symbolism. Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds. Spicy tteokbokki originated in 1953, after the Korean War, as an affordable comfort food. (Style, Chinese nian gao and Korean tteokbokki)<br />
<br />
A Korean rice cake dish that is similar to Chinese niangao is the Gungjung Tteokbokki, or royal court rice cakes. As its name suggests, the traditional dish dates back to the Joseon Dynasty and was a key aspect of royal cuisine. In contrast to the modern spicy version commonly found on street stalls, Gungjung Tteokbokki is stir-fried with sliced meat, vegetables and a mild soy-based sauce.<br />
<br />
In contrast to China's focus on nian gao during festivals, rice cakes in Korea hold significant meaning in various life rituals. They are essential for occasions such as childbirth, health celebrations, birthdays, and house construction. Moreover, there is a tradition of making rice cakes to gift to neighbors after moving into a new home. This practice helps strengthen neighborly relationships and serves as a bridge for emotional connection, playing a role in fostering communication in an increasingly indifferent modern society.（Cui Xianyue，2017,149）<br />
Although rice cakes are now commonly served in both countries, there is no doubt that rice cakes share long and illustrious histories in both countries. They will surely continue to play important roles in Chinese and Korean traditions for future generations. <br />
<br />
'''Terms and Expressions'''<br />
<br />
Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
<br />
'''Questions'''<br />
<br />
1.What is the Nian Gao's Meaning？ <br />
The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. <br />
2.How many types of Nian Gao are mentioned？<br />
Four types. Northern Nian Gao，Jiangnan and Shanghainese Nian Gao，Cantonese Nian Gao，Fujian Nian Gao.<br />
3.Who do Suzhou people commemorate by making niangao every year? <br />
Wu Zixu<br />
4. Which book is the original Nian Gao recipe from?<br />
Qi Min Yao Shu.<br />
5.Why do people offer sweet rice cake to the Kitchen God？ <br />
To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. <br />
6..How does Korean stir-fried rice cake (Korean tteokbokki) differ from Chinese Nian Gao?<br />
Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds.<br />
<br />
'''References'''<br />
<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4. Wikipedia: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
<br />
'''AI statement'''<br />
<br />
I hereby guarantee that I have not used the help of AI to write my final paper in this course.<br />
<br />
'''年糕'''<br />
<br />
23朝鲜语笔译 陈平安<br />
<br />
'''摘要'''<br />
<br />
年糕是一种传统的中国年糕，象征着成长和繁荣，其起源与灶神和伍子胥等传说有关。年糕因地区而异，北方地区做甜味年糕，也有上海和广东地区做咸味年糕。年糕的原始配方来自《齐民要术》。韩国的年糕有辣炒年糕和宫中炒年糕等。尽管中韩两国的年糕存在差异，但两国的年糕都反映了丰富的历史，并在保护传统和促进联系方面继续发挥着关键作用。<br />
<br />
'''1.年糕的含义'''<br />
<br />
许多新年的祝福语都蕴含着深厚的美食文化和象征意义。例如，“年年有余”意为“年年富足”，与鱼紧密相关，因为“鱼”与“余”在中文中同音，因此鱼成为春节期间的传统吉祥食物。同样，汤圆是一种内馅为黑芝麻的甜糯米球，寓意“团圆”。汤圆的发音与“团圆”相近，因此它常在家庭团聚时食用，象征着圆满和美好。年糕是一种糯米糕，与成长和繁荣有关,源于 “年年高升”。其象征意义源自中文中的谐音：“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。如今,人们认为在农历新年期间吃年糕会带来好运。<br />
<br />
'''2.年糕的传说'''<br />
<br />
灶神传说<br />
<br />
根据中国民间信仰，宇宙中有三个领域——天界、人间和冥界，每个领域都住着众多神仙。玉皇大帝被认为是天界的统治者。玉皇大帝命令灶神监督和检查人间百姓的行为。人们认为，年糕是用来祭祀灶神的，因为灶神居住在每家每户。民间传说，每年年底灶神都会向玉皇大帝做“年度报告”。为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。因此，年糕便成了春节前献给灶神的重要供品。<br />
<br />
城砖的传说<br />
<br />
关于年糕的起源，还有另外一个传说，可以追溯到2500 年前苏州的混乱战争时期。<br />
相传春秋时期吴国将军、政治家伍子胥（公元前559-484年）死后，越王勾践攻打吴国都城，吴军和百姓被困在城中，粮食短缺，许多人在围城期间被饿死。<br />
这时，有人想起伍子胥生前的一句嘱咐：“如国遭难,民饥食,可往相门城下掘地三尺得食。”士兵们按照伍子胥的吩咐去挖掘，发现相门的城砖是用糯米磨成粉做成的。这些食物救了许多人于饥荒之中。这些砖块便是年糕的雏形。此后，苏州人民为纪念伍子胥，每逢过年，都会制作年糕以纪念伍子胥，久而久之，过年做年糕，吃年糕相沿成习，风行各地。(叶致远，李群2016，211)<br />
<br />
'''3.年糕的种类'''<br />
<br />
北方的年糕<br />
<br />
北方的年糕可以蒸或炸，主要以甜味为主。北京的年糕有枣年糕（用糯米或黄米制成）、肉末年糕和白年糕等。山西年糕通常用炸制的黄米，并以红豆沙或枣泥作为馅料。河北的年糕则用红枣、小红豆和绿豆蒸制而成。山东的年糕以红枣和黄米为原料制作，而东北的年糕则是用黏高粱米和豆类制作而成。<br />
<br />
江南地区与上海的年糕<br />
<br />
上海风味的年糕呈白色，使用非糯米制成。最受欢迎的做法是将年糕切片后炒制，称为“炒年糕”。炒年糕通常与葱、牛肉、猪肉、白菜等一同炒制，作为一道主菜。<br />
在江南（长江三角洲）地区，年糕可以是甜味或咸味。烹饪方式包括蒸、切片煎炒，甚至炖汤等多种方法。<br />
<br />
广东的年糕<br />
<br />
广东的年糕以红糖为原料，赋予其独特的深黄色外观以及富有弹性和粘性的口感。广东年糕可以直接食用，也可以切片后煎制，这种做法在南方称为“煎年糕”。<br />
<br />
福建的年糕<br />
<br />
在福建南部地区，年糕被称为“自然琥珀”，主要用于春节祭祀或作为礼品。闽式年糕的主要原料是糯米和芋头，通常切片后烹饪食用。它也可以裹上鸡蛋液或淀粉（如玉米粉）或红薯粉后油炸。（维基百科，年糕）<br />
<br />
'''4.年糕食谱：如何制作年糕'''<br />
<br />
原始的年糕食谱出自一本名为《齐民要术》的书，这本书的名字意为《普通百姓的实用技术》。它是我国现存最早的一部完整的农书。作者贾思勰是北魏时期的一名地方官，曾经担任过高阳郡（今山东临淄）太守。他在书中描述了如何种植和培育各种农作物，如何饲养家畜，如何储存和加工农产品，书中收录了超过250种食谱。书中记载了米磨粉制糕的方法：“将糯米粉用绢罗筛过后，加水、蜜和成硬一点的面团。用手揉面团，使其长度超过13英寸（约33厘米），宽度超过2.6英寸（约6.6厘米）。将枣和栗子等粘在粉团上，在箬叶上涂油，将面团倒入箬叶中裹好，蒸熟即成。”（孙志栋，陈惠云，虞振先，王美英2010，35）<br />
年糕的基本材料非常简单：糯米粉（也叫甜米粉）、白糖或红糖，以及水。年糕可以蒸或烤。以下是简单制作年糕的一些步骤：首先，将糯米粉放入一个大搅拌碗中。第二，在另一个碗里，加入热水融化红糖，使其变软。第三，将糖水倒入装有糯米粉的搅拌碗中，彻底搅拌，直到米粉糊变得顺滑且没有结块。如果你喜欢，可以在糊中加入枣、花生或其他水果和种子。最后，将糊倒入一个铝箔盘中，用蒸锅蒸大约1小时即可。<br />
<br />
'''5.韩国年糕'''<br />
<br />
韩国的辣炒年糕和中国的年糕都体现了年糕在各自文化中的重要性，但它们在制作方法和象征意义上有所不同。<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。辣炒年糕起源于 1953 年，即朝鲜战争结束后，是一种价格实惠的舒适食品。（Style,中国年糕和韩国辣炒年糕）<br />
韩国的宫廷炒年糕与中国年糕类似。顾名思义，这种传统菜肴可以追溯到朝鲜王朝，是宫廷美食的一个重要方面。与街边摊常见的现代辣炒年糕不同，宫廷炒年糕是用肉片、蔬菜和温和的酱油炒制而成。<br />
韩国的一种年糕料理——宫廷炒年糕与中国年糕类似，也称为皇家年糕。这道传统菜肴可以追溯到朝鲜王朝时期，是宫廷料理的重要组成部分。与现代街头常见的辣味炒年糕不同，宫廷炒年糕采用切片肉类、蔬菜和温和的酱油基底酱汁炒制而成，口味清淡却别有风味。<br />
相较于中国在节日注重年糕这一现象较为不同的是，在韩国，年糕在一个人的生命礼仪中也有着重要意义。如生育、健康、生日、建房等都要打年糕。不仅如此，搬到新家后还有定做糕点送邻居的传统，以此增进邻里间的感情，在日趋冷漠的现代社会起到交流感情的桥梁作用。虽然现在两国都普遍食用年糕，但毫无疑问，年糕在中韩两国都有着悠久而辉煌的历史。它们必将继续在中国和韩国传统中扮演重要角色。（崔仙月，2017，149）<br />
<br />
<br />
'''术语和表达'''<br />
<br />
Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
<br />
'''问题'''<br />
<br />
1.年糕的含义是什么？<br />
“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。<br />
3.几种年糕被提及？<br />
四种。北方的年糕、江南地区和上海的年糕、广东的年糕、福建的年糕<br />
3.苏州人民每年制作年糕纪念谁？伍子胥<br />
4.原始的年糕食谱出自哪本书？ 齐民要术<br />
5.为什么人们会向灶神献上甜年糕？<br />
为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。<br />
6.韩国辣炒年糕与中国年糕有什么不同？<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。<br />
<br />
'''参考文献'''<br />
<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4.维基百科: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
<br />
'''AI声明'''<br />
<br />
我在此保证，我未使用 AI 的帮助来撰写本课程的期末论文。</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=164568User:Chen Pingan2024-12-30T16:31:55Z<p>Chen Pingan: </p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
<br />
==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
<br />
==Nov 3, 2024==<br />
I studied Korean grammar.<br />
<br />
==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 8, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 9, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 10, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 11, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 12, 2024==<br />
I practiced Korean pronunciation for 20 minutes today.<br />
<br />
==Nov 13, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 14, 2024==<br />
I learned 10 new Korean words today.<br />
<br />
==Nov 15, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Nov 16, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Nov 17, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Nov 18, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 19, 2024==<br />
I practiced Korean speaking by recording myself talking about my daily routine.<br />
<br />
==Nov 20, 2024==<br />
I learned 5 Korean idioms and their meanings today.<br />
<br />
==Nov 21, 2024==<br />
I watched a Korean movie with subtitles to improve my listening skills.<br />
<br />
==Nov 22, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Nov 23, 2024==<br />
I have read 3 pages of Korean novels.<br />
<br />
==Nov 24, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Nov 23, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 24, 2024==<br />
I learned 20 new Korean words today.<br />
<br />
==Nov 25, 2024==<br />
I reviewed 2 Korean grammar points today.<br />
<br />
==Nov 26, 2024==<br />
I practiced speaking Korean with a language partner for 20 minutes.<br />
<br />
==Nov 27, 2024==<br />
I wrote a short paragraph in Korean about my hometown.<br />
<br />
==Nov 28, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 30, 2024==<br />
I reviewed 5 Korean grammar points today.<br />
<br />
==Dec 01, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Dec 02, 2024==<br />
I practiced Korean speaking by recording myself talking about my life.<br />
<br />
==Dec 03, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 04, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 05, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Dec 06, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 07, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Dec 08, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 09, 2024==<br />
I wrote a short paragraph in Korean about my mother.<br />
<br />
==Dec 10, 2024==<br />
I practiced Korean speaking by recording myself talking about my friends.<br />
<br />
==Dec 11, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 12, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Dec 13, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 14, 2024==<br />
I have read 6 pages of Korean novels.<br />
<br />
==Dec 15, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 16, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 17, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Dec 18, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 19, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
<br />
==Dec 20, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 21, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 22, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 23, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 24, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 25, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 26, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 27, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 28, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Dec 30, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 31, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Final Paper==<br />
'''Chinese Rice Cake(Nian Gao)'''<br />
<br />
23朝鲜语笔译 陈平安<br />
<br />
'''Abstract'''<br />
<br />
Nian Gao, a traditional Chinese rice cake, symbolizes growth and prosperity, with origins linked to legends like the Kitchen God and Wu Zixu. Nian Gao varies regionally, from sweet Northern styles to savory Shanghai and Cantonese versions. The original Nian Gao recipe is from the book called Qi Min Yao Shu. Korea rice cakes include tteokbokki and Gungjung Tteokbokki ect. Despite the differences between Chinese and Korean rice cakes, both countries' rice cakes reflect rich histories and continue to play key roles in preserving traditions and fostering connections.<br />
<br />
'''1.Nian Gao's Meaning:''' <br />
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Many New Year sayings are rich in culinary and cultural symbolism. Take 年年有余 (nian nian you yu), for instance, which translates to “Have an abundance year after year.” Fish (鱼) is a popular New Year food, as its pronunciation, yu, is the same as abundance (余). Tang yuan (汤圆), sweet rice balls filled with black sesame paste, are eaten to signify reunion (团圆), similarly pronounced “tuan yuan.” So when it comes to nian gao (年糕), a sticky rice cake, it’s associated with growth and prosperity, stemming from 年年高升 (nian nian gao sheng). The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. Nowadays people consider it good luck to eat Nian Gao during the Chinese New Year. <br />
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'''2.Legends of Nian Gao's Origins'''<br />
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The Kitchen God Legend<br />
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According to Chinese popular religion, there are three domains in the cosmos—heaven, earth, and the underworld—and each domain is populated by a host of gods and goddesses. The Jade Emperor was considered the ruler of heaven. It was said that the emperor ordered the Kitchen God to supervise and inspect the conduct of people on earth.The sticky sweet rice cake niangao was believed to have been created as a cunning offering to the Kitchen God, who is believed to reside in every house. At the end of every year, folklore says, the Kitchen God makes his "yearly report" to the Jade Emperor. To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. Hence, niangao is prepared for offering before Chinese New Year. <br />
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The Foundation Bricks Legend<br />
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Nian Gao has another legend about its origin, dating back to as many as 2,500 years ago to Suzhou during a chaotic period of war. <br />
Legend has it that, after the death of Wu Zixu (伍子胥, 559–484 BC), a general and politician of the Wu kingdom in the Spring and Autumn Period (771–476 BC), the king of Yue, Goujian, attacked the capital of Wu, and the Wu army and citizens were trapped in the city and there was no food. Many people starved to death during the siege.<br />
At this time, someone thought of Wu Zixu's helpful words: "If the country is in trouble and the people are in need of food, go and dig three feet under the city wall and get food." The soldiers did what Wu Zixu instructed and found that the wall's foundation was built with special bricks made from glutinous rice flour. This food saved many people from starvation. These bricks were the supposed original niangao. After that, Suzhou people made niangao every year to commemorate Wu Zixu. As time passed, niangao became what is now known as Chinese New Year cake.（Ye Zhiyuan，Li Qun 2016,211）<br />
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'''3.Nian Gao Types''' <br />
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Northern cuisine<br />
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Northern nian gao can be steamed or fried, and is mainly sweet in taste. The Beijing versions include jujube and either glutinous rice or yellow rice, mince nian gao, and white nian gao. The Shanxi makes nian gao using fried yellow rice and red bean paste or jujube paste for filling. Hebei uses jujube, small red beans, and green beans to make steamed nian gao. In Shandong, it is made of red dates and yellow rice. The Northeast type is made of beans on sticky sorghum.<br />
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Jiangnan and Shanghainese Cuisine<br />
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Shanghai-style niangao is white and made with non-glutinous rice. The popular cooking method is stir-frying the sliced niangao, known as chao niangao (炒年糕 'fried year cake'). The cake is usually served as a dish, fried together with scallions, beef, pork, cabbage, etc.<br />
In the Jiangnan (Yangtze Delta) region, niangao can be sweet or savory, cooked by steaming, slice-frying, or even stewing in a soup.<br />
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Cantonese Cuisine<br />
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Cantonese nian gao is made with brown sugar, giving it a distinctive dark yellow color and a stretchy, sticky texture. It can be eaten directly or pan-fried after slicing, a preparation known as fried nian gao (煎年糕) in southern China.<br />
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Fujian cuisine<br />
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In the Southern region of Fujian, nian gao, natural amber, is mainly used for the New Year ritual and gifts. It is made of glutinous rice and taro, which are then usually sliced and cooked before eating. It can also be wrapped in egg or cornstarch (corn flour) or sweet potato to fry. (Wikipedia, Nian Gao)<br />
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'''4.Nian Gao Recipe: How to Make Nian Gao'''<br />
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The original recipe is from the book called Qi Min Yao Shu, which means Essential Techniques for the Common People. It is the earliest and the most complete Chinese agricultural treatise to have survived. Its author, Jia Sixie, was a local governor in today's Shandong Province under the Northern Wei Dynasty. He describes how to plant and cultivate different kinds of crops, how to breed domestic animals, how to store and prepare agricultural products, as well as how to make more than 250 recipes. His recipe for the rice cake says: "Grind the glutinous rice into flour, sift the flour through a silk mesh. Add water and honey to the flour. Mix until the dough is as hard as a dough for soup noodle. Knead the dough with hands, make it over 13 inch in length, and over 2.6 inch in width. Decorate the dough with Chinese dates and chestnuts. Spread oil over bamboo leaves and use the leaves as a wrapping in which the dough is poured into. Steam the rice cake until it is thoroughly done." (Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 2010,35)<br />
The basic ingredients of niangao are simple: glutinous rice flour (a.k.a. sweet rice flour), white or brown sugar, and water. Nian gao can be steamed or baked. Here are some simple instructions for making niangao. First, put glutinous rice flour in a large mixing bowl. Second, in another bowl, add hot water to brown sugar to soften it up. Third, pour the sugar water into the mixing bowl, and stir thoroughly until the rice flour batter is smooth (without any lumps). If you like, you can add dried Chinese dates, peanuts, and other fruits and seeds to the batter. Finally, pour the batter into a foil pan and steam for about 1 hour.<br />
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'''5. Korean Rice Cake'''<br />
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Korean tteokbokki and Chinese niangao both showcase the cultural significance of rice cakes, yet they differ in recipe and symbolism. Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds. Spicy tteokbokki originated in 1953, after the Korean War, as an affordable comfort food. (Style, Chinese nian gao and Korean tteokbokki)<br />
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A Korean rice cake dish that is similar to Chinese niangao is the Gungjung Tteokbokki, or royal court rice cakes. As its name suggests, the traditional dish dates back to the Joseon Dynasty and was a key aspect of royal cuisine. In contrast to the modern spicy version commonly found on street stalls, Gungjung Tteokbokki is stir-fried with sliced meat, vegetables and a mild soy-based sauce.<br />
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In contrast to China's focus on nian gao during festivals, rice cakes in Korea hold significant meaning in various life rituals. They are essential for occasions such as childbirth, health celebrations, birthdays, and house construction. Moreover, there is a tradition of making rice cakes to gift to neighbors after moving into a new home. This practice helps strengthen neighborly relationships and serves as a bridge for emotional connection, playing a role in fostering communication in an increasingly indifferent modern society.（Cui Xianyue，2017,149）<br />
Although rice cakes are now commonly served in both countries, there is no doubt that rice cakes share long and illustrious histories in both countries. They will surely continue to play important roles in Chinese and Korean traditions for future generations. <br />
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'''Terms and Expressions'''<br />
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Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
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'''Questions'''<br />
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1.What is the Nian Gao's Meaning？ <br />
The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. <br />
2.How many types of Nian Gao are mentioned？<br />
Four types. Northern Nian Gao，Jiangnan and Shanghainese Nian Gao，Cantonese Nian Gao，Fujian Nian Gao.<br />
3.Who do Suzhou people commemorate by making niangao every year? <br />
Wu Zixu<br />
4. Which book is the original Nian Gao recipe from?<br />
Qi Min Yao Shu.<br />
5.Why do people offer sweet rice cake to the Kitchen God？ <br />
To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. <br />
6..How does Korean stir-fried rice cake (Korean tteokbokki) differ from Chinese Nian Gao?<br />
Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds.<br />
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'''References'''<br />
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1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4. Wikipedia: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
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'''AI statement'''<br />
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I hereby guarantee that I have not used the help of AI to write my final paper in this course.<br />
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'''年糕'''<br />
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23朝鲜语笔译 陈平安<br />
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'''摘要'''<br />
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年糕是一种传统的中国年糕，象征着成长和繁荣，其起源与灶神和伍子胥等传说有关。年糕因地区而异，北方地区做甜味年糕，也有上海和广东地区做咸味年糕。年糕的原始配方来自《齐民要术》。韩国的年糕有辣炒年糕和宫中炒年糕等。尽管中韩两国的年糕存在差异，但两国的年糕都反映了丰富的历史，并在保护传统和促进联系方面继续发挥着关键作用。<br />
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'''1.年糕的含义'''<br />
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许多新年的祝福语都蕴含着深厚的美食文化和象征意义。例如，“年年有余”意为“年年富足”，与鱼紧密相关，因为“鱼”与“余”在中文中同音，因此鱼成为春节期间的传统吉祥食物。同样，汤圆是一种内馅为黑芝麻的甜糯米球，寓意“团圆”。汤圆的发音与“团圆”相近，因此它常在家庭团聚时食用，象征着圆满和美好。年糕是一种糯米糕，与成长和繁荣有关,源于 “年年高升”。其象征意义源自中文中的谐音：“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。如今,人们认为在农历新年期间吃年糕会带来好运。<br />
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'''2.年糕的传说'''<br />
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灶神传说<br />
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根据中国民间信仰，宇宙中有三个领域——天界、人间和冥界，每个领域都住着众多神仙。玉皇大帝被认为是天界的统治者。玉皇大帝命令灶神监督和检查人间百姓的行为。人们认为，年糕是用来祭祀灶神的，因为灶神居住在每家每户。民间传说，每年年底灶神都会向玉皇大帝做“年度报告”。为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。因此，年糕便成了春节前献给灶神的重要供品。<br />
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城砖的传说<br />
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关于年糕的起源，还有另外一个传说，可以追溯到2500 年前苏州的混乱战争时期。<br />
相传春秋时期吴国将军、政治家伍子胥（公元前559-484年）死后，越王勾践攻打吴国都城，吴军和百姓被困在城中，粮食短缺，许多人在围城期间被饿死。<br />
这时，有人想起伍子胥生前的一句嘱咐：“如国遭难,民饥食,可往相门城下掘地三尺得食。”士兵们按照伍子胥的吩咐去挖掘，发现相门的城砖是用糯米磨成粉做成的。这些食物救了许多人于饥荒之中。这些砖块便是年糕的雏形。此后，苏州人民为纪念伍子胥，每逢过年，都会制作年糕以纪念伍子胥，久而久之，过年做年糕，吃年糕相沿成习，风行各地。(叶致远，李群2016，211)<br />
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'''3.年糕的种类'''<br />
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北方的年糕<br />
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北方的年糕可以蒸或炸，主要以甜味为主。北京的年糕有枣年糕（用糯米或黄米制成）、肉末年糕和白年糕等。山西年糕通常用炸制的黄米，并以红豆沙或枣泥作为馅料。河北的年糕则用红枣、小红豆和绿豆蒸制而成。山东的年糕以红枣和黄米为原料制作，而东北的年糕则是用黏高粱米和豆类制作而成。<br />
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江南地区与上海的年糕<br />
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上海风味的年糕呈白色，使用非糯米制成。最受欢迎的做法是将年糕切片后炒制，称为“炒年糕”。炒年糕通常与葱、牛肉、猪肉、白菜等一同炒制，作为一道主菜。<br />
在江南（长江三角洲）地区，年糕可以是甜味或咸味。烹饪方式包括蒸、切片煎炒，甚至炖汤等多种方法。<br />
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广东的年糕<br />
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广东的年糕以红糖为原料，赋予其独特的深黄色外观以及富有弹性和粘性的口感。广东年糕可以直接食用，也可以切片后煎制，这种做法在南方称为“煎年糕”。<br />
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福建的年糕<br />
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在福建南部地区，年糕被称为“自然琥珀”，主要用于春节祭祀或作为礼品。闽式年糕的主要原料是糯米和芋头，通常切片后烹饪食用。它也可以裹上鸡蛋液或淀粉（如玉米粉）或红薯粉后油炸。（维基百科，年糕）<br />
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'''4.年糕食谱：如何制作年糕'''<br />
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原始的年糕食谱出自一本名为《齐民要术》的书，这本书的名字意为《普通百姓的实用技术》。它是我国现存最早的一部完整的农书。作者贾思勰是北魏时期的一名地方官，曾经担任过高阳郡（今山东临淄）太守。他在书中描述了如何种植和培育各种农作物，如何饲养家畜，如何储存和加工农产品，书中收录了超过250种食谱。书中记载了米磨粉制糕的方法：“将糯米粉用绢罗筛过后，加水、蜜和成硬一点的面团。用手揉面团，使其长度超过13英寸（约33厘米），宽度超过2.6英寸（约6.6厘米）。将枣和栗子等粘在粉团上，在箬叶上涂油，将面团倒入箬叶中裹好，蒸熟即成。”（孙志栋，陈惠云，虞振先，王美英2010，35）<br />
年糕的基本材料非常简单：糯米粉（也叫甜米粉）、白糖或红糖，以及水。年糕可以蒸或烤。以下是简单制作年糕的一些步骤：首先，将糯米粉放入一个大搅拌碗中。第二，在另一个碗里，加入热水融化红糖，使其变软。第三，将糖水倒入装有糯米粉的搅拌碗中，彻底搅拌，直到米粉糊变得顺滑且没有结块。如果你喜欢，可以在糊中加入枣、花生或其他水果和种子。最后，将糊倒入一个铝箔盘中，用蒸锅蒸大约1小时即可。<br />
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'''5.韩国年糕'''<br />
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韩国的辣炒年糕和中国的年糕都体现了年糕在各自文化中的重要性，但它们在制作方法和象征意义上有所不同。<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。辣炒年糕起源于 1953 年，即朝鲜战争结束后，是一种价格实惠的舒适食品。（Style,中国年糕和韩国辣炒年糕）<br />
韩国的宫廷炒年糕与中国年糕类似。顾名思义，这种传统菜肴可以追溯到朝鲜王朝，是宫廷美食的一个重要方面。与街边摊常见的现代辣炒年糕不同，宫廷炒年糕是用肉片、蔬菜和温和的酱油炒制而成。<br />
韩国的一种年糕料理——宫廷炒年糕与中国年糕类似，也称为皇家年糕。这道传统菜肴可以追溯到朝鲜王朝时期，是宫廷料理的重要组成部分。与现代街头常见的辣味炒年糕不同，宫廷炒年糕采用切片肉类、蔬菜和温和的酱油基底酱汁炒制而成，口味清淡却别有风味。<br />
相较于中国在节日注重年糕这一现象较为不同的是，在韩国，年糕在一个人的生命礼仪中也有着重要意义。如生育、健康、生日、建房等都要打年糕。不仅如此，搬到新家后还有定做糕点送邻居的传统，以此增进邻里间的感情，在日趋冷漠的现代社会起到交流感情的桥梁作用。虽然现在两国都普遍食用年糕，但毫无疑问，年糕在中韩两国都有着悠久而辉煌的历史。它们必将继续在中国和韩国传统中扮演重要角色。（崔仙月，2017，149）<br />
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'''术语和表达'''<br />
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Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
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'''问题'''<br />
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1.年糕的含义是什么？<br />
“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。<br />
3.几种年糕被提及？<br />
四种。北方的年糕、江南地区和上海的年糕、广东的年糕、福建的年糕<br />
3.苏州人民每年制作年糕纪念谁？伍子胥<br />
4.原始的年糕食谱出自哪本书？ 齐民要术<br />
5.为什么人们会向灶神献上甜年糕？<br />
为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。<br />
6.韩国辣炒年糕与中国年糕有什么不同？<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。<br />
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'''参考文献'''<br />
<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4.维基百科: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
<br />
'''AI声明'''<br />
<br />
我在此保证，我未使用 AI 的帮助来撰写本课程的期末论文。</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=164566User:Chen Pingan2024-12-30T16:24:31Z<p>Chen Pingan: </p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
<br />
==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
<br />
==Nov 3, 2024==<br />
I studied Korean grammar.<br />
<br />
==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 8, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 9, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 10, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 11, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 12, 2024==<br />
I practiced Korean pronunciation for 20 minutes today.<br />
<br />
==Nov 13, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 14, 2024==<br />
I learned 10 new Korean words today.<br />
<br />
==Nov 15, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Nov 16, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Nov 17, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Nov 18, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 19, 2024==<br />
I practiced Korean speaking by recording myself talking about my daily routine.<br />
<br />
==Nov 20, 2024==<br />
I learned 5 Korean idioms and their meanings today.<br />
<br />
==Nov 21, 2024==<br />
I watched a Korean movie with subtitles to improve my listening skills.<br />
<br />
==Nov 22, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Nov 23, 2024==<br />
I have read 3 pages of Korean novels.<br />
<br />
==Nov 24, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Nov 23, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 24, 2024==<br />
I learned 20 new Korean words today.<br />
<br />
==Nov 25, 2024==<br />
I reviewed 2 Korean grammar points today.<br />
<br />
==Nov 26, 2024==<br />
I practiced speaking Korean with a language partner for 20 minutes.<br />
<br />
==Nov 27, 2024==<br />
I wrote a short paragraph in Korean about my hometown.<br />
<br />
==Nov 28, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 30, 2024==<br />
I reviewed 5 Korean grammar points today.<br />
<br />
==Dec 01, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Dec 02, 2024==<br />
I practiced Korean speaking by recording myself talking about my life.<br />
<br />
