China Studies Wiki - User contributions [en]

User:Luo Yuyan

2025-12-31T07:43:36Z

Luo Yuyan:

A Person who wanna be humouraous and intelligent, believing that wit and insight can make interactions more engaging and life more fulfilling. Academically and professionally, I have laid a solid foundation by passing the Test for English Majors Grade 4, Test for English Majors Grade 8, and the High School English Teacher Qualification Certificate Examination.

==Final Exam Paper==

===Dish-Serving Dance of Yi Ethnic Group in Nanjian===

====Introduction====

The Yi Ethnic Dish-Serving Dance, known as “Tiao Cai” in Mandarin, is a traditional performing art practiced primarily among Yi settlement area in Yunnan Province, with its most representative area of Nanjian Yi Autonomous County. Recognized as a National Intangible Cultural Heritage of China, the dance—also referred to elegantly as the “Dance with Tray Serving” (奉盘舞), commonly as the “Dish-Carrying Dance” (抬菜舞), and in the Yi language as “Wuqieba” (吾切巴, the person who serves dishes)—has a long history which integrates dance, music, and culinary service. It is performed during important ceremonial feasts to honor guests, in which designated “dish-guides” and “dish-carriers” move rhythmically from kitchen to banquet area, executing stylized Yi dance steps and arranging dishes in deliberate, often playful, configurations according to traditional layouts. What distinguishes “Tiao Cai” from ordinary dish serving is its synthesis of dance and diet, representing a high degree of uniformity of aesthetic form and social practice.

====Origins: From Court Dance to Folk Ritual====

The origins of “Tiao Cai” can be traced to the “tray dance” forms documented in the Nanzhao Music to the Emperor (南诏奉圣乐) of the Tang Dynasty over twelve centuries ago. This musical repertoire, created in the Nanzhao Kingdom (present-day Yunnan), was adopted into the Tang court’s official canon as one of its fourteen ceremonial music suites. Performances featured dancers carrying trays in synchronized, graceful movements, forming an important part of Nanzhao court etiquette.
After a thousand years of historical evolution, this originally courtly dance gradually integrated into folk life, particularly preserving and developing within Yi settlement area. Nanjian, owing to its relatively isolated geography and cohesive Yi social organization, became a principal repository for the dance’s preservation. The transformation from palace ritual to folk custom involved a shift in function——once a display of imperial power and ceremonial order, it became a way for ordinary people to share joy and welcome guests.

====Cultural Significance====

The ritual of “Tiao Cai”, more than a practical method of serving food, functions as a culturally dense ceremony which imbued with the Yi people’s primitive religious beliefs, folk culture, and aspirations for a better life. It serves as a vital expression of their respect for guests, celebration of harvests, and prayers for good fortune.

First, “Tiao Cai” is a vital manifestation of Yi folk culture. In traditional Yi society, feasts served as crucial occasions for family reunions, village interactions, harvest celebrations, and ancestral worship. Through its solemn yet joyful ceremonial presentation, the ritual conveys the highest respect for guests while strengthening communal bonds and reinforcing social order.

Second, the dance integrates elements of Yi indigenous spirituality and views of nature. The distinctive hand posture for holding the tray—supporting it with the thumb, index, and little fingers while tucking the middle and ring fingers inward—is interpreted as a gesture of reverence toward heaven, earth, and ancestral spirits, while also symbolically warding off malign influences. The geometric arrangements of dishes, such as the “plum-blossom”, “square”, or “Eight Trigrams” patterns, are understood to mirror cosmic order and express a philosophy of harmony between humanity and the natural world.

Finally, “Tiao Cai” vividly expresses core Yi cultural traits: hospitality, collectivism, resilience, and joyous vitality. In the challenging mountainous environment, the Yi people sustained their communities through collective labor and sharing resources. “Tiao Cai” aesthetically celebrates the ethic of sharing and communal sustenance. The precise coordination among performers, the highly difficult movements, and the lively rhythm collectively convey an ethos of optimism and cultural pride.

====Performance Forms and Artistic Characteristics====

Through long-term development, “Tiao Cai” has formed a performance system that is both unified and diverse. Two principal modes of “Tiao Cai” have evolved: the ceremonial feast form and the staged performative form, each serving distinct social and aesthetic functions.

1. Feast Form (宴席跳菜)

Performed in actual feast contexts—weddings, birthdays, housewarmings, festivals—this is the traditional, socially embedded variant. The performance involves a duo or team: “dish-carriers” transport laden trays while “dish-guides” precede them, directing the flow and energizing the atmosphere with gestures or instrumental cues (e.g., waving handkerchiefs or playing the lusheng). Accompanied by instruments like suona and trombone, they dance to a lively rhythm from the kitchen to the banquet hall, delivering dishes through dance. Based on carrying technique, three sub-types are recognized:

(1)Head-Balancing Dish-Carrying(头功跳菜): Carriers balance trays on the head, sometimes in stacked layers.

(2)Mouth-Carrying Dance(口功跳菜): Carriers grip a table corner with the teeth, supporting dishes above.

(3)Hand-Carrying Dance(手功跳菜): Trays are carried in carriers’ hands, with incorporated spins, squats, and leaps.

The interaction between guide and carrier creates a dynamic interplay of restraint and release, embodying a choreographed dialogue that enhances the festive mood.

2. Stage and Square Performance Form (表演跳菜)

With the development of cultural dissemination and tourism, “Tiao Cai” dance has gradually transitioned from feast settings to stages and public squares, evolving into a more performative and artistic form. Stage versions, typically performed by troupes of about twenty, emphasize polished choreography, vigorous athleticism, and dramatic impact. Square performances, commonly seen at large-scale festivals, involves hundreds of participants. Through precise formation changes and grand visual compositions, it showcases the collective strength and majestic grandeur of Yi culture.

3. Dance Movement and Technical Mastery

Dish-serving dance's movement lexicon blends imitations of daily life with artistic creation. Signature steps for carriers include:

(1) Magpie Crouching in Nest (喜鹊蹲窝): The dish-carriers crouch and hop, mimicking the agile, nimble movements of birds.

(2) Flies rub the feet (苍蝇搓脚): The dish-carriers take rapid, shuffling footwork, resembling a fly scrubbing its feet—light and comical.

(3) Holding the golden tripod (手托金鼎): The dish-carriers steady the tray with both arms, standing tall and upright to convey solemnity.

(4) A golden harvest (五谷丰登): The dish-carriers use dance movements to mimic scenes of harvest, symbolizing auspiciousness.

Execution demands exceptional balance and control, as trays must remain steady throughout dynamic sequences. The music, primarily featuring traditional suona (唢呐)and trombone, boasts a lively and enthusiastic rhythm that perfectly complements the dance movements, collectively creating a festive and jubilant atmosphere.

====Contemporary Safeguarding and Revitalization====

As the pace of modernization accelerates, the social environment upon which China’s traditional culture relies for survival has undergone profound changes, and the transmission of the Yi people’s Tiao Cai culture now faces challenges.

Its inscription on the national intangible cultural heritage list in 2008 provided a policy framework for organized preservation efforts. Nanjian County, designated a “Hometown of Chinese Folk Dish-Serving Dance Art”, has implemented a multi-pronged safeguarding strategy, such as establishing local protection regulations and incorporating dance transmission into cultural development plans; establishing intangible cultural heritage transmission centers to encourage veteran artists to mentor apprentices and cultivate young successors; integrating “Tiao Cai” into school curricula and community activities to strengthen cultural identity; supporting its participation in festivals, tourism performances, and cultural exchanges, while preserving core elements and allowing appropriate stage adaptations to enhance its contemporary vitality.

====Conclusion====

The dish-serving dance of Yi ethnic group in Nanjian originated from Tang Dynasty court dance, gradually integrating into the daily life and ritual practices of the Yi people in Nanjian. It evolved into a folk art form that carries life emotions and collective memory. This transformation journey—from court to folk, from ritual to performance—reflects the self-adaptation and developmental vitality of local culture in the face of historical and social changes. Today, within the intertwined context of globalization and cultural diversity, this dance is not only systematically protected as intangible cultural heritage but also continues to solidify the Yi people’s identity and cultural consciousness through community transmission and festive celebrations. Through living transmission and adaptive innovation, “Tiao Cai” sustains its ritual significance and performance vitality in contemporary times, serving as a vital vehicle for conveying Yi cultural memory and participating in the construction of China’s diverse cultural landscape.

===References===

[1]李维锦(2008). 南涧彝族“跳菜”的价值解析[J].大理学院学报,(05):4-6+19.

[2]李瑶(2011). 彝族民间舞蹈跳菜及其传承、发展之探析[J]. 民族艺术研究, 24 (3) : 45-49.

[3]秦莹, &阿本枝(2007). 作为非物质文化遗产的南涧彝族“跳菜”[J].大理学院学报,(05):11-13+35.

[4]秦莹(2007). 南涧彝族“跳菜”礼仪的象征分析[J].广西民族研究,(03):79-86.

[5]秦莹(2008). “跳菜”:从村寨走向舞台和市场——南涧彝族“跳菜”礼仪的变迁[J].民族研究,(04):50-57+109.

[6] WeChat public account: https://mp.weixin.qq.com/s/KnzQT1Rw-mqzDUNHPxt35A

[7] WeChat public account: https://mp.weixin.qq.com/s/_pVYbrK1iW7QQlIyEbyWgw

===Terms and Expressions===

跳菜 Dish-Serving Dance/Tiao Cai

奉盘舞Dance with Tray Serving

抬菜舞Dish-Carrying Dance

《南诏奉圣乐》The Nanzhao Music to the Emperor

头功跳菜Head-Balancing Dish-Carrying

手功跳菜 Hand-Carrying Dance

口功跳菜 Mouth-Carrying Dance

喜鹊蹲窝Magpie Crouching in Nest

苍蝇搓脚Flies rub the feet

手托金鼎Holding the golden tripod

五谷丰登A golden harvest

===Questions===

1.What is the Yi name for the “Dish-Serving Dance” in Nanjian, and what are its formal and common Chinese appellations?

2.To which dynasty can the origins of the “Dish-Serving Dance” be traced back, and which court performance is considered its earliest documented form?

3.What are the three subtypes of the feast form classified according to the method of carrying dishes?

4.What is the symbolic meaning of the hand posture used to hold the tray in the Dish-Serving Dance?

5.In which year was the Yi Dish-Serving Dance included in China’s National Intangible Cultural Heritage List?

===Answers===

1.Wuqieba; Dance with Tray Serving; Dish-Carrying Dance.

2.Tang Dynasty; The Nanzhao Music to the Emperor.

3.Head-Balancing Dish-Carrying; Mouth-Carrying Dance; Hand-Carrying Dance

4.Symbolizing reverence toward heaven, earth, and ancestral spirits, while also symbolically warding off malign influences.

5.2008.

==期末论文==

===南涧彝族跳菜===

====引言====

彝族跳菜是流传于云南省彝族聚居区的传统舞蹈，尤以南涧彝族自治县为典型代表，是国家级非物质文化遗产之一。南涧彝族“跳菜”历史源远流长，雅称“奉盘舞”，俗称“抬菜舞”，彝语称为“吾切巴”，是彝族在宴请宾客的重大活动中，由引菜人和抬菜人从厨房到餐桌合着音乐的节拍，跳着彝族特有的舞步，诙谐幽默地按“棋子”的布局摆菜的一种融舞蹈、音乐、饮食于一体的上菜礼仪。“跳菜”与一般上菜最大的不同在于：它是舞蹈与饮食合二为一的典型,体现了艺术性与实用性的高度统一。

====历史源流：从宫廷乐舞到民间仪礼====

跳菜的历史可追溯至1200多年前的唐朝。根据史料记载，当时南诏王国创作的《南诏奉圣乐》曾被唐朝列为十四部乐礼之一，其中就已经有了“托盘起舞”的舞蹈形式，可视为跳菜的早期雏形。舞者以托盘为载体，跟随音乐而舞动，姿态庄重优美，是南诏宫廷礼仪的重要组成部分。

经过千年的历史演变，这一原属于宫廷的舞蹈逐渐融入民间生活，尤其在彝族的聚居区得以保存与发展。南涧地区因其相对封闭的地理环境和完整的彝族社群结构，成为跳菜传承的核心区域。跳菜从宫廷走向民间，从礼仪性舞蹈转变为宴席中的服务性表演，其功能也从彰显王权礼制转变为表达民间百姓的喜庆与待客之情。

====文化内涵：礼仪、信仰与民族性格的凝聚====

跳菜不仅是简单的上菜方式，更是蕴藏着彝族人民的原始宗教信仰、民俗文化和对美好生活的向往的仪式，是其表达对宾客敬重、庆祝丰收、祈求吉祥的重要表现形式。

首先，跳菜是彝族风俗文化的重要体现。在彝族传统社会，宴席是家族团聚、村寨交往、庆祝丰收乃至祭祀祖先的重要场合。跳菜通过庄严而欢快的仪式化上菜，表达了对宾客的至高尊重，也强化了群体之间的情感联结与社会秩序。

其次，跳菜融合了彝族的原始宗教信仰与自然观。舞蹈中托盘的手势（拇指、食指、小指托盘，中指、无名指内收）被解释为敬天、敬地、敬神，兼具驱邪避祟的象征意义。摆菜时形成的“梅花形”“四方形”“回宫八卦阵”等图案，也暗含天地和谐、万物有序的宇宙观，体现了彝族人民追求天人合一的文化心理。

