https://bou.de/u/api.php?action=feedcontributions&feedformat=atom&user=Chu+Hanqi 2026-04-04T03:39:26Z User contributions MediaWiki 1.35.14 https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=170202 2025-07-07T06:53:03Z

<p>Chu Hanqi: /* Session 06 Fri Mar 28 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_New_Great_Inventions_Spring_2025.pptx]]<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.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）[[Media:Mobile_Game.pptx]]<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）)[[Media: Huangmei Opera.pptx]]<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)[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]<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)[[Media:Chinese Traditional Ornament-Buyao.pptx]]<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)[[Media:Chinese Dreamcore.pptx]]<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)[[Media:The Plague and Couplets in Chinese Garden.pptx]]<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)[[Media:Du Yuan New Year Wood-block Painting.pptx]]<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)[[Media:Voices of Chinese Female Writers.pptx]]<br /> #Topic 214: Luban China's inventor (Cai Yichun)[[Media:Luban_China's_Inventor.pptx]]<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) [[Media:Eight Characters.pptx]]<br /> #Topic 263: Shaolin Temple(Zuo Fang) [[Media:Shaolin Temple.pptx]]<br /> #Topic 265: Cuisine: Changde spicy salted duck(Xing Xueqing)[[Media:Changde spicy salted duck.pptx]]<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: Yingge Dance(Jiang Xinyue)[[Media:Yingge Dance.pptx]]<br /> #15:45- Topic 271: Palace Lantern(Shao Keyuan)[[Media:Palace_Lantern.pptx]]<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) [[Media:Zhuazhou.pptx]]<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)[[Media:Yangqin.pptx]]<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)[[Media:Guangdong_Morning_Tea.pptx]]<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>

Chu Hanqi https://bou.de/u/index.php?title=User:Chu_Hanqi&diff=168730 2025-06-16T08:26:45Z

<p>Chu Hanqi: </p> <hr /> <div><br /> <br /> == Introduction ==<br /> <br /> In the lush heartland of the Dabie Mountains in southwestern Anhui, a type of green tea resembling an orchid unfurls in a cup, emitting a high and lasting fragrance—this is the YueXi CuiLan, a national geographical indication product. Created in 1985, YueXi CuiLan, though a &quot;latecomer&quot; in the family of famous teas, astonished the tea world in its year of birth with its &quot;emerald green color and orchid fragrance,&quot; being rated as one of the top 11 new famous teas in China and known as the &quot;Three Golden Flowers of Western Anhui&quot; along with Shucheng Xiaolanhua and Tongcheng Xiaohua. Its name contains a double aesthetic: it is not only due to the physical form of the tea leaves being &quot;emerald green and orchid-shaped,&quot; but also carries the ecological gene of the Dabie Mountains as the &quot;Orchid County&quot; and the tragic legend of the &quot;Orchid Girl.&quot; This article will systematically analyze this precious tea that blooms from the misty mountains and ridges from the dimensions of geographical environment, production techniques, quality characteristics, and industrial culture.<br /> <br /> == 1. Sensory and Physicochemical Characteristics ==<br /> <br /> YueXi CuiLan is famous for its &quot;three greens&quot; (emerald green dry tea, jade green soup color, and tender green leaf base). The appearance of the top-grade tea is like an orchid in full bloom, with a high and lasting orchid fragrance, a fresh and sweet taste, and a tender and uniform leaf base. Its excellent quality originates from its unique biochemical composition: the amino acid content is ≥4% (far exceeding the standard of 2% for ordinary green tea), the polyphenol-amino acid ratio is ≤7, and the water-soluble substances are ≥36%, creating a fresh and mellow taste. The characteristic of caffeine content ≤2% makes the tea mild and reduces bitterness.<br /> <br /> == 2. Historical Context and Intangible Cultural Heritage ==<br /> <br /> The history of tea production can be traced back to the Tang Dynasty. Lu Yu's &quot;Classic of Tea&quot; records: &quot;In Huainan, tea comes from Guangzhou, Yiyang Prefecture, Shuzhou, and Shouzhou,&quot; and YueXi is located at the junction of Shu and Shou. During the Ming and Qing Dynasties, it was the core area of tribute tea, and the county annals record &quot;The tea is excellent, and most of it is offered as tribute.&quot; Modern YueXi CuiLan was created in the 1980s by tea masters Feng Libin and Liu Huigen, who explored the &quot;Xiao Lan Hua Tea&quot; process. Its manual skills include eight core techniques, which take ten years to master. Due to the impact of mechanization, it faces a crisis of inheritance and needs urgent protection.<br /> <br /> == 3. Honors and Brand Value ==<br /> <br /> Since it was awarded the title of &quot;High-quality Agricultural Product&quot; by the Ministry of Agriculture in 1985, YueXi CuiLan has repeatedly won honors: two gold medals at the International Tea Expo, one of the top ten brand-name teas in Anhui Province, and four times as a state guest gift tea from 2011 to 2013. Wang Zhenheng, a doyen of Chinese tea studies, highly praised it as &quot;a superior tea,&quot; and calligrapher Shen Peng inscribed the tea name, endowing it with a high cultural status.<br /> <br /> == 4. Recent Development ==<br /> <br /> YueXi CuiLan belongs to the green tea category, produced in YueXi County, Anhui Province, and was created in 1985. It is a product under geographical indication protection and a national high-quality, special, and new agricultural product. The early 1980s of the 20th century was the beginning of China's reform and opening up, and also a time when all industries were waiting to be revived and the whole nation was starting businesses. It was during this period that the problem of selling tea became difficult. The unified purchase and sale were cancelled and handed over to the market to solve. How to solve the problem of selling tea and increase the income of tea farmers under the new situation of reform and opening up was a problem facing the agricultural departments in charge of production at that time. Restoring or creating famous tea was a consensus of Anqing area and YueXi and other counties at that time, and research, mobilization, creation and other work began around this goal.