==Dec 03, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 04, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 05, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Dec 06, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 07, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Dec 08, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 09, 2024==<br />
I wrote a short paragraph in Korean about my mother.<br />
<br />
==Dec 10, 2024==<br />
I practiced Korean speaking by recording myself talking about my friends.<br />
<br />
==Dec 11, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 12, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Dec 13, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 14, 2024==<br />
I have read 6 pages of Korean novels.<br />
<br />
==Dec 15, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 16, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 17, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Dec 18, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 19, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Final Paper==<br />
'''Chinese Rice Cake(Nian Gao)'''<br />
<br />
23朝鲜语笔译 陈平安<br />
<br />
'''Abstract'''<br />
<br />
Nian Gao, a traditional Chinese rice cake, symbolizes growth and prosperity, with origins linked to legends like the Kitchen God and Wu Zixu. Nian Gao varies regionally, from sweet Northern styles to savory Shanghai and Cantonese versions. The original Nian Gao recipe is from the book called Qi Min Yao Shu. Korea rice cakes include tteokbokki and Gungjung Tteokbokki ect. Despite the differences between Chinese and Korean rice cakes, both countries' rice cakes reflect rich histories and continue to play key roles in preserving traditions and fostering connections.<br />
<br />
'''1.Nian Gao's Meaning:''' <br />
<br />
Many New Year sayings are rich in culinary and cultural symbolism. Take 年年有余 (nian nian you yu), for instance, which translates to “Have an abundance year after year.” Fish (鱼) is a popular New Year food, as its pronunciation, yu, is the same as abundance (余). Tang yuan (汤圆), sweet rice balls filled with black sesame paste, are eaten to signify reunion (团圆), similarly pronounced “tuan yuan.” So when it comes to nian gao (年糕), a sticky rice cake, it’s associated with growth and prosperity, stemming from 年年高升 (nian nian gao sheng). The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. Nowadays people consider it good luck to eat Nian Gao during the Chinese New Year. <br />
<br />
'''2.Legends of Nian Gao's Origins'''<br />
<br />
The Kitchen God Legend<br />
<br />
According to Chinese popular religion, there are three domains in the cosmos—heaven, earth, and the underworld—and each domain is populated by a host of gods and goddesses. The Jade Emperor was considered the ruler of heaven. It was said that the emperor ordered the Kitchen God to supervise and inspect the conduct of people on earth.The sticky sweet rice cake niangao was believed to have been created as a cunning offering to the Kitchen God, who is believed to reside in every house. At the end of every year, folklore says, the Kitchen God makes his "yearly report" to the Jade Emperor. To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. Hence, niangao is prepared for offering before Chinese New Year. <br />
<br />
The Foundation Bricks Legend<br />
<br />
Nian Gao has another legend about its origin, dating back to as many as 2,500 years ago to Suzhou during a chaotic period of war. <br />
Legend has it that, after the death of Wu Zixu (伍子胥, 559–484 BC), a general and politician of the Wu kingdom in the Spring and Autumn Period (771–476 BC), the king of Yue, Goujian, attacked the capital of Wu, and the Wu army and citizens were trapped in the city and there was no food. Many people starved to death during the siege.<br />
At this time, someone thought of Wu Zixu's helpful words: "If the country is in trouble and the people are in need of food, go and dig three feet under the city wall and get food." The soldiers did what Wu Zixu instructed and found that the wall's foundation was built with special bricks made from glutinous rice flour. This food saved many people from starvation. These bricks were the supposed original niangao. After that, Suzhou people made niangao every year to commemorate Wu Zixu. As time passed, niangao became what is now known as Chinese New Year cake.（Ye Zhiyuan，Li Qun 2016,211）<br />
<br />
'''3.Nian Gao Types''' <br />
<br />
Northern cuisine<br />
<br />
Northern nian gao can be steamed or fried, and is mainly sweet in taste. The Beijing versions include jujube and either glutinous rice or yellow rice, mince nian gao, and white nian gao. The Shanxi makes nian gao using fried yellow rice and red bean paste or jujube paste for filling. Hebei uses jujube, small red beans, and green beans to make steamed nian gao. In Shandong, it is made of red dates and yellow rice. The Northeast type is made of beans on sticky sorghum.<br />
<br />
Jiangnan and Shanghainese Cuisine<br />
<br />
Shanghai-style niangao is white and made with non-glutinous rice. The popular cooking method is stir-frying the sliced niangao, known as chao niangao (炒年糕 'fried year cake'). The cake is usually served as a dish, fried together with scallions, beef, pork, cabbage, etc.<br />
In the Jiangnan (Yangtze Delta) region, niangao can be sweet or savory, cooked by steaming, slice-frying, or even stewing in a soup.<br />
<br />
Cantonese Cuisine<br />
<br />
Cantonese nian gao is made with brown sugar, giving it a distinctive dark yellow color and a stretchy, sticky texture. It can be eaten directly or pan-fried after slicing, a preparation known as fried nian gao (煎年糕) in southern China.<br />
<br />
Fujian cuisine<br />
<br />
In the Southern region of Fujian, nian gao, natural amber, is mainly used for the New Year ritual and gifts. It is made of glutinous rice and taro, which are then usually sliced and cooked before eating. It can also be wrapped in egg or cornstarch (corn flour) or sweet potato to fry. (Wikipedia, Nian Gao)<br />
<br />
<br />
'''4.Nian Gao Recipe: How to Make Nian Gao'''<br />
<br />
The original recipe is from the book called Qi Min Yao Shu, which means Essential Techniques for the Common People. It is the earliest and the most complete Chinese agricultural treatise to have survived. Its author, Jia Sixie, was a local governor in today's Shandong Province under the Northern Wei Dynasty. He describes how to plant and cultivate different kinds of crops, how to breed domestic animals, how to store and prepare agricultural products, as well as how to make more than 250 recipes. His recipe for the rice cake says: "Grind the glutinous rice into flour, sift the flour through a silk mesh. Add water and honey to the flour. Mix until the dough is as hard as a dough for soup noodle. Knead the dough with hands, make it over 13 inch in length, and over 2.6 inch in width. Decorate the dough with Chinese dates and chestnuts. Spread oil over bamboo leaves and use the leaves as a wrapping in which the dough is poured into. Steam the rice cake until it is thoroughly done." (Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 2010,35)<br />
The basic ingredients of niangao are simple: glutinous rice flour (a.k.a. sweet rice flour), white or brown sugar, and water. Nian gao can be steamed or baked. Here are some simple instructions for making niangao. First, put glutinous rice flour in a large mixing bowl. Second, in another bowl, add hot water to brown sugar to soften it up. Third, pour the sugar water into the mixing bowl, and stir thoroughly until the rice flour batter is smooth (without any lumps). If you like, you can add dried Chinese dates, peanuts, and other fruits and seeds to the batter. Finally, pour the batter into a foil pan and steam for about 1 hour.<br />
<br />
'''5. Korean Rice Cake'''<br />
<br />
Korean tteokbokki and Chinese niangao both showcase the cultural significance of rice cakes, yet they differ in recipe and symbolism. Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds. Spicy tteokbokki originated in 1953, after the Korean War, as an affordable comfort food. (Style, Chinese nian gao and Korean tteokbokki)<br />
<br />
A Korean rice cake dish that is similar to Chinese niangao is the Gungjung Tteokbokki, or royal court rice cakes. As its name suggests, the traditional dish dates back to the Joseon Dynasty and was a key aspect of royal cuisine. In contrast to the modern spicy version commonly found on street stalls, Gungjung Tteokbokki is stir-fried with sliced meat, vegetables and a mild soy-based sauce.<br />
<br />
In contrast to China's focus on nian gao during festivals, rice cakes in Korea hold significant meaning in various life rituals. They are essential for occasions such as childbirth, health celebrations, birthdays, and house construction. Moreover, there is a tradition of making rice cakes to gift to neighbors after moving into a new home. This practice helps strengthen neighborly relationships and serves as a bridge for emotional connection, playing a role in fostering communication in an increasingly indifferent modern society.（Cui Xianyue，2017,149）<br />
Although rice cakes are now commonly served in both countries, there is no doubt that rice cakes share long and illustrious histories in both countries. They will surely continue to play important roles in Chinese and Korean traditions for future generations. <br />
<br />
'''Terms and Expressions'''<br />
<br />
Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
<br />
'''Questions'''<br />
<br />
1.What is the Nian Gao's Meaning？ <br />
The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. <br />
2.How many types of Nian Gao are mentioned？<br />
Four types. Northern Nian Gao，Jiangnan and Shanghainese Nian Gao，Cantonese Nian Gao，Fujian Nian Gao.<br />
3.Who do Suzhou people commemorate by making niangao every year? <br />
Wu Zixu<br />
4. Which book is the original Nian Gao recipe from?<br />
Qi Min Yao Shu.<br />
5.Why do people offer sweet rice cake to the Kitchen God？ <br />
To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. <br />
6..How does Korean stir-fried rice cake (Korean tteokbokki) differ from Chinese Nian Gao?<br />
Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds.<br />
<br />
'''References'''<br />
<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4. Wikipedia: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
<br />
'''AI statement'''<br />
<br />
I hereby guarantee that I have not used the help of AI to write my final paper in this course.<br />
<br />
'''年糕'''<br />
<br />
23朝鲜语笔译 陈平安<br />
<br />
'''摘要'''<br />
<br />
年糕是一种传统的中国年糕，象征着成长和繁荣，其起源与灶神和伍子胥等传说有关。年糕因地区而异，北方地区做甜味年糕，也有上海和广东地区做咸味年糕。年糕的原始配方来自《齐民要术》。韩国的年糕有辣炒年糕和宫中炒年糕等。尽管中韩两国的年糕存在差异，但两国的年糕都反映了丰富的历史，并在保护传统和促进联系方面继续发挥着关键作用。<br />
<br />
'''1.年糕的含义'''<br />
<br />
许多新年的祝福语都蕴含着深厚的美食文化和象征意义。例如，“年年有余”意为“年年富足”，与鱼紧密相关，因为“鱼”与“余”在中文中同音，因此鱼成为春节期间的传统吉祥食物。同样，汤圆是一种内馅为黑芝麻的甜糯米球，寓意“团圆”。汤圆的发音与“团圆”相近，因此它常在家庭团聚时食用，象征着圆满和美好。年糕是一种糯米糕，与成长和繁荣有关,源于 “年年高升”。其象征意义源自中文中的谐音：“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。如今,人们认为在农历新年期间吃年糕会带来好运。<br />
<br />
'''2.年糕的传说'''<br />
<br />
灶神传说<br />
<br />
根据中国民间信仰，宇宙中有三个领域——天界、人间和冥界，每个领域都住着众多神仙。玉皇大帝被认为是天界的统治者。玉皇大帝命令灶神监督和检查人间百姓的行为。人们认为，年糕是用来祭祀灶神的，因为灶神居住在每家每户。民间传说，每年年底灶神都会向玉皇大帝做“年度报告”。为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。因此，年糕便成了春节前献给灶神的重要供品。<br />
<br />
城砖的传说<br />
<br />
关于年糕的起源，还有另外一个传说，可以追溯到2500 年前苏州的混乱战争时期。<br />
相传春秋时期吴国将军、政治家伍子胥（公元前559-484年）死后，越王勾践攻打吴国都城，吴军和百姓被困在城中，粮食短缺，许多人在围城期间被饿死。<br />
这时，有人想起伍子胥生前的一句嘱咐：“如国遭难,民饥食,可往相门城下掘地三尺得食。”士兵们按照伍子胥的吩咐去挖掘，发现相门的城砖是用糯米磨成粉做成的。这些食物救了许多人于饥荒之中。这些砖块便是年糕的雏形。此后，苏州人民为纪念伍子胥，每逢过年，都会制作年糕以纪念伍子胥，久而久之，过年做年糕，吃年糕相沿成习，风行各地。(叶致远，李群2016，211)<br />
<br />
'''3.年糕的种类'''<br />
<br />
北方的年糕<br />
<br />
北方的年糕可以蒸或炸，主要以甜味为主。北京的年糕有枣年糕（用糯米或黄米制成）、肉末年糕和白年糕等。山西年糕通常用炸制的黄米，并以红豆沙或枣泥作为馅料。河北的年糕则用红枣、小红豆和绿豆蒸制而成。山东的年糕以红枣和黄米为原料制作，而东北的年糕则是用黏高粱米和豆类制作而成。<br />
<br />
江南地区与上海的年糕<br />
<br />
上海风味的年糕呈白色，使用非糯米制成。最受欢迎的做法是将年糕切片后炒制，称为“炒年糕”。炒年糕通常与葱、牛肉、猪肉、白菜等一同炒制，作为一道主菜。<br />
在江南（长江三角洲）地区，年糕可以是甜味或咸味。烹饪方式包括蒸、切片煎炒，甚至炖汤等多种方法。<br />
<br />
广东的年糕<br />
<br />
广东的年糕以红糖为原料，赋予其独特的深黄色外观以及富有弹性和粘性的口感。广东年糕可以直接食用，也可以切片后煎制，这种做法在南方称为“煎年糕”。<br />
<br />
福建的年糕<br />
<br />
在福建南部地区，年糕被称为“自然琥珀”，主要用于春节祭祀或作为礼品。闽式年糕的主要原料是糯米和芋头，通常切片后烹饪食用。它也可以裹上鸡蛋液或淀粉（如玉米粉）或红薯粉后油炸。（维基百科，年糕）<br />
<br />
'''4.年糕食谱：如何制作年糕'''<br />
<br />
原始的年糕食谱出自一本名为《齐民要术》的书，这本书的名字意为《普通百姓的实用技术》。它是我国现存最早的一部完整的农书。作者贾思勰是北魏时期的一名地方官，曾经担任过高阳郡（今山东临淄）太守。他在书中描述了如何种植和培育各种农作物，如何饲养家畜，如何储存和加工农产品，书中收录了超过250种食谱。书中记载了米磨粉制糕的方法：“将糯米粉用绢罗筛过后，加水、蜜和成硬一点的面团。用手揉面团，使其长度超过13英寸（约33厘米），宽度超过2.6英寸（约6.6厘米）。将枣和栗子等粘在粉团上，在箬叶上涂油，将面团倒入箬叶中裹好，蒸熟即成。”（孙志栋，陈惠云，虞振先，王美英2010，35）<br />
年糕的基本材料非常简单：糯米粉（也叫甜米粉）、白糖或红糖，以及水。年糕可以蒸或烤。以下是简单制作年糕的一些步骤：首先，将糯米粉放入一个大搅拌碗中。第二，在另一个碗里，加入热水融化红糖，使其变软。第三，将糖水倒入装有糯米粉的搅拌碗中，彻底搅拌，直到米粉糊变得顺滑且没有结块。如果你喜欢，可以在糊中加入枣、花生或其他水果和种子。最后，将糊倒入一个铝箔盘中，用蒸锅蒸大约1小时即可。<br />
<br />
'''5.韩国年糕'''<br />
<br />
韩国的辣炒年糕和中国的年糕都体现了年糕在各自文化中的重要性，但它们在制作方法和象征意义上有所不同。<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。辣炒年糕起源于 1953 年，即朝鲜战争结束后，是一种价格实惠的舒适食品。（Style,中国年糕和韩国辣炒年糕）<br />
韩国的宫廷炒年糕与中国年糕类似。顾名思义，这种传统菜肴可以追溯到朝鲜王朝，是宫廷美食的一个重要方面。与街边摊常见的现代辣炒年糕不同，宫廷炒年糕是用肉片、蔬菜和温和的酱油炒制而成。<br />
韩国的一种年糕料理——宫廷炒年糕与中国年糕类似，也称为皇家年糕。这道传统菜肴可以追溯到朝鲜王朝时期，是宫廷料理的重要组成部分。与现代街头常见的辣味炒年糕不同，宫廷炒年糕采用切片肉类、蔬菜和温和的酱油基底酱汁炒制而成，口味清淡却别有风味。<br />
相较于中国在节日注重年糕这一现象较为不同的是，在韩国，年糕在一个人的生命礼仪中也有着重要意义。如生育、健康、生日、建房等都要打年糕。不仅如此，搬到新家后还有定做糕点送邻居的传统，以此增进邻里间的感情，在日趋冷漠的现代社会起到交流感情的桥梁作用。虽然现在两国都普遍食用年糕，但毫无疑问，年糕在中韩两国都有着悠久而辉煌的历史。它们必将继续在中国和韩国传统中扮演重要角色。（崔仙月，2017，149）<br />
<br />
<br />
'''术语和表达'''<br />
<br />
Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
<br />
'''问题'''<br />
<br />
1.年糕的含义是什么？<br />
“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。<br />
3.几种年糕被提及？<br />
四种。北方的年糕、江南地区和上海的年糕、广东的年糕、福建的年糕<br />
3.苏州人民每年制作年糕纪念谁？伍子胥<br />
4.原始的年糕食谱出自哪本书？ 齐民要术<br />
5.为什么人们会向灶神献上甜年糕？<br />
为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。<br />
6.韩国辣炒年糕与中国年糕有什么不同？<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。<br />
<br />
'''参考文献'''<br />
<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4.维基百科: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
<br />
'''AI声明'''<br />
<br />
我在此保证，我未使用 AI 的帮助来撰写本课程的期末论文。</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=164565User:Chen Pingan2024-12-30T16:22:03Z<p>Chen Pingan: </p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
<br />
==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
<br />
==Nov 3, 2024==<br />
I studied Korean grammar.<br />
<br />
==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 8, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 9, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 10, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 11, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 12, 2024==<br />
I practiced Korean pronunciation for 20 minutes today.<br />
<br />
==Nov 13, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 14, 2024==<br />
I learned 10 new Korean words today.<br />
<br />
==Nov 15, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Nov 16, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Nov 17, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Nov 18, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 19, 2024==<br />
I practiced Korean speaking by recording myself talking about my daily routine.<br />
<br />
==Nov 20, 2024==<br />
I learned 5 Korean idioms and their meanings today.<br />
<br />
==Nov 21, 2024==<br />
I watched a Korean movie with subtitles to improve my listening skills.<br />
<br />
==Nov 22, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Nov 23, 2024==<br />
I have read 3 pages of Korean novels.<br />
<br />
==Nov 24, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Nov 23, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 24, 2024==<br />
I learned 20 new Korean words today.<br />
<br />
==Nov 25, 2024==<br />
I reviewed 2 Korean grammar points today.<br />
<br />
==Nov 26, 2024==<br />
I practiced speaking Korean with a language partner for 20 minutes.<br />
<br />
==Nov 27, 2024==<br />
I wrote a short paragraph in Korean about my hometown.<br />
<br />
==Nov 28, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 30, 2024==<br />
I reviewed 5 Korean grammar points today.<br />
<br />
==Dec 01, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Dec 02, 2024==<br />
I practiced Korean speaking by recording myself talking about my life.<br />
<br />
==Dec 03, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 04, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 05, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Dec 06, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 07, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Dec 08, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 09, 2024==<br />
I wrote a short paragraph in Korean about my mother.<br />
<br />
==Dec 10, 2024==<br />
I practiced Korean speaking by recording myself talking about my friends.<br />
<br />
==Dec 11, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 12, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Dec 13, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 14, 2024==<br />
I have read 6 pages of Korean novels.<br />
<br />
==Dec 15, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 16, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 17, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Dec 18, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 19, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Final Paper==<br />
'''Chinese Rice Cake(Nian Gao)'''<br />
<br />
23朝鲜语笔译 陈平安<br />
<br />
'''Abstract'''<br />
<br />
Nian Gao, a traditional Chinese rice cake, symbolizes growth and prosperity, with origins linked to legends like the Kitchen God and Wu Zixu. Nian Gao varies regionally, from sweet Northern styles to savory Shanghai and Cantonese versions. The original Nian Gao recipe is from the book called Qi Min Yao Shu. Korea rice cakes include tteokbokki and Gungjung Tteokbokki ect. Despite the differences between Chinese and Korean rice cakes, both countries' rice cakes reflect rich histories and continue to play key roles in preserving traditions and fostering connections.<br />
<br />
1.Nian Gao's Meaning: <br />
<br />
Many New Year sayings are rich in culinary and cultural symbolism. Take 年年有余 (nian nian you yu), for instance, which translates to “Have an abundance year after year.” Fish (鱼) is a popular New Year food, as its pronunciation, yu, is the same as abundance (余). Tang yuan (汤圆), sweet rice balls filled with black sesame paste, are eaten to signify reunion (团圆), similarly pronounced “tuan yuan.” So when it comes to nian gao (年糕), a sticky rice cake, it’s associated with growth and prosperity, stemming from 年年高升 (nian nian gao sheng). The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. Nowadays people consider it good luck to eat Nian Gao during the Chinese New Year. <br />
<br />
2.Legends of Nian Gao's Origins<br />
<br />
The Kitchen God Legend<br />
<br />
According to Chinese popular religion, there are three domains in the cosmos—heaven, earth, and the underworld—and each domain is populated by a host of gods and goddesses. The Jade Emperor was considered the ruler of heaven. It was said that the emperor ordered the Kitchen God to supervise and inspect the conduct of people on earth.The sticky sweet rice cake niangao was believed to have been created as a cunning offering to the Kitchen God, who is believed to reside in every house. At the end of every year, folklore says, the Kitchen God makes his "yearly report" to the Jade Emperor. To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. Hence, niangao is prepared for offering before Chinese New Year. <br />
<br />
The Foundation Bricks Legend<br />
<br />
Nian Gao has another legend about its origin, dating back to as many as 2,500 years ago to Suzhou during a chaotic period of war. <br />
Legend has it that, after the death of Wu Zixu (伍子胥, 559–484 BC), a general and politician of the Wu kingdom in the Spring and Autumn Period (771–476 BC), the king of Yue, Goujian, attacked the capital of Wu, and the Wu army and citizens were trapped in the city and there was no food. Many people starved to death during the siege.<br />
At this time, someone thought of Wu Zixu's helpful words: "If the country is in trouble and the people are in need of food, go and dig three feet under the city wall and get food." The soldiers did what Wu Zixu instructed and found that the wall's foundation was built with special bricks made from glutinous rice flour. This food saved many people from starvation. These bricks were the supposed original niangao. After that, Suzhou people made niangao every year to commemorate Wu Zixu. As time passed, niangao became what is now known as Chinese New Year cake.（Ye Zhiyuan，Li Qun 2016,211）<br />
<br />
3.Nian Gao Types <br />
<br />
Northern cuisine<br />
<br />
Northern nian gao can be steamed or fried, and is mainly sweet in taste. The Beijing versions include jujube and either glutinous rice or yellow rice, mince nian gao, and white nian gao. The Shanxi makes nian gao using fried yellow rice and red bean paste or jujube paste for filling. Hebei uses jujube, small red beans, and green beans to make steamed nian gao. In Shandong, it is made of red dates and yellow rice. The Northeast type is made of beans on sticky sorghum.<br />
<br />
Jiangnan and Shanghainese Cuisine<br />
<br />
Shanghai-style niangao is white and made with non-glutinous rice. The popular cooking method is stir-frying the sliced niangao, known as chao niangao (炒年糕 'fried year cake'). The cake is usually served as a dish, fried together with scallions, beef, pork, cabbage, etc.<br />
In the Jiangnan (Yangtze Delta) region, niangao can be sweet or savory, cooked by steaming, slice-frying, or even stewing in a soup.<br />
<br />
Cantonese Cuisine<br />
<br />
Cantonese nian gao is made with brown sugar, giving it a distinctive dark yellow color and a stretchy, sticky texture. It can be eaten directly or pan-fried after slicing, a preparation known as fried nian gao (煎年糕) in southern China.<br />
<br />
Fujian cuisine<br />
<br />
In the Southern region of Fujian, nian gao, natural amber, is mainly used for the New Year ritual and gifts. It is made of glutinous rice and taro, which are then usually sliced and cooked before eating. It can also be wrapped in egg or cornstarch (corn flour) or sweet potato to fry. (Wikipedia, Nian Gao)<br />
<br />
<br />
4.Nian Gao Recipe: How to Make Nian Gao<br />
<br />
The original recipe is from the book called Qi Min Yao Shu, which means Essential Techniques for the Common People. It is the earliest and the most complete Chinese agricultural treatise to have survived. Its author, Jia Sixie, was a local governor in today's Shandong Province under the Northern Wei Dynasty. He describes how to plant and cultivate different kinds of crops, how to breed domestic animals, how to store and prepare agricultural products, as well as how to make more than 250 recipes. His recipe for the rice cake says: "Grind the glutinous rice into flour, sift the flour through a silk mesh. Add water and honey to the flour. Mix until the dough is as hard as a dough for soup noodle. Knead the dough with hands, make it over 13 inch in length, and over 2.6 inch in width. Decorate the dough with Chinese dates and chestnuts. Spread oil over bamboo leaves and use the leaves as a wrapping in which the dough is poured into. Steam the rice cake until it is thoroughly done." (Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 2010,35)<br />
The basic ingredients of niangao are simple: glutinous rice flour (a.k.a. sweet rice flour), white or brown sugar, and water. Nian gao can be steamed or baked. Here are some simple instructions for making niangao. First, put glutinous rice flour in a large mixing bowl. Second, in another bowl, add hot water to brown sugar to soften it up. Third, pour the sugar water into the mixing bowl, and stir thoroughly until the rice flour batter is smooth (without any lumps). If you like, you can add dried Chinese dates, peanuts, and other fruits and seeds to the batter. Finally, pour the batter into a foil pan and steam for about 1 hour.<br />
<br />
5. Korean Rice Cake<br />
<br />
Korean tteokbokki and Chinese niangao both showcase the cultural significance of rice cakes, yet they differ in recipe and symbolism. Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds. Spicy tteokbokki originated in 1953, after the Korean War, as an affordable comfort food. (Style, Chinese nian gao and Korean tteokbokki)<br />
<br />
A Korean rice cake dish that is similar to Chinese niangao is the Gungjung Tteokbokki, or royal court rice cakes. As its name suggests, the traditional dish dates back to the Joseon Dynasty and was a key aspect of royal cuisine. In contrast to the modern spicy version commonly found on street stalls, Gungjung Tteokbokki is stir-fried with sliced meat, vegetables and a mild soy-based sauce.<br />
<br />
In contrast to China's focus on nian gao during festivals, rice cakes in Korea hold significant meaning in various life rituals. They are essential for occasions such as childbirth, health celebrations, birthdays, and house construction. Moreover, there is a tradition of making rice cakes to gift to neighbors after moving into a new home. This practice helps strengthen neighborly relationships and serves as a bridge for emotional connection, playing a role in fostering communication in an increasingly indifferent modern society.（Cui Xianyue，2017,149）<br />
Although rice cakes are now commonly served in both countries, there is no doubt that rice cakes share long and illustrious histories in both countries. They will surely continue to play important roles in Chinese and Korean traditions for future generations. <br />
<br />
Terms and Expressions<br />
<br />
Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
<br />
Questions<br />
<br />
1.What is the Nian Gao's Meaning？ <br />
The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. <br />
2.How many types of Nian Gao are mentioned？<br />
Four types. Northern Nian Gao，Jiangnan and Shanghainese Nian Gao，Cantonese Nian Gao，Fujian Nian Gao.<br />
3.Who do Suzhou people commemorate by making niangao every year? <br />
Wu Zixu<br />
4. Which book is the original Nian Gao recipe from?<br />
Qi Min Yao Shu.<br />
5.Why do people offer sweet rice cake to the Kitchen God？ <br />
To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. <br />
6..How does Korean stir-fried rice cake (Korean tteokbokki) differ from Chinese Nian Gao?<br />
Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds.<br />
<br />
References<br />
<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4. Wikipedia: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
<br />
AI statement<br />
<br />
I hereby guarantee that I have not used the help of AI to write my final paper in this course.<br />
<br />
年糕<br />
<br />
23朝鲜语笔译 陈平安<br />
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摘要<br />
<br />
年糕是一种传统的中国年糕，象征着成长和繁荣，其起源与灶神和伍子胥等传说有关。年糕因地区而异，北方地区做甜味年糕，也有上海和广东地区做咸味年糕。年糕的原始配方来自《齐民要术》。韩国的年糕有辣炒年糕和宫中炒年糕等。尽管中韩两国的年糕存在差异，但两国的年糕都反映了丰富的历史，并在保护传统和促进联系方面继续发挥着关键作用。<br />
<br />
1.年糕的含义<br />
<br />
许多新年的祝福语都蕴含着深厚的美食文化和象征意义。例如，“年年有余”意为“年年富足”，与鱼紧密相关，因为“鱼”与“余”在中文中同音，因此鱼成为春节期间的传统吉祥食物。同样，汤圆是一种内馅为黑芝麻的甜糯米球，寓意“团圆”。汤圆的发音与“团圆”相近，因此它常在家庭团聚时食用，象征着圆满和美好。年糕是一种糯米糕，与成长和繁荣有关,源于 “年年高升”。其象征意义源自中文中的谐音：“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。如今,人们认为在农历新年期间吃年糕会带来好运。<br />
<br />
2.年糕的传说<br />
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灶神传说<br />
<br />
根据中国民间信仰，宇宙中有三个领域——天界、人间和冥界，每个领域都住着众多神仙。玉皇大帝被认为是天界的统治者。玉皇大帝命令灶神监督和检查人间百姓的行为。人们认为，年糕是用来祭祀灶神的，因为灶神居住在每家每户。民间传说，每年年底灶神都会向玉皇大帝做“年度报告”。为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。因此，年糕便成了春节前献给灶神的重要供品。<br />
<br />
城砖的传说<br />
<br />
关于年糕的起源，还有另外一个传说，可以追溯到2500 年前苏州的混乱战争时期。<br />
相传春秋时期吴国将军、政治家伍子胥（公元前559-484年）死后，越王勾践攻打吴国都城，吴军和百姓被困在城中，粮食短缺，许多人在围城期间被饿死。<br />
这时，有人想起伍子胥生前的一句嘱咐：“如国遭难,民饥食,可往相门城下掘地三尺得食。”士兵们按照伍子胥的吩咐去挖掘，发现相门的城砖是用糯米磨成粉做成的。这些食物救了许多人于饥荒之中。这些砖块便是年糕的雏形。此后，苏州人民为纪念伍子胥，每逢过年，都会制作年糕以纪念伍子胥，久而久之，过年做年糕，吃年糕相沿成习，风行各地。(叶致远，李群2016，211)<br />
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3.年糕的种类<br />
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北方的年糕<br />