最后，跳菜生动展现了彝族热情好客、乐观豁达、团结互助的民族性格。在艰苦的山地环境中，彝族人民通过集体劳作与共享成果维系社群存续，跳菜正是这种“共食共享”文化的艺术化表达。舞者之间默契的配合、高难度的动作与欢快的节奏，无不传递出积极向上的生命态度与浓郁的生活热情。

====表演形式与艺术特色====

跳菜在长期发展过程中，形成了既统一又多样的表演体系，主要可分为“宴席跳菜”与“表演跳菜”两类。

1. 宴席跳菜：生活场景中的仪式艺术

宴席跳菜主要应用于婚礼、寿宴、乔迁、节庆等实际宴饮场合，是跳菜最原生、最普遍的存在形式。表演者分为“引菜人”与“抬菜人”，二者在唢呐、大号等乐器的伴奏下，从厨房至宴席场地，踏着节奏明快的舞步，以舞送菜。根据抬菜方式的不同，又可细分为：

（1）头功跳菜：抬菜人以头顶托盘，甚至在头顶叠加菜盘，展现高超的平衡技巧。

（2）口功跳菜：抬菜人用口衔住方桌一角，桌上放置碗盘，在行进中保持稳定。

（3）手功跳菜：抬菜人以双手托盘，配合翻身、旋转、蹲跳等动作，灵活多变。

引菜人则手持手帕或芦笙，以轻盈舞步在前引导，通过舞动手帕和变换身姿的方式，为抬菜人开辟道路，同时调节现场气氛。这种“一引一抬”的配合，动静结合，张弛有度，极具观赏性与互动性。

2. 表演跳菜：舞台化与广场化的艺术提升

随着文化传播与旅游业的发展，跳菜舞逐渐从宴席走向舞台与广场，形成了更具展示性与艺术性的表演形式。舞台跳菜通常由20人左右的专业团队进行演绎，动作经过精心提炼与编排，更加粗犷豪放、节奏紧凑，突出了技巧性与视觉冲击力。广场跳菜则主要见于大型节庆活动，参与者可高达数百人，通过整齐的队形变换、宏大的场面构图，展现彝族文化的集体力量与磅礴气势。

3. 舞蹈动作与技巧体系

跳菜的舞蹈语言十分丰富，兼具生活模仿与艺术创造。抬菜人的典型动作包括：

（1）“喜鹊蹲窝”：抬菜人双腿蹲跳，模拟鸟雀灵动轻巧的姿态。

（2）“苍蝇搓脚”：抬菜人脚步细密快速，神似苍蝇搓足，轻盈而滑稽。

（3）“手托金鼎”：抬菜人双臂稳托菜盘，身形挺拔，显庄重之态。

（4）“五谷丰登”：抬菜人以舞蹈动作模拟丰收场景，寓意美好。

这些动作都需要抬菜人在保持托盘平稳的前提下完成，充分融合了舞蹈的韵律美与杂技的技艺性。与舞蹈相配合的音乐以彝族传统唢呐、大号为主，节奏欢快热烈，与舞蹈动作紧密契合，共同营造出喜庆欢腾的氛围。

====当代传承与保护实践====

随着现代化进程加速，我国传统文化赖以生存的社会环境发生深刻变化，彝族跳菜文化的传承也面临着挑战。2008年，彝族跳菜成功申报为国家级非物质文化遗产，标志着其文化价值获得国家认定，保护工作进入系统化阶段。南涧县作为“中国民间跳菜艺术之乡”，开展了一系列保护措施,，如制定地方性保护条例，将跳菜传承纳入文化发展规划；建立非遗传习所，鼓励老艺人培养年轻传承人；将跳菜引入中小学课堂与社区活动，增强文化认同；支持跳菜参与节庆、旅游展演与文化交流，在保持核心要素的基础上，适度进行舞台化改编，增强其当代生命力等。

====结语====

南涧彝族跳菜源于唐代宫廷乐舞，而后逐渐融入南涧彝族人民的日常生活与仪式实践，演变为一种承载生命情感与集体记忆的民间艺术形式。这一由宫廷至民间、从仪式到展演的变迁过程，折射出了地方文化在面对历史与社会变迁时的自我调适与发展活力。当下，在全球化和文化多样性交织的语境中，跳菜不仅作为非物质文化遗产受到系统保护，更在社区传承与节庆活动中持续凝聚着彝族的身份认同与文化自觉。通过活态传承与适应性创新，跳菜在当代得以延续其仪式内涵与表演生命力，成为传递彝族文化记忆、参与构筑中华文化多元图景的重要载体。

===参考文献===

[1]李维锦(2008). 南涧彝族“跳菜”的价值解析[J].大理学院学报,(05):4-6+19.

[2]李瑶(2011). 彝族民间舞蹈跳菜及其传承、发展之探析[J]. 民族艺术研究, 24 (3) : 45-49.

[3]秦莹&阿本枝(2007). 作为非物质文化遗产的南涧彝族“跳菜”[J].大理学院学报,(05):11-13+35.

[4]秦莹(2007). 南涧彝族“跳菜”礼仪的象征分析[J].广西民族研究,(03):79-86.

[5]秦莹(2008). “跳菜”:从村寨走向舞台和市场——南涧彝族“跳菜”礼仪的变迁[J].民族研究,(04):50-57+109.

[6]微信公众号：https://mp.weixin.qq.com/s/KnzQT1Rw-mqzDUNHPxt35A

[7]微信公众号：https://mp.weixin.qq.com/s/_pVYbrK1iW7QQlIyEbyWgw

===术语===

跳菜 Dish-Serving Dance/Tiao Cai

奉盘舞Dance with Tray Serving

抬菜舞Dish-Carrying Dance

《南诏奉圣乐》The Nanzhao Music to the Emperor

头功跳菜Head-Balancing Dish-Carrying

手功跳菜 Hand-Carrying Dance

口功跳菜 Mouth-Carrying Dance

喜鹊蹲窝Magpie Crouching in Nest

苍蝇搓脚Flies rub the feet

手托金鼎Holding the golden tripod

五谷丰登A golden harvest

===问题===

1. 南涧彝族“跳菜”在彝语中叫什么？其雅称和俗称分别是什么？

2.“跳菜”最早可追溯至哪个朝代？其最初的表演形式与哪部宫廷乐舞有关？

3.“宴席跳菜”根据抬菜方式可分为哪三种形式？

4. 跳菜中托盘的手势有哪些文化象征意义？

5. 彝族跳菜于哪一年被列入中国国家级非物质文化遗产名录？

===答案===

1.吾切巴；奉盘舞；抬菜舞。

2.唐代；《南诏奉圣乐》。

3.头功跳菜、口功跳菜、手功跳菜。

4.象征敬天、敬地、敬神，兼有驱邪避祟之意。

5.2008年

User:Luo Yuyan

2025-12-19T07:16:59Z

Luo Yuyan:

A Person who wanna be humouraous and intelligent, believing that wit and insight can make interactions more engaging and life more fulfilling. Academically and professionally, I have laid a solid foundation by passing the Test for English Majors Grade 4, Test for English Majors Grade 8, and the High School English Teacher Qualification Certificate Examination.

==Final Exam Paper==

===Dish-Serving Dance of Yi Ethnic Group in Nanjian===

====Introduction====

The Yi Ethnic Dish-Serving Dance, known as “Tiao Cai” in Mandarin, is a traditional performing art practiced primarily among Yi settlement area in Yunnan Province, with its most representative area of Nanjian Yi Autonomous County. Recognized as a National Intangible Cultural Heritage of China, the dance—also referred to elegantly as the “Dance with Tray Serving” (奉盘舞), commonly as the “Dish-Carrying Dance” (抬菜舞), and in the Yi language as “Wuqieba” (吾切巴, the person who serves dishes)—has a long history which integrates dance, music, and culinary service. It is performed during important ceremonial feasts to honor guests, in which designated “dish-guides” and “dish-carriers” move rhythmically from kitchen to banquet area, executing stylized Yi dance steps and arranging dishes in deliberate, often playful, configurations according to traditional layouts. What distinguishes “Tiao Cai” from ordinary dish serving is its synthesis of dance and diet, representing a high degree of uniformity of aesthetic form and social practice.

====Origins: From Court Dance to Folk Ritual====

The origins of “Tiao Cai” can be traced to the “tray dance” forms documented in the Nanzhao Music to the Emperor (南诏奉圣乐) of the Tang Dynasty over twelve centuries ago. This musical repertoire, created in the Nanzhao Kingdom (present-day Yunnan), was adopted into the Tang court’s official canon as one of its fourteen ceremonial music suites. Performances featured dancers carrying trays in synchronized, graceful movements, forming an important part of Nanzhao court etiquette.
After a thousand years of historical evolution, this originally courtly dance gradually integrated into folk life, particularly preserving and developing within Yi settlement area. Nanjian, owing to its relatively isolated geography and cohesive Yi social organization, became a principal repository for the dance’s preservation. The transformation from palace ritual to folk custom involved a shift in function——once a display of imperial power and ceremonial order, it became a way for ordinary people to share joy and welcome guests.

====Cultural Significance====

The ritual of “Tiao Cai”, more than a practical method of serving food, functions as a culturally dense ceremony which imbued with the Yi people’s primitive religious beliefs, folk culture, and aspirations for a better life. It serves as a vital expression of their respect for guests, celebration of harvests, and prayers for good fortune.

First, “Tiao Cai” is a vital manifestation of Yi folk culture. In traditional Yi society, feasts served as crucial occasions for family reunions, village interactions, harvest celebrations, and ancestral worship. Through its solemn yet joyful ceremonial presentation, the ritual conveys the highest respect for guests while strengthening communal bonds and reinforcing social order.

Second, the dance integrates elements of Yi indigenous spirituality and views of nature. The distinctive hand posture for holding the tray—supporting it with the thumb, index, and little fingers while tucking the middle and ring fingers inward—is interpreted as a gesture of reverence toward heaven, earth, and ancestral spirits, while also symbolically warding off malign influences. The geometric arrangements of dishes, such as the “plum-blossom”, “square”, or “Eight Trigrams” patterns, are understood to mirror cosmic order and express a philosophy of harmony between humanity and the natural world.

Finally, “Tiao Cai” vividly expresses core Yi cultural traits: hospitality, collectivism, resilience, and joyous vitality. In the challenging mountainous environment, the Yi people sustained their communities through collective labor and sharing resources. “Tiao Cai” aesthetically celebrates the ethic of sharing and communal sustenance. The precise coordination among performers, the highly difficult movements, and the lively rhythm collectively convey an ethos of optimism and cultural pride.

====Performance Forms and Artistic Characteristics====

Through long-term development, “Tiao Cai” has formed a performance system that is both unified and diverse. Two principal modes of “Tiao Cai” have evolved: the ceremonial feast form and the staged performative form, each serving distinct social and aesthetic functions.

1. Feast Form (宴席跳菜)

Performed in actual feast contexts—weddings, birthdays, housewarmings, festivals—this is the traditional, socially embedded variant. The performance involves a duo or team: “dish-carriers” transport laden trays while “dish-guides” precede them, directing the flow and energizing the atmosphere with gestures or instrumental cues (e.g., waving handkerchiefs or playing the lusheng). Accompanied by instruments like suona and trombone, they dance to a lively rhythm from the kitchen to the banquet hall, delivering dishes through dance. Based on carrying technique, three sub-types are recognized:

(1)Head-Balancing Dish-Carrying(头功跳菜): Carriers balance trays on the head, sometimes in stacked layers.

(2)Mouth-Carrying Dance(口功跳菜): Carriers grip a table corner with the teeth, supporting dishes above.

(3)Hand-Carrying Dance(手功跳菜): Trays are carried in carriers’ hands, with incorporated spins, squats, and leaps.

The interaction between guide and carrier creates a dynamic interplay of restraint and release, embodying a choreographed dialogue that enhances the festive mood.

2. Stage and Square Performance Form (表演跳菜)

With the development of cultural dissemination and tourism, “Tiao Cai” dance has gradually transitioned from feast settings to stages and public squares, evolving into a more performative and artistic form. Stage versions, typically performed by troupes of about twenty, emphasize polished choreography, vigorous athleticism, and dramatic impact. Square performances, commonly seen at large-scale festivals, involves hundreds of participants. Through precise formation changes and grand visual compositions, it showcases the collective strength and majestic grandeur of Yi culture.

3. Dance Movement and Technical Mastery

Dish-serving dance's movement lexicon blends imitations of daily life with artistic creation. Signature steps for carriers include:

(1) Magpie Crouching in Nest (喜鹊蹲窝): The dish-carriers crouch and hop, mimicking the agile, nimble movements of birds.

(2) Flies rub the feet (苍蝇搓脚): The dish-carriers take rapid, shuffling footwork, resembling a fly scrubbing its feet—light and comical.

(3) Holding the golden tripod (手托金鼎): The dish-carriers steady the tray with both arms, standing tall and upright to convey solemnity.

(4) A golden harvest (五谷丰登): The dish-carriers use dance movements to mimic scenes of harvest, symbolizing auspiciousness.

