https://bou.de/u/api.php?action=feedcontributions&feedformat=atom&user=Wu+Jiating 2026-04-04T03:38:39Z User contributions MediaWiki 1.35.14 https://bou.de/u/index.php?title=User:Wu_Jiating&diff=169148 2025-06-19T05:51:43Z

<p>Wu Jiating: /* Ai Statement */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> ==Ai Statement==<br /> I am here to honestly state that I used AI. My major is French. Although I have passed the College English Test Band 4 and Band 6, I remain less than fully confident in my English proficiency. Therefore, after completing my paper in Chinese, I used DeepSeek to translate it into English. Subsequently, I carefully checked the English version line by line to ensure the accuracy and appropriateness of word usage. After manually finalizing the proofreading, I once again employed DeepSeek to polish both the Chinese and English versions of the paper.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=169145 2025-06-19T05:46:10Z

<p>Wu Jiating: </p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> ==Ai Statement==<br /> I am here to honestly state that I used AI. My major is Frence. Although I have passed the College English Test Band 4 and Band 6, I remain less than fully confident in my English proficiency. Therefore, after completing my writing in Chinese, I used DeepSeek to translate it into English. Subsequently, I carefully checked the English version line by line to ensure the accuracy and appropriateness of word usage. After manually finalizing the proofreading, I once again employed DeepSeek to polish both the Chinese and English versions of my writing.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167951 2025-06-05T14:35:18Z

<p>Wu Jiating: /* 结论 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167950 2025-06-05T14:35:03Z

<p>Wu Jiating: /* 五、文化价值 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167948 2025-06-05T14:34:47Z

<p>Wu Jiating: /* 四、瓦罐汤严谨的制作流程 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167946 2025-06-05T14:34:22Z

<p>Wu Jiating: /* 三、器皿与火候的奥秘 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167945 2025-06-05T14:34:04Z

<p>Wu Jiating: /* 二、瓦罐汤种类的多样性 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167944 2025-06-05T14:33:47Z

<p>Wu Jiating: /* 一、瓦罐汤的历史起源 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167942 2025-06-05T14:33:28Z

<p>Wu Jiating: /* 引言 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167941 2025-06-05T14:32:53Z

<p>Wu Jiating: /* Conclusion */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167940 2025-06-05T14:32:40Z

<p>Wu Jiating: /* 5. Cultural value */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167938 2025-06-05T14:32:02Z

<p>Wu Jiating: /* 4. Rigorous production process */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167935 2025-06-05T14:31:18Z

<p>Wu Jiating: /* 3. The mystery of vessels and fire */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> (1)Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> (2)Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> (3)Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> (4）Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> （5）Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> （6）Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167934 2025-06-05T14:31:03Z

<p>Wu Jiating: /* 2. Diversity of Types */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> (1)Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> (2)Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> (3)Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> (4）Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> （5）Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> （6）Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167933 2025-06-05T14:30:46Z

<p>Wu Jiating: /* 1. Historical origin */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> (1)Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> (2)Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> (3)Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> (4）Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> （5）Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> （6）Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167931 2025-06-05T14:30:11Z

<p>Wu Jiating: /* Introduction */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> (1)Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> (2)Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> (3)Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> (4）Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> （5）Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> （6）Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167926 2025-06-05T14:27:26Z

<p>Wu Jiating: /* Conclusion */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> (1)Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> (2)Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> (3)Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> (4）Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> （5）Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> （6）Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167924 2025-06-05T14:26:48Z

<p>Wu Jiating: /* 5. Cultural value */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> (1)Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> (2)Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> (3)Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> (4）Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> （5）Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> （6）Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167923 2025-06-05T14:26:20Z

<p>Wu Jiating: /* 4. Rigorous production process */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> (1)Throwing materials:<br /> Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering.<br /> (2)Flavor water:<br /> Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup.<br /> (3)Sealing the cans:<br /> Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma.<br /> (4）Yard cans:<br /> According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar.<br /> （5）Simmering:<br /> Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste.<br /> （6）Put the fire:<br /> The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167921 2025-06-05T14:25:02Z

<p>Wu Jiating: /* 3. The mystery of vessels and fire */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire.<br /> ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167919 2025-06-05T14:24:19Z

<p>Wu Jiating: /* 2. Diversity of Types */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167918 2025-06-05T14:23:47Z

<p>Wu Jiating: /* 1. Historical origin */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals&quot; and &quot;Simmering Soup&quot; both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167916 2025-06-05T14:23:21Z

<p>Wu Jiating: /* Introduction */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167914 2025-06-05T14:22:47Z

<p>Wu Jiating: /* Reference */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167913 2025-06-05T14:22:28Z

<p>Wu Jiating: /* 参考文献 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==<br /> [1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64.<br /> [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46.<br /> [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59..<br /> [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167910 2025-06-05T14:17:06Z

<p>Wu Jiating: /* Terms and Expressions */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167909 2025-06-05T14:16:46Z

<p>Wu Jiating: /* 术语与表达 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> <br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> （1）Ginseng 西洋参<br /> （2）Angelica 当归<br /> （3）Codonopsis 党参<br /> （4）Jujube 红枣<br /> （5）Wolfberry 枸杞<br /> （6）Yam 山药<br /> （7）Astragalus 黄芪<br /> （8）Clay Pot 瓦罐<br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167904 2025-06-05T14:11:04Z

<p>Wu Jiating: /* Questions */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> <br /> <br /> == Questions ==<br /> 1. Which province is clay pot soup a specialty dish of?<br /> 2. What are the steps involved in making clay pot soup?<br /> 3. Why is soup made in a clay pot so delicious?<br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> <br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167900 2025-06-05T14:10:27Z

<p>Wu Jiating: /* 问题 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> <br /> <br /> == Questions ==<br /> <br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> <br /> <br /> == 问题 ==<br /> 1. 瓦罐汤是哪个省份的特色菜肴？<br /> 2. 制作瓦罐汤有哪几个步骤？<br /> 3. 为什么用瓦罐制作的汤如此鲜美？<br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167888 2025-06-05T14:05:21Z

<p>Wu Jiating: /* 结论 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> <br /> <br /> == Questions ==<br /> <br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。<br /> <br /> == 术语与表达 ==<br /> <br /> <br /> == 问题 ==<br /> <br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167887 2025-06-05T14:04:53Z

<p>Wu Jiating: /* 五、文化价值 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> <br /> <br /> == Questions ==<br /> <br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。<br /> <br /> == 结论 ==<br /> <br /> <br /> == 术语与表达 ==<br /> <br /> <br /> == 问题 ==<br /> <br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167885 2025-06-05T14:04:21Z

<p>Wu Jiating: /* 四、瓦罐汤严谨的制作流程 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> <br /> <br /> == Questions ==<br /> <br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> （1）投料：<br /> 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。<br /> （2）味水：<br /> 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。<br /> （3）封罐：<br /> 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。<br /> （4）码罐：<br /> 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。<br /> （5）煨制：<br /> 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。<br /> （6）把火：<br /> 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。<br /> <br /> == 五、文化价值 ==<br /> <br /> <br /> == 结论 ==<br /> <br /> <br /> == 术语与表达 ==<br /> <br /> <br /> == 问题 ==<br /> <br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167883 2025-06-05T14:03:08Z

<p>Wu Jiating: /* 三、器皿与火候的奥秘 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> <br /> <br /> == Questions ==<br /> <br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。<br /> 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。<br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> <br /> <br /> == 五、文化价值 ==<br /> <br /> <br /> == 结论 ==<br /> <br /> <br /> == 术语与表达 ==<br /> <br /> <br /> == 问题 ==<br /> <br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167881 2025-06-05T14:02:12Z

<p>Wu Jiating: /* 二、瓦罐汤种类的多样性 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> <br /> <br /> == Questions ==<br /> <br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。<br /> <br /> == 三、器皿与火候的奥秘 ==<br /> <br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> <br /> <br /> == 五、文化价值 ==<br /> <br /> <br /> == 结论 ==<br /> <br /> <br /> == 术语与表达 ==<br /> <br /> <br /> == 问题 ==<br /> <br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167877 2025-06-05T14:01:14Z

<p>Wu Jiating: /* 一、瓦罐汤的历史起源 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> <br /> <br /> == Questions ==<br /> <br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。<br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> <br /> <br /> == 三、器皿与火候的奥秘 ==<br /> <br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> <br /> <br /> == 五、文化价值 ==<br /> <br /> <br /> == 结论 ==<br /> <br /> <br /> == 术语与表达 ==<br /> <br /> <br /> == 问题 ==<br /> <br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167876 2025-06-05T14:00:46Z

<p>Wu Jiating: /* 引言 */</p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> <br /> <br /> == Questions ==<br /> <br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。<br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> <br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> <br /> <br /> == 三、器皿与火候的奥秘 ==<br /> <br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> <br /> <br /> == 五、文化价值 ==<br /> <br /> <br /> == 结论 ==<br /> <br /> <br /> == 术语与表达 ==<br /> <br /> <br /> == 问题 ==<br /> <br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167873 2025-06-05T13:59:51Z

<p>Wu Jiating: </p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1. Historical origin ==<br /> <br /> == 2. Diversity of Types ==<br /> <br /> == 3. The mystery of vessels and fire ==<br /> <br /> == 4. Rigorous production process ==<br /> <br /> == 5. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> <br /> <br /> == Questions ==<br /> <br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> <br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> <br /> <br /> == 二、瓦罐汤种类的多样性 ==<br /> <br /> <br /> == 三、器皿与火候的奥秘 ==<br /> <br /> <br /> == 四、瓦罐汤严谨的制作流程 ==<br /> <br /> <br /> == 五、文化价值 ==<br /> <br /> <br /> == 结论 ==<br /> <br /> <br /> == 术语与表达 ==<br /> <br /> <br /> == 问题 ==<br /> <br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167866 2025-06-05T13:53:39Z

