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User:Yan Xiang

2025-06-20T03:27:04Z

Yan Xiang: /* IV. Cultural Significance */

'''《阜阳美食-格拉条》'''

在每个阜阳人心中，格拉条不仅是一碗面食，更是一部写在瓷碗里的北方面食史诗。(李慧慧 2024，81-83）这种用机器压制而成的粗面条，带着黄澄澄的色泽，在沸水中翻滚时便显露出皖北特有的豪迈气质。当厨师将煮好的面条高高挑起，摔打在案板上发出"格拉格拉"的脆响时，整个面馆便奏响了最动人的市井交响曲。本文将从历史渊源、发展演变、制作过程和文化意义介绍阜阳美食格拉条。

== 一、历史渊源 ==

格拉条，也叫格拉面，是安徽省阜阳地区特色传统小吃。堪称阜阳人的意大利面。相传格拉条与苏东坡有关，是阜阳特有的一种食物，颇受当地人的喜爱，在大街小巷都能吃到，关于阜阳格拉条的有多种说法，以下是几种主要的观点：据民间传说，格拉条起源于宋代，与苏东坡有关。（穆成林 2024，109-111）相传苏东坡在颍州（今阜阳）任知府时，结识了当地文人白老先生。白老先生为苏东坡制作了一种类似粉条的圆形面条，煮熟后捞出放入凉水中，再加入芝麻酱、辣椒油、豆芽、香菜等调料。苏东坡品尝后大为赞赏，因其需要搅拌食用，便称之为“格拉条”。另一种说法认为，格拉条的起源可以追溯到明清时期，最初是当地农民在节庆或重要场合用来招待亲友的一道美食。随着时间的推移，格拉条逐渐成为阜阳饮食文化的一部分。还有一种说法认为，格拉条诞生于20世纪80年代。当时阜阳物资相对匮乏，当地居民用简单的食材创造出了这道经典美食，以满足温饱需求。格拉条最初是街头巷尾的简易小吃，后来逐渐走进固定店铺，成为阜阳美食文化的代表。此外，据一些行业专家介绍，格拉条的原型可能是山西的饸饹面。（李昌卉 2023，19）在20世纪30年代，山西商人将饸饹面的制作手艺带入阜阳。由于“饸饹”与“格拉”发音相近，被误称为“格拉条”。后来，阜阳人根据本地饮食习惯，将荞麦面改为小麦面，并将压制工具改为千斤顶，使其成为独具阜阳特色的本土小吃。
综上所述，虽然关于格拉条的确切起源时间存在多种说法，但它无疑是阜阳地区极具地方特色的传统小吃，承载着当地的历史文化和饮食传统。

== 二、发展演变 ==

阜阳格拉条的发展演变经历了多个阶段，其发展历程反映了阜阳地区的饮食文化和生活方式的变迁。（张淼,刘子新,马炳帅 & 万程程 2022，04）格拉条的雏形可能在20世纪30年代就已经出现。当时，阜阳人根据本地饮食习惯，对山西的“饸饹面”进行了改进，将荞麦面改为小麦面，并采用千斤顶压制面条，最初以挑担叫卖的形式出现在街头。这一时期的格拉条多为季节性小吃，主要在夏季售卖，口味较为单一。20世纪80年代，随着改革开放的推进，格拉条开始在阜阳大街小巷流行起来。这一时期，格拉条的制作方式和经营形式都发生了显著变化：首先，制作工具从木制的饸饹床改进为铁制千斤顶，更加省力；其次，经营方式从挑担叫卖转变为固定店铺经营，冷热两食均可；最后，配料也更加丰富，除了传统的豆芽、蒜泥外，还增加了芹菜、黄瓜、豆角等时令蔬菜，调料种类也增多。进入21世纪后，格拉条的发展进入了一个新的阶段。格拉条店如雨后春笋般出现在阜阳的大街小巷，成为当地居民早餐或午餐的首选。除了传统的香辣口味，还出现了清淡、麻辣等多种口味，以满足不同人群的需求。格拉条不仅是一种美食，还成为了阜阳的文化符号。当地甚至出现了以格拉条为主题的歌曲《格拉条之歌》，用阜阳方言演唱，深受当地人喜爱。（杨帅帅,吴翠玲,李俊 & 梁进 2019，115-119）近年来，随着科技的发展，格拉条的制作方式也更加现代化。一些店铺开始使用电动千斤顶，进一步提高了制作效率。同时，格拉条也在尝试品牌化发展，但目前仍以个体经营为主。
总的来说，格拉条从一种简单的街头小吃发展成为阜阳的代表性美食，其发展历程体现了阜阳地区饮食文化的传承与创新。

