https://bou.de/u/api.php?action=feedcontributions&feedformat=atom&user=Chen+Ting 2026-04-04T03:39:24Z User contributions MediaWiki 1.35.14 https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=169992 2025-06-20T14:11:52Z

<p>Chen Ting: /* Session 13 Fri May 09 14:30-16:10 room 613 - Student presentations */</p> <hr /> <div>Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!<br /> <br /> =Session 1 Fri Feb 21 14:30-16:10 room 613 - Organizational issues=<br /> <br /> ==What we learn in this class==<br /> *We learn about Chinese culture from international, especially Western perspective. <br /> *We learn about cultural phenomena, traditional Chinese culture.<br /> *We learn English and Chinese terminology in the area of Chinese culture.<br /> *We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br /> *We learn how to determine the location and role of Chinese culture within global culture.<br /> *We learn basics of theories and models of intercultural communication and comparison.<br /> *We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br /> *We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br /> <br /> ==Students' contribution==<br /> *Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class. <br /> *Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br /> *For the final exam, you write another chapter of the textbook in both Chinese and English, with &quot;Terms and Expressions&quot;, References, Questions and Answers, Statement regarding AI<br /> <br /> ==Textbook==<br /> You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br /> <br /> ==Agreement on use of classroom time==<br /> Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br /> <br /> <br /> ----<br /> ==Homework for every session==<br /> Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br /> <br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Homework for Session 2==<br /> Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way &quot;Wang Jianguo&quot;, type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password &quot;wikicaptcha&quot;. More detailed instructions for registration you find in the powerpoint presentation which you can download from here (&quot;Teacher presentation&quot;). <br /> <br /> Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!<br /> <br /> 1. Geographic Nature as a Basis for Cultural Development 17<br /> <br /> 2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br /> <br /> 3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br /> <br /> 4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br /> <br /> 5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br /> <br /> 6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br /> <br /> 7. Animals: Panda 71 <br /> <br /> 8. Architecture 78<br /> <br /> 9. Architecture: The Forbidden City 89<br /> <br /> 10. Architecture: Four Famous Bridges 102<br /> <br /> 11. Architecture: Four Great Pavilions 113<br /> <br /> 12. Architecture: Shengjing Imperial Palace 124<br /> <br /> 13. Architecture: Three Great Towers in China 131<br /> <br /> 14. Architecture: Fengshui in Chinese Architecture 145 <br /> <br /> 15. Army and weapons: Chinese Ancient Weapons 154<br /> <br /> 16. Army and weapons: Terracotta Army 163<br /> <br /> 17. Astrology: Chinese Astrology 170<br /> <br /> 18. Astrology: Calendar, The 24 Solar Terms 178<br /> <br /> 19. Astrology: Twelve Animals of the Chinese Zodiac 188<br /> <br /> 20. Beverages: Milk Tea 197<br /> <br /> 21. Beverages: Tea 203 (Zhang Mai)<br /> <br /> 22. Beverages: The Liquor Culture of Ancient China 209<br /> <br /> 23. Body movement performance: Chinese Lion Dancing 218<br /> <br /> 24. Body movement performance: Stilts 223<br /> <br /> 25. Body movement performance: Traditional Chinese Dance 230<br /> <br /> 26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br /> <br /> 27. Chinese Writing: Calligraphy 246 (Tang Yan)<br /> <br /> 28. Chinese Writing: The Evolution of Calligraphy 252<br /> <br /> 29. Chinese Writing: Chinese Characters 262<br /> <br /> 30. Chinese Writing: Chinese Characters and Scripts 276<br /> <br /> 31. Clothing: Chinese Clothing 283<br /> <br /> 32. Clothing: Batik (Lanran) 291<br /> <br /> 33. Clothing: Cheongsam 301 <br /> <br /> 34. Confucianism: Confucian Culture 309 <br /> <br /> 35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br /> <br /> 36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br /> <br /> 37. Confucianism: Classical Philosophy - Reading The Analects 339 <br /> <br /> 38. Education: Ancient Chinese Education 350<br /> <br /> 39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br /> <br /> 40. Education: Modern Chinese Education System 371<br /> <br /> 41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br /> <br /> 42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br /> <br /> 43. Facial Make-up 406<br /> <br /> 44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br /> <br /> 45. Facial Make-up: Face Changing in Sichuan Opera 431<br /> <br /> 46. Fine Arts: Painting 440<br /> <br /> 47. Fine Arts: Bada Shanren and Qi Baishi 445<br /> <br /> 48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br /> <br /> 49. Fine Arts: Seal-cutting 459<br /> <br /> 50. Games: Go 围棋 462（Zhao Qi）<br /> <br /> 51. Games: Kite Flying 468<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br /> <br /> 53. Garden Culture: Gardens 505<br /> <br /> 54. Garden Culture: Bonsai (Penjing) 511<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> <br /> 56. Garden Culture: Qingming Riverside Landscspe Garden 526<br /> <br /> 57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br /> <br /> 58. History: Carl and Cixi 548<br /> <br /> 59. Interieur: The Folding Screen 552<br /> <br /> 60. Landscapes and Tourism: Four Buddhist Shrines 561<br /> <br /> 61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br /> <br /> 62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br /> <br /> 63. Landscapes and Tourism: Mogao Grottoes 593<br /> <br /> 64. Landscapes and Tourism: The Culture of Mount Tai 606（Qin Yi)<br /> <br /> 65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br /> <br /> 66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br /> <br /> 67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br /> <br /> 68. Language: Chinese Language 649<br /> <br /> 69. Language: Chinese Dialects 660<br /> <br /> 70. Language: Chinese Folk Argot 669<br /> <br /> 71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br /> <br /> 72. Literature: Ancient literature - Chinese Mythology 688<br /> <br /> 73. Literature: Ancient literature - Classical Literature 699<br /> <br /> 74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br /> <br /> 75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br /> <br /> 77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br /> <br /> 78. Literature: Ancient literature: Yuefu 765<br /> <br /> 79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br /> <br /> 80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br /> <br /> 81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br /> <br /> 82. Literature: Premodern literature: Tang-Song 794<br /> <br /> 83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br /> <br /> 84. Literature: Modern Literature 832<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br /> <br /> 86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br /> <br /> 87. Literature: Contemporary Literature 859<br /> <br /> 88. Martial Arts: Huo Yuanjia 865<br /> <br /> 89. Martial Arts: Qigong 868<br /> <br /> 90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br /> <br /> 91. Martial Arts: Wushu 885<br /> <br /> 92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br /> <br /> 93. Medicine: Traditional Chinese Medicine (TCM) 900 <br /> <br /> 94. Medicine: TCM - Acupuncture and Moxibustion 907<br /> <br /> 95. Medicine: TCM - Diagnosis and Pharmacology 912<br /> <br /> 96. Medicine: TCM - The Development of Chinese Medicine 917<br /> <br /> 97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br /> <br /> 98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br /> <br /> 99. Minority cultures: The Ethnic Minorities’ Costumes 941<br /> <br /> 100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br /> <br /> 101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang)<br /> <br /> 102. Music and instruments: Guzheng 975<br /> <br /> 103. Music and instruments: Pipa 986<br /> <br /> 104. Mythology: Gods and Immortals 996<br /> <br /> 105. Mythology: Huli-jing 1005<br /> <br /> 106. National Symbols: National Anthem 1018<br /> <br /> 107. National Symbols: National Flag 1026 （Liao Zuoyun）<br /> <br /> 108. Opera: Peking Opera 1035<br /> <br /> 109. Opera: Peking Opera Acrobatics 1043<br /> <br /> 110. Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)<br /> <br /> 111. Opera: Tea-picking Opera 1055<br /> <br /> 112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br /> <br /> 113. Philosophical Schools: Four Main Philosophical Schools 1076<br /> <br /> 114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br /> <br /> 115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br /> <br /> 116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br /> <br /> 117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br /> <br /> 118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br /> <br /> 119. Philosophy: Chinese Traditional Cultivation Culture 1129<br /> <br /> 120. Religion: Traditional Chinese Funeral Culture 1141<br /> <br /> 121. Religion: Buddhism 1155<br /> <br /> 122. Religion: Daoism 1170<br /> <br /> 123. Religion: Christianity 1175<br /> <br /> 124. Religion: Islam 1181<br /> <br /> 125. Science and Technology: Ancient Science and Technology 1185<br /> <br /> 126. Science and Technology: China's Four New Inventions 1191 (Yang Yue2)<br /> <br /> 127. Science and Technology: Compass 1217<br /> <br /> 128. Science and Technology: TikTok (Douyin) 1226<br /> <br /> 129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br /> <br /> 130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br /> <br /> 131. Silk and porcelain: Silk 1272 (Fei Xinyu)<br /> <br /> 132. Silk and porcelain: Porcelain 1277<br /> <br /> 133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283(Wang Huaixing)<br /> <br /> 134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br /> <br /> 135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br /> <br /> 136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br /> <br /> 137. Social: The Long-life Lock 1308<br /> <br /> 138. Social: Round Table Culture 1317 (Wu Jiating)<br /> <br /> 139. Stage entertainment: Crosstalk 相声 1325<br /> <br /> 140. Stage entertainment: Shadow Play 1332<br /> <br /> 141. Traditional Crafts: Carving 1340<br /> <br /> 142. Traditional Crafts: Chinese Jade Culture 1348<br /> <br /> 143. Traditional Crafts: Cloisonne 1363 <br /> <br /> 144. Traditional Crafts: Embroidery 1369<br /> <br /> 145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br /> <br /> 146. Traditional Crafts: Xiang Embroidery 1386（Zhang Huifang）<br /> <br /> 147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br /> <br /> 148. Traditional Crafts: Handcraft - Chinese Knots 1409<br /> <br /> 149. Traditional Crafts: Lacquerware 1418<br /> <br /> 150. Traditional Crafts: The Kingfisher Craft点翠 1423<br /> <br /> 151. Traditional Cuisine: Chinese Dining Etiquette 1436<br /> <br /> 152. Traditional Cuisine: Chopsticks 1450<br /> <br /> 153. Traditional Cuisine: Eight Major Cuisines of China 1456 (Zheng Kaiwu)<br /> <br /> 154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br /> <br /> 155. Traditional Cuisine: Breakfast Culture of Wuhan 1480(Liu Peini)<br /> <br /> <br /> 156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491(Xiao Zixin)<br /> <br /> 157. Traditional Cuisine: Hotpot 1501 (Cao Chunyang)<br /> <br /> 158. Traditional Cuisine: The Art of Chinese Cooking 1508<br /> <br /> 159. Traditional Cuisine: Two Famous Dishes 1514<br /> <br /> 160. Traditional Festivals 1518……<br /> <br /> 161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br /> <br /> 162. Traditional Festivals: Spring Festival Couplets 1538<br /> <br /> 163. Westernization: The Eastward Spread of Western Learning 1544<br /> <br /> 164. Westernization: The Westernization Movement 1550<br /> <br /> 165. Worship: Chinese Incense Culture 1558 (She Xiao)<br /> <br /> 166. Economy: Chinese Currency Changes 1569<br /> <br /> 167. History: Wang Shouren 1573 Lv Jiahao<br /> <br /> 168. Martial Arts: Chinese Swordsman Spirit 1582<br /> <br /> 169. Cuisine: Luosifen 1593 （Chen Sisi)<br /> <br /> 170. Fine Arts: Chinese Paper Cutting 1601 <br /> <br /> 171. Science and Technology: Taobao(淘宝) 1611<br /> <br /> 172. Traditional Craft: Bronze 1623<br /> <br /> 173. Entertainment: Deyunshe 德云社 1631<br /> <br /> 174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）<br /> <br /> 175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br /> <br /> 176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 <br /> <br /> 177. stage entertainment:Yuan drama 1676<br /> <br /> 178. Music and instruments: Erhu 1685<br /> <br /> 179. Traditional and Modern Views on Marriage and Love 1694 (Liu Yunxi)<br /> <br /> 180. Traditional Cuisine: Tangyuan 1701<br /> <br /> 181. Animals：Golden Monkey 1712（Xiao Yawen）<br /> <br /> 182. Chinese Economy: rich businessmen 1719 (Fu Sihui)<br /> <br /> 183. Opera: Chinese Local Operas 1727 （Wang Xinyu）<br /> <br /> 184. The Chinese tradition of ancestor worship 1740<br /> <br /> 185. Opera: Huangmei opera 1752 （Chu Hanqi）<br /> <br /> 186. The “reference” of Chinese Music 1759<br /> <br /> 187. Chinese Folk Art:Lion Dance 1767<br /> <br /> 188. Science and Technology: Mobile Games（手游） 1783(Du JIangping)<br /> <br /> 189. Clothing: Vintage Clothing 1790<br /> <br /> 190. Fine arts:Kunqu Opera 1798<br /> <br /> 191. Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）<br /> <br /> 192. National Belief: the Chinese Dream 1818<br /> <br /> 193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br /> <br /> 194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br /> <br /> 195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)<br /> <br /> 196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br /> <br /> 197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 <br /> <br /> 198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br /> <br /> 199. Traditional Crafts: Dough Sculpture 面塑 1845<br /> <br /> 200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 <br /> <br /> 201. The culture of Grass cloth 夏布 1845 <br /> <br /> 202. The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)<br /> <br /> 203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br /> <br /> 204. Stand-up comedy 单口喜剧 1845（Huang Sinan）<br /> <br /> 205. Bride-price（彩礼） 1845 <br /> <br /> 206. Chinese science fiction movies 中国科幻片 1845<br /> <br /> 207. Shandong cuisine鲁菜 1845(Lu Wei)<br /> <br /> 208. Chinese traditional ornament: Buyao （步摇） 1845 (Yang Jing)<br /> <br /> 209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br /> <br /> 210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br /> <br /> 211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br /> <br /> 212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan2)<br /> <br /> 213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br /> <br /> 214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845 (Cai Yichun)<br /> <br /> 215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br /> <br /> 216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br /> <br /> 217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 （Yang Jiahong2)<br /> <br /> 218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br /> <br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br /> <br /> 220. Rice cake (年糕) 1845 （Dong Jiating）<br /> <br /> 221. Zhongyuan festival 1845 （Ou Huang）<br /> <br /> 222. Dulong: Facial tattoo (独龙族：纹面) 1845<br /> <br /> 223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br /> <br /> 224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br /> <br /> 225. &quot;Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)<br /> <br /> 226. Landscapes and Tourism: Junshan Island (君山岛) 1845<br /> <br /> 227. Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)<br /> <br /> 228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br /> <br /> 229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br /> <br /> 230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br /> <br /> 231. The plaque and couplet in Chinese garden（园林匾额对联） 1845 (Wang Yuxin)<br /> <br /> 232. Sun Wukong（孙悟空） 1845 （Li Yuan2）<br /> <br /> 233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br /> <br /> 234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）<br /> <br /> 235. Bamboo Weaving (竹编） 1845 (Chen Anqi)<br /> <br /> 236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br /> <br /> 237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845 （Li Zihan2）<br /> <br /> 238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）<br /> <br /> 239. Female Emperor---Wu Zetian 1845 (Song Xin)<br /> <br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> <br /> 241. Abacus (中国珠算） 1845<br /> <br /> 242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)<br /> <br /> 243. Chinese name（中国姓名文化） 1845 <br /> <br /> 244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br /> <br /> 245. Douzhi (豆汁) 1845(Li Linyao) <br /> <br /> 246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br /> <br /> 247. Carved lacquer（雕漆） 1845 （Liu Qi）<br /> <br /> 248. Jing Gang Mountain (井冈山） 1845 （Yu Jingfang）<br /> <br /> 249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br /> <br /> 250. Language: Hakka Dialect（客家话） 1845<br /> <br /> 251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br /> <br /> 252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br /> <br /> 253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br /> <br /> 254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br /> <br /> 255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br /> <br /> 256. Danmu (弹幕） 1845 (Zhou Le)<br /> <br /> 257. Yangshao Culture（仰韶文化） 1845<br /> <br /> 258. Indigo Dyeing (蓝染) 1845<br /> <br /> 259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845 (Zhou Tianyi)<br /> <br /> <br /> 260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br /> <br /> 261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br /> <br /> 262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br /> <br /> 263. Shaolin Temple (少林寺) 1845 (Zuo Fang)<br /> <br /> 264. Single bamboo drifting（独竹漂） 1845<br /> <br /> 265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br /> <br /> 266. Hui Culture (徽文化) 1845(Liu Jianan)<br /> <br /> 267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br /> <br /> 268. Table Manners 1845（Luo Yan）<br /> <br /> 269. Music of the Mongol nationality (蒙古族音乐) 1845<br /> <br /> 270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br /> <br /> 271. Palace Lantern（宫灯） 1845 （Shao Keyuan）<br /> <br /> 272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Zeng Zhi）<br /> <br /> 273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)[[File:Changsha Stinky Tofu.pptx]]<br /> <br /> 274. God of Wealth(财神) 1845 <br /> <br /> 275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br /> <br /> 276. Nail art（美甲） 1845 （Luo Jiaxin）<br /> <br /> 277. Mirror (镜子) 1845 (Cheng Sixiang) <br /> <br /> 278. The Beef Board Noodle (牛肉板面) 1845(Yan Xiang)<br /> <br /> 279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br /> <br /> 280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)<br /> <br /> 281. Music and instruments: Yangqin（扬琴） 1845（Dai Yexun）<br /> <br /> 282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br /> <br /> 283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br /> <br /> =Session 02 Fri Feb 28 14:30-16:10 room 613 - Student presentations=<br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Topics for today==<br /> Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br /> <br /> You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br /> <br /> Please remember that you have to indicate the 10 topics for Friday on the course website under &quot;Session 2&quot; with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.<br /> <br /> 27. Chinese Calligraphy (Tang Yan) [[Media:Chinese_Calligraphy.pptx]]<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）[[Media:Mahjong-Jiang_Ziqiang.pptx]]<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）[[Media:The Summer Palace - Li Mei.pptx]]<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao) [[Media:Duan_Binyao_-76Su_Shi_and_Delegation_Literature.pptx]]<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Miao Yunlong)[[Media:Qian_Zhongshu_Miao_Yunlong.pptx]]<br /> <br /> Tea Latte Art (Xiang Jianning)<br /> <br /> Topic 7<br /> <br /> Topic 8<br /> <br /> Topic 9<br /> <br /> Topic 10<br /> <br /> =Session 03 Fri Mar 07 14:30-16:10 room 613 - Student presentations=<br /> ==Presentations==<br /> 1. Topic 21: Beverages: Tea 203 (Zhang Mai) [[Media:Tea_Spring_2025.pptx]] 86<br /> <br /> 2. Topic 64: Landscapes and Tourism: The Culture of Mount Tai 606 (Qin Yi) [[Media:Mount_Tai_Spring_2025.pptx]]<br /> <br /> 3. Topic 101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang) [[Media:Lucky_Money_Spring_2025.pptx]]<br /> <br /> 4. Topic 107:National Symbols: Culture of the National Flag 1026 （Liao Zuoyun）[[Media:Culture_of_the_National_Flag_Spring_2025.pptx]]<br /> <br /> 5. Topic 155:Traditional Cuisine: Breakfast Culture of Wuhan 1480 (Liu Peini) [[Media:Wuhan_Breakfast_Spring_2025.pptx]]<br /> <br /> 6. Topic 157:Traditional Cuisine: Hotpot 1501 (Cao Chunyang) [[Media:Hot_Pot_Spring_2025.pptx]]<br /> <br /> 7. Topic 126: China's four new inventions 1191(Yang Yue2).) [[Media:China's_Four_Great_New_Inventions_Spring_2025.pdf]]<br /> <br /> ==Notes on presentations==<br /> Most students did not do their homework. 素质 in Chinese and international culture. Taking over responsibility. Being independent. Making sure that things run. Taking care of others. Not to do the homework in time (displaying the 13 presentations of each session) has disadvantages also for the other students, who cannot prepare.<br /> <br /> 1. 14:43-49 Only Chinese tradition explained, not Indian, Egyptian etc. &quot;Black tea&quot; (in English all &quot;hong cha&quot; is called &quot;black tea&quot;), British tea culture (add milk)<br /> <br /> 2. 14:55-15:00 Personal origin: Shandong, personal experience: climbed Mount Tai 4 times, Sacrificial Culture, Culture of Literati, Folk Belief: God of Mount Tai, Blue Rosy Cloud Fairy; Spiritual Symbolism<br /> <br /> 3. 15:04-15:10 Legend, Tradition and Contrast, Significance; Sui Monster ya sui qian; contrast in the West: Giving money as a present is considered not as good as a present itself, giving money in an envelope has the bad taste of bribing (transparency.org); in China you can even go to the temple and pray for money<br /> <br /> 4. 15:29-15:34 historical details of design, red meaning “stop” internationally, “achieve the great rejuvenation of the Chinese nation” (maybe a newer concept than the flag?), connection with earlier historical flags and other flags like of the communist movement, North Korea, ancient Soviet Union <br /> <br /> 5. 15:41-15:46 dialect terms (don’t use pinyin), analogy, breakfast is one of the most resilient cultural elements a person sticks to, guozao, 热干面, missing: characteristics like that it needs to be prepared quickly because the tradition of the dock workers<br /> <br /> 6. 15:56-16:01 hot pot history originated in China (?), regional differences within China 87<br /> <br /> 7. 16:02-16:06 4 new inventions - not explained that these inventions were invented in other countries. 86<br /> <br /> ==Student grades: 平时成绩/签到==<br /> <br /> <br /> 75/103 students, 24级 MA翻译, class representative: Zhang Jiaxin<br /> # Jin Yichen <br /> # lu jiahui <br /> # li yuan<br /> # cao yuan<br /> # xiao luyu<br /> # zhang jiaxin +5<br /> # ye sitong<br /> # zhao yashi<br /> # jiang xinyue<br /> # yan xiang<br /> # fei xinyu <br /> # zhang qi<br /> # dai shiru<br /> # zhang zixi<br /> # zheng kaiwu<br /> # cai yichun<br /> # yang jing<br /> # liao dan<br /> # luo yan<br /> # qin yi<br /> # shao keyuan<br /> # cao chunyang<br /> # xu yangyang<br /> # liao zuoyun<br /> # cheng sixiang<br /> # du jiangping<br /> # liu qi<br /> # miao yunlong<br /> # huang qiaoqiao<br /> # chen lin<br /> # duan binyao<br /> # li ting<br /> # zeng zhi<br /> # xing xueqing<br /> # luo jingyan<br /> # liu shutian<br /> # gao xiaoqing<br /> # chen zhen<br /> # luo guoqiang -1-1-1<br /> # she xiao <br /> # he yunfeng <br /> # liu ying<br /> # du yuan <br /> # li jiayi <br /> # tao yao <br /> # xu xinwen <br /> # ou huang <br /> # liu peini<br /> # jiang ziqiang<br /> # zhang huifang<br /> # liu chao<br /> # liu yunxi <br /> # luo jiaxin<br /> # li mei<br /> # zeng xiaohui<br /> # huang yixuan<br /> # chen anqi<br /> # chen ting<br /> # zhang mai<br /> # yuan xiaolin -1-1<br /> # li mingfeng<br /> # dai yexun-1-1<br /> # yang pei -1<br /> # tang yan<br /> # xiang jianning-1<br /> # liu chang -1<br /> # wang yuxin<br /> # lv jiahao-1<br /> # dong jiating<br /> # lu wei<br /> # yang yue<br /> # guo cili<br /> # shen shuai<br /> # Ouyang yihong<br /> # li zihan -1<br /> # zuo fang<br /> # fu sihui<br /> # xiao zixin -1<br /> # zhou tianyi -1<br /> # qi zhiyang -1-1<br /> # liu pei <br /> # gong wei<br /> # chen sisi<br /> # huang sinan<br /> # xiao yikang<br /> # yu jingfang<br /> # luo sicheng<br /> # yang jiahong<br /> # yan jidong<br /> # xiao yawen<br /> # geng hongmei<br /> # zhou le<br /> # qiu ping<br /> # wang huaixing<br /> # wang xinyu<br /> # chu hanqi<br /> # wu jiating<br /> # zhang meiling<br /> # liu jianan<br /> # song xin<br /> # zhao qi<br /> # zheng jinlian<br /> # li linyao<br /> <br /> =Session 04 Fri Mar 14 14:30-16:10 room 613 - Student presentations=<br /> #Topic 260：Wedding Dress in the Song Dynasty(Liu Chao)[[Media:260 The Wedding Dress in the Song Dynasty.pptx]]<br /> #Topic 146: Traditional crafts: Xiang embroidery 1386(Zhang Huifang) [[Media:Hunan_embroidery_spring_2025.pptx]]<br /> #Topic 153:Traditional Cuisine: Eight Major Cuisines of China 1456 (Zheng Kaiwu)[[Media:Media Eight Major Cuisines of China.pptx]]<br /> #Topic 233: Traditional Chinese Pigments (Cao Yuan)[[Media:Traditional Chinese Pigments.pptx]]<br /> #Topic 182: Chinese Economy: rich businessmen (Fu Sihui) [[Media:Rich_Businessmen_Spring_2025.pptx]]<br /> #Topic 156: Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick p. 1491 (Xiao Zixin) [[Media:Tanghulu_Spring_2025.pptx]]<br /> #Topic 138: Social: Round Table Culture 1317 (Wu Jiating) [[Media:Round_Table_Culture_Spring_2025.pptx]]<br /> #Topic 174: Jiaozi (Liu Pei) [[Media:Dumplings_Spring_2025.pptx]]<br /> #133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing)<br /> <br /> =Session 05 Fri Mar 21 14:30-16:10 room 613 - Student presentations=<br /> #Topic 50: Games: Go 围棋 462（Zhao Qi） [[Media:Weiqi_Go_Spring_2025.pptx]]<br /> #Topic 110:Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)[[Media:Opera Peking Opera Actor Mei Lanfang.pptx]]<br /> # Topic 131: Silk and porcelain: Silk (Fei Xinyu) [[Media:Silk_Spring_2025.pptx]]<br /> # Topic 224: Chinese Food：Jiangxi Cuisine（赣菜）(Liao Dan) [[Media:Jiangxi_Cuisine_Spring_2025.pptx]]<br /> # Topic 169: Cuisine: Luosifen 1593 (Chen Sisi) ） [[Media:Luosifen_Spring_2025.pptx]]<br /> # Topic 167: History: Wang Shouren 1573 （Lv Jiahao)[[Media:History_Wang_Shouren_.pptx]]<br /> # Topic 183: Jiangxi Gan Opera （Wang Xinyu） [[Media:Jiangxi Gan opera.pptx]]<br /> # Topic 165: Worship: Chinese Incense Culture (She Xiao) [[Media:Chinese Incense Culture.pptx]]<br /> #133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing) [Media: Silk and Porcelain]<br /> <br /> =Session 06 Fri Mar 28 14:30-16:10 room 613 - Student presentations=<br /> <br /> #Topic 188:Mobile Games 手游 1783 （Du Jiangping）<br /> #Topic 191:Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）)[[Media:Aesthetic_ideals_and_social_customs-_The_Culture_of_Flowers.pptx]]<br /> #Topic 193:Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br /> #Topic 195:Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)[[Media: Cuju.pptx]]<br /> #Topic 202:The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)[[Media: The Legend of Zhen Huan.pptx]]<br /> #Topic 203:Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)[[Media: Chinese Horror Movies.pptx]]<br /> #Topic 185:Opera: Huangmei opera 1752 （Chu Hanqi）<br /> #Topic 181:Animals：Golden Monkey 1712（Xiao Yawen）<br /> #Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br /> <br /> =HOLIDAY Session 07 Fri Apr 04 14:30-16:10 room 613 - Student presentations=<br /> 清明节4月4日——4月6日<br /> =Session 08 Fri Apr 11 14:30-16:10 Zhishan Bldg. room 303 - Student presentations=<br /> #Topic 133:Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing）<br /> #Topic 179:Traditional and Modern Views on Marriage and Love（Liu Yunxi）[[Media:Traditional and Modern Views on Marriage and Love .pptx]]<br /> #Topic 181:Animals：Golden Monkey(Xiao Yawen)<br /> #Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]<br /> #Topic 204:Stand-up comedy 单口喜剧 1845（Huang Sinan）<br /> #Topic 220:Rice cake 年糕 (Dong Jiating)<br /> #Topic 208:Chinese traditional ornament: Buyao(Yang Jing)<br /> #Topic 209:Tofu meatball with nia blood(Li Ting2)[[Media:Pig_Blood_Balls.pptx]]<br /> #Topic 212:Education：training Schools （教育：补习班） 1845 (Huang Yixuan2) [[Media:Training classes .pptx]]<br /> <br /> =Session 09 Fri Apr 18 14:30-16:10 room 613 - Student presentations=<br /> #Topic 213: Chinese Dreamcore (Zhang Zixi)<br /> #Topic 215: Live-streaming e-commerce (Tao Yao)[[Media:Live-Streaming E-Commerce.pptx]]<br /> #Topic 216: The Story of Ming Lan (Ye Sitong)[[Media:The Story of Minglan.pptx]]<br /> #Topic 218: Guangdong Herbal tea (Gao Xiaoqing)<br /> #Topic 219: Chinese traditional art form：Seal carving（篆刻） (Huang Qiaoqiao)[[Media:Seal carving.pptx]]<br /> #Topic 207: Shan Dong Cuisine (Lu Wei) [[Media:Lu_Wei-207-Shandong_Cuisine.pptx]]<br /> #Topic 221: Zhongyuan Festival (Ou Huang)[[Media:The Zhongyuan Festival.pptx]]<br /> #Topic 223: The Return of the Pearl Princess (Lu Jiahui)[[Media:The Return of the Pearl Princess.pptx]]<br /> <br /> =Session 10 Fri Apr 25 14:30-16:10 room 613 - Student presentations=<br /> #Topic 217: Cha Bai Xi/Tea Latte Art（茶百戏）(Yang Jiahong)[[Media:ChaBaiXi.pptx]]<br /> #Topic 225: Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛）(Shen Shuai)<br /> #Topic 227: Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)[[Media:Chinese_Bossy_Fictions_and_Microdramas.pptx]]<br /> #Topic 229: Jingdezhen Porcelain(Xiao Luyu)[[Media:Jingdezhen Porcelain.pptx]]<br /> #Topic 230: Gayageum（伽倻琴）(Zhang Meiling) [[Media:Gayageum.pptx]]<br /> #Topic 231: The plague and couplet in Chinese garden(Wang Yuxin)<br /> #Topic 232: Sun Wukong(Li Yuan)[[Media:0425 Sun Wukong.pptx]]<br /> #Topic 234: Dragon Lantern Dance(Jin Yichen)[[Media:Jin Yichen Dragon Lantern Dance.pptx]]<br /> #Topic 235: Bamboo Weaving(Chen Anqi)<br /> #Topic 236: Landscapes and Tourism: Harbin Ice and Snow World(Xu Xinwen)[[Media:Harbin Ice and Snow World.pptx]]<br /> <br /> ==Please enroll in ai platform==<br /> Please enroll (register) in the platform https://dcg.de/ai/<br /> <br /> =HOLIDAY Session 11 Fri May 02 14:30-16:10 room 613 - Student presentations=<br /> 劳动节5月1日——5月5日<br /> <br /> =Session 12 Tue May 06 10:00-11:40 room 613 - Student presentations=<br /> #Topic 238: Three Famous Chinese Mountains(Liu Chang)<br /> #Topic 239: Female emperor-Wu Zetian(女皇武则天)(Song Xin) [[Media:Wu Zetian.pptx]]<br /> #Topic 240: Clay sculpture (泥塑）(Chen Lin)[[Media:Clay Sculpture.pptx]]<br /> #Topic 242: Hunan Rice Noodles(Gong Wei)[[Media:Hunan Rice Noodles.pptx]]<br /> #Topic 244: Chinese Popular Memes(中国网络流行热梗）(Xiao Yikang)[[Media:Chinese popular Memes.pptx]] <br /> #Topic 245: Douzhi (豆汁)(Li Linyao)[[Media:Douzhi.pptx]]<br /> #Topic 246: New Year Wood-block Paintings(Du Yuan)<br /> #Topic 247: Carved lacquer（雕漆）(Liu Qi)[[Media:Carved lacquer.pptx]]<br /> #Topic 237: Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan)(Li Zihan)<br /> <br /> ==Regarding Wu Zetian‘s blank Steele==<br /> 关于武则天的“无字碑”（又称“无字碑记”）为何没有刻字，学界和民间流传着几种主要的假设：<br /> #功过自有后人评说（最广为流传）：武则天希望后世自己来评价她的一生，不愿由自己或当时的人定论。这种说法强调了她的自信与超越常规。<br /> #避讳批评或争议：武则天是中国历史上唯一的女皇帝，争议颇多。她可能认为无论写什么内容都容易引发非议，因此选择不刻字以避免争议。<br /> #彰显佛教思想：她信奉佛教，而佛教讲究“空”与“无”，无字碑可能象征“空性”或“无常”，体现她的宗教哲学。<br /> #未来自我书写：也有人猜测她原计划晚年或死前再刻碑文，但去世后未及实现，遂留下空碑。<br /> #彰显权力与独特性：无字碑作为一种非同寻常的表达形式，也可视为权力和个性的象征，显示她与众不同的统治地位。<br /> <br /> ⸻<br /> <br /> English Translation:<br /> <br /> There are several main hypotheses about why Wu Zetian’s stele (often called the “Wordless Stele”) bears no inscription:<br /> #“Let future generations judge” (most popular view): Wu Zetian may have wanted her life and legacy to be judged by later generations rather than writing her own praise. This interpretation highlights her confidence and forward-thinking.<br /> #To avoid criticism or controversy: As the only female emperor in Chinese history, Wu Zetian was a controversial figure. She may have felt that any written content could provoke criticism, so she left it blank.<br /> #Reflecting Buddhist philosophy: A devout Buddhist, she may have chosen to leave the stele blank as a symbol of “emptiness” or impermanence, ideas central to Buddhist thought.<br /> #Intended to write later: Some believe she planned to inscribe it later in life but passed away before doing so, leaving the monument unfinished.<br /> #Symbol of power and uniqueness: A blank stele could also serve as a unique and powerful statement, emphasizing her exceptional status and breaking with traditional forms.<br /> <br /> =Session 13 Fri May 09 14:30-16:10 room 613 - Student presentations=<br /> #Topic 248: Jing Gang Mountain (井冈山）(Yu Jingfang) [[Media:Jing_Gang_Mountain_Spring_2025.pptx]]<br /> #Topic 251: Rice noodle roll (Li Mingfeng)[[Media:Rice_Noodle_Roll.pptx]]<br /> #Topic 252: Traditional Cuisine: Northeastern Chinese Cuisine (Liu Shutian)<br /> #Topic 253: Yuelu Mountain (Chen Ting) [[Media:Yuelu_Mountain.pptx]]<br /> #Topic 254: Traditional Crafts：Tie-Dye (Zhang Qi)[[Media:Traditional_Crafts_Tie-Dye.pptx]]<br /> #Topic 255: Chinese-style sun protection (Zhao Yashi)[[ File:Chinese-style Sun Protection.pdf]]<br /> #Topic 256: Danmu（弹幕）(Zhou Le)[[Media:Danmu.pptx]]<br /> #Topic 259: Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua (Zhou Tianyi)<br /> #Topic 214: Luban China's inventor (Cai Yichun)<br /> <br /> =Session 14 Fri May 23 14:30-16:10 room 613 - Student presentations=<br /> #Topic 262: The Four Pillars of Destiny(Li Jiayi)<br /> #Topic 263: Shaolin Temple(Zuo Fang)<br /> #Topic 265: Cuisine: Changde spicy salted duck(Xing Xueqing)<br /> #15:25-15:30 Topic 266: Hui Culture (徽文化)(Liu Jianan)[[Media:Hui Culture.pptx]]<br /> #15:30- Topic 267: Ma Zu Culture (妈祖文化)(Yan Jidong)[[Media:Mazu culture.pptx]]<br /> #15:35- Topic 268: Table manner(Luo Yan)[[Media:Table manner.pptx]]<br /> #15:40- Topic 270: Yinge Dance(Jiang Xinyue)<br /> #15:45- Topic 271: Palace Lantern(Shao Keyuan)<br /> #15:50- Topic 272: Chinese Endearing Terms(Zeng Zhi)[[Media:Chinese Endearing Terms.pptx]]<br /> <br /> 15:55-16:10 Check final exam paper topics<br /> <br /> =Session 15 Tue May 27 10:00-11:30 中和楼 213 (moved from Fri May 30 14:30-16:10 room 613) - Student presentations=<br /> #Topic 273: Changsha Stinky Tofu（长沙臭豆腐）(Luo Sicheng)[[Media:Changsha Stinky Tofu.pptx]]<br /> #&lt;nowiki&gt;Topic 274:&lt;/nowiki&gt; God of wealth(Liu Ying)<br /> #Topic 275: Zhua zhou (抓周）(Zeng Xiaohui)<br /> #Topic 276: Nail art(Luo Jiaxin)[[Media:Nail_Art.pptx]]<br /> #Topic 277: Mirror(Cheng Sixiang)[[Media:Mirror_Cheng Sixiang.pptx]]<br /> #Topic 278: The Beef Board Noodles(Yan Xiang)[[Media:Beef Board Noodles.pptx]]<br /> #Topic 279: Huo Qubing(Luo Jingyan)<br /> #Topic 280: Chinese Courtyard Houses（中国四合院）(Guo Cili)[[Media:Chinese Courtyard Houses-Guo Cili.pptx]]<br /> #Topic 281: yangqin(Dai Yexun)<br /> <br /> =Session 16 Fri Jun 6 14:30-16:10 room 613=<br /> #Topic 282: Black Myth: Wukong (Chen Zhen)<br /> #Topic 283: Guangdong Morning Tea Culture (Yuan Xiaolin)<br /> #Topic 283: Guangdong Morning Tea Culture （广东早茶文化）(Zheng Jinlian)[[Media:Guangdong Morning Tea Culture-Zheng Jinlian.pptx]]<br /> #Topic:(Luo Guoqiang) Liuyang Fireworks <br /> <br /> “When flaming trees join silver flowers in one blaze, and bridges of stars unlock their iron gates,” fireworks have, since ancient times, embodied humanity’s yearning for prosperity and blessings. These luminous spectacles paint the night sky with dreamlike beauty, symbolizing hopes for a better life. When it comes to fireworks, one cannot overlook Liuyang, a city renowned as the “Home of Chinese Fireworks.” With over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world.<br /> <br /> The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the rudiments of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.<br /> <br /> A millennium of heritage has not only bestowed profound cultural depth upon Liuyang fireworks but also forged their unique brand identity. In 2006, the art of Liuyang fireworks craftsmanship was inscribed on China’s first batch of National Intangible Cultural Heritage lists, acknowledging its invaluable cultural significance. Today, Liuyang stands as the world’s largest production, trade, and research hub for fireworks. Home to over 400 manufacturing enterprises and thousands of associated businesses, it generates an annual output value exceeding 50 billion RMB, accounting for 70% of China’s total fireworks exports. These products reach more than 100 countries across the Americas, Europe, and Southeast Asia, solidifying Liuyang’s reputation as the global epicenter of fireworks.<br /> <br /> However, the modern era presents new challenges for the fireworks industry. Safety and environmental protection have emerged as critical constraints. Historically, Liuyang’s fireworks relied on family-run workshops, posing significant safety risks. To address this, the local government relocated enterprises to mountainous areas, promoting industrial standardization, scale, and modernization. Leveraging big data and AI, they established comprehensive, intelligent supervision systems to ensure safety at every production stage. In terms of environmental protection, Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.<br /> <br /> In response to market shifts and technological advancements, a new generation of Liuyang’s “fireworks innovators” drives industry transformation. They have introduced products like “Urban Fireworks,” designed for urban settings. These safe, eco-friendly items blend aesthetic appeal with social interactivity, winning favor among young consumers. Innovating sales strategies, they integrate online and offline channels, utilizing “new retail” stores, Vlogs, and video platforms to reach wider audiences. Additionally, Liuyang has developed a “fireworks economy,” integrating pyrotechnics with cultural tourism. Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. These shows combine cutting-edge technologies like drones and AI with cultural IPs, creating immersive experiences that have transformed Liuyang fireworks from a regional brand into a global cultural icon.<br /> <br /> Emerging from the depths of history, Liuyang fireworks embrace the new era with innovation as their brush and culture as their ink. Against the backdrop of safety and sustainability, they paint a future more resplendent than ever. Serving as Liuyang’s cultural ambassador and a vivid example of traditional Chinese culture’s modern evolution, Liuyang fireworks continue to shine brightly, a timeless beacon of human ingenuity.<br /> <br /> 浏阳烟花<br /> <br /> “火树银花合，星桥铁锁开。” 烟花，自古以来就承载着人们对美好生活的向往与祝福，在夜空中绽放出如梦如幻的美景。而提及烟花，就不得不提湖南浏阳 —— 这座被誉为 “中国烟花之乡” 的城市，它以千余年的烟花制作历史，孕育出了享誉全球的浏阳烟花。<br /> <br /> 浏阳烟花的历史，最早可追溯到唐代。相传，“爆竹祖师” 李畋为驱散疫病，将火药装填于竹筒之中，利用爆炸产生的气浪与硝烟来改善环境，这便是鞭炮的雏形。此后，经过历代浏阳人的传承与创新，烟花制作工艺不断改进。从最初简单的竹筒爆竹，发展到宋代用纸筒和麻茎裹火药编成的 “编炮”，再到后来色彩斑斓、造型各异的烟花，浏阳烟花的发展历程见证了中国传统手工艺的演变与进步。到了明清时期，浏阳烟花的生产已颇具规模，成为当地重要的手工行业，并逐渐走向全国乃至世界。清雍正元年，浏阳鞭炮因其制作精良，被选为贡品，这无疑是对其品质的极高赞誉。至乾隆年间，浏阳花炮已称雄于湖南的三湘四水；光绪年间，更是达到极盛时期，产品远销日本、印度、朝鲜等亚洲国家。<br /> <br /> 千年的历史传承，不仅让浏阳烟花积累了深厚的文化底蕴，更铸就了其独特的品牌魅力。2006 年，浏阳花炮制作技艺列入第一批国家级非物质文化遗产名录，这是对浏阳烟花文化价值的高度认可。如今，浏阳已成为全球最大的烟花爆竹生产贸易基地和科研中心，拥有 400 余家烟花生产企业及上千家产业链上下游企业，花炮年产值超 500 亿元，出口占全国出口总量的 70%，产品销往美洲、欧洲、东南亚等 100 多个国家和地区，“世界烟花看浏阳” 的美誉名副其实。<br /> <br /> 然而，随着时代的发展，烟花产业也面临着诸多挑战。安全与环保，成为了制约其发展的两大关键因素。过去，浏阳烟花多以家庭式作坊生产为主，安全隐患较大。为了改变这一现状，浏阳市政府果断采取措施，将烟花企业 “赶上山”，推动产业向工厂化、规模化、标准化发展。同时，借助大数据监控和人工智能平台，实现了对烟花爆竹生产全过程、全方位、智能化的安全监管。在环保方面，浏阳烟花企业积极开展科研攻关，与南京理工大学、北京理工大学等高等院校广泛合作，研发新材料、新工艺、新产品，致力于打造低碳、绿色、环保的烟花新形象。如今，微烟、无硫、少尘已成为浏阳烟花生产的关键词。<br /> <br /> 面对市场变化和技术革新，新一代浏阳 “烟花人” 积极创新，推动烟花产业转型升级。一方面，他们重新定义产品，推出了 “城市烟花” 等适合城市休闲场景的新产品，这类产品安全性高、污染小，且有颜值与社交属性，深受年轻消费者喜爱。另一方面，创新销售方式，通过打造 “新零售” 门店、拍摄 Vlog、搭建视频号矩阵等线上线下融合的方式，让烟花走进更多消费者的世界。此外，浏阳还大力发展 “烟花经济”，将烟花与文化旅游产业深度融合。自 2023 年以来，每周六在天空剧院推出的周末焰火秀，已累计举办各类焰火燃放活动百余场，吸引游客 500 万人次，拉动消费 150 亿元。创意焰火秀通过与无人机、AI 等新科技相结合，以及融入国风、虚拟人物、热门影视等 IP 元素，为观众带来了一场场精彩纷呈的沉浸式视觉盛宴，也让浏阳花炮实现了从区域性品牌向国际知名 IP 的蝶变升级。<br /> <br /> 从历史深处走来的浏阳烟花，在新时代的浪潮中，正以创新为笔，以文化为墨，在安全与环保的底色上，描绘出更加绚烂多彩的未来画卷。它不仅是浏阳的城市名片，更是中国传统文化在现代社会中传承与发展的生动例证，绽放永不落幕的璀璨光芒。<br /> <br /> =Deadline extended to June 20, 2025 - Final Exam=<br /> &lt;span style=&quot;color:red&quot;&gt;Please upload your ppt if you not have done so so far.&lt;/span&gt;<br /> [[Media:282_Black_Myth_Wukong_Chen_Zhen.pptx]]<br /> <br /> Topic 196:[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]<br /> <br /> [[Media:ChaBaiXi.pptx]]<br /> <br /> ==Grading Criteria for Powerpoint Presentations==<br /> #Was the presentation based on scientific facts, did the presenter also conduct some research on the topic and did he/she also add her own experience or her own opinion/perspective and marking the two different perspectives as factual/subjective? Did the presentation avoid absolute judgments like &quot;good&quot; or &quot;best&quot;, but did it instead use vocabulary like &quot;fascinating&quot;, &quot;surprising&quot; etc. and also indicated to whom it is fascinating/surprising etc. and why?<br /> #Was the presentation successful? Did it catch the attention of the audience over the whole time? Was the presenter persuading? Was the audience excited/fascinated? Did the audience learn something? (Or was the audience bored and talked the whole time without paying attention to the presenter?)<br /> #Formal things: Was the speaker good to hear (loud/clear)? Did he make a self-confident impression and did he know his topic? Did the speaker speak freely and not read out? Where there meaningful pictures and graphs on the slides and only a few keywords, well sorted by numbers or bullet points (or was the powerpoint merely a text desert of small size script with the script being copied onto the slides)?<br /> #Was the presentation appropriate to the topic?<br /> #Was the activity part meaningful and appropriate to the topic? Did it speak to everyone in the audience individually?<br /> #Was the presentation not too short and not too long in time, but as long as the other presentations, so that all presentations of the day could be presented?<br /> #Did the presentation consider the same cultural phenomenon both in China and in other countries, at least as a comparison?<br /> #Did the presentation avoid mistakes like reading out text in a boring way, pronounciation mistakes, typos in the English text?<br /> #Did you indicate the sources you have used at least on the last page of your presentation in the form of a list?<br /> #Did you upload your ppt file successfully (if not, did you contact the teaching assistant to upload)?<br /> #Did you present your ppt file in the full screen mode?<br /> #Did you arrive early in classroom to copy your file onto the desktop of the class computer and did you check it and also any embedded or accompanying video files etc. if everything works properly including sound?<br /> #Did the presentation avoid deadly mistakes like plagiarism, using ai without indicating it (if you use ai to create the presentation, you need to indicate the platform and the full prompt you gave to ai and the main adjustments you did to the prompt), using ideology, patriotism, politics, religious beliefs, advertisement for products, ignorance (e.g. that a cultural phenomenon is wide spread in Asia and the origin is unclear, but claiming it was Chinese and originated in China), racism, prejudices, telling lies, spreading false rumors etc.?<br /> <br /> ==How to write your final exam paper?==<br /> Most of you have written their papers. However, please watch these guidelines, add page numbers to the paper sources you use, add answers to the questions and follow the special rules for ai usage if you used ai. Just write it like the other chapters in the textbook on your personal wiki homepage beneath the learning progress diary until &lt;span style=&quot;color:red&quot;&gt;<br /> '''New deadline to fulfill these more specified requirements: June 20, 2025'''.&lt;/span&gt;<br /> <br /> About 1000 words in English, followed by a Chinese translation (no machine translation). You can also write in Chinese and translate into English. Both texts need to be like the other papers in the textbook.<br /> <br /> ===Sections===<br /> Title, student name, Abstract, Main part, illustrations, Terms and Expressions, Questions, Answers, References, and AI Statement.<br /> <br /> The AI statement should look like this:<br /> <br /> I hereby guarantee that I have not used the help of AI to write my final paper in this course.<br /> <br /> or, if you actually use AI<br /> <br /> &lt;span style=&quot;color:red&quot;&gt;'''How about letting AI write for me?'''<br /> <br /> Your AI statement in the References section needs to look like this:<br /> <br /> To help me to write my final paper, I have used the following AI chatbot: ... I have prompted the chatbot with the following prompt: &quot;...&quot; I found the following problems with the outcome: ... I have adjusted the output by the following measures (revising prompt as: &quot;....&quot; or manually correcting the following references: ... Written the following passage new: ...).<br /> <br /> If you use AI, not your paper will be graded, but your prompt and adjustments<br /> <br /> ===References===<br /> *Please add the sources in the form &quot;(Wang 2020, 445)&quot; behind each paragraph and with a long entry in the References section.<br /> *In the References section, please add at least 1-2 Western sources. It is always good to relate the Chinese tradition to similar traditions in other countries.<br /> *In the English version of your References, please add the Pinyin to the Chinese names and titles. Everything needs to be readable in English characters.<br /> <br /> ===Formatting===<br /> *Please also add free lines at places where you want to have a line break, e.g. after a header.&lt;/span&gt;<br /> <br /> [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>