<p>Wu Jiating: </p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1.Historical origin ==<br /> <br /> == 2.Types and production process of Clay Pot soup ==<br /> <br /> == 2.1 Diversity of Types ==<br /> <br /> == 2.2 The mystery of vessels and fire ==<br /> <br /> == 2.3 Rigorous production process ==<br /> <br /> == 3. Cultural value ==<br /> <br /> == Conclusion ==<br /> <br /> == Terms and Expressions ==<br /> <br /> <br /> == Questions ==<br /> <br /> <br /> == Reference ==<br /> <br /> == 引言 ==<br /> <br /> <br /> == 一、瓦罐汤的历史起源 ==<br /> <br /> <br /> == 二、瓦罐汤的种类与制作过程 ==<br /> <br /> <br /> == 2.1 种类的多样性 ==<br /> <br /> <br /> == 2.2器皿与火候的奥秘 ==<br /> <br /> <br /> == 2.3严谨的制作流程 ==<br /> <br /> <br /> == 三、文化价值 ==<br /> <br /> <br /> == 结论 ==<br /> <br /> <br /> == 问题 ==<br /> <br /> <br /> == 参考文献 ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167857 2025-06-05T13:47:33Z

<p>Wu Jiating: </p> <hr /> <div>Nanchang Clay Pot Soup<br /> <br /> == Introduction ==<br /> <br /> == 1.Historical origin ==<br /> <br /> == 2.Types and production process of Clay Pot soup ==<br /> <br /> == 2.1 Diversity of Types ==<br /> <br /> == 2.2 The mystery of vessels and fire ==<br /> <br /> == 2.3 Rigorous production process ==<br /> <br /> == 3. Cultural value ==<br /> <br /> == Conclusion ==</div>

Wu Jiating https://bou.de/u/index.php?title=User:Wu_Jiating&diff=167820 2025-06-05T11:43:28Z

<p>Wu Jiating: </p> <hr /> <div>瓦罐汤 Clay Pot</div>

Wu Jiating https://bou.de/u/index.php?title=File:ROUND_TABLE_CULTURE.pptx&diff=165758 2025-03-14T00:20:45Z

<p>Wu Jiating: </p> <hr /> <div></div>

Wu Jiating https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165743 2025-03-13T14:50:39Z

