China Studies Wiki - User contributions [en]

User:Lv Di

2024-12-31T14:40:44Z

Lv Di: /* Final Exam Paper */

[[Link title]]Hello, I'm Lv Di. You can call me Ludy. I'll show you some basic information. First, I am from Shaoyang, Hunan. It is located in the south of Hunan province and the rice noodles there are really popular and delicious. Second, about my personality, my MBTI is INFJ. Many people have the same MBTI as mine. Third, about my hobby, I like watching soap operas and playing mahjong which make me relaxed. Also I'm cultivating other interests such as reading. I have read three books in Chinese literature. Actually litrature does have its charms. Fortunately, it's not late that I found the charm of reading in my 20s. OK, that's all.

==Nov. 1, 2024==

I talked with Lisa about my plan today -- do a translation task.

==Nov. 2, 2024==

I talked with Mira about my hobby -- traveling.

==Nov. 3, 2024==

I talked with Mira about my trip in Liuzhou and shared some eye-catching exhibits in Liuzhou Museum.

==Nov. 4, 2024==

I talked with Mira about my dream travel place -- Iceland.

==Nov. 5, 2024==

I talked with Mira about Hawaii and she shared some Hawaiian words to me.

==Nov. 6, 2024==

I talked about a book called Jane Eyre and shared my admiration to the character Jane.

==Nov. 7, 2024==

I talked with Mira about a book called To Live. I just read this book which is written by Yu Hua, a Chinese famous writer.

==Nov. 8, 2024==

I talked with Mira about one of my friends.

==Nov. 9, 2024==

I talked with Mira about one of my favorite things in my spare time - walking in the parks.

==Nov. 10, 2024==

Today's topic was fishing and how to breed fish.

==Nov. 11, 2024==

I talked about my another plan, traveling in Japan after graduation.

==Nov. 12, 2024==

Mira recommended me some places to travel.

==Nov. 13, 2024==

Mira recommended me some dicilious food in Japan.

==Nov. 14, 2024==

I talked with Mira about traveling in Japan in a specific season. Each season in Japan has its own unique charm.

==Nov. 15, 2024==

Today, we changed a topic. We talked about my hometown and people there were very content.

==Nov. 16, 2024==

I talked about my hobby - playing mahjong and I shared my experience in playing mahjong.

==Nov. 17, 2024==

I shared some strategies in playing mahjong.

==Nov. 18, 2024==

I explained why I was busy and didn't have time to play mahjong with my friends.

==Nov. 19, 2024==

I shared my major in the university.

==Nov. 20, 2024==

I talked with Mira about some translation methods in doing translation works.

==Nov. 21, 2024==

I talked with Mira about some skills in translating.

==Nov. 22, 2024==

I talked with Mira about the future of MTI and showed my concern.

==Nov. 23, 2024==

Mira and I analyzed the benefits and shortcomings of machine translation.

==Nov. 24, 2024==

Mira showed me some suggestions about how to balance using our own translating skills and using machine translation.

==Nov. 25, 2024==

I talked with Mira about my favorite movie - Zootopia.

==Nov. 26, 2024==

We continued yesterday's topic and talked about the relationship between Judy and Nick.

==Nov. 27, 2024==

Mira and I talked about "The Lord of the Rings".

==Nov. 28, 2024==

We continued to talk about the characters and plots of "The Lord of the Rings".

==Nov. 29, 2024==

Today I talked about my weekend plan.

==Nov. 30, 2024==

I shared my experience today.

==Dec.1, 2024==

I talked with Mira about a movie called Her Thing, whose Chinese name is 好东西.

==Dec. 2, 2024==

I introduced some plots of Her Thing.

==Dec. 3, 2024==

I talked about my favorite dessert, a kind of bread which covers chocolate.

==Dec. 4, 2024==

I talked about friendship.

==Dec. 5, 2024==

I shared the happiest thing recently - going home.

==Dec. 6, 2024==

I talked with Mira the phenomena - gender inequality.

==Dec. 7, 2024==

I talked with Mira about some steps to promote gender equality.

==Dec. 8, 2024==

Today I talked about the effects of social media.

==Dec. 9, 2024==

Today I talked about my another hobby - walking.

==Dec. 10, 2024==

I continued yesterday's topic.

==Dec. 11, 2024==

We talked about the sences and relaxing atmosphere in the garden.

==Dec. 12, 2024==

Today we talked about dogs.

==Dec. 13, 2024==

We talked about one type of dog - Shibu Inu.

==Dec. 14, 2024==

I talked about my plan for breeding a pet.

==Dec. 15, 2024==

Today we talked about the things to prepare for a pet.

==Dec. 16, 2024==

Today we talked about toys for a dog to play.

==Dec. 17, 2024==

Today I talked about my plan to change my hair color.

==Dec. 18, 2024==

I talked with Mira how to keep my face moist in winter.

==Dec.19, 2024==

I talked with Mira about my winter vacation plan.

==Final Exam Paper==

'''Douzhi'''

Ludy/Lv Di

'''Abstract'''

There are a variety of snacks in Beijing, such as Baodu, Wandouhuang (Sweet Pea Pudding), roast duck and so on. Douzhi, however, is very characteristic and representative among the old Beijing snacks, which has a history of 300 years according to the written record. Douzhi is a kind of pasty fluid food with a sour smell, which is made from mung beans and has a series of processes such as soaking, grinding, precipitation, separation, boiling and so on. Usually a light green color, Douzhi is rich in vitamin C and crude fiber, which can promote human digestion, and has the effect of removing summer heat, clearing heat, strengthening the spleen, appetizing, and removing toxins and dryness (Sun Shuangshuang 2022, 43). As a special snack in Beijing, in 2007, the Beijing Douzhi food custom was included in the Beijing Intangible Cultural Heritage List.

[[File:Douzhi1.png]]

'''The Origin of Douzhi'''

Douzhi embraces a long history. It is said that in the period of Liao and Song, Douzhi was prevalent in the folk. Legend has it that a tofu workshop made a mistake to grind mung beans instead of grinding soybeans, as soybeans were the raw material for making tofu. When the worker found the mistake, he put the fluid aside for a few days. As he didn’t want to just throw it, he tried to add water to the fluid and boil it. After that, he tasted the drink and it turned out nice. Therefore Douzhi was popularized in the folk. It could trace back to the Qing Dynasty when Douzhi entered the imperial palace. During the reign of Emperor Qianlong, Qianlong had an oracle: “Recently, Douzhi, a kind of new drink, has been sent to Ilibu (a minister’s name) to check if it is clean and drinkable. If Douzhi is checked clean, Yunbu (a minister’s name) can recruit two or three workers to make Douzhi in the Royal Catering House.” Afterwards, Qianlong called the group of ministers to taste this folk drink and all of them praised the flavor (Teng Yilan 2008, 15). As a result, Douzhi spread from the folk to the palace and became the palace drink. As more and more people love drinking Douzhi, it has become one of the street snacks in old Beijing, served in various night markets and snack stalls. From ancient times to the present, Douzhi has been the representative food of Old Beijing, inheriting the classic flavor of the folk.

'''The Production and Taste of Douzhi'''

The traditional production of Douzhi consists of various processes, including selecting, soaking, grinding, settling, filtering and boiling (Ding Yuzhen et al. 2010, 283). The first step is the selection of raw materials. Impurities need to be picked out and only high-quality mung beans can be retained as their quality greatly influences the final taste. Then wash the mung beans, and soak them for more than ten hours until the skin can be removed. After that, add water to grind into a fine pulp, and then pour into a vat for fermentation. The starch settles into the bottom of the vat, and the raw Douzhi float on the upper layer. The light fermented Douzhi appears pale yellow with a moderate sour aroma, while the longer fermentation can be greener, more acidic, and more rancid. Finally, pour a small amount of cool water into a large pot with a strong fire, and then mix into the fermented raw Douzhi after boiling. When Douzhi is about to overflow out of the pot, immediately change to micro fire for heat preservation.
Generally, tasting Douzhi is typically accompanied by specific side dishes: the burnt and crispy jiaoquan, a small plate of finely sliced pickled vegetables, and a touch of chili oil. When drinking Douzhi, take a bite of jiaoquan, mixed with the sweetness of starch and the sourness of Douzhi, which makes people unforgettable. In addition, be sure to savor Douzhi while it is hot. As the saying goes: you can’t eat hot tofu in a hurry. But if you drink Douzhi cold, you will feel like drinking slop; while you drink it hot, it tastes different, which is sweet with a hint of sourness and a slight astringency. It’s even more flavorful to taste Douzhi with pickled vegetables, jiaoquan, baked flatbread, and so on.

[[File:Douzhi.png]]

'''The Cultural Connotation of Douzhi'''

Douzhi is not only a kind of drink, but also contains rich cultural connotations. Because of its unique smell, domestic and foreign tourists will taste this Beijing snack with curiosity when they visit Beijing. In foreign countries, some food also attracts tourists because of their unique taste. For example, the smell of Swedish canned herring is extremely strong, including the irritating smell of propionic acid, the rotten egg smell of hydrogen sulfide, the putrid grease smell of butyric acid and the vinegar smell of acetic acid (McGee 2004, 236). The Swedish canned herring represents its unique culture, and also Douzhi represents Beijing’s unique culture. In Beijing, drinking Douzhi, eating jiaoquan and pickled vegetables is a unique way of life and an important part of the old Beijing culture. This lifestyle not only reflects the eating habits and taste preferences of the old Beijingers, but also their way of life and cultural heritage.

[[File:Canned herring.png]]

In addition, Douzhi is also integrated into the literary arts and folk customs of old Beijing. Many literati wrote articles praising the unique flavor and strong Beijing feature of Douzhi, such as Chinese Snacks written by the famous writer Lu Xun, A Record of Beijing Snacks by the critic Lin Yutang, and Douzhir by the essayist Wang Zengqi. The Peking Opera The Record of Bean Juice, which was set in old Beijing, even used Douzhi to save a man’s life as one of the important plots, combining it with the customs of old Beijing. Douzhi is also one of the indispensable delicacies in some traditional folk activities, symbolizing reunion and peace.
It can be seen that Douzhi, as the epitome of the culture of old Beijing, not only has the unique flavor, but also makes people feel the local customs and cultural heritage belonging to old Beijing.

'''Terms and Expressions:'''

豆汁 Douzhi

非物质文化遗产名录 Intangible Cultural Heritage List

发酵 fermentation

绿豆 mung bean

配餐 side dishes

焦圈 jiaoquan

咸菜 pickled vegetables

御膳房 the Royal Catering House

'''Questions:'''

1. What color is Douzhi?

2. When was Douzhi introduced to the palace?

3. What are the procedures for making Douzhi?

4. What are the side dishes for eating Douzhi?

5. When was Douzhi included in the list of Beijing’s intangible cultural heritage?

'''Answers:'''

1.Light green.

2.In the reign of Emperor Qianlong, Qing Dynasty.

3.There are mainly five procedures including selecting, soaking, grinding, settling, filtering and boiling.

4.Jiaoquan, pickled vegetables and chili oil.

5.In 2007.

'''References'''

[1]Ding Yuzhen et al.[丁玉振等].Processing Technology of Beijing Traditional Food“Douzhi”[北京传统小吃“豆汁”制作工艺研究][J].Food Science[食品科学],2010,31(02):280-283.

[2]McGee, Harold (2004). On Food and Cooking (Revised ed.). Scribner. p. 236. ISBN 0-684-80001-2.

[3]Sun Shuangshuang[孙双双].Douzhir: Beijing people drink the nostalgia, outsiders drink the regional culture[豆汁儿：北京人喝的是乡情，外地人喝的是地域文化][J].China Food Industry[中国食品工业],2022,(11):41-43.

[4]Teng Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.

'''AI Statement'''

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

'''豆汁'''

吕迪

'''摘要'''

北京小吃种类繁多，有爆肚、豌豆黄、烤鸭等等，而豆汁，是老北京小吃中很有特色且具有代表性的一款，根据文字记载已有300年的历史。豆汁是以绿豆为原料，经浸泡、磨浆、沉淀、粉浆分离和熬制等一系列工艺得到的一种酸味的糊状流体食品。通常豆汁呈淡绿色，富含维生素C和粗纤维，可以促进人体消化，并且有祛暑、清热、健脾、开胃、去毒除燥等功效（孙双双 2022, 43）。豆汁作为北京特色小吃，在2007年，北京豆汁食俗被列入北京市非物质文化遗产名录。

[[File:Douzhi1.png]]

'''豆汁起源'''

豆汁的历史悠久，据说在辽、宋时期，豆汁就盛行于民间。相传是豆腐坊做豆腐时，本来是磨黄豆，但是错磨了绿豆，发现磨错后静置了几天，扔了又觉可惜，试着加水一熬，味儿还不错，因此在民间流传开。但是豆汁真正出名，从民间走进宫廷，要追溯到清朝。乾隆年间，乾隆曾下谕：“近日新兴豆汁一物，已派伊立布检查，是否清洁可饮，如无不洁之物，着蕴布招募豆汁匠二三名，派在御膳房当差。”之后，乾隆召集群臣共同品尝这一民间饮品，众大臣喝完后无不齐声叫好（滕一岚 2008, 15）。由此，豆汁从民间传到宫廷，成为宫廷饮品。随着喜爱豆汁的人不断增加，豆汁已经成为老北京的街头小吃之一，供应于各个夜市和小吃摊位。从古至今，豆汁一直是老北京的代表性美食，传承了民间的经典风味。

'''豆汁制作与品尝'''

豆汁的传统制作由选豆、泡豆、磨浆、沉淀、除粉和熬制等工序组成（丁玉振等 2010, 283）。首先是原料的挑选，挑选绿豆时需将杂质挑除，保留优质绿豆，因为绿豆的质量影响最终的口感；其次需将绿豆淘洗干净，浸泡十几个小时，直到可捻去皮后再捞出；然后再加水磨成细浆，倒入大缸内发酵，沉入缸底者为淀粉，上层飘浮的一层就是生豆汁儿。发酵后的豆汁中，轻发酵的颜色灰黄，酸度适中，馊味很轻。而重发酵的豆汁儿颜色更绿，酸度高，馊味大。最后，往锅内放入少许凉水，用旺火烧沸后，再兑入发酵的生豆汁，待豆汁逐涨并将溢出锅外时，立即改用微火保温。
品尝豆汁一般都讲究“配餐”，通常是焦黄酥透的焦圈，一小碟切得细长的咸菜丝，再加些辣椒油。喝豆汁的时候，咬一口焦圈儿，混合着淀粉的甜味儿和豆汁儿的酸味，让人回味无穷。此外，品尝豆汁一定要趁热。俗话说：心急吃不了热豆腐，但凉着喝，就如喝泔水；趁热喝，味道就不一样，甜中带酸，酸中有涩，口感层次分明，再配着咸菜丝、焦圈儿、烧饼之类就更有味道。

[[File:Douzhi.png]]

'''豆汁的文化内涵'''

