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<p>Dong Jiating: </p> <hr /> <div><br /> <br /> == '''Chinese Cuisine: Malatang''' ==<br /> <br /> <br /> <br /> As one of the most popular street foods in contemporary China, malatang’s development reflects the inclusivity of Chinese food culture and the innovativeness of regional cultures. From the simple meals of Yangtze River boat trackers to a nationwide common folk cuisine, and then to a &quot;blockbuster&quot; symbol driving regional cultural tourism economies, malatang’s evolution is not just a history of culinary spread but a microcosm of China’s civilian food culture（Guo Ziteng, 2025). This article analyzes the characteristics of Chinese food culture and social change imprinted behind malatang from three dimensions: historical origins, regional differentiation, and cultural significance.<br /> <br /> <br /> == '''1. Historical Origins and Early Development: From Riverside Cooking to Urban Delicacy''' ==<br /> <br /> <br /> The prototype of malatang can be traced back to the shipping culture of the Yangtze River basin. During the late Ming and early Qing dynasties, in the Chuanjiang River Basin (particularly the waters from Yibin, Sichuan to Wushan, Three Gorges), due to turbulent currents, boat trackers became indispensable in shipping. These laborers often gathered wild vegetables or simple ingredients they carried and boiled them in pots with seasonings like Sichuan pepper and chili by the river while resting. This cooking method not only satisfied their hunger but also dispelled cold and dampness, adapting to the humid and rainy climate of the Yangtze River region. This simple cooking method created by boat workers is widely regarded as the original form of malatang.<br /> <br /> As this eating style spread, dock vendors saw business opportunities. In the mid-to-late Qing Dynasty, street vendors began refining this cooking method: they carried stoves and ingredients on both ends of a shoulder pole, peddling along riversides and bridges. One end of the pole held small compartments for various ingredients, while the other end had a burning stove and a boiling pot. These mobile stalls, with their low prices and convenience, quickly became a dining choice for dock laborers and urban commoners, marking malatang’s spatial transition from riverside to urban streets.<br /> <br /> Malatang truly moved into fixed venues in the early 20th century. Restaurants in cities like Chongqing and Leshan introduced it indoors, offering richer ingredients and a more stable dining environment. During this period, Niuhua Town in Leshan, Sichuan made significant contributions to malatang’s development. Chefs in Niuhua Town refined the traditional red soup recipe, using chicken broth as a base and adding dozens of seasonings like cinnamon, tangerine peel, dried chili, and Sichuan pepper to simmer the broth. They also used clay pots to maintain heat over low fire and pioneered the &quot;skewered malatang&quot; format. This business model upgraded malatang from mobile stalls to fixed common folk dining, laying the foundation for its later national spread.<br /> <br /> <br /> == '''2. Modernization and Diversification: From Single Model to Diverse Schools''' ==<br /> <br /> <br /> After the founding of the People’s Republic of China, especially since the Reform and Opening-Up, malatang has transformed from a local snack to a national cuisine. This process, accompanied by innovative business models and the collision of regional flavors, has formed a rich and diverse development trajectory.<br /> <br /> Sichuan-Chongqing School: Represented by Niuhua Town in Leshan, Sichuan, it adheres to the authentic spicy and numbing flavor. The broth is based on beef tallow, heavily using Pixian bean paste, Yongchuan fermented black beans, and Hanyuan Sichuan pepper to highlight the balanced four flavors of &quot;numbness, spiciness, freshness, and aroma.&quot; Signature ingredients include animal offal like tripe, aorta, and duck intestines, with dipping sauces typically being dry 碟子 (chili powder + Sichuan pepper powder + salt) or sesame oil with mashed garlic.<br /> <br /> Northeastern School: Represented by Yang Guofu from Heilongjiang, it undergoes northern-style improvements. Its biggest innovation is introducing bone broth and sesame paste seasonings to reduce spiciness and numbness. The broth is simmered for hours with pork and beef bones, resulting in a milky white base. It uses fewer Sichuan peppers, adds mild spices, and offers sesame paste as a dipping option. The ingredient selection caters to northern tastes, forming a flavor profile of &quot;numbness, spiciness, saltiness, freshness&quot; with a hint of sweetness. This adaptation made malatang more accessible to non-Sichuan-Chongqing regions, promoting its national popularity.<br /> <br /> Northwestern School: Typified by Tianshui malatang in Gansu, it forms a unique style relying on local produce. Its core is the combination of &quot;Gangu chili peppers + Wudu Sichuan pepper&quot;—Gangu chili peppers, with a planting history of over 400 years, are rich in spiciness and oil; Wudu Sichuan pepper is rich and mellow in numbness and unique in aroma, both being National Geographic Indication products.<br /> <br /> <br /> == '''3. Socio-Cultural Significance: From Street Food to Cultural Symbol''' ==<br /> <br /> <br /> Malatang’s cultural value extends far beyond its physical existence as food. It is both a crystallization of civilian life wisdom and a carrier of regional cultural identity, and in recent years, it has become a medium for urban cultural tourism marketing, with its cultural significance continuously enriching with the time (Luyu, 2025).<br /> <br /> A Symbol of Urban Street Culture: Since its inception, malatang has carried a strong civilian gene. The boat trackers and street vendors in its origin stories represent working-class laborers; its ingredient combination embodies the folk wisdom of &quot;making the best use of everything&quot;—whether wild vegetables, offal, or soy products, all can be integrated into one pot; its communal dining form (people gathering around a stall or sharing a pot) breaks the hierarchical order of traditional banquets, creating an atmosphere of equality and freedom. These characteristics make malatang a symbol of Chinese urban street food culture.<br /> <br /> Gustatory Expression of Regional Identity: The evolution of malatang in different regions is essentially a self-expression of regional culture through food. The Sichuan-Chongqing school’s adherence to spiciness and numbness reflects the thousand-year-old food tradition of Bashu region (&quot;valuing taste and favoring pungency&quot;); the Northeastern school’s addition of sesame paste echoes Northeasterners’ preference for rich and heavy flavors; while Tianshui malatang’s emphasis on Gangu chili peppers and Wudu Sichuan pepper serves as a gustatory declaration of Gansu’s farming culture—transforming local specialties into food symbols, allowing diners to experience regional identity through their taste buds.<br /> <br /> A Catalyst for Cultural Tourism Economy: In recent years, malatang has demonstrated remarkable &quot;attention economy&quot; power. In early 2024, a Douyin blogger &quot;一杯梁白开&quot; (&quot;A Cup of Liang Bai Kai&quot;) posted a video about Tianshui malatang, which received millions of likes and sparked a trend of &quot;hot and spicy trips to Tianshui.&quot; In this process, malatang has become a medium for urban image dissemination—tourists get to know Tianshui through a bowl of malatang, and then explore cultural heritage sites like Maijishan Grottoes and Fuxi Temple.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> <br /> From the smoke of boat trackers’ cooking by the Yangtze River to today’s &quot;hot and spicy&quot; cultural tourism in Tianshui, malatang’s evolution traces the strong inclusivity and adaptability of Chinese food culture. It witnesses how civilian life wisdom has been elevated into a national shared delicacy, embodies the creative combination of regional produce and culinary skills, and has become a medium for urban image dissemination and cultural identity construction in the contemporary era. In the future, malatang’s development needs to balance healthiness with flavor preservation, standardization with individual expression, and globalization with local roots. No matter how its form changes, its core remains the Chinese pursuit of harmonious coexistence of diverse flavors and the love and cherishing of daily life—this cultural gene flowing through urban murmur of daily life is the true soul that allows malatang to traverse history and continue to thrive.<br /> <br /> <br /> == '''References:''' ==<br /> <br /> [1] 卢玉 (Lu Yu). 饮食视角下的中华传统文化的内涵与情感价值 (The Connotation and Emotional Value of Chinese Traditional Culture from the Perspective of Diet)[J]. 食品与机械 (Food &amp; Machinery), 2025,41(03):257.<br /> <br /> [2] 郭子腾 (Guo Ziteng). “一碗麻辣烫”推动大发展 (“A Bowl of Spicy Hot Pot” Promoting Great Development)[N]. 中国旅游报 (China Tourism News), 2025-03-07(002).<br /> <br /> [3] 扁阳阳 (Bian Yangyang). 中国饮食史研究的概念、路径及议题 (Concepts, Approaches, and Issues in the Study of Chinese Dietary History)[J]. 中国史研究动态 (Chinese Historical Research Dynamics), 2025,(01):72-80.<br /> <br /> [4] 崔慧芳 (Cui Huifang), 金炳镐 (Jin Binghao). 甘肃天水旅游促进民族交往交流交融研究 (Research on the Tourism in Tianshui, Gansu Promoting Ethnic Interaction, Exchange, and Integration)[J]. 青海民族大学学报(社会科学版) (Qinghai University for Nationalities Journal (Social Sciences Edition)), 2025,51(01):53-60.<br /> <br /> [5] 王仁湘 (Wang Renxiang). 岁时饮食中的人文情怀 (Humanistic Sentiments in Seasonal Diets)[J]. 人民论坛 (People's Tribune), 2024,(03):22-25.<br /> <br /> <br /> == '''Terms and Expressions:''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> <br /> 汤底：Soup Base/Broth<br /> <br /> 红油：Chili Oil<br /> <br /> 串签麻辣烫：Skewered Malatang<br /> <br /> 麻辣味：Mala Flavor<br /> <br /> 瓦罐：Earthen Pot<br /> <br /> 砂锅：Clay Pot/Casserole<br /> <br /> 油泼：Oil-Splashing<br /> <br /> 长江纤夫 Yangtze River boat trackers<br /> <br /> 驱寒祛湿 dispelling cold and dampness<br /> <br /> 平民饮食智慧 civilian food wisdom<br /> <br /> 川渝流派 Sichuan-Chongqing school<br /> <br /> 牛油汤底 beef tallow broth<br /> <br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> <br /> 东北流派 Northeastern school<br /> <br /> 大骨汤 bone broth<br /> <br /> 麻酱 sesame paste<br /> <br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> <br /> 西北流派 Northwestern school<br /> <br /> <br /> <br /> == ''' Questions: ''' ==<br /> <br /> <br /> 1.What is the historical origin of malatang?<br /> <br /> 2.What are the main flavor differences of malatang in different regions?<br /> <br /> 3.What are the key steps in the traditional preparation of malatang?<br /> <br /> 4.How does malatang reflect the characteristics of Chinese food culture?<br /> <br /> 5.How do modern chain brands promote the globalization of malatang?<br /> <br /> 6.What are the main health controversies surrounding malatang?<br /> <br /> <br /> <br /> == '''中华美食：麻辣烫''' ==<br /> <br /> <br /> 麻辣烫作为当代中国普及度最高的街头美食之一，其发展历程映射了中国饮食文化的包容性与地域文化的创新性。从长江纤夫的简易炊食到风靡全国的平民美食，再到带动区域文旅经济的“爆款”符号，麻辣烫的演变不仅是一种烹饪方式的传播史，更是一部中国平民饮食文化的微缩景观。本文将从历史源流、地域分化、文化意义三个维度，剖析麻辣烫背后所蕴含的中国饮食文化特征与社会变迁印记。<br /> <br /> <br /> == '''1.历史起源与早期发展：从江边炊烟到市井美味''' ==<br /> <br /> <br /> 麻辣烫的雏形可追溯至长江流域的航运文化。在明末清初的川江流域，特别是从四川宜宾至三峡巫山的水域，因水流湍急，纤夫成为航运中不可或缺的角色。这些体力劳动者在拉纤之余，常于江边就地取材。他们将采摘的野菜（或随身携带的简易食材）放入罐中，加入花椒、辣椒等调料涮烫而食。这种烹饪方式既解决了果腹需求，又能驱寒祛湿，适应了长江流域潮湿多雨的气候环境。船工们创造的这种简易烹饪法，被普遍视为麻辣烫的原始形态。<br /> 随着这种饮食方式的传播，码头上的小贩发现了其中商机。清代中后期，挑担小贩开始对这种烹饪方式进行改良：他们将炉具与食材分置挑担两头，沿江边、桥头行走叫卖。担子一头是分隔存放各类食材的小格，另一头则是燃烧的炉火与翻滚的汤锅。这种流动摊点因价格低廉、取食便捷，迅速成为码头劳工和市井平民的就餐选择，麻辣烫由此完成了从江边到岸上的空间转移。<br /> 麻辣烫真正走向固定经营场所是在20世纪初。重庆、乐山等城市的饭馆将其引入店堂，开始提供更丰富的食材选择和更稳定的就餐环境。其中，四川乐山牛华镇在这一时期对麻辣烫的发展作出了重要贡献。牛华镇厨师创新性地将传统红汤配方精细化，采用鸡汤为基底，加入桂皮、陈皮、干辣椒、花椒等数十种调料熬制汤底，并使用砂锅文火慢炖保持温度，并开创了“串签麻辣烫”的形态。这种经营模式使麻辣烫从流动摊点升级为固定场所的平民餐饮，为其日后全国性传播奠定了基础。<br /> <br /> <br /> == '''2.现代化与多样化发展：从单一模式到多元流派''' ==<br /> <br /> <br /> 新中国成立后，特别是改革开放以来，麻辣烫经历了从地方小吃到全国性美食的转型。这一过程伴随着经营模式的创新与地域口味的碰撞融合，形成了丰富多元的发展脉络。<br /> 川渝流派：以四川乐山牛华镇为代表，坚守麻辣本色。其汤底以牛油为基础，重用郫县豆瓣、永川豆豉、汉源花椒，突出“麻、辣、鲜、香”四味平衡。特色食材包括毛肚、黄喉、鸭肠等动物内脏，蘸料多为干碟（辣椒面+花椒面+盐）或香油蒜泥碟。<br /> 东北流派：以黑龙江杨国福为代表，进行北方化改良。其最大创新是引入大骨汤底和芝麻酱调料，降低麻辣刺激度。汤底用猪骨、牛骨长时间熬制，呈乳白色；调味上减少花椒用量，增加温和香料，并在蘸料中提供麻酱选项。食材选择更适应北方口味，形成“麻、辣、咸、鲜”带微甜的风味特征。这种改良使麻辣烫更易被非川渝地区接受，推动了全国化普及。<br /> 西北流派：以甘肃天水麻辣烫为典型，依托地域物产自成一派。其核心是“甘谷辣椒+武都花椒”组合——甘谷辣椒种植历史超400年，辣味浓郁且油分丰富；武都花椒麻味醇厚，香气独特，两者均为国家地理标志产品。<br /> <br /> <br /> == '''3.社会文化意义：从市井小食到文化符号''' ==<br /> <br /> <br /> 麻辣烫的文化价值远超出其作为食物的物理属性。它既是平民生活智慧的结晶，又是地域文化认同的载体，近年来更成为城市文旅营销的媒介，其文化意义随着时代变迁不断丰富。<br /> 市井文化的象征符号。麻辣烫自诞生之初就带有浓厚的平民基因。其起源故事中的纤夫、挑担小贩等角色，皆是社会底层劳动者的代表；其食材组合原则体现了民间“物尽其用”的生存智慧——无论野菜、内脏还是豆制品，皆可融入一锅；其围炉共食的形式（众人围坐挑担或共享汤锅）打破了传统宴饮的等级秩序，营造了平等自在的社交氛围。这些特质使麻辣烫被视为中国市井饮食文化的代表。<br /> 地域认同的味觉表达。麻辣烫在不同地区的演变，实质是地域文化通过食物进行的自我表达。川渝流派对麻辣的坚守，体现了巴蜀地区“尚滋味、好辛香” 的千年饮食传统；东北流派加入麻酱的改良，呼应了东北人喜好浓郁厚重的口味倾向；而天水麻辣烫对甘谷辣椒、武都花椒的强调，则是甘肃农耕文化的味觉宣言——将地方特产转化为美食符号，使食客通过味蕾体验地域认同。<br /> 文旅经济的引爆点。近年来，麻辣烫展现出惊人的“流量经济”能量。2024年初，抖音博主“一杯梁白开”发布天水麻辣烫视频获百万点赞，引发“赴天水热辣滚烫之旅”风潮。麻辣烫在此过程中成为城市形象传播媒介——游客通过一碗麻辣烫认识天水，进而探索麦积山石窟、伏羲庙等文化遗产。<br /> <br /> <br /> == '''结语''' ==<br /> <br /> <br /> 从长江之滨的纤夫炊烟到如今天水文旅的“热辣滚烫”，麻辣烫的演变轨迹勾勒出中国饮食文化强大的包容性与适应性。它见证了平民生活智慧如何升华为全民共享的美味，体现了地域物产与烹饪技艺的创造性结合，更在当代成为城市形象传播与文化认同构建的媒介。未来，麻辣烫的发展需在健康化与风味保留、标准化与个性表达、全球化与本土根脉之间寻找平衡。无论形态如何变化，其核心始终是中国人对多元味道和谐共生的追求，以及对日常生活的热爱与珍视——这份流淌于市井烟火中的文化基因，正是麻辣烫得以穿越历史，持续滚烫的真正灵魂。<br /> <br /> <br /> == '''参考文献：''' ==<br /> <br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> <br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> <br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> <br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> <br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> <br /> == '''术语和表达：''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> <br /> 汤底：Soup Base/Broth<br /> <br /> 红油：Chili Oil<br /> <br /> 串签麻辣烫：Skewered Malatang<br /> <br /> 麻辣味：Mala Flavor<br /> <br /> 瓦罐：Earthen Pot<br /> <br /> 砂锅：Clay Pot/Casserole<br /> <br /> 油泼：Oil-Splashing<br /> <br /> 长江纤夫 Yangtze River boat trackers<br /> <br /> 驱寒祛湿 dispelling cold and dampness<br /> <br /> 平民饮食智慧 civilian food wisdom<br /> <br /> 川渝流派 Sichuan-Chongqing school<br /> <br /> 牛油汤底 beef tallow broth<br /> <br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> <br /> 东北流派 Northeastern school<br /> <br /> 大骨汤 bone broth<br /> <br /> 麻酱 sesame paste<br /> <br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> <br /> 西北流派 Northwestern school<br /> <br /> <br /> == '''问题：''' ==<br /> <br /> 1.麻辣烫的历史起源是什么？<br /> <br /> 2.不同地区的麻辣烫有哪些主要风味差异？<br /> <br /> 3.麻辣烫的传统制作工艺包括哪些关键步骤？<br /> <br /> 4.麻辣烫如何体现中国饮食文化的特点？<br /> <br /> 5.现代连锁品牌如何推动麻辣烫的全球化？<br /> <br /> 6.麻辣烫的健康争议主要集中在哪些方面？</div>

Dong Jiating https://bou.de/u/index.php?title=User:Dong_Jiating&diff=168041 2025-06-05T15:55:13Z

