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User:Guo Cili

2025-06-19T14:22:32Z

Guo Cili:

='''热干面：武汉的味道名片'''=

==郭赐力==
[[File:Hot Dry Noodles-Guo Cili.jpg]]
==摘要==

热干面是武汉极具代表性的特色小吃，承载着荆楚饮食文化内涵。它以碱水面搭配芝麻酱等配料，口感独特，是武汉人生活的一部分，体现当地人民性格。其历史可追溯到上世纪初，从街头小吃发展成城市名片。制作工艺精细，传统与创新结合。热干面蕴含深厚文化意蕴，承载着武汉人的童年记忆和思乡之情。它推动了武汉经济发展，成为文化名片，提升了武汉的文化影响力。当地政府和各界努力传承和发展热干面文化，未来有望走向世界，为中华饮食文化做贡献。

=='''一、地域风味：荆楚饮食文化的独特标识'''==

热干面作为武汉最具代表性的特色小吃，承载着荆楚地区丰富的饮食文化内涵。它以碱水面为原料，配以浓郁的芝麻酱、酸豆角、萝卜丁、葱花等配料，形成了独特的口感和风味。热干面不仅是一种食物，更是武汉人日常生活中不可或缺的一部分，体现了当地人民豪爽直率的性格特点。清晨，大街小巷弥漫着热干面的香气，那浓郁的芝麻酱味、爽滑劲道的面条，构成了武汉人独有的早餐记忆。

=='''二、历史溯源：从街头小吃到城市名片'''==

热干面的历史可以追溯至上个世纪初的武汉街头。据传，由一位名叫李包的小贩在偶然间创造了这种面条的新吃法。当时，他在汉口的集贸市场卖凉粉和汤面，一天，一些熟人来要汤面吃，可面还没煮，李包怕面条坨了，先将面条煮熟沥干，又怕面条粘连，便将煮熟的面条在油里稍烫，盛在碗里，临时用芝麻酱等作料拌面，热干面便诞生了。随着时代的发展，热干面逐渐从街边小摊走进了各大餐厅，成为武汉乃至湖北地区的标志性美食。在抗战时期，热干面因其方便快捷的特点，受到了军人和市民的喜爱，进一步扩大了其影响力。

=='''三：制作工艺：传统与创新的完美结合'''==

热干面的制作工艺精细而独特。首先，面条需要在沸水中煮至恰到好处的口感，此过程讲究火候和时间的精准把控，以确保面条的筋道程度。煮好的面条捞出后迅速沥干水分，这一步骤需动作麻利，以免面条过软。接着，将煮好的面条与熟油拌匀，使面条根根分明，这一过程不仅需要力度均匀，还要保证每根面条都能被油均匀包裹。最后，加入调制好的芝麻酱、酱油、醋等调料，以及配菜，拌匀即可食用。现代的热干面制作在保留传统工艺的基础上，也融入了一些创新元素。例如，一些店铺会自制特色辣椒油，以增加口感层次；还有店铺会在配料中加入炸花生碎、香菜等，丰富口感和风味，满足不同消费者的口味需求。

=='''四、文化意蕴：热干面背后的故事与情感'''==

热干面不仅仅是味蕾上的享受，更蕴含着深厚的文化意蕴。它是武汉人早餐文化的代表，体现了“过早”这一独特的生活方式。武汉人将吃早餐称为“过早”，而热干面无疑是“过早”的首选。早起的武汉人会聚集在街边的热干面摊前，边吃边聊，开启了充满活力的一天。热干面也承载着许多武汉人的童年记忆和思乡情感。对于在外的游子来说，热干面是一份难以割舍的家乡味道，一碗热干面就能勾起他们对家乡街道、邻里和生活的无限回忆。在武汉的文化艺术作品中，热干面也频繁出现，成为展现武汉城市形象和人文情怀的重要元素。

=='''五、社会影响：热干面对武汉经济与文化的推动作用'''==

热干面产业的发展对武汉的经济起到了积极的推动作用。从街边小吃摊到连锁餐厅，热干面创造了大量的就业机会和经济效益。众多热干面摊主和餐厅老板通过辛勤经营，改善了生活条件，同时也带动了相关产业的发展，如面粉加工、蔬菜种植、调料生产等。热干面的名气还吸引了众多游客前来品尝，间接推动了武汉旅游业的发展。同时，热干面也成为了武汉的一张文化名片，通过各种媒体和社交平台的传播，吸引了众多国内外游客前来体验。游客们在品尝热干面的过程中，不仅了解了武汉的饮食文化，还感受到了这座城市的热情与活力。通过热干面，更多的人了解了武汉这座城市及其独特的文化魅力，增强了武汉在全国乃至全球的文化影响力。

=='''六、传承与发展：热干面的未来之路'''==

为了更好地传承和发展热干面文化，武汉当地政府和社会各界做出了诸多努力。一方面，通过举办热干面文化节等活动，加强了对这一传统美食的宣传和推广。在文化节上，会有热干面制作技艺的比赛、展示活动，还会邀请游客现场品尝，让热干面文化得到了更广泛的传播。另一方面，积极开展热干面制作技艺的传承和培训工作，培养了一批批优秀的手艺传承人。一些职业学校和培训机构开设了热干面制作课程，系统教授制作工艺，确保传统技艺得以延续。未来，热干面有望在保持传统特色的基础上，进一步走向世界舞台。随着中餐文化的全球传播，热干面的独特魅力将吸引更多的国际美食爱好者。同时，热干面产业也将在标准化生产和创新研发方面不断进步，开发出更多适合不同市场的产品，成为中国美食文化的又一亮丽名片，为中华饮食文化的传承与发展做出更大的贡献。

=='''术语与表达'''==

热干面（Hot Dry Noodles） - 武汉特色小吃，口感筋道，配料丰富。
芝麻酱（Sesame Paste） - 热干面的灵魂调料，浓郁醇厚。
碱水面（Alkali Noodles） - 热干面的主要原料，质地细腻。
“过早”（Guo Zao） - 武汉人吃早餐的俗称，体现了独特的饮食文化。
芝麻香（Sesame Aroma） - 热干面独特的香味来源之一。
面条拌合（Noodle Mixing） - 热干面制作中的关键步骤，确保调料均匀裹附。

=='''问题'''==

1. 热干面的制作工艺如何体现武汉饮食文化的特色？其在历史发展过程中有哪些重要的演变节点？
2. 热干面的社会影响力体现在哪些方面？对于武汉的城市形象塑造有何作用？
3. 热干面的传承面临哪些挑战？在创新发展中应如何平衡传统与现代元素？
4. 从文化符号的角度，热干面如何承载武汉人的集体记忆与情感认同？
5. 热干面的推广策略中，如何实现经济效益与文化价值的双赢？

=='''答案'''==

1. 热干面制作工艺精细，煮面讲究火候和时间，确保筋道，体现武汉人对食物品质的追求；面条拌合使调料均匀裹附，反映武汉人豪爽直率、不拖沓的性格。其历史演变重要节点：上世纪初小贩李包偶然创造新吃法；抗战时期因方便快捷受军人和市民喜爱，扩大影响力；后从街边小摊走进餐厅，成为城市名片。
2. 热干面社会影响力体现在推动经济发展，创造就业和经济效益，带动相关产业，吸引游客促进旅游业；成为文化名片，通过媒体传播提升武汉文化影响力。对武汉城市形象塑造作用：展现武汉饮食文化特色，体现武汉人豪爽性格，让外界感受武汉热情活力。
3. 热干面传承挑战：传统技艺传承人才不足；现代快节奏生活使人们对传统制作耐心降低；外来饮食文化冲击。平衡传统与现代元素：传承传统制作工艺和口味，同时创新配料、包装、营销方式，如开发新口味、适合外卖的包装，利用社交媒体推广。
4. 从文化符号角度，热干面是武汉人早餐记忆，“过早”习俗中热干面是首选，承载童年回忆；是武汉地域文化象征，体现当地饮食文化特色和人民性格；无论身处何地，热干面能唤起武汉人对家乡的思念和情感认同。
5. 热干面推广策略实现经济效益与文化价值双赢：举办文化节等活动，传播热干面文化吸引游客消费；标准化生产保证品质，扩大市场；创新产品满足不同需求，增加销量；利用媒体宣传，提升知名度和文化影响力，吸引投资和消费。

=='''参考文献'''==

[1]罗文菲,李占明.湖北人的丰富“过早”[J].中国食品,2025,(05):110-111.
[2]李航宇,徐应一,胡蝶.中国文化“走出去”背景下武汉特色小吃名英译的可行性探究——以“武汉热干面”为例[J].英语广场,2024,(35):11-14.DOI:10.16723/j.cnki.yygc.2024.35.005.
[3]朱宇飞.无人热干面餐厅服务机器人抓取策略研究[D].江汉大学,2024.DOI:10.27800/d.cnki.gjhdx.2024.000323.
[4]探寻江城魅力品味武汉特产与好物[J].楚商,2024,(09):20-23.
[5]曹梦.舌尖上的武汉——热干面香家乡情浓[J].东方娃娃·保育与教育,2023,(05):12-15.
[6]任中杰,陈玢.武汉美食汉译英翻译方法探索[J].海外英语,2021,(10):55-57.
[7]刘侠威.怎样做出一碗好吃、好玩、好传播的热干面?[J].销售与市场(营销版),2020,(04):30-34.

=='''人工智能声明'''==

本人在此声明，撰写本课程的期末论文时，未借助人工智能的帮助。

='''Hot Dry Noodles: Wuhan's Flavorful Signature'''=

==Guo Cili==

==Abstract==

Hot Dry Noodles are a highly representative specialty snack in Wuhan, carrying the connotations of the food culture in the Jingchu region. Made from alkali noodles with ingredients such as sesame paste, they have a unique taste and are an integral part of Wuhan people's lives, reflecting the local people's character. Its history can be traced back to the early last century, evolving from a street snack to a city card. The production process is delicate, combining tradition and innovation. Hot Dry Noodles contain profound cultural implications, carrying the childhood memories and homesickness of Wuhan people. They have promoted the economic development of Wuhan, become a cultural card, and enhanced the cultural influence of Wuhan. The local government and all sectors of society are making efforts to inherit and develop the culture of Hot Dry Noodles. In the future, it is expected to go global and contribute to the inheritance and development of Chinese food culture.

=='''Ⅰ. Regional Charm: A Unique Culinary Emblem of Jingchu Culture'''==

Hot dry noodles are Wuhan's most iconic delicacy, embodying Jingchu culture. These noodles, made from alkaline flour, are mixed with a savory sesame paste sauce, pickled vegetables, and green onions, creating a distinctive taste and texture that captures the essence of Wuhan. The chewy noodles and rich seasonings tantalize the taste buds, while the unique way of tossing the noodles in sauce with chopsticks reflects the bold and straightforward nature of Wuhan's people. Locals savor this dish at street stalls or restaurants, creating a shared culinary identity that resonates with both residents and visitors alike.

=='''Ⅱ. Historical Roots: From Street Food to Urban Icon'''==

Hot dry noodles originated on Wuhan's streets in the early 20th century and have since become an integral part of the city's identity. Legend has it that a vendor named Li Bao created this dish by accident. Over time, hot dry noodles evolved from a humble street food to a beloved urban icon. Their popularity surged during the Anti - Japanese War due to their convenience. The rise of hot dry noodles mirrors Wuhan's history and the locals' unwavering love for this flavorful tradition, which has been passed down through generations.

=='''Ⅲ. Process of Making: A Blend of Tradition and Innovation'''==

The preparation of hot dry noodles is a meticulous process that combines traditional techniques with modern innovations. First, alkaline noodles are cooked to al dente perfection. Then, they're drained and tossed in oil to prevent sticking. Finally, the noodles are mixed with a savory sesame paste sauce and various toppings. Modern variations include adding chili oil or crispy garlic for extra flavor. This careful process ensures each bowl delivers a harmonious mix of textures and tastes, showcasing the rich and varied nature of Wuhan's culinary traditions.

=='''Ⅳ. Cultural Essence: Stories and Emotions Behind the Dish'''==

Hot dry noodles hold deep cultural meaning. They are central to Wuhan's breakfast culture, known as "having breakfast" or more colloquially as "guozao." Locals gather at street stalls to enjoy bowls of hot dry noodles, turning breakfast into a social ritual that strengthens community bonds. For those away from home, hot dry noodles evoke cherished memories of childhood and hometown. The dish frequently appears in Wuhan's art and literature, symbolizing local pride and cultural heritage.

=='''Ⅴ. Social Impact: Driving Wuhan's Economy and Shaping Its Image'''==

The hot dry noodle industry significantly boosts Wuhan's economy by creating jobs and business opportunities. Street vendors and restaurant owners work hard to prepare and serve this popular dish, earning a livelihood and improving their lives. The popularity of hot dry noodles also attracts tourists to Wuhan. Visitors come to taste this authentic local dish, which in turn promotes the city's tourism industry and enhances its reputation as a culinary destination with a unique cultural identity.

=='''Ⅵ. Inheritance and Future: Keeping the Tradition Alive in a Modern World'''==

Efforts are being made to preserve and promote hot dry noodle culture. Wuhan hosts hot dry noodle festivals to celebrate this culinary heritage. Vocational schools and training programs teach the authentic preparation methods to new generations. As hot dry noodles gain international attention through food shows and cultural exchanges, they become a symbol of Chinese culinary culture. Looking ahead, hot dry noodles are expected to continue evolving while staying true to their roots, delighting food lovers worldwide and contributing to the diversity of global cuisine.