<p>Wu Jiating: /* Session 04 Fri Mar 14 14:30-16:10 room 613 - Student presentations */</p> <hr /> <div>Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!<br /> <br /> =Session 1 Fri Feb 21 14:30-16:10 room 613 - Organizational issues=<br /> <br /> ==What we learn in this class==<br /> *We learn about Chinese culture from international, especially Western perspective. <br /> *We learn about cultural phenomena, traditional Chinese culture.<br /> *We learn English and Chinese terminology in the area of Chinese culture.<br /> *We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br /> *We learn how to determine the location and role of Chinese culture within global culture.<br /> *We learn basics of theories and models of intercultural communication and comparison.<br /> *We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br /> *We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br /> <br /> ==Students' contribution==<br /> *Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class. <br /> *Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br /> *For the final exam, you write another chapter of the textbook in both Chinese and English, with &quot;Terms and Expressions&quot;, References, Questions and Answers, Statement regarding AI<br /> <br /> ==Textbook==<br /> You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br /> <br /> ==Agreement on use of classroom time==<br /> Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br /> <br /> <br /> ----<br /> ==Homework for every session==<br /> Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br /> <br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Homework for Session 2==<br /> Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way &quot;Wang Jianguo&quot;, type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password &quot;wikicaptcha&quot;. More detailed instructions for registration you find in the powerpoint presentation which you can download from here (&quot;Teacher presentation&quot;). <br /> <br /> Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!<br /> <br /> 1. Geographic Nature as a Basis for Cultural Development 17<br /> <br /> 2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br /> <br /> 3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br /> <br /> 4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br /> <br /> 5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br /> <br /> 6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br /> <br /> 7. Animals: Panda 71 <br /> <br /> 8. Architecture 78<br /> <br /> 9. Architecture: The Forbidden City 89<br /> <br /> 10. Architecture: Four Famous Bridges 102<br /> <br /> 11. Architecture: Four Great Pavilions 113<br /> <br /> 12. Architecture: Shengjing Imperial Palace 124<br /> <br /> 13. Architecture: Three Great Towers in China 131<br /> <br /> 14. Architecture: Fengshui in Chinese Architecture 145 <br /> <br /> 15. Army and weapons: Chinese Ancient Weapons 154<br /> <br /> 16. Army and weapons: Terracotta Army 163<br /> <br /> 17. Astrology: Chinese Astrology 170<br /> <br /> 18. Astrology: Calendar, The 24 Solar Terms 178<br /> <br /> 19. Astrology: Twelve Animals of the Chinese Zodiac 188<br /> <br /> 20. Beverages: Milk Tea 197<br /> <br /> 21. Beverages: Tea 203 (Zhang Mai)<br /> <br /> 22. Beverages: The Liquor Culture of Ancient China 209<br /> <br /> 23. Body movement performance: Chinese Lion Dancing 218<br /> <br /> 24. Body movement performance: Stilts 223<br /> <br /> 25. Body movement performance: Traditional Chinese Dance 230<br /> <br /> 26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br /> <br /> 27. Chinese Writing: Calligraphy 246 (Tang Yan)<br /> <br /> 28. Chinese Writing: The Evolution of Calligraphy 252<br /> <br /> 29. Chinese Writing: Chinese Characters 262<br /> <br /> 30. Chinese Writing: Chinese Characters and Scripts 276<br /> <br /> 31. Clothing: Chinese Clothing 283<br /> <br /> 32. Clothing: Batik (Lanran) 291<br /> <br /> 33. Clothing: Cheongsam 301 <br /> <br /> 34. Confucianism: Confucian Culture 309 <br /> <br /> 35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br /> <br /> 36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br /> <br /> 37. Confucianism: Classical Philosophy - Reading The Analects 339 <br /> <br /> 38. Education: Ancient Chinese Education 350<br /> <br /> 39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br /> <br /> 40. Education: Modern Chinese Education System 371<br /> <br /> 41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br /> <br /> 42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br /> <br /> 43. Facial Make-up 406<br /> <br /> 44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br /> <br /> 45. Facial Make-up: Face Changing in Sichuan Opera 431<br /> <br /> 46. Fine Arts: Painting 440<br /> <br /> 47. Fine Arts: Bada Shanren and Qi Baishi 445<br /> <br /> 48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br /> <br /> 49. Fine Arts: Seal-cutting 459<br /> <br /> 50. Games: Go 围棋 462（Zhao Qi）<br /> <br /> 51. Games: Kite Flying 468<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br /> <br /> 53. Garden Culture: Gardens 505<br /> <br /> 54. Garden Culture: Bonsai (Penjing) 511<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> <br /> 56. Garden Culture: Qingming Riverside Landscspe Garden 526<br /> <br /> 57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br /> <br /> 58. History: Carl and Cixi 548<br /> <br /> 59. Interieur: The Folding Screen 552<br /> <br /> 60. Landscapes and Tourism: Four Buddhist Shrines 561<br /> <br /> 61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br /> <br /> 62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br /> <br /> 63. Landscapes and Tourism: Mogao Grottoes 593<br /> <br /> 64. Landscapes and Tourism: The Culture of Mount Tai 606（Qin Yi)<br /> <br /> 65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br /> <br /> 66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br /> <br /> 67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br /> <br /> 68. Language: Chinese Language 649<br /> <br /> 69. Language: Chinese Dialects 660<br /> <br /> 70. Language: Chinese Folk Argot 669<br /> <br /> 71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br /> <br /> 72. Literature: Ancient literature - Chinese Mythology 688<br /> <br /> 73. Literature: Ancient literature - Classical Literature 699<br /> <br /> 74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br /> <br /> 75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br /> <br /> 77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br /> <br /> 78. Literature: Ancient literature: Yuefu 765<br /> <br /> 79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br /> <br /> 80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br /> <br /> 81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br /> <br /> 82. Literature: Premodern literature: Tang-Song 794<br /> <br /> 83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br /> <br /> 84. Literature: Modern Literature 832<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br /> <br /> 86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br /> <br /> 87. Literature: Contemporary Literature 859<br /> <br /> 88. Martial Arts: Huo Yuanjia 865<br /> <br /> 89. Martial Arts: Qigong 868<br /> <br /> 90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br /> <br /> 91. Martial Arts: Wushu 885<br /> <br /> 92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br /> <br /> 93. Medicine: Traditional Chinese Medicine (TCM) 900 <br /> <br /> 94. Medicine: TCM - Acupuncture and Moxibustion 907<br /> <br /> 95. Medicine: TCM - Diagnosis and Pharmacology 912<br /> <br /> 96. Medicine: TCM - The Development of Chinese Medicine 917<br /> <br /> 97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br /> <br /> 98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br /> <br /> 99. Minority cultures: The Ethnic Minorities’ Costumes 941<br /> <br /> 100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br /> <br /> 101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang)<br /> <br /> 102. Music and instruments: Guzheng 975<br /> <br /> 103. Music and instruments: Pipa 986<br /> <br /> 104. Mythology: Gods and Immortals 996<br /> <br /> 105. Mythology: Huli-jing 1005<br /> <br /> 106. National Symbols: National Anthem 1018<br /> <br /> 107. National Symbols: National Flag 1026 （Liao Zuoyun）<br /> <br /> 108. Opera: Peking Opera 1035<br /> <br /> 109. Opera: Peking Opera Acrobatics 1043<br /> <br /> 110. Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)<br /> <br /> 111. Opera: Tea-picking Opera 1055<br /> <br /> 112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br /> <br /> 113. Philosophical Schools: Four Main Philosophical Schools 1076<br /> <br /> 114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br /> <br /> 115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br /> <br /> 116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br /> <br /> 117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br /> <br /> 118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br /> <br /> 119. Philosophy: Chinese Traditional Cultivation Culture 1129<br /> <br /> 120. Religion: Traditional Chinese Funeral Culture 1141<br /> <br /> 121. Religion: Buddhism 1155<br /> <br /> 122. Religion: Daoism 1170<br /> <br /> 123. Religion: Christianity 1175<br /> <br /> 124. Religion: Islam 1181<br /> <br /> 125. Science and Technology: Ancient Science and Technology 1185<br /> <br /> 126. Science and Technology: China's Four New Inventions 1191 (Yang Yue2)<br /> <br /> 127. Science and Technology: Compass 1217<br /> <br /> 128. Science and Technology: TikTok (Douyin) 1226<br /> <br /> 129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br /> <br /> 130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br /> <br /> 131. Silk and porcelain: Silk 1272 (Fei Xinyu)<br /> <br /> 132. Silk and porcelain: Porcelain 1277<br /> <br /> 133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283(Wang Huaixing)<br /> <br /> 134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br /> <br /> 135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br /> <br /> 136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br /> <br /> 137. Social: The Long-life Lock 1308<br /> <br /> 138. Social: Round Table Culture 1317 (Wu Jiating)<br /> <br /> 139. Stage entertainment: Crosstalk 相声 1325<br /> <br /> 140. Stage entertainment: Shadow Play 1332<br /> <br /> 141. Traditional Crafts: Carving 1340<br /> <br /> 142. Traditional Crafts: Chinese Jade Culture 1348<br /> <br /> 143. Traditional Crafts: Cloisonne 1363 <br /> <br /> 144. Traditional Crafts: Embroidery 1369<br /> <br /> 145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br /> <br /> 146. Traditional Crafts: Xiang Embroidery 1386（Zhang Huifang）<br /> <br /> 147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br /> <br /> 148. Traditional Crafts: Handcraft - Chinese Knots 1409<br /> <br /> 149. Traditional Crafts: Lacquerware 1418<br /> <br /> 150. Traditional Crafts: The Kingfisher Craft点翠 1423<br /> <br /> 151. Traditional Cuisine: Chinese Dining Etiquette 1436<br /> <br /> 152. Traditional Cuisine: Chopsticks 1450<br /> <br /> 153. Traditional Cuisine: Eight Major Cuisines of China 1456 (Zheng Kaiwu)<br /> <br /> 154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br /> <br /> 155. Traditional Cuisine: Breakfast Culture of Wuhan 1480(Liu Peini)<br /> <br /> <br /> 156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491(Xiao Zixin)<br /> <br /> 157. Traditional Cuisine: Hotpot 1501 (Cao Chunyang)<br /> <br /> 158. Traditional Cuisine: The Art of Chinese Cooking 1508<br /> <br /> 159. Traditional Cuisine: Two Famous Dishes 1514<br /> <br /> 160. Traditional Festivals 1518……<br /> <br /> 161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br /> <br /> 162. Traditional Festivals: Spring Festival Couplets 1538<br /> <br /> 163. Westernization: The Eastward Spread of Western Learning 1544<br /> <br /> 164. Westernization: The Westernization Movement 1550<br /> <br /> 165. Worship: Chinese Incense Culture 1558<br /> <br /> 166. Economy: Chinese Currency Changes 1569<br /> <br /> 167. History: Wang Shouren 1573 Lv Jiahao<br /> <br /> 168. Martial Arts: Chinese Swordsman Spirit 1582<br /> <br /> 169. Cuisine: Luosifen 1593 <br /> <br /> 170. Fine Arts: Chinese Paper Cutting 1601 <br /> <br /> 171. Science and Technology: Taobao(淘宝) 1611<br /> <br /> 172. Traditional Craft: Bronze 1623<br /> <br /> 173. Entertainment: Deyunshe 德云社 1631<br /> <br /> 174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）<br /> <br /> 175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br /> <br /> 176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 <br /> <br /> 177. stage entertainment:Yuan drama 1676<br /> <br /> 178. Music and instruments: Erhu 1685<br /> <br /> 179. Traditional and Modern Views on Marriage and Love 1694 <br /> <br /> 180. Traditional Cuisine: Tangyuan 1701<br /> <br /> 181. Animals：Golden Monkey 1712（Xiao Yawen）<br /> <br /> 182. Chinese Economy: rich businessmen 1719 (Fu Sihui)<br /> <br /> 183. Opera: Chinese Local Operas 1727 （Wang Xinyu）<br /> <br /> 184. The Chinese tradition of ancestor worship 1740<br /> <br /> 185. Opera: Huangmei opera 1752 （Chu Hanqi）<br /> <br /> 186. The “reference” of Chinese Music 1759<br /> <br /> 187. Chinese Folk Art:Lion Dance 1767<br /> <br /> 188. Science and Technology: Mobile Games（手游） 1783(Du JIangping)<br /> <br /> 189. Clothing: Vintage Clothing 1790.