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User:Liu Peini

2025-06-20T09:52:50Z

Liu Peini:

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.

By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.

After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.(Jin 1990,22)
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.(Peng 1985,10)

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。

灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。(文旅中国，2021)

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。

到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。

然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。

1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。(晋 1990,22)其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。(卜 2018,56)
灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。(吴 2004,62)

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。(彭 1985,10)

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al. “Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

==='''AI声明'''===

为完成期末论文写作，我使用了以下AI对话工具：Kimi和Deepseek-R1

首先，我向Kimi提交了初始指令：“请概述灯芯糕的历史发展脉络。”
发现输出结果存在以下问题：回答较为简略且完整性不足。
我通过以下方式调整输出（补充背景信息并修改指令为：“请将内容扩充至400字左右的段落，并补充相关信息。”）

随后，我向Kimi提交了新指令：“介绍灯芯糕的制作步骤。”
发现输出结果存在以下问题：回答过于繁琐。
我通过以下方式调整输出（增加指令："内容不需分点详述，只需保留核心要点。"）
但此次输出过于简略且表述不清，我再次调整指令为“每个要点需扩展为完整句子。”

之后，我向Deepseek提交指令：“请检查我的论文框架是否存在问题？还需要补充哪些内容？”
它的反馈建议我补充摘要部分，并分别介绍贵溪与湘潭两地灯芯糕的特色。
于是我收集资料撰写了两段文字及摘要，并请Deepseek协助润色：“这是我的摘要，能帮忙优化吗？”“请检查这两段的逻辑并稍作修改。”

最后，我向Deepseek提交指令：“请检查论文英译版本是否存在问题？是否有语法错误？”
根据它的反馈对译文进行了以下改进：重写了部分不够准确的译文内容，使译文版本更符合表达规范。

以上是我使用AI辅助完成的部分。论文主体框架由本人构思，独立检索了参考资料与文献后，通过对话工具寻求对比参照。此外在写作后期，就论文整体修改建议进行了咨询。

User:Liu Peini

2025-06-19T12:28:18Z

Liu Peini: /* 贵溪灯芯糕 */

User:Liu Peini

2025-06-19T12:27:14Z

Liu Peini: /* 灯芯糕 */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.

By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.

After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.(Jin 1990,22)
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.(Peng 1985,10)

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。

灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。(文旅中国，2021)

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。

到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。

然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。

1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。(晋 1990,22)

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。(卜 2018,56)
灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。(吴 2004,62)

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。(彭 1985,10)

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al. “Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

User:Liu Peini

2025-06-19T12:24:30Z

Liu Peini: /* 湘潭灯芯糕 */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.

By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.

After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.(Jin 1990,22)
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.(Peng 1985,10)

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。

灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。

到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。

然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。

1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。（晋 1990,22）

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。(卜 2018,56)
灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。(吴 2004,62)

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T12:22:15Z

Liu Peini: /* Guixi Wick Cakes */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.

By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.

After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.(Jin 1990,22)
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.(Peng 1985,10)

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。

灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。

到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。

然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。

1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。（晋 1990,22）

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T12:21:29Z

Liu Peini: /* The Wick Cakes */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.

By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.

After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.(Jin 1990,22）
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.(Peng 1985,10)

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。

灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。

到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。

然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。

1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。（晋 1990,22）

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T12:20:20Z

Liu Peini: /* 灯芯糕 */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.

By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.

After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.(Jin 1990,22）

The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)

Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)

140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.(Peng 1985,10)

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。

灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。

到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。

然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。

1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。（晋 1990,22）

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T12:18:34Z

Liu Peini: /* 摘要 */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.

By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.

After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.(Jin 1990,22）

The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)

Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)

140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.(Peng 1985,10)

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。

灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T12:17:12Z

Liu Peini: /* Production Steps */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.

By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.

After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.(Jin 1990,22）

The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)

Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)

140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.(Peng 1985,10)

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T12:16:35Z

Liu Peini: /* Production Steps */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.

By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.

After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.(Jin 1990,22）

The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)

Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)

140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.（Peng 1985，10）

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T12:14:21Z

Liu Peini: /* Xiangtan Wick Cakes */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.

By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.

After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.(Jin 1990,22）

The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)

Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)

140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T12:13:54Z

Liu Peini: /* Guixi Wick Cakes */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.

By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.

After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.(Jin 1990,22）

The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T12:12:41Z

Liu Peini: /* History of the Wick Cakes */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.

By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.

After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T12:11:47Z

Liu Peini: /* Abstract */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.

Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T12:11:05Z

Liu Peini: /* Xiangtan Wick Cakes */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.(Bu 2018,56)
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.(Wu 2004,62)
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T11:58:10Z

Liu Peini: /* References */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al.“Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T11:57:38Z

Liu Peini: /* References */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al. “Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology'' 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T11:57:10Z

Liu Peini: /* References */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al. “Research Progress on the Processing Technology of Rice Cake.”''Journal of Food Science and Technology''23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T11:56:34Z

Liu Peini: /* References */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

[5]Liu, Y., et al. “Research Progress on the Processing Technology of Rice Cake.” *Journal of Food Science and Technology* 23.4 (2021): 987-995.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T09:20:05Z

Liu Peini: /* AI Statement */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

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

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

First, I have prompted the chatbot Kimi with the following prompt:"Provide an overview of Wick Cakes' historical development."
I found the following problems with the outcome: The response is relatively concise and not complete enough.
I have adjusted the output by the following measures (providing some background information and adding prompt as: "Please revise it into a paragraph of around four hundred words and supplement the information.")

Second, I have prompted the chatbot Kimi with the following prompt:"Introduce the steps of making Wick Cakes."
I found the following problems with the outcome: The response is too complex.
I have adjusted the output by the following measures (adding prompt as: "The above content should not be divided into detailed sub-points; only the main points are needed.")
But the outcome this time is too short and not clear enough，I have ajusted the prompt again "Each point should be elaborated into a complete sentence."

Third, I have prompted the chatbot DeepSeek with the following prompt: “Please check if there are any problems with my paper framework? What else do I need to add?"
The response suggested that I could supplement the abstract and separately introduce the characteristics of the Wick Cakes in Guixi and Xiangtan.
Then I collected information and drafted two paragraphs along with an abstract, asking DeepSeek to help with the refinement“Here’s my abstract，could you help me polish it?” and “Could you please check the logic of these two paragraphs and polish them a bit?”

Last, I have prompted the chatbot DeepSeek with the following prompt: “Please help me check if there are any problems with the English translation of my paper? Are there any grammatical errors?”
Written the following passage new: I have rewritten some parts of the translation that were not accurate, making the English version more acceptable.

This is the part of my paper where I used AI assistance. The main framework was conceived by myself. I independently searched for reference materials and literature, and then sought comparisons and references from chatbots. Additionally, in the later stages of writing, I asked for overall editing suggestions for the paper.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T06:42:04Z

Liu Peini: /* References */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

===AI Statement===

To help me to write my final paper,I have used the following AI chatbot: Kimi and Deepseek-R1

I have prompted the chatbot with the following prompt: "..."
I found the following problems with the outcome: ... I have adjusted the output by the following measures (revising prompt as: "...."