Execution demands exceptional balance and control, as trays must remain steady throughout dynamic sequences. The music, primarily featuring traditional suona (唢呐)and trombone, boasts a lively and enthusiastic rhythm that perfectly complements the dance movements, collectively creating a festive and jubilant atmosphere.

====Contemporary Safeguarding and Revitalization====

As the pace of modernization accelerates, the social environment upon which China’s traditional culture relies for survival has undergone profound changes, and the transmission of the Yi people’s Tiao Cai culture now faces challenges.

Its inscription on the national intangible cultural heritage list in 2008 provided a policy framework for organized preservation efforts. Nanjian County, designated a “Hometown of Chinese Folk Dish-Serving Dance Art”, has implemented a multi-pronged safeguarding strategy, such as establishing local protection regulations and incorporating dance transmission into cultural development plans; establishing intangible cultural heritage transmission centers to encourage veteran artists to mentor apprentices and cultivate young successors; integrating “Tiao Cai” into school curricula and community activities to strengthen cultural identity; supporting its participation in festivals, tourism performances, and cultural exchanges, while preserving core elements and allowing appropriate stage adaptations to enhance its contemporary vitality.

====Conclusion====

The dish-serving dance of Yi ethnic group in Nanjian originated from Tang Dynasty court dance, gradually integrating into the daily life and ritual practices of the Yi people in Nanjian. It evolved into a folk art form that carries life emotions and collective memory. This transformation journey—from court to folk, from ritual to performance—reflects the self-adaptation and developmental vitality of local culture in the face of historical and social changes. Today, within the intertwined context of globalization and cultural diversity, this dance is not only systematically protected as intangible cultural heritage but also continues to solidify the Yi people’s identity and cultural consciousness through community transmission and festive celebrations. Through living transmission and adaptive innovation, “Tiao Cai” sustains its ritual significance and performance vitality in contemporary times, serving as a vital vehicle for conveying Yi cultural memory and participating in the construction of China’s diverse cultural landscape.

===References===

[1]李维锦(2008). 南涧彝族“跳菜”的价值解析[J].大理学院学报,(05):4-6+19.

[2]李瑶(2011). 彝族民间舞蹈跳菜及其传承、发展之探析[J]. 民族艺术研究, 24 (3) : 45-49.

[3]秦莹, &阿本枝(2007). 作为非物质文化遗产的南涧彝族“跳菜”[J].大理学院学报,(05):11-13+35.

[4]秦莹(2007). 南涧彝族“跳菜”礼仪的象征分析[J].广西民族研究,(03):79-86.

[5]秦莹(2008). “跳菜”:从村寨走向舞台和市场——南涧彝族“跳菜”礼仪的变迁[J].民族研究,(04):50-57+109.

[6] WeChat public account: https://mp.weixin.qq.com/s/KnzQT1Rw-mqzDUNHPxt35A

[7] WeChat public account:https://mp.weixin.qq.com/s/_pVYbrK1iW7QQlIyEbyWgw

===Terms and Expressions===

跳菜 Dish-Serving Dance/Tiao Cai

奉盘舞Dance with Tray Serving

抬菜舞Dish-Carrying Dance

《南诏奉圣乐》The Nanzhao Music to the Emperor

头功跳菜Head-Balancing Dish-Carrying

手功跳菜 Hand-Carrying Dance

口功跳菜 Mouth-Carrying Dance

喜鹊蹲窝Magpie Crouching in Nest

苍蝇搓脚Flies rub the feet

手托金鼎Holding the golden tripod

五谷丰登A golden harvest

===Questions===

1.What is the Yi name for the “Dish-Serving Dance” in Nanjian, and what are its formal and common Chinese appellations?

2.To which dynasty can the origins of the “Dish-Serving Dance” be traced back, and which court performance is considered its earliest documented form?

3.What are the three subtypes of the feast form classified according to the method of carrying dishes?

4.What is the symbolic meaning of the hand posture used to hold the tray in the Dish-Serving Dance?

5.In which year was the Yi Dish-Serving Dance included in China’s National Intangible Cultural Heritage List?

===Answers===

1.Wuqieba; Dance with Tray Serving; Dish-Carrying Dance.

2.Tang Dynasty; The Nanzhao Music to the Emperor.

3.Head-Balancing Dish-Carrying; Mouth-Carrying Dance; Hand-Carrying Dance

4.Symbolizing reverence toward heaven, earth, and ancestral spirits, while also symbolically warding off malign influences.

5.2008.

==期末论文==

===南涧彝族跳菜===

====引言====

彝族跳菜是流传于云南省彝族聚居区的传统舞蹈，尤以南涧彝族自治县为典型代表，是国家级非物质文化遗产之一。南涧彝族“跳菜”历史源远流长，雅称“奉盘舞”，俗称“抬菜舞”，彝语称为“吾切巴”，是彝族在宴请宾客的重大活动中，由引菜人和抬菜人从厨房到餐桌合着音乐的节拍，跳着彝族特有的舞步，诙谐幽默地按“棋子”的布局摆菜的一种融舞蹈、音乐、饮食于一体的上菜礼仪。“跳菜”与一般上菜最大的不同在于：它是舞蹈与饮食合二为一的典型,体现了艺术性与实用性的高度统一。

====历史源流：从宫廷乐舞到民间仪礼====

跳菜的历史可追溯至1200多年前的唐朝。根据史料记载，当时南诏王国创作的《南诏奉圣乐》曾被唐朝列为十四部乐礼之一，其中就已经有了“托盘起舞”的舞蹈形式，可视为跳菜的早期雏形。舞者以托盘为载体，跟随音乐而舞动，姿态庄重优美，是南诏宫廷礼仪的重要组成部分。

经过千年的历史演变，这一原属于宫廷的舞蹈逐渐融入民间生活，尤其在彝族的聚居区得以保存与发展。南涧地区因其相对封闭的地理环境和完整的彝族社群结构，成为跳菜传承的核心区域。跳菜从宫廷走向民间，从礼仪性舞蹈转变为宴席中的服务性表演，其功能也从彰显王权礼制转变为表达民间百姓的喜庆与待客之情。

====文化内涵：礼仪、信仰与民族性格的凝聚====

跳菜不仅是简单的上菜方式，更是蕴藏着彝族人民的原始宗教信仰、民俗文化和对美好生活的向往的仪式，是其表达对宾客敬重、庆祝丰收、祈求吉祥的重要表现形式。

首先，跳菜是彝族风俗文化的重要体现。在彝族传统社会，宴席是家族团聚、村寨交往、庆祝丰收乃至祭祀祖先的重要场合。跳菜通过庄严而欢快的仪式化上菜，表达了对宾客的至高尊重，也强化了群体之间的情感联结与社会秩序。

其次，跳菜融合了彝族的原始宗教信仰与自然观。舞蹈中托盘的手势（拇指、食指、小指托盘，中指、无名指内收）被解释为敬天、敬地、敬神，兼具驱邪避祟的象征意义。摆菜时形成的“梅花形”“四方形”“回宫八卦阵”等图案，也暗含天地和谐、万物有序的宇宙观，体现了彝族人民追求天人合一的文化心理。

最后，跳菜生动展现了彝族热情好客、乐观豁达、团结互助的民族性格。在艰苦的山地环境中，彝族人民通过集体劳作与共享成果维系社群存续，跳菜正是这种“共食共享”文化的艺术化表达。舞者之间默契的配合、高难度的动作与欢快的节奏，无不传递出积极向上的生命态度与浓郁的生活热情。

====表演形式与艺术特色====

跳菜在长期发展过程中，形成了既统一又多样的表演体系，主要可分为“宴席跳菜”与“表演跳菜”两类。

1. 宴席跳菜：生活场景中的仪式艺术

宴席跳菜主要应用于婚礼、寿宴、乔迁、节庆等实际宴饮场合，是跳菜最原生、最普遍的存在形式。表演者分为“引菜人”与“抬菜人”，二者在唢呐、大号等乐器的伴奏下，从厨房至宴席场地，踏着节奏明快的舞步，以舞送菜。根据抬菜方式的不同，又可细分为：

（1）头功跳菜：抬菜人以头顶托盘，甚至在头顶叠加菜盘，展现高超的平衡技巧。

（2）口功跳菜：抬菜人用口衔住方桌一角，桌上放置碗盘，在行进中保持稳定。

（3）手功跳菜：抬菜人以双手托盘，配合翻身、旋转、蹲跳等动作，灵活多变。

引菜人则手持手帕或芦笙，以轻盈舞步在前引导，通过舞动手帕和变换身姿的方式，为抬菜人开辟道路，同时调节现场气氛。这种“一引一抬”的配合，动静结合，张弛有度，极具观赏性与互动性。

2. 表演跳菜：舞台化与广场化的艺术提升

随着文化传播与旅游业的发展，跳菜舞逐渐从宴席走向舞台与广场，形成了更具展示性与艺术性的表演形式。舞台跳菜通常由20人左右的专业团队进行演绎，动作经过精心提炼与编排，更加粗犷豪放、节奏紧凑，突出了技巧性与视觉冲击力。广场跳菜则主要见于大型节庆活动，参与者可高达数百人，通过整齐的队形变换、宏大的场面构图，展现彝族文化的集体力量与磅礴气势。

3. 舞蹈动作与技巧体系

跳菜的舞蹈语言十分丰富，兼具生活模仿与艺术创造。抬菜人的典型动作包括：

（1）“喜鹊蹲窝”：抬菜人双腿蹲跳，模拟鸟雀灵动轻巧的姿态。

（2）“苍蝇搓脚”：抬菜人脚步细密快速，神似苍蝇搓足，轻盈而滑稽。

（3）“手托金鼎”：抬菜人双臂稳托菜盘，身形挺拔，显庄重之态。

（4）“五谷丰登”：抬菜人以舞蹈动作模拟丰收场景，寓意美好。

这些动作都需要抬菜人在保持托盘平稳的前提下完成，充分融合了舞蹈的韵律美与杂技的技艺性。与舞蹈相配合的音乐以彝族传统唢呐、大号为主，节奏欢快热烈，与舞蹈动作紧密契合，共同营造出喜庆欢腾的氛围。

====当代传承与保护实践====

随着现代化进程加速，我国传统文化赖以生存的社会环境发生深刻变化，彝族跳菜文化的传承也面临着挑战。2008年，彝族跳菜成功申报为国家级非物质文化遗产，标志着其文化价值获得国家认定，保护工作进入系统化阶段。南涧县作为“中国民间跳菜艺术之乡”，开展了一系列保护措施,，如制定地方性保护条例，将跳菜传承纳入文化发展规划；建立非遗传习所，鼓励老艺人培养年轻传承人；将跳菜引入中小学课堂与社区活动，增强文化认同；支持跳菜参与节庆、旅游展演与文化交流，在保持核心要素的基础上，适度进行舞台化改编，增强其当代生命力等。

====结语====

南涧彝族跳菜源于唐代宫廷乐舞，而后逐渐融入南涧彝族人民的日常生活与仪式实践，演变为一种承载生命情感与集体记忆的民间艺术形式。这一由宫廷至民间、从仪式到展演的变迁过程，折射出了地方文化在面对历史与社会变迁时的自我调适与发展活力。当下，在全球化和文化多样性交织的语境中，跳菜不仅作为非物质文化遗产受到系统保护，更在社区传承与节庆活动中持续凝聚着彝族的身份认同与文化自觉。通过活态传承与适应性创新，跳菜在当代得以延续其仪式内涵与表演生命力，成为传递彝族文化记忆、参与构筑中华文化多元图景的重要载体。

===参考文献===

[1]李维锦(2008). 南涧彝族“跳菜”的价值解析[J].大理学院学报,(05):4-6+19.

[2]李瑶(2011). 彝族民间舞蹈跳菜及其传承、发展之探析[J]. 民族艺术研究, 24 (3) : 45-49.

[3]秦莹&阿本枝(2007). 作为非物质文化遗产的南涧彝族“跳菜”[J].大理学院学报,(05):11-13+35.

[4]秦莹(2007). 南涧彝族“跳菜”礼仪的象征分析[J].广西民族研究,(03):79-86.

[5]秦莹(2008). “跳菜”:从村寨走向舞台和市场——南涧彝族“跳菜”礼仪的变迁[J].民族研究,(04):50-57+109.

[6]微信公众号：https://mp.weixin.qq.com/s/KnzQT1Rw-mqzDUNHPxt35A

[7]微信公众号：https://mp.weixin.qq.com/s/_pVYbrK1iW7QQlIyEbyWgw

===术语===

跳菜 Dish-Serving Dance/Tiao Cai

奉盘舞Dance with Tray Serving

抬菜舞Dish-Carrying Dance

《南诏奉圣乐》The Nanzhao Music to the Emperor

头功跳菜Head-Balancing Dish-Carrying

手功跳菜 Hand-Carrying Dance

口功跳菜 Mouth-Carrying Dance

喜鹊蹲窝Magpie Crouching in Nest

苍蝇搓脚Flies rub the feet

手托金鼎Holding the golden tripod

五谷丰登A golden harvest

===问题===

1. 南涧彝族“跳菜”在彝语中叫什么？其雅称和俗称分别是什么？

2.“跳菜”最早可追溯至哪个朝代？其最初的表演形式与哪部宫廷乐舞有关？

3.“宴席跳菜”根据抬菜方式可分为哪三种形式？

4. 跳菜中托盘的手势有哪些文化象征意义？

5. 彝族跳菜于哪一年被列入中国国家级非物质文化遗产名录？

===答案===

1.吾切巴；奉盘舞；抬菜舞。

2.唐代；《南诏奉圣乐》。

3.头功跳菜、口功跳菜、手功跳菜。

4.象征敬天、敬地、敬神，兼有驱邪避祟之意。

5.2008年

User:Luo Yuyan

2025-12-12T04:44:36Z

Luo Yuyan:

A Person who wanna be humouraous and intelligent, believing that wit and insight can make interactions more engaging and life more fulfilling. Academically and professionally, I have laid a solid foundation by passing the Test for English Majors Grade 4, Test for English Majors Grade 8, and the High School English Teacher Qualification Certificate Examination.