(Chen Sisi)<br /> <br /> 190. Fine arts:Kunqu Opera 1798<br /> <br /> 191. Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）<br /> <br /> 192. National Belief: the Chinese Dream 1818<br /> <br /> 193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br /> <br /> 194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br /> <br /> 195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)<br /> <br /> 196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br /> <br /> 197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 <br /> <br /> 198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br /> <br /> 199. Traditional Crafts: Dough Sculpture 面塑 1845<br /> <br /> 200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 <br /> <br /> 201. The culture of Grass cloth 夏布 1845 <br /> <br /> 202. The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)<br /> <br /> 203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br /> <br /> 204. Stand-up comedy 单口喜剧 1845（Huang Sinan）<br /> <br /> 205. Bride-price（彩礼） 1845 <br /> <br /> 206. Chinese science fiction movies 中国科幻片 1845<br /> <br /> 207. Shandong cuisine鲁菜 1845(Lu Wei)<br /> <br /> 208. Chinese traditional ornament: Buyao （步摇） 1845 <br /> <br /> 209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br /> <br /> 210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br /> <br /> 211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br /> <br /> 212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan2)<br /> <br /> 213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br /> <br /> 214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845<br /> <br /> 215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br /> <br /> 216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br /> <br /> 217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 （Yang Jiahong2)<br /> <br /> 218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br /> <br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br /> <br /> 220. Rice cake (年糕) 1845 （Dong Jiating）<br /> <br /> 221. Zhongyuan festival 1845 （Ou Huang）<br /> <br /> 222. Dulong: Facial tattoo (独龙族：纹面) 1845<br /> <br /> 223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br /> <br /> 224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br /> <br /> 225. &quot;Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)<br /> <br /> 226. Landscapes and Tourism: Junshan Island (君山岛) 1845<br /> <br /> 227. Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)<br /> <br /> 228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br /> <br /> 229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br /> <br /> 230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br /> <br /> 231. The plaque and couplet in Chinese garden（园林匾额对联） 1845 (Wang Yuxin)<br /> <br /> 232. Sun Wukong（孙悟空） 1845 （Li Yuan2）<br /> <br /> 233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br /> <br /> 234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）<br /> <br /> 235. Bamboo Weaving (竹编） 1845 (Chen Anqi)<br /> <br /> 236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br /> <br /> 237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845 （Li Zihan2）<br /> <br /> 238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）<br /> <br /> 239. Female Emperor---Wu Zetian 1845 (Song Xin)<br /> <br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> <br /> 241. Abacus (中国珠算） 1845<br /> <br /> 242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)<br /> <br /> 243. Chinese name（中国姓名文化） 1845 <br /> <br /> 244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br /> <br /> 245. Douzhi (豆汁) 1845(Li Linyao) <br /> <br /> 246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br /> <br /> 247. Carved lacquer（雕漆） 1845 （Liu Qi）<br /> <br /> 248. Jing Gang Mountain (井冈山） 1845 （Yu Jingfang）<br /> <br /> 249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br /> <br /> 250. Language: Hakka Dialect（客家话） 1845<br /> <br /> 251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br /> <br /> 252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br /> <br /> 253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br /> <br /> 254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br /> <br /> 255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br /> <br /> 256. Danmu (弹幕） 1845 (Zhou Le)<br /> <br /> 257. Yangshao Culture（仰韶文化） 1845<br /> <br /> 258. Indigo Dyeing (蓝染) 1845（Yang Jing)<br /> <br /> 259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845 (Zhou Tianyi)<br /> <br /> <br /> 260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br /> <br /> 261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br /> <br /> 262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br /> <br /> 263. Shaolin Temple (少林寺) 1845 (Zuo Fang)<br /> <br /> 264. Single bamboo drifting（独竹漂） 1845<br /> <br /> 265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br /> <br /> 266. Hui Culture (徽文化) 1845(Liu Jianan)<br /> <br /> 267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br /> <br /> 268. Table Manners 1845（Luo Yan）<br /> <br /> 269. Music of the Mongol nationality (蒙古族音乐) 1845<br /> <br /> 270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br /> <br /> 271. Palace Lantern（宫灯） 1845 （Shao Keyuan）<br /> <br /> 272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Zeng Zhi）<br /> <br /> 273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)<br /> <br /> 274. God of Wealth(财神) 1845 <br /> <br /> 275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br /> <br /> 276. Nail art（美甲） 1845 （Luo Jiaxin）<br /> 277. Mirror (镜子) 1845 (Cheng Sixiang) <br /> <br /> 278. The Beef Board Noodle (牛肉板面) 1845(Yan Xiang)<br /> <br /> 279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br /> <br /> 280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)<br /> <br /> 281. Music and instruments: Yangqin（扬琴） 1845（Dai Yexun）<br /> <br /> 282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br /> <br /> 283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br /> <br /> =Session 02 Fri Feb 28 14:30-16:10 room 613 - Student presentations=<br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Topics for today==<br /> Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br /> <br /> You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br /> <br /> Please remember that you have to indicate the 10 topics for Friday on the course website under &quot;Session 2&quot; with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.<br /> <br /> 27. Chinese Calligraphy (Tang Yan)<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）[[Media:Mahjong-Jiang_Ziqiang.pptx]]<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）[[Media:The Summer Palace - Li Mei.pptx]]<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao) [[Media:Duan_Binyao_-76Su_Shi_and_Delegation_Literature.pptx]]<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Miao Yunlong)[[Media:Qian_Zhongshu_Miao_Yunlong.pptx]]<br /> <br /> Tea Latte Art (Xiang Jianning)<br /> <br /> Topic 7<br /> <br /> Topic 8<br /> <br /> Topic 9<br /> <br /> Topic 10<br /> <br /> =Session 03 Fri Mar 07 14:30-16:10 room 613 - Student presentations=<br /> ==Presentations==<br /> 1. Topic 21: Beverages: Tea 203 (Zhang Mai) [[Media:Tea_Spring_2025.pptx]] 86<br /> <br /> 2. Topic 64: Landscapes and Tourism: The Culture of Mount Tai 606 (Qin Yi) [[Media:Mount_Tai_Spring_2025.pptx]]<br /> <br /> 3. Topic 101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang) [[Media:Lucky_Money_Spring_2025.pptx]]<br /> <br /> 4. Topic 107:National Symbols: Culture of the National Flag 1026 （Liao Zuoyun）[[Media:Culture_of_the_National_Flag_Spring_2025.pptx]]<br /> <br /> 5. Topic 155:Traditional Cuisine: Breakfast Culture of Wuhan 1480 (Liu Peini) [[Media:Wuhan_Breakfast_Spring_2025.pptx]]<br /> <br /> 6. Topic 157:Traditional Cuisine: Hotpot 1501 (Cao Chunyang) <br /> <br /> 7. Topic 126: China's four new inventions 1191(Yang Yue2).) [[Media:China's_Four_Great_New_Inventions_Spring_2025.pdf]]<br /> <br /> ==Notes on presentations==<br /> Most students did not do their homework. 素质 in Chinese and international culture. Taking over responsibility. Being independent. Making sure that things run. Taking care of others. Not to do the homework in time (displaying the 13 presentations of each session) has disadvantages also for the other students, who cannot prepare.<br /> <br /> 1. 14:43-49 Only Chinese tradition explained, not Indian, Egyptian etc. &quot;Black tea&quot; (in English all &quot;hong cha&quot; is called &quot;black tea&quot;), British tea culture (add milk)<br /> <br /> 2. 14:55-15:00 Personal origin: Shandong, personal experience: climbed Mount Tai 4 times, Sacrificial Culture, Culture of Literati, Folk Belief: God of Mount Tai, Blue Rosy Cloud Fairy; Spiritual Symbolism<br /> <br /> 3. 15:04-15:10 Legend, Tradition and Contrast, Significance; Sui Monster ya sui qian; contrast in the West: Giving money as a present is considered not as good as a present itself, giving money in an envelope has the bad taste of bribing (transparency.org); in China you can even go to the temple and pray for money<br /> <br /> 4. 15:29-15:34 historical details of design, red meaning “stop” internationally, “achieve the great rejuvenation of the Chinese nation” (maybe a newer concept than the flag?), connection with earlier historical flags and other flags like of the communist movement, North Korea, ancient Soviet Union <br /> <br /> 5. 15:41-15:46 dialect terms (don’t use pinyin), analogy, breakfast is one of the most resilient cultural elements a person sticks to, guozao, 热干面, missing: characteristics like that it needs to be prepared quickly because the tradition of the dock workers<br /> <br /> 6. 15:56-16:01 hot pot history originated in China (?), regional differences within China 87<br /> <br /> 7. 16:02-16:06 4 new inventions - not explained that these inventions were invented in other countries. 86<br /> <br /> ==Student grades: 平时成绩/签到==<br /> <br /> =Session 04 Fri Mar 14 14:30-16:10 room 613 - Student presentations=<br /> 1.Topic 260：Wedding Dress in the Song Dynasty(Liu Chao)[[Media:Wedding Dress in the Song Dynasty .pptx]]<br /> 2.Topic 146: Traditional crafts: Xiang embroidery 1386(Zhang Huifang) [[Media:Hunan_embroidery_Spring_2025.pptx]]<br /> 3.Topic 153. Traditional Cuisine: Eight Major Cuisines of China 1456 (Zheng Kaiwu)<br /> 4.Topic 233. Traditional Chinese Pigments (Cao Yuan)[[Media:Traditional Chinese Pigments.pptx]]<br /> 5. Topic 182. Chinese Economy: rich businessmen (Fu Sihui)<br /> 6.Topic 156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491(Xiao Zixin)<br /> 7.Topic 138: Social: Round Table Culture 1317 (Wu Jiating)<br /> <br /> =Session 05 Fri Mar 21 14:30-16:10 room 613 - Student presentations=<br /> 131.Silk and porcelain: Silk (Fei Xinyu)<br /> <br /> =Session 06 Fri Mar 28 14:30-16:10 room 613 - Student presentations=<br /> =HOLIDAY Session 07 Fri Apr 04 14:30-16:10 room 613 - Student presentations=<br /> 清明节4月4日——4月6日<br /> =Session 08 Fri Apr 11 14:30-16:10 room 613 - Student presentations=<br /> 183 Chinese Local Operas-Gan opera （Wang Xinyu）<br /> 185 Huangmei opera （Chu Hanqi）<br /> <br /> =Session 09 Fri Apr 18 14:30-16:10 room 613 - Student presentations=<br /> <br /> =Session 10 Fri Apr 25 14:30-16:10 room 613 - Student presentations=<br /> 242. Hunan Rice Noodles (湖南米粉） 1845 (Gong Wei)<br /> 167. History: Wang Shouren 1573 (Lv Jiahao)<br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br /> <br /> =HOLIDAY Session 11 Fri May 02 14:30-16:10 room 613 - Student presentations=<br /> 劳动节5月1日——5月5日<br /> =Session 12 Fri May 09 14:30-16:10 room 613 - Student presentations=<br /> <br /> =Session 13 Fri May 16 14:30-16:10 room 613 - Student presentations=<br /> 231. The plaque and couplet in Chinese garden（园林匾额对联）Wang Yuxin<br /> <br /> =Session 14 Fri May 23 14:30-16:10 room 613 - Student presentations=<br /> <br /> =Session 15 Fri May 30 14:30-16:10 room 613 - Student presentations=<br /> 279. Huo Qubing （霍去病） Luo Jingyan<br /> 端午节5月31日——6月2日<br /> <br /> =Session 16 Fri Jun 28 14:30-16:10 room 613 - Final Exam=<br /> Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>