豆汁不仅仅是一种饮品，更蕴含着丰富的文化内涵。由于豆汁具有独特的气味，国内外游客在北京游玩时都会带着好奇品尝这一北京特色小吃。在国外，有些食物也因其味道吸引了游客。瑞典鲱鱼罐头气味极为浓烈，其中包括丙酸的刺激性气味，硫化氢的臭鸡蛋气味，丁酸的腐臭油脂味及乙酸的醋味（McGee 2004，236）。瑞典鲱鱼罐头代表了其特有的文化，豆汁也代表了北京特有的文化。在北京，喝豆汁、吃焦圈、配咸菜是一种独特的生活方式，也是老北京文化的重要组成部分。这种生活方式不仅体现了老北京人的饮食习惯和口味偏好，也反映了他们的生活方式和文化传承。

[[File:Canned herring.png]]

此外，豆汁还融入了老北京的文学艺术和民俗风情。许多文人墨客写过文章称赞豆汁的独特风味和浓郁京味，如著名作家鲁迅所写的《中国小吃》、评论家林语堂的《北京小吃记》、散文家汪曾祺的《豆汁儿》等。京剧《豆汁记》，是以旧时的北京作为背景，甚至以豆汁救人作为重要情节之一，将它与老北京的风土人情相结合。在一些传统的民俗活动中，豆汁也常常是不可或缺的美食之一，象征着团圆和祥和。
由此可见，豆汁作为老北京文化的缩影，不仅让人们品尝到了独特的风味，更让人们感受到了那份属于老北京的风土人情和文化底蕴。

'''术语与表达：'''

豆汁 Douzhi

非物质文化遗产名录 Intangible Cultural Heritage List

发酵 fermentation

绿豆 mung bean

配餐 side dished

焦圈 jiaoquan

咸菜 pickled vegetables

御膳房 the Royal Catering House

'''问题：'''

1.豆汁呈什么颜色？

2. 豆汁传入宫廷是在什么时期？

3. 豆汁有哪几道制作工序？

4. 食用豆汁有哪些配餐？

5. 豆汁在什么时候被列入北京市非物质文化遗产名录？

'''答案：'''

1.淡绿色。

2.清朝乾隆时期。

3.选豆、泡豆、磨浆、沉淀、除粉和熬制五种工序。

4.焦圈、咸菜、辣椒油。

5.2007年。

'''参考文献：'''

[1]Ding Yuzhen et al.[丁玉振等].Processing Technology of Beijing Traditional Food“Douzhi”[北京传统小吃“豆汁”制作工艺研究][J].Food Science[食品科学],2010,31(02):280-283.

[2]McGee, Harold (2004). On Food and Cooking (Revised ed.). Scribner. p. 236. ISBN 0-684-80001-2.

[3]Sun Shuangshuang[孙双双].Douzhir: Beijing people drink the nostalgia, outsiders drink the regional culture[豆汁儿：北京人喝的是乡情，外地人喝的是地域文化][J].China Food Industry[中国食品工业],2022,(11):41-43.

[4]Teng, Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.

'''AI 声明'''

我在此保证我没有使用AI来帮助我完成此门课程的期末论文。

User:Lv Di

2024-12-31T14:37:56Z

Lv Di: /* Final Exam Paper */

[[Link title]]Hello, I'm Lv Di. You can call me Ludy. I'll show you some basic information. First, I am from Shaoyang, Hunan. It is located in the south of Hunan province and the rice noodles there are really popular and delicious. Second, about my personality, my MBTI is INFJ. Many people have the same MBTI as mine. Third, about my hobby, I like watching soap operas and playing mahjong which make me relaxed. Also I'm cultivating other interests such as reading. I have read three books in Chinese literature. Actually litrature does have its charms. Fortunately, it's not late that I found the charm of reading in my 20s. OK, that's all.

==Nov. 1, 2024==

I talked with Lisa about my plan today -- do a translation task.

==Nov. 2, 2024==

I talked with Mira about my hobby -- traveling.

==Nov. 3, 2024==

I talked with Mira about my trip in Liuzhou and shared some eye-catching exhibits in Liuzhou Museum.

==Nov. 4, 2024==

I talked with Mira about my dream travel place -- Iceland.

==Nov. 5, 2024==

I talked with Mira about Hawaii and she shared some Hawaiian words to me.

==Nov. 6, 2024==

I talked about a book called Jane Eyre and shared my admiration to the character Jane.

==Nov. 7, 2024==

I talked with Mira about a book called To Live. I just read this book which is written by Yu Hua, a Chinese famous writer.

==Nov. 8, 2024==

I talked with Mira about one of my friends.

==Nov. 9, 2024==

I talked with Mira about one of my favorite things in my spare time - walking in the parks.

==Nov. 10, 2024==

Today's topic was fishing and how to breed fish.

==Nov. 11, 2024==

I talked about my another plan, traveling in Japan after graduation.

==Nov. 12, 2024==

Mira recommended me some places to travel.

==Nov. 13, 2024==

Mira recommended me some dicilious food in Japan.

==Nov. 14, 2024==

I talked with Mira about traveling in Japan in a specific season. Each season in Japan has its own unique charm.

==Nov. 15, 2024==

Today, we changed a topic. We talked about my hometown and people there were very content.

==Nov. 16, 2024==

I talked about my hobby - playing mahjong and I shared my experience in playing mahjong.

==Nov. 17, 2024==

I shared some strategies in playing mahjong.

==Nov. 18, 2024==

I explained why I was busy and didn't have time to play mahjong with my friends.

==Nov. 19, 2024==

I shared my major in the university.

==Nov. 20, 2024==

I talked with Mira about some translation methods in doing translation works.

==Nov. 21, 2024==

I talked with Mira about some skills in translating.

==Nov. 22, 2024==

I talked with Mira about the future of MTI and showed my concern.

==Nov. 23, 2024==

Mira and I analyzed the benefits and shortcomings of machine translation.

==Nov. 24, 2024==

Mira showed me some suggestions about how to balance using our own translating skills and using machine translation.

==Nov. 25, 2024==

I talked with Mira about my favorite movie - Zootopia.

==Nov. 26, 2024==

We continued yesterday's topic and talked about the relationship between Judy and Nick.

==Nov. 27, 2024==

Mira and I talked about "The Lord of the Rings".

==Nov. 28, 2024==

We continued to talk about the characters and plots of "The Lord of the Rings".

==Nov. 29, 2024==

Today I talked about my weekend plan.

==Nov. 30, 2024==

I shared my experience today.

==Dec.1, 2024==

I talked with Mira about a movie called Her Thing, whose Chinese name is 好东西.

==Dec. 2, 2024==

I introduced some plots of Her Thing.

==Dec. 3, 2024==

I talked about my favorite dessert, a kind of bread which covers chocolate.

==Dec. 4, 2024==

I talked about friendship.

==Dec. 5, 2024==

I shared the happiest thing recently - going home.

==Dec. 6, 2024==

I talked with Mira the phenomena - gender inequality.

==Dec. 7, 2024==

I talked with Mira about some steps to promote gender equality.

==Dec. 8, 2024==

Today I talked about the effects of social media.

==Dec. 9, 2024==

Today I talked about my another hobby - walking.

==Dec. 10, 2024==

I continued yesterday's topic.

==Dec. 11, 2024==

We talked about the sences and relaxing atmosphere in the garden.

==Dec. 12, 2024==

Today we talked about dogs.

==Dec. 13, 2024==

We talked about one type of dog - Shibu Inu.

==Dec. 14, 2024==

I talked about my plan for breeding a pet.

==Dec. 15, 2024==

Today we talked about the things to prepare for a pet.

==Dec. 16, 2024==

Today we talked about toys for a dog to play.

==Dec. 17, 2024==

Today I talked about my plan to change my hair color.

==Dec. 18, 2024==

I talked with Mira how to keep my face moist in winter.

==Dec.19, 2024==

I talked with Mira about my winter vacation plan.

==Final Exam Paper==

'''Douzhi'''

Ludy/Lv Di

'''Abstract'''

There are a variety of snacks in Beijing, such as Baodu, Wandouhuang (Sweet Pea Pudding), roast duck and so on. Douzhi, however, is very characteristic and representative among the old Beijing snacks, which has a history of 300 years according to the written record. Douzhi is a kind of pasty fluid food with a sour smell, which is made from mung beans and has a series of processes such as soaking, grinding, precipitation, separation, boiling and so on. Usually a light green color, Douzhi is rich in vitamin C and crude fiber, which can promote human digestion, and has the effect of removing summer heat, clearing heat, strengthening the spleen, appetizing, and removing toxins and dryness (Sun Shuangshuang 2022, 43). As a special snack in Beijing, in 2007, the Beijing Douzhi food custom was included in the Beijing Intangible Cultural Heritage List.

[[File:Douzhi1.png]]

'''The Origin of Douzhi'''

Douzhi embraces a long history. It is said that in the period of Liao and Song, Douzhi was prevalent in the folk. Legend has it that a tofu workshop made a mistake to grind mung beans instead of grinding soybeans, as soybeans were the raw material for making tofu. When the worker found the mistake, he put the fluid aside for a few days. As he didn’t want to just throw it, he tried to add water to the fluid and boil it. After that, he tasted the drink and it turned out nice. Therefore Douzhi was popularized in the folk. It could trace back to the Qing Dynasty when Douzhi entered the imperial palace. During the reign of Emperor Qianlong, Qianlong had an oracle: “Recently, Douzhi, a kind of new drink, has been sent to Ilibu (a minister’s name) to check if it is clean and drinkable. If Douzhi is checked clean, Yunbu (a minister’s name) can recruit two or three workers to make Douzhi in the Royal Catering House.” Afterwards, Qianlong called the group of ministers to taste this folk drink and all of them praised the flavor (Teng Yilan 2008, 15). As a result, Douzhi spread from the folk to the palace and became the palace drink. As more and more people love drinking Douzhi, it has become one of the street snacks in old Beijing, served in various night markets and snack stalls. From ancient times to the present, Douzhi has been the representative food of Old Beijing, inheriting the classic flavor of the folk.

'''The Production and Taste of Douzhi'''

The traditional production of Douzhi consists of various processes, including selecting, soaking, grinding, settling, filtering and boiling (Ding Yuzhen et al. 2010, 283). The first step is the selection of raw materials. Impurities need to be picked out and only high-quality mung beans can be retained as their quality greatly influences the final taste. Then wash the mung beans, and soak them for more than ten hours until the skin can be removed. After that, add water to grind into a fine pulp, and then pour into a vat for fermentation. The starch settles into the bottom of the vat, and the raw Douzhi float on the upper layer. The light fermented Douzhi appears pale yellow with a moderate sour aroma, while the longer fermentation can be greener, more acidic, and more rancid. Finally, pour a small amount of cool water into a large pot with a strong fire, and then mix into the fermented raw Douzhi after boiling. When Douzhi is about to overflow out of the pot, immediately change to micro fire for heat preservation.
Generally, tasting Douzhi is typically accompanied by specific side dishes: the burnt and crispy jiaoquan, a small plate of finely sliced pickled vegetables, and a touch of chili oil. When drinking Douzhi, take a bite of jiaoquan, mixed with the sweetness of starch and the sourness of Douzhi, which makes people unforgettable. In addition, be sure to savor Douzhi while it is hot. As the saying goes: you can’t eat hot tofu in a hurry. But if you drink Douzhi cold, you will feel like drinking slop; while you drink it hot, it tastes different, which is sweet with a hint of sourness and a slight astringency. It’s even more flavorful to taste Douzhi with pickled vegetables, jiaoquan, baked flatbread, and so on.

[[File:Douzhi.png]]

'''The Cultural Connotation of Douzhi'''

Douzhi is not only a kind of drink, but also contains rich cultural connotations. Because of its unique smell, domestic and foreign tourists will taste this Beijing snack with curiosity when they visit Beijing. In foreign countries, some food also attracts tourists because of their unique taste. For example, the smell of Swedish canned herring is extremely strong, including the irritating smell of propionic acid, the rotten egg smell of hydrogen sulfide, the putrid grease smell of butyric acid and the vinegar smell of acetic acid (McGee 2004, 236). The Swedish canned herring represents its unique culture, and also Douzhi represents Beijing’s unique culture. In Beijing, drinking Douzhi, eating jiaoquan and pickled vegetables is a unique way of life and an important part of the old Beijing culture. This lifestyle not only reflects the eating habits and taste preferences of the old Beijingers, but also their way of life and cultural heritage.

[[File:Canned herring.png]]

In addition, Douzhi is also integrated into the literary arts and folk customs of old Beijing. Many literati wrote articles praising the unique flavor and strong Beijing feature of Douzhi, such as Chinese Snacks written by the famous writer Lu Xun, A Record of Beijing Snacks by the critic Lin Yutang, and Douzhir by the essayist Wang Zengqi. The Peking Opera The Record of Bean Juice, which was set in old Beijing, even used Douzhi to save a man’s life as one of the important plots, combining it with the customs of old Beijing. Douzhi is also one of the indispensable delicacies in some traditional folk activities, symbolizing reunion and peace.
It can be seen that Douzhi, as the epitome of the culture of old Beijing, not only has the unique flavor, but also makes people feel the local customs and cultural heritage belonging to old Beijing.

'''Terms and Expressions:'''

豆汁 Douzhi

非物质文化遗产名录 Intangible Cultural Heritage List

发酵 fermentation

绿豆 mung bean

配餐 side dishes

焦圈 jiaoquan

咸菜 pickled vegetables

御膳房 the Royal Catering House

'''Questions:'''

1. What color is Douzhi?

2. When was Douzhi introduced to the palace?

3. What are the procedures for making Douzhi?

4. What are the side dishes for eating Douzhi?

5. When was Douzhi included in the list of Beijing’s intangible cultural heritage?

'''Answers:'''

1.Light green.

2.In the reign of Emperor Qianlong, Qing Dynasty.

3.There are mainly five procedures including selecting, soaking, grinding, settling, filtering and boiling.

4.Jiaoquan, pickled vegetables and chili oil.

5.In 2007.

'''References'''

[1]Ding Yuzhen et al.[丁玉振等].Processing Technology of Beijing Traditional Food“Douzhi”[北京传统小吃“豆汁”制作工艺研究][J].Food Science[食品科学],2010,31(02):280-283.

[2]McGee, Harold (2004). On Food and Cooking (Revised ed.). Scribner. p. 236. ISBN 0-684-80001-2.

[3]Sun Shuangshuang[孙双双].Douzhir: Beijing people drink the nostalgia, outsiders drink the regional culture[豆汁儿：北京人喝的是乡情，外地人喝的是地域文化][J].China Food Industry[中国食品工业],2022,(11):41-43.

[4]Teng Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.