Chen Ting https://bou.de/u/index.php?title=File:Yuelu_Mountain.pptx&diff=169981 2025-06-20T13:37:15Z

<p>Chen Ting: Chen Ting uploaded a new version of &amp;quot;File:Yuelu Mountain.pptx&amp;quot;</p> <hr /> <div></div>

Chen Ting https://bou.de/u/index.php?title=File:Yuelu_Mountain.pptx&diff=169978 2025-06-20T13:28:58Z

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Chen Ting https://bou.de/u/index.php?title=User:Chen_Ting&diff=169814 2025-06-20T06:19:58Z

<p>Chen Ting: </p> <hr /> <div>'''62.Xiangxi Pickles'''<br /> <br /> Nestled deep within the mist-shrouded mountains of Xiangxi, amid the melodious folk songs of the Tujia and Miao ethnic groups and the wooden houses wreathed in cooking smoke, a unique flavor has long been woven into the fabric of local life—an indispensable essence of daily meals and festive celebrations. This is Xiangxi pickles, a legendary fermented delicacy born from the alchemy of time and microorganisms. <br /> <br /> '''History of Xiangxi pickles'''<br /> <br /> For the people of Xiangxi, the saying &quot;Without sour food for three days, one stumbles while walking&quot; is no mere jest. Located in the rugged Wuling Mountains, Xiangxi historically faced harsh winters, treacherous terrain, and scarce fresh vegetables due to poor transportation. The ingenious ancestors of its ethnic minorities mastered the art of preserving vegetables through lactic acid fermentation in specialized earthenware or glass fermentation jars (known as suantan). This was not merely a solution to food storage but a survival strategy—transforming scarcity into flavor and maintaining dietary balance in a challenging environment. Over time, the practice of &quot;using sourness as a vegetable substitute&quot; and &quot;no feast without sourness&quot; crystallized into Xiangxi’s distinctive &quot;sour food culture,&quot; with pickles at its heart as the most essential and ubiquitous embodiment. <br /> <br /> '''The making of Xiangxi pickles'''<br /> <br /> This process is a silent yet marvelous alchemy of biology, and the essence lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria —a process both scientific and artisanal. <br /> <br /> ① Seasonal selection: nature’s bounty<br /> <br /> Ingredients are remarkably diverse, embracing whatever the local terrain offers. Common choices include crisp vegetables carrot, cowpea, sword bean, Chinese onion, lotus root slices, tender ginger, chili pepper, cabbage, cucumber and wild foraged additions such as fish mint (Houttuynia cordata) and litsea. <br /> Criteria: Absolute freshness, seasonal availability, and pest-free quality. <br /> <br /> ② The &quot;soul brine&quot;: a living legacy<br /> <br /> The &quot;soul brine&quot; (also known as mother brine or starter culture) is pivotal. This liquid—drawn from successfully fermented batches—teems with active LAB colonies. Much like a sourdough starter for bread, introducing old brine jumpstarts fermentation and imparts a stable, well-rounded flavor profile. Many families guard their brine across generations as a &quot;cherished heirloom&quot;. <br /> <br /> ③ Artisanal jarring: sealing out the world<br /> <br /> Preparation: Ingredients are washed, air-dried, and cut (or left whole) before being packed into sterilized fermentation jars. <br /> Seasoning: Salt, rock sugar, Sichuan peppercorns, garlic cloves, and ginger slices are added for depth. <br /> Liquid: Cool boiled or purified water fully submerges the vegetables. <br /> Critical step: A &quot;water seal&quot; is created by filling the jar’s outer rim with clean water before lidding. This anaerobic barrier ensures LAB thrive without oxygen interference. <br /> Storage: Jars are kept in cool, shaded areas (20–25°C optimal). <br /> <br /> ④ The waiting game: fermentation’s symphony<br /> <br /> Time and microbes now take charge. Under ideal temperatures, LAB proliferate, metabolizing vegetable sugars into lactic acid, acetic acid, and aromatic compounds (e.g., alcohols, esters). Textures evolve to a firm-yet-tender crunch, while hues shift to bright or golden-yellow. Flavors deepen into a harmony of sourness, umami, fragrance, mild saltiness, and subtle sweetness. <br /> <br /> '''The health benefits of Xiangxi pickles'''<br /> <br /> ① Appetite stimulation and digestive enhancement <br /> <br /> The natural acidity of pickles stimulates the secretion of saliva and gastric juices, thereby enhancing appetite and promoting digestion and nutrient absorption. A small serving of pickles before meals often effectively whets the appetite. <br /> <br /> ② Probiotic enrichment for gut health <br /> <br /> As a naturally fermented food, high-quality Xiangxi pickles are rich in active probiotics, particularly lactic acid bacteria. These beneficial microorganisms help maintain intestinal microecological balance, suppress harmful bacteria, improve bowel motility, enhance digestive function, and boost immunity. <br /> <br /> ③ Nutrient retention with low caloric value <br /> <br /> The relatively gentle fermentation process preserves most of the vegetables' original nutrients, including vitamins (especially B-complex vitamins and vitamin C precursors), minerals (such as calcium, potassium, and magnesium), and dietary fiber. Additionally, pickles are inherently low in calories. <br /> <br /> '''The multidimensional value and development of Xiangxi pickles'''<br /> <br /> Today, Xiangxi pickles have transcended their mountainous origins to become a signature element of Hunan cuisine and a celebrated local specialty gaining nationwide and international acclaim.<br /> <br /> In Xiangxi, nearly every household maintains one or even multiple rows of fermentation jars. For many locals, the image of mothers or grandmothers tending to these jars evokes warm childhood memories. The evolving sour aroma within these vessels embodies the essence of home and serves as a tangible expression of nostalgia.<br /> <br /> Responding to growing market demand, numerous pickle processing enterprises have emerged in Xiangxi. While preserving traditional flavors at their core, these manufacturers have incorporated modern production equipment, sterile packaging technologies, and rigorous quality control standards to ensure both food safety and consistent quality. Vacuum-sealed and aesthetically designed gift boxes of Xiangxi pickles have become popular souvenirs among visitors.<br /> <br /> Xiangxi pickles encapsulate the cultural wisdom of ethnic minorities in harmonizing with nature, preserving food, and creating distinctive flavors. Beyond mere sustenance, they represent a philosophy of living - an attitude of resilience and adaptation. As Chinese culinary culture gains global influence, this distinctive &quot;sour&quot; flavor from the mountains of Xiangxi is captivating international palates, serving as an important ambassador for regional Chinese food culture.<br /> <br /> '''Conclusion'''<br /> <br /> Xiangxi pickles, these jars of flavor crafted through time, microbial action, and local wisdom, have long surpassed their status as simple side dishes. They are products of Xiangxi's unique geography and ethnic history, a dietary memory encoded in local DNA, and a cultural bridge connecting past and present. When the crisp, tangy pickles burst forth with flavor, we taste not just the freshness of mountain produce and the passage of time, but also a life philosophy of resilient optimism and harmony with nature. This distinctive sourness represents the very breath of Xiangxi's mountains, an echo from the depths of time, and an unforgettable taste of homeland that lingers in memory wherever one may roam.<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''Questions'''<br /> <br /> 1. What is the origin of Xiangxi pickles?<br /> <br /> 2. What is the core secret of making Xiangxi pickles?<br /> <br /> 3. What role do lactic acid bacteria play in making Xiangxi pickles?<br /> <br /> 4. What are the health benefits of Xiangxi pickles?<br /> <br /> '''Answers'''<br /> <br /> 1. Xiangxi pickles originate from the mist-shrouded mountains of Xiangxi.<br /> <br /> 2. It lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria.<br /> <br /> 3. Lactic acid bacteria metabolize vegetable sugars into lactic acid, acetic acid, and aromatic compounds.<br /> <br /> 4. Xiangxi pickles are good for apetite stimulation and digestive enhancement, gut health and retaining nutrient with low caloric value.<br /> <br /> '''References'''<br /> <br /> Chen Jianhua 陈建华.湘西泡菜优质乳酸菌的筛选与应用研究[J].食品科学,2010,31(01):201-205.<br /> <br /> He Shuang 何双.乳酸菌在泡菜中的作用及其应用现状[J].现代农业科技,2025,(07):122-128.<br /> <br /> Hu Deyuan 胡德源.湘西泡菜制作方法[J].致富之友,1994,(10):23.<br /> <br /> Jiang Shuning 蒋姝宁.湘西酸食文化在美食类纪录片中的呈现研究[D].吉首大学,2021.<br /> <br /> Li Jinzhi 李金枝.湘西泡菜加速“出湘”能否席卷全国仍是未知[J].中国食品,2024,(13):59-61.<br /> <br /> <br /> <br /> <br /> '''62.湘西泡菜'''<br /> <br /> 在神秘秀丽的湘西大山深处，在土家族、苗族悠扬的山歌与炊烟袅袅的木楼间，一种独特的滋味早已融入当地人的血脉，成为日常与节庆不可或缺的灵魂——这便是湘西泡菜，一种在时光与微生物共同作用下诞生的酸香传奇。<br /> <br /> '''湘西泡菜的历史'''<br /> <br /> 对于湘西人而言，“三天不吃酸，走路打捞蹿”（连续三天不吃酸食，走路都会不稳），这句俗语绝非戏言。湘西地处武陵山区，历史上山高路险，交通不便，冬季漫长寒冷，新鲜蔬菜匮乏。智慧的少数民族先民们，很早就掌握了利用“酸坛”（一种特制的陶坛或玻璃坛）进行乳酸发酵来保存蔬菜的技艺。这不仅仅是为了解决食物储存的难题，更是在艰苦环境中创造美味、调节饮食平衡的生存智慧。久而久之，这种“以酸代蔬”、“无酸不成席”的饮食习惯，便沉淀为湘西独特的“酸食文化”，泡菜正是其最核心、最普遍的载体。<br /> <br /> '''湘西泡菜的制作'''<br /> <br /> 湘西泡菜的制作是一场静默而神奇的生物魔法，其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> <br /> ①选材随季，山野馈赠<br /> <br /> 原料极其广泛，不拘一格。常见的有：脆嫩的白萝卜、红萝卜、豆角、刀豆、藠头、藕片、嫩姜、辣椒、包菜、黄瓜、甚至野菜如鱼腥草（折耳根）、木姜子等。食材讲究新鲜、应季、无虫害。<br /> <br /> ②灵魂酸水，代代相传<br /> <br /> “老酸水”（也称母水或引子）是制作的关键。它是经过成功发酵的泡菜坛中的原液，富含活跃的乳酸菌群。如同制作老面馒头需要面引子，添加老酸水能快速启动发酵，并赋予泡菜稳定而醇厚的风味。许多家庭的酸水传承数代，被视为传家宝。<br /> <br /> ③巧手入坛，隔绝凡尘<br /> <br /> 食材洗净、晾干，依喜好切块或整根放入洗净晾干的酸坛中。加入适量食盐、冰糖、花椒、蒜瓣、姜片等香料提味。倒入凉开水或纯净水，水量需完全淹没食材。最关键一步：沿坛沿注入一圈干净的清水，盖上坛盖，形成“水封”，有效隔绝空气，创造厌氧环境，让乳酸菌安心工作。之后，将坛子置于阴凉避光处。<br /> <br /> ④静待时光，酝酿酸香<br /> <br /> 接下来的日子，交给时间与微生物。在适宜的温度（通常20-25℃最佳）下，乳酸菌开始大量繁殖，它们贪婪地分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。随着发酵深入，蔬菜的质地变得脆韧，色泽或保持鲜亮或染上诱人的浅黄，复杂的酸、鲜、香、微咸、回甘的复合滋味逐渐形成。<br /> <br /> '''湘西泡菜的健康价值'''<br /> <br /> 湘西泡菜的美味令人倾倒，其健康价值亦不容小觑。<br /> <br /> ①开胃健脾，促进消化<br /> <br /> 酸味天然刺激唾液和胃液分泌，增强食欲，促进食物消化吸收。饭前一小碟泡菜，常能令人胃口大开。<br /> <br /> ②丰富益生菌，调节肠道<br /> <br /> 作为自然发酵食品，优质泡菜富含活性乳酸菌等益生菌。这些有益菌群有助于维持肠道微生态平衡，抑制有害菌，促进肠道蠕动，改善消化功能，提升免疫力。<br /> <br /> ③保留营养，低热量 <br /> <br /> 发酵过程相对温和，能较好保留蔬菜中的维生素（尤其是B族维生素和维生素C的前体）、矿物质（如钙、钾、镁）以及膳食纤维。同时，泡菜本身热量较低。<br /> <br /> '''湘西泡菜的多维度价值与发展'''<br /> <br /> 如今，湘西泡菜早已走出深山，成为湘菜风味中极具辨识度的一张名片，也作为地方特产走向全国乃至世界。<br /> <br /> 在湘西，家家户户几乎都有一两个甚至一排酸坛。母亲或祖母打理酸坛的身影，是许多湘西人温暖的童年记忆。那坛中变幻的酸香，是家的味道，是乡愁的载体。<br /> <br /> 随着市场需求增长，湘西涌现出一批泡菜加工企业。它们在保持传统风味核心的基础上，引入现代化生产设备、无菌灌装技术和质量检测标准，确保食品安全与品质稳定。真空包装、精美设计的“湘西泡菜”礼盒，成为游客喜爱的伴手礼。<br /> <br /> 湘西泡菜承载着湘西少数民族顺应自然、贮藏智慧、创造美味的文化内涵。它不仅是食物，更是一种生活态度和生存智慧的体现。随着中国饮食文化在全球影响力的提升，这份来自湘西大山的“酸”味，正以其独特的魅力，吸引着世界各地的食客，成为传播中国地方特色饮食文化的重要使者。<br /> <br /> '''结语'''<br /> <br /> 湘西泡菜，这一坛坛由时间、微生物与湘西人生活智慧共同酿造的美味，早已超越了简单的佐餐小菜范畴。它是湘西地理环境与民族历史的产物，是刻在基因里的饮食记忆，是连接过去与现在的文化纽带。当清脆酸爽的泡菜在齿间迸发，我们品尝的不仅是山野的清新、时光的沉淀，更是一种坚韧乐观、顺应自然的生活哲学。这酸，是湘西大山的呼吸，是岁月深处的回响，是无论走到哪里都令人魂牵梦萦的故乡之味。<br /> <br /> '''术语表达'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''问题'''<br /> <br /> 1.湘西泡菜的来源是什么?<br /> <br /> 2.制作湘西泡菜的核心秘诀是什么?<br /> <br /> 3.乳酸菌在湘西泡菜的制作中发挥了什么作用?<br /> <br /> 4.湘西泡菜的健康价值是什么?<br /> <br /> '''回答'''<br /> <br /> 1.湘西泡菜起源于神秘秀丽的湘西大山深处。<br /> <br /> 2.其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> <br /> 3.乳酸菌分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。<br /> <br /> 4.湘西泡菜能够开胃健脾，促进消化，富益生菌，调节肠道以及保留营养。<br /> <br /> '''参考文献'''<br /> <br /> 陈建华.湘西泡菜优质乳酸菌的筛选与应用研究[J].食品科学,2010,31(01):201-205.<br /> <br /> 何双.乳酸菌在泡菜中的作用及其应用现状[J].现代农业科技,2025,(07):122-128.<br /> <br /> 胡德源.湘西泡菜制作方法[J].致富之友,1994,(10):23.<br /> <br /> 蒋姝宁.湘西酸食文化在美食类纪录片中的呈现研究[D].吉首大学,2021.<br /> <br /> 李金枝.湘西泡菜加速“出湘”能否席卷全国仍是未知[J].中国食品,2024,(13):59-61.</div>

Chen Ting https://bou.de/u/index.php?title=User:Chen_Ting&diff=169813 2025-06-20T06:19:09Z