=='''Key Terms and Expressions'''==

Hot Dry Noodles - Wuhan's signature dish with a unique flavor profile.
Sesame Paste - Vital for the rich taste of hot dry noodles.
Alkaline Noodles - Key for the distinctive texture.
"Guozao" - Wuhan's term for having breakfast, highlighting local breakfast culture.
Sesame Aroma - The signature scent of hot dry noodles.
Noodle Mixing - Essential for combining noodles and seasonings evenly.

=='''Discussion Questions'''==

1. In what ways does the preparation process of hot dry noodles reflect the characteristics of Wuhan's culinary traditions? What significant changes has it undergone historically?
2. How has hot dry noodles become more than just a dish but a symbol of Wuhan?
3. What challenges might the tradition of hot dry noodles face in the modern world? How can innovation be balanced with preserving traditional elements?
4. How can hot dry noodles serve as a vessel for collective memories and emotional connection to one's hometown?
5. How can hot dry noodles achieve a balance between making money and keeping its cultural value as it becomes more well - known?

=='''Answers'''==

1. The production process of Hot Dry Noodles is delicate. Cooking the noodles requires precise control of heat and time to ensure chewiness, which reflects Wuhan people's pursuit of food quality. Noodle mixing to evenly coat the noodles with seasonings shows the straightforward and unpretentious character of Wuhan people. Important evolution nodes in its history: In the early last century, peddler Li Bao accidentally created a new way of eating. During the Anti - Japanese War, it was loved by soldiers and citizens for its convenience, expanding its influence. Later, it moved from street stalls to restaurants and became a city card.
2. The social influence of Hot Dry Noodles is reflected in promoting economic development, creating employment and economic benefits, driving related industries, and attracting tourists to boost the tourism industry. It has become a cultural card, enhancing Wuhan's cultural influence through media dissemination. Its role in shaping Wuhan's city image: It shows the characteristics of Wuhan's food culture, reflects the straightforward character of Wuhan people, and allows the outside world to feel the enthusiasm and vitality of Wuhan.
3. Challenges in inheriting Hot Dry Noodles: There is a shortage of inheritors of traditional skills; the fast - paced modern life reduces people's patience for traditional production; there is an impact from foreign food cultures. To balance traditional and modern elements: Inherit traditional production techniques and flavors, while innovating ingredients, packaging, and marketing methods, such as developing new flavors, packaging suitable for take - out, and promoting through social media.
4. From the perspective of cultural symbols, Hot Dry Noodles are the breakfast memory of Wuhan people. They are the first choice in the "Guo Zao" custom, carrying childhood memories. They are a symbol of Wuhan's regional culture, reflecting the local food culture characteristics and the character of the people. No matter where they are, Hot Dry Noodles can arouse the homesickness and emotional identity of Wuhan people.
5. To achieve a win - win situation of economic benefits and cultural value in the promotion strategy of Hot Dry Noodles: Hold cultural festivals and other activities to spread the culture of Hot Dry Noodles and attract tourists to consume; standardize production to ensure quality and expand the market; innovate products to meet different needs and increase sales; use the media for publicity to enhance popularity and cultural influence, and attract investment and consumption.

=='''References'''==

[1] Luo Wenfei, Li Zhanming. Hubei's Rich "Breakfast Culture" [J]. China Food, 2025,(05):110 - 111.
[2] Li Hangyu, Xu Yingyi, Hu Die. A Study on the Feasibility of Translating the Names of Wuhan's Specialty Snacks into English under the Background of Chinese Culture "Going Global" ——Taking "Wuhan Hot Dry Noodles" as an Example [J]. English Square, 2024,(35):11 - 14.DOI:10.16723/j.cnki.yygc.2024.35.005.
[3] Zhu Yufei. A Study on the Strategy of Service Robot Grasping in Unmanned Hot Dry Noodle Restaurants [D]. Jianghan University, 2024.DOI:10.27800/d.cnki.gjhdx.2024.000323.
[4] Explore the Charm of Jiangcheng and Taste Wuhan's Specialties and Good Things [J]. Chu Business, 2024,(09):20 - 23.
[5] Cao Meng. Wuhan on the Tongue ——Hot Dry Noodles and Strong Hometown Feelings [J]. Oriental Baby · Nursery and Education, 2023,(05):12 - 15.
[6] Ren Zhongjie, Chen Bin. Exploring the Translation Methods of Wuhan Food from Chinese into English [J]. Overseas English, 2021,(10):55 - 57.
[7] Liu Xiawei. How to Make a Bowl of Delicious, Fun and Shareable Hot Dry Noodles? [J]. Sales and Marketing (Marketing Edition), 2020,(04):30 - 34.

=='''AI Statement'''==

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

File:Hot Dry Noodles-Guo Cili.jpg

2025-06-19T14:21:30Z

Guo Cili:

User:Guo Cili

2025-06-19T14:14:29Z

Guo Cili:

='''热干面：武汉的味道名片'''=

==郭赐力==

==摘要==

热干面是武汉极具代表性的特色小吃，承载着荆楚饮食文化内涵。它以碱水面搭配芝麻酱等配料，口感独特，是武汉人生活的一部分，体现当地人民性格。其历史可追溯到上世纪初，从街头小吃发展成城市名片。制作工艺精细，传统与创新结合。热干面蕴含深厚文化意蕴，承载着武汉人的童年记忆和思乡之情。它推动了武汉经济发展，成为文化名片，提升了武汉的文化影响力。当地政府和各界努力传承和发展热干面文化，未来有望走向世界，为中华饮食文化做贡献。

=='''一、地域风味：荆楚饮食文化的独特标识'''==

热干面作为武汉最具代表性的特色小吃，承载着荆楚地区丰富的饮食文化内涵。它以碱水面为原料，配以浓郁的芝麻酱、酸豆角、萝卜丁、葱花等配料，形成了独特的口感和风味。热干面不仅是一种食物，更是武汉人日常生活中不可或缺的一部分，体现了当地人民豪爽直率的性格特点。清晨，大街小巷弥漫着热干面的香气，那浓郁的芝麻酱味、爽滑劲道的面条，构成了武汉人独有的早餐记忆。

=='''二、历史溯源：从街头小吃到城市名片'''==

热干面的历史可以追溯至上个世纪初的武汉街头。据传，由一位名叫李包的小贩在偶然间创造了这种面条的新吃法。当时，他在汉口的集贸市场卖凉粉和汤面，一天，一些熟人来要汤面吃，可面还没煮，李包怕面条坨了，先将面条煮熟沥干，又怕面条粘连，便将煮熟的面条在油里稍烫，盛在碗里，临时用芝麻酱等作料拌面，热干面便诞生了。随着时代的发展，热干面逐渐从街边小摊走进了各大餐厅，成为武汉乃至湖北地区的标志性美食。在抗战时期，热干面因其方便快捷的特点，受到了军人和市民的喜爱，进一步扩大了其影响力。

=='''三：制作工艺：传统与创新的完美结合'''==

热干面的制作工艺精细而独特。首先，面条需要在沸水中煮至恰到好处的口感，此过程讲究火候和时间的精准把控，以确保面条的筋道程度。煮好的面条捞出后迅速沥干水分，这一步骤需动作麻利，以免面条过软。接着，将煮好的面条与熟油拌匀，使面条根根分明，这一过程不仅需要力度均匀，还要保证每根面条都能被油均匀包裹。最后，加入调制好的芝麻酱、酱油、醋等调料，以及配菜，拌匀即可食用。现代的热干面制作在保留传统工艺的基础上，也融入了一些创新元素。例如，一些店铺会自制特色辣椒油，以增加口感层次；还有店铺会在配料中加入炸花生碎、香菜等，丰富口感和风味，满足不同消费者的口味需求。

=='''四、文化意蕴：热干面背后的故事与情感'''==

热干面不仅仅是味蕾上的享受，更蕴含着深厚的文化意蕴。它是武汉人早餐文化的代表，体现了“过早”这一独特的生活方式。武汉人将吃早餐称为“过早”，而热干面无疑是“过早”的首选。早起的武汉人会聚集在街边的热干面摊前，边吃边聊，开启了充满活力的一天。热干面也承载着许多武汉人的童年记忆和思乡情感。对于在外的游子来说，热干面是一份难以割舍的家乡味道，一碗热干面就能勾起他们对家乡街道、邻里和生活的无限回忆。在武汉的文化艺术作品中，热干面也频繁出现，成为展现武汉城市形象和人文情怀的重要元素。

=='''五、社会影响：热干面对武汉经济与文化的推动作用'''==

热干面产业的发展对武汉的经济起到了积极的推动作用。从街边小吃摊到连锁餐厅，热干面创造了大量的就业机会和经济效益。众多热干面摊主和餐厅老板通过辛勤经营，改善了生活条件，同时也带动了相关产业的发展，如面粉加工、蔬菜种植、调料生产等。热干面的名气还吸引了众多游客前来品尝，间接推动了武汉旅游业的发展。同时，热干面也成为了武汉的一张文化名片，通过各种媒体和社交平台的传播，吸引了众多国内外游客前来体验。游客们在品尝热干面的过程中，不仅了解了武汉的饮食文化，还感受到了这座城市的热情与活力。通过热干面，更多的人了解了武汉这座城市及其独特的文化魅力，增强了武汉在全国乃至全球的文化影响力。

=='''六、传承与发展：热干面的未来之路'''==

为了更好地传承和发展热干面文化，武汉当地政府和社会各界做出了诸多努力。一方面，通过举办热干面文化节等活动，加强了对这一传统美食的宣传和推广。在文化节上，会有热干面制作技艺的比赛、展示活动，还会邀请游客现场品尝，让热干面文化得到了更广泛的传播。另一方面，积极开展热干面制作技艺的传承和培训工作，培养了一批批优秀的手艺传承人。一些职业学校和培训机构开设了热干面制作课程，系统教授制作工艺，确保传统技艺得以延续。未来，热干面有望在保持传统特色的基础上，进一步走向世界舞台。随着中餐文化的全球传播，热干面的独特魅力将吸引更多的国际美食爱好者。同时，热干面产业也将在标准化生产和创新研发方面不断进步，开发出更多适合不同市场的产品，成为中国美食文化的又一亮丽名片，为中华饮食文化的传承与发展做出更大的贡献。

=='''术语与表达'''==

热干面（Hot Dry Noodles） - 武汉特色小吃，口感筋道，配料丰富。
芝麻酱（Sesame Paste） - 热干面的灵魂调料，浓郁醇厚。
碱水面（Alkali Noodles） - 热干面的主要原料，质地细腻。
“过早”（Guo Zao） - 武汉人吃早餐的俗称，体现了独特的饮食文化。
芝麻香（Sesame Aroma） - 热干面独特的香味来源之一。
面条拌合（Noodle Mixing） - 热干面制作中的关键步骤，确保调料均匀裹附。

=='''问题'''==

1. 热干面的制作工艺如何体现武汉饮食文化的特色？其在历史发展过程中有哪些重要的演变节点？
2. 热干面的社会影响力体现在哪些方面？对于武汉的城市形象塑造有何作用？
3. 热干面的传承面临哪些挑战？在创新发展中应如何平衡传统与现代元素？
4. 从文化符号的角度，热干面如何承载武汉人的集体记忆与情感认同？
5. 热干面的推广策略中，如何实现经济效益与文化价值的双赢？

=='''答案'''==

1. 热干面制作工艺精细，煮面讲究火候和时间，确保筋道，体现武汉人对食物品质的追求；面条拌合使调料均匀裹附，反映武汉人豪爽直率、不拖沓的性格。其历史演变重要节点：上世纪初小贩李包偶然创造新吃法；抗战时期因方便快捷受军人和市民喜爱，扩大影响力；后从街边小摊走进餐厅，成为城市名片。
2. 热干面社会影响力体现在推动经济发展，创造就业和经济效益，带动相关产业，吸引游客促进旅游业；成为文化名片，通过媒体传播提升武汉文化影响力。对武汉城市形象塑造作用：展现武汉饮食文化特色，体现武汉人豪爽性格，让外界感受武汉热情活力。
3. 热干面传承挑战：传统技艺传承人才不足；现代快节奏生活使人们对传统制作耐心降低；外来饮食文化冲击。平衡传统与现代元素：传承传统制作工艺和口味，同时创新配料、包装、营销方式，如开发新口味、适合外卖的包装，利用社交媒体推广。
4. 从文化符号角度，热干面是武汉人早餐记忆，“过早”习俗中热干面是首选，承载童年回忆；是武汉地域文化象征，体现当地饮食文化特色和人民性格；无论身处何地，热干面能唤起武汉人对家乡的思念和情感认同。
5. 热干面推广策略实现经济效益与文化价值双赢：举办文化节等活动，传播热干面文化吸引游客消费；标准化生产保证品质，扩大市场；创新产品满足不同需求，增加销量；利用媒体宣传，提升知名度和文化影响力，吸引投资和消费。

=='''参考文献'''==

[1]罗文菲,李占明.湖北人的丰富“过早”[J].中国食品,2025,(05):110-111.
[2]李航宇,徐应一,胡蝶.中国文化“走出去”背景下武汉特色小吃名英译的可行性探究——以“武汉热干面”为例[J].英语广场,2024,(35):11-14.DOI:10.16723/j.cnki.yygc.2024.35.005.
[3]朱宇飞.无人热干面餐厅服务机器人抓取策略研究[D].江汉大学,2024.DOI:10.27800/d.cnki.gjhdx.2024.000323.
[4]探寻江城魅力品味武汉特产与好物[J].楚商,2024,(09):20-23.
[5]曹梦.舌尖上的武汉——热干面香家乡情浓[J].东方娃娃·保育与教育,2023,(05):12-15.
[6]任中杰,陈玢.武汉美食汉译英翻译方法探索[J].海外英语,2021,(10):55-57.
[7]刘侠威.怎样做出一碗好吃、好玩、好传播的热干面?[J].销售与市场(营销版),2020,(04):30-34.