<p>Dong Jiating: </p> <hr /> <div><br /> <br /> == '''Chinese Cuisine: Malatang''' ==<br /> <br /> <br /> <br /> As one of the most popular street foods in contemporary China, malatang’s development reflects the inclusivity of Chinese food culture and the innovativeness of regional cultures. From the simple meals of Yangtze River boat trackers to a nationwide common folk cuisine, and then to a &quot;blockbuster&quot; symbol driving regional cultural tourism economies, malatang’s evolution is not just a history of culinary spread but a microcosm of China’s civilian food culture（Guo Ziteng, 2025). This article analyzes the characteristics of Chinese food culture and social change imprinted behind malatang from three dimensions: historical origins, regional differentiation, and cultural significance.<br /> <br /> <br /> == '''1. Historical Origins and Early Development: From Riverside Cooking to Urban Delicacy''' ==<br /> <br /> <br /> The prototype of malatang can be traced back to the shipping culture of the Yangtze River basin. During the late Ming and early Qing dynasties, in the Chuanjiang River Basin (particularly the waters from Yibin, Sichuan to Wushan, Three Gorges), due to turbulent currents, boat trackers became indispensable in shipping. These laborers often gathered wild vegetables or simple ingredients they carried and boiled them in pots with seasonings like Sichuan pepper and chili by the river while resting. This cooking method not only satisfied their hunger but also dispelled cold and dampness, adapting to the humid and rainy climate of the Yangtze River region. This simple cooking method created by boat workers is widely regarded as the original form of malatang.<br /> <br /> As this eating style spread, dock vendors saw business opportunities. In the mid-to-late Qing Dynasty, street vendors began refining this cooking method: they carried stoves and ingredients on both ends of a shoulder pole, peddling along riversides and bridges. One end of the pole held small compartments for various ingredients, while the other end had a burning stove and a boiling pot. These mobile stalls, with their low prices and convenience, quickly became a dining choice for dock laborers and urban commoners, marking malatang’s spatial transition from riverside to urban streets.<br /> <br /> Malatang truly moved into fixed venues in the early 20th century. Restaurants in cities like Chongqing and Leshan introduced it indoors, offering richer ingredients and a more stable dining environment. During this period, Niuhua Town in Leshan, Sichuan made significant contributions to malatang’s development. Chefs in Niuhua Town refined the traditional red soup recipe, using chicken broth as a base and adding dozens of seasonings like cinnamon, tangerine peel, dried chili, and Sichuan pepper to simmer the broth. They also used clay pots to maintain heat over low fire and pioneered the &quot;skewered malatang&quot; format. This business model upgraded malatang from mobile stalls to fixed common folk dining, laying the foundation for its later national spread.<br /> <br /> <br /> == '''2. Modernization and Diversification: From Single Model to Diverse Schools''' ==<br /> <br /> <br /> After the founding of the People’s Republic of China, especially since the Reform and Opening-Up, malatang has transformed from a local snack to a national cuisine. This process, accompanied by innovative business models and the collision of regional flavors, has formed a rich and diverse development trajectory.<br /> <br /> Sichuan-Chongqing School: Represented by Niuhua Town in Leshan, Sichuan, it adheres to the authentic spicy and numbing flavor. The broth is based on beef tallow, heavily using Pixian bean paste, Yongchuan fermented black beans, and Hanyuan Sichuan pepper to highlight the balanced four flavors of &quot;numbness, spiciness, freshness, and aroma.&quot; Signature ingredients include animal offal like tripe, aorta, and duck intestines, with dipping sauces typically being dry 碟子 (chili powder + Sichuan pepper powder + salt) or sesame oil with mashed garlic.<br /> <br /> Northeastern School: Represented by Yang Guofu from Heilongjiang, it undergoes northern-style improvements. Its biggest innovation is introducing bone broth and sesame paste seasonings to reduce spiciness and numbness. The broth is simmered for hours with pork and beef bones, resulting in a milky white base. It uses fewer Sichuan peppers, adds mild spices, and offers sesame paste as a dipping option. The ingredient selection caters to northern tastes, forming a flavor profile of &quot;numbness, spiciness, saltiness, freshness&quot; with a hint of sweetness. This adaptation made malatang more accessible to non-Sichuan-Chongqing regions, promoting its national popularity.<br /> <br /> Northwestern School: Typified by Tianshui malatang in Gansu, it forms a unique style relying on local produce. Its core is the combination of &quot;Gangu chili peppers + Wudu Sichuan pepper&quot;—Gangu chili peppers, with a planting history of over 400 years, are rich in spiciness and oil; Wudu Sichuan pepper is rich and mellow in numbness and unique in aroma, both being National Geographic Indication products.<br /> <br /> <br /> == '''3. Socio-Cultural Significance: From Street Food to Cultural Symbol''' ==<br /> <br /> <br /> Malatang’s cultural value extends far beyond its physical existence as food. It is both a crystallization of civilian life wisdom and a carrier of regional cultural identity, and in recent years, it has become a medium for urban cultural tourism marketing, with its cultural significance continuously enriching with the time (Luyu, 2025).<br /> <br /> A Symbol of Urban Street Culture: Since its inception, malatang has carried a strong civilian gene. The boat trackers and street vendors in its origin stories represent working-class laborers; its ingredient combination embodies the folk wisdom of &quot;making the best use of everything&quot;—whether wild vegetables, offal, or soy products, all can be integrated into one pot; its communal dining form (people gathering around a stall or sharing a pot) breaks the hierarchical order of traditional banquets, creating an atmosphere of equality and freedom. These characteristics make malatang a symbol of Chinese urban street food culture.<br /> <br /> Gustatory Expression of Regional Identity: The evolution of malatang in different regions is essentially a self-expression of regional culture through food. The Sichuan-Chongqing school’s adherence to spiciness and numbness reflects the thousand-year-old food tradition of Bashu region (&quot;valuing taste and favoring pungency&quot;); the Northeastern school’s addition of sesame paste echoes Northeasterners’ preference for rich and heavy flavors; while Tianshui malatang’s emphasis on Gangu chili peppers and Wudu Sichuan pepper serves as a gustatory declaration of Gansu’s farming culture—transforming local specialties into food symbols, allowing diners to experience regional identity through their taste buds.<br /> <br /> A Catalyst for Cultural Tourism Economy: In recent years, malatang has demonstrated remarkable &quot;attention economy&quot; power. In early 2024, a Douyin blogger &quot;一杯梁白开&quot; (&quot;A Cup of Liang Bai Kai&quot;) posted a video about Tianshui malatang, which received millions of likes and sparked a trend of &quot;hot and spicy trips to Tianshui.&quot; In this process, malatang has become a medium for urban image dissemination—tourists get to know Tianshui through a bowl of malatang, and then explore cultural heritage sites like Maijishan Grottoes and Fuxi Temple.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> <br /> From the smoke of boat trackers’ cooking by the Yangtze River to today’s &quot;hot and spicy&quot; cultural tourism in Tianshui, malatang’s evolution traces the strong inclusivity and adaptability of Chinese food culture. It witnesses how civilian life wisdom has been elevated into a national shared delicacy, embodies the creative combination of regional produce and culinary skills, and has become a medium for urban image dissemination and cultural identity construction in the contemporary era. In the future, malatang’s development needs to balance healthiness with flavor preservation, standardization with individual expression, and globalization with local roots. No matter how its form changes, its core remains the Chinese pursuit of harmonious coexistence of diverse flavors and the love and cherishing of daily life—this cultural gene flowing through urban murmur of daily life is the true soul that allows malatang to traverse history and continue to thrive.<br /> <br /> <br /> == '''References:''' ==<br /> <br /> [1] 卢玉 (Lu Yu). 饮食视角下的中华传统文化的内涵与情感价值 (The Connotation and Emotional Value of Chinese Traditional Culture from the Perspective of Diet)[J]. 食品与机械 (Food &amp; Machinery), 2025,41(03):257.<br /> <br /> [2] 郭子腾 (Guo Ziteng). “一碗麻辣烫”推动大发展 (“A Bowl of Spicy Hot Pot” Promoting Great Development)[N]. 中国旅游报 (China Tourism News), 2025-03-07(002).<br /> <br /> [3] 扁阳阳 (Bian Yangyang). 中国饮食史研究的概念、路径及议题 (Concepts, Approaches, and Issues in the Study of Chinese Dietary History)[J]. 中国史研究动态 (Chinese Historical Research Dynamics), 2025,(01):72-80.<br /> <br /> [4] 崔慧芳 (Cui Huifang), 金炳镐 (Jin Binghao). 甘肃天水旅游促进民族交往交流交融研究 (Research on the Tourism in Tianshui, Gansu Promoting Ethnic Interaction, Exchange, and Integration)[J]. 青海民族大学学报(社会科学版) (Qinghai University for Nationalities Journal (Social Sciences Edition)), 2025,51(01):53-60.<br /> <br /> [5] 王仁湘 (Wang Renxiang). 岁时饮食中的人文情怀 (Humanistic Sentiments in Seasonal Diets)[J]. 人民论坛 (People's Tribune), 2024,(03):22-25.<br /> <br /> <br /> == '''Terms and Expressions:''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> <br /> 汤底：Soup Base/Broth<br /> <br /> 红油：Chili Oil<br /> <br /> 串签麻辣烫：Skewered Malatang<br /> <br /> 麻辣味：Mala Flavor<br /> <br /> 瓦罐：Earthen Pot<br /> <br /> 砂锅：Clay Pot/Casserole<br /> <br /> 油泼：Oil-Splashing<br /> <br /> 长江纤夫 Yangtze River boat trackers<br /> <br /> 驱寒祛湿 dispelling cold and dampness<br /> <br /> 平民饮食智慧 civilian food wisdom<br /> <br /> 川渝流派 Sichuan-Chongqing school<br /> <br /> 牛油汤底 beef tallow broth<br /> <br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> <br /> 东北流派 Northeastern school<br /> <br /> 大骨汤 bone broth<br /> <br /> 麻酱 sesame paste<br /> <br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> <br /> 西北流派 Northwestern school<br /> <br /> <br /> <br /> == ''' Questions: ''' ==<br /> <br /> <br /> 1.What is the historical origin of malatang?<br /> <br /> 2.What are the main flavor differences of malatang in different regions?<br /> <br /> 3.What are the key steps in the traditional preparation of malatang?<br /> <br /> 4.How does malatang reflect the characteristics of Chinese food culture?<br /> <br /> 5.How do modern chain brands promote the globalization of malatang?<br /> <br /> 6.What are the main health controversies surrounding malatang?<br /> <br /> <br /> == '''中华美食：麻辣烫''' ==<br /> <br /> <br /> 麻辣烫作为当代中国普及度最高的街头美食之一，其发展历程映射了中国饮食文化的包容性与地域文化的创新性。从长江纤夫的简易炊食到风靡全国的平民美食，再到带动区域文旅经济的“爆款”符号，麻辣烫的演变不仅是一种烹饪方式的传播史，更是一部中国平民饮食文化的微缩景观（郭子腾, 2025)。本文将从历史源流、地域分化、文化意义三个维度，剖析麻辣烫背后所蕴含的中国饮食文化特征与社会变迁印记。<br /> <br /> <br /> <br /> == '''1.历史起源与早期发展：从江边炊烟到市井美味''' ==<br /> <br /> 麻辣烫的雏形可追溯至长江流域的航运文化。在明末清初的川江流域，特别是从四川宜宾至三峡巫山的水域，因水流湍急，纤夫成为航运中不可或缺的角色。这些体力劳动者在拉纤之余，常于江边就地取材。他们将采摘的野菜（或随身携带的简易食材）放入罐中，加入花椒、辣椒等调料涮烫而食。这种烹饪方式既解决了果腹需求，又能驱寒祛湿，适应了长江流域潮湿多雨的气候环境。船工们创造的这种简易烹饪法，被普遍视为麻辣烫的原始形态。<br /> <br /> 随着这种饮食方式的传播，码头上的小贩发现了其中商机。清代中后期，挑担小贩开始对这种烹饪方式进行改良：他们将炉具与食材分置挑担两头，沿江边、桥头行走叫卖。担子一头是分隔存放各类食材的小格，另一头则是燃烧的炉火与翻滚的汤锅。这种流动摊点因价格低廉、取食便捷，迅速成为码头劳工和市井平民的就餐选择，麻辣烫由此完成了从江边到岸上的空间转移。<br /> <br /> 麻辣烫真正走向固定经营场所是在20世纪初。重庆、乐山等城市的饭馆将其引入店堂，开始提供更丰富的食材选择和更稳定的就餐环境。其中，四川乐山牛华镇在这一时期对麻辣烫的发展作出了重要贡献。牛华镇厨师创新性地将传统红汤配方精细化，采用鸡汤为基底，加入桂皮、陈皮、干辣椒、花椒等数十种调料熬制汤底，并使用砂锅文火慢炖保持温度，并开创了“串签麻辣烫”的形态。这种经营模式使麻辣烫从流动摊点升级为固定场所的平民餐饮，为其日后全国性传播奠定了基础。<br /> <br /> <br /> == '''2.现代化与多样化发展：从单一模式到多元流派''' ==<br /> <br /> 新中国成立后，特别是改革开放以来，麻辣烫经历了从地方小吃到全国性美食的转型。这一过程伴随着经营模式的创新与地域口味的碰撞融合，形成了丰富多元的发展脉络。<br /> <br /> 川渝流派：以四川乐山牛华镇为代表，坚守麻辣本色。其汤底以牛油为基础，重用郫县豆瓣、永川豆豉、汉源花椒，突出“麻、辣、鲜、香”四味平衡。特色食材包括毛肚、黄喉、鸭肠等动物内脏，蘸料多为干碟（辣椒面+花椒面+盐）或香油蒜泥碟。<br /> <br /> 东北流派：以黑龙江杨国福为代表，进行北方化改良。其最大创新是引入大骨汤底和芝麻酱调料，降低麻辣刺激度。汤底用猪骨、牛骨长时间熬制，呈乳白色；调味上减少花椒用量，增加温和香料，并在蘸料中提供麻酱选项。食材选择更适应北方口味，形成“麻、辣、咸、鲜”带微甜的风味特征。这种改良使麻辣烫更易被非川渝地区接受，推动了全国化普及。<br /> <br /> 西北流派：以甘肃天水麻辣烫为典型，依托地域物产自成一派。其核心是“甘谷辣椒+武都花椒”组合——甘谷辣椒种植历史超400年，辣味浓郁且油分丰富；武都花椒麻味醇厚，香气独特，两者均为国家地理标志产品。<br /> <br /> <br /> == '''3.社会文化意义：从市井小食到文化符号''' ==<br /> <br /> 麻辣烫的文化价值远超出其作为食物的物理属性。它既是平民生活智慧的结晶，又是地域文化认同的载体，近年来更成为城市文旅营销的媒介，其文化意义随着时代变迁不断丰富（卢玉, 2025）。<br /> <br /> 市井文化的象征符号。麻辣烫自诞生之初就带有浓厚的平民基因。其起源故事中的纤夫、挑担小贩等角色，皆是社会底层劳动者的代表；其食材组合原则体现了民间“物尽其用”的生存智慧——无论野菜、内脏还是豆制品，皆可融入一锅；其围炉共食的形式（众人围坐挑担或共享汤锅）打破了传统宴饮的等级秩序，营造了平等自在的社交氛围。这些特质使麻辣烫被视为中国市井饮食文化的代表。<br /> <br /> 地域认同的味觉表达。麻辣烫在不同地区的演变，实质是地域文化通过食物进行的自我表达。川渝流派对麻辣的坚守，体现了巴蜀地区“尚滋味、好辛香” 的千年饮食传统；东北流派加入麻酱的改良，呼应了东北人喜好浓郁厚重的口味倾向；而天水麻辣烫对甘谷辣椒、武都花椒的强调，则是甘肃农耕文化的味觉宣言——将地方特产转化为美食符号，使食客通过味蕾体验地域认同。<br /> <br /> 文旅经济的引爆点。近年来，麻辣烫展现出惊人的“流量经济”能量。2024年初，抖音博主“一杯梁白开”发布天水麻辣烫视频获百万点赞，引发“赴天水热辣滚烫之旅”风潮。麻辣烫在此过程中成为城市形象传播媒介——游客通过一碗麻辣烫认识天水，进而探索麦积山石窟、伏羲庙等文化遗产。<br /> <br /> <br /> == '''结语''' ==<br /> <br /> 从长江之滨的纤夫炊烟到如今天水文旅的“热辣滚烫”，麻辣烫的演变轨迹勾勒出中国饮食文化强大的包容性与适应性。它见证了平民生活智慧如何升华为全民共享的美味，体现了地域物产与烹饪技艺的创造性结合，更在当代成为城市形象传播与文化认同构建的媒介。未来，麻辣烫的发展需在健康化与风味保留、标准化与个性表达、全球化与本土根脉之间寻找平衡。无论形态如何变化，其核心始终是中国人对多元味道和谐共生的追求，以及对日常生活的热爱与珍视——这份流淌于市井烟火中的文化基因，正是麻辣烫得以穿越历史，持续滚烫的真正灵魂。<br /> <br /> <br /> == '''参考文献：''' ==<br /> <br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> <br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> <br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> <br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> <br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> <br /> == '''术语和表达：''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> <br /> 汤底：Soup Base/Broth<br /> <br /> 红油：Chili Oil<br /> <br /> 串签麻辣烫：Skewered Malatang<br /> <br /> 麻辣味：Mala Flavor<br /> <br /> 瓦罐：Earthen Pot<br /> <br /> 砂锅：Clay Pot/Casserole<br /> <br /> 油泼：Oil-Splashing<br /> <br /> 长江纤夫 Yangtze River boat trackers<br /> <br /> 驱寒祛湿 dispelling cold and dampness<br /> <br /> 平民饮食智慧 civilian food wisdom<br /> <br /> 川渝流派 Sichuan-Chongqing school<br /> <br /> 牛油汤底 beef tallow broth<br /> <br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> <br /> 东北流派 Northeastern school<br /> <br /> 大骨汤 bone broth<br /> <br /> 麻酱 sesame paste<br /> <br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> <br /> 西北流派 Northwestern school<br /> <br /> <br /> == '''问题：''' ==<br /> <br /> 1.麻辣烫的历史起源是什么？<br /> <br /> 2.不同地区的麻辣烫有哪些主要风味差异？<br /> <br /> 3.麻辣烫的传统制作工艺包括哪些关键步骤？<br /> <br /> 4.麻辣烫如何体现中国饮食文化的特点？<br /> <br /> 5.现代连锁品牌如何推动麻辣烫的全球化？<br /> <br /> 6.麻辣烫的健康争议主要集中在哪些方面？</div>

Dong Jiating https://bou.de/u/index.php?title=User:Dong_Jiating&diff=168037 2025-06-05T15:51:30Z

<p>Dong Jiating: </p> <hr /> <div><br /> <br /> == '''Chinese Cuisine: Malatang''' ==<br /> <br /> <br /> <br /> As one of the most popular street foods in contemporary China, malatang’s development reflects the inclusivity of Chinese food culture and the innovativeness of regional cultures. From the simple meals of Yangtze River boat trackers to a nationwide common folk cuisine, and then to a &quot;blockbuster&quot; symbol driving regional cultural tourism economies, malatang’s evolution is not just a history of culinary spread but a microcosm of China’s civilian food culture（Guo Ziteng, 2025). This article analyzes the characteristics of Chinese food culture and social change imprinted behind malatang from three dimensions: historical origins, regional differentiation, and cultural significance.<br /> <br /> <br /> == '''1. Historical Origins and Early Development: From Riverside Cooking to Urban Delicacy''' ==<br /> <br /> <br /> The prototype of malatang can be traced back to the shipping culture of the Yangtze River basin. During the late Ming and early Qing dynasties, in the Chuanjiang River Basin (particularly the waters from Yibin, Sichuan to Wushan, Three Gorges), due to turbulent currents, boat trackers became indispensable in shipping. These laborers often gathered wild vegetables or simple ingredients they carried and boiled them in pots with seasonings like Sichuan pepper and chili by the river while resting. This cooking method not only satisfied their hunger but also dispelled cold and dampness, adapting to the humid and rainy climate of the Yangtze River region. This simple cooking method created by boat workers is widely regarded as the original form of malatang.<br /> <br /> As this eating style spread, dock vendors saw business opportunities. In the mid-to-late Qing Dynasty, street vendors began refining this cooking method: they carried stoves and ingredients on both ends of a shoulder pole, peddling along riversides and bridges. One end of the pole held small compartments for various ingredients, while the other end had a burning stove and a boiling pot. These mobile stalls, with their low prices and convenience, quickly became a dining choice for dock laborers and urban commoners, marking malatang’s spatial transition from riverside to urban streets.<br /> <br /> Malatang truly moved into fixed venues in the early 20th century. Restaurants in cities like Chongqing and Leshan introduced it indoors, offering richer ingredients and a more stable dining environment. During this period, Niuhua Town in Leshan, Sichuan made significant contributions to malatang’s development. Chefs in Niuhua Town refined the traditional red soup recipe, using chicken broth as a base and adding dozens of seasonings like cinnamon, tangerine peel, dried chili, and Sichuan pepper to simmer the broth. They also used clay pots to maintain heat over low fire and pioneered the &quot;skewered malatang&quot; format. This business model upgraded malatang from mobile stalls to fixed common folk dining, laying the foundation for its later national spread.<br /> <br /> <br /> == '''2. Modernization and Diversification: From Single Model to Diverse Schools''' ==<br /> <br /> <br /> After the founding of the People’s Republic of China, especially since the Reform and Opening-Up, malatang has transformed from a local snack to a national cuisine. This process, accompanied by innovative business models and the collision of regional flavors, has formed a rich and diverse development trajectory.<br /> <br /> Sichuan-Chongqing School: Represented by Niuhua Town in Leshan, Sichuan, it adheres to the authentic spicy and numbing flavor. The broth is based on beef tallow, heavily using Pixian bean paste, Yongchuan fermented black beans, and Hanyuan Sichuan pepper to highlight the balanced four flavors of &quot;numbness, spiciness, freshness, and aroma.&quot; Signature ingredients include animal offal like tripe, aorta, and duck intestines, with dipping sauces typically being dry 碟子 (chili powder + Sichuan pepper powder + salt) or sesame oil with mashed garlic.<br /> <br /> Northeastern School: Represented by Yang Guofu from Heilongjiang, it undergoes northern-style improvements. Its biggest innovation is introducing bone broth and sesame paste seasonings to reduce spiciness and numbness. The broth is simmered for hours with pork and beef bones, resulting in a milky white base. It uses fewer Sichuan peppers, adds mild spices, and offers sesame paste as a dipping option. The ingredient selection caters to northern tastes, forming a flavor profile of &quot;numbness, spiciness, saltiness, freshness&quot; with a hint of sweetness. This adaptation made malatang more accessible to non-Sichuan-Chongqing regions, promoting its national popularity.<br /> <br /> Northwestern School: Typified by Tianshui malatang in Gansu, it forms a unique style relying on local produce. Its core is the combination of &quot;Gangu chili peppers + Wudu Sichuan pepper&quot;—Gangu chili peppers, with a planting history of over 400 years, are rich in spiciness and oil; Wudu Sichuan pepper is rich and mellow in numbness and unique in aroma, both being National Geographic Indication products.<br /> <br /> <br /> == '''3. Socio-Cultural Significance: From Street Food to Cultural Symbol''' ==<br /> <br /> <br /> Malatang’s cultural value extends far beyond its physical existence as food. It is both a crystallization of civilian life wisdom and a carrier of regional cultural identity, and in recent years, it has become a medium for urban cultural tourism marketing, with its cultural significance continuously enriching with the time (Luyu, 2025).<br /> <br /> A Symbol of Urban Street Culture: Since its inception, malatang has carried a strong civilian gene. The boat trackers and street vendors in its origin stories represent working-class laborers; its ingredient combination embodies the folk wisdom of &quot;making the best use of everything&quot;—whether wild vegetables, offal, or soy products, all can be integrated into one pot; its communal dining form (people gathering around a stall or sharing a pot) breaks the hierarchical order of traditional banquets, creating an atmosphere of equality and freedom. These characteristics make malatang a symbol of Chinese urban street food culture.<br /> <br /> Gustatory Expression of Regional Identity: The evolution of malatang in different regions is essentially a self-expression of regional culture through food. The Sichuan-Chongqing school’s adherence to spiciness and numbness reflects the thousand-year-old food tradition of Bashu region (&quot;valuing taste and favoring pungency&quot;); the Northeastern school’s addition of sesame paste echoes Northeasterners’ preference for rich and heavy flavors; while Tianshui malatang’s emphasis on Gangu chili peppers and Wudu Sichuan pepper serves as a gustatory declaration of Gansu’s farming culture—transforming local specialties into food symbols, allowing diners to experience regional identity through their taste buds.<br /> <br /> A Catalyst for Cultural Tourism Economy: In recent years, malatang has demonstrated remarkable &quot;attention economy&quot; power. In early 2024, a Douyin blogger &quot;一杯梁白开&quot; (&quot;A Cup of Liang Bai Kai&quot;) posted a video about Tianshui malatang, which received millions of likes and sparked a trend of &quot;hot and spicy trips to Tianshui.&quot; In this process, malatang has become a medium for urban image dissemination—tourists get to know Tianshui through a bowl of malatang, and then explore cultural heritage sites like Maijishan Grottoes and Fuxi Temple.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> <br /> From the smoke of boat trackers’ cooking by the Yangtze River to today’s &quot;hot and spicy&quot; cultural tourism in Tianshui, malatang’s evolution traces the strong inclusivity and adaptability of Chinese food culture. It witnesses how civilian life wisdom has been elevated into a national shared delicacy, embodies the creative combination of regional produce and culinary skills, and has become a medium for urban image dissemination and cultural identity construction in the contemporary era. In the future, malatang’s development needs to balance healthiness with flavor preservation, standardization with individual expression, and globalization with local roots. No matter how its form changes, its core remains the Chinese pursuit of harmonious coexistence of diverse flavors and the love and cherishing of daily life—this cultural gene flowing through urban murmur of daily life is the true soul that allows malatang to traverse history and continue to thrive.<br /> <br /> <br /> == '''References:''' ==<br /> <br /> [1] 卢玉 (Lu Yu). 饮食视角下的中华传统文化的内涵与情感价值 (The Connotation and Emotional Value of Chinese Traditional Culture from the Perspective of Diet)[J]. 食品与机械 (Food &amp; Machinery), 2025,41(03):257.<br /> <br /> [2] 郭子腾 (Guo Ziteng). “一碗麻辣烫”推动大发展 (“A Bowl of Spicy Hot Pot” Promoting Great Development)[N]. 中国旅游报 (China Tourism News), 2025-03-07(002).<br /> <br /> [3] 扁阳阳 (Bian Yangyang). 中国饮食史研究的概念、路径及议题 (Concepts, Approaches, and Issues in the Study of Chinese Dietary History)[J]. 中国史研究动态 (Chinese Historical Research Dynamics), 2025,(01):72-80.<br /> <br /> [4] 崔慧芳 (Cui Huifang), 金炳镐 (Jin Binghao). 甘肃天水旅游促进民族交往交流交融研究 (Research on the Tourism in Tianshui, Gansu Promoting Ethnic Interaction, Exchange, and Integration)[J]. 青海民族大学学报(社会科学版) (Qinghai University for Nationalities Journal (Social Sciences Edition)), 2025,51(01):53-60.<br /> <br /> [5] 王仁湘 (Wang Renxiang). 岁时饮食中的人文情怀 (Humanistic Sentiments in Seasonal Diets)[J]. 人民论坛 (People's Tribune), 2024,(03):22-25.<br /> <br /> <br /> == '''Terms and Expressions:''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> <br /> 汤底：Soup Base/Broth<br /> <br /> 红油：Chili Oil<br /> <br /> 串签麻辣烫：Skewered Malatang<br /> <br /> 麻辣味：Mala Flavor<br /> <br /> 瓦罐：Earthen Pot<br /> <br /> 砂锅：Clay Pot/Casserole<br /> <br /> 油泼：Oil-Splashing<br /> <br /> 长江纤夫 Yangtze River boat trackers<br /> <br /> 驱寒祛湿 dispelling cold and dampness<br /> <br /> 平民饮食智慧 civilian food wisdom<br /> <br /> 川渝流派 Sichuan-Chongqing school<br /> <br /> 牛油汤底 beef tallow broth<br /> <br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> <br /> 东北流派 Northeastern school<br /> <br /> 大骨汤 bone broth<br /> <br /> 麻酱 sesame paste<br /> <br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> <br /> 西北流派 Northwestern school<br /> <br /> <br /> <br /> == ''' Questions: ''' ==<br /> <br /> <br /> 1.What is the historical origin of malatang?<br /> <br /> 2.What are the main flavor differences of malatang in different regions?<br /> <br /> 3.What are the key steps in the traditional preparation of malatang?<br /> <br /> 4.How does malatang reflect the characteristics of Chinese food culture?<br /> <br /> 5.How do modern chain brands promote the globalization of malatang?<br /> <br /> 6.What are the main health controversies surrounding malatang?<br /> <br /> <br /> == '''中华美食：麻辣烫''' ==<br /> <br /> <br /> 麻辣烫作为当代中国普及度最高的街头美食之一，其发展历程映射了中国饮食文化的包容性与地域文化的创新性。从长江纤夫的简易炊食到风靡全国的平民美食，再到带动区域文旅经济的“爆款”符号，麻辣烫的演变不仅是一种烹饪方式的传播史，更是一部中国平民饮食文化的微缩景观（郭子腾, 2025)。本文将从历史源流、地域分化、文化意义三个维度，剖析麻辣烫背后所蕴含的中国饮食文化特征与社会变迁印记。<br /> <br /> <br /> == '''1.历史起源与早期发展：从江边炊烟到市井美味''' ==<br /> <br /> 麻辣烫的雏形可追溯至长江流域的航运文化。在明末清初的川江流域，特别是从四川宜宾至三峡巫山的水域，因水流湍急，纤夫成为航运中不可或缺的角色。这些体力劳动者在拉纤之余，常于江边就地取材。他们将采摘的野菜（或随身携带的简易食材）放入罐中，加入花椒、辣椒等调料涮烫而食。这种烹饪方式既解决了果腹需求，又能驱寒祛湿，适应了长江流域潮湿多雨的气候环境。船工们创造的这种简易烹饪法，被普遍视为麻辣烫的原始形态。<br /> 随着这种饮食方式的传播，码头上的小贩发现了其中商机。清代中后期，挑担小贩开始对这种烹饪方式进行改良：他们将炉具与食材分置挑担两头，沿江边、桥头行走叫卖。担子一头是分隔存放各类食材的小格，另一头则是燃烧的炉火与翻滚的汤锅。这种流动摊点因价格低廉、取食便捷，迅速成为码头劳工和市井平民的就餐选择，麻辣烫由此完成了从江边到岸上的空间转移。<br /> 麻辣烫真正走向固定经营场所是在20世纪初。重庆、乐山等城市的饭馆将其引入店堂，开始提供更丰富的食材选择和更稳定的就餐环境。其中，四川乐山牛华镇在这一时期对麻辣烫的发展作出了重要贡献。牛华镇厨师创新性地将传统红汤配方精细化，采用鸡汤为基底，加入桂皮、陈皮、干辣椒、花椒等数十种调料熬制汤底，并使用砂锅文火慢炖保持温度，并开创了“串签麻辣烫”的形态。这种经营模式使麻辣烫从流动摊点升级为固定场所的平民餐饮，为其日后全国性传播奠定了基础。<br /> <br /> <br /> == '''2.现代化与多样化发展：从单一模式到多元流派''' ==<br /> <br /> 新中国成立后，特别是改革开放以来，麻辣烫经历了从地方小吃到全国性美食的转型。这一过程伴随着经营模式的创新与地域口味的碰撞融合，形成了丰富多元的发展脉络。<br /> 川渝流派：以四川乐山牛华镇为代表，坚守麻辣本色。其汤底以牛油为基础，重用郫县豆瓣、永川豆豉、汉源花椒，突出“麻、辣、鲜、香”四味平衡。特色食材包括毛肚、黄喉、鸭肠等动物内脏，蘸料多为干碟（辣椒面+花椒面+盐）或香油蒜泥碟。<br /> 东北流派：以黑龙江杨国福为代表，进行北方化改良。其最大创新是引入大骨汤底和芝麻酱调料，降低麻辣刺激度。汤底用猪骨、牛骨长时间熬制，呈乳白色；调味上减少花椒用量，增加温和香料，并在蘸料中提供麻酱选项。食材选择更适应北方口味，形成“麻、辣、咸、鲜”带微甜的风味特征。这种改良使麻辣烫更易被非川渝地区接受，推动了全国化普及。<br /> 西北流派：以甘肃天水麻辣烫为典型，依托地域物产自成一派。其核心是“甘谷辣椒+武都花椒”组合——甘谷辣椒种植历史超400年，辣味浓郁且油分丰富；武都花椒麻味醇厚，香气独特，两者均为国家地理标志产品。<br /> <br /> <br /> == '''3.社会文化意义：从市井小食到文化符号''' ==<br /> <br /> 麻辣烫的文化价值远超出其作为食物的物理属性。它既是平民生活智慧的结晶，又是地域文化认同的载体，近年来更成为城市文旅营销的媒介，其文化意义随着时代变迁不断丰富（卢玉, 2025）。<br /> 市井文化的象征符号。麻辣烫自诞生之初就带有浓厚的平民基因。其起源故事中的纤夫、挑担小贩等角色，皆是社会底层劳动者的代表；其食材组合原则体现了民间“物尽其用”的生存智慧——无论野菜、内脏还是豆制品，皆可融入一锅；其围炉共食的形式（众人围坐挑担或共享汤锅）打破了传统宴饮的等级秩序，营造了平等自在的社交氛围。这些特质使麻辣烫被视为中国市井饮食文化的代表。<br /> 地域认同的味觉表达。麻辣烫在不同地区的演变，实质是地域文化通过食物进行的自我表达。川渝流派对麻辣的坚守，体现了巴蜀地区“尚滋味、好辛香” 的千年饮食传统；东北流派加入麻酱的改良，呼应了东北人喜好浓郁厚重的口味倾向；而天水麻辣烫对甘谷辣椒、武都花椒的强调，则是甘肃农耕文化的味觉宣言——将地方特产转化为美食符号，使食客通过味蕾体验地域认同。<br /> 文旅经济的引爆点。近年来，麻辣烫展现出惊人的“流量经济”能量。2024年初，抖音博主“一杯梁白开”发布天水麻辣烫视频获百万点赞，引发“赴天水热辣滚烫之旅”风潮。麻辣烫在此过程中成为城市形象传播媒介——游客通过一碗麻辣烫认识天水，进而探索麦积山石窟、伏羲庙等文化遗产。<br /> <br /> <br /> == '''结语''' ==<br /> <br /> 从长江之滨的纤夫炊烟到如今天水文旅的“热辣滚烫”，麻辣烫的演变轨迹勾勒出中国饮食文化强大的包容性与适应性。它见证了平民生活智慧如何升华为全民共享的美味，体现了地域物产与烹饪技艺的创造性结合，更在当代成为城市形象传播与文化认同构建的媒介。未来，麻辣烫的发展需在健康化与风味保留、标准化与个性表达、全球化与本土根脉之间寻找平衡。无论形态如何变化，其核心始终是中国人对多元味道和谐共生的追求，以及对日常生活的热爱与珍视——这份流淌于市井烟火中的文化基因，正是麻辣烫得以穿越历史，持续滚烫的真正灵魂。<br /> <br /> <br /> == '''参考文献：''' ==<br /> <br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> <br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> <br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> <br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> <br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> <br /> == '''术语和表达：''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> <br /> 汤底：Soup Base/Broth<br /> <br /> 红油：Chili Oil<br /> <br /> 串签麻辣烫：Skewered Malatang<br /> <br /> 麻辣味：Mala Flavor<br /> <br /> 瓦罐：Earthen Pot<br /> <br /> 砂锅：Clay Pot/Casserole<br /> <br /> 油泼：Oil-Splashing<br /> <br /> 长江纤夫 Yangtze River boat trackers<br /> <br /> 驱寒祛湿 dispelling cold and dampness<br /> <br /> 平民饮食智慧 civilian food wisdom<br /> <br /> 川渝流派 Sichuan-Chongqing school<br /> <br /> 牛油汤底 beef tallow broth<br /> <br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> <br /> 东北流派 Northeastern school<br /> <br /> 大骨汤 bone broth<br /> <br /> 麻酱 sesame paste<br /> <br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> <br /> 西北流派 Northwestern school<br /> <br /> <br /> == '''问题：''' ==<br /> <br /> 1.麻辣烫的历史起源是什么？<br /> <br /> 2.不同地区的麻辣烫有哪些主要风味差异？<br /> <br /> 3.麻辣烫的传统制作工艺包括哪些关键步骤？<br /> <br /> 4.麻辣烫如何体现中国饮食文化的特点？<br /> <br /> 5.现代连锁品牌如何推动麻辣烫的全球化？<br /> <br /> 6.麻辣烫的健康争议主要集中在哪些方面？</div>