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北方的年糕可以蒸或炸，主要以甜味为主。北京的年糕有枣年糕（用糯米或黄米制成）、肉末年糕和白年糕等。山西年糕通常用炸制的黄米，并以红豆沙或枣泥作为馅料。河北的年糕则用红枣、小红豆和绿豆蒸制而成。山东的年糕以红枣和黄米为原料制作，而东北的年糕则是用黏高粱米和豆类制作而成。<br />
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江南地区与上海的年糕<br />
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上海风味的年糕呈白色，使用非糯米制成。最受欢迎的做法是将年糕切片后炒制，称为“炒年糕”。炒年糕通常与葱、牛肉、猪肉、白菜等一同炒制，作为一道主菜。<br />
在江南（长江三角洲）地区，年糕可以是甜味或咸味。烹饪方式包括蒸、切片煎炒，甚至炖汤等多种方法。<br />
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广东的年糕<br />
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广东的年糕以红糖为原料，赋予其独特的深黄色外观以及富有弹性和粘性的口感。广东年糕可以直接食用，也可以切片后煎制，这种做法在南方称为“煎年糕”。<br />
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福建的年糕<br />
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在福建南部地区，年糕被称为“自然琥珀”，主要用于春节祭祀或作为礼品。闽式年糕的主要原料是糯米和芋头，通常切片后烹饪食用。它也可以裹上鸡蛋液或淀粉（如玉米粉）或红薯粉后油炸。（维基百科，年糕）<br />
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4.年糕食谱：如何制作年糕<br />
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原始的年糕食谱出自一本名为《齐民要术》的书，这本书的名字意为《普通百姓的实用技术》。它是我国现存最早的一部完整的农书。作者贾思勰是北魏时期的一名地方官，曾经担任过高阳郡（今山东临淄）太守。他在书中描述了如何种植和培育各种农作物，如何饲养家畜，如何储存和加工农产品，书中收录了超过250种食谱。书中记载了米磨粉制糕的方法：“将糯米粉用绢罗筛过后，加水、蜜和成硬一点的面团。用手揉面团，使其长度超过13英寸（约33厘米），宽度超过2.6英寸（约6.6厘米）。将枣和栗子等粘在粉团上，在箬叶上涂油，将面团倒入箬叶中裹好，蒸熟即成。”（孙志栋，陈惠云，虞振先，王美英2010，35）<br />
年糕的基本材料非常简单：糯米粉（也叫甜米粉）、白糖或红糖，以及水。年糕可以蒸或烤。以下是简单制作年糕的一些步骤：首先，将糯米粉放入一个大搅拌碗中。第二，在另一个碗里，加入热水融化红糖，使其变软。第三，将糖水倒入装有糯米粉的搅拌碗中，彻底搅拌，直到米粉糊变得顺滑且没有结块。如果你喜欢，可以在糊中加入枣、花生或其他水果和种子。最后，将糊倒入一个铝箔盘中，用蒸锅蒸大约1小时即可。<br />
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5.韩国年糕<br />
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韩国的辣炒年糕和中国的年糕都体现了年糕在各自文化中的重要性，但它们在制作方法和象征意义上有所不同。<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。辣炒年糕起源于 1953 年，即朝鲜战争结束后，是一种价格实惠的舒适食品。（Style,中国年糕和韩国辣炒年糕）<br />
韩国的宫廷炒年糕与中国年糕类似。顾名思义，这种传统菜肴可以追溯到朝鲜王朝，是宫廷美食的一个重要方面。与街边摊常见的现代辣炒年糕不同，宫廷炒年糕是用肉片、蔬菜和温和的酱油炒制而成。<br />
韩国的一种年糕料理——宫廷炒年糕与中国年糕类似，也称为皇家年糕。这道传统菜肴可以追溯到朝鲜王朝时期，是宫廷料理的重要组成部分。与现代街头常见的辣味炒年糕不同，宫廷炒年糕采用切片肉类、蔬菜和温和的酱油基底酱汁炒制而成，口味清淡却别有风味。<br />
相较于中国在节日注重年糕这一现象较为不同的是，在韩国，年糕在一个人的生命礼仪中也有着重要意义。如生育、健康、生日、建房等都要打年糕。不仅如此，搬到新家后还有定做糕点送邻居的传统，以此增进邻里间的感情，在日趋冷漠的现代社会起到交流感情的桥梁作用。虽然现在两国都普遍食用年糕，但毫无疑问，年糕在中韩两国都有着悠久而辉煌的历史。它们必将继续在中国和韩国传统中扮演重要角色。（崔仙月，2017，149）<br />
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术语和表达<br />
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Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
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问题<br />
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1.年糕的含义是什么？<br />
“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。<br />
3.几种年糕被提及？<br />
四种。北方的年糕、江南地区和上海的年糕、广东的年糕、福建的年糕<br />
3.苏州人民每年制作年糕纪念谁？伍子胥<br />
4.原始的年糕食谱出自哪本书？ 齐民要术<br />
5.为什么人们会向灶神献上甜年糕？<br />
为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。<br />
6.韩国辣炒年糕与中国年糕有什么不同？<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。<br />
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References<br />
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1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4.维基百科: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
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AI声明<br />
<br />
我在此保证，我未使用 AI 的帮助来撰写本课程的期末论文。</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=164564User:Chen Pingan2024-12-30T16:19:52Z<p>Chen Pingan: </p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
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<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
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==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
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==Nov 3, 2024==<br />
I studied Korean grammar.<br />
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==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
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==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
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==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
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==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 8, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 9, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 10, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 11, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 12, 2024==<br />
I practiced Korean pronunciation for 20 minutes today.<br />
<br />
==Nov 13, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 14, 2024==<br />
I learned 10 new Korean words today.<br />
<br />
==Nov 15, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Nov 16, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Nov 17, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Nov 18, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 19, 2024==<br />
I practiced Korean speaking by recording myself talking about my daily routine.<br />
<br />
==Nov 20, 2024==<br />
I learned 5 Korean idioms and their meanings today.<br />
<br />
==Nov 21, 2024==<br />
I watched a Korean movie with subtitles to improve my listening skills.<br />
<br />
==Nov 22, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Nov 23, 2024==<br />
I have read 3 pages of Korean novels.<br />
<br />
==Nov 24, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Nov 23, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 24, 2024==<br />
I learned 20 new Korean words today.<br />
<br />
==Nov 25, 2024==<br />
I reviewed 2 Korean grammar points today.<br />
<br />
==Nov 26, 2024==<br />
I practiced speaking Korean with a language partner for 20 minutes.<br />
<br />
==Nov 27, 2024==<br />
I wrote a short paragraph in Korean about my hometown.<br />
<br />
==Nov 28, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 30, 2024==<br />
I reviewed 5 Korean grammar points today.<br />
<br />
==Dec 01, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Dec 02, 2024==<br />
I practiced Korean speaking by recording myself talking about my life.<br />
<br />
==Dec 03, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 04, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 05, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Dec 06, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 07, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Dec 08, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 09, 2024==<br />
I wrote a short paragraph in Korean about my mother.<br />
<br />
==Dec 10, 2024==<br />
I practiced Korean speaking by recording myself talking about my friends.<br />
<br />
==Dec 11, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 12, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Dec 13, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 14, 2024==<br />
I have read 6 pages of Korean novels.<br />
<br />
==Dec 15, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 16, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 17, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Dec 18, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 19, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Final Paper==<br />
Chinese Rice Cake(Nian Gao)<br />
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23朝鲜语笔译 陈平安<br />
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Abstract<br />
<br />
Nian Gao, a traditional Chinese rice cake, symbolizes growth and prosperity, with origins linked to legends like the Kitchen God and Wu Zixu. Nian Gao varies regionally, from sweet Northern styles to savory Shanghai and Cantonese versions. The original Nian Gao recipe is from the book called Qi Min Yao Shu. Korea rice cakes include tteokbokki and Gungjung Tteokbokki ect. Despite the differences between Chinese and Korean rice cakes, both countries' rice cakes reflect rich histories and continue to play key roles in preserving traditions and fostering connections.<br />
<br />
1.Nian Gao's Meaning: <br />
<br />
Many New Year sayings are rich in culinary and cultural symbolism. Take 年年有余 (nian nian you yu), for instance, which translates to “Have an abundance year after year.” Fish (鱼) is a popular New Year food, as its pronunciation, yu, is the same as abundance (余). Tang yuan (汤圆), sweet rice balls filled with black sesame paste, are eaten to signify reunion (团圆), similarly pronounced “tuan yuan.” So when it comes to nian gao (年糕), a sticky rice cake, it’s associated with growth and prosperity, stemming from 年年高升 (nian nian gao sheng). The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. Nowadays people consider it good luck to eat Nian Gao during the Chinese New Year. <br />
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2.Legends of Nian Gao's Origins<br />
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The Kitchen God Legend<br />
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According to Chinese popular religion, there are three domains in the cosmos—heaven, earth, and the underworld—and each domain is populated by a host of gods and goddesses. The Jade Emperor was considered the ruler of heaven. It was said that the emperor ordered the Kitchen God to supervise and inspect the conduct of people on earth.The sticky sweet rice cake niangao was believed to have been created as a cunning offering to the Kitchen God, who is believed to reside in every house. At the end of every year, folklore says, the Kitchen God makes his "yearly report" to the Jade Emperor. To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. Hence, niangao is prepared for offering before Chinese New Year. <br />
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The Foundation Bricks Legend<br />
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Nian Gao has another legend about its origin, dating back to as many as 2,500 years ago to Suzhou during a chaotic period of war. <br />
Legend has it that, after the death of Wu Zixu (伍子胥, 559–484 BC), a general and politician of the Wu kingdom in the Spring and Autumn Period (771–476 BC), the king of Yue, Goujian, attacked the capital of Wu, and the Wu army and citizens were trapped in the city and there was no food. Many people starved to death during the siege.<br />
At this time, someone thought of Wu Zixu's helpful words: "If the country is in trouble and the people are in need of food, go and dig three feet under the city wall and get food." The soldiers did what Wu Zixu instructed and found that the wall's foundation was built with special bricks made from glutinous rice flour. This food saved many people from starvation. These bricks were the supposed original niangao. After that, Suzhou people made niangao every year to commemorate Wu Zixu. As time passed, niangao became what is now known as Chinese New Year cake.（Ye Zhiyuan，Li Qun 2016,211）<br />
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3.Nian Gao Types <br />
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Northern cuisine<br />
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Northern nian gao can be steamed or fried, and is mainly sweet in taste. The Beijing versions include jujube and either glutinous rice or yellow rice, mince nian gao, and white nian gao. The Shanxi makes nian gao using fried yellow rice and red bean paste or jujube paste for filling. Hebei uses jujube, small red beans, and green beans to make steamed nian gao. In Shandong, it is made of red dates and yellow rice. The Northeast type is made of beans on sticky sorghum.<br />
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Jiangnan and Shanghainese Cuisine<br />
<br />
Shanghai-style niangao is white and made with non-glutinous rice. The popular cooking method is stir-frying the sliced niangao, known as chao niangao (炒年糕 'fried year cake'). The cake is usually served as a dish, fried together with scallions, beef, pork, cabbage, etc.<br />
In the Jiangnan (Yangtze Delta) region, niangao can be sweet or savory, cooked by steaming, slice-frying, or even stewing in a soup.<br />
<br />
Cantonese Cuisine<br />
<br />
Cantonese nian gao is made with brown sugar, giving it a distinctive dark yellow color and a stretchy, sticky texture. It can be eaten directly or pan-fried after slicing, a preparation known as fried nian gao (煎年糕) in southern China.<br />
<br />
Fujian cuisine<br />
<br />
In the Southern region of Fujian, nian gao, natural amber, is mainly used for the New Year ritual and gifts. It is made of glutinous rice and taro, which are then usually sliced and cooked before eating. It can also be wrapped in egg or cornstarch (corn flour) or sweet potato to fry. (Wikipedia, Nian Gao)<br />
<br />
<br />
4.Nian Gao Recipe: How to Make Nian Gao<br />
<br />
The original recipe is from the book called Qi Min Yao Shu, which means Essential Techniques for the Common People. It is the earliest and the most complete Chinese agricultural treatise to have survived. Its author, Jia Sixie, was a local governor in today's Shandong Province under the Northern Wei Dynasty. He describes how to plant and cultivate different kinds of crops, how to breed domestic animals, how to store and prepare agricultural products, as well as how to make more than 250 recipes. His recipe for the rice cake says: "Grind the glutinous rice into flour, sift the flour through a silk mesh. Add water and honey to the flour. Mix until the dough is as hard as a dough for soup noodle. Knead the dough with hands, make it over 13 inch in length, and over 2.6 inch in width. Decorate the dough with Chinese dates and chestnuts. Spread oil over bamboo leaves and use the leaves as a wrapping in which the dough is poured into. Steam the rice cake until it is thoroughly done." (Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 2010,35)<br />
The basic ingredients of niangao are simple: glutinous rice flour (a.k.a. sweet rice flour), white or brown sugar, and water. Nian gao can be steamed or baked. Here are some simple instructions for making niangao. First, put glutinous rice flour in a large mixing bowl. Second, in another bowl, add hot water to brown sugar to soften it up. Third, pour the sugar water into the mixing bowl, and stir thoroughly until the rice flour batter is smooth (without any lumps). If you like, you can add dried Chinese dates, peanuts, and other fruits and seeds to the batter. Finally, pour the batter into a foil pan and steam for about 1 hour.<br />
<br />
5. Korean Rice Cake<br />
<br />
Korean tteokbokki and Chinese niangao both showcase the cultural significance of rice cakes, yet they differ in recipe and symbolism. Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds. Spicy tteokbokki originated in 1953, after the Korean War, as an affordable comfort food. (Style, Chinese nian gao and Korean tteokbokki)<br />
<br />
A Korean rice cake dish that is similar to Chinese niangao is the Gungjung Tteokbokki, or royal court rice cakes. As its name suggests, the traditional dish dates back to the Joseon Dynasty and was a key aspect of royal cuisine. In contrast to the modern spicy version commonly found on street stalls, Gungjung Tteokbokki is stir-fried with sliced meat, vegetables and a mild soy-based sauce.<br />
<br />
In contrast to China's focus on nian gao during festivals, rice cakes in Korea hold significant meaning in various life rituals. They are essential for occasions such as childbirth, health celebrations, birthdays, and house construction. Moreover, there is a tradition of making rice cakes to gift to neighbors after moving into a new home. This practice helps strengthen neighborly relationships and serves as a bridge for emotional connection, playing a role in fostering communication in an increasingly indifferent modern society.（Cui Xianyue，2017,149）<br />
Although rice cakes are now commonly served in both countries, there is no doubt that rice cakes share long and illustrious histories in both countries. They will surely continue to play important roles in Chinese and Korean traditions for future generations. <br />
<br />
Terms and Expressions<br />
Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
<br />
Questions<br />
<br />
1.What is the Nian Gao's Meaning？ <br />
The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. <br />
2.How many types of Nian Gao are mentioned？<br />
Four types. Northern Nian Gao，Jiangnan and Shanghainese Nian Gao，Cantonese Nian Gao，Fujian Nian Gao.<br />
3.Who do Suzhou people commemorate by making niangao every year? <br />
Wu Zixu<br />
4. Which book is the original Nian Gao recipe from?<br />
Qi Min Yao Shu.<br />
5.Why do people offer sweet rice cake to the Kitchen God？ <br />
To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. <br />
6..How does Korean stir-fried rice cake (Korean tteokbokki) differ from Chinese Nian Gao?<br />
Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds.<br />
<br />
References<br />
<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4. Wikipedia: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
<br />
AI statement<br />
<br />
I hereby guarantee that I have not used the help of AI to write my final paper in this course.<br />
<br />
年糕<br />
<br />
23朝鲜语笔译 陈平安<br />
<br />
摘要<br />
<br />
年糕是一种传统的中国年糕，象征着成长和繁荣，其起源与灶神和伍子胥等传说有关。年糕因地区而异，北方地区做甜味年糕，也有上海和广东地区做咸味年糕。年糕的原始配方来自《齐民要术》。韩国的年糕有辣炒年糕和宫中炒年糕等。尽管中韩两国的年糕存在差异，但两国的年糕都反映了丰富的历史，并在保护传统和促进联系方面继续发挥着关键作用。<br />
<br />
1.年糕的含义<br />
<br />
许多新年的祝福语都蕴含着深厚的美食文化和象征意义。例如，“年年有余”意为“年年富足”，与鱼紧密相关，因为“鱼”与“余”在中文中同音，因此鱼成为春节期间的传统吉祥食物。同样，汤圆是一种内馅为黑芝麻的甜糯米球，寓意“团圆”。汤圆的发音与“团圆”相近，因此它常在家庭团聚时食用，象征着圆满和美好。年糕是一种糯米糕，与成长和繁荣有关,源于 “年年高升”。其象征意义源自中文中的谐音：“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。如今,人们认为在农历新年期间吃年糕会带来好运。<br />
<br />
2.年糕的传说<br />
<br />
灶神传说<br />
<br />
根据中国民间信仰，宇宙中有三个领域——天界、人间和冥界，每个领域都住着众多神仙。玉皇大帝被认为是天界的统治者。玉皇大帝命令灶神监督和检查人间百姓的行为。人们认为，年糕是用来祭祀灶神的，因为灶神居住在每家每户。民间传说，每年年底灶神都会向玉皇大帝做“年度报告”。为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。因此，年糕便成了春节前献给灶神的重要供品。<br />
<br />
城砖的传说<br />
<br />
关于年糕的起源，还有另外一个传说，可以追溯到2500 年前苏州的混乱战争时期。<br />
相传春秋时期吴国将军、政治家伍子胥（公元前559-484年）死后，越王勾践攻打吴国都城，吴军和百姓被困在城中，粮食短缺，许多人在围城期间被饿死。<br />
这时，有人想起伍子胥生前的一句嘱咐：“如国遭难,民饥食,可往相门城下掘地三尺得食。”士兵们按照伍子胥的吩咐去挖掘，发现相门的城砖是用糯米磨成粉做成的。这些食物救了许多人于饥荒之中。这些砖块便是年糕的雏形。此后，苏州人民为纪念伍子胥，每逢过年，都会制作年糕以纪念伍子胥，久而久之，过年做年糕，吃年糕相沿成习，风行各地。(叶致远，李群2016，211)<br />
<br />
3.年糕的种类<br />
<br />
北方的年糕<br />
<br />
北方的年糕可以蒸或炸，主要以甜味为主。北京的年糕有枣年糕（用糯米或黄米制成）、肉末年糕和白年糕等。山西年糕通常用炸制的黄米，并以红豆沙或枣泥作为馅料。河北的年糕则用红枣、小红豆和绿豆蒸制而成。山东的年糕以红枣和黄米为原料制作，而东北的年糕则是用黏高粱米和豆类制作而成。<br />
<br />
江南地区与上海的年糕<br />
<br />
上海风味的年糕呈白色，使用非糯米制成。最受欢迎的做法是将年糕切片后炒制，称为“炒年糕”。炒年糕通常与葱、牛肉、猪肉、白菜等一同炒制，作为一道主菜。<br />
在江南（长江三角洲）地区，年糕可以是甜味或咸味。烹饪方式包括蒸、切片煎炒，甚至炖汤等多种方法。<br />
<br />
广东的年糕<br />
<br />
广东的年糕以红糖为原料，赋予其独特的深黄色外观以及富有弹性和粘性的口感。广东年糕可以直接食用，也可以切片后煎制，这种做法在南方称为“煎年糕”。<br />
<br />
福建的年糕<br />
<br />
在福建南部地区，年糕被称为“自然琥珀”，主要用于春节祭祀或作为礼品。闽式年糕的主要原料是糯米和芋头，通常切片后烹饪食用。它也可以裹上鸡蛋液或淀粉（如玉米粉）或红薯粉后油炸。（维基百科，年糕）<br />
<br />
4.年糕食谱：如何制作年糕<br />
<br />
原始的年糕食谱出自一本名为《齐民要术》的书，这本书的名字意为《普通百姓的实用技术》。它是我国现存最早的一部完整的农书。作者贾思勰是北魏时期的一名地方官，曾经担任过高阳郡（今山东临淄）太守。他在书中描述了如何种植和培育各种农作物，如何饲养家畜，如何储存和加工农产品，书中收录了超过250种食谱。书中记载了米磨粉制糕的方法：“将糯米粉用绢罗筛过后，加水、蜜和成硬一点的面团。用手揉面团，使其长度超过13英寸（约33厘米），宽度超过2.6英寸（约6.6厘米）。将枣和栗子等粘在粉团上，在箬叶上涂油，将面团倒入箬叶中裹好，蒸熟即成。”（孙志栋，陈惠云，虞振先，王美英2010，35）<br />
年糕的基本材料非常简单：糯米粉（也叫甜米粉）、白糖或红糖，以及水。年糕可以蒸或烤。以下是简单制作年糕的一些步骤：首先，将糯米粉放入一个大搅拌碗中。第二，在另一个碗里，加入热水融化红糖，使其变软。第三，将糖水倒入装有糯米粉的搅拌碗中，彻底搅拌，直到米粉糊变得顺滑且没有结块。如果你喜欢，可以在糊中加入枣、花生或其他水果和种子。最后，将糊倒入一个铝箔盘中，用蒸锅蒸大约1小时即可。<br />
<br />
5.韩国年糕<br />
<br />
韩国的辣炒年糕和中国的年糕都体现了年糕在各自文化中的重要性，但它们在制作方法和象征意义上有所不同。<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。辣炒年糕起源于 1953 年，即朝鲜战争结束后，是一种价格实惠的舒适食品。（Style,中国年糕和韩国辣炒年糕）<br />
韩国的宫廷炒年糕与中国年糕类似。顾名思义，这种传统菜肴可以追溯到朝鲜王朝，是宫廷美食的一个重要方面。与街边摊常见的现代辣炒年糕不同，宫廷炒年糕是用肉片、蔬菜和温和的酱油炒制而成。<br />
韩国的一种年糕料理——宫廷炒年糕与中国年糕类似，也称为皇家年糕。这道传统菜肴可以追溯到朝鲜王朝时期，是宫廷料理的重要组成部分。与现代街头常见的辣味炒年糕不同，宫廷炒年糕采用切片肉类、蔬菜和温和的酱油基底酱汁炒制而成，口味清淡却别有风味。<br />
相较于中国在节日注重年糕这一现象较为不同的是，在韩国，年糕在一个人的生命礼仪中也有着重要意义。如生育、健康、生日、建房等都要打年糕。不仅如此，搬到新家后还有定做糕点送邻居的传统，以此增进邻里间的感情，在日趋冷漠的现代社会起到交流感情的桥梁作用。虽然现在两国都普遍食用年糕，但毫无疑问，年糕在中韩两国都有着悠久而辉煌的历史。它们必将继续在中国和韩国传统中扮演重要角色。（崔仙月，2017，149）<br />
<br />
<br />
术语和表达<br />
<br />
Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
<br />
问题<br />
<br />
1.年糕的含义是什么？<br />
“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。<br />
3. 几种年糕被提及？<br />
四种。北方的年糕、江南地区和上海的年糕、广东的年糕、福建的年糕<br />
3.苏州人民每年制作年糕纪念谁？伍子胥<br />
4.原始的年糕食谱出自哪本书？ 齐民要术<br />
5.为什么人们会向灶神献上甜年糕？<br />
为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。<br />
6.韩国辣炒年糕与中国年糕有什么不同？<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。<br />
<br />
References<br />
<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4.维基百科: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
<br />
AI声明<br />
<br />
我在此保证，我未使用 AI 的帮助来撰写本课程的期末论文。</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=164563User:Chen Pingan2024-12-30T16:16:55Z<p>Chen Pingan: </p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
<br />
==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
<br />
==Nov 3, 2024==<br />
I studied Korean grammar.<br />
<br />
==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
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==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 8, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 9, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 10, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 11, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 12, 2024==<br />
I practiced Korean pronunciation for 20 minutes today.<br />
<br />
==Nov 13, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 14, 2024==<br />
I learned 10 new Korean words today.<br />
<br />
==Nov 15, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Nov 16, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Nov 17, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Nov 18, 2024==<br />
I have read 15 pages of Korean novels.<br />
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==Nov 19, 2024==<br />
I practiced Korean speaking by recording myself talking about my daily routine.<br />
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==Nov 20, 2024==<br />
I learned 5 Korean idioms and their meanings today.<br />
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==Nov 21, 2024==<br />
I watched a Korean movie with subtitles to improve my listening skills.<br />
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==Nov 22, 2024==<br />
I have read 7 pages of Korean novels.<br />
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==Nov 23, 2024==<br />
I have read 3 pages of Korean novels.<br />
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==Nov 24, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
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==Nov 23, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 24, 2024==<br />
I learned 20 new Korean words today.<br />
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==Nov 25, 2024==<br />
I reviewed 2 Korean grammar points today.<br />
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==Nov 26, 2024==<br />
I practiced speaking Korean with a language partner for 20 minutes.<br />
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==Nov 27, 2024==<br />
I wrote a short paragraph in Korean about my hometown.<br />
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==Nov 28, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 30, 2024==<br />
I reviewed 5 Korean grammar points today.<br />
<br />
==Dec 01, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Dec 02, 2024==<br />
I practiced Korean speaking by recording myself talking about my life.<br />
<br />
==Dec 03, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 04, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 05, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
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==Dec 06, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 07, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
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==Dec 08, 2024==<br />
I saw Korean news for 20 minutes today.<br />
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==Dec 09, 2024==<br />
I wrote a short paragraph in Korean about my mother.<br />
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==Dec 10, 2024==<br />
I practiced Korean speaking by recording myself talking about my friends.<br />
<br />
==Dec 11, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 12, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Dec 13, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 14, 2024==<br />
I have read 6 pages of Korean novels.<br />
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==Dec 15, 2024==<br />
I wrote an diary in Korean.<br />
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==Dec 16, 2024==<br />
I saw Korean news for 20 minutes today.<br />
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==Dec 17, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
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==Dec 18, 2024==<br />
I wrote an diary in Korean.<br />
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==Dec 19, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Final Paper==<br />
Chinese Rice Cake(Nian Gao)<br />
23朝鲜语笔译 陈平安<br />
<br />
Abstract<br />
Nian Gao, a traditional Chinese rice cake, symbolizes growth and prosperity, with origins linked to legends like the Kitchen God and Wu Zixu. Nian Gao varies regionally, from sweet Northern styles to savory Shanghai and Cantonese versions. The original Nian Gao recipe is from the book called Qi Min Yao Shu. Korea rice cakes include tteokbokki and Gungjung Tteokbokki ect. Despite the differences between Chinese and Korean rice cakes, both countries' rice cakes reflect rich histories and continue to play key roles in preserving traditions and fostering connections.<br />
<br />
1.Nian Gao's Meaning: <br />
Many New Year sayings are rich in culinary and cultural symbolism. Take 年年有余 (nian nian you yu), for instance, which translates to “Have an abundance year after year.” Fish (鱼) is a popular New Year food, as its pronunciation, yu, is the same as abundance (余). Tang yuan (汤圆), sweet rice balls filled with black sesame paste, are eaten to signify reunion (团圆), similarly pronounced “tuan yuan.” So when it comes to nian gao (年糕), a sticky rice cake, it’s associated with growth and prosperity, stemming from 年年高升 (nian nian gao sheng). The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. Nowadays people consider it good luck to eat Nian Gao during the Chinese New Year. <br />
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2.Legends of Nian Gao's Origins<br />
<br />
The Kitchen God Legend<br />
According to Chinese popular religion, there are three domains in the cosmos—heaven, earth, and the underworld—and each domain is populated by a host of gods and goddesses. The Jade Emperor was considered the ruler of heaven. It was said that the emperor ordered the Kitchen God to supervise and inspect the conduct of people on earth.The sticky sweet rice cake niangao was believed to have been created as a cunning offering to the Kitchen God, who is believed to reside in every house. At the end of every year, folklore says, the Kitchen God makes his "yearly report" to the Jade Emperor. To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. Hence, niangao is prepared for offering before Chinese New Year. <br />
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The Foundation Bricks Legend<br />
Nian Gao has another legend about its origin, dating back to as many as 2,500 years ago to Suzhou during a chaotic period of war. <br />
Legend has it that, after the death of Wu Zixu (伍子胥, 559–484 BC), a general and politician of the Wu kingdom in the Spring and Autumn Period (771–476 BC), the king of Yue, Goujian, attacked the capital of Wu, and the Wu army and citizens were trapped in the city and there was no food. Many people starved to death during the siege.<br />
At this time, someone thought of Wu Zixu's helpful words: "If the country is in trouble and the people are in need of food, go and dig three feet under the city wall and get food." The soldiers did what Wu Zixu instructed and found that the wall's foundation was built with special bricks made from glutinous rice flour. This food saved many people from starvation. These bricks were the supposed original niangao. After that, Suzhou people made niangao every year to commemorate Wu Zixu. As time passed, niangao became what is now known as Chinese New Year cake.（Ye Zhiyuan，Li Qun 2016,211）<br />