Wu Jiating https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165634 2025-03-07T07:58:29Z

<p>Wu Jiating: </p> <hr /> <div>Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!<br /> <br /> =Session 1 Fri Feb 21 14:30-16:10 room 613 - Organizational issues=<br /> <br /> ==What we learn in this class==<br /> *We learn about Chinese culture from international, especially Western perspective. <br /> *We learn about cultural phenomena, traditional Chinese culture.<br /> *We learn English and Chinese terminology in the area of Chinese culture.<br /> *We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br /> *We learn how to determine the location and role of Chinese culture within global culture.<br /> *We learn basics of theories and models of intercultural communication and comparison.<br /> *We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br /> *We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br /> <br /> ==Students' contribution==<br /> *Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class. <br /> *Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br /> *For the final exam, you write another chapter of the textbook in both Chinese and English, with &quot;Terms and Expressions&quot;, References, Questions and Answers, Statement regarding AI<br /> <br /> ==Textbook==<br /> You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br /> <br /> ==Agreement on use of classroom time==<br /> Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br /> <br /> <br /> ----<br /> ==Homework for every session==<br /> Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br /> <br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Homework for Session 2==<br /> Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way &quot;Wang Jianguo&quot;, type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password &quot;wikicaptcha&quot;. More detailed instructions for registration you find in the powerpoint presentation which you can download from here (&quot;Teacher presentation&quot;). <br /> <br /> Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!<br /> <br /> 1. Geographic Nature as a Basis for Cultural Development 17<br /> <br /> 2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br /> <br /> 3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br /> <br /> 4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br /> <br /> 5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br /> <br /> 6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br /> <br /> 7. Animals: Panda 71 <br /> <br /> 8. Architecture 78<br /> <br /> 9. Architecture: The Forbidden City 89<br /> <br /> 10. Architecture: Four Famous Bridges 102<br /> <br /> 11. Architecture: Four Great Pavilions 113<br /> <br /> 12. Architecture: Shengjing Imperial Palace 124<br /> <br /> 13. Architecture: Three Great Towers in China 131<br /> <br /> 14. Architecture: Fengshui in Chinese Architecture 145 <br /> <br /> 15. Army and weapons: Chinese Ancient Weapons 154<br /> <br /> 16. Army and weapons: Terracotta Army 163<br /> <br /> 17. Astrology: Chinese Astrology 170<br /> <br /> 18. Astrology: Calendar, The 24 Solar Terms 178<br /> <br /> 19. Astrology: Twelve Animals of the Chinese Zodiac 188<br /> <br /> 20. Beverages: Milk Tea 197<br /> <br /> 21. Beverages: Tea 203 (Zhang Mai)<br /> <br /> 22. Beverages: The Liquor Culture of Ancient China 209<br /> <br /> 23. Body movement performance: Chinese Lion Dancing 218<br /> <br /> 24. Body movement performance: Stilts 223<br /> <br /> 25. Body movement performance: Traditional Chinese Dance 230<br /> <br /> 26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br /> <br /> 27. Chinese Writing: Calligraphy 246 (Tang Yan)<br /> <br /> 28. Chinese Writing: The Evolution of Calligraphy 252<br /> <br /> 29. Chinese Writing: Chinese Characters 262<br /> <br /> 30. Chinese Writing: Chinese Characters and Scripts 276<br /> <br /> 31. Clothing: Chinese Clothing 283<br /> <br /> 32. Clothing: Batik (Lanran) 291<br /> <br /> 33. Clothing: Cheongsam 301 <br /> <br /> 34. Confucianism: Confucian Culture 309 <br /> <br /> 35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br /> <br /> 36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br /> <br /> 37. Confucianism: Classical Philosophy - Reading The Analects 339 <br /> <br /> 38. Education: Ancient Chinese Education 350<br /> <br /> 39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br /> <br /> 40. Education: Modern Chinese Education System 371<br /> <br /> 41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br /> <br /> 42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br /> <br /> 43. Facial Make-up 406<br /> <br /> 44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br /> <br /> 45. Facial Make-up: Face Changing in Sichuan Opera 431<br /> <br /> 46. Fine Arts: Painting 440<br /> <br /> 47. Fine Arts: Bada Shanren and Qi Baishi 445<br /> <br /> 48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br /> <br /> 49. Fine Arts: Seal-cutting 459<br /> <br /> 50. Games: Go 围棋 462<br /> <br /> 51. Games: Kite Flying 468<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br /> <br /> 53. Garden Culture: Gardens 505<br /> <br /> 54. Garden Culture: Bonsai (Penjing) 511<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> <br /> 56. Garden Culture: Qingming Riverside Landscspe Garden 526<br /> <br /> 57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br /> <br /> 58. History: Carl and Cixi 548<br /> <br /> 59. Interieur: The Folding Screen 552<br /> <br /> 60. Landscapes and Tourism: Four Buddhist Shrines 561<br /> <br /> 61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br /> <br /> 62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br /> <br /> 63. Landscapes and Tourism: Mogao Grottoes 593<br /> <br /> 64. Landscapes and Tourism: The Culture of Mount Tai 606（Qin Yi)<br /> <br /> 65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br /> <br /> 66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br /> <br /> 67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br /> <br /> 68. Language: Chinese Language 649<br /> <br /> 69. Language: Chinese Dialects 660<br /> <br /> 70. Language: Chinese Folk Argot 669<br /> <br /> 71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br /> <br /> 72. Literature: Ancient literature - Chinese Mythology 688<br /> <br /> 73. Literature: Ancient literature - Classical Literature 699<br /> <br /> 74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br /> <br /> 75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br /> <br /> 77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br /> <br /> 78. Literature: Ancient literature: Yuefu 765<br /> <br /> 79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br /> <br /> 80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br /> <br /> 81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br /> <br /> 82. Literature: Premodern literature: Tang-Song 794<br /> <br /> 83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br /> <br /> 84. Literature: Modern Literature 832<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br /> <br /> 86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br /> <br /> 87. Literature: Contemporary Literature 859<br /> <br /> 88. Martial Arts: Huo Yuanjia 865<br /> <br /> 89. Martial Arts: Qigong 868<br /> <br /> 90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br /> <br /> 91. Martial Arts: Wushu 885<br /> <br /> 92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br /> <br /> 93. Medicine: Traditional Chinese Medicine (TCM) 900 <br /> <br /> 94. Medicine: TCM - Acupuncture and Moxibustion 907<br /> <br /> 95. Medicine: TCM - Diagnosis and Pharmacology 912<br /> <br /> 96. Medicine: TCM - The Development of Chinese Medicine 917<br /> <br /> 97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br /> <br /> 98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br /> <br /> 99. Minority cultures: The Ethnic Minorities’ Costumes 941<br /> <br /> 100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br /> <br /> 101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang)<br /> <br /> 102. Music and instruments: Guzheng 975<br /> <br /> 103. Music and instruments: Pipa 986<br /> <br /> 104. Mythology: Gods and Immortals 996<br /> <br /> 105. Mythology: Huli-jing 1005<br /> <br /> 106. National Symbols: National Anthem 1018<br /> <br /> 107. National Symbols: National Flag 1026 （Liao Zuoyun）<br /> <br /> 108. Opera: Peking Opera 1035<br /> <br /> 109. Opera: Peking Opera Acrobatics 1043<br /> <br /> 110. Opera: Peking Opera Actor Mei Lanfang 1050<br /> <br /> 111. Opera: Tea-picking Opera 1055<br /> <br /> 112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br /> <br /> 113. Philosophical Schools: Four Main Philosophical Schools 1076<br /> <br /> 114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br /> <br /> 115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br /> <br /> 116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br /> <br /> 117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br /> <br /> 118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br /> <br /> 119. Philosophy: Chinese Traditional Cultivation Culture 1129<br /> <br /> 120. Religion: Traditional Chinese Funeral Culture 1141<br /> <br /> 121. Religion: Buddhism 1155<br /> <br /> 122. Religion: Daoism 1170<br /> <br /> 123. Religion: Christianity 1175<br /> <br /> 124. Religion: Islam 1181<br /> <br /> 125. Science and Technology: Ancient Science and Technology 1185<br /> <br /> 126. Science and Technology: China's Four New Inventions 1191 (Yang Yue2)<br /> <br /> 127. Science and Technology: Compass 1217<br /> <br /> 128. Science and Technology: TikTok (Douyin) 1226<br /> <br /> 129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br /> <br /> 130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br /> <br /> 131. Silk and porcelain: Silk 1272 (Fei Xinyu)<br /> <br /> 132. Silk and porcelain: Porcelain 1277<br /> <br /> 133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283(Wang Huaixing)<br /> <br /> 134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br /> <br /> 135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br /> <br /> 136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br /> <br /> 137. Social: The Long-life Lock 1308<br /> <br /> 138. Social: Round Table Culture 1317 (Wu Jiating)<br /> <br /> 139. Stage entertainment: Crosstalk 相声 1325<br /> <br /> 140. Stage entertainment: Shadow Play 1332<br /> <br /> 141. Traditional Crafts: Carving 1340<br /> <br /> 142. Traditional Crafts: Chinese Jade Culture 1348<br /> <br /> 143. Traditional Crafts: Cloisonne 1363 kkk<br /> <br /> 144. Traditional Crafts: Embroidery 1369<br /> <br /> 145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br /> <br /> 146. Traditional Crafts: Xiang Embroidery 1386（Zhang Huifang）<br /> <br /> 147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br /> <br /> 148. Traditional Crafts: Handcraft - Chinese Knots 1409<br /> <br /> 149. Traditional Crafts: Lacquerware 1418<br /> <br /> 150. Traditional Crafts: The Kingfisher Craft点翠 1423<br /> <br /> 151. Traditional Cuisine: Chinese Dining Etiquette 1436<br /> <br /> 152. Traditional Cuisine: Chopsticks 1450<br /> <br /> 153. Traditional Cuisine: Eight Major Cuisines of China 1456<br /> <br /> 154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br /> <br /> 155. Traditional Cuisine: Breakfast Culture of Wuhan 1480(Liu Peini)<br /> <br /> <br /> 156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491(Xiao Zixin)<br /> <br /> 157. Traditional Cuisine: Hotpot 1501 (Cao Chunyang)<br /> <br /> 158. Traditional Cuisine: The Art of Chinese Cooking 1508<br /> <br /> 159. Traditional Cuisine: Two Famous Dishes 1514<br /> <br /> 160. Traditional Festivals 1518……<br /> <br /> 161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br /> <br /> 162. Traditional Festivals: Spring Festival Couplets 1538<br /> <br /> 163. Westernization: The Eastward Spread of Western Learning 1544<br /> <br /> 164. Westernization: The Westernization Movement 1550<br /> <br /> 165. Worship: Chinese Incense Culture 1558<br /> <br /> 166. Economy: Chinese Currency Changes 1569<br /> <br /> 167. History: Wang Shouren 1573 Lv Jiahao<br /> <br /> 168. Martial Arts: Chinese Swordsman Spirit 1582<br /> <br /> 169. Cuisine: Luosifen 1593 <br /> <br /> 170. Fine Arts: Chinese Paper Cutting 1601 <br /> <br /> 171. Science and Technology: Taobao(淘宝) 1611<br /> <br /> 172. Traditional Craft: Bronze 1623<br /> <br /> 173. Entertainment: Deyunshe 德云社 1631<br /> <br /> 174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）<br /> <br /> 175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br /> <br /> 176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 <br /> <br /> 177. stage entertainment:Yuan drama 1676<br /> <br /> 178. Music and instruments: Erhu 1685<br /> <br /> 179. Traditional and Modern Views on Marriage and Love 1694 <br /> <br /> 180. Traditional Cuisine: Tangyuan 1701<br /> <br /> 181. Animals：Golden Monkey 1712（Xiao Yawen）<br /> <br /> 182. Chinese Economy: rich businessmen 1719 (Fu Sihui)<br /> <br /> 183. Opera: Chinese Local Operas 1727<br /> <br /> 184. The Chinese tradition of ancestor worship 1740<br /> <br /> 185. Opera: Huangmei opera 1752<br /> <br /> 186. The “reference” of Chinese Music 1759<br /> <br /> 187. Chinese Folk Art:Lion Dance 1767<br /> <br /> 188. Science and Technology: Mobile Games（手游） 1783<br /> <br /> 189. Clothing: Vintage Clothing 1790.