Dong Jiating https://bou.de/u/index.php?title=User:Dong_Jiating&diff=167803 2025-06-05T10:27:52Z

<p>Dong Jiating: </p> <hr /> <div><br /> <br /> == '''Chinese Cuisine: Malatang''' ==<br /> <br /> <br /> <br /> As one of the most popular street foods in contemporary China, malatang’s development reflects the inclusivity of Chinese food culture and the innovativeness of regional cultures. From the simple meals of Yangtze River boat trackers to a nationwide common folk cuisine, and then to a &quot;blockbuster&quot; symbol driving regional cultural tourism economies, malatang’s evolution is not just a history of culinary spread but a microcosm of China’s civilian food culture. This article analyzes the characteristics of Chinese food culture and social change imprinted behind malatang from three dimensions: historical origins, regional differentiation, and cultural significance.<br /> <br /> <br /> == '''1. Historical Origins and Early Development: From Riverside Cooking to Urban Delicacy''' ==<br /> <br /> <br /> The prototype of malatang can be traced back to the shipping culture of the Yangtze River basin. During the late Ming and early Qing dynasties, in the Chuanjiang River Basin (particularly the waters from Yibin, Sichuan to Wushan, Three Gorges), due to turbulent currents, boat trackers became indispensable in shipping. These laborers often gathered wild vegetables or simple ingredients they carried and boiled them in pots with seasonings like Sichuan pepper and chili by the river while resting. This cooking method not only satisfied their hunger but also dispelled cold and dampness, adapting to the humid and rainy climate of the Yangtze River region. This simple cooking method created by boat workers is widely regarded as the original form of malatang.<br /> <br /> As this eating style spread, dock vendors saw business opportunities. In the mid-to-late Qing Dynasty, street vendors began refining this cooking method: they carried stoves and ingredients on both ends of a shoulder pole, peddling along riversides and bridges. One end of the pole held small compartments for various ingredients, while the other end had a burning stove and a boiling pot. These mobile stalls, with their low prices and convenience, quickly became a dining choice for dock laborers and urban commoners, marking malatang’s spatial transition from riverside to urban streets.<br /> <br /> Malatang truly moved into fixed venues in the early 20th century. Restaurants in cities like Chongqing and Leshan introduced it indoors, offering richer ingredients and a more stable dining environment. During this period, Niuhua Town in Leshan, Sichuan made significant contributions to malatang’s development. Chefs in Niuhua Town refined the traditional red soup recipe, using chicken broth as a base and adding dozens of seasonings like cinnamon, tangerine peel, dried chili, and Sichuan pepper to simmer the broth. They also used clay pots to maintain heat over low fire and pioneered the &quot;skewered malatang&quot; format. This business model upgraded malatang from mobile stalls to fixed common folk dining, laying the foundation for its later national spread.<br /> <br /> <br /> == '''2. Modernization and Diversification: From Single Model to Diverse Schools''' ==<br /> <br /> <br /> After the founding of the People’s Republic of China, especially since the Reform and Opening-Up, malatang has transformed from a local snack to a national cuisine. This process, accompanied by innovative business models and the collision of regional flavors, has formed a rich and diverse development trajectory.<br /> <br /> Sichuan-Chongqing School: Represented by Niuhua Town in Leshan, Sichuan, it adheres to the authentic spicy and numbing flavor. The broth is based on beef tallow, heavily using Pixian bean paste, Yongchuan fermented black beans, and Hanyuan Sichuan pepper to highlight the balanced four flavors of &quot;numbness, spiciness, freshness, and aroma.&quot; Signature ingredients include animal offal like tripe, aorta, and duck intestines, with dipping sauces typically being dry 碟子 (chili powder + Sichuan pepper powder + salt) or sesame oil with mashed garlic.<br /> <br /> Northeastern School: Represented by Yang Guofu from Heilongjiang, it undergoes northern-style improvements. Its biggest innovation is introducing bone broth and sesame paste seasonings to reduce spiciness and numbness. The broth is simmered for hours with pork and beef bones, resulting in a milky white base. It uses fewer Sichuan peppers, adds mild spices, and offers sesame paste as a dipping option. The ingredient selection caters to northern tastes, forming a flavor profile of &quot;numbness, spiciness, saltiness, freshness&quot; with a hint of sweetness. This adaptation made malatang more accessible to non-Sichuan-Chongqing regions, promoting its national popularity.<br /> <br /> Northwestern School: Typified by Tianshui malatang in Gansu, it forms a unique style relying on local produce. Its core is the combination of &quot;Gangu chili peppers + Wudu Sichuan pepper&quot;—Gangu chili peppers, with a planting history of over 400 years, are rich in spiciness and oil; Wudu Sichuan pepper is rich and mellow in numbness and unique in aroma, both being National Geographic Indication products.<br /> <br /> <br /> == '''3. Socio-Cultural Significance: From Street Food to Cultural Symbol''' ==<br /> <br /> <br /> Malatang’s cultural value extends far beyond its physical existence as food. It is both a crystallization of civilian life wisdom and a carrier of regional cultural identity, and in recent years, it has become a medium for urban cultural tourism marketing, with its cultural significance continuously enriching with the times.<br /> <br /> A Symbol of Urban Street Culture: Since its inception, malatang has carried a strong civilian gene. The boat trackers and street vendors in its origin stories represent working-class laborers; its ingredient combination embodies the folk wisdom of &quot;making the best use of everything&quot;—whether wild vegetables, offal, or soy products, all can be integrated into one pot; its communal dining form (people gathering around a stall or sharing a pot) breaks the hierarchical order of traditional banquets, creating an atmosphere of equality and freedom. These characteristics make malatang a symbol of Chinese urban street food culture.<br /> <br /> Gustatory Expression of Regional Identity: The evolution of malatang in different regions is essentially a self-expression of regional culture through food. The Sichuan-Chongqing school’s adherence to spiciness and numbness reflects the thousand-year-old food tradition of Bashu region (&quot;valuing taste and favoring pungency&quot;); the Northeastern school’s addition of sesame paste echoes Northeasterners’ preference for rich and heavy flavors; while Tianshui malatang’s emphasis on Gangu chili peppers and Wudu Sichuan pepper serves as a gustatory declaration of Gansu’s farming culture—transforming local specialties into food symbols, allowing diners to experience regional identity through their taste buds.<br /> <br /> A Catalyst for Cultural Tourism Economy: In recent years, malatang has demonstrated remarkable &quot;attention economy&quot; power. In early 2024, a Douyin blogger &quot;一杯梁白开&quot; (&quot;A Cup of Liang Bai Kai&quot;) posted a video about Tianshui malatang, which received millions of likes and sparked a trend of &quot;hot and spicy trips to Tianshui.&quot; In this process, malatang has become a medium for urban image dissemination—tourists get to know Tianshui through a bowl of malatang, and then explore cultural heritage sites like Maijishan Grottoes and Fuxi Temple.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> <br /> From the smoke of boat trackers’ cooking by the Yangtze River to today’s &quot;hot and spicy&quot; cultural tourism in Tianshui, malatang’s evolution traces the strong inclusivity and adaptability of Chinese food culture. It witnesses how civilian life wisdom has been elevated into a national shared delicacy, embodies the creative combination of regional produce and culinary skills, and has become a medium for urban image dissemination and cultural identity construction in the contemporary era. In the future, malatang’s development needs to balance healthiness with flavor preservation, standardization with individual expression, and globalization with local roots. No matter how its form changes, its core remains the Chinese pursuit of harmonious coexistence of diverse flavors and the love and cherishing of daily life—this cultural gene flowing through urban murmur of daily life is the true soul that allows malatang to traverse history and continue to thrive.<br /> <br /> <br /> == '''References:''' ==<br /> <br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> <br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> <br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> <br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> <br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> <br /> == '''Terms and Expressions:''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> <br /> 汤底：Soup Base/Broth<br /> <br /> 红油：Chili Oil<br /> <br /> 串签麻辣烫：Skewered Malatang<br /> <br /> 麻辣味：Mala Flavor<br /> <br /> 瓦罐：Earthen Pot<br /> <br /> 砂锅：Clay Pot/Casserole<br /> <br /> 油泼：Oil-Splashing<br /> <br /> 长江纤夫 Yangtze River boat trackers<br /> <br /> 驱寒祛湿 dispelling cold and dampness<br /> <br /> 平民饮食智慧 civilian food wisdom<br /> <br /> 川渝流派 Sichuan-Chongqing school<br /> <br /> 牛油汤底 beef tallow broth<br /> <br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> <br /> 东北流派 Northeastern school<br /> <br /> 大骨汤 bone broth<br /> <br /> 麻酱 sesame paste<br /> <br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> <br /> 西北流派 Northwestern school<br /> <br /> <br /> <br /> == ''' Questions: ''' ==<br /> <br /> <br /> 1.What is the historical origin of malatang?<br /> <br /> 2.What are the main flavor differences of malatang in different regions?<br /> <br /> 3.What are the key steps in the traditional preparation of malatang?<br /> <br /> 4.How does malatang reflect the characteristics of Chinese food culture?<br /> <br /> 5.How do modern chain brands promote the globalization of malatang?<br /> <br /> 6.What are the main health controversies surrounding malatang?<br /> <br /> <br /> == '''中华美食：麻辣烫''' ==<br /> <br /> <br /> 麻辣烫作为当代中国普及度最高的街头美食之一，其发展历程映射了中国饮食文化的包容性与地域文化的创新性。从长江纤夫的简易炊食到风靡全国的平民美食，再到带动区域文旅经济的“爆款”符号，麻辣烫的演变不仅是一种烹饪方式的传播史，更是一部中国平民饮食文化的微缩景观。本文将从历史源流、地域分化、文化意义三个维度，剖析麻辣烫背后所蕴含的中国饮食文化特征与社会变迁印记。<br /> <br /> <br /> == '''1.历史起源与早期发展：从江边炊烟到市井美味''' ==<br /> <br /> 麻辣烫的雏形可追溯至长江流域的航运文化。在明末清初的川江流域，特别是从四川宜宾至三峡巫山的水域，因水流湍急，纤夫成为航运中不可或缺的角色。这些体力劳动者在拉纤之余，常于江边就地取材。他们将采摘的野菜（或随身携带的简易食材）放入罐中，加入花椒、辣椒等调料涮烫而食。这种烹饪方式既解决了果腹需求，又能驱寒祛湿，适应了长江流域潮湿多雨的气候环境。船工们创造的这种简易烹饪法，被普遍视为麻辣烫的原始形态。<br /> 随着这种饮食方式的传播，码头上的小贩发现了其中商机。清代中后期，挑担小贩开始对这种烹饪方式进行改良：他们将炉具与食材分置挑担两头，沿江边、桥头行走叫卖。担子一头是分隔存放各类食材的小格，另一头则是燃烧的炉火与翻滚的汤锅。这种流动摊点因价格低廉、取食便捷，迅速成为码头劳工和市井平民的就餐选择，麻辣烫由此完成了从江边到岸上的空间转移。<br /> 麻辣烫真正走向固定经营场所是在20世纪初。重庆、乐山等城市的饭馆将其引入店堂，开始提供更丰富的食材选择和更稳定的就餐环境。其中，四川乐山牛华镇在这一时期对麻辣烫的发展作出了重要贡献。牛华镇厨师创新性地将传统红汤配方精细化，采用鸡汤为基底，加入桂皮、陈皮、干辣椒、花椒等数十种调料熬制汤底，并使用砂锅文火慢炖保持温度，并开创了“串签麻辣烫”的形态。这种经营模式使麻辣烫从流动摊点升级为固定场所的平民餐饮，为其日后全国性传播奠定了基础。<br /> <br /> <br /> == '''2.现代化与多样化发展：从单一模式到多元流派''' ==<br /> <br /> 新中国成立后，特别是改革开放以来，麻辣烫经历了从地方小吃到全国性美食的转型。这一过程伴随着经营模式的创新与地域口味的碰撞融合，形成了丰富多元的发展脉络。<br /> 川渝流派：以四川乐山牛华镇为代表，坚守麻辣本色。其汤底以牛油为基础，重用郫县豆瓣、永川豆豉、汉源花椒，突出“麻、辣、鲜、香”四味平衡。特色食材包括毛肚、黄喉、鸭肠等动物内脏，蘸料多为干碟（辣椒面+花椒面+盐）或香油蒜泥碟。<br /> 东北流派：以黑龙江杨国福为代表，进行北方化改良。其最大创新是引入大骨汤底和芝麻酱调料，降低麻辣刺激度。汤底用猪骨、牛骨长时间熬制，呈乳白色；调味上减少花椒用量，增加温和香料，并在蘸料中提供麻酱选项。食材选择更适应北方口味，形成“麻、辣、咸、鲜”带微甜的风味特征。这种改良使麻辣烫更易被非川渝地区接受，推动了全国化普及。<br /> 西北流派：以甘肃天水麻辣烫为典型，依托地域物产自成一派。其核心是“甘谷辣椒+武都花椒”组合——甘谷辣椒种植历史超400年，辣味浓郁且油分丰富；武都花椒麻味醇厚，香气独特，两者均为国家地理标志产品。<br /> <br /> <br /> == '''3.社会文化意义：从市井小食到文化符号''' ==<br /> <br /> 麻辣烫的文化价值远超出其作为食物的物理属性。它既是平民生活智慧的结晶，又是地域文化认同的载体，近年来更成为城市文旅营销的媒介，其文化意义随着时代变迁不断丰富。<br /> 市井文化的象征符号。麻辣烫自诞生之初就带有浓厚的平民基因。其起源故事中的纤夫、挑担小贩等角色，皆是社会底层劳动者的代表；其食材组合原则体现了民间“物尽其用”的生存智慧——无论野菜、内脏还是豆制品，皆可融入一锅；其围炉共食的形式（众人围坐挑担或共享汤锅）打破了传统宴饮的等级秩序，营造了平等自在的社交氛围。这些特质使麻辣烫被视为中国市井饮食文化的代表。<br /> 地域认同的味觉表达。麻辣烫在不同地区的演变，实质是地域文化通过食物进行的自我表达。川渝流派对麻辣的坚守，体现了巴蜀地区“尚滋味、好辛香” 的千年饮食传统；东北流派加入麻酱的改良，呼应了东北人喜好浓郁厚重的口味倾向；而天水麻辣烫对甘谷辣椒、武都花椒的强调，则是甘肃农耕文化的味觉宣言——将地方特产转化为美食符号，使食客通过味蕾体验地域认同。<br /> 文旅经济的引爆点。近年来，麻辣烫展现出惊人的“流量经济”能量。2024年初，抖音博主“一杯梁白开”发布天水麻辣烫视频获百万点赞，引发“赴天水热辣滚烫之旅”风潮。麻辣烫在此过程中成为城市形象传播媒介——游客通过一碗麻辣烫认识天水，进而探索麦积山石窟、伏羲庙等文化遗产。<br /> <br /> <br /> == '''结语''' ==<br /> <br /> 从长江之滨的纤夫炊烟到如今天水文旅的“热辣滚烫”，麻辣烫的演变轨迹勾勒出中国饮食文化强大的包容性与适应性。它见证了平民生活智慧如何升华为全民共享的美味，体现了地域物产与烹饪技艺的创造性结合，更在当代成为城市形象传播与文化认同构建的媒介。未来，麻辣烫的发展需在健康化与风味保留、标准化与个性表达、全球化与本土根脉之间寻找平衡。无论形态如何变化，其核心始终是中国人对多元味道和谐共生的追求，以及对日常生活的热爱与珍视——这份流淌于市井烟火中的文化基因，正是麻辣烫得以穿越历史，持续滚烫的真正灵魂。<br /> <br /> <br /> == '''参考文献：''' ==<br /> <br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> <br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> <br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> <br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> <br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> <br /> == '''术语和表达：''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> <br /> 汤底：Soup Base/Broth<br /> <br /> 红油：Chili Oil<br /> <br /> 串签麻辣烫：Skewered Malatang<br /> <br /> 麻辣味：Mala Flavor<br /> <br /> 瓦罐：Earthen Pot<br /> <br /> 砂锅：Clay Pot/Casserole<br /> <br /> 油泼：Oil-Splashing<br /> <br /> 长江纤夫 Yangtze River boat trackers<br /> <br /> 驱寒祛湿 dispelling cold and dampness<br /> <br /> 平民饮食智慧 civilian food wisdom<br /> <br /> 川渝流派 Sichuan-Chongqing school<br /> <br /> 牛油汤底 beef tallow broth<br /> <br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> <br /> 东北流派 Northeastern school<br /> <br /> 大骨汤 bone broth<br /> <br /> 麻酱 sesame paste<br /> <br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> <br /> 西北流派 Northwestern school<br /> <br /> <br /> == '''问题：''' ==<br /> <br /> 1.麻辣烫的历史起源是什么？<br /> <br /> 2.不同地区的麻辣烫有哪些主要风味差异？<br /> <br /> 3.麻辣烫的传统制作工艺包括哪些关键步骤？<br /> <br /> 4.麻辣烫如何体现中国饮食文化的特点？<br /> <br /> 5.现代连锁品牌如何推动麻辣烫的全球化？<br /> <br /> 6.麻辣烫的健康争议主要集中在哪些方面？</div>

Dong Jiating https://bou.de/u/index.php?title=User:Dong_Jiating&diff=167802 2025-06-05T10:25:46Z