<p>Chen Ting: </p> <hr /> <div>'''62.Xiangxi Pickles'''<br /> <br /> Nestled deep within the mist-shrouded mountains of Xiangxi, amid the melodious folk songs of the Tujia and Miao ethnic groups and the wooden houses wreathed in cooking smoke, a unique flavor has long been woven into the fabric of local life—an indispensable essence of daily meals and festive celebrations. This is Xiangxi pickles, a legendary fermented delicacy born from the alchemy of time and microorganisms. <br /> <br /> '''History of Xiangxi pickles'''<br /> <br /> For the people of Xiangxi, the saying &quot;Without sour food for three days, one stumbles while walking&quot; is no mere jest. Located in the rugged Wuling Mountains, Xiangxi historically faced harsh winters, treacherous terrain, and scarce fresh vegetables due to poor transportation. The ingenious ancestors of its ethnic minorities mastered the art of preserving vegetables through lactic acid fermentation in specialized earthenware or glass fermentation jars (known as suantan). This was not merely a solution to food storage but a survival strategy—transforming scarcity into flavor and maintaining dietary balance in a challenging environment. Over time, the practice of &quot;using sourness as a vegetable substitute&quot; and &quot;no feast without sourness&quot; crystallized into Xiangxi’s distinctive &quot;sour food culture,&quot; with pickles at its heart as the most essential and ubiquitous embodiment. <br /> <br /> '''The making of Xiangxi pickles'''<br /> <br /> This process is a silent yet marvelous alchemy of biology, and the essence lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria —a process both scientific and artisanal. <br /> <br /> ① Seasonal selection: nature’s bounty<br /> <br /> Ingredients are remarkably diverse, embracing whatever the local terrain offers. Common choices include crisp vegetables carrot, cowpea, sword bean, Chinese onion, lotus root slices, tender ginger, chili pepper, cabbage, cucumber and wild foraged additions such as fish mint (Houttuynia cordata) and litsea. <br /> Criteria: Absolute freshness, seasonal availability, and pest-free quality. <br /> <br /> ② The &quot;soul brine&quot;: a living legacy<br /> <br /> The &quot;soul brine&quot; (also known as mother brine or starter culture) is pivotal. This liquid—drawn from successfully fermented batches—teems with active LAB colonies. Much like a sourdough starter for bread, introducing old brine jumpstarts fermentation and imparts a stable, well-rounded flavor profile. Many families guard their brine across generations as a &quot;cherished heirloom&quot;. <br /> <br /> ③ Artisanal jarring: sealing out the world<br /> <br /> Preparation: Ingredients are washed, air-dried, and cut (or left whole) before being packed into sterilized fermentation jars. <br /> Seasoning: Salt, rock sugar, Sichuan peppercorns, garlic cloves, and ginger slices are added for depth. <br /> Liquid: Cool boiled or purified water fully submerges the vegetables. <br /> Critical step: A &quot;water seal&quot; is created by filling the jar’s outer rim with clean water before lidding. This anaerobic barrier ensures LAB thrive without oxygen interference. <br /> Storage: Jars are kept in cool, shaded areas (20–25°C optimal). <br /> <br /> ④ The waiting game: fermentation’s symphony<br /> <br /> Time and microbes now take charge. Under ideal temperatures, LAB proliferate, metabolizing vegetable sugars into lactic acid, acetic acid, and aromatic compounds (e.g., alcohols, esters). Textures evolve to a firm-yet-tender crunch, while hues shift to bright or golden-yellow. Flavors deepen into a harmony of sourness, umami, fragrance, mild saltiness, and subtle sweetness. <br /> <br /> '''The health benefits of Xiangxi pickles'''<br /> <br /> ① Appetite stimulation and digestive enhancement <br /> <br /> The natural acidity of pickles stimulates the secretion of saliva and gastric juices, thereby enhancing appetite and promoting digestion and nutrient absorption. A small serving of pickles before meals often effectively whets the appetite. <br /> <br /> ② Probiotic enrichment for gut health <br /> <br /> As a naturally fermented food, high-quality Xiangxi pickles are rich in active probiotics, particularly lactic acid bacteria. These beneficial microorganisms help maintain intestinal microecological balance, suppress harmful bacteria, improve bowel motility, enhance digestive function, and boost immunity. <br /> <br /> ③ Nutrient retention with low caloric value <br /> <br /> The relatively gentle fermentation process preserves most of the vegetables' original nutrients, including vitamins (especially B-complex vitamins and vitamin C precursors), minerals (such as calcium, potassium, and magnesium), and dietary fiber. Additionally, pickles are inherently low in calories. <br /> <br /> '''The multidimensional value and development of Xiangxi pickles'''<br /> <br /> Today, Xiangxi pickles have transcended their mountainous origins to become a signature element of Hunan cuisine and a celebrated local specialty gaining nationwide and international acclaim.<br /> <br /> In Xiangxi, nearly every household maintains one or even multiple rows of fermentation jars. For many locals, the image of mothers or grandmothers tending to these jars evokes warm childhood memories. The evolving sour aroma within these vessels embodies the essence of home and serves as a tangible expression of nostalgia.<br /> <br /> Responding to growing market demand, numerous pickle processing enterprises have emerged in Xiangxi. While preserving traditional flavors at their core, these manufacturers have incorporated modern production equipment, sterile packaging technologies, and rigorous quality control standards to ensure both food safety and consistent quality. Vacuum-sealed and aesthetically designed gift boxes of Xiangxi pickles have become popular souvenirs among visitors.<br /> <br /> Xiangxi pickles encapsulate the cultural wisdom of ethnic minorities in harmonizing with nature, preserving food, and creating distinctive flavors. Beyond mere sustenance, they represent a philosophy of living - an attitude of resilience and adaptation. As Chinese culinary culture gains global influence, this distinctive &quot;sour&quot; flavor from the mountains of Xiangxi is captivating international palates, serving as an important ambassador for regional Chinese food culture.<br /> <br /> '''Conclusion'''<br /> <br /> Xiangxi pickles, these jars of flavor crafted through time, microbial action, and local wisdom, have long surpassed their status as simple side dishes. They are products of Xiangxi's unique geography and ethnic history, a dietary memory encoded in local DNA, and a cultural bridge connecting past and present. When the crisp, tangy pickles burst forth with flavor, we taste not just the freshness of mountain produce and the passage of time, but also a life philosophy of resilient optimism and harmony with nature. This distinctive sourness represents the very breath of Xiangxi's mountains, an echo from the depths of time, and an unforgettable taste of homeland that lingers in memory wherever one may roam.<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''Questions'''<br /> <br /> 1. What is the origin of Xiangxi pickles?<br /> <br /> 2. What is the core secret of making Xiangxi pickles?<br /> <br /> 3. What role do lactic acid bacteria play in making Xiangxi pickles?<br /> <br /> 4. What are the health benefits of Xiangxi pickles?<br /> <br /> '''Answers'''<br /> <br /> 1. Xiangxi pickles originate from the mist-shrouded mountains of Xiangxi.<br /> <br /> 2. It lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria.<br /> <br /> 3. Lactic acid bacteria metabolize vegetable sugars into lactic acid, acetic acid, and aromatic compounds.<br /> <br /> 4. Xiangxi pickles are good for apetite stimulation and digestive enhancement, gut health and retaining nutrient with low caloric value.<br /> <br /> <br /> '''References'''<br /> <br /> Chen Jianhua 陈建华.湘西泡菜优质乳酸菌的筛选与应用研究[J].食品科学,2010,31(01):201-205.<br /> <br /> He Shuang 何双.乳酸菌在泡菜中的作用及其应用现状[J].现代农业科技,2025,(07):122-128.<br /> <br /> Hu Deyuan 胡德源.湘西泡菜制作方法[J].致富之友,1994,(10):23.<br /> <br /> Jiang Shuning 蒋姝宁.湘西酸食文化在美食类纪录片中的呈现研究[D].吉首大学,2021.<br /> <br /> Li Jinzhi 李金枝.湘西泡菜加速“出湘”能否席卷全国仍是未知[J].中国食品,2024,(13):59-61.<br /> <br /> <br /> <br /> <br /> '''62.湘西泡菜'''<br /> <br /> 在神秘秀丽的湘西大山深处，在土家族、苗族悠扬的山歌与炊烟袅袅的木楼间，一种独特的滋味早已融入当地人的血脉，成为日常与节庆不可或缺的灵魂——这便是湘西泡菜，一种在时光与微生物共同作用下诞生的酸香传奇。<br /> <br /> '''湘西泡菜的历史'''<br /> <br /> 对于湘西人而言，“三天不吃酸，走路打捞蹿”（连续三天不吃酸食，走路都会不稳），这句俗语绝非戏言。湘西地处武陵山区，历史上山高路险，交通不便，冬季漫长寒冷，新鲜蔬菜匮乏。智慧的少数民族先民们，很早就掌握了利用“酸坛”（一种特制的陶坛或玻璃坛）进行乳酸发酵来保存蔬菜的技艺。这不仅仅是为了解决食物储存的难题，更是在艰苦环境中创造美味、调节饮食平衡的生存智慧。久而久之，这种“以酸代蔬”、“无酸不成席”的饮食习惯，便沉淀为湘西独特的“酸食文化”，泡菜正是其最核心、最普遍的载体。<br /> <br /> '''湘西泡菜的制作'''<br /> <br /> 湘西泡菜的制作是一场静默而神奇的生物魔法，其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> <br /> ①选材随季，山野馈赠<br /> <br /> 原料极其广泛，不拘一格。常见的有：脆嫩的白萝卜、红萝卜、豆角、刀豆、藠头、藕片、嫩姜、辣椒、包菜、黄瓜、甚至野菜如鱼腥草（折耳根）、木姜子等。食材讲究新鲜、应季、无虫害。<br /> <br /> ②灵魂酸水，代代相传<br /> <br /> “老酸水”（也称母水或引子）是制作的关键。它是经过成功发酵的泡菜坛中的原液，富含活跃的乳酸菌群。如同制作老面馒头需要面引子，添加老酸水能快速启动发酵，并赋予泡菜稳定而醇厚的风味。许多家庭的酸水传承数代，被视为传家宝。<br /> <br /> ③巧手入坛，隔绝凡尘<br /> <br /> 食材洗净、晾干，依喜好切块或整根放入洗净晾干的酸坛中。加入适量食盐、冰糖、花椒、蒜瓣、姜片等香料提味。倒入凉开水或纯净水，水量需完全淹没食材。最关键一步：沿坛沿注入一圈干净的清水，盖上坛盖，形成“水封”，有效隔绝空气，创造厌氧环境，让乳酸菌安心工作。之后，将坛子置于阴凉避光处。<br /> <br /> ④静待时光，酝酿酸香<br /> <br /> 接下来的日子，交给时间与微生物。在适宜的温度（通常20-25℃最佳）下，乳酸菌开始大量繁殖，它们贪婪地分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。随着发酵深入，蔬菜的质地变得脆韧，色泽或保持鲜亮或染上诱人的浅黄，复杂的酸、鲜、香、微咸、回甘的复合滋味逐渐形成。<br /> <br /> '''湘西泡菜的健康价值'''<br /> <br /> 湘西泡菜的美味令人倾倒，其健康价值亦不容小觑。<br /> <br /> ①开胃健脾，促进消化<br /> <br /> 酸味天然刺激唾液和胃液分泌，增强食欲，促进食物消化吸收。饭前一小碟泡菜，常能令人胃口大开。<br /> <br /> ②丰富益生菌，调节肠道<br /> <br /> 作为自然发酵食品，优质泡菜富含活性乳酸菌等益生菌。这些有益菌群有助于维持肠道微生态平衡，抑制有害菌，促进肠道蠕动，改善消化功能，提升免疫力。<br /> <br /> ③保留营养，低热量 <br /> <br /> 发酵过程相对温和，能较好保留蔬菜中的维生素（尤其是B族维生素和维生素C的前体）、矿物质（如钙、钾、镁）以及膳食纤维。同时，泡菜本身热量较低。<br /> <br /> '''湘西泡菜的多维度价值与发展'''<br /> <br /> 如今，湘西泡菜早已走出深山，成为湘菜风味中极具辨识度的一张名片，也作为地方特产走向全国乃至世界。<br /> <br /> 在湘西，家家户户几乎都有一两个甚至一排酸坛。母亲或祖母打理酸坛的身影，是许多湘西人温暖的童年记忆。那坛中变幻的酸香，是家的味道，是乡愁的载体。<br /> <br /> 随着市场需求增长，湘西涌现出一批泡菜加工企业。它们在保持传统风味核心的基础上，引入现代化生产设备、无菌灌装技术和质量检测标准，确保食品安全与品质稳定。真空包装、精美设计的“湘西泡菜”礼盒，成为游客喜爱的伴手礼。<br /> <br /> 湘西泡菜承载着湘西少数民族顺应自然、贮藏智慧、创造美味的文化内涵。它不仅是食物，更是一种生活态度和生存智慧的体现。随着中国饮食文化在全球影响力的提升，这份来自湘西大山的“酸”味，正以其独特的魅力，吸引着世界各地的食客，成为传播中国地方特色饮食文化的重要使者。<br /> <br /> '''结语'''<br /> <br /> 湘西泡菜，这一坛坛由时间、微生物与湘西人生活智慧共同酿造的美味，早已超越了简单的佐餐小菜范畴。它是湘西地理环境与民族历史的产物，是刻在基因里的饮食记忆，是连接过去与现在的文化纽带。当清脆酸爽的泡菜在齿间迸发，我们品尝的不仅是山野的清新、时光的沉淀，更是一种坚韧乐观、顺应自然的生活哲学。这酸，是湘西大山的呼吸，是岁月深处的回响，是无论走到哪里都令人魂牵梦萦的故乡之味。<br /> <br /> '''术语表达'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''问题'''<br /> <br /> 1.湘西泡菜的来源是什么?<br /> <br /> 2.制作湘西泡菜的核心秘诀是什么?<br /> <br /> 3.乳酸菌在湘西泡菜的制作中发挥了什么作用?<br /> <br /> 4.湘西泡菜的健康价值是什么?<br /> <br /> '''回答'''<br /> <br /> 1.湘西泡菜起源于神秘秀丽的湘西大山深处。<br /> <br /> 2.其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> <br /> 3.乳酸菌分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。<br /> <br /> 4.湘西泡菜能够开胃健脾，促进消化，富益生菌，调节肠道以及保留营养。<br /> <br /> '''参考文献'''<br /> <br /> 陈建华.湘西泡菜优质乳酸菌的筛选与应用研究[J].食品科学,2010,31(01):201-205.<br /> <br /> 何双.乳酸菌在泡菜中的作用及其应用现状[J].现代农业科技,2025,(07):122-128.<br /> <br /> 胡德源.湘西泡菜制作方法[J].致富之友,1994,(10):23.<br /> <br /> 蒋姝宁.湘西酸食文化在美食类纪录片中的呈现研究[D].吉首大学,2021.<br /> <br /> 李金枝.湘西泡菜加速“出湘”能否席卷全国仍是未知[J].中国食品,2024,(13):59-61.</div>

Chen Ting https://bou.de/u/index.php?title=User:Chen_Ting&diff=167546 2025-06-05T06:20:30Z

<p>Chen Ting: </p> <hr /> <div>'''62.Xiangxi Pickles'''<br /> <br /> Nestled deep within the mist-shrouded mountains of Xiangxi, amid the melodious folk songs of the Tujia and Miao ethnic groups and the wooden houses wreathed in cooking smoke, a unique flavor has long been woven into the fabric of local life—an indispensable essence of daily meals and festive celebrations. This is Xiangxi pickles, a legendary fermented delicacy born from the alchemy of time and microorganisms. <br /> <br /> '''History of Xiangxi pickles'''<br /> <br /> For the people of Xiangxi, the saying &quot;Without sour food for three days, one stumbles while walking&quot; is no mere jest. Located in the rugged Wuling Mountains, Xiangxi historically faced harsh winters, treacherous terrain, and scarce fresh vegetables due to poor transportation. The ingenious ancestors of its ethnic minorities mastered the art of preserving vegetables through lactic acid fermentation in specialized earthenware or glass fermentation jars (known as suantan). This was not merely a solution to food storage but a survival strategy—transforming scarcity into flavor and maintaining dietary balance in a challenging environment. Over time, the practice of &quot;using sourness as a vegetable substitute&quot; and &quot;no feast without sourness&quot; crystallized into Xiangxi’s distinctive &quot;sour food culture,&quot; with pickles at its heart as the most essential and ubiquitous embodiment. <br /> <br /> '''The making of Xiangxi pickles'''<br /> <br /> This process is a silent yet marvelous alchemy of biology, and the essence lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria —a process both scientific and artisanal. <br /> <br /> ① Seasonal selection: nature’s bounty<br /> <br /> Ingredients are remarkably diverse, embracing whatever the local terrain offers. Common choices include crisp vegetables carrot, cowpea, sword bean, Chinese onion, lotus root slices, tender ginger, chili pepper, cabbage, cucumber and wild foraged additions such as fish mint (Houttuynia cordata) and litsea. <br /> Criteria: Absolute freshness, seasonal availability, and pest-free quality. <br /> <br /> ② The &quot;soul brine&quot;: a living legacy<br /> <br /> The &quot;soul brine&quot; (also known as mother brine or starter culture) is pivotal. This liquid—drawn from successfully fermented batches—teems with active LAB colonies. Much like a sourdough starter for bread, introducing old brine jumpstarts fermentation and imparts a stable, well-rounded flavor profile. Many families guard their brine across generations as a &quot;cherished heirloom&quot;. <br /> <br /> ③ Artisanal jarring: sealing out the world<br /> <br /> Preparation: Ingredients are washed, air-dried, and cut (or left whole) before being packed into sterilized fermentation jars. <br /> Seasoning: Salt, rock sugar, Sichuan peppercorns, garlic cloves, and ginger slices are added for depth. <br /> Liquid: Cool boiled or purified water fully submerges the vegetables. <br /> Critical step: A &quot;water seal&quot; is created by filling the jar’s outer rim with clean water before lidding. This anaerobic barrier ensures LAB thrive without oxygen interference. <br /> Storage: Jars are kept in cool, shaded areas (20–25°C optimal). <br /> <br /> ④ The waiting game: fermentation’s symphony<br /> <br /> Time and microbes now take charge. Under ideal temperatures, LAB proliferate, metabolizing vegetable sugars into lactic acid, acetic acid, and aromatic compounds (e.g., alcohols, esters). Textures evolve to a firm-yet-tender crunch, while hues shift to bright or golden-yellow. Flavors deepen into a harmony of sourness, umami, fragrance, mild saltiness, and subtle sweetness. <br /> <br /> '''The health benefits of Xiangxi pickles'''<br /> <br /> ① Appetite stimulation and digestive enhancement <br /> <br /> The natural acidity of pickles stimulates the secretion of saliva and gastric juices, thereby enhancing appetite and promoting digestion and nutrient absorption. A small serving of pickles before meals often effectively whets the appetite. <br /> <br /> ② Probiotic enrichment for gut health <br /> <br /> As a naturally fermented food, high-quality Xiangxi pickles are rich in active probiotics, particularly lactic acid bacteria. These beneficial microorganisms help maintain intestinal microecological balance, suppress harmful bacteria, improve bowel motility, enhance digestive function, and boost immunity. <br /> <br /> ③ Nutrient retention with low caloric value <br /> <br /> The relatively gentle fermentation process preserves most of the vegetables' original nutrients, including vitamins (especially B-complex vitamins and vitamin C precursors), minerals (such as calcium, potassium, and magnesium), and dietary fiber. Additionally, pickles are inherently low in calories. <br /> <br /> '''The multidimensional value and development of Xiangxi pickles'''<br /> <br /> Today, Xiangxi pickles have transcended their mountainous origins to become a signature element of Hunan cuisine and a celebrated local specialty gaining nationwide and international acclaim.<br /> <br /> In Xiangxi, nearly every household maintains one or even multiple rows of fermentation jars. For many locals, the image of mothers or grandmothers tending to these jars evokes warm childhood memories. The evolving sour aroma within these vessels embodies the essence of home and serves as a tangible expression of nostalgia.<br /> <br /> Responding to growing market demand, numerous pickle processing enterprises have emerged in Xiangxi. While preserving traditional flavors at their core, these manufacturers have incorporated modern production equipment, sterile packaging technologies, and rigorous quality control standards to ensure both food safety and consistent quality. Vacuum-sealed and aesthetically designed gift boxes of Xiangxi pickles have become popular souvenirs among visitors.<br /> <br /> Xiangxi pickles encapsulate the cultural wisdom of ethnic minorities in harmonizing with nature, preserving food, and creating distinctive flavors. Beyond mere sustenance, they represent a philosophy of living - an attitude of resilience and adaptation. As Chinese culinary culture gains global influence, this distinctive &quot;sour&quot; flavor from the mountains of Xiangxi is captivating international palates, serving as an important ambassador for regional Chinese food culture.<br /> <br /> '''Conclusion'''<br /> <br /> Xiangxi pickles, these jars of flavor crafted through time, microbial action, and local wisdom, have long surpassed their status as simple side dishes. They are products of Xiangxi's unique geography and ethnic history, a dietary memory encoded in local DNA, and a cultural bridge connecting past and present. When the crisp, tangy pickles burst forth with flavor, we taste not just the freshness of mountain produce and the passage of time, but also a life philosophy of resilient optimism and harmony with nature. This distinctive sourness represents the very breath of Xiangxi's mountains, an echo from the depths of time, and an unforgettable taste of homeland that lingers in memory wherever one may roam.<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''Questions'''<br /> <br /> 1. What is the origin of Xiangxi pickles?<br /> <br /> 2. What is the core secret of making Xiangxi pickles?<br /> <br /> 3. What role do lactic acid bacteria play in making Xiangxi pickles?<br /> <br /> 4. What are the health benefits of Xiangxi pickles?<br /> <br /> 5. What distinguishes Xiangxi pickles from other pickled vegetables?<br /> <br /> '''References'''<br /> <br /> Chen Jianhua 陈建华.湘西泡菜优质乳酸菌的筛选与应用研究[J].食品科学,2010,31(01):201-205.<br /> <br /> He Shuang 何双.乳酸菌在泡菜中的作用及其应用现状[J].现代农业科技,2025,(07):122-128.<br /> <br /> Hu Deyuan 胡德源.湘西泡菜制作方法[J].致富之友,1994,(10):23.<br /> <br /> Jiang Shuning 蒋姝宁.湘西酸食文化在美食类纪录片中的呈现研究[D].吉首大学,2021.<br /> <br /> Li Jinzhi 李金枝.湘西泡菜加速“出湘”能否席卷全国仍是未知[J].中国食品,2024,(13):59-61.<br /> <br /> <br /> <br /> <br /> '''62.湘西泡菜'''<br /> <br /> 在神秘秀丽的湘西大山深处，在土家族、苗族悠扬的山歌与炊烟袅袅的木楼间，一种独特的滋味早已融入当地人的血脉，成为日常与节庆不可或缺的灵魂——这便是湘西泡菜，一种在时光与微生物共同作用下诞生的酸香传奇。<br /> <br /> '''湘西泡菜的历史'''<br /> <br /> 对于湘西人而言，“三天不吃酸，走路打捞蹿”（连续三天不吃酸食，走路都会不稳），这句俗语绝非戏言。湘西地处武陵山区，历史上山高路险，交通不便，冬季漫长寒冷，新鲜蔬菜匮乏。智慧的少数民族先民们，很早就掌握了利用“酸坛”（一种特制的陶坛或玻璃坛）进行乳酸发酵来保存蔬菜的技艺。这不仅仅是为了解决食物储存的难题，更是在艰苦环境中创造美味、调节饮食平衡的生存智慧。久而久之，这种“以酸代蔬”、“无酸不成席”的饮食习惯，便沉淀为湘西独特的“酸食文化”，泡菜正是其最核心、最普遍的载体。<br /> <br /> '''湘西泡菜的制作'''<br /> <br /> 湘西泡菜的制作是一场静默而神奇的生物魔法，其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> <br /> ①选材随季，山野馈赠<br /> <br /> 原料极其广泛，不拘一格。常见的有：脆嫩的白萝卜、红萝卜、豆角、刀豆、藠头、藕片、嫩姜、辣椒、包菜、黄瓜、甚至野菜如鱼腥草（折耳根）、木姜子等。食材讲究新鲜、应季、无虫害。<br /> <br /> ②灵魂酸水，代代相传<br /> <br /> “老酸水”（也称母水或引子）是制作的关键。它是经过成功发酵的泡菜坛中的原液，富含活跃的乳酸菌群。如同制作老面馒头需要面引子，添加老酸水能快速启动发酵，并赋予泡菜稳定而醇厚的风味。许多家庭的酸水传承数代，被视为传家宝。<br /> <br /> ③巧手入坛，隔绝凡尘<br /> <br /> 食材洗净、晾干，依喜好切块或整根放入洗净晾干的酸坛中。加入适量食盐、冰糖、花椒、蒜瓣、姜片等香料提味。倒入凉开水或纯净水，水量需完全淹没食材。最关键一步：沿坛沿注入一圈干净的清水，盖上坛盖，形成“水封”，有效隔绝空气，创造厌氧环境，让乳酸菌安心工作。之后，将坛子置于阴凉避光处。<br /> <br /> ④静待时光，酝酿酸香<br /> <br /> 接下来的日子，交给时间与微生物。在适宜的温度（通常20-25℃最佳）下，乳酸菌开始大量繁殖，它们贪婪地分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。随着发酵深入，蔬菜的质地变得脆韧，色泽或保持鲜亮或染上诱人的浅黄，复杂的酸、鲜、香、微咸、回甘的复合滋味逐渐形成。<br /> <br /> '''湘西泡菜的健康价值'''<br /> <br /> 湘西泡菜的美味令人倾倒，其健康价值亦不容小觑。<br /> <br /> ①开胃健脾，促进消化<br /> <br /> 酸味天然刺激唾液和胃液分泌，增强食欲，促进食物消化吸收。饭前一小碟泡菜，常能令人胃口大开。<br /> <br /> ②丰富益生菌，调节肠道<br /> <br /> 作为自然发酵食品，优质泡菜富含活性乳酸菌等益生菌。这些有益菌群有助于维持肠道微生态平衡，抑制有害菌，促进肠道蠕动，改善消化功能，提升免疫力。<br /> <br /> ③保留营养，低热量 <br /> <br /> 发酵过程相对温和，能较好保留蔬菜中的维生素（尤其是B族维生素和维生素C的前体）、矿物质（如钙、钾、镁）以及膳食纤维。同时，泡菜本身热量较低。<br /> <br /> '''湘西泡菜的多维度价值与发展'''<br /> <br /> 如今，湘西泡菜早已走出深山，成为湘菜风味中极具辨识度的一张名片，也作为地方特产走向全国乃至世界。<br /> <br /> 在湘西，家家户户几乎都有一两个甚至一排酸坛。母亲或祖母打理酸坛的身影，是许多湘西人温暖的童年记忆。那坛中变幻的酸香，是家的味道，是乡愁的载体。<br /> <br /> 随着市场需求增长，湘西涌现出一批泡菜加工企业。它们在保持传统风味核心的基础上，引入现代化生产设备、无菌灌装技术和质量检测标准，确保食品安全与品质稳定。真空包装、精美设计的“湘西泡菜”礼盒，成为游客喜爱的伴手礼。<br /> <br /> 湘西泡菜承载着湘西少数民族顺应自然、贮藏智慧、创造美味的文化内涵。它不仅是食物，更是一种生活态度和生存智慧的体现。随着中国饮食文化在全球影响力的提升，这份来自湘西大山的“酸”味，正以其独特的魅力，吸引着世界各地的食客，成为传播中国地方特色饮食文化的重要使者。<br /> <br /> '''结语'''<br /> <br /> 湘西泡菜，这一坛坛由时间、微生物与湘西人生活智慧共同酿造的美味，早已超越了简单的佐餐小菜范畴。它是湘西地理环境与民族历史的产物，是刻在基因里的饮食记忆，是连接过去与现在的文化纽带。当清脆酸爽的泡菜在齿间迸发，我们品尝的不仅是山野的清新、时光的沉淀，更是一种坚韧乐观、顺应自然的生活哲学。这酸，是湘西大山的呼吸，是岁月深处的回响，是无论走到哪里都令人魂牵梦萦的故乡之味。<br /> <br /> '''术语表达'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''问题'''<br /> <br /> 1.湘西泡菜的来源是什么?<br /> <br /> 2.制作湘西泡菜的核心秘诀是什么?<br /> <br /> 3.乳酸菌在湘西泡菜的制作中发挥了什么作用?<br /> <br /> 4.湘西泡菜的健康价值是什么?<br /> <br /> 5.与其他泡菜相比，湘西泡菜的独特之处是什么?<br /> <br /> '''参考文献'''<br /> <br /> 陈建华.湘西泡菜优质乳酸菌的筛选与应用研究[J].食品科学,2010,31(01):201-205.<br /> <br /> 何双.乳酸菌在泡菜中的作用及其应用现状[J].现代农业科技,2025,(07):122-128.<br /> <br /> 胡德源.湘西泡菜制作方法[J].致富之友,1994,(10):23.<br /> <br /> 蒋姝宁.湘西酸食文化在美食类纪录片中的呈现研究[D].吉首大学,2021.<br /> <br /> 李金枝.湘西泡菜加速“出湘”能否席卷全国仍是未知[J].中国食品,2024,(13):59-61.</div>

Chen Ting https://bou.de/u/index.php?title=User:Chen_Ting&diff=167541 2025-06-05T05:57:43Z

<p>Chen Ting: </p> <hr /> <div>'''62.Xiangxi Pickles'''<br /> <br /> Nestled deep within the mist-shrouded mountains of Xiangxi, amid the melodious folk songs of the Tujia and Miao ethnic groups and the wooden houses wreathed in cooking smoke, a unique flavor has long been woven into the fabric of local life—an indispensable essence of daily meals and festive celebrations. This is Xiangxi pickles, a legendary fermented delicacy born from the alchemy of time and microorganisms. <br /> <br /> '''History of Xiangxi pickles'''<br /> <br /> For the people of Xiangxi, the saying &quot;Without sour food for three days, one stumbles while walking&quot; is no mere jest. Located in the rugged Wuling Mountains, Xiangxi historically faced harsh winters, treacherous terrain, and scarce fresh vegetables due to poor transportation. The ingenious ancestors of its ethnic minorities mastered the art of preserving vegetables through lactic acid fermentation in specialized earthenware or glass fermentation jars (known as suantan). This was not merely a solution to food storage but a survival strategy—transforming scarcity into flavor and maintaining dietary balance in a challenging environment. Over time, the practice of &quot;using sourness as a vegetable substitute&quot; and &quot;no feast without sourness&quot; crystallized into Xiangxi’s distinctive &quot;sour food culture,&quot; with pickles at its heart as the most essential and ubiquitous embodiment. <br /> <br /> '''The making of Xiangxi pickles'''<br /> <br /> This process is a silent yet marvelous alchemy of biology, and the essence lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria —a process both scientific and artisanal. <br /> <br /> ① Seasonal selection: nature’s bounty<br /> <br /> Ingredients are remarkably diverse, embracing whatever the local terrain offers. Common choices include crisp vegetables carrot, cowpea, sword bean, Chinese onion, lotus root slices, tender ginger, chili pepper, cabbage, cucumber and wild foraged additions such as fish mint (Houttuynia cordata) and litsea. <br /> Criteria: Absolute freshness, seasonal availability, and pest-free quality. <br /> <br /> ② The &quot;soul brine&quot;: a living legacy<br /> <br /> The &quot;soul brine&quot; (also known as mother brine or starter culture) is pivotal. This liquid—drawn from successfully fermented batches—teems with active LAB colonies. Much like a sourdough starter for bread, introducing old brine jumpstarts fermentation and imparts a stable, well-rounded flavor profile. Many families guard their brine across generations as a &quot;cherished heirloom&quot;. <br /> <br /> ③ Artisanal jarring: sealing out the world<br /> <br /> Preparation: Ingredients are washed, air-dried, and cut (or left whole) before being packed into sterilized fermentation jars. <br /> Seasoning: Salt, rock sugar, Sichuan peppercorns, garlic cloves, and ginger slices are added for depth. <br /> Liquid: Cool boiled or purified water fully submerges the vegetables. <br /> Critical step: A &quot;water seal&quot; is created by filling the jar’s outer rim with clean water before lidding. This anaerobic barrier ensures LAB thrive without oxygen interference. <br /> Storage: Jars are kept in cool, shaded areas (20–25°C optimal). <br /> <br /> ④ The waiting game: fermentation’s symphony<br /> <br /> Time and microbes now take charge. Under ideal temperatures, LAB proliferate, metabolizing vegetable sugars into lactic acid, acetic acid, and aromatic compounds (e.g., alcohols, esters). Textures evolve to a firm-yet-tender crunch, while hues shift to bright or golden-yellow. Flavors deepen into a harmony of sourness, umami, fragrance, mild saltiness, and subtle sweetness. <br /> <br /> '''The health benefits of Xiangxi pickles'''<br /> <br /> ① Appetite stimulation and digestive enhancement <br /> <br /> The natural acidity of pickles stimulates the secretion of saliva and gastric juices, thereby enhancing appetite and promoting digestion and nutrient absorption. A small serving of pickles before meals often effectively whets the appetite. <br /> <br /> ② Probiotic enrichment for gut health <br /> <br /> As a naturally fermented food, high-quality Xiangxi pickles are rich in active probiotics, particularly lactic acid bacteria. These beneficial microorganisms help maintain intestinal microecological balance, suppress harmful bacteria, improve bowel motility, enhance digestive function, and boost immunity. <br /> <br /> ③ Nutrient retention with low caloric value <br /> <br /> The relatively gentle fermentation process preserves most of the vegetables' original nutrients, including vitamins (especially B-complex vitamins and vitamin C precursors), minerals (such as calcium, potassium, and magnesium), and dietary fiber. Additionally, pickles are inherently low in calories. <br /> <br /> '''The multidimensional value and development of Xiangxi pickles'''<br /> <br /> Today, Xiangxi pickles have transcended their mountainous origins to become a signature element of Hunan cuisine and a celebrated local specialty gaining nationwide and international acclaim.<br /> <br /> In Xiangxi, nearly every household maintains one or even multiple rows of fermentation jars. For many locals, the image of mothers or grandmothers tending to these jars evokes warm childhood memories. The evolving sour aroma within these vessels embodies the essence of home and serves as a tangible expression of nostalgia.<br /> <br /> Responding to growing market demand, numerous pickle processing enterprises have emerged in Xiangxi. While preserving traditional flavors at their core, these manufacturers have incorporated modern production equipment, sterile packaging technologies, and rigorous quality control standards to ensure both food safety and consistent quality. Vacuum-sealed and aesthetically designed gift boxes of Xiangxi pickles have become popular souvenirs among visitors.<br /> <br /> Xiangxi pickles encapsulate the cultural wisdom of ethnic minorities in harmonizing with nature, preserving food, and creating distinctive flavors. Beyond mere sustenance, they represent a philosophy of living - an attitude of resilience and adaptation. As Chinese culinary culture gains global influence, this distinctive &quot;sour&quot; flavor from the mountains of Xiangxi is captivating international palates, serving as an important ambassador for regional Chinese food culture.<br /> <br /> '''Conclusion'''<br /> <br /> Xiangxi pickles, these jars of flavor crafted through time, microbial action, and local wisdom, have long surpassed their status as simple side dishes. They are products of Xiangxi's unique geography and ethnic history, a dietary memory encoded in local DNA, and a cultural bridge connecting past and present. When the crisp, tangy pickles burst forth with flavor, we taste not just the freshness of mountain produce and the passage of time, but also a life philosophy of resilient optimism and harmony with nature. This distinctive sourness represents the very breath of Xiangxi's mountains, an echo from the depths of time, and an unforgettable taste of homeland that lingers in memory wherever one may roam.<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''Questions'''<br /> <br /> 1. What is the origin of Xiangxi pickles?<br /> <br /> 2. What is the core secret of making Xiangxi pickles?<br /> <br /> 3. What role do lactic acid bacteria play in making Xiangxi pickles?<br /> <br /> 4. What are the health benefits of Xiangxi pickles?<br /> <br /> 5. What distinguishes Xiangxi pickles from other pickled vegetables?<br /> <br /> '''References'''<br /> <br /> Chen Jianhua 陈建华.湘西泡菜优质乳酸菌的筛选与应用研究[J].食品科学,2010,31(01):201-205.<br /> <br /> He Shuang 何双.乳酸菌在泡菜中的作用及其应用现状[J].现代农业科技,2025,(07):122-128.<br /> <br /> Hu Deyuan 胡德源.湘西泡菜制作方法[J].致富之友,1994,(10):23.<br /> <br /> Jiang Shuning 蒋姝宁.湘西酸食文化在美食类纪录片中的呈现研究[D].吉首大学,2021.<br /> <br /> Li Jinzhi 李金枝.湘西泡菜加速“出湘”能否席卷全国仍是未知[J].中国食品,2024,(13):59-61.<br /> <br /> <br /> <br /> <br /> '''62.湘西泡菜'''<br /> <br /> 在神秘秀丽的湘西大山深处，在土家族、苗族悠扬的山歌与炊烟袅袅的木楼间，一种独特的滋味早已融入当地人的血脉，成为日常与节庆不可或缺的灵魂——这便是湘西泡菜，一种在时光与微生物共同作用下诞生的酸香传奇。<br /> <br /> '''湘西泡菜的历史'''<br /> <br /> 对于湘西人而言，“三天不吃酸，走路打捞蹿”（连续三天不吃酸食，走路都会不稳），这句俗语绝非戏言。湘西地处武陵山区，历史上山高路险，交通不便，冬季漫长寒冷，新鲜蔬菜匮乏。智慧的少数民族先民们，很早就掌握了利用“酸坛”（一种特制的陶坛或玻璃坛）进行乳酸发酵来保存蔬菜的技艺。这不仅仅是为了解决食物储存的难题，更是在艰苦环境中创造美味、调节饮食平衡的生存智慧。久而久之，这种“以酸代蔬”、“无酸不成席”的饮食习惯，便沉淀为湘西独特的“酸食文化”，泡菜正是其最核心、最普遍的载体。<br /> <br /> '''湘西泡菜的制作'''<br /> <br /> 湘西泡菜的制作是一场静默而神奇的生物魔法，其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> <br /> ①选材随季，山野馈赠<br /> <br /> 原料极其广泛，不拘一格。常见的有：脆嫩的白萝卜、红萝卜、豆角、刀豆、藠头、藕片、嫩姜、辣椒、包菜、黄瓜、甚至野菜如鱼腥草（折耳根）、木姜子等。食材讲究新鲜、应季、无虫害。<br /> <br /> ②灵魂酸水，代代相传<br /> <br /> “老酸水”（也称母水或引子）是制作的关键。它是经过成功发酵的泡菜坛中的原液，富含活跃的乳酸菌群。如同制作老面馒头需要面引子，添加老酸水能快速启动发酵，并赋予泡菜稳定而醇厚的风味。许多家庭的酸水传承数代，被视为传家宝。<br /> <br /> ③巧手入坛，隔绝凡尘<br /> <br /> 食材洗净、晾干，依喜好切块或整根放入洗净晾干的酸坛中。加入适量食盐、冰糖、花椒、蒜瓣、姜片等香料提味。倒入凉开水或纯净水，水量需完全淹没食材。最关键一步：沿坛沿注入一圈干净的清水，盖上坛盖，形成“水封”，有效隔绝空气，创造厌氧环境，让乳酸菌安心工作。之后，将坛子置于阴凉避光处。<br /> <br /> ④静待时光，酝酿酸香<br /> <br /> 接下来的日子，交给时间与微生物。在适宜的温度（通常20-25℃最佳）下，乳酸菌开始大量繁殖，它们贪婪地分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。随着发酵深入，蔬菜的质地变得脆韧，色泽或保持鲜亮或染上诱人的浅黄，复杂的酸、鲜、香、微咸、回甘的复合滋味逐渐形成。<br /> <br /> '''湘西泡菜的健康价值'''<br /> <br /> 湘西泡菜的美味令人倾倒，其健康价值亦不容小觑。<br /> <br /> ①开胃健脾，促进消化<br /> <br /> 酸味天然刺激唾液和胃液分泌，增强食欲，促进食物消化吸收。饭前一小碟泡菜，常能令人胃口大开。<br /> <br /> ②丰富益生菌，调节肠道<br /> <br /> 作为自然发酵食品，优质泡菜富含活性乳酸菌等益生菌。这些有益菌群有助于维持肠道微生态平衡，抑制有害菌，促进肠道蠕动，改善消化功能，提升免疫力。<br /> <br /> ③保留营养，低热量 <br /> <br /> 发酵过程相对温和，能较好保留蔬菜中的维生素（尤其是B族维生素和维生素C的前体）、矿物质（如钙、钾、镁）以及膳食纤维。同时，泡菜本身热量较低。<br /> <br /> '''湘西泡菜的多维度价值与发展'''<br /> <br /> 如今，湘西泡菜早已走出深山，成为湘菜风味中极具辨识度的一张名片，也作为地方特产走向全国乃至世界。<br /> <br /> 在湘西，家家户户几乎都有一两个甚至一排酸坛。母亲或祖母打理酸坛的身影，是许多湘西人温暖的童年记忆。那坛中变幻的酸香，是家的味道，是乡愁的载体。<br /> <br /> 随着市场需求增长，湘西涌现出一批泡菜加工企业。它们在保持传统风味核心的基础上，引入现代化生产设备、无菌灌装技术和质量检测标准，确保食品安全与品质稳定。真空包装、精美设计的“湘西泡菜”礼盒，成为游客喜爱的伴手礼。<br /> <br /> 湘西泡菜承载着湘西少数民族顺应自然、贮藏智慧、创造美味的文化内涵。它不仅是食物，更是一种生活态度和生存智慧的体现。随着中国饮食文化在全球影响力的提升，这份来自湘西大山的“酸”味，正以其独特的魅力，吸引着世界各地的食客，成为传播中国地方特色饮食文化的重要使者。<br /> <br /> '''结语'''<br /> <br /> 湘西泡菜，这一坛坛由时间、微生物与湘西人生活智慧共同酿造的美味，早已超越了简单的佐餐小菜范畴。它是湘西地理环境与民族历史的产物，是刻在基因里的饮食记忆，是连接过去与现在的文化纽带。当清脆酸爽的泡菜在齿间迸发，我们品尝的不仅是山野的清新、时光的沉淀，更是一种坚韧乐观、顺应自然的生活哲学。这酸，是湘西大山的呼吸，是岁月深处的回响，是无论走到哪里都令人魂牵梦萦的故乡之味。<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''问题'''<br /> <br /> 1.湘西泡菜的来源是什么?<br /> <br /> 2.制作湘西泡菜的核心秘诀是什么?<br /> <br /> 3.乳酸菌在湘西泡菜的制作中发挥了什么作用?<br /> <br /> 4.湘西泡菜的健康价值是什么?<br /> <br /> 5.与其他泡菜相比，湘西泡菜的独特之处是什么?<br /> <br /> '''References'''<br /> <br /> 陈建华.湘西泡菜优质乳酸菌的筛选与应用研究[J].食品科学,2010,31(01):201-205.<br /> <br /> 何双.乳酸菌在泡菜中的作用及其应用现状[J].现代农业科技,2025,(07):122-128.<br /> <br /> 胡德源.湘西泡菜制作方法[J].致富之友,1994,(10):23.<br /> <br /> 蒋姝宁.湘西酸食文化在美食类纪录片中的呈现研究[D].吉首大学,2021.<br /> <br /> 李金枝.湘西泡菜加速“出湘”能否席卷全国仍是未知[J].中国食品,2024,(13):59-61.</div>