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T06:13:30Z

Liu Peini: /* 灯芯糕 */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

=灯芯糕=

刘佩妮 202470081624

== 摘要 ==

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T04:41:08Z

Liu Peini: /* AI Statement */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

=灯芯糕=

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T03:56:42Z

Liu Peini: /* The Wick Cakes */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

===AI Statement===

=灯芯糕=

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T03:55:31Z

Liu Peini: /* 灯芯糕 */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

=灯芯糕=

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-06-19T03:41:39Z

Liu Peini: /* The Wick Cakes */

=The Wick Cakes=

LiuPeini 202470081624

== Abstract ==

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

=灯芯糕=

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

== AI Statement ==

User:Liu Peini

2025-06-19T03:17:46Z

Liu Peini:

=The Wick Cakes=

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

== History of the Wick Cakes ==

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

== Guixi Wick Cakes ==

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

== Xiangtan Wick Cakes ==

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

== Production Steps ==

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

== Terms and Expressions ==

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

== Questions ==

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

== Answers ==

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor.
Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

== References ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

=灯芯糕=

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

== 灯芯糕的历史 ==

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

== 贵溪灯芯糕 ==

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

== 湘潭灯芯糕 ==

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

== 灯芯糕的制作步骤 ==

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

== 术语 ==

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

== 问题 ==

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

== 回答 ==

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

== 参考文献 ==

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

== AI Statement ==

User:Liu Peini

2025-05-27T08:40:46Z

Liu Peini:

'''The Wick Cakes'''

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

'''History of the Wick Cakes'''

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

'''Guixi Wick Cakes'''

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

'''Xiangtan Wick Cakes'''

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

'''Production Steps'''

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

'''Terms and Expressions'''

1.The Wick Cakes 灯芯糕
2.Longxing Shop 龙兴铺
3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家
4.Jiangxi’s "Four Great Pastries" 江西四大名点
5.Cinnamomum cassia 肉桂
6.Dahurian angelica 白芷
7.Dried tangerine peel 陈皮
8.Cinnamon oil 玉桂油
9.Sugar Refining 炼糖
10.Rice Flour 籼米粉

'''Questions'''

1.Where did wick cakes originate?
2.What ingredients are used to make the Wick Cakes?
3.What is the nutritional value of wick cakes?

'''References'''

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.
[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.
[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.
[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

'''灯芯糕'''

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

'''灯芯糕的历史'''

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

'''贵溪灯芯糕'''

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

'''湘潭灯芯糕'''

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

'''灯芯糕的制作步骤'''

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

'''术语'''

1、The Wick Cakes 灯芯糕
2、Longxing Shop 龙兴铺
3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家
4、Jiangxi’s "Four Great Pastries" 江西四大名点
5、Cinnamomum cassia 肉桂
6、Dahurian angelica 白芷
7、Dried tangerine peel 陈皮
8、Cinnamon oil 玉桂油
9、Sugar Refining 炼糖
10、Rice Flour 籼米粉

'''问题'''

1、灯芯糕起源自哪里？
2、制作灯芯糕的原材料有哪些？
3、灯芯糕富含怎样的营养价值？

'''参考文献'''

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.
[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.
[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.
[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-05-27T08:39:08Z

Liu Peini:

'''The Wick Cakes'''

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

'''History of the Wick Cakes'''

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

'''Guixi Wick Cakes'''

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

'''Xiangtan Wick Cakes'''

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

'''Production Steps'''

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

'''Terms and Expressions'''

1.The Wick Cakes 灯芯糕
2.Longxing Shop 龙兴铺
3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家
4.Jiangxi’s "Four Great Pastries" 江西四大名点
5.Cinnamomum cassia 肉桂
6.Dahurian angelica 白芷
7.Dried tangerine peel 陈皮
8.Cinnamon oil 玉桂油
9.Sugar Refining 炼糖
10.Rice Flour 籼米粉

'''Questions'''

1.Where did wick cakes originate?
2.What ingredients are used to make the Wick Cakes?
3.What is the nutritional value of wick cakes?

'''References'''

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.
[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.
[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.
[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

'''灯芯糕'''

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

'''灯芯糕的历史'''

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

'''贵溪灯芯糕'''

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

'''湘潭灯芯糕'''

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

'''灯芯糕的制作步骤'''

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。
步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。
步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。
步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。
步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。
步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。
步骤7包装：将合格的灯芯糕按250克一包封装。

'''术语'''

1、The Wick Cakes 灯芯糕
2、Longxing Shop 龙兴铺
3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家
4、Jiangxi’s "Four Great Pastries" 江西四大名点
5、Cinnamomum cassia 肉桂
6、Dahurian angelica 白芷
7、Dried tangerine peel 陈皮
8、Cinnamon oil 玉桂油
9、Sugar Refining 炼糖
10、Rice Flour 籼米粉

'''问题'''

1、灯芯糕起源自哪里？
2、制作灯芯糕的原材料有哪些？
3、灯芯糕富含怎样的营养价值？

'''参考文献'''

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.
[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.
[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.
[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-05-27T08:37:07Z

Liu Peini:

'''The Wick Cakes'''

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

'''History of the Wick Cakes'''
During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

'''Guixi Wick Cakes'''
A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

'''Xiangtan Wick Cakes'''
A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

'''Production Steps'''
1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.
2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).
3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.
4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.
5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.
6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.
7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

'''Terms and Expressions'''
1.The Wick Cakes 灯芯糕
2.Longxing Shop 龙兴铺
3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家
4.Jiangxi’s "Four Great Pastries" 江西四大名点
5.Cinnamomum cassia 肉桂
6.Dahurian angelica 白芷
7.Dried tangerine peel 陈皮
8.Cinnamon oil 玉桂油
9.Sugar Refining 炼糖
10.Rice Flour 籼米粉

'''Questions'''
1.Where did wick cakes originate?
2.What ingredients are used to make the Wick Cakes?
3.What is the nutritional value of wick cakes?

'''References'''
[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.
[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.
[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.
[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

'''灯芯糕'''

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

'''灯芯糕的历史'''
乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

'''贵溪灯芯糕'''
贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

'''湘潭灯芯糕'''
湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

'''灯芯糕的制作步骤'''
步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。
步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。
步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。
步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。
步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。
步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。
步骤7包装：将合格的灯芯糕按250克一包封装。

'''术语'''
1、The Wick Cakes 灯芯糕
2、Longxing Shop 龙兴铺
3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家
4、Jiangxi’s "Four Great Pastries" 江西四大名点
5、Cinnamomum cassia 肉桂
6、Dahurian angelica 白芷
7、Dried tangerine peel 陈皮
8、Cinnamon oil 玉桂油
9、Sugar Refining 炼糖
10、Rice Flour 籼米粉

'''问题'''
1、灯芯糕起源自哪里？
2、制作灯芯糕的原材料有哪些？
3、灯芯糕富含怎样的营养价值？

'''参考文献'''
[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.
[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.
[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.
[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-05-27T08:35:15Z

Liu Peini:

'''The Wick Cakes'''

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours.
Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

History of the Wick Cakes
During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes.
By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production.
However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship.
After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses.
In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

Guixi Wick Cakes
A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe.
The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

Xiangtan Wick Cakes
A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township.
Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years.
140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

Production Steps
1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.
2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).
3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.
4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.
5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.
6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.
7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

'''Terms and Expressions'''
1.The Wick Cakes 灯芯糕
2.Longxing Shop 龙兴铺
3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家
4.Jiangxi’s "Four Great Pastries" 江西四大名点
5.Cinnamomum cassia 肉桂
6.Dahurian angelica 白芷
7.Dried tangerine peel 陈皮
8.Cinnamon oil 玉桂油
9.Sugar Refining 炼糖
10.Rice Flour 籼米粉

'''Questions'''
1.Where did wick cakes originate?
2.What ingredients are used to make the Wick Cakes?
3.What is the nutritional value of wick cakes?