<p>Dong Jiating: </p> <hr /> <div><br /> <br /> == '''Chinese Cuisine: Malatang''' ==<br /> <br /> <br /> <br /> As one of the most popular street foods in contemporary China, malatang’s development reflects the inclusivity of Chinese food culture and the innovativeness of regional cultures. From the simple meals of Yangtze River boat trackers to a nationwide common folk cuisine, and then to a &quot;blockbuster&quot; symbol driving regional cultural tourism economies, malatang’s evolution is not just a history of culinary spread but a microcosm of China’s civilian food culture. This article analyzes the characteristics of Chinese food culture and social change imprinted behind malatang from three dimensions: historical origins, regional differentiation, and cultural significance.<br /> <br /> <br /> == '''1. Historical Origins and Early Development: From Riverside Cooking to Urban Delicacy''' ==<br /> <br /> <br /> The prototype of malatang can be traced back to the shipping culture of the Yangtze River basin. During the late Ming and early Qing dynasties, in the Chuanjiang River Basin (particularly the waters from Yibin, Sichuan to Wushan, Three Gorges), due to turbulent currents, boat trackers became indispensable in shipping. These laborers often gathered wild vegetables or simple ingredients they carried and boiled them in pots with seasonings like Sichuan pepper and chili by the river while resting. This cooking method not only satisfied their hunger but also dispelled cold and dampness, adapting to the humid and rainy climate of the Yangtze River region. This simple cooking method created by boat workers is widely regarded as the original form of malatang.<br /> <br /> As this eating style spread, dock vendors saw business opportunities. In the mid-to-late Qing Dynasty, street vendors began refining this cooking method: they carried stoves and ingredients on both ends of a shoulder pole, peddling along riversides and bridges. One end of the pole held small compartments for various ingredients, while the other end had a burning stove and a boiling pot. These mobile stalls, with their low prices and convenience, quickly became a dining choice for dock laborers and urban commoners, marking malatang’s spatial transition from riverside to urban streets.<br /> <br /> Malatang truly moved into fixed venues in the early 20th century. Restaurants in cities like Chongqing and Leshan introduced it indoors, offering richer ingredients and a more stable dining environment. During this period, Niuhua Town in Leshan, Sichuan made significant contributions to malatang’s development. Chefs in Niuhua Town refined the traditional red soup recipe, using chicken broth as a base and adding dozens of seasonings like cinnamon, tangerine peel, dried chili, and Sichuan pepper to simmer the broth. They also used clay pots to maintain heat over low fire and pioneered the &quot;skewered malatang&quot; format. This business model upgraded malatang from mobile stalls to fixed common folk dining, laying the foundation for its later national spread.<br /> <br /> <br /> == '''2. Modernization and Diversification: From Single Model to Diverse Schools''' ==<br /> <br /> <br /> After the founding of the People’s Republic of China, especially since the Reform and Opening-Up, malatang has transformed from a local snack to a national cuisine. This process, accompanied by innovative business models and the collision of regional flavors, has formed a rich and diverse development trajectory.<br /> <br /> Sichuan-Chongqing School: Represented by Niuhua Town in Leshan, Sichuan, it adheres to the authentic spicy and numbing flavor. The broth is based on beef tallow, heavily using Pixian bean paste, Yongchuan fermented black beans, and Hanyuan Sichuan pepper to highlight the balanced four flavors of &quot;numbness, spiciness, freshness, and aroma.&quot; Signature ingredients include animal offal like tripe, aorta, and duck intestines, with dipping sauces typically being dry 碟子 (chili powder + Sichuan pepper powder + salt) or sesame oil with mashed garlic.<br /> <br /> Northeastern School: Represented by Yang Guofu from Heilongjiang, it undergoes northern-style improvements. Its biggest innovation is introducing bone broth and sesame paste seasonings to reduce spiciness and numbness. The broth is simmered for hours with pork and beef bones, resulting in a milky white base. It uses fewer Sichuan peppers, adds mild spices, and offers sesame paste as a dipping option. The ingredient selection caters to northern tastes, forming a flavor profile of &quot;numbness, spiciness, saltiness, freshness&quot; with a hint of sweetness. This adaptation made malatang more accessible to non-Sichuan-Chongqing regions, promoting its national popularity.<br /> <br /> Northwestern School: Typified by Tianshui malatang in Gansu, it forms a unique style relying on local produce. Its core is the combination of &quot;Gangu chili peppers + Wudu Sichuan pepper&quot;—Gangu chili peppers, with a planting history of over 400 years, are rich in spiciness and oil; Wudu Sichuan pepper is rich and mellow in numbness and unique in aroma, both being National Geographic Indication products.<br /> <br /> <br /> == '''3. Socio-Cultural Significance: From Street Food to Cultural Symbol''' ==<br /> <br /> <br /> Malatang’s cultural value extends far beyond its physical existence as food. It is both a crystallization of civilian life wisdom and a carrier of regional cultural identity, and in recent years, it has become a medium for urban cultural tourism marketing, with its cultural significance continuously enriching with the times.<br /> <br /> A Symbol of Urban Street Culture: Since its inception, malatang has carried a strong civilian gene. The boat trackers and street vendors in its origin stories represent working-class laborers; its ingredient combination embodies the folk wisdom of &quot;making the best use of everything&quot;—whether wild vegetables, offal, or soy products, all can be integrated into one pot; its communal dining form (people gathering around a stall or sharing a pot) breaks the hierarchical order of traditional banquets, creating an atmosphere of equality and freedom. These characteristics make malatang a symbol of Chinese urban street food culture.<br /> <br /> Gustatory Expression of Regional Identity: The evolution of malatang in different regions is essentially a self-expression of regional culture through food. The Sichuan-Chongqing school’s adherence to spiciness and numbness reflects the thousand-year-old food tradition of Bashu region (&quot;valuing taste and favoring pungency&quot;); the Northeastern school’s addition of sesame paste echoes Northeasterners’ preference for rich and heavy flavors; while Tianshui malatang’s emphasis on Gangu chili peppers and Wudu Sichuan pepper serves as a gustatory declaration of Gansu’s farming culture—transforming local specialties into food symbols, allowing diners to experience regional identity through their taste buds.<br /> <br /> A Catalyst for Cultural Tourism Economy: In recent years, malatang has demonstrated remarkable &quot;attention economy&quot; power. In early 2024, a Douyin blogger &quot;一杯梁白开&quot; (&quot;A Cup of Liang Bai Kai&quot;) posted a video about Tianshui malatang, which received millions of likes and sparked a trend of &quot;hot and spicy trips to Tianshui.&quot; In this process, malatang has become a medium for urban image dissemination—tourists get to know Tianshui through a bowl of malatang, and then explore cultural heritage sites like Maijishan Grottoes and Fuxi Temple.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> <br /> From the smoke of boat trackers’ cooking by the Yangtze River to today’s &quot;hot and spicy&quot; cultural tourism in Tianshui, malatang’s evolution traces the strong inclusivity and adaptability of Chinese food culture. It witnesses how civilian life wisdom has been elevated into a national shared delicacy, embodies the creative combination of regional produce and culinary skills, and has become a medium for urban image dissemination and cultural identity construction in the contemporary era. In the future, malatang’s development needs to balance healthiness with flavor preservation, standardization with individual expression, and globalization with local roots. No matter how its form changes, its core remains the Chinese pursuit of harmonious coexistence of diverse flavors and the love and cherishing of daily life—this cultural gene flowing through urban murmur of daily life is the true soul that allows malatang to traverse history and continue to thrive.<br /> <br /> <br /> == '''References:''' ==<br /> <br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> <br /> == '''Terms and Expressions:''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> <br /> <br /> == ''' Questions: ''' ==<br /> <br /> <br /> 1.What is the historical origin of malatang?<br /> <br /> 2.What are the main flavor differences of malatang in different regions?<br /> <br /> 3.What are the key steps in the traditional preparation of malatang?<br /> <br /> 4.How does malatang reflect the characteristics of Chinese food culture?<br /> <br /> 5.How do modern chain brands promote the globalization of malatang?<br /> <br /> 6.What are the main health controversies surrounding malatang?<br /> <br /> == '''中华美食：麻辣烫''' ==<br /> <br /> <br /> 麻辣烫作为当代中国普及度最高的街头美食之一，其发展历程映射了中国饮食文化的包容性与地域文化的创新性。从长江纤夫的简易炊食到风靡全国的平民美食，再到带动区域文旅经济的“爆款”符号，麻辣烫的演变不仅是一种烹饪方式的传播史，更是一部中国平民饮食文化的微缩景观。本文将从历史源流、地域分化、文化意义三个维度，剖析麻辣烫背后所蕴含的中国饮食文化特征与社会变迁印记。<br /> <br /> <br /> == '''1.历史起源与早期发展：从江边炊烟到市井美味''' ==<br /> <br /> 麻辣烫的雏形可追溯至长江流域的航运文化。在明末清初的川江流域，特别是从四川宜宾至三峡巫山的水域，因水流湍急，纤夫成为航运中不可或缺的角色。这些体力劳动者在拉纤之余，常于江边就地取材。他们将采摘的野菜（或随身携带的简易食材）放入罐中，加入花椒、辣椒等调料涮烫而食。这种烹饪方式既解决了果腹需求，又能驱寒祛湿，适应了长江流域潮湿多雨的气候环境。船工们创造的这种简易烹饪法，被普遍视为麻辣烫的原始形态。<br /> 随着这种饮食方式的传播，码头上的小贩发现了其中商机。清代中后期，挑担小贩开始对这种烹饪方式进行改良：他们将炉具与食材分置挑担两头，沿江边、桥头行走叫卖。担子一头是分隔存放各类食材的小格，另一头则是燃烧的炉火与翻滚的汤锅。这种流动摊点因价格低廉、取食便捷，迅速成为码头劳工和市井平民的就餐选择，麻辣烫由此完成了从江边到岸上的空间转移。<br /> 麻辣烫真正走向固定经营场所是在20世纪初。重庆、乐山等城市的饭馆将其引入店堂，开始提供更丰富的食材选择和更稳定的就餐环境。其中，四川乐山牛华镇在这一时期对麻辣烫的发展作出了重要贡献。牛华镇厨师创新性地将传统红汤配方精细化，采用鸡汤为基底，加入桂皮、陈皮、干辣椒、花椒等数十种调料熬制汤底，并使用砂锅文火慢炖保持温度，并开创了“串签麻辣烫”的形态。这种经营模式使麻辣烫从流动摊点升级为固定场所的平民餐饮，为其日后全国性传播奠定了基础。<br /> <br /> <br /> == '''2.现代化与多样化发展：从单一模式到多元流派''' ==<br /> <br /> 新中国成立后，特别是改革开放以来，麻辣烫经历了从地方小吃到全国性美食的转型。这一过程伴随着经营模式的创新与地域口味的碰撞融合，形成了丰富多元的发展脉络。<br /> 川渝流派：以四川乐山牛华镇为代表，坚守麻辣本色。其汤底以牛油为基础，重用郫县豆瓣、永川豆豉、汉源花椒，突出“麻、辣、鲜、香”四味平衡。特色食材包括毛肚、黄喉、鸭肠等动物内脏，蘸料多为干碟（辣椒面+花椒面+盐）或香油蒜泥碟。<br /> 东北流派：以黑龙江杨国福为代表，进行北方化改良。其最大创新是引入大骨汤底和芝麻酱调料，降低麻辣刺激度。汤底用猪骨、牛骨长时间熬制，呈乳白色；调味上减少花椒用量，增加温和香料，并在蘸料中提供麻酱选项。食材选择更适应北方口味，形成“麻、辣、咸、鲜”带微甜的风味特征。这种改良使麻辣烫更易被非川渝地区接受，推动了全国化普及。<br /> 西北流派：以甘肃天水麻辣烫为典型，依托地域物产自成一派。其核心是“甘谷辣椒+武都花椒”组合——甘谷辣椒种植历史超400年，辣味浓郁且油分丰富；武都花椒麻味醇厚，香气独特，两者均为国家地理标志产品。<br /> <br /> <br /> == '''3.社会文化意义：从市井小食到文化符号''' ==<br /> <br /> 麻辣烫的文化价值远超出其作为食物的物理属性。它既是平民生活智慧的结晶，又是地域文化认同的载体，近年来更成为城市文旅营销的媒介，其文化意义随着时代变迁不断丰富。<br /> 市井文化的象征符号。麻辣烫自诞生之初就带有浓厚的平民基因。其起源故事中的纤夫、挑担小贩等角色，皆是社会底层劳动者的代表；其食材组合原则体现了民间“物尽其用”的生存智慧——无论野菜、内脏还是豆制品，皆可融入一锅；其围炉共食的形式（众人围坐挑担或共享汤锅）打破了传统宴饮的等级秩序，营造了平等自在的社交氛围。这些特质使麻辣烫被视为中国市井饮食文化的代表。<br /> 地域认同的味觉表达。麻辣烫在不同地区的演变，实质是地域文化通过食物进行的自我表达。川渝流派对麻辣的坚守，体现了巴蜀地区“尚滋味、好辛香” 的千年饮食传统；东北流派加入麻酱的改良，呼应了东北人喜好浓郁厚重的口味倾向；而天水麻辣烫对甘谷辣椒、武都花椒的强调，则是甘肃农耕文化的味觉宣言——将地方特产转化为美食符号，使食客通过味蕾体验地域认同。<br /> 文旅经济的引爆点。近年来，麻辣烫展现出惊人的“流量经济”能量。2024年初，抖音博主“一杯梁白开”发布天水麻辣烫视频获百万点赞，引发“赴天水热辣滚烫之旅”风潮。麻辣烫在此过程中成为城市形象传播媒介——游客通过一碗麻辣烫认识天水，进而探索麦积山石窟、伏羲庙等文化遗产。<br /> <br /> <br /> == '''结语''' ==<br /> <br /> 从长江之滨的纤夫炊烟到如今天水文旅的“热辣滚烫”，麻辣烫的演变轨迹勾勒出中国饮食文化强大的包容性与适应性。它见证了平民生活智慧如何升华为全民共享的美味，体现了地域物产与烹饪技艺的创造性结合，更在当代成为城市形象传播与文化认同构建的媒介。未来，麻辣烫的发展需在健康化与风味保留、标准化与个性表达、全球化与本土根脉之间寻找平衡。无论形态如何变化，其核心始终是中国人对多元味道和谐共生的追求，以及对日常生活的热爱与珍视——这份流淌于市井烟火中的文化基因，正是麻辣烫得以穿越历史，持续滚烫的真正灵魂。<br /> <br /> <br /> == '''参考文献：''' ==<br /> <br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> <br /> == '''术语和表达：''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> <br /> == '''问题：''' ==<br /> <br /> 1.麻辣烫的历史起源是什么？<br /> 2.不同地区的麻辣烫有哪些主要风味差异？<br /> 3.麻辣烫的传统制作工艺包括哪些关键步骤？<br /> 4.麻辣烫如何体现中国饮食文化的特点？<br /> 5.现代连锁品牌如何推动麻辣烫的全球化？<br /> 6.麻辣烫的健康争议主要集中在哪些方面？</div>

Dong Jiating https://bou.de/u/index.php?title=User:Dong_Jiating&diff=167800 2025-06-05T10:25:05Z

<p>Dong Jiating: /* Questions: */</p> <hr /> <div><br /> <br /> == '''Chinese Cuisine: Malatang''' ==<br /> <br /> <br /> <br /> As one of the most popular street foods in contemporary China, malatang’s development reflects the inclusivity of Chinese food culture and the innovativeness of regional cultures. From the simple meals of Yangtze River boat trackers to a nationwide common folk cuisine, and then to a &quot;blockbuster&quot; symbol driving regional cultural tourism economies, malatang’s evolution is not just a history of culinary spread but a microcosm of China’s civilian food culture. This article analyzes the characteristics of Chinese food culture and social change imprinted behind malatang from three dimensions: historical origins, regional differentiation, and cultural significance.<br /> <br /> <br /> == '''1. Historical Origins and Early Development: From Riverside Cooking to Urban Delicacy''' ==<br /> <br /> <br /> The prototype of malatang can be traced back to the shipping culture of the Yangtze River basin. During the late Ming and early Qing dynasties, in the Chuanjiang River Basin (particularly the waters from Yibin, Sichuan to Wushan, Three Gorges), due to turbulent currents, boat trackers became indispensable in shipping. These laborers often gathered wild vegetables or simple ingredients they carried and boiled them in pots with seasonings like Sichuan pepper and chili by the river while resting. This cooking method not only satisfied their hunger but also dispelled cold and dampness, adapting to the humid and rainy climate of the Yangtze River region. This simple cooking method created by boat workers is widely regarded as the original form of malatang.<br /> <br /> As this eating style spread, dock vendors saw business opportunities. In the mid-to-late Qing Dynasty, street vendors began refining this cooking method: they carried stoves and ingredients on both ends of a shoulder pole, peddling along riversides and bridges. One end of the pole held small compartments for various ingredients, while the other end had a burning stove and a boiling pot. These mobile stalls, with their low prices and convenience, quickly became a dining choice for dock laborers and urban commoners, marking malatang’s spatial transition from riverside to urban streets.<br /> <br /> Malatang truly moved into fixed venues in the early 20th century. Restaurants in cities like Chongqing and Leshan introduced it indoors, offering richer ingredients and a more stable dining environment. During this period, Niuhua Town in Leshan, Sichuan made significant contributions to malatang’s development. Chefs in Niuhua Town refined the traditional red soup recipe, using chicken broth as a base and adding dozens of seasonings like cinnamon, tangerine peel, dried chili, and Sichuan pepper to simmer the broth. They also used clay pots to maintain heat over low fire and pioneered the &quot;skewered malatang&quot; format. This business model upgraded malatang from mobile stalls to fixed common folk dining, laying the foundation for its later national spread.<br /> <br /> <br /> == '''2. Modernization and Diversification: From Single Model to Diverse Schools''' ==<br /> <br /> <br /> After the founding of the People’s Republic of China, especially since the Reform and Opening-Up, malatang has transformed from a local snack to a national cuisine. This process, accompanied by innovative business models and the collision of regional flavors, has formed a rich and diverse development trajectory.<br /> <br /> Sichuan-Chongqing School: Represented by Niuhua Town in Leshan, Sichuan, it adheres to the authentic spicy and numbing flavor. The broth is based on beef tallow, heavily using Pixian bean paste, Yongchuan fermented black beans, and Hanyuan Sichuan pepper to highlight the balanced four flavors of &quot;numbness, spiciness, freshness, and aroma.&quot; Signature ingredients include animal offal like tripe, aorta, and duck intestines, with dipping sauces typically being dry 碟子 (chili powder + Sichuan pepper powder + salt) or sesame oil with mashed garlic.<br /> <br /> Northeastern School: Represented by Yang Guofu from Heilongjiang, it undergoes northern-style improvements. Its biggest innovation is introducing bone broth and sesame paste seasonings to reduce spiciness and numbness. The broth is simmered for hours with pork and beef bones, resulting in a milky white base. It uses fewer Sichuan peppers, adds mild spices, and offers sesame paste as a dipping option. The ingredient selection caters to northern tastes, forming a flavor profile of &quot;numbness, spiciness, saltiness, freshness&quot; with a hint of sweetness. This adaptation made malatang more accessible to non-Sichuan-Chongqing regions, promoting its national popularity.<br /> <br /> Northwestern School: Typified by Tianshui malatang in Gansu, it forms a unique style relying on local produce. Its core is the combination of &quot;Gangu chili peppers + Wudu Sichuan pepper&quot;—Gangu chili peppers, with a planting history of over 400 years, are rich in spiciness and oil; Wudu Sichuan pepper is rich and mellow in numbness and unique in aroma, both being National Geographic Indication products.<br /> <br /> <br /> == '''3. Socio-Cultural Significance: From Street Food to Cultural Symbol''' ==<br /> <br /> <br /> Malatang’s cultural value extends far beyond its physical existence as food. It is both a crystallization of civilian life wisdom and a carrier of regional cultural identity, and in recent years, it has become a medium for urban cultural tourism marketing, with its cultural significance continuously enriching with the times.<br /> <br /> A Symbol of Urban Street Culture: Since its inception, malatang has carried a strong civilian gene. The boat trackers and street vendors in its origin stories represent working-class laborers; its ingredient combination embodies the folk wisdom of &quot;making the best use of everything&quot;—whether wild vegetables, offal, or soy products, all can be integrated into one pot; its communal dining form (people gathering around a stall or sharing a pot) breaks the hierarchical order of traditional banquets, creating an atmosphere of equality and freedom. These characteristics make malatang a symbol of Chinese urban street food culture.<br /> <br /> Gustatory Expression of Regional Identity: The evolution of malatang in different regions is essentially a self-expression of regional culture through food. The Sichuan-Chongqing school’s adherence to spiciness and numbness reflects the thousand-year-old food tradition of Bashu region (&quot;valuing taste and favoring pungency&quot;); the Northeastern school’s addition of sesame paste echoes Northeasterners’ preference for rich and heavy flavors; while Tianshui malatang’s emphasis on Gangu chili peppers and Wudu Sichuan pepper serves as a gustatory declaration of Gansu’s farming culture—transforming local specialties into food symbols, allowing diners to experience regional identity through their taste buds.<br /> <br /> A Catalyst for Cultural Tourism Economy: In recent years, malatang has demonstrated remarkable &quot;attention economy&quot; power. In early 2024, a Douyin blogger &quot;一杯梁白开&quot; (&quot;A Cup of Liang Bai Kai&quot;) posted a video about Tianshui malatang, which received millions of likes and sparked a trend of &quot;hot and spicy trips to Tianshui.&quot; In this process, malatang has become a medium for urban image dissemination—tourists get to know Tianshui through a bowl of malatang, and then explore cultural heritage sites like Maijishan Grottoes and Fuxi Temple.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> <br /> From the smoke of boat trackers’ cooking by the Yangtze River to today’s &quot;hot and spicy&quot; cultural tourism in Tianshui, malatang’s evolution traces the strong inclusivity and adaptability of Chinese food culture. It witnesses how civilian life wisdom has been elevated into a national shared delicacy, embodies the creative combination of regional produce and culinary skills, and has become a medium for urban image dissemination and cultural identity construction in the contemporary era. In the future, malatang’s development needs to balance healthiness with flavor preservation, standardization with individual expression, and globalization with local roots. No matter how its form changes, its core remains the Chinese pursuit of harmonious coexistence of diverse flavors and the love and cherishing of daily life—this cultural gene flowing through urban murmur of daily life is the true soul that allows malatang to traverse history and continue to thrive.<br /> <br /> <br /> == '''References:''' ==<br /> <br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> <br /> == '''Terms and Expressions:''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> <br /> '''== Questions: =='''<br /> <br /> 1.What is the historical origin of malatang?<br /> 2.What are the main flavor differences of malatang in different regions?<br /> 3.What are the key steps in the traditional preparation of malatang?<br /> 4.How does malatang reflect the characteristics of Chinese food culture?<br /> 5.How do modern chain brands promote the globalization of malatang?<br /> 6.What are the main health controversies surrounding malatang?<br /> <br /> == '''中华美食：麻辣烫''' ==<br /> <br /> <br /> 麻辣烫作为当代中国普及度最高的街头美食之一，其发展历程映射了中国饮食文化的包容性与地域文化的创新性。从长江纤夫的简易炊食到风靡全国的平民美食，再到带动区域文旅经济的“爆款”符号，麻辣烫的演变不仅是一种烹饪方式的传播史，更是一部中国平民饮食文化的微缩景观。本文将从历史源流、地域分化、文化意义三个维度，剖析麻辣烫背后所蕴含的中国饮食文化特征与社会变迁印记。<br /> <br /> <br /> == '''1.历史起源与早期发展：从江边炊烟到市井美味''' ==<br /> <br /> 麻辣烫的雏形可追溯至长江流域的航运文化。在明末清初的川江流域，特别是从四川宜宾至三峡巫山的水域，因水流湍急，纤夫成为航运中不可或缺的角色。这些体力劳动者在拉纤之余，常于江边就地取材。他们将采摘的野菜（或随身携带的简易食材）放入罐中，加入花椒、辣椒等调料涮烫而食。这种烹饪方式既解决了果腹需求，又能驱寒祛湿，适应了长江流域潮湿多雨的气候环境。船工们创造的这种简易烹饪法，被普遍视为麻辣烫的原始形态。<br /> 随着这种饮食方式的传播，码头上的小贩发现了其中商机。清代中后期，挑担小贩开始对这种烹饪方式进行改良：他们将炉具与食材分置挑担两头，沿江边、桥头行走叫卖。担子一头是分隔存放各类食材的小格，另一头则是燃烧的炉火与翻滚的汤锅。这种流动摊点因价格低廉、取食便捷，迅速成为码头劳工和市井平民的就餐选择，麻辣烫由此完成了从江边到岸上的空间转移。<br /> 麻辣烫真正走向固定经营场所是在20世纪初。重庆、乐山等城市的饭馆将其引入店堂，开始提供更丰富的食材选择和更稳定的就餐环境。其中，四川乐山牛华镇在这一时期对麻辣烫的发展作出了重要贡献。牛华镇厨师创新性地将传统红汤配方精细化，采用鸡汤为基底，加入桂皮、陈皮、干辣椒、花椒等数十种调料熬制汤底，并使用砂锅文火慢炖保持温度，并开创了“串签麻辣烫”的形态。这种经营模式使麻辣烫从流动摊点升级为固定场所的平民餐饮，为其日后全国性传播奠定了基础。<br /> <br /> <br /> == '''2.现代化与多样化发展：从单一模式到多元流派''' ==<br /> <br /> 新中国成立后，特别是改革开放以来，麻辣烫经历了从地方小吃到全国性美食的转型。这一过程伴随着经营模式的创新与地域口味的碰撞融合，形成了丰富多元的发展脉络。<br /> 川渝流派：以四川乐山牛华镇为代表，坚守麻辣本色。其汤底以牛油为基础，重用郫县豆瓣、永川豆豉、汉源花椒，突出“麻、辣、鲜、香”四味平衡。特色食材包括毛肚、黄喉、鸭肠等动物内脏，蘸料多为干碟（辣椒面+花椒面+盐）或香油蒜泥碟。<br /> 东北流派：以黑龙江杨国福为代表，进行北方化改良。其最大创新是引入大骨汤底和芝麻酱调料，降低麻辣刺激度。汤底用猪骨、牛骨长时间熬制，呈乳白色；调味上减少花椒用量，增加温和香料，并在蘸料中提供麻酱选项。食材选择更适应北方口味，形成“麻、辣、咸、鲜”带微甜的风味特征。这种改良使麻辣烫更易被非川渝地区接受，推动了全国化普及。<br /> 西北流派：以甘肃天水麻辣烫为典型，依托地域物产自成一派。其核心是“甘谷辣椒+武都花椒”组合——甘谷辣椒种植历史超400年，辣味浓郁且油分丰富；武都花椒麻味醇厚，香气独特，两者均为国家地理标志产品。<br /> <br /> <br /> == '''3.社会文化意义：从市井小食到文化符号''' ==<br /> <br /> 麻辣烫的文化价值远超出其作为食物的物理属性。它既是平民生活智慧的结晶，又是地域文化认同的载体，近年来更成为城市文旅营销的媒介，其文化意义随着时代变迁不断丰富。<br /> 市井文化的象征符号。麻辣烫自诞生之初就带有浓厚的平民基因。其起源故事中的纤夫、挑担小贩等角色，皆是社会底层劳动者的代表；其食材组合原则体现了民间“物尽其用”的生存智慧——无论野菜、内脏还是豆制品，皆可融入一锅；其围炉共食的形式（众人围坐挑担或共享汤锅）打破了传统宴饮的等级秩序，营造了平等自在的社交氛围。这些特质使麻辣烫被视为中国市井饮食文化的代表。<br /> 地域认同的味觉表达。麻辣烫在不同地区的演变，实质是地域文化通过食物进行的自我表达。川渝流派对麻辣的坚守，体现了巴蜀地区“尚滋味、好辛香” 的千年饮食传统；东北流派加入麻酱的改良，呼应了东北人喜好浓郁厚重的口味倾向；而天水麻辣烫对甘谷辣椒、武都花椒的强调，则是甘肃农耕文化的味觉宣言——将地方特产转化为美食符号，使食客通过味蕾体验地域认同。<br /> 文旅经济的引爆点。近年来，麻辣烫展现出惊人的“流量经济”能量。2024年初，抖音博主“一杯梁白开”发布天水麻辣烫视频获百万点赞，引发“赴天水热辣滚烫之旅”风潮。麻辣烫在此过程中成为城市形象传播媒介——游客通过一碗麻辣烫认识天水，进而探索麦积山石窟、伏羲庙等文化遗产。<br /> <br /> <br /> == '''结语''' ==<br /> <br /> 从长江之滨的纤夫炊烟到如今天水文旅的“热辣滚烫”，麻辣烫的演变轨迹勾勒出中国饮食文化强大的包容性与适应性。它见证了平民生活智慧如何升华为全民共享的美味，体现了地域物产与烹饪技艺的创造性结合，更在当代成为城市形象传播与文化认同构建的媒介。未来，麻辣烫的发展需在健康化与风味保留、标准化与个性表达、全球化与本土根脉之间寻找平衡。无论形态如何变化，其核心始终是中国人对多元味道和谐共生的追求，以及对日常生活的热爱与珍视——这份流淌于市井烟火中的文化基因，正是麻辣烫得以穿越历史，持续滚烫的真正灵魂。<br /> <br /> <br /> == '''参考文献：''' ==<br /> <br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> <br /> == '''术语和表达：''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> <br /> == '''问题：''' ==<br /> <br /> 1.麻辣烫的历史起源是什么？<br /> 2.不同地区的麻辣烫有哪些主要风味差异？<br /> 3.麻辣烫的传统制作工艺包括哪些关键步骤？<br /> 4.麻辣烫如何体现中国饮食文化的特点？<br /> 5.现代连锁品牌如何推动麻辣烫的全球化？<br /> 6.麻辣烫的健康争议主要集中在哪些方面？</div>