<br /> <br /> == 5. Geographical Environment ==<br /> <br /> The Dabie Mountains have historically been an important area for producing famous tea in China. YueXi is located in the heart of the Dabie Mountains and is the only pure mountainous county in Anhui Province. The climate and environmental conditions are very suitable for the production of famous and high-quality tea. The tea gardens in YueXi County are mainly distributed in the deep mountains and valleys at an altitude of 400 to 1,000 meters. These places have moist and fertile soil, mild climate, abundant rainfall, large diurnal temperature differences, and rich scattered light, so the quality of tea leaves is very excellent. YueXi County has rich tea tree variety resources. According to the investigation of local tea tree variety resources organized by the provincial Department of Agriculture in the early 1980s, the results show that the main tea-producing areas of YueXi County have high-quality varieties, with the prominent characteristics of high amino acid content and low polyphenol-amino acid ratio, which are very suitable for making famous and high-quality green tea. These are the important basic conditions for creating famous tea. This is also the reason why YueXi tea can continuously rank at the top in the evaluation of famous and high-quality tea in Anqing area, because the quality is the main standard for measuring the quality of tea.<br /> == 6. Processing Technology ==<br /> <br /> Manual production process: Fresh leaves → Spreading → Fixation (first pot → second pot) → Cooling → Rough firing → Cooling → Final firing → Packaging. The temperature of the first pot is 120-130°C. The amount of leaves put into each pot is 100-150g. Use the techniques of &quot;grabbing, shaking, spreading, and sorting,&quot; and when the leaves become soft, the green smell disappears, and the tea aroma appears, use a tea broom to sweep them into the second pot. The temperature of the second pot is 80-100°C. Use the techniques of &quot;gathering, leading, spreading, and sorting&quot; until the tea strips are formed and taken out of the pot. Cooling involves evenly and thinly spreading the leaves from the second pot, waiting for the residual heat to dissipate, and the leaves to soften. Rough firing uses charcoal fire baking. The top temperature of the baking cage is 80-90°C. Turn over moderately and lightly, and when baked to 70% dryness, take it out of the oven and cool. Cooling involves pouring the baked tea leaves into a bamboo tray and spreading them for more than 1 hour. Final firing uses low-temperature slow baking. The top temperature of the baking cage is 50-70°C. During baking, turn over moderately and lightly, and when the tea aroma is emitted and the leaves can be ground into powder by hand, take it out of the oven and spread it for packaging. Packaging involves sealing and packaging after full cooling.<br /> <br /> == Questions: ==<br /> <br /> What are the types of production processes for CuiLan?<br /> What impact does the place of origin have on the quality of tea?<br /> Is CuiLan black tea or green tea?<br /> <br /> == References: ==<br /> <br /> [1] Zha Daosheng. A Review of the Creation of YueXi CuiLan [J]. Tea Industry Bulletin, 2020, 42(03): 107-109. DOI: 10.16015/j.cnki.jteabusiness.2020.0030.<br /> [2] Xu Weibing. Processing Technology of YueXi CuiLan and Existing Problems and Solutions [J]. Tea Industry Bulletin, 2019, 41(04): 168-169. DOI:10.16015/j.cnki.jteabusiness.2019.0032.<br /> <br /> == Terms and Expressions ==<br /> <br /> 1.geographical indication product 地理标志产品<br /> 2.sensory and physicochemical characteristics 感官与理化特质<br /> 3.historical context 历史文脉<br /> 4.intangible cultural heritage 非物质文化遗产<br /> 5.honors and brand value 荣誉与品牌价值<br /> 6.recent development 近代发展<br /> 7.geographical environment 地理环境<br /> 8.processing technology 炒制工艺<br /> 9。manual production process 手工制作工艺流程<br /> <br /> <br /> == 引言 ==<br /> 在皖西南大别山的苍翠腹地，一种形如兰花的绿茶在杯中舒展，散发出高长持久的清香——这便是国家地理标志产品岳西翠兰。创制于1985年的岳西翠兰，虽在名茶谱系中属“后起之秀”，却在诞生当年便以“色翠兰香”的特质惊艳茶界，被评为全国十一大新名茶之一，与舒城小兰花、桐城小花并称“皖西三朵金花”。其名蕴含双重美学：既因茶叶“色泽翠绿、形似兰花”的物理形态，也承载着大别山“兰花县”的生态基因与“兰花姑娘”的凄美传说。本文将从地理环境、制作技艺、品质特征及产业文化等维度，系统解析这朵从云雾山峦中绽放的茶中珍品。<br /> <br /> == 1.感官与理化特质 ==<br /> <br /> 岳西翠兰以“三绿”（干茶翠绿、汤色碧绿、叶底嫩绿）著称。特级茶外形芽叶相连似兰花绽放，香气清高持久带兰花香，滋味鲜爽回甘，叶底嫩匀成朵。其优异品质源于独特的生化构成：氨基酸含量≥4%（远超普通绿茶2%的标准），酚氨比≤7，水浸出物≥36%，造就鲜醇口感27。咖啡碱≤2%的特性使茶性温和，减少苦涩。<br /> <br /> == 2.历史文脉与非遗传承 ==<br /> <br /> 产茶史可溯至唐代，陆羽《茶经》载：“淮南，茶出光州、义阳郡、舒州、寿州”，岳西正处舒寿结合部。明清时为贡茶核心区，县志载“茶优异，多入贡”。现代岳西翠兰由茶师冯立斌、刘会根在1980年代挖掘“小兰花茶”工艺创制。其手工技艺包含8种核心手法，需十年方可精通，因机械化冲击面临传承危机，亟待保护。<br /> <br /> == 3.荣誉与品牌价值 ==<br /> <br /> 自1985年获农业部“优质农产品”称号起，岳西翠兰屡获殊荣：两届国际茶博会金奖、安徽省十大品牌名茶、2011-2013年四度作为国宾礼茶馈赠外宾379。中国茶学泰斗王镇恒盛赞其为“茶中上品”，书法家沈鹏题写茶名，赋予其文化高度。<br /> <br /> == 4.近代发展 ==<br /> 岳西翠兰属绿茶类，产自安徽省岳西县，创制于 1985 年，是地理标志保护产品，全国名特优新农产品。20 世纪 80 年代初是我国改革开放起步阶段，也是百业待兴、全民创业之时。正是在这个时期出现了卖茶难问题，取消统购统销交给市场解决。如何解决卖茶难问题，在改革开放的新形势下让茶农增收，摆在当时主管生产的农业部门面前。恢复或创制名茶是当时的安庆地区和岳西等县的共识，围绕这个目标开始了调研、发动、创制等工作。<br /> <br /> == 5.地理环境 ==<br /> 大别山历史上就是全国产名茶的重要区域，岳西地处大别山腹部，是安徽省唯一的纯山区县，气候、环境条件十分适宜发展名优茶生产，岳西县茶园主要分布在海拔 400 至 1000 米的深山峡谷之中。这些地方，土壤湿润肥沃、气候温和，雨量充沛，昼夜温差大，漫射光丰富，因而茶叶内质十分优异。岳西县茶树品种资源丰富，据八十年代初省农业厅统一布置的全省茶树地方品种资源调查，结果显示：岳西县主产茶区品种优良，突出特点是氨基酸含量高、酚氨比低，十分适宜制作名优绿茶。这些都是创制名茶重要的基础条件。这也是为什么岳西茶叶能够连续在安庆地区名优茶评比中名列前茅的原因，因为内质是衡量茶叶优劣的主要标准。<br /> <br /> == 6.炒制工艺 ==<br /> <br /> 手工制作工艺流程：鲜叶→摊放→杀青（头锅→二锅）→摊凉→毛火→摊凉→足火→包装。头锅锅温 120～130°C。每锅投叶量 100～150g。采用“抓、抖、撒、理”等手法，待叶质变软、青气消失、茶香出现时，用茶把扫入第二锅。二锅锅温 80～100°C。采用“拢、带、撒、理”等手法，直到茶条成形，出锅。摊凉将二锅叶均匀薄摊，待余温散尽，叶质回软即可。毛火采用炭火烘焙。烘笼顶部温度 80～90°C。适度轻翻，待烘至七成干时，下烘摊凉。摊凉将下烘茶叶倒入竹匾中，摊放时间 1h 以上。足火采用低温慢烘。烘笼顶部温度为 50～70°C。烘焙中要适度轻翻，烘至茶香散发，手捻成末，下烘摊放备装。包装充分摊凉后密封包装。<br /> <br /> == 问题： ==<br /> <br /> 1.翠兰的制作工艺有哪几种？<br /> 2.翠兰的产地对茶叶品质有什么影响？<br /> 3.翠兰是红茶还是绿茶？<br /> <br /> == 参考文献 ==<br /> <br /> [1]查道生.岳西翠兰创制回顾[J].茶业通报,2020,42(03):107-109.DOI:10.16015/j.cnki.jteabusiness.2020.0030.<br /> [2]徐卫兵.岳西翠兰加工工艺及存在的问题和解决办法[J].茶业通报,2019,41(04):168-169.DOI:10.16015/j.cnki.jteabusiness.2019.0032.<br /> 注：英文版由deepseek翻译并润色。</div>