==Final Exam Paper==

===Dish-Serving Dance of Yi Ethnic Group in Nanjian===

====Introduction====

The Yi Ethnic Dish-Serving Dance, known as “Tiao Cai” in Mandarin, is a traditional performing art practiced primarily among Yi settlement area in Yunnan Province, with its most representative area of Nanjian Yi Autonomous County. Recognized as a National Intangible Cultural Heritage of China, the dance—also referred to elegantly as the “Dance with Tray Serving” (奉盘舞), commonly as the “Dish-Carrying Dance” (抬菜舞), and in the Yi language as “Wuqieba” (吾切巴, the person who serves dishes)—has a long history which integrates dance, music, and culinary service. It is performed during important ceremonial feasts to honor guests, in which designated “dish-guides” and “dish-carriers” move rhythmically from kitchen to banquet area, executing stylized Yi dance steps and arranging dishes in deliberate, often playful, configurations according to traditional layouts. What distinguishes “Tiao Cai” from ordinary dish serving is its synthesis of dance and diet, representing a high degree of uniformity of aesthetic form and social practice.

====Origins: From Court Dance to Folk Ritual====

The origins of “Tiao Cai” can be traced to the “tray dance” forms documented in the Nanzhao Music to the Emperor (南诏奉圣乐) of the Tang Dynasty over twelve centuries ago. This musical repertoire, created in the Nanzhao Kingdom (present-day Yunnan), was adopted into the Tang court’s official canon as one of its fourteen ceremonial music suites. Performances featured dancers carrying trays in synchronized, graceful movements, forming an important part of Nanzhao court etiquette.
After a thousand years of historical evolution, this originally courtly dance gradually integrated into folk life, particularly preserving and developing within Yi settlement area. Nanjian, owing to its relatively isolated geography and cohesive Yi social organization, became a principal repository for the dance’s preservation. The transformation from palace ritual to folk custom involved a shift in function——once a display of imperial power and ceremonial order, it became a way for ordinary people to share joy and welcome guests.

====Cultural Significance====

The ritual of “Tiao Cai”, more than a practical method of serving food, functions as a culturally dense ceremony which imbued with the Yi people’s primitive religious beliefs, folk culture, and aspirations for a better life. It serves as a vital expression of their respect for guests, celebration of harvests, and prayers for good fortune.
First, “Tiao Cai” is a vital manifestation of Yi folk culture. In traditional Yi society, feasts served as crucial occasions for family reunions, village interactions, harvest celebrations, and ancestral worship. Through its solemn yet joyful ceremonial presentation, the ritual conveys the highest respect for guests while strengthening communal bonds and reinforcing social order.
Second, the dance integrates elements of Yi indigenous spirituality and views of nature. The distinctive hand posture for holding the tray—supporting it with the thumb, index, and little fingers while tucking the middle and ring fingers inward—is interpreted as a gesture of reverence toward heaven, earth, and ancestral spirits, while also symbolically warding off malign influences. The geometric arrangements of dishes, such as the “plum-blossom”, “square”, or “Eight Trigrams” patterns, are understood to mirror cosmic order and express a philosophy of harmony between humanity and the natural world.
Finally, “Tiao Cai” vividly expresses core Yi cultural traits: hospitality, collectivism, resilience, and joyous vitality. In the challenging mountainous environment, the Yi people sustained their communities through collective labor and sharing resources. “Tiao Cai” aesthetically celebrates the ethic of sharing and communal sustenance. The precise coordination among performers, the highly difficult movements, and the lively rhythm collectively convey an ethos of optimism and cultural pride.

====Performance Forms and Artistic Characteristics====

Through long-term development, “Tiao Cai” has formed a performance system that is both unified and diverse. Two principal modes of “Tiao Cai” have evolved: the ceremonial feast form and the staged performative form, each serving distinct social and aesthetic functions.
1. Feast Form (宴席跳菜)
Performed in actual feast contexts—weddings, birthdays, housewarmings, festivals—this is the traditional, socially embedded variant. The performance involves a duo or team: “dish-carriers” transport laden trays while “dish-guides” precede them, directing the flow and energizing the atmosphere with gestures or instrumental cues (e.g., waving handkerchiefs or playing the lusheng). Accompanied by instruments like suona and trombone, they dance to a lively rhythm from the kitchen to the banquet hall, delivering dishes through dance. Based on carrying technique, three sub-types are recognized:
(1)Head-Balancing Dish-Carrying(头功跳菜): Carriers balance trays on the head, sometimes in stacked layers.
(2)Mouth-Carrying Dance(口功跳菜): Carriers grip a table corner with the teeth, supporting dishes above.
(3)Hand-Carrying Dance(手功跳菜): Trays are carried in carriers’ hands, with incorporated spins, squats, and leaps.
The interaction between guide and carrier creates a dynamic interplay of restraint and release, embodying a choreographed dialogue that enhances the festive mood.
2. Stage and Square Performance Form (表演跳菜)
With the development of cultural dissemination and tourism, “Tiao Cai” dance has gradually transitioned from feast settings to stages and public squares, evolving into a more performative and artistic form. Stage versions, typically performed by troupes of about twenty, emphasize polished choreography, vigorous athleticism, and dramatic impact. Square performances, commonly seen at large-scale festivals, involves hundreds of participants. Through precise formation changes and grand visual compositions, it showcases the collective strength and majestic grandeur of Yi culture.
3. Dance Movement and Technical Mastery
Dish-serving dance's movement lexicon blends imitations of daily life with artistic creation. Signature steps for carriers include:
· Magpie Crouching in Nest (喜鹊蹲窝): The dish-carriers crouch and hop, mimicking the agile, nimble movements of birds.
· Flies rub the feet (苍蝇搓脚): The dish-carriers take rapid, shuffling footwork, resembling a fly scrubbing its feet—light and comical.
· Holding the golden tripod (手托金鼎): The dish-carriers steady the tray with both arms, standing tall and upright to convey solemnity.
· A golden harvest (五谷丰登): The dish-carriers use dance movements to mimic scenes of harvest, symbolizing auspiciousness.
Execution demands exceptional balance and control, as trays must remain steady throughout dynamic sequences. The music, primarily featuring traditional suona (唢呐)and trombone, boasts a lively and enthusiastic rhythm that perfectly complements the dance movements, collectively creating a festive and jubilant atmosphere.

====Contemporary Safeguarding and Revitalization====

As the pace of modernization accelerates, the social environment upon which China’s traditional culture relies for survival has undergone profound changes, and the transmission of the Yi people’s Tiao Cai culture now faces challenges.
Its inscription on the national intangible cultural heritage list in 2008 provided a policy framework for organized preservation efforts. Nanjian County, designated a “Hometown of Chinese Folk Dish-Serving Dance Art”, has implemented a multi-pronged safeguarding strategy, such as establishing local protection regulations and incorporating dance transmission into cultural development plans; establishing intangible cultural heritage transmission centers to encourage veteran artists to mentor apprentices and cultivate young successors; integrating “Tiao Cai” into school curricula and community activities to strengthen cultural identity; supporting its participation in festivals, tourism performances, and cultural exchanges, while preserving core elements and allowing appropriate stage adaptations to enhance its contemporary vitality.

====Conclusion====

The dish-serving dance of Yi ethnic group in Nanjian originated from Tang Dynasty court dance, gradually integrating into the daily life and ritual practices of the Yi people in Nanjian. It evolved into a folk art form that carries life emotions and collective memory. This transformation journey—from court to folk, from ritual to performance—reflects the self-adaptation and developmental vitality of local culture in the face of historical and social changes. Today, within the intertwined context of globalization and cultural diversity, this dance is not only systematically protected as intangible cultural heritage but also continues to solidify the Yi people’s identity and cultural consciousness through community transmission and festive celebrations. Through living transmission and adaptive innovation, “Tiao Cai” sustains its ritual significance and performance vitality in contemporary times, serving as a vital vehicle for conveying Yi cultural memory and participating in the construction of China’s diverse cultural landscape.

===References===

[1]李维锦(2008). 南涧彝族“跳菜”的价值解析[J].大理学院学报,(05):4-6+19.
[2]李瑶(2011). 彝族民间舞蹈跳菜及其传承、发展之探析[J]. 民族艺术研究, 24 (3) : 45-49.
[3]秦莹, &阿本枝(2007). 作为非物质文化遗产的南涧彝族“跳菜”[J].大理学院学报,(05):11-13+35.
[4]秦莹(2007). 南涧彝族“跳菜”礼仪的象征分析[J].广西民族研究,(03):79-86.
[5]秦莹(2008). “跳菜”:从村寨走向舞台和市场——南涧彝族“跳菜”礼仪的变迁[J].民族研究,(04):50-57+109.
[6] WeChat public account: https://mp.weixin.qq.com/s/KnzQT1Rw-mqzDUNHPxt35A
[7] WeChat public account:https://mp.weixin.qq.com/s/_pVYbrK1iW7QQlIyEbyWgw

===Terms and Expressions===

跳菜 Dish-Serving Dance/Tiao Cai
奉盘舞Dance with Tray Serving
抬菜舞Dish-Carrying Dance
《南诏奉圣乐》The Nanzhao Music to the Emperor
头功跳菜Head-Balancing Dish-Carrying
手功跳菜 Hand-Carrying Dance
口功跳菜 Mouth-Carrying Dance
喜鹊蹲窝Magpie Crouching in Nest
苍蝇搓脚Flies rub the feet
手托金鼎Holding the golden tripod
五谷丰登A golden harvest

===Questions===

1.What is the Yi name for the “Dish-Serving Dance” in Nanjian, and what are its formal and common Chinese appellations?
2.To which dynasty can the origins of the “Dish-Serving Dance” be traced back, and which court performance is considered its earliest documented form?
3.What are the three subtypes of the feast form classified according to the method of carrying dishes?
4.What is the symbolic meaning of the hand posture used to hold the tray in the Dish-Serving Dance?
5.In which year was the Yi Dish-Serving Dance included in China’s National Intangible Cultural Heritage List?

===Answers===

1.Wuqieba; Dance with Tray Serving; Dish-Carrying Dance.
2.Tang Dynasty; The Nanzhao Music to the Emperor.
3.Head-Balancing Dish-Carrying; Mouth-Carrying Dance; Hand-Carrying Dance
4.Symbolizing reverence toward heaven, earth, and ancestral spirits, while also symbolically warding off malign influences.
5.2008.

==期末论文==

===南涧彝族跳菜===

====引言====

彝族跳菜是流传于云南省彝族聚居区的传统舞蹈，尤以南涧彝族自治县为典型代表，是国家级非物质文化遗产之一。南涧彝族“跳菜”历史源远流长，雅称“奉盘舞”，俗称“抬菜舞”，彝语称为“吾切巴”，是彝族在宴请宾客的重大活动中，由引菜人和抬菜人从厨房到餐桌合着音乐的节拍，跳着彝族特有的舞步，诙谐幽默地按“棋子”的布局摆菜的一种融舞蹈、音乐、饮食于一体的上菜礼仪。“跳菜”与一般上菜最大的不同在于：它是舞蹈与饮食合二为一的典型,体现了艺术性与实用性的高度统一。

====历史源流：从宫廷乐舞到民间仪礼====

跳菜的历史可追溯至1200多年前的唐朝。根据史料记载，当时南诏王国创作的《南诏奉圣乐》曾被唐朝列为十四部乐礼之一，其中就已经有了“托盘起舞”的舞蹈形式，可视为跳菜的早期雏形。舞者以托盘为载体，跟随音乐而舞动，姿态庄重优美，是南诏宫廷礼仪的重要组成部分。
经过千年的历史演变，这一原属于宫廷的舞蹈逐渐融入民间生活，尤其在彝族的聚居区得以保存与发展。南涧地区因其相对封闭的地理环境和完整的彝族社群结构，成为跳菜传承的核心区域。跳菜从宫廷走向民间，从礼仪性舞蹈转变为宴席中的服务性表演，其功能也从彰显王权礼制转变为表达民间百姓的喜庆与待客之情。