Dong Jiating https://bou.de/u/index.php?title=User:Dong_Jiating&diff=167799 2025-06-05T10:24:28Z

<p>Dong Jiating: </p> <hr /> <div><br /> <br /> == '''Chinese Cuisine: Malatang''' ==<br /> <br /> <br /> <br /> As one of the most popular street foods in contemporary China, malatang’s development reflects the inclusivity of Chinese food culture and the innovativeness of regional cultures. From the simple meals of Yangtze River boat trackers to a nationwide common folk cuisine, and then to a &quot;blockbuster&quot; symbol driving regional cultural tourism economies, malatang’s evolution is not just a history of culinary spread but a microcosm of China’s civilian food culture. This article analyzes the characteristics of Chinese food culture and social change imprinted behind malatang from three dimensions: historical origins, regional differentiation, and cultural significance.<br /> <br /> <br /> == '''1. Historical Origins and Early Development: From Riverside Cooking to Urban Delicacy''' ==<br /> <br /> <br /> The prototype of malatang can be traced back to the shipping culture of the Yangtze River basin. During the late Ming and early Qing dynasties, in the Chuanjiang River Basin (particularly the waters from Yibin, Sichuan to Wushan, Three Gorges), due to turbulent currents, boat trackers became indispensable in shipping. These laborers often gathered wild vegetables or simple ingredients they carried and boiled them in pots with seasonings like Sichuan pepper and chili by the river while resting. This cooking method not only satisfied their hunger but also dispelled cold and dampness, adapting to the humid and rainy climate of the Yangtze River region. This simple cooking method created by boat workers is widely regarded as the original form of malatang.<br /> <br /> As this eating style spread, dock vendors saw business opportunities. In the mid-to-late Qing Dynasty, street vendors began refining this cooking method: they carried stoves and ingredients on both ends of a shoulder pole, peddling along riversides and bridges. One end of the pole held small compartments for various ingredients, while the other end had a burning stove and a boiling pot. These mobile stalls, with their low prices and convenience, quickly became a dining choice for dock laborers and urban commoners, marking malatang’s spatial transition from riverside to urban streets.<br /> <br /> Malatang truly moved into fixed venues in the early 20th century. Restaurants in cities like Chongqing and Leshan introduced it indoors, offering richer ingredients and a more stable dining environment. During this period, Niuhua Town in Leshan, Sichuan made significant contributions to malatang’s development. Chefs in Niuhua Town refined the traditional red soup recipe, using chicken broth as a base and adding dozens of seasonings like cinnamon, tangerine peel, dried chili, and Sichuan pepper to simmer the broth. They also used clay pots to maintain heat over low fire and pioneered the &quot;skewered malatang&quot; format. This business model upgraded malatang from mobile stalls to fixed common folk dining, laying the foundation for its later national spread.<br /> <br /> <br /> == '''2. Modernization and Diversification: From Single Model to Diverse Schools''' ==<br /> <br /> <br /> After the founding of the People’s Republic of China, especially since the Reform and Opening-Up, malatang has transformed from a local snack to a national cuisine. This process, accompanied by innovative business models and the collision of regional flavors, has formed a rich and diverse development trajectory.<br /> <br /> Sichuan-Chongqing School: Represented by Niuhua Town in Leshan, Sichuan, it adheres to the authentic spicy and numbing flavor. The broth is based on beef tallow, heavily using Pixian bean paste, Yongchuan fermented black beans, and Hanyuan Sichuan pepper to highlight the balanced four flavors of &quot;numbness, spiciness, freshness, and aroma.&quot; Signature ingredients include animal offal like tripe, aorta, and duck intestines, with dipping sauces typically being dry 碟子 (chili powder + Sichuan pepper powder + salt) or sesame oil with mashed garlic.<br /> <br /> Northeastern School: Represented by Yang Guofu from Heilongjiang, it undergoes northern-style improvements. Its biggest innovation is introducing bone broth and sesame paste seasonings to reduce spiciness and numbness. The broth is simmered for hours with pork and beef bones, resulting in a milky white base. It uses fewer Sichuan peppers, adds mild spices, and offers sesame paste as a dipping option. The ingredient selection caters to northern tastes, forming a flavor profile of &quot;numbness, spiciness, saltiness, freshness&quot; with a hint of sweetness. This adaptation made malatang more accessible to non-Sichuan-Chongqing regions, promoting its national popularity.<br /> <br /> Northwestern School: Typified by Tianshui malatang in Gansu, it forms a unique style relying on local produce. Its core is the combination of &quot;Gangu chili peppers + Wudu Sichuan pepper&quot;—Gangu chili peppers, with a planting history of over 400 years, are rich in spiciness and oil; Wudu Sichuan pepper is rich and mellow in numbness and unique in aroma, both being National Geographic Indication products.<br /> <br /> <br /> == '''3. Socio-Cultural Significance: From Street Food to Cultural Symbol''' ==<br /> <br /> <br /> Malatang’s cultural value extends far beyond its physical existence as food. It is both a crystallization of civilian life wisdom and a carrier of regional cultural identity, and in recent years, it has become a medium for urban cultural tourism marketing, with its cultural significance continuously enriching with the times.<br /> <br /> A Symbol of Urban Street Culture: Since its inception, malatang has carried a strong civilian gene. The boat trackers and street vendors in its origin stories represent working-class laborers; its ingredient combination embodies the folk wisdom of &quot;making the best use of everything&quot;—whether wild vegetables, offal, or soy products, all can be integrated into one pot; its communal dining form (people gathering around a stall or sharing a pot) breaks the hierarchical order of traditional banquets, creating an atmosphere of equality and freedom. These characteristics make malatang a symbol of Chinese urban street food culture.<br /> <br /> Gustatory Expression of Regional Identity: The evolution of malatang in different regions is essentially a self-expression of regional culture through food. The Sichuan-Chongqing school’s adherence to spiciness and numbness reflects the thousand-year-old food tradition of Bashu region (&quot;valuing taste and favoring pungency&quot;); the Northeastern school’s addition of sesame paste echoes Northeasterners’ preference for rich and heavy flavors; while Tianshui malatang’s emphasis on Gangu chili peppers and Wudu Sichuan pepper serves as a gustatory declaration of Gansu’s farming culture—transforming local specialties into food symbols, allowing diners to experience regional identity through their taste buds.<br /> <br /> A Catalyst for Cultural Tourism Economy: In recent years, malatang has demonstrated remarkable &quot;attention economy&quot; power. In early 2024, a Douyin blogger &quot;一杯梁白开&quot; (&quot;A Cup of Liang Bai Kai&quot;) posted a video about Tianshui malatang, which received millions of likes and sparked a trend of &quot;hot and spicy trips to Tianshui.&quot; In this process, malatang has become a medium for urban image dissemination—tourists get to know Tianshui through a bowl of malatang, and then explore cultural heritage sites like Maijishan Grottoes and Fuxi Temple.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> <br /> From the smoke of boat trackers’ cooking by the Yangtze River to today’s &quot;hot and spicy&quot; cultural tourism in Tianshui, malatang’s evolution traces the strong inclusivity and adaptability of Chinese food culture. It witnesses how civilian life wisdom has been elevated into a national shared delicacy, embodies the creative combination of regional produce and culinary skills, and has become a medium for urban image dissemination and cultural identity construction in the contemporary era. In the future, malatang’s development needs to balance healthiness with flavor preservation, standardization with individual expression, and globalization with local roots. No matter how its form changes, its core remains the Chinese pursuit of harmonious coexistence of diverse flavors and the love and cherishing of daily life—this cultural gene flowing through urban murmur of daily life is the true soul that allows malatang to traverse history and continue to thrive.<br /> <br /> <br /> == '''References:''' ==<br /> <br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> <br /> == '''Terms and Expressions:''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> <br /> == Questions: ==<br /> <br /> 1.What is the historical origin of malatang?<br /> 2.What are the main flavor differences of malatang in different regions?<br /> 3.What are the key steps in the traditional preparation of malatang?<br /> 4.How does malatang reflect the characteristics of Chinese food culture?<br /> 5.How do modern chain brands promote the globalization of malatang?<br /> 6.What are the main health controversies surrounding malatang?<br /> <br /> <br /> <br /> == '''中华美食：麻辣烫''' ==<br /> <br /> <br /> 麻辣烫作为当代中国普及度最高的街头美食之一，其发展历程映射了中国饮食文化的包容性与地域文化的创新性。从长江纤夫的简易炊食到风靡全国的平民美食，再到带动区域文旅经济的“爆款”符号，麻辣烫的演变不仅是一种烹饪方式的传播史，更是一部中国平民饮食文化的微缩景观。本文将从历史源流、地域分化、文化意义三个维度，剖析麻辣烫背后所蕴含的中国饮食文化特征与社会变迁印记。<br /> <br /> <br /> == '''1.历史起源与早期发展：从江边炊烟到市井美味''' ==<br /> <br /> 麻辣烫的雏形可追溯至长江流域的航运文化。在明末清初的川江流域，特别是从四川宜宾至三峡巫山的水域，因水流湍急，纤夫成为航运中不可或缺的角色。这些体力劳动者在拉纤之余，常于江边就地取材。他们将采摘的野菜（或随身携带的简易食材）放入罐中，加入花椒、辣椒等调料涮烫而食。这种烹饪方式既解决了果腹需求，又能驱寒祛湿，适应了长江流域潮湿多雨的气候环境。船工们创造的这种简易烹饪法，被普遍视为麻辣烫的原始形态。<br /> 随着这种饮食方式的传播，码头上的小贩发现了其中商机。清代中后期，挑担小贩开始对这种烹饪方式进行改良：他们将炉具与食材分置挑担两头，沿江边、桥头行走叫卖。担子一头是分隔存放各类食材的小格，另一头则是燃烧的炉火与翻滚的汤锅。这种流动摊点因价格低廉、取食便捷，迅速成为码头劳工和市井平民的就餐选择，麻辣烫由此完成了从江边到岸上的空间转移。<br /> 麻辣烫真正走向固定经营场所是在20世纪初。重庆、乐山等城市的饭馆将其引入店堂，开始提供更丰富的食材选择和更稳定的就餐环境。其中，四川乐山牛华镇在这一时期对麻辣烫的发展作出了重要贡献。牛华镇厨师创新性地将传统红汤配方精细化，采用鸡汤为基底，加入桂皮、陈皮、干辣椒、花椒等数十种调料熬制汤底，并使用砂锅文火慢炖保持温度，并开创了“串签麻辣烫”的形态。这种经营模式使麻辣烫从流动摊点升级为固定场所的平民餐饮，为其日后全国性传播奠定了基础。<br /> <br /> <br /> == '''2.现代化与多样化发展：从单一模式到多元流派''' ==<br /> <br /> 新中国成立后，特别是改革开放以来，麻辣烫经历了从地方小吃到全国性美食的转型。这一过程伴随着经营模式的创新与地域口味的碰撞融合，形成了丰富多元的发展脉络。<br /> 川渝流派：以四川乐山牛华镇为代表，坚守麻辣本色。其汤底以牛油为基础，重用郫县豆瓣、永川豆豉、汉源花椒，突出“麻、辣、鲜、香”四味平衡。特色食材包括毛肚、黄喉、鸭肠等动物内脏，蘸料多为干碟（辣椒面+花椒面+盐）或香油蒜泥碟。<br /> 东北流派：以黑龙江杨国福为代表，进行北方化改良。其最大创新是引入大骨汤底和芝麻酱调料，降低麻辣刺激度。汤底用猪骨、牛骨长时间熬制，呈乳白色；调味上减少花椒用量，增加温和香料，并在蘸料中提供麻酱选项。食材选择更适应北方口味，形成“麻、辣、咸、鲜”带微甜的风味特征。这种改良使麻辣烫更易被非川渝地区接受，推动了全国化普及。<br /> 西北流派：以甘肃天水麻辣烫为典型，依托地域物产自成一派。其核心是“甘谷辣椒+武都花椒”组合——甘谷辣椒种植历史超400年，辣味浓郁且油分丰富；武都花椒麻味醇厚，香气独特，两者均为国家地理标志产品。<br /> <br /> <br /> == '''3.社会文化意义：从市井小食到文化符号''' ==<br /> <br /> 麻辣烫的文化价值远超出其作为食物的物理属性。它既是平民生活智慧的结晶，又是地域文化认同的载体，近年来更成为城市文旅营销的媒介，其文化意义随着时代变迁不断丰富。<br /> 市井文化的象征符号。麻辣烫自诞生之初就带有浓厚的平民基因。其起源故事中的纤夫、挑担小贩等角色，皆是社会底层劳动者的代表；其食材组合原则体现了民间“物尽其用”的生存智慧——无论野菜、内脏还是豆制品，皆可融入一锅；其围炉共食的形式（众人围坐挑担或共享汤锅）打破了传统宴饮的等级秩序，营造了平等自在的社交氛围。这些特质使麻辣烫被视为中国市井饮食文化的代表。<br /> 地域认同的味觉表达。麻辣烫在不同地区的演变，实质是地域文化通过食物进行的自我表达。川渝流派对麻辣的坚守，体现了巴蜀地区“尚滋味、好辛香” 的千年饮食传统；东北流派加入麻酱的改良，呼应了东北人喜好浓郁厚重的口味倾向；而天水麻辣烫对甘谷辣椒、武都花椒的强调，则是甘肃农耕文化的味觉宣言——将地方特产转化为美食符号，使食客通过味蕾体验地域认同。<br /> 文旅经济的引爆点。近年来，麻辣烫展现出惊人的“流量经济”能量。2024年初，抖音博主“一杯梁白开”发布天水麻辣烫视频获百万点赞，引发“赴天水热辣滚烫之旅”风潮。麻辣烫在此过程中成为城市形象传播媒介——游客通过一碗麻辣烫认识天水，进而探索麦积山石窟、伏羲庙等文化遗产。<br /> <br /> <br /> == '''结语''' ==<br /> <br /> 从长江之滨的纤夫炊烟到如今天水文旅的“热辣滚烫”，麻辣烫的演变轨迹勾勒出中国饮食文化强大的包容性与适应性。它见证了平民生活智慧如何升华为全民共享的美味，体现了地域物产与烹饪技艺的创造性结合，更在当代成为城市形象传播与文化认同构建的媒介。未来，麻辣烫的发展需在健康化与风味保留、标准化与个性表达、全球化与本土根脉之间寻找平衡。无论形态如何变化，其核心始终是中国人对多元味道和谐共生的追求，以及对日常生活的热爱与珍视——这份流淌于市井烟火中的文化基因，正是麻辣烫得以穿越历史，持续滚烫的真正灵魂。<br /> <br /> <br /> == '''参考文献：''' ==<br /> <br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> <br /> == '''术语和表达：''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> <br /> == '''问题：''' ==<br /> <br /> 1.麻辣烫的历史起源是什么？<br /> 2.不同地区的麻辣烫有哪些主要风味差异？<br /> 3.麻辣烫的传统制作工艺包括哪些关键步骤？<br /> 4.麻辣烫如何体现中国饮食文化的特点？<br /> 5.现代连锁品牌如何推动麻辣烫的全球化？<br /> 6.麻辣烫的健康争议主要集中在哪些方面？</div>

Dong Jiating https://bou.de/u/index.php?title=User:Dong_Jiating&diff=167797 2025-06-05T10:23:15Z