Chu Hanqi https://bou.de/u/index.php?title=User:Chu_Hanqi&diff=167681 2025-06-05T09:05:20Z

<p>Chu Hanqi: </p> <hr /> <div><br /> <br /> == Introduction ==<br /> <br /> In the lush heartland of the Dabie Mountains in southwestern Anhui, a type of green tea resembling an orchid unfurls in a cup, emitting a high and lasting fragrance—this is the YueXi CuiLan, a national geographical indication product. Created in 1985, YueXi CuiLan, though a &quot;latecomer&quot; in the family of famous teas, astonished the tea world in its year of birth with its &quot;emerald green color and orchid fragrance,&quot; being rated as one of the top 11 new famous teas in China and known as the &quot;Three Golden Flowers of Western Anhui&quot; along with Shucheng Xiaolanhua and Tongcheng Xiaohua. Its name contains a double aesthetic: it is not only due to the physical form of the tea leaves being &quot;emerald green and orchid-shaped,&quot; but also carries the ecological gene of the Dabie Mountains as the &quot;Orchid County&quot; and the tragic legend of the &quot;Orchid Girl.&quot; This article will systematically analyze this precious tea that blooms from the misty mountains and ridges from the dimensions of geographical environment, production techniques, quality characteristics, and industrial culture.<br /> <br /> == 1. Sensory and Physicochemical Characteristics ==<br /> <br /> YueXi CuiLan is famous for its &quot;three greens&quot; (emerald green dry tea, jade green soup color, and tender green leaf base). The appearance of the top-grade tea is like an orchid in full bloom, with a high and lasting orchid fragrance, a fresh and sweet taste, and a tender and uniform leaf base. Its excellent quality originates from its unique biochemical composition: the amino acid content is ≥4% (far exceeding the standard of 2% for ordinary green tea), the polyphenol-amino acid ratio is ≤7, and the water-soluble substances are ≥36%, creating a fresh and mellow taste. The characteristic of caffeine content ≤2% makes the tea mild and reduces bitterness.<br /> <br /> == 2. Historical Context and Intangible Cultural Heritage ==<br /> <br /> The history of tea production can be traced back to the Tang Dynasty. Lu Yu's &quot;Classic of Tea&quot; records: &quot;In Huainan, tea comes from Guangzhou, Yiyang Prefecture, Shuzhou, and Shouzhou,&quot; and YueXi is located at the junction of Shu and Shou. During the Ming and Qing Dynasties, it was the core area of tribute tea, and the county annals record &quot;The tea is excellent, and most of it is offered as tribute.&quot; Modern YueXi CuiLan was created in the 1980s by tea masters Feng Libin and Liu Huigen, who explored the &quot;Xiao Lan Hua Tea&quot; process. Its manual skills include eight core techniques, which take ten years to master. Due to the impact of mechanization, it faces a crisis of inheritance and needs urgent protection.<br /> <br /> == 3. Honors and Brand Value ==<br /> <br /> Since it was awarded the title of &quot;High-quality Agricultural Product&quot; by the Ministry of Agriculture in 1985, YueXi CuiLan has repeatedly won honors: two gold medals at the International Tea Expo, one of the top ten brand-name teas in Anhui Province, and four times as a state guest gift tea from 2011 to 2013. Wang Zhenheng, a doyen of Chinese tea studies, highly praised it as &quot;a superior tea,&quot; and calligrapher Shen Peng inscribed the tea name, endowing it with a high cultural status.<br /> <br /> == 4. Recent Development ==<br /> <br /> YueXi CuiLan belongs to the green tea category, produced in YueXi County, Anhui Province, and was created in 1985. It is a product under geographical indication protection and a national high-quality, special, and new agricultural product. The early 1980s of the 20th century was the beginning of China's reform and opening up, and also a time when all industries were waiting to be revived and the whole nation was starting businesses. It was during this period that the problem of selling tea became difficult. The unified purchase and sale were cancelled and handed over to the market to solve. How to solve the problem of selling tea and increase the income of tea farmers under the new situation of reform and opening up was a problem facing the agricultural departments in charge of production at that time. Restoring or creating famous tea was a consensus of Anqing area and YueXi and other counties at that time, and research, mobilization, creation and other work began around this goal.<br /> <br /> == 5. Geographical Environment ==<br /> <br /> The Dabie Mountains have historically been an important area for producing famous tea in China. YueXi is located in the heart of the Dabie Mountains and is the only pure mountainous county in Anhui Province. The climate and environmental conditions are very suitable for the production of famous and high-quality tea. The tea gardens in YueXi County are mainly distributed in the deep mountains and valleys at an altitude of 400 to 1,000 meters. These places have moist and fertile soil, mild climate, abundant rainfall, large diurnal temperature differences, and rich scattered light, so the quality of tea leaves is very excellent. YueXi County has rich tea tree variety resources. According to the investigation of local tea tree variety resources organized by the provincial Department of Agriculture in the early 1980s, the results show that the main tea-producing areas of YueXi County have high-quality varieties, with the prominent characteristics of high amino acid content and low polyphenol-amino acid ratio, which are very suitable for making famous and high-quality green tea. These are the important basic conditions for creating famous tea. This is also the reason why YueXi tea can continuously rank at the top in the evaluation of famous and high-quality tea in Anqing area, because the quality is the main standard for measuring the quality of tea.