== 三、制作过程 ==

阜阳格拉条的制作过程包括以下几个关键步骤：一、准备面团。这个过程包含和面和醒面两个步骤：在和面时应选用优质高筋面粉，加入适量盐和水，揉成较硬的面团。面团越硬，格拉条的口感越劲道。在醒面时将揉好的面团盖上湿布或保鲜膜，醒面20-30分钟，让面团充分松弛。二、压制面条。传统的方法是将醒好的面团放入特制的压面机（如千斤顶或带有筛眼的铁桶）中，通过旋转方向盘或使用千斤顶，将面团从筛眼中压出，形成粗细均匀的面条，直接掉入沸水中煮熟。而随着现代技术的发展，部分店铺使用电动压面机，更加省力且卫生。三、煮面与过水。面条入锅后，煮至七八分熟（约2-3分钟），捞出。之后将煮好的面条放入冷水中过凉，反复几次，使面条更加爽滑劲道。四、准备配料。准备的蔬菜包含黄豆芽、芹菜、豆角等时令蔬菜，焯水后备用。之后准备调料如芝麻酱、辣椒油、蒜泥、香菜、荆芥等。五、调味与搅拌。将过水后的格拉条放入碗或盆中，加入适量的煮熟蔬菜。之后加入芝麻酱、辣椒油、蒜泥、香菜等调料，搅拌均匀。最后浇上一勺热面汤，使面条更加入味。
以上步骤是制作传统阜阳格拉条的经典工艺，每一个步骤都体现了阜阳美食的独特魅力和地方特色。

== 四、文化意义 ==

阜阳格拉条不仅仅是一种美食，更是阜阳地域文化的重要载体，具有深厚的文化意义。（付镇铖 2016，189-190）
地域文化的象征
阜阳格拉条是阜阳地区极具代表性的传统小吃，其独特的制作工艺和风味体现了皖北地区的饮食文化特色。作为小麦主产区，阜阳的面食文化丰富多样，格拉条以其筋道的口感和浓郁的芝麻酱香，成为当地饮食文化的重要符号。此外，“格拉条”这一名称来源于阜阳方言“格拉”，意为“搅拌”，这种充满地域特色的名字也成为阜阳文化的一个独特标识。

乡愁与情感纽带
对于阜阳人来说，格拉条不仅仅是一道菜，更是家乡的味道和情感寄托。无论走到哪里，阜阳人都会对家乡的格拉条念念不忘。它承载着对家乡的思念和眷恋，成为连接阜阳人与家乡的情感纽带。许多在外的阜阳人回到家乡后的第一件事，就是去吃一碗格拉条，仿佛只有这样才能找到回家的感觉。

社交与生活的一部分
格拉条在阜阳人的日常生活中扮演着重要角色。它不仅是早餐、午餐或晚餐的选择，更是一种社交媒介。在阜阳的街头巷尾，格拉条店是人们聚会、聊天的重要场所。无论是上班族匆忙解决早餐，还是亲朋好友聚会聊天，格拉条店总是热闹非凡。一碗格拉条，拉近了人与人之间的距离，让陌生人也能迅速熟络起来。

方言文化的载体
格拉条的名称和食用方式都与阜阳方言密切相关。在吃格拉条时，当地人会用方言“使劲霍楞”（搅拌）来表达对这道美食的喜爱，这种独特的方言梗不仅增加了吃格拉条的趣味性，也让外地人通过美食了解阜阳的方言文化。

地域情怀与精神寄托
格拉条承载着阜阳人对家乡的深厚情感，是家乡的象征。它体现了阜阳人的勤劳智慧、豪爽热情以及对生活的热爱。无论时代如何变迁，格拉条所承载的地域情怀都将永远留在阜阳人的心中，代代相传。（高贵凤 2014，85-87）
总之，阜阳格拉条不仅是一种美食，更是一种文化的象征，它承载着阜阳人的记忆与情感，成为这座城市不可或缺的一部分。