'''References'''
[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.
[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.
[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.
[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

'''灯芯糕'''

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

灯芯糕的历史
乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

贵溪灯芯糕
贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

湘潭灯芯糕
湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

灯芯糕的制作步骤
步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。
步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。
步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。
步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。
步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。
步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。
步骤7包装：将合格的灯芯糕按250克一包封装。

'''术语'''
1、The Wick Cakes 灯芯糕
2、Longxing Shop 龙兴铺
3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家
4、Jiangxi’s "Four Great Pastries" 江西四大名点
5、Cinnamomum cassia 肉桂
6、Dahurian angelica 白芷
7、Dried tangerine peel 陈皮
8、Cinnamon oil 玉桂油
9、Sugar Refining 炼糖
10、Rice Flour 籼米粉

'''问题'''
1、灯芯糕起源自哪里？
2、制作灯芯糕的原材料有哪些？
3、灯芯糕富含怎样的营养价值？

'''参考文献'''
[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.
[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.
[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.
[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

User:Liu Peini

2025-05-27T06:18:18Z

Liu Peini:

灯芯糕

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。
灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

灯芯糕的历史
乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。
到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。
然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。
新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。
1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

贵溪灯芯糕
贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。相传乾隆皇帝南巡吃了贵溪龙
兴铺的灯芯糕以后，亲题“京省驰名，独此一家”。

湘潭灯芯糕
湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

灯芯糕的制作步骤
步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。
步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。
步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。
步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。
步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。
步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。
步骤7包装：将合格的灯芯糕按250克一包封装。

Chin Lang Cult Fin Exam Spring 2025

2025-04-27T07:54:03Z

Liu Peini:

[[Media:Example.ogg]]Final Exam Paper Titles
#Liu Chao 簪花 Zang Flowers ok
#Tao Yao 拔罐 Cupping Therapy
#Zeng Zhi 手串文化 Bead Bracelet Culture
#Zhang Jiaxin 哪吒 Cultural Implications of Nezha[[:User:Zhang Jiaxin/AnotherPage|Cultural Implications of Nezha]]
#Li Ting2 湘西赶尸 The Corpse of Xiangxi Technique
#Liao Zuoyun 湘菜 Hunan Cuisine
#Liu Qi 劝酒文化 Drinking Persuasion Culture
#Zhang Huifang 蔡伦与造纸术 Cai Lun invents the paper making
#Cheng Sixiang 月饼 Mooncake
#Miao Yunlong 女书 Women's Script Nvshu
#Huang Yixuan2 傩戏 Nuo Opera
#Li Mei 《易经》与阴阳八卦 ''The Book of Changes'', Yin-Yang, and the Eight Trigrams
#Liao Dan 剪纸 Paper-cutting
#Zheng Jinlian 陈皮 Dried Orange Peel
#Lu Jiahui 中国古代幻术 Ancient Chinese Art of Illusions
#Du Yuan 点茶 Tea Whisking
#Liu Ying 盲盒经济 Blind Box Economy
#Qin Yi 八仙文化 The Culture of the Eight Immortals
#Cao Yuan 蒙古族舞蹈 Mongolian Ethnic Dance
#Zhang Mai 汝瓷 Ru porcelain
#Luo Yan 针灸 Acupuncture
#Xu Yangyang 打铁花 Striking Iron Flower
#Liu Peini 灯芯糕 The Wick Cakes

Chin Lang Cult Fin Exam Spring 2025

2025-04-27T07:53:20Z

Liu Peini:

File:Wuhan Breakfast Spring 2025.pptx

2025-03-07T11:16:23Z

Liu Peini: Liu Peini uploaded a new version of "File:Wuhan Breakfast Spring 2025.pptx"

File:Wuhan Breakfast Spring 2025.pptx

2025-03-07T11:14:03Z

Liu Peini:

Chinese Language and Culture, Spring 2025

2025-03-06T01:45:07Z

Liu Peini: /* Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations */

--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!

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

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

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

----
==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

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

==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!

1. Geographic Nature as a Basis for Cultural Development 17

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

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

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

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

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

7. Animals: Panda 71

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203 (Zhang Mai)

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

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

27. Chinese Writing: Calligraphy 246 (Tang Yan)

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

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

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

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

40. Education: Modern Chinese Education System 371

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

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

43. Facial Make-up 406

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

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

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

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

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462

51. Games: Kite Flying 468

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

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

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

56. Garden Culture: Qingming Riverside Landscspe Garden 526

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

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

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

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

63. Landscapes and Tourism: Mogao Grottoes 593

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

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

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

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

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

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

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

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

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

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

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

78. Literature: Ancient literature: Yuefu 765

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

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

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

82. Literature: Premodern literature: Tang-Song 794

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

84. Literature: Modern Literature 832

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

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

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

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

91. Martial Arts: Wushu 885

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

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

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

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

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

99. Minority cultures: The Ethnic Minorities’ Costumes 941

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

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

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

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

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

110. Opera: Peking Opera Actor Mei Lanfang 1050

111. Opera: Tea-picking Opera 1055

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

113. Philosophical Schools: Four Main Philosophical Schools 1076

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

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

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

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

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

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

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

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

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

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

131. Silk and porcelain: Silk 1272

132. Silk and porcelain: Porcelain 1277

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

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

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

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

137. Social: The Long-life Lock 1308

138. Social: Round Table Culture 1317

139. Stage entertainment: Crosstalk 相声 1325

140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

142. Traditional Crafts: Chinese Jade Culture 1348

143. Traditional Crafts: Cloisonne 1363

144. Traditional Crafts: Embroidery 1369

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

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

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

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450

153. Traditional Cuisine: Eight Major Cuisines of China 1456

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

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

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

157. Traditional Cuisine: Hotpot 1501

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

165. Worship: Chinese Incense Culture 1558

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573 Lv Jiahao

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593

170. Fine Arts: Chinese Paper Cutting 1601

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）

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

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

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685 （Lu Wei）

179. Traditional and Modern Views on Marriage and Love 1694

180. Traditional Cuisine: Tangyuan 1701

181. Animals：Golden Monkey 1712（Xiao Yawen）

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

183. Opera: Chinese Local Operas 1727

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

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

189. Clothing: Vintage Clothing 1790.(Chen Sisi)

190. Fine arts:Kunqu Opera 1798

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

192. National Belief: the Chinese Dream 1818

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

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

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

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

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

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

199. Traditional Crafts: Dough Sculpture 面塑 1845

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

201. The culture of Grass cloth 夏布 1845

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

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

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

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845

208. Chinese traditional ornament: Buyao （步摇） 1845

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

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

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

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

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

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

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

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

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

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

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

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

221. Zhongyuan festival 1845 （Ou Huang）

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

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

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

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

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

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

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

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

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

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

232. Sun Wukong（孙悟空） 1845 （Li Yuan2）

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

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

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

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

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

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

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

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

241. Abacus (中国珠算） 1845

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

243. Chinese name（中国姓名文化） 1845

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

245. Douzhi (豆汁) 1845(Li Linyao)

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

247. Carved lacquer（雕漆） 1845 （Liu Qi）

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

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

250. Language: Hakka Dialect（客家话） 1845

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

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

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

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

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

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845（Yang Jing)

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

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

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

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

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

264. Single bamboo drifting（独竹漂） 1845

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

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

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

268. Table Manners 1845（Luo Yan）

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

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

271. Palace Lantern（宫灯） 1845

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

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

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

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

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

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

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

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

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

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

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

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

https://zoom.us/j/5739416744?pwd=c3h5L0NnY0xCWjlEMWhuNTBMbE92UT09#success

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

You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?

Please remember that you have to indicate the 10 topics for Friday on the course website under "Session 2" with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.

27. Chinese Calligraphy (Tang Yan)

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

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

76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao) [[Media:Duan_Binyao_-76Su_Shi_and_Delegation_Literature.pptx]]

85. Literature: Modern Literature: Qian Zhongshu (Miao Yunlong)[[Media:Qian_Zhongshu_Miao_Yunlong.pptx]]
Tea Latte Art (Xiang Jianning)

Topic 7

Topic 8

Topic 9

Topic 10

=Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=
Topic 64:Landscapes and Tourism: The Culture of Mount Tai 606 (Qin Yi)
Topic101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang)
Topic107:National Symbols: National Flag 1026 （Liao Zuoyun）
Topic155:Traditional Cuisine: Breakfast Culture of Wuhan 1480(Liu Peini)

=Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=
=Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=
=Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=
=HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=
清明节4月4日——4月6日
=Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=
=Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=
=Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=
242. Hunan Rice Noodles (湖南米粉） 1845 (Gong Wei)
167. History: Wang Shouren 1573 (Lv Jiahao)

=HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=
劳动节5月1日——5月5日
=Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=

=Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=
231. The plaque and couplet in Chinese garden（园林匾额对联）Wang Yuxin

=Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=
=Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=
端午节5月31日——6月2日
=Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=
Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]

Chinese Language and Culture, Spring 2025

2025-02-28T10:46:27Z

Liu Peini: /* Homework for Session 2 */

--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!

