https://bou.de/u/api.php?action=feedcontributions&feedformat=atom&user=Li+Zihan2China Studies Wiki - User contributions [en]2026-04-04T05:21:46ZUser contributionsMediaWiki 1.35.14https://bou.de/u/index.php?title=User:Li_Zihan&diff=168107User:Li Zihan2025-06-05T18:47:35Z<p>Li Zihan2: </p>
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<div>== '''豆豉：古韵流香，调味佳品''' ==<br />
<br />
<br />
豆豉，是中国传统的发酵豆制品，以其独特的风味和丰富的营养价值在中国饮食文化中占据重要地位。它不仅是烹饪中的调味佳品，更是一道承载着深厚历史文化底蕴的美食。豆豉的历史源远流长，最早可追溯至殷商时期。东汉刘熙在《释名·释饮食》中记载：“豉，嗜也，五味调和，须之而成，乃可甘嗜。”据传，明崇祯十七年（公元1644年），永川城郊跳石河的崔婆婆在躲避战乱时，将准备蒸黄豆的豆子倒进灶前，用稻草覆盖，匆忙进山躲避。乱兵过后，她返回家中，发现豆子上覆盖着一层如雪的绒毛，清香扑鼻。崔婆婆将这些豆子拌上盐和酒，密封保存，一年后发现其变得光亮油黑，香味更加浓郁，味道回甜化渣，于是“崔豆豉”诞生，永川豆豉由此起源。<br />
<br />
<br />
== '''豆豉制作流程''' ==<br />
<br />
制作豆豉的过程十分讲究。首先需选用优质黑豆或黄豆作为主要原料，它们都具有良好的口感和丰富的营养成分。此外，还需要准备盐、白酒、辣椒等调味料，这些调味料不仅能增添风味，还能抑制杂菌生长，起到防腐保鲜的作用。<br />
将豆子洗净去除杂质后，浸泡数小时，让豆子充分吸水膨胀，这样可以缩短蒸煮时间，使豆子更容易煮熟煮透。浸泡完成后，将豆子捞出沥干水分，放入锅中用中小火慢煮，直至豆子熟透但又不烂熟，保留一定的颗粒感。<br />
煮好的豆子摊开在透气的容器中，置于温暖处进行自然发酵，温度一般控制在20~30摄氏度左右。空气中的微生物如毛霉菌等会附着在豆子表面，开始进行发酵。随着时间的推移，豆子表面会逐渐长出黄绿色的绒毛，当绒毛长至一定厚度且色泽均匀时，表示发酵完成，发酵时间通常为数天到一周左右。<br />
最后一步是调味封存。将发酵好的豆子放入干净的坛子中，加入适量的盐、白酒等调味料。盐的用量一般为豆子重量的10%左右；白酒可以选用50度以上的高度白酒，每1000克豆子加入50克左右即可。还可以根据口味加入辣椒、花椒等调味料，增加豆豉的风味和层次感。将调味料与豆子充分混合均匀后，密封坛口，放置在阴凉干燥处进行腌制。经过一段时间的腌制，豆豉的味道会更加浓郁醇厚，即可开封食用。<br />
<br />
<br />
== '''豆豉的烹饪方式''' ==<br />
<br />
豆豉的烹饪方式多样，可与各种食材搭配，制作出丰富美味的菜肴。<br />
<br />
1.豆豉蒸排骨<br />
将排骨斩成小块，加入姜丝、蒜末和豆豉进行调味。豆豉的醇厚香味能够很好地渗透到排骨中，增添独特的风味。将调好味的排骨放入蒸笼中蒸熟，蒸制过程中，肉汁与豆豉的香味充分交融，使整道菜品香气扑鼻，口感鲜美，令人回味无穷。<br />
<br />
2.豆豉炒回锅肉<br />
回锅肉肥而不腻，肉质紧实有嚼劲。在炒制过程中，豆豉与回锅肉的油脂相互融合，形成独特的美味。这道菜不仅能满足人们对美食的追求，还能起到开胃消食的作用，是一道色香味俱全的下饭菜。<br />
<br />
3.豆豉拌饭<br />
在煮好的米饭中加入适量的豆豉，再淋上少许香油，搅拌均匀后即可食用。豆豉的浓郁香味与米饭的清香相结合，能够极大地激发食欲，为身体提供能量，尤其适合忙碌时快速解决一顿美味的餐食。<br />
<br />
<br />
== '''地域风土的味觉图腾''' ==<br />
<br />
在中国广袤的土地上，不同地域孕育出风格迥异的豆豉。这些风味独特的小黑豆，不仅是各地餐桌上的美味，更承载着一方水土的记忆与智慧。<br />
<br />
阳江地处岭南，阳光充足、气候温暖湿润，非常适合黑豆发酵。阳江人会把黑豆晒足40天，让它们充分吸收日光精华，发酵成琥珀色的豆豉。这种豆豉用来蒸排骨，味道鲜美，是当地的经典搭配。云南红河的哈尼族人居住在梯田边，他们用山泉水泡黄豆，再裹上荞杆灰发酵，制作出的哈尼豆豉质地紧实，味道鲜美，能化解肉类的腥味，是当地饮食文化中不可或缺的调味品。山东临沂的八宝豆豉，以当地大黑豆为主料，加入紫茄叶、花椒、鲜姜等香料，在陶坛中发酵160天，风味独特，常被用来搭配煎饼食用，深受当地人喜爱。广西昭平的黄姚豆豉有着六百年历史，当地气候湿润、雾气缭绕，为豆豉发酵提供了理想的环境。这种豆豉色泽乌黑油亮，口感细腻，带有微微的甜味，是当地人烹饪时常用的调味品。重庆永川豆豉以其独特的发酵工艺而闻名。永川地区气候适宜，土壤肥沃，为豆豉的制作提供了优质原料。永川豆豉常被用于回锅肉等菜肴的制作，让菜肴的味道更加鲜美，成为重庆美食中不可或缺的一部分。<br />
<br />
== '''豆豉的文化意义''' ==<br />
<br />
豆豉在中国文化中具有丰富的象征意义。在一些地区，豆豉被视为团圆和吉祥的象征，常用于节日和庆典。它寄托了人们对美好生活的向往，寓意着丰衣足食、幸福美满。邻里之间互送豆豉，增进了彼此之间的感情。对于外出求学或打拼的人来说，豆豉是家乡的味道，是游子与家人之间深深的羁绊。<br />
<br />
<br />
== '''现代发展''' ==<br />
<br />
随着科技的进步，豆豉的制作工艺也在不断创新。科研人员研发出了低盐速成的豆豉酿造技术，缩短了发酵周期，降低了食盐含量，提高了豆豉的品质和安全性。同时，豆豉的种类也日益丰富，包括毛霉型豆豉、米曲霉豆豉和细菌型豆豉等，满足了不同消费者的口味需求。此外，豆豉的营养价值和保健功效也得到了越来越多的关注，成为人们健康饮食的首选之一。<br />
<br />
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== '''术语与表达''' ==<br />
<br />
豆豉fermented black soybean<br />
毛霉型豆豉Mucor-type Bean Paste<br />
米曲霉豆豉Aspergillus fermented black soybean<br />
细菌型豆豉Bacterial fermented black soybean<br />
发酵Fermentation<br />
<br />
<br />
== '''问题''' ==<br />
<br />
1. 你吃过豆豉吗？<br />
2. 豆豉的主要原料是什么？<br />
3. 豆豉有哪些烹饪方式？<br />
4. 豆豉在中国文化中有哪些象征意义？<br />
<br />
<br />
== '''参考文献''' ==<br />
<br />
[1] 罗惠香.豆豉情深 醇香难忘[J].中国食品,2025,(05):94.<br />
[2] 连国如,施军.豆豉是什么[J].科学24小时,2025,(02):39-40.<br />
[3] 豆豉的起源与演变：从崔婆婆到现代高科技.https://baijiahao.baidu.com/s?id=1827305244595687559&wfr=spider&for=pc<br />
[4] 千年豆香传古韵，十地珍豉话今朝——探寻中国豆豉的传奇之旅.https://baijiahao.baidu.com/s?id=1827299121231761223&wfr=spider&for=pc<br />
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== '''Fermented Black Soybeans: A Fragrant Legacy and Culinary Treasure''' ==<br />
<br />
<br />
Fermented black soybeans, or dou chi, are a traditional fermented soybean product in China. Known for their distinctive aroma and rich nutritional value, they hold a vital place in Chinese culinary culture. More than just a seasoning, they are a reflection of deep historical and cultural heritage.<br />
<br />
The history of fermented black soybeans dates back to as early as the Shang Dynasty. Liu Xi of the Eastern Han Dynasty wrote in Shiming: Food and Drink, “Chi (fermented beans), a delicacy—only when harmonized with the five flavors can they be truly savored.” According to legend, in the 17th year of the Chongzhen reign (1644 AD), a woman named Granny Cui from the outskirts of Yongchuan, Chongqing, was fleeing from war. She had prepared soybeans for steaming but hastily covered them with straw and fled into the mountains. When she returned, she found the beans covered in snow-like fuzz and emitting a fragrant aroma. She mixed them with salt and liquor, sealed them in jars, and a year later discovered that they had turned shiny black, richly fragrant, and subtly sweet in taste—thus was born "Cui Dou Chi." This incident marked the origin of Yongchuan fermented black soybeans.<br />
<br />
<br />
== '''Production Process of Fermented Black Soybeans''' ==<br />
<br />
The making of fermented black soybeans is a meticulous process. It begins with selecting high-quality black or yellow soybeans, known for their great texture and nutritional content. Salt, high-proof liquor, chili peppers, and other seasonings are also essential. These not only enhance the flavor but also help inhibit bacterial growth and preserve freshness.<br />
<br />
After thoroughly cleaning and removing impurities, the beans are soaked for several hours to absorb water and swell—this shortens the cooking time and ensures even softening. Once soaked, they are drained and simmered gently until they are thoroughly cooked but still hold their shape, preserving a bit of bite.<br />
<br />
The cooked beans are then spread out in breathable containers and placed in a warm, ventilated space to ferment naturally at around 20–30°C. Airborne microorganisms like Mucor mold attach to the beans and begin the fermentation process. Over time, a yellow-green fuzz appears on the surface. When this fuzz reaches a uniform thickness and color, the fermentation is complete, usually taking several days to a week.<br />
<br />
The final step is seasoning and sealing. The fermented beans are placed into clean clay jars and mixed with salt and liquor—typically, salt should be about 10% of the beans’ weight, and liquor (preferably above 50% alcohol) is added at about 50g per 1000g of beans. Additional ingredients like chili or Sichuan peppercorns can be added for complexity. After mixing thoroughly, the jars are sealed and stored in a cool, dry place to marinate. Over time, the flavor deepens and mellows, ready to be enjoyed.<br />
<br />
<br />
== '''Culinary Uses of Fermented Black Soybeans''' ==<br />
<br />
Fermented black soybeans are incredibly versatile and can be paired with a variety of ingredients to create flavorful dishes:<br />
<br />
1. Steamed Pork Ribs with Fermented Black Soybeans<br />
Pork ribs are chopped into small pieces and marinated with ginger, garlic, and fermented black soybeans. The rich aroma of the beans infuses the meat during steaming, blending the juices and fragrance into a mouthwatering dish that’s both tender and savory.<br />
<br />
2. Twice-Cooked Pork with Fermented Black Soybeans<br />
This classic Sichuan dish features fatty-yet-firm pork belly. As it cooks, the pork fat mingles with the fermented beans, creating a rich, savory flavor that is both appetizing and satisfying. It’s a popular dish that stimulates the appetite and pairs perfectly with rice.<br />
<br />
3. Fermented Black Soybean Rice Mix<br />
A simple yet delicious option: mix steamed rice with a spoonful of fermented black soybeans and a dash of sesame oil. The intense umami flavor of the beans pairs beautifully with the mild aroma of rice, making it an ideal quick meal—delicious and energizing.<br />
<br />
<br />
== '''A Taste Totem Rooted in Regional Terroir''' ==<br />
<br />
Across China's vast landscape, different regions have developed their own unique varieties of fermented black soybeans, each embodying the climate and customs of their origin.<br />
<br />
In Yangjiang, Guangdong, the warm, humid subtropical climate is ideal for fermentation. Beans are sun-dried for 40 days to absorb solar essence and develop into amber-hued fermented soybeans—perfect for steaming with ribs.<br />
In Honghe, Yunnan, the Hani people ferment yellow soybeans soaked in mountain spring water and coated in buckwheat ash. The resulting "Hani dou chi" has a firm texture and distinctive flavor that reduces the gaminess of meat, making it indispensable in local cooking.<br />
Linyi, Shandong, offers "Eight-Treasure Dou Chi," made from large black soybeans mixed with eggplant leaves, peppercorns, and ginger, then fermented in clay jars for 160 days. It has a bold flavor and is often paired with pancakes.<br />
In Zhaoping, Guangxi, the "Huangyao Dou Chi" boasts a 600-year history. The misty, humid environment creates ideal fermentation conditions. The beans are glossy black with a delicate texture and a slight sweetness—widely used in local cuisine.<br />
Yongchuan, Chongqing, is famed for its distinct fermentation techniques. The favorable climate and fertile soil provide top-quality beans. Yongchuan fermented black soybeans are often used in dishes like twice-cooked pork, enriching Chongqing’s culinary identity.<br />
<br />
<br />
== '''Cultural Significance of Fermented Black Soybeans''' ==<br />
<br />
Beyond taste, fermented black soybeans carry deep cultural meanings in China. In many regions, they symbolize reunion and good fortune, and are commonly used during festivals and celebrations. They represent people’s yearning for abundance, peace, and happiness.<br />
<br />
Gifting fermented black soybeans among neighbors strengthens community bonds. For those who study or work far from home, the flavor of fermented black soybeans evokes nostalgia and a connection to family—an edible link to their roots.<br />
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<br />
== '''Modern Innovations''' ==<br />
<br />
<br />
With advancements in food science, fermentation methods for black soybeans have also evolved. Researchers have developed low-salt, rapid fermentation techniques, reducing salt content and shortening production time while improving quality and safety.<br />
<br />
Today, there are various types of fermented black soybeans available to suit different preferences: Mucor-type, Aspergillus fermented, and bacterial fermented. Their nutritional and health benefits are now increasingly recognized, making them a popular choice for health-conscious consumers seeking flavorful yet wholesome foods.<br />
<br />
<br />
== '''Terminology''' ==<br />
<br />
Fermented black soybean豆豉<br />
Mucor-type bean paste毛霉型豆豉<br />
Aspergillus fermented black soybean米曲霉豆豉<br />
Bacterial fermented black soybean细菌型豆豉<br />
Fermentation发酵<br />
<br />
<br />
== '''Questions''' ==<br />
<br />
1.Have you ever tried fermented black soybeans?<br />
2.What are the main ingredients used to make them?<br />
3.What are some of the common cooking methods?<br />
4.What symbolic meanings do fermented black soybeans hold in Chinese culture?<br />
<br />
<br />
== '''References''' ==<br />
<br />
[1]Luo Huixiang. Deep Affection for Fermented Black Soybeans: An Unforgettable Aroma. China Food, 2025(05): 94.<br />
[2]Lian Guoru, Shi Jun. What Are Fermented Black Soybeans? Science 24 Hours, 2025(02): 39–40.<br />
[3]The Origin and Evolution of Fermented Soya Beans: From Cui's Granny to Modern High-Tech.https://baijiahao.baidu.com/s?id=1827305244595687559&wfr=spider&for=pc<br />
[4]A Thousand Years of Bean Fragrance: Ten Regional Specialties of Fermented Soya Beans.https://baijiahao.baidu.com/s?id=1827299121231761223&wfr=spider&for=pc</div>Li Zihan2https://bou.de/u/index.php?title=User:Li_Zihan&diff=168106User:Li Zihan2025-06-05T18:46:17Z<p>Li Zihan2: </p>
<hr />
<div>== '''豆豉：古韵流香，调味佳品''' ==<br />
<br />
<br />
豆豉，是中国传统的发酵豆制品，以其独特的风味和丰富的营养价值在中国饮食文化中占据重要地位。它不仅是烹饪中的调味佳品，更是一道承载着深厚历史文化底蕴的美食。豆豉的历史源远流长，最早可追溯至殷商时期。东汉刘熙在《释名·释饮食》中记载：“豉，嗜也，五味调和，须之而成，乃可甘嗜。”据传，明崇祯十七年（公元1644年），永川城郊跳石河的崔婆婆在躲避战乱时，将准备蒸黄豆的豆子倒进灶前，用稻草覆盖，匆忙进山躲避。乱兵过后，她返回家中，发现豆子上覆盖着一层如雪的绒毛，清香扑鼻。崔婆婆将这些豆子拌上盐和酒，密封保存，一年后发现其变得光亮油黑，香味更加浓郁，味道回甜化渣，于是“崔豆豉”诞生，永川豆豉由此起源。<br />
<br />
<br />
== '''豆豉制作流程''' ==<br />
<br />
制作豆豉的过程十分讲究。首先需选用优质黑豆或黄豆作为主要原料，它们都具有良好的口感和丰富的营养成分。此外，还需要准备盐、白酒、辣椒等调味料，这些调味料不仅能增添风味，还能抑制杂菌生长，起到防腐保鲜的作用。<br />
将豆子洗净去除杂质后，浸泡数小时，让豆子充分吸水膨胀，这样可以缩短蒸煮时间，使豆子更容易煮熟煮透。浸泡完成后，将豆子捞出沥干水分，放入锅中用中小火慢煮，直至豆子熟透但又不烂熟，保留一定的颗粒感。<br />
煮好的豆子摊开在透气的容器中，置于温暖处进行自然发酵，温度一般控制在20~30摄氏度左右。空气中的微生物如毛霉菌等会附着在豆子表面，开始进行发酵。随着时间的推移，豆子表面会逐渐长出黄绿色的绒毛，当绒毛长至一定厚度且色泽均匀时，表示发酵完成，发酵时间通常为数天到一周左右。<br />
最后一步是调味封存。将发酵好的豆子放入干净的坛子中，加入适量的盐、白酒等调味料。盐的用量一般为豆子重量的10%左右；白酒可以选用50度以上的高度白酒，每1000克豆子加入50克左右即可。还可以根据口味加入辣椒、花椒等调味料，增加豆豉的风味和层次感。将调味料与豆子充分混合均匀后，密封坛口，放置在阴凉干燥处进行腌制。经过一段时间的腌制，豆豉的味道会更加浓郁醇厚，即可开封食用。<br />
<br />
<br />
== '''豆豉的烹饪方式''' ==<br />
<br />
豆豉的烹饪方式多样，可与各种食材搭配，制作出丰富美味的菜肴。<br />
<br />
1.豆豉蒸排骨<br />
将排骨斩成小块，加入姜丝、蒜末和豆豉进行调味。豆豉的醇厚香味能够很好地渗透到排骨中，增添独特的风味。将调好味的排骨放入蒸笼中蒸熟，蒸制过程中，肉汁与豆豉的香味充分交融，使整道菜品香气扑鼻，口感鲜美，令人回味无穷。<br />
<br />
2.豆豉炒回锅肉<br />
回锅肉肥而不腻，肉质紧实有嚼劲。在炒制过程中，豆豉与回锅肉的油脂相互融合，形成独特的美味。这道菜不仅能满足人们对美食的追求，还能起到开胃消食的作用，是一道色香味俱全的下饭菜。<br />
<br />
3.豆豉拌饭<br />
在煮好的米饭中加入适量的豆豉，再淋上少许香油，搅拌均匀后即可食用。豆豉的浓郁香味与米饭的清香相结合，能够极大地激发食欲，为身体提供能量，尤其适合忙碌时快速解决一顿美味的餐食。<br />
<br />
<br />
== '''地域风土的味觉图腾''' ==<br />
<br />
在中国广袤的土地上，不同地域孕育出风格迥异的豆豉。这些风味独特的小黑豆，不仅是各地餐桌上的美味，更承载着一方水土的记忆与智慧。<br />
<br />
阳江地处岭南，阳光充足、气候温暖湿润，非常适合黑豆发酵。阳江人会把黑豆晒足40天，让它们充分吸收日光精华，发酵成琥珀色的豆豉。这种豆豉用来蒸排骨，味道鲜美，是当地的经典搭配。云南红河的哈尼族人居住在梯田边，他们用山泉水泡黄豆，再裹上荞杆灰发酵，制作出的哈尼豆豉质地紧实，味道鲜美，能化解肉类的腥味，是当地饮食文化中不可或缺的调味品。山东临沂的八宝豆豉，以当地大黑豆为主料，加入紫茄叶、花椒、鲜姜等香料，在陶坛中发酵160天，风味独特，常被用来搭配煎饼食用，深受当地人喜爱。广西昭平的黄姚豆豉有着六百年历史，当地气候湿润、雾气缭绕，为豆豉发酵提供了理想的环境。这种豆豉色泽乌黑油亮，口感细腻，带有微微的甜味，是当地人烹饪时常用的调味品。重庆永川豆豉以其独特的发酵工艺而闻名。永川地区气候适宜，土壤肥沃，为豆豉的制作提供了优质原料。永川豆豉常被用于回锅肉等菜肴的制作，让菜肴的味道更加鲜美，成为重庆美食中不可或缺的一部分。<br />
<br />
== '''豆豉的文化意义''' ==<br />
<br />
豆豉在中国文化中具有丰富的象征意义。在一些地区，豆豉被视为团圆和吉祥的象征，常用于节日和庆典。它寄托了人们对美好生活的向往，寓意着丰衣足食、幸福美满。邻里之间互送豆豉，增进了彼此之间的感情。对于外出求学或打拼的人来说，豆豉是家乡的味道，是游子与家人之间深深的羁绊。<br />
<br />
<br />
== '''现代发展''' ==<br />
<br />
随着科技的进步，豆豉的制作工艺也在不断创新。科研人员研发出了低盐速成的豆豉酿造技术，缩短了发酵周期，降低了食盐含量，提高了豆豉的品质和安全性。同时，豆豉的种类也日益丰富，包括毛霉型豆豉、米曲霉豆豉和细菌型豆豉等，满足了不同消费者的口味需求。此外，豆豉的营养价值和保健功效也得到了越来越多的关注，成为人们健康饮食的首选之一。<br />
<br />
<br />
== '''术语与表达''' ==<br />
<br />
豆豉fermented black soybean<br />
毛霉型豆豉Mucor-type Bean Paste<br />
米曲霉豆豉Aspergillus fermented black soybean<br />
细菌型豆豉Bacterial fermented black soybean<br />
发酵Fermentation<br />
<br />
<br />
== '''问题''' ==<br />
<br />
1. 你吃过豆豉吗？<br />
2. 豆豉的主要原料是什么？<br />
3. 豆豉有哪些烹饪方式？<br />
4. 豆豉在中国文化中有哪些象征意义？<br />
<br />
<br />
== '''参考文献''' ==<br />
<br />
[1] 罗惠香.豆豉情深 醇香难忘[J].中国食品,2025,(05):94.<br />
[2] 连国如,施军.豆豉是什么[J].科学24小时,2025,(02):39-40.<br />
<br />
<br />
== '''Fermented Black Soybeans: A Fragrant Legacy and Culinary Treasure''' ==<br />
<br />
<br />
Fermented black soybeans, or dou chi, are a traditional fermented soybean product in China. Known for their distinctive aroma and rich nutritional value, they hold a vital place in Chinese culinary culture. More than just a seasoning, they are a reflection of deep historical and cultural heritage.<br />
<br />
The history of fermented black soybeans dates back to as early as the Shang Dynasty. Liu Xi of the Eastern Han Dynasty wrote in Shiming: Food and Drink, “Chi (fermented beans), a delicacy—only when harmonized with the five flavors can they be truly savored.” According to legend, in the 17th year of the Chongzhen reign (1644 AD), a woman named Granny Cui from the outskirts of Yongchuan, Chongqing, was fleeing from war. She had prepared soybeans for steaming but hastily covered them with straw and fled into the mountains. When she returned, she found the beans covered in snow-like fuzz and emitting a fragrant aroma. She mixed them with salt and liquor, sealed them in jars, and a year later discovered that they had turned shiny black, richly fragrant, and subtly sweet in taste—thus was born "Cui Dou Chi." This incident marked the origin of Yongchuan fermented black soybeans.<br />
<br />
<br />
== '''Production Process of Fermented Black Soybeans''' ==<br />
<br />
The making of fermented black soybeans is a meticulous process. It begins with selecting high-quality black or yellow soybeans, known for their great texture and nutritional content. Salt, high-proof liquor, chili peppers, and other seasonings are also essential. These not only enhance the flavor but also help inhibit bacterial growth and preserve freshness.<br />
<br />
After thoroughly cleaning and removing impurities, the beans are soaked for several hours to absorb water and swell—this shortens the cooking time and ensures even softening. Once soaked, they are drained and simmered gently until they are thoroughly cooked but still hold their shape, preserving a bit of bite.<br />
<br />
The cooked beans are then spread out in breathable containers and placed in a warm, ventilated space to ferment naturally at around 20–30°C. Airborne microorganisms like Mucor mold attach to the beans and begin the fermentation process. Over time, a yellow-green fuzz appears on the surface. When this fuzz reaches a uniform thickness and color, the fermentation is complete, usually taking several days to a week.<br />
<br />
The final step is seasoning and sealing. The fermented beans are placed into clean clay jars and mixed with salt and liquor—typically, salt should be about 10% of the beans’ weight, and liquor (preferably above 50% alcohol) is added at about 50g per 1000g of beans. Additional ingredients like chili or Sichuan peppercorns can be added for complexity. After mixing thoroughly, the jars are sealed and stored in a cool, dry place to marinate. Over time, the flavor deepens and mellows, ready to be enjoyed.<br />
<br />
<br />
== '''Culinary Uses of Fermented Black Soybeans''' ==<br />
<br />
Fermented black soybeans are incredibly versatile and can be paired with a variety of ingredients to create flavorful dishes:<br />
<br />
1. Steamed Pork Ribs with Fermented Black Soybeans<br />
Pork ribs are chopped into small pieces and marinated with ginger, garlic, and fermented black soybeans. The rich aroma of the beans infuses the meat during steaming, blending the juices and fragrance into a mouthwatering dish that’s both tender and savory.<br />
<br />
2. Twice-Cooked Pork with Fermented Black Soybeans<br />
This classic Sichuan dish features fatty-yet-firm pork belly. As it cooks, the pork fat mingles with the fermented beans, creating a rich, savory flavor that is both appetizing and satisfying. It’s a popular dish that stimulates the appetite and pairs perfectly with rice.<br />