AI Statement

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

'''豆汁'''

吕迪

'''摘要'''

北京小吃种类繁多，有爆肚、豌豆黄、烤鸭等等，而豆汁，是老北京小吃中很有特色且具有代表性的一款，根据文字记载已有300年的历史。豆汁是以绿豆为原料，经浸泡、磨浆、沉淀、粉浆分离和熬制等一系列工艺得到的一种酸味的糊状流体食品。通常豆汁呈淡绿色，富含维生素C和粗纤维，可以促进人体消化，并且有祛暑、清热、健脾、开胃、去毒除燥等功效（孙双双 2022, 43）。豆汁作为北京特色小吃，在2007年，北京豆汁食俗被列入北京市非物质文化遗产名录。

[[File:Douzhi1.png]]

'''豆汁起源'''

豆汁的历史悠久，据说在辽、宋时期，豆汁就盛行于民间。相传是豆腐坊做豆腐时，本来是磨黄豆，但是错磨了绿豆，发现磨错后静置了几天，扔了又觉可惜，试着加水一熬，味儿还不错，因此在民间流传开。但是豆汁真正出名，从民间走进宫廷，要追溯到清朝。乾隆年间，乾隆曾下谕：“近日新兴豆汁一物，已派伊立布检查，是否清洁可饮，如无不洁之物，着蕴布招募豆汁匠二三名，派在御膳房当差。”之后，乾隆召集群臣共同品尝这一民间饮品，众大臣喝完后无不齐声叫好（滕一岚 2008, 15）。由此，豆汁从民间传到宫廷，成为宫廷饮品。随着喜爱豆汁的人不断增加，豆汁已经成为老北京的街头小吃之一，供应于各个夜市和小吃摊位。从古至今，豆汁一直是老北京的代表性美食，传承了民间的经典风味。

'''豆汁制作与品尝'''

豆汁的传统制作由选豆、泡豆、磨浆、沉淀、除粉和熬制等工序组成（丁玉振等 2010, 283）。首先是原料的挑选，挑选绿豆时需将杂质挑除，保留优质绿豆，因为绿豆的质量影响最终的口感；其次需将绿豆淘洗干净，浸泡十几个小时，直到可捻去皮后再捞出；然后再加水磨成细浆，倒入大缸内发酵，沉入缸底者为淀粉，上层飘浮的一层就是生豆汁儿。发酵后的豆汁中，轻发酵的颜色灰黄，酸度适中，馊味很轻。而重发酵的豆汁儿颜色更绿，酸度高，馊味大。最后，往锅内放入少许凉水，用旺火烧沸后，再兑入发酵的生豆汁，待豆汁逐涨并将溢出锅外时，立即改用微火保温。
品尝豆汁一般都讲究“配餐”，通常是焦黄酥透的焦圈，一小碟切得细长的咸菜丝，再加些辣椒油。喝豆汁的时候，咬一口焦圈儿，混合着淀粉的甜味儿和豆汁儿的酸味，让人回味无穷。此外，品尝豆汁一定要趁热。俗话说：心急吃不了热豆腐，但凉着喝，就如喝泔水；趁热喝，味道就不一样，甜中带酸，酸中有涩，口感层次分明，再配着咸菜丝、焦圈儿、烧饼之类就更有味道。

[[File:Douzhi.png]]

'''豆汁的文化内涵'''

豆汁不仅仅是一种饮品，更蕴含着丰富的文化内涵。由于豆汁具有独特的气味，国内外游客在北京游玩时都会带着好奇品尝这一北京特色小吃。在国外，有些食物也因其味道吸引了游客。瑞典鲱鱼罐头气味极为浓烈，其中包括丙酸的刺激性气味，硫化氢的臭鸡蛋气味，丁酸的腐臭油脂味及乙酸的醋味（McGee 2004，236）。瑞典鲱鱼罐头代表了其特有的文化，豆汁也代表了北京特有的文化。在北京，喝豆汁、吃焦圈、配咸菜是一种独特的生活方式，也是老北京文化的重要组成部分。这种生活方式不仅体现了老北京人的饮食习惯和口味偏好，也反映了他们的生活方式和文化传承。

[[File:Canned herring.png]]

此外，豆汁还融入了老北京的文学艺术和民俗风情。许多文人墨客写过文章称赞豆汁的独特风味和浓郁京味，如著名作家鲁迅所写的《中国小吃》、评论家林语堂的《北京小吃记》、散文家汪曾祺的《豆汁儿》等。京剧《豆汁记》，是以旧时的北京作为背景，甚至以豆汁救人作为重要情节之一，将它与老北京的风土人情相结合。在一些传统的民俗活动中，豆汁也常常是不可或缺的美食之一，象征着团圆和祥和。
由此可见，豆汁作为老北京文化的缩影，不仅让人们品尝到了独特的风味，更让人们感受到了那份属于老北京的风土人情和文化底蕴。

'''术语与表达：'''

豆汁 Douzhi

非物质文化遗产名录 Intangible Cultural Heritage List

发酵 fermentation

绿豆 mung bean

配餐 side dished

焦圈 jiaoquan

咸菜 pickled vegetables

御膳房 the Royal Catering House

'''问题：'''

1.豆汁呈什么颜色？

2. 豆汁传入宫廷是在什么时期？

3. 豆汁有哪几道制作工序？

4. 食用豆汁有哪些配餐？

5. 豆汁在什么时候被列入北京市非物质文化遗产名录？

'''答案：'''

1.淡绿色。

2.清朝乾隆时期。

3.选豆、泡豆、磨浆、沉淀、除粉和熬制五种工序。

4.焦圈、咸菜、辣椒油。

5.2007年。

'''参考文献：'''

[1]Ding Yuzhen et al.[丁玉振等].Processing Technology of Beijing Traditional Food“Douzhi”[北京传统小吃“豆汁”制作工艺研究][J].Food Science[食品科学],2010,31(02):280-283.

[2]McGee, Harold (2004). On Food and Cooking (Revised ed.). Scribner. p. 236. ISBN 0-684-80001-2.

[3]Sun Shuangshuang[孙双双].Douzhir: Beijing people drink the nostalgia, outsiders drink the regional culture[豆汁儿：北京人喝的是乡情，外地人喝的是地域文化][J].China Food Industry[中国食品工业],2022,(11):41-43.

[4]Teng, Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.

AI 声明

我在此保证我在这门课上没有使用AI来帮助我完成我的期末论文。

File:Douzhi1.png

2024-12-31T14:30:42Z

Lv Di:

File:Canned herring.png

2024-12-31T14:30:06Z

Lv Di:

User:Lv Di

2024-12-31T14:21:29Z

Lv Di: /* Final Exam Paper */

[[Link title]]Hello, I'm Lv Di. You can call me Ludy. I'll show you some basic information. First, I am from Shaoyang, Hunan. It is located in the south of Hunan province and the rice noodles there are really popular and delicious. Second, about my personality, my MBTI is INFJ. Many people have the same MBTI as mine. Third, about my hobby, I like watching soap operas and playing mahjong which make me relaxed. Also I'm cultivating other interests such as reading. I have read three books in Chinese literature. Actually litrature does have its charms. Fortunately, it's not late that I found the charm of reading in my 20s. OK, that's all.

==Nov. 1, 2024==

I talked with Lisa about my plan today -- do a translation task.

==Nov. 2, 2024==

I talked with Mira about my hobby -- traveling.

==Nov. 3, 2024==

I talked with Mira about my trip in Liuzhou and shared some eye-catching exhibits in Liuzhou Museum.

==Nov. 4, 2024==

I talked with Mira about my dream travel place -- Iceland.

==Nov. 5, 2024==

I talked with Mira about Hawaii and she shared some Hawaiian words to me.

==Nov. 6, 2024==

I talked about a book called Jane Eyre and shared my admiration to the character Jane.

==Nov. 7, 2024==

I talked with Mira about a book called To Live. I just read this book which is written by Yu Hua, a Chinese famous writer.

==Nov. 8, 2024==

I talked with Mira about one of my friends.

==Nov. 9, 2024==

I talked with Mira about one of my favorite things in my spare time - walking in the parks.

==Nov. 10, 2024==

Today's topic was fishing and how to breed fish.

==Nov. 11, 2024==

I talked about my another plan, traveling in Japan after graduation.

==Nov. 12, 2024==

Mira recommended me some places to travel.

==Nov. 13, 2024==

Mira recommended me some dicilious food in Japan.

==Nov. 14, 2024==

I talked with Mira about traveling in Japan in a specific season. Each season in Japan has its own unique charm.

==Nov. 15, 2024==

Today, we changed a topic. We talked about my hometown and people there were very content.

==Nov. 16, 2024==

I talked about my hobby - playing mahjong and I shared my experience in playing mahjong.

==Nov. 17, 2024==

I shared some strategies in playing mahjong.

==Nov. 18, 2024==

I explained why I was busy and didn't have time to play mahjong with my friends.

==Nov. 19, 2024==

I shared my major in the university.

==Nov. 20, 2024==

I talked with Mira about some translation methods in doing translation works.

==Nov. 21, 2024==

I talked with Mira about some skills in translating.

==Nov. 22, 2024==

I talked with Mira about the future of MTI and showed my concern.

==Nov. 23, 2024==

Mira and I analyzed the benefits and shortcomings of machine translation.

==Nov. 24, 2024==

Mira showed me some suggestions about how to balance using our own translating skills and using machine translation.

==Nov. 25, 2024==

I talked with Mira about my favorite movie - Zootopia.

==Nov. 26, 2024==

We continued yesterday's topic and talked about the relationship between Judy and Nick.

==Nov. 27, 2024==

Mira and I talked about "The Lord of the Rings".

==Nov. 28, 2024==

We continued to talk about the characters and plots of "The Lord of the Rings".

==Nov. 29, 2024==

Today I talked about my weekend plan.

==Nov. 30, 2024==

I shared my experience today.

==Dec.1, 2024==

I talked with Mira about a movie called Her Thing, whose Chinese name is 好东西.

==Dec. 2, 2024==

I introduced some plots of Her Thing.

==Dec. 3, 2024==

I talked about my favorite dessert, a kind of bread which covers chocolate.

==Dec. 4, 2024==

I talked about friendship.

==Dec. 5, 2024==

I shared the happiest thing recently - going home.

==Dec. 6, 2024==

I talked with Mira the phenomena - gender inequality.

==Dec. 7, 2024==

I talked with Mira about some steps to promote gender equality.

==Dec. 8, 2024==

Today I talked about the effects of social media.

==Dec. 9, 2024==

Today I talked about my another hobby - walking.

==Dec. 10, 2024==

I continued yesterday's topic.

==Dec. 11, 2024==

We talked about the sences and relaxing atmosphere in the garden.

==Dec. 12, 2024==

Today we talked about dogs.

==Dec. 13, 2024==

We talked about one type of dog - Shibu Inu.

==Dec. 14, 2024==

I talked about my plan for breeding a pet.

==Dec. 15, 2024==

Today we talked about the things to prepare for a pet.

==Dec. 16, 2024==

Today we talked about toys for a dog to play.

==Dec. 17, 2024==

Today I talked about my plan to change my hair color.

==Dec. 18, 2024==

I talked with Mira how to keep my face moist in winter.

==Dec.19, 2024==

I talked with Mira about my winter vacation plan.

==Final Exam Paper==

'''Douzhi'''

Ludy/Lv Di

'''Abstract'''

There are a variety of snacks in Beijing, such as Baodu, Wandouhuang (Sweet Pea Pudding), roast duck and so on. Douzhi, however, is very characteristic and representative among the old Beijing snacks, which has a history of 300 years according to the written record. Douzhi is a kind of pasty fluid food with a sour smell, which is made from mung beans and has a series of processes such as soaking, grinding, precipitation, separation, boiling and so on. Usually a light green color, Douzhi is rich in vitamin C and crude fiber, which can promote human digestion, and has the effect of removing summer heat, clearing heat, strengthening the spleen, appetizing, and removing toxins and dryness (Sun Shuangshuang 2022, 43). As a special snack in Beijing, in 2007, the Beijing Douzhi food custom was included in the Beijing Intangible Cultural Heritage List.

'''The Origin of Douzhi'''

Douzhi embraces a long history. It is said that in the period of Liao and Song, Douzhi was prevalent in the folk. Legend has it that a tofu workshop made a mistake to grind mung beans instead of grinding soybeans, as soybeans were the raw material for making tofu. When the worker found the mistake, he put the fluid aside for a few days. As he didn’t want to just throw it, he tried to add water to the fluid and boil it. After that, he tasted the drink and it turned out nice. Therefore Douzhi was popularized in the folk. It could trace back to the Qing Dynasty when Douzhi entered the imperial palace. During the reign of Emperor Qianlong, Qianlong had an oracle: “Recently, Douzhi, a kind of new drink, has been sent to Ilibu (a minister’s name) to check if it is clean and drinkable. If Douzhi is checked clean, Yunbu (a minister’s name) can recruit two or three workers to make Douzhi in the Royal Catering House.” Afterwards, Qianlong called the group of ministers to taste this folk drink and all of them praised the flavor (Teng Yilan 2008, 15). As a result, Douzhi spread from the folk to the palace and became the palace drink. As more and more people love drinking Douzhi, it has become one of the street snacks in old Beijing, served in various night markets and snack stalls. From ancient times to the present, Douzhi has been the representative food of Old Beijing, inheriting the classic flavor of the folk.

'''The Production and Taste of Douzhi'''

The traditional production of Douzhi consists of various processes, including selecting, soaking, grinding, settling, filtering and boiling (Ding Yuzhen et al. 2010, 283). The first step is the selection of raw materials. Impurities need to be picked out and only high-quality mung beans can be retained as their quality greatly influences the final taste. Then wash the mung beans, and soak them for more than ten hours until the skin can be removed. After that, add water to grind into a fine pulp, and then pour into a vat for fermentation. The starch settles into the bottom of the vat, and the raw Douzhi float on the upper layer. The light fermented Douzhi appears pale yellow with a moderate sour aroma, while the longer fermentation can be greener, more acidic, and more rancid. Finally, pour a small amount of cool water into a large pot with a strong fire, and then mix into the fermented raw Douzhi after boiling. When Douzhi is about to overflow out of the pot, immediately change to micro fire for heat preservation.
Generally, tasting Douzhi is typically accompanied by specific side dishes: the burnt and crispy jiaoquan, a small plate of finely sliced pickled vegetables, and a touch of chili oil. When drinking Douzhi, take a bite of jiaoquan, mixed with the sweetness of starch and the sourness of Douzhi, which makes people unforgettable. In addition, be sure to savor Douzhi while it is hot. As the saying goes: you can’t eat hot tofu in a hurry. But if you drink Douzhi cold, you will feel like drinking slop; while you drink it hot, it tastes different, which is sweet with a hint of sourness and a slight astringency. It’s even more flavorful to taste Douzhi with pickled vegetables, jiaoquan, baked flatbread, and so on.