== 小结 ==

从街头小摊到连锁店面，格拉条始终保持着平民美食的本色。它见证了阜阳从古朴小城到现代化都市的变迁，却始终未改其粗犷本味。在这碗看似简单却暗藏玄机的面条里，咀嚼到的是皖北人对生活的热忱，以及对面食文化最执着的坚守。

== 参考文献 ==

[1]李慧慧.(2024-10-11).阜阳格拉条品牌化发展及营销推广研究,科学导报,B03,81-83.
[2]穆成林.(2024).阜阳市非物质文化遗产传承与旅游融合发展研究.旅游纵览,(04),109-111.
[3]李昌卉.(2023).那一碗记忆中的格拉条.语文新读写,(04),19.
[4]张淼,刘子新,马炳帅 & 万程程.(2022-07-26).做实美食名菜让“阜阳味道”香飘全国,江淮时报,004.
[5]杨帅帅,吴翠玲,李俊 & 梁进.(2019).即食型绿茶双孢菇格拉条的研制.茶业通报,41(03),115-119.doi:10.16015/j.cnki.jteabusiness.2019.0020.
[6]付镇铖.(2016).阜阳饮食文化旅游资源开发研究.中国市场,(04),189-190.doi:10.13939/j.cnki.zgsc.2016.04.189.
[7]高贵凤.(2014).营销视阈下阜阳市非遗保护与传承.阜阳职业技术学院学报,25(02),85-87.

== 术语表达 ==

1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

== 问题 ==

1、关于格拉条的起源有几种常见观点？
答案：四种
2、格拉条在何时进入了一个新的发展阶段？
答案：21世纪之后
3、格拉条的制作过程包含几个哪些步骤？
答案：准备面团；压制面条；煮面与过冷水；准备配料；调味与搅拌
4、在吃格拉条时，当地人一般会用哪句方言表达对这道美食的喜爱之情？
答案：使劲霍楞
5、你如何理解格拉条作为乡愁与情感纽带这一文化意义？
答案：它是家乡的味道和情感寄托，承载着对家乡的思念和眷恋。

'''Fuyang Cuisine - Gela Noodles'''

In the hearts of every Fuyang native, Gela noodles are not just a bowl of pasta but an epic of northern-style wheat cuisine inscribed in porcelain bowls. (Li Huihui 2024，81-83）These machine-pressed thick noodles, with their golden hue, reveal the bold character of northern Anhui as they tumble in boiling water. When the chef lifts the cooked noodles high and slaps them onto the counter with a crisp “gela-gela” sound, the entire noodle shop resonates with the most captivating symphony of street life. This article explores the historical origins, evolution, production process, and cultural significance of Fuyang’s iconic Gela noodles.

== I. Historical Origins ==

Gela noodles, also known as “Gela mian”, are a traditional specialty snack from Fuyang, Anhui Province, often dubbed “the spaghetti of Fuyang.” Legends associate them with Su Dongpo, making them a unique local delicacy beloved by residents and widely available across the city.（Mu Chenglin 2024，109-111） Several theories exist about their origin:According to the Song Dynasty Legend, Folklore suggests Gela noodles date back to the Song Dynasty, linked to Su Dongpo. During his tenure as a magistrate in Yingzhou (modern Fuyang), Su befriended a local scholar, Bai, who prepared round noodles resembling “fen tiao” (vermicelli). Served cold with sesame paste, chili oil, bean sprouts, and cilantro, Su praised the dish and named it “Gela”(from “ge la”, meaning “to stir”). In the Ming-Qing Era Theory, some believe Gela noodles originated during the Ming or Qing Dynasties as a festive dish for farmers to entertain guests, later becoming a staple of Fuyang’s culinary culture. Another view holds that Gela noodles emerged in the 1980s amid material scarcity, crafted from simple ingredients to meet basic dietary needs. Initially a street food, they gradually entered established eateries. Industry experts note similarities to Shanxi’s “hele noodles”.（Li Changhui 2023，19） In the 1930s, Shanxi merchants introduced “hele” noodle techniques to Fuyang. The name morphed from “hele” to “Gela” due to phonetic resemblance, with wheat replacing buckwheat and manual presses adapting to local tastes.
In summary, while the exact origin remains debated, Gela noodles undeniably embody Fuyang’s regional identity, carrying forward its historical and culinary heritage.