====文化内涵：礼仪、信仰与民族性格的凝聚====

跳菜不仅是简单的上菜方式，更是蕴藏着彝族人民的原始宗教信仰、民俗文化和对美好生活的向往的仪式，是其表达对宾客敬重、庆祝丰收、祈求吉祥的重要表现形式。
首先，跳菜是彝族风俗文化的重要体现。在彝族传统社会，宴席是家族团聚、村寨交往、庆祝丰收乃至祭祀祖先的重要场合。跳菜通过庄严而欢快的仪式化上菜，表达了对宾客的至高尊重，也强化了群体之间的情感联结与社会秩序。
其次，跳菜融合了彝族的原始宗教信仰与自然观。舞蹈中托盘的手势（拇指、食指、小指托盘，中指、无名指内收）被解释为敬天、敬地、敬神，兼具驱邪避祟的象征意义。摆菜时形成的“梅花形”“四方形”“回宫八卦阵”等图案，也暗含天地和谐、万物有序的宇宙观，体现了彝族人民追求天人合一的文化心理。
最后，跳菜生动展现了彝族热情好客、乐观豁达、团结互助的民族性格。在艰苦的山地环境中，彝族人民通过集体劳作与共享成果维系社群存续，跳菜正是这种“共食共享”文化的艺术化表达。舞者之间默契的配合、高难度的动作与欢快的节奏，无不传递出积极向上的生命态度与浓郁的生活热情。

====表演形式与艺术特色====

跳菜在长期发展过程中，形成了既统一又多样的表演体系，主要可分为“宴席跳菜”与“表演跳菜”两类。
（一）宴席跳菜：生活场景中的仪式艺术
宴席跳菜主要应用于婚礼、寿宴、乔迁、节庆等实际宴饮场合，是跳菜最原生、最普遍的存在形式。表演者分为“引菜人”与“抬菜人”，二者在唢呐、大号等乐器的伴奏下，从厨房至宴席场地，踏着节奏明快的舞步，以舞送菜。根据抬菜方式的不同，又可细分为：
1. 头功跳菜：抬菜人以头顶托盘，甚至在头顶叠加菜盘，展现高超的平衡技巧。
2. 口功跳菜：抬菜人用口衔住方桌一角，桌上放置碗盘，在行进中保持稳定。
3. 手功跳菜：抬菜人以双手托盘，配合翻身、旋转、蹲跳等动作，灵活多变。
引菜人则手持手帕或芦笙，以轻盈舞步在前引导，通过舞动手帕和变换身姿的方式，为抬菜人开辟道路，同时调节现场气氛。这种“一引一抬”的配合，动静结合，张弛有度，极具观赏性与互动性。
（二）表演跳菜：舞台化与广场化的艺术提升
随着文化传播与旅游业的发展，跳菜舞逐渐从宴席走向舞台与广场，形成了更具展示性与艺术性的表演形式。舞台跳菜通常由20人左右的专业团队进行演绎，动作经过精心提炼与编排，更加粗犷豪放、节奏紧凑，突出了技巧性与视觉冲击力。广场跳菜则主要见于大型节庆活动，参与者可高达数百人，通过整齐的队形变换、宏大的场面构图，展现彝族文化的集体力量与磅礴气势。
（三）舞蹈动作与技巧体系
跳菜的舞蹈语言十分丰富，兼具生活模仿与艺术创造。抬菜人的典型动作包括：
• “喜鹊蹲窝”：抬菜人双腿蹲跳，模拟鸟雀灵动轻巧的姿态。
• “苍蝇搓脚”：抬菜人脚步细密快速，神似苍蝇搓足，轻盈而滑稽。
• “手托金鼎”：抬菜人双臂稳托菜盘，身形挺拔，显庄重之态。
• “五谷丰登”：抬菜人以舞蹈动作模拟丰收场景，寓意美好。
这些动作都需要抬菜人在保持托盘平稳的前提下完成，充分融合了舞蹈的韵律美与杂技的技艺性。与舞蹈相配合的音乐以彝族传统唢呐、大号为主，节奏欢快热烈，与舞蹈动作紧密契合，共同营造出喜庆欢腾的氛围。

====当代传承与保护实践====

随着现代化进程加速，我国传统文化赖以生存的社会环境发生深刻变化，彝族跳菜文化的传承也面临着挑战。2008年，彝族跳菜成功申报为国家级非物质文化遗产，标志着其文化价值获得国家认定，保护工作进入系统化阶段。南涧县作为“中国民间跳菜艺术之乡”，开展了一系列保护措施,，如制定地方性保护条例，将跳菜传承纳入文化发展规划；建立非遗传习所，鼓励老艺人培养年轻传承人；将跳菜引入中小学课堂与社区活动，增强文化认同；支持跳菜参与节庆、旅游展演与文化交流，在保持核心要素的基础上，适度进行舞台化改编，增强其当代生命力等。

====结语====

南涧彝族跳菜源于唐代宫廷乐舞，而后逐渐融入南涧彝族人民的日常生活与仪式实践，演变为一种承载生命情感与集体记忆的民间艺术形式。这一由宫廷至民间、从仪式到展演的变迁过程，折射出了地方文化在面对历史与社会变迁时的自我调适与发展活力。当下，在全球化和文化多样性交织的语境中，跳菜不仅作为非物质文化遗产受到系统保护，更在社区传承与节庆活动中持续凝聚着彝族的身份认同与文化自觉。通过活态传承与适应性创新，跳菜在当代得以延续其仪式内涵与表演生命力，成为传递彝族文化记忆、参与构筑中华文化多元图景的重要载体。

===参考文献===

[1]李维锦(2008). 南涧彝族“跳菜”的价值解析[J].大理学院学报,(05):4-6+19.
[2]李瑶(2011). 彝族民间舞蹈跳菜及其传承、发展之探析[J]. 民族艺术研究, 24 (3) : 45-49.
[3]秦莹&阿本枝(2007). 作为非物质文化遗产的南涧彝族“跳菜”[J].大理学院学报,(05):11-13+35.
[4]秦莹(2007). 南涧彝族“跳菜”礼仪的象征分析[J].广西民族研究,(03):79-86.
[5]秦莹(2008). “跳菜”:从村寨走向舞台和市场——南涧彝族“跳菜”礼仪的变迁[J].民族研究,(04):50-57+109.
[6]微信公众号：https://mp.weixin.qq.com/s/KnzQT1Rw-mqzDUNHPxt35A
[7]微信公众号：https://mp.weixin.qq.com/s/_pVYbrK1iW7QQlIyEbyWgw

===术语===

跳菜 Dish-Serving Dance/Tiao Cai
奉盘舞Dance with Tray Serving
抬菜舞Dish-Carrying Dance
《南诏奉圣乐》The Nanzhao Music to the Emperor
头功跳菜Head-Balancing Dish-Carrying
手功跳菜 Hand-Carrying Dance
口功跳菜 Mouth-Carrying Dance
喜鹊蹲窝Magpie Crouching in Nest
苍蝇搓脚Flies rub the feet
手托金鼎Holding the golden tripod
五谷丰登A golden harvest

===问题===

1. 南涧彝族“跳菜”在彝语中叫什么？其雅称和俗称分别是什么？
2.“跳菜”最早可追溯至哪个朝代？其最初的表演形式与哪部宫廷乐舞有关？
3.“宴席跳菜”根据抬菜方式可分为哪三种形式？
4. 跳菜中托盘的手势有哪些文化象征意义？
5. 彝族跳菜于哪一年被列入中国国家级非物质文化遗产名录？

===答案===

1.吾切巴；奉盘舞；抬菜舞。
2.唐代；《南诏奉圣乐》。
3.头功跳菜、口功跳菜、手功跳菜。
4.象征敬天、敬地、敬神，兼有驱邪避祟之意。
5.2008年

File:Zhuazhou 2025.pptx

2025-11-06T12:01:31Z

Luo Yuyan:

Chinese Language and Culture - 2025

2025-11-06T12:00:45Z

Luo Yuyan: /* 2025-10-16 (周四) - Completed */

Contents from spring (will be updated for fall):

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

=Overview about this semester's student presentations=

== 📅 Presentation Schedule ==

=== 2025-10-16 (周四) - Completed ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Luó Yǔyān || 罗语嫣 || 202570081748 || 275. Zhuazhou [[Media:Zhuazhou_2025.pptx]]
|-
| 2 || Qū Yuèníng || 曲悦宁 || 202570081750 || 267. Mazu culture
|-
| 3 || Lǐ Zhuóshàn || 李卓善 || 202570081692 || 282. Black Myth: Wukong
|-
| 4 || Zhāng Mǐnjié || 张敏杰 || 202570081730 || 153. Traditional Cuisine: Eight Major Cuisines of China
|-
| 5 || Qín Míngwén || 秦铭雯 || 202570081704 || 19. Twelve Animals of the Chinese Zodiac
|-
| 6 || Zēng Lín || 曾琳 || 202570081670 || 27. Chinese Writing: Calligraphy
|-
| 7 || Dèng Xuě || 邓雪 || 202570081742 || Panda
|-
| 8 || Guō Xiǎopèi || 郭晓佩 || 202570081678 || 25. Body movements performance: traditional Chinese dance
|-
| 9 || Zhāng Xiāorán || 张潇然 || 202570081759 || Chinese Ancient Weapons
|}

=== 2025-10-23 (周四) - Completed ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Zēng Língkǎi || 曾凌楷 || 202570081774 || 213. Chinese Dreamcore (中式梦核)
|-
| 2 || Chén Kěxīn || 陈可心 || 202570081671 || The Five Famous Mountains
|-
| 3 || Liú Jiāqí || 刘嘉琪 || 202570081696 || Chinese liquor culture
|-
| 4 || Wáng Guóshū || 王国姝 || 202570081753 || Red envelope and lucky money
|-
| 5 || Chén Qiānyùn || 陈仟运 || 202570081673 || 203. Chinese horror movies 中式恐怖片
|-
| 6 || Hé Yí || 何怡 || 202570081743 || 262. The four pillars of destiny [[Media:The four pillars of destiny.pptx]]
|-
| 7 || Zhāng Méiróng || 张梅容 || 202570081729 || 227. Chinese Bossy Fictions & Micro-drama (中国式霸总小说&短剧)
|-
| 8 || Lǐ Wénqīng || 李文清 || 202570081690 || 132. Porcelain
|-
| 9 || Liú Zǐlíng || 刘紫玲 || 202570081699 || 185. Opera: Huangmei opera 黄梅戏
|}

=== 2025-10-24 (周五) - Completed ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Wēng Lánlín || 翁岚淋 || 202570081712 || 217. Cha Bai Xi / Tea Latte Art (茶百戏)
|-
| 2 || Huáng Yàngyàng || 黄样样 || 202570081682 || 234. Dragon Lantern Dance [[Media:Dragondance.pptx]]
|-
| 3 || Lǐ Yòu || 李又 || 202570081691 || Kite-flying (放风筝)
|-
| 4 || Mǎ Yījiāo || 马一礁 || 202570081700 || 242. Hunan Rice Noodles (湖南米粉)
|-
| 5 || Zhū Zhū || 朱珠 || 202570081738 || 37. Confucianism: Classical Philosophy-Reading the Analects
|-
| 6 || Wáng Rǎnrǎn || 王冉冉 || 202570081709 || Shandong cuisine 鲁菜
|-
| 7 || Yáng Shūwén || 杨淑雯 || 202570081722 || Traditional Cuisine: Breakfast Culture of Wuhan
|-
| 8 || Méi Xīléi || 梅希雷 || 202570081701 || 69. Language: Chinese Dialects
|-
| 9 || Liú Huì || 刘慧 || 202570081695 || 204. Stand-up Comedy [[Media:Stand-up Comedy.pptx]]
|}

=== 2025-10-30 (周四) - Completed ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Cáo Wén || 曹文 || 202570081669 || 171. Science and Technology: Taobao（淘宝）
|-
| 2 || Chén Míngbō || 陈明菠 || 202570081672 || Education: training Schools
|-
| 3 || Dèng Xīnyǔ || 邓欣雨 || 202570081674 || 253. Yuelu mountain 岳麓山
|-
| 4 || Dèng Xīn || 邓鑫 || 202570081675 || 196. Science and Technology: The culture of Chinese Electric Vehicles
|-
| 5 || Fāng Xiān || 方鲜 || 202570081676 || 100. Money Culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty)
|-
| 6 || Fú Róng || 符蓉 || 202570081677 || 225. "Cun Chao": China's village football league（"村超"：中国乡村足球联赛）
|-
| 7 || Guō Yùróng || 郭玉熔 || 202570081679 || 14. Architecture: Fengshui in Chinese architecture [[Media:Fengshui_in_Architecture_2025.pptx]]
|-
| 8 || Hè Jìngtóng || 贺婧童 || 202570081680 || 13. Three Great Towers in China
|-
| 9 || Hú Lěi || 胡磊 || 202570081681 || 193. Science and Technology: Buy together (PDD)
|-
| 10 || Huáng Yáo || 黄瑶 || 202570081683 || Cheongsam
|-
| 11 || Martin Woesler || 吴漠汀 || xxx || Teacher presentation [[Media:02.pptx]]
|}

=== 2025-11-06 (周四) - 共 9 个演讲 ===

周四换成：6 Wáng Zǐxīn 王紫新 202570081710 138.Round Table Culture；

周五换成：7 Líng Xīaoyáo 凌逍遥 202570081693 43.Chinese Folk Argot

Teacher presentation [[Media:02.pptx]]