[[File:Douzhi.png]]

'''The Cultural Connotation of Douzhi'''

Douzhi is not only a kind of drink, but also contains rich cultural connotations. Because of its unique smell, domestic and foreign tourists will taste this Beijing snack with curiosity when they visit Beijing. In foreign countries, some food also attracts tourists because of their unique taste. For example, the smell of Swedish canned herring is extremely strong, including the irritating smell of propionic acid, the rotten egg smell of hydrogen sulfide, the putrid grease smell of butyric acid and the vinegar smell of acetic acid (McGee 2004, 236). The Swedish canned herring represents its unique culture, and also Douzhi represents Beijing’s unique culture. In Beijing, drinking Douzhi, eating jiaoquan and pickled vegetables is a unique way of life and an important part of the old Beijing culture. This lifestyle not only reflects the eating habits and taste preferences of the old Beijingers, but also their way of life and cultural heritage.
In addition, Douzhi is also integrated into the literary arts and folk customs of old Beijing. Many literati wrote articles praising the unique flavor and strong Beijing feature of Douzhi, such as Chinese Snacks written by the famous writer Lu Xun, A Record of Beijing Snacks by the critic Lin Yutang, and Douzhir by the essayist Wang Zengqi. The Peking Opera The Record of Bean Juice, which was set in old Beijing, even used Douzhi to save a man’s life as one of the important plots, combining it with the customs of old Beijing. Douzhi is also one of the indispensable delicacies in some traditional folk activities, symbolizing reunion and peace.
It can be seen that Douzhi, as the epitome of the culture of old Beijing, not only has the unique flavor, but also makes people feel the local customs and cultural heritage belonging to old Beijing.

'''Terms and Expressions:'''

豆汁 Douzhi

非物质文化遗产名录 Intangible Cultural Heritage List

发酵 fermentation

绿豆 mung bean

配餐 side dishes

焦圈 jiaoquan

咸菜 pickled vegetables

御膳房 the Royal Catering House

'''Questions:'''

1. What color is Douzhi?

2. When was Douzhi introduced to the palace?

3. What are the procedures for making Douzhi?

4. What are the side dishes for eating Douzhi?

5. When was Douzhi included in the list of Beijing’s intangible cultural heritage?

'''Answers:'''

1.Light green.

2.In the reign of Emperor Qianlong, Qing Dynasty.

3.There are mainly five procedures including selecting, soaking, grinding, settling, filtering and boiling.

4.Jiaoquan, pickled vegetables and chili oil.

5.In 2007.

'''References'''

[1]Ding Yuzhen et al.[丁玉振等].Processing Technology of Beijing Traditional Food“Douzhi”[北京传统小吃“豆汁”制作工艺研究][J].Food Science[食品科学],2010,31(02):280-283.

[2]McGee, Harold (2004). On Food and Cooking (Revised ed.). Scribner. p. 236. ISBN 0-684-80001-2.

[3]Sun Shuangshuang[孙双双].Douzhir: Beijing people drink the nostalgia, outsiders drink the regional culture[豆汁儿：北京人喝的是乡情，外地人喝的是地域文化][J].China Food Industry[中国食品工业],2022,(11):41-43.

[4]Teng Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.

'''豆汁'''

吕迪

'''摘要'''

北京小吃种类繁多，有爆肚、豌豆黄、烤鸭等等，而豆汁，是老北京小吃中很有特色且具有代表性的一款，根据文字记载已有300年的历史。豆汁是以绿豆为原料，经浸泡、磨浆、沉淀、粉浆分离和熬制等一系列工艺得到的一种酸味的糊状流体食品。通常豆汁呈淡绿色，富含维生素C和粗纤维，可以促进人体消化，并且有祛暑、清热、健脾、开胃、去毒除燥等功效（孙双双 2022, 43）。豆汁作为北京特色小吃，在2007年，北京豆汁食俗被列入北京市非物质文化遗产名录。

'''豆汁起源'''

豆汁的历史悠久，据说在辽、宋时期，豆汁就盛行于民间。相传是豆腐坊做豆腐时，本来是磨黄豆，但是错磨了绿豆，发现磨错后静置了几天，扔了又觉可惜，试着加水一熬，味儿还不错，因此在民间流传开。但是豆汁真正出名，从民间走进宫廷，要追溯到清朝。乾隆年间，乾隆曾下谕：“近日新兴豆汁一物，已派伊立布检查，是否清洁可饮，如无不洁之物，着蕴布招募豆汁匠二三名，派在御膳房当差。”之后，乾隆召集群臣共同品尝这一民间饮品，众大臣喝完后无不齐声叫好（滕一岚 2008, 15）。由此，豆汁从民间传到宫廷，成为宫廷饮品。随着喜爱豆汁的人不断增加，豆汁已经成为老北京的街头小吃之一，供应于各个夜市和小吃摊位。从古至今，豆汁一直是老北京的代表性美食，传承了民间的经典风味。

'''豆汁制作与品尝'''

豆汁的传统制作由选豆、泡豆、磨浆、沉淀、除粉和熬制等工序组成（丁玉振等 2010, 283）。首先是原料的挑选，挑选绿豆时需将杂质挑除，保留优质绿豆，因为绿豆的质量影响最终的口感；其次需将绿豆淘洗干净，浸泡十几个小时，直到可捻去皮后再捞出；然后再加水磨成细浆，倒入大缸内发酵，沉入缸底者为淀粉，上层飘浮的一层就是生豆汁儿。发酵后的豆汁中，轻发酵的颜色灰黄，酸度适中，馊味很轻。而重发酵的豆汁儿颜色更绿，酸度高，馊味大。最后，往锅内放入少许凉水，用旺火烧沸后，再兑入发酵的生豆汁，待豆汁逐涨并将溢出锅外时，立即改用微火保温。
品尝豆汁一般都讲究“配餐”，通常是焦黄酥透的焦圈，一小碟切得细长的咸菜丝，再加些辣椒油。喝豆汁的时候，咬一口焦圈儿，混合着淀粉的甜味儿和豆汁儿的酸味，让人回味无穷。此外，品尝豆汁一定要趁热。俗话说：心急吃不了热豆腐，但凉着喝，就如喝泔水；趁热喝，味道就不一样，甜中带酸，酸中有涩，口感层次分明，再配着咸菜丝、焦圈儿、烧饼之类就更有味道。

[[File:Douzhi.png]]

'''豆汁的文化内涵'''

豆汁不仅仅是一种饮品，更蕴含着丰富的文化内涵。由于豆汁具有独特的气味，国内外游客在北京游玩时都会带着好奇品尝这一北京特色小吃。在国外，有些食物也因其味道吸引了游客。瑞典鲱鱼罐头气味极为浓烈，其中包括丙酸的刺激性气味，硫化氢的臭鸡蛋气味，丁酸的腐臭油脂味及乙酸的醋味（McGee 2004，236）。瑞典鲱鱼罐头代表了其特有的文化，豆汁也代表了北京特有的文化。在北京，喝豆汁、吃焦圈、配咸菜是一种独特的生活方式，也是老北京文化的重要组成部分。这种生活方式不仅体现了老北京人的饮食习惯和口味偏好，也反映了他们的生活方式和文化传承。
此外，豆汁还融入了老北京的文学艺术和民俗风情。许多文人墨客写过文章称赞豆汁的独特风味和浓郁京味，如著名作家鲁迅所写的《中国小吃》、评论家林语堂的《北京小吃记》、散文家汪曾祺的《豆汁儿》等。京剧《豆汁记》，是以旧时的北京作为背景，甚至以豆汁救人作为重要情节之一，将它与老北京的风土人情相结合。在一些传统的民俗活动中，豆汁也常常是不可或缺的美食之一，象征着团圆和祥和。
由此可见，豆汁作为老北京文化的缩影，不仅让人们品尝到了独特的风味，更让人们感受到了那份属于老北京的风土人情和文化底蕴。

'''术语与表达：'''

豆汁 Douzhi

非物质文化遗产名录 Intangible Cultural Heritage List

发酵 fermentation

绿豆 mung bean

配餐 side dished

焦圈 jiaoquan

咸菜 pickled vegetables

御膳房 the Royal Catering House

'''问题：'''

1.豆汁呈什么颜色？

2. 豆汁传入宫廷是在什么时期？

3. 豆汁有哪几道制作工序？

4. 食用豆汁有哪些配餐？

5. 豆汁在什么时候被列入北京市非物质文化遗产名录？

'''答案：'''

1.淡绿色。

2.清朝乾隆时期。

3.选豆、泡豆、磨浆、沉淀、除粉和熬制五种工序。

4.焦圈、咸菜、辣椒油。

5.2007年。

'''参考文献：'''

[1]Ding Yuzhen et al.[丁玉振等].Processing Technology of Beijing Traditional Food“Douzhi”[北京传统小吃“豆汁”制作工艺研究][J].Food Science[食品科学],2010,31(02):280-283.

[2]McGee, Harold (2004). On Food and Cooking (Revised ed.). Scribner. p. 236. ISBN 0-684-80001-2.

[3]Sun Shuangshuang[孙双双].Douzhir: Beijing people drink the nostalgia, outsiders drink the regional culture[豆汁儿：北京人喝的是乡情，外地人喝的是地域文化][J].China Food Industry[中国食品工业],2022,(11):41-43.

[4]Teng, Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.

User:Lv Di

2024-12-31T13:22:16Z

Lv Di:

Chinese Language and Culture 2024

2024-12-31T08:51:00Z

Lv Di: /* Here you can suggest your topic for your final exam paper */

Welcome to Chinese Language and Culture 2024

THU (19:00-19:45,19:55-20:40,20:50-21:35) 至善楼105 MA2 (23级笔译口译 Translation & Interpretation) 中国语言文化 Chinese Language and Culture 2024, Textbook: Woesler 2024, 1 5.9., 2 12.9., 3 19.9., 4 26.9., 5 10.10., 6 17.10., 7 24.10., 8 31.10., 9 7.11., 10 14.11., 11 21.11., 12 28.11., 13 5.12., 14 12.12., 15 19.12., 16 26.12.

=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.?

=How to write your final exam paper?=
Just write it like the other chapters in the textbook on your personal wiki homepage beneath the learning progress diary until <span style="color:red">
'''December 31, 2024 (deadline)'''.

About 1000 words in English, followed by a Chinese translation (no machine translation). You can also write in Chinese and translate into English. Both texts need to be like the other papers in the textbook.

==Sections==
Title, student name, Abstract, Main part, illustrations, Terms and Expressions, Questions, Answers, References, and AI Statement.

The AI statement should look like this:

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

or, if you actually use AI

<span style="color:red">'''How about letting AI write for me?'''

Your AI statement in the References section needs to look like this:

To help me to write my final paper, I have used the following AI chatbot: ... I have prompted the chatbot with the following prompt: "..." I found the following problems with the outcome: ... I have adjusted the output by the following measures (revising prompt as: "...." or manually correcting the following references: ... Written the following passage new: ...).

If you use AI, not your paper will be graded, but your prompt and adjustments

==References==
*Please add the sources in the form "(Wang 2020, 445)" behind each paragraph and with a long entry in the References section.
*In the References section, please add at least 1-2 Western sources. It is always good to relate the Chinese tradition to similar traditions in other countries.
*In the English version of your References, please add the Pinyin to the Chinese names and titles. Everything needs to be readable in English characters.

==Formatting==
*Please also add free lines at places where you want to have a line break, e.g. after a header.</span>

=簽到 Here you can sign in behind the topic you want to present in class=
*Yu Yi
*Memo
*Glen
*Liu Li
*Liu Zhuofan
*Drovan
*Wu Ziyi
*Andrew
*Wang Xuan
*Cynthia
*Wang Yan
*Doris
*Wu Jing
*Jennie
*Huang Qi
*Esther
*Xiao Feiyan
*He Chuwen
*Lyra
*Shu Lin
*Shirleen
*Tang Yuewei
*Zhou Xukai
*Eavan
*Long Jiayu
*Jiang Chenmei
*Lilian
*Jiao Mengting
*Sherry
*Le Yuxuan
*Lydia
*Wu Jiaying
*Cathy
*Jiang Yaping
*Sunny
*Li Jia
*Zoe
*Wang Yujiao
*Wendy
*Fu Xinke
*Finger
*Zeng Wenjing
*Zoey
*Chen Zilan
*Landy
*Yang Lingyue
*Yang Fan
*Liu Peinan
*Peter
*Pan Yilin
*ceci
*Chen Pingan
*Grace
*Huang Mengyan
*Mandy
*Rachel
*Guo Zibin
*Binbin
*Xiao Yixuan
*Zeng Xin
*Su Yi
*Zeng Man
*Emily
*Chen Mengzhu
*Chris
*Huang Zechen
*Zachary
*Liu Zhouli
*Kuang Jing
*Jin
*Tang Xinyan
*Estrella
*Peng Yingying
*Becca
*Ma Ruiqing
*Raymond
*Chen Guangzi
*Alan
*Hannah
*Tang Xinyu
*Zhou Ranran
*Shi Zhanning
*Wang Yue
*Hu Zetao
*Zhang Shuai
*Liu Zhehui
*Wang Xudong
*Zhou Jing
*Amy
*Zhang Yange
*Zhao Jing
*Winnie
*Liu Zeyu
*Liao Wenyao
*Peng Lu
*Liu Yi2
*Peng Jiayi
1. Geographic Nature as a Basis for Cultural Development .. 16

2.
Aesthetic ideals and social customs: Chinese Marriage Customs ............................................................................. 21

3.
Aesthetic ideals and social customs: Habits, Ways of Contacting .......................................................................... 28

4.
Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan ......................................... 37

5.
Aesthetic ideals and social customs: Crying Marriage of Tujia ................................................................................... 46

6.
Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China ...................................... 60 (Cheng Linjia/Jason)

7.
Animals: Panda .................................................................. 68

8.
Architecture ....................................................................... 75

9.
Architecture: The Forbidden City .................................... 84

10.
Architecture: Four Famous Bridges ................................... 97

11.
Architecture: Four Great Pavilions .................................. 107

12.
Architecture: Shengjing Imperial Palace .......................... 118

13.
Architecture: Three Great Towers in China ..................... 125

14.
Architecture: Fengshui in Chinese Architecture .............. 138

15.
Army and weapons: Chinese Ancient Weapons ............... 147

16.
Army and weapons: Terracotta Army .............................. 155

17.
Astrology: Chinese Astrology .......................................... 162

18.
Astrology: Calendar, The 24 Solar Terms ........................ 169

19.
Astrology: Twelve Animals of the Chinese Zodiac .......... 178

20.
Beverages: Milk Tea ........................................................ 186 (Peng Lu/Julia)

21.
Beverages: Tea ................................................................. 193（Yang Fan/Shawn）

22.
Beverages: The Liquor Culture of Ancient China ............ 198（Liu Zhuofan/Drovan）

23.
Body movement performance: Chinese Lion Dancing .. 207

24.
Body movement performance: Stilts ................................ 211
25.
Body movement performance: Traditional Chinese Dance
6
......................................................................................... 217

26.
Chinese Writing: Ancient Writing and Painting Tool, Writing Brush ................................................................................ 223