(Chen Sisi)<br /> <br /> 190. Fine arts:Kunqu Opera 1798<br /> <br /> 191. Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）<br /> <br /> 192. National Belief: the Chinese Dream 1818<br /> <br /> 193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br /> <br /> 194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br /> <br /> 195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)<br /> <br /> 196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br /> <br /> 197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 <br /> <br /> 198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br /> <br /> 199. Traditional Crafts: Dough Sculpture 面塑 1845<br /> <br /> 200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 <br /> <br /> 201. The culture of Grass cloth 夏布 1845 <br /> <br /> 202. The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)<br /> <br /> 203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br /> <br /> 204. Stand-up comedy 单口喜剧 1845（Huang Sinan）<br /> <br /> 205. Bride-price（彩礼） 1845 <br /> <br /> 206. Chinese science fiction movies 中国科幻片 1845<br /> <br /> 207. Shandong cuisine鲁菜 1845(Lu Wei)<br /> <br /> 208. Chinese traditional ornament: Buyao （步摇） 1845 <br /> <br /> 209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br /> <br /> 210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br /> <br /> 211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br /> <br /> 212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan)<br /> <br /> 213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br /> <br /> 214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845<br /> <br /> 215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br /> <br /> 216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br /> <br /> 217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 （Yang Jiahong2)<br /> <br /> 218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br /> <br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br /> <br /> 220. Rice cake (年糕) 1845 （Dong Jiating）<br /> <br /> 221. Zhongyuan festival 1845 （Ou Huang）<br /> <br /> 222. Dulong: Facial tattoo (独龙族：纹面) 1845<br /> <br /> 223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br /> <br /> 224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br /> <br /> 225. &quot;Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)<br /> <br /> 226. Landscapes and Tourism: Junshan Island (君山岛) 1845<br /> <br /> 227. Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)<br /> <br /> 228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br /> <br /> 229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br /> <br /> 230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br /> <br /> 231. The plaque and couplet in Chinese garden（园林匾额对联） 1845<br /> <br /> 232. Sun Wukong（孙悟空） 1845 （Li Yuan2）<br /> <br /> 233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br /> <br /> 234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）<br /> <br /> 235. Bamboo Weaving (竹编） 1845 (Chen Anqi)<br /> <br /> 236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br /> <br /> 237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845 （Li Zihan2）<br /> <br /> 238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）<br /> <br /> 239. Female Emperor---Wu Zetian 1845 (Song Xin)<br /> <br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> <br /> 241. Abacus (中国珠算） 1845<br /> <br /> 242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)<br /> <br /> 243. Chinese name（中国姓名文化） 1845 <br /> <br /> 244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br /> <br /> 245. Douzhi (豆汁) 1845(Li Linyao) <br /> <br /> 246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br /> <br /> 247. Carved lacquer（雕漆） 1845 （Liu Qi）<br /> <br /> 248. Jing Gang Mountain (井冈山） 1845 （Yu Jingfang）<br /> <br /> 249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br /> <br /> 250. Language: Hakka Dialect（客家话） 1845<br /> <br /> 251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br /> <br /> 252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br /> <br /> 253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br /> <br /> 254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br /> <br /> 255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br /> <br /> 256. Danmu (弹幕） 1845 (Zhou Le)<br /> <br /> 257. Yangshao Culture（仰韶文化） 1845<br /> <br /> 258. Indigo Dyeing (蓝染) 1845（Yang Jing)<br /> <br /> 259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845 (Zhou Tianyi)<br /> <br /> <br /> 260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br /> <br /> 261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br /> <br /> 262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br /> <br /> 263. Shaolin Temple (少林寺) 1845 (Zuo Fang)<br /> <br /> 264. Single bamboo drifting（独竹漂） 1845<br /> <br /> 265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br /> <br /> 266. Hui Culture (徽文化) 1845(Liu Jianan)<br /> <br /> 267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br /> <br /> 268. Table Manners 1845（Luo Yan）<br /> <br /> 269. Music of the Mongol nationality (蒙古族音乐) 1845<br /> <br /> 270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br /> <br /> 271. Palace Lantern（宫灯） 1845<br /> <br /> 272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Cheng Sixiang)<br /> <br /> 273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)<br /> <br /> 274. God of Wealth(财神) 1845 （Zeng Zhi）<br /> <br /> 275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br /> <br /> 276. Nail art（美甲） 1845 （Luo Jiaxin）<br /> 277. Mirror (镜子) 1845 (Cheng Sixiang) <br /> <br /> 278. The Beef Board Noodle (牛肉板面) 1845(Yan Xiang)<br /> <br /> 279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br /> <br /> 280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)<br /> <br /> 281. Music and instruments: Yangqin（扬琴） 1845（Dai Yexun）<br /> <br /> 282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br /> <br /> 283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br /> <br /> =Session 02 Fri Feb 28 14:30-16:10 room 613 - Student presentations=<br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Topics for today==<br /> Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br /> <br /> You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br /> <br /> Please remember that you have to indicate the 10 topics for Friday on the course website under &quot;Session 2&quot; with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.<br /> <br /> 27. Chinese Calligraphy (Tang Yan)<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）[[Media:Mahjong-Jiang_Ziqiang.pptx]]<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）[[Media:The Summer Palace - Li Mei.pptx]]<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao) [[Media:Duan_Binyao_-76Su_Shi_and_Delegation_Literature.pptx]]<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Miao Yunlong)[[Media:Qian_Zhongshu_Miao_Yunlong.pptx]]<br /> <br /> Tea Latte Art (Xiang Jianning)<br /> <br /> Topic 7<br /> <br /> Topic 8<br /> <br /> Topic 9<br /> <br /> Topic 10<br /> <br /> =Session 03 Fri Mar 07 14:30-16:10 room 613 - Student presentations=<br /> ==Presentations==<br /> 1. Topic 21: Beverages: Tea 203 (Zhang Mai) [[Media:Tea_Spring_2025.pptx]] 86<br /> <br /> 2. Topic 64: Landscapes and Tourism: The Culture of Mount Tai 606 (Qin Yi) [[Media:Mount_Tai_Spring_2025.pptx]]<br /> <br /> 3. Topic 101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang) [[Media:Lucky_Money_Spring_2025.pptx]]<br /> <br /> 4. Topic 107:National Symbols: Culture of the National Flag 1026 （Liao Zuoyun）[[Media:Culture_of_the_National_Flag_Spring_2025.pptx]]<br /> <br /> 5. Topic 155:Traditional Cuisine: Breakfast Culture of Wuhan 1480 (Liu Peini) [[Media:Wuhan_Breakfast_Spring_2025.pptx]]<br /> <br /> 6. Topic 157:Traditional Cuisine: Hotpot 1501 (Cao Chunyang) [[Media:Hotpot_Spring_2025.pptx]]<br /> <br /> 7. Topic 146: Traditional crafts: Xiang embroidery 1386(Zhang Huifang) [[Media:Hunan_embroidery_Spring_2025.pptx]]<br /> <br /> 8. Topic 126: China's four new inventions 1191(Yang Yue2).) [[Media:Four_new_Spring_2025.pptx]]<br /> <br /> ==Notes on presentations==<br /> Most students did not do their homework. 素质 in Chinese and international culture. Taking over responsibility. Being independent. Making sure that things run. Taking care of others. Not to do the homework in time (displaying the 13 presentations of each session) has disadvantages also for the other students, who cannot prepare.<br /> <br /> 1. 14:43-49 Only Chinese tradition explained, not Indian, Egyptian etc. &quot;Black tea&quot; (in English all &quot;hong cha&quot; is called &quot;black tea&quot;), British tea culture (add milk)<br /> <br /> 2. 14:55-15:00 Personal origin: Shandong, personal experience: climbed Mount Tai 4 times, Sacrificial Culture, Culture of Literati, Folk Belief: God of Mount Tai, Blue Rosy Cloud Fairy; Spiritual Symbolism<br /> <br /> 3. 15:04-15:10 Legend, Tradition and Contrast, Significance; Sui Monster ya sui qian; contrast in the West: Giving money as a present is considered not as good as a present itself, giving money in an envelope has the bad taste of bribing; in China you can even go to the temple and pray for money<br /> <br /> 4. 15:29-15:34 historical details of design, red meaning “stop” internationally, “achieve the great rejuvenation of the Chinese nation” (maybe a newer concept than the flag?), connection with earlier historical flags and other flags like of the communist movement, North Korea, ancient Soviet Union 79<br /> <br /> 5. 15:41- dialect terms (don’t use pinyin), analogy, breakfast is one of the most resilient cultural elements a person sticks to, guozao, 热干面, missing: characteristics like that it needs to be prepared quickly because the tradition of the dock workers<br /> <br /> ==Student grades: 平时成绩/签到==<br /> <br /> =Session 04 Fri Mar 14 14:30-16:10 room 613 - Student presentations=<br /> =Session 05 Fri Mar 21 14:30-16:10 room 613 - Student presentations=<br /> 131.Silk and porcelain: Silk (Fei Xinyu)<br /> <br /> =Session 06 Fri Mar 28 14:30-16:10 room 613 - Student presentations=<br /> =HOLIDAY Session 07 Fri Apr 04 14:30-16:10 room 613 - Student presentations=<br /> 清明节4月4日——4月6日<br /> =Session 08 Fri Apr 11 14:30-16:10 room 613 - Student presentations=<br /> =Session 09 Fri Apr 18 14:30-16:10 room 613 - Student presentations=<br /> 260.Wedding Dress in the Song Dynasty(Liu Chao)<br /> <br /> =Session 10 Fri Apr 25 14:30-16:10 room 613 - Student presentations=<br /> 242. Hunan Rice Noodles (湖南米粉） 1845 (Gong Wei)<br /> 167. History: Wang Shouren 1573 (Lv Jiahao)<br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br /> <br /> =HOLIDAY Session 11 Fri May 02 14:30-16:10 room 613 - Student presentations=<br /> 劳动节5月1日——5月5日<br /> =Session 12 Fri May 09 14:30-16:10 room 613 - Student presentations=<br /> <br /> =Session 13 Fri May 16 14:30-16:10 room 613 - Student presentations=<br /> 231. The plaque and couplet in Chinese garden（园林匾额对联）Wang Yuxin<br /> <br /> =Session 14 Fri May 23 14:30-16:10 room 613 - Student presentations=<br /> <br /> =Session 15 Fri May 30 14:30-16:10 room 613 - Student presentations=<br /> 端午节5月31日——6月2日<br /> =Session 16 Fri Jun 28 14:30-16:10 room 613 - Final Exam=<br /> Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>