=='''人工智能声明'''==

本人在此声明，撰写本课程的期末论文时，未借助人工智能的帮助。

='''Hot Dry Noodles: Wuhan's Flavorful Signature'''=

==Guo Cili==

==Abstract==

Hot Dry Noodles are a highly representative specialty snack in Wuhan, carrying the connotations of the food culture in the Jingchu region. Made from alkali noodles with ingredients such as sesame paste, they have a unique taste and are an integral part of Wuhan people's lives, reflecting the local people's character. Its history can be traced back to the early last century, evolving from a street snack to a city card. The production process is delicate, combining tradition and innovation. Hot Dry Noodles contain profound cultural implications, carrying the childhood memories and homesickness of Wuhan people. They have promoted the economic development of Wuhan, become a cultural card, and enhanced the cultural influence of Wuhan. The local government and all sectors of society are making efforts to inherit and develop the culture of Hot Dry Noodles. In the future, it is expected to go global and contribute to the inheritance and development of Chinese food culture.

=='''Ⅰ. Regional Charm: A Unique Culinary Emblem of Jingchu Culture'''==

Hot dry noodles are Wuhan's most iconic delicacy, embodying Jingchu culture. These noodles, made from alkaline flour, are mixed with a savory sesame paste sauce, pickled vegetables, and green onions, creating a distinctive taste and texture that captures the essence of Wuhan. The chewy noodles and rich seasonings tantalize the taste buds, while the unique way of tossing the noodles in sauce with chopsticks reflects the bold and straightforward nature of Wuhan's people. Locals savor this dish at street stalls or restaurants, creating a shared culinary identity that resonates with both residents and visitors alike.

=='''Ⅱ. Historical Roots: From Street Food to Urban Icon'''==

Hot dry noodles originated on Wuhan's streets in the early 20th century and have since become an integral part of the city's identity. Legend has it that a vendor named Li Bao created this dish by accident. Over time, hot dry noodles evolved from a humble street food to a beloved urban icon. Their popularity surged during the Anti - Japanese War due to their convenience. The rise of hot dry noodles mirrors Wuhan's history and the locals' unwavering love for this flavorful tradition, which has been passed down through generations.

=='''Ⅲ. Process of Making: A Blend of Tradition and Innovation'''==

The preparation of hot dry noodles is a meticulous process that combines traditional techniques with modern innovations. First, alkaline noodles are cooked to al dente perfection. Then, they're drained and tossed in oil to prevent sticking. Finally, the noodles are mixed with a savory sesame paste sauce and various toppings. Modern variations include adding chili oil or crispy garlic for extra flavor. This careful process ensures each bowl delivers a harmonious mix of textures and tastes, showcasing the rich and varied nature of Wuhan's culinary traditions.

=='''Ⅳ. Cultural Essence: Stories and Emotions Behind the Dish'''==

Hot dry noodles hold deep cultural meaning. They are central to Wuhan's breakfast culture, known as "having breakfast" or more colloquially as "guozao." Locals gather at street stalls to enjoy bowls of hot dry noodles, turning breakfast into a social ritual that strengthens community bonds. For those away from home, hot dry noodles evoke cherished memories of childhood and hometown. The dish frequently appears in Wuhan's art and literature, symbolizing local pride and cultural heritage.

=='''Ⅴ. Social Impact: Driving Wuhan's Economy and Shaping Its Image'''==

The hot dry noodle industry significantly boosts Wuhan's economy by creating jobs and business opportunities. Street vendors and restaurant owners work hard to prepare and serve this popular dish, earning a livelihood and improving their lives. The popularity of hot dry noodles also attracts tourists to Wuhan. Visitors come to taste this authentic local dish, which in turn promotes the city's tourism industry and enhances its reputation as a culinary destination with a unique cultural identity.

=='''Ⅵ. Inheritance and Future: Keeping the Tradition Alive in a Modern World'''==

Efforts are being made to preserve and promote hot dry noodle culture. Wuhan hosts hot dry noodle festivals to celebrate this culinary heritage. Vocational schools and training programs teach the authentic preparation methods to new generations. As hot dry noodles gain international attention through food shows and cultural exchanges, they become a symbol of Chinese culinary culture. Looking ahead, hot dry noodles are expected to continue evolving while staying true to their roots, delighting food lovers worldwide and contributing to the diversity of global cuisine.

=='''Key Terms and Expressions'''==

Hot Dry Noodles - Wuhan's signature dish with a unique flavor profile.
Sesame Paste - Vital for the rich taste of hot dry noodles.
Alkaline Noodles - Key for the distinctive texture.
"Guozao" - Wuhan's term for having breakfast, highlighting local breakfast culture.
Sesame Aroma - The signature scent of hot dry noodles.
Noodle Mixing - Essential for combining noodles and seasonings evenly.

=='''Discussion Questions'''==

1. In what ways does the preparation process of hot dry noodles reflect the characteristics of Wuhan's culinary traditions? What significant changes has it undergone historically?
2. How has hot dry noodles become more than just a dish but a symbol of Wuhan?
3. What challenges might the tradition of hot dry noodles face in the modern world? How can innovation be balanced with preserving traditional elements?
4. How can hot dry noodles serve as a vessel for collective memories and emotional connection to one's hometown?
5. How can hot dry noodles achieve a balance between making money and keeping its cultural value as it becomes more well - known?

=='''Answers'''==

1. The production process of Hot Dry Noodles is delicate. Cooking the noodles requires precise control of heat and time to ensure chewiness, which reflects Wuhan people's pursuit of food quality. Noodle mixing to evenly coat the noodles with seasonings shows the straightforward and unpretentious character of Wuhan people. Important evolution nodes in its history: In the early last century, peddler Li Bao accidentally created a new way of eating. During the Anti - Japanese War, it was loved by soldiers and citizens for its convenience, expanding its influence. Later, it moved from street stalls to restaurants and became a city card.
2. The social influence of Hot Dry Noodles is reflected in promoting economic development, creating employment and economic benefits, driving related industries, and attracting tourists to boost the tourism industry. It has become a cultural card, enhancing Wuhan's cultural influence through media dissemination. Its role in shaping Wuhan's city image: It shows the characteristics of Wuhan's food culture, reflects the straightforward character of Wuhan people, and allows the outside world to feel the enthusiasm and vitality of Wuhan.
3. Challenges in inheriting Hot Dry Noodles: There is a shortage of inheritors of traditional skills; the fast - paced modern life reduces people's patience for traditional production; there is an impact from foreign food cultures. To balance traditional and modern elements: Inherit traditional production techniques and flavors, while innovating ingredients, packaging, and marketing methods, such as developing new flavors, packaging suitable for take - out, and promoting through social media.
4. From the perspective of cultural symbols, Hot Dry Noodles are the breakfast memory of Wuhan people. They are the first choice in the "Guo Zao" custom, carrying childhood memories. They are a symbol of Wuhan's regional culture, reflecting the local food culture characteristics and the character of the people. No matter where they are, Hot Dry Noodles can arouse the homesickness and emotional identity of Wuhan people.
5. To achieve a win - win situation of economic benefits and cultural value in the promotion strategy of Hot Dry Noodles: Hold cultural festivals and other activities to spread the culture of Hot Dry Noodles and attract tourists to consume; standardize production to ensure quality and expand the market; innovate products to meet different needs and increase sales; use the media for publicity to enhance popularity and cultural influence, and attract investment and consumption.

=='''References'''==

[1] Luo Wenfei, Li Zhanming. Hubei's Rich "Breakfast Culture" [J]. China Food, 2025,(05):110 - 111.
[2] Li Hangyu, Xu Yingyi, Hu Die. A Study on the Feasibility of Translating the Names of Wuhan's Specialty Snacks into English under the Background of Chinese Culture "Going Global" ——Taking "Wuhan Hot Dry Noodles" as an Example [J]. English Square, 2024,(35):11 - 14.DOI:10.16723/j.cnki.yygc.2024.35.005.
[3] Zhu Yufei. A Study on the Strategy of Service Robot Grasping in Unmanned Hot Dry Noodle Restaurants [D]. Jianghan University, 2024.DOI:10.27800/d.cnki.gjhdx.2024.000323.
[4] Explore the Charm of Jiangcheng and Taste Wuhan's Specialties and Good Things [J]. Chu Business, 2024,(09):20 - 23.
[5] Cao Meng. Wuhan on the Tongue ——Hot Dry Noodles and Strong Hometown Feelings [J]. Oriental Baby · Nursery and Education, 2023,(05):12 - 15.
[6] Ren Zhongjie, Chen Bin. Exploring the Translation Methods of Wuhan Food from Chinese into English [J]. Overseas English, 2021,(10):55 - 57.
[7] Liu Xiawei. How to Make a Bowl of Delicious, Fun and Shareable Hot Dry Noodles? [J]. Sales and Marketing (Marketing Edition), 2020,(04):30 - 34.

=='''AI Statement'''==

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

User:Guo Cili

2025-06-05T17:59:58Z

Guo Cili:

='''热干面：武汉的味道名片'''=

=='''一、地域风味：荆楚饮食文化的独特标识'''==

热干面作为武汉最具代表性的特色小吃，承载着荆楚地区丰富的饮食文化内涵。它以碱水面为原料，配以浓郁的芝麻酱、酸豆角、萝卜丁、葱花等配料，形成了独特的口感和风味。热干面不仅是一种食物，更是武汉人日常生活中不可或缺的一部分，体现了当地人民豪爽直率的性格特点。清晨，大街小巷弥漫着热干面的香气，那浓郁的芝麻酱味、爽滑劲道的面条，构成了武汉人独有的早餐记忆。

=='''二、历史溯源：从街头小吃到城市名片'''==

热干面的历史可以追溯至上个世纪初的武汉街头。据传，由一位名叫李包的小贩在偶然间创造了这种面条的新吃法。当时，他在汉口的集贸市场卖凉粉和汤面，一天，一些熟人来要汤面吃，可面还没煮，李包怕面条坨了，先将面条煮熟沥干，又怕面条粘连，便将煮熟的面条在油里稍烫，盛在碗里，临时用芝麻酱等作料拌面，热干面便诞生了。随着时代的发展，热干面逐渐从街边小摊走进了各大餐厅，成为武汉乃至湖北地区的标志性美食。在抗战时期，热干面因其方便快捷的特点，受到了军人和市民的喜爱，进一步扩大了其影响力。

=='''三：制作工艺：传统与创新的完美结合'''==

热干面的制作工艺精细而独特。首先，面条需要在沸水中煮至恰到好处的口感，此过程讲究火候和时间的精准把控，以确保面条的筋道程度。煮好的面条捞出后迅速沥干水分，这一步骤需动作麻利，以免面条过软。接着，将煮好的面条与熟油拌匀，使面条根根分明，这一过程不仅需要力度均匀，还要保证每根面条都能被油均匀包裹。最后，加入调制好的芝麻酱、酱油、醋等调料，以及配菜，拌匀即可食用。现代的热干面制作在保留传统工艺的基础上，也融入了一些创新元素。例如，一些店铺会自制特色辣椒油，以增加口感层次；还有店铺会在配料中加入炸花生碎、香菜等，丰富口感和风味，满足不同消费者的口味需求。

=='''四、文化意蕴：热干面背后的故事与情感'''==

热干面不仅仅是味蕾上的享受，更蕴含着深厚的文化意蕴。它是武汉人早餐文化的代表，体现了“过早”这一独特的生活方式。武汉人将吃早餐称为“过早”，而热干面无疑是“过早”的首选。早起的武汉人会聚集在街边的热干面摊前，边吃边聊，开启了充满活力的一天。热干面也承载着许多武汉人的童年记忆和思乡情感。对于在外的游子来说，热干面是一份难以割舍的家乡味道，一碗热干面就能勾起他们对家乡街道、邻里和生活的无限回忆。在武汉的文化艺术作品中，热干面也频繁出现，成为展现武汉城市形象和人文情怀的重要元素。