27.
Chinese Writing: Calligraphy ........................................... 232

28.
Chinese Writing: The Evolution of Calligraphy ............... 238

29.
Chinese Writing: Chinese Characters ............................... 247

30.
Chinese Writing: Chinese Characters and Scripts ............ 260

31.
Clothing: Chinese Clothing .............................................. 267

32.
Clothing: Batik (Lanran) .................................................. 275

33.
Clothing: Cheongsam ....................................................... 285 (Tang Yuewei/ Eavan)

34.
Confucianism: Confucian Culture .................................... 293

35.
Confucianism: Chinese Traditional Culture-Five Constant Virtues .............................................................................. 307

36.
Confucianism: Classical Philosophy - Confucius and Confucianism ................................................................... 315

37.
Confucianism: Classical Philosophy - Reading The Analects ......................................................................................... 322

38.
Education: Ancient Chinese Education ............................ 332

39.
Education: Historical Figures, The Four Talented Women of Ancient China .................................................................. 343
40.
Education: Modern Chinese Education System ............... 353

41.
Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties .............................. 367（Hannah/Zhou Yicen）

42.
Education: Yuelu Academy (One of the Four Most Prestigious Academies) .................................................... 376

43.
Facial Make-up ................................................................ 386

44.
Facial Make-up: Cosmetics, Traditional Chinese Make-Up ......................................................................................... 393 (Li Xiaosu/Jacinda)

45.
Facial Make-up: Face Changing in Sichuan Opera .......... 409

46.
Fine Arts: Painting ........................................................... 418

47.
Fine Arts: Bada Shanren and Qi Baishi ............................ 423

48.
Fine Arts: Painting Riverside Scene at Tomb Sweeping Day ......................................................................................... 429

49.
Fine Arts: Seal-cutting ..................................................... 436
7

50.
Games: Go 围棋 ........................................................... 439 (Peng Yixin/ Eason)

51.
Games: Kite Flying .......................................................... 445 （Liu Huixuan/ Polly）

52.
Games: Mahjong: An Ancient Chinese card play ............ 452(Zeng Wenjing/Zoey)

53.
Garden Culture: Gardens ................................................. 480(Jiang Chenmei/Lilian)

54.
Garden Culture: Bonsai (Penjing) .................................. 486

55.
Garden Culture: The Summer Palace ............................... 493(Liu Zhehui/Mary)

56.
Garden Culture: Qingming Riverside Landscspe Garden 500 (Cai Yingchu/ Rachel)

57.
Gender: Wu Zetian: The Only Female Emperor of Imperial China ................................................................................ 509
(Zhou Ranran/Jerry)
58.
History: Carl and Cixi ...................................................... 521

59.
Interieur: The Folding Screen .......................................... 525

60.
Landscapes and Tourism: Four Buddhist Shrines ............ 534

61.
Landscapes and Tourism: Four State-Level Cultural Relics ......................................................................................... 545

62.
Landscapes and Tourism: Landscape, Five Famous Mountains ........................................................................ 555（Wu Jing/Jennie）

63.
Landscapes and Tourism: Mogao Grottoes ...................... 563

64.
Landscapes and Tourism: The Culture of Mount Tai ....... 576

65.
Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） ........................ 591

66.
Landscapes and Tourism: The Ancient Tea Horse Road .. 604

67.
Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties ................................................... 610

68.
Language: Chinese Language .......................................... 616

69.
Language: Chinese Dialects ............................................. 626 (Long Jiayu/Tara) (present first on Oct 10, Session 5)

70.
Language: Chinese Folk Argot ......................................... 635

71.
Literature: Ancient literature - Chinese Classical Fairy Tales ......................................................................................... 646

72.
Literature: Ancient literature - Chinese Mythology ......... 653

73.
Literature: Ancient literature - Classical Literature .......... 664

74.
Literature: Ancient Literature - Four satirical novels in ancient China ................................................................... 671

75.
Literature: Ancient literature: Four Folk Stories of Ancient
8
China
................................................................................ 680

76.
Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China ............................ 689

77.
Literature: Ancient Literature: The Classic of Mountains and Seas .................................................................................. 711

78.
Literature: Ancient literature: Yuefu................................. 727

79.
Literature: Premodern literature - China's Four Great Classical Novels .................................................................................. 734

80.
Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations ............... 741

81.
Literature: Premodern literature: Strange Stories from a Chinese Studio ................................................................. 747

82.
Literature: Premodern literature: Tang-Song.................... 755

83.
Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty ..................................... 783

84.
Literature: Modern Literature .......................................... 792

85.
Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) ....................................................................... 800

86.
Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy ............................................ 807

87.
Literature: Contemporary Literature ................................ 818(Chen Guangzi/Alan)

88.
Martial Arts: Huo Yuanjia ................................................ 823

89.
Martial Arts: Qigong ........................................................ 826

Martial Arts: Taiji (Tai Chi) Shadow Boxing ................... 831

91.
Martial Arts: Wushu ......................................................... 842

92.
Martial Arts: Frolics of the Five Animals (Wuqinxi) ....... 847

93.
Medicine: Traditional Chinese Medicine (TCM) ............. 857

94.
Medicine: TCM - Acupuncture and Moxibustion ............ 863

95.
Medicine: TCM - Diagnosis and Pharmacology .............. 868

96.
Medicine: TCM - The Development of Chinese Medicine ......................................................................................... 873

97.
Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing ......................................................................... 880

98.
Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority
................................................................ 889

99.
Minority cultures: The Ethnic Minorities’ Costumes ....... 896(Zeng Man/Emily)

100.
Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) .................................................. 907

101.
Money culture: The tradition of Red Envelope and Lucky Money ....................................................................... 917（Chen Pingan/Grace）

102.
Music and instruments: Guzheng ..................................... 928 (Liu Zeyu/Yew)

103.
Music and instruments: Pipa ............................................ 939

104.
Mythology: Gods and Immortals ..................................... 949(Wang Yue/Nora)
(present in the end on Sep 26, Session 4)
105.
Mythology: Huli-jing ....................................................... 958(Ma Ruiqing/Raymond)

106.
National Symbols: National Anthem ............................... 969

107.
National Symbols: National Flag ..................................... 976

108.
Opera: Peking Opera ........................................................ 984

109.
Opera: Peking Opera Acrobatics ...................................... 992

110.
Opera: Peking Opera Actor Mei Lanfang ........................ 999

111.
Opera: Tea-picking Opera .............................................. 1004（Chen Kuanshun/Jason）

112.
Opera: Hunan Flower-drum Opera (Huagu Opera) ........ 1012

113.
Philosophical Schools: Four Main Philosophical Schools ....................................................................................... 1023

114.
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism ...................................... 1032

115.
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching ............... 1037

116.
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng . 1043

117.
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living ....................................................................................... 1049

118.
Philosophical Schools (Daoism, Buddhism, Legalism): Legalism ....................................................................... 1060

119.
Philosophy: Chinese Traditional Cultivation Culture .... 1070

120.
Religion: Traditional Chinese Funeral Culture .............. 1082

121.
Religion: Buddhism ....................................................... 1096

122.
Religion: Daoism ........................................................... 1110

123.
Religion: Christianity ..................................................... 1115

124.
Religion: Islam ............................................................... 1121

125.
Science and Technology: Ancient Science and Technology ....................................................................................... 1125

126.
Science and Technology: China's Four New Inventions 1130 (Wang Xudong/Hue)

127.
Science and Technology: Compass ................................ 1154

128.
Science and Technology: TikTok (Douyin) .................... 1162

129.
Science and Technology: Three Giant Home Appliance Enterprises In China ..................................................... 1171

130.
Science and Technology: Four Domestic Mobile Phone Companies ..................................................................... 1191

131.
Silk and porcelain: Silk .................................................. 1206

132.
Silk and porcelain: Porcelain ......................................... 1211

133.
Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 ............................................................................... 1217

134.
Silk Road - by land and by sea: Zhang Qian and the Silk Road ....................................................................................... 1224

135.
Silk Road - by land and by sea: Zheng He and the Maritime Silk Road ....................................................................... 1229

136.
Silk Road - by land and by sea: Zheng He's Voyages .... 1233

137.
Social: The Long-life Lock ............................................ 1241 （Shu Lin/Shirleen）

138.
Social: Round Table Culture .......................................... 1249（Yu Yi/Memo)

139.
Stage entertainment: Crosstalk 相声 ............................. 1257(Lv Di/Ludy)

140.
Stage entertainment: Shadow Play ................................. 1264

141.
Traditional Crafts: Carving ............................................ 1272

142.
Traditional Crafts: Chinese Jade Culture ....................... 1280Zhang Yange(Mia)

143.
Traditional Crafts: Cloisonne ......................................... 1294

144.
Traditional Crafts: Embroidery ...................................... 1298

145.
Traditional Crafts: Shu Embroidery (Sichuan Embroidery) ....................................................................................... 1302

146.
Traditional Crafts: Xiang Embroidery ........................... 1315

147.
Traditional Crafts: Folk Art - Chinese Paper-cutting ..... 1329

148.
Traditional Crafts: Handcraft - Chinese Knots ............... 1336(Chen Zilan/Landy)

149.
Traditional Crafts: Lacquerware .................................... 1344

150.
Traditional Crafts: The Kingfisher Craft点翠 ............... 1349

151.
Traditional Cuisine: Chinese Dining Etiquette ............... 1362

152.
Traditional Cuisine: Chopsticks ..................................... 1376(Peng Yingying/Becca)

153.
Traditional Cuisine: Eight Major Cuisines of China ...... 1381 (Tang Xinyu/Eric)

154.
Traditional Cuisine: Four Distinct Regional Cuisines .... 1398(Peng Jiayi/Eva)

155.
Traditional Cuisine: Breakfast Culture of Wuhan .......... 1404 Chen Shanshan /Rebecca

156.
Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick .................................................................. 1414(Chen Mengzhu/Chris)

157.
Traditional Cuisine: Hotpot ............................................ 1423（Xiao Yixuan/Yuki)

158.
Traditional Cuisine: The Art of Chinese Cooking .......... 1430(Liu Zhouli/ lovia)

159.
Traditional Cuisine: Two Famous Dishes ...................... 1436

160.
Traditional Festivals ....................................................... 1440

161.
Traditional Festivals: Lattice on Ancient Chinese Windows ....................................................................................... 1447

162.
Traditional Festivals: Spring Festival Couplets ............. 1459

163.
Westernization: The Eastward Spread of Western Learning ....................................................................................... 1465

164.
Westernization: The Westernization Movement ............. 1471

165.
Worship: Chinese Incense Culture ................................. 1479(Tang Xinyan/Estrella)

166.
Economy: Chinese Currency Changes ........................... 1489

167.
History: Wang Shouren .................................................. 1493

168.
Martial Arts: Chinese Swordsman Spirit ........................ 1502(Zhang Rui)

169.
Cuisine: Luosifen ........................................................... 1513(Wang Xuan/Cynthia)

170.
Fine Arts: Chinese Paper Cutting ................................... 1521

171.
Science and Technology: Taobao(淘宝) ...................... 1531（Li Songlin/Solin)

172.
Traditional Craft: Bronze ............................................... 1541

173.
Entertainment: Deyunshe 德云社 ................................. 1548

174.
Traditional Cuisine: Jiaozi ............................................. 1561 (Liu Yi/Zer)

175.
Aesthetic ideals and social customs: the Photo Retouching Culture in China ............................................................. 1572

176.
Traditional Crafts: Handcraft - Oil-paper Umbrella ....... 1581（Wang Yan/Doris）

177.
stage entertainment:Yuan drama .................................... 1592

178.
Music and instruments: Erhu ......................................... 1601

179.
Traditional and Modern Views on Marriage and Love .. 1608(Zhao Siyao/Caroline)

180.
Traditional Cuisine: Tangyuan ....................................... 1615 (Su Yi/Suri)

181.
Animals：Golden Monkey ............................................ 1625

182.
Chinese Economy: rich businessmen ............................. 1631

183.
Opera: Chinese Local Operas ........................................ 1639

184.
The Chinese tradition of ancestor worship ..................... 1651(Shi Zhanning/Harper)

185.
Opera: Huangmei opera ................................................. 1663

186.
The “reference” of Chinese Music........................... 1670(Huang Zechen/Zachary)

187.
Chinese Folk Art:Lion Dance ........................................ 1676

188.
Science and Technology: Mobile Games（手游） ....... 1691 (Liu Peinan/Peter)

189.
Clothing: Vintage Clothing ............................................ 1697(Hu Shanshan/Maddy)

190.
Fine arts:Kunqu Opera ................................................... 1704

191.
Aesthetic ideals and social customs: The Culture of Flowers ....................................................................................... 1712（Chen Weiping/Jackie）

192.
National Belief: the Chinese Dream .............................. 1722

193.
Science and Technology: Buytogether（PDD) ............ 1729（Wang Yujiao/Wendy）

194.
Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People ................................................ 1748(Jiao Mengting/Sherry)

195.
Traditional Cuisine: Breakfast Culture of Guangdong传统美食：广东早餐文化 ....................................................... 1753（Wu Ziyi/Andrew）

196.
Telecast: Become a Farmer 种地吧 .............................. 1765（Sha Lijia/Reika）

197.
Animals: Chinese Rural Dogs 动物：中华田园犬 ...... 1773 (Zhao Jing/Winnie)

198.
Clothing: Hanfu 汉服：揭示中国传统服饰之美 ........ 1781（Guo Zibin/Anne）

199.
Music and instruments: Chime 音乐与乐器：编钟 ..... 1788

200.
Garden Culture: Suzhou Gardens 苏州园林 ................. 1795(Liang Dan/Anne)

201.
Traditional crafts: Moon-shaped Fans 传统技艺：团扇 1806(Le Yuxuan/Lydia)

202.
Minority cultures: Miao Silver Ornaments Culture 苗族银饰文化 ................................................................... 1827(Yang Hanxu/Hansu)

203.
Mysterious culture: Facial Physiognomy 相面术 ......... 1836(Zhou Xiaoqiao）
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204.
Games: Chinese Chess 游戏：象棋 ............................. 1847(Zhou Xukai/Kyrie)

205.
Music and instruments: Guqin 古琴 ............................. 1863

206.
Music and instruments: The Spring Snow 音乐和乐器：《阳春白雪》 ........................................................................... 1878

207.
The "Four Gentlemen": Plum, Orchid Bamboo, Chrysanthemum “四君子”的象征意义 ....................... 1885 （Hu Zheng/ Leven）

208.
Traditional festivals: The Flower Fairy Festival 花朝节 1898 （Gong Tao/Gisele)

209.
Architecture: Shigu Academy 建筑：石鼓书院 .......... 1906

210.
Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1918

211.
Beverages: Sexy Tea 饮品：茶颜悦色 ........................ 1926 (Huang Qi/ Esther)

212.
Opera: Flower-drum Opera 花鼓戏 .............................. 1935(Zhou Jing/ Amy)

213.
Traditional Festivals: Shangsi Festival 上巳节 ............. 1943 （Li Jia/ Zoe）

214.
Ancient Chinese Women's Culture: Ji Sor (Self-combing female) 自梳女 ................................................................. 1949 (Wu Jiaying Cathy)