<br />
3. Fermented Black Soybean Rice Mix<br />
A simple yet delicious option: mix steamed rice with a spoonful of fermented black soybeans and a dash of sesame oil. The intense umami flavor of the beans pairs beautifully with the mild aroma of rice, making it an ideal quick meal—delicious and energizing.<br />
<br />
<br />
== '''A Taste Totem Rooted in Regional Terroir''' ==<br />
<br />
Across China's vast landscape, different regions have developed their own unique varieties of fermented black soybeans, each embodying the climate and customs of their origin.<br />
<br />
In Yangjiang, Guangdong, the warm, humid subtropical climate is ideal for fermentation. Beans are sun-dried for 40 days to absorb solar essence and develop into amber-hued fermented soybeans—perfect for steaming with ribs.<br />
In Honghe, Yunnan, the Hani people ferment yellow soybeans soaked in mountain spring water and coated in buckwheat ash. The resulting "Hani dou chi" has a firm texture and distinctive flavor that reduces the gaminess of meat, making it indispensable in local cooking.<br />
Linyi, Shandong, offers "Eight-Treasure Dou Chi," made from large black soybeans mixed with eggplant leaves, peppercorns, and ginger, then fermented in clay jars for 160 days. It has a bold flavor and is often paired with pancakes.<br />
In Zhaoping, Guangxi, the "Huangyao Dou Chi" boasts a 600-year history. The misty, humid environment creates ideal fermentation conditions. The beans are glossy black with a delicate texture and a slight sweetness—widely used in local cuisine.<br />
Yongchuan, Chongqing, is famed for its distinct fermentation techniques. The favorable climate and fertile soil provide top-quality beans. Yongchuan fermented black soybeans are often used in dishes like twice-cooked pork, enriching Chongqing’s culinary identity.<br />
<br />
<br />
== '''Cultural Significance of Fermented Black Soybeans''' ==<br />
<br />
Beyond taste, fermented black soybeans carry deep cultural meanings in China. In many regions, they symbolize reunion and good fortune, and are commonly used during festivals and celebrations. They represent people’s yearning for abundance, peace, and happiness.<br />
<br />
Gifting fermented black soybeans among neighbors strengthens community bonds. For those who study or work far from home, the flavor of fermented black soybeans evokes nostalgia and a connection to family—an edible link to their roots.<br />
<br />
<br />
== '''Modern Innovations''' ==<br />
<br />
<br />
With advancements in food science, fermentation methods for black soybeans have also evolved. Researchers have developed low-salt, rapid fermentation techniques, reducing salt content and shortening production time while improving quality and safety.<br />
<br />
Today, there are various types of fermented black soybeans available to suit different preferences: Mucor-type, Aspergillus fermented, and bacterial fermented. Their nutritional and health benefits are now increasingly recognized, making them a popular choice for health-conscious consumers seeking flavorful yet wholesome foods.<br />
<br />
<br />
== '''Terminology''' ==<br />
<br />
Fermented black soybean豆豉<br />
Mucor-type bean paste毛霉型豆豉<br />
Aspergillus fermented black soybean米曲霉豆豉<br />
Bacterial fermented black soybean细菌型豆豉<br />
Fermentation发酵<br />
<br />
<br />
== '''Questions''' ==<br />
<br />
1.Have you ever tried fermented black soybeans?<br />
2.What are the main ingredients used to make them?<br />
3.What are some of the common cooking methods?<br />
4.What symbolic meanings do fermented black soybeans hold in Chinese culture?<br />
<br />
<br />
== '''References''' ==<br />
<br />
[1]Luo Huixiang. Deep Affection for Fermented Black Soybeans: An Unforgettable Aroma. China Food, 2025(05): 94.<br />
[2]Lian Guoru, Shi Jun. What Are Fermented Black Soybeans? Science 24 Hours, 2025(02): 39–40.<br />
[3]The Origin and Evolution of Fermented Soya Beans: From Cui's Granny to Modern High-Tech.https://baijiahao.baidu.com/s?id=1827305244595687559&wfr=spider&for=pc<br />
[4]A Thousand Years of Bean Fragrance: Ten Regional Specialties of Fermented Soya Beans.https://baijiahao.baidu.com/s?id=1827299121231761223&wfr=spider&for=pc</div>Li Zihan2https://bou.de/u/index.php?title=User:Li_Zihan&diff=168105User:Li Zihan2025-06-05T18:44:47Z<p>Li Zihan2: </p>
<hr />
<div>== '''豆豉：古韵流香，调味佳品''' ==<br />
<br />
<br />
豆豉，是中国传统的发酵豆制品，以其独特的风味和丰富的营养价值在中国饮食文化中占据重要地位。它不仅是烹饪中的调味佳品，更是一道承载着深厚历史文化底蕴的美食。豆豉的历史源远流长，最早可追溯至殷商时期。东汉刘熙在《释名·释饮食》中记载：“豉，嗜也，五味调和，须之而成，乃可甘嗜。”据传，明崇祯十七年（公元1644年），永川城郊跳石河的崔婆婆在躲避战乱时，将准备蒸黄豆的豆子倒进灶前，用稻草覆盖，匆忙进山躲避。乱兵过后，她返回家中，发现豆子上覆盖着一层如雪的绒毛，清香扑鼻。崔婆婆将这些豆子拌上盐和酒，密封保存，一年后发现其变得光亮油黑，香味更加浓郁，味道回甜化渣，于是“崔豆豉”诞生，永川豆豉由此起源。<br />
<br />
<br />
== '''豆豉制作流程''' ==<br />
<br />
制作豆豉的过程十分讲究。首先需选用优质黑豆或黄豆作为主要原料，它们都具有良好的口感和丰富的营养成分。此外，还需要准备盐、白酒、辣椒等调味料，这些调味料不仅能增添风味，还能抑制杂菌生长，起到防腐保鲜的作用。<br />
将豆子洗净去除杂质后，浸泡数小时，让豆子充分吸水膨胀，这样可以缩短蒸煮时间，使豆子更容易煮熟煮透。浸泡完成后，将豆子捞出沥干水分，放入锅中用中小火慢煮，直至豆子熟透但又不烂熟，保留一定的颗粒感。<br />
煮好的豆子摊开在透气的容器中，置于温暖处进行自然发酵，温度一般控制在20~30摄氏度左右。空气中的微生物如毛霉菌等会附着在豆子表面，开始进行发酵。随着时间的推移，豆子表面会逐渐长出黄绿色的绒毛，当绒毛长至一定厚度且色泽均匀时，表示发酵完成，发酵时间通常为数天到一周左右。<br />
最后一步是调味封存。将发酵好的豆子放入干净的坛子中，加入适量的盐、白酒等调味料。盐的用量一般为豆子重量的10%左右；白酒可以选用50度以上的高度白酒，每1000克豆子加入50克左右即可。还可以根据口味加入辣椒、花椒等调味料，增加豆豉的风味和层次感。将调味料与豆子充分混合均匀后，密封坛口，放置在阴凉干燥处进行腌制。经过一段时间的腌制，豆豉的味道会更加浓郁醇厚，即可开封食用。<br />
<br />
== '''豆豉的烹饪方式''' ==<br />
<br />
豆豉的烹饪方式多样，可与各种食材搭配，制作出丰富美味的菜肴。<br />
<br />
1.豆豉蒸排骨<br />
将排骨斩成小块，加入姜丝、蒜末和豆豉进行调味。豆豉的醇厚香味能够很好地渗透到排骨中，增添独特的风味。将调好味的排骨放入蒸笼中蒸熟，蒸制过程中，肉汁与豆豉的香味充分交融，使整道菜品香气扑鼻，口感鲜美，令人回味无穷。<br />
<br />
2.豆豉炒回锅肉<br />
回锅肉肥而不腻，肉质紧实有嚼劲。在炒制过程中，豆豉与回锅肉的油脂相互融合，形成独特的美味。这道菜不仅能满足人们对美食的追求，还能起到开胃消食的作用，是一道色香味俱全的下饭菜。<br />
<br />
3.豆豉拌饭<br />
在煮好的米饭中加入适量的豆豉，再淋上少许香油，搅拌均匀后即可食用。豆豉的浓郁香味与米饭的清香相结合，能够极大地激发食欲，为身体提供能量，尤其适合忙碌时快速解决一顿美味的餐食。<br />
<br />
== '''地域风土的味觉图腾''' ==<br />
<br />
在中国广袤的土地上，不同地域孕育出风格迥异的豆豉。这些风味独特的小黑豆，不仅是各地餐桌上的美味，更承载着一方水土的记忆与智慧。<br />
<br />
阳江地处岭南，阳光充足、气候温暖湿润，非常适合黑豆发酵。阳江人会把黑豆晒足40天，让它们充分吸收日光精华，发酵成琥珀色的豆豉。这种豆豉用来蒸排骨，味道鲜美，是当地的经典搭配。云南红河的哈尼族人居住在梯田边，他们用山泉水泡黄豆，再裹上荞杆灰发酵，制作出的哈尼豆豉质地紧实，味道鲜美，能化解肉类的腥味，是当地饮食文化中不可或缺的调味品。山东临沂的八宝豆豉，以当地大黑豆为主料，加入紫茄叶、花椒、鲜姜等香料，在陶坛中发酵160天，风味独特，常被用来搭配煎饼食用，深受当地人喜爱。广西昭平的黄姚豆豉有着六百年历史，当地气候湿润、雾气缭绕，为豆豉发酵提供了理想的环境。这种豆豉色泽乌黑油亮，口感细腻，带有微微的甜味，是当地人烹饪时常用的调味品。重庆永川豆豉以其独特的发酵工艺而闻名。永川地区气候适宜，土壤肥沃，为豆豉的制作提供了优质原料。永川豆豉常被用于回锅肉等菜肴的制作，让菜肴的味道更加鲜美，成为重庆美食中不可或缺的一部分。<br />
<br />
== '''豆豉的文化意义''' ==<br />
<br />
豆豉在中国文化中具有丰富的象征意义。在一些地区，豆豉被视为团圆和吉祥的象征，常用于节日和庆典。它寄托了人们对美好生活的向往，寓意着丰衣足食、幸福美满。邻里之间互送豆豉，增进了彼此之间的感情。对于外出求学或打拼的人来说，豆豉是家乡的味道，是游子与家人之间深深的羁绊。<br />
<br />
== '''现代发展''' ==<br />
<br />
随着科技的进步，豆豉的制作工艺也在不断创新。科研人员研发出了低盐速成的豆豉酿造技术，缩短了发酵周期，降低了食盐含量，提高了豆豉的品质和安全性。同时，豆豉的种类也日益丰富，包括毛霉型豆豉、米曲霉豆豉和细菌型豆豉等，满足了不同消费者的口味需求。此外，豆豉的营养价值和保健功效也得到了越来越多的关注，成为人们健康饮食的首选之一。<br />
<br />
== '''术语与表达''' ==<br />
<br />
豆豉fermented black soybean<br />
毛霉型豆豉Mucor-type Bean Paste<br />
米曲霉豆豉Aspergillus fermented black soybean<br />
细菌型豆豉Bacterial fermented black soybean<br />
发酵Fermentation<br />
<br />
<br />
== '''问题''' ==<br />
<br />
1. 你吃过豆豉吗？<br />
2. 豆豉的主要原料是什么？<br />
3. 豆豉有哪些烹饪方式？<br />
4. 豆豉在中国文化中有哪些象征意义？<br />
<br />
<br />
== '''参考文献''' ==<br />
<br />
[1] 罗惠香.豆豉情深 醇香难忘[J].中国食品,2025,(05):94.<br />
[2] 连国如,施军.豆豉是什么[J].科学24小时,2025,(02):39-40.<br />
<br />
<br />
== '''Fermented Black Soybeans: A Fragrant Legacy and Culinary Treasure''' ==<br />
<br />
<br />
Fermented black soybeans, or dou chi, are a traditional fermented soybean product in China. Known for their distinctive aroma and rich nutritional value, they hold a vital place in Chinese culinary culture. More than just a seasoning, they are a reflection of deep historical and cultural heritage.<br />
<br />
The history of fermented black soybeans dates back to as early as the Shang Dynasty. Liu Xi of the Eastern Han Dynasty wrote in Shiming: Food and Drink, “Chi (fermented beans), a delicacy—only when harmonized with the five flavors can they be truly savored.” According to legend, in the 17th year of the Chongzhen reign (1644 AD), a woman named Granny Cui from the outskirts of Yongchuan, Chongqing, was fleeing from war. She had prepared soybeans for steaming but hastily covered them with straw and fled into the mountains. When she returned, she found the beans covered in snow-like fuzz and emitting a fragrant aroma. She mixed them with salt and liquor, sealed them in jars, and a year later discovered that they had turned shiny black, richly fragrant, and subtly sweet in taste—thus was born "Cui Dou Chi." This incident marked the origin of Yongchuan fermented black soybeans.<br />
<br />
<br />
== '''Production Process of Fermented Black Soybeans''' ==<br />
<br />
The making of fermented black soybeans is a meticulous process. It begins with selecting high-quality black or yellow soybeans, known for their great texture and nutritional content. Salt, high-proof liquor, chili peppers, and other seasonings are also essential. These not only enhance the flavor but also help inhibit bacterial growth and preserve freshness.<br />
<br />
After thoroughly cleaning and removing impurities, the beans are soaked for several hours to absorb water and swell—this shortens the cooking time and ensures even softening. Once soaked, they are drained and simmered gently until they are thoroughly cooked but still hold their shape, preserving a bit of bite.<br />
<br />
The cooked beans are then spread out in breathable containers and placed in a warm, ventilated space to ferment naturally at around 20–30°C. Airborne microorganisms like Mucor mold attach to the beans and begin the fermentation process. Over time, a yellow-green fuzz appears on the surface. When this fuzz reaches a uniform thickness and color, the fermentation is complete, usually taking several days to a week.<br />
<br />
The final step is seasoning and sealing. The fermented beans are placed into clean clay jars and mixed with salt and liquor—typically, salt should be about 10% of the beans’ weight, and liquor (preferably above 50% alcohol) is added at about 50g per 1000g of beans. Additional ingredients like chili or Sichuan peppercorns can be added for complexity. After mixing thoroughly, the jars are sealed and stored in a cool, dry place to marinate. Over time, the flavor deepens and mellows, ready to be enjoyed.<br />
<br />
<br />
== '''Culinary Uses of Fermented Black Soybeans''' ==<br />
<br />
Fermented black soybeans are incredibly versatile and can be paired with a variety of ingredients to create flavorful dishes:<br />
<br />
1. Steamed Pork Ribs with Fermented Black Soybeans<br />
Pork ribs are chopped into small pieces and marinated with ginger, garlic, and fermented black soybeans. The rich aroma of the beans infuses the meat during steaming, blending the juices and fragrance into a mouthwatering dish that’s both tender and savory.<br />
<br />
2. Twice-Cooked Pork with Fermented Black Soybeans<br />
This classic Sichuan dish features fatty-yet-firm pork belly. As it cooks, the pork fat mingles with the fermented beans, creating a rich, savory flavor that is both appetizing and satisfying. It’s a popular dish that stimulates the appetite and pairs perfectly with rice.<br />
<br />
3. Fermented Black Soybean Rice Mix<br />
A simple yet delicious option: mix steamed rice with a spoonful of fermented black soybeans and a dash of sesame oil. The intense umami flavor of the beans pairs beautifully with the mild aroma of rice, making it an ideal quick meal—delicious and energizing.<br />
<br />
<br />
== '''A Taste Totem Rooted in Regional Terroir''' ==<br />
<br />
Across China's vast landscape, different regions have developed their own unique varieties of fermented black soybeans, each embodying the climate and customs of their origin.<br />
<br />
In Yangjiang, Guangdong, the warm, humid subtropical climate is ideal for fermentation. Beans are sun-dried for 40 days to absorb solar essence and develop into amber-hued fermented soybeans—perfect for steaming with ribs.<br />
In Honghe, Yunnan, the Hani people ferment yellow soybeans soaked in mountain spring water and coated in buckwheat ash. The resulting "Hani dou chi" has a firm texture and distinctive flavor that reduces the gaminess of meat, making it indispensable in local cooking.<br />
Linyi, Shandong, offers "Eight-Treasure Dou Chi," made from large black soybeans mixed with eggplant leaves, peppercorns, and ginger, then fermented in clay jars for 160 days. It has a bold flavor and is often paired with pancakes.<br />
In Zhaoping, Guangxi, the "Huangyao Dou Chi" boasts a 600-year history. The misty, humid environment creates ideal fermentation conditions. The beans are glossy black with a delicate texture and a slight sweetness—widely used in local cuisine.<br />
Yongchuan, Chongqing, is famed for its distinct fermentation techniques. The favorable climate and fertile soil provide top-quality beans. Yongchuan fermented black soybeans are often used in dishes like twice-cooked pork, enriching Chongqing’s culinary identity.<br />
<br />
<br />
== '''Cultural Significance of Fermented Black Soybeans''' ==<br />
<br />
Beyond taste, fermented black soybeans carry deep cultural meanings in China. In many regions, they symbolize reunion and good fortune, and are commonly used during festivals and celebrations. They represent people’s yearning for abundance, peace, and happiness.<br />
<br />
Gifting fermented black soybeans among neighbors strengthens community bonds. For those who study or work far from home, the flavor of fermented black soybeans evokes nostalgia and a connection to family—an edible link to their roots.<br />
<br />
<br />
== '''Modern Innovations''' ==<br />
<br />
<br />
With advancements in food science, fermentation methods for black soybeans have also evolved. Researchers have developed low-salt, rapid fermentation techniques, reducing salt content and shortening production time while improving quality and safety.<br />
<br />
Today, there are various types of fermented black soybeans available to suit different preferences: Mucor-type, Aspergillus fermented, and bacterial fermented. Their nutritional and health benefits are now increasingly recognized, making them a popular choice for health-conscious consumers seeking flavorful yet wholesome foods.<br />
<br />
<br />
== '''Terminology''' ==<br />
<br />
Fermented black soybean豆豉<br />
Mucor-type bean paste毛霉型豆豉<br />
Aspergillus fermented black soybean米曲霉豆豉<br />
Bacterial fermented black soybean细菌型豆豉<br />
Fermentation发酵<br />
<br />
<br />
== '''Questions''' ==<br />
<br />
1.Have you ever tried fermented black soybeans?<br />
2.What are the main ingredients used to make them?<br />
3.What are some of the common cooking methods?<br />
4.What symbolic meanings do fermented black soybeans hold in Chinese culture?<br />
<br />
<br />
== '''References''' ==<br />
<br />
[1]Luo Huixiang. Deep Affection for Fermented Black Soybeans: An Unforgettable Aroma. China Food, 2025(05): 94.<br />
[2]Lian Guoru, Shi Jun. What Are Fermented Black Soybeans? Science 24 Hours, 2025(02): 39–40.<br />
[3]The Origin and Evolution of Fermented Soya Beans: From Cui's Granny to Modern High-Tech.https://baijiahao.baidu.com/s?id=1827305244595687559&wfr=spider&for=pc<br />
[4]A Thousand Years of Bean Fragrance: Ten Regional Specialties of Fermented Soya Beans.https://baijiahao.baidu.com/s?id=1827299121231761223&wfr=spider&for=pc</div>Li Zihan2https://bou.de/u/index.php?title=User:Li_Zihan&diff=168104User:Li Zihan2025-06-05T18:42:28Z<p>Li Zihan2: </p>
<hr />
<div>== '''豆豉：古韵流香，调味佳品''' ==<br />
<br />
<br />
豆豉，是中国传统的发酵豆制品，以其独特的风味和丰富的营养价值在中国饮食文化中占据重要地位。它不仅是烹饪中的调味佳品，更是一道承载着深厚历史文化底蕴的美食。豆豉的历史源远流长，最早可追溯至殷商时期。东汉刘熙在《释名·释饮食》中记载：“豉，嗜也，五味调和，须之而成，乃可甘嗜。”据传，明崇祯十七年（公元1644年），永川城郊跳石河的崔婆婆在躲避战乱时，将准备蒸黄豆的豆子倒进灶前，用稻草覆盖，匆忙进山躲避。乱兵过后，她返回家中，发现豆子上覆盖着一层如雪的绒毛，清香扑鼻。崔婆婆将这些豆子拌上盐和酒，密封保存，一年后发现其变得光亮油黑，香味更加浓郁，味道回甜化渣，于是“崔豆豉”诞生，永川豆豉由此起源。<br />
<br />
<br />
<br />
== '''豆豉制作流程''' ==<br />
<br />
<br />
制作豆豉的过程十分讲究。首先需选用优质黑豆或黄豆作为主要原料，它们都具有良好的口感和丰富的营养成分。此外，还需要准备盐、白酒、辣椒等调味料，这些调味料不仅能增添风味，还能抑制杂菌生长，起到防腐保鲜的作用。<br />
将豆子洗净去除杂质后，浸泡数小时，让豆子充分吸水膨胀，这样可以缩短蒸煮时间，使豆子更容易煮熟煮透。浸泡完成后，将豆子捞出沥干水分，放入锅中用中小火慢煮，直至豆子熟透但又不烂熟，保留一定的颗粒感。<br />
煮好的豆子摊开在透气的容器中，置于温暖处进行自然发酵，温度一般控制在20~30摄氏度左右。空气中的微生物如毛霉菌等会附着在豆子表面，开始进行发酵。随着时间的推移，豆子表面会逐渐长出黄绿色的绒毛，当绒毛长至一定厚度且色泽均匀时，表示发酵完成，发酵时间通常为数天到一周左右。<br />
最后一步是调味封存。将发酵好的豆子放入干净的坛子中，加入适量的盐、白酒等调味料。盐的用量一般为豆子重量的10%左右；白酒可以选用50度以上的高度白酒，每1000克豆子加入50克左右即可。还可以根据口味加入辣椒、花椒等调味料，增加豆豉的风味和层次感。将调味料与豆子充分混合均匀后，密封坛口，放置在阴凉干燥处进行腌制。经过一段时间的腌制，豆豉的味道会更加浓郁醇厚，即可开封食用。<br />
<br />
<br />
== '''豆豉的烹饪方式''' ==<br />
<br />
<br />
豆豉的烹饪方式多样，可与各种食材搭配，制作出丰富美味的菜肴。<br />
<br />
（一）豆豉蒸排骨<br />
将排骨斩成小块，加入姜丝、蒜末和豆豉进行调味。豆豉的醇厚香味能够很好地渗透到排骨中，增添独特的风味。将调好味的排骨放入蒸笼中蒸熟，蒸制过程中，肉汁与豆豉的香味充分交融，使整道菜品香气扑鼻，口感鲜美，令人回味无穷。<br />
<br />
（二）豆豉炒回锅肉<br />
回锅肉肥而不腻，肉质紧实有嚼劲。在炒制过程中，豆豉与回锅肉的油脂相互融合，形成独特的美味。这道菜不仅能满足人们对美食的追求，还能起到开胃消食的作用，是一道色香味俱全的下饭菜。<br />
<br />
（三）豆豉拌饭<br />
在煮好的米饭中加入适量的豆豉，再淋上少许香油，搅拌均匀后即可食用。豆豉的浓郁香味与米饭的清香相结合，能够极大地激发食欲，为身体提供能量，尤其适合忙碌时快速解决一顿美味的餐食。<br />
<br />
<br />
<br />
== '''地域风土的味觉图腾''' ==<br />
<br />
<br />
在中国广袤的土地上，不同地域孕育出风格迥异的豆豉。这些风味独特的小黑豆，不仅是各地餐桌上的美味，更承载着一方水土的记忆与智慧。<br />
<br />
阳江地处岭南，阳光充足、气候温暖湿润，非常适合黑豆发酵。阳江人会把黑豆晒足40天，让它们充分吸收日光精华，发酵成琥珀色的豆豉。这种豆豉用来蒸排骨，味道鲜美，是当地的经典搭配。云南红河的哈尼族人居住在梯田边，他们用山泉水泡黄豆，再裹上荞杆灰发酵，制作出的哈尼豆豉质地紧实，味道鲜美，能化解肉类的腥味，是当地饮食文化中不可或缺的调味品。山东临沂的八宝豆豉，以当地大黑豆为主料，加入紫茄叶、花椒、鲜姜等香料，在陶坛中发酵160天，风味独特，常被用来搭配煎饼食用，深受当地人喜爱。广西昭平的黄姚豆豉有着六百年历史，当地气候湿润、雾气缭绕，为豆豉发酵提供了理想的环境。这种豆豉色泽乌黑油亮，口感细腻，带有微微的甜味，是当地人烹饪时常用的调味品。重庆永川豆豉以其独特的发酵工艺而闻名。永川地区气候适宜，土壤肥沃，为豆豉的制作提供了优质原料。永川豆豉常被用于回锅肉等菜肴的制作，让菜肴的味道更加鲜美，成为重庆美食中不可或缺的一部分。<br />
<br />
<br />
== '''豆豉的文化意义''' ==<br />
<br />
豆豉在中国文化中具有丰富的象征意义。在一些地区，豆豉被视为团圆和吉祥的象征，常用于节日和庆典。它寄托了人们对美好生活的向往，寓意着丰衣足食、幸福美满。邻里之间互送豆豉，增进了彼此之间的感情。对于外出求学或打拼的人来说，豆豉是家乡的味道，是游子与家人之间深深的羁绊。<br />
<br />
<br />
== '''现代发展''' ==<br />
<br />
随着科技的进步，豆豉的制作工艺也在不断创新。科研人员研发出了低盐速成的豆豉酿造技术，缩短了发酵周期，降低了食盐含量，提高了豆豉的品质和安全性。同时，豆豉的种类也日益丰富，包括毛霉型豆豉、米曲霉豆豉和细菌型豆豉等，满足了不同消费者的口味需求。此外，豆豉的营养价值和保健功效也得到了越来越多的关注，成为人们健康饮食的首选之一。<br />
<br />
<br />
== '''术语与表达''' ==<br />
<br />
豆豉fermented black soybean<br />
毛霉型豆豉Mucor-type Bean Paste<br />
米曲霉豆豉Aspergillus fermented black soybean<br />
细菌型豆豉Bacterial fermented black soybean<br />
发酵Fermentation<br />
<br />
<br />
== '''问题''' ==<br />
<br />
1. 你吃过豆豉吗？<br />
2. 豆豉的主要原料是什么？<br />
3. 豆豉有哪些烹饪方式？<br />
4. 豆豉在中国文化中有哪些象征意义？<br />
<br />
<br />
== '''参考文献''' ==<br />
<br />
[1] 罗惠香.豆豉情深 醇香难忘[J].中国食品,2025,(05):94.<br />
[2] 连国如,施军.豆豉是什么[J].科学24小时,2025,(02):39-40.<br />
<br />
<br />
<br />