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3.Nian Gao Types <br />
Northern cuisine<br />
Northern nian gao can be steamed or fried, and is mainly sweet in taste. The Beijing versions include jujube and either glutinous rice or yellow rice, mince nian gao, and white nian gao. The Shanxi makes nian gao using fried yellow rice and red bean paste or jujube paste for filling. Hebei uses jujube, small red beans, and green beans to make steamed nian gao. In Shandong, it is made of red dates and yellow rice. The Northeast type is made of beans on sticky sorghum.<br />
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Jiangnan and Shanghainese Cuisine<br />
Shanghai-style niangao is white and made with non-glutinous rice. The popular cooking method is stir-frying the sliced niangao, known as chao niangao (炒年糕 'fried year cake'). The cake is usually served as a dish, fried together with scallions, beef, pork, cabbage, etc.<br />
In the Jiangnan (Yangtze Delta) region, niangao can be sweet or savory, cooked by steaming, slice-frying, or even stewing in a soup.<br />
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Cantonese Cuisine<br />
Cantonese nian gao is made with brown sugar, giving it a distinctive dark yellow color and a stretchy, sticky texture. It can be eaten directly or pan-fried after slicing, a preparation known as fried nian gao (煎年糕) in southern China.<br />
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Fujian cuisine<br />
In the Southern region of Fujian, nian gao, natural amber, is mainly used for the New Year ritual and gifts. It is made of glutinous rice and taro, which are then usually sliced and cooked before eating. It can also be wrapped in egg or cornstarch (corn flour) or sweet potato to fry. (Wikipedia, Nian Gao)<br />
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4.Nian Gao Recipe: How to Make Nian Gao<br />
The original recipe is from the book called Qi Min Yao Shu, which means Essential Techniques for the Common People. It is the earliest and the most complete Chinese agricultural treatise to have survived. Its author, Jia Sixie, was a local governor in today's Shandong Province under the Northern Wei Dynasty. He describes how to plant and cultivate different kinds of crops, how to breed domestic animals, how to store and prepare agricultural products, as well as how to make more than 250 recipes. His recipe for the rice cake says: "Grind the glutinous rice into flour, sift the flour through a silk mesh. Add water and honey to the flour. Mix until the dough is as hard as a dough for soup noodle. Knead the dough with hands, make it over 13 inch in length, and over 2.6 inch in width. Decorate the dough with Chinese dates and chestnuts. Spread oil over bamboo leaves and use the leaves as a wrapping in which the dough is poured into. Steam the rice cake until it is thoroughly done." (Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 2010,35)<br />
The basic ingredients of niangao are simple: glutinous rice flour (a.k.a. sweet rice flour), white or brown sugar, and water. Nian gao can be steamed or baked. Here are some simple instructions for making niangao. First, put glutinous rice flour in a large mixing bowl. Second, in another bowl, add hot water to brown sugar to soften it up. Third, pour the sugar water into the mixing bowl, and stir thoroughly until the rice flour batter is smooth (without any lumps). If you like, you can add dried Chinese dates, peanuts, and other fruits and seeds to the batter. Finally, pour the batter into a foil pan and steam for about 1 hour.<br />
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5. Korean Rice Cake<br />
Korean tteokbokki and Chinese niangao both showcase the cultural significance of rice cakes, yet they differ in recipe and symbolism. Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds. Spicy tteokbokki originated in 1953, after the Korean War, as an affordable comfort food. (Style, Chinese nian gao and Korean tteokbokki)<br />
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A Korean rice cake dish that is similar to Chinese niangao is the Gungjung Tteokbokki, or royal court rice cakes. As its name suggests, the traditional dish dates back to the Joseon Dynasty and was a key aspect of royal cuisine. In contrast to the modern spicy version commonly found on street stalls, Gungjung Tteokbokki is stir-fried with sliced meat, vegetables and a mild soy-based sauce.<br />
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In contrast to China's focus on nian gao during festivals, rice cakes in Korea hold significant meaning in various life rituals. They are essential for occasions such as childbirth, health celebrations, birthdays, and house construction. Moreover, there is a tradition of making rice cakes to gift to neighbors after moving into a new home. This practice helps strengthen neighborly relationships and serves as a bridge for emotional connection, playing a role in fostering communication in an increasingly indifferent modern society.（Cui Xianyue，2017,149）<br />
Although rice cakes are now commonly served in both countries, there is no doubt that rice cakes share long and illustrious histories in both countries. They will surely continue to play important roles in Chinese and Korean traditions for future generations. <br />
<br />
Terms and Expressions<br />
Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
Questions<br />
1.What is the Nian Gao's Meaning？ <br />
The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. <br />
2.How many types of Nian Gao are mentioned？<br />
Four types. Northern Nian Gao，Jiangnan and Shanghainese Nian Gao，Cantonese Nian Gao，Fujian Nian Gao.<br />
3.Who do Suzhou people commemorate by making niangao every year? <br />
Wu Zixu<br />
4. Which book is the original Nian Gao recipe from?<br />
Qi Min Yao Shu.<br />
5.Why do people offer sweet rice cake to the Kitchen God？ <br />
To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. <br />
6..How does Korean stir-fried rice cake (Korean tteokbokki) differ from Chinese Nian Gao?<br />
Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds.<br />
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References<br />
<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4. Wikipedia: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
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AI statement<br />
I hereby guarantee that I have not used the help of AI to write my final paper in this course.<br />
<br />
年糕<br />
23朝鲜语笔译 陈平安<br />
摘要<br />
年糕是一种传统的中国年糕，象征着成长和繁荣，其起源与灶神和伍子胥等传说有关。年糕因地区而异，北方地区做甜味年糕，也有上海和广东地区做咸味年糕。年糕的原始配方来自《齐民要术》。韩国的年糕有辣炒年糕和宫中炒年糕等。尽管中韩两国的年糕存在差异，但两国的年糕都反映了丰富的历史，并在保护传统和促进联系方面继续发挥着关键作用。<br />
1.年糕的含义<br />
许多新年的祝福语都蕴含着深厚的美食文化和象征意义。例如，“年年有余”意为“年年富足”，与鱼紧密相关，因为“鱼”与“余”在中文中同音，因此鱼成为春节期间的传统吉祥食物。同样，汤圆是一种内馅为黑芝麻的甜糯米球，寓意“团圆”。汤圆的发音与“团圆”相近，因此它常在家庭团聚时食用，象征着圆满和美好。年糕是一种糯米糕，与成长和繁荣有关,源于 “年年高升”。其象征意义源自中文中的谐音：“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。如今,人们认为在农历新年期间吃年糕会带来好运。<br />
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2.年糕的传说<br />
灶神传说<br />
根据中国民间信仰，宇宙中有三个领域——天界、人间和冥界，每个领域都住着众多神仙。玉皇大帝被认为是天界的统治者。玉皇大帝命令灶神监督和检查人间百姓的行为。人们认为，年糕是用来祭祀灶神的，因为灶神居住在每家每户。民间传说，每年年底灶神都会向玉皇大帝做“年度报告”。为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。因此，年糕便成了春节前献给灶神的重要供品。<br />
城砖的传说<br />
关于年糕的起源，还有另外一个传说，可以追溯到2500 年前苏州的混乱战争时期。<br />
相传春秋时期吴国将军、政治家伍子胥（公元前559-484年）死后，越王勾践攻打吴国都城，吴军和百姓被困在城中，粮食短缺，许多人在围城期间被饿死。<br />
这时，有人想起伍子胥生前的一句嘱咐：“如国遭难,民饥食,可往相门城下掘地三尺得食。”士兵们按照伍子胥的吩咐去挖掘，发现相门的城砖是用糯米磨成粉做成的。这些食物救了许多人于饥荒之中。这些砖块便是年糕的雏形。此后，苏州人民为纪念伍子胥，每逢过年，都会制作年糕以纪念伍子胥，久而久之，过年做年糕，吃年糕相沿成习，风行各地。(叶致远，李群2016，211)<br />
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3.年糕的种类<br />
北方的年糕<br />
北方的年糕可以蒸或炸，主要以甜味为主。北京的年糕有枣年糕（用糯米或黄米制成）、肉末年糕和白年糕等。山西年糕通常用炸制的黄米，并以红豆沙或枣泥作为馅料。河北的年糕则用红枣、小红豆和绿豆蒸制而成。山东的年糕以红枣和黄米为原料制作，而东北的年糕则是用黏高粱米和豆类制作而成。<br />
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江南地区与上海的年糕<br />
上海风味的年糕呈白色，使用非糯米制成。最受欢迎的做法是将年糕切片后炒制，称为“炒年糕”。炒年糕通常与葱、牛肉、猪肉、白菜等一同炒制，作为一道主菜。<br />
在江南（长江三角洲）地区，年糕可以是甜味或咸味。烹饪方式包括蒸、切片煎炒，甚至炖汤等多种方法。<br />
<br />
广东的年糕<br />
广东的年糕以红糖为原料，赋予其独特的深黄色外观以及富有弹性和粘性的口感。广东年糕可以直接食用，也可以切片后煎制，这种做法在南方称为“煎年糕”。<br />
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福建的年糕<br />
在福建南部地区，年糕被称为“自然琥珀”，主要用于春节祭祀或作为礼品。闽式年糕的主要原料是糯米和芋头，通常切片后烹饪食用。它也可以裹上鸡蛋液或淀粉（如玉米粉）或红薯粉后油炸。（维基百科，年糕）<br />
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4.年糕食谱：如何制作年糕<br />
原始的年糕食谱出自一本名为《齐民要术》的书，这本书的名字意为《普通百姓的实用技术》。它是我国现存最早的一部完整的农书。作者贾思勰是北魏时期的一名地方官，曾经担任过高阳郡（今山东临淄）太守。他在书中描述了如何种植和培育各种农作物，如何饲养家畜，如何储存和加工农产品，书中收录了超过250种食谱。书中记载了米磨粉制糕的方法：“将糯米粉用绢罗筛过后，加水、蜜和成硬一点的面团。用手揉面团，使其长度超过13英寸（约33厘米），宽度超过2.6英寸（约6.6厘米）。将枣和栗子等粘在粉团上，在箬叶上涂油，将面团倒入箬叶中裹好，蒸熟即成。”（孙志栋，陈惠云，虞振先，王美英2010，35）<br />
年糕的基本材料非常简单：糯米粉（也叫甜米粉）、白糖或红糖，以及水。年糕可以蒸或烤。以下是简单制作年糕的一些步骤：首先，将糯米粉放入一个大搅拌碗中。第二，在另一个碗里，加入热水融化红糖，使其变软。第三，将糖水倒入装有糯米粉的搅拌碗中，彻底搅拌，直到米粉糊变得顺滑且没有结块。如果你喜欢，可以在糊中加入枣、花生或其他水果和种子。最后，将糊倒入一个铝箔盘中，用蒸锅蒸大约1小时即可。<br />
<br />
5.韩国年糕<br />
韩国的辣炒年糕和中国的年糕都体现了年糕在各自文化中的重要性，但它们在制作方法和象征意义上有所不同。<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。辣炒年糕起源于 1953 年，即朝鲜战争结束后，是一种价格实惠的舒适食品。（Style,中国年糕和韩国辣炒年糕）<br />
韩国的宫廷炒年糕与中国年糕类似。顾名思义，这种传统菜肴可以追溯到朝鲜王朝，是宫廷美食的一个重要方面。与街边摊常见的现代辣炒年糕不同，宫廷炒年糕是用肉片、蔬菜和温和的酱油炒制而成。<br />
韩国的一种年糕料理——宫廷炒年糕与中国年糕类似，也称为皇家年糕。这道传统菜肴可以追溯到朝鲜王朝时期，是宫廷料理的重要组成部分。与现代街头常见的辣味炒年糕不同，宫廷炒年糕采用切片肉类、蔬菜和温和的酱油基底酱汁炒制而成，口味清淡却别有风味。<br />
相较于中国在节日注重年糕这一现象较为不同的是，在韩国，年糕在一个人的生命礼仪中也有着重要意义。如生育、健康、生日、建房等都要打年糕。不仅如此，搬到新家后还有定做糕点送邻居的传统，以此增进邻里间的感情，在日趋冷漠的现代社会起到交流感情的桥梁作用。虽然现在两国都普遍食用年糕，但毫无疑问，年糕在中韩两国都有着悠久而辉煌的历史。它们必将继续在中国和韩国传统中扮演重要角色。（崔仙月，2017，149）<br />
<br />
<br />
术语和表达<br />
Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
<br />
问题<br />
1.年糕的含义是什么？<br />
“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。<br />
3. 几种年糕被提及？<br />
四种。北方的年糕、江南地区和上海的年糕、广东的年糕、福建的年糕<br />
3.苏州人民每年制作年糕纪念谁？伍子胥<br />
4.原始的年糕食谱出自哪本书？ 齐民要术<br />
5.为什么人们会向灶神献上甜年糕？<br />
为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。<br />
6.韩国辣炒年糕与中国年糕有什么不同？<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。<br />
<br />
References<br />
<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4.维基百科: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
<br />
AI声明<br />
我在此保证，我未使用 AI 的帮助来撰写本课程的期末论文。</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=164562User:Chen Pingan2024-12-30T16:15:18Z<p>Chen Pingan: </p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
<br />
==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
<br />
==Nov 3, 2024==<br />
I studied Korean grammar.<br />
<br />
==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
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==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
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==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 8, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 9, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 10, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 11, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 12, 2024==<br />
I practiced Korean pronunciation for 20 minutes today.<br />
<br />
==Nov 13, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 14, 2024==<br />
I learned 10 new Korean words today.<br />
<br />
==Nov 15, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Nov 16, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Nov 17, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Nov 18, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 19, 2024==<br />
I practiced Korean speaking by recording myself talking about my daily routine.<br />
<br />
==Nov 20, 2024==<br />
I learned 5 Korean idioms and their meanings today.<br />
<br />
==Nov 21, 2024==<br />
I watched a Korean movie with subtitles to improve my listening skills.<br />
<br />
==Nov 22, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Nov 23, 2024==<br />
I have read 3 pages of Korean novels.<br />
<br />
==Nov 24, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Nov 23, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 24, 2024==<br />
I learned 20 new Korean words today.<br />
<br />
==Nov 25, 2024==<br />
I reviewed 2 Korean grammar points today.<br />
<br />
==Nov 26, 2024==<br />
I practiced speaking Korean with a language partner for 20 minutes.<br />
<br />
==Nov 27, 2024==<br />
I wrote a short paragraph in Korean about my hometown.<br />
<br />
==Nov 28, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 30, 2024==<br />
I reviewed 5 Korean grammar points today.<br />
<br />
==Dec 01, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Dec 02, 2024==<br />
I practiced Korean speaking by recording myself talking about my life.<br />
<br />
==Dec 03, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 04, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 05, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Dec 06, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 07, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Dec 08, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 09, 2024==<br />
I wrote a short paragraph in Korean about my mother.<br />
<br />
==Dec 10, 2024==<br />
I practiced Korean speaking by recording myself talking about my friends.<br />
<br />
==Dec 11, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 12, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Dec 13, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 14, 2024==<br />
I have read 6 pages of Korean novels.<br />
<br />
==Dec 15, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 16, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 17, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Dec 18, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 19, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Final Paper==<br />
Chinese Rice Cake(Nian Gao)<br />
23朝鲜语笔译 陈平安<br />
<br />
Abstract<br />
Nian Gao, a traditional Chinese rice cake, symbolizes growth and prosperity, with origins linked to legends like the Kitchen God and Wu Zixu. Nian Gao varies regionally, from sweet Northern styles to savory Shanghai and Cantonese versions. The original Nian Gao recipe is from the book called Qi Min Yao Shu. Korea rice cakes include tteokbokki and Gungjung Tteokbokki ect. Despite the differences between Chinese and Korean rice cakes, both countries' rice cakes reflect rich histories and continue to play key roles in preserving traditions and fostering connections.<br />
<br />
1.Nian Gao's Meaning: <br />
Many New Year sayings are rich in culinary and cultural symbolism. Take 年年有余 (nian nian you yu), for instance, which translates to “Have an abundance year after year.” Fish (鱼) is a popular New Year food, as its pronunciation, yu, is the same as abundance (余). Tang yuan (汤圆), sweet rice balls filled with black sesame paste, are eaten to signify reunion (团圆), similarly pronounced “tuan yuan.” So when it comes to nian gao (年糕), a sticky rice cake, it’s associated with growth and prosperity, stemming from 年年高升 (nian nian gao sheng). The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. Nowadays people consider it good luck to eat Nian Gao during the Chinese New Year. <br />
<br />
2.Legends of Nian Gao's Origins<br />
<br />
The Kitchen God Legend<br />
According to Chinese popular religion, there are three domains in the cosmos—heaven, earth, and the underworld—and each domain is populated by a host of gods and goddesses. The Jade Emperor was considered the ruler of heaven. It was said that the emperor ordered the Kitchen God to supervise and inspect the conduct of people on earth.The sticky sweet rice cake niangao was believed to have been created as a cunning offering to the Kitchen God, who is believed to reside in every house. At the end of every year, folklore says, the Kitchen God makes his "yearly report" to the Jade Emperor. To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. Hence, niangao is prepared for offering before Chinese New Year. <br />
<br />
The Foundation Bricks Legend<br />
Nian Gao has another legend about its origin, dating back to as many as 2,500 years ago to Suzhou during a chaotic period of war. <br />
Legend has it that, after the death of Wu Zixu (伍子胥, 559–484 BC), a general and politician of the Wu kingdom in the Spring and Autumn Period (771–476 BC), the king of Yue, Goujian, attacked the capital of Wu, and the Wu army and citizens were trapped in the city and there was no food. Many people starved to death during the siege.<br />
At this time, someone thought of Wu Zixu's helpful words: "If the country is in trouble and the people are in need of food, go and dig three feet under the city wall and get food." The soldiers did what Wu Zixu instructed and found that the wall's foundation was built with special bricks made from glutinous rice flour. This food saved many people from starvation. These bricks were the supposed original niangao. After that, Suzhou people made niangao every year to commemorate Wu Zixu. As time passed, niangao became what is now known as Chinese New Year cake.（Ye Zhiyuan，Li Qun 2016,211）<br />
<br />
3.Nian Gao Types <br />
Northern cuisine<br />
Northern nian gao can be steamed or fried, and is mainly sweet in taste. The Beijing versions include jujube and either glutinous rice or yellow rice, mince nian gao, and white nian gao. The Shanxi makes nian gao using fried yellow rice and red bean paste or jujube paste for filling. Hebei uses jujube, small red beans, and green beans to make steamed nian gao. In Shandong, it is made of red dates and yellow rice. The Northeast type is made of beans on sticky sorghum.<br />
<br />
Jiangnan and Shanghainese Cuisine<br />
Shanghai-style niangao is white and made with non-glutinous rice. The popular cooking method is stir-frying the sliced niangao, known as chao niangao (炒年糕 'fried year cake'). The cake is usually served as a dish, fried together with scallions, beef, pork, cabbage, etc.<br />
In the Jiangnan (Yangtze Delta) region, niangao can be sweet or savory, cooked by steaming, slice-frying, or even stewing in a soup.<br />
<br />
Cantonese Cuisine<br />
Cantonese nian gao is made with brown sugar, giving it a distinctive dark yellow color and a stretchy, sticky texture. It can be eaten directly or pan-fried after slicing, a preparation known as fried nian gao (煎年糕) in southern China.<br />
<br />
Fujian cuisine<br />
In the Southern region of Fujian, nian gao, natural amber, is mainly used for the New Year ritual and gifts. It is made of glutinous rice and taro, which are then usually sliced and cooked before eating. It can also be wrapped in egg or cornstarch (corn flour) or sweet potato to fry. (Wikipedia, Nian Gao)<br />
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4.Nian Gao Recipe: How to Make Nian Gao<br />
The original recipe is from the book called Qi Min Yao Shu, which means Essential Techniques for the Common People. It is the earliest and the most complete Chinese agricultural treatise to have survived. Its author, Jia Sixie, was a local governor in today's Shandong Province under the Northern Wei Dynasty. He describes how to plant and cultivate different kinds of crops, how to breed domestic animals, how to store and prepare agricultural products, as well as how to make more than 250 recipes. His recipe for the rice cake says: "Grind the glutinous rice into flour, sift the flour through a silk mesh. Add water and honey to the flour. Mix until the dough is as hard as a dough for soup noodle. Knead the dough with hands, make it over 13 inch in length, and over 2.6 inch in width. Decorate the dough with Chinese dates and chestnuts. Spread oil over bamboo leaves and use the leaves as a wrapping in which the dough is poured into. Steam the rice cake until it is thoroughly done." (Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 2010,35)<br />
The basic ingredients of niangao are simple: glutinous rice flour (a.k.a. sweet rice flour), white or brown sugar, and water. Nian gao can be steamed or baked. Here are some simple instructions for making niangao. First, put glutinous rice flour in a large mixing bowl. Second, in another bowl, add hot water to brown sugar to soften it up. Third, pour the sugar water into the mixing bowl, and stir thoroughly until the rice flour batter is smooth (without any lumps). If you like, you can add dried Chinese dates, peanuts, and other fruits and seeds to the batter. Finally, pour the batter into a foil pan and steam for about 1 hour.<br />
<br />
5. Korean Rice Cake<br />
Korean tteokbokki and Chinese niangao both showcase the cultural significance of rice cakes, yet they differ in recipe and symbolism. Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds. Spicy tteokbokki originated in 1953, after the Korean War, as an affordable comfort food. (Style, Chinese nian gao and Korean tteokbokki)<br />
<br />
A Korean rice cake dish that is similar to Chinese niangao is the Gungjung Tteokbokki, or royal court rice cakes. As its name suggests, the traditional dish dates back to the Joseon Dynasty and was a key aspect of royal cuisine. In contrast to the modern spicy version commonly found on street stalls, Gungjung Tteokbokki is stir-fried with sliced meat, vegetables and a mild soy-based sauce.<br />
<br />
In contrast to China's focus on nian gao during festivals, rice cakes in Korea hold significant meaning in various life rituals. They are essential for occasions such as childbirth, health celebrations, birthdays, and house construction. Moreover, there is a tradition of making rice cakes to gift to neighbors after moving into a new home. This practice helps strengthen neighborly relationships and serves as a bridge for emotional connection, playing a role in fostering communication in an increasingly indifferent modern society.（Cui Xianyue，2017,149）<br />
Although rice cakes are now commonly served in both countries, there is no doubt that rice cakes share long and illustrious histories in both countries. They will surely continue to play important roles in Chinese and Korean traditions for future generations. <br />
<br />
Terms and Expressions<br />
Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
Questions<br />
1.What is the Nian Gao's Meaning？ <br />
The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. <br />
2.How many types of Nian Gao are mentioned？<br />
Four types. Northern Nian Gao，Jiangnan and Shanghainese Nian Gao，Cantonese Nian Gao，Fujian Nian Gao.<br />
3.Who do Suzhou people commemorate by making niangao every year? <br />
Wu Zixu<br />
4. Which book is the original Nian Gao recipe from?<br />
Qi Min Yao Shu.<br />
5.Why do people offer sweet rice cake to the Kitchen God？ <br />
To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. <br />
6..How does Korean stir-fried rice cake (Korean tteokbokki) differ from Chinese Nian Gao?<br />
Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds.<br />
<br />
References<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4. Wikipedia: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
<br />
AI statement<br />
I hereby guarantee that I have not used the help of AI to write my final paper in this course.<br />
<br />
年糕<br />
23朝鲜语笔译 陈平安<br />
摘要<br />
年糕是一种传统的中国年糕，象征着成长和繁荣，其起源与灶神和伍子胥等传说有关。年糕因地区而异，北方地区做甜味年糕，也有上海和广东地区做咸味年糕。年糕的原始配方来自《齐民要术》。韩国的年糕有辣炒年糕和宫中炒年糕等。尽管中韩两国的年糕存在差异，但两国的年糕都反映了丰富的历史，并在保护传统和促进联系方面继续发挥着关键作用。<br />
1.年糕的含义<br />
许多新年的祝福语都蕴含着深厚的美食文化和象征意义。例如，“年年有余”意为“年年富足”，与鱼紧密相关，因为“鱼”与“余”在中文中同音，因此鱼成为春节期间的传统吉祥食物。同样，汤圆是一种内馅为黑芝麻的甜糯米球，寓意“团圆”。汤圆的发音与“团圆”相近，因此它常在家庭团聚时食用，象征着圆满和美好。年糕是一种糯米糕，与成长和繁荣有关,源于 “年年高升”。其象征意义源自中文中的谐音：“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。如今,人们认为在农历新年期间吃年糕会带来好运。<br />
<br />
2.年糕的传说<br />
灶神传说<br />
根据中国民间信仰，宇宙中有三个领域——天界、人间和冥界，每个领域都住着众多神仙。玉皇大帝被认为是天界的统治者。玉皇大帝命令灶神监督和检查人间百姓的行为。人们认为，年糕是用来祭祀灶神的，因为灶神居住在每家每户。民间传说，每年年底灶神都会向玉皇大帝做“年度报告”。为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。因此，年糕便成了春节前献给灶神的重要供品。<br />
城砖的传说<br />
关于年糕的起源，还有另外一个传说，可以追溯到2500 年前苏州的混乱战争时期。<br />
相传春秋时期吴国将军、政治家伍子胥（公元前559-484年）死后，越王勾践攻打吴国都城，吴军和百姓被困在城中，粮食短缺，许多人在围城期间被饿死。<br />
这时，有人想起伍子胥生前的一句嘱咐：“如国遭难,民饥食,可往相门城下掘地三尺得食。”士兵们按照伍子胥的吩咐去挖掘，发现相门的城砖是用糯米磨成粉做成的。这些食物救了许多人于饥荒之中。这些砖块便是年糕的雏形。此后，苏州人民为纪念伍子胥，每逢过年，都会制作年糕以纪念伍子胥，久而久之，过年做年糕，吃年糕相沿成习，风行各地。(叶致远，李群2016，211)<br />
<br />
3.年糕的种类<br />
北方的年糕<br />
北方的年糕可以蒸或炸，主要以甜味为主。北京的年糕有枣年糕（用糯米或黄米制成）、肉末年糕和白年糕等。山西年糕通常用炸制的黄米，并以红豆沙或枣泥作为馅料。河北的年糕则用红枣、小红豆和绿豆蒸制而成。山东的年糕以红枣和黄米为原料制作，而东北的年糕则是用黏高粱米和豆类制作而成。<br />
<br />
江南地区与上海的年糕<br />
上海风味的年糕呈白色，使用非糯米制成。最受欢迎的做法是将年糕切片后炒制，称为“炒年糕”。炒年糕通常与葱、牛肉、猪肉、白菜等一同炒制，作为一道主菜。<br />
在江南（长江三角洲）地区，年糕可以是甜味或咸味。烹饪方式包括蒸、切片煎炒，甚至炖汤等多种方法。<br />
<br />
广东的年糕<br />
广东的年糕以红糖为原料，赋予其独特的深黄色外观以及富有弹性和粘性的口感。广东年糕可以直接食用，也可以切片后煎制，这种做法在南方称为“煎年糕”。<br />
<br />
福建的年糕<br />
在福建南部地区，年糕被称为“自然琥珀”，主要用于春节祭祀或作为礼品。闽式年糕的主要原料是糯米和芋头，通常切片后烹饪食用。它也可以裹上鸡蛋液或淀粉（如玉米粉）或红薯粉后油炸。（维基百科，年糕）<br />
<br />
4.年糕食谱：如何制作年糕<br />
原始的年糕食谱出自一本名为《齐民要术》的书，这本书的名字意为《普通百姓的实用技术》。它是我国现存最早的一部完整的农书。作者贾思勰是北魏时期的一名地方官，曾经担任过高阳郡（今山东临淄）太守。他在书中描述了如何种植和培育各种农作物，如何饲养家畜，如何储存和加工农产品，书中收录了超过250种食谱。书中记载了米磨粉制糕的方法：“将糯米粉用绢罗筛过后，加水、蜜和成硬一点的面团。用手揉面团，使其长度超过13英寸（约33厘米），宽度超过2.6英寸（约6.6厘米）。将枣和栗子等粘在粉团上，在箬叶上涂油，将面团倒入箬叶中裹好，蒸熟即成。”（孙志栋，陈惠云，虞振先，王美英2010，35）<br />
年糕的基本材料非常简单：糯米粉（也叫甜米粉）、白糖或红糖，以及水。年糕可以蒸或烤。以下是简单制作年糕的一些步骤：首先，将糯米粉放入一个大搅拌碗中。第二，在另一个碗里，加入热水融化红糖，使其变软。第三，将糖水倒入装有糯米粉的搅拌碗中，彻底搅拌，直到米粉糊变得顺滑且没有结块。如果你喜欢，可以在糊中加入枣、花生或其他水果和种子。最后，将糊倒入一个铝箔盘中，用蒸锅蒸大约1小时即可。<br />
<br />
5.韩国年糕<br />
韩国的辣炒年糕和中国的年糕都体现了年糕在各自文化中的重要性，但它们在制作方法和象征意义上有所不同。<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。辣炒年糕起源于 1953 年，即朝鲜战争结束后，是一种价格实惠的舒适食品。（Style,中国年糕和韩国辣炒年糕）<br />
韩国的宫廷炒年糕与中国年糕类似。顾名思义，这种传统菜肴可以追溯到朝鲜王朝，是宫廷美食的一个重要方面。与街边摊常见的现代辣炒年糕不同，宫廷炒年糕是用肉片、蔬菜和温和的酱油炒制而成。<br />
韩国的一种年糕料理——宫廷炒年糕与中国年糕类似，也称为皇家年糕。这道传统菜肴可以追溯到朝鲜王朝时期，是宫廷料理的重要组成部分。与现代街头常见的辣味炒年糕不同，宫廷炒年糕采用切片肉类、蔬菜和温和的酱油基底酱汁炒制而成，口味清淡却别有风味。<br />
相较于中国在节日注重年糕这一现象较为不同的是，在韩国，年糕在一个人的生命礼仪中也有着重要意义。如生育、健康、生日、建房等都要打年糕。不仅如此，搬到新家后还有定做糕点送邻居的传统，以此增进邻里间的感情，在日趋冷漠的现代社会起到交流感情的桥梁作用。虽然现在两国都普遍食用年糕，但毫无疑问，年糕在中韩两国都有着悠久而辉煌的历史。它们必将继续在中国和韩国传统中扮演重要角色。（崔仙月，2017，149）<br />
<br />
<br />
术语和表达<br />
Nian Gao 年糕<br />
Tang Yuan 汤圆<br />
Jade Emperor 玉皇大帝<br />
Kitchen God 灶神<br />
Wu Zixu 伍子胥<br />
Spring and Autumn Period 春秋时期<br />
Qi Min Yao Shu 齐民要术<br />
Jia Sixie 贾思勰<br />
Tteokbokki 辣炒年糕<br />
Gungjung Tteokbokki 宫廷炒年糕<br />
<br />
问题<br />
1.年糕的含义是什么？<br />
“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。<br />
3. 几种年糕被提及？<br />
四种。北方的年糕、江南地区和上海的年糕、广东的年糕、福建的年糕<br />
3.苏州人民每年制作年糕纪念谁？伍子胥<br />
4.原始的年糕食谱出自哪本书？ 齐民要术<br />
5.为什么人们会向灶神献上甜年糕？<br />
为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。<br />
6.韩国辣炒年糕与中国年糕有什么不同？<br />
韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。<br />
<br />
References<br />
1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149.<br />
2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36.<br />
3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. <br />
4.维基百科: Nian Gao https://en.wikipedia.org/wiki/Nian_gao<br />
5.Style: Chinese niangao and Korean tteokbokki<br />
https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish<br />
<br />
AI声明<br />
我在此保证，我未使用 AI 的帮助来撰写本课程的期末论文。</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=163913User:Chen Pingan2024-12-19T01:35:32Z<p>Chen Pingan: </p>
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<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
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==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
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==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
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==Nov 3, 2024==<br />
I studied Korean grammar.<br />
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==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
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==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
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==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
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==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.<br />
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==Nov 8, 2024==<br />
I have read 5 pages of Korean novels.<br />
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==Nov 9, 2024==<br />
I wrote an diary in Korean.<br />