<br /> == 6. Processing Technology ==<br /> <br /> Manual production process: Fresh leaves → Spreading → Fixation (first pot → second pot) → Cooling → Rough firing → Cooling → Final firing → Packaging. The temperature of the first pot is 120-130°C. The amount of leaves put into each pot is 100-150g. Use the techniques of &quot;grabbing, shaking, spreading, and sorting,&quot; and when the leaves become soft, the green smell disappears, and the tea aroma appears, use a tea broom to sweep them into the second pot. The temperature of the second pot is 80-100°C. Use the techniques of &quot;gathering, leading, spreading, and sorting&quot; until the tea strips are formed and taken out of the pot. Cooling involves evenly and thinly spreading the leaves from the second pot, waiting for the residual heat to dissipate, and the leaves to soften. Rough firing uses charcoal fire baking. The top temperature of the baking cage is 80-90°C. Turn over moderately and lightly, and when baked to 70% dryness, take it out of the oven and cool. Cooling involves pouring the baked tea leaves into a bamboo tray and spreading them for more than 1 hour. Final firing uses low-temperature slow baking. The top temperature of the baking cage is 50-70°C. During baking, turn over moderately and lightly, and when the tea aroma is emitted and the leaves can be ground into powder by hand, take it out of the oven and spread it for packaging. Packaging involves sealing and packaging after full cooling.<br /> <br /> == Questions: ==<br /> <br /> What are the types of production processes for CuiLan?<br /> What impact does the place of origin have on the quality of tea?<br /> Is CuiLan black tea or green tea?<br /> <br /> == References: ==<br /> <br /> [1] Zha Daosheng. A Review of the Creation of YueXi CuiLan [J]. Tea Industry Bulletin, 2020, 42(03): 107-109. DOI: 10.16015/j.cnki.jteabusiness.2020.0030.<br /> [2] Xu Weibing. Processing Technology of YueXi CuiLan and Existing Problems and Solutions [J]. Tea Industry Bulletin, 2019, 41(04): 168-169. DOI:10.16015/j.cnki.jteabusiness.2019.0032.<br /> <br /> == Terms and Expressions ==<br /> <br /> 1.geographical indication product 地理标志产品<br /> 2.sensory and physicochemical characteristics 感官与理化特质<br /> 3.historical context 历史文脉<br /> 4.intangible cultural heritage 非物质文化遗产<br /> 5.honors and brand value 荣誉与品牌价值<br /> 6.recent development 近代发展<br /> 7.geographical environment 地理环境<br /> 8.processing technology 炒制工艺<br /> 9。manual production process 手工制作工艺流程<br /> <br /> <br /> == 引言 ==<br /> 在皖西南大别山的苍翠腹地，一种形如兰花的绿茶在杯中舒展，散发出高长持久的清香——这便是国家地理标志产品岳西翠兰。创制于1985年的岳西翠兰，虽在名茶谱系中属“后起之秀”，却在诞生当年便以“色翠兰香”的特质惊艳茶界，被评为全国十一大新名茶之一，与舒城小兰花、桐城小花并称“皖西三朵金花”。其名蕴含双重美学：既因茶叶“色泽翠绿、形似兰花”的物理形态，也承载着大别山“兰花县”的生态基因与“兰花姑娘”的凄美传说。本文将从地理环境、制作技艺、品质特征及产业文化等维度，系统解析这朵从云雾山峦中绽放的茶中珍品。<br /> <br /> == 1.感官与理化特质 ==<br /> <br /> 岳西翠兰以“三绿”（干茶翠绿、汤色碧绿、叶底嫩绿）著称。特级茶外形芽叶相连似兰花绽放，香气清高持久带兰花香，滋味鲜爽回甘，叶底嫩匀成朵。其优异品质源于独特的生化构成：氨基酸含量≥4%（远超普通绿茶2%的标准），酚氨比≤7，水浸出物≥36%，造就鲜醇口感27。咖啡碱≤2%的特性使茶性温和，减少苦涩。<br /> <br /> == 2.历史文脉与非遗传承 ==<br /> <br /> 产茶史可溯至唐代，陆羽《茶经》载：“淮南，茶出光州、义阳郡、舒州、寿州”，岳西正处舒寿结合部。明清时为贡茶核心区，县志载“茶优异，多入贡”。现代岳西翠兰由茶师冯立斌、刘会根在1980年代挖掘“小兰花茶”工艺创制。其手工技艺包含8种核心手法，需十年方可精通，因机械化冲击面临传承危机，亟待保护。<br /> <br /> == 3.荣誉与品牌价值 ==<br /> <br /> 自1985年获农业部“优质农产品”称号起，岳西翠兰屡获殊荣：两届国际茶博会金奖、安徽省十大品牌名茶、2011-2013年四度作为国宾礼茶馈赠外宾379。中国茶学泰斗王镇恒盛赞其为“茶中上品”，书法家沈鹏题写茶名，赋予其文化高度。<br /> <br /> == 4.近代发展 ==<br /> 岳西翠兰属绿茶类，产自安徽省岳西县，创制于 1985 年，是地理标志保护产品，全国名特优新农产品。20 世纪 80 年代初是我国改革开放起步阶段，也是百业待兴、全民创业之时。正是在这个时期出现了卖茶难问题，取消统购统销交给市场解决。如何解决卖茶难问题，在改革开放的新形势下让茶农增收，摆在当时主管生产的农业部门面前。恢复或创制名茶是当时的安庆地区和岳西等县的共识，围绕这个目标开始了调研、发动、创制等工作。<br /> <br /> == 5.地理环境 ==<br /> 大别山历史上就是全国产名茶的重要区域，岳西地处大别山腹部，是安徽省唯一的纯山区县，气候、环境条件十分适宜发展名优茶生产，岳西县茶园主要分布在海拔 400 至 1000 米的深山峡谷之中。这些地方，土壤湿润肥沃、气候温和，雨量充沛，昼夜温差大，漫射光丰富，因而茶叶内质十分优异。岳西县茶树品种资源丰富，据八十年代初省农业厅统一布置的全省茶树地方品种资源调查，结果显示：岳西县主产茶区品种优良，突出特点是氨基酸含量高、酚氨比低，十分适宜制作名优绿茶。这些都是创制名茶重要的基础条件。这也是为什么岳西茶叶能够连续在安庆地区名优茶评比中名列前茅的原因，因为内质是衡量茶叶优劣的主要标准。<br /> <br /> == 6.炒制工艺 ==<br /> <br /> 手工制作工艺流程：鲜叶→摊放→杀青（头锅→二锅）→摊凉→毛火→摊凉→足火→包装。头锅锅温 120～130°C。每锅投叶量 100～150g。采用“抓、抖、撒、理”等手法，待叶质变软、青气消失、茶香出现时，用茶把扫入第二锅。二锅锅温 80～100°C。采用“拢、带、撒、理”等手法，直到茶条成形，出锅。摊凉将二锅叶均匀薄摊，待余温散尽，叶质回软即可。毛火采用炭火烘焙。烘笼顶部温度 80～90°C。适度轻翻，待烘至七成干时，下烘摊凉。摊凉将下烘茶叶倒入竹匾中，摊放时间 1h 以上。足火采用低温慢烘。烘笼顶部温度为 50～70°C。烘焙中要适度轻翻，烘至茶香散发，手捻成末，下烘摊放备装。包装充分摊凉后密封包装。<br /> <br /> == 问题： ==<br /> <br /> 1.翠兰的制作工艺有哪几种？<br /> 2.翠兰的产地对茶叶品质有什么影响？<br /> 3.翠兰是红茶还是绿茶？<br /> <br /> == 参考文献 ==<br /> <br /> [1]查道生.岳西翠兰创制回顾[J].茶业通报,2020,42(03):107-109.DOI:10.16015/j.cnki.jteabusiness.2020.0030.<br /> [2]徐卫兵.岳西翠兰加工工艺及存在的问题和解决办法[J].茶业通报,2019,41(04):168-169.DOI:10.16015/j.cnki.jteabusiness.2019.0032.</div>