215.
Cuisine: Dong'an chicken: The Premier Dish of Hunan Cuisine 东安鸡：湘菜之首 ........................................... 1962

216.
Ancient Chinese Women's Culture：Nüshu (Women's Script) 女书 ................................................................................... 1970（He Chuwen/Lyra）

217.
Opera: Shaoxing Opera 越剧 ........................................ 1991

218.
Traditional Crafts: Jade Carving Art 玉雕 .................... 1997

219.
Chinese snack: spicy gluten 中国小吃：辣条 ............. 2003(Jiang Yaping/Sunny)

220.
Social Phenomenon: Marriage: Women Being Urged to Get Married 婚姻：被催婚的女性 ........................................ 2010 Liu XinYu

221.
Chinese mythology: Chinese Dragon Culture 中国龙是什么
....................................................................................... 2019(Zhang Shuai / Andy)

222.
Minority cultures: Laosicheng 老司城 ......................... 2028

223.
The Torch of Unity: Celebrating Torch Festival Among China's Ethnic Minorities 团结的火炬——中国少数民族庆祝火把节
........................................................................... 2041 Xiao Feiyan
224.
Chinese Painting: A Thousand Miles of Rivers and Mountains 《千里江山图》 ............................................ 2048(Yao Yiyun/Olivia）

225.
Festival: Qixi Festival 七夕节 ...................................... 2055（Li Ru/Lee）

226.
Music and instruments: Yuge (Fishing song) 渔歌 ....... 2063

227.
Education: Chicken Child (Fired-up Child) 教育：鸡娃 2071(tao yu/mikansei)

228.
Chinese Science Fiction: The Three-Body Problem 中国科幻小说：《三体》 ............................................................. 2083(Zhang Mengzhe/Nine)

229.
Ganshi in Xiangxi: The Cycle of Life and Death under Ancient Witchcraft 湘西赶尸：古老巫术下的生死轮回 2092 (Liao Wenyao/Rose)

230.
Architecture: Chinese Memorial Archway (Paifang) 中国传统建筑：牌坊 ................................................................... 2098

231.
Chinese Animation 中国动画传统 ............................... 2110（pan yilin/ceci）

232.
Social Phenomenon: Military-style Travel 特种兵式旅游 2121

233.
Folk Art: Youshen Fairs 游神 ....................................... 2131

234.
Nuo Opera 傩戏 ............................................................ 2141

235.
Music and Instruments: Suona Horn 唢呐 .................... 2157（Liu Jieyu/Erica）

236.
Chinese Handicraft: Kesi 中国手工艺品：缂丝 .......... 2166

237.
Sangzhi Folk Songs 桑植民歌 ...................................... 2173

238.
Music and instrument: Ancient Chinese pentatonic scale – Gong, Shang, Jue, Zhi, Yu 五声音阶，汉族古代音律：宫—商—角—徵—羽 ............................................................... 2192 (Han Yaxuan)

239.
Social Phenomenon: Mobile Population 社会现象：流动人口 ....................................................................................... 2204(Hu Zetao/Francis)

240.
Chinese tradition culture: Zanhua 簪花 ........................ 2213 （Xie Ke）

241.
Incense Culture 香道文化 ............................................ 2221 （Zeng Xin）

242.
The Imperial Civil Examination System 科举制度 ...... 2230

243.
Literature: Qu Yuan 文学：屈原 .................................. 2238(Jiang Caiyun/Tony)

244.
Games: pitch-pot game (Touhu) 投壶游戏 ................... 2244(Kuang Jing/Jin)

245.
Folk Art: Piao Se 民间艺术：飘色 .............................. 2253(Huang Mengyan/Mandy)

246.
Jingdezhen Porcelain 景德镇陶瓷 ................................ 2261(Li Dinghao/Leo)

247.
Folk Traditional Customs: Fireworks and Firecrackers 民间传统习俗：烟花和爆竹 ........................................... 2270 (Cao Jialong/caron)

248.
The Literati Painting of the Ming Dynasty: The Wu School 明代文人画：吴门画派 ................................................... 2278

249.
Thangka 唐卡 ............................................................... 2285（Yang Lingyue/Judy）

250.
Striking iron flower 打铁花 .......................................... 2294 (Fu Xinke/Finger)

251.
Chinese Cuisine: Xiang Cuisine – One of the Eight Major Cuisines 湘菜 ................................................................... 23029（Liu Li/Glen）

252.
The Evolution of the Official Selection System 仕进制度 2312（Xia Rong/Sharon)

=Here you can suggest your topic for your final exam paper=
Deadline: Sep 15, 2024

1. Sports: Cuju (蹴鞠)......（Liu Yi/Zer）

2. Science and Technology: Chinese Electrical Vehicles 中国电动汽车 ......(Cheng Linjia/Jason) - Please make sure that this is only about the culture, like how the attitude of people changed about the vehicles, how the e cars are used etc. It is not about the technology.

3. Chinese tradition culture: Ronghua—Velvet Flowers 绒花………(Xiao Feiyan) - Please make sure that this is not about the flower itself, but about the meaning of the flower for people, how they use it and what they associate with it.

4. Stage entertainment: northeast Errenzhuan (二人转).........(Wu Jiaying/Cathy) - Please make sure that this is about the culture of it.

5. Traditional Crafts: Dough Sculpture 面塑 ...... (Zhao Jing/winnie)

6. Nanchang Relic Museum for Haihun Principality of Han Dynasty (Yao Yiyun)

7. Grass cloth 夏布（Yu Yi/Memo）- Please make sure that this is about the cultural tradition of it.

8. The Legend of Zhen Huan 《甄嬛传》(Yang Lingyue/ Judy)

9.Chinese horror movies 中式恐怖片......(Zhou Xiaoqiao/ Summer)

10. Stand-up comedy 单口喜剧......(Huang Zechen/ Zachary)

11. Bride-price（彩礼）……（Wang Yujiao/Wendy）

12. Chinese science fiction movies 中国科幻片......（Liu Peinan/Peter）

13.Shandong cuisine鲁菜······（Liu Zhehui/Mary)

14.Chinese traditional ornament: Buyao （步摇）……（Shu Lin/Shirleen）

15. Tofu meatball with pig blood (猪血丸子) （Su Yi/Suri）

16. Sunzi’s Art of War: Source for All Books on War (孙子兵法) …… (Li Jia/Zoe)

17. The Temple of Heaven：Reverence with Awe and Gratitude（天坛）……（Li Ru/ Lee）

18. Education：training Schools （教育：补习班）……（Jiang Caiyun/Tony）

19. Chinese Dreamcore (中式梦核) ……（Tao Yu/Mikansei）

20.Lu Ban, China’s inventor（中国发明家——鲁班）……（Xiao Yixuan/Yuki）

21. Live Streaming E-commerce（直播电商）……（Yang Fan/Shawn）

22.The Story of Ming Lan（知否知否，应是绿肥红瘦）......(Sha Lijia/Reika)

23. Cha Bai Xi/Tea Latte Art (茶百戏) …… （Fu Xinke/Finger）

23.Guangdong Herbal tea（广东凉茶）……（Huang Mengyan/Mandy）

24.Chinese traditional art form：Seal carving（篆刻）……（Wang Yan/Doris ）

25.Rice cake(年糕）……（Chen Pingan/Grace）

26.Zhongyuan festival……(Pan Yilin/Ceci)

27.Dulong: Facial tattoo (独龙族：纹面)……（Zeng Xin）

27.The Return of the Pearl Princess（还珠格格）……（Zeng Wenjing/Zoey）

28.Chinese Food：Jiangxi Cuisine（赣菜）……（Jiao Mengting/Sherry）

29. "Cun Chao": China's village football league（“村超”：中国乡村足球联赛）……（Wu Ziyi/Andrew）

30. Landscapes and Tourism: Junshan Island (君山岛)…… (Chen Zilan/Landy)

31. Chinese Bossy Fictions & Micro-drama（中国式霸总小说&短剧）……（Zhang Mengzhe/Nine）

32. Chinese Traditional Medicine (中医药）……（Kuang Jing/Jin）<----- Please check if this topic is not already treated in the textbook. ——— Mortise and Tenon Joint（榫卯结构）Thank you.

33. Jingdezhen Porcelain……(Le Yuxuan/Lydia) <----- Please check if this topic is not already treated under "porcellain" in the textbook.
The Emotional Bearings and Cultural Connotations of the Moon Imagery in Song Poems (宋词中“月”意象的情感承载和文化内涵） Thank you.

34. National Belief: the Chinese Dream ……（Hu Zheng/Leven）<----- This is about a political concept, please select a culture topic instead.———Gayageum （伽倻琴）

35.The plaque and couplet in Chinese garden（园林匾额对联）……（Jiang Chenmei/Lilian）

36. Sun Wukong（孙悟空）……（Liu Huixaun/ Polly）

37. Traditional Chinese Pigments（中国传统颜料）……(Liu Zhuofan/Drovan)

38. Dragon Lantern Dance（舞龙灯）……（Zhou Jing/Amy）

39. Bamboo Weaving (竹编） ......（Zeng Man/ Emily)

40. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) ...... (Chen Mengzhu/ Chris)

41. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan)……(Jiang Yaping/Sunny)

42. Three Famous Chinese Mountains(中国三山)......(Liang Dan/Anne)

43. Female Emperor---Wu Zetian......(Zhou Ranran/Jerry) <----- Please check if this topic is not already treated in the textbook.

44. Clay sculpture (泥塑）……(Liu Jieyu/Erica)

45. Abacus(中国珠算）……(Zhang Yange/Mia)

46. Hunan Rice Noodles（湖南米粉） ……(Cao Jialong/Caron)

47. Chinese name（中国姓名文化）……(Chen Weiping/Jackie)

48. Chinese popular viral memes (中国网络社交媒体“热梗”）……(Liu Xinyu/Layla)

49. Douzhi (豆汁) ……(Lv Di/Ludy)

50.New Year Wood-block Paintings(木版年画）......(Chen Shanshan/Rebecca)

51.Carved lacquer（雕漆）......（Liu Zhouli/lovia）

52. Jing Gang Mountain(井冈山）......(Chen Kuanshun/Jason)

53. Intangible Cultural Heritage: Tongguan Kiln （铜官窑）......（Peng Lu/Julia）

54. Language: Hakka Dialect（客家话）……（Tang Yuewei/Eavan）

55. Rice noodle roll（肠粉）……（Zhou Yicen/Hannah）

56. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜）…… （Wang Yue/Nora)

57. Yuelu Mountain (岳麓山)……(Zhou Xukai/Kyrie)

58.Traditional Crafts：Tie-Dye（扎染）……（Xie Ke）

59. Chinese-style sun protection (中式防晒）…… (Zhao Siyao/Caroline)

60. Fengshui (风水）…… (Zhang Shuai/Andy)

61.Yangshao Culture（仰韶文化）…… (Cai Yingchu/ Rachel)

62.Indigo Dyeing(蓝染)……(Long Jiayu/Tara)

63.Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua……(Liao Wenyao/Rose)

64. Wedding dress in the Song Dynasty(宋代婚服）……(Peng Yingying/Becca)

65.The great unification in ancient China(中国古代的大一统思想)……(Ma Ruiqing/Raymond) - Please make sure that this is not about history or politics, but about the culture about it.

66. The Four Pillars of Destiny (八字).....（Li Dinghao / Leo）

67. Shaolin Temple (少林寺)......(Shi Zhanning/ Harper)

68. Single bamboo drifting（独竹漂）……(Guo Zibin/Binbin)

69. Cuisine: Changde spicy salted duck 酱板鸭传说的由来……(Zhou Ranran/Jerry)

70. Hui Culture(徽文化)......（Chen Guangzi /Alan）

71. Ma Zu Culture (妈祖文化）……（Liu Li/ Glen）

72. Table Manners …… (Tang Xinyu/Eric)

73. Music of the Mongol nationality(蒙古族音乐）...... ( Liu Zeyu/ Yew)

74. The Yingge Dance（英歌舞）......（Hu Zetao）

75. Palace Lantern（宫灯）......（He Chuwen/Lyra）

76. Chinese Term of Endearment（中国亲昵称谓）......（Huang Qi/Esther）

77. Changsha Stinky Tofu（长沙臭豆腐) ........（Wang Xuan/ Cynthia）

78.The Deity of Wealth(财神)......(Wu Jing/ Jennie)

79. Zhuazhou （抓周）......(Gong Tao/ Gisele)

80. Kingfisher feather art（点翠）……(Peng Yixin/ Eason)

81. Mirror(镜子)......（Zhang Rui）

82.The Beef Board Noodle(牛肉板面)......（Wang Xudong）

83.Huo Qubing(霍去病）......（Peng Jiayi）

84.Chinese Courtyard Houses（中国四合院）……（Li Xiaosu/Tracy）

85. Music and instruments: Yangqin（扬琴）……（Tang Xinyan/Estrella）

86.Black Myth: Wukong（黑神话悟空）......(Yang Hanxu/Hansu)

=Session 1 Thursday Sep 5, 2024 19:00-21:35=
Please download the powerpoint presentation of the teacher here: [[Media:01_Chin_Lang_Cult_2024.pptx]].

=Session 2 Thursday Sep 12, 2024 19:00-21:35=
Please download the powerpoint presentation of the teacher here: [[Media:02_Chin_Lang_Cult_2024.pptx]].
During the three hours today, the students are presenting the following 6 topics:

6.
Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China ...................................... 60 (Cheng Linjia/Jason) [[Media:Handsome_Men_2024.pptx]]

20.
Beverages: Milk Tea ........................................................ 186 (Peng Lu/Julia) [[Media:Milk_Tea_2024.pptx]]

21.
Beverages: Tea ................................................................. 193（Yang Fan/Shawn）[[Media:Tea_2024_fall.pptx]] (Please compare with old presentation from Spring 2024: [[Media:Tea_2024.pptx]].)

22.
Beverages: The Liquor Culture of Ancient China ............ 198（Liu Zhuofan/Drovan）[[Media:Liquor_2024.pptx]]

33.
Clothing: Cheongsam ....................................................... 285 (Tang Yuewei/ Eavan) [[Media:Cheongsam_fall_2024.pptx]] (Please compare with old presentation from Spring 2024: [[Media:Cheongsam_2024.pptx]].)

41.
Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties .............................. 367（Hannah/Zhou Yicen）[[Media:Official_Selection_System_2024.pptx]]

=Session 3 Thursday Sep 19, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:03_Chin_Lang_Cult_2024.pptx]].

All students: Please prepare these three texts in the textbook for today.