Chen Ting https://bou.de/u/index.php?title=User:Chen_Ting&diff=167540 2025-06-05T05:55:27Z

<p>Chen Ting: </p> <hr /> <div>[[Media:Example.ogg]]<br /> '''62.Xiangxi Pickles'''<br /> <br /> Nestled deep within the mist-shrouded mountains of Xiangxi, amid the melodious folk songs of the Tujia and Miao ethnic groups and the wooden houses wreathed in cooking smoke, a unique flavor has long been woven into the fabric of local life—an indispensable essence of daily meals and festive celebrations. This is Xiangxi pickles, a legendary fermented delicacy born from the alchemy of time and microorganisms. <br /> <br /> '''History of Xiangxi pickles'''<br /> <br /> For the people of Xiangxi, the saying &quot;Without sour food for three days, one stumbles while walking&quot; is no mere jest. Located in the rugged Wuling Mountains, Xiangxi historically faced harsh winters, treacherous terrain, and scarce fresh vegetables due to poor transportation. The ingenious ancestors of its ethnic minorities mastered the art of preserving vegetables through lactic acid fermentation in specialized earthenware or glass fermentation jars (known as suantan). This was not merely a solution to food storage but a survival strategy—transforming scarcity into flavor and maintaining dietary balance in a challenging environment. Over time, the practice of &quot;using sourness as a vegetable substitute&quot; and &quot;no feast without sourness&quot; crystallized into Xiangxi’s distinctive &quot;sour food culture,&quot; with pickles at its heart as the most essential and ubiquitous embodiment. <br /> <br /> '''The making of Xiangxi pickles'''<br /> <br /> This process is a silent yet marvelous alchemy of biology, and the essence lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria —a process both scientific and artisanal. <br /> <br /> ① Seasonal selection: nature’s bounty<br /> <br /> Ingredients are remarkably diverse, embracing whatever the local terrain offers. Common choices include crisp vegetables carrot, cowpea, sword bean, Chinese onion, lotus root slices, tender ginger, chili pepper, cabbage, cucumber and wild foraged additions such as fish mint (Houttuynia cordata) and litsea. <br /> Criteria: Absolute freshness, seasonal availability, and pest-free quality. <br /> <br /> ② The &quot;soul brine&quot;: a living legacy<br /> <br /> The &quot;soul brine&quot; (also known as mother brine or starter culture) is pivotal. This liquid—drawn from successfully fermented batches—teems with active LAB colonies. Much like a sourdough starter for bread, introducing old brine jumpstarts fermentation and imparts a stable, well-rounded flavor profile. Many families guard their brine across generations as a &quot;cherished heirloom&quot;. <br /> <br /> ③ Artisanal jarring: sealing out the world<br /> <br /> Preparation: Ingredients are washed, air-dried, and cut (or left whole) before being packed into sterilized fermentation jars. <br /> Seasoning: Salt, rock sugar, Sichuan peppercorns, garlic cloves, and ginger slices are added for depth. <br /> Liquid: Cool boiled or purified water fully submerges the vegetables. <br /> Critical step: A &quot;water seal&quot; is created by filling the jar’s outer rim with clean water before lidding. This anaerobic barrier ensures LAB thrive without oxygen interference. <br /> Storage: Jars are kept in cool, shaded areas (20–25°C optimal). <br /> <br /> ④ The waiting game: fermentation’s symphony<br /> <br /> Time and microbes now take charge. Under ideal temperatures, LAB proliferate, metabolizing vegetable sugars into lactic acid, acetic acid, and aromatic compounds (e.g., alcohols, esters). Textures evolve to a firm-yet-tender crunch, while hues shift to bright or golden-yellow. Flavors deepen into a harmony of sourness, umami, fragrance, mild saltiness, and subtle sweetness. <br /> <br /> '''The health benefits of Xiangxi pickles'''<br /> <br /> ① Appetite stimulation and digestive enhancement <br /> <br /> The natural acidity of pickles stimulates the secretion of saliva and gastric juices, thereby enhancing appetite and promoting digestion and nutrient absorption. A small serving of pickles before meals often effectively whets the appetite. <br /> <br /> ② Probiotic enrichment for gut health <br /> <br /> As a naturally fermented food, high-quality Xiangxi pickles are rich in active probiotics, particularly lactic acid bacteria. These beneficial microorganisms help maintain intestinal microecological balance, suppress harmful bacteria, improve bowel motility, enhance digestive function, and boost immunity. <br /> <br /> ③ Nutrient retention with low caloric value <br /> <br /> The relatively gentle fermentation process preserves most of the vegetables' original nutrients, including vitamins (especially B-complex vitamins and vitamin C precursors), minerals (such as calcium, potassium, and magnesium), and dietary fiber. Additionally, pickles are inherently low in calories. <br /> <br /> '''The multidimensional value and development of Xiangxi pickles'''<br /> <br /> Today, Xiangxi pickles have transcended their mountainous origins to become a signature element of Hunan cuisine and a celebrated local specialty gaining nationwide and international acclaim.<br /> <br /> In Xiangxi, nearly every household maintains one or even multiple rows of fermentation jars. For many locals, the image of mothers or grandmothers tending to these jars evokes warm childhood memories. The evolving sour aroma within these vessels embodies the essence of home and serves as a tangible expression of nostalgia.<br /> <br /> Responding to growing market demand, numerous pickle processing enterprises have emerged in Xiangxi. While preserving traditional flavors at their core, these manufacturers have incorporated modern production equipment, sterile packaging technologies, and rigorous quality control standards to ensure both food safety and consistent quality. Vacuum-sealed and aesthetically designed gift boxes of Xiangxi pickles have become popular souvenirs among visitors.<br /> <br /> Xiangxi pickles encapsulate the cultural wisdom of ethnic minorities in harmonizing with nature, preserving food, and creating distinctive flavors. Beyond mere sustenance, they represent a philosophy of living - an attitude of resilience and adaptation. As Chinese culinary culture gains global influence, this distinctive &quot;sour&quot; flavor from the mountains of Xiangxi is captivating international palates, serving as an important ambassador for regional Chinese food culture.<br /> <br /> '''Conclusion'''<br /> <br /> Xiangxi pickles, these jars of flavor crafted through time, microbial action, and local wisdom, have long surpassed their status as simple side dishes. They are products of Xiangxi's unique geography and ethnic history, a dietary memory encoded in local DNA, and a cultural bridge connecting past and present. When the crisp, tangy pickles burst forth with flavor, we taste not just the freshness of mountain produce and the passage of time, but also a life philosophy of resilient optimism and harmony with nature. This distinctive sourness represents the very breath of Xiangxi's mountains, an echo from the depths of time, and an unforgettable taste of homeland that lingers in memory wherever one may roam.<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''Questions'''<br /> <br /> 1. What is the origin of Xiangxi pickles?<br /> <br /> 2. What is the core secret of making Xiangxi pickles?<br /> <br /> 3. What role do lactic acid bacteria play in making Xiangxi pickles?<br /> <br /> 4. What are the health benefits of Xiangxi pickles?<br /> <br /> 5. What distinguishes Xiangxi pickles from other pickled vegetables?<br /> <br /> '''References'''<br /> <br /> Chen Jianhua 陈建华.湘西泡菜优质乳酸菌的筛选与应用研究[J].食品科学,2010,31(01):201-205.<br /> <br /> He Shuang 何双.乳酸菌在泡菜中的作用及其应用现状[J].现代农业科技,2025,(07):122-128.<br /> <br /> Hu Deyuan 胡德源.湘西泡菜制作方法[J].致富之友,1994,(10):23.<br /> <br /> Jiang Shuning 蒋姝宁.湘西酸食文化在美食类纪录片中的呈现研究[D].吉首大学,2021.<br /> <br /> Li Jinzhi 李金枝.湘西泡菜加速“出湘”能否席卷全国仍是未知[J].中国食品,2024,(13):59-61.<br /> <br /> <br /> <br /> <br /> '''62.湘西泡菜'''<br /> <br /> 在神秘秀丽的湘西大山深处，在土家族、苗族悠扬的山歌与炊烟袅袅的木楼间，一种独特的滋味早已融入当地人的血脉，成为日常与节庆不可或缺的灵魂——这便是湘西泡菜，一种在时光与微生物共同作用下诞生的酸香传奇。<br /> <br /> '''湘西泡菜的历史'''<br /> <br /> 对于湘西人而言，“三天不吃酸，走路打捞蹿”（连续三天不吃酸食，走路都会不稳），这句俗语绝非戏言。湘西地处武陵山区，历史上山高路险，交通不便，冬季漫长寒冷，新鲜蔬菜匮乏。智慧的少数民族先民们，很早就掌握了利用“酸坛”（一种特制的陶坛或玻璃坛）进行乳酸发酵来保存蔬菜的技艺。这不仅仅是为了解决食物储存的难题，更是在艰苦环境中创造美味、调节饮食平衡的生存智慧。久而久之，这种“以酸代蔬”、“无酸不成席”的饮食习惯，便沉淀为湘西独特的“酸食文化”，泡菜正是其最核心、最普遍的载体。<br /> <br /> '''湘西泡菜的制作'''<br /> <br /> 湘西泡菜的制作是一场静默而神奇的生物魔法，其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> <br /> ①选材随季，山野馈赠<br /> <br /> 原料极其广泛，不拘一格。常见的有：脆嫩的白萝卜、红萝卜、豆角、刀豆、藠头、藕片、嫩姜、辣椒、包菜、黄瓜、甚至野菜如鱼腥草（折耳根）、木姜子等。食材讲究新鲜、应季、无虫害。<br /> <br /> ②灵魂酸水，代代相传<br /> <br /> “老酸水”（也称母水或引子）是制作的关键。它是经过成功发酵的泡菜坛中的原液，富含活跃的乳酸菌群。如同制作老面馒头需要面引子，添加老酸水能快速启动发酵，并赋予泡菜稳定而醇厚的风味。许多家庭的酸水传承数代，被视为传家宝。<br /> <br /> ③巧手入坛，隔绝凡尘<br /> <br /> 食材洗净、晾干，依喜好切块或整根放入洗净晾干的酸坛中。加入适量食盐、冰糖、花椒、蒜瓣、姜片等香料提味。倒入凉开水或纯净水，水量需完全淹没食材。最关键一步：沿坛沿注入一圈干净的清水，盖上坛盖，形成“水封”，有效隔绝空气，创造厌氧环境，让乳酸菌安心工作。之后，将坛子置于阴凉避光处。<br /> <br /> ④静待时光，酝酿酸香<br /> <br /> 接下来的日子，交给时间与微生物。在适宜的温度（通常20-25℃最佳）下，乳酸菌开始大量繁殖，它们贪婪地分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。随着发酵深入，蔬菜的质地变得脆韧，色泽或保持鲜亮或染上诱人的浅黄，复杂的酸、鲜、香、微咸、回甘的复合滋味逐渐形成。<br /> <br /> '''湘西泡菜的健康价值'''<br /> <br /> 湘西泡菜的美味令人倾倒，其健康价值亦不容小觑。<br /> <br /> ①开胃健脾，促进消化<br /> <br /> 酸味天然刺激唾液和胃液分泌，增强食欲，促进食物消化吸收。饭前一小碟泡菜，常能令人胃口大开。<br /> <br /> ②丰富益生菌，调节肠道<br /> <br /> 作为自然发酵食品，优质泡菜富含活性乳酸菌等益生菌。这些有益菌群有助于维持肠道微生态平衡，抑制有害菌，促进肠道蠕动，改善消化功能，提升免疫力。<br /> <br /> ③保留营养，低热量 <br /> <br /> 发酵过程相对温和，能较好保留蔬菜中的维生素（尤其是B族维生素和维生素C的前体）、矿物质（如钙、钾、镁）以及膳食纤维。同时，泡菜本身热量较低。<br /> <br /> '''湘西泡菜的多维度价值与发展'''<br /> <br /> 如今，湘西泡菜早已走出深山，成为湘菜风味中极具辨识度的一张名片，也作为地方特产走向全国乃至世界。<br /> <br /> 在湘西，家家户户几乎都有一两个甚至一排酸坛。母亲或祖母打理酸坛的身影，是许多湘西人温暖的童年记忆。那坛中变幻的酸香，是家的味道，是乡愁的载体。<br /> <br /> 随着市场需求增长，湘西涌现出一批泡菜加工企业。它们在保持传统风味核心的基础上，引入现代化生产设备、无菌灌装技术和质量检测标准，确保食品安全与品质稳定。真空包装、精美设计的“湘西泡菜”礼盒，成为游客喜爱的伴手礼。<br /> <br /> 湘西泡菜承载着湘西少数民族顺应自然、贮藏智慧、创造美味的文化内涵。它不仅是食物，更是一种生活态度和生存智慧的体现。随着中国饮食文化在全球影响力的提升，这份来自湘西大山的“酸”味，正以其独特的魅力，吸引着世界各地的食客，成为传播中国地方特色饮食文化的重要使者。<br /> <br /> '''结语'''<br /> <br /> 湘西泡菜，这一坛坛由时间、微生物与湘西人生活智慧共同酿造的美味，早已超越了简单的佐餐小菜范畴。它是湘西地理环境与民族历史的产物，是刻在基因里的饮食记忆，是连接过去与现在的文化纽带。当清脆酸爽的泡菜在齿间迸发，我们品尝的不仅是山野的清新、时光的沉淀，更是一种坚韧乐观、顺应自然的生活哲学。这酸，是湘西大山的呼吸，是岁月深处的回响，是无论走到哪里都令人魂牵梦萦的故乡之味。<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''问题'''<br /> <br /> 1.湘西泡菜的来源是什么?<br /> <br /> 2.制作湘西泡菜的核心秘诀是什么?<br /> <br /> 3.乳酸菌在湘西泡菜的制作中发挥了什么作用?<br /> <br /> 4.湘西泡菜的健康价值是什么?<br /> <br /> 5.与其他泡菜相比，湘西泡菜的独特之处是什么?<br /> <br /> '''References'''<br /> <br /> 陈建华.湘西泡菜优质乳酸菌的筛选与应用研究[J].食品科学,2010,31(01):201-205.<br /> <br /> 何双.乳酸菌在泡菜中的作用及其应用现状[J].现代农业科技,2025,(07):122-128.<br /> <br /> 胡德源.湘西泡菜制作方法[J].致富之友,1994,(10):23.<br /> <br /> 蒋姝宁.湘西酸食文化在美食类纪录片中的呈现研究[D].吉首大学,2021.<br /> <br /> 李金枝.湘西泡菜加速“出湘”能否席卷全国仍是未知[J].中国食品,2024,(13):59-61.</div>

Chen Ting https://bou.de/u/index.php?title=User:Chen_Ting&diff=167525 2025-06-05T04:41:29Z

<p>Chen Ting: </p> <hr /> <div><br /> '''62.Xiangxi Pickles'''<br /> <br /> Nestled deep within the mist-shrouded mountains of Xiangxi, amid the melodious folk songs of the Tujia and Miao ethnic groups and the wooden houses wreathed in cooking smoke, a unique flavor has long been woven into the fabric of local life—an indispensable essence of daily meals and festive celebrations. This is Xiangxi pickles, a legendary fermented delicacy born from the alchemy of time and microorganisms. <br /> <br /> '''History of Xiangxi pickles'''<br /> <br /> For the people of Xiangxi, the saying &quot;Without sour food for three days, one stumbles while walking&quot; is no mere jest. Located in the rugged Wuling Mountains, Xiangxi historically faced harsh winters, treacherous terrain, and scarce fresh vegetables due to poor transportation. The ingenious ancestors of its ethnic minorities mastered the art of preserving vegetables through lactic acid fermentation in specialized earthenware or glass fermentation jars (known as suantan). This was not merely a solution to food storage but a survival strategy—transforming scarcity into flavor and maintaining dietary balance in a challenging environment. Over time, the practice of &quot;using sourness as a vegetable substitute&quot; and &quot;no feast without sourness&quot; crystallized into Xiangxi’s distinctive &quot;sour food culture,&quot; with pickles at its heart as the most essential and ubiquitous embodiment. <br /> <br /> '''The making of Xiangxi pickles'''<br /> <br /> This process is a silent yet marvelous alchemy of biology, and the essence lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria —a process both scientific and artisanal. <br /> <br /> ① Seasonal selection: nature’s bounty<br /> <br /> Ingredients are remarkably diverse, embracing whatever the local terrain offers. Common choices include crisp vegetables carrot, cowpea, sword bean, Chinese onion, lotus root slices, tender ginger, chili pepper, cabbage, cucumber and wild foraged additions such as fish mint (Houttuynia cordata) and litsea. <br /> Criteria: Absolute freshness, seasonal availability, and pest-free quality. <br /> <br /> ② The &quot;soul brine&quot;: a living legacy<br /> <br /> The &quot;soul brine&quot; (also known as mother brine or starter culture) is pivotal. This liquid—drawn from successfully fermented batches—teems with active LAB colonies. Much like a sourdough starter for bread, introducing old brine jumpstarts fermentation and imparts a stable, well-rounded flavor profile. Many families guard their brine across generations as a &quot;cherished heirloom&quot;. <br /> <br /> ③ Artisanal jarring: sealing out the world<br /> <br /> Preparation: Ingredients are washed, air-dried, and cut (or left whole) before being packed into sterilized fermentation jars. <br /> Seasoning: Salt, rock sugar, Sichuan peppercorns, garlic cloves, and ginger slices are added for depth. <br /> Liquid: Cool boiled or purified water fully submerges the vegetables. <br /> Critical step: A &quot;water seal&quot; is created by filling the jar’s outer rim with clean water before lidding. This anaerobic barrier ensures LAB thrive without oxygen interference. <br /> Storage: Jars are kept in cool, shaded areas (20–25°C optimal). <br /> <br /> ④ The waiting game: fermentation’s symphony<br /> <br /> Time and microbes now take charge. Under ideal temperatures, LAB proliferate, metabolizing vegetable sugars into lactic acid, acetic acid, and aromatic compounds (e.g., alcohols, esters). Textures evolve to a firm-yet-tender crunch, while hues shift to bright or golden-yellow. Flavors deepen into a harmony of sourness, umami, fragrance, mild saltiness, and subtle sweetness. <br /> <br /> '''The health benefits of Xiangxi pickles'''<br /> <br /> ① Appetite stimulation and digestive enhancement <br /> <br /> The natural acidity of pickles stimulates the secretion of saliva and gastric juices, thereby enhancing appetite and promoting digestion and nutrient absorption. A small serving of pickles before meals often effectively whets the appetite. <br /> <br /> ② Probiotic enrichment for gut health <br /> <br /> As a naturally fermented food, high-quality Xiangxi pickles are rich in active probiotics, particularly lactic acid bacteria. These beneficial microorganisms help maintain intestinal microecological balance, suppress harmful bacteria, improve bowel motility, enhance digestive function, and boost immunity. <br /> <br /> ③ Nutrient retention with low caloric value <br /> <br /> The relatively gentle fermentation process preserves most of the vegetables' original nutrients, including vitamins (especially B-complex vitamins and vitamin C precursors), minerals (such as calcium, potassium, and magnesium), and dietary fiber. Additionally, pickles are inherently low in calories. <br /> <br /> '''The multidimensional value and development of Xiangxi pickles'''<br /> <br /> Today, Xiangxi pickles have transcended their mountainous origins to become a signature element of Hunan cuisine and a celebrated local specialty gaining nationwide and international acclaim.<br /> <br /> In Xiangxi, nearly every household maintains one or even multiple rows of fermentation jars. For many locals, the image of mothers or grandmothers tending to these jars evokes warm childhood memories. The evolving sour aroma within these vessels embodies the essence of home and serves as a tangible expression of nostalgia.<br /> <br /> Responding to growing market demand, numerous pickle processing enterprises have emerged in Xiangxi. While preserving traditional flavors at their core, these manufacturers have incorporated modern production equipment, sterile packaging technologies, and rigorous quality control standards to ensure both food safety and consistent quality. Vacuum-sealed and aesthetically designed gift boxes of Xiangxi pickles have become popular souvenirs among visitors.<br /> <br /> Xiangxi pickles encapsulate the cultural wisdom of ethnic minorities in harmonizing with nature, preserving food, and creating distinctive flavors. Beyond mere sustenance, they represent a philosophy of living - an attitude of resilience and adaptation. As Chinese culinary culture gains global influence, this distinctive &quot;sour&quot; flavor from the mountains of Xiangxi is captivating international palates, serving as an important ambassador for regional Chinese food culture.<br /> <br /> '''Conclusion'''<br /> <br /> Xiangxi pickles, these jars of flavor crafted through time, microbial action, and local wisdom, have long surpassed their status as simple side dishes. They are products of Xiangxi's unique geography and ethnic history, a dietary memory encoded in local DNA, and a cultural bridge connecting past and present. When the crisp, tangy pickles burst forth with flavor, we taste not just the freshness of mountain produce and the passage of time, but also a life philosophy of resilient optimism and harmony with nature. This distinctive sourness represents the very breath of Xiangxi's mountains, an echo from the depths of time, and an unforgettable taste of homeland that lingers in memory wherever one may roam.<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''Questions'''<br /> <br /> 1. What is the origin of Xiangxi pickles?<br /> <br /> 2. What is the core secret of making Xiangxi pickles?<br /> <br /> 3. What role do lactic acid bacteria play in making Xiangxi pickles?<br /> <br /> 4. What are the health benefits of Xiangxi pickles?<br /> <br /> 5. What distinguishes Xiangxi pickles from other pickled vegetables?<br /> <br /> '''References'''<br /> <br /> Chen, H., et al. (2020). &quot;Modern Production Techniques for Traditional Fermented Vegetables in China.&quot; Food Control.<br /> <br /> Liu, S., et al. (2021). &quot;Microbial Diversity and Flavor Formation in Chinese Traditional Pickles.&quot; Frontiers in Microbiology. <br /> <br /> Marco, M. L., et al. (2021). &quot;Health Benefits of Fermented Foods.&quot; Nature Reviews Gastroenterology &amp; Hepatology. <br /> <br /> Tamang, J. P., et al. (2016). &quot;Fermented Foods in a Global Age: Traditional Knowledge and Modern Trends.&quot; Comprehensive Reviews in Food Science and Food Safety. <br /> <br /> Zhang, Y., &amp; Ma, L. (2019). &quot;Preservation Techniques and Cultural Significance of Xiangxi Pickles.&quot; Journal of Ethnic Foods. <br /> <br /> <br /> <br /> '''62.湘西泡菜'''<br /> <br /> 在神秘秀丽的湘西大山深处，在土家族、苗族悠扬的山歌与炊烟袅袅的木楼间，一种独特的滋味早已融入当地人的血脉，成为日常与节庆不可或缺的灵魂——这便是湘西泡菜，一种在时光与微生物共同作用下诞生的酸香传奇。<br /> <br /> '''湘西泡菜的历史'''<br /> <br /> 对于湘西人而言，“三天不吃酸，走路打捞蹿”（连续三天不吃酸食，走路都会不稳），这句俗语绝非戏言。湘西地处武陵山区，历史上山高路险，交通不便，冬季漫长寒冷，新鲜蔬菜匮乏。智慧的少数民族先民们，很早就掌握了利用“酸坛”（一种特制的陶坛或玻璃坛）进行乳酸发酵来保存蔬菜的技艺。这不仅仅是为了解决食物储存的难题，更是在艰苦环境中创造美味、调节饮食平衡的生存智慧。久而久之，这种“以酸代蔬”、“无酸不成席”的饮食习惯，便沉淀为湘西独特的“酸食文化”，泡菜正是其最核心、最普遍的载体。<br /> <br /> '''湘西泡菜的制作'''<br /> <br /> 湘西泡菜的制作是一场静默而神奇的生物魔法，其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> <br /> ①选材随季，山野馈赠<br /> <br /> 原料极其广泛，不拘一格。常见的有：脆嫩的白萝卜、红萝卜、豆角、刀豆、藠头、藕片、嫩姜、辣椒、包菜、黄瓜、甚至野菜如鱼腥草（折耳根）、木姜子等。食材讲究新鲜、应季、无虫害。<br /> <br /> ②灵魂酸水，代代相传<br /> <br /> “老酸水”（也称母水或引子）是制作的关键。它是经过成功发酵的泡菜坛中的原液，富含活跃的乳酸菌群。如同制作老面馒头需要面引子，添加老酸水能快速启动发酵，并赋予泡菜稳定而醇厚的风味。许多家庭的酸水传承数代，被视为传家宝。<br /> <br /> ③巧手入坛，隔绝凡尘<br /> <br /> 食材洗净、晾干，依喜好切块或整根放入洗净晾干的酸坛中。加入适量食盐、冰糖、花椒、蒜瓣、姜片等香料提味。倒入凉开水或纯净水，水量需完全淹没食材。最关键一步：沿坛沿注入一圈干净的清水，盖上坛盖，形成“水封”，有效隔绝空气，创造厌氧环境，让乳酸菌安心工作。之后，将坛子置于阴凉避光处。<br /> <br /> ④静待时光，酝酿酸香<br /> <br /> 接下来的日子，交给时间与微生物。在适宜的温度（通常20-25℃最佳）下，乳酸菌开始大量繁殖，它们贪婪地分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。随着发酵深入，蔬菜的质地变得脆韧，色泽或保持鲜亮或染上诱人的浅黄，复杂的酸、鲜、香、微咸、回甘的复合滋味逐渐形成。<br /> <br /> '''湘西泡菜的健康价值'''<br /> <br /> 湘西泡菜的美味令人倾倒，其健康价值亦不容小觑。<br /> <br /> ①开胃健脾，促进消化<br /> <br /> 酸味天然刺激唾液和胃液分泌，增强食欲，促进食物消化吸收。饭前一小碟泡菜，常能令人胃口大开。<br /> <br /> ②丰富益生菌，调节肠道<br /> <br /> 作为自然发酵食品，优质泡菜富含活性乳酸菌等益生菌。这些有益菌群有助于维持肠道微生态平衡，抑制有害菌，促进肠道蠕动，改善消化功能，提升免疫力。<br /> <br /> ③保留营养，低热量 <br /> <br /> 发酵过程相对温和，能较好保留蔬菜中的维生素（尤其是B族维生素和维生素C的前体）、矿物质（如钙、钾、镁）以及膳食纤维。同时，泡菜本身热量较低。<br /> <br /> '''湘西泡菜的多维度价值与发展'''<br /> <br /> 如今，湘西泡菜早已走出深山，成为湘菜风味中极具辨识度的一张名片，也作为地方特产走向全国乃至世界。<br /> <br /> 在湘西，家家户户几乎都有一两个甚至一排酸坛。母亲或祖母打理酸坛的身影，是许多湘西人温暖的童年记忆。那坛中变幻的酸香，是家的味道，是乡愁的载体。<br /> <br /> 随着市场需求增长，湘西涌现出一批泡菜加工企业。它们在保持传统风味核心的基础上，引入现代化生产设备、无菌灌装技术和质量检测标准，确保食品安全与品质稳定。真空包装、精美设计的“湘西泡菜”礼盒，成为游客喜爱的伴手礼。<br /> <br /> 湘西泡菜承载着湘西少数民族顺应自然、贮藏智慧、创造美味的文化内涵。它不仅是食物，更是一种生活态度和生存智慧的体现。随着中国饮食文化在全球影响力的提升，这份来自湘西大山的“酸”味，正以其独特的魅力，吸引着世界各地的食客，成为传播中国地方特色饮食文化的重要使者。<br /> <br /> '''结语'''<br /> <br /> 湘西泡菜，这一坛坛由时间、微生物与湘西人生活智慧共同酿造的美味，早已超越了简单的佐餐小菜范畴。它是湘西地理环境与民族历史的产物，是刻在基因里的饮食记忆，是连接过去与现在的文化纽带。当清脆酸爽的泡菜在齿间迸发，我们品尝的不仅是山野的清新、时光的沉淀，更是一种坚韧乐观、顺应自然的生活哲学。这酸，是湘西大山的呼吸，是岁月深处的回响，是无论走到哪里都令人魂牵梦萦的故乡之味。<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''问题'''<br /> <br /> 1.湘西泡菜的来源是什么?<br /> <br /> 2.制作湘西泡菜的核心秘诀是什么?<br /> <br /> 3.乳酸菌在湘西泡菜的制作中发挥了什么作用?<br /> <br /> 4.湘西泡菜的健康价值是什么?<br /> <br /> 5.与其他泡菜相比，湘西泡菜的独特之处是什么?<br /> <br /> '''References'''<br /> <br /> Chen, H., et al. (2020). &quot;Modern Production Techniques for Traditional Fermented Vegetables in China.&quot; Food Control.<br /> <br /> Liu, S., et al. (2021). &quot;Microbial Diversity and Flavor Formation in Chinese Traditional Pickles.&quot; Frontiers in Microbiology. <br /> <br /> Marco, M. L., et al. (2021). &quot;Health Benefits of Fermented Foods.&quot; Nature Reviews Gastroenterology &amp; Hepatology. <br /> <br /> Tamang, J. P., et al. (2016). &quot;Fermented Foods in a Global Age: Traditional Knowledge and Modern Trends.&quot; Comprehensive Reviews in Food Science and Food Safety. <br /> <br /> Zhang, Y., &amp; Ma, L. (2019). &quot;Preservation Techniques and Cultural Significance of Xiangxi Pickles.&quot; Journal of Ethnic Foods.</div>

Chen Ting https://bou.de/u/index.php?title=User:Chen_Ting&diff=167524 2025-06-05T04:39:40Z