<p>Dong Jiating: </p> <hr /> <div><br /> '''Chinese Cuisine: Malatang''' <br /> <br /> <br /> As one of the most popular street foods in contemporary China, malatang’s development reflects the inclusivity of Chinese food culture and the innovativeness of regional cultures. From the simple meals of Yangtze River boat trackers to a nationwide common folk cuisine, and then to a &quot;blockbuster&quot; symbol driving regional cultural tourism economies, malatang’s evolution is not just a history of culinary spread but a microcosm of China’s civilian food culture. This article analyzes the characteristics of Chinese food culture and social change imprinted behind malatang from three dimensions: historical origins, regional differentiation, and cultural significance.<br /> <br /> <br /> == '''1. Historical Origins and Early Development: From Riverside Cooking to Urban Delicacy''' ==<br /> <br /> <br /> The prototype of malatang can be traced back to the shipping culture of the Yangtze River basin. During the late Ming and early Qing dynasties, in the Chuanjiang River Basin (particularly the waters from Yibin, Sichuan to Wushan, Three Gorges), due to turbulent currents, boat trackers became indispensable in shipping. These laborers often gathered wild vegetables or simple ingredients they carried and boiled them in pots with seasonings like Sichuan pepper and chili by the river while resting. This cooking method not only satisfied their hunger but also dispelled cold and dampness, adapting to the humid and rainy climate of the Yangtze River region. This simple cooking method created by boat workers is widely regarded as the original form of malatang.<br /> <br /> As this eating style spread, dock vendors saw business opportunities. In the mid-to-late Qing Dynasty, street vendors began refining this cooking method: they carried stoves and ingredients on both ends of a shoulder pole, peddling along riversides and bridges. One end of the pole held small compartments for various ingredients, while the other end had a burning stove and a boiling pot. These mobile stalls, with their low prices and convenience, quickly became a dining choice for dock laborers and urban commoners, marking malatang’s spatial transition from riverside to urban streets.<br /> <br /> Malatang truly moved into fixed venues in the early 20th century. Restaurants in cities like Chongqing and Leshan introduced it indoors, offering richer ingredients and a more stable dining environment. During this period, Niuhua Town in Leshan, Sichuan made significant contributions to malatang’s development. Chefs in Niuhua Town refined the traditional red soup recipe, using chicken broth as a base and adding dozens of seasonings like cinnamon, tangerine peel, dried chili, and Sichuan pepper to simmer the broth. They also used clay pots to maintain heat over low fire and pioneered the &quot;skewered malatang&quot; format. This business model upgraded malatang from mobile stalls to fixed common folk dining, laying the foundation for its later national spread.<br /> <br /> <br /> == '''2. Modernization and Diversification: From Single Model to Diverse Schools''' ==<br /> <br /> <br /> After the founding of the People’s Republic of China, especially since the Reform and Opening-Up, malatang has transformed from a local snack to a national cuisine. This process, accompanied by innovative business models and the collision of regional flavors, has formed a rich and diverse development trajectory.<br /> <br /> Sichuan-Chongqing School: Represented by Niuhua Town in Leshan, Sichuan, it adheres to the authentic spicy and numbing flavor. The broth is based on beef tallow, heavily using Pixian bean paste, Yongchuan fermented black beans, and Hanyuan Sichuan pepper to highlight the balanced four flavors of &quot;numbness, spiciness, freshness, and aroma.&quot; Signature ingredients include animal offal like tripe, aorta, and duck intestines, with dipping sauces typically being dry 碟子 (chili powder + Sichuan pepper powder + salt) or sesame oil with mashed garlic.<br /> <br /> Northeastern School: Represented by Yang Guofu from Heilongjiang, it undergoes northern-style improvements. Its biggest innovation is introducing bone broth and sesame paste seasonings to reduce spiciness and numbness. The broth is simmered for hours with pork and beef bones, resulting in a milky white base. It uses fewer Sichuan peppers, adds mild spices, and offers sesame paste as a dipping option. The ingredient selection caters to northern tastes, forming a flavor profile of &quot;numbness, spiciness, saltiness, freshness&quot; with a hint of sweetness. This adaptation made malatang more accessible to non-Sichuan-Chongqing regions, promoting its national popularity.<br /> <br /> Northwestern School: Typified by Tianshui malatang in Gansu, it forms a unique style relying on local produce. Its core is the combination of &quot;Gangu chili peppers + Wudu Sichuan pepper&quot;—Gangu chili peppers, with a planting history of over 400 years, are rich in spiciness and oil; Wudu Sichuan pepper is rich and mellow in numbness and unique in aroma, both being National Geographic Indication products.<br /> <br /> '''3. Socio-Cultural Significance: From Street Food to Cultural Symbol'''<br /> <br /> Malatang’s cultural value extends far beyond its physical existence as food. It is both a crystallization of civilian life wisdom and a carrier of regional cultural identity, and in recent years, it has become a medium for urban cultural tourism marketing, with its cultural significance continuously enriching with the times.<br /> <br /> A Symbol of Urban Street Culture: Since its inception, malatang has carried a strong civilian gene. The boat trackers and street vendors in its origin stories represent working-class laborers; its ingredient combination embodies the folk wisdom of &quot;making the best use of everything&quot;—whether wild vegetables, offal, or soy products, all can be integrated into one pot; its communal dining form (people gathering around a stall or sharing a pot) breaks the hierarchical order of traditional banquets, creating an atmosphere of equality and freedom. These characteristics make malatang a symbol of Chinese urban street food culture.<br /> <br /> Gustatory Expression of Regional Identity: The evolution of malatang in different regions is essentially a self-expression of regional culture through food. The Sichuan-Chongqing school’s adherence to spiciness and numbness reflects the thousand-year-old food tradition of Bashu region (&quot;valuing taste and favoring pungency&quot;); the Northeastern school’s addition of sesame paste echoes Northeasterners’ preference for rich and heavy flavors; while Tianshui malatang’s emphasis on Gangu chili peppers and Wudu Sichuan pepper serves as a gustatory declaration of Gansu’s farming culture—transforming local specialties into food symbols, allowing diners to experience regional identity through their taste buds.<br /> <br /> A Catalyst for Cultural Tourism Economy: In recent years, malatang has demonstrated remarkable &quot;attention economy&quot; power. In early 2024, a Douyin blogger &quot;一杯梁白开&quot; (&quot;A Cup of Liang Bai Kai&quot;) posted a video about Tianshui malatang, which received millions of likes and sparked a trend of &quot;hot and spicy trips to Tianshui.&quot; In this process, malatang has become a medium for urban image dissemination—tourists get to know Tianshui through a bowl of malatang, and then explore cultural heritage sites like Maijishan Grottoes and Fuxi Temple.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> <br /> From the smoke of boat trackers’ cooking by the Yangtze River to today’s &quot;hot and spicy&quot; cultural tourism in Tianshui, malatang’s evolution traces the strong inclusivity and adaptability of Chinese food culture. It witnesses how civilian life wisdom has been elevated into a national shared delicacy, embodies the creative combination of regional produce and culinary skills, and has become a medium for urban image dissemination and cultural identity construction in the contemporary era. In the future, malatang’s development needs to balance healthiness with flavor preservation, standardization with individual expression, and globalization with local roots. No matter how its form changes, its core remains the Chinese pursuit of harmonious coexistence of diverse flavors and the love and cherishing of daily life—this cultural gene flowing through urban murmur of daily life is the true soul that allows malatang to traverse history and continue to thrive.<br /> <br /> <br /> == '''References:''' ==<br /> <br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> <br /> == '''Terms and Expressions:''' ==<br /> <br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> Questions:<br /> 1.What is the historical origin of malatang?<br /> 2.What are the main flavor differences of malatang in different regions?<br /> 3.What are the key steps in the traditional preparation of malatang?<br /> 4.How does malatang reflect the characteristics of Chinese food culture?<br /> 5.How do modern chain brands promote the globalization of malatang?<br /> 6.What are the main health controversies surrounding malatang?<br /> <br /> <br /> '''中华美食：麻辣烫'''<br /> <br /> 麻辣烫作为当代中国普及度最高的街头美食之一，其发展历程映射了中国饮食文化的包容性与地域文化的创新性。从长江纤夫的简易炊食到风靡全国的平民美食，再到带动区域文旅经济的“爆款”符号，麻辣烫的演变不仅是一种烹饪方式的传播史，更是一部中国平民饮食文化的微缩景观。本文将从历史源流、地域分化、文化意义三个维度，剖析麻辣烫背后所蕴含的中国饮食文化特征与社会变迁印记。<br /> <br /> '''1.历史起源与早期发展：从江边炊烟到市井美味'''<br /> 麻辣烫的雏形可追溯至长江流域的航运文化。在明末清初的川江流域，特别是从四川宜宾至三峡巫山的水域，因水流湍急，纤夫成为航运中不可或缺的角色。这些体力劳动者在拉纤之余，常于江边就地取材。他们将采摘的野菜（或随身携带的简易食材）放入罐中，加入花椒、辣椒等调料涮烫而食。这种烹饪方式既解决了果腹需求，又能驱寒祛湿，适应了长江流域潮湿多雨的气候环境。船工们创造的这种简易烹饪法，被普遍视为麻辣烫的原始形态。<br /> 随着这种饮食方式的传播，码头上的小贩发现了其中商机。清代中后期，挑担小贩开始对这种烹饪方式进行改良：他们将炉具与食材分置挑担两头，沿江边、桥头行走叫卖。担子一头是分隔存放各类食材的小格，另一头则是燃烧的炉火与翻滚的汤锅。这种流动摊点因价格低廉、取食便捷，迅速成为码头劳工和市井平民的就餐选择，麻辣烫由此完成了从江边到岸上的空间转移。<br /> 麻辣烫真正走向固定经营场所是在20世纪初。重庆、乐山等城市的饭馆将其引入店堂，开始提供更丰富的食材选择和更稳定的就餐环境。其中，四川乐山牛华镇在这一时期对麻辣烫的发展作出了重要贡献。牛华镇厨师创新性地将传统红汤配方精细化，采用鸡汤为基底，加入桂皮、陈皮、干辣椒、花椒等数十种调料熬制汤底，并使用砂锅文火慢炖保持温度，并开创了“串签麻辣烫”的形态。这种经营模式使麻辣烫从流动摊点升级为固定场所的平民餐饮，为其日后全国性传播奠定了基础。<br /> <br /> '''2.现代化与多样化发展：从单一模式到多元流派'''<br /> 新中国成立后，特别是改革开放以来，麻辣烫经历了从地方小吃到全国性美食的转型。这一过程伴随着经营模式的创新与地域口味的碰撞融合，形成了丰富多元的发展脉络。<br /> 川渝流派：以四川乐山牛华镇为代表，坚守麻辣本色。其汤底以牛油为基础，重用郫县豆瓣、永川豆豉、汉源花椒，突出“麻、辣、鲜、香”四味平衡。特色食材包括毛肚、黄喉、鸭肠等动物内脏，蘸料多为干碟（辣椒面+花椒面+盐）或香油蒜泥碟。<br /> 东北流派：以黑龙江杨国福为代表，进行北方化改良。其最大创新是引入大骨汤底和芝麻酱调料，降低麻辣刺激度。汤底用猪骨、牛骨长时间熬制，呈乳白色；调味上减少花椒用量，增加温和香料，并在蘸料中提供麻酱选项。食材选择更适应北方口味，形成“麻、辣、咸、鲜”带微甜的风味特征。这种改良使麻辣烫更易被非川渝地区接受，推动了全国化普及。<br /> 西北流派：以甘肃天水麻辣烫为典型，依托地域物产自成一派。其核心是“甘谷辣椒+武都花椒”组合——甘谷辣椒种植历史超400年，辣味浓郁且油分丰富；武都花椒麻味醇厚，香气独特，两者均为国家地理标志产品。<br /> <br /> '''3.社会文化意义：从市井小食到文化符号'''<br /> 麻辣烫的文化价值远超出其作为食物的物理属性。它既是平民生活智慧的结晶，又是地域文化认同的载体，近年来更成为城市文旅营销的媒介，其文化意义随着时代变迁不断丰富。<br /> 市井文化的象征符号。麻辣烫自诞生之初就带有浓厚的平民基因。其起源故事中的纤夫、挑担小贩等角色，皆是社会底层劳动者的代表；其食材组合原则体现了民间“物尽其用”的生存智慧——无论野菜、内脏还是豆制品，皆可融入一锅；其围炉共食的形式（众人围坐挑担或共享汤锅）打破了传统宴饮的等级秩序，营造了平等自在的社交氛围。这些特质使麻辣烫被视为中国市井饮食文化的代表。<br /> 地域认同的味觉表达。麻辣烫在不同地区的演变，实质是地域文化通过食物进行的自我表达。川渝流派对麻辣的坚守，体现了巴蜀地区“尚滋味、好辛香” 的千年饮食传统；东北流派加入麻酱的改良，呼应了东北人喜好浓郁厚重的口味倾向；而天水麻辣烫对甘谷辣椒、武都花椒的强调，则是甘肃农耕文化的味觉宣言——将地方特产转化为美食符号，使食客通过味蕾体验地域认同。<br /> 文旅经济的引爆点。近年来，麻辣烫展现出惊人的“流量经济”能量。2024年初，抖音博主“一杯梁白开”发布天水麻辣烫视频获百万点赞，引发“赴天水热辣滚烫之旅”风潮。麻辣烫在此过程中成为城市形象传播媒介——游客通过一碗麻辣烫认识天水，进而探索麦积山石窟、伏羲庙等文化遗产。<br /> <br /> '''结语'''<br /> 从长江之滨的纤夫炊烟到如今天水文旅的“热辣滚烫”，麻辣烫的演变轨迹勾勒出中国饮食文化强大的包容性与适应性。它见证了平民生活智慧如何升华为全民共享的美味，体现了地域物产与烹饪技艺的创造性结合，更在当代成为城市形象传播与文化认同构建的媒介。未来，麻辣烫的发展需在健康化与风味保留、标准化与个性表达、全球化与本土根脉之间寻找平衡。无论形态如何变化，其核心始终是中国人对多元味道和谐共生的追求，以及对日常生活的热爱与珍视——这份流淌于市井烟火中的文化基因，正是麻辣烫得以穿越历史，持续滚烫的真正灵魂。<br /> <br /> '''参考文献：'''<br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> '''术语和表达：'''<br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> '''问题：'''<br /> 1.麻辣烫的历史起源是什么？<br /> 2.不同地区的麻辣烫有哪些主要风味差异？<br /> 3.麻辣烫的传统制作工艺包括哪些关键步骤？<br /> 4.麻辣烫如何体现中国饮食文化的特点？<br /> 5.现代连锁品牌如何推动麻辣烫的全球化？<br /> 6.麻辣烫的健康争议主要集中在哪些方面？</div>

Dong Jiating https://bou.de/u/index.php?title=User:Dong_Jiating&diff=167793 2025-06-05T10:22:02Z

<p>Dong Jiating: </p> <hr /> <div><br /> == '''Chinese Cuisine: Malatang''' ==<br /> <br /> <br /> As one of the most popular street foods in contemporary China, malatang’s development reflects the inclusivity of Chinese food culture and the innovativeness of regional cultures. From the simple meals of Yangtze River boat trackers to a nationwide common folk cuisine, and then to a &quot;blockbuster&quot; symbol driving regional cultural tourism economies, malatang’s evolution is not just a history of culinary spread but a microcosm of China’s civilian food culture. This article analyzes the characteristics of Chinese food culture and social change imprinted behind malatang from three dimensions: historical origins, regional differentiation, and cultural significance.<br /> <br /> [['''1. Historical Origins and Early Development: From Riverside Cooking to Urban Delicacy''']]<br /> <br /> The prototype of malatang can be traced back to the shipping culture of the Yangtze River basin. During the late Ming and early Qing dynasties, in the Chuanjiang River Basin (particularly the waters from Yibin, Sichuan to Wushan, Three Gorges), due to turbulent currents, boat trackers became indispensable in shipping. These laborers often gathered wild vegetables or simple ingredients they carried and boiled them in pots with seasonings like Sichuan pepper and chili by the river while resting. This cooking method not only satisfied their hunger but also dispelled cold and dampness, adapting to the humid and rainy climate of the Yangtze River region. This simple cooking method created by boat workers is widely regarded as the original form of malatang.<br /> <br /> As this eating style spread, dock vendors saw business opportunities. In the mid-to-late Qing Dynasty, street vendors began refining this cooking method: they carried stoves and ingredients on both ends of a shoulder pole, peddling along riversides and bridges. One end of the pole held small compartments for various ingredients, while the other end had a burning stove and a boiling pot. These mobile stalls, with their low prices and convenience, quickly became a dining choice for dock laborers and urban commoners, marking malatang’s spatial transition from riverside to urban streets.<br /> <br /> Malatang truly moved into fixed venues in the early 20th century. Restaurants in cities like Chongqing and Leshan introduced it indoors, offering richer ingredients and a more stable dining environment. During this period, Niuhua Town in Leshan, Sichuan made significant contributions to malatang’s development. Chefs in Niuhua Town refined the traditional red soup recipe, using chicken broth as a base and adding dozens of seasonings like cinnamon, tangerine peel, dried chili, and Sichuan pepper to simmer the broth. They also used clay pots to maintain heat over low fire and pioneered the &quot;skewered malatang&quot; format. This business model upgraded malatang from mobile stalls to fixed common folk dining, laying the foundation for its later national spread.<br /> <br /> '''2. Modernization and Diversification: From Single Model to Diverse Schools'''<br /> <br /> After the founding of the People’s Republic of China, especially since the Reform and Opening-Up, malatang has transformed from a local snack to a national cuisine. This process, accompanied by innovative business models and the collision of regional flavors, has formed a rich and diverse development trajectory.<br /> <br /> Sichuan-Chongqing School: Represented by Niuhua Town in Leshan, Sichuan, it adheres to the authentic spicy and numbing flavor. The broth is based on beef tallow, heavily using Pixian bean paste, Yongchuan fermented black beans, and Hanyuan Sichuan pepper to highlight the balanced four flavors of &quot;numbness, spiciness, freshness, and aroma.&quot; Signature ingredients include animal offal like tripe, aorta, and duck intestines, with dipping sauces typically being dry 碟子 (chili powder + Sichuan pepper powder + salt) or sesame oil with mashed garlic.<br /> <br /> Northeastern School: Represented by Yang Guofu from Heilongjiang, it undergoes northern-style improvements. Its biggest innovation is introducing bone broth and sesame paste seasonings to reduce spiciness and numbness. The broth is simmered for hours with pork and beef bones, resulting in a milky white base. It uses fewer Sichuan peppers, adds mild spices, and offers sesame paste as a dipping option. The ingredient selection caters to northern tastes, forming a flavor profile of &quot;numbness, spiciness, saltiness, freshness&quot; with a hint of sweetness. This adaptation made malatang more accessible to non-Sichuan-Chongqing regions, promoting its national popularity.<br /> <br /> Northwestern School: Typified by Tianshui malatang in Gansu, it forms a unique style relying on local produce. Its core is the combination of &quot;Gangu chili peppers + Wudu Sichuan pepper&quot;—Gangu chili peppers, with a planting history of over 400 years, are rich in spiciness and oil; Wudu Sichuan pepper is rich and mellow in numbness and unique in aroma, both being National Geographic Indication products.<br /> <br /> '''3. Socio-Cultural Significance: From Street Food to Cultural Symbol'''<br /> <br /> Malatang’s cultural value extends far beyond its physical existence as food. It is both a crystallization of civilian life wisdom and a carrier of regional cultural identity, and in recent years, it has become a medium for urban cultural tourism marketing, with its cultural significance continuously enriching with the times.<br /> <br /> A Symbol of Urban Street Culture: Since its inception, malatang has carried a strong civilian gene. The boat trackers and street vendors in its origin stories represent working-class laborers; its ingredient combination embodies the folk wisdom of &quot;making the best use of everything&quot;—whether wild vegetables, offal, or soy products, all can be integrated into one pot; its communal dining form (people gathering around a stall or sharing a pot) breaks the hierarchical order of traditional banquets, creating an atmosphere of equality and freedom. These characteristics make malatang a symbol of Chinese urban street food culture.<br /> <br /> Gustatory Expression of Regional Identity: The evolution of malatang in different regions is essentially a self-expression of regional culture through food. The Sichuan-Chongqing school’s adherence to spiciness and numbness reflects the thousand-year-old food tradition of Bashu region (&quot;valuing taste and favoring pungency&quot;); the Northeastern school’s addition of sesame paste echoes Northeasterners’ preference for rich and heavy flavors; while Tianshui malatang’s emphasis on Gangu chili peppers and Wudu Sichuan pepper serves as a gustatory declaration of Gansu’s farming culture—transforming local specialties into food symbols, allowing diners to experience regional identity through their taste buds.<br /> <br /> A Catalyst for Cultural Tourism Economy: In recent years, malatang has demonstrated remarkable &quot;attention economy&quot; power. In early 2024, a Douyin blogger &quot;一杯梁白开&quot; (&quot;A Cup of Liang Bai Kai&quot;) posted a video about Tianshui malatang, which received millions of likes and sparked a trend of &quot;hot and spicy trips to Tianshui.&quot; In this process, malatang has become a medium for urban image dissemination—tourists get to know Tianshui through a bowl of malatang, and then explore cultural heritage sites like Maijishan Grottoes and Fuxi Temple.<br /> <br /> '''Conclusion'''<br /> <br /> From the smoke of boat trackers’ cooking by the Yangtze River to today’s &quot;hot and spicy&quot; cultural tourism in Tianshui, malatang’s evolution traces the strong inclusivity and adaptability of Chinese food culture. It witnesses how civilian life wisdom has been elevated into a national shared delicacy, embodies the creative combination of regional produce and culinary skills, and has become a medium for urban image dissemination and cultural identity construction in the contemporary era. In the future, malatang’s development needs to balance healthiness with flavor preservation, standardization with individual expression, and globalization with local roots. No matter how its form changes, its core remains the Chinese pursuit of harmonious coexistence of diverse flavors and the love and cherishing of daily life—this cultural gene flowing through urban murmur of daily life is the true soul that allows malatang to traverse history and continue to thrive.<br /> <br /> '''References:'''<br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> '''Terms and Expressions:'''<br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> Questions:<br /> 1.What is the historical origin of malatang?<br /> 2.What are the main flavor differences of malatang in different regions?<br /> 3.What are the key steps in the traditional preparation of malatang?<br /> 4.How does malatang reflect the characteristics of Chinese food culture?<br /> 5.How do modern chain brands promote the globalization of malatang?<br /> 6.What are the main health controversies surrounding malatang?<br /> <br /> <br /> '''中华美食：麻辣烫'''<br /> <br /> 麻辣烫作为当代中国普及度最高的街头美食之一，其发展历程映射了中国饮食文化的包容性与地域文化的创新性。从长江纤夫的简易炊食到风靡全国的平民美食，再到带动区域文旅经济的“爆款”符号，麻辣烫的演变不仅是一种烹饪方式的传播史，更是一部中国平民饮食文化的微缩景观。本文将从历史源流、地域分化、文化意义三个维度，剖析麻辣烫背后所蕴含的中国饮食文化特征与社会变迁印记。<br /> <br /> '''1.历史起源与早期发展：从江边炊烟到市井美味'''<br /> 麻辣烫的雏形可追溯至长江流域的航运文化。在明末清初的川江流域，特别是从四川宜宾至三峡巫山的水域，因水流湍急，纤夫成为航运中不可或缺的角色。这些体力劳动者在拉纤之余，常于江边就地取材。他们将采摘的野菜（或随身携带的简易食材）放入罐中，加入花椒、辣椒等调料涮烫而食。这种烹饪方式既解决了果腹需求，又能驱寒祛湿，适应了长江流域潮湿多雨的气候环境。船工们创造的这种简易烹饪法，被普遍视为麻辣烫的原始形态。<br /> 随着这种饮食方式的传播，码头上的小贩发现了其中商机。清代中后期，挑担小贩开始对这种烹饪方式进行改良：他们将炉具与食材分置挑担两头，沿江边、桥头行走叫卖。担子一头是分隔存放各类食材的小格，另一头则是燃烧的炉火与翻滚的汤锅。这种流动摊点因价格低廉、取食便捷，迅速成为码头劳工和市井平民的就餐选择，麻辣烫由此完成了从江边到岸上的空间转移。<br /> 麻辣烫真正走向固定经营场所是在20世纪初。重庆、乐山等城市的饭馆将其引入店堂，开始提供更丰富的食材选择和更稳定的就餐环境。其中，四川乐山牛华镇在这一时期对麻辣烫的发展作出了重要贡献。牛华镇厨师创新性地将传统红汤配方精细化，采用鸡汤为基底，加入桂皮、陈皮、干辣椒、花椒等数十种调料熬制汤底，并使用砂锅文火慢炖保持温度，并开创了“串签麻辣烫”的形态。这种经营模式使麻辣烫从流动摊点升级为固定场所的平民餐饮，为其日后全国性传播奠定了基础。<br /> <br /> '''2.现代化与多样化发展：从单一模式到多元流派'''<br /> 新中国成立后，特别是改革开放以来，麻辣烫经历了从地方小吃到全国性美食的转型。这一过程伴随着经营模式的创新与地域口味的碰撞融合，形成了丰富多元的发展脉络。<br /> 川渝流派：以四川乐山牛华镇为代表，坚守麻辣本色。其汤底以牛油为基础，重用郫县豆瓣、永川豆豉、汉源花椒，突出“麻、辣、鲜、香”四味平衡。特色食材包括毛肚、黄喉、鸭肠等动物内脏，蘸料多为干碟（辣椒面+花椒面+盐）或香油蒜泥碟。<br /> 东北流派：以黑龙江杨国福为代表，进行北方化改良。其最大创新是引入大骨汤底和芝麻酱调料，降低麻辣刺激度。汤底用猪骨、牛骨长时间熬制，呈乳白色；调味上减少花椒用量，增加温和香料，并在蘸料中提供麻酱选项。食材选择更适应北方口味，形成“麻、辣、咸、鲜”带微甜的风味特征。这种改良使麻辣烫更易被非川渝地区接受，推动了全国化普及。<br /> 西北流派：以甘肃天水麻辣烫为典型，依托地域物产自成一派。其核心是“甘谷辣椒+武都花椒”组合——甘谷辣椒种植历史超400年，辣味浓郁且油分丰富；武都花椒麻味醇厚，香气独特，两者均为国家地理标志产品。<br /> <br /> '''3.社会文化意义：从市井小食到文化符号'''<br /> 麻辣烫的文化价值远超出其作为食物的物理属性。它既是平民生活智慧的结晶，又是地域文化认同的载体，近年来更成为城市文旅营销的媒介，其文化意义随着时代变迁不断丰富。<br /> 市井文化的象征符号。麻辣烫自诞生之初就带有浓厚的平民基因。其起源故事中的纤夫、挑担小贩等角色，皆是社会底层劳动者的代表；其食材组合原则体现了民间“物尽其用”的生存智慧——无论野菜、内脏还是豆制品，皆可融入一锅；其围炉共食的形式（众人围坐挑担或共享汤锅）打破了传统宴饮的等级秩序，营造了平等自在的社交氛围。这些特质使麻辣烫被视为中国市井饮食文化的代表。<br /> 地域认同的味觉表达。麻辣烫在不同地区的演变，实质是地域文化通过食物进行的自我表达。川渝流派对麻辣的坚守，体现了巴蜀地区“尚滋味、好辛香” 的千年饮食传统；东北流派加入麻酱的改良，呼应了东北人喜好浓郁厚重的口味倾向；而天水麻辣烫对甘谷辣椒、武都花椒的强调，则是甘肃农耕文化的味觉宣言——将地方特产转化为美食符号，使食客通过味蕾体验地域认同。<br /> 文旅经济的引爆点。近年来，麻辣烫展现出惊人的“流量经济”能量。2024年初，抖音博主“一杯梁白开”发布天水麻辣烫视频获百万点赞，引发“赴天水热辣滚烫之旅”风潮。麻辣烫在此过程中成为城市形象传播媒介——游客通过一碗麻辣烫认识天水，进而探索麦积山石窟、伏羲庙等文化遗产。<br /> <br /> '''结语'''<br /> 从长江之滨的纤夫炊烟到如今天水文旅的“热辣滚烫”，麻辣烫的演变轨迹勾勒出中国饮食文化强大的包容性与适应性。它见证了平民生活智慧如何升华为全民共享的美味，体现了地域物产与烹饪技艺的创造性结合，更在当代成为城市形象传播与文化认同构建的媒介。未来，麻辣烫的发展需在健康化与风味保留、标准化与个性表达、全球化与本土根脉之间寻找平衡。无论形态如何变化，其核心始终是中国人对多元味道和谐共生的追求，以及对日常生活的热爱与珍视——这份流淌于市井烟火中的文化基因，正是麻辣烫得以穿越历史，持续滚烫的真正灵魂。<br /> <br /> '''参考文献：'''<br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> '''术语和表达：'''<br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> '''问题：'''<br /> 1.麻辣烫的历史起源是什么？<br /> 2.不同地区的麻辣烫有哪些主要风味差异？<br /> 3.麻辣烫的传统制作工艺包括哪些关键步骤？<br /> 4.麻辣烫如何体现中国饮食文化的特点？<br /> 5.现代连锁品牌如何推动麻辣烫的全球化？<br /> 6.麻辣烫的健康争议主要集中在哪些方面？</div>