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

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

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

----
==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

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

==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!

1. Geographic Nature as a Basis for Cultural Development 17

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

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

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

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

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

7. Animals: Panda 71

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

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

27. Chinese Writing: Calligraphy 246 (Tang Yan)

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

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

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

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

40. Education: Modern Chinese Education System 371

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

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

43. Facial Make-up 406

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

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

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

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

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462

51. Games: Kite Flying 468

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

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

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

56. Garden Culture: Qingming Riverside Landscspe Garden 526

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

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

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

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

63. Landscapes and Tourism: Mogao Grottoes 593

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

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

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

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

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

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

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

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

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

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

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

78. Literature: Ancient literature: Yuefu 765

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

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

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

82. Literature: Premodern literature: Tang-Song 794

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

84. Literature: Modern Literature 832

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

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

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

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

91. Martial Arts: Wushu 885

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

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

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

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

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

99. Minority cultures: The Ethnic Minorities’ Costumes 941

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

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

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

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

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

110. Opera: Peking Opera Actor Mei Lanfang 1050

111. Opera: Tea-picking Opera 1055

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

113. Philosophical Schools: Four Main Philosophical Schools 1076

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

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

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

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

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

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

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

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

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

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

131. Silk and porcelain: Silk 1272

132. Silk and porcelain: Porcelain 1277

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

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

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

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

137. Social: The Long-life Lock 1308

138. Social: Round Table Culture 1317

139. Stage entertainment: Crosstalk 相声 1325

140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

142. Traditional Crafts: Chinese Jade Culture 1348

143. Traditional Crafts: Cloisonne 1363

144. Traditional Crafts: Embroidery 1369

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

146. Traditional Crafts: Xiang Embroidery 1386

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

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450

153. Traditional Cuisine: Eight Major Cuisines of China 1456（Xiao Zixin）

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

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

156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491

157. Traditional Cuisine: Hotpot 1501

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

165. Worship: Chinese Incense Culture 1558

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573 Lv Jiahao

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593

170. Fine Arts: Chinese Paper Cutting 1601

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）

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

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

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685 （Lu Wei）

179. Traditional and Modern Views on Marriage and Love 1694

180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）

181. Animals：Golden Monkey 1712（Xiao Yawen）

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

183. Opera: Chinese Local Operas 1727

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

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

189. Clothing: Vintage Clothing 1790.(Chen Sisi)

190. Fine arts:Kunqu Opera 1798

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

192. National Belief: the Chinese Dream 1818

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

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

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

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

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

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

199. Traditional Crafts: Dough Sculpture 面塑 1845

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

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

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

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

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

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

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845

208. Chinese traditional ornament: Buyao （步摇） 1845

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

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

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

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

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

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

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

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

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

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

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

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

221. Zhongyuan festival 1845 （Ou Huang）

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

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

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

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

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

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

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

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

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

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

232. Sun Wukong（孙悟空） 1845 （Li Yuan2）

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

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

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

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

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

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

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

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

241. Abacus (中国珠算） 1845

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

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

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

245. Douzhi (豆汁) 1845(Li Linyao)

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

247. Carved lacquer（雕漆） 1845 （Liu Qi）

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

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

250. Language: Hakka Dialect（客家话） 1845

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

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

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

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

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

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

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

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

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

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

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

264. Single bamboo drifting（独竹漂） 1845

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

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

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

268. Table Manners 1845（Luo Yan）

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

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

271. Palace Lantern（宫灯） 1845

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

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

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

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

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

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

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

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

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

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

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

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

https://zoom.us/j/5739416744?pwd=c3h5L0NnY0xCWjlEMWhuNTBMbE92UT09#success

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

You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?

Please remember that you have to indicate the 10 topics for Friday on the course website under "Session 2" with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.

27. Chinese Calligraphy (Tang Yan)

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

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

76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao) [[Media:Duan_Binyao_-76Su_Shi_and_Delegation_Literature.pptx]]

85. Literature: Modern Literature: Qian Zhongshu (Miao Yunlong)

Tea Latte Art (Xiang Jianning)

Topic 7

Topic 8

Topic 9

Topic 10

=Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=
=Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=
=Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=
=Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=
=HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=
清明节4月4日——4月6日
=Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=
=Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=
=Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=
242. Hunan Rice Noodles (湖南米粉） 1845 (Gong Wei)
167. History: Wang Shouren 1573 (Lv Jiahao)

=HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=
劳动节5月1日——5月5日
=Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=
Wang Yuxin

=Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=
=Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=
=Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=
端午节5月31日——6月2日
=Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=
Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]

Chinese Language and Culture, Spring 2025

2025-02-27T02:13:07Z

Liu Peini: /* Homework for every session */

--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!

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

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

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

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

[[File:Example.jpg]]==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!

1. Geographic Nature as a Basis for Cultural Development 17

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

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

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

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

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

7. Animals: Panda 71 （Liu Yunxi）

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

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

27. Chinese Writing: Calligraphy 246

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

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

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

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

40. Education: Modern Chinese Education System 371

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

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

43. Facial Make-up 406

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

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

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

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

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462

51. Games: Kite Flying 468

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

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

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

56. Garden Culture: Qingming Riverside Landscspe Garden 526

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

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

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

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

63. Landscapes and Tourism: Mogao Grottoes 593

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

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

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

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

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

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

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

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

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

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

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

78. Literature: Ancient literature: Yuefu 765

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

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

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

82. Literature: Premodern literature: Tang-Song 794

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

84. Literature: Modern Literature 832

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

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

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

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

91. Martial Arts: Wushu 885

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

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

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

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

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

99. Minority cultures: The Ethnic Minorities’ Costumes 941

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

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

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

107. National Symbols: National Flag 1026

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

110. Opera: Peking Opera Actor Mei Lanfang 1050

111. Opera: Tea-picking Opera 1055

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

113. Philosophical Schools: Four Main Philosophical Schools 1076

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

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

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

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

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

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

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

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

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

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

131. Silk and porcelain: Silk 1272

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

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

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

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

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

137. Social: The Long-life Lock 1308

138. Social: Round Table Culture 1317 (Li Jiayi)

139. Stage entertainment: Crosstalk 相声 1325
140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

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

144. Traditional Crafts: Embroidery 1369

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

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

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

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450 (Li Jiayi)

153. Traditional Cuisine: Eight Major Cuisines of China 1456

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

155. Traditional Cuisine: Breakfast Culture of Wuhan 1480

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

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

165. Worship: Chinese Incense Culture 1558

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Zeng Zhi）

170. Fine Arts: Chinese Paper Cutting 1601 （Luo Jiaxin）

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644

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

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

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

179. Traditional and Modern Views on Marriage and Love 1694 （Jin Yichen）

180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）

181. Animals：Golden Monkey 1712

182. Chinese Economy: rich businessmen 1719

183. Opera: Chinese Local Operas 1727

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

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

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

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

192. National Belief: the Chinese Dream 1818

193. Science and Technology: Buytogether（PDD) 1825

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

195. Sports: Cuju (蹴鞠) 1845

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

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

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

199. Traditional Crafts: Dough Sculpture 面塑 1845

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

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

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

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

204. Stand-up comedy 单口喜剧 1845

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845(Liu Peini)

208. Chinese traditional ornament: Buyao （步摇） 1845

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

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

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

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

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

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

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

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

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

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

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

220. Rice cake (年糕) 1845(Li Linyao)

221. Zhongyuan festival 1845 （Ou Huang）

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

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

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

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

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

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

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

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

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

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

232. Sun Wukong（孙悟空） 1845

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

234. Dragon Lantern Dance（舞龙灯） 1845

235. Bamboo Weaving (竹编） 1845

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

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

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

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

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

241. Abacus (中国珠算） 1845

242. Hunan Rice Noodles（湖南米粉） 1845

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

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

245. Douzhi (豆汁) 1845

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

247. Carved lacquer（雕漆） 1845

248. Jing Gang Mountain (井冈山） 1845

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

250. Language: Hakka Dialect（客家话） 1845

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

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

253. Yuelu Mountain (岳麓山) 1845

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

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

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

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

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

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

262. The Four Pillars of Destiny (八字) 1845

263. Shaolin Temple (少林寺) 1845

264. Single bamboo drifting（独竹漂） 1845

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

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

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

268. Table Manners 1845（Luo Yan）

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

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

271. Palace Lantern（宫灯） 1845

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

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

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

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）

277. Mirror (镜子) 1845

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

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

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

281. Music and instruments: Yangqin（扬琴） 1845

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

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

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

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

You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?