Chu Hanqi https://bou.de/u/index.php?title=User:Chu_Hanqi&diff=167670 2025-06-05T08:58:25Z

<p>Chu Hanqi: </p> <hr /> <div><br /> <br /> == Introduction ==<br /> <br /> In the lush heartland of the Dabie Mountains in southwestern Anhui, a type of green tea resembling an orchid unfurls in a cup, emitting a high and lasting fragrance—this is the YueXi CuiLan, a national geographical indication product. Created in 1985, YueXi CuiLan, though a &quot;latecomer&quot; in the family of famous teas, astonished the tea world in its year of birth with its &quot;emerald green color and orchid fragrance,&quot; being rated as one of the top 11 new famous teas in China and known as the &quot;Three Golden Flowers of Western Anhui&quot; along with Shucheng Xiaolanhua and Tongcheng Xiaohua. Its name contains a double aesthetic: it is not only due to the physical form of the tea leaves being &quot;emerald green and orchid-shaped,&quot; but also carries the ecological gene of the Dabie Mountains as the &quot;Orchid County&quot; and the tragic legend of the &quot;Orchid Girl.&quot; This article will systematically analyze this precious tea that blooms from the misty mountains and ridges from the dimensions of geographical environment, production techniques, quality characteristics, and industrial culture.<br /> 1. Sensory and Physicochemical Characteristics<br /> YueXi CuiLan is famous for its &quot;three greens&quot; (emerald green dry tea, jade green soup color, and tender green leaf base). The appearance of the top-grade tea is like an orchid in full bloom, with a high and lasting orchid fragrance, a fresh and sweet taste, and a tender and uniform leaf base. Its excellent quality originates from its unique biochemical composition: the amino acid content is ≥4% (far exceeding the standard of 2% for ordinary green tea), the polyphenol-amino acid ratio is ≤7, and the water-soluble substances are ≥36%, creating a fresh and mellow taste. The characteristic of caffeine content ≤2% makes the tea mild and reduces bitterness.<br /> 2. Historical Context and Intangible Cultural Heritage<br /> The history of tea production can be traced back to the Tang Dynasty. Lu Yu's &quot;Classic of Tea&quot; records: &quot;In Huainan, tea comes from Guangzhou, Yiyang Prefecture, Shuzhou, and Shouzhou,&quot; and YueXi is located at the junction of Shu and Shou. During the Ming and Qing Dynasties, it was the core area of tribute tea, and the county annals record &quot;The tea is excellent, and most of it is offered as tribute.&quot; Modern YueXi CuiLan was created in the 1980s by tea masters Feng Libin and Liu Huigen, who explored the &quot;Xiao Lan Hua Tea&quot; process. Its manual skills include eight core techniques, which take ten years to master. Due to the impact of mechanization, it faces a crisis of inheritance and needs urgent protection.<br /> 3. Honors and Brand Value<br /> Since it was awarded the title of &quot;High-quality Agricultural Product&quot; by the Ministry of Agriculture in 1985, YueXi CuiLan has repeatedly won honors: two gold medals at the International Tea Expo, one of the top ten brand-name teas in Anhui Province, and four times as a state guest gift tea from 2011 to 2013. Wang Zhenheng, a doyen of Chinese tea studies, highly praised it as &quot;a superior tea,&quot; and calligrapher Shen Peng inscribed the tea name, endowing it with a high cultural status.<br /> 4. Recent Development<br /> YueXi CuiLan belongs to the green tea category, produced in YueXi County, Anhui Province, and was created in 1985. It is a product under geographical indication protection and a national high-quality, special, and new agricultural product. The early 1980s of the 20th century was the beginning of China's reform and opening up, and also a time when all industries were waiting to be revived and the whole nation was starting businesses. It was during this period that the problem of selling tea became difficult. The unified purchase and sale were cancelled and handed over to the market to solve. How to solve the problem of selling tea and increase the income of tea farmers under the new situation of reform and opening up was a problem facing the agricultural departments in charge of production at that time. Restoring or creating famous tea was a consensus of Anqing area and YueXi and other counties at that time, and research, mobilization, creation and other work began around this goal.<br /> 5. Geographical Environment<br /> The Dabie Mountains have historically been an important area for producing famous tea in China. YueXi is located in the heart of the Dabie Mountains and is the only pure mountainous county in Anhui Province. The climate and environmental conditions are very suitable for the production of famous and high-quality tea. The tea gardens in YueXi County are mainly distributed in the deep mountains and valleys at an altitude of 400 to 1,000 meters. These places have moist and fertile soil, mild climate, abundant rainfall, large diurnal temperature differences, and rich scattered light, so the quality of tea leaves is very excellent. YueXi County has rich tea tree variety resources. According to the investigation of local tea tree variety resources organized by the provincial Department of Agriculture in the early 1980s, the results show that the main tea-producing areas of YueXi County have high-quality varieties, with the prominent characteristics of high amino acid content and low polyphenol-amino acid ratio, which are very suitable for making famous and high-quality green tea. These are the important basic conditions for creating famous tea. This is also the reason why YueXi tea can continuously rank at the top in the evaluation of famous and high-quality tea in Anqing area, because the quality is the main standard for measuring the quality of tea.<br /> 6. Processing Technology<br /> Manual production process: Fresh leaves → Spreading → Fixation (first pot → second pot) → Cooling → Rough firing → Cooling → Final firing → Packaging. The temperature of the first pot is 120-130°C. The amount of leaves put into each pot is 100-150g. Use the techniques of &quot;grabbing, shaking, spreading, and sorting,&quot; and when the leaves become soft, the green smell disappears, and the tea aroma appears, use a tea broom to sweep them into the second pot. The temperature of the second pot is 80-100°C. Use the techniques of &quot;gathering, leading, spreading, and sorting&quot; until the tea strips are formed and taken out of the pot. Cooling involves evenly and thinly spreading the leaves from the second pot, waiting for the residual heat to dissipate, and the leaves to soften. Rough firing uses charcoal fire baking. The top temperature of the baking cage is 80-90°C. Turn over moderately and lightly, and when baked to 70% dryness, take it out of the oven and cool. Cooling involves pouring the baked tea leaves into a bamboo tray and spreading them for more than 1 hour. Final firing uses low-temperature slow baking. The top temperature of the baking cage is 50-70°C. During baking, turn over moderately and lightly, and when the tea aroma is emitted and the leaves can be ground into powder by hand, take it out of the oven and spread it for packaging. Packaging involves sealing and packaging after full cooling.<br /> Questions:<br /> What are the types of production processes for CuiLan?<br /> What impact does the place of origin have on the quality of tea?<br /> Is CuiLan black tea or green tea?<br /> References:<br /> [1] Zha Daosheng. A Review of the Creation of YueXi CuiLan [J]. Tea Industry Bulletin, 2020, 42(03): 107-109. DOI: 10.16015/j.cnki.jteabusiness.2020.0030.<br /> [2] Xu Weibing. Processing Technology of YueXi CuiLan and Existing Problems and Solutions [J]. Tea Industry Bulletin, 2019, 41(04): 168-169. DOI:10.16015/j.cnki.jteabusiness.2019.0032.<br /> 引言： 在皖西南大别山的苍翠腹地，一种形如兰花的绿茶在杯中舒展，散发出高长持久的清香——这便是国家地理标志产品岳西翠兰。创制于1985年的岳西翠兰，虽在名茶谱系中属“后起之秀”，却在诞生当年便以“色翠兰香”的特质惊艳茶界，被评为全国十一大新名茶之一，与舒城小兰花、桐城小花并称“皖西三朵金花”。其名蕴含双重美学：既因茶叶“色泽翠绿、形似兰花”的物理形态，也承载着大别山“兰花县”的生态基因与“兰花姑娘”的凄美传说。本文将从地理环境、制作技艺、品质特征及产业文化等维度，系统解析这朵从云雾山峦中绽放的茶中珍品。<br /> 1.感官与理化特质<br /> 岳西翠兰以“三绿”（干茶翠绿、汤色碧绿、叶底嫩绿）著称。特级茶外形芽叶相连似兰花绽放，香气清高持久带兰花香，滋味鲜爽回甘，叶底嫩匀成朵。其优异品质源于独特的生化构成：氨基酸含量≥4%（远超普通绿茶2%的标准），酚氨比≤7，水浸出物≥36%，造就鲜醇口感27。咖啡碱≤2%的特性使茶性温和，减少苦涩。<br /> 2.历史文脉与非遗传承<br /> 产茶史可溯至唐代，陆羽《茶经》载：“淮南，茶出光州、义阳郡、舒州、寿州”，岳西正处舒寿结合部。明清时为贡茶核心区，县志载“茶优异，多入贡”。现代岳西翠兰由茶师冯立斌、刘会根在1980年代挖掘“小兰花茶”工艺创制。其手工技艺包含8种核心手法，需十年方可精通，因机械化冲击面临传承危机，亟待保护。<br /> 3.荣誉与品牌价值<br /> 自1985年获农业部“优质农产品”称号起，岳西翠兰屡获殊荣：两届国际茶博会金奖、安徽省十大品牌名茶、2011-2013年四度作为国宾礼茶馈赠外宾379。中国茶学泰斗王镇恒盛赞其为“茶中上品”，书法家沈鹏题写茶名，赋予其文化高度。<br /> 4.近代发展：岳西翠兰属绿茶类，产自安徽省岳西县，创制于 1985 年，是地理标志保护产品，全国名特优新农产品。20 世纪 80 年代初是我国改革开放起步阶段，也是百业待兴、全民创业之时。正是在这个时期出现了卖茶难问题，取消统购统销交给市场解决。如何解决卖茶难问题，在改革开放的新形势下让茶农增收，摆在当时主管生产的农业部门面前。恢复或创制名茶是当时的安庆地区和岳西等县的共识，围绕这个目标开始了调研、发动、创制等工作。<br /> 5.地理环境：大别山历史上就是全国产名茶的重要区域，岳西地处大别山腹部，是安徽省唯一的纯山区县，气候、环境条件十分适宜发展名优茶生产，岳西县茶园主要分布在海拔 400 至 1000 米的深山峡谷之中。这些地方，土壤湿润肥沃、气候温和，雨量充沛，昼夜温差大，漫射光丰富，因而茶叶内质十分优异。岳西县茶树品种资源丰富，据八十年代初省农业厅统一布置的全省茶树地方品种资源调查，结果显示：岳西县主产茶区品种优良，突出特点是氨基酸含量高、酚氨比低，十分适宜制作名优绿茶。这些都是创制名茶重要的基础条件。这也是为什么岳西茶叶能够连续在安庆地区名优茶评比中名列前茅的原因，因为内质是衡量茶叶优劣的主要标准。<br /> 6.炒制工艺：<br /> 手工制作工艺流程：鲜叶→摊放→杀青（头锅→二锅）→摊凉→毛火→摊凉→足火→包装。头锅锅温 120～130°C。每锅投叶量 100～150g。采用“抓、抖、撒、理”等手法，待叶质变软、青气消失、茶香出现时，用茶把扫入第二锅。二锅锅温 80～100°C。采用“拢、带、撒、理”等手法，直到茶条成形，出锅。摊凉将二锅叶均匀薄摊，待余温散尽，叶质回软即可。毛火采用炭火烘焙。烘笼顶部温度 80～90°C。适度轻翻，待烘至七成干时，下烘摊凉。摊凉将下烘茶叶倒入竹匾中，摊放时间 1h 以上。足火采用低温慢烘。烘笼顶部温度为 50～70°C。烘焙中要适度轻翻，烘至茶香散发，手捻成末，下烘摊放备装。包装充分摊凉后密封包装。<br /> 问题：<br /> 1.翠兰的制作工艺有哪几种？<br /> 2.翠兰的产地对茶叶品质有什么影响？<br /> 3.翠兰是红茶还是绿茶？<br /> 参考文献：<br /> [1]查道生.岳西翠兰创制回顾[J].茶业通报,2020,42(03):107-109.DOI:10.16015/j.cnki.jteabusiness.2020.0030.<br /> [2]徐卫兵.岳西翠兰加工工艺及存在的问题和解决办法[J].茶业通报,2019,41(04):168-169.DOI:10.16015/j.cnki.jteabusiness.2019.0032.</div>