== '''Fermented Black Soybeans: A Fragrant Legacy and Culinary Treasure''' ==<br />
<br />
<br />
Fermented black soybeans, or dou chi, are a traditional fermented soybean product in China. Known for their distinctive aroma and rich nutritional value, they hold a vital place in Chinese culinary culture. More than just a seasoning, they are a reflection of deep historical and cultural heritage.<br />
<br />
The history of fermented black soybeans dates back to as early as the Shang Dynasty. Liu Xi of the Eastern Han Dynasty wrote in Shiming: Food and Drink, “Chi (fermented beans), a delicacy—only when harmonized with the five flavors can they be truly savored.” According to legend, in the 17th year of the Chongzhen reign (1644 AD), a woman named Granny Cui from the outskirts of Yongchuan, Chongqing, was fleeing from war. She had prepared soybeans for steaming but hastily covered them with straw and fled into the mountains. When she returned, she found the beans covered in snow-like fuzz and emitting a fragrant aroma. She mixed them with salt and liquor, sealed them in jars, and a year later discovered that they had turned shiny black, richly fragrant, and subtly sweet in taste—thus was born "Cui Dou Chi." This incident marked the origin of Yongchuan fermented black soybeans.<br />
<br />
<br />
'''== Production Process of Fermented Black Soybeans =='''<br />
<br />
The making of fermented black soybeans is a meticulous process. It begins with selecting high-quality black or yellow soybeans, known for their great texture and nutritional content. Salt, high-proof liquor, chili peppers, and other seasonings are also essential. These not only enhance the flavor but also help inhibit bacterial growth and preserve freshness.<br />
<br />
After thoroughly cleaning and removing impurities, the beans are soaked for several hours to absorb water and swell—this shortens the cooking time and ensures even softening. Once soaked, they are drained and simmered gently until they are thoroughly cooked but still hold their shape, preserving a bit of bite.<br />
<br />
The cooked beans are then spread out in breathable containers and placed in a warm, ventilated space to ferment naturally at around 20–30°C. Airborne microorganisms like Mucor mold attach to the beans and begin the fermentation process. Over time, a yellow-green fuzz appears on the surface. When this fuzz reaches a uniform thickness and color, the fermentation is complete, usually taking several days to a week.<br />
<br />
The final step is seasoning and sealing. The fermented beans are placed into clean clay jars and mixed with salt and liquor—typically, salt should be about 10% of the beans’ weight, and liquor (preferably above 50% alcohol) is added at about 50g per 1000g of beans. Additional ingredients like chili or Sichuan peppercorns can be added for complexity. After mixing thoroughly, the jars are sealed and stored in a cool, dry place to marinate. Over time, the flavor deepens and mellows, ready to be enjoyed.<br />
<br />
<br />
== '''Culinary Uses of Fermented Black Soybeans''' ==<br />
<br />
Fermented black soybeans are incredibly versatile and can be paired with a variety of ingredients to create flavorful dishes:<br />
<br />
1. Steamed Pork Ribs with Fermented Black Soybeans<br />
Pork ribs are chopped into small pieces and marinated with ginger, garlic, and fermented black soybeans. The rich aroma of the beans infuses the meat during steaming, blending the juices and fragrance into a mouthwatering dish that’s both tender and savory.<br />
<br />
2. Twice-Cooked Pork with Fermented Black Soybeans<br />
This classic Sichuan dish features fatty-yet-firm pork belly. As it cooks, the pork fat mingles with the fermented beans, creating a rich, savory flavor that is both appetizing and satisfying. It’s a popular dish that stimulates the appetite and pairs perfectly with rice.<br />
<br />
3. Fermented Black Soybean Rice Mix<br />
A simple yet delicious option: mix steamed rice with a spoonful of fermented black soybeans and a dash of sesame oil. The intense umami flavor of the beans pairs beautifully with the mild aroma of rice, making it an ideal quick meal—delicious and energizing.<br />
<br />
<br />
== '''A Taste Totem Rooted in Regional Terroir''' ==<br />
<br />
Across China's vast landscape, different regions have developed their own unique varieties of fermented black soybeans, each embodying the climate and customs of their origin.<br />
<br />
In Yangjiang, Guangdong, the warm, humid subtropical climate is ideal for fermentation. Beans are sun-dried for 40 days to absorb solar essence and develop into amber-hued fermented soybeans—perfect for steaming with ribs.<br />
In Honghe, Yunnan, the Hani people ferment yellow soybeans soaked in mountain spring water and coated in buckwheat ash. The resulting "Hani dou chi" has a firm texture and distinctive flavor that reduces the gaminess of meat, making it indispensable in local cooking.<br />
Linyi, Shandong, offers "Eight-Treasure Dou Chi," made from large black soybeans mixed with eggplant leaves, peppercorns, and ginger, then fermented in clay jars for 160 days. It has a bold flavor and is often paired with pancakes.<br />
In Zhaoping, Guangxi, the "Huangyao Dou Chi" boasts a 600-year history. The misty, humid environment creates ideal fermentation conditions. The beans are glossy black with a delicate texture and a slight sweetness—widely used in local cuisine.<br />
Yongchuan, Chongqing, is famed for its distinct fermentation techniques. The favorable climate and fertile soil provide top-quality beans. Yongchuan fermented black soybeans are often used in dishes like twice-cooked pork, enriching Chongqing’s culinary identity.<br />
<br />
<br />
== '''Cultural Significance of Fermented Black Soybeans''' ==<br />
<br />
Beyond taste, fermented black soybeans carry deep cultural meanings in China. In many regions, they symbolize reunion and good fortune, and are commonly used during festivals and celebrations. They represent people’s yearning for abundance, peace, and happiness.<br />
<br />
Gifting fermented black soybeans among neighbors strengthens community bonds. For those who study or work far from home, the flavor of fermented black soybeans evokes nostalgia and a connection to family—an edible link to their roots.<br />
<br />
<br />
== '''Modern Innovations''' ==<br />
<br />
<br />
With advancements in food science, fermentation methods for black soybeans have also evolved. Researchers have developed low-salt, rapid fermentation techniques, reducing salt content and shortening production time while improving quality and safety.<br />
<br />
Today, there are various types of fermented black soybeans available to suit different preferences: Mucor-type, Aspergillus fermented, and bacterial fermented. Their nutritional and health benefits are now increasingly recognized, making them a popular choice for health-conscious consumers seeking flavorful yet wholesome foods.<br />
<br />
<br />
== '''Terminology''' ==<br />
<br />
Fermented black soybean豆豉<br />
Mucor-type bean paste毛霉型豆豉<br />
Aspergillus fermented black soybean米曲霉豆豉<br />
Bacterial fermented black soybean细菌型豆豉<br />
Fermentation发酵<br />
<br />
<br />
== '''Questions''' ==<br />
<br />
1.Have you ever tried fermented black soybeans?<br />
2.What are the main ingredients used to make them?<br />
3.What are some of the common cooking methods?<br />
4.What symbolic meanings do fermented black soybeans hold in Chinese culture?<br />
<br />
<br />
== '''References''' ==<br />
<br />
[1]Luo Huixiang. Deep Affection for Fermented Black Soybeans: An Unforgettable Aroma. China Food, 2025(05): 94.<br />
[2]Lian Guoru, Shi Jun. What Are Fermented Black Soybeans? Science 24 Hours, 2025(02): 39–40.<br />
[3]The Origin and Evolution of Fermented Soya Beans: From Cui's Granny to Modern High-Tech.https://baijiahao.baidu.com/s?id=1827305244595687559&wfr=spider&for=pc<br />
[4]A Thousand Years of Bean Fragrance: Ten Regional Specialties of Fermented Soya Beans.https://baijiahao.baidu.com/s?id=1827299121231761223&wfr=spider&for=pc</div>Li Zihan2https://bou.de/u/index.php?title=User:Li_Zihan&diff=168103User:Li Zihan2025-06-05T18:38:56Z<p>Li Zihan2: </p>
<hr />
<div>== '''豆豉：古韵流香，调味佳品''' ==<br />
<br />
<br />
豆豉，是中国传统的发酵豆制品，以其独特的风味和丰富的营养价值在中国饮食文化中占据重要地位。它不仅是烹饪中的调味佳品，更是一道承载着深厚历史文化底蕴的美食。豆豉的历史源远流长，最早可追溯至殷商时期。东汉刘熙在《释名·释饮食》中记载：“豉，嗜也，五味调和，须之而成，乃可甘嗜。”据传，明崇祯十七年（公元1644年），永川城郊跳石河的崔婆婆在躲避战乱时，将准备蒸黄豆的豆子倒进灶前，用稻草覆盖，匆忙进山躲避。乱兵过后，她返回家中，发现豆子上覆盖着一层如雪的绒毛，清香扑鼻。崔婆婆将这些豆子拌上盐和酒，密封保存，一年后发现其变得光亮油黑，香味更加浓郁，味道回甜化渣，于是“崔豆豉”诞生，永川豆豉由此起源。<br />
<br />
<br />
'''== 豆豉制作流程 =='''<br />
<br />
制作豆豉的过程十分讲究。首先需选用优质黑豆或黄豆作为主要原料，它们都具有良好的口感和丰富的营养成分。此外，还需要准备盐、白酒、辣椒等调味料，这些调味料不仅能增添风味，还能抑制杂菌生长，起到防腐保鲜的作用。<br />
将豆子洗净去除杂质后，浸泡数小时，让豆子充分吸水膨胀，这样可以缩短蒸煮时间，使豆子更容易煮熟煮透。浸泡完成后，将豆子捞出沥干水分，放入锅中用中小火慢煮，直至豆子熟透但又不烂熟，保留一定的颗粒感。<br />
煮好的豆子摊开在透气的容器中，置于温暖处进行自然发酵，温度一般控制在20~30摄氏度左右。空气中的微生物如毛霉菌等会附着在豆子表面，开始进行发酵。随着时间的推移，豆子表面会逐渐长出黄绿色的绒毛，当绒毛长至一定厚度且色泽均匀时，表示发酵完成，发酵时间通常为数天到一周左右。<br />
最后一步是调味封存。将发酵好的豆子放入干净的坛子中，加入适量的盐、白酒等调味料。盐的用量一般为豆子重量的10%左右；白酒可以选用50度以上的高度白酒，每1000克豆子加入50克左右即可。还可以根据口味加入辣椒、花椒等调味料，增加豆豉的风味和层次感。将调味料与豆子充分混合均匀后，密封坛口，放置在阴凉干燥处进行腌制。经过一段时间的腌制，豆豉的味道会更加浓郁醇厚，即可开封食用。<br />
<br />
<br />
'''== 豆豉的烹饪方式 =='''<br />
<br />
豆豉的烹饪方式多样，可与各种食材搭配，制作出丰富美味的菜肴。<br />
<br />
（一）豆豉蒸排骨<br />
将排骨斩成小块，加入姜丝、蒜末和豆豉进行调味。豆豉的醇厚香味能够很好地渗透到排骨中，增添独特的风味。将调好味的排骨放入蒸笼中蒸熟，蒸制过程中，肉汁与豆豉的香味充分交融，使整道菜品香气扑鼻，口感鲜美，令人回味无穷。<br />
<br />
（二）豆豉炒回锅肉<br />
回锅肉肥而不腻，肉质紧实有嚼劲。在炒制过程中，豆豉与回锅肉的油脂相互融合，形成独特的美味。这道菜不仅能满足人们对美食的追求，还能起到开胃消食的作用，是一道色香味俱全的下饭菜。<br />
<br />
（三）豆豉拌饭<br />
在煮好的米饭中加入适量的豆豉，再淋上少许香油，搅拌均匀后即可食用。豆豉的浓郁香味与米饭的清香相结合，能够极大地激发食欲，为身体提供能量，尤其适合忙碌时快速解决一顿美味的餐食。<br />
<br />
<br />
'''== 地域风土的味觉图腾 =='''<br />
<br />
在中国广袤的土地上，不同地域孕育出风格迥异的豆豉。这些风味独特的小黑豆，不仅是各地餐桌上的美味，更承载着一方水土的记忆与智慧。<br />
<br />
阳江地处岭南，阳光充足、气候温暖湿润，非常适合黑豆发酵。阳江人会把黑豆晒足40天，让它们充分吸收日光精华，发酵成琥珀色的豆豉。这种豆豉用来蒸排骨，味道鲜美，是当地的经典搭配。云南红河的哈尼族人居住在梯田边，他们用山泉水泡黄豆，再裹上荞杆灰发酵，制作出的哈尼豆豉质地紧实，味道鲜美，能化解肉类的腥味，是当地饮食文化中不可或缺的调味品。山东临沂的八宝豆豉，以当地大黑豆为主料，加入紫茄叶、花椒、鲜姜等香料，在陶坛中发酵160天，风味独特，常被用来搭配煎饼食用，深受当地人喜爱。广西昭平的黄姚豆豉有着六百年历史，当地气候湿润、雾气缭绕，为豆豉发酵提供了理想的环境。这种豆豉色泽乌黑油亮，口感细腻，带有微微的甜味，是当地人烹饪时常用的调味品。重庆永川豆豉以其独特的发酵工艺而闻名。永川地区气候适宜，土壤肥沃，为豆豉的制作提供了优质原料。永川豆豉常被用于回锅肉等菜肴的制作，让菜肴的味道更加鲜美，成为重庆美食中不可或缺的一部分。<br />
<br />
<br />
'''== 豆豉的文化意义 =='''<br />
<br />
豆豉在中国文化中具有丰富的象征意义。在一些地区，豆豉被视为团圆和吉祥的象征，常用于节日和庆典。它寄托了人们对美好生活的向往，寓意着丰衣足食、幸福美满。邻里之间互送豆豉，增进了彼此之间的感情。对于外出求学或打拼的人来说，豆豉是家乡的味道，是游子与家人之间深深的羁绊。<br />
<br />
<br />
'''== 现代发展 =='''<br />
<br />
随着科技的进步，豆豉的制作工艺也在不断创新。科研人员研发出了低盐速成的豆豉酿造技术，缩短了发酵周期，降低了食盐含量，提高了豆豉的品质和安全性。同时，豆豉的种类也日益丰富，包括毛霉型豆豉、米曲霉豆豉和细菌型豆豉等，满足了不同消费者的口味需求。此外，豆豉的营养价值和保健功效也得到了越来越多的关注，成为人们健康饮食的首选之一。<br />
<br />
<br />
'''== 术语与表达 =='''<br />
<br />
豆豉fermented black soybean<br />
毛霉型豆豉Mucor-type Bean Paste<br />
米曲霉豆豉Aspergillus fermented black soybean<br />
细菌型豆豉Bacterial fermented black soybean<br />
发酵Fermentation<br />
<br />
<br />
'''== 问题 =='''<br />
<br />
1. 你吃过豆豉吗？<br />
2. 豆豉的主要原料是什么？<br />
3. 豆豉有哪些烹饪方式？<br />
4. 豆豉在中国文化中有哪些象征意义？<br />
<br />
<br />
'''== 参考文献 =='''<br />
<br />
[1] 罗惠香.豆豉情深 醇香难忘[J].中国食品,2025,(05):94.<br />
[2] 连国如,施军.豆豉是什么[J].科学24小时,2025,(02):39-40.<br />
<br />
<br />
<br />
== '''Fermented Black Soybeans: A Fragrant Legacy and Culinary Treasure''' ==<br />
<br />
<br />
Fermented black soybeans, or dou chi, are a traditional fermented soybean product in China. Known for their distinctive aroma and rich nutritional value, they hold a vital place in Chinese culinary culture. More than just a seasoning, they are a reflection of deep historical and cultural heritage.<br />
<br />
The history of fermented black soybeans dates back to as early as the Shang Dynasty. Liu Xi of the Eastern Han Dynasty wrote in Shiming: Food and Drink, “Chi (fermented beans), a delicacy—only when harmonized with the five flavors can they be truly savored.” According to legend, in the 17th year of the Chongzhen reign (1644 AD), a woman named Granny Cui from the outskirts of Yongchuan, Chongqing, was fleeing from war. She had prepared soybeans for steaming but hastily covered them with straw and fled into the mountains. When she returned, she found the beans covered in snow-like fuzz and emitting a fragrant aroma. She mixed them with salt and liquor, sealed them in jars, and a year later discovered that they had turned shiny black, richly fragrant, and subtly sweet in taste—thus was born "Cui Dou Chi." This incident marked the origin of Yongchuan fermented black soybeans.<br />
<br />
<br />
'''== Production Process of Fermented Black Soybeans =='''<br />
<br />
The making of fermented black soybeans is a meticulous process. It begins with selecting high-quality black or yellow soybeans, known for their great texture and nutritional content. Salt, high-proof liquor, chili peppers, and other seasonings are also essential. These not only enhance the flavor but also help inhibit bacterial growth and preserve freshness.<br />
<br />
After thoroughly cleaning and removing impurities, the beans are soaked for several hours to absorb water and swell—this shortens the cooking time and ensures even softening. Once soaked, they are drained and simmered gently until they are thoroughly cooked but still hold their shape, preserving a bit of bite.<br />
<br />
The cooked beans are then spread out in breathable containers and placed in a warm, ventilated space to ferment naturally at around 20–30°C. Airborne microorganisms like Mucor mold attach to the beans and begin the fermentation process. Over time, a yellow-green fuzz appears on the surface. When this fuzz reaches a uniform thickness and color, the fermentation is complete, usually taking several days to a week.<br />
<br />
The final step is seasoning and sealing. The fermented beans are placed into clean clay jars and mixed with salt and liquor—typically, salt should be about 10% of the beans’ weight, and liquor (preferably above 50% alcohol) is added at about 50g per 1000g of beans. Additional ingredients like chili or Sichuan peppercorns can be added for complexity. After mixing thoroughly, the jars are sealed and stored in a cool, dry place to marinate. Over time, the flavor deepens and mellows, ready to be enjoyed.<br />
<br />
<br />
== '''Culinary Uses of Fermented Black Soybeans''' ==<br />
<br />
Fermented black soybeans are incredibly versatile and can be paired with a variety of ingredients to create flavorful dishes:<br />
<br />
1. Steamed Pork Ribs with Fermented Black Soybeans<br />
Pork ribs are chopped into small pieces and marinated with ginger, garlic, and fermented black soybeans. The rich aroma of the beans infuses the meat during steaming, blending the juices and fragrance into a mouthwatering dish that’s both tender and savory.<br />
<br />
2. Twice-Cooked Pork with Fermented Black Soybeans<br />
This classic Sichuan dish features fatty-yet-firm pork belly. As it cooks, the pork fat mingles with the fermented beans, creating a rich, savory flavor that is both appetizing and satisfying. It’s a popular dish that stimulates the appetite and pairs perfectly with rice.<br />
<br />
3. Fermented Black Soybean Rice Mix<br />
A simple yet delicious option: mix steamed rice with a spoonful of fermented black soybeans and a dash of sesame oil. The intense umami flavor of the beans pairs beautifully with the mild aroma of rice, making it an ideal quick meal—delicious and energizing.<br />
<br />
<br />
'''== A Taste Totem Rooted in Regional Terroir =='''<br />
<br />
Across China's vast landscape, different regions have developed their own unique varieties of fermented black soybeans, each embodying the climate and customs of their origin.<br />
<br />
In Yangjiang, Guangdong, the warm, humid subtropical climate is ideal for fermentation. Beans are sun-dried for 40 days to absorb solar essence and develop into amber-hued fermented soybeans—perfect for steaming with ribs.<br />
In Honghe, Yunnan, the Hani people ferment yellow soybeans soaked in mountain spring water and coated in buckwheat ash. The resulting "Hani dou chi" has a firm texture and distinctive flavor that reduces the gaminess of meat, making it indispensable in local cooking.<br />
Linyi, Shandong, offers "Eight-Treasure Dou Chi," made from large black soybeans mixed with eggplant leaves, peppercorns, and ginger, then fermented in clay jars for 160 days. It has a bold flavor and is often paired with pancakes.<br />
In Zhaoping, Guangxi, the "Huangyao Dou Chi" boasts a 600-year history. The misty, humid environment creates ideal fermentation conditions. The beans are glossy black with a delicate texture and a slight sweetness—widely used in local cuisine.<br />
Yongchuan, Chongqing, is famed for its distinct fermentation techniques. The favorable climate and fertile soil provide top-quality beans. Yongchuan fermented black soybeans are often used in dishes like twice-cooked pork, enriching Chongqing’s culinary identity.<br />
<br />
<br />
== '''Cultural Significance of Fermented Black Soybeans''' ==<br />
<br />
Beyond taste, fermented black soybeans carry deep cultural meanings in China. In many regions, they symbolize reunion and good fortune, and are commonly used during festivals and celebrations. They represent people’s yearning for abundance, peace, and happiness.<br />
<br />
Gifting fermented black soybeans among neighbors strengthens community bonds. For those who study or work far from home, the flavor of fermented black soybeans evokes nostalgia and a connection to family—an edible link to their roots.<br />
<br />
<br />
== '''Modern Innovations''' ==<br />
<br />
<br />
With advancements in food science, fermentation methods for black soybeans have also evolved. Researchers have developed low-salt, rapid fermentation techniques, reducing salt content and shortening production time while improving quality and safety.<br />
<br />
Today, there are various types of fermented black soybeans available to suit different preferences: Mucor-type, Aspergillus fermented, and bacterial fermented. Their nutritional and health benefits are now increasingly recognized, making them a popular choice for health-conscious consumers seeking flavorful yet wholesome foods.<br />
<br />
<br />
'''== Terminology =='''<br />
<br />
Fermented black soybean豆豉<br />
Mucor-type bean paste毛霉型豆豉<br />
Aspergillus fermented black soybean米曲霉豆豉<br />
Bacterial fermented black soybean细菌型豆豉<br />
Fermentation发酵<br />
<br />
<br />
== '''Questions''' ==<br />
<br />