<p>Chen Ting: </p> <hr /> <div><br /> '''62.Xiangxi Pickles'''<br /> <br /> Nestled deep within the mist-shrouded mountains of Xiangxi, amid the melodious folk songs of the Tujia and Miao ethnic groups and the wooden houses wreathed in cooking smoke, a unique flavor has long been woven into the fabric of local life—an indispensable essence of daily meals and festive celebrations. This is Xiangxi pickles, a legendary fermented delicacy born from the alchemy of time and microorganisms. <br /> <br /> '''History of Xiangxi pickles'''<br /> <br /> For the people of Xiangxi, the saying &quot;Without sour food for three days, one stumbles while walking&quot; is no mere jest. Located in the rugged Wuling Mountains, Xiangxi historically faced harsh winters, treacherous terrain, and scarce fresh vegetables due to poor transportation. The ingenious ancestors of its ethnic minorities mastered the art of preserving vegetables through lactic acid fermentation in specialized earthenware or glass fermentation jars (known as suantan). This was not merely a solution to food storage but a survival strategy—transforming scarcity into flavor and maintaining dietary balance in a challenging environment. Over time, the practice of &quot;using sourness as a vegetable substitute&quot; and &quot;no feast without sourness&quot; crystallized into Xiangxi’s distinctive &quot;sour food culture,&quot; with pickles at its heart as the most essential and ubiquitous embodiment. <br /> <br /> '''The making of Xiangxi pickles'''<br /> <br /> This process is a silent yet marvelous alchemy of biology, and the essence lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria —a process both scientific and artisanal. <br /> <br /> ① Seasonal selection: nature’s bounty<br /> <br /> Ingredients are remarkably diverse, embracing whatever the local terrain offers. Common choices include crisp vegetables carrot, cowpea, sword bean, Chinese onion, lotus root slices, tender ginger, chili pepper, cabbage, cucumber and wild foraged additions such as fish mint (Houttuynia cordata) and litsea. <br /> Criteria: Absolute freshness, seasonal availability, and pest-free quality. <br /> <br /> ② The &quot;soul brine&quot;: a living legacy<br /> <br /> The &quot;soul brine&quot; (also known as mother brine or starter culture) is pivotal. This liquid—drawn from successfully fermented batches—teems with active LAB colonies. Much like a sourdough starter for bread, introducing old brine jumpstarts fermentation and imparts a stable, well-rounded flavor profile. Many families guard their brine across generations as a &quot;cherished heirloom&quot;. <br /> <br /> ③ Artisanal jarring: sealing out the world<br /> <br /> Preparation: Ingredients are washed, air-dried, and cut (or left whole) before being packed into sterilized fermentation jars. <br /> Seasoning: Salt, rock sugar, Sichuan peppercorns, garlic cloves, and ginger slices are added for depth. <br /> Liquid: Cool boiled or purified water fully submerges the vegetables. <br /> Critical step: A &quot;water seal&quot; is created by filling the jar’s outer rim with clean water before lidding. This anaerobic barrier ensures LAB thrive without oxygen interference. <br /> Storage: Jars are kept in cool, shaded areas (20–25°C optimal). <br /> <br /> ④ The waiting game: fermentation’s symphony<br /> <br /> Time and microbes now take charge. Under ideal temperatures, LAB proliferate, metabolizing vegetable sugars into lactic acid, acetic acid, and aromatic compounds (e.g., alcohols, esters). Textures evolve to a firm-yet-tender crunch, while hues shift to bright or golden-yellow. Flavors deepen into a harmony of sourness, umami, fragrance, mild saltiness, and subtle sweetness. <br /> <br /> '''The health benefits of Xiangxi pickles'''<br /> <br /> ① Appetite stimulation and digestive enhancement <br /> <br /> The natural acidity of pickles stimulates the secretion of saliva and gastric juices, thereby enhancing appetite and promoting digestion and nutrient absorption. A small serving of pickles before meals often effectively whets the appetite. <br /> <br /> ② Probiotic enrichment for gut health <br /> <br /> As a naturally fermented food, high-quality Xiangxi pickles are rich in active probiotics, particularly lactic acid bacteria. These beneficial microorganisms help maintain intestinal microecological balance, suppress harmful bacteria, improve bowel motility, enhance digestive function, and boost immunity. <br /> <br /> ③ Nutrient retention with low caloric value <br /> <br /> The relatively gentle fermentation process preserves most of the vegetables' original nutrients, including vitamins (especially B-complex vitamins and vitamin C precursors), minerals (such as calcium, potassium, and magnesium), and dietary fiber. Additionally, pickles are inherently low in calories. <br /> <br /> '''The multidimensional value and development of Xiangxi pickles'''<br /> <br /> Today, Xiangxi pickles have transcended their mountainous origins to become a signature element of Hunan cuisine and a celebrated local specialty gaining nationwide and international acclaim.<br /> In Xiangxi, nearly every household maintains one or even multiple rows of fermentation jars. For many locals, the image of mothers or grandmothers tending to these jars evokes warm childhood memories. The evolving sour aroma within these vessels embodies the essence of home and serves as a tangible expression of nostalgia.<br /> Responding to growing market demand, numerous pickle processing enterprises have emerged in Xiangxi. While preserving traditional flavors at their core, these manufacturers have incorporated modern production equipment, sterile packaging technologies, and rigorous quality control standards to ensure both food safety and consistent quality. Vacuum-sealed and aesthetically designed gift boxes of Xiangxi pickles have become popular souvenirs among visitors.<br /> Xiangxi pickles encapsulate the cultural wisdom of ethnic minorities in harmonizing with nature, preserving food, and creating distinctive flavors. Beyond mere sustenance, they represent a philosophy of living - an attitude of resilience and adaptation. As Chinese culinary culture gains global influence, this distinctive &quot;sour&quot; flavor from the mountains of Xiangxi is captivating international palates, serving as an important ambassador for regional Chinese food culture.<br /> <br /> '''Conclusion'''<br /> <br /> Xiangxi pickles, these jars of flavor crafted through time, microbial action, and local wisdom, have long surpassed their status as simple side dishes. They are products of Xiangxi's unique geography and ethnic history, a dietary memory encoded in local DNA, and a cultural bridge connecting past and present. When the crisp, tangy pickles burst forth with flavor, we taste not just the freshness of mountain produce and the passage of time, but also a life philosophy of resilient optimism and harmony with nature. This distinctive sourness represents the very breath of Xiangxi's mountains, an echo from the depths of time, and an unforgettable taste of homeland that lingers in memory wherever one may roam.<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> 2.Lactic acid fermentation 乳酸发酵<br /> 3.Fermentation jar 酸坛<br /> 4.Probiotics 益生菌<br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''Questions'''<br /> <br /> 1. What is the origin of Xiangxi pickles?<br /> <br /> 2. What is the core secret of making Xiangxi pickles?<br /> <br /> 3. What role do lactic acid bacteria play in making Xiangxi pickles?<br /> <br /> 4. What are the health benefits of Xiangxi pickles?<br /> <br /> 5. What distinguishes Xiangxi pickles from other pickled vegetables?<br /> <br /> '''References'''<br /> <br /> Chen, H., et al. (2020). &quot;Modern Production Techniques for Traditional Fermented Vegetables in China.&quot; Food Control.<br /> <br /> Liu, S., et al. (2021). &quot;Microbial Diversity and Flavor Formation in Chinese Traditional Pickles.&quot; Frontiers in Microbiology. <br /> <br /> Marco, M. L., et al. (2021). &quot;Health Benefits of Fermented Foods.&quot; Nature Reviews Gastroenterology &amp; Hepatology. <br /> <br /> Tamang, J. P., et al. (2016). &quot;Fermented Foods in a Global Age: Traditional Knowledge and Modern Trends.&quot; Comprehensive Reviews in Food Science and Food Safety. <br /> <br /> Zhang, Y., &amp; Ma, L. (2019). &quot;Preservation Techniques and Cultural Significance of Xiangxi Pickles.&quot; Journal of Ethnic Foods. <br /> <br /> <br /> <br /> '''62.湘西泡菜'''<br /> <br /> 在神秘秀丽的湘西大山深处，在土家族、苗族悠扬的山歌与炊烟袅袅的木楼间，一种独特的滋味早已融入当地人的血脉，成为日常与节庆不可或缺的灵魂——这便是湘西泡菜，一种在时光与微生物共同作用下诞生的酸香传奇。<br /> <br /> '''湘西泡菜的历史'''<br /> <br /> 对于湘西人而言，“三天不吃酸，走路打捞蹿”（连续三天不吃酸食，走路都会不稳），这句俗语绝非戏言。湘西地处武陵山区，历史上山高路险，交通不便，冬季漫长寒冷，新鲜蔬菜匮乏。智慧的少数民族先民们，很早就掌握了利用“酸坛”（一种特制的陶坛或玻璃坛）进行乳酸发酵来保存蔬菜的技艺。这不仅仅是为了解决食物储存的难题，更是在艰苦环境中创造美味、调节饮食平衡的生存智慧。久而久之，这种“以酸代蔬”、“无酸不成席”的饮食习惯，便沉淀为湘西独特的“酸食文化”，泡菜正是其最核心、最普遍的载体。<br /> <br /> '''湘西泡菜的制作'''<br /> <br /> 湘西泡菜的制作是一场静默而神奇的生物魔法，其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> <br /> ①选材随季，山野馈赠<br /> <br /> 原料极其广泛，不拘一格。常见的有：脆嫩的白萝卜、红萝卜、豆角、刀豆、藠头、藕片、嫩姜、辣椒、包菜、黄瓜、甚至野菜如鱼腥草（折耳根）、木姜子等。食材讲究新鲜、应季、无虫害。<br /> <br /> ②灵魂酸水，代代相传<br /> <br /> “老酸水”（也称母水或引子）是制作的关键。它是经过成功发酵的泡菜坛中的原液，富含活跃的乳酸菌群。如同制作老面馒头需要面引子，添加老酸水能快速启动发酵，并赋予泡菜稳定而醇厚的风味。许多家庭的酸水传承数代，被视为传家宝。<br /> <br /> ③巧手入坛，隔绝凡尘<br /> <br /> 食材洗净、晾干，依喜好切块或整根放入洗净晾干的酸坛中。加入适量食盐、冰糖、花椒、蒜瓣、姜片等香料提味。倒入凉开水或纯净水，水量需完全淹没食材。最关键一步：沿坛沿注入一圈干净的清水，盖上坛盖，形成“水封”，有效隔绝空气，创造厌氧环境，让乳酸菌安心工作。之后，将坛子置于阴凉避光处。<br /> <br /> ④静待时光，酝酿酸香<br /> <br /> 接下来的日子，交给时间与微生物。在适宜的温度（通常20-25℃最佳）下，乳酸菌开始大量繁殖，它们贪婪地分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。随着发酵深入，蔬菜的质地变得脆韧，色泽或保持鲜亮或染上诱人的浅黄，复杂的酸、鲜、香、微咸、回甘的复合滋味逐渐形成。<br /> <br /> '''湘西泡菜的健康价值'''<br /> <br /> 湘西泡菜的美味令人倾倒，其健康价值亦不容小觑。<br /> <br /> ①开胃健脾，促进消化<br /> <br /> 酸味天然刺激唾液和胃液分泌，增强食欲，促进食物消化吸收。饭前一小碟泡菜，常能令人胃口大开。<br /> <br /> ②丰富益生菌，调节肠道<br /> <br /> 作为自然发酵食品，优质泡菜富含活性乳酸菌等益生菌。这些有益菌群有助于维持肠道微生态平衡，抑制有害菌，促进肠道蠕动，改善消化功能，提升免疫力。<br /> <br /> ③保留营养，低热量 <br /> <br /> 发酵过程相对温和，能较好保留蔬菜中的维生素（尤其是B族维生素和维生素C的前体）、矿物质（如钙、钾、镁）以及膳食纤维。同时，泡菜本身热量较低。<br /> <br /> '''湘西泡菜的多维度价值与发展'''<br /> <br /> 如今，湘西泡菜早已走出深山，成为湘菜风味中极具辨识度的一张名片，也作为地方特产走向全国乃至世界。<br /> 在湘西，家家户户几乎都有一两个甚至一排酸坛。母亲或祖母打理酸坛的身影，是许多湘西人温暖的童年记忆。那坛中变幻的酸香，是家的味道，是乡愁的载体。<br /> 随着市场需求增长，湘西涌现出一批泡菜加工企业。它们在保持传统风味核心的基础上，引入现代化生产设备、无菌灌装技术和质量检测标准，确保食品安全与品质稳定。真空包装、精美设计的“湘西泡菜”礼盒，成为游客喜爱的伴手礼。<br /> 湘西泡菜承载着湘西少数民族顺应自然、贮藏智慧、创造美味的文化内涵。它不仅是食物，更是一种生活态度和生存智慧的体现。随着中国饮食文化在全球影响力的提升，这份来自湘西大山的“酸”味，正以其独特的魅力，吸引着世界各地的食客，成为传播中国地方特色饮食文化的重要使者。<br /> <br /> '''结语'''<br /> <br /> 湘西泡菜，这一坛坛由时间、微生物与湘西人生活智慧共同酿造的美味，早已超越了简单的佐餐小菜范畴。它是湘西地理环境与民族历史的产物，是刻在基因里的饮食记忆，是连接过去与现在的文化纽带。当清脆酸爽的泡菜在齿间迸发，我们品尝的不仅是山野的清新、时光的沉淀，更是一种坚韧乐观、顺应自然的生活哲学。这酸，是湘西大山的呼吸，是岁月深处的回响，是无论走到哪里都令人魂牵梦萦的故乡之味。<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> <br /> 2.Lactic acid fermentation 乳酸发酵<br /> <br /> 3.Fermentation jar 酸坛<br /> <br /> 4.Probiotics 益生菌<br /> <br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''问题'''<br /> <br /> 1.湘西泡菜的来源是什么?<br /> <br /> 2.制作湘西泡菜的核心秘诀是什么?<br /> <br /> 3.乳酸菌在湘西泡菜的制作中发挥了什么作用?<br /> <br /> 4.湘西泡菜的健康价值是什么?<br /> <br /> 5.与其他泡菜相比，湘西泡菜的独特之处是什么?<br /> <br /> '''References'''<br /> <br /> Chen, H., et al. (2020). &quot;Modern Production Techniques for Traditional Fermented Vegetables in China.&quot; Food Control.<br /> <br /> Liu, S., et al. (2021). &quot;Microbial Diversity and Flavor Formation in Chinese Traditional Pickles.&quot; Frontiers in Microbiology. <br /> <br /> Marco, M. L., et al. (2021). &quot;Health Benefits of Fermented Foods.&quot; Nature Reviews Gastroenterology &amp; Hepatology. <br /> <br /> Tamang, J. P., et al. (2016). &quot;Fermented Foods in a Global Age: Traditional Knowledge and Modern Trends.&quot; Comprehensive Reviews in Food Science and Food Safety. <br /> <br /> Zhang, Y., &amp; Ma, L. (2019). &quot;Preservation Techniques and Cultural Significance of Xiangxi Pickles.&quot; Journal of Ethnic Foods.</div>

Chen Ting https://bou.de/u/index.php?title=User:Chen_Ting&diff=167523 2025-06-05T04:35:54Z

<p>Chen Ting: </p> <hr /> <div><br /> '''62.Xiangxi Pickles'''<br /> <br /> Nestled deep within the mist-shrouded mountains of Xiangxi, amid the melodious folk songs of the Tujia and Miao ethnic groups and the wooden houses wreathed in cooking smoke, a unique flavor has long been woven into the fabric of local life—an indispensable essence of daily meals and festive celebrations. This is Xiangxi pickles, a legendary fermented delicacy born from the alchemy of time and microorganisms. <br /> <br /> '''History of Xiangxi pickles'''<br /> <br /> For the people of Xiangxi, the saying &quot;Without sour food for three days, one stumbles while walking&quot; is no mere jest. Located in the rugged Wuling Mountains, Xiangxi historically faced harsh winters, treacherous terrain, and scarce fresh vegetables due to poor transportation. The ingenious ancestors of its ethnic minorities mastered the art of preserving vegetables through lactic acid fermentation in specialized earthenware or glass fermentation jars (known as suantan). This was not merely a solution to food storage but a survival strategy—transforming scarcity into flavor and maintaining dietary balance in a challenging environment. Over time, the practice of &quot;using sourness as a vegetable substitute&quot; and &quot;no feast without sourness&quot; crystallized into Xiangxi’s distinctive &quot;sour food culture,&quot; with pickles at its heart as the most essential and ubiquitous embodiment. <br /> <br /> '''The making of Xiangxi pickles'''<br /> <br /> This process is a silent yet marvelous alchemy of biology, and the essence lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria —a process both scientific and artisanal. <br /> ① Seasonal selection: nature’s bounty<br /> Ingredients are remarkably diverse, embracing whatever the local terrain offers. Common choices include crisp vegetables carrot, cowpea, sword bean, Chinese onion, lotus root slices, tender ginger, chili pepper, cabbage, cucumber and wild foraged additions such as fish mint (Houttuynia cordata) and litsea. <br /> Criteria: Absolute freshness, seasonal availability, and pest-free quality. <br /> ② The &quot;soul brine&quot;: a living legacy<br /> The &quot;soul brine&quot; (also known as mother brine or starter culture) is pivotal. This liquid—drawn from successfully fermented batches—teems with active LAB colonies. Much like a sourdough starter for bread, introducing old brine jumpstarts fermentation and imparts a stable, well-rounded flavor profile. Many families guard their brine across generations as a &quot;cherished heirloom&quot;. <br /> ③ Artisanal jarring: sealing out the world<br /> Preparation: Ingredients are washed, air-dried, and cut (or left whole) before being packed into sterilized fermentation jars. <br /> Seasoning: Salt, rock sugar, Sichuan peppercorns, garlic cloves, and ginger slices are added for depth. <br /> Liquid: Cool boiled or purified water fully submerges the vegetables. <br /> Critical step: A &quot;water seal&quot; is created by filling the jar’s outer rim with clean water before lidding. This anaerobic barrier ensures LAB thrive without oxygen interference. <br /> Storage: Jars are kept in cool, shaded areas (20–25°C optimal). <br /> ④ The waiting game: fermentation’s symphony<br /> Time and microbes now take charge. Under ideal temperatures, LAB proliferate, metabolizing vegetable sugars into lactic acid, acetic acid, and aromatic compounds (e.g., alcohols, esters). Textures evolve to a firm-yet-tender crunch, while hues shift to bright or golden-yellow. Flavors deepen into a harmony of sourness, umami, fragrance, mild saltiness, and subtle sweetness. <br /> <br /> '''The health benefits of Xiangxi pickles'''<br /> <br /> ① Appetite stimulation and digestive enhancement <br /> The natural acidity of pickles stimulates the secretion of saliva and gastric juices, thereby enhancing appetite and promoting digestion and nutrient absorption. A small serving of pickles before meals often effectively whets the appetite. <br /> ② Probiotic enrichment for gut health <br /> As a naturally fermented food, high-quality Xiangxi pickles are rich in active probiotics, particularly lactic acid bacteria. These beneficial microorganisms help maintain intestinal microecological balance, suppress harmful bacteria, improve bowel motility, enhance digestive function, and boost immunity. <br /> ③ Nutrient retention with low caloric value <br /> The relatively gentle fermentation process preserves most of the vegetables' original nutrients, including vitamins (especially B-complex vitamins and vitamin C precursors), minerals (such as calcium, potassium, and magnesium), and dietary fiber. Additionally, pickles are inherently low in calories. <br /> <br /> '''The multidimensional value and development of Xiangxi pickles'''<br /> <br /> Today, Xiangxi pickles have transcended their mountainous origins to become a signature element of Hunan cuisine and a celebrated local specialty gaining nationwide and international acclaim.<br /> In Xiangxi, nearly every household maintains one or even multiple rows of fermentation jars. For many locals, the image of mothers or grandmothers tending to these jars evokes warm childhood memories. The evolving sour aroma within these vessels embodies the essence of home and serves as a tangible expression of nostalgia.<br /> Responding to growing market demand, numerous pickle processing enterprises have emerged in Xiangxi. While preserving traditional flavors at their core, these manufacturers have incorporated modern production equipment, sterile packaging technologies, and rigorous quality control standards to ensure both food safety and consistent quality. Vacuum-sealed and aesthetically designed gift boxes of Xiangxi pickles have become popular souvenirs among visitors.<br /> Xiangxi pickles encapsulate the cultural wisdom of ethnic minorities in harmonizing with nature, preserving food, and creating distinctive flavors. Beyond mere sustenance, they represent a philosophy of living - an attitude of resilience and adaptation. As Chinese culinary culture gains global influence, this distinctive &quot;sour&quot; flavor from the mountains of Xiangxi is captivating international palates, serving as an important ambassador for regional Chinese food culture.<br /> <br /> '''Conclusion'''<br /> <br /> Xiangxi pickles, these jars of flavor crafted through time, microbial action, and local wisdom, have long surpassed their status as simple side dishes. They are products of Xiangxi's unique geography and ethnic history, a dietary memory encoded in local DNA, and a cultural bridge connecting past and present. When the crisp, tangy pickles burst forth with flavor, we taste not just the freshness of mountain produce and the passage of time, but also a life philosophy of resilient optimism and harmony with nature. This distinctive sourness represents the very breath of Xiangxi's mountains, an echo from the depths of time, and an unforgettable taste of homeland that lingers in memory wherever one may roam.<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> 2.Lactic acid fermentation 乳酸发酵<br /> 3.Fermentation jar 酸坛<br /> 4.Probiotics 益生菌<br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''Questions'''<br /> <br /> 1. What is the origin of Xiangxi pickles?<br /> 2. What is the core secret of making Xiangxi pickles?<br /> 3. What role do lactic acid bacteria play in making Xiangxi pickles?<br /> 4. What are the health benefits of Xiangxi pickles?<br /> 5. What distinguishes Xiangxi pickles from other pickled vegetables?<br /> <br /> '''References'''<br /> <br /> Chen, H., et al. (2020). &quot;Modern Production Techniques for Traditional Fermented Vegetables in China.&quot; Food Control. <br /> Liu, S., et al. (2021). &quot;Microbial Diversity and Flavor Formation in Chinese Traditional Pickles.&quot; Frontiers in Microbiology. <br /> Marco, M. L., et al. (2021). &quot;Health Benefits of Fermented Foods.&quot; Nature Reviews Gastroenterology &amp; Hepatology. <br /> Tamang, J. P., et al. (2016). &quot;Fermented Foods in a Global Age: Traditional Knowledge and Modern Trends.&quot; Comprehensive Reviews in Food Science and Food Safety. <br /> Zhang, Y., &amp; Ma, L. (2019). &quot;Preservation Techniques and Cultural Significance of Xiangxi Pickles.&quot; Journal of Ethnic Foods. <br /> <br /> <br /> <br /> '''62.湘西泡菜'''<br /> <br /> 在神秘秀丽的湘西大山深处，在土家族、苗族悠扬的山歌与炊烟袅袅的木楼间，一种独特的滋味早已融入当地人的血脉，成为日常与节庆不可或缺的灵魂——这便是湘西泡菜，一种在时光与微生物共同作用下诞生的酸香传奇。<br /> <br /> '''湘西泡菜的历史'''<br /> <br /> 对于湘西人而言，“三天不吃酸，走路打捞蹿”（连续三天不吃酸食，走路都会不稳），这句俗语绝非戏言。湘西地处武陵山区，历史上山高路险，交通不便，冬季漫长寒冷，新鲜蔬菜匮乏。智慧的少数民族先民们，很早就掌握了利用“酸坛”（一种特制的陶坛或玻璃坛）进行乳酸发酵来保存蔬菜的技艺。这不仅仅是为了解决食物储存的难题，更是在艰苦环境中创造美味、调节饮食平衡的生存智慧。久而久之，这种“以酸代蔬”、“无酸不成席”的饮食习惯，便沉淀为湘西独特的“酸食文化”，泡菜正是其最核心、最普遍的载体。<br /> <br /> '''湘西泡菜的制作'''<br /> <br /> 湘西泡菜的制作是一场静默而神奇的生物魔法，其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> ①选材随季，山野馈赠<br /> 原料极其广泛，不拘一格。常见的有：脆嫩的白萝卜、红萝卜、豆角、刀豆、藠头、藕片、嫩姜、辣椒、包菜、黄瓜、甚至野菜如鱼腥草（折耳根）、木姜子等。食材讲究新鲜、应季、无虫害。<br /> ②灵魂酸水，代代相传<br /> “老酸水”（也称母水或引子）是制作的关键。它是经过成功发酵的泡菜坛中的原液，富含活跃的乳酸菌群。如同制作老面馒头需要面引子，添加老酸水能快速启动发酵，并赋予泡菜稳定而醇厚的风味。许多家庭的酸水传承数代，被视为传家宝。<br /> ③巧手入坛，隔绝凡尘<br /> 食材洗净、晾干，依喜好切块或整根放入洗净晾干的酸坛中。加入适量食盐、冰糖、花椒、蒜瓣、姜片等香料提味。倒入凉开水或纯净水，水量需完全淹没食材。最关键一步：沿坛沿注入一圈干净的清水，盖上坛盖，形成“水封”，有效隔绝空气，创造厌氧环境，让乳酸菌安心工作。之后，将坛子置于阴凉避光处。<br /> ④静待时光，酝酿酸香<br /> 接下来的日子，交给时间与微生物。在适宜的温度（通常20-25℃最佳）下，乳酸菌开始大量繁殖，它们贪婪地分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。随着发酵深入，蔬菜的质地变得脆韧，色泽或保持鲜亮或染上诱人的浅黄，复杂的酸、鲜、香、微咸、回甘的复合滋味逐渐形成。<br /> <br /> '''湘西泡菜的健康价值'''<br /> <br /> 湘西泡菜的美味令人倾倒，其健康价值亦不容小觑。<br /> ①开胃健脾，促进消化<br /> 酸味天然刺激唾液和胃液分泌，增强食欲，促进食物消化吸收。饭前一小碟泡菜，常能令人胃口大开。<br /> ②丰富益生菌，调节肠道<br /> 作为自然发酵食品，优质泡菜富含活性乳酸菌等益生菌。这些有益菌群有助于维持肠道微生态平衡，抑制有害菌，促进肠道蠕动，改善消化功能，提升免疫力。<br /> ③保留营养，低热量 <br /> 发酵过程相对温和，能较好保留蔬菜中的维生素（尤其是B族维生素和维生素C的前体）、矿物质（如钙、钾、镁）以及膳食纤维。同时，泡菜本身热量较低。<br /> <br /> '''湘西泡菜的多维度价值与发展'''<br /> <br /> 如今，湘西泡菜早已走出深山，成为湘菜风味中极具辨识度的一张名片，也作为地方特产走向全国乃至世界。<br /> 在湘西，家家户户几乎都有一两个甚至一排酸坛。母亲或祖母打理酸坛的身影，是许多湘西人温暖的童年记忆。那坛中变幻的酸香，是家的味道，是乡愁的载体。<br /> 随着市场需求增长，湘西涌现出一批泡菜加工企业。它们在保持传统风味核心的基础上，引入现代化生产设备、无菌灌装技术和质量检测标准，确保食品安全与品质稳定。真空包装、精美设计的“湘西泡菜”礼盒，成为游客喜爱的伴手礼。<br /> 湘西泡菜承载着湘西少数民族顺应自然、贮藏智慧、创造美味的文化内涵。它不仅是食物，更是一种生活态度和生存智慧的体现。随着中国饮食文化在全球影响力的提升，这份来自湘西大山的“酸”味，正以其独特的魅力，吸引着世界各地的食客，成为传播中国地方特色饮食文化的重要使者。<br /> <br /> '''结语'''<br /> <br /> 湘西泡菜，这一坛坛由时间、微生物与湘西人生活智慧共同酿造的美味，早已超越了简单的佐餐小菜范畴。它是湘西地理环境与民族历史的产物，是刻在基因里的饮食记忆，是连接过去与现在的文化纽带。当清脆酸爽的泡菜在齿间迸发，我们品尝的不仅是山野的清新、时光的沉淀，更是一种坚韧乐观、顺应自然的生活哲学。这酸，是湘西大山的呼吸，是岁月深处的回响，是无论走到哪里都令人魂牵梦萦的故乡之味。<br /> <br /> '''Terms and Expressions'''<br /> <br /> 1.Xiangxi pickles 湘西泡菜<br /> 2.Lactic acid fermentation 乳酸发酵<br /> 3.Fermentation jar 酸坛<br /> 4.Probiotics 益生菌<br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''问题'''<br /> <br /> 1.湘西泡菜的来源是什么?<br /> 2.制作湘西泡菜的核心秘诀是什么?<br /> 3.乳酸菌在湘西泡菜的制作中发挥了什么作用?<br /> 4.湘西泡菜的健康价值是什么?<br /> 5.与其他泡菜相比，湘西泡菜的独特之处是什么?<br /> <br /> '''References'''<br /> <br /> Chen, H., et al. (2020). &quot;Modern Production Techniques for Traditional Fermented Vegetables in China.&quot; Food Control. <br /> Liu, S., et al. (2021). &quot;Microbial Diversity and Flavor Formation in Chinese Traditional Pickles.&quot; Frontiers in Microbiology. <br /> Marco, M. L., et al. (2021). &quot;Health Benefits of Fermented Foods.&quot; Nature Reviews Gastroenterology &amp; Hepatology. <br /> Tamang, J. P., et al. (2016). &quot;Fermented Foods in a Global Age: Traditional Knowledge and Modern Trends.&quot; Comprehensive Reviews in Food Science and Food Safety. <br /> Zhang, Y., &amp; Ma, L. (2019). &quot;Preservation Techniques and Cultural Significance of Xiangxi Pickles.&quot; Journal of Ethnic Foods.</div>

Chen Ting https://bou.de/u/index.php?title=User:Chen_Ting&diff=167510 2025-06-05T03:35:36Z