Dong Jiating https://bou.de/u/index.php?title=User:Dong_Jiating&diff=167789 2025-06-05T10:20:56Z

<p>Dong Jiating: </p> <hr /> <div><br /> == '''Chinese Cuisine: Malatang''' ==<br /> <br /> <br /> As one of the most popular street foods in contemporary China, malatang’s development reflects the inclusivity of Chinese food culture and the innovativeness of regional cultures. From the simple meals of Yangtze River boat trackers to a nationwide common folk cuisine, and then to a &quot;blockbuster&quot; symbol driving regional cultural tourism economies, malatang’s evolution is not just a history of culinary spread but a microcosm of China’s civilian food culture. This article analyzes the characteristics of Chinese food culture and social change imprinted behind malatang from three dimensions: historical origins, regional differentiation, and cultural significance.<br /> <br /> '''1. Historical Origins and Early Development: From Riverside Cooking to Urban Delicacy'''<br /> <br /> The prototype of malatang can be traced back to the shipping culture of the Yangtze River basin. During the late Ming and early Qing dynasties, in the Chuanjiang River Basin (particularly the waters from Yibin, Sichuan to Wushan, Three Gorges), due to turbulent currents, boat trackers became indispensable in shipping. These laborers often gathered wild vegetables or simple ingredients they carried and boiled them in pots with seasonings like Sichuan pepper and chili by the river while resting. This cooking method not only satisfied their hunger but also dispelled cold and dampness, adapting to the humid and rainy climate of the Yangtze River region. This simple cooking method created by boat workers is widely regarded as the original form of malatang.<br /> <br /> As this eating style spread, dock vendors saw business opportunities. In the mid-to-late Qing Dynasty, street vendors began refining this cooking method: they carried stoves and ingredients on both ends of a shoulder pole, peddling along riversides and bridges. One end of the pole held small compartments for various ingredients, while the other end had a burning stove and a boiling pot. These mobile stalls, with their low prices and convenience, quickly became a dining choice for dock laborers and urban commoners, marking malatang’s spatial transition from riverside to urban streets.<br /> <br /> Malatang truly moved into fixed venues in the early 20th century. Restaurants in cities like Chongqing and Leshan introduced it indoors, offering richer ingredients and a more stable dining environment. During this period, Niuhua Town in Leshan, Sichuan made significant contributions to malatang’s development. Chefs in Niuhua Town refined the traditional red soup recipe, using chicken broth as a base and adding dozens of seasonings like cinnamon, tangerine peel, dried chili, and Sichuan pepper to simmer the broth. They also used clay pots to maintain heat over low fire and pioneered the &quot;skewered malatang&quot; format. This business model upgraded malatang from mobile stalls to fixed common folk dining, laying the foundation for its later national spread.<br /> <br /> '''2. Modernization and Diversification: From Single Model to Diverse Schools'''<br /> <br /> After the founding of the People’s Republic of China, especially since the Reform and Opening-Up, malatang has transformed from a local snack to a national cuisine. This process, accompanied by innovative business models and the collision of regional flavors, has formed a rich and diverse development trajectory.<br /> <br /> Sichuan-Chongqing School: Represented by Niuhua Town in Leshan, Sichuan, it adheres to the authentic spicy and numbing flavor. The broth is based on beef tallow, heavily using Pixian bean paste, Yongchuan fermented black beans, and Hanyuan Sichuan pepper to highlight the balanced four flavors of &quot;numbness, spiciness, freshness, and aroma.&quot; Signature ingredients include animal offal like tripe, aorta, and duck intestines, with dipping sauces typically being dry 碟子 (chili powder + Sichuan pepper powder + salt) or sesame oil with mashed garlic.<br /> <br /> Northeastern School: Represented by Yang Guofu from Heilongjiang, it undergoes northern-style improvements. Its biggest innovation is introducing bone broth and sesame paste seasonings to reduce spiciness and numbness. The broth is simmered for hours with pork and beef bones, resulting in a milky white base. It uses fewer Sichuan peppers, adds mild spices, and offers sesame paste as a dipping option. The ingredient selection caters to northern tastes, forming a flavor profile of &quot;numbness, spiciness, saltiness, freshness&quot; with a hint of sweetness. This adaptation made malatang more accessible to non-Sichuan-Chongqing regions, promoting its national popularity.<br /> <br /> Northwestern School: Typified by Tianshui malatang in Gansu, it forms a unique style relying on local produce. Its core is the combination of &quot;Gangu chili peppers + Wudu Sichuan pepper&quot;—Gangu chili peppers, with a planting history of over 400 years, are rich in spiciness and oil; Wudu Sichuan pepper is rich and mellow in numbness and unique in aroma, both being National Geographic Indication products.<br /> <br /> '''3. Socio-Cultural Significance: From Street Food to Cultural Symbol'''<br /> <br /> Malatang’s cultural value extends far beyond its physical existence as food. It is both a crystallization of civilian life wisdom and a carrier of regional cultural identity, and in recent years, it has become a medium for urban cultural tourism marketing, with its cultural significance continuously enriching with the times.<br /> <br /> A Symbol of Urban Street Culture: Since its inception, malatang has carried a strong civilian gene. The boat trackers and street vendors in its origin stories represent working-class laborers; its ingredient combination embodies the folk wisdom of &quot;making the best use of everything&quot;—whether wild vegetables, offal, or soy products, all can be integrated into one pot; its communal dining form (people gathering around a stall or sharing a pot) breaks the hierarchical order of traditional banquets, creating an atmosphere of equality and freedom. These characteristics make malatang a symbol of Chinese urban street food culture.<br /> <br /> Gustatory Expression of Regional Identity: The evolution of malatang in different regions is essentially a self-expression of regional culture through food. The Sichuan-Chongqing school’s adherence to spiciness and numbness reflects the thousand-year-old food tradition of Bashu region (&quot;valuing taste and favoring pungency&quot;); the Northeastern school’s addition of sesame paste echoes Northeasterners’ preference for rich and heavy flavors; while Tianshui malatang’s emphasis on Gangu chili peppers and Wudu Sichuan pepper serves as a gustatory declaration of Gansu’s farming culture—transforming local specialties into food symbols, allowing diners to experience regional identity through their taste buds.<br /> <br /> A Catalyst for Cultural Tourism Economy: In recent years, malatang has demonstrated remarkable &quot;attention economy&quot; power. In early 2024, a Douyin blogger &quot;一杯梁白开&quot; (&quot;A Cup of Liang Bai Kai&quot;) posted a video about Tianshui malatang, which received millions of likes and sparked a trend of &quot;hot and spicy trips to Tianshui.&quot; In this process, malatang has become a medium for urban image dissemination—tourists get to know Tianshui through a bowl of malatang, and then explore cultural heritage sites like Maijishan Grottoes and Fuxi Temple.<br /> <br /> '''Conclusion'''<br /> <br /> From the smoke of boat trackers’ cooking by the Yangtze River to today’s &quot;hot and spicy&quot; cultural tourism in Tianshui, malatang’s evolution traces the strong inclusivity and adaptability of Chinese food culture. It witnesses how civilian life wisdom has been elevated into a national shared delicacy, embodies the creative combination of regional produce and culinary skills, and has become a medium for urban image dissemination and cultural identity construction in the contemporary era. In the future, malatang’s development needs to balance healthiness with flavor preservation, standardization with individual expression, and globalization with local roots. No matter how its form changes, its core remains the Chinese pursuit of harmonious coexistence of diverse flavors and the love and cherishing of daily life—this cultural gene flowing through urban murmur of daily life is the true soul that allows malatang to traverse history and continue to thrive.<br /> <br /> '''References:'''<br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> '''Terms and Expressions:'''<br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> Questions:<br /> 1.What is the historical origin of malatang?<br /> 2.What are the main flavor differences of malatang in different regions?<br /> 3.What are the key steps in the traditional preparation of malatang?<br /> 4.How does malatang reflect the characteristics of Chinese food culture?<br /> 5.How do modern chain brands promote the globalization of malatang?<br /> 6.What are the main health controversies surrounding malatang?<br /> <br /> <br /> '''中华美食：麻辣烫'''<br /> <br /> 麻辣烫作为当代中国普及度最高的街头美食之一，其发展历程映射了中国饮食文化的包容性与地域文化的创新性。从长江纤夫的简易炊食到风靡全国的平民美食，再到带动区域文旅经济的“爆款”符号，麻辣烫的演变不仅是一种烹饪方式的传播史，更是一部中国平民饮食文化的微缩景观。本文将从历史源流、地域分化、文化意义三个维度，剖析麻辣烫背后所蕴含的中国饮食文化特征与社会变迁印记。<br /> <br /> '''1.历史起源与早期发展：从江边炊烟到市井美味'''<br /> 麻辣烫的雏形可追溯至长江流域的航运文化。在明末清初的川江流域，特别是从四川宜宾至三峡巫山的水域，因水流湍急，纤夫成为航运中不可或缺的角色。这些体力劳动者在拉纤之余，常于江边就地取材。他们将采摘的野菜（或随身携带的简易食材）放入罐中，加入花椒、辣椒等调料涮烫而食。这种烹饪方式既解决了果腹需求，又能驱寒祛湿，适应了长江流域潮湿多雨的气候环境。船工们创造的这种简易烹饪法，被普遍视为麻辣烫的原始形态。<br /> 随着这种饮食方式的传播，码头上的小贩发现了其中商机。清代中后期，挑担小贩开始对这种烹饪方式进行改良：他们将炉具与食材分置挑担两头，沿江边、桥头行走叫卖。担子一头是分隔存放各类食材的小格，另一头则是燃烧的炉火与翻滚的汤锅。这种流动摊点因价格低廉、取食便捷，迅速成为码头劳工和市井平民的就餐选择，麻辣烫由此完成了从江边到岸上的空间转移。<br /> 麻辣烫真正走向固定经营场所是在20世纪初。重庆、乐山等城市的饭馆将其引入店堂，开始提供更丰富的食材选择和更稳定的就餐环境。其中，四川乐山牛华镇在这一时期对麻辣烫的发展作出了重要贡献。牛华镇厨师创新性地将传统红汤配方精细化，采用鸡汤为基底，加入桂皮、陈皮、干辣椒、花椒等数十种调料熬制汤底，并使用砂锅文火慢炖保持温度，并开创了“串签麻辣烫”的形态。这种经营模式使麻辣烫从流动摊点升级为固定场所的平民餐饮，为其日后全国性传播奠定了基础。<br /> <br /> '''2.现代化与多样化发展：从单一模式到多元流派'''<br /> 新中国成立后，特别是改革开放以来，麻辣烫经历了从地方小吃到全国性美食的转型。这一过程伴随着经营模式的创新与地域口味的碰撞融合，形成了丰富多元的发展脉络。<br /> 川渝流派：以四川乐山牛华镇为代表，坚守麻辣本色。其汤底以牛油为基础，重用郫县豆瓣、永川豆豉、汉源花椒，突出“麻、辣、鲜、香”四味平衡。特色食材包括毛肚、黄喉、鸭肠等动物内脏，蘸料多为干碟（辣椒面+花椒面+盐）或香油蒜泥碟。<br /> 东北流派：以黑龙江杨国福为代表，进行北方化改良。其最大创新是引入大骨汤底和芝麻酱调料，降低麻辣刺激度。汤底用猪骨、牛骨长时间熬制，呈乳白色；调味上减少花椒用量，增加温和香料，并在蘸料中提供麻酱选项。食材选择更适应北方口味，形成“麻、辣、咸、鲜”带微甜的风味特征。这种改良使麻辣烫更易被非川渝地区接受，推动了全国化普及。<br /> 西北流派：以甘肃天水麻辣烫为典型，依托地域物产自成一派。其核心是“甘谷辣椒+武都花椒”组合——甘谷辣椒种植历史超400年，辣味浓郁且油分丰富；武都花椒麻味醇厚，香气独特，两者均为国家地理标志产品。<br /> <br /> '''3.社会文化意义：从市井小食到文化符号'''<br /> 麻辣烫的文化价值远超出其作为食物的物理属性。它既是平民生活智慧的结晶，又是地域文化认同的载体，近年来更成为城市文旅营销的媒介，其文化意义随着时代变迁不断丰富。<br /> 市井文化的象征符号。麻辣烫自诞生之初就带有浓厚的平民基因。其起源故事中的纤夫、挑担小贩等角色，皆是社会底层劳动者的代表；其食材组合原则体现了民间“物尽其用”的生存智慧——无论野菜、内脏还是豆制品，皆可融入一锅；其围炉共食的形式（众人围坐挑担或共享汤锅）打破了传统宴饮的等级秩序，营造了平等自在的社交氛围。这些特质使麻辣烫被视为中国市井饮食文化的代表。<br /> 地域认同的味觉表达。麻辣烫在不同地区的演变，实质是地域文化通过食物进行的自我表达。川渝流派对麻辣的坚守，体现了巴蜀地区“尚滋味、好辛香” 的千年饮食传统；东北流派加入麻酱的改良，呼应了东北人喜好浓郁厚重的口味倾向；而天水麻辣烫对甘谷辣椒、武都花椒的强调，则是甘肃农耕文化的味觉宣言——将地方特产转化为美食符号，使食客通过味蕾体验地域认同。<br /> 文旅经济的引爆点。近年来，麻辣烫展现出惊人的“流量经济”能量。2024年初，抖音博主“一杯梁白开”发布天水麻辣烫视频获百万点赞，引发“赴天水热辣滚烫之旅”风潮。麻辣烫在此过程中成为城市形象传播媒介——游客通过一碗麻辣烫认识天水，进而探索麦积山石窟、伏羲庙等文化遗产。<br /> <br /> '''结语'''<br /> 从长江之滨的纤夫炊烟到如今天水文旅的“热辣滚烫”，麻辣烫的演变轨迹勾勒出中国饮食文化强大的包容性与适应性。它见证了平民生活智慧如何升华为全民共享的美味，体现了地域物产与烹饪技艺的创造性结合，更在当代成为城市形象传播与文化认同构建的媒介。未来，麻辣烫的发展需在健康化与风味保留、标准化与个性表达、全球化与本土根脉之间寻找平衡。无论形态如何变化，其核心始终是中国人对多元味道和谐共生的追求，以及对日常生活的热爱与珍视——这份流淌于市井烟火中的文化基因，正是麻辣烫得以穿越历史，持续滚烫的真正灵魂。<br /> <br /> '''参考文献：'''<br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> '''术语和表达：'''<br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> '''问题：'''<br /> 1.麻辣烫的历史起源是什么？<br /> 2.不同地区的麻辣烫有哪些主要风味差异？<br /> 3.麻辣烫的传统制作工艺包括哪些关键步骤？<br /> 4.麻辣烫如何体现中国饮食文化的特点？<br /> 5.现代连锁品牌如何推动麻辣烫的全球化？<br /> 6.麻辣烫的健康争议主要集中在哪些方面？</div>

Dong Jiating https://bou.de/u/index.php?title=User:Dong_Jiating&diff=167786 2025-06-05T10:15:06Z

<p>Dong Jiating: </p> <hr /> <div>'''Chinese Cuisine: Malatang'''<br /> <br /> As one of the most popular street foods in contemporary China, malatang’s development reflects the inclusivity of Chinese food culture and the innovativeness of regional cultures. From the simple meals of Yangtze River boat trackers to a nationwide common folk cuisine, and then to a &quot;blockbuster&quot; symbol driving regional cultural tourism economies, malatang’s evolution is not just a history of culinary spread but a microcosm of China’s civilian food culture. This article analyzes the characteristics of Chinese food culture and social change imprinted behind malatang from three dimensions: historical origins, regional differentiation, and cultural significance.<br /> <br /> '''1. Historical Origins and Early Development: From Riverside Cooking to Urban Delicacy'''<br /> <br /> The prototype of malatang can be traced back to the shipping culture of the Yangtze River basin. During the late Ming and early Qing dynasties, in the Chuanjiang River Basin (particularly the waters from Yibin, Sichuan to Wushan, Three Gorges), due to turbulent currents, boat trackers became indispensable in shipping. These laborers often gathered wild vegetables or simple ingredients they carried and boiled them in pots with seasonings like Sichuan pepper and chili by the river while resting. This cooking method not only satisfied their hunger but also dispelled cold and dampness, adapting to the humid and rainy climate of the Yangtze River region. This simple cooking method created by boat workers is widely regarded as the original form of malatang.<br /> <br /> As this eating style spread, dock vendors saw business opportunities. In the mid-to-late Qing Dynasty, street vendors began refining this cooking method: they carried stoves and ingredients on both ends of a shoulder pole, peddling along riversides and bridges. One end of the pole held small compartments for various ingredients, while the other end had a burning stove and a boiling pot. These mobile stalls, with their low prices and convenience, quickly became a dining choice for dock laborers and urban commoners, marking malatang’s spatial transition from riverside to urban streets.<br /> <br /> Malatang truly moved into fixed venues in the early 20th century. Restaurants in cities like Chongqing and Leshan introduced it indoors, offering richer ingredients and a more stable dining environment. During this period, Niuhua Town in Leshan, Sichuan made significant contributions to malatang’s development. Chefs in Niuhua Town refined the traditional red soup recipe, using chicken broth as a base and adding dozens of seasonings like cinnamon, tangerine peel, dried chili, and Sichuan pepper to simmer the broth. They also used clay pots to maintain heat over low fire and pioneered the &quot;skewered malatang&quot; format. This business model upgraded malatang from mobile stalls to fixed common folk dining, laying the foundation for its later national spread.<br /> <br /> '''2. Modernization and Diversification: From Single Model to Diverse Schools'''<br /> <br /> After the founding of the People’s Republic of China, especially since the Reform and Opening-Up, malatang has transformed from a local snack to a national cuisine. This process, accompanied by innovative business models and the collision of regional flavors, has formed a rich and diverse development trajectory.<br /> <br /> Sichuan-Chongqing School: Represented by Niuhua Town in Leshan, Sichuan, it adheres to the authentic spicy and numbing flavor. The broth is based on beef tallow, heavily using Pixian bean paste, Yongchuan fermented black beans, and Hanyuan Sichuan pepper to highlight the balanced four flavors of &quot;numbness, spiciness, freshness, and aroma.&quot; Signature ingredients include animal offal like tripe, aorta, and duck intestines, with dipping sauces typically being dry 碟子 (chili powder + Sichuan pepper powder + salt) or sesame oil with mashed garlic.<br /> <br /> Northeastern School: Represented by Yang Guofu from Heilongjiang, it undergoes northern-style improvements. Its biggest innovation is introducing bone broth and sesame paste seasonings to reduce spiciness and numbness. The broth is simmered for hours with pork and beef bones, resulting in a milky white base. It uses fewer Sichuan peppers, adds mild spices, and offers sesame paste as a dipping option. The ingredient selection caters to northern tastes, forming a flavor profile of &quot;numbness, spiciness, saltiness, freshness&quot; with a hint of sweetness. This adaptation made malatang more accessible to non-Sichuan-Chongqing regions, promoting its national popularity.<br /> <br /> Northwestern School: Typified by Tianshui malatang in Gansu, it forms a unique style relying on local produce. Its core is the combination of &quot;Gangu chili peppers + Wudu Sichuan pepper&quot;—Gangu chili peppers, with a planting history of over 400 years, are rich in spiciness and oil; Wudu Sichuan pepper is rich and mellow in numbness and unique in aroma, both being National Geographic Indication products.<br /> <br /> '''3. Socio-Cultural Significance: From Street Food to Cultural Symbol'''<br /> <br /> Malatang’s cultural value extends far beyond its physical existence as food. It is both a crystallization of civilian life wisdom and a carrier of regional cultural identity, and in recent years, it has become a medium for urban cultural tourism marketing, with its cultural significance continuously enriching with the times.<br /> <br /> A Symbol of Urban Street Culture: Since its inception, malatang has carried a strong civilian gene. The boat trackers and street vendors in its origin stories represent working-class laborers; its ingredient combination embodies the folk wisdom of &quot;making the best use of everything&quot;—whether wild vegetables, offal, or soy products, all can be integrated into one pot; its communal dining form (people gathering around a stall or sharing a pot) breaks the hierarchical order of traditional banquets, creating an atmosphere of equality and freedom. These characteristics make malatang a symbol of Chinese urban street food culture.<br /> <br /> Gustatory Expression of Regional Identity: The evolution of malatang in different regions is essentially a self-expression of regional culture through food. The Sichuan-Chongqing school’s adherence to spiciness and numbness reflects the thousand-year-old food tradition of Bashu region (&quot;valuing taste and favoring pungency&quot;); the Northeastern school’s addition of sesame paste echoes Northeasterners’ preference for rich and heavy flavors; while Tianshui malatang’s emphasis on Gangu chili peppers and Wudu Sichuan pepper serves as a gustatory declaration of Gansu’s farming culture—transforming local specialties into food symbols, allowing diners to experience regional identity through their taste buds.<br /> <br /> A Catalyst for Cultural Tourism Economy: In recent years, malatang has demonstrated remarkable &quot;attention economy&quot; power. In early 2024, a Douyin blogger &quot;一杯梁白开&quot; (&quot;A Cup of Liang Bai Kai&quot;) posted a video about Tianshui malatang, which received millions of likes and sparked a trend of &quot;hot and spicy trips to Tianshui.&quot; In this process, malatang has become a medium for urban image dissemination—tourists get to know Tianshui through a bowl of malatang, and then explore cultural heritage sites like Maijishan Grottoes and Fuxi Temple.<br /> <br /> '''Conclusion'''<br /> <br /> From the smoke of boat trackers’ cooking by the Yangtze River to today’s &quot;hot and spicy&quot; cultural tourism in Tianshui, malatang’s evolution traces the strong inclusivity and adaptability of Chinese food culture. It witnesses how civilian life wisdom has been elevated into a national shared delicacy, embodies the creative combination of regional produce and culinary skills, and has become a medium for urban image dissemination and cultural identity construction in the contemporary era. In the future, malatang’s development needs to balance healthiness with flavor preservation, standardization with individual expression, and globalization with local roots. No matter how its form changes, its core remains the Chinese pursuit of harmonious coexistence of diverse flavors and the love and cherishing of daily life—this cultural gene flowing through urban murmur of daily life is the true soul that allows malatang to traverse history and continue to thrive.<br /> <br /> '''References:'''<br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> '''Terms and Expressions:'''<br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> Questions:<br /> 1.What is the historical origin of malatang?<br /> 2.What are the main flavor differences of malatang in different regions?<br /> 3.What are the key steps in the traditional preparation of malatang?<br /> 4.How does malatang reflect the characteristics of Chinese food culture?<br /> 5.How do modern chain brands promote the globalization of malatang?<br /> 6.What are the main health controversies surrounding malatang?<br /> <br /> <br /> '''中华美食：麻辣烫'''<br /> <br /> 麻辣烫作为当代中国普及度最高的街头美食之一，其发展历程映射了中国饮食文化的包容性与地域文化的创新性。从长江纤夫的简易炊食到风靡全国的平民美食，再到带动区域文旅经济的“爆款”符号，麻辣烫的演变不仅是一种烹饪方式的传播史，更是一部中国平民饮食文化的微缩景观。本文将从历史源流、地域分化、文化意义三个维度，剖析麻辣烫背后所蕴含的中国饮食文化特征与社会变迁印记。<br /> <br /> '''1.历史起源与早期发展：从江边炊烟到市井美味'''<br /> 麻辣烫的雏形可追溯至长江流域的航运文化。在明末清初的川江流域，特别是从四川宜宾至三峡巫山的水域，因水流湍急，纤夫成为航运中不可或缺的角色。这些体力劳动者在拉纤之余，常于江边就地取材。他们将采摘的野菜（或随身携带的简易食材）放入罐中，加入花椒、辣椒等调料涮烫而食。这种烹饪方式既解决了果腹需求，又能驱寒祛湿，适应了长江流域潮湿多雨的气候环境。船工们创造的这种简易烹饪法，被普遍视为麻辣烫的原始形态。<br /> 随着这种饮食方式的传播，码头上的小贩发现了其中商机。清代中后期，挑担小贩开始对这种烹饪方式进行改良：他们将炉具与食材分置挑担两头，沿江边、桥头行走叫卖。担子一头是分隔存放各类食材的小格，另一头则是燃烧的炉火与翻滚的汤锅。这种流动摊点因价格低廉、取食便捷，迅速成为码头劳工和市井平民的就餐选择，麻辣烫由此完成了从江边到岸上的空间转移。<br /> 麻辣烫真正走向固定经营场所是在20世纪初。重庆、乐山等城市的饭馆将其引入店堂，开始提供更丰富的食材选择和更稳定的就餐环境。其中，四川乐山牛华镇在这一时期对麻辣烫的发展作出了重要贡献。牛华镇厨师创新性地将传统红汤配方精细化，采用鸡汤为基底，加入桂皮、陈皮、干辣椒、花椒等数十种调料熬制汤底，并使用砂锅文火慢炖保持温度，并开创了“串签麻辣烫”的形态。这种经营模式使麻辣烫从流动摊点升级为固定场所的平民餐饮，为其日后全国性传播奠定了基础。<br /> <br /> '''2.现代化与多样化发展：从单一模式到多元流派'''<br /> 新中国成立后，特别是改革开放以来，麻辣烫经历了从地方小吃到全国性美食的转型。这一过程伴随着经营模式的创新与地域口味的碰撞融合，形成了丰富多元的发展脉络。<br /> 川渝流派：以四川乐山牛华镇为代表，坚守麻辣本色。其汤底以牛油为基础，重用郫县豆瓣、永川豆豉、汉源花椒，突出“麻、辣、鲜、香”四味平衡。特色食材包括毛肚、黄喉、鸭肠等动物内脏，蘸料多为干碟（辣椒面+花椒面+盐）或香油蒜泥碟。<br /> 东北流派：以黑龙江杨国福为代表，进行北方化改良。其最大创新是引入大骨汤底和芝麻酱调料，降低麻辣刺激度。汤底用猪骨、牛骨长时间熬制，呈乳白色；调味上减少花椒用量，增加温和香料，并在蘸料中提供麻酱选项。食材选择更适应北方口味，形成“麻、辣、咸、鲜”带微甜的风味特征。这种改良使麻辣烫更易被非川渝地区接受，推动了全国化普及。<br /> 西北流派：以甘肃天水麻辣烫为典型，依托地域物产自成一派。其核心是“甘谷辣椒+武都花椒”组合——甘谷辣椒种植历史超400年，辣味浓郁且油分丰富；武都花椒麻味醇厚，香气独特，两者均为国家地理标志产品。<br /> <br /> '''3.社会文化意义：从市井小食到文化符号'''<br /> 麻辣烫的文化价值远超出其作为食物的物理属性。它既是平民生活智慧的结晶，又是地域文化认同的载体，近年来更成为城市文旅营销的媒介，其文化意义随着时代变迁不断丰富。<br /> 市井文化的象征符号。麻辣烫自诞生之初就带有浓厚的平民基因。其起源故事中的纤夫、挑担小贩等角色，皆是社会底层劳动者的代表；其食材组合原则体现了民间“物尽其用”的生存智慧——无论野菜、内脏还是豆制品，皆可融入一锅；其围炉共食的形式（众人围坐挑担或共享汤锅）打破了传统宴饮的等级秩序，营造了平等自在的社交氛围。这些特质使麻辣烫被视为中国市井饮食文化的代表。<br /> 地域认同的味觉表达。麻辣烫在不同地区的演变，实质是地域文化通过食物进行的自我表达。川渝流派对麻辣的坚守，体现了巴蜀地区“尚滋味、好辛香” 的千年饮食传统；东北流派加入麻酱的改良，呼应了东北人喜好浓郁厚重的口味倾向；而天水麻辣烫对甘谷辣椒、武都花椒的强调，则是甘肃农耕文化的味觉宣言——将地方特产转化为美食符号，使食客通过味蕾体验地域认同。<br /> 文旅经济的引爆点。近年来，麻辣烫展现出惊人的“流量经济”能量。2024年初，抖音博主“一杯梁白开”发布天水麻辣烫视频获百万点赞，引发“赴天水热辣滚烫之旅”风潮。麻辣烫在此过程中成为城市形象传播媒介——游客通过一碗麻辣烫认识天水，进而探索麦积山石窟、伏羲庙等文化遗产。<br /> <br /> '''结语'''<br /> 从长江之滨的纤夫炊烟到如今天水文旅的“热辣滚烫”，麻辣烫的演变轨迹勾勒出中国饮食文化强大的包容性与适应性。它见证了平民生活智慧如何升华为全民共享的美味，体现了地域物产与烹饪技艺的创造性结合，更在当代成为城市形象传播与文化认同构建的媒介。未来，麻辣烫的发展需在健康化与风味保留、标准化与个性表达、全球化与本土根脉之间寻找平衡。无论形态如何变化，其核心始终是中国人对多元味道和谐共生的追求，以及对日常生活的热爱与珍视——这份流淌于市井烟火中的文化基因，正是麻辣烫得以穿越历史，持续滚烫的真正灵魂。<br /> <br /> '''参考文献：'''<br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> '''术语和表达：'''<br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> '''问题：'''<br /> 1.麻辣烫的历史起源是什么？<br /> 2.不同地区的麻辣烫有哪些主要风味差异？<br /> 3.麻辣烫的传统制作工艺包括哪些关键步骤？<br /> 4.麻辣烫如何体现中国饮食文化的特点？<br /> 5.现代连锁品牌如何推动麻辣烫的全球化？<br /> 6.麻辣烫的健康争议主要集中在哪些方面？</div>