1.Have you ever tried fermented black soybeans?<br />
2.What are the main ingredients used to make them?<br />
3.What are some of the common cooking methods?<br />
4.What symbolic meanings do fermented black soybeans hold in Chinese culture?<br />
<br />
<br />
== '''References''' ==<br />
<br />
[1]Luo Huixiang. Deep Affection for Fermented Black Soybeans: An Unforgettable Aroma. China Food, 2025(05): 94.<br />
[2]Lian Guoru, Shi Jun. What Are Fermented Black Soybeans? Science 24 Hours, 2025(02): 39–40.<br />
[3]The Origin and Evolution of Fermented Soya Beans: From Cui's Granny to Modern High-Tech.https://baijiahao.baidu.com/s?id=1827305244595687559&wfr=spider&for=pc<br />
[4]A Thousand Years of Bean Fragrance: Ten Regional Specialties of Fermented Soya Beans.https://baijiahao.baidu.com/s?id=1827299121231761223&wfr=spider&for=pc</div>Li Zihan2https://bou.de/u/index.php?title=User:Li_Zihan&diff=168102User:Li Zihan2025-06-05T18:37:07Z<p>Li Zihan2: </p>
<hr />
<div><br />
'''= 豆豉：古韵流香，调味佳品 ='''<br />
<br />
豆豉，是中国传统的发酵豆制品，以其独特的风味和丰富的营养价值在中国饮食文化中占据重要地位。它不仅是烹饪中的调味佳品，更是一道承载着深厚历史文化底蕴的美食。豆豉的历史源远流长，最早可追溯至殷商时期。东汉刘熙在《释名·释饮食》中记载：“豉，嗜也，五味调和，须之而成，乃可甘嗜。”据传，明崇祯十七年（公元1644年），永川城郊跳石河的崔婆婆在躲避战乱时，将准备蒸黄豆的豆子倒进灶前，用稻草覆盖，匆忙进山躲避。乱兵过后，她返回家中，发现豆子上覆盖着一层如雪的绒毛，清香扑鼻。崔婆婆将这些豆子拌上盐和酒，密封保存，一年后发现其变得光亮油黑，香味更加浓郁，味道回甜化渣，于是“崔豆豉”诞生，永川豆豉由此起源。<br />
<br />
<br />
'''== 豆豉制作流程 =='''<br />
<br />
制作豆豉的过程十分讲究。首先需选用优质黑豆或黄豆作为主要原料，它们都具有良好的口感和丰富的营养成分。此外，还需要准备盐、白酒、辣椒等调味料，这些调味料不仅能增添风味，还能抑制杂菌生长，起到防腐保鲜的作用。<br />
将豆子洗净去除杂质后，浸泡数小时，让豆子充分吸水膨胀，这样可以缩短蒸煮时间，使豆子更容易煮熟煮透。浸泡完成后，将豆子捞出沥干水分，放入锅中用中小火慢煮，直至豆子熟透但又不烂熟，保留一定的颗粒感。<br />
煮好的豆子摊开在透气的容器中，置于温暖处进行自然发酵，温度一般控制在20~30摄氏度左右。空气中的微生物如毛霉菌等会附着在豆子表面，开始进行发酵。随着时间的推移，豆子表面会逐渐长出黄绿色的绒毛，当绒毛长至一定厚度且色泽均匀时，表示发酵完成，发酵时间通常为数天到一周左右。<br />
最后一步是调味封存。将发酵好的豆子放入干净的坛子中，加入适量的盐、白酒等调味料。盐的用量一般为豆子重量的10%左右；白酒可以选用50度以上的高度白酒，每1000克豆子加入50克左右即可。还可以根据口味加入辣椒、花椒等调味料，增加豆豉的风味和层次感。将调味料与豆子充分混合均匀后，密封坛口，放置在阴凉干燥处进行腌制。经过一段时间的腌制，豆豉的味道会更加浓郁醇厚，即可开封食用。<br />
<br />
<br />
'''== 豆豉的烹饪方式 =='''<br />
<br />
豆豉的烹饪方式多样，可与各种食材搭配，制作出丰富美味的菜肴。<br />
<br />
（一）豆豉蒸排骨<br />
将排骨斩成小块，加入姜丝、蒜末和豆豉进行调味。豆豉的醇厚香味能够很好地渗透到排骨中，增添独特的风味。将调好味的排骨放入蒸笼中蒸熟，蒸制过程中，肉汁与豆豉的香味充分交融，使整道菜品香气扑鼻，口感鲜美，令人回味无穷。<br />
<br />
（二）豆豉炒回锅肉<br />
回锅肉肥而不腻，肉质紧实有嚼劲。在炒制过程中，豆豉与回锅肉的油脂相互融合，形成独特的美味。这道菜不仅能满足人们对美食的追求，还能起到开胃消食的作用，是一道色香味俱全的下饭菜。<br />
<br />
（三）豆豉拌饭<br />
在煮好的米饭中加入适量的豆豉，再淋上少许香油，搅拌均匀后即可食用。豆豉的浓郁香味与米饭的清香相结合，能够极大地激发食欲，为身体提供能量，尤其适合忙碌时快速解决一顿美味的餐食。<br />
<br />
<br />
'''== 地域风土的味觉图腾 =='''<br />
<br />
在中国广袤的土地上，不同地域孕育出风格迥异的豆豉。这些风味独特的小黑豆，不仅是各地餐桌上的美味，更承载着一方水土的记忆与智慧。<br />
<br />
阳江地处岭南，阳光充足、气候温暖湿润，非常适合黑豆发酵。阳江人会把黑豆晒足40天，让它们充分吸收日光精华，发酵成琥珀色的豆豉。这种豆豉用来蒸排骨，味道鲜美，是当地的经典搭配。云南红河的哈尼族人居住在梯田边，他们用山泉水泡黄豆，再裹上荞杆灰发酵，制作出的哈尼豆豉质地紧实，味道鲜美，能化解肉类的腥味，是当地饮食文化中不可或缺的调味品。山东临沂的八宝豆豉，以当地大黑豆为主料，加入紫茄叶、花椒、鲜姜等香料，在陶坛中发酵160天，风味独特，常被用来搭配煎饼食用，深受当地人喜爱。广西昭平的黄姚豆豉有着六百年历史，当地气候湿润、雾气缭绕，为豆豉发酵提供了理想的环境。这种豆豉色泽乌黑油亮，口感细腻，带有微微的甜味，是当地人烹饪时常用的调味品。重庆永川豆豉以其独特的发酵工艺而闻名。永川地区气候适宜，土壤肥沃，为豆豉的制作提供了优质原料。永川豆豉常被用于回锅肉等菜肴的制作，让菜肴的味道更加鲜美，成为重庆美食中不可或缺的一部分。<br />
<br />
<br />
'''== 豆豉的文化意义 =='''<br />
<br />
豆豉在中国文化中具有丰富的象征意义。在一些地区，豆豉被视为团圆和吉祥的象征，常用于节日和庆典。它寄托了人们对美好生活的向往，寓意着丰衣足食、幸福美满。邻里之间互送豆豉，增进了彼此之间的感情。对于外出求学或打拼的人来说，豆豉是家乡的味道，是游子与家人之间深深的羁绊。<br />
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<br />
'''== 现代发展 =='''<br />
<br />
随着科技的进步，豆豉的制作工艺也在不断创新。科研人员研发出了低盐速成的豆豉酿造技术，缩短了发酵周期，降低了食盐含量，提高了豆豉的品质和安全性。同时，豆豉的种类也日益丰富，包括毛霉型豆豉、米曲霉豆豉和细菌型豆豉等，满足了不同消费者的口味需求。此外，豆豉的营养价值和保健功效也得到了越来越多的关注，成为人们健康饮食的首选之一。<br />
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'''== 术语与表达 =='''<br />
<br />
豆豉fermented black soybean<br />
毛霉型豆豉Mucor-type Bean Paste<br />
米曲霉豆豉Aspergillus fermented black soybean<br />
细菌型豆豉Bacterial fermented black soybean<br />
发酵Fermentation<br />
<br />
<br />
'''== 问题 =='''<br />
<br />
1. 你吃过豆豉吗？<br />
2. 豆豉的主要原料是什么？<br />
3. 豆豉有哪些烹饪方式？<br />
4. 豆豉在中国文化中有哪些象征意义？<br />
<br />
<br />
'''== 参考文献 =='''<br />
<br />
[1] 罗惠香.豆豉情深 醇香难忘[J].中国食品,2025,(05):94.<br />
[2] 连国如,施军.豆豉是什么[J].科学24小时,2025,(02):39-40.<br />
<br />
<br />
'''= Fermented Black Soybeans: A Fragrant Legacy and Culinary Treasure ='''<br />
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Fermented black soybeans, or dou chi, are a traditional fermented soybean product in China. Known for their distinctive aroma and rich nutritional value, they hold a vital place in Chinese culinary culture. More than just a seasoning, they are a reflection of deep historical and cultural heritage.<br />
<br />
The history of fermented black soybeans dates back to as early as the Shang Dynasty. Liu Xi of the Eastern Han Dynasty wrote in Shiming: Food and Drink, “Chi (fermented beans), a delicacy—only when harmonized with the five flavors can they be truly savored.” According to legend, in the 17th year of the Chongzhen reign (1644 AD), a woman named Granny Cui from the outskirts of Yongchuan, Chongqing, was fleeing from war. She had prepared soybeans for steaming but hastily covered them with straw and fled into the mountains. When she returned, she found the beans covered in snow-like fuzz and emitting a fragrant aroma. She mixed them with salt and liquor, sealed them in jars, and a year later discovered that they had turned shiny black, richly fragrant, and subtly sweet in taste—thus was born "Cui Dou Chi." This incident marked the origin of Yongchuan fermented black soybeans.<br />
<br />
<br />
'''== Production Process of Fermented Black Soybeans =='''<br />
<br />
The making of fermented black soybeans is a meticulous process. It begins with selecting high-quality black or yellow soybeans, known for their great texture and nutritional content. Salt, high-proof liquor, chili peppers, and other seasonings are also essential. These not only enhance the flavor but also help inhibit bacterial growth and preserve freshness.<br />
<br />
After thoroughly cleaning and removing impurities, the beans are soaked for several hours to absorb water and swell—this shortens the cooking time and ensures even softening. Once soaked, they are drained and simmered gently until they are thoroughly cooked but still hold their shape, preserving a bit of bite.<br />
<br />
The cooked beans are then spread out in breathable containers and placed in a warm, ventilated space to ferment naturally at around 20–30°C. Airborne microorganisms like Mucor mold attach to the beans and begin the fermentation process. Over time, a yellow-green fuzz appears on the surface. When this fuzz reaches a uniform thickness and color, the fermentation is complete, usually taking several days to a week.<br />
<br />
The final step is seasoning and sealing. The fermented beans are placed into clean clay jars and mixed with salt and liquor—typically, salt should be about 10% of the beans’ weight, and liquor (preferably above 50% alcohol) is added at about 50g per 1000g of beans. Additional ingredients like chili or Sichuan peppercorns can be added for complexity. After mixing thoroughly, the jars are sealed and stored in a cool, dry place to marinate. Over time, the flavor deepens and mellows, ready to be enjoyed.<br />
<br />
<br />
== '''Culinary Uses of Fermented Black Soybeans''' ==<br />
<br />
Fermented black soybeans are incredibly versatile and can be paired with a variety of ingredients to create flavorful dishes:<br />
<br />
1. Steamed Pork Ribs with Fermented Black Soybeans<br />
Pork ribs are chopped into small pieces and marinated with ginger, garlic, and fermented black soybeans. The rich aroma of the beans infuses the meat during steaming, blending the juices and fragrance into a mouthwatering dish that’s both tender and savory.<br />
<br />
2. Twice-Cooked Pork with Fermented Black Soybeans<br />
This classic Sichuan dish features fatty-yet-firm pork belly. As it cooks, the pork fat mingles with the fermented beans, creating a rich, savory flavor that is both appetizing and satisfying. It’s a popular dish that stimulates the appetite and pairs perfectly with rice.<br />
<br />
3. Fermented Black Soybean Rice Mix<br />
A simple yet delicious option: mix steamed rice with a spoonful of fermented black soybeans and a dash of sesame oil. The intense umami flavor of the beans pairs beautifully with the mild aroma of rice, making it an ideal quick meal—delicious and energizing.<br />
<br />
<br />
'''== A Taste Totem Rooted in Regional Terroir =='''<br />
<br />
Across China's vast landscape, different regions have developed their own unique varieties of fermented black soybeans, each embodying the climate and customs of their origin.<br />
<br />
In Yangjiang, Guangdong, the warm, humid subtropical climate is ideal for fermentation. Beans are sun-dried for 40 days to absorb solar essence and develop into amber-hued fermented soybeans—perfect for steaming with ribs.<br />
In Honghe, Yunnan, the Hani people ferment yellow soybeans soaked in mountain spring water and coated in buckwheat ash. The resulting "Hani dou chi" has a firm texture and distinctive flavor that reduces the gaminess of meat, making it indispensable in local cooking.<br />
Linyi, Shandong, offers "Eight-Treasure Dou Chi," made from large black soybeans mixed with eggplant leaves, peppercorns, and ginger, then fermented in clay jars for 160 days. It has a bold flavor and is often paired with pancakes.<br />
In Zhaoping, Guangxi, the "Huangyao Dou Chi" boasts a 600-year history. The misty, humid environment creates ideal fermentation conditions. The beans are glossy black with a delicate texture and a slight sweetness—widely used in local cuisine.<br />
Yongchuan, Chongqing, is famed for its distinct fermentation techniques. The favorable climate and fertile soil provide top-quality beans. Yongchuan fermented black soybeans are often used in dishes like twice-cooked pork, enriching Chongqing’s culinary identity.<br />
<br />
<br />
== '''Cultural Significance of Fermented Black Soybeans''' ==<br />
<br />
Beyond taste, fermented black soybeans carry deep cultural meanings in China. In many regions, they symbolize reunion and good fortune, and are commonly used during festivals and celebrations. They represent people’s yearning for abundance, peace, and happiness.<br />
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Gifting fermented black soybeans among neighbors strengthens community bonds. For those who study or work far from home, the flavor of fermented black soybeans evokes nostalgia and a connection to family—an edible link to their roots.<br />
<br />
<br />
== '''Modern Innovations''' ==<br />
<br />
<br />
With advancements in food science, fermentation methods for black soybeans have also evolved. Researchers have developed low-salt, rapid fermentation techniques, reducing salt content and shortening production time while improving quality and safety.<br />
<br />
Today, there are various types of fermented black soybeans available to suit different preferences: Mucor-type, Aspergillus fermented, and bacterial fermented. Their nutritional and health benefits are now increasingly recognized, making them a popular choice for health-conscious consumers seeking flavorful yet wholesome foods.<br />
<br />
<br />
'''== Terminology =='''<br />
<br />
Fermented black soybean豆豉<br />
Mucor-type bean paste毛霉型豆豉<br />
Aspergillus fermented black soybean米曲霉豆豉<br />
Bacterial fermented black soybean细菌型豆豉<br />
Fermentation发酵<br />
<br />
<br />
== '''Questions''' ==<br />
<br />
1.Have you ever tried fermented black soybeans?<br />
2.What are the main ingredients used to make them?<br />
3.What are some of the common cooking methods?<br />
4.What symbolic meanings do fermented black soybeans hold in Chinese culture?<br />
<br />
<br />
== '''References''' ==<br />
<br />
[1]Luo Huixiang. Deep Affection for Fermented Black Soybeans: An Unforgettable Aroma. China Food, 2025(05): 94.<br />
[2]Lian Guoru, Shi Jun. What Are Fermented Black Soybeans? Science 24 Hours, 2025(02): 39–40.<br />
[3]The Origin and Evolution of Fermented Soya Beans: From Cui's Granny to Modern High-Tech.https://baijiahao.baidu.com/s?id=1827305244595687559&wfr=spider&for=pc<br />
[4]A Thousand Years of Bean Fragrance: Ten Regional Specialties of Fermented Soya Beans.https://baijiahao.baidu.com/s?id=1827299121231761223&wfr=spider&for=pc</div>Li Zihan2https://bou.de/u/index.php?title=Chin_Lang_Cult_Fin_Exam_Spring_2025&diff=166794Chin Lang Cult Fin Exam Spring 20252025-05-23T12:16:39Z<p>Li Zihan2: </p>
<hr />
<div>Final Exam Paper Titles<br />
#https://bou.de/u/wiki/User:Liu_Chao#Final_Paper 簪花 Zang Flowers ok<br />
#https://bou.de/u/wiki/User:Tao_Yao 拔罐 Cupping Therapy ok<br />
#https://bou.de/u/wiki/User:Zeng_Zhi 手串文化 Bead Bracelet Culture ok<br />
#https://bou.de/u/wiki/User:Zhang_Jiaxin 哪吒 Cultural Implications of Nezha ok<br />
#https://bou.de/u/wiki/User:Li_Ting2 湘西赶尸 The Corpse of Xiangxi Technique ok<br />
#https://bou.de/u/wiki/User:Liao_Zuoyun 湘菜 Hunan Cuisine ok (please check if not yet in the text book)<br />
#https://bou.de/u/wiki/User:Liu_Qi 劝酒文化 Toast-urging ok<br />
#https://bou.de/u/wiki/User:Zhang_Huifang 蔡伦与造纸术 Cai Lun invents the paper making ok<br />
#https://bou.de/u/wiki/User:Cheng_Sixiang 月饼 Mooncake ok, but check if not yet in the text book<br />
#https://bou.de/u/wiki/User:Miao_Yunlong 女书 Women's Script Nvshu ok, but check if not yet in the text book<br />
#https://bou.de/u/wiki/User:Huang_Yixuan2 中国守艺人 The keepers of Tradition: China's Heritage Guardians<br />
#https://bou.de/u/wiki/User:Li_Mei 《易经》与阴阳八卦 ''The Book of Changes''and Yin-Yang ok<br />
#https://bou.de/u/wiki/User:Liao_Dan 吊脚楼 Stilted Building<br />
#https://bou.de/u/wiki/User:Zheng_Jinlian 广东新会陈皮 Guangdong Xinhui dried tangerine peel ok<br />
#https://bou.de/u/wiki/User:Lu_Jiahui 中国古代幻术 Ancient Chinese Art of Illusions ok<br />
#https://bou.de/u/wiki/User:Du_Yuan 点茶 Tea Whisking ok<br />
#https://bou.de/u/wiki/User:Liu_Ying 盲盒经济 Blind Box Economy ok<br />
#https://bou.de/u/wiki/User:Cao_Yuan 蒙古族舞蹈 Mongolian Ethnic Dance ok<br />
#https://bou.de/u/wiki/User:Zhang_Mai 汝瓷 Ru porcelain ok<br />
#https://bou.de/u/wiki/User:Xu_Yangyang 打铁花 Striking Iron Fireworks ok<br />
#https://bou.de/u/wiki/User:Liu_Peini 灯芯糕 The Wick Cakes ok<br />
#https://bou.de/u/wiki/User:Song_Xin 剑门关 Jianmen Pass ok, but please only explain the culture, not landscape or material objects<br />
#https://bou.de/u/wiki/User:Cao_Chunyang 胖东来 Pangdonglai Supermarket in a fourth-tier city ok<br />
#https://bou.de/u/wiki/User:Jin_Yichen 吴越文化 Wuyue Culture ok<br />
#https://bou.de/u/wiki/User:Ye_Sitong 温州话 Wenzhou Dialect ok<br />
#https://bou.de/u/wiki/User:Xiao_Luyu 封神演义 Chinese classical novel The Investiture of the Gods ok<br />
#https://bou.de/u/wiki/User:Zhang_Qi 福建线面 Fujian Thin Noddles ok<br />
#https://bou.de/u/wiki/User:Zheng_Kaiwu 工夫茶 Kanghu tea ok<br />
#https://bou.de/u/wiki/User:Luo_Jingyan 油纸伞 折扇 Folding Fan<br />
#https://bou.de/u/wiki/User:Luo_Sicheng 惊鸿舞 Flying Wild Goose Dance ok<br />
#https://bou.de/u/wiki/User:Liu_Jianan 安徽名酒—古井贡酒 Famous Anhui Liquor-Gujing Tribute Liquor<br />
#https://bou.de/u/wiki/User:Chen_Lin 服美役 beauty duty ok<br />
#https://bou.de/u/wiki/User:Tang_Yan 道州理学文化 Neo-Confucian Culture in Daozhou ok<br />
#https://bou.de/u/wiki/User:Qin_Yi 胶东花饽饽 Jiao Dong Huabobo ok<br />
#https://bou.de/u/wiki/User:Chen_Zhen 玄奘 Xuanzang ok<br />
#https://bou.de/u/wiki/User:Ou_Huang 浏阳花炮制作技艺 Liuyang Fireworks Making Technique ok<br />
#https://bou.de/u/wiki/User:Luo_Yan 成人礼：冠礼和笄礼 Traditional Chinese coming-of-age ceremony：Guan Li and Ji Li ok<br />
#https://bou.de/u/wiki/User:Lv_Jiahao 越剧 Opera:Yue Opera Pleaes check if it is already in the text book.<br />
#https://bou.de/u/wiki/User:Wang_Yuxin 中国古法酿酒 Traditional Chinese Brewing Techniques ok<br />
#https://bou.de/u/wiki/User:Dai_Yexun 粤剧 Opera:Cantonese opera Please check if it is already in the text book.<br />
#https://bou.de/u/wiki/User:Yan_Jidong 闽南文化 Hokkien culture ok.<br />
#https://bou.de/u/wiki/User:Qiu_Ping 重阳节 Chung Yeung Festival ok<br />
#https://bou.de/u/wiki/User:He_Yunfeng 献哈达 Etiquette:Offering Hada(Khata) Scarf<br />
#https://bou.de/u/wiki/User:Zhou_Le 榨辣椒 Pressing pepper<br />
#https://bou.de/u/wiki/User:Huang_Qiaoqiao 舞剧《咏春》 Dance Drama Wing Chun<br />
#https://bou.de/u/wiki/User:Duan_Binyao 古诗十九首 Nineteen Old Poems<br />
#https://bou.de/u/wiki/User:Li_Linyao 傣族泼水节 Water Splashing Festival of the Dai Ethnic Minority<br />
#https://bou.de/u/wiki/User:Xiao_Yikang 赣东北特色腌制食品 Northeastern Jiangxi Specialty Fermented food<br />
#https://bou.de/u/wiki/User:Gao_Xiaoqing 粽子 Zongzi<br />
#https://bou.de/u/wiki/User:Zhang_Meiling 秧歌 Yangko<br />
#https://bou.de/u/wiki/User:Huang_Sinan 春晚 Spring Festival Gala<br />
#https://bou.de/u/wiki/User:Du_Jiangping 楚辞 The Songs of Chu<br />
#https://bou.de/u/wiki/User:Jiang_Ziqiang 抛绣球 Zhuang Custom of Throwing the Embroidered Ball for Courtship<br />
#https://bou.de/u/wiki/User:Zeng_Xiaohui 中秋节 Mid-autumn Festival<br />
#https://bou.de/u/wiki/User:Geng_Hongmei 醴陵釉下五彩瓷 Five-colored Under Glaze made in Liling<br />
#https://bou.de/u/wiki/User:Yang_Yue2 现代文学：许渊冲 Modern Literature: Xv Yuanchong<br />
#https://bou.de/u/wiki/User:Chen_Anqi 螺钿 Luodian<br />
#https://bou.de/u/wiki/User:Yang_Jing 粮画 The Grain Paintings<br />
#https://bou.de/u/wiki/User:Dai_Shiru 李白 Li Bai<br />
#https://bou.de/u/wiki/User:Yu_Jingfang 傩文化 Nuo culture<br />
#https://bou.de/u/wiki/User:Li_Mingfeng 编钟 Chinese Ancient Instrument:Bianzhong<br />
#https://bou.de/u/wiki/User:Chen_Ting 湘西泡菜 Xiangxi Kimchi<br />
#https://bou.de/u/wiki/User:Gong_Wei 桃源擂茶 Taoyuan Lei Cha<br />
#https://bou.de/u/wiki/User:Yang_Jiahong2 闽南红砖古厝 Southern Fujian Red Brick Ancient Houses<br />
#https://bou.de/u/wiki/User:Wang_Huaixing 长白山 Mount Changbai<br />
#https://bou.de/u/wiki/User:Xiang_Jianning 马面裙 Horse face skirt<br />
#https://bou.de/u/wiki/User:Zhao_Qi 动画片：《虹猫蓝兔七侠传》 Chinese wuxia animation: Howie & Landau Seven Chivalrous Biography<br />
#https://bou.de/u/wiki/User:Zhang_Zixi 叶子戏 Yezi Xi<br />
#https://bou.de/u/wiki/User:Shao_Keyuan 殷墟 The Yin Ruins<br />
#https://bou.de/u/wiki/User:Dong_Jiating 麻辣烫 Malatang<br />
#https://bou.de/u/wiki/User:Ouyang_Yihong 辣条 Spicy Gluten Strips<br />
#https://bou.de/u/wiki/User:Lu_Wei 蛋炒饭 Egg-fried Rice<br />
#Xing Xueqing 桃花源 The Peach Garden<br />
#https://bou.de/u/wiki/User:Wang_Xinyu 赣南客家围屋 Hakka Tulou in Southern Jiangxi<br />
#https://bou.de/u/wiki/User:Yuan_Xiaolin 新中式 new Chinese style clothes<br />
#https://bou.de/u/wiki/User:Chu_Hanqi 翠兰 Cui Lan（a kind of tea)<br />
#https://bou.de/u/wiki/User:Wu_Jiating 瓦罐汤 Clay Pot <br />
#https://bou.de/u/wiki/User:Jiang_Xinyue 灵隐寺 Lingyin Temple<br />