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Huáng Yīlín || 黄伊琳 || 202570081684 || Chinese incense culture
|-
| 2 || Jiǎng Kèyǔ || 蒋克雨 || 202570081686 || 221. Zhongyuan festival
|-
| 3 || Kǒng Xiángyǎ || 孔祥雅 || 202570081687 || 266. Hui culture
|-
| 4 || Lǐ Mèngxiá || 李孟霞 || 202570081688 || 243. Chinese names
|-
| 5 || Lǐ Pàn || 李盼 || 202570081689 || 175. Aesthetic ideals and social customs: the Photo Retouching Culture in China
|-
| 6 || Wáng Zǐxīn || 王紫新 || 202570081710 || 138.Round Table Culture
|-
| 7 || Liú Dān || 刘丹 || 202570081694 || 232. Sun Wukong (孙悟空) [[Media:Sun_Wukong_2025.pptx]]
|-
| 8 || Liú Xīn || 刘欣 || 202570081697 || 170. Paper cutting
|-
| 9 || Liú Yuán || 刘缘 || 202570081698 || Language: Hakka Dialect 1845
|}

=== 2025-11-07 (周五) - 共 10 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Pān Liànyàn || 潘恋艳 || 202570081702 || 283. Guangdong Morning Tea Culture 广东早茶
|-
| 2 || Péng Xiāngrú || 彭湘茹 || 202570081703 || 5. Aesthetic ideals and social customs: Crying Marriage of Tujia
|-
| 3 || Qū Yìyǐng || 曲奕颖 || 202570081705 || 216. The Story of Ming Lan 知否知否应是绿肥红瘦
|-
| 4 || Rèn Yàrú || 任亚茹 || 202570081706 || 63. Mogao Grottoes
|-
| 5 || Rèn Yíngyíng || 任盈盈 || 202570081707 || 263. Shaolin Temple
|-
| 6 || Shū Yǔlù || 舒雨璐 || 202570081708 || 133. Silk and porcelain: Celadon and Celadon Song《青花瓷》
|-
| 7 || Líng Xiāoyáo || 凌逍遥 || 202570081693 || 70. Chinese folk argot
|-
| 8 || Wèi Fāngxīn || 魏方鑫 || 202570081711 || 152. Traditional Cuisine: Chopsticks
|-
| 9 || Wú Hóngpíng || 吴洪萍 || 202570081713 || 31. Chinese clothing
|-
| 10 || Xiàng Xīnlěi || 向馨磊 || 202570081714 || 179. Traditional and Modern Views on Marriage and Love
|}

=== 2025-11-13 (周四) - 共 10 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Xiàng Xuěbīng || 向雪冰 || 202570081715 || TBD - Xiàng Xuěbīng
|-
| 2 || Xiào Sūqín || 肖苏秦 || 202570081716 || 197. Chinese tradition culture: The culture of Ronghua-Velvet Flowers 绒花
|-
| 3 || Xióng Ruòyáo || 熊若瑶 || 202570081717 || 169. Cuisine: Luosifen
|-
| 4 || Yán Zhéwén || 严哲文 || 202570081718 || 9. Architecture: The Forbidden City
|-
| 5 || Yáng Hàodān || 杨皓丹 || 202570081719 || 151. Traditional Cuisine: Chinese Dining Etiquette
|-
| 6 || Yáng Jīnyǔ || 杨金雨 || 202570081720 || 96. Medicine: TCM - The Development of Chinese Medicine
|-
| 7 || Yáng Jìngwèi || 杨婧蔚 || 202570081721 || 45. Facial Make-up: Face Changing in Sichuan Opera
|-
| 8 || Yáng Xīrán || 杨晰然 || 202570081723 || 191. Aesthetic ideals and social customs: The Culture of Flowers
|-
| 9 || Yáng Yǔxuān || 杨宇轩 || 202570081724 || 20. Milk tea 奶茶
|-
| 10 || Yì Yǎlán || 易雅兰 || 202570081725 || Bamboo Weaving 竹编
|}

=== 2025-11-20 (周四) - 共 10 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Yú Chēn || 余琛 || 202570081726 || 174. Traditional Cuisine: Jiaozi 饺子
|-
| 2 || Yuè Ziháo || 岳子豪 || 202570081727 || 108. Opera: Peking Opera (京剧)
|-
| 3 || Zhāng Lì || 张丽 || 202570081728 || 180. Tangyuan (汤圆)
|-
| 4 || Zhāng Shuàichāo || 张帅超 || 202570081731 || Ancient Chinese education
|-
| 5 || Zhāng Yǔméng || 张雨蒙 || 202570081732 || 208. Chinese traditional ornament: Buyao (步摇)
|-
| 6 || Zhào Jǐntāo || 赵锦涛 || 202570081733 || Culture of Chinese Electric Car
|-
| 7 || Zhào Mǐn || 赵敏 || 202570081734 || Gender: Wu Zetian: The Only Female Emperor of Imperial China
|-
| 8 || Zhào Yíxiāo || 赵怡潇 || 202570081735 || 205. Bride-price
|-
| 9 || Zhèng Shān || 郑珊 || 202570081736 || 278. The Beef Board Noodle
|-
| 10 || Zhōu Wénxuān || 周文萱 || 202570081737 || 23. Body movement performance: Chinese Lion Dancing
|}

=== 2025-11-27 (周四) - 共 10 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Zhù Yèhuī || 祝烨晖 || 202570081739 || 251. Rice Noodle Roll 肠粉
|-
| 2 || Chén Yǎqí || 陈雅琪 || 202570081740 || 157. Traditional Cuisine—hotpot
|-
| 3 || Chén Yǔfēi || 陈宇飞 || 202570081741 || 91. Martial Arts: Wushu
|-
| 4 || Hé Yǐng || 何颖 || 202570081744 || 276. Nail art (美甲)
|-
| 5 || Huáng Yǎqiàn || 黄雅倩 || 202570081745 || 93. Medicine: Traditional Chinese Medicine (TCM)
|-
| 6 || Lín Zhǐyí || 林芷怡 || 202570081746 || 92. Frolics of the Five Animals (wuqinxi)
|-
| 7 || Liú Kāngyí || 刘康怡 || 202570081747 || 112. Huagu Opera (花鼓戏)
|-
| 8 || Lǚ Píng || 吕萍 || 202570081749 || 102. Music and instruments: guzheng
|-
| 9 || Shěn Yàn || 沈燕 || 202570081751 || 241. Abacus (珠算)
|-
| 10 || Tán Tíngtíng || 谭婷婷 || 202570081752 || 202. The Legend of Zhen Huan《甄嬛传》
|}

=== 2025-12-04 (周四) - 共 10 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Wèi Méng || 魏萌 || 202570081754 || Zhang Zhongjing
|-
| 2 || Xiè Xuán || 谢璇 || 202570081755 || 02. Aesthetic ideals and social customs: Chinese marriage customs (中式婚礼)
|-
| 3 || Yáng Tíng || 杨婷 || 202570081756 || 254. Traditional Crafts: Tie-Dye
|-
| 4 || Yáng Yǔqíng || 杨雨晴 || 202570081757 || 259. Female writers
|-
| 5 || Yáng Yuàn || 杨媛 || 202570081758 || 188. Science and Technology: Mobile Games (手游)
|-
| 6 || Zhāng Yuè || 张悦 || 202570081760 || 265. Cuisine: changed spicy salted duck
|-
| 7 || Zhōu Xuán || 周璇 || 202570081761 || 186. The "reference" of Chinese Music (中国音乐的"借鉴")
|-
| 8 || Zhōu Yáng || 周洋 || 202570081762 || 148. Handcraft—Chinese knots
|-
| 9 || Guō Yǔtíng || 郭雨婷 || 202570081763 || 238. Three famous chinese mountains 中国三山
|-
| 10 || Jiāng Wǎnlíng || 姜宛灵 || 202570081685 || 1.Geographic Nature as a Basis for Cultural Development
|}

=== 2025-12-11 (周四) - 共 9 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Lǐ Fán || 李凡 || 202570081764 || TBD - Lǐ Fán
|-
| 2 || Péng Lùxī || 彭露曦 || 202570081765 || 250. Language: Hakka Dialect (客家话)
|-
| 3 || Hú Mínghào || 胡明浩 || 202570081766 || 270. The Yingge Dance (英歌舞)
|-
| 4 || Huáng Lèlè || 黄乐乐 || 202570081767 || 179. Traditional and modern views on marriage and love
|-
| 5 || Jiāng Jiāyǔ || 姜佳宇 || 202570081768 || 224. Jiangxi Cuisine (赣菜)
|-
| 6 || Liáng Yǔtóng || 梁羽彤 || 202570081769 || 256. Danmu (弹幕)
|-
| 7 || Péng Ruǐmiáo || 彭蕊苗 || 202570081770 || 213. Chinese Dreamcore (中式梦核)
|-
| 8 || Qín Níng || 秦宁 || 202570081771 || 212. Education: training Schools (教育：补习班)
|-
| 9 || Wú Jǐnxuán || 吴瑾璇 || 202570081772 || 274. God of Wealth (财神)
|}

=== 2025-12-18 (周四) - 共 8 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Yǐn Ziháo || 尹子豪 || 202570081773 || TBD - Yǐn Ziháo
|-
| 2 || Chén Yǔjiā || 陈雨佳 || 202570081775 || 203. Beverages: Tea
|-
| 3 || Wāng Jīnyán || 汪金妍 || 202570081776 || 158. Traditional Cuisine: The Art of Chinese Cooking
|-
| 4 || Yì Yǔtíng || 易雨婷 || 202570081777 || 268. Table manners
|-
| 5 || Hán Jiāyàn || 韩佳燕 || 202570081778 || 236. Landscapes and Tourism: Harbin Ice and Snow World
|-
| 6 || Liào Rútíng || 廖如婷 || 202570081779 || 169. Cuisine: Luosifen
|-
| 7 || Wáng Huìān || 王慧安 || 202570081780 || 128. TikTok (Douyin)
|-
| 8 || Wú Héng || 吴姮 || 202570081781 || 215. Live Streaming E-commerce (直播电商)
|}

=Session 1 Thu Sep 25 19:00-21:35 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 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 1 pptx presentations of 5 min. (without AI, and please indicate references and an AI statement at the end of the presentation) and a interactive 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 283 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_2025.pptx]]

[[Media:02_Chin_Lang_Cult_2025.pptx]]

==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on https://bou.de/u and then "Register" in the top right corner, 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. More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

==Prepare ppt (10 students)==
Grading Criteria for Powerpoint Presentations

Was the presentation based on scientific facts, did the presenter also conduct some research on the topic and did he/she also add her own experience or her own opinion/perspective and marking the two different perspectives as factual/subjective? Did the presentation avoid absolute judgments like "good" or "best", but did it instead use vocabulary like "fascinating", "surprising" etc. and also indicated to whom it is fascinating/surprising etc. and why?

Was the presentation successful? Did it catch the attention of the audience over the whole time? Was the presenter persuading? Was the audience excited/fascinated? Did the audience learn something? (Or was the audience bored and talked the whole time without paying attention to the presenter?)

Formal things: Was the speaker good to hear (loud/clear)? Did he make a self-confident impression and did he know his topic? Did the speaker speak freely and not read out? Where there meaningful pictures and graphs on the slides and only a few keywords, well sorted by numbers or bullet points (or was the powerpoint merely a text desert of small size script with the script being copied onto the slides)?

Was the presentation appropriate to the topic?

Was the activity part meaningful and appropriate to the topic? Did it speak to everyone in the audience individually?

Was the presentation not too short and not too long in time, but as long as the other presentations, so that all presentations of the day could be presented?

Did the presentation consider the same cultural phenomenon both in China and in other countries, at least as a comparison?

Did the presentation avoid mistakes like reading out text in a boring way, pronounciation mistakes, typos in the English text?

Did you indicate the sources you have used at least on the last page of your presentation in the form of a list?

Did you upload your ppt file successfully (if not, did you contact the teaching assistant to upload)?

Did you present your ppt file in the full screen mode?

Did you arrive early in classroom to copy your file onto the desktop of the class computer and did you check it and also any embedded or accompanying video files etc. if everything works properly including sound?

Did the presentation avoid deadly mistakes like plagiarism, using ai without indicating it (if you use ai to create the presentation, you need to indicate the platform and the full prompt you gave to ai and the main adjustments you did to the prompt), using ideology, patriotism, politics, religious beliefs, advertisement for products, ignorance (e.g. that a cultural phenomenon is wide spread in Asia and the origin is unclear, but claiming it was Chinese and originated in China), racism, prejudices, telling lies, spreading false rumors etc.?

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 an interactive quiz: The first ten presenters will have to present in two weeks!