Please remember that you have to indicate the 10 topics for Friday on the course website under "Session 2" with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.

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

Chinese Language and Culture, Spring 2025

2025-02-26T17:20:14Z

Liu Peini: /* Homework for every session */

--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!

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

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

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

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

[[File:Example.jpg]]==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!

1. Geographic Nature as a Basis for Cultural Development 17

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

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

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

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

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

7. Animals: Panda 71 （Liu Yunxi）

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

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

27. Chinese Writing: Calligraphy 246

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

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

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

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

40. Education: Modern Chinese Education System 371

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

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

43. Facial Make-up 406

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

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

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

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

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462

51. Games: Kite Flying 468

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

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

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

56. Garden Culture: Qingming Riverside Landscspe Garden 526

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

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

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

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

63. Landscapes and Tourism: Mogao Grottoes 593

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

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

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

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

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

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

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

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

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

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

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

78. Literature: Ancient literature: Yuefu 765

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

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

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

82. Literature: Premodern literature: Tang-Song 794

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

84. Literature: Modern Literature 832

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

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

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

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

91. Martial Arts: Wushu 885

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

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

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

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

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

99. Minority cultures: The Ethnic Minorities’ Costumes 941

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

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

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

107. National Symbols: National Flag 1026

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

110. Opera: Peking Opera Actor Mei Lanfang 1050

111. Opera: Tea-picking Opera 1055

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

113. Philosophical Schools: Four Main Philosophical Schools 1076

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

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

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

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

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

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

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

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

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

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

131. Silk and porcelain: Silk 1272

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

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

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

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

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

137. Social: The Long-life Lock 1308

138. Social: Round Table Culture 1317 (Li Jiayi)

139. Stage entertainment: Crosstalk 相声 1325
140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

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

144. Traditional Crafts: Embroidery 1369

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

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

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

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450 (Li Jiayi)

153. Traditional Cuisine: Eight Major Cuisines of China 1456(Liu Peini)

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

155. Traditional Cuisine: Breakfast Culture of Wuhan 1480

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

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

165. Worship: Chinese Incense Culture 1558

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Zeng Zhi）

170. Fine Arts: Chinese Paper Cutting 1601 （Luo Jiaxin）

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644

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

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

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

179. Traditional and Modern Views on Marriage and Love 1694 （Jin Yichen）

180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）

181. Animals：Golden Monkey 1712

182. Chinese Economy: rich businessmen 1719

183. Opera: Chinese Local Operas 1727

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

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

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

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

192. National Belief: the Chinese Dream 1818

193. Science and Technology: Buytogether（PDD) 1825

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

195. Sports: Cuju (蹴鞠) 1845

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

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

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

199. Traditional Crafts: Dough Sculpture 面塑 1845

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

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

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

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

204. Stand-up comedy 单口喜剧 1845

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845(Liu Peini)

208. Chinese traditional ornament: Buyao （步摇） 1845

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

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

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

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

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

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

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

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

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

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

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

220. Rice cake (年糕) 1845(Li Linyao)

221. Zhongyuan festival 1845 （Ou Huang）

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

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

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

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

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

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

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

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

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

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

232. Sun Wukong（孙悟空） 1845

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

234. Dragon Lantern Dance（舞龙灯） 1845

235. Bamboo Weaving (竹编） 1845

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

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

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

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

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

241. Abacus (中国珠算） 1845

242. Hunan Rice Noodles（湖南米粉） 1845 （Ou Huang）

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

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

245. Douzhi (豆汁) 1845 (Chen Zhen)

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

247. Carved lacquer（雕漆） 1845

248. Jing Gang Mountain (井冈山） 1845

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

250. Language: Hakka Dialect（客家话） 1845

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

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

253. Yuelu Mountain (岳麓山) 1845

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

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

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

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

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

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

262. The Four Pillars of Destiny (八字) 1845 （Ou Huang）

263. Shaolin Temple (少林寺) 1845

264. Single bamboo drifting（独竹漂） 1845

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

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

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

268. Table Manners 1845（Luo Yan）

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

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

271. Palace Lantern（宫灯） 1845

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

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

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

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）

277. Mirror (镜子) 1845

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

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

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

281. Music and instruments: Yangqin（扬琴） 1845

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

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

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

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

You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?

Please remember that you have to indicate the 10 topics for Friday on the course website under "Session 2" with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.

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

Chinese Language and Culture, Spring 2025

2025-02-26T17:06:10Z

Liu Peini: /* Homework for every session */

--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!

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

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

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

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

[[File:Example.jpg]]==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!

1. Geographic Nature as a Basis for Cultural Development 17

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

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

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

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

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

7. Animals: Panda 71 （Liu Yunxi）

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

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

27. Chinese Writing: Calligraphy 246

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

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

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

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

40. Education: Modern Chinese Education System 371

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

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

43. Facial Make-up 406

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

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

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

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

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462

51. Games: Kite Flying 468

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

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

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

56. Garden Culture: Qingming Riverside Landscspe Garden 526

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

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

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

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

63. Landscapes and Tourism: Mogao Grottoes 593

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

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

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

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

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

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

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

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

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

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

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

78. Literature: Ancient literature: Yuefu 765

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

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

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

82. Literature: Premodern literature: Tang-Song 794

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

84. Literature: Modern Literature 832

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

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

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

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

91. Martial Arts: Wushu 885

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

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

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

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

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

99. Minority cultures: The Ethnic Minorities’ Costumes 941

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

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

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

107. National Symbols: National Flag 1026

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

110. Opera: Peking Opera Actor Mei Lanfang 1050

111. Opera: Tea-picking Opera 1055

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

113. Philosophical Schools: Four Main Philosophical Schools 1076

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

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

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

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

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

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

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

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

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

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

131. Silk and porcelain: Silk 1272

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

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

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

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

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

137. Social: The Long-life Lock 1308

138. Social: Round Table Culture 1317 (Li Jiayi)

139. Stage entertainment: Crosstalk 相声 1325
140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

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

144. Traditional Crafts: Embroidery 1369

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

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

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

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450 (Li Jiayi)

153. Traditional Cuisine: Eight Major Cuisines of China 1456

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

155. Traditional Cuisine: Breakfast Culture of Wuhan 1480

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

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

165. Worship: Chinese Incense Culture 1558

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Zeng Zhi）

170. Fine Arts: Chinese Paper Cutting 1601 （Luo Jiaxin）

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644

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

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

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

179. Traditional and Modern Views on Marriage and Love 1694 （Jin Yichen）

180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）

181. Animals：Golden Monkey 1712

182. Chinese Economy: rich businessmen 1719

183. Opera: Chinese Local Operas 1727

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

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

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

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

192. National Belief: the Chinese Dream 1818

193. Science and Technology: Buytogether（PDD) 1825

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

195. Sports: Cuju (蹴鞠) 1845

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

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

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

199. Traditional Crafts: Dough Sculpture 面塑 1845

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

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

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

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

204. Stand-up comedy 单口喜剧 1845

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845(Liu Peini)

208. Chinese traditional ornament: Buyao （步摇） 1845

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

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

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

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

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

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

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

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

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

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

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

220. Rice cake (年糕) 1845(Li Linyao)

221. Zhongyuan festival 1845 （Ou Huang）

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

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

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

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

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

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

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

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

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

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

232. Sun Wukong（孙悟空） 1845

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

234. Dragon Lantern Dance（舞龙灯） 1845

235. Bamboo Weaving (竹编） 1845

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

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

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

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

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

241. Abacus (中国珠算） 1845

242. Hunan Rice Noodles（湖南米粉） 1845 （Ou Huang）

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

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

245. Douzhi (豆汁) 1845 (Chen Zhen)

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

247. Carved lacquer（雕漆） 1845

248. Jing Gang Mountain (井冈山） 1845

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

250. Language: Hakka Dialect（客家话） 1845

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

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

253. Yuelu Mountain (岳麓山) 1845

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

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

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

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

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

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

262. The Four Pillars of Destiny (八字) 1845 （Ou Huang）

263. Shaolin Temple (少林寺) 1845

264. Single bamboo drifting（独竹漂） 1845

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

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

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

268. Table Manners 1845（Luo Yan）

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

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

271. Palace Lantern（宫灯） 1845

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

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

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

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）

277. Mirror (镜子) 1845

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

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

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

281. Music and instruments: Yangqin（扬琴） 1845

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

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

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

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

You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?