#https://bou.de/u/wiki/User:Xu_Xinwen 十二生肖Chinese Zodiac<br />
#https://bou.de/u/wiki/User:Liu_Pei 南岳衡山 Mount Heng<br />
#https://bou.de/u/wiki/User:Xiao_Zixin 恋与深空 Love and Deepspace<br />
#https://bou.de/u/wiki/User:Liu_Shutian 旗袍 Cheongsam<br />
#https://bou.de/u/wiki/User:Li_Jiayi 哈尔滨啤酒 Harbin Beer<br />
#https://bou.de/u/wiki/User:Qi Zhiyang 漆扇 Lacquer Fan<br />
#https://bou.de/u/wiki/User:Chen_Sisi 永州石雕 Yongzhou Stone Carving<br />
#https://bou.de/u/wiki/User: Yan_Xiang 阜阳美食-格拉条 Fuyang Cuisine-Gelatiao<br />
#http://bou.de/u/wiki/User:Zuo_Fang 四羊方尊 Four-ram Square Zun( cultural artifact)<br />
#http://bou.de/u/wiki/User:Liu_Yunxi 禅宗 Zen Buddhism<br />
#https://bou.de/u/wiki/User:Luo_Jiaxin 腊八节 Laba Festival<br />
#https://bou.de/u/wiki/User:Fei_Xinyu 中医：气血津液理论与养生保健 TCM -Qi and Blood Theory and Health Preservation<br />
#https://bou.de/u/wiki/User:Liu_Chang 朝鲜族象帽舞 Xiangmao Dance of the Korean Ethnic Group<br />
#Zhao Yashi 扬琴 Classical Instrument: Dulcimer<br />
#https://bou.de/u/wiki/User:Xiao_Yawen 醴陵瓷器 Liling porcelain<br />
#http://bou.de/u/wiki/User:Li_Yuan2 吴桥杂技 Wuqiao Acrobatics<br />
#https://bou.de/u/wiki/User:Guo_Cili 热干面 Hot Dry Noodles<br />
#https://bou.de/u/wiki/User:Li_Zihan 豆豉 Fermented Soya Beans<br />
Cai_Yichun 汤显祖 Tangxianzu</div>Li Zihan2https://bou.de/u/index.php?title=Chin_Lang_Cult_Fin_Exam_Spring_2025&diff=166793Chin Lang Cult Fin Exam Spring 20252025-05-23T12:15:40Z<p>Li Zihan2: </p>
<hr />
<div>Final Exam Paper Titles<br />
#https://bou.de/u/wiki/User:Liu_Chao#Final_Paper 簪花 Zang Flowers ok<br />
#https://bou.de/u/wiki/User:Tao_Yao 拔罐 Cupping Therapy ok<br />
#https://bou.de/u/wiki/User:Zeng_Zhi 手串文化 Bead Bracelet Culture ok<br />
#https://bou.de/u/wiki/User:Zhang_Jiaxin 哪吒 Cultural Implications of Nezha ok<br />
#https://bou.de/u/wiki/User:Li_Ting2 湘西赶尸 The Corpse of Xiangxi Technique ok<br />
#https://bou.de/u/wiki/User:Liao_Zuoyun 湘菜 Hunan Cuisine ok (please check if not yet in the text book)<br />
#https://bou.de/u/wiki/User:Liu_Qi 劝酒文化 Toast-urging ok<br />
#https://bou.de/u/wiki/User:Zhang_Huifang 蔡伦与造纸术 Cai Lun invents the paper making ok<br />
#https://bou.de/u/wiki/User:Cheng_Sixiang 月饼 Mooncake ok, but check if not yet in the text book<br />
#https://bou.de/u/wiki/User:Miao_Yunlong 女书 Women's Script Nvshu ok, but check if not yet in the text book<br />
#https://bou.de/u/wiki/User:Huang_Yixuan2 中国守艺人 The keepers of Tradition: China's Heritage Guardians<br />
#https://bou.de/u/wiki/User:Li_Mei 《易经》与阴阳八卦 ''The Book of Changes''and Yin-Yang ok<br />
#https://bou.de/u/wiki/User:Liao_Dan 吊脚楼 Stilted Building<br />
#https://bou.de/u/wiki/User:Zheng_Jinlian 广东新会陈皮 Guangdong Xinhui dried tangerine peel ok<br />
#https://bou.de/u/wiki/User:Lu_Jiahui 中国古代幻术 Ancient Chinese Art of Illusions ok<br />
#https://bou.de/u/wiki/User:Du_Yuan 点茶 Tea Whisking ok<br />
#https://bou.de/u/wiki/User:Liu_Ying 盲盒经济 Blind Box Economy ok<br />
#https://bou.de/u/wiki/User:Cao_Yuan 蒙古族舞蹈 Mongolian Ethnic Dance ok<br />
#https://bou.de/u/wiki/User:Zhang_Mai 汝瓷 Ru porcelain ok<br />
#https://bou.de/u/wiki/User:Xu_Yangyang 打铁花 Striking Iron Fireworks ok<br />
#https://bou.de/u/wiki/User:Liu_Peini 灯芯糕 The Wick Cakes ok<br />
#https://bou.de/u/wiki/User:Song_Xin 剑门关 Jianmen Pass ok, but please only explain the culture, not landscape or material objects<br />
#https://bou.de/u/wiki/User:Cao_Chunyang 胖东来 Pangdonglai Supermarket in a fourth-tier city ok<br />
#https://bou.de/u/wiki/User:Jin_Yichen 吴越文化 Wuyue Culture ok<br />
#https://bou.de/u/wiki/User:Ye_Sitong 温州话 Wenzhou Dialect ok<br />
#https://bou.de/u/wiki/User:Xiao_Luyu 封神演义 Chinese classical novel The Investiture of the Gods ok<br />
#https://bou.de/u/wiki/User:Zhang_Qi 福建线面 Fujian Thin Noddles ok<br />
#https://bou.de/u/wiki/User:Zheng_Kaiwu 工夫茶 Kanghu tea ok<br />
#https://bou.de/u/wiki/User:Luo_Jingyan 油纸伞 折扇 Folding Fan<br />
#https://bou.de/u/wiki/User:Luo_Sicheng 惊鸿舞 Flying Wild Goose Dance ok<br />
#https://bou.de/u/wiki/User:Liu_Jianan 安徽名酒—古井贡酒 Famous Anhui Liquor-Gujing Tribute Liquor<br />
#https://bou.de/u/wiki/User:Chen_Lin 服美役 beauty duty ok<br />
#https://bou.de/u/wiki/User:Tang_Yan 道州理学文化 Neo-Confucian Culture in Daozhou ok<br />
#https://bou.de/u/wiki/User:Qin_Yi 胶东花饽饽 Jiao Dong Huabobo ok<br />
#https://bou.de/u/wiki/User:Chen_Zhen 玄奘 Xuanzang ok<br />
#https://bou.de/u/wiki/User:Ou_Huang 浏阳花炮制作技艺 Liuyang Fireworks Making Technique ok<br />
#https://bou.de/u/wiki/User:Luo_Yan 成人礼：冠礼和笄礼 Traditional Chinese coming-of-age ceremony：Guan Li and Ji Li ok<br />
#https://bou.de/u/wiki/User:Lv_Jiahao 越剧 Opera:Yue Opera Pleaes check if it is already in the text book.<br />
#https://bou.de/u/wiki/User:Wang_Yuxin 中国古法酿酒 Traditional Chinese Brewing Techniques ok<br />
#https://bou.de/u/wiki/User:Dai_Yexun 粤剧 Opera:Cantonese opera Please check if it is already in the text book.<br />
#https://bou.de/u/wiki/User:Yan_Jidong 闽南文化 Hokkien culture ok.<br />
#https://bou.de/u/wiki/User:Qiu_Ping 重阳节 Chung Yeung Festival ok<br />
#https://bou.de/u/wiki/User:He_Yunfeng 献哈达 Etiquette:Offering Hada(Khata) Scarf<br />
#https://bou.de/u/wiki/User:Zhou_Le 榨辣椒 Pressing pepper<br />
#https://bou.de/u/wiki/User:Huang_Qiaoqiao 舞剧《咏春》 Dance Drama Wing Chun<br />
#https://bou.de/u/wiki/User:Duan_Binyao 古诗十九首 Nineteen Old Poems<br />
#https://bou.de/u/wiki/User:Li_Linyao 傣族泼水节 Water Splashing Festival of the Dai Ethnic Minority<br />
#https://bou.de/u/wiki/User:Xiao_Yikang 赣东北特色腌制食品 Northeastern Jiangxi Specialty Fermented food<br />
#https://bou.de/u/wiki/User:Gao_Xiaoqing 粽子 Zongzi<br />
#https://bou.de/u/wiki/User:Zhang_Meiling 秧歌 Yangko<br />
#https://bou.de/u/wiki/User:Huang_Sinan 春晚 Spring Festival Gala<br />
#https://bou.de/u/wiki/User:Du_Jiangping 楚辞 The Songs of Chu<br />
#https://bou.de/u/wiki/User:Jiang_Ziqiang 抛绣球 Zhuang Custom of Throwing the Embroidered Ball for Courtship<br />
#https://bou.de/u/wiki/User:Zeng_Xiaohui 中秋节 Mid-autumn Festival<br />
#https://bou.de/u/wiki/User:Geng_Hongmei 醴陵釉下五彩瓷 Five-colored Under Glaze made in Liling<br />
#https://bou.de/u/wiki/User:Yang_Yue2 现代文学：许渊冲 Modern Literature: Xv Yuanchong<br />
#https://bou.de/u/wiki/User:Chen_Anqi 螺钿 Luodian<br />
#https://bou.de/u/wiki/User:Yang_Jing 粮画 The Grain Paintings<br />
#https://bou.de/u/wiki/User:Dai_Shiru 李白 Li Bai<br />
#https://bou.de/u/wiki/User:Yu_Jingfang 傩文化 Nuo culture<br />
#https://bou.de/u/wiki/User:Li_Mingfeng 编钟 Chinese Ancient Instrument:Bianzhong<br />
#https://bou.de/u/wiki/User:Chen_Ting 湘西泡菜 Xiangxi Kimchi<br />
#https://bou.de/u/wiki/User:Gong_Wei 桃源擂茶 Taoyuan Lei Cha<br />
#https://bou.de/u/wiki/User:Yang_Jiahong2 闽南红砖古厝 Southern Fujian Red Brick Ancient Houses<br />
#https://bou.de/u/wiki/User:Wang_Huaixing 长白山 Mount Changbai<br />
#https://bou.de/u/wiki/User:Xiang_Jianning 马面裙 Horse face skirt<br />
#https://bou.de/u/wiki/User:Zhao_Qi 动画片：《虹猫蓝兔七侠传》 Chinese wuxia animation: Howie & Landau Seven Chivalrous Biography<br />
#https://bou.de/u/wiki/User:Zhang_Zixi 叶子戏 Yezi Xi<br />
#https://bou.de/u/wiki/User:Shao_Keyuan 殷墟 The Yin Ruins<br />
#https://bou.de/u/wiki/User:Dong_Jiating 麻辣烫 Malatang<br />
#https://bou.de/u/wiki/User:Ouyang_Yihong 辣条 Spicy Gluten Strips<br />
#https://bou.de/u/wiki/User:Lu_Wei 蛋炒饭 Egg-fried Rice<br />
#Xing Xueqing 桃花源 The Peach Garden<br />
#https://bou.de/u/wiki/User:Wang_Xinyu 赣南客家围屋 Hakka Tulou in Southern Jiangxi<br />
#https://bou.de/u/wiki/User:Yuan_Xiaolin 新中式 new Chinese style clothes<br />
#https://bou.de/u/wiki/User:Chu_Hanqi 翠兰 Cui Lan（a kind of tea)<br />
#https://bou.de/u/wiki/User:Wu_Jiating 瓦罐汤 Clay Pot <br />
#https://bou.de/u/wiki/User:Jiang_Xinyue 灵隐寺 Lingyin Temple<br />
#https://bou.de/u/wiki/User:Xu_Xinwen 十二生肖Chinese Zodiac<br />
#https://bou.de/u/wiki/User:Liu_Pei 南岳衡山 Mount Heng<br />
#https://bou.de/u/wiki/User:Xiao_Zixin 恋与深空 Love and Deepspace<br />
#https://bou.de/u/wiki/User:Liu_Shutian 旗袍 Cheongsam<br />
#https://bou.de/u/wiki/User:Li_Jiayi 哈尔滨啤酒 Harbin Beer<br />
#https://bou.de/u/wiki/User:Qi Zhiyang 漆扇 Lacquer Fan<br />
#https://bou.de/u/wiki/User:Chen_Sisi 永州石雕 Yongzhou Stone Carving<br />
#https://bou.de/u/wiki/User: Yan_Xiang 阜阳美食-格拉条 Fuyang Cuisine-Gelatiao<br />
#http://bou.de/u/wiki/User:Zuo_Fang 四羊方尊 Four-ram Square Zun( cultural artifact)<br />
#http://bou.de/u/wiki/User:Liu_Yunxi 禅宗 Zen Buddhism<br />
#https://bou.de/u/wiki/User:Luo_Jiaxin 腊八节 Laba Festival<br />
#https://bou.de/u/wiki/User:Fei_Xinyu 中医：气血津液理论与养生保健 TCM -Qi and Blood Theory and Health Preservation<br />
#https://bou.de/u/wiki/User:Liu_Chang 朝鲜族象帽舞 Xiangmao Dance of the Korean Ethnic Group<br />
#Zhao Yashi 扬琴 Classical Instrument: Dulcimer<br />
#https://bou.de/u/wiki/User:Xiao_Yawen 醴陵瓷器 Liling porcelain<br />
#http://bou.de/u/wiki/User:Li_Yuan2 吴桥杂技 Wuqiao Acrobatics<br />
#https://bou.de/u/wiki/User:Guo_Cili 热干面 Hot Dry Noodles<br />
Cai_Yichun 汤显祖 Tangxianzu<br />
#https://bou.de/u/wiki/User:Li_Zihan 豆豉 Fermented Soya Beans</div>Li Zihan2https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165514Chinese Language and Culture, Spring 20252025-02-28T07:12:17Z<p>Li Zihan2: /* Homework for Session 2 */</p>
<hr />
<div>--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!<br />
<br />
=Session 1 Fri Feb 21 12:45-14:15 room 613 - Organizational issues=<br />
<br />
==What we learn in this class==<br />
*We learn about Chinese culture from international, especially Western perspective. <br />
*We learn about cultural phenomena, traditional Chinese culture.<br />
*We learn English and Chinese terminology in the area of Chinese culture.<br />
*We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br />
*We learn how to determine the location and role of Chinese culture within global culture.<br />
*We learn basics of theories and models of intercultural communication and comparison.<br />
*We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br />
*We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br />
<br />
==Students' contribution==<br />
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class. <br />
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br />
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI<br />
<br />
==Textbook==<br />
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br />
<br />
==Agreement on use of classroom time==<br />
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br />
<br />
<br />
----<br />
==Homework for every session==<br />
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br />
<br />
==Teacher presentation: Introduction to Culture==<br />
[[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]<br />
<br />
==Homework for Session 2==<br />
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "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"). <br />
<br />
Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!<br />
<br />
1. Geographic Nature as a Basis for Cultural Development 17<br />
<br />
2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br />
<br />
3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br />
<br />
4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br />
<br />
5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br />
<br />
6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br />
<br />
7. Animals: Panda 71 <br />
<br />
8. Architecture 78<br />
<br />
9. Architecture: The Forbidden City 89<br />
<br />
10. Architecture: Four Famous Bridges 102<br />
<br />
11. Architecture: Four Great Pavilions 113<br />
<br />
12. Architecture: Shengjing Imperial Palace 124<br />
<br />
13. Architecture: Three Great Towers in China 131<br />
<br />
14. Architecture: Fengshui in Chinese Architecture 145 <br />
<br />
15. Army and weapons: Chinese Ancient Weapons 154<br />
<br />
16. Army and weapons: Terracotta Army 163<br />
<br />
17. Astrology: Chinese Astrology 170<br />
<br />
18. Astrology: Calendar, The 24 Solar Terms 178<br />
<br />
19. Astrology: Twelve Animals of the Chinese Zodiac 188<br />
<br />
20. Beverages: Milk Tea 197<br />
<br />
21. Beverages: Tea 203<br />
<br />
22. Beverages: The Liquor Culture of Ancient China 209<br />
<br />
23. Body movement performance: Chinese Lion Dancing 218<br />
<br />
24. Body movement performance: Stilts 223<br />
<br />
25. Body movement performance: Traditional Chinese Dance 230<br />
<br />
26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br />
<br />
27. Chinese Writing: Calligraphy 246 (Tang Yan)<br />
<br />
28. Chinese Writing: The Evolution of Calligraphy 252<br />
<br />
29. Chinese Writing: Chinese Characters 262<br />
<br />
30. Chinese Writing: Chinese Characters and Scripts 276<br />
<br />
31. Clothing: Chinese Clothing 283<br />
<br />
32. Clothing: Batik (Lanran) 291<br />
<br />
33. Clothing: Cheongsam 301 <br />
<br />
34. Confucianism: Confucian Culture 309<br />
<br />
35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br />
<br />
36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br />
<br />
37. Confucianism: Classical Philosophy - Reading The Analects 339 <br />
<br />
38. Education: Ancient Chinese Education 350<br />
<br />
39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br />
<br />
40. Education: Modern Chinese Education System 371<br />
<br />
41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br />
<br />
42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br />
<br />
43. Facial Make-up 406<br />
<br />
44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br />
<br />
45. Facial Make-up: Face Changing in Sichuan Opera 431<br />
<br />
46. Fine Arts: Painting 440<br />
<br />
47. Fine Arts: Bada Shanren and Qi Baishi 445<br />
<br />
48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br />
<br />
49. Fine Arts: Seal-cutting 459<br />
<br />
50. Games: Go 围棋 462<br />
<br />
51. Games: Kite Flying 468<br />
<br />
52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br />
<br />
53. Garden Culture: Gardens 505<br />
<br />
54. Garden Culture: Bonsai (Penjing) 511<br />
<br />
55. Garden Culture: The Summer Palace 519（Li Mei）<br />
<br />
56. Garden Culture: Qingming Riverside Landscspe Garden 526<br />
<br />
57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br />
<br />
58. History: Carl and Cixi 548<br />
<br />
59. Interieur: The Folding Screen 552<br />
<br />
60. Landscapes and Tourism: Four Buddhist Shrines 561<br />
<br />
61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br />
<br />
62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br />
<br />
63. Landscapes and Tourism: Mogao Grottoes 593<br />
<br />
64. Landscapes and Tourism: The Culture of Mount Tai 606<br />
<br />
65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br />
<br />
66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br />
<br />
67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br />
<br />
68. Language: Chinese Language 649<br />
<br />
69. Language: Chinese Dialects 660<br />
<br />
70. Language: Chinese Folk Argot 669<br />
<br />
71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br />
<br />
72. Literature: Ancient literature - Chinese Mythology 688<br />
<br />
73. Literature: Ancient literature - Classical Literature 699<br />
<br />
74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br />
<br />
75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br />
<br />
76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br />
<br />
77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br />
<br />
78. Literature: Ancient literature: Yuefu 765<br />
<br />
79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br />
<br />
80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br />
<br />
81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br />
<br />
82. Literature: Premodern literature: Tang-Song 794<br />
<br />
83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br />
<br />
84. Literature: Modern Literature 832<br />
<br />
85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br />
<br />
86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br />
<br />
87. Literature: Contemporary Literature 859<br />
<br />
88. Martial Arts: Huo Yuanjia 865<br />
<br />
89. Martial Arts: Qigong 868<br />
<br />
90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br />
<br />
91. Martial Arts: Wushu 885<br />
<br />
92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br />
<br />
93. Medicine: Traditional Chinese Medicine (TCM) 900 <br />
<br />
94. Medicine: TCM - Acupuncture and Moxibustion 907<br />
<br />
95. Medicine: TCM - Diagnosis and Pharmacology 912<br />
<br />
96. Medicine: TCM - The Development of Chinese Medicine 917<br />
<br />
97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br />
<br />
98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br />
<br />
99. Minority cultures: The Ethnic Minorities’ Costumes 941<br />
<br />
100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br />
<br />
101. Money culture: The tradition of Red Envelope and Lucky Money 962<br />
<br />
102. Music and instruments: Guzheng 975<br />
<br />
103. Music and instruments: Pipa 986<br />
<br />
104. Mythology: Gods and Immortals 996<br />
<br />
105. Mythology: Huli-jing 1005<br />
<br />
106. National Symbols: National Anthem 1018<br />
<br />
107. National Symbols: National Flag 1026<br />
<br />
108. Opera: Peking Opera 1035<br />
<br />
109. Opera: Peking Opera Acrobatics 1043<br />
<br />
110. Opera: Peking Opera Actor Mei Lanfang 1050<br />
<br />
111. Opera: Tea-picking Opera 1055<br />
<br />
112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br />
<br />
113. Philosophical Schools: Four Main Philosophical Schools 1076<br />
<br />
114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br />
<br />
115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br />
<br />
116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br />
<br />
117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br />
<br />
118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br />
<br />
119. Philosophy: Chinese Traditional Cultivation Culture 1129<br />
<br />
120. Religion: Traditional Chinese Funeral Culture 1141<br />
<br />
121. Religion: Buddhism 1155<br />
<br />
122. Religion: Daoism 1170<br />
<br />
123. Religion: Christianity 1175<br />
<br />
124. Religion: Islam 1181<br />
<br />
125. Science and Technology: Ancient Science and Technology 1185<br />
<br />
126. Science and Technology: China's Four New Inventions 1191<br />