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==Nov 10, 2024==<br />
I have read 10 pages of Korean novels.<br />
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==Nov 11, 2024==<br />
I have read 15 pages of Korean novels.<br />
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==Nov 12, 2024==<br />
I practiced Korean pronunciation for 20 minutes today.<br />
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==Nov 13, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
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==Nov 14, 2024==<br />
I learned 10 new Korean words today.<br />
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==Nov 15, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
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==Nov 16, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
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==Nov 17, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
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==Nov 18, 2024==<br />
I have read 15 pages of Korean novels.<br />
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==Nov 19, 2024==<br />
I practiced Korean speaking by recording myself talking about my daily routine.<br />
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==Nov 20, 2024==<br />
I learned 5 Korean idioms and their meanings today.<br />
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==Nov 21, 2024==<br />
I watched a Korean movie with subtitles to improve my listening skills.<br />
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==Nov 22, 2024==<br />
I have read 7 pages of Korean novels.<br />
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==Nov 23, 2024==<br />
I have read 3 pages of Korean novels.<br />
<br />
==Nov 24, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Nov 23, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 24, 2024==<br />
I learned 20 new Korean words today.<br />
<br />
==Nov 25, 2024==<br />
I reviewed 2 Korean grammar points today.<br />
<br />
==Nov 26, 2024==<br />
I practiced speaking Korean with a language partner for 20 minutes.<br />
<br />
==Nov 27, 2024==<br />
I wrote a short paragraph in Korean about my hometown.<br />
<br />
==Nov 28, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 30, 2024==<br />
I reviewed 5 Korean grammar points today.<br />
<br />
==Dec 01, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Dec 02, 2024==<br />
I practiced Korean speaking by recording myself talking about my life.<br />
<br />
==Dec 03, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 04, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 05, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Dec 06, 2024==<br />
I saw Korean news for 20 minutes today.<br />
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==Dec 07, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
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==Dec 08, 2024==<br />
I saw Korean news for 20 minutes today.<br />
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==Dec 09, 2024==<br />
I wrote a short paragraph in Korean about my mother.<br />
<br />
==Dec 10, 2024==<br />
I practiced Korean speaking by recording myself talking about my friends.<br />
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==Dec 11, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 12, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Dec 13, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 14, 2024==<br />
I have read 6 pages of Korean novels.<br />
<br />
==Dec 15, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 16, 2024==<br />
I saw Korean news for 20 minutes today.<br />
<br />
==Dec 17, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Dec 18, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Dec 19, 2024==<br />
I saw Korean news for 20 minutes today.</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=163579User:Chen Pingan2024-12-05T11:11:22Z<p>Chen Pingan: </p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
<br />
==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
<br />
==Nov 3, 2024==<br />
I studied Korean grammar.<br />
<br />
==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 8, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 9, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 10, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 11, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 12, 2024==<br />
I practiced Korean pronunciation for 20 minutes today.<br />
<br />
==Nov 13, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 14, 2024==<br />
I learned 10 new Korean words today.<br />
<br />
==Nov 15, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Nov 16, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Nov 17, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Nov 18, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 19, 2024==<br />
I practiced Korean speaking by recording myself talking about my daily routine.<br />
<br />
==Nov 20, 2024==<br />
I learned 5 Korean idioms and their meanings today.<br />
<br />
==Nov 21, 2024==<br />
I watched a Korean movie with subtitles to improve my listening skills.<br />
<br />
==Nov 22, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Nov 23, 2024==<br />
I have read 3 pages of Korean novels.<br />
<br />
==Nov 24, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Nov 23, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 24, 2024==<br />
I learned 20 new Korean words today.<br />
<br />
==Nov 25, 2024==<br />
I reviewed 2 Korean grammar points today.<br />
<br />
==Nov 26, 2024==<br />
I practiced speaking Korean with a language partner for 20 minutes.<br />
<br />
==Nov 27, 2024==<br />
I wrote a short paragraph in Korean about my hometown.<br />
<br />
==Nov 28, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 29, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 30, 2024==<br />
I reviewed 5 Korean grammar points today.<br />
<br />
==Dec 01, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Dec 02, 2024==<br />
I practiced Korean speaking by recording myself talking about my life.<br />
<br />
==Dec 03, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Dec 04, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Dec 05, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Dec 06, 2024==<br />
I saw Korean news for 20 minutes today.</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=163378User:Chen Pingan2024-11-28T10:53:18Z<p>Chen Pingan: </p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
<br />
==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
<br />
==Nov 3, 2024==<br />
I studied Korean grammar.<br />
<br />
==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 8, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 9, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 10, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 11, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 12, 2024==<br />
I practiced Korean pronunciation for 20 minutes today.<br />
<br />
==Nov 13, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 14, 2024==<br />
I learned 10 new Korean words today.<br />
<br />
==Nov 15, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Nov 16, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Nov 17, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Nov 18, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 19, 2024==<br />
I practiced Korean speaking by recording myself talking about my daily routine.<br />
<br />
==Nov 20, 2024==<br />
I learned 5 Korean idioms and their meanings today.<br />
<br />
==Nov 21, 2024==<br />
I watched a Korean movie with subtitles to improve my listening skills.<br />
<br />
==Nov 22, 2024==<br />
I have read 7 pages of Korean novels.<br />
<br />
==Nov 23, 2024==<br />
I have read 3 pages of Korean novels.<br />
<br />
==Nov 24, 2024==<br />
I practiced Korean pronunciation for 30 minutes today.<br />
<br />
==Nov 23, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 24, 2024==<br />
I learned 20 new Korean words today.<br />
<br />
==Nov 25, 2024==<br />
I reviewed 2 Korean grammar points today.<br />
<br />
==Nov 26, 2024==<br />
I practiced speaking Korean with a language partner for 20 minutes.<br />
<br />
==Nov 27, 2024==<br />
I wrote a short paragraph in Korean about my hometown.<br />
<br />
==Nov 28, 2024==<br />
I have read 10 pages of Korean novels.</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=163094User:Chen Pingan2024-11-21T07:59:24Z<p>Chen Pingan: wikicaptcha</p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
<br />
==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
<br />
==Nov 3, 2024==<br />
I studied Korean grammar.<br />
<br />
==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 8, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 9, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 10, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 11, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 12, 2024==<br />
I practiced Korean pronunciation for 20 minutes today.<br />
<br />
==Nov 13, 2024==<br />
I watched a Korean drama for 1 hour to improve my listening skills.<br />
<br />
==Nov 14, 2024==<br />
I learned 10 new Korean words today.<br />
<br />
==Nov 15, 2024==<br />
I reviewed 3 Korean grammar points today.<br />
<br />
==Nov 16, 2024==<br />
I practiced speaking Korean with a language partner for 30 minutes.<br />
<br />
==Nov 17, 2024==<br />
I wrote a short paragraph in Korean about my day.<br />
<br />
==Nov 18, 2024==<br />
I have read 15 pages of Korean novels.<br />
<br />
==Nov 19, 2024==<br />
I practiced Korean speaking by recording myself talking about my daily routine.<br />
<br />
==Nov 20, 2024==<br />
I learned 5 Korean idioms and their meanings today.<br />
<br />
==Nov 21, 2024==<br />
I watched a Korean movie with subtitles to improve my listening skills.</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=162482User:Chen Pingan2024-11-07T11:10:20Z<p>Chen Pingan: /* Nov 1, 2024 */</p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.<br />
<br />
==Nov 2, 2024==<br />
Today I studied Korean grammar.<br />
<br />
==Nov 3, 2024==<br />
I studied Korean grammar.<br />
<br />
==Nov 4, 2024==<br />
I wrote an diary in Korean.<br />
<br />
==Nov 5, 2024==<br />
I have read 10 pages of Korean novels.<br />
<br />
==Nov 6, 2024==<br />
I have read 5 pages of Korean novels.<br />
<br />
==Nov 7, 2024==<br />
I have read 15 pages of Korean novels.</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=162476User:Chen Pingan2024-11-07T11:01:59Z<p>Chen Pingan: </p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
==Nov 1, 2024==<br />
Today I readed a Korean interpretation book and did some interpretation practice.</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=162330User:Chen Pingan2024-11-01T15:44:50Z<p>Chen Pingan: </p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
\= Nov 1, 2024 \=<br />
<br />
Today I readed a Korean interpretation book and did some interpretation practice.</div>Chen Pinganhttps://bou.de/u/index.php?title=User:Chen_Pingan&diff=162329User:Chen Pingan2024-11-01T15:43:24Z<p>Chen Pingan: </p>
<hr />
<div>My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.<br />
<br />
<br />
\= Oct 31, 2024 \=<br />
<br />
Today I readed a Korean interpretation book and did some interpretation practice.</div>Chen Pinganhttps://bou.de/u/index.php?title=File:Red_Envelope_2024.pptx&diff=162161File:Red Envelope 2024.pptx2024-10-09T10:06:04Z<p>Chen Pingan: </p>
<hr />
<div></div>Chen Pinganhttps://bou.de/u/index.php?title=Chinese_Language_and_Culture_2024&diff=162072Chinese Language and Culture 20242024-09-24T14:17:38Z<p>Chen Pingan: /* Here you can suggest your topic for your final exam paper */</p>
<hr />
<div>Welcome to Chinese Language and Culture 2024<br />
<br />
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.<br />
<br />
=簽到 Here you can sign in behind the topic you want to present in class=<br />
*Yu Yi<br />
*Memo<br />
*Glen<br />
*Liu Li<br />
*Liu Zhuofan<br />
*Drovan<br />
*Wu Ziyi<br />
*Andrew<br />
*Wang Xuan <br />
*Cynthia<br />
*Wang Yan<br />
*Doris<br />
*Wu Jing<br />
*Jennie<br />
*Huang Qi<br />
*Esther<br />
*Xiao Feiyan<br />
*He Chuwen<br />
*Lyra<br />
*Shu Lin<br />
*Shirleen<br />
*Tang Yuewei<br />
*Zhou Xukai<br />
*Eavan<br />
*Jiao Mengting<br />
*Sherry<br />
*Le Yuxuan<br />
*Lydia<br />
*Wu Jiaying<br />
*Cathy <br />
*Jiang Yaping<br />
*Sunny<br />
*Li Jia<br />
*Zoe<br />
*Wang Yujiao<br />
*Wendy<br />
*Fu Xinke<br />
*Finger<br />
*Zeng Wenjing<br />
*Zoey<br />
*Chen Zilan<br />
*Landy<br />
*Yang Lingyue<br />
*Yang Fan<br />
*Liu Peinan<br />
*Peter<br />
*Pan Yilin<br />
*ceci<br />
*Chen Pingan<br />
*Grace<br />
*Huang Mengyan<br />
*Mandy<br />
*Rachel<br />
*Guo Zibin<br />
*Anne<br />
*Xiao Yixuan<br />
*Zeng Xin<br />
*Su Yi<br />
*Zeng Man<br />
*Emily<br />
*Chen Mengzhu<br />
*Chris<br />
*Huang Zechen<br />
*Zachary<br />
*Liu Zhouli<br />
*Kuang Jing<br />
*Jin<br />
*Tang Xinyan<br />
*Estrella<br />
*Peng Yingying<br />
*Becca<br />
*Ma Ruiqing<br />
*Raymond<br />
*Chen Guangzi<br />
*Alan<br />
*Hannah<br />
*Tang Xinyu<br />
*Zhou Ranran<br />
*Shi Zhanning<br />
*Wang Yue<br />
*Hu Zetao<br />
*Zhang Shuai<br />
*Liu Zhehui<br />
*Wang Xudong<br />
*Zhou Jing<br />
*Amy<br />
*Zhang Yange<br />
*Zhao Jing<br />
*Winnie<br />
1. Geographic Nature as a Basis for Cultural Development .. 16<br />
<br />
2.<br />
Aesthetic ideals and social customs: Chinese Marriage Customs ............................................................................. 21<br />
<br />
3.<br />
Aesthetic ideals and social customs: Habits, Ways of Contacting .......................................................................... 28<br />
<br />
4.<br />
Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan ......................................... 37<br />
<br />
5.<br />
Aesthetic ideals and social customs: Crying Marriage of Tujia ................................................................................... 46<br />
<br />
6.<br />
Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China ...................................... 60 (Cheng Linjia/Jason)<br />
<br />
7.<br />
Animals: Panda .................................................................. 68<br />
<br />
8.<br />
Architecture ....................................................................... 75<br />
<br />
9.<br />
Architecture: The Forbidden City .................................... 84<br />
<br />
10.<br />
Architecture: Four Famous Bridges ................................... 97<br />
<br />
11.<br />
Architecture: Four Great Pavilions .................................. 107<br />
<br />
12.<br />
Architecture: Shengjing Imperial Palace .......................... 118<br />
<br />
13.<br />
Architecture: Three Great Towers in China ..................... 125<br />
<br />
14.<br />
Architecture: Fengshui in Chinese Architecture .............. 138<br />
<br />
15.<br />
Army and weapons: Chinese Ancient Weapons ............... 147<br />
<br />
16.<br />
Army and weapons: Terracotta Army .............................. 155<br />
<br />
17.<br />
Astrology: Chinese Astrology .......................................... 162<br />
<br />
18.<br />
Astrology: Calendar, The 24 Solar Terms ........................ 169<br />
<br />
19.<br />
Astrology: Twelve Animals of the Chinese Zodiac .......... 178<br />
<br />
20.<br />
Beverages: Milk Tea ........................................................ 186 (Peng Lu/Julia)<br />
<br />
21.<br />
Beverages: Tea ................................................................. 193（Yang Fan/Shawn）<br />
<br />
22.<br />
Beverages: The Liquor Culture of Ancient China ............ 198（Liu Zhuofan/Drovan）<br />
<br />
23.<br />
Body movement performance: Chinese Lion Dancing .. 207<br />
<br />
24.<br />
Body movement performance: Stilts ................................ 211<br />
25.<br />
Body movement performance: Traditional Chinese Dance<br />
6<br />
......................................................................................... 217<br />
<br />
26.<br />
Chinese Writing: Ancient Writing and Painting Tool, Writing Brush ................................................................................ 223<br />
<br />
27.<br />
Chinese Writing: Calligraphy ........................................... 232<br />
<br />
28.<br />
Chinese Writing: The Evolution of Calligraphy ............... 238<br />
<br />
29.<br />
Chinese Writing: Chinese Characters ............................... 247<br />
<br />
30.<br />
Chinese Writing: Chinese Characters and Scripts ............ 260<br />
<br />
31.<br />
Clothing: Chinese Clothing .............................................. 267<br />
<br />
32.<br />
Clothing: Batik (Lanran) .................................................. 275<br />
<br />
33.<br />
Clothing: Cheongsam ....................................................... 285 (Tang Yuewei/ Eavan)<br />
<br />
34.<br />
Confucianism: Confucian Culture .................................... 293<br />
<br />
35.<br />
Confucianism: Chinese Traditional Culture-Five Constant Virtues .............................................................................. 307<br />
<br />
36.<br />
Confucianism: Classical Philosophy - Confucius and Confucianism ................................................................... 315<br />
<br />
37.<br />
Confucianism: Classical Philosophy - Reading The Analects ......................................................................................... 322<br />
<br />
38.<br />
Education: Ancient Chinese Education ............................ 332<br />
<br />
39.<br />
Education: Historical Figures, The Four Talented Women of Ancient China .................................................................. 343<br />
40.<br />
Education: Modern Chinese Education System ............... 353<br />
<br />
41.<br />
Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties .............................. 367（Hannah/Zhou Yicen）<br />
<br />
42.<br />
Education: Yuelu Academy (One of the Four Most Prestigious Academies) .................................................... 376<br />
<br />
43.<br />
Facial Make-up ................................................................ 386<br />
<br />
44.<br />
Facial Make-up: Cosmetics, Traditional Chinese Make-Up ......................................................................................... 393 (Li Xiaosu/Jacinda)<br />
<br />
45.<br />
Facial Make-up: Face Changing in Sichuan Opera .......... 409<br />
<br />
46.<br />
Fine Arts: Painting ........................................................... 418<br />
<br />
47.<br />
Fine Arts: Bada Shanren and Qi Baishi ............................ 423<br />
<br />
48.<br />
Fine Arts: Painting Riverside Scene at Tomb Sweeping Day ......................................................................................... 429 <br />
<br />
49.<br />
Fine Arts: Seal-cutting ..................................................... 436<br />
7<br />
<br />
50.<br />
Games: Go 围棋 ........................................................... 439 (Peng Yixin/ Eason)<br />
<br />
51.<br />
Games: Kite Flying .......................................................... 445 （Liu Huixuan/ Polly）<br />
<br />
52.<br />
Games: Mahjong: An Ancient Chinese card play ............ 452(Zeng Wenjing/Zoey)<br />
<br />
53.<br />
Garden Culture: Gardens ................................................. 480(Jiang Chenmei/Lilian)<br />
<br />
54.<br />
Garden Culture: Bonsai (Penjing) .................................. 486<br />
<br />
55.<br />
Garden Culture: The Summer Palace ............................... 493(Liu Zhehui/Mary)<br />
<br />
56.<br />
Garden Culture: Qingming Riverside Landscspe Garden 500 (Cai Yingchu/ Rachel)<br />
<br />
<br />
57.<br />
Gender: Wu Zetian: The Only Female Emperor of Imperial China ................................................................................ 509<br />
(Zhou Ranran/Jerry)<br />
58.<br />
History: Carl and Cixi ...................................................... 521<br />
<br />
59.<br />
Interieur: The Folding Screen .......................................... 525<br />
<br />
60.<br />
Landscapes and Tourism: Four Buddhist Shrines ............ 534<br />
<br />
61.<br />
Landscapes and Tourism: Four State-Level Cultural Relics ......................................................................................... 545<br />
<br />
62.<br />
Landscapes and Tourism: Landscape, Five Famous Mountains ........................................................................ 555（Wu Jing/Jennie）<br />
<br />
63.<br />
Landscapes and Tourism: Mogao Grottoes ...................... 563<br />
<br />
64.<br />
Landscapes and Tourism: The Culture of Mount Tai ....... 576<br />
<br />
65.<br />
Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） ........................ 591<br />
<br />
66.<br />
Landscapes and Tourism: The Ancient Tea Horse Road .. 604<br />
<br />
67.<br />
Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties ................................................... 610<br />
<br />
68.<br />
Language: Chinese Language .......................................... 616<br />
<br />
69.<br />
Language: Chinese Dialects ............................................. 626 (Long Jiayu/Tara) (present first on Oct 10, Session 5)<br />
<br />
70.<br />
Language: Chinese Folk Argot ......................................... 635<br />
<br />
71.<br />
Literature: Ancient literature - Chinese Classical Fairy Tales ......................................................................................... 646<br />
<br />
72.<br />
Literature: Ancient literature - Chinese Mythology ......... 653<br />
<br />
73.<br />
Literature: Ancient literature - Classical Literature .......... 664<br />
<br />
74.<br />
Literature: Ancient Literature - Four satirical novels in ancient China ................................................................... 671<br />
<br />
75.<br />
Literature: Ancient literature: Four Folk Stories of Ancient<br />
8<br />
China<br />
................................................................................ 680<br />
<br />
76.<br />
Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China ............................ 689<br />
<br />
77.<br />
Literature: Ancient Literature: The Classic of Mountains and Seas .................................................................................. 711 <br />
<br />
78.<br />
Literature: Ancient literature: Yuefu................................. 727<br />
<br />
79.<br />
Literature: Premodern literature - China's Four Great Classical Novels .................................................................................. 734<br />
<br />
80.<br />
Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations ............... 741<br />
<br />
81.<br />
Literature: Premodern literature: Strange Stories from a Chinese Studio ................................................................. 747<br />
<br />
82.<br />
Literature: Premodern literature: Tang-Song.................... 755<br />
<br />
83.<br />
Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty ..................................... 783<br />
<br />
84.<br />
Literature: Modern Literature .......................................... 792<br />
<br />
85.<br />
Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) ....................................................................... 800<br />
<br />
86.<br />
Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy ............................................ 807<br />
<br />
87.<br />
Literature: Contemporary Literature ................................ 818(Chen Guangzi/Alan)<br />
<br />
88.<br />
Martial Arts: Huo Yuanjia ................................................ 823<br />
<br />
89.<br />
Martial Arts: Qigong ........................................................ 826<br />
<br />
Martial Arts: Taiji (Tai Chi) Shadow Boxing ................... 831<br />
<br />
91.<br />
Martial Arts: Wushu ......................................................... 842<br />
<br />
92.<br />
Martial Arts: Frolics of the Five Animals (Wuqinxi) ....... 847<br />
<br />
93.<br />
Medicine: Traditional Chinese Medicine (TCM) ............. 857<br />
<br />
94.<br />
Medicine: TCM - Acupuncture and Moxibustion ............ 863<br />
<br />
95.<br />
Medicine: TCM - Diagnosis and Pharmacology .............. 868<br />
<br />
96.<br />
Medicine: TCM - The Development of Chinese Medicine ......................................................................................... 873<br />
<br />
97.<br />
Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing ......................................................................... 880<br />
<br />
98.<br />
Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority<br />
................................................................ 889<br />
<br />
99.<br />
Minority cultures: The Ethnic Minorities’ Costumes ....... 896(Zeng Man/Emily)<br />
<br />
<br />
100.<br />
Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) .................................................. 907<br />
<br />
101.<br />
Money culture: The tradition of Red Envelope and Lucky Money ....................................................................... 917（Chen Pingan/Grace）<br />
<br />
102.<br />
Music and instruments: Guzheng ..................................... 928 (Liu Zeyu/Yew)<br />
<br />
103.<br />
Music and instruments: Pipa ............................................ 939<br />
<br />
104.<br />
Mythology: Gods and Immortals ..................................... 949(Wang Yue/Nora)<br />
(present in the end on Sep 26, Session 4)<br />
105.<br />
Mythology: Huli-jing ....................................................... 958(Ma Ruiqing/Raymond)<br />
<br />
<br />
106.<br />
National Symbols: National Anthem ............................... 969<br />
<br />
107.<br />
National Symbols: National Flag ..................................... 976<br />
<br />
108.<br />
Opera: Peking Opera ........................................................ 984<br />
<br />
109.<br />
Opera: Peking Opera Acrobatics ...................................... 992<br />
<br />
110.<br />
Opera: Peking Opera Actor Mei Lanfang ........................ 999<br />
<br />
111.<br />
Opera: Tea-picking Opera .............................................. 1004（Chen Kuanshun/Jason）<br />
<br />
112.<br />
Opera: Hunan Flower-drum Opera (Huagu Opera) ........ 1012<br />
<br />
113.<br />
Philosophical Schools: Four Main Philosophical Schools ....................................................................................... 1023<br />
<br />
114.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism ...................................... 1032<br />
<br />
115.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching ............... 1037<br />
<br />
116.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng . 1043<br />
<br />
117.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living ....................................................................................... 1049<br />
<br />
118.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Legalism ....................................................................... 1060<br />
<br />
119.<br />
Philosophy: Chinese Traditional Cultivation Culture .... 1070<br />
<br />
120.<br />
Religion: Traditional Chinese Funeral Culture .............. 1082<br />
<br />
121.<br />
Religion: Buddhism ....................................................... 1096<br />
<br />
122.<br />
Religion: Daoism ........................................................... 1110<br />
<br />
123.<br />
Religion: Christianity ..................................................... 1115<br />
<br />
124.<br />
Religion: Islam ............................................................... 1121<br />
<br />
125.<br />
Science and Technology: Ancient Science and Technology ....................................................................................... 1125<br />