During the three hours today, the students are presenting the following 6 topics:

44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up, p. 393 (Li Xiaosu/Jacinda) [[Media:Cosmetics_2024.pptx]]

50. Games: Go 围棋, p. 439 (Peng Yixin/ Eason) [[Media:Go_2024.pptx]]

51. Games: Kite Flying p. 445 （Liu Huixuan/ Polly）[[Media:Kite_2024.pptx]]

52. Games: Mahjong: An Ancient Chinese card play, p. 452(Zeng Wenjing/Zoey)[[Media:Mahjong_2024.pptx]]

53. Garden Culture: Gardens, p. 480(Jiang Chenmei/Lilian) [[Media:Gardens_2024.pptx]]

55. Garden culture: the Summer Palace, p. 493(Liu Zhehui/Mary) [[Media:Summer_Palace_2024.pptx]]

Homework:

1. Please read the six texts for next time in the textbook.

2. Please add your final exam paper topic and your name in the respective section above.

3. Take the surveys (EU: https://wn8ae3qwafbc11zv.mikecrm.com/9gdWrQT, 2024: https://wn8ae3qwafbc11zv.mikecrm.com/CTrdOjm).

=Session 4 Thursday Sep 26, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:04_Chin_Lang_Cult_2024.pptx]].

During the three hours today, the students are presenting the following 6 topics:

56. Garden Culture: Qingming Riverside Landscspe Garden 500 (Cai Yingchu/ Rachel)[[Media:Qingming_2024.pptx]]

57.Gender: Wu Zetian: The Only Female Emperor of Imperial China (Zhou Ranran/Jerry)[[Media:wuzetian.pptx]]

62. Landscapes and Tourism: Landscape, Five Famous Mountains p. 555（Wu Jing/Jennie）[[Media:Five_Mountains 1_2024.pptx]]，[[Media:Five_Mountains 2_2024.pptx]]

87. Literature: Contemporary Literature p. 818 (Chen Guangzi/Alan) [[Media:Contemporary_Chinese_Literature_2024.pptx]]

99. Minority cultures: The Ethnic Minorities’ Costumes p. 896(Zeng Man/Emily)[[Media:Costumes_2024.pptx]]

=Session 5 Thursday Oct 10, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:05_Chin_Lang_Cult_2024.pptx]].

104. Mythology: Gods and Immortals p. 949 (Wang Yue/Nora) p.949 [[Media:Gods and Immortals1_2024.pptx]], [[Media:Gods and Immortals2_2024.pptx]], [[Media:Gods and Immortals3_2024.pptx]]

69. Language: Chinese Dialects 626 (Long Jiayu/Tara)[[Media:Dialects_2024.pptx]]

101. Money culture: The tradition of Red Envelope and Lucky Money p. 917（Chen Pingan/Grace）[[Media:Red_Envelope_2024.pptx]]

102. Music and instruments: Guzheng p. 928 (Liu Zeyu/Yew)[[Media:Guzheng_2024.pptx]]

105. Mythology: Huli-jing p. 958(Ma Ruiqing/Raymond)[[Media:Huli-jing_2024.pptx]]

111. Opera: Tea-picking Opera p. 1004（Chen Kuanshun/Jason）[[Media:Tea-picking_Opera_2024fall.pptx]]

126. Science and Technology: China's Four New Inventions 1130 (Wang Xudong/Hue) [[Media:Four_New_Inventions(1)_2024.pptx]][[Media:Four_New_Inventions(2)_2024.pptx]]

=Session 6 Thursday Oct 17, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:06_Chin_Lang_Cult_2024.pptx]].

137. Social: The Long-life Lock p. 1241 （Shu Lin/Shirleen） [[Media:Long-life Lock_2024_fall.pptx]]

138. Social: Round Table Culture p. 1249（Yu Yi/Memo) [[Media:Round Table_2024.pptx]] [[Media:Round Table_2024_fall.pptx]]

139. Stage entertainment: Crosstalk 相声 p. 1257(Lv Di/Ludy) [[Media:Crosstalk_2024.pptx]] [[Media:Crosstalk_2024_fall.pptx]]

142. Traditional Crafts: Chinese Jade Culture p. 1280Zhang Yange(Mia) [[Media:Jade_2024.pptx]]

148. Traditional Crafts: Handcraft - Chinese Knots p. 1336(Chen Zilan/Landy) [[Media:Chinese Knots_2024.pptx]]

152. Traditional Cuisine: Chopsticks p. 1376(Peng Yingying/Becca) [[Media:Chopsticks(1)_2024.pptx]][[Media:Chopsticks(2)_2024.pptx]]

=Session 7 Thursday Oct 24, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:07_Chin_Lang_Cult_2024.pptx]].

153. Traditional Cuisine: Eight Major Cuisines of China p. 1381 (Tang Xinyu/Eric) [[Media:Eight_Cuisines_2024.pptx]]

154. Traditional Cuisine: Four Distinct Regional Cuisines p. 1398(Peng Jiayi/Eva) [[Media:Regional_Cuisines_2024.pptx]]

155. Traditional Cuisine: Breakfast Culture of Wuhan p. 1404 Chen Shanshan /Rebecca [[Media:Breakfast1_2024.pptx]][[Media:Breakfast2_2024.pptx]]

156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick p. 1414(Chen Mengzhu/Chris) [[Media:Tanghulu_2024.pptx]]

157. Traditional Cuisine: Hotpot p. 1423（Xiao Yixuan/Yuki) [[Media:Hot Pot_Fall_2024.pptx]]

158. Traditional Cuisine: The Art of Chinese Cooking p. 1430(Liu Zhouli/ lovia)[[Media:Traditional Cuisine: The Art of Chinese Cooking_2024.pptx]]

=Student roll=
*https://bou.de/u/wiki/User:Cai_Yingchu -
*https://bou.de/u/wiki/User:Cao_Jialong a
*https://bou.de/u/wiki/User:Chen_Guangzi a
*Chen Kuanshun n
*Chen Mengzhu a
*Chen Pingan -
*Chen Shanshan a
*Chen Weiping a
*Chen Zilan a
*Cheng Linjia a
*https://bou.de/u/wiki/User:Fu_Xinke a
*Gong Tao n
*Guo Zibin n
*Han Yaxuan -
*He Chuwen n
*Hu ShanShan a
*Hu Zetao a
*Hu Zheng n
*Huang Mengyan -
*Huang Qi n
*Huang Zechen a
*Jiang Caiyun a
*Jiang Chenmei n
*Jiang Yaping a
*Jiao Mengting a
*Kuang Jing a
*Le Yuxuan a
*Li Dinghao a
*Li Jia a
*Li Ru a
*Li Songlin a
*Li Xiaosu a
*Liang Dan a
*Liao Wenyao a
*Liu Huixuan a
*Liu Jieyu a
*Liu Li2 -
*Liu Peinan a
*Liu Xinyu2 -
*Liu Yi2 a
*Liu Zeyu a
*Liu Zhehui -
*Liu Zhouli -
*Liu Zhuofan a
*Long Jiayu a
*Lv Di a
*Ma Ruiqing a
*Pan Yilin a
*Peng Jiayi -
*https://bou.de/u/wiki/User:Peng_Jiayi n
*Peng Lu a
*Peng Yingying -
*Peng Yixin a
*Sha Lijia a
*Shi Zhanning a
*Shu Lin2 a
*Su Yi a
*Tang Xinyan a
*Tang Xinyu n
*Tang Yuewei a
*Tao Yu a
*Wang Xuan2 a
*Wang Xudong -
*Wang Yan2 a
*Wang Yue a
*Wang Yujiao a
*Wu Jiaying a
*Wu Jing a
*Wu Ziyi a
*Xia Rong -
*Xiao Feiyan a
*Xiao Yixuan a
*Xie Ke -
*Yang Fan a
*Yang Hanxu a
*Yang Lingyue a
*Yao Yiyun a
*Yu Yi n
*Zeng Man n
*Zeng Wenjing n
*Zeng Xin a
*Zhang Mengzhe n
*Zhang Rui3 n
*Zhang Shuai a
*Zhang Yange a
*Zhao Jing a
*Zhao Siyao a
*Zhou Jing a
*Zhou Ranran a
*Zhou Xiaoqiao n
*Zhou Xukai a
*Zhou Yicen n
*https://bou.de/u/wiki/User:Zhou_Yicen -

=Session 8 Thursday Oct 31, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:08_Chin_Lang_Cult_2024.pptx]].

Today, we start a field research study under the HUNNU JM Research Centre of Excellence (EU grant).

The study is intended to compare learning a foreign language with AI and without AI.

By participating in the study, you agree that your data will be collected. However, the data will first be anonymized and only as anonymized data analyzed and compared with other sets of data. Some general information like study discipline, year and sex will also be used. The results are inteded to be published in scientific publications.

Task 1: Please decide whether you

- want to use

- or not want to use

an AI app with a daily dialogue of 7 phrases to improve your foreign (English, Korean, Japanese) language learning until end of the year.

The groups should almost be equally large.

The group that decides not to use an AI app to improve their language learning are not allowed to use any AI app to improve their language learning. It should not learn less, but try to learn more with humans and from books.

==AI group==
*https://bou.de/u/wiki/User:Cao_Jialong a 90+5=95
*https://bou.de/u/wiki/User:Chen_Guangzi a 95, check again for +5
*https://bou.de/u/wiki/User:Chen_Mengzhu a 90, 加分: -1, check again for +5
*https://bou.de/u/wiki/User:Chen_Shanshan a 91, 加分: -1, check again for +5
*https://bou.de/u/wiki/User:Chen_Weiping 90, a +5
*https://bou.de/u/wiki/User:Chen_Zilan 95, a +5
*https://bou.de/u/wiki/User:Cheng_Linjia a 92, 加分:+5=97
*https://bou.de/u/wiki/User:Fu_Xinke a 95+5=100
*https://bou.de/u/wiki/User:Hu_Shanshan a 83, 加分: -2+5
*https://bou.de/u/wiki/User:Hu_Zetao a,90-2+5=93
*https://bou.de/u/wiki/User:Huang_Zechen a 100+5
*https://bou.de/u/wiki/User:Jiang_Caiyun a, 91-3=88, check again for +5
*https://bou.de/u/wiki/User:Jiang_Yaping a 90+5=95
*https://bou.de/u/wiki/User:Jiao_Mengting 91, a +5
*https://bou.de/u/wiki/User:Kuang_Jing a 92+5=97
*https://bou.de/u/wiki/User:Le_Yuxuan 92+5=97, a
*https://bou.de/u/wiki/User:Li_Dinghao a, 92-2+5=95
*https://bou.de/u/wiki/User:Li_Jia a +5, please add the missing last 5 days
*https://bou.de/u/wiki/User:Li_Ru a 87+5=92
*https://bou.de/u/wiki/User:Li_Songlin a 70+5=75
*https://bou.de/u/wiki/User:Li_Xiaosu a 86-3+5=88
*https://bou.de/u/wiki/User:Liang_Dan 82, a +5=87
*https://bou.de/u/wiki/User:Liao_Wenyao a 97+5=102
*https://bou.de/u/wiki/User:Liu_Huixuan a 93, check again for +5
*https://bou.de/u/wiki/User:Liu_Jieyu a, 87-1=86, check again for +5
*https://bou.de/u/wiki/User:Liu_Peinan a 90, check again for +5
*https://bou.de/u/wiki/User:Liu_Yi2 a 100+5
*https://bou.de/u/wiki/User:Liu_Zeyu a 90, check again for +5 (missing 5 days)
*https://bou.de/u/wiki/User:Liu_Zhuofan a 90+5=95
*https://bou.de/u/wiki/User:Long_Jiayu a 90+5=95
*https://bou.de/u/wiki/User:Lv_Di 88+5=93 a
*https://bou.de/u/wiki/User:Ma_Ruiqing a 95-5, check again for +5 （missing 5 days)
*https://bou.de/u/wiki/User:Pan_Yilin a, 86-3=83, check again for +5
*https://bou.de/u/wiki/User:Peng_Lu a 94-2, check again for +5
*https://bou.de/u/wiki/User:Peng_Yixin a 89-1+5=93
*https://bou.de/u/wiki/User:Sha_Lijia 85+5=90, a
*https://bou.de/u/wiki/User:Shi_Zhanning a 92+5=97
*https://bou.de/u/wiki/User:Shu_Lin2 91+5=96, a
*https://bou.de/u/wiki/User:Su_Yi a 86+5=91, please add the remaining 4 days
*https://bou.de/u/wiki/User:Tang_Xinyan a 90-1, check again, , please add the remaining 7 days
*https://bou.de/u/wiki/User:Tang_Xinyu a 88-3, check again
*https://bou.de/u/wiki/User:Tang_Yuewei a 88+5=93
*https://bou.de/u/wiki/User:Tao_Yu a, 98-1+5=102
*https://bou.de/u/wiki/User:Wang_Xuan2 a， -2+5
*https://bou.de/u/wiki/User:Wang_Yan2 a 91-1+5=95
*https://bou.de/u/wiki/User:Wang_Yue a 89-1, check again please add remaining 7 days
*https://bou.de/u/wiki/User:Wang_Yujiao 87+5=92, a
*https://bou.de/u/wiki/User:Wu_Jiaying a +5 (maybe additional points for elaborate description)
*https://bou.de/u/wiki/User:Wu_Jing a 96-2+5=99
*https://bou.de/u/wiki/User:Wu_Ziyi 92+5=97, a
*https://bou.de/u/wiki/User:Xiao_Feiyan a 91+5=96
*https://bou.de/u/wiki/User:Xiao_Yixuan a 92-1, please add last 15 days
*https://bou.de/u/wiki/User:Yang_Fan a 90-2, check again, please add last month
*https://bou.de/u/wiki/User:Yang_Hanxu a, -1, check again, please add last 5 weeks
*https://bou.de/u/wiki/User:Yang_Lingyue 93 a check again, please add the last 7 days
*https://bou.de/u/wiki/User:Yao_Yiyun a 94+5=99
*https://bou.de/u/wiki/User:Zeng_Xin a, 90-1+, check again, please add the last 7 days
*https://bou.de/u/wiki/User:Zhang_Shuai a 91-1=90, check again, please add the last 15 days and fill the gaps
*https://bou.de/u/wiki/User:Zhang_Yange 87+5=92, a
*https://bou.de/u/wiki/User:Zhao_Jing a, 80+5=85
*https://bou.de/u/wiki/User:Zhao_Siyao a 93-1=92, check again, please add
*https://bou.de/u/wiki/User:Zhou_Jing a 88-1+5=92
*https://bou.de/u/wiki/User:Zhou_Xukai a, -1+5
*https://bou.de/u/wiki/User:Zhou_Ranran a 100-1, check again, please add last week

==Human group==
*https://bou.de/u/wiki/User:Cai_Yingchu 0, 86-7=79, check again for additional points
*https://bou.de/u/wiki/User:Chen_Kuanshun n 85-3+5=87
*https://bou.de/u/wiki/User:Chen_Pingan 0, 91-2+5=94
*https://bou.de/u/wiki/User:Gong_Tao n +5
*https://bou.de/u/wiki/User:Guo_Zibin 88+5=93 n
*https://bou.de/u/wiki/User:Han_Yaxuan 92-6+5=91
*https://bou.de/u/wiki/User:He_Chuwen n 88+5=93
*https://bou.de/u/wiki/User:Hu_Zheng n +5
*https://bou.de/u/wiki/User:Huang_Mengyan 91-1+5=95
*https://bou.de/u/wiki/User:Huang_Qi n +5
*https://bou.de/u/wiki/User:Jiang_Chenmei n 91+5=96
*https://bou.de/u/wiki/User:Liu_Li2 94-3+5=96
*https://bou.de/u/wiki/User:Liu_Xinyu2 93-5+5=93
*https://bou.de/u/wiki/User:Liu_Zhehui 0, 91-3+5=93
*https://bou.de/u/wiki/User:Liu_Zhouli 0, 93-4+5=94
*https://bou.de/u/wiki/User:Peng_Jiayi n 88+5=93
*https://bou.de/u/wiki/User:Peng_Yingying 87-4=83, check again, please add last month
*https://bou.de/u/wiki/User:Wang_Xudong 0, 85-5=80, check again, please add all
*https://bou.de/u/wiki/User:Xia_Rong n 90+5=95
*https://bou.de/u/wiki/User:Xie_Ke 89-6+5=88
*https://bou.de/u/wiki/User:Yu_Yi 90+5=95, n
*https://bou.de/u/wiki/User:Zeng_Man n 97-1+5=101
*https://bou.de/u/wiki/User:Zeng_Wenjing n 94-1+5=98
*https://bou.de/u/wiki/User:Zhang_Mengzhe n 92+5=97
*https://bou.de/u/wiki/User:Zhang_Rui3 n 85-2=83, check again, please add last 19 days
*https://bou.de/u/wiki/User:Zhou_Xiaoqiao n -1+5
*https://bou.de/u/wiki/User:Zhou_Yicen 0, 89-2=88, check again, please add 2 weeks

==Task 2==
Every group should take some notes every day on your wiki homepage about your language learning. You can also write "Today I did not do anything for my language learning."