<br />
127. Science and Technology: Compass 1217<br />
<br />
128. Science and Technology: TikTok (Douyin) 1226<br />
<br />
129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br />
<br />
130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br />
<br />
131. Silk and porcelain: Silk 1272 <br />
<br />
132. Silk and porcelain: Porcelain 1277<br />
<br />
133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283<br />
<br />
134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br />
<br />
135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br />
<br />
136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br />
<br />
137. Social: The Long-life Lock 1308<br />
<br />
138. Social: Round Table Culture 1317<br />
<br />
139. Stage entertainment: Crosstalk 相声 1325<br />
<br />
140. Stage entertainment: Shadow Play 1332<br />
<br />
141. Traditional Crafts: Carving 1340<br />
<br />
142. Traditional Crafts: Chinese Jade Culture 1348<br />
<br />
143. Traditional Crafts: Cloisonne 1363<br />
<br />
144. Traditional Crafts: Embroidery 1369<br />
<br />
145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br />
<br />
146. Traditional Crafts: Xiang Embroidery 1386<br />
<br />
147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br />
<br />
148. Traditional Crafts: Handcraft - Chinese Knots 1409<br />
<br />
149. Traditional Crafts: Lacquerware 1418<br />
<br />
150. Traditional Crafts: The Kingfisher Craft点翠 1423<br />
<br />
151. Traditional Cuisine: Chinese Dining Etiquette 1436<br />
<br />
152. Traditional Cuisine: Chopsticks 1450<br />
<br />
153. Traditional Cuisine: Eight Major Cuisines of China 1456（Xiao Zixin）<br />
<br />
154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br />
<br />
155. Traditional Cuisine: Breakfast Culture of Wuhan 1480<br />
<br />
156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491<br />
<br />
157. Traditional Cuisine: Hotpot 1501 <br />
<br />
158. Traditional Cuisine: The Art of Chinese Cooking 1508<br />
<br />
159. Traditional Cuisine: Two Famous Dishes 1514<br />
<br />
160. Traditional Festivals 1518……<br />
<br />
161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br />
<br />
162. Traditional Festivals: Spring Festival Couplets 1538<br />
<br />
163. Westernization: The Eastward Spread of Western Learning 1544<br />
<br />
164. Westernization: The Westernization Movement 1550<br />
<br />
165. Worship: Chinese Incense Culture 1558<br />
<br />
166. Economy: Chinese Currency Changes 1569<br />
<br />
167. History: Wang Shouren 1573<br />
<br />
168. Martial Arts: Chinese Swordsman Spirit 1582<br />
<br />
169. Cuisine: Luosifen 1593 <br />
<br />
170. Fine Arts: Chinese Paper Cutting 1601 <br />
<br />
171. Science and Technology: Taobao(淘宝) 1611<br />
<br />
172. Traditional Craft: Bronze 1623<br />
<br />
173. Entertainment: Deyunshe 德云社 1631<br />
<br />
174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）<br />
<br />
175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br />
<br />
176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 <br />
<br />
177. stage entertainment:Yuan drama 1676<br />
<br />
178. Music and instruments: Erhu 1685 （Lu Wei）<br />
<br />
179. Traditional and Modern Views on Marriage and Love 1694 <br />
<br />
180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）<br />
<br />
181. Animals：Golden Monkey 1712（Xiao Yawen）<br />
<br />
182. Chinese Economy: rich businessmen 1719 (Fu Sihui)<br />
<br />
183. Opera: Chinese Local Operas 1727<br />
<br />
184. The Chinese tradition of ancestor worship 1740<br />
<br />
185. Opera: Huangmei opera 1752<br />
<br />
186. The “reference” of Chinese Music 1759<br />
<br />
187. Chinese Folk Art:Lion Dance 1767<br />
<br />
188. Science and Technology: Mobile Games（手游） 1783<br />
<br />
189. Clothing: Vintage Clothing 1790.(Chen Sisi)<br />
<br />
190. Fine arts:Kunqu Opera 1798<br />
<br />
191. Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）<br />
<br />
192. National Belief: the Chinese Dream 1818<br />
<br />
193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br />
<br />
194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br />
<br />
195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)<br />
<br />
196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br />
<br />
197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 （Chu Hanqi）<br />
<br />
198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br />
<br />
199. Traditional Crafts: Dough Sculpture 面塑 1845<br />
<br />
200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 （Wang Xinyu）<br />
<br />
201. The culture of Grass cloth 夏布 1845 (Huang Qiaoqiao)<br />
<br />
202. The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)<br />
<br />
203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br />
<br />
204. Stand-up comedy 单口喜剧 1845（Huang Sinan）<br />
<br />
205. Bride-price（彩礼） 1845 （Wu Jiating）<br />
<br />
206. Chinese science fiction movies 中国科幻片 1845<br />
<br />
207. Shandong cuisine鲁菜 1845(Liu Peini)<br />
<br />
208. Chinese traditional ornament: Buyao （步摇） 1845 <br />
<br />
209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br />
<br />
210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br />
<br />
211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br />
<br />
212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan)<br />
<br />
213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br />
<br />
214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845<br />
<br />
215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br />
<br />
216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br />
<br />
217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 （Yang Jiahong2)<br />
<br />
218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br />
<br />
219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br />
<br />
220. Rice cake (年糕) 1845 （Dong Jiating）<br />
<br />
221. Zhongyuan festival 1845 （Ou Huang）<br />
<br />
222. Dulong: Facial tattoo (独龙族：纹面) 1845<br />
<br />
223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br />
<br />
224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br />
<br />
225. "Cun Chao": China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)<br />
<br />
226. Landscapes and Tourism: Junshan Island (君山岛) 1845（Liao Zuoyun）<br />
<br />
227. Chinese Bossy Fictions & Micro-drama（中国式霸总小说&短剧） 1845 (He Yunfeng)<br />
<br />
228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br />
<br />
229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br />
<br />
230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br />
<br />
231. The plaque and couplet in Chinese garden（园林匾额对联） 1845<br />
<br />
232. Sun Wukong（孙悟空） 1845 （Li Yuan2）<br />
<br />
233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br />
<br />
234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）<br />
<br />
235. Bamboo Weaving (竹编） 1845 (Chen Anqi)<br />
<br />
236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br />
<br />
237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845 （Li Zihan2）<br />
<br />
238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）<br />
<br />
239. Female Emperor---Wu Zetian 1845 (Song Xin)<br />
<br />
240. Clay sculpture (泥塑） 1845 (Chen Lin)<br />
<br />
241. Abacus (中国珠算） 1845<br />
<br />
242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)<br />
<br />
243. Chinese name（中国姓名文化） 1845 (Yang Jing)<br />
<br />
244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br />
<br />
245. Douzhi (豆汁) 1845(Li Linyao) <br />
<br />
246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br />
<br />
247. Carved lacquer（雕漆） 1845<br />
<br />
248. Jing Gang Mountain (井冈山） 1845 （Yu Jingfang）<br />
<br />
249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br />
<br />
250. Language: Hakka Dialect（客家话） 1845<br />
<br />
251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br />
<br />
252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br />
<br />
253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br />
<br />
254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br />
<br />
255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br />
<br />
256. Danmu (弹幕） 1845 (Zhou Le)<br />
<br />
257. Yangshao Culture（仰韶文化） 1845<br />
<br />
258. Indigo Dyeing (蓝染) 1845<br />
<br />
259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845 (Zhou Tianyi)<br />
<br />
<br />
260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br />
<br />
261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br />
<br />
262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br />
<br />
263. Shaolin Temple (少林寺) 1845 (Zuo Fang)<br />
<br />
264. Single bamboo drifting（独竹漂） 1845<br />
<br />
265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br />
<br />
266. Hui Culture (徽文化) 1845(Liu Jianan)<br />
<br />
267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br />
<br />
268. Table Manners 1845（Luo Yan）<br />
<br />
269. Music of the Mongol nationality (蒙古族音乐) 1845<br />
<br />
270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br />
<br />
271. Palace Lantern（宫灯） 1845<br />
<br />
272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Cheng Sixiang)<br />
<br />
273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)<br />
<br />
274. God of Wealth(财神) 1845 （Zeng Zhi）<br />
<br />
275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br />
<br />
276. Nail art（美甲） 1845 （Luo Jiaxin）<br />
277. Mirror (镜子) 1845 (Cheng Sixiang) <br />
<br />
278. The Beef Board Noodle (牛肉板面) 1845(Yan Xiang)<br />
<br />
279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br />
<br />
280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)<br />
<br />
281. Music and instruments: Yangqin（扬琴） 1845（Dai Yexun）<br />
<br />
282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br />
<br />
283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br />
<br />
=Session 02 Fri Feb 28 12:45-14:15 room 613 - Student presentations=<br />
==Teacher presentation: Introduction to Culture==<br />
[[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br />
<br />
==Topics for today==<br />
Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br />
<br />
You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br />
<br />
Please remember that you have to indicate the 10 topics for Friday on the course website under "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.<br />
<br />
27. Chinese Calligraphy (Tang Yan)<br />
<br />
52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）[[Media:Mahjong-Jiang_Ziqiang.pptx]]<br />
<br />
55. Garden Culture: The Summer Palace 519（Li Mei）[[Media:The Summer Palace - Li Mei.pptx]]<br />
<br />
76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao) [[Media:Duan_Binyao_-76Su_Shi_and_Delegation_Literature.pptx]]<br />
<br />
85. Literature: Modern Literature: Qian Zhongshu (Miao Yunlong)<br />
<br />
Tea Latte Art (Xiang Jianning)<br />
<br />
Topic 7<br />
<br />
Topic 8<br />
<br />
Topic 9<br />
<br />
Topic 10<br />
<br />
=Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=<br />
=Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=<br />
=Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=<br />
=Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=<br />
=HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=<br />
清明节4月4日——4月6日<br />
=Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=<br />
=Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=<br />
=Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=<br />
=HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=<br />
劳动节5月1日——5月5日<br />
=Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=<br />
=Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=<br />
=Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=<br />
=Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=<br />
端午节5月31日——6月2日<br />
=Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=<br />
Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>Li Zihan2https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165513Chinese Language and Culture, Spring 20252025-02-28T07:06:04Z<p>Li Zihan2: /* Homework for Session 2 */</p>
<hr />
<div>--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!<br />
<br />
=Session 1 Fri Feb 21 12:45-14:15 room 613 - Organizational issues=<br />
<br />
==What we learn in this class==<br />
*We learn about Chinese culture from international, especially Western perspective. <br />
*We learn about cultural phenomena, traditional Chinese culture.<br />
*We learn English and Chinese terminology in the area of Chinese culture.<br />
*We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br />
*We learn how to determine the location and role of Chinese culture within global culture.<br />
*We learn basics of theories and models of intercultural communication and comparison.<br />
*We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br />
*We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br />
<br />
==Students' contribution==<br />
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class. <br />
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br />
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI<br />
<br />
==Textbook==<br />
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br />
<br />
==Agreement on use of classroom time==<br />
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br />
<br />
<br />
----<br />
==Homework for every session==<br />
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br />
<br />
==Teacher presentation: Introduction to Culture==<br />
[[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]<br />
<br />
==Homework for Session 2==<br />
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "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"). <br />
<br />
Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!<br />
<br />
1. Geographic Nature as a Basis for Cultural Development 17<br />
<br />
2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br />
<br />
3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br />
<br />
4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br />
<br />
5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br />
<br />
6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br />
<br />
7. Animals: Panda 71 <br />
<br />
8. Architecture 78<br />
<br />
9. Architecture: The Forbidden City 89<br />
<br />
10. Architecture: Four Famous Bridges 102<br />
<br />
11. Architecture: Four Great Pavilions 113<br />
<br />
12. Architecture: Shengjing Imperial Palace 124<br />
<br />
13. Architecture: Three Great Towers in China 131<br />
<br />
14. Architecture: Fengshui in Chinese Architecture 145 <br />
<br />
15. Army and weapons: Chinese Ancient Weapons 154<br />
<br />
16. Army and weapons: Terracotta Army 163<br />
<br />
17. Astrology: Chinese Astrology 170<br />
<br />
18. Astrology: Calendar, The 24 Solar Terms 178<br />
<br />
19. Astrology: Twelve Animals of the Chinese Zodiac 188<br />
<br />
20. Beverages: Milk Tea 197<br />
<br />
21. Beverages: Tea 203<br />
<br />
22. Beverages: The Liquor Culture of Ancient China 209<br />
<br />
23. Body movement performance: Chinese Lion Dancing 218<br />
<br />
24. Body movement performance: Stilts 223<br />
<br />
25. Body movement performance: Traditional Chinese Dance 230<br />
<br />
26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br />
<br />
27. Chinese Writing: Calligraphy 246 (Tang Yan)<br />
<br />
28. Chinese Writing: The Evolution of Calligraphy 252<br />
<br />
29. Chinese Writing: Chinese Characters 262<br />
<br />
30. Chinese Writing: Chinese Characters and Scripts 276<br />
<br />
31. Clothing: Chinese Clothing 283<br />
<br />
32. Clothing: Batik (Lanran) 291<br />
<br />
33. Clothing: Cheongsam 301 <br />
<br />
34. Confucianism: Confucian Culture 309<br />
<br />
35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br />
<br />
36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br />
<br />
37. Confucianism: Classical Philosophy - Reading The Analects 339 <br />
<br />
38. Education: Ancient Chinese Education 350<br />
<br />
39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br />
<br />
40. Education: Modern Chinese Education System 371<br />
<br />
41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br />
<br />
42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br />
<br />
43. Facial Make-up 406<br />
<br />
44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br />
<br />
45. Facial Make-up: Face Changing in Sichuan Opera 431<br />
<br />
46. Fine Arts: Painting 440<br />
<br />
47. Fine Arts: Bada Shanren and Qi Baishi 445<br />
<br />
48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br />
<br />
49. Fine Arts: Seal-cutting 459<br />
<br />
50. Games: Go 围棋 462<br />
<br />
51. Games: Kite Flying 468<br />
<br />
52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br />
<br />
53. Garden Culture: Gardens 505<br />
<br />
54. Garden Culture: Bonsai (Penjing) 511<br />
<br />
55. Garden Culture: The Summer Palace 519（Li Mei）<br />
<br />
56. Garden Culture: Qingming Riverside Landscspe Garden 526<br />
<br />
57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br />
<br />
58. History: Carl and Cixi 548<br />
<br />
59. Interieur: The Folding Screen 552<br />
<br />
60. Landscapes and Tourism: Four Buddhist Shrines 561<br />
<br />
61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br />
<br />
62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br />
<br />
63. Landscapes and Tourism: Mogao Grottoes 593<br />
<br />
64. Landscapes and Tourism: The Culture of Mount Tai 606<br />
<br />
65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br />
<br />
66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br />
<br />
67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br />
<br />
68. Language: Chinese Language 649<br />
<br />
69. Language: Chinese Dialects 660<br />
<br />
70. Language: Chinese Folk Argot 669<br />
<br />
71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br />
<br />
72. Literature: Ancient literature - Chinese Mythology 688<br />
<br />
73. Literature: Ancient literature - Classical Literature 699<br />
<br />
74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br />
<br />