Please remember that you have to indicate the 10 topics for Friday on the course website under "Session 2" with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.

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

Chinese Language and Culture, Spring 2025

2025-02-26T16:56:47Z

Liu Peini: /* Homework for every session */

--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!

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

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

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

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

[[File:Example.jpg]]==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!

1. Geographic Nature as a Basis for Cultural Development 17

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

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

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

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

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

7. Animals: Panda 71 （Liu Yunxi）

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

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

27. Chinese Writing: Calligraphy 246

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

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

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

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

40. Education: Modern Chinese Education System 371

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

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

43. Facial Make-up 406

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

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

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

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

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462

51. Games: Kite Flying 468

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

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

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

56. Garden Culture: Qingming Riverside Landscspe Garden 526

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

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

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

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

63. Landscapes and Tourism: Mogao Grottoes 593

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

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

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

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

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

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

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

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

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

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

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

78. Literature: Ancient literature: Yuefu 765

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

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

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

82. Literature: Premodern literature: Tang-Song 794

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

84. Literature: Modern Literature 832

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

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

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

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

91. Martial Arts: Wushu 885

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

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

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

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

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

99. Minority cultures: The Ethnic Minorities’ Costumes 941

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

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

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

107. National Symbols: National Flag 1026

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

110. Opera: Peking Opera Actor Mei Lanfang 1050

111. Opera: Tea-picking Opera 1055

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

113. Philosophical Schools: Four Main Philosophical Schools 1076

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

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

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

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

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

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

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

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

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

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

131. Silk and porcelain: Silk 1272

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

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

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

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

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

137. Social: The Long-life Lock 1308

138. Social: Round Table Culture 1317 (Li Jiayi)

139. Stage entertainment: Crosstalk 相声 1325
140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

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

144. Traditional Crafts: Embroidery 1369

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

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

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

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450 (Li Jiayi)

153. Traditional Cuisine: Eight Major Cuisines of China 1456

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

155. Traditional Cuisine: Breakfast Culture of Wuhan 1480

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

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

165. Worship: Chinese Incense Culture 1558

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Zeng Zhi）

170. Fine Arts: Chinese Paper Cutting 1601 （Luo Jiaxin）

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644

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

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

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

179. Traditional and Modern Views on Marriage and Love 1694 （Jin Yichen）

180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）

181. Animals：Golden Monkey 1712

182. Chinese Economy: rich businessmen 1719

183. Opera: Chinese Local Operas 1727

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

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

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

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

192. National Belief: the Chinese Dream 1818

193. Science and Technology: Buytogether（PDD) 1825

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

195. Sports: Cuju (蹴鞠) 1845

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

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

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

199. Traditional Crafts: Dough Sculpture 面塑 1845

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

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

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

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

204. Stand-up comedy 单口喜剧 1845

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845

208. Chinese traditional ornament: Buyao （步摇） 1845

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

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

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

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

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

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

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

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

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

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

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

220. Rice cake (年糕) 1845(Li Linyao)

221. Zhongyuan festival 1845 （Ou Huang）

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

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

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

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

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

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

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

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

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

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

232. Sun Wukong（孙悟空） 1845

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

234. Dragon Lantern Dance（舞龙灯） 1845

235. Bamboo Weaving (竹编） 1845

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

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

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

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

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

241. Abacus (中国珠算） 1845

242. Hunan Rice Noodles（湖南米粉） 1845 （Ou Huang）

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

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

245. Douzhi (豆汁) 1845 (Chen Zhen)

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

247. Carved lacquer（雕漆） 1845

248. Jing Gang Mountain (井冈山） 1845

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

250. Language: Hakka Dialect（客家话） 1845

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

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

253. Yuelu Mountain (岳麓山) 1845

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

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

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

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

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

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

262. The Four Pillars of Destiny (八字) 1845 （Ou Huang）

263. Shaolin Temple (少林寺) 1845

264. Single bamboo drifting（独竹漂） 1845

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

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

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

268. Table Manners 1845（Luo Yan）

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

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

271. Palace Lantern（宫灯） 1845

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

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

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

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）

277. Mirror (镜子) 1845

278. The Beef Board Noodle (牛肉板面) 1845

279. Huo Qubing (霍去病） 1845 （Luo Jingyan）

280. Chinese Courtyard Houses（中国四合院） 1845

281. Music and instruments: Yangqin（扬琴） 1845

282. Black Myth: Wukong（黑神话悟空） 1845 (Chen Zhen)

283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）

=Session 02 Fri Feb 28 12:45-14:15 room 613 - Student presentations=
==Teacher presentation: Introduction to Culture==
[[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]

==Topics for today==
Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)

You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?

Please remember that you have to indicate the 10 topics for Friday on the course website under "Session 2" with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.

=Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=
=Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=
=Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=
=Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=
=HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=
清明节4月4日——4月6日
=Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=
=Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=
=Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=
=HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=
劳动节5月1日——5月5日
=Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=
=Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=
=Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=
=Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=
端午节5月31日——6月2日
=Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=
Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]

Chinese Language and Culture, Spring 2025

2025-02-26T16:52:49Z

Liu Peini: /* Teacher presentation: Introduction to Culture */

--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!

=Session 1 Fri Feb 21 12:45-14:15 room 613 - Organizational issues=

==What we learn in this class==
*We learn about Chinese culture from international, especially Western perspective.
*We learn about cultural phenomena, traditional Chinese culture.
*We learn English and Chinese terminology in the area of Chinese culture.
*We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.
*We learn how to determine the location and role of Chinese culture within global culture.
*We learn basics of theories and models of intercultural communication and comparison.
*We learn the appreciate and respect the diversity of multipolar cultures and of integration.
*We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

<nowiki>Insert non-formatted text here</nowiki>==Teacher presentation: Introduction to Culture==
[[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]

[[File:Example.jpg]]==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!