=='''五、社会影响：热干面对武汉经济与文化的推动作用'''==

热干面产业的发展对武汉的经济起到了积极的推动作用。从街边小吃摊到连锁餐厅，热干面创造了大量的就业机会和经济效益。众多热干面摊主和餐厅老板通过辛勤经营，改善了生活条件，同时也带动了相关产业的发展，如面粉加工、蔬菜种植、调料生产等。热干面的名气还吸引了众多游客前来品尝，间接推动了武汉旅游业的发展。同时，热干面也成为了武汉的一张文化名片，通过各种媒体和社交平台的传播，吸引了众多国内外游客前来体验。游客们在品尝热干面的过程中，不仅了解了武汉的饮食文化，还感受到了这座城市的热情与活力。通过热干面，更多的人了解了武汉这座城市及其独特的文化魅力，增强了武汉在全国乃至全球的文化影响力。

=='''六、传承与发展：热干面的未来之路'''==

为了更好地传承和发展热干面文化，武汉当地政府和社会各界做出了诸多努力。一方面，通过举办热干面文化节等活动，加强了对这一传统美食的宣传和推广。在文化节上，会有热干面制作技艺的比赛、展示活动，还会邀请游客现场品尝，让热干面文化得到了更广泛的传播。另一方面，积极开展热干面制作技艺的传承和培训工作，培养了一批批优秀的手艺传承人。一些职业学校和培训机构开设了热干面制作课程，系统教授制作工艺，确保传统技艺得以延续。未来，热干面有望在保持传统特色的基础上，进一步走向世界舞台。随着中餐文化的全球传播，热干面的独特魅力将吸引更多的国际美食爱好者。同时，热干面产业也将在标准化生产和创新研发方面不断进步，开发出更多适合不同市场的产品，成为中国美食文化的又一亮丽名片，为中华饮食文化的传承与发展做出更大的贡献。

=='''术语与表达'''==

热干面（Hot Dry Noodles） - 武汉特色小吃，口感筋道，配料丰富。
芝麻酱（Sesame Paste） - 热干面的灵魂调料，浓郁醇厚。
碱水面（Alkali Noodles） - 热干面的主要原料，质地细腻。
“过早”（Guo Zao） - 武汉人吃早餐的俗称，体现了独特的饮食文化。
芝麻香（Sesame Aroma） - 热干面独特的香味来源之一。
面条拌合（Noodle Mixing） - 热干面制作中的关键步骤，确保调料均匀裹附。

=='''问题'''==

1. 热干面的制作工艺如何体现武汉饮食文化的特色？其在历史发展过程中有哪些重要的演变节点？
2. 热干面的社会影响力体现在哪些方面？对于武汉的城市形象塑造有何作用？
3. 热干面的传承面临哪些挑战？在创新发展中应如何平衡传统与现代元素？
4. 从文化符号的角度，热干面如何承载武汉人的集体记忆与情感认同？
5. 热干面的推广策略中，如何实现经济效益与文化价值的双赢？

=='''参考文献'''==

[1]罗文菲,李占明.湖北人的丰富“过早”[J].中国食品,2025,(05):110-111.
[2]李航宇,徐应一,胡蝶.中国文化“走出去”背景下武汉特色小吃名英译的可行性探究——以“武汉热干面”为例[J].英语广场,2024,(35):11-14.DOI:10.16723/j.cnki.yygc.2024.35.005.
[3]朱宇飞.无人热干面餐厅服务机器人抓取策略研究[D].江汉大学,2024.DOI:10.27800/d.cnki.gjhdx.2024.000323.
[4]探寻江城魅力品味武汉特产与好物[J].楚商,2024,(09):20-23.
[5]曹梦.舌尖上的武汉——热干面香家乡情浓[J].东方娃娃·保育与教育,2023,(05):12-15.
[6]任中杰,陈玢.武汉美食汉译英翻译方法探索[J].海外英语,2021,(10):55-57.
[7]刘侠威.怎样做出一碗好吃、好玩、好传播的热干面?[J].销售与市场(营销版),2020,(04):30-34.

='''Hot Dry Noodles: Wuhan's Flavorful Signature'''=

=='''Ⅰ. Regional Charm: A Unique Culinary Emblem of Jingchu Culture'''==

Hot dry noodles are Wuhan's most iconic delicacy, embodying Jingchu culture. These noodles, made from alkaline flour, are mixed with a savory sesame paste sauce, pickled vegetables, and green onions, creating a distinctive taste and texture that captures the essence of Wuhan. The chewy noodles and rich seasonings tantalize the taste buds, while the unique way of tossing the noodles in sauce with chopsticks reflects the bold and straightforward nature of Wuhan's people. Locals savor this dish at street stalls or restaurants, creating a shared culinary identity that resonates with both residents and visitors alike.

=='''Ⅱ. Historical Roots: From Street Food to Urban Icon'''==

Hot dry noodles originated on Wuhan's streets in the early 20th century and have since become an integral part of the city's identity. Legend has it that a vendor named Li Bao created this dish by accident. Over time, hot dry noodles evolved from a humble street food to a beloved urban icon. Their popularity surged during the Anti - Japanese War due to their convenience. The rise of hot dry noodles mirrors Wuhan's history and the locals' unwavering love for this flavorful tradition, which has been passed down through generations.

=='''Ⅲ. Process of Making: A Blend of Tradition and Innovation'''==

The preparation of hot dry noodles is a meticulous process that combines traditional techniques with modern innovations. First, alkaline noodles are cooked to al dente perfection. Then, they're drained and tossed in oil to prevent sticking. Finally, the noodles are mixed with a savory sesame paste sauce and various toppings. Modern variations include adding chili oil or crispy garlic for extra flavor. This careful process ensures each bowl delivers a harmonious mix of textures and tastes, showcasing the rich and varied nature of Wuhan's culinary traditions.

=='''Ⅳ. Cultural Essence: Stories and Emotions Behind the Dish'''==

Hot dry noodles hold deep cultural meaning. They are central to Wuhan's breakfast culture, known as "having breakfast" or more colloquially as "guozao." Locals gather at street stalls to enjoy bowls of hot dry noodles, turning breakfast into a social ritual that strengthens community bonds. For those away from home, hot dry noodles evoke cherished memories of childhood and hometown. The dish frequently appears in Wuhan's art and literature, symbolizing local pride and cultural heritage.

=='''Ⅴ. Social Impact: Driving Wuhan's Economy and Shaping Its Image'''==

The hot dry noodle industry significantly boosts Wuhan's economy by creating jobs and business opportunities. Street vendors and restaurant owners work hard to prepare and serve this popular dish, earning a livelihood and improving their lives. The popularity of hot dry noodles also attracts tourists to Wuhan. Visitors come to taste this authentic local dish, which in turn promotes the city's tourism industry and enhances its reputation as a culinary destination with a unique cultural identity.

=='''Ⅵ. Inheritance and Future: Keeping the Tradition Alive in a Modern World'''==

Efforts are being made to preserve and promote hot dry noodle culture. Wuhan hosts hot dry noodle festivals to celebrate this culinary heritage. Vocational schools and training programs teach the authentic preparation methods to new generations. As hot dry noodles gain international attention through food shows and cultural exchanges, they become a symbol of Chinese culinary culture. Looking ahead, hot dry noodles are expected to continue evolving while staying true to their roots, delighting food lovers worldwide and contributing to the diversity of global cuisine.

=='''Key Terms and Expressions'''==

Hot Dry Noodles - Wuhan's signature dish with a unique flavor profile.
Sesame Paste - Vital for the rich taste of hot dry noodles.
Alkaline Noodles - Key for the distinctive texture.
"Guozao" - Wuhan's term for having breakfast, highlighting local breakfast culture.
Sesame Aroma - The signature scent of hot dry noodles.
Noodle Mixing - Essential for combining noodles and seasonings evenly.

=='''Discussion Questions'''==

1. In what ways does the preparation process of hot dry noodles reflect the characteristics of Wuhan's culinary traditions? What significant changes has it undergone historically?
2. How has hot dry noodles become more than just a dish but a symbol of Wuhan?
3. What challenges might the tradition of hot dry noodles face in the modern world? How can innovation be balanced with preserving traditional elements?
4. How can hot dry noodles serve as a vessel for collective memories and emotional connection to one's hometown?
5. How can hot dry noodles achieve a balance between making money and keeping its cultural value as it becomes more well - known?

=='''References'''==
[1] Luo Wenfei, Li Zhanming. Hubei's Rich "Breakfast Culture" [J]. China Food, 2025,(05):110 - 111.
[2] Li Hangyu, Xu Yingyi, Hu Die. A Study on the Feasibility of Translating the Names of Wuhan's Specialty Snacks into English under the Background of Chinese Culture "Going Global" ——Taking "Wuhan Hot Dry Noodles" as an Example [J]. English Square, 2024,(35):11 - 14.DOI:10.16723/j.cnki.yygc.2024.35.005.
[3] Zhu Yufei. A Study on the Strategy of Service Robot Grasping in Unmanned Hot Dry Noodle Restaurants [D]. Jianghan University, 2024.DOI:10.27800/d.cnki.gjhdx.2024.000323.
[4] Explore the Charm of Jiangcheng and Taste Wuhan's Specialties and Good Things [J]. Chu Business, 2024,(09):20 - 23.
[5] Cao Meng. Wuhan on the Tongue ——Hot Dry Noodles and Strong Hometown Feelings [J]. Oriental Baby · Nursery and Education, 2023,(05):12 - 15.
[6] Ren Zhongjie, Chen Bin. Exploring the Translation Methods of Wuhan Food from Chinese into English [J]. Overseas English, 2021,(10):55 - 57.
[7] Liu Xiawei. How to Make a Bowl of Delicious, Fun and Shareable Hot Dry Noodles? [J]. Sales and Marketing (Marketing Edition), 2020,(04):30 - 34.

User:Guo Cili

2025-06-05T17:47:29Z

Guo Cili:

='''热干面：武汉的味道名片'''=

=='''一、地域风味：荆楚饮食文化的独特标识'''==

热干面作为武汉最具代表性的特色小吃，承载着荆楚地区丰富的饮食文化内涵。它以碱水面为原料，配以浓郁的芝麻酱、酸豆角、萝卜丁、葱花等配料，形成了独特的口感和风味。热干面不仅是一种食物，更是武汉人日常生活中不可或缺的一部分，体现了当地人民豪爽直率的性格特点。清晨，大街小巷弥漫着热干面的香气，那浓郁的芝麻酱味、爽滑劲道的面条，构成了武汉人独有的早餐记忆。

=='''二、历史溯源：从街头小吃到城市名片'''==

热干面的历史可以追溯至上个世纪初的武汉街头。据传，由一位名叫李包的小贩在偶然间创造了这种面条的新吃法。当时，他在汉口的集贸市场卖凉粉和汤面，一天，一些熟人来要汤面吃，可面还没煮，李包怕面条坨了，先将面条煮熟沥干，又怕面条粘连，便将煮熟的面条在油里稍烫，盛在碗里，临时用芝麻酱等作料拌面，热干面便诞生了。随着时代的发展，热干面逐渐从街边小摊走进了各大餐厅，成为武汉乃至湖北地区的标志性美食。在抗战时期，热干面因其方便快捷的特点，受到了军人和市民的喜爱，进一步扩大了其影响力。

=='''三：制作工艺：传统与创新的完美结合'''==

热干面的制作工艺精细而独特。首先，面条需要在沸水中煮至恰到好处的口感，此过程讲究火候和时间的精准把控，以确保面条的筋道程度。煮好的面条捞出后迅速沥干水分，这一步骤需动作麻利，以免面条过软。接着，将煮好的面条与熟油拌匀，使面条根根分明，这一过程不仅需要力度均匀，还要保证每根面条都能被油均匀包裹。最后，加入调制好的芝麻酱、酱油、醋等调料，以及配菜，拌匀即可食用。现代的热干面制作在保留传统工艺的基础上，也融入了一些创新元素。例如，一些店铺会自制特色辣椒油，以增加口感层次；还有店铺会在配料中加入炸花生碎、香菜等，丰富口感和风味，满足不同消费者的口味需求。

=='''四、文化意蕴：热干面背后的故事与情感'''==

热干面不仅仅是味蕾上的享受，更蕴含着深厚的文化意蕴。它是武汉人早餐文化的代表，体现了“过早”这一独特的生活方式。武汉人将吃早餐称为“过早”，而热干面无疑是“过早”的首选。早起的武汉人会聚集在街边的热干面摊前，边吃边聊，开启了充满活力的一天。热干面也承载着许多武汉人的童年记忆和思乡情感。对于在外的游子来说，热干面是一份难以割舍的家乡味道，一碗热干面就能勾起他们对家乡街道、邻里和生活的无限回忆。在武汉的文化艺术作品中，热干面也频繁出现，成为展现武汉城市形象和人文情怀的重要元素。

=='''五、社会影响：热干面对武汉经济与文化的推动作用'''==

热干面产业的发展对武汉的经济起到了积极的推动作用。从街边小吃摊到连锁餐厅，热干面创造了大量的就业机会和经济效益。众多热干面摊主和餐厅老板通过辛勤经营，改善了生活条件，同时也带动了相关产业的发展，如面粉加工、蔬菜种植、调料生产等。热干面的名气还吸引了众多游客前来品尝，间接推动了武汉旅游业的发展。同时，热干面也成为了武汉的一张文化名片，通过各种媒体和社交平台的传播，吸引了众多国内外游客前来体验。游客们在品尝热干面的过程中，不仅了解了武汉的饮食文化，还感受到了这座城市的热情与活力。通过热干面，更多的人了解了武汉这座城市及其独特的文化魅力，增强了武汉在全国乃至全球的文化影响力。