75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br />
<br />
76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br />
<br />
77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br />
<br />
78. Literature: Ancient literature: Yuefu 765<br />
<br />
79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br />
<br />
80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br />
<br />
81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br />
<br />
82. Literature: Premodern literature: Tang-Song 794<br />
<br />
83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br />
<br />
84. Literature: Modern Literature 832<br />
<br />
85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br />
<br />
86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br />
<br />
87. Literature: Contemporary Literature 859<br />
<br />
88. Martial Arts: Huo Yuanjia 865<br />
<br />
89. Martial Arts: Qigong 868<br />
<br />
90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br />
<br />
91. Martial Arts: Wushu 885<br />
<br />
92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br />
<br />
93. Medicine: Traditional Chinese Medicine (TCM) 900 Li Zihan2<br />
<br />
94. Medicine: TCM - Acupuncture and Moxibustion 907<br />
<br />
95. Medicine: TCM - Diagnosis and Pharmacology 912<br />
<br />
96. Medicine: TCM - The Development of Chinese Medicine 917<br />
<br />
97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br />
<br />
98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br />
<br />
99. Minority cultures: The Ethnic Minorities’ Costumes 941<br />
<br />
100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br />
<br />
101. Money culture: The tradition of Red Envelope and Lucky Money 962<br />
<br />
102. Music and instruments: Guzheng 975<br />
<br />
103. Music and instruments: Pipa 986<br />
<br />
104. Mythology: Gods and Immortals 996<br />
<br />
105. Mythology: Huli-jing 1005<br />
<br />
106. National Symbols: National Anthem 1018<br />
<br />
107. National Symbols: National Flag 1026<br />
<br />
108. Opera: Peking Opera 1035<br />
<br />
109. Opera: Peking Opera Acrobatics 1043<br />
<br />
110. Opera: Peking Opera Actor Mei Lanfang 1050<br />
<br />
111. Opera: Tea-picking Opera 1055<br />
<br />
112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br />
<br />
113. Philosophical Schools: Four Main Philosophical Schools 1076<br />
<br />
114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br />
<br />
115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br />
<br />
116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br />
<br />
117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br />
<br />
118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br />
<br />
119. Philosophy: Chinese Traditional Cultivation Culture 1129<br />
<br />
120. Religion: Traditional Chinese Funeral Culture 1141<br />
<br />
121. Religion: Buddhism 1155<br />
<br />
122. Religion: Daoism 1170<br />
<br />
123. Religion: Christianity 1175<br />
<br />
124. Religion: Islam 1181<br />
<br />
125. Science and Technology: Ancient Science and Technology 1185<br />
<br />
126. Science and Technology: China's Four New Inventions 1191<br />
<br />
127. Science and Technology: Compass 1217<br />
<br />
128. Science and Technology: TikTok (Douyin) 1226<br />
<br />
129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br />
<br />
130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br />
<br />
131. Silk and porcelain: Silk 1272 <br />
<br />
132. Silk and porcelain: Porcelain 1277<br />
<br />
133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283<br />
<br />
134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br />
<br />
135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br />
<br />
136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br />
<br />
137. Social: The Long-life Lock 1308<br />
<br />
138. Social: Round Table Culture 1317<br />
<br />
139. Stage entertainment: Crosstalk 相声 1325<br />
<br />
140. Stage entertainment: Shadow Play 1332<br />
<br />
141. Traditional Crafts: Carving 1340<br />
<br />
142. Traditional Crafts: Chinese Jade Culture 1348<br />
<br />
143. Traditional Crafts: Cloisonne 1363<br />
<br />
144. Traditional Crafts: Embroidery 1369<br />
<br />
145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br />
<br />
146. Traditional Crafts: Xiang Embroidery 1386<br />
<br />
147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br />
<br />
148. Traditional Crafts: Handcraft - Chinese Knots 1409<br />
<br />
149. Traditional Crafts: Lacquerware 1418<br />
<br />
150. Traditional Crafts: The Kingfisher Craft点翠 1423<br />
<br />
151. Traditional Cuisine: Chinese Dining Etiquette 1436<br />
<br />
152. Traditional Cuisine: Chopsticks 1450<br />
<br />
153. Traditional Cuisine: Eight Major Cuisines of China 1456（Xiao Zixin）<br />
<br />
154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br />
<br />
155. Traditional Cuisine: Breakfast Culture of Wuhan 1480<br />
<br />
156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491<br />
<br />
157. Traditional Cuisine: Hotpot 1501 <br />
<br />
158. Traditional Cuisine: The Art of Chinese Cooking 1508<br />
<br />
159. Traditional Cuisine: Two Famous Dishes 1514<br />
<br />
160. Traditional Festivals 1518……<br />
<br />
161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br />
<br />
162. Traditional Festivals: Spring Festival Couplets 1538<br />
<br />
163. Westernization: The Eastward Spread of Western Learning 1544<br />
<br />
164. Westernization: The Westernization Movement 1550<br />
<br />
165. Worship: Chinese Incense Culture 1558<br />
<br />
166. Economy: Chinese Currency Changes 1569<br />
<br />
167. History: Wang Shouren 1573<br />
<br />
168. Martial Arts: Chinese Swordsman Spirit 1582<br />
<br />
169. Cuisine: Luosifen 1593 <br />
<br />
170. Fine Arts: Chinese Paper Cutting 1601 <br />
<br />
171. Science and Technology: Taobao(淘宝) 1611<br />
<br />
172. Traditional Craft: Bronze 1623<br />
<br />
173. Entertainment: Deyunshe 德云社 1631<br />
<br />
174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）<br />
<br />
175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br />
<br />
176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 <br />
<br />
177. stage entertainment:Yuan drama 1676<br />
<br />
178. Music and instruments: Erhu 1685 （Lu Wei）<br />
<br />
179. Traditional and Modern Views on Marriage and Love 1694 <br />
<br />
180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）<br />
<br />
181. Animals：Golden Monkey 1712（Xiao Yawen）<br />
<br />
182. Chinese Economy: rich businessmen 1719 (Fu Sihui)<br />
<br />
183. Opera: Chinese Local Operas 1727<br />
<br />
184. The Chinese tradition of ancestor worship 1740<br />
<br />
185. Opera: Huangmei opera 1752<br />
<br />
186. The “reference” of Chinese Music 1759<br />
<br />
187. Chinese Folk Art:Lion Dance 1767<br />
<br />
188. Science and Technology: Mobile Games（手游） 1783<br />
<br />
189. Clothing: Vintage Clothing 1790.(Chen Sisi)<br />
<br />
190. Fine arts:Kunqu Opera 1798<br />
<br />
191. Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）<br />
<br />
192. National Belief: the Chinese Dream 1818<br />
<br />
193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br />
<br />
194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br />
<br />
195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)<br />
<br />
196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br />
<br />
197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 （Chu Hanqi）<br />
<br />
198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br />
<br />
199. Traditional Crafts: Dough Sculpture 面塑 1845<br />
<br />
200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 （Wang Xinyu）<br />
<br />
201. The culture of Grass cloth 夏布 1845 (Huang Qiaoqiao)<br />
<br />
202. The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)<br />
<br />
203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br />
<br />
204. Stand-up comedy 单口喜剧 1845（Huang Sinan）<br />
<br />
205. Bride-price（彩礼） 1845 （Wu Jiating）<br />
<br />
206. Chinese science fiction movies 中国科幻片 1845<br />
<br />
207. Shandong cuisine鲁菜 1845(Liu Peini)<br />
<br />
208. Chinese traditional ornament: Buyao （步摇） 1845 <br />
<br />
209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br />
<br />
210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br />
<br />
211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br />
<br />
212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan)<br />
<br />
213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br />
<br />
214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845<br />
<br />
215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br />
<br />
216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br />
<br />
217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 （Yang Jiahong2)<br />
<br />
218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br />
<br />
219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br />
<br />
220. Rice cake (年糕) 1845 （Dong Jiating）<br />
<br />
221. Zhongyuan festival 1845 （Ou Huang）<br />
<br />
222. Dulong: Facial tattoo (独龙族：纹面) 1845<br />
<br />
223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br />
<br />
224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br />
<br />
225. "Cun Chao": China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)<br />
<br />
226. Landscapes and Tourism: Junshan Island (君山岛) 1845（Liao Zuoyun）<br />
<br />
227. Chinese Bossy Fictions & Micro-drama（中国式霸总小说&短剧） 1845 (He Yunfeng)<br />
<br />
228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br />
<br />
229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br />
<br />
230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br />
<br />
231. The plaque and couplet in Chinese garden（园林匾额对联） 1845<br />
<br />
232. Sun Wukong（孙悟空） 1845 （Li Yuan2）<br />
<br />
233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br />
<br />
234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）<br />
<br />
235. Bamboo Weaving (竹编） 1845 (Chen Anqi)<br />
<br />
236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br />
<br />
237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845<br />
<br />
238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）<br />
<br />
239. Female Emperor---Wu Zetian 1845 (Song Xin)<br />
<br />
240. Clay sculpture (泥塑） 1845 (Chen Lin)<br />
<br />
241. Abacus (中国珠算） 1845<br />
<br />
242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)<br />
<br />
243. Chinese name（中国姓名文化） 1845 (Yang Jing)<br />
<br />
244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br />
<br />
245. Douzhi (豆汁) 1845(Li Linyao) <br />
<br />
246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br />
<br />
247. Carved lacquer（雕漆） 1845<br />
<br />
248. Jing Gang Mountain (井冈山） 1845 （Yu Jingfang）<br />
<br />
249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br />
<br />
250. Language: Hakka Dialect（客家话） 1845<br />
<br />
251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br />
<br />
252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br />
<br />
253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br />
<br />
254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br />
<br />
255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br />
<br />
256. Danmu (弹幕） 1845 (Zhou Le)<br />
<br />
257. Yangshao Culture（仰韶文化） 1845<br />
<br />
258. Indigo Dyeing (蓝染) 1845<br />
<br />
259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845 (Zhou Tianyi)<br />
<br />
<br />
260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br />
<br />
261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br />
<br />
262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br />
<br />
263. Shaolin Temple (少林寺) 1845 (Zuo Fang)<br />
<br />
264. Single bamboo drifting（独竹漂） 1845<br />
<br />
265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br />
<br />
266. Hui Culture (徽文化) 1845(Liu Jianan)<br />
<br />
267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br />
<br />
268. Table Manners 1845（Luo Yan）<br />
<br />
269. Music of the Mongol nationality (蒙古族音乐) 1845<br />
<br />
270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br />
<br />
271. Palace Lantern（宫灯） 1845<br />
<br />
272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Cheng Sixiang)<br />
<br />
273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)<br />
<br />
274. God of Wealth(财神) 1845 （Zeng Zhi）<br />
<br />
275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br />
<br />
276. Nail art（美甲） 1845 （Luo Jiaxin）<br />
277. Mirror (镜子) 1845 (Cheng Sixiang) <br />
<br />
278. The Beef Board Noodle (牛肉板面) 1845(Yan Xiang)<br />
<br />
279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br />
<br />
280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)<br />
<br />
281. Music and instruments: Yangqin（扬琴） 1845（Dai Yexun）<br />
<br />
282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br />
<br />
283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br />
<br />
=Session 02 Fri Feb 28 12:45-14:15 room 613 - Student presentations=<br />
==Teacher presentation: Introduction to Culture==<br />
[[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br />
<br />
==Topics for today==<br />
Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br />
<br />
You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br />
<br />
Please remember that you have to indicate the 10 topics for Friday on the course website under "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.<br />
<br />
27. Chinese Calligraphy (Tang Yan)<br />
<br />
52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）[[Media:Mahjong-Jiang_Ziqiang.pptx]]<br />
<br />
55. Garden Culture: The Summer Palace 519（Li Mei）[[Media:The Summer Palace - Li Mei.pptx]]<br />
<br />
76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao) [[Media:Duan_Binyao_-76Su_Shi_and_Delegation_Literature.pptx]]<br />
<br />
85. Literature: Modern Literature: Qian Zhongshu (Miao Yunlong)<br />
<br />
Tea Latte Art (Xiang Jianning)<br />
<br />
Topic 7<br />
<br />
Topic 8<br />
<br />
Topic 9<br />
<br />
Topic 10<br />
<br />
=Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=<br />
=Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=<br />
=Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=<br />
=Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=<br />
=HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=<br />
清明节4月4日——4月6日<br />
=Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=<br />
=Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=<br />
=Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=<br />
=HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=<br />
劳动节5月1日——5月5日<br />
=Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=<br />
=Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=<br />
=Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=<br />
=Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=<br />
端午节5月31日——6月2日<br />
=Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=<br />
Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>Li Zihan2https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165512Chinese Language and Culture, Spring 20252025-02-28T07:01:57Z<p>Li Zihan2: /* Homework for Session 2 */</p>
<hr />
<div>--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!<br />
<br />
=Session 1 Fri Feb 21 12:45-14:15 room 613 - Organizational issues=<br />
<br />
==What we learn in this class==<br />
*We learn about Chinese culture from international, especially Western perspective. <br />
*We learn about cultural phenomena, traditional Chinese culture.<br />
*We learn English and Chinese terminology in the area of Chinese culture.<br />
*We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br />
*We learn how to determine the location and role of Chinese culture within global culture.<br />
*We learn basics of theories and models of intercultural communication and comparison.<br />
*We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br />
*We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br />
<br />
==Students' contribution==<br />
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class. <br />
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br />
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI<br />
<br />
==Textbook==<br />
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br />
<br />
==Agreement on use of classroom time==<br />
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br />
<br />
<br />
----<br />
==Homework for every session==<br />
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br />
<br />
==Teacher presentation: Introduction to Culture==<br />
[[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]<br />
<br />
==Homework for Session 2==<br />
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "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"). <br />
<br />
Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!<br />
<br />
1. Geographic Nature as a Basis for Cultural Development 17<br />
<br />
2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br />
<br />
3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br />
<br />
4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br />
<br />
5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br />
<br />
6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br />
<br />
7. Animals: Panda 71 <br />
<br />
8. Architecture 78<br />
<br />
9. Architecture: The Forbidden City 89<br />
<br />
10. Architecture: Four Famous Bridges 102<br />
<br />
11. Architecture: Four Great Pavilions 113<br />
<br />
12. Architecture: Shengjing Imperial Palace 124<br />
<br />
13. Architecture: Three Great Towers in China 131<br />
<br />
14. Architecture: Fengshui in Chinese Architecture 145 <br />
<br />
15. Army and weapons: Chinese Ancient Weapons 154<br />
<br />
16. Army and weapons: Terracotta Army 163<br />
<br />
17. Astrology: Chinese Astrology 170<br />
<br />
18. Astrology: Calendar, The 24 Solar Terms 178<br />
<br />
19. Astrology: Twelve Animals of the Chinese Zodiac 188<br />
<br />
20. Beverages: Milk Tea 197<br />
<br />
21. Beverages: Tea 203<br />
<br />
22. Beverages: The Liquor Culture of Ancient China 209<br />