<p>Chen Ting: </p> <hr /> <div><br /> '''62.Xiangxi Pickles'''<br /> <br /> Nestled deep within the mist-shrouded mountains of Xiangxi, amid the melodious folk songs of the Tujia and Miao ethnic groups and the wooden houses wreathed in cooking smoke, a unique flavor has long been woven into the fabric of local life—an indispensable essence of daily meals and festive celebrations. This is Xiangxi pickles, a legendary fermented delicacy born from the alchemy of time and microorganisms. <br /> <br /> '''History of Xiangxi pickles'''<br /> <br /> For the people of Xiangxi, the saying &quot;Without sour food for three days, one stumbles while walking&quot; is no mere jest. Located in the rugged Wuling Mountains, Xiangxi historically faced harsh winters, treacherous terrain, and scarce fresh vegetables due to poor transportation. The ingenious ancestors of its ethnic minorities mastered the art of preserving vegetables through lactic acid fermentation in specialized earthenware or glass fermentation jars (known as suantan). This was not merely a solution to food storage but a survival strategy—transforming scarcity into flavor and maintaining dietary balance in a challenging environment. Over time, the practice of &quot;using sourness as a vegetable substitute&quot; and &quot;no feast without sourness&quot; crystallized into Xiangxi’s distinctive &quot;sour food culture,&quot; with pickles at its heart as the most essential and ubiquitous embodiment. <br /> <br /> '''The making of Xiangxi pickles'''<br /> <br /> This process is a silent yet marvelous alchemy of biology, and the essence lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria —a process both scientific and artisanal. <br /> ① Seasonal selection: nature’s bounty<br /> Ingredients are remarkably diverse, embracing whatever the local terrain offers. Common choices include crisp vegetables carrot, cowpea, sword bean, Chinese onion, lotus root slices, tender ginger, chili pepper, cabbage, cucumber and wild foraged additions such as fish mint (Houttuynia cordata) and litsea. <br /> Criteria: Absolute freshness, seasonal availability, and pest-free quality. <br /> ② The &quot;soul brine&quot;: a living legacy<br /> The &quot;soul brine&quot; (also known as mother brine or starter culture) is pivotal. This liquid—drawn from successfully fermented batches—teems with active LAB colonies. Much like a sourdough starter for bread, introducing old brine jumpstarts fermentation and imparts a stable, well-rounded flavor profile. Many families guard their brine across generations as a &quot;cherished heirloom&quot;. <br /> ③ Artisanal jarring: sealing out the world<br /> Preparation: Ingredients are washed, air-dried, and cut (or left whole) before being packed into sterilized fermentation jars. <br /> Seasoning: Salt, rock sugar, Sichuan peppercorns, garlic cloves, and ginger slices are added for depth. <br /> Liquid: Cool boiled or purified water fully submerges the vegetables. <br /> Critical step: A &quot;water seal&quot; is created by filling the jar’s outer rim with clean water before lidding. This anaerobic barrier ensures LAB thrive without oxygen interference. <br /> Storage: Jars are kept in cool, shaded areas (20–25°C optimal). <br /> ④ The waiting game: fermentation’s symphony<br /> Time and microbes now take charge. Under ideal temperatures, LAB proliferate, metabolizing vegetable sugars into lactic acid, acetic acid, and aromatic compounds (e.g., alcohols, esters). Textures evolve to a firm-yet-tender crunch, while hues shift to bright or golden-yellow. Flavors deepen into a harmony of sourness, umami, fragrance, mild saltiness, and subtle sweetness. <br /> <br /> '''The health benefits of Xiangxi pickles'''<br /> <br /> ① Appetite stimulation and digestive enhancement <br /> The natural acidity of pickles stimulates the secretion of saliva and gastric juices, thereby enhancing appetite and promoting digestion and nutrient absorption. A small serving of pickles before meals often effectively whets the appetite. <br /> ② Probiotic enrichment for gut health <br /> As a naturally fermented food, high-quality Xiangxi pickles are rich in active probiotics, particularly lactic acid bacteria. These beneficial microorganisms help maintain intestinal microecological balance, suppress harmful bacteria, improve bowel motility, enhance digestive function, and boost immunity. <br /> ③ Nutrient retention with low caloric value <br /> The relatively gentle fermentation process preserves most of the vegetables' original nutrients, including vitamins (especially B-complex vitamins and vitamin C precursors), minerals (such as calcium, potassium, and magnesium), and dietary fiber. Additionally, pickles are inherently low in calories. <br /> <br /> '''The multidimensional value and development of Xiangxi pickles'''<br /> <br /> Today, Xiangxi pickles have transcended their mountainous origins to become a signature element of Hunan cuisine and a celebrated local specialty gaining nationwide and international acclaim.<br /> In Xiangxi, nearly every household maintains one or even multiple rows of fermentation jars. For many locals, the image of mothers or grandmothers tending to these jars evokes warm childhood memories. The evolving sour aroma within these vessels embodies the essence of home and serves as a tangible expression of nostalgia.<br /> Responding to growing market demand, numerous pickle processing enterprises have emerged in Xiangxi. While preserving traditional flavors at their core, these manufacturers have incorporated modern production equipment, sterile packaging technologies, and rigorous quality control standards to ensure both food safety and consistent quality. Vacuum-sealed and aesthetically designed gift boxes of Xiangxi pickles have become popular souvenirs among visitors.<br /> Xiangxi pickles encapsulate the cultural wisdom of ethnic minorities in harmonizing with nature, preserving food, and creating distinctive flavors. Beyond mere sustenance, they represent a philosophy of living - an attitude of resilience and adaptation. As Chinese culinary culture gains global influence, this distinctive &quot;sour&quot; flavor from the mountains of Xiangxi is captivating international palates, serving as an important ambassador for regional Chinese food culture.<br /> <br /> '''Conclusion'''<br /> <br /> Xiangxi pickles, these jars of flavor crafted through time, microbial action, and local wisdom, have long surpassed their status as simple side dishes. They are products of Xiangxi's unique geography and ethnic history, a dietary memory encoded in local DNA, and a cultural bridge connecting past and present. When the crisp, tangy pickles burst forth with flavor, we taste not just the freshness of mountain produce and the passage of time, but also a life philosophy of resilient optimism and harmony with nature. This distinctive sourness represents the very breath of Xiangxi's mountains, an echo from the depths of time, and an unforgettable taste of homeland that lingers in memory wherever one may roam.<br /> <br /> '''Terms and Expressions'''<br /> 1.Xiangxi pickles 湘西泡菜<br /> 2.Lactic acid fermentation 乳酸发酵<br /> 3.Fermentation jar 酸坛<br /> 4.Probiotics 益生菌<br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''Questions'''<br /> 1. What is the origin of Xiangxi pickles?<br /> 2. What is the core secret of making Xiangxi pickles?<br /> 3. What role do lactic acid bacteria play in making Xiangxi pickles?<br /> 4. What are the health benefits of Xiangxi pickles?<br /> 5. What distinguishes Xiangxi pickles from other pickled vegetables?<br /> <br /> '''References'''<br /> Chen, H., et al. (2020). &quot;Modern Production Techniques for Traditional Fermented Vegetables in China.&quot; Food Control. <br /> Liu, S., et al. (2021). &quot;Microbial Diversity and Flavor Formation in Chinese Traditional Pickles.&quot; Frontiers in Microbiology. <br /> Marco, M. L., et al. (2021). &quot;Health Benefits of Fermented Foods.&quot; Nature Reviews Gastroenterology &amp; Hepatology. <br /> Tamang, J. P., et al. (2016). &quot;Fermented Foods in a Global Age: Traditional Knowledge and Modern Trends.&quot; Comprehensive Reviews in Food Science and Food Safety. <br /> Zhang, Y., &amp; Ma, L. (2019). &quot;Preservation Techniques and Cultural Significance of Xiangxi Pickles.&quot; Journal of Ethnic Foods. <br /> <br /> <br /> <br /> '''62.湘西泡菜'''<br /> 在神秘秀丽的湘西大山深处，在土家族、苗族悠扬的山歌与炊烟袅袅的木楼间，一种独特的滋味早已融入当地人的血脉，成为日常与节庆不可或缺的灵魂——这便是湘西泡菜，一种在时光与微生物共同作用下诞生的酸香传奇。<br /> <br /> '''湘西泡菜的历史'''<br /> <br /> 对于湘西人而言，“三天不吃酸，走路打捞蹿”（连续三天不吃酸食，走路都会不稳），这句俗语绝非戏言。湘西地处武陵山区，历史上山高路险，交通不便，冬季漫长寒冷，新鲜蔬菜匮乏。智慧的少数民族先民们，很早就掌握了利用“酸坛”（一种特制的陶坛或玻璃坛）进行乳酸发酵来保存蔬菜的技艺。这不仅仅是为了解决食物储存的难题，更是在艰苦环境中创造美味、调节饮食平衡的生存智慧。久而久之，这种“以酸代蔬”、“无酸不成席”的饮食习惯，便沉淀为湘西独特的“酸食文化”，泡菜正是其最核心、最普遍的载体。<br /> <br /> '''湘西泡菜的制作'''<br /> <br /> 湘西泡菜的制作是一场静默而神奇的生物魔法，其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> ①选材随季，山野馈赠<br /> 原料极其广泛，不拘一格。常见的有：脆嫩的白萝卜、红萝卜、豆角、刀豆、藠头、藕片、嫩姜、辣椒、包菜、黄瓜、甚至野菜如鱼腥草（折耳根）、木姜子等。食材讲究新鲜、应季、无虫害。<br /> ②灵魂酸水，代代相传<br /> “老酸水”（也称母水或引子）是制作的关键。它是经过成功发酵的泡菜坛中的原液，富含活跃的乳酸菌群。如同制作老面馒头需要面引子，添加老酸水能快速启动发酵，并赋予泡菜稳定而醇厚的风味。许多家庭的酸水传承数代，被视为传家宝。<br /> ③巧手入坛，隔绝凡尘<br /> 食材洗净、晾干，依喜好切块或整根放入洗净晾干的酸坛中。加入适量食盐、冰糖、花椒、蒜瓣、姜片等香料提味。倒入凉开水或纯净水，水量需完全淹没食材。最关键一步：沿坛沿注入一圈干净的清水，盖上坛盖，形成“水封”，有效隔绝空气，创造厌氧环境，让乳酸菌安心工作。之后，将坛子置于阴凉避光处。<br /> ④静待时光，酝酿酸香<br /> 接下来的日子，交给时间与微生物。在适宜的温度（通常20-25℃最佳）下，乳酸菌开始大量繁殖，它们贪婪地分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。随着发酵深入，蔬菜的质地变得脆韧，色泽或保持鲜亮或染上诱人的浅黄，复杂的酸、鲜、香、微咸、回甘的复合滋味逐渐形成。<br /> <br /> '''湘西泡菜的健康价值'''<br /> <br /> 湘西泡菜的美味令人倾倒，其健康价值亦不容小觑。<br /> ①开胃健脾，促进消化<br /> 酸味天然刺激唾液和胃液分泌，增强食欲，促进食物消化吸收。饭前一小碟泡菜，常能令人胃口大开。<br /> ②丰富益生菌，调节肠道<br /> 作为自然发酵食品，优质泡菜富含活性乳酸菌等益生菌。这些有益菌群有助于维持肠道微生态平衡，抑制有害菌，促进肠道蠕动，改善消化功能，提升免疫力。<br /> ③保留营养，低热量 <br /> 发酵过程相对温和，能较好保留蔬菜中的维生素（尤其是B族维生素和维生素C的前体）、矿物质（如钙、钾、镁）以及膳食纤维。同时，泡菜本身热量较低。<br /> <br /> '''湘西泡菜的多维度价值与发展'''<br /> <br /> 如今，湘西泡菜早已走出深山，成为湘菜风味中极具辨识度的一张名片，也作为地方特产走向全国乃至世界。<br /> 在湘西，家家户户几乎都有一两个甚至一排酸坛。母亲或祖母打理酸坛的身影，是许多湘西人温暖的童年记忆。那坛中变幻的酸香，是家的味道，是乡愁的载体。<br /> 随着市场需求增长，湘西涌现出一批泡菜加工企业。它们在保持传统风味核心的基础上，引入现代化生产设备、无菌灌装技术和质量检测标准，确保食品安全与品质稳定。真空包装、精美设计的“湘西泡菜”礼盒，成为游客喜爱的伴手礼。<br /> 湘西泡菜承载着湘西少数民族顺应自然、贮藏智慧、创造美味的文化内涵。它不仅是食物，更是一种生活态度和生存智慧的体现。随着中国饮食文化在全球影响力的提升，这份来自湘西大山的“酸”味，正以其独特的魅力，吸引着世界各地的食客，成为传播中国地方特色饮食文化的重要使者。<br /> <br /> '''结语'''<br /> <br /> 湘西泡菜，这一坛坛由时间、微生物与湘西人生活智慧共同酿造的美味，早已超越了简单的佐餐小菜范畴。它是湘西地理环境与民族历史的产物，是刻在基因里的饮食记忆，是连接过去与现在的文化纽带。当清脆酸爽的泡菜在齿间迸发，我们品尝的不仅是山野的清新、时光的沉淀，更是一种坚韧乐观、顺应自然的生活哲学。这酸，是湘西大山的呼吸，是岁月深处的回响，是无论走到哪里都令人魂牵梦萦的故乡之味。<br /> <br /> '''Terms and Expressions'''<br /> 1.Xiangxi pickles 湘西泡菜<br /> 2.Lactic acid fermentation 乳酸发酵<br /> 3.Fermentation jar 酸坛<br /> 4.Probiotics 益生菌<br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''问题'''<br /> 1.湘西泡菜的来源是什么?<br /> 2.制作湘西泡菜的核心秘诀是什么?<br /> 3.乳酸菌在湘西泡菜的制作中发挥了什么作用?<br /> 4.湘西泡菜的健康价值是什么?<br /> 5.与其他泡菜相比，湘西泡菜的独特之处是什么?<br /> <br /> '''References'''<br /> Chen, H., et al. (2020). &quot;Modern Production Techniques for Traditional Fermented Vegetables in China.&quot; Food Control. <br /> Liu, S., et al. (2021). &quot;Microbial Diversity and Flavor Formation in Chinese Traditional Pickles.&quot; Frontiers in Microbiology. <br /> Marco, M. L., et al. (2021). &quot;Health Benefits of Fermented Foods.&quot; Nature Reviews Gastroenterology &amp; Hepatology. <br /> Tamang, J. P., et al. (2016). &quot;Fermented Foods in a Global Age: Traditional Knowledge and Modern Trends.&quot; Comprehensive Reviews in Food Science and Food Safety. <br /> Zhang, Y., &amp; Ma, L. (2019). &quot;Preservation Techniques and Cultural Significance of Xiangxi Pickles.&quot; Journal of Ethnic Foods.</div>

Chen Ting https://bou.de/u/index.php?title=User:Chen_Ting&diff=167509 2025-06-05T03:33:55Z

<p>Chen Ting: </p> <hr /> <div><br /> '''62.Xiangxi Pickles'''<br /> <br /> Nestled deep within the mist-shrouded mountains of Xiangxi, amid the melodious folk songs of the Tujia and Miao ethnic groups and the wooden houses wreathed in cooking smoke, a unique flavor has long been woven into the fabric of local life—an indispensable essence of daily meals and festive celebrations. This is Xiangxi pickles, a legendary fermented delicacy born from the alchemy of time and microorganisms. <br /> <br /> '''History of Xiangxi pickles'''<br /> For the people of Xiangxi, the saying &quot;Without sour food for three days, one stumbles while walking&quot; is no mere jest. Located in the rugged Wuling Mountains, Xiangxi historically faced harsh winters, treacherous terrain, and scarce fresh vegetables due to poor transportation. The ingenious ancestors of its ethnic minorities mastered the art of preserving vegetables through lactic acid fermentation in specialized earthenware or glass fermentation jars (known as suantan). This was not merely a solution to food storage but a survival strategy—transforming scarcity into flavor and maintaining dietary balance in a challenging environment. Over time, the practice of &quot;using sourness as a vegetable substitute&quot; and &quot;no feast without sourness&quot; crystallized into Xiangxi’s distinctive &quot;sour food culture,&quot; with pickles at its heart as the most essential and ubiquitous embodiment. <br /> <br /> '''The making of Xiangxi pickles'''<br /> This process is a silent yet marvelous alchemy of biology, and the essence lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria —a process both scientific and artisanal. <br /> ① Seasonal selection: nature’s bounty<br /> Ingredients are remarkably diverse, embracing whatever the local terrain offers. Common choices include crisp vegetables carrot, cowpea, sword bean, Chinese onion, lotus root slices, tender ginger, chili pepper, cabbage, cucumber and wild foraged additions such as fish mint (Houttuynia cordata) and litsea. <br /> Criteria: Absolute freshness, seasonal availability, and pest-free quality. <br /> ② The &quot;soul brine&quot;: a living legacy<br /> The &quot;soul brine&quot; (also known as mother brine or starter culture) is pivotal. This liquid—drawn from successfully fermented batches—teems with active LAB colonies. Much like a sourdough starter for bread, introducing old brine jumpstarts fermentation and imparts a stable, well-rounded flavor profile. Many families guard their brine across generations as a &quot;cherished heirloom&quot;. <br /> ③ Artisanal jarring: sealing out the world<br /> Preparation: Ingredients are washed, air-dried, and cut (or left whole) before being packed into sterilized fermentation jars. <br /> Seasoning: Salt, rock sugar, Sichuan peppercorns, garlic cloves, and ginger slices are added for depth. <br /> Liquid: Cool boiled or purified water fully submerges the vegetables. <br /> Critical step: A &quot;water seal&quot; is created by filling the jar’s outer rim with clean water before lidding. This anaerobic barrier ensures LAB thrive without oxygen interference. <br /> Storage: Jars are kept in cool, shaded areas (20–25°C optimal). <br /> ④ The waiting game: fermentation’s symphony<br /> Time and microbes now take charge. Under ideal temperatures, LAB proliferate, metabolizing vegetable sugars into lactic acid, acetic acid, and aromatic compounds (e.g., alcohols, esters). Textures evolve to a firm-yet-tender crunch, while hues shift to bright or golden-yellow. Flavors deepen into a harmony of sourness, umami, fragrance, mild saltiness, and subtle sweetness. <br /> <br /> '''The health benefits of Xiangxi pickles'''<br /> ① Appetite stimulation and digestive enhancement <br /> The natural acidity of pickles stimulates the secretion of saliva and gastric juices, thereby enhancing appetite and promoting digestion and nutrient absorption. A small serving of pickles before meals often effectively whets the appetite. <br /> ② Probiotic enrichment for gut health <br /> As a naturally fermented food, high-quality Xiangxi pickles are rich in active probiotics, particularly lactic acid bacteria. These beneficial microorganisms help maintain intestinal microecological balance, suppress harmful bacteria, improve bowel motility, enhance digestive function, and boost immunity. <br /> ③ Nutrient retention with low caloric value <br /> The relatively gentle fermentation process preserves most of the vegetables' original nutrients, including vitamins (especially B-complex vitamins and vitamin C precursors), minerals (such as calcium, potassium, and magnesium), and dietary fiber. Additionally, pickles are inherently low in calories. <br /> <br /> '''The multidimensional value and development of Xiangxi pickles'''<br /> Today, Xiangxi pickles have transcended their mountainous origins to become a signature element of Hunan cuisine and a celebrated local specialty gaining nationwide and international acclaim.<br /> In Xiangxi, nearly every household maintains one or even multiple rows of fermentation jars. For many locals, the image of mothers or grandmothers tending to these jars evokes warm childhood memories. The evolving sour aroma within these vessels embodies the essence of home and serves as a tangible expression of nostalgia.<br /> Responding to growing market demand, numerous pickle processing enterprises have emerged in Xiangxi. While preserving traditional flavors at their core, these manufacturers have incorporated modern production equipment, sterile packaging technologies, and rigorous quality control standards to ensure both food safety and consistent quality. Vacuum-sealed and aesthetically designed gift boxes of Xiangxi pickles have become popular souvenirs among visitors.<br /> Xiangxi pickles encapsulate the cultural wisdom of ethnic minorities in harmonizing with nature, preserving food, and creating distinctive flavors. Beyond mere sustenance, they represent a philosophy of living - an attitude of resilience and adaptation. As Chinese culinary culture gains global influence, this distinctive &quot;sour&quot; flavor from the mountains of Xiangxi is captivating international palates, serving as an important ambassador for regional Chinese food culture.<br /> <br /> '''Conclusion'''<br /> Xiangxi pickles, these jars of flavor crafted through time, microbial action, and local wisdom, have long surpassed their status as simple side dishes. They are products of Xiangxi's unique geography and ethnic history, a dietary memory encoded in local DNA, and a cultural bridge connecting past and present. When the crisp, tangy pickles burst forth with flavor, we taste not just the freshness of mountain produce and the passage of time, but also a life philosophy of resilient optimism and harmony with nature. This distinctive sourness represents the very breath of Xiangxi's mountains, an echo from the depths of time, and an unforgettable taste of homeland that lingers in memory wherever one may roam.<br /> <br /> '''Terms and Expressions'''<br /> 1.Xiangxi pickles 湘西泡菜<br /> 2.Lactic acid fermentation 乳酸发酵<br /> 3.Fermentation jar 酸坛<br /> 4.Probiotics 益生菌<br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''Questions'''<br /> 1. What is the origin of Xiangxi pickles?<br /> 2. What is the core secret of making Xiangxi pickles?<br /> 3. What role do lactic acid bacteria play in making Xiangxi pickles?<br /> 4. What are the health benefits of Xiangxi pickles?<br /> 5. What distinguishes Xiangxi pickles from other pickled vegetables?<br /> <br /> '''References'''<br /> Chen, H., et al. (2020). &quot;Modern Production Techniques for Traditional Fermented Vegetables in China.&quot; Food Control. <br /> Liu, S., et al. (2021). &quot;Microbial Diversity and Flavor Formation in Chinese Traditional Pickles.&quot; Frontiers in Microbiology. <br /> Marco, M. L., et al. (2021). &quot;Health Benefits of Fermented Foods.&quot; Nature Reviews Gastroenterology &amp; Hepatology. <br /> Tamang, J. P., et al. (2016). &quot;Fermented Foods in a Global Age: Traditional Knowledge and Modern Trends.&quot; Comprehensive Reviews in Food Science and Food Safety. <br /> Zhang, Y., &amp; Ma, L. (2019). &quot;Preservation Techniques and Cultural Significance of Xiangxi Pickles.&quot; Journal of Ethnic Foods. <br /> <br /> <br /> <br /> '''62.湘西泡菜'''<br /> 在神秘秀丽的湘西大山深处，在土家族、苗族悠扬的山歌与炊烟袅袅的木楼间，一种独特的滋味早已融入当地人的血脉，成为日常与节庆不可或缺的灵魂——这便是湘西泡菜，一种在时光与微生物共同作用下诞生的酸香传奇。<br /> <br /> '''湘西泡菜的历史'''<br /> 对于湘西人而言，“三天不吃酸，走路打捞蹿”（连续三天不吃酸食，走路都会不稳），这句俗语绝非戏言。湘西地处武陵山区，历史上山高路险，交通不便，冬季漫长寒冷，新鲜蔬菜匮乏。智慧的少数民族先民们，很早就掌握了利用“酸坛”（一种特制的陶坛或玻璃坛）进行乳酸发酵来保存蔬菜的技艺。这不仅仅是为了解决食物储存的难题，更是在艰苦环境中创造美味、调节饮食平衡的生存智慧。久而久之，这种“以酸代蔬”、“无酸不成席”的饮食习惯，便沉淀为湘西独特的“酸食文化”，泡菜正是其最核心、最普遍的载体。<br /> <br /> '''湘西泡菜的制作'''<br /> 湘西泡菜的制作是一场静默而神奇的生物魔法，其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> ①选材随季，山野馈赠<br /> 原料极其广泛，不拘一格。常见的有：脆嫩的白萝卜、红萝卜、豆角、刀豆、藠头、藕片、嫩姜、辣椒、包菜、黄瓜、甚至野菜如鱼腥草（折耳根）、木姜子等。食材讲究新鲜、应季、无虫害。<br /> ②灵魂酸水，代代相传<br /> “老酸水”（也称母水或引子）是制作的关键。它是经过成功发酵的泡菜坛中的原液，富含活跃的乳酸菌群。如同制作老面馒头需要面引子，添加老酸水能快速启动发酵，并赋予泡菜稳定而醇厚的风味。许多家庭的酸水传承数代，被视为传家宝。<br /> ③巧手入坛，隔绝凡尘<br /> 食材洗净、晾干，依喜好切块或整根放入洗净晾干的酸坛中。加入适量食盐、冰糖、花椒、蒜瓣、姜片等香料提味。倒入凉开水或纯净水，水量需完全淹没食材。最关键一步：沿坛沿注入一圈干净的清水，盖上坛盖，形成“水封”，有效隔绝空气，创造厌氧环境，让乳酸菌安心工作。之后，将坛子置于阴凉避光处。<br /> ④静待时光，酝酿酸香<br /> 接下来的日子，交给时间与微生物。在适宜的温度（通常20-25℃最佳）下，乳酸菌开始大量繁殖，它们贪婪地分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。随着发酵深入，蔬菜的质地变得脆韧，色泽或保持鲜亮或染上诱人的浅黄，复杂的酸、鲜、香、微咸、回甘的复合滋味逐渐形成。<br /> <br /> '''湘西泡菜的健康价值'''<br /> 湘西泡菜的美味令人倾倒，其健康价值亦不容小觑。<br /> ①开胃健脾，促进消化<br /> 酸味天然刺激唾液和胃液分泌，增强食欲，促进食物消化吸收。饭前一小碟泡菜，常能令人胃口大开。<br /> ②丰富益生菌，调节肠道<br /> 作为自然发酵食品，优质泡菜富含活性乳酸菌等益生菌。这些有益菌群有助于维持肠道微生态平衡，抑制有害菌，促进肠道蠕动，改善消化功能，提升免疫力。<br /> ③保留营养，低热量 <br /> 发酵过程相对温和，能较好保留蔬菜中的维生素（尤其是B族维生素和维生素C的前体）、矿物质（如钙、钾、镁）以及膳食纤维。同时，泡菜本身热量较低。<br /> <br /> '''湘西泡菜的多维度价值与发展'''<br /> 如今，湘西泡菜早已走出深山，成为湘菜风味中极具辨识度的一张名片，也作为地方特产走向全国乃至世界。<br /> 在湘西，家家户户几乎都有一两个甚至一排酸坛。母亲或祖母打理酸坛的身影，是许多湘西人温暖的童年记忆。那坛中变幻的酸香，是家的味道，是乡愁的载体。<br /> 随着市场需求增长，湘西涌现出一批泡菜加工企业。它们在保持传统风味核心的基础上，引入现代化生产设备、无菌灌装技术和质量检测标准，确保食品安全与品质稳定。真空包装、精美设计的“湘西泡菜”礼盒，成为游客喜爱的伴手礼。<br /> 湘西泡菜承载着湘西少数民族顺应自然、贮藏智慧、创造美味的文化内涵。它不仅是食物，更是一种生活态度和生存智慧的体现。随着中国饮食文化在全球影响力的提升，这份来自湘西大山的“酸”味，正以其独特的魅力，吸引着世界各地的食客，成为传播中国地方特色饮食文化的重要使者。<br /> <br /> '''结语'''<br /> 湘西泡菜，这一坛坛由时间、微生物与湘西人生活智慧共同酿造的美味，早已超越了简单的佐餐小菜范畴。它是湘西地理环境与民族历史的产物，是刻在基因里的饮食记忆，是连接过去与现在的文化纽带。当清脆酸爽的泡菜在齿间迸发，我们品尝的不仅是山野的清新、时光的沉淀，更是一种坚韧乐观、顺应自然的生活哲学。这酸，是湘西大山的呼吸，是岁月深处的回响，是无论走到哪里都令人魂牵梦萦的故乡之味。<br /> <br /> '''Terms and Expressions'''<br /> 1.Xiangxi pickles 湘西泡菜<br /> 2.Lactic acid fermentation 乳酸发酵<br /> 3.Fermentation jar 酸坛<br /> 4.Probiotics 益生菌<br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> '''问题'''<br /> 1.湘西泡菜的来源是什么?<br /> 2.制作湘西泡菜的核心秘诀是什么?<br /> 3.乳酸菌在湘西泡菜的制作中发挥了什么作用?<br /> 4.湘西泡菜的健康价值是什么?<br /> 5.与其他泡菜相比，湘西泡菜的独特之处是什么?<br /> <br /> '''References'''<br /> Chen, H., et al. (2020). &quot;Modern Production Techniques for Traditional Fermented Vegetables in China.&quot; Food Control. <br /> Liu, S., et al. (2021). &quot;Microbial Diversity and Flavor Formation in Chinese Traditional Pickles.&quot; Frontiers in Microbiology. <br /> Marco, M. L., et al. (2021). &quot;Health Benefits of Fermented Foods.&quot; Nature Reviews Gastroenterology &amp; Hepatology. <br /> Tamang, J. P., et al. (2016). &quot;Fermented Foods in a Global Age: Traditional Knowledge and Modern Trends.&quot; Comprehensive Reviews in Food Science and Food Safety. <br /> Zhang, Y., &amp; Ma, L. (2019). &quot;Preservation Techniques and Cultural Significance of Xiangxi Pickles.&quot; Journal of Ethnic Foods.</div>

Chen Ting https://bou.de/u/index.php?title=User:Chen_Ting&diff=167508 2025-06-05T03:27:13Z

<p>Chen Ting: </p> <hr /> <div>62.Xiangxi Pickles<br /> <br /> Nestled deep within the mist-shrouded mountains of Xiangxi, amid the melodious folk songs of the Tujia and Miao ethnic groups and the wooden houses wreathed in cooking smoke, a unique flavor has long been woven into the fabric of local life—an indispensable essence of daily meals and festive celebrations. This is Xiangxi pickles, a legendary fermented delicacy born from the alchemy of time and microorganisms. <br /> <br /> History of Xiangxi pickles<br /> For the people of Xiangxi, the saying &quot;Without sour food for three days, one stumbles while walking&quot; is no mere jest. Located in the rugged Wuling Mountains, Xiangxi historically faced harsh winters, treacherous terrain, and scarce fresh vegetables due to poor transportation. The ingenious ancestors of its ethnic minorities mastered the art of preserving vegetables through lactic acid fermentation in specialized earthenware or glass fermentation jars (known as suantan). This was not merely a solution to food storage but a survival strategy—transforming scarcity into flavor and maintaining dietary balance in a challenging environment. Over time, the practice of &quot;using sourness as a vegetable substitute&quot; and &quot;no feast without sourness&quot; crystallized into Xiangxi’s distinctive &quot;sour food culture,&quot; with pickles at its heart as the most essential and ubiquitous embodiment. <br /> <br /> The making of Xiangxi pickles<br /> This process is a silent yet marvelous alchemy of biology, and the essence lies in anaerobic fermentation driven by naturally occurring lactic acid bacteria —a process both scientific and artisanal. <br /> ① Seasonal selection: nature’s bounty<br /> Ingredients are remarkably diverse, embracing whatever the local terrain offers. Common choices include crisp vegetables carrot, cowpea, sword bean, Chinese onion, lotus root slices, tender ginger, chili pepper, cabbage, cucumber and wild foraged additions such as fish mint (Houttuynia cordata) and litsea. <br /> Criteria: Absolute freshness, seasonal availability, and pest-free quality. <br /> ② The &quot;soul brine&quot;: a living legacy<br /> The &quot;soul brine&quot; (also known as mother brine or starter culture) is pivotal. This liquid—drawn from successfully fermented batches—teems with active LAB colonies. Much like a sourdough starter for bread, introducing old brine jumpstarts fermentation and imparts a stable, well-rounded flavor profile. Many families guard their brine across generations as a &quot;cherished heirloom&quot;. <br /> ③ Artisanal jarring: sealing out the world<br /> Preparation: Ingredients are washed, air-dried, and cut (or left whole) before being packed into sterilized fermentation jars. <br /> Seasoning: Salt, rock sugar, Sichuan peppercorns, garlic cloves, and ginger slices are added for depth. <br /> Liquid: Cool boiled or purified water fully submerges the vegetables. <br /> Critical step: A &quot;water seal&quot; is created by filling the jar’s outer rim with clean water before lidding. This anaerobic barrier ensures LAB thrive without oxygen interference. <br /> Storage: Jars are kept in cool, shaded areas (20–25°C optimal). <br /> ④ The waiting game: fermentation’s symphony<br /> Time and microbes now take charge. Under ideal temperatures, LAB proliferate, metabolizing vegetable sugars into lactic acid, acetic acid, and aromatic compounds (e.g., alcohols, esters). Textures evolve to a firm-yet-tender crunch, while hues shift to bright or golden-yellow. Flavors deepen into a harmony of sourness, umami, fragrance, mild saltiness, and subtle sweetness. <br /> <br /> The health benefits of Xiangxi pickles<br /> ① Appetite stimulation and digestive enhancement <br /> The natural acidity of pickles stimulates the secretion of saliva and gastric juices, thereby enhancing appetite and promoting digestion and nutrient absorption. A small serving of pickles before meals often effectively whets the appetite. <br /> ② Probiotic enrichment for gut health <br /> As a naturally fermented food, high-quality Xiangxi pickles are rich in active probiotics, particularly lactic acid bacteria. These beneficial microorganisms help maintain intestinal microecological balance, suppress harmful bacteria, improve bowel motility, enhance digestive function, and boost immunity. <br /> ③ Nutrient retention with low caloric value <br /> The relatively gentle fermentation process preserves most of the vegetables' original nutrients, including vitamins (especially B-complex vitamins and vitamin C precursors), minerals (such as calcium, potassium, and magnesium), and dietary fiber. Additionally, pickles are inherently low in calories. <br /> <br /> The multidimensional value and development of Xiangxi pickles<br /> Today, Xiangxi pickles have transcended their mountainous origins to become a signature element of Hunan cuisine and a celebrated local specialty gaining nationwide and international acclaim.<br /> In Xiangxi, nearly every household maintains one or even multiple rows of fermentation jars. For many locals, the image of mothers or grandmothers tending to these jars evokes warm childhood memories. The evolving sour aroma within these vessels embodies the essence of home and serves as a tangible expression of nostalgia.<br /> Responding to growing market demand, numerous pickle processing enterprises have emerged in Xiangxi. While preserving traditional flavors at their core, these manufacturers have incorporated modern production equipment, sterile packaging technologies, and rigorous quality control standards to ensure both food safety and consistent quality. Vacuum-sealed and aesthetically designed gift boxes of Xiangxi pickles have become popular souvenirs among visitors.<br /> Xiangxi pickles encapsulate the cultural wisdom of ethnic minorities in harmonizing with nature, preserving food, and creating distinctive flavors. Beyond mere sustenance, they represent a philosophy of living - an attitude of resilience and adaptation. As Chinese culinary culture gains global influence, this distinctive &quot;sour&quot; flavor from the mountains of Xiangxi is captivating international palates, serving as an important ambassador for regional Chinese food culture.<br /> <br /> Conclusion<br /> Xiangxi pickles, these jars of flavor crafted through time, microbial action, and local wisdom, have long surpassed their status as simple side dishes. They are products of Xiangxi's unique geography and ethnic history, a dietary memory encoded in local DNA, and a cultural bridge connecting past and present. When the crisp, tangy pickles burst forth with flavor, we taste not just the freshness of mountain produce and the passage of time, but also a life philosophy of resilient optimism and harmony with nature. This distinctive sourness represents the very breath of Xiangxi's mountains, an echo from the depths of time, and an unforgettable taste of homeland that lingers in memory wherever one may roam.<br /> <br /> Terms and Expressions<br /> 1.Xiangxi pickles 湘西泡菜<br /> 2.Lactic acid fermentation 乳酸发酵<br /> 3.Fermentation jar 酸坛<br /> 4.Probiotics 益生菌<br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> Questions<br /> 1. What is the origin of Xiangxi pickles?<br /> 2. What is the core secret of making Xiangxi pickles?<br /> 3. What role do lactic acid bacteria play in making Xiangxi pickles?<br /> 4. What are the health benefits of Xiangxi pickles?<br /> 5. What distinguishes Xiangxi pickles from other pickled vegetables?<br /> <br /> References<br /> Chen, H., et al. (2020). &quot;Modern Production Techniques for Traditional Fermented Vegetables in China.&quot; Food Control. <br /> Liu, S., et al. (2021). &quot;Microbial Diversity and Flavor Formation in Chinese Traditional Pickles.&quot; Frontiers in Microbiology. <br /> Marco, M. L., et al. (2021). &quot;Health Benefits of Fermented Foods.&quot; Nature Reviews Gastroenterology &amp; Hepatology. <br /> Tamang, J. P., et al. (2016). &quot;Fermented Foods in a Global Age: Traditional Knowledge and Modern Trends.&quot; Comprehensive Reviews in Food Science and Food Safety. <br /> Zhang, Y., &amp; Ma, L. (2019). &quot;Preservation Techniques and Cultural Significance of Xiangxi Pickles.&quot; Journal of Ethnic Foods. <br /> <br /> <br /> <br /> 62.湘西泡菜<br /> 在神秘秀丽的湘西大山深处，在土家族、苗族悠扬的山歌与炊烟袅袅的木楼间，一种独特的滋味早已融入当地人的血脉，成为日常与节庆不可或缺的灵魂——这便是湘西泡菜，一种在时光与微生物共同作用下诞生的酸香传奇。<br /> <br /> 湘西泡菜的历史<br /> 对于湘西人而言，“三天不吃酸，走路打捞蹿”（连续三天不吃酸食，走路都会不稳），这句俗语绝非戏言。湘西地处武陵山区，历史上山高路险，交通不便，冬季漫长寒冷，新鲜蔬菜匮乏。智慧的少数民族先民们，很早就掌握了利用“酸坛”（一种特制的陶坛或玻璃坛）进行乳酸发酵来保存蔬菜的技艺。这不仅仅是为了解决食物储存的难题，更是在艰苦环境中创造美味、调节饮食平衡的生存智慧。久而久之，这种“以酸代蔬”、“无酸不成席”的饮食习惯，便沉淀为湘西独特的“酸食文化”，泡菜正是其最核心、最普遍的载体。<br /> <br /> 湘西泡菜的制作<br /> 湘西泡菜的制作是一场静默而神奇的生物魔法，其核心秘诀在于利用天然乳酸菌进行厌氧发酵。<br /> ①选材随季，山野馈赠<br /> 原料极其广泛，不拘一格。常见的有：脆嫩的白萝卜、红萝卜、豆角、刀豆、藠头、藕片、嫩姜、辣椒、包菜、黄瓜、甚至野菜如鱼腥草（折耳根）、木姜子等。食材讲究新鲜、应季、无虫害。<br /> ②灵魂酸水，代代相传<br /> “老酸水”（也称母水或引子）是制作的关键。它是经过成功发酵的泡菜坛中的原液，富含活跃的乳酸菌群。如同制作老面馒头需要面引子，添加老酸水能快速启动发酵，并赋予泡菜稳定而醇厚的风味。许多家庭的酸水传承数代，被视为传家宝。<br /> ③巧手入坛，隔绝凡尘<br /> 食材洗净、晾干，依喜好切块或整根放入洗净晾干的酸坛中。加入适量食盐、冰糖、花椒、蒜瓣、姜片等香料提味。倒入凉开水或纯净水，水量需完全淹没食材。最关键一步：沿坛沿注入一圈干净的清水，盖上坛盖，形成“水封”，有效隔绝空气，创造厌氧环境，让乳酸菌安心工作。之后，将坛子置于阴凉避光处。<br /> ④静待时光，酝酿酸香<br /> 接下来的日子，交给时间与微生物。在适宜的温度（通常20-25℃最佳）下，乳酸菌开始大量繁殖，它们贪婪地分解蔬菜中的糖分，将其转化为乳酸、醋酸等有机酸以及醇类、酯类等风味物质。随着发酵深入，蔬菜的质地变得脆韧，色泽或保持鲜亮或染上诱人的浅黄，复杂的酸、鲜、香、微咸、回甘的复合滋味逐渐形成。<br /> <br /> 湘西泡菜的健康价值<br /> 湘西泡菜的美味令人倾倒，其健康价值亦不容小觑。<br /> ①开胃健脾，促进消化<br /> 酸味天然刺激唾液和胃液分泌，增强食欲，促进食物消化吸收。饭前一小碟泡菜，常能令人胃口大开。<br /> ②丰富益生菌，调节肠道<br /> 作为自然发酵食品，优质泡菜富含活性乳酸菌等益生菌。这些有益菌群有助于维持肠道微生态平衡，抑制有害菌，促进肠道蠕动，改善消化功能，提升免疫力。<br /> ③保留营养，低热量 <br /> 发酵过程相对温和，能较好保留蔬菜中的维生素（尤其是B族维生素和维生素C的前体）、矿物质（如钙、钾、镁）以及膳食纤维。同时，泡菜本身热量较低。<br /> <br /> 湘西泡菜的多维度价值与发展<br /> 如今，湘西泡菜早已走出深山，成为湘菜风味中极具辨识度的一张名片，也作为地方特产走向全国乃至世界。<br /> 在湘西，家家户户几乎都有一两个甚至一排酸坛。母亲或祖母打理酸坛的身影，是许多湘西人温暖的童年记忆。那坛中变幻的酸香，是家的味道，是乡愁的载体。<br /> 随着市场需求增长，湘西涌现出一批泡菜加工企业。它们在保持传统风味核心的基础上，引入现代化生产设备、无菌灌装技术和质量检测标准，确保食品安全与品质稳定。真空包装、精美设计的“湘西泡菜”礼盒，成为游客喜爱的伴手礼。<br /> 湘西泡菜承载着湘西少数民族顺应自然、贮藏智慧、创造美味的文化内涵。它不仅是食物，更是一种生活态度和生存智慧的体现。随着中国饮食文化在全球影响力的提升，这份来自湘西大山的“酸”味，正以其独特的魅力，吸引着世界各地的食客，成为传播中国地方特色饮食文化的重要使者。<br /> <br /> 结语<br /> 湘西泡菜，这一坛坛由时间、微生物与湘西人生活智慧共同酿造的美味，早已超越了简单的佐餐小菜范畴。它是湘西地理环境与民族历史的产物，是刻在基因里的饮食记忆，是连接过去与现在的文化纽带。当清脆酸爽的泡菜在齿间迸发，我们品尝的不仅是山野的清新、时光的沉淀，更是一种坚韧乐观、顺应自然的生活哲学。这酸，是湘西大山的呼吸，是岁月深处的回响，是无论走到哪里都令人魂牵梦萦的故乡之味。<br /> <br /> Terms and Expressions<br /> 1.Xiangxi pickles 湘西泡菜<br /> 2.Lactic acid fermentation 乳酸发酵<br /> 3.Fermentation jar 酸坛<br /> 4.Probiotics 益生菌<br /> 5.Ethnic food culture 民族饮食文化<br /> <br /> 问题<br /> 1.湘西泡菜的来源是什么?<br /> 2.制作湘西泡菜的核心秘诀是什么?<br /> 3.乳酸菌在湘西泡菜的制作中发挥了什么作用?<br /> 4.湘西泡菜的健康价值是什么?<br /> 5.与其他泡菜相比，湘西泡菜的独特之处是什么?<br /> <br /> References<br /> Chen, H., et al. (2020). &quot;Modern Production Techniques for Traditional Fermented Vegetables in China.&quot; Food Control. <br /> Liu, S., et al. (2021). &quot;Microbial Diversity and Flavor Formation in Chinese Traditional Pickles.&quot; Frontiers in Microbiology. <br /> Marco, M. L., et al. (2021). &quot;Health Benefits of Fermented Foods.&quot; Nature Reviews Gastroenterology &amp; Hepatology. <br /> Tamang, J. P., et al. (2016). &quot;Fermented Foods in a Global Age: Traditional Knowledge and Modern Trends.&quot; Comprehensive Reviews in Food Science and Food Safety. <br /> Zhang, Y., &amp; Ma, L. (2019). &quot;Preservation Techniques and Cultural Significance of Xiangxi Pickles.&quot; Journal of Ethnic Foods.</div>