=='''六、传承与发展：热干面的未来之路'''==

为了更好地传承和发展热干面文化，武汉当地政府和社会各界做出了诸多努力。一方面，通过举办热干面文化节等活动，加强了对这一传统美食的宣传和推广。在文化节上，会有热干面制作技艺的比赛、展示活动，还会邀请游客现场品尝，让热干面文化得到了更广泛的传播。另一方面，积极开展热干面制作技艺的传承和培训工作，培养了一批批优秀的手艺传承人。一些职业学校和培训机构开设了热干面制作课程，系统教授制作工艺，确保传统技艺得以延续。未来，热干面有望在保持传统特色的基础上，进一步走向世界舞台。随着中餐文化的全球传播，热干面的独特魅力将吸引更多的国际美食爱好者。同时，热干面产业也将在标准化生产和创新研发方面不断进步，开发出更多适合不同市场的产品，成为中国美食文化的又一亮丽名片，为中华饮食文化的传承与发展做出更大的贡献。

=='''术语与表达'''==

热干面（Hot Dry Noodles） - 武汉特色小吃，口感筋道，配料丰富。
芝麻酱（Sesame Paste） - 热干面的灵魂调料，浓郁醇厚。
碱水面（Alkali Noodles） - 热干面的主要原料，质地细腻。
“过早”（Guo Zao） - 武汉人吃早餐的俗称，体现了独特的饮食文化。
芝麻香（Sesame Aroma） - 热干面独特的香味来源之一。
面条拌合（Noodle Mixing） - 热干面制作中的关键步骤，确保调料均匀裹附。

=='''问题'''==

1. 热干面的制作工艺如何体现武汉饮食文化的特色？其在历史发展过程中有哪些重要的演变节点？
2. 热干面的社会影响力体现在哪些方面？对于武汉的城市形象塑造有何作用？
3. 热干面的传承面临哪些挑战？在创新发展中应如何平衡传统与现代元素？
4. 从文化符号的角度，热干面如何承载武汉人的集体记忆与情感认同？
5. 热干面的推广策略中，如何实现经济效益与文化价值的双赢？

=='''参考文献'''==

='''Hot Dry Noodles: Wuhan's Flavorful Signature'''=

=='''Ⅰ. Regional Charm: A Unique Culinary Emblem of Jingchu Culture'''==

Hot dry noodles are Wuhan's most iconic delicacy, embodying Jingchu culture. These noodles, made from alkaline flour, are mixed with a savory sesame paste sauce, pickled vegetables, and green onions, creating a distinctive taste and texture that captures the essence of Wuhan. The chewy noodles and rich seasonings tantalize the taste buds, while the unique way of tossing the noodles in sauce with chopsticks reflects the bold and straightforward nature of Wuhan's people. Locals savor this dish at street stalls or restaurants, creating a shared culinary identity that resonates with both residents and visitors alike.

=='''Ⅱ. Historical Roots: From Street Food to Urban Icon'''==

Hot dry noodles originated on Wuhan's streets in the early 20th century and have since become an integral part of the city's identity. Legend has it that a vendor named Li Bao created this dish by accident. Over time, hot dry noodles evolved from a humble street food to a beloved urban icon. Their popularity surged during the Anti - Japanese War due to their convenience. The rise of hot dry noodles mirrors Wuhan's history and the locals' unwavering love for this flavorful tradition, which has been passed down through generations.

=='''Ⅲ. Process of Making: A Blend of Tradition and Innovation'''==

The preparation of hot dry noodles is a meticulous process that combines traditional techniques with modern innovations. First, alkaline noodles are cooked to al dente perfection. Then, they're drained and tossed in oil to prevent sticking. Finally, the noodles are mixed with a savory sesame paste sauce and various toppings. Modern variations include adding chili oil or crispy garlic for extra flavor. This careful process ensures each bowl delivers a harmonious mix of textures and tastes, showcasing the rich and varied nature of Wuhan's culinary traditions.

=='''Ⅳ. Cultural Essence: Stories and Emotions Behind the Dish'''==

Hot dry noodles hold deep cultural meaning. They are central to Wuhan's breakfast culture, known as "having breakfast" or more colloquially as "guozao." Locals gather at street stalls to enjoy bowls of hot dry noodles, turning breakfast into a social ritual that strengthens community bonds. For those away from home, hot dry noodles evoke cherished memories of childhood and hometown. The dish frequently appears in Wuhan's art and literature, symbolizing local pride and cultural heritage.

=='''Ⅴ. Social Impact: Driving Wuhan's Economy and Shaping Its Image'''==

The hot dry noodle industry significantly boosts Wuhan's economy by creating jobs and business opportunities. Street vendors and restaurant owners work hard to prepare and serve this popular dish, earning a livelihood and improving their lives. The popularity of hot dry noodles also attracts tourists to Wuhan. Visitors come to taste this authentic local dish, which in turn promotes the city's tourism industry and enhances its reputation as a culinary destination with a unique cultural identity.

=='''Ⅵ. Inheritance and Future: Keeping the Tradition Alive in a Modern World'''==

Efforts are being made to preserve and promote hot dry noodle culture. Wuhan hosts hot dry noodle festivals to celebrate this culinary heritage. Vocational schools and training programs teach the authentic preparation methods to new generations. As hot dry noodles gain international attention through food shows and cultural exchanges, they become a symbol of Chinese culinary culture. Looking ahead, hot dry noodles are expected to continue evolving while staying true to their roots, delighting food lovers worldwide and contributing to the diversity of global cuisine.

=='''Key Terms and Expressions'''==

Hot Dry Noodles - Wuhan's signature dish with a unique flavor profile.
Sesame Paste - Vital for the rich taste of hot dry noodles.
Alkaline Noodles - Key for the distinctive texture.
"Guozao" - Wuhan's term for having breakfast, highlighting local breakfast culture.
Sesame Aroma - The signature scent of hot dry noodles.
Noodle Mixing - Essential for combining noodles and seasonings evenly.

=='''Discussion Questions'''==

1. In what ways does the preparation process of hot dry noodles reflect the characteristics of Wuhan's culinary traditions? What significant changes has it undergone historically?
2. How has hot dry noodles become more than just a dish but a symbol of Wuhan?
3. What challenges might the tradition of hot dry noodles face in the modern world? How can innovation be balanced with preserving traditional elements?
4. How can hot dry noodles serve as a vessel for collective memories and emotional connection to one's hometown?
5. How can hot dry noodles achieve a balance between making money and keeping its cultural value as it becomes more well - known?

=='''References'''==

User:Guo Cili

2025-06-05T17:26:29Z

Guo Cili:

User:Guo Cili

2025-06-05T17:22:39Z

Guo Cili: /* 一、地域风味：荆楚饮食文化的独特标识 */

User:Guo Cili

2025-06-05T17:21:03Z

Guo Cili: /* 热干面：武汉的味道名片 */

='''热干面：武汉的味道名片'''=

=='''一、地域风味：荆楚饮食文化的独特标识'''==

=='''二、历史溯源：从街头小吃到城市名片'''==

=='''三：制作工艺：传统与创新的完美结合'''==

=='''四、文化意蕴：热干面背后的故事与情感'''==

=='''五、社会影响：热干面对武汉经济与文化的推动作用'''==

=='''六、传承与发展：热干面的未来之路'''==

=='''术语与表达'''==

=='''问题'''==

=='''参考文献'''==

User:Guo Cili

2025-06-05T17:16:23Z

Guo Cili: /* 热干面：武汉的味道名片 */

= '''热干面：武汉的味道名片''' =

= '''一、地域风味：荆楚饮食文化的独特标识''' =

= '''二、历史溯源：从街头小吃到城市名片''' =

= '''三：制作工艺：传统与创新的完美结合''' =

= '''四、文化意蕴：热干面背后的故事与情感''' =

= '''五、社会影响：热干面对武汉经济与文化的推动作用''' =

= '''六、传承与发展：热干面的未来之路''' =

= '''术语与表达''' =

= '''问题''' =

= '''参考文献''' =

User:Guo Cili

2025-06-05T17:11:02Z

Guo Cili:

== '''热干面：武汉的味道名片''' ==

== '''一、地域风味：荆楚饮食文化的独特标识''' ==

== '''二、历史溯源：从街头小吃到城市名片''' ==

== '''三：制作工艺：传统与创新的完美结合''' ==

== '''四、文化意蕴：热干面背后的故事与情感''' ==

== '''五、社会影响：热干面对武汉经济与文化的推动作用''' ==

== '''六、传承与发展：热干面的未来之路''' ==

== '''参考文献''' ==

== '''术语与表达''' ==

== '''问题''' ==

Chinese Language and Culture, Spring 2025

2025-05-26T14:07:32Z

Guo Cili: /* Session 15 Tue May 27 10:00-11:30 中和楼 213 (moved from Fri May 30 14:30-16:10 room 613) - Student presentations */

Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!

=Session 1 Fri Feb 21 14:30-16:10 room 613 - Organizational issues=

==What we learn in this class==
*We learn about Chinese culture from international, especially Western perspective.
*We learn about cultural phenomena, traditional Chinese culture.
*We learn English and Chinese terminology in the area of Chinese culture.
*We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.
*We learn how to determine the location and role of Chinese culture within global culture.
*We learn basics of theories and models of intercultural communication and comparison.
*We learn the appreciate and respect the diversity of multipolar cultures and of integration.
*We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*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.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
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.

==Agreement on use of classroom time==
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)

----
==Homework for every session==
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.

==Teacher presentation: Introduction to Culture==
[[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]

==Homework for Session 2==
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 "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

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!

1. Geographic Nature as a Basis for Cultural Development 17

2. Aesthetic ideals and social customs: Chinese Marriage Customs 22

3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31

4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40

5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49

6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63

7. Animals: Panda 71

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203 (Zhang Mai)

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236

27. Chinese Writing: Calligraphy 246 (Tang Yan)

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

39. Education: Historical Figures, The Four Talented Women of Ancient China 361

40. Education: Modern Chinese Education System 371

41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386

42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395

43. Facial Make-up 406

44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413

45. Facial Make-up: Face Changing in Sichuan Opera 431

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462（Zhao Qi）

51. Games: Kite Flying 468

52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

55. Garden Culture: The Summer Palace 519（Li Mei）

56. Garden Culture: Qingming Riverside Landscspe Garden 526

57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

61. Landscapes and Tourism: Four State-Level Cultural Relics 573

62. Landscapes and Tourism: Landscape, Five Famous Mountains 585

63. Landscapes and Tourism: Mogao Grottoes 593

64. Landscapes and Tourism: The Culture of Mount Tai 606（Qin Yi)

65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621

66. Landscapes and Tourism: The Ancient Tea Horse Road 635

67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

71. Literature: Ancient literature - Chinese Classical Fairy Tales 681

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

74. Literature: Ancient Literature - Four satirical novels in ancient China 706

75. Literature: Ancient literature: Four Folk Stories of Ancient China 715

76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)

77. Literature: Ancient Literature: The Classic of Mountains and Seas 748

78. Literature: Ancient literature: Yuefu 765

79. Literature: Premodern literature - China's Four Great Classical Novels 773

80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780

81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786

82. Literature: Premodern literature: Tang-Song 794

83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823

84. Literature: Modern Literature 832

85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）

86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873

91. Martial Arts: Wushu 885

92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

96. Medicine: TCM - The Development of Chinese Medicine 917

97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924

98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934

99. Minority cultures: The Ethnic Minorities’ Costumes 941

100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952

101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang)

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

107. National Symbols: National Flag 1026 （Liao Zuoyun）

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

110. Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)

111. Opera: Tea-picking Opera 1055

112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064

113. Philosophical Schools: Four Main Philosophical Schools 1076

114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087

115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093

116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099

117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106

118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

126. Science and Technology: China's Four New Inventions 1191 (Yang Yue2)

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235

130. Science and Technology: Four Domestic Mobile Phone Companies 1257

131. Silk and porcelain: Silk 1272 (Fei Xinyu)

132. Silk and porcelain: Porcelain 1277

133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283(Wang Huaixing)

134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291

135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296

136. Silk Road - by land and by sea: Zheng He's Voyages 1300

137. Social: The Long-life Lock 1308

138. Social: Round Table Culture 1317 (Wu Jiating)

139. Stage entertainment: Crosstalk 相声 1325

140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

142. Traditional Crafts: Chinese Jade Culture 1348

143. Traditional Crafts: Cloisonne 1363

144. Traditional Crafts: Embroidery 1369

145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373

146. Traditional Crafts: Xiang Embroidery 1386（Zhang Huifang）

147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450

153. Traditional Cuisine: Eight Major Cuisines of China 1456 (Zheng Kaiwu)

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

155. Traditional Cuisine: Breakfast Culture of Wuhan 1480(Liu Peini)

156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491(Xiao Zixin)

157. Traditional Cuisine: Hotpot 1501 (Cao Chunyang)

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

165. Worship: Chinese Incense Culture 1558 (She Xiao)

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573 Lv Jiahao

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Chen Sisi)