<br />
126.<br />
Science and Technology: China's Four New Inventions 1130 (Wang Xudong/Hue)<br />
<br />
127.<br />
Science and Technology: Compass ................................ 1154<br />
<br />
128.<br />
Science and Technology: TikTok (Douyin) .................... 1162<br />
<br />
129.<br />
Science and Technology: Three Giant Home Appliance Enterprises In China ..................................................... 1171<br />
<br />
130.<br />
Science and Technology: Four Domestic Mobile Phone Companies ..................................................................... 1191<br />
<br />
131.<br />
Silk and porcelain: Silk .................................................. 1206<br />
<br />
132.<br />
Silk and porcelain: Porcelain ......................................... 1211<br />
<br />
133.<br />
Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 ............................................................................... 1217<br />
<br />
134.<br />
Silk Road - by land and by sea: Zhang Qian and the Silk Road ....................................................................................... 1224<br />
<br />
135.<br />
Silk Road - by land and by sea: Zheng He and the Maritime Silk Road ....................................................................... 1229<br />
<br />
136.<br />
Silk Road - by land and by sea: Zheng He's Voyages .... 1233<br />
<br />
137.<br />
Social: The Long-life Lock ............................................ 1241 （Shu Lin/Shirleen）<br />
<br />
138.<br />
Social: Round Table Culture .......................................... 1249（Yu Yi/Memo)<br />
<br />
139.<br />
Stage entertainment: Crosstalk 相声 ............................. 1257(Lv Di/Ludy)<br />
<br />
140.<br />
Stage entertainment: Shadow Play ................................. 1264<br />
<br />
141.<br />
Traditional Crafts: Carving ............................................ 1272<br />
<br />
142.<br />
Traditional Crafts: Chinese Jade Culture ....................... 1280Zhang Yange(Mia)<br />
<br />
143.<br />
Traditional Crafts: Cloisonne ......................................... 1294<br />
<br />
144.<br />
Traditional Crafts: Embroidery ...................................... 1298<br />
<br />
145.<br />
Traditional Crafts: Shu Embroidery (Sichuan Embroidery) ....................................................................................... 1302<br />
<br />
146.<br />
Traditional Crafts: Xiang Embroidery ........................... 1315<br />
<br />
147.<br />
Traditional Crafts: Folk Art - Chinese Paper-cutting ..... 1329<br />
<br />
148.<br />
Traditional Crafts: Handcraft - Chinese Knots ............... 1336(Chen Zilan/Landy)<br />
<br />
149.<br />
Traditional Crafts: Lacquerware .................................... 1344<br />
<br />
150.<br />
Traditional Crafts: The Kingfisher Craft点翠 ............... 1349<br />
<br />
151.<br />
Traditional Cuisine: Chinese Dining Etiquette ............... 1362<br />
<br />
152.<br />
Traditional Cuisine: Chopsticks ..................................... 1376(Peng Yingying/Becca)<br />
<br />
153.<br />
Traditional Cuisine: Eight Major Cuisines of China ...... 1381 (Tang Xinyu/Eric)<br />
<br />
154.<br />
Traditional Cuisine: Four Distinct Regional Cuisines .... 1398(Peng Jiayi/Eva)<br />
<br />
155.<br />
Traditional Cuisine: Breakfast Culture of Wuhan .......... 1404 Chen Shanshan /Rebecca<br />
<br />
156.<br />
Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick .................................................................. 1414(Chen Mengzhu/Chris)<br />
<br />
157.<br />
Traditional Cuisine: Hotpot ............................................ 1423（Xiao Yixuan/Yuki)<br />
<br />
158.<br />
Traditional Cuisine: The Art of Chinese Cooking .......... 1430(Liu Zhouli/ lovia)<br />
<br />
159.<br />
Traditional Cuisine: Two Famous Dishes ...................... 1436<br />
<br />
160.<br />
Traditional Festivals ....................................................... 1440<br />
<br />
161.<br />
Traditional Festivals: Lattice on Ancient Chinese Windows ....................................................................................... 1447<br />
<br />
162.<br />
Traditional Festivals: Spring Festival Couplets ............. 1459<br />
<br />
163.<br />
Westernization: The Eastward Spread of Western Learning ....................................................................................... 1465<br />
<br />
164.<br />
Westernization: The Westernization Movement ............. 1471<br />
<br />
165.<br />
Worship: Chinese Incense Culture ................................. 1479(Tang Xinyan/Estrella)<br />
<br />
166.<br />
Economy: Chinese Currency Changes ........................... 1489<br />
<br />
167.<br />
History: Wang Shouren .................................................. 1493<br />
<br />
168.<br />
Martial Arts: Chinese Swordsman Spirit ........................ 1502(Zhang Rui)<br />
<br />
169.<br />
Cuisine: Luosifen ........................................................... 1513(Wang Xuan/Cynthia)<br />
<br />
170.<br />
Fine Arts: Chinese Paper Cutting ................................... 1521<br />
<br />
171.<br />
Science and Technology: Taobao(淘宝) ...................... 1531（Li Songlin/Solin)<br />
<br />
172.<br />
Traditional Craft: Bronze ............................................... 1541<br />
<br />
173.<br />
Entertainment: Deyunshe 德云社 ................................. 1548<br />
<br />
174.<br />
Traditional Cuisine: Jiaozi ............................................. 1561 (Liu Yi/Zer)<br />
<br />
175.<br />
Aesthetic ideals and social customs: the Photo Retouching Culture in China ............................................................. 1572<br />
<br />
176.<br />
Traditional Crafts: Handcraft - Oil-paper Umbrella ....... 1581（Wang Yan/Doris）<br />
<br />
177.<br />
stage entertainment:Yuan drama .................................... 1592<br />
<br />
178.<br />
Music and instruments: Erhu ......................................... 1601<br />
<br />
179.<br />
Traditional and Modern Views on Marriage and Love .. 1608(Zhao Siyao/Caroline)<br />
<br />
180.<br />
Traditional Cuisine: Tangyuan ....................................... 1615 (Su Yi/Suri)<br />
<br />
181.<br />
Animals：Golden Monkey ............................................ 1625<br />
<br />
182.<br />
Chinese Economy: rich businessmen ............................. 1631<br />
<br />
183.<br />
Opera: Chinese Local Operas ........................................ 1639<br />
<br />
184.<br />
The Chinese tradition of ancestor worship ..................... 1651(Shi Zhanning/Harper)<br />
<br />
185.<br />
Opera: Huangmei opera ................................................. 1663<br />
<br />
186.<br />
The “reference” of Chinese Music........................... 1670(Huang Zechen/Zachary)<br />
<br />
187.<br />
Chinese Folk Art:Lion Dance ........................................ 1676<br />
<br />
188.<br />
Science and Technology: Mobile Games（手游） ....... 1691 (Liu Peinan/Peter)<br />
<br />
189.<br />
Clothing: Vintage Clothing ............................................ 1697(Hu Shanshan/Maddy)<br />
<br />
190.<br />
Fine arts:Kunqu Opera ................................................... 1704<br />
<br />
191.<br />
Aesthetic ideals and social customs: The Culture of Flowers ....................................................................................... 1712（Chen Weiping/Jackie）<br />
<br />
192.<br />
National Belief: the Chinese Dream .............................. 1722<br />
<br />
193.<br />
Science and Technology: Buytogether（PDD) ............ 1729（Wang Yujiao/Wendy）<br />
<br />
194.<br />
Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People ................................................ 1748(Jiao Mengting/Sherry)<br />
<br />
195.<br />
Traditional Cuisine: Breakfast Culture of Guangdong传统美食：广东早餐文化 ....................................................... 1753（Wu Ziyi/Andrew）<br />
<br />
196.<br />
Telecast: Become a Farmer 种地吧 .............................. 1765（Sha Lijia/Reika）<br />
<br />
197.<br />
Animals: Chinese Rural Dogs 动物：中华田园犬 ...... 1773 (Zhao Jing/Winnie)<br />
<br />
198.<br />
Clothing: Hanfu 汉服：揭示中国传统服饰之美 ........ 1781（Guo Zibin/Anne）<br />
<br />
199.<br />
Music and instruments: Chime 音乐与乐器：编钟 ..... 1788<br />
<br />
200.<br />
Garden Culture: Suzhou Gardens 苏州园林 ................. 1795(Liang Dan/Anne)<br />
<br />
201.<br />
Traditional crafts: Moon-shaped Fans 传统技艺：团扇 1806(Le Yuxuan/Lydia)<br />
<br />
202.<br />
Minority cultures: Miao Silver Ornaments Culture 苗族银饰文化 ................................................................... 1827(Yang Hanxu/Hansu)<br />
<br />
203.<br />
Mysterious culture: Facial Physiognomy 相面术 ......... 1836(Zhou Xiaoqiao）<br />
<nowiki>Insert non-formatted text here</nowiki> <br />
204.<br />
Games: Chinese Chess 游戏：象棋 ............................. 1847(Zhou Xukai/Kyrie)<br />
<br />
205.<br />
Music and instruments: Guqin 古琴 ............................. 1863<br />
<br />
206.<br />
Music and instruments: The Spring Snow 音乐和乐器：《阳春白雪》 ........................................................................... 1878<br />
<br />
207.<br />
The "Four Gentlemen": Plum, Orchid Bamboo, Chrysanthemum “四君子”的象征意义 ....................... 1885 （Hu Zheng/ Leven）<br />
<br />
208.<br />
Traditional festivals: The Flower Fairy Festival 花朝节 1898 （Gong Tao/Gisele)<br />
<br />
209.<br />
Architecture: Shigu Academy 建筑：石鼓书院 .......... 1906<br />
<br />
210.<br />
Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1918<br />
<br />
211.<br />
Beverages: Sexy Tea 饮品：茶颜悦色 ........................ 1926 (Huang Qi/ Esther)<br />
<br />
212.<br />
Opera: Flower-drum Opera 花鼓戏 .............................. 1935(Zhou Jing/ Amy)<br />
<br />
213.<br />
Traditional Festivals: Shangsi Festival 上巳节 ............. 1943 （Li Jia/ Zoe）<br />
<br />
214.<br />
Ancient Chinese Women's Culture: Ji Sor (Self-combing female) 自梳女 ................................................................. 1949 (Wu Jiaying Cathy)<br />
<br />
215.<br />
Cuisine: Dong'an chicken: The Premier Dish of Hunan Cuisine 东安鸡： 湘菜之首 ........................................... 1962<br />
<br />
216.<br />
Ancient Chinese Women's Culture：Nüshu (Women's Script) 女书 ................................................................................... 1970（He Chuwen/Lyra）<br />
<br />
217.<br />
Opera: Shaoxing Opera 越剧 ........................................ 1991<br />
<br />
218.<br />
Traditional Crafts: Jade Carving Art 玉雕 .................... 1997<br />
<br />
219.<br />
Chinese snack: spicy gluten 中国小吃：辣条 ............. 2003(Jiang Yaping/Sunny)<br />
<br />
220.<br />
Social Phenomenon: Marriage: Women Being Urged to Get Married 婚姻：被催婚的女性 ........................................ 2010 Liu XinYu<br />
<br />
221.<br />
Chinese mythology: Chinese Dragon Culture 中国龙是什么 <br />
....................................................................................... 2019(Zhang Shuai / Andy)<br />
<br />
222.<br />
Minority cultures: Laosicheng 老司城 ......................... 2028<br />
<br />
223.<br />
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<br />
........................................................................... 2041 Xiao Feiyan<br />
224.<br />
Chinese Painting: A Thousand Miles of Rivers and Mountains 《千里江山图》 ............................................ 2048(Yao Yiyun/Olivia）<br />
<br />
225.<br />
Festival: Qixi Festival 七夕节 ...................................... 2055（Li Ru/Lee）<br />
<br />
226.<br />
Music and instruments: Yuge (Fishing song) 渔歌 ....... 2063<br />
<br />
227.<br />
Education: Chicken Child (Fired-up Child) 教育：鸡娃 2071(tao yu/mikansei)<br />
<br />
228.<br />
Chinese Science Fiction: The Three-Body Problem 中国科幻小说：《三体》 ............................................................. 2083(Zhang Mengzhe/Nine)<br />
<br />
229.<br />
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)<br />
<br />
230.<br />
Architecture: Chinese Memorial Archway (Paifang) 中国传统建筑：牌坊 ................................................................... 2098<br />
<br />
231.<br />
Chinese Animation 中国动画传统 ............................... 2110（pan yilin/ceci）<br />
<br />
232.<br />
Social Phenomenon: Military-style Travel 特种兵式旅游 2121<br />
<br />
233.<br />
Folk Art: Youshen Fairs 游神 ....................................... 2131<br />
<br />
234.<br />
Nuo Opera 傩戏 ............................................................ 2141<br />
<br />
235.<br />
Music and Instruments: Suona Horn 唢呐 .................... 2157（Liu Jieyu/Erica）<br />
<br />
236.<br />
Chinese Handicraft: Kesi 中国手工艺品：缂丝 .......... 2166<br />
<br />
237.<br />
Sangzhi Folk Songs 桑植民歌 ...................................... 2173<br />
<br />
238.<br />
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)<br />
<br />
239.<br />
Social Phenomenon: Mobile Population 社会现象：流动人口 ....................................................................................... 2204(Hu Zetao/Francis)<br />
<br />
240.<br />
Chinese tradition culture: Zanhua 簪花 ........................ 2213 （Xie Ke）<br />
<br />
241.<br />
Incense Culture 香道文化 ............................................ 2221 （Zeng Xin）<br />
<br />
242.<br />
The Imperial Civil Examination System 科举制度 ...... 2230<br />
<br />
243.<br />
Literature: Qu Yuan 文学：屈原 .................................. 2238(Jiang Caiyun/Tony)<br />
<br />
244.<br />
Games: pitch-pot game (Touhu) 投壶游戏 ................... 2244(Kuang Jing/Jin)<br />
<br />
245.<br />
Folk Art: Piao Se 民间艺术：飘色 .............................. 2253(Huang Mengyan/Mandy)<br />
<br />
246.<br />
Jingdezhen Porcelain 景德镇陶瓷 ................................ 2261(Li Dinghao/Leo)<br />
<br />
247.<br />
Folk Traditional Customs: Fireworks and Firecrackers 民间传统习俗：烟花和爆竹 ........................................... 2270 (Cao Jialong/caron)<br />
<br />
248.<br />
The Literati Painting of the Ming Dynasty: The Wu School 明代文人画：吴门画派 ................................................... 2278<br />
<br />
249.<br />
Thangka 唐卡 ............................................................... 2285（Yang Lingyue/Judy）<br />
<br />
250.<br />
Striking iron flower 打铁花 .......................................... 2294 (Fu Xinke/Finger)<br />
<br />
251.<br />
Chinese Cuisine: Xiang Cuisine – One of the Eight Major Cuisines 湘菜 ................................................................... 23029（Liu Li/Glen）<br />
<br />
252.<br />
The Evolution of the Official Selection System 仕进制度 2312（Xia Rong/Sharon)<br />
<br />
=Here you can suggest your topic for your final exam paper=<br />
Deadline: Sep 15, 2024<br />
<br />
1. Sports: Cuju 蹴鞠………(Liu Yi/Zer)<br />
<br />
2. Science and Technology: Chinese Electrical Vehicles (Cheng Linjia/Jason)<br />
<br />
3. Chinese tradition culture: Ronghua—Velvet Flowers 绒花………(Xiao Feiyan)<br />
<br />
4. Stage entertainment: northeast Errenzhuan (二人转).........(Wu Jiaying/Cathy)<br />
<br />
5. Animals: Chinese Cats 动物：中国猫 ...... (Zhao Jing/winnie)<br />
<br />
6. Nanchang Relic Museum for Haihun Principality of Han Dynasty (Yao Yiyun)<br />
<br />
7. Grass cloth 夏布（Yu Yi/Memo）<br />
<br />
8. The Legend of Zhen Huan 《甄嬛传》(Yang Lingyue/ Judy)<br />
<br />
9.Chinese horror movies 中式恐怖片......(Zhou Xiaoqiao/ Summer)<br />
<br />
10. Stand-up comedy 单口喜剧......(Huang Zechen/ Zachary)<br />
<br />
11.Chinese tradition culture: birde-price（彩礼）……（Wang Yujiao/Wendy）<br />
<br />
12. Chinese science fiction movies 中国科幻片......（Liu Peinan/Peter）<br />
<br />
13.Xiang Embroidery湘绣······（Liu Zhehui/Mary<br />
<br />
14.Chinese traditional jewellery: Buyao(dangling ornament worn by women) （步摇）……（Shu Lin/Shirleen）<br />
<br />
15. Tofu meatball with pig blood (猪血丸子) （Su Yi/Suri）<br />
<br />
16. Sunzi’s Art of War: Source for All Books on War (孙子兵法) …… (Li Jia/Zoe)<br />
<br />
17. The Temple of Heaven：Reverence with Awe and Gratitude（天坛）……（Li Ru/ Lee）<br />
<br />
18. Education：training Schools （教育：补习班）……（Jiang Caiyun/Tony）<br />
<br />
19. Chinese Dreamcore (中式梦核) ……（Tao Yu/Mikansei）<br />
<br />
20.Chinese mortise and tenon craftsmanship（中国榫卯工艺）……（Xiao Yixuan/Yuki）<br />
<br />
21. Live-stream shopping（直播带货）……（Yang Fan/Shawn）<br />
<br />
22.The Story of Ming Lan（知否知否，应是绿肥红瘦）......(Sha Lijia/Reika)<br />
<br />
23. Cha Bai Xi/Tea Latte Art (茶百戏) …… （Fu Xinke/Finger）<br />
<br />
23.Herbal tea（凉茶）……（Huang Mengyan/Mandy）<br />
<br />
24.Chinese traditional art form：Seal carving（篆刻）……（Wang Yan/Doris ）<br />
<br />
25.Rice cake(年糕）……（Chen Pingan/Grace）<br />
<br />
26.Zhongyuan festival……(Pan Yilin/Ceci)<br />
<br />
=Session 1 Thursday Sep 5, 2024 19:00-21:35=<br />
Please download the powerpoint presentation of the teacher here: [[Media:01_Chin_Lang_Cult_2024.pptx]].<br />
<br />
=Session 2 Thursday Sep 12, 2024 19:00-21:35=<br />
During the three hours today, the students are presenting the following 6 topics:<br />
<br />
6.<br />
Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China ...................................... 60 (Cheng Linjia/Jason) [[Media:Handsome_Men_2024.pptx]]<br />
<br />
20.<br />
Beverages: Milk Tea ........................................................ 186 (Peng Lu/Julia) [[Media:Milk_Tea_2024.pptx]]<br />
<br />
21.<br />
Beverages: Tea ................................................................. 193（Yang Fan/Shawn）[[Media:Tea_2024_fall.pptx]] (Please compare with old presentation from Spring 2024: [[Media:Tea_2024.pptx]].)<br />
<br />
22.<br />
Beverages: The Liquor Culture of Ancient China ............ 198（Liu Zhuofan/Drovan）[[Media:Liquor_2024.pptx]]<br />
<br />
33.<br />
Clothing: Cheongsam ....................................................... 285 (Tang Yuewei/ Eavan) [[Media:Cheongsam_fall_2024.pptx]] (Please compare with old presentation from Spring 2024: [[Media:Cheongsam_2024.pptx]].)<br />
<br />
41.<br />
Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties .............................. 367（Hannah/Zhou Yicen）[[Media:Official_Selection_System_2024.pptx]]<br />
<br />
<br />
=Session 3 Thursday Sep 19, 2024 19:00-21:35=<br />
<br />
All students: Please prepare these three texts in the textbook for today.<br />
<br />
During the three hours today, the students are presenting the following 6 topics:<br />
<br />
44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up, p. 393 (Li Xiaosu/Jacinda) [[Media:Cosmetics_2024.pptx]]<br />
<br />
50. Games: Go 围棋, p. 439 (Peng Yixin/ Eason) [[Media:Go_2024.pptx]]<br />
<br />
51. Games: Kite Flying p. 445 （Liu Huixuan/ Polly）[[Media:Kite_2024.pptx]]<br />
<br />
52. Games: Mahjong: An Ancient Chinese card play, p. 452(Zeng Wenjing/Zoey)[[Media:Mahjong_2024.pptx]]<br />
<br />
53. Garden Culture: Gardens, p. 480(Jiang Chenmei/Lilian) [[Media:Gardens_2024.pptx]]<br />
<br />
55. Garden culture: the Summer Palace, p. 493(Liu Zhehui/Mary) [[Media:Summer_Palace_2024.pptx]]<br />
<br />
Homework: <br />
<br />
1. Please read the six texts for next time in the textbook.<br />
<br />
2. Please add your final exam paper topic and your name in the respective section above.<br />
<br />
3. Take the surveys (EU: https://wn8ae3qwafbc11zv.mikecrm.com/9gdWrQT, 2024: https://wn8ae3qwafbc11zv.mikecrm.com/CTrdOjm).</div>Chen Pinganhttps://bou.de/u/index.php?title=Chinese_Language_and_Culture_2024&diff=162071Chinese Language and Culture 20242024-09-24T14:15:29Z<p>Chen Pingan: /* Here you can suggest your topic for your final exam paper */</p>
<hr />
<div>Welcome to Chinese Language and Culture 2024<br />
<br />
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.<br />
<br />
=簽到 Here you can sign in behind the topic you want to present in class=<br />
*Yu Yi<br />
*Memo<br />
*Glen<br />
*Liu Li<br />
*Liu Zhuofan<br />
*Drovan<br />
*Wu Ziyi<br />
*Andrew<br />
*Wang Xuan <br />
*Cynthia<br />
*Wang Yan<br />
*Doris<br />
*Wu Jing<br />
*Jennie<br />
*Huang Qi<br />
*Esther<br />
*Xiao Feiyan<br />
*He Chuwen<br />
*Lyra<br />
*Shu Lin<br />
*Shirleen<br />
*Tang Yuewei<br />
*Zhou Xukai<br />
*Eavan<br />
*Jiao Mengting<br />
*Sherry<br />
*Le Yuxuan<br />
*Lydia<br />
*Wu Jiaying<br />
*Cathy <br />
*Jiang Yaping<br />
*Sunny<br />
*Li Jia<br />
*Zoe<br />
*Wang Yujiao<br />
*Wendy<br />
*Fu Xinke<br />
*Finger<br />
*Zeng Wenjing<br />
*Zoey<br />
*Chen Zilan<br />
*Landy<br />
*Yang Lingyue<br />
*Yang Fan<br />
*Liu Peinan<br />
*Peter<br />
*Pan Yilin<br />
*ceci<br />
*Chen Pingan<br />
*Grace<br />
*Huang Mengyan<br />
*Mandy<br />
*Rachel<br />
*Guo Zibin<br />
*Anne<br />
*Xiao Yixuan<br />
*Zeng Xin<br />
*Su Yi<br />
*Zeng Man<br />
*Emily<br />
*Chen Mengzhu<br />
*Chris<br />
*Huang Zechen<br />
*Zachary<br />
*Liu Zhouli<br />
*Kuang Jing<br />
*Jin<br />
*Tang Xinyan<br />
*Estrella<br />
*Peng Yingying<br />
*Becca<br />
*Ma Ruiqing<br />
*Raymond<br />
*Chen Guangzi<br />
*Alan<br />
*Hannah<br />
*Tang Xinyu<br />
*Zhou Ranran<br />
*Shi Zhanning<br />
*Wang Yue<br />
*Hu Zetao<br />
*Zhang Shuai<br />
*Liu Zhehui<br />
*Wang Xudong<br />
*Zhou Jing<br />
*Amy<br />
*Zhang Yange<br />
*Zhao Jing<br />
*Winnie<br />
1. Geographic Nature as a Basis for Cultural Development .. 16<br />
<br />
2.<br />
Aesthetic ideals and social customs: Chinese Marriage Customs ............................................................................. 21<br />
<br />
3.<br />
Aesthetic ideals and social customs: Habits, Ways of Contacting .......................................................................... 28<br />
<br />
4.<br />
Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan ......................................... 37<br />
<br />
5.<br />
Aesthetic ideals and social customs: Crying Marriage of Tujia ................................................................................... 46<br />
<br />
6.<br />
Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China ...................................... 60 (Cheng Linjia/Jason)<br />
<br />
7.<br />
Animals: Panda .................................................................. 68<br />
<br />
8.<br />
Architecture ....................................................................... 75<br />
<br />
9.<br />
Architecture: The Forbidden City .................................... 84<br />
<br />
10.<br />
Architecture: Four Famous Bridges ................................... 97<br />
<br />
11.<br />
Architecture: Four Great Pavilions .................................. 107<br />
<br />
12.<br />
Architecture: Shengjing Imperial Palace .......................... 118<br />
<br />
13.<br />
Architecture: Three Great Towers in China ..................... 125<br />
<br />
14.<br />
Architecture: Fengshui in Chinese Architecture .............. 138<br />
<br />
15.<br />
Army and weapons: Chinese Ancient Weapons ............... 147<br />
<br />
16.<br />
Army and weapons: Terracotta Army .............................. 155<br />
<br />
17.<br />
Astrology: Chinese Astrology .......................................... 162<br />
<br />
18.<br />
Astrology: Calendar, The 24 Solar Terms ........................ 169<br />
<br />
19.<br />
Astrology: Twelve Animals of the Chinese Zodiac .......... 178<br />
<br />
20.<br />
Beverages: Milk Tea ........................................................ 186 (Peng Lu/Julia)<br />
<br />
21.<br />
Beverages: Tea ................................................................. 193（Yang Fan/Shawn）<br />
<br />
22.<br />
Beverages: The Liquor Culture of Ancient China ............ 198（Liu Zhuofan/Drovan）<br />
<br />
23.<br />
Body movement performance: Chinese Lion Dancing .. 207<br />
<br />
24.<br />
Body movement performance: Stilts ................................ 211<br />
25.<br />
Body movement performance: Traditional Chinese Dance<br />
6<br />
......................................................................................... 217<br />
<br />
26.<br />
Chinese Writing: Ancient Writing and Painting Tool, Writing Brush ................................................................................ 223<br />
<br />
27.<br />
Chinese Writing: Calligraphy ........................................... 232<br />
<br />
28.<br />
Chinese Writing: The Evolution of Calligraphy ............... 238<br />
<br />
29.<br />
Chinese Writing: Chinese Characters ............................... 247<br />
<br />
30.<br />
Chinese Writing: Chinese Characters and Scripts ............ 260<br />
<br />
31.<br />
Clothing: Chinese Clothing .............................................. 267<br />
<br />
32.<br />
Clothing: Batik (Lanran) .................................................. 275<br />
<br />
33.<br />
Clothing: Cheongsam ....................................................... 285 (Tang Yuewei/ Eavan)<br />
<br />
34.<br />
Confucianism: Confucian Culture .................................... 293<br />
<br />
35.<br />
Confucianism: Chinese Traditional Culture-Five Constant Virtues .............................................................................. 307<br />
<br />
36.<br />
Confucianism: Classical Philosophy - Confucius and Confucianism ................................................................... 315<br />
<br />
37.<br />
Confucianism: Classical Philosophy - Reading The Analects ......................................................................................... 322<br />
<br />
38.<br />
Education: Ancient Chinese Education ............................ 332<br />
<br />
39.<br />
Education: Historical Figures, The Four Talented Women of Ancient China .................................................................. 343<br />
40.<br />
Education: Modern Chinese Education System ............... 353<br />
<br />
41.<br />
Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties .............................. 367（Hannah/Zhou Yicen）<br />
<br />
42.<br />
Education: Yuelu Academy (One of the Four Most Prestigious Academies) .................................................... 376<br />
<br />
43.<br />
Facial Make-up ................................................................ 386<br />
<br />
44.<br />
Facial Make-up: Cosmetics, Traditional Chinese Make-Up ......................................................................................... 393 (Li Xiaosu/Jacinda)<br />
<br />
45.<br />
Facial Make-up: Face Changing in Sichuan Opera .......... 409<br />
<br />
46.<br />
Fine Arts: Painting ........................................................... 418<br />
<br />
47.<br />
Fine Arts: Bada Shanren and Qi Baishi ............................ 423<br />
<br />
48.<br />
Fine Arts: Painting Riverside Scene at Tomb Sweeping Day ......................................................................................... 429 <br />
<br />
49.<br />
Fine Arts: Seal-cutting ..................................................... 436<br />
7<br />
<br />
50.<br />
Games: Go 围棋 ........................................................... 439 (Peng Yixin/ Eason)<br />
<br />
51.<br />
Games: Kite Flying .......................................................... 445 （Liu Huixuan/ Polly）<br />
<br />
52.<br />
Games: Mahjong: An Ancient Chinese card play ............ 452(Zeng Wenjing/Zoey)<br />
<br />
53.<br />
Garden Culture: Gardens ................................................. 480(Jiang Chenmei/Lilian)<br />
<br />
54.<br />
Garden Culture: Bonsai (Penjing) .................................. 486<br />
<br />
55.<br />
Garden Culture: The Summer Palace ............................... 493(Liu Zhehui/Mary)<br />
<br />
56.<br />
Garden Culture: Qingming Riverside Landscspe Garden 500 (Cai Yingchu/ Rachel)<br />
<br />
<br />
57.<br />
Gender: Wu Zetian: The Only Female Emperor of Imperial China ................................................................................ 509<br />
(Zhou Ranran/Jerry)<br />
58.<br />
History: Carl and Cixi ...................................................... 521<br />
<br />
59.<br />
Interieur: The Folding Screen .......................................... 525<br />
<br />
60.<br />
Landscapes and Tourism: Four Buddhist Shrines ............ 534<br />
<br />
61.<br />