Chen Ting https://bou.de/u/index.php?title=Chin_Lang_Cult_Fin_Exam_Spring_2025&diff=167201 2025-06-01T05:30:19Z

<p>Chen Ting: </p> <hr /> <div>Final Exam Paper Titles<br /> #https://bou.de/u/wiki/User:Liu_Chao#Final_Paper 簪花 Zang Flowers ok<br /> #https://bou.de/u/wiki/User:Tao_Yao 拔罐 Cupping Therapy ok<br /> #https://bou.de/u/wiki/User:Zeng_Zhi 手串文化 Bead Bracelet Culture ok<br /> #https://bou.de/u/wiki/User:Zhang_Jiaxin 哪吒 Cultural Implications of Nezha ok<br /> #https://bou.de/u/wiki/User:Li_Ting2 湘西赶尸 The Corpse of Xiangxi Technique ok<br /> #https://bou.de/u/wiki/User:Liao_Zuoyun 湘菜 Hunan Cuisine ok (please check if not yet in the text book)<br /> #https://bou.de/u/wiki/User:Liu_Qi 劝酒文化 Toast-urging ok<br /> #https://bou.de/u/wiki/User:Zhang_Huifang 蔡伦与造纸术 Cai Lun invents the paper making ok<br /> #https://bou.de/u/wiki/User:Cheng_Sixiang 月饼 Mooncake ok, but check if not yet in the text book<br /> #https://bou.de/u/wiki/User:Miao_Yunlong 女书 Women's Script Nvshu ok, but check if not yet in the text book<br /> #https://bou.de/u/wiki/User:Huang_Yixuan2 中国守艺人 The keepers of Tradition: China's Heritage Guardians<br /> #https://bou.de/u/wiki/User:Li_Mei 《易经》与阴阳 ''The Book of Changes'' and Yin-Yang ok<br /> #https://bou.de/u/wiki/User:Liao_Dan 吊脚楼 Stilted Building<br /> #https://bou.de/u/wiki/User:Zheng_Jinlian 广东新会陈皮 Guangdong Xinhui dried tangerine peel ok<br /> #https://bou.de/u/wiki/User:Lu_Jiahui 中国古代幻术 Ancient Chinese Art of Illusions ok<br /> #https://bou.de/u/wiki/User:Du_Yuan 点茶 Tea Whisking ok<br /> #https://bou.de/u/wiki/User:Liu_Ying 盲盒经济 Blind Box Economy ok<br /> #https://bou.de/u/wiki/User:Cao_Yuan 蒙古族舞蹈 Mongolian Ethnic Dance ok<br /> #https://bou.de/u/wiki/User:Zhang_Mai 汝瓷 Ru porcelain ok<br /> #https://bou.de/u/wiki/User:Xu_Yangyang 打铁花 Striking Iron Fireworks ok<br /> #https://bou.de/u/wiki/User:Liu_Peini 灯芯糕 The Wick Cakes ok<br /> #https://bou.de/u/wiki/User:Song_Xin 剑门关 Jianmen Pass ok, but please only explain the culture, not landscape or material objects<br /> #https://bou.de/u/wiki/User:Cao_Chunyang 胖东来 Pangdonglai Supermarket in a fourth-tier city ok<br /> #https://bou.de/u/wiki/User:Jin_Yichen 吴越文化 Wuyue Culture ok<br /> #https://bou.de/u/wiki/User:Ye_Sitong 温州话 Wenzhou Dialect ok<br /> #https://bou.de/u/wiki/User:Xiao_Luyu 封神演义 Chinese classical novel The Investiture of the Gods ok<br /> #https://bou.de/u/wiki/User:Zhang_Qi 福建线面 Fujian Thin Noddles ok<br /> #https://bou.de/u/wiki/User:Zheng_Kaiwu 工夫茶 Kanghu tea ok<br /> #https://bou.de/u/wiki/User:Luo_Jingyan 油纸伞 折扇 Folding Fan<br /> #https://bou.de/u/wiki/User:Luo_Sicheng 惊鸿舞 Flying Wild Goose Dance ok<br /> #https://bou.de/u/wiki/User:Liu_Jianan 安徽名酒—古井贡酒 Famous Anhui Liquor-Gujing Tribute Liquor<br /> #https://bou.de/u/wiki/User:Chen_Lin 服美役 beauty duty ok<br /> #https://bou.de/u/wiki/User:Tang_Yan 道州理学文化 Neo-Confucian Culture in Daozhou ok<br /> #https://bou.de/u/wiki/User:Qin_Yi 胶东花饽饽 Jiao Dong Huabobo ok<br /> #https://bou.de/u/wiki/User:Chen_Zhen 玄奘 Xuanzang ok<br /> #https://bou.de/u/wiki/User:Ou_Huang 浏阳花炮制作技艺 Liuyang Fireworks Making Technique ok<br /> #https://bou.de/u/wiki/User:Luo_Yan 成人礼：冠礼和笄礼 Traditional Chinese coming-of-age ceremony：Guan Li and Ji Li ok<br /> #https://bou.de/u/wiki/User:Lv_Jiahao 越剧 Opera:Yue Opera Pleaes check if it is already in the text book.<br /> #https://bou.de/u/wiki/User:Wang_Yuxin 中国古法酿酒 Traditional Chinese Brewing Techniques ok<br /> #https://bou.de/u/wiki/User:Dai_Yexun 粤剧 Opera:Cantonese opera Please check if it is already in the text book.<br /> #https://bou.de/u/wiki/User:Yan_Jidong 闽南文化 Hokkien culture ok.<br /> #https://bou.de/u/wiki/User:Qiu_Ping 重阳节 Chung Yeung Festival ok<br /> #https://bou.de/u/wiki/User:He_Yunfeng 献哈达 Etiquette:Offering Hada(Khata) Scarf<br /> #https://bou.de/u/wiki/User:Zhou_Le 榨辣椒 Pressing pepper<br /> #https://bou.de/u/wiki/User:Huang_Qiaoqiao 舞剧《咏春》 Dance Drama Wing Chun<br /> #https://bou.de/u/wiki/User:Duan_Binyao 古诗十九首 Nineteen Old Poems<br /> #https://bou.de/u/wiki/User:Li_Linyao 傣族泼水节 Dai Water-Splashing Festival<br /> #https://bou.de/u/wiki/User:Xiao_Yikang 赣东北特色腌制食品 Northeastern Jiangxi Specialty Fermented food<br /> #https://bou.de/u/wiki/User:Gao_Xiaoqing 粽子 Zongzi<br /> #https://bou.de/u/wiki/User:Zhang_Meiling 秧歌 Yangko<br /> #https://bou.de/u/wiki/User:Huang_Sinan 春晚 Spring Festival Gala<br /> #https://bou.de/u/wiki/User:Du_Jiangping 楚辞 The Songs of Chu<br /> #https://bou.de/u/wiki/User:Jiang_Ziqiang 抛绣球 Zhuang Custom of Throwing the Embroidered Ball for Courtship<br /> #https://bou.de/u/wiki/User:Zeng_Xiaohui 中秋节 Mid-autumn Festival<br /> #https://bou.de/u/wiki/User:Geng_Hongmei 醴陵釉下五彩瓷 Liling Underglaze Five-Color Porcelain<br /> #https://bou.de/u/wiki/User:Yang_Yue2 现代文学：许渊冲 Modern Literature: Xv Yuanchong<br /> #https://bou.de/u/wiki/User:Chen_Anqi 螺钿 Luodian<br /> #https://bou.de/u/wiki/User:Yang_Jing 粮画 The Grain Paintings<br /> #https://bou.de/u/wiki/User:Dai_Shiru 李白 Li Bai<br /> #https://bou.de/u/wiki/User:Yu_Jingfang 傩文化 Nuo culture<br /> #https://bou.de/u/wiki/User:Li_Mingfeng 编钟 Chinese Ancient Instrument:Bianzhong<br /> #https://bou.de/u/wiki/User:Chen_Ting 湘西泡菜 Xiangxi Pickles<br /> #https://bou.de/u/wiki/User:Gong_Wei 桃源擂茶 Taoyuan Lei Cha<br /> #https://bou.de/u/wiki/User:Yang_Jiahong2 闽南红砖古厝 Southern Fujian Red Brick Ancient Houses<br /> #https://bou.de/u/wiki/User:Wang_Huaixing 长白山 Mount Changbai<br /> #https://bou.de/u/wiki/User:Xiang_Jianning 马面裙 Horse face skirt<br /> #https://bou.de/u/wiki/User:Zhao_Qi 动画片：《虹猫蓝兔七侠传》 Chinese wuxia animation: Howie &amp; Landau Seven Chivalrous Biography<br /> #https://bou.de/u/wiki/User:Zhang_Zixi 叶子戏 Yezi Xi<br /> #https://bou.de/u/wiki/User:Shao_Keyuan 殷墟 The Yin Ruins<br /> #https://bou.de/u/wiki/User:Dong_Jiating 麻辣烫 Malatang<br /> #https://bou.de/u/wiki/User:Ouyang_Yihong 辣条 Spicy Gluten Strips<br /> #https://bou.de/u/wiki/User:Lu_Wei 蛋炒饭 Egg-fried Rice<br /> #https://bou.de/u/wiki/User:Xing_Xueqing 桃花源 The Peach Garden<br /> #https://bou.de/u/wiki/User:Wang_Xinyu 赣南客家围屋 Hakka Tulou in Southern Jiangxi<br /> #https://bou.de/u/wiki/User:Yuan_Xiaolin 新中式 new Chinese style clothes<br /> #https://bou.de/u/wiki/User:Chu_Hanqi 翠兰 Cui Lan（a kind of tea)<br /> #https://bou.de/u/wiki/User:Wu_Jiating 瓦罐汤 Clay Pot <br /> #https://bou.de/u/wiki/User:Jiang_Xinyue 灵隐寺 Lingyin Temple<br /> #https://bou.de/u/wiki/User:Xu_Xinwen 十二生肖Chinese Zodiac<br /> #https://bou.de/u/wiki/User:Liu_Pei 南岳衡山 Mount Heng<br /> #https://bou.de/u/wiki/User:Xiao_Zixin 恋与深空 Love and Deepspace<br /> #https://bou.de/u/wiki/User:Liu_Shutian 中医脉象Traditional Chinese Medicine Pulse<br /> #https://bou.de/u/wiki/User:Li_Jiayi 哈尔滨啤酒 Harbin Beer<br /> #https://bou.de/u/wiki/User:Qi_Zhiyang 漆扇 Lacquer Fan<br /> #https://bou.de/u/wiki/User:Chen_Sisi 永州石雕 Yongzhou Stone Carving<br /> #https://bou.de/u/wiki/User:Yan_Xiang 阜阳美食-格拉条 Fuyang Cuisine-Gelatiao<br /> #https://bou.de/u/wiki/User:Zuo_Fang 四羊方尊 Four-ram Square Zun( cultural artifact)<br /> #https://bou.de/u/wiki/User:Liu_Yunxi 邵阳米粉 Shaoyang Rice Noodles<br /> #https://bou.de/u/wiki/User:Luo_Jiaxin 腊八节 Laba Festival<br /> #https://bou.de/u/wiki/User:Fei_Xinyu 中医：气血津液理论与养生保健 TCM -Qi and Blood Theory and Health Preservation<br /> #https://bou.de/u/wiki/User:Liu_Chang 朝鲜族象帽舞 Xiangmao Dance of the Korean Ethnic Group<br /> #https://bou.de/u/wiki/User:Zhao_Yashi 中国民族舞：傣族舞 Chinese Folk Dance: Dai Ethic Dance<br /> #https://bou.de/u/wiki/User:Xiao_Yawen 醴陵瓷器 Liling porcelain<br /> #https://bou.de/u/wiki/User:Li_Yuan2 吴桥杂技 Wuqiao Acrobatics<br /> #https://bou.de/u/wiki/User:Guo_Cili 热干面 Hot Dry Noodles<br /> #https://bou.de/u/wiki/User:Li_Zihan 豆豉 Fermented Soya Beans<br /> #https://bou.de/u/wiki/User:Zhou_Tianyi 汨罗长乐故事会 Changle Taige Storytelling Festival<br /> #https://bou.de/u/wiki/User:She_Xiao 文房四宝 Four Treasures of the Study<br /> #https://bou.de/u/wiki/User:Cai_Yichun 汤显祖 Tangxianzu<br /> #https://bou.de/u/wiki/User:Shen_Shuai 咏春拳 Wing Chun Kung Fu<br /> #https://bou.de/u/wiki/User:Fu_Sihui 中国皮影戏 Chinese Shadow Puppetry<br /> #https://bou.de/u/wiki/User:Luo_Guoqiang 浏阳烟花 Liuyang Fireworks</div>

Chen Ting https://bou.de/u/index.php?title=Chin_Lang_Cult_Fin_Exam_Spring_2025&diff=166606 2025-05-09T09:56:54Z

<p>Chen Ting: </p> <hr /> <div>Final Exam Paper Titles<br /> #https://bou.de/u/wiki/User:Liu_Chao#Final_Paper 簪花 Zang Flowers ok<br /> #https://bou.de/u/wiki/User:Tao_Yao 拔罐 Cupping Therapy ok<br /> #https://bou.de/u/wiki/User:Zeng_Zhi 手串文化 Bead Bracelet Culture ok<br /> #https://bou.de/u/wiki/User:Zhang_Jiaxin 哪吒 Cultural Implications of Nezha ok<br /> #https://bou.de/u/wiki/User:Li_Ting2 湘西赶尸 The Corpse of Xiangxi Technique ok<br /> #https://bou.de/u/wiki/User:Liao_Zuoyun 湘菜 Hunan Cuisine ok (please check if not yet in the text book)<br /> #https://bou.de/u/wiki/User:Liu_Qi 劝酒文化 Drinking Persuasion Culture ok<br /> #https://bou.de/u/wiki/User:Zhang_Huifang 蔡伦与造纸术 Cai Lun invents the paper making ok<br /> #https://bou.de/u/wiki/User:Cheng_Sixiang 月饼 Mooncake ok, but check if not yet in the text book<br /> #https://bou.de/u/wiki/User:Miao_Yunlong 女书 Women's Script Nvshu ok, but check if not yet in the text book<br /> #https://bou.de/u/wiki/User:Huang_Yixuan2 中国守艺人 The keepers of Tradition: China's Heritage Guardians<br /> #https://bou.de/u/wiki/User:Li_Mei 《易经》与阴阳八卦 ''The Book of Changes''and Yin-Yang ok<br /> #https://bou.de/u/wiki/User:Liao_Dan 吊脚楼 Stilted Building<br /> #https://bou.de/u/wiki/User:Zheng_Jinlian 陈皮 Dried Orange Peel ok<br /> #https://bou.de/u/wiki/User:Lu_Jiahui 中国古代幻术 Ancient Chinese Art of Illusions ok<br /> #https://bou.de/u/wiki/User:Du_Yuan 点茶 Tea Whisking ok<br /> #https://bou.de/u/wiki/User:Liu_Ying 盲盒经济 Blind Box Economy ok<br /> #https://bou.de/u/wiki/User:Cao_Yuan 蒙古族舞蹈 Mongolian Ethnic Dance ok<br /> #https://bou.de/u/wiki/User:Zhang_Mai 汝瓷 Ru porcelain ok<br /> #https://bou.de/u/wiki/User:Xu_Yangyang 打铁花 Striking Iron Flower ok<br /> #https://bou.de/u/wiki/User:Liu_Peini 灯芯糕 The Wick Cakes ok<br /> #https://bou.de/u/wiki/User:Song_Xin 剑门关 Jianmen Pass ok, but please only explain the culture, not landscape or material objects<br /> #https://bou.de/u/wiki/User:Cao_Chunyang 胖东来 Pangdonglai Supermarket in a fourth-tier city ok<br /> #https://bou.de/u/wiki/User:Jin_Yichen 吴越文化 Wuyue Culture ok<br /> #https://bou.de/u/wiki/User:Ye_Sitong 温州话 Wenzhou Dialect ok<br /> #https://bou.de/u/wiki/User:Xiao_Luyu 封神演义 Chinese classical novel The Investiture of the Gods ok<br /> #https://bou.de/u/wiki/User:Zhang_Qi 福建线面 Fujian Thin Noddles ok<br /> #https://bou.de/u/wiki/User:Zheng_Kaiwu 工夫茶 Kanghu tea ok<br /> #https://bou.de/u/wiki/User:Luo_Jingyan 油纸伞 折扇 Folding Fan<br /> #https://bou.de/u/wiki/User:Luo_Sicheng 惊鸿舞 Flying Wild Goose Dance ok<br /> #https://bou.de/u/wiki/User:Liu_Jianan 安徽名酒—古井贡酒 Famous Anhui Liquor-Gujing Tribute Liquor<br /> #https://bou.de/u/wiki/User:Chen_Lin 服美役 beauty duty ok<br /> #https://bou.de/u/wiki/User:Tang_Yan 道州理学文化 Neo-Confucian Culture in Daozhou ok<br /> #https://bou.de/u/wiki/User:Qin_Yi 胶东花饽饽 Jiao Dong Huabobo ok<br /> #https://bou.de/u/wiki/User:Chen_Zhen 玄奘 Xuanzang ok<br /> #https://bou.de/u/wiki/User:Ou_Huang 浏阳花炮制作技艺 Liuyang Fireworks Making Technique ok<br /> #https://bou.de/u/wiki/User:Luo_Yan 成人礼：冠礼和笄礼 Traditional Chinese coming-of-age ceremony：Guan Li and Ji Li ok<br /> #https://bou.de/u/wiki/User:Lv_Jiahao 越剧 Opera:Yue Opera Pleaes check if it is already in the text book.<br /> #https://bou.de/u/wiki/User:Wang_Yuxin 中国古法酿酒 Traditional Chinese Brewing Techniques ok<br /> #https://bou.de/u/wiki/User:Dai_Yexun 粤剧 Opera:Cantonese opera Please check if it is already in the text book.<br /> #https://bou.de/u/wiki/User:Yan_Jidong 闽南文化 Hokkien culture ok.<br /> #https://bou.de/u/wiki/User:Qiu_Ping 重阳节 Chung Yeung Festival ok<br /> #https://bou.de/u/wiki/User:He_Yunfeng 献哈达 Etiquette:Offering Hada(Khata) Scarf<br /> #https://bou.de/u/wiki/User:Zhou_Le 榨辣椒 Pressing pepper<br /> #https://bou.de/u/wiki/User:Huang_Qiaoqiao 舞剧《咏春》 Dance Drama Wing Chun<br /> #https://bou.de/u/wiki/User:Duan_Binyao 古诗十九首 Nineteen Old Poems<br /> #https://bou.de/u/wiki/User:Li_Linyao 泼水节 Water-Splashing Festival<br /> #https://bou.de/u/wiki/User:Xiao_Yikang 江西地方端午节传统习俗 Local Dragon Boat Festival traditions of Jiangxi<br /> #https://bou.de/u/wiki/User:Gao_Xiaoqing 粽子 Zongzi<br /> #https://bou.de/u/wiki/User:Zhang_Meiling 秧歌 Yangko<br /> #https://bou.de/u/wiki/User:Huang_Sinan 春晚 Spring Festival Gala<br /> #https://bou.de/u/wiki/User:Du_Jiangping 楚辞 The Songs of Chu<br /> #https://bou.de/u/wiki/User:Jiang_Ziqiang 抛绣球 Zhuang Custom of Throwing the Embroidered Ball for Courtship<br /> #https://bou.de/u/wiki/User:Zeng_Xiaohui 中秋节 Mid-autumn Festival<br /> #https://bou.de/u/wiki/User:Geng_Hongmei 醴陵釉下五彩瓷 Five-colored Under Glaze made in Liling<br /> #https://bou.de/u/wiki/User:Yang_Yue2 现代文学：许渊冲 Modern Literature: Xv Yuanchong<br /> #https://bou.de/u/wiki/User:Chen_Anqi 螺钿 Luodian<br /> #https://bou.de/u/wiki/User:Yang_Jing 粮画 The Grain Paintings<br /> #https://bou.de/u/wiki/User:Dai_Shiru 李白 Li Bai<br /> #https://bou.de/u/wiki/User:Yu_Jingfang 傩文化 Nuo culture<br /> #https://bou.de/u/wiki/User:Li_Mingfeng 编钟 Chinese Ancient Instrument:Bianzhong<br /> #https://bou.de/u/wiki/User:Chen_Ting 湘西泡菜 Xiangxi Kimchi<br /> #https://bou.de/u/wiki/User:Gong_Wei 桃源擂茶 Taoyuan Lei Cha<br /> #https://bou.de/u/wiki/User:Yang_Jiahong2 闽南红砖古厝 Southern Fujian Red Brick Ancient Houses<br /> #https://bou.de/u/wiki/User:Wang_Huaixing 长白山 Mount Changbai<br /> #https://bou.de/u/wiki/User:Xiang_Jianning 马面裙 Horse face skirt<br /> #https://bou.de/u/wiki/User:Zhao_Qi 动画片：《虹猫蓝兔七侠传》 Chinese wuxia animation: Howie &amp; Landau Seven Chivalrous Biography<br /> #https://bou.de/u/wiki/User:Zhang_Zixi 叶子戏 Yezi Xi<br /> #https://bou.de/u/wiki/User:Shao_Keyuan 殷墟 The Yin Ruins<br /> #https://bou.de/u/wiki/User:Dong_Jiating 麻辣烫 Malatang<br /> #https://bou.de/u/wiki/User:Ouyang_Yihong 辣条 Spicy Gluten Strips<br /> #https://bou.de/u/wiki/User:Lu_Wei 蛋炒饭 Egg-fried Rice<br /> #Xing Xueqing 桃花源 The Peach Garden<br /> #https://bou.de/u/wiki/User:Wang_Xinyu 赣南客家围屋 Hakka Tulou in Southern Jiangxi<br /> #https://bou.de/u/wiki/User:Yuan_Xiaolin 新中式 new Chinese style clothes<br /> #https://bou.de/u/wiki/User:Chu_Hanqi 翠兰 Cui Lan（a kind of tea)<br /> #https://bou.de/u/wiki/User:Wu_Jiating 瓦罐汤 Clay Pot <br /> #https://bou.de/u/wiki/User:Jiang_Xinyue 灵隐寺 Lingyin Temple<br /> #https://bou.de/u/wiki/User:Xu_Xinwen 十二生肖Chinese Zodiac<br /> #https://bou.de/u/wiki/User:Liu_Pei 南岳衡山 Mount Heng<br /> #https://bou.de/u/wiki/User:Xiao_Zixin 恋与深空 Love and Deepspace<br /> #https://bou.de/u/wiki/User:Liu_Shutian 旗袍 Cheongsam<br /> #https://bou.de/u/wiki/User:Li_Jiayi 哈尔滨啤酒 Harbin Beer<br /> #https://bou.de/u/wiki/User:Qi Zhiyang 漆扇 Lacquer Fan<br /> #https://bou.de/u/wiki/User:Chen_Sisi 永州石雕 Yongzhou Stone Carving<br /> #https://bou.de/u/wiki/User: Yan_Xiang 阜阳美食-格拉条 Fuyang Cuisine-Gelatiao</div>

Chen Ting https://bou.de/u/index.php?title=Chin_Lang_Cult_Fin_Exam_Spring_2025&diff=166569 2025-05-09T07:42:00Z

<p>Chen Ting: </p> <hr /> <div>Final Exam Paper Titles<br /> #https://bou.de/u/wiki/User:Liu_Chao#Final_Paper 簪花 Zang Flowers ok<br /> #https://bou.de/u/wiki/User:Tao_Yao 拔罐 Cupping Therapy ok<br /> #https://bou.de/u/wiki/User:Zeng_Zhi 手串文化 Bead Bracelet Culture ok<br /> #https://bou.de/u/wiki/User:Zhang_Jiaxin 哪吒 Cultural Implications of Nezha ok<br /> #https://bou.de/u/wiki/User:Li_Ting2 湘西赶尸 The Corpse of Xiangxi Technique ok<br /> #https://bou.de/u/wiki/User:Liao_Zuoyun 湘菜 Hunan Cuisine ok (please check if not yet in the text book)<br /> #https://bou.de/u/wiki/User:Liu_Qi 劝酒文化 Drinking Persuasion Culture ok<br /> #https://bou.de/u/wiki/User:Zhang_Huifang 蔡伦与造纸术 Cai Lun invents the paper making ok<br /> #https://bou.de/u/wiki/User:Cheng_Sixiang 月饼 Mooncake ok, but check if not yet in the text book<br /> #https://bou.de/u/wiki/User:Miao_Yunlong 女书 Women's Script Nvshu ok, but check if not yet in the text book<br /> #https://bou.de/u/wiki/User:Huang_Yixuan2 纪录片：《我在故宫修文物》Documentary: Masters in Forbidden City<br /> #https://bou.de/u/wiki/User:Li_Mei 《易经》与阴阳八卦 ''The Book of Changes''and Yin-Yang ok<br /> #https://bou.de/u/wiki/User:Liao_Dan 吊脚楼 Stilted Building<br /> #https://bou.de/u/wiki/User:Zheng_Jinlian 陈皮 Dried Orange Peel ok<br /> #https://bou.de/u/wiki/User:Lu_Jiahui 中国古代幻术 Ancient Chinese Art of Illusions ok<br /> #https://bou.de/u/wiki/User:Du_Yuan 点茶 Tea Whisking ok<br /> #https://bou.de/u/wiki/User:Liu_Ying 盲盒经济 Blind Box Economy ok<br /> #https://bou.de/u/wiki/User:Cao_Yuan 蒙古族舞蹈 Mongolian Ethnic Dance ok<br /> #https://bou.de/u/wiki/User:Zhang_Mai 汝瓷 Ru porcelain ok<br /> #https://bou.de/u/wiki/User:Xu_Yangyang 打铁花 Striking Iron Flower ok<br /> #https://bou.de/u/wiki/User:Liu_Peini 灯芯糕 The Wick Cakes ok<br /> #https://bou.de/u/wiki/User:Song_Xin 剑门关 Jianmen Pass ok, but please only explain the culture, not landscape or material objects<br /> #https://bou.de/u/wiki/User:Cao_Chunyang 胖东来 Pangdonglai Supermarket in a fourth-tier city ok<br /> #https://bou.de/u/wiki/User:Jin_Yichen 吴越文化 Wuyue Culture ok<br /> #https://bou.de/u/wiki/User:Ye_Sitong 温州话 Wenzhou Dialect ok<br /> #https://bou.de/u/wiki/User:Xiao_Luyu 封神演义 Chinese classical novel The Investiture of the Gods ok<br /> #https://bou.de/u/wiki/User:Zhang_Qi 福建线面 Fujian Thin Noddles ok<br /> #https://bou.de/u/wiki/User:Zheng_Kaiwu 工夫茶 Kanghu tea ok<br /> #https://bou.de/u/wiki/User:Luo_Jingyan 油纸伞 折扇 Folding Fan<br /> #https://bou.de/u/wiki/User:Luo_Sicheng 惊鸿舞 Flying Wild Goose Dance ok<br /> #https://bou.de/u/wiki/User:Liu_Jianan 桐城派文化 Tongcheng School Culture<br /> #https://bou.de/u/wiki/User:Chen_Lin 服美役 beauty duty ok<br /> #https://bou.de/u/wiki/User:Tang_Yan 道州理学文化 Neo-Confucian Culture in Daozhou ok<br /> #https://bou.de/u/wiki/User:Qin_Yi 胶东花饽饽 Jiao Dong Huabobo ok<br /> #https://bou.de/u/wiki/User:Chen_Zhen 玄奘 Xuanzang ok<br /> #https://bou.de/u/wiki/User:Ou_Huang 浏阳花炮制作技艺 Liuyang Fireworks Making Technique ok<br /> #https://bou.de/u/wiki/User:Luo_Yan 成人礼：冠礼和笄礼 Traditional Chinese coming-of-age ceremony：Guan Li and Ji Li ok<br /> #https://bou.de/u/wiki/User:Lv_Jiahao 越剧 Opera:Yue Opera Pleaes check if it is already in the text book.<br /> #https://bou.de/u/wiki/User:Wang_Yuxin 中国古法酿酒 Traditional Chinese Brewing Techniques ok<br /> #https://bou.de/u/wiki/User:Dai_Yexun 粤剧 Opera:Cantonese opera Please check if it is already in the text book.<br /> #https://bou.de/u/wiki/User:Yan_Jidong 闽南文化 Hokkien culture ok.<br /> #https://bou.de/u/wiki/User:Qiu_Ping 重阳节 Chung Yeung Festival ok<br /> #https://bou.de/u/wiki/User:He_Yunfeng 献哈达 Tibetan Etiquette:Offering Hada(Khata)<br /> #https://bou.de/u/wiki/User:Zhou_Le 榨辣椒 Pressing pepper<br /> #https://bou.de/u/wiki/User:Huang_Qiaoqiao 舞剧《咏春》 Dance Drama Wing Chun<br /> #https://bou.de/u/wiki/User:Duan_Binyao 古诗十九首 Nineteen Old Poems<br /> #https://bou.de/u/wiki/User:Li_Linyao 泼水节 Water-Splashing Festival<br /> #https://bou.de/u/wiki/User:Xiao_Yikang 江西地方端午节传统习俗 Local Dragon Boat Festival traditions of Jiangxi<br /> #https://bou.de/u/wiki/User:Gao_Xiaoqing 粽子 Zongzi<br /> #https://bou.de/u/wiki/User:Zhang_Meiling 秧歌 Yangko<br /> #https://bou.de/u/wiki/User:Huang_Sinan 春晚 Spring Festival Gala<br /> #https://bou.de/u/wiki/User:Du_Jiangping 楚辞 The Songs of Chu<br /> #https://bou.de/u/wiki/User:Jiang_Ziqiang 抛绣球 Zhuang Custom of Throwing the Embroidered Ball for Courtship<br /> #https://bou.de/u/wiki/User:Zeng_Xiaohui 中秋节 Mid-autumn Festival<br /> #https://bou.de/u/wiki/User:Geng_Hongmei 醴陵釉下五彩瓷 Five-colored Under Glaze made in Liling<br /> #https://bou.de/u/wiki/User:Yang_Yue2 现代文学：许渊冲 Modern Literature: Xv Yuanchong<br /> #https://bou.de/u/wiki/User:Chen_Anqi 螺钿 Luodian<br /> #https://bou.de/u/wiki/User:Yang_Jing 粮画 The Grain Paintings<br /> #https://bou.de/u/wiki/User:Dai_Shiru 李白 Li Bai<br /> #https://bou.de/u/wiki/User:Yu_Jingfang 傩文化 Nuo culture<br /> #https://bou.de/u/wiki/User:Li_Mingfeng 编钟 Chinese Ancient Instrument:Bianzhong<br /> #https://bou.de/u/wiki/User:Chen_Ting 湘西泡菜 Xiangxi Kimchi</div>

Chen Ting https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165483 2025-02-28T02:48:18Z