170. Fine Arts: Chinese Paper Cutting 1601

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）

175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655

176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

179. Traditional and Modern Views on Marriage and Love 1694 (Liu Yunxi)

180. Traditional Cuisine: Tangyuan 1701

181. Animals：Golden Monkey 1712（Xiao Yawen）

182. Chinese Economy: rich businessmen 1719 (Fu Sihui)

183. Opera: Chinese Local Operas 1727 （Wang Xinyu）

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752 （Chu Hanqi）

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

188. Science and Technology: Mobile Games（手游） 1783(Du JIangping)

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

191. Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）

192. National Belief: the Chinese Dream 1818

193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)

194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845

195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)

196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)

197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845

198. Stage entertainment: Northeast Errenzhuan (二人转) 1845

199. Traditional Crafts: Dough Sculpture 面塑 1845

200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845

201. The culture of Grass cloth 夏布 1845

202. The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)

203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)

204. Stand-up comedy 单口喜剧 1845（Huang Sinan）

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845(Lu Wei)

208. Chinese traditional ornament: Buyao （步摇） 1845 (Yang Jing)

209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）

210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845

211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845

212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan2)

213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)

214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845 (Cai Yichun)

215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)

216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)

217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 （Yang Jiahong2)

218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)

219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)

220. Rice cake (年糕) 1845 （Dong Jiating）

221. Zhongyuan festival 1845 （Ou Huang）

222. Dulong: Facial tattoo (独龙族：纹面) 1845

223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）

224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)

225. "Cun Chao": China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)

226. Landscapes and Tourism: Junshan Island (君山岛) 1845

227. Chinese Bossy Fictions & Micro-drama（中国式霸总小说&短剧） 1845 (He Yunfeng)

228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

230. Gayageum（伽倻琴） 1845 (Zhang Meiling)

231. The plaque and couplet in Chinese garden（园林匾额对联） 1845 (Wang Yuxin)

232. Sun Wukong（孙悟空） 1845 （Li Yuan2）

233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)

234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）

235. Bamboo Weaving (竹编） 1845 (Chen Anqi)

236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)

237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845 （Li Zihan2）

238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）

239. Female Emperor---Wu Zetian 1845 (Song Xin)

240. Clay sculpture (泥塑） 1845 (Chen Lin)

241. Abacus (中国珠算） 1845

242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)

243. Chinese name（中国姓名文化） 1845

244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)

245. Douzhi (豆汁) 1845(Li Linyao)

246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）

247. Carved lacquer（雕漆） 1845 （Liu Qi）

248. Jing Gang Mountain (井冈山） 1845 （Yu Jingfang）

249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845

250. Language: Hakka Dialect（客家话） 1845

251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )

252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）

253. Yuelu Mountain (岳麓山) 1845（Chen Ting）

254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）

255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845 (Zhou Tianyi)

260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao)

261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845

262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845

263. Shaolin Temple (少林寺) 1845 (Zuo Fang)

264. Single bamboo drifting（独竹漂） 1845

265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）

266. Hui Culture (徽文化) 1845(Liu Jianan)

267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)

268. Table Manners 1845（Luo Yan）

269. Music of the Mongol nationality (蒙古族音乐) 1845

270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)

271. Palace Lantern（宫灯） 1845 （Shao Keyuan）

272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Zeng Zhi）

273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)

274. God of Wealth(财神) 1845

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）
277. Mirror (镜子) 1845 (Cheng Sixiang)

278. The Beef Board Noodle (牛肉板面) 1845(Yan Xiang)

279. Huo Qubing (霍去病） 1845 （Luo Jingyan）

280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)

281. Music and instruments: Yangqin（扬琴） 1845（Dai Yexun）

282. Black Myth: Wukong（黑神话悟空） 1845 (Chen Zhen)

283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）

=Session 02 Fri Feb 28 14:30-16:10 room 613 - Student presentations=
==Teacher presentation: Introduction to Culture==
[[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]

==Topics for today==
Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)

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?

Please remember that you have to indicate the 10 topics for Friday on the course website under "Session 2" 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.

27. Chinese Calligraphy (Tang Yan) [[Media:Chinese_Calligraphy.pptx]]

52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）[[Media:Mahjong-Jiang_Ziqiang.pptx]]

55. Garden Culture: The Summer Palace 519（Li Mei）[[Media:The Summer Palace - Li Mei.pptx]]

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]]

85. Literature: Modern Literature: Qian Zhongshu (Miao Yunlong)[[Media:Qian_Zhongshu_Miao_Yunlong.pptx]]

Tea Latte Art (Xiang Jianning)

Topic 7

Topic 8

Topic 9

Topic 10

=Session 03 Fri Mar 07 14:30-16:10 room 613 - Student presentations=
==Presentations==
1. Topic 21: Beverages: Tea 203 (Zhang Mai) [[Media:Tea_Spring_2025.pptx]] 86

2. Topic 64: Landscapes and Tourism: The Culture of Mount Tai 606 (Qin Yi) [[Media:Mount_Tai_Spring_2025.pptx]]

3. Topic 101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang) [[Media:Lucky_Money_Spring_2025.pptx]]

4. Topic 107:National Symbols: Culture of the National Flag 1026 （Liao Zuoyun）[[Media:Culture_of_the_National_Flag_Spring_2025.pptx]]

5. Topic 155:Traditional Cuisine: Breakfast Culture of Wuhan 1480 (Liu Peini) [[Media:Wuhan_Breakfast_Spring_2025.pptx]]

6. Topic 157:Traditional Cuisine: Hotpot 1501 (Cao Chunyang) [[Media:Hot_Pot_Spring_2025.pptx]]

7. Topic 126: China's four new inventions 1191(Yang Yue2).) [[Media:China's_Four_Great_New_Inventions_Spring_2025.pdf]]

==Notes on presentations==
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.

1. 14:43-49 Only Chinese tradition explained, not Indian, Egyptian etc. "Black tea" (in English all "hong cha" is called "black tea"), British tea culture (add milk)

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

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

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

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

6. 15:56-16:01 hot pot history originated in China (?), regional differences within China 87

7. 16:02-16:06 4 new inventions - not explained that these inventions were invented in other countries. 86

==Student grades: 平时成绩/签到==

75/103 students, 24级 MA翻译, class representative: Zhang Jiaxin
# Jin Yichen
# lu jiahui
# li yuan
# cao yuan
# xiao luyu
# zhang jiaxin +5
# ye sitong
# zhao yashi
# jiang xinyue
# yan xiang
# fei xinyu
# zhang qi
# dai shiru
# zhang zixi
# zheng kaiwu
# cai yichun
# yang jing
# liao dan
# luo yan
# qin yi
# shao keyuan
# cao chunyang -1
# xu yangyang
# liao zuoyun
# cheng sixiang
# du jiangping
# liu qi
# miao yunlong
# huang qiaoqiao
# chen lin
# duan binyao
# li ting
# zeng zhi
# xing xueqing
# luo jingyan
# liu shutian
# gao xiaoqing
# chen zhen
# luo guoqiang -1-1-1
# she xiao
# he yunfeng
# liu ying
# du yuan
# li jiayi
# tao yao
# xu xinwen
# ou huang
# liu peini
# jiang ziqiang
# zhang huifang
# liu chao
# liu yunxi
# luo jiaxin
# li mei
# zeng xiaohui
# huang yixuan
# chen anqi
# chen ting
# zhang mai
# yuan xiaolin -1-1
# li mingfeng
# dai yexun-1-1
# yang pei -1
# tang yan
# xiang jianning-1
# liu chang -1
# wang yuxin
# lv jiahao-1
# dong jiating
# lu wei
# yang yue
# guo cili
# shen shuai
# Ouyang yihong
# li zihan -1
# zuo fang
# fu sihui
# xiao zixin -1
# zhou tianyi -1
# qi zhiyang -1-1
# liu pei
# gong wei
# chen sisi
# huang sinan
# xiao yikang
# yu jingfang
# luo sicheng
# yang jiahong
# yan jidong
# xiao yawen
# geng hongmei
# zhou le
# qiu ping
# wang huaixing
# wang xinyu
# chu hanqi
# wu jiating
# zhang meiling
# liu jianan
# song xin
# zhao qi
# zheng jinlian
# li linyao

=Session 04 Fri Mar 14 14:30-16:10 room 613 - Student presentations=
#Topic 260：Wedding Dress in the Song Dynasty(Liu Chao)[[Media:260 The Wedding Dress in the Song Dynasty.pptx]]
#Topic 146: Traditional crafts: Xiang embroidery 1386(Zhang Huifang) [[Media:Hunan_embroidery_spring_2025.pptx]]
#Topic 153:Traditional Cuisine: Eight Major Cuisines of China 1456 (Zheng Kaiwu)[[Media:Media Eight Major Cuisines of China.pptx]]
#Topic 233: Traditional Chinese Pigments (Cao Yuan)[[Media:Traditional Chinese Pigments.pptx]]
#Topic 182: Chinese Economy: rich businessmen (Fu Sihui) [[Media:Rich_Businessmen_Spring_2025.pptx]]
#Topic 156: Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick p. 1491 (Xiao Zixin) [[Media:Tanghulu_Spring_2025.pptx]]
#Topic 138: Social: Round Table Culture 1317 (Wu Jiating) [[Media:Round_Table_Culture_Spring_2025.pptx]]
#Topic 174: Jiaozi (Liu Pei) [[Media:Dumplings_Spring_2025.pptx]]
#133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing)

=Session 05 Fri Mar 21 14:30-16:10 room 613 - Student presentations=
#Topic 50: Games: Go 围棋 462（Zhao Qi） [[Media:Weiqi_Go_Spring_2025.pptx]]
#Topic 110:Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)[[Media:Opera Peking Opera Actor Mei Lanfang.pptx]]
# Topic 131: Silk and porcelain: Silk (Fei Xinyu) [[Media:Silk_Spring_2025.pptx]]
# Topic 224: Chinese Food：Jiangxi Cuisine（赣菜）(Liao Dan) [[Media:Jiangxi_Cuisine_Spring_2025.pptx]]
# Topic 169: Cuisine: Luosifen 1593 (Chen Sisi) ） [[Media:Luosifen_Spring_2025.pptx]]
# Topic 167: History: Wang Shouren 1573 （Lv Jiahao)[[Media:History_Wang_Shouren_.pptx]]
# Topic 183: Jiangxi Gan Opera （Wang Xinyu） [[Media:Jiangxi Gan opera.pptx]]
# Topic 165: Worship: Chinese Incense Culture (She Xiao) [[Media:Chinese Incense Culture.pptx]]
#133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing) [Media: Silk and Porcelain]

=Session 06 Fri Mar 28 14:30-16:10 room 613 - Student presentations=

#Topic 188:Mobile Games 手游 1783 （Du Jiangping）
#Topic 191:Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）
#Topic 193:Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)
#Topic 195:Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)[[Media: Cuju.pptx]]
#Topic 202:The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)[[Media: The Legend of Zhen Huan.pptx]]
#Topic 203:Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)[[Media: Chinese Horror Movies.pptx]]
#Topic 185:Opera: Huangmei opera 1752 （Chu Hanqi）
#Topic 181:Animals：Golden Monkey 1712（Xiao Yawen）
#Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)

=HOLIDAY Session 07 Fri Apr 04 14:30-16:10 room 613 - Student presentations=
清明节4月4日——4月6日
=Session 08 Fri Apr 11 14:30-16:10 Zhishan Bldg. room 303 - Student presentations=
#Topic 133:Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing）
#Topic 179:Traditional and Modern Views on Marriage and Love（Liu Yunxi）[[Media:Traditional and Modern Views on Marriage and Love .pptx]]
#Topic 181:Animals：Golden Monkey(Xiao Yawen)
#Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)
#Topic 204:Stand-up comedy 单口喜剧 1845（Huang Sinan）
#Topic 220:Rice cake 年糕 (Dong Jiating)
#Topic 208:Chinese traditional ornament: Buyao(Yang Jing)
#Topic 209:Tofu meatball with nia blood(Li Ting2)[[Media:Pig_Blood_Balls.pptx]]
#Topic 212:Education：training Schools （教育：补习班） 1845 (Huang Yixuan2) [[Media:Training classes .pptx]]

=Session 09 Fri Apr 18 14:30-16:10 room 613 - Student presentations=
#Topic 213: Chinese Dreamcore (Zhang Zixi)
#Topic 215: Live-streaming e-commerce (Tao Yao)[[Media:Live-Streaming E-Commerce.pptx]]
#Topic 216: The Story of Ming Lan (Ye Sitong)[[Media:The Story of Minglan.pptx]]
#Topic 218: Guangdong Herbal tea (Gao Xiaoqing)
#Topic 219: Chinese traditional art form：Seal carving（篆刻） (Huang Qiaoqiao)[[Media:Seal carving.pptx]]
#Topic 207: Shan Dong Cuisine (Lu Wei)
#Topic 221: Zhongyuan Festival (Ou Huang)[[Media:The Zhongyuan Festival.pptx]]
#Topic 223: The Return of the Pearl Princess (Lu Jiahui)[[Media:The Return of the Pearl Princess.pptx]]