Wu Jiating https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165446 2025-02-27T05:43:10Z

<p>Wu Jiating: </p> <hr /> <div>--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!<br /> <br /> =Session 1 Fri Feb 21 12:45-14:15 room 613 - Organizational issues=<br /> <br /> ==What we learn in this class==<br /> *We learn about Chinese culture from international, especially Western perspective. <br /> *We learn about cultural phenomena, traditional Chinese culture.<br /> *We learn English and Chinese terminology in the area of Chinese culture.<br /> *We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br /> *We learn how to determine the location and role of Chinese culture within global culture.<br /> *We learn basics of theories and models of intercultural communication and comparison.<br /> *We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br /> *We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br /> <br /> ==Students' contribution==<br /> *Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class. <br /> *Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br /> *For the final exam, you write another chapter of the textbook in both Chinese and English, with &quot;Terms and Expressions&quot;, References, Questions and Answers, Statement regarding AI<br /> <br /> ==Textbook==<br /> You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br /> <br /> ==Agreement on use of classroom time==<br /> Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br /> <br /> <br /> ----<br /> ==Homework for every session==<br /> Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br /> <br /> &lt;nowiki&gt;Insert non-formatted text here&lt;/nowiki&gt;==Teacher presentation: Introduction to Culture==<br /> [[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> [[File:Example.jpg]]==Homework for Session 2==<br /> Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way &quot;Wang Jianguo&quot;, type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password &quot;wikicaptcha&quot;. More detailed instructions for registration you find in the powerpoint presentation which you can download from here (&quot;Teacher presentation&quot;). <br /> <br /> Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!<br /> <br /> 1. Geographic Nature as a Basis for Cultural Development 17<br /> <br /> 2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br /> <br /> 3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br /> <br /> 4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br /> <br /> 5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br /> <br /> 6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br /> <br /> 7. Animals: Panda 71 （Liu Yunxi）<br /> <br /> 8. Architecture 78<br /> <br /> 9. Architecture: The Forbidden City 89<br /> <br /> 10. Architecture: Four Famous Bridges 102<br /> <br /> 11. Architecture: Four Great Pavilions 113<br /> <br /> 12. Architecture: Shengjing Imperial Palace 124<br /> <br /> 13. Architecture: Three Great Towers in China 131<br /> <br /> 14. Architecture: Fengshui in Chinese Architecture 145 <br /> <br /> 15. Army and weapons: Chinese Ancient Weapons 154<br /> <br /> 16. Army and weapons: Terracotta Army 163<br /> <br /> 17. Astrology: Chinese Astrology 170<br /> <br /> 18. Astrology: Calendar, The 24 Solar Terms 178<br /> <br /> 19. Astrology: Twelve Animals of the Chinese Zodiac 188<br /> <br /> 20. Beverages: Milk Tea 197<br /> <br /> 21. Beverages: Tea 203<br /> <br /> 22. Beverages: The Liquor Culture of Ancient China 209<br /> <br /> 23. Body movement performance: Chinese Lion Dancing 218<br /> <br /> 24. Body movement performance: Stilts 223<br /> <br /> 25. Body movement performance: Traditional Chinese Dance 230<br /> <br /> 26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br /> <br /> 27. Chinese Writing: Calligraphy 246 (Tang Yan)<br /> <br /> 28. Chinese Writing: The Evolution of Calligraphy 252<br /> <br /> 29. Chinese Writing: Chinese Characters 262<br /> <br /> 30. Chinese Writing: Chinese Characters and Scripts 276<br /> <br /> 31. Clothing: Chinese Clothing 283<br /> <br /> 32. Clothing: Batik (Lanran) 291<br /> <br /> 33. Clothing: Cheongsam 301 <br /> <br /> 34. Confucianism: Confucian Culture 309<br /> <br /> 35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br /> <br /> 36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br /> <br /> 37. Confucianism: Classical Philosophy - Reading The Analects 339 <br /> <br /> 38. Education: Ancient Chinese Education 350<br /> <br /> 39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br /> <br /> 40. Education: Modern Chinese Education System 371<br /> <br /> 41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br /> <br /> 42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br /> <br /> 43. Facial Make-up 406<br /> <br /> 44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br /> <br /> 45. Facial Make-up: Face Changing in Sichuan Opera 431<br /> <br /> 46. Fine Arts: Painting 440<br /> <br /> 47. Fine Arts: Bada Shanren and Qi Baishi 445<br /> <br /> 48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br /> <br /> 49. Fine Arts: Seal-cutting 459<br /> <br /> 50. Games: Go 围棋 462<br /> <br /> 51. Games: Kite Flying 468<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br /> <br /> 53. Garden Culture: Gardens 505<br /> <br /> 54. Garden Culture: Bonsai (Penjing) 511<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> <br /> 56. Garden Culture: Qingming Riverside Landscspe Garden 526<br /> <br /> 57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br /> <br /> 58. History: Carl and Cixi 548<br /> <br /> 59. Interieur: The Folding Screen 552<br /> <br /> 60. Landscapes and Tourism: Four Buddhist Shrines 561<br /> <br /> 61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br /> <br /> 62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br /> <br /> 63. Landscapes and Tourism: Mogao Grottoes 593<br /> <br /> 64. Landscapes and Tourism: The Culture of Mount Tai 606<br /> <br /> 65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br /> <br /> 66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br /> <br /> 67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br /> <br /> 68. Language: Chinese Language 649<br /> <br /> 69. Language: Chinese Dialects 660<br /> <br /> 70. Language: Chinese Folk Argot 669<br /> <br /> 71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br /> <br /> 72. Literature: Ancient literature - Chinese Mythology 688<br /> <br /> 73. Literature: Ancient literature - Classical Literature 699<br /> <br /> 74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br /> <br /> 75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br /> <br /> 77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br /> <br /> 78. Literature: Ancient literature: Yuefu 765<br /> <br /> 79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br /> <br /> 80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br /> <br /> 81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br /> <br /> 82. Literature: Premodern literature: Tang-Song 794<br /> <br /> 83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br /> <br /> 84. Literature: Modern Literature 832<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br /> <br /> 86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br /> <br /> 87. Literature: Contemporary Literature 859<br /> <br /> 88. Martial Arts: Huo Yuanjia 865<br /> <br /> 89. Martial Arts: Qigong 868<br /> <br /> 90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br /> <br /> 91. Martial Arts: Wushu 885<br /> <br /> 92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br /> <br /> 93. Medicine: Traditional Chinese Medicine (TCM) 900<br /> <br /> 94. Medicine: TCM - Acupuncture and Moxibustion 907<br /> <br /> 95. Medicine: TCM - Diagnosis and Pharmacology 912<br /> <br /> 96. Medicine: TCM - The Development of Chinese Medicine 917<br /> <br /> 97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br /> <br /> 98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br /> <br /> 99. Minority cultures: The Ethnic Minorities’ Costumes 941<br /> <br /> 100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br /> <br /> 101. Money culture: The tradition of Red Envelope and Lucky Money 962<br /> <br /> 102. Music and instruments: Guzheng 975<br /> <br /> 103. Music and instruments: Pipa 986<br /> <br /> 104. Mythology: Gods and Immortals 996<br /> <br /> 105. Mythology: Huli-jing 1005<br /> <br /> 106. National Symbols: National Anthem 1018<br /> <br /> 107. National Symbols: National Flag 1026<br /> <br /> 108. Opera: Peking Opera 1035<br /> <br /> 109. Opera: Peking Opera Acrobatics 1043<br /> <br /> 110. Opera: Peking Opera Actor Mei Lanfang 1050<br /> <br /> 111. Opera: Tea-picking Opera 1055<br /> <br /> 112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br /> <br /> 113. Philosophical Schools: Four Main Philosophical Schools 1076<br /> <br /> 114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br /> <br /> 115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br /> <br /> 116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br /> <br /> 117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br /> <br /> 118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br /> <br /> 119. Philosophy: Chinese Traditional Cultivation Culture 1129<br /> <br /> 120. Religion: Traditional Chinese Funeral Culture 1141<br /> <br /> 121. Religion: Buddhism 1155<br /> <br /> 122. Religion: Daoism 1170<br /> <br /> 123. Religion: Christianity 1175<br /> <br /> 124. Religion: Islam 1181<br /> <br /> 125. Science and Technology: Ancient Science and Technology 1185<br /> <br /> 126. Science and Technology: China's Four New Inventions 1191<br /> <br /> 127. Science and Technology: Compass 1217<br /> <br /> 128. Science and Technology: TikTok (Douyin) 1226<br /> <br /> 129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br /> <br /> 130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br /> <br /> 131. Silk and porcelain: Silk 1272 <br /> <br /> 132. Silk and porcelain: Porcelain 1277 （Dai Shiru）<br /> <br /> 133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283<br /> <br /> 134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br /> <br /> 135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br /> <br /> 136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br /> <br /> 137. Social: The Long-life Lock 1308<br /> <br /> 138. Social: Round