How to find your homepage?

https://bou.de/u/wiki/User:Tang_Yuewei

or

https://bou.de/u/wiki/User:Liu_Yi2

Then click on edit. Input two new lines (leave one line free) and then write

Also, in the name list of the groups, please add "f" or "m" for female or male, your birth date, your study subject (incl. language), study year, if you come from "city" or "land", from "Changsha" or from a different city

\= Oct 31, 2024 \=

Today I talked with TalkAI about hobbys.

==Student Presentations today==
165. Worship: Chinese Incense Culture p. 1479(Tang Xinyan/Estrella)[[Media:Incense_2024.pptx]]

168. Martial Arts: Chinese Swordsman Spirit p. 1502(Zhang Rui) [[Media:Swordsman_2024.pptx]]

169. Cuisine: Luosifen p. 1513(Wang Xuan/Cynthia)[[Media:Luosifen_2024.pptx]]

171. Science and Technology: Taobao(淘宝) p. 1531（Li Songlin/Solin)[[Media:Taobao(1)_2024.pptx]]
[[Media:Taobao(2)_2024.pptx]][[Media:Taobao(3)_2024.pptx]]

174. Traditional Cuisine: Jiaozi p. 1561 (Liu Yi/Zer)[[Media:Jiaozi_2024.pptx]]

=Session 9 Thursday Nov 7, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:09_Chin_Lang_Cult_2024.pptx]].

176. Traditional Crafts: Handcraft - Oil-paper Umbrella p. 1581（Wang Yan/Doris）[[Media:Oil-paper_Umbrella_2024.pptx]]

179. Traditional and Modern Views on Marriage and Love p. 1608(Zhao Siyao/Caroline) [[Media:Marriage_and_Love_(1)2024.pptx]][[Media:Marriage and love (2)]]

180. Traditional Cuisine: Tangyuan p. 1615 (Su Yi/Suri) [[Media:Tangyuan_2024.pptx]]

184. The Chinese tradition of ancestor worship p. 1651(Shi Zhanning/Harper)[[Media:Ancestor_Worship_2024-.pptx]]

186. The “reference” of Chinese Music p. 1670(Huang Zechen/Zachary)[[Media:Chinese_Music_2024.pptx]]

188. Science and Technology: Mobile Games（手游） p. 1691 (Liu Peinan/Peter)[[Media:Mobile_Games_2024.pptx]]

189. Clothing: Vintage Clothing p. 1697(Hu Shanshan/Maddy)[[Media:Vintage_Clothing_2024.pptx]]

=Session 10 Thursday Nov 14, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:10_Chin_Lang_Cult_2024.pptx]].

191. Aesthetic ideals and social customs: The Culture of Flowers p. 1712（Chen Weiping/Jackie）[[Media:Flowers_2024.pptx]][[Media:Flowers_2024.pptx]]

193. Science and Technology: Buytogether（PDD) p. 1729（Wang Yujiao/Wendy）[[Media:PDD_2024.pptx]]

194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People p. 1748(Jiao Mengting/Sherry)[[Media:Marriage_and_Burial_2024.pptx]][[Media:Marriage_and_Burial(2)_2024.pptx]][[Media:Marriage_and_Burial(3)_2024.pptx]]

195. Traditional Cuisine: Breakfast Culture of Guangdong传统美食：广东早餐文化 p. 1753（Wu Ziyi/Andrew）[[Media:Breakfast_Culture_of_Guangdong_2024_(1).pptx]][[Media:Breakfast_Culture_of_Guangdong_2024_(2).pptx]] [[Media:Breakfast_Culture_of_Guangdong_2024_(3).pptx]]

196. Telecast: Become a Farmer 种地吧 p. 1765（Sha Lijia/Reika）[[Media:Become_a_Farmer_2024_(1).pptx]]
[[Media:Become_a_Farmer_2024_(2).pptx]]

197. Animals: Chinese Rural Dogs 动物：中华田园犬 p. 1773 (Zhao Jing/winnie)[[Media:Chinese_Rural_Dogs2024.pptx]]

=Session 11 Thursday Nov 21, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:11_Chin_Lang_Cult_2024.pptx]].

198. Clothing: Hanfu 汉服：揭示中国传统服饰之美 p. 1781（Guo Zibin/Anne）[[Media:Hanfu_2024.pptx]]

200. Garden Culture: Suzhou Gardens 苏州园林 p. 1795(Liang Dan/Anne)[[Media:Suzhou_Gardens_2024.pptx]]

201. Traditional crafts: Moon-shaped Fans 传统技艺：团扇 p.1806(Le Yuxuan/Lydia)[[Media:Moon-shaped_ Fans_2024.pptx]]

202. Minority cultures: Miao Silver Ornaments Culture 苗族银饰文化 p. 1827(Yang Hanxu/Hansu)[[Media:Miao_Silver_Ornaments_2024.pptx]]

203. Mysterious culture: Facial Physiognomy 相面术 p. 1836(Zhou Xiaoqiao）[[Media:Facial_ Physiognomy_2024.pptx]]

204. Games: Chinese Chess 游戏：象棋 p. 1847(Zhou Xukai/Kyrie)[[Media:Chinese_Chess_2024.pptx]]

=Session 12 Thursday Nov 28, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:12_Chin_Lang_Cult_2024.pptx]].

#Student roll
#Final Exam Paper: No AI. If AI: Prompt, adjustments at the References Section
#Language Learning Progress Diary
#Remaining presentations

207. The "Four Gentlemen": Plum, Orchid Bamboo, Chrysanthemum “四君子”的象征意义 p. 1885 （Hu Zheng/ Leven）[[Media:Four_Gentlemen_2024.pptx]]

208. Traditional festivals: The Flower Fairy Festival 花朝节 p.1898 （Gong Tao/Gisele) [[Media:Flower_Fairy_Festival_2024.pptx]]

211. Beverages: Sexy Tea 饮品：茶颜悦色 p. 1926 (Huang Qi/ Esther)[[Media:Sexy_Tea_2024.pptx]]

212. Opera: Flower-drum Opera 花鼓戏 p. 1935(Zhou Jing/ Amy)[[Media:Flower-drum_Opera_2024.pptx]]

213. Traditional Festivals: Shangsi Festival 上巳节 p. 1943 （Li Jia/ Zoe）[[Media:Shangsi_Festival_2024.pptx]]

214. Ancient Chinese Women's Culture: Ji Sor (Self-combing female) 自梳女 p. 1949 (Wu Jiaying Cathy)[[Media:Self-combing_female_2024.pptx]]
Homework: choose a final exam topic: deadline Dec 5 12:00 pm (noon)
=Session 13 Thursday Dec 5, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:13_Chin_Lang_Cult_2024.pptx]].

Today: 13 presentations, each 10 minutes, strict time control

216. Ancient Chinese Women's Culture：Nüshu (Women's Script) 女书 p. 1970（He Chuwen/Lyra）[[Media:Women's_Script_2024.pptx]]

219. Chinese snack: spicy gluten 中国小吃：辣条 p. 2003(Jiang Yaping/Sunny)[[Media:spicy_gluten_2024.pptx]]

220. Social Phenomenon: Marriage: Women Being Urged to Get Married 婚姻：被催婚的女性 p. 2010 Liu Xinyu[[Media: Urged_to_Get_Married_2024.pptx]]

221. Chinese mythology: Chinese Dragon Culture 中国龙是什么 p. 2019(Zhang Shuai / Andy)[[Media:Chinese_Dragon_2024.pptx]]

223. The Torch of Unity: Celebrating Torch Festival Among China's Ethnic Minorities 团结的火炬——中国少数民族庆祝火把节 p. 2041 Xiao Feiyan [[Media:Torch_Festival_2024.pptx]]

224. Chinese Painting: A Thousand Miles of Rivers and Mountains 《千里江山图》 p. 2048(Yao Yiyun/Olivia）[[Media:Chinese_Painting_2024.pptx]]

225. Festival: Qixi Festival 七夕节 p. 2055（Li Ru/Lee）[[Media:Qixi_Festival_2024.pptx]]

227. Education: Chicken Child (Fired-up Child) 教育：鸡娃 p.2071(tao yu/mikansei)[[Media:Chicken_ Child_2024.pptx]]

228. Chinese Science Fiction: The Three-Body Problem 中国科幻小说：《三体》 p. 2083(Zhang Mengzhe/Nine)[[Media:The_Three-Body_Problem_2024.pptx]]

229. Ganshi in Xiangxi: The Cycle of Life and Death under Ancient Witchcraft 湘西赶尸：古老巫术下的生死轮回 p.2092 (Liao Wenyao/Rose)[[Media:Ganshi_2024.pptx]]

231. Chinese Animation 中国动画传统 p. 2110（pan yilin/ceci）[[Media:Animation_2024.pptx]]

235. Music and Instruments: Suona Horn 唢呐 p. 2157（Liu Jieyu/Erica）[[Media:Suona_Horn_2024.pptx]]
[[Media:Suona_Horn(2)_2024.pptx]]

238. Music and instrument: Ancient Chinese pentatonic scale – Gong, Shang, Jue, Zhi, Yu 五声音阶，汉族古代音律：宫—商—角—徵—羽 p. 2192 (Han Yaxuan)[[Media:pentatonic_scale_2024.pptx]]

----
=Session 14 Thursday Dec 12, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:14_Chin_Lang_Cult_2024.pptx]].

Today: 12 presentations, each 10 minutes, strict time control

239. Social Phenomenon: Mobile Population 社会现象：流动人口 p. 2204(Hu Zetao/Francis)[[Media:Mobile_Population_2024.pptx]]

240. Chinese tradition culture: Zanhua 簪花 p. 2213 （Xie Ke）[[Media:Zanhua_2024.pptx]]

241. Incense Culture 香道文化 p. 2221 （Zeng Xin）[[Media:Incense_Culture_2024.pptx]]

243. Literature: Qu Yuan 文学：屈原 p. 2238(Jiang Caiyun/Tony)[[Media:Qu_Yuan_2024.pptx]]

244. Games: pitch-pot game (Touhu) 投壶游戏 p. 2244(Kuang Jing/Jin)[[Media:Touhu_2024.pptx]]

245. Folk Art: Piao Se 民间艺术：飘色 p. 2253(Huang Mengyan/Mandy)[[Media:Piao_Se_2024.pptx]]

246. Jingdezhen Porcelain 景德镇陶瓷 p. 2261(Li Dinghao/Leo)[[Media:Jingdezhen_Porcelain_2024.pptx]]
[[Media:Jingdezhen_Porcelain(2)_2024.pptx]]

247. Folk Traditional Customs: Fireworks and Firecrackers 民间传统习俗：烟花和爆竹 p. 2270 (Cao Jialong/caron)[[Media:Fireworks_and_Firecrackers_2024.pptx]]

249. Thangka 唐卡 p. 2285（Yang Lingyue/Judy）[[Media:Thangka_2024.pptx]]

250. Striking iron flower 打铁花 p. 2294 (Fu Xinke/Finger)[[Media:Striking_iron_flower _2024.pptx]]

251. Chinese Cuisine: Xiang Cuisine – One of the Eight Major Cuisines 湘菜 23029（Liu Li/Glen）[[Media:Xiang Cuisine_2024.pptx]]

252. The Evolution of the Official Selection System 仕进制度 2312（Xia Rong/Sharon)[[Media:Evolution_of_the_Official_Selection_System_2024.pptx]]

'''Here is today's time schedule:'''

19:00 239. Social Phenomenon: Mobile Population 社会现象：流动人口 p. 2204(Hu Zetao/Francis)

19:10 240. Chinese tradition culture: Zanhua 簪花 p. 2213 （Xie Ke）

19:20 241. Incense Culture 香道文化 p. 2221 （Zeng Xin）

19:30 243. Literature: Qu Yuan 文学：屈原 p. 2238(Jiang Caiyun/Tony)

19:40 BREAK

19:50 244. Games: pitch-pot game (Touhu) 投壶游戏 p. 2244(Kuang Jing/Jin)

20:00 245. Folk Art: Piao Se 民间艺术：飘色 p. 2253(Huang Mengyan/Mandy)

20:10 246. Jingdezhen Porcelain 景德镇陶瓷 p. 2261(Li Dinghao/Leo)

20:20 247. Folk Traditional Customs: Fireworks and Firecrackers 民间传统习俗：烟花和爆竹 p. 2270 (Cao Jialong/caron)

20:30 BREAK

20:40 249. Thangka 唐卡 p. 2285（Yang Lingyue/Judy）

20:50 250. Striking iron flower 打铁花 p. 2294 (Fu Xinke/Finger)

21:00 251. Chinese Cuisine: Xiang Cuisine – One of the Eight Major Cuisines 湘菜 p. 23029（Liu Li/Glen）

21:10 252. The Evolution of the Official Selection System 仕进制度 2312（Xia Rong/Sharon)

21:20-35 PUFFER AND DISCUSSION

=Session 15 Thursday Dec 19, 2024 19:00-21:35=

Please download the powerpoint presentation of the teacher here: [[Media:15_Chin_Lang_Cult_2024.pptx]].

Today we check everybody’s learning progress diary and award the extra 5 credits.

Everybody gets a work sheet for today to finalise the research project.