<p>Chen Ting: </p> <hr /> <div>--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!<br /> <br /> =Session 1 Fri Feb 21 12:45-14:15 room 613 - Organizational issues=<br /> <br /> ==What we learn in this class==<br /> *We learn about Chinese culture from international, especially Western perspective. <br /> *We learn about cultural phenomena, traditional Chinese culture.<br /> *We learn English and Chinese terminology in the area of Chinese culture.<br /> *We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br /> *We learn how to determine the location and role of Chinese culture within global culture.<br /> *We learn basics of theories and models of intercultural communication and comparison.<br /> *We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br /> *We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br /> <br /> ==Students' contribution==<br /> *Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class. <br /> *Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br /> *For the final exam, you write another chapter of the textbook in both Chinese and English, with &quot;Terms and Expressions&quot;, References, Questions and Answers, Statement regarding AI<br /> <br /> ==Textbook==<br /> You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br /> <br /> ==Agreement on use of classroom time==<br /> Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br /> <br /> <br /> ----<br /> ==Homework for every session==<br /> Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br /> <br /> &lt;nowiki&gt;Insert non-formatted text here&lt;/nowiki&gt;==Teacher presentation: Introduction to Culture==<br /> [[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> [[File:Example.jpg]]==Homework for Session 2==<br /> Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way &quot;Wang Jianguo&quot;, type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password &quot;wikicaptcha&quot;. More detailed instructions for registration you find in the powerpoint presentation which you can download from here (&quot;Teacher presentation&quot;). <br /> <br /> Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!<br /> <br /> 1. Geographic Nature as a Basis for Cultural Development 17<br /> <br /> 2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br /> <br /> 3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br /> <br /> 4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br /> <br /> 5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br /> <br /> 6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br /> <br /> 7. Animals: Panda 71 <br /> <br /> 8. Architecture 78<br /> <br /> 9. Architecture: The Forbidden City 89<br /> <br /> 10. Architecture: Four Famous Bridges 102<br /> <br /> 11. Architecture: Four Great Pavilions 113<br /> <br /> 12. Architecture: Shengjing Imperial Palace 124<br /> <br /> 13. Architecture: Three Great Towers in China 131<br /> <br /> 14. Architecture: Fengshui in Chinese Architecture 145 <br /> <br /> 15. Army and weapons: Chinese Ancient Weapons 154<br /> <br /> 16. Army and weapons: Terracotta Army 163<br /> <br /> 17. Astrology: Chinese Astrology 170<br /> <br /> 18. Astrology: Calendar, The 24 Solar Terms 178<br /> <br /> 19. Astrology: Twelve Animals of the Chinese Zodiac 188<br /> <br /> 20. Beverages: Milk Tea 197<br /> <br /> 21. Beverages: Tea 203<br /> <br /> 22. Beverages: The Liquor Culture of Ancient China 209<br /> <br /> 23. Body movement performance: Chinese Lion Dancing 218<br /> <br /> 24. Body movement performance: Stilts 223<br /> <br /> 25. Body movement performance: Traditional Chinese Dance 230<br /> <br /> 26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br /> <br /> 27. Chinese Writing: Calligraphy 246 (Tang Yan)<br /> <br /> 28. Chinese Writing: The Evolution of Calligraphy 252<br /> <br /> 29. Chinese Writing: Chinese Characters 262<br /> <br /> 30. Chinese Writing: Chinese Characters and Scripts 276<br /> <br /> 31. Clothing: Chinese Clothing 283<br /> <br /> 32. Clothing: Batik (Lanran) 291<br /> <br /> 33. Clothing: Cheongsam 301 <br /> <br /> 34. Confucianism: Confucian Culture 309<br /> <br /> 35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br /> <br /> 36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br /> <br /> 37. Confucianism: Classical Philosophy - Reading The Analects 339 <br /> <br /> 38. Education: Ancient Chinese Education 350<br /> <br /> 39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br /> <br /> 40. Education: Modern Chinese Education System 371<br /> <br /> 41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br /> <br /> 42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br /> <br /> 43. Facial Make-up 406<br /> <br /> 44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br /> <br /> 45. Facial Make-up: Face Changing in Sichuan Opera 431<br /> <br /> 46. Fine Arts: Painting 440<br /> <br /> 47. Fine Arts: Bada Shanren and Qi Baishi 445<br /> <br /> 48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br /> <br /> 49. Fine Arts: Seal-cutting 459<br /> <br /> 50. Games: Go 围棋 462<br /> <br /> 51. Games: Kite Flying 468<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br /> <br /> 53. Garden Culture: Gardens 505<br /> <br /> 54. Garden Culture: Bonsai (Penjing) 511<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> <br /> 56. Garden Culture: Qingming Riverside Landscspe Garden 526<br /> <br /> 57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br /> <br /> 58. History: Carl and Cixi 548<br /> <br /> 59. Interieur: The Folding Screen 552<br /> <br /> 60. Landscapes and Tourism: Four Buddhist Shrines 561<br /> <br /> 61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br /> <br /> 62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br /> <br /> 63. Landscapes and Tourism: Mogao Grottoes 593<br /> <br /> 64. Landscapes and Tourism: The Culture of Mount Tai 606<br /> <br /> 65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br /> <br /> 66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br /> <br /> 67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br /> <br /> 68. Language: Chinese Language 649<br /> <br /> 69. Language: Chinese Dialects 660<br /> <br /> 70. Language: Chinese Folk Argot 669<br /> <br /> 71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br /> <br /> 72. Literature: Ancient literature - Chinese Mythology 688<br /> <br /> 73. Literature: Ancient literature - Classical Literature 699<br /> <br /> 74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br /> <br /> 75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br /> <br /> 77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br /> <br /> 78. Literature: Ancient literature: Yuefu 765<br /> <br /> 79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br /> <br /> 80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br /> <br /> 81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br /> <br /> 82. Literature: Premodern literature: Tang-Song 794<br /> <br /> 83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br /> <br /> 84. Literature: Modern Literature 832<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br /> <br /> 86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br /> <br /> 87. Literature: Contemporary Literature 859<br /> <br /> 88. Martial Arts: Huo Yuanjia 865<br /> <br /> 89. Martial Arts: Qigong 868<br /> <br /> 90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br /> <br /> 91. Martial Arts: Wushu 885<br /> <br /> 92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br /> <br /> 93. Medicine: Traditional Chinese Medicine (TCM) 900<br /> <br /> 94. Medicine: TCM - Acupuncture and Moxibustion 907<br /> <br /> 95. Medicine: TCM - Diagnosis and Pharmacology 912<br /> <br /> 96. Medicine: TCM - The Development of Chinese Medicine 917<br /> <br /> 97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br /> <br /> 98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br /> <br /> 99. Minority cultures: The Ethnic Minorities’ Costumes 941<br /> <br /> 100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br /> <br /> 101. Money culture: The tradition of Red Envelope and Lucky Money 962<br /> <br /> 102. Music and instruments: Guzheng 975<br /> <br /> 103. Music and instruments: Pipa 986<br /> <br /> 104. Mythology: Gods and Immortals 996<br /> <br /> 105. Mythology: Huli-jing 1005<br /> <br /> 106. National Symbols: National Anthem 1018<br /> <br /> 107. National Symbols: National Flag 1026<br /> <br /> 108. Opera: Peking Opera 1035<br /> <br /> 109. Opera: Peking Opera Acrobatics 1043<br /> <br /> 110. Opera: Peking Opera Actor Mei Lanfang 1050<br /> <br /> 111. Opera: Tea-picking Opera 1055<br /> <br /> 112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br /> <br /> 113. Philosophical Schools: Four Main Philosophical Schools 1076<br /> <br /> 114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br /> <br /> 115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br /> <br /> 116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br /> <br /> 117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br /> <br /> 118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br /> <br /> 119. Philosophy: Chinese Traditional Cultivation Culture 1129<br /> <br /> 120. Religion: Traditional Chinese Funeral Culture 1141<br /> <br /> 121. Religion: Buddhism 1155<br /> <br /> 122. Religion: Daoism 1170<br /> <br /> 123. Religion: Christianity 1175<br /> <br /> 124. Religion: Islam 1181<br /> <br /> 125. Science and Technology: Ancient Science and Technology 1185<br /> <br /> 126. Science and Technology: China's Four New Inventions 1191<br /> <br /> 127. Science and Technology: Compass 1217<br /> <br /> 128. Science and Technology: TikTok (Douyin) 1226<br /> <br /> 129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br /> <br /> 130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br /> <br /> 131. Silk and porcelain: Silk 1272 <br /> <br /> 132. Silk and porcelain: Porcelain 1277<br /> <br /> 133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283<br /> <br /> 134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br /> <br /> 135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br /> <br /> 136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br /> <br /> 137. Social: The Long-life Lock 1308<br /> <br /> 138. Social: Round Table Culture 1317<br /> 139. Stage entertainment: Crosstalk 相声 1325<br /> 140. Stage entertainment: Shadow Play 1332<br /> <br /> 141. Traditional Crafts: Carving 1340<br /> <br /> 142. Traditional Crafts: Chinese Jade Culture 1348<br /> 143. Traditional Crafts: Cloisonne 1363<br /> <br /> 144. Traditional Crafts: Embroidery 1369<br /> <br /> 145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br /> <br /> 146. Traditional Crafts: Xiang Embroidery 1386(Zhang Huifang)<br /> <br /> 147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br /> <br /> 148. Traditional Crafts: Handcraft - Chinese Knots 1409<br /> <br /> 149. Traditional Crafts: Lacquerware 1418<br /> <br /> 150. Traditional Crafts: The Kingfisher Craft点翠 1423<br /> <br /> 151. Traditional Cuisine: Chinese Dining Etiquette 1436<br /> <br /> 152. Traditional Cuisine: Chopsticks 1450<br /> <br /> 153. Traditional Cuisine: Eight Major Cuisines of China 1456（Xiao Zixin）<br /> <br /> 154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br /> <br /> 155. Traditional Cuisine: Breakfast Culture of Wuhan 1480<br /> <br /> 156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491<br /> 157. Traditional Cuisine: Hotpot 1501 <br /> <br /> 158. Traditional Cuisine: The Art of Chinese Cooking 1508<br /> <br /> 159. Traditional Cuisine: Two Famous Dishes 1514<br /> <br /> 160. Traditional Festivals 1518……<br /> <br /> 161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br /> <br /> 162. Traditional Festivals: Spring Festival Couplets 1538<br /> <br /> 163. Westernization: The Eastward Spread of Western Learning 1544<br /> <br /> 164. Westernization: The Westernization Movement 1550<br /> <br /> 165. Worship: Chinese Incense Culture 1558<br /> <br /> 166. Economy: Chinese Currency Changes 1569<br /> <br /> 167. History: Wang Shouren 1573<br /> <br /> 168. Martial Arts: Chinese Swordsman Spirit 1582<br /> <br /> 169. Cuisine: Luosifen 1593 （Dong Jiating）<br /> <br /> 170. Fine Arts: Chinese Paper Cutting 1601 <br /> <br /> 171. Science and Technology: Taobao(淘宝) 1611<br /> <br /> 172. Traditional Craft: Bronze 1623<br /> <br /> 173. Entertainment: Deyunshe 德云社 1631<br /> <br /> 174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）<br /> <br /> 175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br /> <br /> 176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 (Tao Yao)<br /> <br /> 177. stage entertainment:Yuan drama 1676<br /> <br /> 178. Music and instruments: Erhu 1685 （Lu Wei）<br /> <br /> 179. Traditional and Modern Views on Marriage and Love 1694<br /> <br /> 180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）<br /> <br /> 181. Animals：Golden Monkey 1712<br /> <br /> 182. Chinese Economy: rich businessmen 1719<br /> <br /> 183. Opera: Chinese Local Operas 1727<br /> <br /> 184. The Chinese tradition of ancestor worship 1740<br /> <br /> 185. Opera: Huangmei opera 1752<br /> <br /> 186. The “reference” of Chinese Music 1759<br /> <br /> 187. Chinese Folk Art:Lion Dance 1767<br /> <br /> 188. Science and Technology: Mobile Games（手游） 1783<br /> <br /> 189. Clothing: Vintage Clothing 1790.(Chen Sisi)<br /> <br /> 190. Fine arts:Kunqu Opera 1798<br /> <br /> 191. Aesthetic ideals and social customs: The Culture of Flowers 1807 <br /> <br /> 192. National Belief: the Chinese Dream 1818<br /> <br /> 193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br /> <br /> 194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br /> <br /> 195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)<br /> <br /> 196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845<br /> <br /> 197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 （Chu Hanqi）<br /> <br /> 198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br /> <br /> 199. Traditional Crafts: Dough Sculpture 面塑 1845<br /> <br /> 200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 （Wang Xinyu）<br /> <br /> 201. The culture of Grass cloth 夏布 1845 (Huang Qiaoqiao)<br /> <br /> 202. The Legend of Zhen Huan 《甄嬛传》 1845<br /> <br /> 203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br /> <br /> 204. Stand-up comedy 单口喜剧 1845（Huang Sinan）<br /> <br /> 205. Bride-price（彩礼） 1845 （Wu Jiating）<br /> <br /> 206. Chinese science fiction movies 中国科幻片 1845<br /> <br /> 207. Shandong cuisine鲁菜 1845(Liu Peini)<br /> <br /> 208. Chinese traditional ornament: Buyao （步摇） 1845 <br /> <br /> 209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br /> <br /> 210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br /> <br /> 211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br /> <br /> 212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan)<br /> <br /> 213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br /> <br /> 214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845<br /> <br /> 215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br /> <br /> 216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br /> <br /> 217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 <br /> <br /> 218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br /> <br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br /> <br /> 220. Rice cake (年糕) 1845(Li Linyao)<br /> <br /> 221. Zhongyuan festival 1845 （Ou Huang）<br /> <br /> 222. Dulong: Facial tattoo (独龙族：纹面) 1845<br /> <br /> 223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br /> <br /> 224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br /> <br /> 225. &quot;Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)<br /> <br /> 226. Landscapes and Tourism: Junshan Island (君山岛) 1845（Liao Zuoyun）<br /> <br /> 227. Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)<br /> <br /> 228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br /> <br /> 229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br /> <br /> 230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br /> <br /> 231. The plaque and couplet in Chinese garden（园林匾额对联） 1845<br /> <br /> 232. Sun Wukong（孙悟空） 1845 （Li Yuan2）<br /> <br /> 233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br /> <br /> 234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）<br /> <br /> 235. Bamboo Weaving (竹编） 1845<br /> <br /> 236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br /> <br /> 237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845<br /> <br /> 238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）<br /> <br /> 239. Female Emperor---Wu Zetian 1845 (Song Xin)<br /> <br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> <br /> 241. Abacus (中国珠算） 1845<br /> <br /> 242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)<br /> <br /> 243. Chinese name（中国姓名文化） 1845 (Yang Jing)<br /> <br /> 244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br /> <br /> 245. Douzhi (豆汁) 1845 <br /> <br /> 246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br /> <br /> 247. Carved lacquer（雕漆） 1845<br /> <br /> 248. Jing Gang Mountain (井冈山） 1845 <br /> <br /> 249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br /> <br /> 250. Language: Hakka Dialect（客家话） 1845<br /> <br /> 251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br /> <br /> 252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br /> <br /> 253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br /> <br /> 254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br /> <br /> 255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br /> <br /> 256. Danmu (弹幕） 1845 (Zhou Le)<br /> <br /> 257. Yangshao Culture（仰韶文化） 1845<br /> <br /> 258. Indigo Dyeing (蓝染) 1845<br /> <br /> 259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845<br /> <br /> 260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br /> <br /> 261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br /> <br /> 262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br /> <br /> 263. Shaolin Temple (少林寺) 1845<br /> <br /> 264. Single bamboo drifting（独竹漂） 1845<br /> <br /> 265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br /> <br /> 266. Hui Culture (徽文化) 1845(Liu Jianan)<br /> <br /> 267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br /> <br /> 268. Table Manners 1845（Luo Yan）<br /> <br /> 269. Music of the Mongol nationality (蒙古族音乐) 1845<br /> <br /> 270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br /> <br /> 271. Palace Lantern（宫灯） 1845<br /> <br /> 272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Cheng Sixiang)<br /> <br /> 273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)<br /> <br /> 274. God of Wealth(财神) 1845 （Zeng Zhi）<br /> <br /> 275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br /> <br /> 276. Nail art（美甲） 1845 （Luo Jiaxin）<br /> <br /> 277. Mirror (镜子) 1845 (Cheng Sixiang)<br /> <br /> 278. The Beef Board Noodle (牛肉板面) 1845(Yan Xiang)<br /> <br /> 279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br /> <br /> 280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)<br /> <br /> 281. Music and instruments: Yangqin（扬琴） 1845（Dai Yexun）<br /> <br /> 282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br /> <br /> 283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br /> <br /> =Session 02 Fri Feb 28 12:45-14:15 room 613 - Student presentations=<br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Topics for today==<br /> Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br /> <br /> You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br /> <br /> Please remember that you have to indicate the 10 topics for Friday on the course website under &quot;Session 2&quot; with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.<br /> <br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> [[File:The Summer Palace - Li Mei.pptx]]<br /> <br /> =Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=<br /> =Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=<br /> =Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=<br /> =Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=<br /> =HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=<br /> 清明节4月4日——4月6日<br /> =Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=<br /> =Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=<br /> =Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=<br /> =HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=<br /> 劳动节5月1日——5月5日<br /> =Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=<br /> =Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=<br /> =Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=<br /> =Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=<br /> 端午节5月31日——6月2日<br /> =Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=<br /> Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>

Chen Ting https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165439 2025-02-27T04:08:49Z

<p>Chen Ting: </p> <hr /> <div>--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!<br /> <br /> =Session 1 Fri Feb 21 12:45-14:15 room 613 - Organizational issues=<br /> <br /> ==What we learn in this class==<br /> *We learn about Chinese culture from international, especially Western perspective. <br /> *We learn about cultural phenomena, traditional Chinese culture.<br /> *We learn English and Chinese terminology in the area of Chinese culture.<br /> *We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br /> *We learn how to determine the location and role of Chinese culture within global culture.<br /> *We learn basics of theories and models of intercultural communication and comparison.<br /> *We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br /> *We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br /> <br /> ==Students' contribution==<br /> *Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class. <br /> *Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br /> *For the final exam, you write another chapter of the textbook in both Chinese and English, with &quot;Terms and Expressions&quot;, References, Questions and Answers, Statement regarding AI<br /> <br /> ==Textbook==<br /> You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br /> <br /> ==Agreement on use of classroom time==<br /> Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br /> <br /> <br /> ----<br /> ==Homework for every session==<br /> Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br /> <br /> &lt;nowiki&gt;Insert non-formatted text here&lt;/nowiki&gt;==Teacher presentation: Introduction to Culture==<br /> [[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> [[File:Example.jpg]]==Homework for Session 2==<br /> Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way &quot;Wang Jianguo&quot;, type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password &quot;wikicaptcha&quot;. More detailed instructions for registration you find in the powerpoint presentation which you can download from here (&quot;Teacher presentation&quot;). <br /> <br /> Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!<br /> <br /> 1. Geographic Nature as a Basis for Cultural Development 17<br /> <br /> 2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br /> <br /> 3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br /> <br /> 4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br /> <br /> 5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br /> <br /> 6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br /> <br /> 7. Animals: Panda 71 （Liu Yunxi）<br /> <br /> 8. Architecture 78<br /> <br /> 9. Architecture: The Forbidden City 89<br /> <br /> 10. Architecture: Four Famous Bridges 102<br /> <br /> 11. Architecture: Four Great Pavilions 113<br /> <br /> 12. Architecture: Shengjing Imperial Palace 124<br /> <br /> 13. Architecture: Three Great Towers in China 131<br /> <br /> 14. Architecture: Fengshui in Chinese Architecture 145 <br /> <br /> 15. Army and weapons: Chinese Ancient Weapons 154<br /> <br /> 16. Army and weapons: Terracotta Army 163<br /> <br /> 17. Astrology: Chinese Astrology 170<br /> <br /> 18. Astrology: Calendar, The 24 Solar Terms 178<br /> <br /> 19. Astrology: Twelve Animals of the Chinese Zodiac 188<br /> <br /> 20. Beverages: Milk Tea 197<br /> <br /> 21. Beverages: Tea 203<br /> <br /> 22. Beverages: The Liquor Culture of Ancient China 209<br /> <br /> 23. Body movement performance: Chinese Lion Dancing 218<br /> <br /> 24. Body movement performance: Stilts 223<br /> <br /> 25. Body movement performance: Traditional Chinese Dance 230<br /> <br /> 26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br /> <br /> 27. Chinese Writing: Calligraphy 246<br /> <br /> 28. Chinese Writing: The Evolution of Calligraphy 252<br /> <br /> 29. Chinese Writing: Chinese Characters 262<br /> <br /> 30. Chinese Writing: Chinese Characters and Scripts 276<br /> <br /> 31. Clothing: Chinese Clothing 283<br /> <br /> 32. Clothing: Batik (Lanran) 291<br /> <br /> 33. Clothing: Cheongsam 301 <br /> <br /> 34. Confucianism: Confucian Culture 309<br /> <br /> 35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br /> <br /> 36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br /> <br /> 37. Confucianism: Classical Philosophy - Reading The Analects 339 <br /> <br /> 38. Education: Ancient Chinese Education 350<br /> <br /> 39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br /> <br /> 40. Education: Modern Chinese Education System 371<br /> <br /> 41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br /> <br /> 42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br /> <br /> 43. Facial Make-up 406<br /> <br /> 44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br /> <br /> 45. Facial Make-up: Face Changing in Sichuan Opera 431<br /> <br /> 46. Fine Arts: Painting 440<br /> <br /> 47. Fine Arts: Bada Shanren and Qi Baishi 445<br /> <br /> 48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br /> <br /> 49. Fine Arts: Seal-cutting 459<br /> <br /> 50. Games: Go 围棋 462<br /> <br /> 51. Games: Kite Flying 468<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br /> <br /> 53. Garden Culture: Gardens 505<br /> <br /> 54. Garden Culture: Bonsai (Penjing) 511<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> <br /> 56. Garden Culture: Qingming Riverside Landscspe Garden 526<br /> <br /> 57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br /> <br /> 58. History: Carl and Cixi 548<br /> <br /> 59. Interieur: The Folding Screen 552<br /> <br /> 60. Landscapes and Tourism: Four Buddhist Shrines 561<br /> <br /> 61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br /> <br /> 62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br /> <br /> 63. Landscapes and Tourism: Mogao Grottoes 593<br /> <br /> 64. Landscapes and Tourism: The Culture of Mount Tai 606<br /> <br /> 65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br /> <br /> 66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br /> <br /> 67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br /> <br /> 68. Language: Chinese Language 649<br /> <br /> 69. Language: Chinese Dialects 660<br /> <br /> 70. Language: Chinese Folk Argot 669<br /> <br /> 71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br /> <br /> 72. Literature: Ancient literature - Chinese Mythology 688<br /> <br /> 73. Literature: Ancient literature - Classical Literature 699<br /> <br /> 74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br /> <br /> 75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br /> <br /> 77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br /> <br /> 78. Literature: Ancient literature: Yuefu 765<br /> <br /> 79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br /> <br /> 80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br /> <br /> 81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br /> <br /> 82. Literature: Premodern literature: Tang-Song 794<br /> <br /> 83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br /> <br /> 84. Literature: Modern Literature 832<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br /> <br /> 86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br /> <br /> 87. Literature: Contemporary Literature 859<br /> <br /> 88. Martial Arts: Huo Yuanjia 865<br /> <br /> 89. Martial Arts: Qigong 868<br /> <br /> 90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br /> <br /> 91. Martial Arts: Wushu 885<br /> <br /> 92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br /> <br /> 93. Medicine: Traditional Chinese Medicine (TCM) 900<br /> <br /> 94. Medicine: TCM - Acupuncture and Moxibustion 907<br /> <br /> 95. Medicine: TCM - Diagnosis and Pharmacology 912<br /> <br /> 96. Medicine: TCM - The Development of Chinese Medicine 917<br /> <br /> 97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br /> <br /> 98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br /> <br /> 99. Minority cultures: The Ethnic Minorities’ Costumes 941<br /> <br /> 100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br /> <br /> 101. Money culture: The tradition of Red Envelope and Lucky Money 962<br /> <br /> 102. Music and instruments: Guzheng 975<br /> <br /> 103. Music and instruments: Pipa 986<br /> <br /> 104. Mythology: Gods and Immortals 996<br /> <br /> 105. Mythology: Huli-jing 1005<br /> <br /> 106. National Symbols: National Anthem 1018<br /> <br /> 107. National Symbols: National Flag 1026<br /> <br /> 108. Opera: Peking Opera 1035<br /> <br /> 109. Opera: Peking Opera Acrobatics 1043<br /> <br /> 110. Opera: Peking Opera Actor Mei Lanfang 1050<br /> <br /> 111. Opera: Tea-picking Opera 1055<br /> <br /> 112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br /> <br /> 113. Philosophical Schools: Four Main Philosophical Schools 1076<br /> <br /> 114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br /> <br /> 115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br /> <br /> 116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br /> <br /> 117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br /> <br /> 118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br /> <br /> 119. Philosophy: Chinese Traditional Cultivation Culture 1129<br /> <br /> 120. Religion: Traditional Chinese Funeral Culture 1141<br /> <br /> 121. Religion: Buddhism 1155<br /> <br /> 122. Religion: Daoism 1170<br /> <br /> 123. Religion: Christianity 1175<br /> <br /> 124. Religion: Islam 1181<br /> <br /> 125. Science and Technology: Ancient Science and Technology 1185<br /> <br /> 126. Science and Technology: China's Four New Inventions 1191<br /> <br /> 127. Science and Technology: Compass 1217<br /> <br /> 128. Science and Technology: TikTok (Douyin) 1226<br /> <br /> 129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br /> <br /> 130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br /> <br /> 131. Silk and porcelain: Silk 1272 <br /> <br /> 132. Silk and porcelain: Porcelain 1277 （Dai Shiru）<br /> <br /> 133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283<br /> <br /> 134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br /> <br /> 135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br /> <br /> 136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br /> <br /> 137. Social: The Long-life Lock 1308<br /> <br /> 138. Social: Round Table Culture 1317<br /> 139. Stage entertainment: Crosstalk 相声 1325<br /> 140. Stage entertainment: Shadow Play 1332<br /> <br /> 141. Traditional Crafts: Carving 1340<br /> <br /> 142. Traditional Crafts: Chinese Jade Culture 1348<br /> 143. Traditional Crafts: Cloisonne 1363<br /> <br /> 144. Traditional Crafts: Embroidery 1369<br /> <br /> 145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br /> <br /> 146. Traditional Crafts: Xiang Embroidery 1386（Zhang Huifang）<br /> <br /> 147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br /> <br /> 148. Traditional Crafts: Handcraft - Chinese Knots 1409<br /> <br /> 149. Traditional Crafts: Lacquerware 1418<br /> <br /> 150. Traditional Crafts: The Kingfisher Craft点翠 1423<br /> <br /> 151. Traditional Cuisine: Chinese Dining Etiquette 1436<br /> <br /> 152. Traditional Cuisine: Chopsticks 1450 <br /> <br /> 153. Traditional Cuisine: Eight Major Cuisines of China 1456<br /> <br /> 154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br /> <br /> 155. Traditional Cuisine: Breakfast Culture of Wuhan 1480<br /> <br /> 156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491(Zhang Huifang)<br /> 157. Traditional Cuisine: Hotpot 1501 (Zheng Kaiwu)<br /> <br /> 158. Traditional Cuisine: The Art of Chinese Cooking 1508<br /> <br /> 159. Traditional Cuisine: Two Famous Dishes 1514<br /> <br /> 160. Traditional Festivals 1518……<br /> <br /> 161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br /> <br /> 162. Traditional Festivals: Spring Festival Couplets 1538<br /> <br /> 163. Westernization: The Eastward Spread of Western Learning 1544<br /> <br /> 164. Westernization: The Westernization Movement 1550<br /> <br /> 165. Worship: Chinese Incense Culture 1558<br /> <br /> 166. Economy: Chinese Currency Changes 1569<br /> <br /> 167. History: Wang Shouren 1573<br /> <br /> 168. Martial Arts: Chinese Swordsman Spirit 1582<br /> <br /> 169. Cuisine: Luosifen 1593 <br /> <br /> 170. Fine Arts: Chinese Paper Cutting 1601 <br /> <br /> 171. Science and Technology: Taobao(淘宝) 1611<br /> <br /> 172. Traditional Craft: Bronze 1623<br /> <br /> 173. Entertainment: Deyunshe 德云社 1631<br /> <br /> 174. Traditional Cuisine: Jiaozi 1644<br /> <br /> 175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br /> <br /> 176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 (Tao Yao)<br /> <br /> 177. stage entertainment:Yuan drama 1676<br /> <br /> 178. Music and instruments: Erhu 1685<br /> <br /> 179. Traditional and Modern Views on Marriage and Love 1694 （Jin Yichen）<br /> <br /> 180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）<br /> <br /> 181. Animals：Golden Monkey 1712<br /> <br /> 182. Chinese Economy: rich businessmen 1719<br /> <br /> 183. Opera: Chinese Local Operas 1727<br /> <br /> 184. The Chinese tradition of ancestor worship 1740<br /> <br /> 185. Opera: Huangmei opera 1752<br /> <br /> 186. The “reference” of Chinese Music 1759<br /> <br /> 187. Chinese Folk Art:Lion Dance 1767<br /> <br /> 188. Science and Technology: Mobile Games（手游） 1783<br /> <br /> 189. Clothing: Vintage Clothing 1790<br /> <br /> 190. Fine arts:Kunqu Opera 1798<br /> <br /> 191. Aesthetic ideals and social customs: The Culture of Flowers 1807 (Zhang Mai)<br /> <br /> 192. National Belief: the Chinese Dream 1818<br /> <br /> 193. Science and Technology: Buytogether（PDD) 1825<br /> <br /> 194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br /> <br /> 195. Sports: Cuju (蹴鞠) 1845<br /> <br /> 196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845<br /> <br /> 197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845<br /> <br /> 198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br /> <br /> 199. Traditional Crafts: Dough Sculpture 面塑 1845<br /> <br /> 200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845<br /> <br /> 201. The culture of Grass cloth 夏布 1845 (Huang Qiaoqiao)<br /> <br /> 202. The Legend of Zhen Huan 《甄嬛传》 1845 （Xing Xueqing）<br /> <br /> 203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br /> <br /> 204. Stand-up comedy 单口喜剧 1845<br /> <br /> 205. Bride-price（彩礼） 1845<br /> <br /> 206. Chinese science fiction movies 中国科幻片 1845<br /> <br /> 207. Shandong cuisine鲁菜 1845(Liu Peini)<br /> <br /> 208. Chinese traditional ornament: Buyao （步摇） 1845 <br /> <br /> 209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br /> <br /> 210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br /> <br /> 211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br /> <br /> 212. Education：training Schools （教育：补习班） 1845<br /> <br /> 213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br /> <br /> 214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845<br /> <br /> 215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br /> <br /> 216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br /> <br /> 217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 (Tao Yao)<br /> <br /> 218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br /> <br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br /> <br /> 220. Rice cake (年糕) 1845(Li Linyao)<br /> <br /> 221. Zhongyuan festival 1845 （Ou Huang）<br /> <br /> 222. Dulong: Facial tattoo (独龙族：纹面) 1845<br /> <br /> 223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br /> <br /> 224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br /> <br /> 225. &quot;Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛） 1845 <br /> <br /> 226. Landscapes and Tourism: Junshan Island (君山岛) 1845（Liao Zuoyun）<br /> <br /> 227. Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)<br /> <br /> 228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br /> <br /> 229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br /> <br /> 230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br /> <br /> 231. The plaque and couplet in Chinese garden（园林匾额对联） 1845<br /> <br /> 232. Sun Wukong（孙悟空） 1845<br /> <br /> 233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br /> <br /> 234. Dragon Lantern Dance（舞龙灯） 1845<br /> <br /> 235. Bamboo Weaving (竹编） 1845<br /> <br /> 236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br /> <br /> 237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845<br /> <br /> 238. Three Famous Chinese Mountains(中国三山) 1845<br /> <br /> 239. Female Emperor---Wu Zetian 1845 (Song Xin)<br /> <br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> <br /> 241. Abacus (中国珠算） 1845<br /> <br /> 242. Hunan Rice Noodles（湖南米粉） 1845 <br /> <br /> 243. Chinese name（中国姓名文化） 1845 (Yang Jing)<br /> <br /> 244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br /> <br /> 245. Douzhi (豆汁) 1845 <br /> <br /> 246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br /> <br /> 247. Carved lacquer（雕漆） 1845<br /> <br /> 248. Jing Gang Mountain (井冈山） 1845<br /> <br /> 249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br /> <br /> 250. Language: Hakka Dialect（客家话） 1845<br /> <br /> 251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br /> <br /> 252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br /> <br /> 253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br /> <br /> 254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br /> <br /> 255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br /> <br /> 256. Danmu (弹幕） 1845 (Zhou Le)<br /> <br /> 257. Yangshao Culture（仰韶文化） 1845<br /> <br /> 258. Indigo Dyeing (蓝染) 1845<br /> <br /> 259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845<br /> <br /> 260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br /> <br /> 261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br /> <br /> 262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br /> <br /> 263. Shaolin Temple (少林寺) 1845<br /> <br /> 264. Single bamboo drifting（独竹漂） 1845<br /> <br /> 265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br /> <br /> 266. Hui Culture (徽文化) 1845(Liu Jianan)<br /> <br /> 267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br /> <br /> 268. Table Manners 1845（Luo Yan）<br /> <br /> 269. Music of the Mongol nationality (蒙古族音乐) 1845<br /> <br /> 270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br /> <br /> 271. Palace Lantern（宫灯） 1845<br /> <br /> 272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Cheng Sixiang)<br /> <br /> 273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)<br /> <br /> 274. God of Wealth(财神) 1845 （Zeng Zhi）<br /> <br /> 275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br /> <br /> 276. Nail art（美甲） 1845 （Luo Jiaxin）<br /> <br /> 277. Mirror (镜子) 1845 (Cheng Sixiang)<br /> <br /> 278. The Beef Board Noodle (牛肉板面) 1845<br /> <br /> 279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br /> <br /> 280. Chinese Courtyard Houses（中国四合院） 1845<br /> <br /> 281. Music and instruments: Yangqin（扬琴） 1845<br /> <br /> 282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br /> <br /> 283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br /> <br /> =Session 02 Fri Feb 28 12:45-14:15 room 613 - Student presentations=<br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Topics for today==<br /> Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br /> <br /> You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br /> <br /> Please remember that you have to indicate the 10 topics for Friday on the course website under &quot;Session 2&quot; with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.<br /> <br /> =Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=<br /> =Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=<br /> =Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=<br /> =Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=<br /> =HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=<br /> 清明节4月4日——4月6日<br /> =Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=<br /> =Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=<br /> =Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=<br /> =HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=<br /> 劳动节5月1日——5月5日<br /> =Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=<br /> =Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=<br /> =Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=<br /> =Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=<br /> 端午节5月31日——6月2日<br /> =Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=<br /> Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>

Chen Ting