<br />
23. Body movement performance: Chinese Lion Dancing 218<br />
<br />
24. Body movement performance: Stilts 223<br />
<br />
25. Body movement performance: Traditional Chinese Dance 230<br />
<br />
26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br />
<br />
27. Chinese Writing: Calligraphy 246 (Tang Yan)<br />
<br />
28. Chinese Writing: The Evolution of Calligraphy 252<br />
<br />
29. Chinese Writing: Chinese Characters 262<br />
<br />
30. Chinese Writing: Chinese Characters and Scripts 276<br />
<br />
31. Clothing: Chinese Clothing 283<br />
<br />
32. Clothing: Batik (Lanran) 291<br />
<br />
33. Clothing: Cheongsam 301 <br />
<br />
34. Confucianism: Confucian Culture 309<br />
<br />
35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br />
<br />
36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br />
<br />
37. Confucianism: Classical Philosophy - Reading The Analects 339 <br />
<br />
38. Education: Ancient Chinese Education 350<br />
<br />
39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br />
<br />
40. Education: Modern Chinese Education System 371<br />
<br />
41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br />
<br />
42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br />
<br />
43. Facial Make-up 406<br />
<br />
44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br />
<br />
45. Facial Make-up: Face Changing in Sichuan Opera 431<br />
<br />
46. Fine Arts: Painting 440<br />
<br />
47. Fine Arts: Bada Shanren and Qi Baishi 445<br />
<br />
48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br />
<br />
49. Fine Arts: Seal-cutting 459<br />
<br />
50. Games: Go 围棋 462<br />
<br />
51. Games: Kite Flying 468<br />
<br />
52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br />
<br />
53. Garden Culture: Gardens 505<br />
<br />
54. Garden Culture: Bonsai (Penjing) 511<br />
<br />
55. Garden Culture: The Summer Palace 519（Li Mei）<br />
<br />
56. Garden Culture: Qingming Riverside Landscspe Garden 526<br />
<br />
57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br />
<br />
58. History: Carl and Cixi 548<br />
<br />
59. Interieur: The Folding Screen 552<br />
<br />
60. Landscapes and Tourism: Four Buddhist Shrines 561<br />
<br />
61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br />
<br />
62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br />
<br />
63. Landscapes and Tourism: Mogao Grottoes 593<br />
<br />
64. Landscapes and Tourism: The Culture of Mount Tai 606<br />
<br />
65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br />
<br />
66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br />
<br />
67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br />
<br />
68. Language: Chinese Language 649<br />
<br />
69. Language: Chinese Dialects 660<br />
<br />
70. Language: Chinese Folk Argot 669<br />
<br />
71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br />
<br />
72. Literature: Ancient literature - Chinese Mythology 688<br />
<br />
73. Literature: Ancient literature - Classical Literature 699<br />
<br />
74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br />
<br />
75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br />
<br />
76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br />
<br />
77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br />
<br />
78. Literature: Ancient literature: Yuefu 765<br />
<br />
79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br />
<br />
80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br />
<br />
81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br />
<br />
82. Literature: Premodern literature: Tang-Song 794<br />
<br />
83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br />
<br />
84. Literature: Modern Literature 832<br />
<br />
85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br />
<br />
86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br />
<br />
87. Literature: Contemporary Literature 859<br />
<br />
88. Martial Arts: Huo Yuanjia 865<br />
<br />
89. Martial Arts: Qigong 868<br />
<br />
90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br />
<br />
91. Martial Arts: Wushu 885<br />
<br />
92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br />
<br />
93. Medicine: Traditional Chinese Medicine (TCM) 900黎子涵<br />
<br />
94. Medicine: TCM - Acupuncture and Moxibustion 907<br />
<br />
95. Medicine: TCM - Diagnosis and Pharmacology 912<br />
<br />
96. Medicine: TCM - The Development of Chinese Medicine 917<br />
<br />
97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br />
<br />
98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br />
<br />
99. Minority cultures: The Ethnic Minorities’ Costumes 941<br />
<br />
100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br />
<br />
101. Money culture: The tradition of Red Envelope and Lucky Money 962<br />
<br />
102. Music and instruments: Guzheng 975<br />
<br />
103. Music and instruments: Pipa 986<br />
<br />
104. Mythology: Gods and Immortals 996<br />
<br />
105. Mythology: Huli-jing 1005<br />
<br />
106. National Symbols: National Anthem 1018<br />
<br />
107. National Symbols: National Flag 1026<br />
<br />
108. Opera: Peking Opera 1035<br />
<br />
109. Opera: Peking Opera Acrobatics 1043<br />
<br />
110. Opera: Peking Opera Actor Mei Lanfang 1050<br />
<br />
111. Opera: Tea-picking Opera 1055<br />
<br />
112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br />
<br />
113. Philosophical Schools: Four Main Philosophical Schools 1076<br />
<br />
114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br />
<br />
115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br />
<br />
116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br />
<br />
117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br />
<br />
118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br />
<br />
119. Philosophy: Chinese Traditional Cultivation Culture 1129<br />
<br />
120. Religion: Traditional Chinese Funeral Culture 1141<br />
<br />
121. Religion: Buddhism 1155<br />
<br />
122. Religion: Daoism 1170<br />
<br />
123. Religion: Christianity 1175<br />
<br />
124. Religion: Islam 1181<br />
<br />
125. Science and Technology: Ancient Science and Technology 1185<br />
<br />
126. Science and Technology: China's Four New Inventions 1191<br />
<br />
127. Science and Technology: Compass 1217<br />
<br />
128. Science and Technology: TikTok (Douyin) 1226<br />
<br />
129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br />
<br />
130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br />
<br />
131. Silk and porcelain: Silk 1272 <br />
<br />
132. Silk and porcelain: Porcelain 1277<br />
<br />
133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283<br />
<br />
134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br />
<br />
135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br />
<br />
136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br />
<br />
137. Social: The Long-life Lock 1308<br />
<br />
138. Social: Round Table Culture 1317<br />
<br />
139. Stage entertainment: Crosstalk 相声 1325<br />
<br />
140. Stage entertainment: Shadow Play 1332<br />
<br />
141. Traditional Crafts: Carving 1340<br />
<br />
142. Traditional Crafts: Chinese Jade Culture 1348<br />
<br />
143. Traditional Crafts: Cloisonne 1363<br />
<br />
144. Traditional Crafts: Embroidery 1369<br />
<br />
145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br />
<br />
146. Traditional Crafts: Xiang Embroidery 1386<br />
<br />
147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br />
<br />
148. Traditional Crafts: Handcraft - Chinese Knots 1409<br />
<br />
149. Traditional Crafts: Lacquerware 1418<br />
<br />
150. Traditional Crafts: The Kingfisher Craft点翠 1423<br />
<br />
151. Traditional Cuisine: Chinese Dining Etiquette 1436<br />
<br />
152. Traditional Cuisine: Chopsticks 1450<br />
<br />
153. Traditional Cuisine: Eight Major Cuisines of China 1456（Xiao Zixin）<br />
<br />
154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br />
<br />
155. Traditional Cuisine: Breakfast Culture of Wuhan 1480<br />
<br />
156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491<br />
<br />
157. Traditional Cuisine: Hotpot 1501 <br />
<br />
158. Traditional Cuisine: The Art of Chinese Cooking 1508<br />
<br />
159. Traditional Cuisine: Two Famous Dishes 1514<br />
<br />
160. Traditional Festivals 1518……<br />
<br />
161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br />
<br />
162. Traditional Festivals: Spring Festival Couplets 1538<br />
<br />
163. Westernization: The Eastward Spread of Western Learning 1544<br />
<br />
164. Westernization: The Westernization Movement 1550<br />
<br />
165. Worship: Chinese Incense Culture 1558<br />
<br />
166. Economy: Chinese Currency Changes 1569<br />
<br />
167. History: Wang Shouren 1573<br />
<br />
168. Martial Arts: Chinese Swordsman Spirit 1582<br />
<br />
169. Cuisine: Luosifen 1593 <br />
<br />
170. Fine Arts: Chinese Paper Cutting 1601 <br />
<br />
171. Science and Technology: Taobao(淘宝) 1611<br />
<br />
172. Traditional Craft: Bronze 1623<br />
<br />
173. Entertainment: Deyunshe 德云社 1631<br />
<br />
174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）<br />
<br />
175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br />
<br />
176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 <br />
<br />
177. stage entertainment:Yuan drama 1676<br />
<br />
178. Music and instruments: Erhu 1685 （Lu Wei）<br />
<br />
179. Traditional and Modern Views on Marriage and Love 1694 <br />
<br />
180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）<br />
<br />
181. Animals：Golden Monkey 1712（Xiao Yawen）<br />
<br />
182. Chinese Economy: rich businessmen 1719 (Fu Sihui)<br />
<br />
183. Opera: Chinese Local Operas 1727<br />
<br />
184. The Chinese tradition of ancestor worship 1740<br />
<br />
185. Opera: Huangmei opera 1752<br />
<br />
186. The “reference” of Chinese Music 1759<br />
<br />
187. Chinese Folk Art:Lion Dance 1767<br />
<br />
188. Science and Technology: Mobile Games（手游） 1783<br />
<br />
189. Clothing: Vintage Clothing 1790.(Chen Sisi)<br />
<br />
190. Fine arts:Kunqu Opera 1798<br />
<br />
191. Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）<br />
<br />
192. National Belief: the Chinese Dream 1818<br />
<br />
193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br />
<br />
194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br />
<br />
195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)<br />
<br />
196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br />
<br />
197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 （Chu Hanqi）<br />
<br />
198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br />
<br />
199. Traditional Crafts: Dough Sculpture 面塑 1845<br />
<br />
200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 （Wang Xinyu）<br />
<br />
201. The culture of Grass cloth 夏布 1845 (Huang Qiaoqiao)<br />
<br />
202. The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)<br />
<br />
203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br />
<br />
204. Stand-up comedy 单口喜剧 1845（Huang Sinan）<br />
<br />
205. Bride-price（彩礼） 1845 （Wu Jiating）<br />
<br />
206. Chinese science fiction movies 中国科幻片 1845<br />
<br />
207. Shandong cuisine鲁菜 1845(Liu Peini)<br />
<br />
208. Chinese traditional ornament: Buyao （步摇） 1845 <br />
<br />
209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br />
<br />
210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br />
<br />
211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br />
<br />
212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan)<br />
<br />
213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br />
<br />
214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845<br />
<br />
215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br />
<br />
216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br />
<br />
217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 （Yang Jiahong2)<br />
<br />
218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br />
<br />
219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br />
<br />
220. Rice cake (年糕) 1845 （Dong Jiating）<br />
<br />
221. Zhongyuan festival 1845 （Ou Huang）<br />
<br />
222. Dulong: Facial tattoo (独龙族：纹面) 1845<br />
<br />
223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br />
<br />
224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br />
<br />
225. "Cun Chao": China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)<br />
<br />
226. Landscapes and Tourism: Junshan Island (君山岛) 1845（Liao Zuoyun）<br />
<br />
227. Chinese Bossy Fictions & Micro-drama（中国式霸总小说&短剧） 1845 (He Yunfeng)<br />
<br />
228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br />
<br />
229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br />
<br />
230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br />
<br />
231. The plaque and couplet in Chinese garden（园林匾额对联） 1845<br />
<br />
232. Sun Wukong（孙悟空） 1845 （Li Yuan2）<br />
<br />
233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br />
<br />
234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）<br />
<br />
235. Bamboo Weaving (竹编） 1845 (Chen Anqi)<br />
<br />
236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br />
<br />
237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845<br />
<br />
238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）<br />
<br />
239. Female Emperor---Wu Zetian 1845 (Song Xin)<br />
<br />
240. Clay sculpture (泥塑） 1845 (Chen Lin)<br />
<br />
241. Abacus (中国珠算） 1845<br />
<br />
242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)<br />
<br />
243. Chinese name（中国姓名文化） 1845 (Yang Jing)<br />
<br />
244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br />
<br />
245. Douzhi (豆汁) 1845(Li Linyao) <br />
<br />
246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br />
<br />
247. Carved lacquer（雕漆） 1845<br />
<br />
248. Jing Gang Mountain (井冈山） 1845 （Yu Jingfang）<br />
<br />
249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br />
<br />
250. Language: Hakka Dialect（客家话） 1845<br />
<br />
251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br />
<br />
252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br />
<br />
253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br />
<br />
254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br />
<br />
255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br />
<br />
256. Danmu (弹幕） 1845 (Zhou Le)<br />
<br />
257. Yangshao Culture（仰韶文化） 1845<br />
<br />
258. Indigo Dyeing (蓝染) 1845<br />
<br />
259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845 (Zhou Tianyi)<br />
<br />
<br />
260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br />
<br />
261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br />
<br />
262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br />
<br />
263. Shaolin Temple (少林寺) 1845 (Zuo Fang)<br />
<br />
264. Single bamboo drifting（独竹漂） 1845<br />
<br />
265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br />
<br />
266. Hui Culture (徽文化) 1845(Liu Jianan)<br />
<br />
267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br />
<br />
268. Table Manners 1845（Luo Yan）<br />
<br />
269. Music of the Mongol nationality (蒙古族音乐) 1845<br />
<br />
270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br />
<br />
271. Palace Lantern（宫灯） 1845<br />
<br />
272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Cheng Sixiang)<br />
<br />
273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)<br />
<br />
274. God of Wealth(财神) 1845 （Zeng Zhi）<br />
<br />
275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br />
<br />
276. Nail art（美甲） 1845 （Luo Jiaxin）<br />
277. Mirror (镜子) 1845 (Cheng Sixiang) <br />
<br />
278. The Beef Board Noodle (牛肉板面) 1845(Yan Xiang)<br />
<br />
279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br />
<br />
280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)<br />
<br />
281. Music and instruments: Yangqin（扬琴） 1845（Dai Yexun）<br />
<br />
282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br />
<br />
283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br />
<br />
=Session 02 Fri Feb 28 12:45-14:15 room 613 - Student presentations=<br />
==Teacher presentation: Introduction to Culture==<br />
[[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br />
<br />
==Topics for today==<br />
Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br />
<br />
You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br />
<br />
Please remember that you have to indicate the 10 topics for Friday on the course website under "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.<br />
<br />
27. Chinese Calligraphy (Tang Yan)<br />
<br />
52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）[[Media:Mahjong-Jiang_Ziqiang.pptx]]<br />
<br />
55. Garden Culture: The Summer Palace 519（Li Mei）[[Media:The Summer Palace - Li Mei.pptx]]<br />
<br />
76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao) [[Media:Duan_Binyao_-76Su_Shi_and_Delegation_Literature.pptx]]<br />
<br />
85. Literature: Modern Literature: Qian Zhongshu (Miao Yunlong)<br />
<br />
Tea Latte Art (Xiang Jianning)<br />
<br />
Topic 7<br />
<br />
Topic 8<br />
<br />
Topic 9<br />
<br />
Topic 10<br />
<br />
=Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=<br />
=Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=<br />
=Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=<br />
=Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=<br />
=HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=<br />
清明节4月4日——4月6日<br />
=Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=<br />
=Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=<br />
=Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=<br />
=HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=<br />
劳动节5月1日——5月5日<br />
=Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=<br />
=Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=<br />
=Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=<br />
=Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=<br />
端午节5月31日——6月2日<br />
=Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=<br />
Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>Li Zihan2