Landscapes and Tourism: Four State-Level Cultural Relics ......................................................................................... 545<br />
<br />
62.<br />
Landscapes and Tourism: Landscape, Five Famous Mountains ........................................................................ 555（Wu Jing/Jennie）<br />
<br />
63.<br />
Landscapes and Tourism: Mogao Grottoes ...................... 563<br />
<br />
64.<br />
Landscapes and Tourism: The Culture of Mount Tai ....... 576<br />
<br />
65.<br />
Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） ........................ 591<br />
<br />
66.<br />
Landscapes and Tourism: The Ancient Tea Horse Road .. 604<br />
<br />
67.<br />
Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties ................................................... 610<br />
<br />
68.<br />
Language: Chinese Language .......................................... 616<br />
<br />
69.<br />
Language: Chinese Dialects ............................................. 626 (Long Jiayu/Tara) (present first on Oct 10, Session 5)<br />
<br />
70.<br />
Language: Chinese Folk Argot ......................................... 635<br />
<br />
71.<br />
Literature: Ancient literature - Chinese Classical Fairy Tales ......................................................................................... 646<br />
<br />
72.<br />
Literature: Ancient literature - Chinese Mythology ......... 653<br />
<br />
73.<br />
Literature: Ancient literature - Classical Literature .......... 664<br />
<br />
74.<br />
Literature: Ancient Literature - Four satirical novels in ancient China ................................................................... 671<br />
<br />
75.<br />
Literature: Ancient literature: Four Folk Stories of Ancient<br />
8<br />
China<br />
................................................................................ 680<br />
<br />
76.<br />
Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China ............................ 689<br />
<br />
77.<br />
Literature: Ancient Literature: The Classic of Mountains and Seas .................................................................................. 711 <br />
<br />
78.<br />
Literature: Ancient literature: Yuefu................................. 727<br />
<br />
79.<br />
Literature: Premodern literature - China's Four Great Classical Novels .................................................................................. 734<br />
<br />
80.<br />
Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations ............... 741<br />
<br />
81.<br />
Literature: Premodern literature: Strange Stories from a Chinese Studio ................................................................. 747<br />
<br />
82.<br />
Literature: Premodern literature: Tang-Song.................... 755<br />
<br />
83.<br />
Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty ..................................... 783<br />
<br />
84.<br />
Literature: Modern Literature .......................................... 792<br />
<br />
85.<br />
Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) ....................................................................... 800<br />
<br />
86.<br />
Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy ............................................ 807<br />
<br />
87.<br />
Literature: Contemporary Literature ................................ 818(Chen Guangzi/Alan)<br />
<br />
88.<br />
Martial Arts: Huo Yuanjia ................................................ 823<br />
<br />
89.<br />
Martial Arts: Qigong ........................................................ 826<br />
<br />
Martial Arts: Taiji (Tai Chi) Shadow Boxing ................... 831<br />
<br />
91.<br />
Martial Arts: Wushu ......................................................... 842<br />
<br />
92.<br />
Martial Arts: Frolics of the Five Animals (Wuqinxi) ....... 847<br />
<br />
93.<br />
Medicine: Traditional Chinese Medicine (TCM) ............. 857<br />
<br />
94.<br />
Medicine: TCM - Acupuncture and Moxibustion ............ 863<br />
<br />
95.<br />
Medicine: TCM - Diagnosis and Pharmacology .............. 868<br />
<br />
96.<br />
Medicine: TCM - The Development of Chinese Medicine ......................................................................................... 873<br />
<br />
97.<br />
Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing ......................................................................... 880<br />
<br />
98.<br />
Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority<br />
................................................................ 889<br />
<br />
99.<br />
Minority cultures: The Ethnic Minorities’ Costumes ....... 896(Zeng Man/Emily)<br />
<br />
<br />
100.<br />
Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) .................................................. 907<br />
<br />
101.<br />
Money culture: The tradition of Red Envelope and Lucky Money ....................................................................... 917（Chen Pingan/Grace）<br />
<br />
102.<br />
Music and instruments: Guzheng ..................................... 928 (Liu Zeyu/Yew)<br />
<br />
103.<br />
Music and instruments: Pipa ............................................ 939<br />
<br />
104.<br />
Mythology: Gods and Immortals ..................................... 949(Wang Yue/Nora)<br />
(present in the end on Sep 26, Session 4)<br />
105.<br />
Mythology: Huli-jing ....................................................... 958(Ma Ruiqing/Raymond)<br />
<br />
<br />
106.<br />
National Symbols: National Anthem ............................... 969<br />
<br />
107.<br />
National Symbols: National Flag ..................................... 976<br />
<br />
108.<br />
Opera: Peking Opera ........................................................ 984<br />
<br />
109.<br />
Opera: Peking Opera Acrobatics ...................................... 992<br />
<br />
110.<br />
Opera: Peking Opera Actor Mei Lanfang ........................ 999<br />
<br />
111.<br />
Opera: Tea-picking Opera .............................................. 1004（Chen Kuanshun/Jason）<br />
<br />
112.<br />
Opera: Hunan Flower-drum Opera (Huagu Opera) ........ 1012<br />
<br />
113.<br />
Philosophical Schools: Four Main Philosophical Schools ....................................................................................... 1023<br />
<br />
114.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism ...................................... 1032<br />
<br />
115.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching ............... 1037<br />
<br />
116.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng . 1043<br />
<br />
117.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living ....................................................................................... 1049<br />
<br />
118.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Legalism ....................................................................... 1060<br />
<br />
119.<br />
Philosophy: Chinese Traditional Cultivation Culture .... 1070<br />
<br />
120.<br />
Religion: Traditional Chinese Funeral Culture .............. 1082<br />
<br />
121.<br />
Religion: Buddhism ....................................................... 1096<br />
<br />
122.<br />
Religion: Daoism ........................................................... 1110<br />
<br />
123.<br />
Religion: Christianity ..................................................... 1115<br />
<br />
124.<br />
Religion: Islam ............................................................... 1121<br />
<br />
125.<br />
Science and Technology: Ancient Science and Technology ....................................................................................... 1125<br />
<br />
126.<br />
Science and Technology: China's Four New Inventions 1130 (Wang Xudong/Hue)<br />
<br />
127.<br />
Science and Technology: Compass ................................ 1154<br />
<br />
128.<br />
Science and Technology: TikTok (Douyin) .................... 1162<br />
<br />
129.<br />
Science and Technology: Three Giant Home Appliance Enterprises In China ..................................................... 1171<br />
<br />
130.<br />
Science and Technology: Four Domestic Mobile Phone Companies ..................................................................... 1191<br />
<br />
131.<br />
Silk and porcelain: Silk .................................................. 1206<br />
<br />
132.<br />
Silk and porcelain: Porcelain ......................................... 1211<br />
<br />
133.<br />
Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 ............................................................................... 1217<br />
<br />
134.<br />
Silk Road - by land and by sea: Zhang Qian and the Silk Road ....................................................................................... 1224<br />
<br />
135.<br />
Silk Road - by land and by sea: Zheng He and the Maritime Silk Road ....................................................................... 1229<br />
<br />
136.<br />
Silk Road - by land and by sea: Zheng He's Voyages .... 1233<br />
<br />
137.<br />
Social: The Long-life Lock ............................................ 1241 （Shu Lin/Shirleen）<br />
<br />
138.<br />
Social: Round Table Culture .......................................... 1249（Yu Yi/Memo)<br />
<br />
139.<br />
Stage entertainment: Crosstalk 相声 ............................. 1257(Lv Di/Ludy)<br />
<br />
140.<br />
Stage entertainment: Shadow Play ................................. 1264<br />
<br />
141.<br />
Traditional Crafts: Carving ............................................ 1272<br />
<br />
142.<br />
Traditional Crafts: Chinese Jade Culture ....................... 1280Zhang Yange(Mia)<br />
<br />
143.<br />
Traditional Crafts: Cloisonne ......................................... 1294<br />
<br />
144.<br />
Traditional Crafts: Embroidery ...................................... 1298<br />
<br />
145.<br />
Traditional Crafts: Shu Embroidery (Sichuan Embroidery) ....................................................................................... 1302<br />
<br />
146.<br />
Traditional Crafts: Xiang Embroidery ........................... 1315<br />
<br />
147.<br />
Traditional Crafts: Folk Art - Chinese Paper-cutting ..... 1329<br />
<br />
148.<br />
Traditional Crafts: Handcraft - Chinese Knots ............... 1336(Chen Zilan/Landy)<br />
<br />
149.<br />
Traditional Crafts: Lacquerware .................................... 1344<br />
<br />
150.<br />
Traditional Crafts: The Kingfisher Craft点翠 ............... 1349<br />
<br />
151.<br />
Traditional Cuisine: Chinese Dining Etiquette ............... 1362<br />
<br />
152.<br />
Traditional Cuisine: Chopsticks ..................................... 1376(Peng Yingying/Becca)<br />
<br />
153.<br />
Traditional Cuisine: Eight Major Cuisines of China ...... 1381 (Tang Xinyu/Eric)<br />
<br />
154.<br />
Traditional Cuisine: Four Distinct Regional Cuisines .... 1398(Peng Jiayi/Eva)<br />
<br />
155.<br />
Traditional Cuisine: Breakfast Culture of Wuhan .......... 1404 Chen Shanshan /Rebecca<br />
<br />
156.<br />
Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick .................................................................. 1414(Chen Mengzhu/Chris)<br />
<br />
157.<br />
Traditional Cuisine: Hotpot ............................................ 1423（Xiao Yixuan/Yuki)<br />
<br />
158.<br />
Traditional Cuisine: The Art of Chinese Cooking .......... 1430(Liu Zhouli/ lovia)<br />
<br />
159.<br />
Traditional Cuisine: Two Famous Dishes ...................... 1436<br />
<br />
160.<br />
Traditional Festivals ....................................................... 1440<br />
<br />
161.<br />
Traditional Festivals: Lattice on Ancient Chinese Windows ....................................................................................... 1447<br />
<br />
162.<br />
Traditional Festivals: Spring Festival Couplets ............. 1459<br />
<br />
163.<br />
Westernization: The Eastward Spread of Western Learning ....................................................................................... 1465<br />
<br />
164.<br />
Westernization: The Westernization Movement ............. 1471<br />
<br />
165.<br />
Worship: Chinese Incense Culture ................................. 1479(Tang Xinyan/Estrella)<br />
<br />
166.<br />
Economy: Chinese Currency Changes ........................... 1489<br />
<br />
167.<br />
History: Wang Shouren .................................................. 1493<br />
<br />
168.<br />
Martial Arts: Chinese Swordsman Spirit ........................ 1502(Zhang Rui)<br />
<br />
169.<br />
Cuisine: Luosifen ........................................................... 1513(Wang Xuan/Cynthia)<br />
<br />
170.<br />
Fine Arts: Chinese Paper Cutting ................................... 1521<br />
<br />
171.<br />
Science and Technology: Taobao(淘宝) ...................... 1531（Li Songlin/Solin)<br />
<br />
172.<br />
Traditional Craft: Bronze ............................................... 1541<br />
<br />
173.<br />
Entertainment: Deyunshe 德云社 ................................. 1548<br />
<br />
174.<br />
Traditional Cuisine: Jiaozi ............................................. 1561 (Liu Yi/Zer)<br />
<br />
175.<br />
Aesthetic ideals and social customs: the Photo Retouching Culture in China ............................................................. 1572<br />
<br />
176.<br />
Traditional Crafts: Handcraft - Oil-paper Umbrella ....... 1581（Wang Yan/Doris）<br />
<br />
177.<br />
stage entertainment:Yuan drama .................................... 1592<br />
<br />
178.<br />
Music and instruments: Erhu ......................................... 1601<br />
<br />
179.<br />
Traditional and Modern Views on Marriage and Love .. 1608(Zhao Siyao/Caroline)<br />
<br />
180.<br />
Traditional Cuisine: Tangyuan ....................................... 1615 (Su Yi/Suri)<br />
<br />
181.<br />
Animals：Golden Monkey ............................................ 1625<br />
<br />
182.<br />
Chinese Economy: rich businessmen ............................. 1631<br />
<br />
183.<br />
Opera: Chinese Local Operas ........................................ 1639<br />
<br />
184.<br />
The Chinese tradition of ancestor worship ..................... 1651(Shi Zhanning/Harper)<br />
<br />
185.<br />
Opera: Huangmei opera ................................................. 1663<br />
<br />
186.<br />
The “reference” of Chinese Music........................... 1670(Huang Zechen/Zachary)<br />
<br />
187.<br />
Chinese Folk Art:Lion Dance ........................................ 1676<br />
<br />
188.<br />
Science and Technology: Mobile Games（手游） ....... 1691 (Liu Peinan/Peter)<br />
<br />
189.<br />
Clothing: Vintage Clothing ............................................ 1697(Hu Shanshan/Maddy)<br />
<br />
190.<br />
Fine arts:Kunqu Opera ................................................... 1704<br />
<br />
191.<br />
Aesthetic ideals and social customs: The Culture of Flowers ....................................................................................... 1712（Chen Weiping/Jackie）<br />
<br />
192.<br />
National Belief: the Chinese Dream .............................. 1722<br />
<br />
193.<br />
Science and Technology: Buytogether（PDD) ............ 1729（Wang Yujiao/Wendy）<br />
<br />
194.<br />
Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People ................................................ 1748(Jiao Mengting/Sherry)<br />
<br />
195.<br />
Traditional Cuisine: Breakfast Culture of Guangdong传统美食：广东早餐文化 ....................................................... 1753（Wu Ziyi/Andrew）<br />
<br />
196.<br />
Telecast: Become a Farmer 种地吧 .............................. 1765（Sha Lijia/Reika）<br />
<br />
197.<br />
Animals: Chinese Rural Dogs 动物：中华田园犬 ...... 1773 (Zhao Jing/Winnie)<br />
<br />
198.<br />
Clothing: Hanfu 汉服：揭示中国传统服饰之美 ........ 1781（Guo Zibin/Anne）<br />
<br />
199.<br />
Music and instruments: Chime 音乐与乐器：编钟 ..... 1788<br />
<br />
200.<br />
Garden Culture: Suzhou Gardens 苏州园林 ................. 1795(Liang Dan/Anne)<br />
<br />
201.<br />
Traditional crafts: Moon-shaped Fans 传统技艺：团扇 1806(Le Yuxuan/Lydia)<br />
<br />
202.<br />
Minority cultures: Miao Silver Ornaments Culture 苗族银饰文化 ................................................................... 1827(Yang Hanxu/Hansu)<br />
<br />
203.<br />
Mysterious culture: Facial Physiognomy 相面术 ......... 1836(Zhou Xiaoqiao）<br />
<nowiki>Insert non-formatted text here</nowiki> <br />
204.<br />
Games: Chinese Chess 游戏：象棋 ............................. 1847(Zhou Xukai/Kyrie)<br />
<br />
205.<br />
Music and instruments: Guqin 古琴 ............................. 1863<br />
<br />
206.<br />
Music and instruments: The Spring Snow 音乐和乐器：《阳春白雪》 ........................................................................... 1878<br />
<br />
207.<br />
The "Four Gentlemen": Plum, Orchid Bamboo, Chrysanthemum “四君子”的象征意义 ....................... 1885 （Hu Zheng/ Leven）<br />
<br />
208.<br />
Traditional festivals: The Flower Fairy Festival 花朝节 1898 （Gong Tao/Gisele)<br />
<br />
209.<br />
Architecture: Shigu Academy 建筑：石鼓书院 .......... 1906<br />
<br />
210.<br />
Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1918<br />
<br />
211.<br />
Beverages: Sexy Tea 饮品：茶颜悦色 ........................ 1926 (Huang Qi/ Esther)<br />
<br />
212.<br />
Opera: Flower-drum Opera 花鼓戏 .............................. 1935(Zhou Jing/ Amy)<br />
<br />
213.<br />
Traditional Festivals: Shangsi Festival 上巳节 ............. 1943 （Li Jia/ Zoe）<br />
<br />
214.<br />
Ancient Chinese Women's Culture: Ji Sor (Self-combing female) 自梳女 ................................................................. 1949 (Wu Jiaying Cathy)<br />
<br />
215.<br />
Cuisine: Dong'an chicken: The Premier Dish of Hunan Cuisine 东安鸡： 湘菜之首 ........................................... 1962<br />
<br />
216.<br />
Ancient Chinese Women's Culture：Nüshu (Women's Script) 女书 ................................................................................... 1970（He Chuwen/Lyra）<br />
<br />
217.<br />
Opera: Shaoxing Opera 越剧 ........................................ 1991<br />
<br />
218.<br />
Traditional Crafts: Jade Carving Art 玉雕 .................... 1997<br />
<br />
219.<br />
Chinese snack: spicy gluten 中国小吃：辣条 ............. 2003(Jiang Yaping/Sunny)<br />
<br />
220.<br />
Social Phenomenon: Marriage: Women Being Urged to Get Married 婚姻：被催婚的女性 ........................................ 2010 Liu XinYu<br />
<br />
221.<br />
Chinese mythology: Chinese Dragon Culture 中国龙是什么 <br />
....................................................................................... 2019(Zhang Shuai / Andy)<br />
<br />
222.<br />
Minority cultures: Laosicheng 老司城 ......................... 2028<br />
<br />
223.<br />
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<br />
........................................................................... 2041 Xiao Feiyan<br />
224.<br />
Chinese Painting: A Thousand Miles of Rivers and Mountains 《千里江山图》 ............................................ 2048(Yao Yiyun/Olivia）<br />
<br />
225.<br />
Festival: Qixi Festival 七夕节 ...................................... 2055（Li Ru/Lee）<br />
<br />
226.<br />
Music and instruments: Yuge (Fishing song) 渔歌 ....... 2063<br />
<br />
227.<br />
Education: Chicken Child (Fired-up Child) 教育：鸡娃 2071(tao yu/mikansei)<br />
<br />
228.<br />
Chinese Science Fiction: The Three-Body Problem 中国科幻小说：《三体》 ............................................................. 2083(Zhang Mengzhe/Nine)<br />
<br />
229.<br />
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)<br />
<br />
230.<br />
Architecture: Chinese Memorial Archway (Paifang) 中国传统建筑：牌坊 ................................................................... 2098<br />
<br />
231.<br />
Chinese Animation 中国动画传统 ............................... 2110（pan yilin/ceci）<br />
<br />
232.<br />
Social Phenomenon: Military-style Travel 特种兵式旅游 2121<br />
<br />
233.<br />
Folk Art: Youshen Fairs 游神 ....................................... 2131<br />
<br />
234.<br />
Nuo Opera 傩戏 ............................................................ 2141<br />
<br />
235.<br />
Music and Instruments: Suona Horn 唢呐 .................... 2157（Liu Jieyu/Erica）<br />
<br />
236.<br />
Chinese Handicraft: Kesi 中国手工艺品：缂丝 .......... 2166<br />
<br />
237.<br />
Sangzhi Folk Songs 桑植民歌 ...................................... 2173<br />
<br />
238.<br />
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)<br />
<br />
239.<br />
Social Phenomenon: Mobile Population 社会现象：流动人口 ....................................................................................... 2204(Hu Zetao/Francis)<br />
<br />
240.<br />
Chinese tradition culture: Zanhua 簪花 ........................ 2213 （Xie Ke）<br />
<br />
241.<br />
Incense Culture 香道文化 ............................................ 2221 （Zeng Xin）<br />
<br />
242.<br />
The Imperial Civil Examination System 科举制度 ...... 2230<br />
<br />
243.<br />
Literature: Qu Yuan 文学：屈原 .................................. 2238(Jiang Caiyun/Tony)<br />
<br />
244.<br />
Games: pitch-pot game (Touhu) 投壶游戏 ................... 2244(Kuang Jing/Jin)<br />
<br />
245.<br />
Folk Art: Piao Se 民间艺术：飘色 .............................. 2253(Huang Mengyan/Mandy)<br />
<br />
246.<br />
Jingdezhen Porcelain 景德镇陶瓷 ................................ 2261(Li Dinghao/Leo)<br />
<br />
247.<br />
Folk Traditional Customs: Fireworks and Firecrackers 民间传统习俗：烟花和爆竹 ........................................... 2270 (Cao Jialong/caron)<br />
<br />
248.<br />
The Literati Painting of the Ming Dynasty: The Wu School 明代文人画：吴门画派 ................................................... 2278<br />
<br />
249.<br />
Thangka 唐卡 ............................................................... 2285（Yang Lingyue/Judy）<br />
<br />
250.<br />
Striking iron flower 打铁花 .......................................... 2294 (Fu Xinke/Finger)<br />
<br />
251.<br />
Chinese Cuisine: Xiang Cuisine – One of the Eight Major Cuisines 湘菜 ................................................................... 23029（Liu Li/Glen）<br />
<br />
252.<br />
The Evolution of the Official Selection System 仕进制度 2312（Xia Rong/Sharon)<br />
<br />
=Here you can suggest your topic for your final exam paper=<br />
Deadline: Sep 15, 2024<br />
<br />
1. Sports: Cuju 蹴鞠………(Liu Yi/Zer)<br />
<br />
2. Science and Technology: Chinese Electrical Vehicles (Cheng Linjia/Jason)<br />
<br />
3. Chinese tradition culture: Ronghua—Velvet Flowers 绒花………(Xiao Feiyan)<br />
<br />
4. Stage entertainment: northeast Errenzhuan (二人转).........(Wu Jiaying/Cathy)<br />
<br />
5. Animals: Chinese Cats 动物：中国猫 ...... (Zhao Jing/winnie)<br />
<br />
6. Nanchang Relic Museum for Haihun Principality of Han Dynasty (Yao Yiyun)<br />
<br />
7. Grass cloth 夏布（Yu Yi/Memo）<br />
<br />
8. The Legend of Zhen Huan 《甄嬛传》(Yang Lingyue/ Judy)<br />
<br />
9.Chinese horror movies 中式恐怖片......(Zhou Xiaoqiao/ Summer)<br />
<br />
10. Stand-up comedy 单口喜剧......(Huang Zechen/ Zachary)<br />
<br />
11.Chinese tradition culture: birde-price（彩礼）……（Wang Yujiao/Wendy）<br />
<br />
12. Chinese science fiction movies 中国科幻片......（Liu Peinan/Peter）<br />
<br />
13.Xiang Embroidery湘绣······（Liu Zhehui/Mary<br />
<br />
14.Chinese traditional jewellery: Buyao(dangling ornament worn by women) （步摇）……（Shu Lin/Shirleen）<br />
<br />
15. Tofu meatball with pig blood (猪血丸子) （Su Yi/Suri）<br />
<br />
16. Sunzi’s Art of War: Source for All Books on War (孙子兵法) …… (Li Jia/Zoe)<br />
<br />
17. The Temple of Heaven：Reverence with Awe and Gratitude（天坛）……（Li Ru/ Lee）<br />
<br />
18. Education：training Schools （教育：补习班）……（Jiang Caiyun/Tony）<br />
<br />
19. Chinese Dreamcore (中式梦核) ……（Tao Yu/Mikansei）<br />
<br />
20.Chinese mortise and tenon craftsmanship（中国榫卯工艺）……（Xiao Yixuan/Yuki）<br />
<br />
21. Live-stream shopping（直播带货）……（Yang Fan/Shawn）<br />
<br />
22.The Story of Ming Lan（知否知否，应是绿肥红瘦）......(Sha Lijia/Reika)<br />
<br />
23. Cha Bai Xi/Tea Latte Art (茶百戏) …… （Fu Xinke/Finger）<br />
<br />
23.Herbal tea（凉茶）……（Huang Mengyan/Mandy）<br />
<br />
24.Chinese traditional art form：Seal carving（篆刻）……（Wang Yan/Doris ）<br />
<br />
25.Rice cake(年糕）……（Chen Pingan/Grace）<br />
<br />
=Session 1 Thursday Sep 5, 2024 19:00-21:35=<br />
Please download the powerpoint presentation of the teacher here: [[Media:01_Chin_Lang_Cult_2024.pptx]].<br />
<br />
=Session 2 Thursday Sep 12, 2024 19:00-21:35=<br />
During the three hours today, the students are presenting the following 6 topics:<br />
<br />
6.<br />
Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China ...................................... 60 (Cheng Linjia/Jason) [[Media:Handsome_Men_2024.pptx]]<br />
<br />
20.<br />
Beverages: Milk Tea ........................................................ 186 (Peng Lu/Julia) [[Media:Milk_Tea_2024.pptx]]<br />
<br />
21.<br />
Beverages: Tea ................................................................. 193（Yang Fan/Shawn）[[Media:Tea_2024_fall.pptx]] (Please compare with old presentation from Spring 2024: [[Media:Tea_2024.pptx]].)<br />
<br />
22.<br />
Beverages: The Liquor Culture of Ancient China ............ 198（Liu Zhuofan/Drovan）[[Media:Liquor_2024.pptx]]<br />
<br />
33.<br />
Clothing: Cheongsam ....................................................... 285 (Tang Yuewei/ Eavan) [[Media:Cheongsam_fall_2024.pptx]] (Please compare with old presentation from Spring 2024: [[Media:Cheongsam_2024.pptx]].)<br />
<br />
41.<br />
Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties .............................. 367（Hannah/Zhou Yicen）[[Media:Official_Selection_System_2024.pptx]]<br />
<br />
<br />
=Session 3 Thursday Sep 19, 2024 19:00-21:35=<br />
<br />
All students: Please prepare these three texts in the textbook for today.<br />
<br />
During the three hours today, the students are presenting the following 6 topics:<br />
<br />
44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up, p. 393 (Li Xiaosu/Jacinda) [[Media:Cosmetics_2024.pptx]]<br />
<br />
50. Games: Go 围棋, p. 439 (Peng Yixin/ Eason) [[Media:Go_2024.pptx]]<br />
<br />
51. Games: Kite Flying p. 445 （Liu Huixuan/ Polly）[[Media:Kite_2024.pptx]]<br />
<br />
52. Games: Mahjong: An Ancient Chinese card play, p. 452(Zeng Wenjing/Zoey)[[Media:Mahjong_2024.pptx]]<br />
<br />
53. Garden Culture: Gardens, p. 480(Jiang Chenmei/Lilian) [[Media:Gardens_2024.pptx]]<br />
<br />
55. Garden culture: the Summer Palace, p. 493(Liu Zhehui/Mary) [[Media:Summer_Palace_2024.pptx]]<br />
<br />
Homework: <br />
<br />
1. Please read the six texts for next time in the textbook.<br />
<br />
2. Please add your final exam paper topic and your name in the respective section above.<br />
<br />
3. Take the surveys (EU: https://wn8ae3qwafbc11zv.mikecrm.com/9gdWrQT, 2024: https://wn8ae3qwafbc11zv.mikecrm.com/CTrdOjm).</div>Chen Pinganhttps://bou.de/u/index.php?title=Chinese_Language_and_Culture_2024&diff=161741Chinese Language and Culture 20242024-09-05T04:37:28Z<p>Chen Pingan: </p>
<hr />
<div>Welcome to Chinese Language and Culture 2024<br />
<br />
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.<br />
<br />
=簽到 Here you can sign in behind the topic you want to present in class=<br />
*Yu Yi<br />
*Memo<br />
*Guo Zibin<br />
*Binbin<br />
*Glen<br />
*Liu Li<br />
*Liu Zhuofan<br />
*Drovan<br />
*Wu Ziyi<br />
*Andrew<br />
*Wang Xuan <br />
*Cynthia<br />
*Wang Yan<br />
*Doris<br />
*Wu Jing<br />
*Jennie<br />
*Huang Qi<br />
*Esther<br />
*Xiao Feiyan<br />
*He Chuwen<br />
*Lyra<br />
*Shu Lin<br />
*Shirleen<br />
*Tang Yuewei<br />
*Zhou Xukai<br />
*Eavan<br />
*Jiao Mengting<br />
*Sherry<br />
*Le Yuxuan<br />
*Lydia<br />
*Wu Jiaying<br />
*Cathy <br />
*Jiang Yaping<br />
*Sunny<br />
*Li Jia<br />
*Zoe<br />
*Wang Yujiao<br />
*Wendy<br />
*Fu Xinke<br />
*Finger<br />
*Zeng Wenjing<br />
*Zoey<br />
*Chen Zilan<br />
*Landy<br />
*Yang Lingyue<br />
*Yang Fan<br />
*Liu Peinan<br />
*Peter<br />
*Pan Yilin<br />
*ceci<br />
*Chen Pingan<br />
*Grace<br />
<br />
1. Geographic Nature as a Basis for Cultural Development .. 16<br />