1. Geographic Nature as a Basis for Cultural Development 17

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

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

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

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

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

7. Animals: Panda 71

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203 (Zhang Mai)

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

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

27. Chinese Writing: Calligraphy 246 (Tang Yan)

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

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

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

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

40. Education: Modern Chinese Education System 371

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

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

43. Facial Make-up 406

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

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

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

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

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462（Zhao Qi）

51. Games: Kite Flying 468

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

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

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

56. Garden Culture: Qingming Riverside Landscspe Garden 526

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

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

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

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

63. Landscapes and Tourism: Mogao Grottoes 593

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

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

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

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

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

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

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

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

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

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

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

78. Literature: Ancient literature: Yuefu 765

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

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

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

82. Literature: Premodern literature: Tang-Song 794

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

84. Literature: Modern Literature 832

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

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

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

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

91. Martial Arts: Wushu 885

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

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

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

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

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

99. Minority cultures: The Ethnic Minorities’ Costumes 941

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

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

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

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

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

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

111. Opera: Tea-picking Opera 1055

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

113. Philosophical Schools: Four Main Philosophical Schools 1076

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

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

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

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

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

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

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

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

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

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

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

132. Silk and porcelain: Porcelain 1277

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

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

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

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

137. Social: The Long-life Lock 1308

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

139. Stage entertainment: Crosstalk 相声 1325

140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

142. Traditional Crafts: Chinese Jade Culture 1348

143. Traditional Crafts: Cloisonne 1363

144. Traditional Crafts: Embroidery 1369

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

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

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

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450

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

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

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

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

157. Traditional Cuisine: Hotpot 1501 (Cao Chunyang)

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

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

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573 Lv Jiahao

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Chen Sisi)

170. Fine Arts: Chinese Paper Cutting 1601

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）

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

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

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

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

180. Traditional Cuisine: Tangyuan 1701

181. Animals：Golden Monkey 1712（Xiao Yawen）

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

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

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752 （Chu Hanqi）

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

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

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

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

192. National Belief: the Chinese Dream 1818

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

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

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

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

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

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

199. Traditional Crafts: Dough Sculpture 面塑 1845

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

201. The culture of Grass cloth 夏布 1845

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

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

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

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845(Lu Wei)

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

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

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

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

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

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

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

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

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

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

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

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

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

221. Zhongyuan festival 1845 （Ou Huang）

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

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

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

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

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

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

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

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

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

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

232. Sun Wukong（孙悟空） 1845 （Li Yuan2）

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

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

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

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

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

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

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

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

241. Abacus (中国珠算） 1845

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

243. Chinese name（中国姓名文化） 1845

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

245. Douzhi (豆汁) 1845(Li Linyao)

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

247. Carved lacquer（雕漆） 1845 （Liu Qi）

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

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

250. Language: Hakka Dialect（客家话） 1845

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

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

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

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

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

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

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

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

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

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

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

264. Single bamboo drifting（独竹漂） 1845

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

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

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

268. Table Manners 1845（Luo Yan）

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

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

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

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

273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)[[File:Changsha Stinky Tofu.pptx]]

274. God of Wealth(财神) 1845

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）

277. Mirror (镜子) 1845 (Cheng Sixiang)

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

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

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

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

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

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

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

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

You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?

Please remember that you have to indicate the 10 topics for Friday on the course website under "Session 2" with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.

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

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

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

76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao) [[Media:Duan_Binyao_-76Su_Shi_and_Delegation_Literature.pptx]]

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

Tea Latte Art (Xiang Jianning)

Topic 7

Topic 8

Topic 9

Topic 10

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

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

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

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

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

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

7. Topic 126: China's four new inventions 1191(Yang Yue2).) [[Media:China's_Four_New_Great_Inventions_Spring_2025.pptx]]

==Notes on presentations==
Most students did not do their homework. 素质 in Chinese and international culture. Taking over responsibility. Being independent. Making sure that things run. Taking care of others. Not to do the homework in time (displaying the 13 presentations of each session) has disadvantages also for the other students, who cannot prepare.

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

2. 14:55-15:00 Personal origin: Shandong, personal experience: climbed Mount Tai 4 times, Sacrificial Culture, Culture of Literati, Folk Belief: God of Mount Tai, Blue Rosy Cloud Fairy; Spiritual Symbolism

3. 15:04-15:10 Legend, Tradition and Contrast, Significance; Sui Monster ya sui qian; contrast in the West: Giving money as a present is considered not as good as a present itself, giving money in an envelope has the bad taste of bribing (transparency.org); in China you can even go to the temple and pray for money

4. 15:29-15:34 historical details of design, red meaning “stop” internationally, “achieve the great rejuvenation of the Chinese nation” (maybe a newer concept than the flag?), connection with earlier historical flags and other flags like of the communist movement, North Korea, ancient Soviet Union

5. 15:41-15:46 dialect terms (don’t use pinyin), analogy, breakfast is one of the most resilient cultural elements a person sticks to, guozao, 热干面, missing: characteristics like that it needs to be prepared quickly because the tradition of the dock workers

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

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

==Student grades: 平时成绩/签到==

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

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

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

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

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

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

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

=Session 10 Fri Apr 25 14:30-16:10 room 613 - Student presentations=
#Topic 217: Cha Bai Xi/Tea Latte Art（茶百戏）(Yang Jiahong)[[Media:ChaBaiXi.pptx]]
#Topic 225: Cun Chao": China's village football league（“村超”：中国乡村足球联赛）(Shen Shuai)
#Topic 227: Chinese Bossy Fictions & Micro-drama（中国式霸总小说&短剧） 1845 (He Yunfeng)[[Media:Chinese_Bossy_Fictions_and_Microdramas.pptx]]
#Topic 229: Jingdezhen Porcelain(Xiao Luyu)[[Media:Jingdezhen Porcelain.pptx]]
#Topic 230: Gayageum（伽倻琴）(Zhang Meiling) [[Media:Gayageum.pptx]]
#Topic 231: The plague and couplet in Chinese garden(Wang Yuxin)[[Media:The Plague and Couplets in Chinese Garden.pptx]]
#Topic 232: Sun Wukong(Li Yuan)[[Media:0425 Sun Wukong.pptx]]
#Topic 234: Dragon Lantern Dance(Jin Yichen)[[Media:Jin Yichen Dragon Lantern Dance.pptx]]
#Topic 235: Bamboo Weaving(Chen Anqi)[[Media:Bamboo Weaving.pptx]]
#Topic 236: Landscapes and Tourism: Harbin Ice and Snow World(Xu Xinwen)[[Media:Harbin Ice and Snow World.pptx]]

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

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

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

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

⸻

English Translation:

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

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

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

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

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

=Session 16 Fri Jun 6 14:30-16:10 room 613=
#Topic 282: Black Myth: Wukong (Chen Zhen)
#Topic 283: Guangdong Morning Tea Culture (Yuan Xiaolin)[[Media:Guangdong_Morning_Tea.pptx]]
#Topic 283: Guangdong Morning Tea Culture （广东早茶文化）(Zheng Jinlian)[[Media:Guangdong Morning Tea Culture-Zheng Jinlian.pptx]]
#Topic:(Luo Guoqiang) Liuyang Fireworks

Liuyang Fireworks
“When flaming trees join silver flowers in one blaze, and bridges of stars unlock their iron gates,” fireworks have, since ancient times, embodied humanity’s yearning for prosperity and blessings. These luminous spectacles paint the night sky with dreamlike beauty, symbolizing hopes for a better life. When it comes to fireworks, one cannot overlook Liuyang, a city renowned as the “Home of Chinese Fireworks.” With over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world.
The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.
A millennium of heritage has not only bestowed profound cultural depth upon Liuyang fireworks but also forged their unique brand identity. In 2006, the art of Liuyang fireworks craftsmanship was inscribed on China’s first batch of National Intangible Cultural Heritage lists, acknowledging its invaluable cultural significance. Today, Liuyang stands as the world’s largest production, trade, and research hub for fireworks. Home to over 400 manufacturing enterprises and thousands of associated businesses, it generates an annual output value exceeding 50 billion RMB, accounting for 70% of China’s total fireworks exports. These products reach more than 100 countries across the Americas, Europe, and Southeast Asia, solidifying Liuyang’s reputation as the global epicenter of fireworks.
However, the modern era presents new challenges for the fireworks industry. Safety and environmental protection have emerged as critical constraints. Historically, Liuyang’s fireworks relied on family-run workshops, posing significant safety risks. To address this, the local government relocated enterprises to mountainous areas, promoting industrial standardization, scale, and modernization. Leveraging big data and AI, they established comprehensive, intelligent supervision systems to ensure safety at every production stage. In terms of environmental protection, Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.
In response to market shifts and technological advancements, a new generation of Liuyang’s “fireworks innovators” drives industry transformation. They have introduced products like “Urban Fireworks,” designed for urban settings. These safe, eco-friendly items blend aesthetic appeal with social interactivity, winning favor among young consumers. Innovating sales strategies, they integrate online and offline channels, utilizing “new retail” stores, Vlogs, and video platforms to reach wider audiences. Additionally, Liuyang has developed a “fireworks economy,” integrating pyrotechnics with cultural tourism. Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. These shows combine cutting-edge technologies like drones and AI with cultural IPs, creating immersive experiences that have transformed Liuyang fireworks from a regional brand into a global cultural icon.
Emerging from the depths of history, Liuyang fireworks embrace the new era with innovation as their brush and culture as their ink. Against the backdrop of safety and sustainability, they paint a future more resplendent than ever. Serving as Liuyang’s cultural ambassador and a vivid example of traditional Chinese culture’s modern evolution, Liuyang fireworks continue to shine brightly, a timeless beacon of human ingenuity.

Terms and expressions
luminous 发光的
craftsmanship手艺，技艺
artisan工匠，手艺人
imperial朝廷的
leverage利用
crane无人机
resplendent辉煌的，灿烂的
beacon灯塔，信标
ingenuity心灵手巧

Questions
1.Why is Liuyang called “Home of Chinese fireworks”?
2.How did Li Tian invent the fireworks?
3.What did the locals address the environmental challenges of fireworks?
4.What do you know about the fireworks show held at the sky theater?
Answers
1.Because with over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world and Liuyang stands as the world’s largest production, trade, and research hub for fireworks.
2.Li Tian filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers.
3.Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.
4.Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue.

AI Statement
In writing this paper, I utilized DeepSeek to help me with grammar refinement and lexical precision. Any errors in the text remain my responsibility.

浏阳烟花
“火树银花合，星桥铁锁开。” 烟花，自古以来就承载着人们对美好生活的向往与祝福，在夜空中绽放出如梦如幻的美景。而提及烟花，就不得不提湖南浏阳 —— 这座被誉为 “中国烟花之乡” 的城市，它以千余年的烟花制作历史，孕育出了享誉全球的浏阳烟花。
浏阳烟花的历史，最早可追溯到唐代。相传，“爆竹祖师” 李畋为驱散疫病，将火药装填于竹筒之中，利用爆炸产生的气浪与硝烟来改善环境，这便是鞭炮的雏形。此后，经过历代浏阳人的传承与创新，烟花制作工艺不断改进。从最初简单的竹筒爆竹，发展到宋代用纸筒和麻茎裹火药编成的 “编炮”，再到后来色彩斑斓、造型各异的烟花，浏阳烟花的发展历程见证了中国传统手工艺的演变与进步。到了明清时期，浏阳烟花的生产已颇具规模，成为当地重要的手工行业，并逐渐走向全国乃至世界。清雍正元年，浏阳鞭炮因其制作精良，被选为贡品，这无疑是对其品质的极高赞誉。至乾隆年间，浏阳花炮已称雄于湖南的三湘四水；光绪年间，更是达到极盛时期，产品远销日本、印度、朝鲜等亚洲国家。
千年的历史传承，不仅让浏阳烟花积累了深厚的文化底蕴，更铸就了其独特的品牌魅力。2006 年，浏阳花炮制作技艺列入第一批国家级非物质文化遗产名录，这是对浏阳烟花文化价值的高度认可。如今，浏阳已成为全球最大的烟花爆竹生产贸易基地和科研中心，拥有 400 余家烟花生产企业及上千家产业链上下游企业，花炮年产值超 500 亿元，出口占全国出口总量的 70%，产品销往美洲、欧洲、东南亚等 100 多个国家和地区，“世界烟花看浏阳” 的美誉名副其实。
然而，随着时代的发展，烟花产业也面临着诸多挑战。安全与环保，成为了制约其发展的两大关键因素。过去，浏阳烟花多以家庭式作坊生产为主，安全隐患较大。为了改变这一现状，浏阳市政府果断采取措施，将烟花企业 “赶上山”，推动产业向工厂化、规模化、标准化发展。同时，借助大数据监控和人工智能平台，实现了对烟花爆竹生产全过程、全方位、智能化的安全监管。在环保方面，浏阳烟花企业积极开展科研攻关，与南京理工大学、北京理工大学等高等院校广泛合作，研发新材料、新工艺、新产品，致力于打造低碳、绿色、环保的烟花新形象。如今，微烟、无硫、少尘已成为浏阳烟花生产的关键词。
面对市场变化和技术革新，新一代浏阳 “烟花人” 积极创新，推动烟花产业转型升级。一方面，他们重新定义产品，推出了 “城市烟花” 等适合城市休闲场景的新产品，这类产品安全性高、污染小，且有颜值与社交属性，深受年轻消费者喜爱。另一方面，创新销售方式，通过打造 “新零售” 门店、拍摄 Vlog、搭建视频号矩阵等线上线下融合的方式，让烟花走进更多消费者的世界。此外，浏阳还大力发展 “烟花经济”，将烟花与文化旅游产业深度融合。自 2023 年以来，每周六在天空剧院推出的周末焰火秀，已累计举办各类焰火燃放活动百余场，吸引游客 500 万人次，拉动消费 150 亿元。创意焰火秀通过与无人机、AI 等新科技相结合，以及融入国风、虚拟人物、热门影视等 IP 元素，为观众带来了一场场精彩纷呈的沉浸式视觉盛宴，也让浏阳花炮实现了从区域性品牌向国际知名 IP 的蝶变升级。
从历史深处走来的浏阳烟花，在新时代的浪潮中，正以创新为笔，以文化为墨，在安全与环保的底色上，描绘出更加绚烂多彩的未来画卷。它不仅是浏阳的城市名片，更是中国传统文化在现代社会中传承与发展的生动例证，绽放永不落幕的璀璨光芒。

问题
1.为什么浏阳被称为 “中国烟花之乡”？
2.李畋是如何发明烟花的？
3.当地人如何应对烟花带来的环境挑战？
4.你对天空剧院举办的烟花秀有什么了解？
答案
1.因为拥有千年以上的工艺传承，浏阳孕育出了令世界着迷的烟花，并且成为全球最大的烟花生产、贸易和研发中心。
2.李畋将火药填入竹筒中，用于驱散瘟疫。其爆炸力和产生的烟雾被认为能净化环境，这标志着鞭炮的雏形。
3.浏阳的企业与南京理工大学、北京理工大学等知名高校合作，研发新材料、新技术和新产品。他们的努力促成了低烟、无硫、低尘烟花的诞生，重新定义了行业的生态足迹。
4.自2023 年起，天空剧院每周周末举办的烟花秀已累计举办超百场活动，吸引 500 万游客，创造 150 亿元收入。

参考文献
1.谭仲池. 星空的灿烂文化. 北京：中国经济出版社，2007.
2.李秀琴. 烟花爆竹安全与管理. 北京：化学工业出版社，2007.
3.周仁友. 烟花爆竹工艺与防护. 北京：五洲传播出版社，2014.
4.姚辉. 烟火特效技术与应用. 长沙：湖南科技出版社，2009.