Chu Hanqi https://bou.de/u/index.php?title=User:Chu_Hanqi&diff=167667 2025-06-05T08:55:50Z

<p>Chu Hanqi: </p> <hr /> <div><br /> Introduction<br /> In the lush heartland of the Dabie Mountains in southwestern Anhui, a type of green tea resembling an orchid unfurls in a cup, emitting a high and lasting fragrance—this is the YueXi CuiLan, a national geographical indication product. Created in 1985, YueXi CuiLan, though a &quot;latecomer&quot; in the family of famous teas, astonished the tea world in its year of birth with its &quot;emerald green color and orchid fragrance,&quot; being rated as one of the top 11 new famous teas in China and known as the &quot;Three Golden Flowers of Western Anhui&quot; along with Shucheng Xiaolanhua and Tongcheng Xiaohua. Its name contains a double aesthetic: it is not only due to the physical form of the tea leaves being &quot;emerald green and orchid-shaped,&quot; but also carries the ecological gene of the Dabie Mountains as the &quot;Orchid County&quot; and the tragic legend of the &quot;Orchid Girl.&quot; This article will systematically analyze this precious tea that blooms from the misty mountains and ridges from the dimensions of geographical environment, production techniques, quality characteristics, and industrial culture.<br /> 1. Sensory and Physicochemical Characteristics<br /> YueXi CuiLan is famous for its &quot;three greens&quot; (emerald green dry tea, jade green soup color, and tender green leaf base). The appearance of the top-grade tea is like an orchid in full bloom, with a high and lasting orchid fragrance, a fresh and sweet taste, and a tender and uniform leaf base. Its excellent quality originates from its unique biochemical composition: the amino acid content is ≥4% (far exceeding the standard of 2% for ordinary green tea), the polyphenol-amino acid ratio is ≤7, and the water-soluble substances are ≥36%, creating a fresh and mellow taste. The characteristic of caffeine content ≤2% makes the tea mild and reduces bitterness.<br /> 2. Historical Context and Intangible Cultural Heritage<br /> The history of tea production can be traced back to the Tang Dynasty. Lu Yu's &quot;Classic of Tea&quot; records: &quot;In Huainan, tea comes from Guangzhou, Yiyang Prefecture, Shuzhou, and Shouzhou,&quot; and YueXi is located at the junction of Shu and Shou. During the Ming and Qing Dynasties, it was the core area of tribute tea, and the county annals record &quot;The tea is excellent, and most of it is offered as tribute.&quot; Modern YueXi CuiLan was created in the 1980s by tea masters Feng Libin and Liu Huigen, who explored the &quot;Xiao Lan Hua Tea&quot; process. Its manual skills include eight core techniques, which take ten years to master. Due to the impact of mechanization, it faces a crisis of inheritance and needs urgent protection.<br /> 3. Honors and Brand Value<br /> Since it was awarded the title of &quot;High-quality Agricultural Product&quot; by the Ministry of Agriculture in 1985, YueXi CuiLan has repeatedly won honors: two gold medals at the International Tea Expo, one of the top ten brand-name teas in Anhui Province, and four times as a state guest gift tea from 2011 to 2013. Wang Zhenheng, a doyen of Chinese tea studies, highly praised it as &quot;a superior tea,&quot; and calligrapher Shen Peng inscribed the tea name, endowing it with a high cultural status.<br /> 4. Recent Development<br /> YueXi CuiLan belongs to the green tea category, produced in YueXi County, Anhui Province, and was created in 1985. It is a product under geographical indication protection and a national high-quality, special, and new agricultural product. The early 1980s of the 20th century was the beginning of China's reform and opening up, and also a time when all industries were waiting to be revived and the whole nation was starting businesses. It was during this period that the problem of selling tea became difficult. The unified purchase and sale were cancelled and handed over to the market to solve. How to solve the problem of selling tea and increase the income of tea farmers under the new situation of reform and opening up was a problem facing the agricultural departments in charge of production at that time. Restoring or creating famous tea was a consensus of Anqing area and YueXi and other counties at that time, and research, mobilization, creation and other work began around this goal.<br /> 5. Geographical Environment<br /> The Dabie Mountains have historically been an important area for producing famous tea in China. YueXi is located in the heart of the Dabie Mountains and is the only pure mountainous county in Anhui Province. The climate and environmental conditions are very suitable for the production of famous and high-quality tea. The tea gardens in YueXi County are mainly distributed in the deep mountains and valleys at an altitude of 400 to 1,000 meters. These places have moist and fertile soil, mild climate, abundant rainfall, large diurnal temperature differences, and rich scattered light, so the quality of tea leaves is very excellent. YueXi County has rich tea tree variety resources. According to the investigation of local tea tree variety resources organized by the provincial Department of Agriculture in the early 1980s, the results show that the main tea-producing areas of YueXi County have high-quality varieties, with the prominent characteristics of high amino acid content and low polyphenol-amino acid ratio, which are very suitable for making famous and high-quality green tea. These are the important basic conditions for creating famous tea. This is also the reason why YueXi tea can continuously rank at the top in the evaluation of famous and high-quality tea in Anqing area, because the quality is the main standard for measuring the quality of tea.<br /> 6. Processing Technology<br /> Manual production process: Fresh leaves → Spreading → Fixation (first pot → second pot) → Cooling → Rough firing → Cooling → Final firing → Packaging. The temperature of the first pot is 120-130°C. The amount of leaves put into each pot is 100-150g. Use the techniques of &quot;grabbing, shaking, spreading, and sorting,&quot; and when the leaves become soft, the green smell disappears, and the tea aroma appears, use a tea broom to sweep them into the second pot. The temperature of the second pot is 80-100°C. Use the techniques of &quot;gathering, leading, spreading, and sorting&quot; until the tea strips are formed and taken out of the pot. Cooling involves evenly and thinly spreading the leaves from the second pot, waiting for the residual heat to dissipate, and the leaves to soften. Rough firing uses charcoal fire baking. The top temperature of the baking cage is 80-90°C. Turn over moderately and lightly, and when baked to 70% dryness, take it out of the oven and cool. Cooling involves pouring the baked tea leaves into a bamboo tray and spreading them for more than 1 hour. Final firing uses low-temperature slow baking. The top temperature of the baking cage is 50-70°C. During baking, turn over moderately and lightly, and when the tea aroma is emitted and the leaves can be ground into powder by hand, take it out of the oven and spread it for packaging. Packaging involves sealing and packaging after full cooling.<br /> Questions:<br /> What are the types of production processes for CuiLan?<br /> What impact does the place of origin have on the quality of tea?<br /> Is CuiLan black tea or green tea?<br /> References:<br /> [1] Zha Daosheng. A Review of the Creation of YueXi CuiLan [J]. Tea Industry Bulletin, 2020, 42(03): 107-109. DOI: 10.16015/j.cnki.jteabusiness.2020.0030.<br /> [2] Xu Weibing. Processing Technology of YueXi CuiLan and Existing Problems and Solutions [J]. Tea Industry Bulletin, 2019, 41(04): 168-169. DOI:10.16015/j.cnki.jteabusiness.2019.0032.<br /> 引言： 在皖西南大别山的苍翠腹地，一种形如兰花的绿茶在杯中舒展，散发出高长持久的清香——这便是国家地理标志产品岳西翠兰。创制于1985年的岳西翠兰，虽在名茶谱系中属“后起之秀”，却在诞生当年便以“色翠兰香”的特质惊艳茶界，被评为全国十一大新名茶之一，与舒城小兰花、桐城小花并称“皖西三朵金花”。其名蕴含双重美学：既因茶叶“色泽翠绿、形似兰花”的物理形态，也承载着大别山“兰花县”的生态基因与“兰花姑娘”的凄美传说。本文将从地理环境、制作技艺、品质特征及产业文化等维度，系统解析这朵从云雾山峦中绽放的茶中珍品。<br /> 1.感官与理化特质<br /> 岳西翠兰以“三绿”（干茶翠绿、汤色碧绿、叶底嫩绿）著称。特级茶外形芽叶相连似兰花绽放，香气清高持久带兰花香，滋味鲜爽回甘，叶底嫩匀成朵。其优异品质源于独特的生化构成：氨基酸含量≥4%（远超普通绿茶2%的标准），酚氨比≤7，水浸出物≥36%，造就鲜醇口感27。咖啡碱≤2%的特性使茶性温和，减少苦涩。<br /> 2.历史文脉与非遗传承<br /> 产茶史可溯至唐代，陆羽《茶经》载：“淮南，茶出光州、义阳郡、舒州、寿州”，岳西正处舒寿结合部。明清时为贡茶核心区，县志载“茶优异，多入贡”。现代岳西翠兰由茶师冯立斌、刘会根在1980年代挖掘“小兰花茶”工艺创制。其手工技艺包含8种核心手法，需十年方可精通，因机械化冲击面临传承危机，亟待保护。<br /> 3.荣誉与品牌价值<br /> 自1985年获农业部“优质农产品”称号起，岳西翠兰屡获殊荣：两届国际茶博会金奖、安徽省十大品牌名茶、2011-2013年四度作为国宾礼茶馈赠外宾379。中国茶学泰斗王镇恒盛赞其为“茶中上品”，书法家沈鹏题写茶名，赋予其文化高度。<br /> 4.近代发展：岳西翠兰属绿茶类，产自安徽省岳西县，创制于 1985 年，是地理标志保护产品，全国名特优新农产品。20 世纪 80 年代初是我国改革开放起步阶段，也是百业待兴、全民创业之时。正是在这个时期出现了卖茶难问题，取消统购统销交给市场解决。如何解决卖茶难问题，在改革开放的新形势下让茶农增收，摆在当时主管生产的农业部门面前。恢复或创制名茶是当时的安庆地区和岳西等县的共识，围绕这个目标开始了调研、发动、创制等工作。<br /> 5.地理环境：大别山历史上就是全国产名茶的重要区域，岳西地处大别山腹部，是安徽省唯一的纯山区县，气候、环境条件十分适宜发展名优茶生产，岳西县茶园主要分布在海拔 400 至 1000 米的深山峡谷之中。这些地方，土壤湿润肥沃、气候温和，雨量充沛，昼夜温差大，漫射光丰富，因而茶叶内质十分优异。岳西县茶树品种资源丰富，据八十年代初省农业厅统一布置的全省茶树地方品种资源调查，结果显示：岳西县主产茶区品种优良，突出特点是氨基酸含量高、酚氨比低，十分适宜制作名优绿茶。这些都是创制名茶重要的基础条件。这也是为什么岳西茶叶能够连续在安庆地区名优茶评比中名列前茅的原因，因为内质是衡量茶叶优劣的主要标准。<br /> 6.炒制工艺：<br /> 手工制作工艺流程：鲜叶→摊放→杀青（头锅→二锅）→摊凉→毛火→摊凉→足火→包装。头锅锅温 120～130°C。每锅投叶量 100～150g。采用“抓、抖、撒、理”等手法，待叶质变软、青气消失、茶香出现时，用茶把扫入第二锅。二锅锅温 80～100°C。采用“拢、带、撒、理”等手法，直到茶条成形，出锅。摊凉将二锅叶均匀薄摊，待余温散尽，叶质回软即可。毛火采用炭火烘焙。烘笼顶部温度 80～90°C。适度轻翻，待烘至七成干时，下烘摊凉。摊凉将下烘茶叶倒入竹匾中，摊放时间 1h 以上。足火采用低温慢烘。烘笼顶部温度为 50～70°C。烘焙中要适度轻翻，烘至茶香散发，手捻成末，下烘摊放备装。包装充分摊凉后密封包装。<br /> 问题：<br /> 1.翠兰的制作工艺有哪几种？<br /> 2.翠兰的产地对茶叶品质有什么影响？<br /> 3.翠兰是红茶还是绿茶？<br /> 参考文献：<br /> [1]查道生.岳西翠兰创制回顾[J].茶业通报,2020,42(03):107-109.DOI:10.16015/j.cnki.jteabusiness.2020.0030.<br /> [2]徐卫兵.岳西翠兰加工工艺及存在的问题和解决办法[J].茶业通报,2019,41(04):168-169.DOI:10.16015/j.cnki.jteabusiness.2019.0032.</div>