<br />
2.<br />
Aesthetic ideals and social customs: Chinese Marriage Customs ............................................................................. 21<br />
<br />
3.<br />
Aesthetic ideals and social customs: Habits, Ways of Contacting .......................................................................... 28<br />
<br />
4.<br />
Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan ......................................... 37<br />
<br />
5.<br />
Aesthetic ideals and social customs: Crying Marriage of Tujia ................................................................................... 46<br />
<br />
6.<br />
Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China ...................................... 60 (Cheng Linjia/Jason)<br />
<br />
7.<br />
Animals: Panda .................................................................. 68<br />
<br />
8.<br />
Architecture ....................................................................... 75<br />
<br />
9.<br />
Architecture: The Forbidden City .................................... 84<br />
<br />
10.<br />
Architecture: Four Famous Bridges ................................... 97<br />
<br />
11.<br />
Architecture: Four Great Pavilions .................................. 107<br />
<br />
12.<br />
Architecture: Shengjing Imperial Palace .......................... 118<br />
<br />
13.<br />
Architecture: Three Great Towers in China ..................... 125<br />
<br />
14.<br />
Architecture: Fengshui in Chinese Architecture .............. 138<br />
<br />
15.<br />
Army and weapons: Chinese Ancient Weapons ............... 147<br />
<br />
16.<br />
Army and weapons: Terracotta Army .............................. 155<br />
<br />
17.<br />
Astrology: Chinese Astrology .......................................... 162<br />
<br />
18.<br />
Astrology: Calendar, The 24 Solar Terms ........................ 169<br />
<br />
19.<br />
Astrology: Twelve Animals of the Chinese Zodiac .......... 178<br />
<br />
20.<br />
Beverages: Milk Tea ........................................................ 186 (Peng Lu/Julia)<br />
<br />
21.<br />
Beverages: Tea ................................................................. 193（Yang Fan/Shawn）<br />
<br />
22.<br />
Beverages: The Liquor Culture of Ancient China ............ 198<br />
<br />
23.<br />
Body movement performance: Chinese Lion Dancing .. 207<br />
<br />
24.<br />
Body movement performance: Stilts ................................ 211<br />
<br />
25.<br />
Body movement performance: Traditional Chinese Dance<br />
6<br />
......................................................................................... 217<br />
<br />
26.<br />
Chinese Writing: Ancient Writing and Painting Tool, Writing Brush ................................................................................ 223<br />
<br />
27.<br />
Chinese Writing: Calligraphy ........................................... 232<br />
<br />
28.<br />
Chinese Writing: The Evolution of Calligraphy ............... 238<br />
<br />
29.<br />
Chinese Writing: Chinese Characters ............................... 247<br />
<br />
30.<br />
Chinese Writing: Chinese Characters and Scripts ............ 260<br />
<br />
31.<br />
Clothing: Chinese Clothing .............................................. 267<br />
<br />
32.<br />
Clothing: Batik (Lanran) .................................................. 275<br />
<br />
33.<br />
Clothing: Cheongsam ....................................................... 285<br />
<br />
34.<br />
Confucianism: Confucian Culture .................................... 293<br />
<br />
35.<br />
Confucianism: Chinese Traditional Culture-Five Constant Virtues .............................................................................. 307<br />
<br />
36.<br />
Confucianism: Classical Philosophy - Confucius and Confucianism ................................................................... 315<br />
<br />
37.<br />
Confucianism: Classical Philosophy - Reading The Analects ......................................................................................... 322<br />
<br />
38.<br />
Education: Ancient Chinese Education ............................ 332<br />
<br />
39.<br />
Education: Historical Figures, The Four Talented Women of Ancient China .................................................................. 343<br />
<br />
40.<br />
Education: Modern Chinese Education System ............... 353<br />
<br />
41.<br />
Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties .............................. 367<br />
<br />
42.<br />
Education: Yuelu Academy (One of the Four Most Prestigious Academies) .................................................... 376<br />
<br />
43.<br />
Facial Make-up ................................................................ 386<br />
<br />
44.<br />
Facial Make-up: Cosmetics, Traditional Chinese Make-Up ......................................................................................... 393 (Li Xiaosu/Jacinda)<br />
<br />
45.<br />
Facial Make-up: Face Changing in Sichuan Opera .......... 409<br />
<br />
46.<br />
Fine Arts: Painting ........................................................... 418<br />
<br />
47.<br />
Fine Arts: Bada Shanren and Qi Baishi ............................ 423<br />
<br />
48.<br />
Fine Arts: Painting Riverside Scene at Tomb Sweeping Day ......................................................................................... 429<br />
<br />
49.<br />
Fine Arts: Seal-cutting ..................................................... 436<br />
7<br />
<br />
50.<br />
Games: Go 围棋 ........................................................... 439<br />
<br />
51.<br />
Games: Kite Flying .......................................................... 445<br />
<br />
52.<br />
Games: Mahjong: An Ancient Chinese card play ............ 452<br />
<br />
53.<br />
Garden Culture: Gardens ................................................. 480<br />
<br />
54.<br />
Garden Culture: Bonsai (Penjing) .................................. 486<br />
<br />
55.<br />
Garden Culture: The Summer Palace ............................... 493<br />
<br />
56.<br />
Garden Culture: Qingming Riverside Landscspe Garden 500<br />
<br />
57.<br />
Gender: Wu Zetian: The Only Female Emperor of Imperial China ................................................................................ 509<br />
<br />
58.<br />
History: Carl and Cixi ...................................................... 521<br />
<br />
59.<br />
Interieur: The Folding Screen .......................................... 525<br />
<br />
60.<br />
Landscapes and Tourism: Four Buddhist Shrines ............ 534<br />
<br />
61.<br />
Landscapes and Tourism: Four State-Level Cultural Relics ......................................................................................... 545<br />
<br />
62.<br />
Landscapes and Tourism: Landscape, Five Famous Mountains ........................................................................ 555<br />
<br />
63.<br />
Landscapes and Tourism: Mogao Grottoes ...................... 563<br />
<br />
64.<br />
Landscapes and Tourism: The Culture of Mount Tai ....... 576<br />
<br />
65.<br />
Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） ........................ 591<br />
<br />
66.<br />
Landscapes and Tourism: The Ancient Tea Horse Road .. 604<br />
<br />
67.<br />
Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties ................................................... 610<br />
<br />
68.<br />
Language: Chinese Language .......................................... 616<br />
<br />
69.<br />
Language: Chinese Dialects ............................................. 626 (Long Jiayu/Tara)<br />
<br />
70.<br />
Language: Chinese Folk Argot ......................................... 635<br />
<br />
71.<br />
Literature: Ancient literature - Chinese Classical Fairy Tales ......................................................................................... 646<br />
<br />
72.<br />
Literature: Ancient literature - Chinese Mythology ......... 653<br />
<br />
73.<br />
Literature: Ancient literature - Classical Literature .......... 664<br />
<br />
74.<br />
Literature: Ancient Literature - Four satirical novels in ancient China ................................................................... 671<br />
<br />
75.<br />
Literature: Ancient literature: Four Folk Stories of Ancient<br />
8<br />
China<br />
................................................................................ 680<br />
<br />
76.<br />
Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China ............................ 689<br />
<br />
77.<br />
Literature: Ancient Literature: The Classic of Mountains and Seas .................................................................................. 711<br />
<br />
78.<br />
Literature: Ancient literature: Yuefu................................. 727<br />
<br />
79.<br />
Literature: Premodern literature - China's Four Great Classical Novels .................................................................................. 734<br />
<br />
80.<br />
Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations ............... 741<br />
<br />
81.<br />
Literature: Premodern literature: Strange Stories from a Chinese Studio ................................................................. 747<br />
<br />
82.<br />
Literature: Premodern literature: Tang-Song.................... 755<br />
<br />
83.<br />
Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty ..................................... 783<br />
<br />
84.<br />
Literature: Modern Literature .......................................... 792<br />
<br />
85.<br />
Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) ....................................................................... 800<br />
<br />
86.<br />
Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy ............................................ 807<br />
<br />
87.<br />
Literature: Contemporary Literature ................................ 818<br />
<br />
88.<br />
Martial Arts: Huo Yuanjia ................................................ 823<br />
<br />
89.<br />
Martial Arts: Qigong ........................................................ 826<br />
<br />
90.<br />
Martial Arts: Taiji (Tai Chi) Shadow Boxing ................... 831<br />
<br />
91.<br />
Martial Arts: Wushu ......................................................... 842<br />
<br />
92.<br />
Martial Arts: Frolics of the Five Animals (Wuqinxi) ....... 847<br />
<br />
93.<br />
Medicine: Traditional Chinese Medicine (TCM) ............. 857<br />
<br />
94.<br />
Medicine: TCM - Acupuncture and Moxibustion ............ 863<br />
<br />
95.<br />
Medicine: TCM - Diagnosis and Pharmacology .............. 868<br />
<br />
96.<br />
Medicine: TCM - The Development of Chinese Medicine ......................................................................................... 873<br />
<br />
97.<br />
Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing ......................................................................... 880<br />
<br />
98.<br />
Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority<br />
................................................................ 889<br />
<br />
99.<br />
Minority cultures: The Ethnic Minorities’ Costumes ....... 896<br />
<br />
100.<br />
Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) .................................................. 907<br />
<br />
101.<br />
Money culture: The tradition of Red Envelope and Lucky Money ....................................................................... 917（Chen Pingan/Grace）<br />
<br />
102.<br />
Music and instruments: Guzheng ..................................... 928 (Liu Zeyu/Yew)<br />
<br />
103.<br />
Music and instruments: Pipa ............................................ 939<br />
<br />
104.<br />
Mythology: Gods and Immortals ..................................... 949<br />
<br />
105.<br />
Mythology: Huli-jing ....................................................... 958<br />
<br />
106.<br />
National Symbols: National Anthem ............................... 969<br />
<br />
107.<br />
National Symbols: National Flag ..................................... 976<br />
<br />
108.<br />
Opera: Peking Opera ........................................................ 984<br />
<br />
109.<br />
Opera: Peking Opera Acrobatics ...................................... 992<br />
<br />
110.<br />
Opera: Peking Opera Actor Mei Lanfang ........................ 999<br />
<br />
111.<br />
Opera: Tea-picking Opera .............................................. 1004<br />
<br />
112.<br />
Opera: Hunan Flower-drum Opera (Huagu Opera) ........ 1012<br />
<br />
113.<br />
Philosophical Schools: Four Main Philosophical Schools ....................................................................................... 1023<br />
<br />
114.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism ...................................... 1032<br />
<br />
115.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching ............... 1037<br />
<br />
116.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng . 1043<br />
<br />
117.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living ....................................................................................... 1049<br />
<br />
118.<br />
Philosophical Schools (Daoism, Buddhism, Legalism): Legalism ....................................................................... 1060<br />
<br />
119.<br />
Philosophy: Chinese Traditional Cultivation Culture .... 1070<br />
<br />
120.<br />
Religion: Traditional Chinese Funeral Culture .............. 1082<br />
<br />
121.<br />
Religion: Buddhism ....................................................... 1096<br />
<br />
122.<br />
Religion: Daoism ........................................................... 1110<br />
<br />
123.<br />
Religion: Christianity ..................................................... 1115<br />
<br />
124.<br />
Religion: Islam ............................................................... 1121<br />
<br />
125.<br />
Science and Technology: Ancient Science and Technology ....................................................................................... 1125<br />
<br />
126.<br />
Science and Technology: China's Four New Inventions 1130<br />
<br />
127.<br />
Science and Technology: Compass ................................ 1154<br />
<br />
128.<br />
Science and Technology: TikTok (Douyin) .................... 1162<br />
<br />
129.<br />
Science and Technology: Three Giant Home Appliance Enterprises In China ..................................................... 1171<br />
<br />
130.<br />
Science and Technology: Four Domestic Mobile Phone Companies ..................................................................... 1191<br />
<br />
131.<br />
Silk and porcelain: Silk .................................................. 1206<br />
<br />
132.<br />
Silk and porcelain: Porcelain ......................................... 1211Chen Shanshan(Rebecca)<br />
<br />
133.<br />
Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 ............................................................................... 1217(Zhou Xukai/Kyrie)<br />
<br />
134.<br />
Silk Road - by land and by sea: Zhang Qian and the Silk Road ....................................................................................... 1224<br />
<br />
135.<br />
Silk Road - by land and by sea: Zheng He and the Maritime Silk Road ....................................................................... 1229<br />
<br />
136.<br />
Silk Road - by land and by sea: Zheng He's Voyages .... 1233<br />
<br />
137.<br />
Social: The Long-life Lock ............................................ 1241<br />
<br />
138.<br />
Social: Round Table Culture .......................................... 1249<br />
<br />
139.<br />
Stage entertainment: Crosstalk 相声 ............................. 1257<br />
<br />
140.<br />
Stage entertainment: Shadow Play ................................. 1264<br />
<br />
141.<br />
Traditional Crafts: Carving ............................................ 1272<br />
<br />
142.<br />
Traditional Crafts: Chinese Jade Culture ....................... 1280<br />
<br />
143.<br />
Traditional Crafts: Cloisonne ......................................... 1294<br />
<br />
144.<br />
Traditional Crafts: Embroidery ...................................... 1298<br />
<br />
145.<br />
Traditional Crafts: Shu Embroidery (Sichuan Embroidery) ....................................................................................... 1302<br />
<br />
146.<br />
Traditional Crafts: Xiang Embroidery ........................... 1315<br />
<br />
147.<br />
Traditional Crafts: Folk Art - Chinese Paper-cutting ..... 1329<br />
<br />
148.<br />
Traditional Crafts: Handcraft - Chinese Knots ............... 1336(Wang Yue/Nora)<br />
<br />
149.<br />
Traditional Crafts: Lacquerware .................................... 1344<br />
<br />
150.<br />
Traditional Crafts: The Kingfisher Craft点翠 ............... 1349<br />
<br />
151.<br />
Traditional Cuisine: Chinese Dining Etiquette ............... 1362<br />
<br />
152.<br />
Traditional Cuisine: Chopsticks ..................................... 1376<br />
<br />
153.<br />
Traditional Cuisine: Eight Major Cuisines of China ...... 1381<br />
<br />
154.<br />
Traditional Cuisine: Four Distinct Regional Cuisines .... 1398<br />
<br />
155.<br />
Traditional Cuisine: Breakfast Culture of Wuhan .......... 1404<br />
156.<br />
Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick ....................................................................................... 1414<br />
<br />
157.<br />
Traditional Cuisine: Hotpot ............................................ 1423（Wang Yan/Doris）<br />
<br />
158.<br />
Traditional Cuisine: The Art of Chinese Cooking .......... 1430<br />
<br />
159.<br />
Traditional Cuisine: Two Famous Dishes ...................... 1436<br />
<br />
160.<br />
Traditional Festivals ....................................................... 1440<br />
<br />
161.<br />
Traditional Festivals: Lattice on Ancient Chinese Windows ....................................................................................... 1447<br />
<br />
162.<br />
Traditional Festivals: Spring Festival Couplets ............. 1459<br />
<br />
163.<br />
Westernization: The Eastward Spread of Western Learning ....................................................................................... 1465<br />
<br />
164.<br />
Westernization: The Westernization Movement ............. 1471<br />
<br />
165.<br />
Worship: Chinese Incense Culture ................................. 1479<br />
<br />
166.<br />
Economy: Chinese Currency Changes ........................... 1489<br />
<br />
167.<br />
History: Wang Shouren .................................................. 1493<br />
<br />
168.<br />
Martial Arts: Chinese Swordsman Spirit ........................ 1502<br />
<br />
169.<br />
Cuisine: Luosifen ........................................................... 1513<br />
<br />
170.<br />
Fine Arts: Chinese Paper Cutting ................................... 1521<br />
<br />
171.<br />
Science and Technology: Taobao(淘宝) ...................... 1531<br />
<br />
172.<br />
Traditional Craft: Bronze ............................................... 1541<br />
<br />
173.<br />
Entertainment: Deyunshe 德云社 ................................. 1548<br />
<br />
174.<br />
Traditional Cuisine: Jiaozi ............................................. 1561 (Liu Yi/Zer)<br />
<br />
175.<br />
Aesthetic ideals and social customs: the Photo Retouching Culture in China ............................................................. 1572<br />
<br />
176.<br />
Traditional Crafts: Handcraft - Oil-paper Umbrella ....... 1581<br />
<br />
177.<br />
stage entertainment:Yuan drama .................................... 1592<br />
<br />
178.<br />
Music and instruments: Erhu ......................................... 1601<br />
<br />
179.<br />
Traditional and Modern Views on Marriage and Love .. 1608(Zhao Siyao/Caroline)<br />
<br />
180.<br />
Traditional Cuisine: Tangyuan ....................................... 1615<br />
<br />
181.<br />
Animals：Golden Monkey ............................................ 1625<br />
<br />
182.<br />
Chinese Economy: rich businessmen ............................. 1631<br />
<br />
183.<br />
Opera: Chinese Local Operas ........................................ 1639<br />
<br />
184.<br />
The Chinese tradition of ancestor worship ..................... 1651<br />
<br />
185.<br />
Opera: Huangmei opera ................................................. 1663<br />
<br />
186.<br />
The “reference” of Chinese Music........................... 1670<br />
<br />
187.<br />
Chinese Folk Art:Lion Dance ........................................ 1676<br />
<br />
188.<br />
Science and Technology: Mobile Games（手游） ....... 1691 (Liu Peinan/Peter)<br />
<br />
189.<br />
Clothing: Vintage Clothing ............................................ 1697<br />
<br />
190.<br />
Fine arts:Kunqu Opera ................................................... 1704<br />
<br />
191.<br />
Aesthetic ideals and social customs: The Culture of Flowers ....................................................................................... 1712<br />
<br />
192.<br />
National Belief: the Chinese Dream .............................. 1722<br />
<br />
193.<br />
Science and Technology: Buytogether（PDD) ............ 1729（Wang Yujiao/Wendy）<br />
<br />
194.<br />
Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People ................................................ 1748<br />
<br />
195.<br />
Traditional Cuisine: Breakfast Culture of Guangdong传统美食：广东早餐文化 ....................................................... 1753（Wu Ziyi/Andrew）<br />
<br />
196.<br />
Telecast: Become a Farmer 种地吧 .............................. 1765<br />
<br />
197.<br />
Animals: Chinese Rural Dogs 动物：中华田园犬 ...... 1773 (Zhao Jing/winnie)<br />
<br />
198.<br />
Clothing: Hanfu 汉服：揭示中国传统服饰之美 ........ 1781<br />
<br />
199.<br />
Music and instruments: Chime 音乐与乐器：编钟 ..... 1788<br />
<br />
200.<br />
Garden Culture: Suzhou Gardens 苏州园林 ................. 1795<br />
<br />
201.<br />
Traditional crafts: Moon-shaped Fans 传统技艺：团扇 1806<br />
<br />
202.<br />
Minority cultures: Miao Silver Ornaments Culture 苗族银饰文化 ................................................................... 1827<br />
<br />
203.<br />
Mysterious culture: Facial Physiognomy 相面术 ......... 1836<br />
<br />
204.<br />
Games: Chinese Chess 游戏：象棋 ............................. 1847<br />
<br />
205.<br />
Music and instruments: Guqin 古琴 ............................. 1863<br />
<br />
206.<br />
Music and instruments: The Spring Snow 音乐和乐器：《阳春白雪》 ........................................................................... 1878<br />
<br />
207.<br />
The "Four Gentlemen": Plum, Orchid Bamboo, Chrysanthemum “四君子”的象征意义 ....................... 1885<br />
<br />
208.<br />
Traditional festivals: The Flower Fairy Festival 花朝节 1898<br />
<br />
209.<br />
Architecture: Shigu Academy 建筑：石鼓书院 .......... 1906<br />
<br />
210.<br />
Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1918<br />
<br />
211.<br />
Beverages: Sexy Tea 饮品：茶颜悦色 ........................ 1926<br />
<br />
212.<br />
Opera: Flower-drum Opera 花鼓戏 .............................. 1935<br />
<br />
213.<br />
Traditional Festivals: Shangsi Festival 上巳节 ............. 1943 （Li Jia/ Zoe）<br />
<br />
214.<br />
Ancient Chinese Women's Culture: Ji Sor (Self-combing female) 自梳女 ................................................................. 1949 (Wu Jiaying Cathy)<br />
<br />
215.<br />
Cuisine: Dong'an chicken: The Premier Dish of Hunan Cuisine 东安鸡： 湘菜之首 ........................................... 1962<br />
<br />
216.<br />
Ancient Chinese Women's Culture：Nüshu (Women's Script) 女书 ................................................................................... 1970<br />
<br />
217.<br />
Opera: Shaoxing Opera 越剧 ........................................ 1991<br />
<br />
218.<br />
Traditional Crafts: Jade Carving Art 玉雕 .................... 1997<br />
<br />
219.<br />
Chinese snack: spicy gluten 中国小吃：辣条 ............. 2003(Jiang Yaping/Sunny)<br />
<br />
220.<br />
Social Phenomenon: Marriage: Women Being Urged to Get Married 婚姻：被催婚的女性 ........................................ 2010 Liu XinYu<br />
<br />
221.<br />
Chinese mythology: Chinese Dragon Culture 中国龙是什么 <br />
....................................................................................... 2019<br />
<br />
222.<br />
Minority cultures: Laosicheng 老司城 ......................... 2028<br />
<br />
223.<br />
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<br />
........................................................................... 2041 Xiao Feiyan<br />
224.<br />
Chinese Painting: A Thousand Miles of Rivers and Mountains 《千里江山图》 ............................................ 2048<br />
<br />
225.<br />
Festival: Qixi Festival 七夕节 ...................................... 2055（Li Ru/Lee）<br />
<br />
226.<br />
Music and instruments: Yuge (Fishing song) 渔歌 ....... 2063<br />
<br />
227.<br />
Education: Chicken Child (Fired-up Child) 教育：鸡娃 2071<br />
<br />
228.<br />
Chinese Science Fiction: The Three-Body Problem 中国科幻小说：《三体》 ............................................................. 2083<br />
<br />
229.<br />
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 <br />
<br />
230.<br />
Architecture: Chinese Memorial Archway (Paifang) 中国传统建筑：牌坊 ................................................................... 2098<br />
<br />
231.<br />
Chinese Animation 中国动画传统 ............................... 2110（pan yilin/ceci）<br />
<br />
232.<br />
Social Phenomenon: Military-style Travel 特种兵式旅游 2121<br />
<br />
233.<br />
Folk Art: Youshen Fairs 游神 ....................................... 2131<br />
<br />
234.<br />
Nuo Opera 傩戏 ............................................................ 2141<br />
<br />
235.<br />
Music and Instruments: Suona Horn 唢呐 .................... 2157（Liu Jieyu/Erica）<br />
<br />
236.<br />
Chinese Handicraft: Kesi 中国手工艺品：缂丝 .......... 2166<br />
<br />
237.<br />
Sangzhi Folk Songs 桑植民歌 ...................................... 2173<br />
<br />
238.<br />
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<br />
<br />
239.<br />
Social Phenomenon: Mobile Population 社会现象：流动人口 ....................................................................................... 2204<br />
<br />
240.<br />
Chinese tradition culture: Zanhua 簪花 ........................ 2213<br />
<br />
241.<br />
Incense Culture 香道文化 ............................................ 2221<br />
<br />
242.<br />
The Imperial Civil Examination System 科举制度 ...... 2230<br />
<br />
243.<br />
Literature: Qu Yuan 文学：屈原 .................................. 2238<br />
<br />
244.<br />
Games: pitch-pot game (Touhu) 投壶游戏 ................... 2244<br />
<br />
245.<br />
Folk Art: Piao Se 民间艺术：飘色 .............................. 2253<br />
<br />
246.<br />
Jingdezhen Porcelain 景德镇陶瓷 ................................ 2261<br />
<br />
247.<br />
Folk Traditional Customs: Fireworks and Firecrackers 民间传统习俗：烟花和爆竹 ........................................... 2270<br />
<br />
248.<br />
The Literati Painting of the Ming Dynasty: The Wu School 明代文人画：吴门画派 ................................................... 2278<br />
<br />
249.<br />
Thangka 唐卡 ............................................................... 2285（Yang Lingyue/Judy）<br />
<br />
250.<br />
Striking iron flower 打铁花 .......................................... 2294<br />
<br />
251.<br />
Chinese Cuisine: Xiang Cuisine – One of the Eight Major Cuisines 湘菜 ................................................................... 2302<br />
<br />
252.<br />
The Evolution of the Official Selection System 仕进制度 2312<br />
<br />
=Here you can suggest your topic for your final exam paper=</div>Chen Pingan