=Session 10 Fri Apr 25 14:30-16:10 room 613 - Student presentations=
#Topic 217: Cha Bai Xi/Tea Latte Art（茶百戏）(Yang Jiahong)
#Topic 225: Cun Chao": China's village football league（“村超”：中国乡村足球联赛）(Shen Shuai)
#Topic 227: Chinese Bossy Fictions & Micro-drama（中国式霸总小说&短剧） 1845 (He Yunfeng)[[Media:Chinese_Bossy_Fictions_and_Microdramas.pptx]]
#Topic 229: Jingdezhen Porcelain(Xiao Luyu)[[Media:Jingdezhen Porcelain.pptx]]
#Topic 230: Gayageum（伽倻琴）(Zhang Meiling)
#Topic 231: The plague and couplet in Chinese garden(Wang Yuxin)
#Topic 232: Sun Wukong(Li Yuan)
#Topic 234: Dragon Lantern Dance(Jin Yichen)[[Media:Jin Yichen Dragon Lantern Dance.pptx]]
#Topic 235: Bamboo Weaving(Chen Anqi)
#Topic 236: Landscapes and Tourism: Harbin Ice and Snow World(Xu Xinwen)

==Please enroll in ai platform==
Please enroll (register) in the platform https://dcg.de/ai/

=HOLIDAY Session 11 Fri May 02 14:30-16:10 room 613 - Student presentations=
劳动节5月1日——5月5日

=Session 12 Tue May 06 10:00-11:40 room 613 - Student presentations=
#Topic 238: Three Famous Chinese Mountains(Liu Chang)
#Topic 239: Female emperor-Wu Zetian(女皇武则天)(Song Xin) [[Media:Wu Zetian.pptx]]
#Topic 240: Clay sculpture (泥塑）(Chen Lin)[[Media:Clay Sculpture.pptx]]
#Topic 242: Hunan Rice Noodles(Gong Wei)[[Media:Hunan Rice Noodles.pptx]]
#Topic 244: Chinese Popular Memes(中国网络流行热梗）(Xiao Yikang)[[Media:Chinese popular Memes.pptx]]
#Topic 245: Douzhi (豆汁)(Li Linyao)[[Media:Douzhi.pptx]]
#Topic 246: New Year Wood-block Paintings(Du Yuan)
#Topic 247: Carved lacquer（雕漆）(Liu Qi)[[Media:Carved lacquer.pptx]]
#Topic 237: Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan)(Li Zihan)

==Regarding Wu Zetian‘s blank Steele==
关于武则天的“无字碑”（又称“无字碑记”）为何没有刻字，学界和民间流传着几种主要的假设：
#功过自有后人评说（最广为流传）：武则天希望后世自己来评价她的一生，不愿由自己或当时的人定论。这种说法强调了她的自信与超越常规。
#避讳批评或争议：武则天是中国历史上唯一的女皇帝，争议颇多。她可能认为无论写什么内容都容易引发非议，因此选择不刻字以避免争议。
#彰显佛教思想：她信奉佛教，而佛教讲究“空”与“无”，无字碑可能象征“空性”或“无常”，体现她的宗教哲学。
#未来自我书写：也有人猜测她原计划晚年或死前再刻碑文，但去世后未及实现，遂留下空碑。
#彰显权力与独特性：无字碑作为一种非同寻常的表达形式，也可视为权力和个性的象征，显示她与众不同的统治地位。

⸻

English Translation:

There are several main hypotheses about why Wu Zetian’s stele (often called the “Wordless Stele”) bears no inscription:
#“Let future generations judge” (most popular view): Wu Zetian may have wanted her life and legacy to be judged by later generations rather than writing her own praise. This interpretation highlights her confidence and forward-thinking.
#To avoid criticism or controversy: As the only female emperor in Chinese history, Wu Zetian was a controversial figure. She may have felt that any written content could provoke criticism, so she left it blank.
#Reflecting Buddhist philosophy: A devout Buddhist, she may have chosen to leave the stele blank as a symbol of “emptiness” or impermanence, ideas central to Buddhist thought.
#Intended to write later: Some believe she planned to inscribe it later in life but passed away before doing so, leaving the monument unfinished.
#Symbol of power and uniqueness: A blank stele could also serve as a unique and powerful statement, emphasizing her exceptional status and breaking with traditional forms.

=Session 13 Fri May 09 14:30-16:10 room 613 - Student presentations=
#Topic 248: Jing Gang Mountain (井冈山）(Yu Jingfang) [[Media:Jing_Gang_Mountain_Spring_2025.pptx]]
#Topic 251: Rice noodle roll (Li Mingfeng)[[Media:Rice_Noodle_Roll.pptx]]
#Topic 252: Traditional Cuisine: Northeastern Chinese Cuisine (Liu Shutian)
#Topic 253: Yuelu Mountain (Chen Ting)
#Topic 254: Traditional Crafts：Tie-Dye (Zhang Qi)[[Media:Traditional Crafts Tie-Dye.pptx]]
#Topic 255: Chinese-style sun protection (Zhao Yashi)
#Topic 256: Danmu（弹幕）(Zhou Le)[[Media:Danmu.pptx]]
#Topic 259: Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua (Zhou Tianyi)
#Topic 214: Luban China's inventor (Cai Yichun)

=Session 14 Fri May 23 14:30-16:10 room 613 - Student presentations=
#Topic 262: The Four Pillars of Destiny(Li Jiayi)
#Topic 263: Shaolin Temple(Zuo Fang)
#Topic 265: Cuisine: Changde spicy salted duck(Xing Xueqing)
#15:25-15:30 Topic 266: Hui Culture (徽文化)(Liu Jianan)[[Media:Hui Culture.pptx]]
#15:30- Topic 267: Ma Zu Culture (妈祖文化)(Yan Jidong)[[Media:Mazu culture.pptx]]
#15:35- Topic 268: Table manner(Luo Yan)
#15:40- Topic 270: Yinge Dance(Jiang Xinyue)
#15:45- Topic 271: Palace Lantern(Shao Keyuan)
#15:50- Topic 272: Chinese Endearing Terms(Zeng Zhi)[[Media:Chinese Endearing Terms.pptx]]

15:55-16:10 Check final exam paper topics

=Session 15 Tue May 27 10:00-11:30 中和楼 213 (moved from Fri May 30 14:30-16:10 room 613) - Student presentations=
#Topic 273: Changsha Stinky Tofu（长沙臭豆腐）(Luo Sicheng)
#<nowiki>Topic 274:</nowiki> God of wealth(Liu Ying)
#Topic 275: Zhua zhou (抓周）(Zeng Xiaohui)
#Topic 276: Nail art(Luo Jiaxin)
#Topic 277: Mirror(Cheng Sixiang)
#Topic 278: The Beef Board Noodles(Yan Xiang)
#Topic 279: Huo Qubing(Luo Jingyan)
#Topic 280: Chinese Courtyard Houses（中国四合院）(Guo Cili)[[Media:Chinese Courtyard Houses-Guo Cili.pptx]]
#Topic 281: yangqin(Dai Yexun)

=Session 16 Fri Jun 6 14:30-16:10 room 613 - Final Exam=
Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]
#Topic 282: Black Myth: Wukong(Chen Zhen)
#Topic 283: Guangdong Morning Tea Culture(Yuan Xiaolin)
#Topic 283: Guangdong Morning Tea Culture （广东早茶文化）(Zheng Jinlian)
#Topic:(Luo Guoqiang)

File:Chinese Courtyard Houses-Guo Cili.pptx

2025-05-26T14:01:43Z

Guo Cili:

Chin Lang Cult Fin Exam Spring 2025

2025-05-23T08:13:57Z

Guo Cili:

Final Exam Paper Titles
#https://bou.de/u/wiki/User:Liu_Chao#Final_Paper 簪花 Zang Flowers ok
#https://bou.de/u/wiki/User:Tao_Yao 拔罐 Cupping Therapy ok
#https://bou.de/u/wiki/User:Zeng_Zhi 手串文化 Bead Bracelet Culture ok
#https://bou.de/u/wiki/User:Zhang_Jiaxin 哪吒 Cultural Implications of Nezha ok
#https://bou.de/u/wiki/User:Li_Ting2 湘西赶尸 The Corpse of Xiangxi Technique ok
#https://bou.de/u/wiki/User:Liao_Zuoyun 湘菜 Hunan Cuisine ok (please check if not yet in the text book)
#https://bou.de/u/wiki/User:Liu_Qi 劝酒文化 Toast-urging ok
#https://bou.de/u/wiki/User:Zhang_Huifang 蔡伦与造纸术 Cai Lun invents the paper making ok
#https://bou.de/u/wiki/User:Cheng_Sixiang 月饼 Mooncake ok, but check if not yet in the text book
#https://bou.de/u/wiki/User:Miao_Yunlong 女书 Women's Script Nvshu ok, but check if not yet in the text book
#https://bou.de/u/wiki/User:Huang_Yixuan2 中国守艺人 The keepers of Tradition: China's Heritage Guardians
#https://bou.de/u/wiki/User:Li_Mei 《易经》与阴阳八卦 ''The Book of Changes''and Yin-Yang ok
#https://bou.de/u/wiki/User:Liao_Dan 吊脚楼 Stilted Building
#https://bou.de/u/wiki/User:Zheng_Jinlian 广东新会陈皮 Guangdong Xinhui dried tangerine peel ok
#https://bou.de/u/wiki/User:Lu_Jiahui 中国古代幻术 Ancient Chinese Art of Illusions ok
#https://bou.de/u/wiki/User:Du_Yuan 点茶 Tea Whisking ok
#https://bou.de/u/wiki/User:Liu_Ying 盲盒经济 Blind Box Economy ok
#https://bou.de/u/wiki/User:Cao_Yuan 蒙古族舞蹈 Mongolian Ethnic Dance ok
#https://bou.de/u/wiki/User:Zhang_Mai 汝瓷 Ru porcelain ok
#https://bou.de/u/wiki/User:Xu_Yangyang 打铁花 Striking Iron Fireworks ok
#https://bou.de/u/wiki/User:Liu_Peini 灯芯糕 The Wick Cakes ok
#https://bou.de/u/wiki/User:Song_Xin 剑门关 Jianmen Pass ok, but please only explain the culture, not landscape or material objects
#https://bou.de/u/wiki/User:Cao_Chunyang 胖东来 Pangdonglai Supermarket in a fourth-tier city ok
#https://bou.de/u/wiki/User:Jin_Yichen 吴越文化 Wuyue Culture ok
#https://bou.de/u/wiki/User:Ye_Sitong 温州话 Wenzhou Dialect ok
#https://bou.de/u/wiki/User:Xiao_Luyu 封神演义 Chinese classical novel The Investiture of the Gods ok
#https://bou.de/u/wiki/User:Zhang_Qi 福建线面 Fujian Thin Noddles ok
#https://bou.de/u/wiki/User:Zheng_Kaiwu 工夫茶 Kanghu tea ok
#https://bou.de/u/wiki/User:Luo_Jingyan 油纸伞折扇 Folding Fan
#https://bou.de/u/wiki/User:Luo_Sicheng 惊鸿舞 Flying Wild Goose Dance ok
#https://bou.de/u/wiki/User:Liu_Jianan 安徽名酒—古井贡酒 Famous Anhui Liquor-Gujing Tribute Liquor
#https://bou.de/u/wiki/User:Chen_Lin 服美役 beauty duty ok
#https://bou.de/u/wiki/User:Tang_Yan 道州理学文化 Neo-Confucian Culture in Daozhou ok
#https://bou.de/u/wiki/User:Qin_Yi 胶东花饽饽 Jiao Dong Huabobo ok
#https://bou.de/u/wiki/User:Chen_Zhen 玄奘 Xuanzang ok
#https://bou.de/u/wiki/User:Ou_Huang 浏阳花炮制作技艺 Liuyang Fireworks Making Technique ok
#https://bou.de/u/wiki/User:Luo_Yan 成人礼：冠礼和笄礼 Traditional Chinese coming-of-age ceremony：Guan Li and Ji Li ok
#https://bou.de/u/wiki/User:Lv_Jiahao 越剧 Opera:Yue Opera Pleaes check if it is already in the text book.
#https://bou.de/u/wiki/User:Wang_Yuxin 中国古法酿酒 Traditional Chinese Brewing Techniques ok
#https://bou.de/u/wiki/User:Dai_Yexun 粤剧 Opera:Cantonese opera Please check if it is already in the text book.
#https://bou.de/u/wiki/User:Yan_Jidong 闽南文化 Hokkien culture ok.
#https://bou.de/u/wiki/User:Qiu_Ping 重阳节 Chung Yeung Festival ok
#https://bou.de/u/wiki/User:He_Yunfeng 献哈达 Etiquette:Offering Hada(Khata) Scarf
#https://bou.de/u/wiki/User:Zhou_Le 榨辣椒 Pressing pepper
#https://bou.de/u/wiki/User:Huang_Qiaoqiao 舞剧《咏春》 Dance Drama Wing Chun
#https://bou.de/u/wiki/User:Duan_Binyao 古诗十九首 Nineteen Old Poems
#https://bou.de/u/wiki/User:Li_Linyao 泼水节 Water-Splashing Festival
#https://bou.de/u/wiki/User:Xiao_Yikang 赣东北特色腌制食品 Northeastern Jiangxi Specialty Fermented food
#https://bou.de/u/wiki/User:Gao_Xiaoqing 粽子 Zongzi
#https://bou.de/u/wiki/User:Zhang_Meiling 秧歌 Yangko
#https://bou.de/u/wiki/User:Huang_Sinan 春晚 Spring Festival Gala
#https://bou.de/u/wiki/User:Du_Jiangping 楚辞 The Songs of Chu
#https://bou.de/u/wiki/User:Jiang_Ziqiang 抛绣球 Zhuang Custom of Throwing the Embroidered Ball for Courtship
#https://bou.de/u/wiki/User:Zeng_Xiaohui 中秋节 Mid-autumn Festival
#https://bou.de/u/wiki/User:Geng_Hongmei 醴陵釉下五彩瓷 Five-colored Under Glaze made in Liling
#https://bou.de/u/wiki/User:Yang_Yue2 现代文学：许渊冲 Modern Literature: Xv Yuanchong
#https://bou.de/u/wiki/User:Chen_Anqi 螺钿 Luodian
#https://bou.de/u/wiki/User:Yang_Jing 粮画 The Grain Paintings
#https://bou.de/u/wiki/User:Dai_Shiru 李白 Li Bai
#https://bou.de/u/wiki/User:Yu_Jingfang 傩文化 Nuo culture
#https://bou.de/u/wiki/User:Li_Mingfeng 编钟 Chinese Ancient Instrument:Bianzhong
#https://bou.de/u/wiki/User:Chen_Ting 湘西泡菜 Xiangxi Kimchi
#https://bou.de/u/wiki/User:Gong_Wei 桃源擂茶 Taoyuan Lei Cha
#https://bou.de/u/wiki/User:Yang_Jiahong2 闽南红砖古厝 Southern Fujian Red Brick Ancient Houses
#https://bou.de/u/wiki/User:Wang_Huaixing 长白山 Mount Changbai
#https://bou.de/u/wiki/User:Xiang_Jianning 马面裙 Horse face skirt
#https://bou.de/u/wiki/User:Zhao_Qi 动画片：《虹猫蓝兔七侠传》 Chinese wuxia animation: Howie & Landau Seven Chivalrous Biography
#https://bou.de/u/wiki/User:Zhang_Zixi 叶子戏 Yezi Xi
#https://bou.de/u/wiki/User:Shao_Keyuan 殷墟 The Yin Ruins
#https://bou.de/u/wiki/User:Dong_Jiating 麻辣烫 Malatang
#https://bou.de/u/wiki/User:Ouyang_Yihong 辣条 Spicy Gluten Strips
#https://bou.de/u/wiki/User:Lu_Wei 蛋炒饭 Egg-fried Rice
#Xing Xueqing 桃花源 The Peach Garden
#https://bou.de/u/wiki/User:Wang_Xinyu 赣南客家围屋 Hakka Tulou in Southern Jiangxi
#https://bou.de/u/wiki/User:Yuan_Xiaolin 新中式 new Chinese style clothes
#https://bou.de/u/wiki/User:Chu_Hanqi 翠兰 Cui Lan（a kind of tea)
#https://bou.de/u/wiki/User:Wu_Jiating 瓦罐汤 Clay Pot
#https://bou.de/u/wiki/User:Jiang_Xinyue 灵隐寺 Lingyin Temple
#https://bou.de/u/wiki/User:Xu_Xinwen 十二生肖Chinese Zodiac
#https://bou.de/u/wiki/User:Liu_Pei 南岳衡山 Mount Heng
#https://bou.de/u/wiki/User:Xiao_Zixin 恋与深空 Love and Deepspace
#https://bou.de/u/wiki/User:Liu_Shutian 旗袍 Cheongsam
#https://bou.de/u/wiki/User:Li_Jiayi 哈尔滨啤酒 Harbin Beer
#https://bou.de/u/wiki/User:Qi Zhiyang 漆扇 Lacquer Fan
#https://bou.de/u/wiki/User:Chen_Sisi 永州石雕 Yongzhou Stone Carving
#https://bou.de/u/wiki/User: Yan_Xiang 阜阳美食-格拉条 Fuyang Cuisine-Gelatiao
#http://bou.de/u/wiki/User:Zuo_Fang 绒花 Velvet flower
#http://bou.de/u/wiki/User:Liu_Yunxi 禅宗 Zen Buddhism
#https://bou.de/u/wiki/User:Luo_Jiaxin 腊八节 Laba Festival
#https://bou.de/u/wiki/User:Fei_Xinyu 中医：气血津液理论与养生保健 TCM -Qi and Blood Theory and Health Preservation
#https://bou.de/u/wiki/User:Liu_Chang 朝鲜族象帽舞 Xiangmao Dance of the Korean Ethnic Group
#Zhao Yashi 扬琴 Classical Instrument: Dulcimer
#https://bou.de/u/wiki/User:Xiao_Yawen 醴陵瓷器 Liling porcelain
#http://bou.de/u/wiki/User:Li_Yuan2 吴桥杂技 Wuqiao Acrobatics
#https://bou.de/u/wiki/User:Guo_Cili 热干面 Hot Dry Noodles