1. Geographic Nature as a Basis for Cultural Development 17

2. Aesthetic ideals and social customs: Chinese Marriage Customs 22

3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31

4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40

5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49

6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63

7. Animals: Panda 71 （Liu Yunxi）

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236

27. Chinese Writing: Calligraphy 246

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

39. Education: Historical Figures, The Four Talented Women of Ancient China 361

40. Education: Modern Chinese Education System 371

41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386

42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395

43. Facial Make-up 406

44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413

45. Facial Make-up: Face Changing in Sichuan Opera 431

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462

51. Games: Kite Flying 468

52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

55. Garden Culture: The Summer Palace 519（Li Mei）

56. Garden Culture: Qingming Riverside Landscspe Garden 526

57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

61. Landscapes and Tourism: Four State-Level Cultural Relics 573

62. Landscapes and Tourism: Landscape, Five Famous Mountains 585

63. Landscapes and Tourism: Mogao Grottoes 593

64. Landscapes and Tourism: The Culture of Mount Tai 606

65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621

66. Landscapes and Tourism: The Ancient Tea Horse Road 635

67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

71. Literature: Ancient literature - Chinese Classical Fairy Tales 681

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

74. Literature: Ancient Literature - Four satirical novels in ancient China 706

75. Literature: Ancient literature: Four Folk Stories of Ancient China 715

76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)

77. Literature: Ancient Literature: The Classic of Mountains and Seas 748

78. Literature: Ancient literature: Yuefu 765

79. Literature: Premodern literature - China's Four Great Classical Novels 773

80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780

81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786

82. Literature: Premodern literature: Tang-Song 794

83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823

84. Literature: Modern Literature 832

85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）

86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873

91. Martial Arts: Wushu 885

92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

96. Medicine: TCM - The Development of Chinese Medicine 917

97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924

98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934

99. Minority cultures: The Ethnic Minorities’ Costumes 941

100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952

101. Money culture: The tradition of Red Envelope and Lucky Money 962

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

107. National Symbols: National Flag 1026

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

110. Opera: Peking Opera Actor Mei Lanfang 1050

111. Opera: Tea-picking Opera 1055

112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064

113. Philosophical Schools: Four Main Philosophical Schools 1076

114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087

115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093

116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099

117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106

118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

126. Science and Technology: China's Four New Inventions 1191

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235

130. Science and Technology: Four Domestic Mobile Phone Companies 1257

131. Silk and porcelain: Silk 1272

132. Silk and porcelain: Porcelain 1277 （Dai Shiru）

133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283

134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291

135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296

136. Silk Road - by land and by sea: Zheng He's Voyages 1300

137. Social: The Long-life Lock 1308

138. Social: Round Table Culture 1317 (Li Jiayi)

139. Stage entertainment: Crosstalk 相声 1325
140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

142. Traditional Crafts: Chinese Jade Culture 1348
143. Traditional Crafts: Cloisonne 1363

144. Traditional Crafts: Embroidery 1369

145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 (Song Xin)

146. Traditional Crafts: Xiang Embroidery 1386（Zhang Huifang）

147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450 (Li Jiayi)

153. Traditional Cuisine: Eight Major Cuisines of China 1456

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

155. Traditional Cuisine: Breakfast Culture of Wuhan 1480

156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491(Zhang Huifang)
157. Traditional Cuisine: Hotpot 1501 (Zheng Kaiwu)

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

165. Worship: Chinese Incense Culture 1558

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Zeng Zhi）

170. Fine Arts: Chinese Paper Cutting 1601 （Luo Jiaxin）

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644

175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655

176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 (Tao Yao)

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

179. Traditional and Modern Views on Marriage and Love 1694 （Jin Yichen）

180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）

181. Animals：Golden Monkey 1712

182. Chinese Economy: rich businessmen 1719

183. Opera: Chinese Local Operas 1727

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767（Gao Xiaoqing）

188. Science and Technology: Mobile Games（手游） 1783

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

191. Aesthetic ideals and social customs: The Culture of Flowers 1807

192. National Belief: the Chinese Dream 1818

193. Science and Technology: Buytogether（PDD) 1825

194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845

195. Sports: Cuju (蹴鞠) 1845

196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845

197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845

198. Stage entertainment: Northeast Errenzhuan (二人转) 1845

199. Traditional Crafts: Dough Sculpture 面塑 1845

200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845

201. The culture of Grass cloth 夏布 1845 (Huang Qiaoqiao)

202. The Legend of Zhen Huan 《甄嬛传》 1845 （Xing Xueqing）

203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)

204. Stand-up comedy 单口喜剧 1845

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845

208. Chinese traditional ornament: Buyao （步摇） 1845

209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）

210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845

211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845

212. Education：training Schools （教育：补习班） 1845

213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)

214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845

215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)

216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)

217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 (Tao Yao)

218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)

219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)

220. Rice cake (年糕) 1845(Li Linyao)

221. Zhongyuan festival 1845 （Ou Huang）

222. Dulong: Facial tattoo (独龙族：纹面) 1845

223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）

224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)

225. "Cun Chao": China's village football league（“村超”：中国乡村足球联赛） 1845 (Chen Zhen)

226. Landscapes and Tourism: Junshan Island (君山岛) 1845（Liao Zuoyun）

227. Chinese Bossy Fictions & Micro-drama（中国式霸总小说&短剧） 1845 (He Yunfeng)

228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

230. Gayageum（伽倻琴） 1845 (Zhang Meiling)

231. The plaque and couplet in Chinese garden（园林匾额对联） 1845

232. Sun Wukong（孙悟空） 1845

233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)

234. Dragon Lantern Dance（舞龙灯） 1845

235. Bamboo Weaving (竹编） 1845

236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)

237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845

238. Three Famous Chinese Mountains(中国三山) 1845

239. Female Emperor---Wu Zetian 1845 (Song Xin)

240. Clay sculpture (泥塑） 1845 (Chen Lin)

241. Abacus (中国珠算） 1845

242. Hunan Rice Noodles（湖南米粉） 1845 （Ou Huang）

243. Chinese name（中国姓名文化） 1845 (Yang Jing)

244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)

245. Douzhi (豆汁) 1845 (Chen Zhen)

246. New Year Wood-block Paintings (木版年画） 1845

247. Carved lacquer（雕漆） 1845

248. Jing Gang Mountain (井冈山） 1845

249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845

250. Language: Hakka Dialect（客家话） 1845

251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )

252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）

253. Yuelu Mountain (岳麓山) 1845

254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）

255. Chinese-style sun protection (中式防晒） 1845

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845

260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao)

261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845

262. The Four Pillars of Destiny (八字) 1845 （Ou Huang）

263. Shaolin Temple (少林寺) 1845

264. Single bamboo drifting（独竹漂） 1845

265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）

266. Hui Culture (徽文化) 1845(Liu Jianan)

267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)

268. Table Manners 1845（Luo Yan）

269. Music of the Mongol nationality (蒙古族音乐) 1845

270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)

271. Palace Lantern（宫灯） 1845

272. Chinese Term of Endearment（中国亲昵称谓） 1845

273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)

274. God of Wealth(财神) 1845 （Zeng Zhi）

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）

277. Mirror (镜子) 1845

278. The Beef Board Noodle (牛肉板面) 1845

279. Huo Qubing (霍去病） 1845 （Luo Jingyan）

280. Chinese Courtyard Houses（中国四合院） 1845

281. Music and instruments: Yangqin（扬琴） 1845

282. Black Myth: Wukong（黑神话悟空） 1845 (Chen Zhen)

283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）

=Session 02 Fri Feb 28 12:45-14:15 room 613 - Student presentations=
==Teacher presentation: Introduction to Culture==
[[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]

==Topics for today==
Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)

You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?

Please remember that you have to indicate the 10 topics for Friday on the course website under "Session 2" with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.

=Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=
=Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=
=Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=
=Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=
=HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=
清明节4月4日——4月6日
=Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=
=Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=
=Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=
=HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=
劳动节5月1日——5月5日
=Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=
=Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=
=Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=
=Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=
端午节5月31日——6月2日
=Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=
Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]

Chinese Language and Culture, Spring 2025

2025-02-23T02:22:06Z

Liu Peini: /* Homework for Session 2 */

Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!

=Session 1 Fri Feb 21 12:45-14:15 room 613 - Organizational issues=

==What we learn in this class==
*We learn about Chinese culture from international, especially Western perspective.
*We learn about cultural phenomena, traditional Chinese culture.
*We learn English and Chinese terminology in the area of Chinese culture.
*We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.
*We learn how to determine the location and role of Chinese culture within global culture.
*We learn basics of theories and models of intercultural communication and comparison.
*We learn the appreciate and respect the diversity of multipolar cultures and of integration.
*We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

==Teacher presentation: Introduction to Culture==
[[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]

[[File:Example.jpg]]==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!