Chu Hanqi https://bou.de/u/index.php?title=User:Chu_Hanqi&diff=167663 2025-06-05T08:53:25Z

<p>Chu Hanqi: </p> <hr /> <div>引言： 在皖西南大别山的苍翠腹地，一种形如兰花的绿茶在杯中舒展，散发出高长持久的清香——这便是国家地理标志产品岳西翠兰。创制于1985年的岳西翠兰，虽在名茶谱系中属“后起之秀”，却在诞生当年便以“色翠兰香”的特质惊艳茶界，被评为全国十一大新名茶之一，与舒城小兰花、桐城小花并称“皖西三朵金花”。其名蕴含双重美学：既因茶叶“色泽翠绿、形似兰花”的物理形态，也承载着大别山“兰花县”的生态基因与“兰花姑娘”的凄美传说。本文将从地理环境、制作技艺、品质特征及产业文化等维度，系统解析这朵从云雾山峦中绽放的茶中珍品。<br /> 1.感官与理化特质<br /> 岳西翠兰以“三绿”（干茶翠绿、汤色碧绿、叶底嫩绿）著称。特级茶外形芽叶相连似兰花绽放，香气清高持久带兰花香，滋味鲜爽回甘，叶底嫩匀成朵。其优异品质源于独特的生化构成：氨基酸含量≥4%（远超普通绿茶2%的标准），酚氨比≤7，水浸出物≥36%，造就鲜醇口感27。咖啡碱≤2%的特性使茶性温和，减少苦涩。<br /> 2.历史文脉与非遗传承<br /> 产茶史可溯至唐代，陆羽《茶经》载：“淮南，茶出光州、义阳郡、舒州、寿州”，岳西正处舒寿结合部。明清时为贡茶核心区，县志载“茶优异，多入贡”。现代岳西翠兰由茶师冯立斌、刘会根在1980年代挖掘“小兰花茶”工艺创制。其手工技艺包含8种核心手法，需十年方可精通，因机械化冲击面临传承危机，亟待保护。<br /> 3.荣誉与品牌价值<br /> 自1985年获农业部“优质农产品”称号起，岳西翠兰屡获殊荣：两届国际茶博会金奖、安徽省十大品牌名茶、2011-2013年四度作为国宾礼茶馈赠外宾379。中国茶学泰斗王镇恒盛赞其为“茶中上品”，书法家沈鹏题写茶名，赋予其文化高度。<br /> 4.近代发展：岳西翠兰属绿茶类，产自安徽省岳西县，创制于 1985 年，是地理标志保护产品，全国名特优新农产品。20 世纪 80 年代初是我国改革开放起步阶段，也是百业待兴、全民创业之时。正是在这个时期出现了卖茶难问题，取消统购统销交给市场解决。如何解决卖茶难问题，在改革开放的新形势下让茶农增收，摆在当时主管生产的农业部门面前。恢复或创制名茶是当时的安庆地区和岳西等县的共识，围绕这个目标开始了调研、发动、创制等工作。<br /> 5.地理环境：大别山历史上就是全国产名茶的重要区域，岳西地处大别山腹部，是安徽省唯一的纯山区县，气候、环境条件十分适宜发展名优茶生产，岳西县茶园主要分布在海拔 400 至 1000 米的深山峡谷之中。这些地方，土壤湿润肥沃、气候温和，雨量充沛，昼夜温差大，漫射光丰富，因而茶叶内质十分优异。岳西县茶树品种资源丰富，据八十年代初省农业厅统一布置的全省茶树地方品种资源调查，结果显示：岳西县主产茶区品种优良，突出特点是氨基酸含量高、酚氨比低，十分适宜制作名优绿茶。这些都是创制名茶重要的基础条件。这也是为什么岳西茶叶能够连续在安庆地区名优茶评比中名列前茅的原因，因为内质是衡量茶叶优劣的主要标准。<br /> 6.炒制工艺：<br /> 手工制作工艺流程：鲜叶→摊放→杀青（头锅→二锅）→摊凉→毛火→摊凉→足火→包装。头锅锅温 120～130°C。每锅投叶量 100～150g。采用“抓、抖、撒、理”等手法，待叶质变软、青气消失、茶香出现时，用茶把扫入第二锅。二锅锅温 80～100°C。采用“拢、带、撒、理”等手法，直到茶条成形，出锅。摊凉将二锅叶均匀薄摊，待余温散尽，叶质回软即可。毛火采用炭火烘焙。烘笼顶部温度 80～90°C。适度轻翻，待烘至七成干时，下烘摊凉。摊凉将下烘茶叶倒入竹匾中，摊放时间 1h 以上。足火采用低温慢烘。烘笼顶部温度为 50～70°C。烘焙中要适度轻翻，烘至茶香散发，手捻成末，下烘摊放备装。包装充分摊凉后密封包装。<br /> 问题：<br /> 1.翠兰的制作工艺有哪几种？<br /> 2.翠兰的产地对茶叶品质有什么影响？<br /> 3.翠兰是红茶还是绿茶？<br /> 参考文献：[1]查道生.岳西翠兰创制回顾[J].茶业通报,2020,42(03):107-109.DOI:10.16015/j.cnki.jteabusiness.2020.0030.<br /> [2]徐卫兵.岳西翠兰加工工艺及存在的问题和解决办法[J].茶业通报,2019,41(04):168-169.DOI:10.16015/j.cnki.jteabusiness.2019.0032.<br /> Introduction<br /> In the lush heartland of the Dabie Mountains in southwestern Anhui, a type of green tea resembling an orchid unfurls in a cup, emitting a high and lasting fragrance—this is the YueXi CuiLan, a national geographical indication product. Created in 1985, YueXi CuiLan, though a &quot;latecomer&quot; in the family of famous teas, astonished the tea world in its year of birth with its &quot;emerald green color and orchid fragrance,&quot; being rated as one of the top 11 new famous teas in China and known as the &quot;Three Golden Flowers of Western Anhui&quot; along with Shucheng Xiaolanhua and Tongcheng Xiaohua. Its name contains a double aesthetic: it is not only due to the physical form of the tea leaves being &quot;emerald green and orchid-shaped,&quot; but also carries the ecological gene of the Dabie Mountains as the &quot;Orchid County&quot; and the tragic legend of the &quot;Orchid Girl.&quot; This article will systematically analyze this precious tea that blooms from the misty mountains and ridges from the dimensions of geographical environment, production techniques, quality characteristics, and industrial culture.<br /> 1. Sensory and Physicochemical Characteristics<br /> YueXi CuiLan is famous for its &quot;three greens&quot; (emerald green dry tea, jade green soup color, and tender green leaf base). The appearance of the top-grade tea is like an orchid in full bloom, with a high and lasting orchid fragrance, a fresh and sweet taste, and a tender and uniform leaf base. Its excellent quality originates from its unique biochemical composition: the amino acid content is ≥4% (far exceeding the standard of 2% for ordinary green tea), the polyphenol-amino acid ratio is ≤7, and the water-soluble substances are ≥36%, creating a fresh and mellow taste. The characteristic of caffeine content ≤2% makes the tea mild and reduces bitterness.<br /> 2. Historical Context and Intangible Cultural Heritage<br /> The history of tea production can be traced back to the Tang Dynasty. Lu Yu's &quot;Classic of Tea&quot; records: &quot;In Huainan, tea comes from Guangzhou, Yiyang Prefecture, Shuzhou, and Shouzhou,&quot; and YueXi is located at the junction of Shu and Shou. During the Ming and Qing Dynasties, it was the core area of tribute tea, and the county annals record &quot;The tea is excellent, and most of it is offered as tribute.&quot; Modern YueXi CuiLan was created in the 1980s by tea masters Feng Libin and Liu Huigen, who explored the &quot;Xiao Lan Hua Tea&quot; process. Its manual skills include eight core techniques, which take ten years to master. Due to the impact of mechanization, it faces a crisis of inheritance and needs urgent protection.<br /> 3. Honors and Brand Value<br /> Since it was awarded the title of &quot;High-quality Agricultural Product&quot; by the Ministry of Agriculture in 1985, YueXi CuiLan has repeatedly won honors: two gold medals at the International Tea Expo, one of the top ten brand-name teas in Anhui Province, and four times as a state guest gift tea from 2011 to 2013. Wang Zhenheng, a doyen of Chinese tea studies, highly praised it as &quot;a superior tea,&quot; and calligrapher Shen Peng inscribed the tea name, endowing it with a high cultural status.<br /> 4. Recent Development<br /> YueXi CuiLan belongs to the green tea category, produced in YueXi County, Anhui Province, and was created in 1985. It is a product under geographical indication protection and a national high-quality, special, and new agricultural product. The early 1980s of the 20th century was the beginning of China's reform and opening up, and also a time when all industries were waiting to be revived and the whole nation was starting businesses. It was during this period that the problem of selling tea became difficult. The unified purchase and sale were cancelled and handed over to the market to solve. How to solve the problem of selling tea and increase the income of tea farmers under the new situation of reform and opening up was a problem facing the agricultural departments in charge of production at that time. Restoring or creating famous tea was a consensus of Anqing area and YueXi and other counties at that time, and research, mobilization, creation and other work began around this goal.<br /> 5. Geographical Environment<br /> The Dabie Mountains have historically been an important area for producing famous tea in China. YueXi is located in the heart of the Dabie Mountains and is the only pure mountainous county in Anhui Province. The climate and environmental conditions are very suitable for the production of famous and high-quality tea. The tea gardens in YueXi County are mainly distributed in the deep mountains and valleys at an altitude of 400 to 1,000 meters. These places have moist and fertile soil, mild climate, abundant rainfall, large diurnal temperature differences, and rich scattered light, so the quality of tea leaves is very excellent. YueXi County has rich tea tree variety resources. According to the investigation of local tea tree variety resources organized by the provincial Department of Agriculture in the early 1980s, the results show that the main tea-producing areas of YueXi County have high-quality varieties, with the prominent characteristics of high amino acid content and low polyphenol-amino acid ratio, which are very suitable for making famous and high-quality green tea. These are the important basic conditions for creating famous tea. This is also the reason why YueXi tea can continuously rank at the top in the evaluation of famous and high-quality tea in Anqing area, because the quality is the main standard for measuring the quality of tea.<br /> 6. Processing Technology<br /> Manual production process: Fresh leaves → Spreading → Fixation (first pot → second pot) → Cooling → Rough firing → Cooling → Final firing → Packaging. The temperature of the first pot is 120-130°C. The amount of leaves put into each pot is 100-150g. Use the techniques of &quot;grabbing, shaking, spreading, and sorting,&quot; and when the leaves become soft, the green smell disappears, and the tea aroma appears, use a tea broom to sweep them into the second pot. The temperature of the second pot is 80-100°C. Use the techniques of &quot;gathering, leading, spreading, and sorting&quot; until the tea strips are formed and taken out of the pot. Cooling involves evenly and thinly spreading the leaves from the second pot, waiting for the residual heat to dissipate, and the leaves to soften. Rough firing uses charcoal fire baking. The top temperature of the baking cage is 80-90°C. Turn over moderately and lightly, and when baked to 70% dryness, take it out of the oven and cool. Cooling involves pouring the baked tea leaves into a bamboo tray and spreading them for more than 1 hour. Final firing uses low-temperature slow baking. The top temperature of the baking cage is 50-70°C. During baking, turn over moderately and lightly, and when the tea aroma is emitted and the leaves can be ground into powder by hand, take it out of the oven and spread it for packaging. Packaging involves sealing and packaging after full cooling.<br /> Questions:<br /> What are the types of production processes for CuiLan?<br /> What impact does the place of origin have on the quality of tea?<br /> Is CuiLan black tea or green tea?<br /> References:<br /> [1] Zha Daosheng. A Review of the Creation of YueXi CuiLan [J]. Tea Industry Bulletin, 2020, 42(03): 107-109. DOI: 10.16015/j.cnki.jteabusiness.2020.0030.<br /> [2] Xu Weibing. Processing Technology of YueXi CuiLan and Existing Problems and Solutions [J]. Tea Industry Bulletin, 2019, 41(04): 168-169. DOI:10.16015/j.cnki.jteabusiness.2019.0032.</div>