Table Culture 1317<br /> 139. Stage entertainment: Crosstalk 相声 1325<br /> 140. Stage entertainment: Shadow Play 1332<br /> <br /> 141. Traditional Crafts: Carving 1340<br /> <br /> 142. Traditional Crafts: Chinese Jade Culture 1348<br /> 143. Traditional Crafts: Cloisonne 1363<br /> <br /> 144. Traditional Crafts: Embroidery 1369<br /> <br /> 145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br /> <br /> 146. Traditional Crafts: Xiang Embroidery 1386（Zhang Huifang）<br /> <br /> 147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br /> <br /> 148. Traditional Crafts: Handcraft - Chinese Knots 1409<br /> <br /> 149. Traditional Crafts: Lacquerware 1418<br /> <br /> 150. Traditional Crafts: The Kingfisher Craft点翠 1423<br /> <br /> 151. Traditional Cuisine: Chinese Dining Etiquette 1436<br /> <br /> 152. Traditional Cuisine: Chopsticks 1450<br /> <br /> 153. Traditional Cuisine: Eight Major Cuisines of China 1456<br /> <br /> 154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br /> <br /> 155. Traditional Cuisine: Breakfast Culture of Wuhan 1480<br /> <br /> 156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491(Zhang Huifang)<br /> 157. Traditional Cuisine: Hotpot 1501 (Zheng Kaiwu)<br /> <br /> 158. Traditional Cuisine: The Art of Chinese Cooking 1508<br /> <br /> 159. Traditional Cuisine: Two Famous Dishes 1514<br /> <br /> 160. Traditional Festivals 1518……<br /> <br /> 161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br /> <br /> 162. Traditional Festivals: Spring Festival Couplets 1538<br /> <br /> 163. Westernization: The Eastward Spread of Western Learning 1544<br /> <br /> 164. Westernization: The Westernization Movement 1550<br /> <br /> 165. Worship: Chinese Incense Culture 1558<br /> <br /> 166. Economy: Chinese Currency Changes 1569<br /> <br /> 167. History: Wang Shouren 1573<br /> <br /> 168. Martial Arts: Chinese Swordsman Spirit 1582<br /> <br /> 169. Cuisine: Luosifen 1593 <br /> <br /> 170. Fine Arts: Chinese Paper Cutting 1601 <br /> <br /> 171. Science and Technology: Taobao(淘宝) 1611<br /> <br /> 172. Traditional Craft: Bronze 1623<br /> <br /> 173. Entertainment: Deyunshe 德云社 1631<br /> <br /> 174. Traditional Cuisine: Jiaozi 1644<br /> <br /> 175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br /> <br /> 176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 (Tao Yao)<br /> <br /> 177. stage entertainment:Yuan drama 1676<br /> <br /> 178. Music and instruments: Erhu 1685<br /> <br /> 179. Traditional and Modern Views on Marriage and Love 1694<br /> <br /> 180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）<br /> <br /> 181. Animals：Golden Monkey 1712<br /> <br /> 182. Chinese Economy: rich businessmen 1719<br /> <br /> 183. Opera: Chinese Local Operas 1727<br /> <br /> 184. The Chinese tradition of ancestor worship 1740<br /> <br /> 185. Opera: Huangmei opera 1752<br /> <br /> 186. The “reference” of Chinese Music 1759<br /> <br /> 187. Chinese Folk Art:Lion Dance 1767<br /> <br /> 188. Science and Technology: Mobile Games（手游） 1783<br /> <br /> 189. Clothing: Vintage Clothing 1790<br /> <br /> 190. Fine arts:Kunqu Opera 1798<br /> <br /> 191. Aesthetic ideals and social customs: The Culture of Flowers 1807 (Zhang Mai)<br /> <br /> 192. National Belief: the Chinese Dream 1818<br /> <br /> 193. Science and Technology: Buytogether（PDD) 1825<br /> <br /> 194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br /> <br /> 195. Sports: Cuju (蹴鞠) 1845<br /> <br /> 196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845<br /> <br /> 197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 （Chu Hanqi）<br /> <br /> 198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br /> <br /> 199. Traditional Crafts: Dough Sculpture 面塑 1845<br /> <br /> 200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 （Wang Xinyu）<br /> <br /> 201. The culture of Grass cloth 夏布 1845 (Huang Qiaoqiao)<br /> <br /> 202. The Legend of Zhen Huan 《甄嬛传》 1845 （Xing Xueqing）<br /> <br /> 203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br /> <br /> 204. Stand-up comedy 单口喜剧 1845<br /> <br /> 205. Bride-price（彩礼） 1845 （Wu Jiating）<br /> <br /> 206. Chinese science fiction movies 中国科幻片 1845<br /> <br /> 207. Shandong cuisine鲁菜 1845(Liu Peini)<br /> <br /> 208. Chinese traditional ornament: Buyao （步摇） 1845 <br /> <br /> 209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br /> <br /> 210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br /> <br /> 211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br /> <br /> 212. Education：training Schools （教育：补习班） 1845<br /> <br /> 213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br /> <br /> 214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845<br /> <br /> 215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br /> <br /> 216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br /> <br /> 217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 (Tao Yao)<br /> <br /> 218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br /> <br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br /> <br /> 220. Rice cake (年糕) 1845(Li Linyao)<br /> <br /> 221. Zhongyuan festival 1845 （Ou Huang）<br /> <br /> 222. Dulong: Facial tattoo (独龙族：纹面) 1845<br /> <br /> 223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br /> <br /> 224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br /> <br /> 225. &quot;Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛） 1845 <br /> <br /> 226. Landscapes and Tourism: Junshan Island (君山岛) 1845（Liao Zuoyun）<br /> <br /> 227. Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)<br /> <br /> 228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br /> <br /> 229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br /> <br /> 230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br /> <br /> 231. The plaque and couplet in Chinese garden（园林匾额对联） 1845<br /> <br /> 232. Sun Wukong（孙悟空） 1845<br /> <br /> 233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br /> <br /> 234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）<br /> <br /> 235. Bamboo Weaving (竹编） 1845<br /> <br /> 236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br /> <br /> 237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845<br /> <br /> 238. Three Famous Chinese Mountains(中国三山) 1845<br /> <br /> 239. Female Emperor---Wu Zetian 1845 (Song Xin)<br /> <br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> <br /> 241. Abacus (中国珠算） 1845<br /> <br /> 242. Hunan Rice Noodles（湖南米粉） 1845 <br /> <br /> 243. Chinese name（中国姓名文化） 1845 (Yang Jing)<br /> <br /> 244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br /> <br /> 245. Douzhi (豆汁) 1845 <br /> <br /> 246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br /> <br /> 247. Carved lacquer（雕漆） 1845<br /> <br /> 248. Jing Gang Mountain (井冈山） 1845 <br /> <br /> 249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br /> <br /> 250. Language: Hakka Dialect（客家话） 1845<br /> <br /> 251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br /> <br /> 252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br /> <br /> 253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br /> <br /> 254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br /> <br /> 255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br /> <br /> 256. Danmu (弹幕） 1845 (Zhou Le)<br /> <br /> 257. Yangshao Culture（仰韶文化） 1845<br /> <br /> 258. Indigo Dyeing (蓝染) 1845<br /> <br /> 259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845<br /> <br /> 260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br /> <br /> 261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br /> <br /> 262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br /> <br /> 263. Shaolin Temple (少林寺) 1845<br /> <br /> 264. Single bamboo drifting（独竹漂） 1845<br /> <br /> 265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br /> <br /> 266. Hui Culture (徽文化) 1845(Liu Jianan)<br /> <br /> 267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br /> <br /> 268. Table Manners 1845（Luo Yan）<br /> <br /> 269. Music of the Mongol nationality (蒙古族音乐) 1845<br /> <br /> 270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br /> <br /> 271. Palace Lantern（宫灯） 1845<br /> <br /> 272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Cheng Sixiang)<br /> <br /> 273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)<br /> <br /> 274. God of Wealth(财神) 1845 （Zeng Zhi）<br /> <br /> 275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br /> <br /> 276. Nail art（美甲） 1845 （Luo Jiaxin）<br /> <br /> 277. Mirror (镜子) 1845 (Cheng Sixiang)<br /> <br /> 278. The Beef Board Noodle (牛肉板面) 1845<br /> <br /> 279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br /> <br /> 280. Chinese Courtyard Houses（中国四合院） 1845<br /> <br /> 281. Music and instruments: Yangqin（扬琴） 1845<br /> <br /> 282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br /> <br /> 283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br /> <br /> =Session 02 Fri Feb 28 12:45-14:15 room 613 - Student presentations=<br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Topics for today==<br /> Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br /> <br /> You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br /> <br /> Please remember that you have to indicate the 10 topics for Friday on the course website under &quot;Session 2&quot; with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.<br /> <br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> <br /> =Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=<br /> =Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=<br /> =Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=<br /> =Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=<br /> =HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=<br /> 清明节4月4日——4月6日<br /> =Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=<br /> =Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=<br /> =Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=<br /> =HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=<br /> 劳动节5月1日——5月5日<br /> =Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=<br /> =Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=<br /> =Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=<br /> =Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=<br /> 端午节5月31日——6月2日<br /> =Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=<br /> Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>

Wu Jiating