Chinese Language and Culture, Spring 2025

2025-02-27T12:08:35Z

Guo Cili: /* Homework for every session */

--[[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]]!

=Session 1 Fri Feb 21 12:45-14:15 room 613 - Organizational issues=

==What we learn in this class==
*We learn about Chinese culture from international, especially Western perspective.
*We learn about cultural phenomena, traditional Chinese culture.
*We learn English and Chinese terminology in the area of Chinese culture.
*We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.
*We learn how to determine the location and role of Chinese culture within global culture.
*We learn basics of theories and models of intercultural communication and comparison.
*We learn the appreciate and respect the diversity of multipolar cultures and of integration.
*We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*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.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
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.

==Agreement on use of classroom time==
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)

----
==Homework for every session==
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.

<nowiki>Insert non-formatted text here</nowiki>==Teacher presentation: Introduction to Culture==
[[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]

[[File:Example.jpg]]==Homework for Session 2==
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 "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

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!

1. Geographic Nature as a Basis for Cultural Development 17

2. Aesthetic ideals and social customs: Chinese Marriage Customs 22

3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31

4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40

5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49

6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63

7. Animals: Panda 71

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236

27. Chinese Writing: Calligraphy 246 (Tang Yan)

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

39. Education: Historical Figures, The Four Talented Women of Ancient China 361

40. Education: Modern Chinese Education System 371

41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386

42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395

43. Facial Make-up 406

44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413

45. Facial Make-up: Face Changing in Sichuan Opera 431

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462

51. Games: Kite Flying 468

52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

55. Garden Culture: The Summer Palace 519（Li Mei）

56. Garden Culture: Qingming Riverside Landscspe Garden 526

57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

61. Landscapes and Tourism: Four State-Level Cultural Relics 573

62. Landscapes and Tourism: Landscape, Five Famous Mountains 585

63. Landscapes and Tourism: Mogao Grottoes 593

64. Landscapes and Tourism: The Culture of Mount Tai 606

65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621

66. Landscapes and Tourism: The Ancient Tea Horse Road 635

67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

71. Literature: Ancient literature - Chinese Classical Fairy Tales 681

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

74. Literature: Ancient Literature - Four satirical novels in ancient China 706

75. Literature: Ancient literature: Four Folk Stories of Ancient China 715

76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)

77. Literature: Ancient Literature: The Classic of Mountains and Seas 748

78. Literature: Ancient literature: Yuefu 765

79. Literature: Premodern literature - China's Four Great Classical Novels 773

80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780

81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786

82. Literature: Premodern literature: Tang-Song 794

83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823

84. Literature: Modern Literature 832

85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）

86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873

91. Martial Arts: Wushu 885

92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

96. Medicine: TCM - The Development of Chinese Medicine 917

97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924

98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934

99. Minority cultures: The Ethnic Minorities’ Costumes 941

100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952

101. Money culture: The tradition of Red Envelope and Lucky Money 962

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

107. National Symbols: National Flag 1026

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

110. Opera: Peking Opera Actor Mei Lanfang 1050

111. Opera: Tea-picking Opera 1055

112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064

113. Philosophical Schools: Four Main Philosophical Schools 1076

114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087

115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093

116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099

117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106

118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

126. Science and Technology: China's Four New Inventions 1191

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235

130. Science and Technology: Four Domestic Mobile Phone Companies 1257

131. Silk and porcelain: Silk 1272

132. Silk and porcelain: Porcelain 1277 （Dai Shiru）

133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283

134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291

135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296

136. Silk Road - by land and by sea: Zheng He's Voyages 1300

137. Social: The Long-life Lock 1308

138. Social: Round Table Culture 1317
139. Stage entertainment: Crosstalk 相声 1325
140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

142. Traditional Crafts: Chinese Jade Culture 1348
143. Traditional Crafts: Cloisonne 1363

144. Traditional Crafts: Embroidery 1369

145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373

146. Traditional Crafts: Xiang Embroidery 1386（Zhang Huifang）

147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450

153. Traditional Cuisine: Eight Major Cuisines of China 1456

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

155. Traditional Cuisine: Breakfast Culture of Wuhan 1480

156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491(Zhang Huifang)
157. Traditional Cuisine: Hotpot 1501 (Zheng Kaiwu)

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

165. Worship: Chinese Incense Culture 1558

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593

170. Fine Arts: Chinese Paper Cutting 1601

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644

175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655

176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 (Tao Yao)

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

179. Traditional and Modern Views on Marriage and Love 1694

180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）

181. Animals：Golden Monkey 1712

182. Chinese Economy: rich businessmen 1719

183. Opera: Chinese Local Operas 1727

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

188. Science and Technology: Mobile Games（手游） 1783

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

191. Aesthetic ideals and social customs: The Culture of Flowers 1807

192. National Belief: the Chinese Dream 1818

193. Science and Technology: Buytogether（PDD) 1825

194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845

195. Sports: Cuju (蹴鞠) 1845

196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845

197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 （Chu Hanqi）

198. Stage entertainment: Northeast Errenzhuan (二人转) 1845

199. Traditional Crafts: Dough Sculpture 面塑 1845

200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 （Wang Xinyu）

201. The culture of Grass cloth 夏布 1845 (Huang Qiaoqiao)

202. The Legend of Zhen Huan 《甄嬛传》 1845 （Xing Xueqing）

203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)

204. Stand-up comedy 单口喜剧 1845

205. Bride-price（彩礼） 1845 （Wu Jiating）

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845(Liu Peini)

208. Chinese traditional ornament: Buyao （步摇） 1845

209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）

210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845

211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845

212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan)

213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)

214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845

215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)

216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)

217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845

218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)

219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)

220. Rice cake (年糕) 1845(Li Linyao)

221. Zhongyuan festival 1845 （Ou Huang）

222. Dulong: Facial tattoo (独龙族：纹面) 1845

223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）

224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)

225. "Cun Chao": China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)

226. Landscapes and Tourism: Junshan Island (君山岛) 1845（Liao Zuoyun）

227. Chinese Bossy Fictions & Micro-drama（中国式霸总小说&短剧） 1845 (He Yunfeng)

228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

230. Gayageum（伽倻琴） 1845 (Zhang Meiling)

231. The plaque and couplet in Chinese garden（园林匾额对联） 1845

232. Sun Wukong（孙悟空） 1845

233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)

234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）

235. Bamboo Weaving (竹编） 1845

236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)

237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845

238. Three Famous Chinese Mountains(中国三山) 1845

239. Female Emperor---Wu Zetian 1845 (Song Xin)

240. Clay sculpture (泥塑） 1845 (Chen Lin)

241. Abacus (中国珠算） 1845

242. Hunan Rice Noodles（湖南米粉） 1845

243. Chinese name（中国姓名文化） 1845 (Yang Jing)

244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)

245. Douzhi (豆汁) 1845

246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）

247. Carved lacquer（雕漆） 1845

248. Jing Gang Mountain (井冈山） 1845

249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845

250. Language: Hakka Dialect（客家话） 1845

251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )

252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）

253. Yuelu Mountain (岳麓山) 1845（Chen Ting）

254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）

255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845

260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao)

261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845

262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845

263. Shaolin Temple (少林寺) 1845

264. Single bamboo drifting（独竹漂） 1845

265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）

266. Hui Culture (徽文化) 1845(Liu Jianan)

267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)

268. Table Manners 1845（Luo Yan）

269. Music of the Mongol nationality (蒙古族音乐) 1845

270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)

271. Palace Lantern（宫灯） 1845

272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Cheng Sixiang)

273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)

274. God of Wealth(财神) 1845 （Zeng Zhi）

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）

277. Mirror (镜子) 1845 (Cheng Sixiang)

278. The Beef Board Noodle (牛肉板面) 1845

279. Huo Qubing (霍去病） 1845 （Luo Jingyan）

280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)

281. Music and instruments: Yangqin（扬琴） 1845

282. Black Myth: Wukong（黑神话悟空） 1845 (Chen Zhen)

283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）

=Session 02 Fri Feb 28 12:45-14:15 room 613 - Student presentations=
==Teacher presentation: Introduction to Culture==
[[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]

==Topics for today==
Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)

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?

Please remember that you have to indicate the 10 topics for Friday on the course website under "Session 2" 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.

55. Garden Culture: The Summer Palace 519（Li Mei）
[[File:The Summer Palace - Li Mei.pptx]]

=Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=
=Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=
=Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=
=Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=
=HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=
清明节4月4日——4月6日
=Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=
=Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=
=Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=
=HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=
劳动节5月1日——5月5日
=Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=
=Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=
=Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=
=Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=
端午节5月31日——6月2日
=Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=
Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]