Chu Hanqi https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165944 2025-03-28T04:38:40Z

<p>Chu Hanqi: /* Session 06 Fri Mar 28 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 <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<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)<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 /> 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, 23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<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<br /> # li mingfeng<br /> # dai yexun<br /> # yang pei -1<br /> # tang yan<br /> # xiang jianning<br /> # liu chang -1<br /> # wang yuxin<br /> # lv jiahao<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<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 /> <br /> &lt;nowiki&gt;Insert non-formatted text here&lt;/nowiki&gt;=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 /> <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）<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:(Chu Hanqi)<br /> #Topic 181:<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 room 613 - Student presentations=<br /> <br /> =Session 09 Fri Apr 18 14:30-16:10 room 613 - Student presentations=<br /> <br /> =Session 10 Fri Apr 25 14:30-16:10 room 613 - Student presentations=<br /> 242. Hunan Rice Noodles (湖南米粉） 1845 (Gong Wei)<br /> 167. History: Wang Shouren 1573 (Lv Jiahao)<br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<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 /> =Session 12 Fri May 09 14:30-16:10 room 613 - Student presentations=<br /> <br /> =Session 13 Fri May 16 14:30-16:10 room 613 - Student presentations=<br /> 231. The plaque and couplet in Chinese garden（园林匾额对联）Wang Yuxin<br /> <br /> =Session 14 Fri May 23 14:30-16:10 room 613 - Student presentations=<br /> <br /> =Session 15 Fri May 30 14:30-16:10 room 613 - Student presentations=<br /> 279. Huo Qubing （霍去病） Luo Jingyan<br /> 端午节5月31日——6月2日<br /> <br /> =Session 16 Fri Jun 28 14:30-16:10 room 613 - Final Exam=<br /> Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>

Chu Hanqi https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165885 2025-03-21T07:31:51Z

<p>Chu Hanqi: /* Session 05 Fri Mar 21 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 <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<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)<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 /> 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, 23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<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<br /> # li mingfeng<br /> # dai yexun<br /> # yang pei -1<br /> # tang yan<br /> # xiang jianning<br /> # liu chang -1<br /> # wang yuxin<br /> # lv jiahao<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<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 /> <br /> =Session 05 Fri Mar 21 14:30-16:10 room 613 - Student presentations=<br /> # 50. Games: Go 围棋 462（Zhao Qi） [[Media:Weiqi_Go_Spring_2025.pptx]]<br /> # 110.Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)[[Media:Opera Peking Opera Actor Mei Lanfang.pptx]]<br /> # 131.Silk and porcelain: Silk (Fei Xinyu) [[Media:Silk_Spring_2025.pptx]]<br /> # 224. Chinese Food：Jiangxi Cuisine（赣菜）(Liao Dan) [[Media:Jiangxi_Cuisine_Spring_2025.pptx]]<br /> # 169. Cuisine: Luosifen 1593 (Chen Sisi) ） [[Media:Luosifen_Spring_2025.pptx]]<br /> # 167. History: Wang Shouren 1573 （Lv Jiahao)[[Media:History_Wang_Shouren_.pptx]]<br /> # 183 Jiangxi Gan Opera （Wang Xinyu） [[Media:Jiangxi Gan opera.pptx]]<br /> # 165. Worship: Chinese Incense Culture (She Xiao) [[Media:Chinese Incense Culture.pptx]]<br /> # 185 Huangmei Opera （Chu Hanqi）<br /> <br /> =Session 06 Fri Mar 28 14:30-16:10 room 613 - Student presentations=<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 room 613 - Student presentations=<br /> <br /> =Session 09 Fri Apr 18 14:30-16:10 room 613 - Student presentations=<br /> <br /> =Session 10 Fri Apr 25 14:30-16:10 room 613 - Student presentations=<br /> 242. Hunan Rice Noodles (湖南米粉） 1845 (Gong Wei)<br /> 167. History: Wang Shouren 1573 (Lv Jiahao)<br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<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 /> =Session 12 Fri May 09 14:30-16:10 room 613 - Student presentations=<br /> <br /> =Session 13 Fri May 16 14:30-16:10 room 613 - Student presentations=<br /> 231. The plaque and couplet in Chinese garden（园林匾额对联）Wang Yuxin<br /> <br /> =Session 14 Fri May 23 14:30-16:10 room 613 - Student presentations=<br /> <br /> =Session 15 Fri May 30 14:30-16:10 room 613 - Student presentations=<br /> 279. Huo Qubing （霍去病） Luo Jingyan<br /> 端午节5月31日——6月2日<br /> <br /> =Session 16 Fri Jun 28 14:30-16:10 room 613 - Final Exam=<br /> Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>

Chu Hanqi