Dong Jiating https://bou.de/u/index.php?title=User:Dong_Jiating&diff=167785 2025-06-05T10:12:10Z

<p>Dong Jiating: </p> <hr /> <div>'''Chinese Cuisine: Malatang'''<br /> As one of the most popular street foods in contemporary China, malatang’s development reflects the inclusivity of Chinese food culture and the innovativeness of regional cultures. From the simple meals of Yangtze River boat trackers to a nationwide common folk cuisine, and then to a &quot;blockbuster&quot; symbol driving regional cultural tourism economies, malatang’s evolution is not just a history of culinary spread but a microcosm of China’s civilian food culture. This article analyzes the characteristics of Chinese food culture and social change imprinted behind malatang from three dimensions: historical origins, regional differentiation, and cultural significance.<br /> <br /> 1. Historical Origins and Early Development: From Riverside Cooking to Urban Delicacy<br /> The prototype of malatang can be traced back to the shipping culture of the Yangtze River basin. During the late Ming and early Qing dynasties, in the Chuanjiang River Basin (particularly the waters from Yibin, Sichuan to Wushan, Three Gorges), due to turbulent currents, boat trackers became indispensable in shipping. These laborers often gathered wild vegetables or simple ingredients they carried and boiled them in pots with seasonings like Sichuan pepper and chili by the river while resting. This cooking method not only satisfied their hunger but also dispelled cold and dampness, adapting to the humid and rainy climate of the Yangtze River region. This simple cooking method created by boat workers is widely regarded as the original form of malatang.<br /> <br /> As this eating style spread, dock vendors saw business opportunities. In the mid-to-late Qing Dynasty, street vendors began refining this cooking method: they carried stoves and ingredients on both ends of a shoulder pole, peddling along riversides and bridges. One end of the pole held small compartments for various ingredients, while the other end had a burning stove and a boiling pot. These mobile stalls, with their low prices and convenience, quickly became a dining choice for dock laborers and urban commoners, marking malatang’s spatial transition from riverside to urban streets.<br /> <br /> Malatang truly moved into fixed venues in the early 20th century. Restaurants in cities like Chongqing and Leshan introduced it indoors, offering richer ingredients and a more stable dining environment. During this period, Niuhua Town in Leshan, Sichuan made significant contributions to malatang’s development. Chefs in Niuhua Town refined the traditional red soup recipe, using chicken broth as a base and adding dozens of seasonings like cinnamon, tangerine peel, dried chili, and Sichuan pepper to simmer the broth. They also used clay pots to maintain heat over low fire and pioneered the &quot;skewered malatang&quot; format. This business model upgraded malatang from mobile stalls to fixed common folk dining, laying the foundation for its later national spread.<br /> <br /> 2. Modernization and Diversification: From Single Model to Diverse Schools<br /> After the founding of the People’s Republic of China, especially since the Reform and Opening-Up, malatang has transformed from a local snack to a national cuisine. This process, accompanied by innovative business models and the collision of regional flavors, has formed a rich and diverse development trajectory.<br /> <br /> Sichuan-Chongqing School: Represented by Niuhua Town in Leshan, Sichuan, it adheres to the authentic spicy and numbing flavor. The broth is based on beef tallow, heavily using Pixian bean paste, Yongchuan fermented black beans, and Hanyuan Sichuan pepper to highlight the balanced four flavors of &quot;numbness, spiciness, freshness, and aroma.&quot; Signature ingredients include animal offal like tripe, aorta, and duck intestines, with dipping sauces typically being dry 碟子 (chili powder + Sichuan pepper powder + salt) or sesame oil with mashed garlic.<br /> <br /> Northeastern School: Represented by Yang Guofu from Heilongjiang, it undergoes northern-style improvements. Its biggest innovation is introducing bone broth and sesame paste seasonings to reduce spiciness and numbness. The broth is simmered for hours with pork and beef bones, resulting in a milky white base. It uses fewer Sichuan peppers, adds mild spices, and offers sesame paste as a dipping option. The ingredient selection caters to northern tastes, forming a flavor profile of &quot;numbness, spiciness, saltiness, freshness&quot; with a hint of sweetness. This adaptation made malatang more accessible to non-Sichuan-Chongqing regions, promoting its national popularity.<br /> <br /> Northwestern School: Typified by Tianshui malatang in Gansu, it forms a unique style relying on local produce. Its core is the combination of &quot;Gangu chili peppers + Wudu Sichuan pepper&quot;—Gangu chili peppers, with a planting history of over 400 years, are rich in spiciness and oil; Wudu Sichuan pepper is rich and mellow in numbness and unique in aroma, both being National Geographic Indication products.<br /> <br /> 3. Socio-Cultural Significance: From Street Food to Cultural Symbol<br /> Malatang’s cultural value extends far beyond its physical existence as food. It is both a crystallization of civilian life wisdom and a carrier of regional cultural identity, and in recent years, it has become a medium for urban cultural tourism marketing, with its cultural significance continuously enriching with the times.<br /> <br /> A Symbol of Urban Street Culture: Since its inception, malatang has carried a strong civilian gene. The boat trackers and street vendors in its origin stories represent working-class laborers; its ingredient combination embodies the folk wisdom of &quot;making the best use of everything&quot;—whether wild vegetables, offal, or soy products, all can be integrated into one pot; its communal dining form (people gathering around a stall or sharing a pot) breaks the hierarchical order of traditional banquets, creating an atmosphere of equality and freedom. These characteristics make malatang a symbol of Chinese urban street food culture.<br /> <br /> Gustatory Expression of Regional Identity: The evolution of malatang in different regions is essentially a self-expression of regional culture through food. The Sichuan-Chongqing school’s adherence to spiciness and numbness reflects the thousand-year-old food tradition of Bashu region (&quot;valuing taste and favoring pungency&quot;); the Northeastern school’s addition of sesame paste echoes Northeasterners’ preference for rich and heavy flavors; while Tianshui malatang’s emphasis on Gangu chili peppers and Wudu Sichuan pepper serves as a gustatory declaration of Gansu’s farming culture—transforming local specialties into food symbols, allowing diners to experience regional identity through their taste buds.<br /> <br /> A Catalyst for Cultural Tourism Economy: In recent years, malatang has demonstrated remarkable &quot;attention economy&quot; power. In early 2024, a Douyin blogger &quot;一杯梁白开&quot; (&quot;A Cup of Liang Bai Kai&quot;) posted a video about Tianshui malatang, which received millions of likes and sparked a trend of &quot;hot and spicy trips to Tianshui.&quot; In this process, malatang has become a medium for urban image dissemination—tourists get to know Tianshui through a bowl of malatang, and then explore cultural heritage sites like Maijishan Grottoes and Fuxi Temple.<br /> <br /> Conclusion<br /> From the smoke of boat trackers’ cooking by the Yangtze River to today’s &quot;hot and spicy&quot; cultural tourism in Tianshui, malatang’s evolution traces the strong inclusivity and adaptability of Chinese food culture. It witnesses how civilian life wisdom has been elevated into a national shared delicacy, embodies the creative combination of regional produce and culinary skills, and has become a medium for urban image dissemination and cultural identity construction in the contemporary era. In the future, malatang’s development needs to balance healthiness with flavor preservation, standardization with individual expression, and globalization with local roots. No matter how its form changes, its core remains the Chinese pursuit of harmonious coexistence of diverse flavors and the love and cherishing of daily life—this cultural gene flowing through urban murmur of daily life is the true soul that allows malatang to traverse history and continue to thrive.<br /> <br /> References:<br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> Terms and Expressions:<br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> Questions:<br /> 1.What is the historical origin of malatang?<br /> 2.What are the main flavor differences of malatang in different regions?<br /> 3.What are the key steps in the traditional preparation of malatang?<br /> 4.How does malatang reflect the characteristics of Chinese food culture?<br /> 5.How do modern chain brands promote the globalization of malatang?<br /> 6.What are the main health controversies surrounding malatang?<br /> <br /> <br /> 中华美食：麻辣烫<br /> 麻辣烫作为当代中国普及度最高的街头美食之一，其发展历程映射了中国饮食文化的包容性与地域文化的创新性。从长江纤夫的简易炊食到风靡全国的平民美食，再到带动区域文旅经济的“爆款”符号，麻辣烫的演变不仅是一种烹饪方式的传播史，更是一部中国平民饮食文化的微缩景观。本文将从历史源流、地域分化、文化意义三个维度，剖析麻辣烫背后所蕴含的中国饮食文化特征与社会变迁印记。<br /> <br /> 1.历史起源与早期发展：从江边炊烟到市井美味<br /> 麻辣烫的雏形可追溯至长江流域的航运文化。在明末清初的川江流域，特别是从四川宜宾至三峡巫山的水域，因水流湍急，纤夫成为航运中不可或缺的角色。这些体力劳动者在拉纤之余，常于江边就地取材。他们将采摘的野菜（或随身携带的简易食材）放入罐中，加入花椒、辣椒等调料涮烫而食。这种烹饪方式既解决了果腹需求，又能驱寒祛湿，适应了长江流域潮湿多雨的气候环境。船工们创造的这种简易烹饪法，被普遍视为麻辣烫的原始形态。<br /> 随着这种饮食方式的传播，码头上的小贩发现了其中商机。清代中后期，挑担小贩开始对这种烹饪方式进行改良：他们将炉具与食材分置挑担两头，沿江边、桥头行走叫卖。担子一头是分隔存放各类食材的小格，另一头则是燃烧的炉火与翻滚的汤锅。这种流动摊点因价格低廉、取食便捷，迅速成为码头劳工和市井平民的就餐选择，麻辣烫由此完成了从江边到岸上的空间转移。<br /> 麻辣烫真正走向固定经营场所是在20世纪初。重庆、乐山等城市的饭馆将其引入店堂，开始提供更丰富的食材选择和更稳定的就餐环境。其中，四川乐山牛华镇在这一时期对麻辣烫的发展作出了重要贡献。牛华镇厨师创新性地将传统红汤配方精细化，采用鸡汤为基底，加入桂皮、陈皮、干辣椒、花椒等数十种调料熬制汤底，并使用砂锅文火慢炖保持温度，并开创了“串签麻辣烫”的形态。这种经营模式使麻辣烫从流动摊点升级为固定场所的平民餐饮，为其日后全国性传播奠定了基础。<br /> <br /> 2.现代化与多样化发展：从单一模式到多元流派<br /> 新中国成立后，特别是改革开放以来，麻辣烫经历了从地方小吃到全国性美食的转型。这一过程伴随着经营模式的创新与地域口味的碰撞融合，形成了丰富多元的发展脉络。<br /> 川渝流派：以四川乐山牛华镇为代表，坚守麻辣本色。其汤底以牛油为基础，重用郫县豆瓣、永川豆豉、汉源花椒，突出“麻、辣、鲜、香”四味平衡。特色食材包括毛肚、黄喉、鸭肠等动物内脏，蘸料多为干碟（辣椒面+花椒面+盐）或香油蒜泥碟。<br /> 东北流派：以黑龙江杨国福为代表，进行北方化改良。其最大创新是引入大骨汤底和芝麻酱调料，降低麻辣刺激度。汤底用猪骨、牛骨长时间熬制，呈乳白色；调味上减少花椒用量，增加温和香料，并在蘸料中提供麻酱选项。食材选择更适应北方口味，形成“麻、辣、咸、鲜”带微甜的风味特征。这种改良使麻辣烫更易被非川渝地区接受，推动了全国化普及。<br /> 西北流派：以甘肃天水麻辣烫为典型，依托地域物产自成一派。其核心是“甘谷辣椒+武都花椒”组合——甘谷辣椒种植历史超400年，辣味浓郁且油分丰富；武都花椒麻味醇厚，香气独特，两者均为国家地理标志产品。<br /> <br /> 3.社会文化意义：从市井小食到文化符号<br /> 麻辣烫的文化价值远超出其作为食物的物理属性。它既是平民生活智慧的结晶，又是地域文化认同的载体，近年来更成为城市文旅营销的媒介，其文化意义随着时代变迁不断丰富。<br /> 市井文化的象征符号。麻辣烫自诞生之初就带有浓厚的平民基因。其起源故事中的纤夫、挑担小贩等角色，皆是社会底层劳动者的代表；其食材组合原则体现了民间“物尽其用”的生存智慧——无论野菜、内脏还是豆制品，皆可融入一锅；其围炉共食的形式（众人围坐挑担或共享汤锅）打破了传统宴饮的等级秩序，营造了平等自在的社交氛围。这些特质使麻辣烫被视为中国市井饮食文化的代表。<br /> 地域认同的味觉表达。麻辣烫在不同地区的演变，实质是地域文化通过食物进行的自我表达。川渝流派对麻辣的坚守，体现了巴蜀地区“尚滋味、好辛香” 的千年饮食传统；东北流派加入麻酱的改良，呼应了东北人喜好浓郁厚重的口味倾向；而天水麻辣烫对甘谷辣椒、武都花椒的强调，则是甘肃农耕文化的味觉宣言——将地方特产转化为美食符号，使食客通过味蕾体验地域认同。<br /> 文旅经济的引爆点。近年来，麻辣烫展现出惊人的“流量经济”能量。2024年初，抖音博主“一杯梁白开”发布天水麻辣烫视频获百万点赞，引发“赴天水热辣滚烫之旅”风潮。麻辣烫在此过程中成为城市形象传播媒介——游客通过一碗麻辣烫认识天水，进而探索麦积山石窟、伏羲庙等文化遗产。<br /> <br /> 结语<br /> 从长江之滨的纤夫炊烟到如今天水文旅的“热辣滚烫”，麻辣烫的演变轨迹勾勒出中国饮食文化强大的包容性与适应性。它见证了平民生活智慧如何升华为全民共享的美味，体现了地域物产与烹饪技艺的创造性结合，更在当代成为城市形象传播与文化认同构建的媒介。未来，麻辣烫的发展需在健康化与风味保留、标准化与个性表达、全球化与本土根脉之间寻找平衡。无论形态如何变化，其核心始终是中国人对多元味道和谐共生的追求，以及对日常生活的热爱与珍视——这份流淌于市井烟火中的文化基因，正是麻辣烫得以穿越历史，持续滚烫的真正灵魂。<br /> <br /> 参考文献：<br /> [1]卢玉.饮食视角下的中华传统文化的内涵与情感价值[J].食品与机械,2025,41(03):257.<br /> [2]郭子腾.“一碗麻辣烫”推动大发展[N].中国旅游报,2025-03-07(002).<br /> [3]扁阳阳.中国饮食史研究的概念、路径及议题[J].中国史研究动态,2025,(01):72-80.<br /> [4]崔慧芳,金炳镐.甘肃天水旅游促进民族交往交流交融研究[J].青海民族大学学报(社会科学版),2025,51(01):53-60.<br /> [5]王仁湘.岁时饮食中的人文情怀[J].人民论坛,2024,(03):22-25.<br /> <br /> 术语和表达：<br /> 麻辣烫：Spicy Hot Pot/ Malatang<br /> 汤底：Soup Base/Broth<br /> 红油：Chili Oil<br /> 串签麻辣烫：Skewered Malatang<br /> 麻辣味：Mala Flavor（numbing-spicy sensation2）<br /> 瓦罐：Earthen Pot<br /> 砂锅：Clay Pot/Casserole<br /> 油泼：Oil-Splashing<br /> 长江纤夫 Yangtze River boat trackers<br /> 驱寒祛湿 dispelling cold and dampness<br /> 平民饮食智慧 civilian food wisdom<br /> 川渝流派 Sichuan-Chongqing school<br /> 牛油汤底 beef tallow broth<br /> 麻辣鲜香 numbness, spiciness, freshness, aroma<br /> 东北流派 Northeastern school<br /> 大骨汤 bone broth<br /> 麻酱 sesame paste<br /> 咸鲜微甜 salty, fresh, slightly sweet<br /> 西北流派 Northwestern school<br /> <br /> 问题：<br /> 1.麻辣烫的历史起源是什么？<br /> 2.不同地区的麻辣烫有哪些主要风味差异？<br /> 3.麻辣烫的传统制作工艺包括哪些关键步骤？<br /> 4.麻辣烫如何体现中国饮食文化的特点？<br /> 5.现代连锁品牌如何推动麻辣烫的全球化？<br /> 6.麻辣烫的健康争议主要集中在哪些方面？</div>

Dong Jiating https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=166189 2025-04-10T13:11:28Z

<p>Dong Jiating: /* Session 08 Fri Apr 11 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<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 -1-1<br /> # li mingfeng<br /> # dai yexun-1<br /> # yang pei -1<br /> # tang yan<br /> # xiang jianning<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<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 /> #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:Opera: Huangmei opera 1752 （Chu Hanqi）<br /> #Topic 181:Animals：Golden Monkey 1712（Xiao Yawen）<br /> #Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br /> <br /> =HOLIDAY Session 07 Fri Apr 04 14:30-16:10 room 613 - Student presentations=<br /> 清明节4月4日——4月6日<br /> =Session 08 Fri Apr 11 14:30-16:10 room 613 - Student presentations=<br /> #Topic 133:<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:<br /> #Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br /> #Topic 204:<br /> #Topic 220:Rice cake 年糕 (Dong Jiating)<br /> #Topic 208:<br /> #Topic 209:<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 /> <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>

Dong Jiating https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=166188 2025-04-10T13:08:05Z

<p>Dong Jiating: /* Session 08 Fri Apr 11 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<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 -1-1<br /> # li mingfeng<br /> # dai yexun-1<br /> # yang pei -1<br /> # tang yan<br /> # xiang jianning<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<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 /> #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:Opera: Huangmei opera 1752 （Chu Hanqi）<br /> #Topic 181:Animals：Golden Monkey 1712（Xiao Yawen）<br /> #Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br /> <br /> =HOLIDAY Session 07 Fri Apr 04 14:30-16:10 room 613 - Student presentations=<br /> 清明节4月4日——4月6日<br /> =Session 08 Fri Apr 11 14:30-16:10 room 613 - Student presentations=<br /> #Topic 133:<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:<br /> #Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br /> #Topic 204:<br /> #Topic 220:Rica cake 年糕 (Dong Jiating)<br /> #Topic 208:<br /> #Topic 209:<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 /> <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>

Dong Jiating https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165496 2025-02-28T04:15:25Z

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

Dong Jiating https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165467 2025-02-27T17:11:19Z

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

Dong Jiating