AI使用说明：
在写本论文时，本人使用了DeepSeek帮助修改语法和提升用词准确度。如有错误，责归本人。

=Deadline extended to June 20, 2025 - Final Exam=
<span style="color:red">Please upload your ppt if you not have done so so far.</span>
[[Media:282_Black_Myth_Wukong_Chen_Zhen.pptx]]

Topic 196:[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]

[[Media:ChaBaiXi.pptx]]

==Grading Criteria for Powerpoint Presentations==
#Was the presentation based on scientific facts, did the presenter also conduct some research on the topic and did he/she also add her own experience or her own opinion/perspective and marking the two different perspectives as factual/subjective? Did the presentation avoid absolute judgments like "good" or "best", but did it instead use vocabulary like "fascinating", "surprising" etc. and also indicated to whom it is fascinating/surprising etc. and why?
#Was the presentation successful? Did it catch the attention of the audience over the whole time? Was the presenter persuading? Was the audience excited/fascinated? Did the audience learn something? (Or was the audience bored and talked the whole time without paying attention to the presenter?)
#Formal things: Was the speaker good to hear (loud/clear)? Did he make a self-confident impression and did he know his topic? Did the speaker speak freely and not read out? Where there meaningful pictures and graphs on the slides and only a few keywords, well sorted by numbers or bullet points (or was the powerpoint merely a text desert of small size script with the script being copied onto the slides)?
#Was the presentation appropriate to the topic?
#Was the activity part meaningful and appropriate to the topic? Did it speak to everyone in the audience individually?
#Was the presentation not too short and not too long in time, but as long as the other presentations, so that all presentations of the day could be presented?
#Did the presentation consider the same cultural phenomenon both in China and in other countries, at least as a comparison?
#Did the presentation avoid mistakes like reading out text in a boring way, pronounciation mistakes, typos in the English text?
#Did you indicate the sources you have used at least on the last page of your presentation in the form of a list?
#Did you upload your ppt file successfully (if not, did you contact the teaching assistant to upload)?
#Did you present your ppt file in the full screen mode?
#Did you arrive early in classroom to copy your file onto the desktop of the class computer and did you check it and also any embedded or accompanying video files etc. if everything works properly including sound?
#Did the presentation avoid deadly mistakes like plagiarism, using ai without indicating it (if you use ai to create the presentation, you need to indicate the platform and the full prompt you gave to ai and the main adjustments you did to the prompt), using ideology, patriotism, politics, religious beliefs, advertisement for products, ignorance (e.g. that a cultural phenomenon is wide spread in Asia and the origin is unclear, but claiming it was Chinese and originated in China), racism, prejudices, telling lies, spreading false rumors etc.?

Liuyang Fireworks
“When flaming trees join silver flowers in one blaze, and bridges of stars unlock their iron gates,” fireworks have, since ancient times, embodied humanity’s yearning for prosperity and blessings. These luminous spectacles paint the night sky with dreamlike beauty, symbolizing hopes for a better life. When it comes to fireworks, one cannot overlook Liuyang, a city renowned as the “Home of Chinese Fireworks.” With over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world.
The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.
A millennium of heritage has not only bestowed profound cultural depth upon Liuyang fireworks but also forged their unique brand identity. In 2006, the art of Liuyang fireworks craftsmanship was inscribed on China’s first batch of National Intangible Cultural Heritage lists, acknowledging its invaluable cultural significance. Today, Liuyang stands as the world’s largest production, trade, and research hub for fireworks. Home to over 400 manufacturing enterprises and thousands of associated businesses, it generates an annual output value exceeding 50 billion RMB, accounting for 70% of China’s total fireworks exports. These products reach more than 100 countries across the Americas, Europe, and Southeast Asia, solidifying Liuyang’s reputation as the global epicenter of fireworks.
However, the modern era presents new challenges for the fireworks industry. Safety and environmental protection have emerged as critical constraints. Historically, Liuyang’s fireworks relied on family-run workshops, posing significant safety risks. To address this, the local government relocated enterprises to mountainous areas, promoting industrial standardization, scale, and modernization. Leveraging big data and AI, they established comprehensive, intelligent supervision systems to ensure safety at every production stage. In terms of environmental protection, Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.
In response to market shifts and technological advancements, a new generation of Liuyang’s “fireworks innovators” drives industry transformation. They have introduced products like “Urban Fireworks,” designed for urban settings. These safe, eco-friendly items blend aesthetic appeal with social interactivity, winning favor among young consumers. Innovating sales strategies, they integrate online and offline channels, utilizing “new retail” stores, Vlogs, and video platforms to reach wider audiences. Additionally, Liuyang has developed a “fireworks economy,” integrating pyrotechnics with cultural tourism. Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. These shows combine cutting-edge technologies like drones and AI with cultural IPs, creating immersive experiences that have transformed Liuyang fireworks from a regional brand into a global cultural icon.
Emerging from the depths of history, Liuyang fireworks embrace the new era with innovation as their brush and culture as their ink. Against the backdrop of safety and sustainability, they paint a future more resplendent than ever. Serving as Liuyang’s cultural ambassador and a vivid example of traditional Chinese culture’s modern evolution, Liuyang fireworks continue to shine brightly, a timeless beacon of human ingenuity.

Terms and expressions
luminous 发光的
craftsmanship手艺，技艺
artisan工匠，手艺人
imperial朝廷的
leverage利用
crane无人机
resplendent辉煌的，灿烂的
beacon灯塔，信标
ingenuity心灵手巧

Questions
1.Why is Liuyang called “Home of Chinese fireworks”?
2.How did Li Tian invent the fireworks?
3.What did the locals address the environmental challenges of fireworks?
4.What do you know about the fireworks show held at the sky theater?
Answers
1.Because with over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world and Liuyang stands as the world’s largest production, trade, and research hub for fireworks.
2.Li Tian filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers.
3.Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.
4.Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue.

AI Statement
In writing this paper, I utilized DeepSeek to help me with grammar refinement and lexical precision. Any errors in the text remain my responsibility.

浏阳烟花
“火树银花合，星桥铁锁开。” 烟花，自古以来就承载着人们对美好生活的向往与祝福，在夜空中绽放出如梦如幻的美景。而提及烟花，就不得不提湖南浏阳 —— 这座被誉为 “中国烟花之乡” 的城市，它以千余年的烟花制作历史，孕育出了享誉全球的浏阳烟花。
浏阳烟花的历史，最早可追溯到唐代。相传，“爆竹祖师” 李畋为驱散疫病，将火药装填于竹筒之中，利用爆炸产生的气浪与硝烟来改善环境，这便是鞭炮的雏形。此后，经过历代浏阳人的传承与创新，烟花制作工艺不断改进。从最初简单的竹筒爆竹，发展到宋代用纸筒和麻茎裹火药编成的 “编炮”，再到后来色彩斑斓、造型各异的烟花，浏阳烟花的发展历程见证了中国传统手工艺的演变与进步。到了明清时期，浏阳烟花的生产已颇具规模，成为当地重要的手工行业，并逐渐走向全国乃至世界。清雍正元年，浏阳鞭炮因其制作精良，被选为贡品，这无疑是对其品质的极高赞誉。至乾隆年间，浏阳花炮已称雄于湖南的三湘四水；光绪年间，更是达到极盛时期，产品远销日本、印度、朝鲜等亚洲国家。
千年的历史传承，不仅让浏阳烟花积累了深厚的文化底蕴，更铸就了其独特的品牌魅力。2006 年，浏阳花炮制作技艺列入第一批国家级非物质文化遗产名录，这是对浏阳烟花文化价值的高度认可。如今，浏阳已成为全球最大的烟花爆竹生产贸易基地和科研中心，拥有 400 余家烟花生产企业及上千家产业链上下游企业，花炮年产值超 500 亿元，出口占全国出口总量的 70%，产品销往美洲、欧洲、东南亚等 100 多个国家和地区，“世界烟花看浏阳” 的美誉名副其实。
然而，随着时代的发展，烟花产业也面临着诸多挑战。安全与环保，成为了制约其发展的两大关键因素。过去，浏阳烟花多以家庭式作坊生产为主，安全隐患较大。为了改变这一现状，浏阳市政府果断采取措施，将烟花企业 “赶上山”，推动产业向工厂化、规模化、标准化发展。同时，借助大数据监控和人工智能平台，实现了对烟花爆竹生产全过程、全方位、智能化的安全监管。在环保方面，浏阳烟花企业积极开展科研攻关，与南京理工大学、北京理工大学等高等院校广泛合作，研发新材料、新工艺、新产品，致力于打造低碳、绿色、环保的烟花新形象。如今，微烟、无硫、少尘已成为浏阳烟花生产的关键词。
面对市场变化和技术革新，新一代浏阳 “烟花人” 积极创新，推动烟花产业转型升级。一方面，他们重新定义产品，推出了 “城市烟花” 等适合城市休闲场景的新产品，这类产品安全性高、污染小，且有颜值与社交属性，深受年轻消费者喜爱。另一方面，创新销售方式，通过打造 “新零售” 门店、拍摄 Vlog、搭建视频号矩阵等线上线下融合的方式，让烟花走进更多消费者的世界。此外，浏阳还大力发展 “烟花经济”，将烟花与文化旅游产业深度融合。
自 2023 年以来，每周六在天空剧院推出的周末焰火秀，已累计举办各类焰火燃放活动百余场，吸引游客 500 万人次，拉动消费 150 亿元。创意焰火秀通过与无人机、AI 等新科技相结合，以及融入国风、虚拟人物、热门影视等 IP 元素，为观众带来了一场场精彩纷呈的沉浸式视觉盛宴，也让浏阳花炮实现了从区域性品牌向国际知名 IP 的蝶变升级。
从历史深处走来的浏阳烟花，在新时代的浪潮中，正以创新为笔，以文化为墨，在安全与环保的底色上，描绘出更加绚烂多彩的未来画卷。它不仅是浏阳的城市名片，更是中国传统文化在现代社会中传承与发展的生动例证，绽放永不落幕的璀璨光芒。

问题
1.为什么浏阳被称为 “中国烟花之乡”？
2.李畋是如何发明烟花的？
3.当地人如何应对烟花带来的环境挑战？
4.你对天空剧院举办的烟花秀有什么了解？
答案
1.因为拥有千年以上的工艺传承，浏阳孕育出了令世界着迷的烟花，并且成为全球最大的烟花生产、贸易和研发中心。
2.李畋将火药填入竹筒中，用于驱散瘟疫。其爆炸力和产生的烟雾被认为能净化环境，这标志着鞭炮的雏形。
3.浏阳的企业与南京理工大学、北京理工大学等知名高校合作，研发新材料、新技术和新产品。他们的努力促成了低烟、无硫、低尘烟花的诞生，重新定义了行业的生态足迹。
4.自2023 年起，天空剧院每周周末举办的烟花秀已累计举办超百场活动，吸引 500 万游客，创造 150 亿元收入。

参考文献
1.谭仲池. 星空的灿烂文化. 北京：中国经济出版社，2007.
2.李秀琴. 烟花爆竹安全与管理. 北京：化学工业出版社，2007.
3.周仁友. 烟花爆竹工艺与防护. 北京：五洲传播出版社，2014.
4.姚辉. 烟火特效技术与应用. 长沙：湖南科技出版社，2009.

AI使用说明：
在写本论文时，本人使用了DeepSeek帮助修改语法和提升用词准确度。如有错误，责归本人。