1. Geographic Nature as a Basis for Cultural Development 17

2. Aesthetic ideals and social customs: Chinese Marriage Customs 22

3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31

4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40

5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49

6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63

7. Animals: Panda 71

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236

27. Chinese Writing: Calligraphy 246

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339 (Duan Binyao)

38. Education: Ancient Chinese Education 350

39. Education: Historical Figures, The Four Talented Women of Ancient China 361

40. Education: Modern Chinese Education System 371

41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386

42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395

43. Facial Make-up 406

44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413

45. Facial Make-up: Face Changing in Sichuan Opera 431

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462

51. Games: Kite Flying 468

52. Games: Mahjong: An Ancient Chinese card play 476

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

55. Garden Culture: The Summer Palace 519（Li Mei）

56. Garden Culture: Qingming Riverside Landscspe Garden 526

57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

61. Landscapes and Tourism: Four State-Level Cultural Relics 573

62. Landscapes and Tourism: Landscape, Five Famous Mountains 585

63. Landscapes and Tourism: Mogao Grottoes 593

64. Landscapes and Tourism: The Culture of Mount Tai 606

65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621

66. Landscapes and Tourism: The Ancient Tea Horse Road 635

67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

71. Literature: Ancient literature - Chinese Classical Fairy Tales 681

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

74. Literature: Ancient Literature - Four satirical novels in ancient China 706

75. Literature: Ancient literature: Four Folk Stories of Ancient China 715

76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)

77. Literature: Ancient Literature: The Classic of Mountains and Seas 748

78. Literature: Ancient literature: Yuefu 765

79. Literature: Premodern literature - China's Four Great Classical Novels 773 (Duan Binyao)

80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780

81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786

82. Literature: Premodern literature: Tang-Song 794

83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823

84. Literature: Modern Literature 832

85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841

86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873

91. Martial Arts: Wushu 885

92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

96. Medicine: TCM - The Development of Chinese Medicine 917

97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924

98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934

99. Minority cultures: The Ethnic Minorities’ Costumes 941

100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952

101. Money culture: The tradition of Red Envelope and Lucky Money 962

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

107. National Symbols: National Flag 1026

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

110. Opera: Peking Opera Actor Mei Lanfang 1050

111. Opera: Tea-picking Opera 1055

112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064

113. Philosophical Schools: Four Main Philosophical Schools 1076

114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087

115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093

116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099

117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106

118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

126. Science and Technology: China's Four New Inventions 1191

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235

130. Science and Technology: Four Domestic Mobile Phone Companies 1257

131. Silk and porcelain: Silk 1272

132. Silk and porcelain: Porcelain 1277

133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283

134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291

135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296

136. Silk Road - by land and by sea: Zheng He's Voyages 1300

137. Social: The Long-life Lock 1308

138. Social: Round Table Culture 1317

139. Stage entertainment: Crosstalk 相声 1325
140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

142. Traditional Crafts: Chinese Jade Culture 1348
143. Traditional Crafts: Cloisonne 1363

144. Traditional Crafts: Embroidery 1369

145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373

146. Traditional Crafts: Xiang Embroidery 1386

147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423（Chen Lin）

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450

153. Traditional Cuisine: Eight Major Cuisines of China 1456(Liu peini)

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

155. Traditional Cuisine: Breakfast Culture of Wuhan 1480

156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491
157. Traditional Cuisine: Hotpot 1501

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

165. Worship: Chinese Incense Culture 1558

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Zeng Zhi）

170. Fine Arts: Chinese Paper Cutting 1601 （Luo Jiaxin）

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644

175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655

176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

179. Traditional and Modern Views on Marriage and Love 1694

180. Traditional Cuisine: Tangyuan 1701

181. Animals：Golden Monkey 1712

182. Chinese Economy: rich businessmen 1719

183. Opera: Chinese Local Operas 1727

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

188. Science and Technology: Mobile Games（手游） 1783

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

191. Aesthetic ideals and social customs: The Culture of Flowers 1807

192. National Belief: the Chinese Dream 1818

193. Science and Technology: Buytogether（PDD) 1825

194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845

195. Sports: Cuju (蹴鞠) 1845

196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845

197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845

198. Stage entertainment: Northeast Errenzhuan (二人转) 1845

199. Traditional Crafts: Dough Sculpture 面塑 1845

200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845

201. The culture of Grass cloth 夏布 1845 (Huang Qiaoqiao)

202. The Legend of Zhen Huan 《甄嬛传》 1845 （Xing Xueqing）

203. Chinese horror movies 中式恐怖片 1845

204. Stand-up comedy 单口喜剧 1845

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845

208. Chinese traditional ornament: Buyao （步摇） 1845

209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）

210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845

211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845

212. Education：training Schools （教育：补习班） 1845

213. Chinese Dreamcore (中式梦核) 1845

214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845

215. Live Streaming E-commerce（直播电商） 1845

216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845

217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845

218. Guangdong Herbal tea（广东凉茶） 1845

219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)

220. Rice cake (年糕) 1845

221. Zhongyuan festival 1845

222. Dulong: Facial tattoo (独龙族：纹面) 1845

223. The Return of the Pearl Princess（还珠格格） 1845

224. Chinese Food：Jiangxi Cuisine（赣菜） 1845

225. "Cun Chao": China's village football league（“村超”：中国乡村足球联赛） 1845 (Chen Zhen)

226. Landscapes and Tourism: Junshan Island (君山岛) 1845

227. Chinese Bossy Fictions & Micro-drama（中国式霸总小说&短剧） 1845

228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845

229. Jingdezhen Porcelain 1845

230. Gayageum（伽倻琴） 1845

231. The plaque and couplet in Chinese garden（园林匾额对联） 1845

232. Sun Wukong（孙悟空） 1845

233. Traditional Chinese Pigments（中国传统颜料） 1845

234. Dragon Lantern Dance（舞龙灯） 1845

235. Bamboo Weaving (竹编） 1845

236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845

237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845

238. Three Famous Chinese Mountains(中国三山) 1845

239. Female Emperor---Wu Zetian 1845

240. Clay sculpture (泥塑） 1845

241. Abacus (中国珠算） 1845

242. Hunan Rice Noodles（湖南米粉） 1845

243. Chinese name（中国姓名文化） 1845

244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)

245. Douzhi (豆汁) 1845 (Chen Zhen)

246. New Year Wood-block Paintings (木版年画） 1845

247. Carved lacquer（雕漆） 1845

248. Jing Gang Mountain (井冈山） 1845

249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845

250. Language: Hakka Dialect（客家话） 1845

251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )

252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845

253. Yuelu Mountain (岳麓山) 1845

254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）

255. Chinese-style sun protection (中式防晒） 1845

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845

260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao)

261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845

262. The Four Pillars of Destiny (八字) 1845

263. Shaolin Temple (少林寺) 1845

264. Single bamboo drifting（独竹漂） 1845

265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）

266. Hui Culture (徽文化) 1845(Liu Jianan)

267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)

268. Table Manners 1845

269. Music of the Mongol nationality (蒙古族音乐) 1845

270. The Yingge Dance（英歌舞） 1845

271. Palace Lantern（宫灯） 1845

272. Chinese Term of Endearment（中国亲昵称谓） 1845

273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)

274. God of Wealth(财神) 1845 （Zeng Zhi）

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845

277. Mirror (镜子) 1845

278. The Beef Board Noodle (牛肉板面) 1845

279. Huo Qubing (霍去病） 1845 （Luo Jingyan）

280. Chinese Courtyard Houses（中国四合院） 1845

281. Music and instruments: Yangqin（扬琴） 1845

282. Black Myth: Wukong（黑神话悟空） 1845 (Chen Zhen)

283. Guangdong Morning Tea Culture （广东早茶文化） 1845

=Session 02 Fri Feb 28 12:45-14:15 room 613 - Student presentations=
==Teacher presentation: Introduction to Culture==
[[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]

==Topics for today==
Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)

=Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=
=Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=
=Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=
=Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=
=HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=
清明节4月4日——4月6日
=Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=
=Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=
=Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=
=HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=
劳动节5月1日——5月5日
=Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=
=Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=
=Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=
=Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=
端午节5月31日——6月2日
=Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=
Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]