== II. Evolution ==

Gela noodles’ development reflects shifts in Fuyang’s food culture and lifestyle: Adapted from Shanxi’s “hele” noodles, early versions used wheat flour and lever-operated presses, sold seasonally by street vendors from 1930s to 1970s.（Zhang，Liu,Ma,Wan 2022，04） In the 1980s, post-reform economic openness spurred popularity. Innovations included iron presses, fixed storefronts, and enriched toppings (bean sprouts, garlic paste, celery, cucumber).In the 21st Century, Gela noodles became a breakfast/lunch staple, diversifying into mild and spicy variants. Cultural prominence grew, exemplified by the dialect song “Gela Noodles Anthem.” （Zhhang,Wu,Li,Liang 2019，115-119）In the Modern Era, Electric presses and branding attempts emerged, though most outlets remain small-scale.
In short, from humble street fare to cultural emblem, Gela noodles epitomize Fuyang’s culinary resilience.

== III. Production Process ==

Key steps define traditional Gela noodle craftsmanship. First, prepare dough. This process includes mixing high-gluten flour with salt and water into a stiff dough and resting under damp cloth for 20–30 minutes. Second, pressing noodles. You can extrude dough through a lever- or hydraulic-press into boiling water. Modern shops tend to use electric machines for efficiency. Third, boil and Cool. You need to parboil for 2–3 minutes, then shock in cold water for chewiness. Four, add toppings and sauce. You need blanched seasonal veggies (bean sprouts, celery) paired with sesame paste, chili oil, garlic, and herbs. Lastly, combine noodles, toppings, and sauce vigorously (“huo leng” in dialect), finishing with hot broth.
Each step showcases Fuyang’s culinary ethos—simplicity with depth.

== IV. Cultural Significance ==

Beyond sustenance, Gela noodles symbolize Fuyang’s identity in many parts.(Fu Zhencheng 2016，189-190）
Cultural Icon
Fuyang Gelanoodles (Gelatiao) is a highly representative traditional snack in the Fuyang region, whose distinctive preparation techniques and flavors epitomize the culinary characteristics of northern Anhui Province. As a major wheat-producing area, Fuyang boasts a diverse noodle culture, with Gelanoodles standing out as a significant culinary symbol due to its chewy texture and rich sesame paste aroma. Furthermore, the name "Gelatiao" derives from the Fuyang dialect word "Gela," meaning "to stir" or "to mix." This linguistically distinctive nomenclature has itself become a unique cultural identifier of Fuyang.
Nostalgia
For the people of Fuyang, Gelanoodles (Gelatiao) transcend mere culinary fare—they embody the nostalgic flavors and emotional resonance of home. Wherever they may roam, Fuyang natives invariably cherish a profound longing for this hometown specialty. These noodles serve as a visceral tether to their roots, carrying deep-seated yearnings and affection for their homeland. For many diasporic Fuyang residents, savoring a bowl of Gelanoodles constitutes the inaugural ritual upon returning home, as if only through this gustatory experience can they truly reclaim the sensation of homecoming.
Social Glue
Gelanoodles (Gelatiao) play a pivotal role in the daily lives of Fuyang residents. Far more than just a meal option for breakfast, lunch, or dinner, they function as a vital social medium. Across Fuyang’s streets and alleys, Gelanoodle eateries serve as key gathering spots where people socialize and converse. Whether it’s office workers grabbing a quick breakfast or friends and family gathering for lively chatter, these noodle shops are always bustling with activity. A simple bowl of Gelanoodles bridges social gaps, fostering camaraderie even among strangers and facilitating instant connections.
Dialect Vehicle
The name and eating style of "Gelatiao" are closely tied to the Fuyang dialect. When enjoying this dish, locals use the dialect phrase "使劲霍楞" (stir vigorously) to express their fondness for it. This unique dialect reference not only adds fun to the eating experience but also allows outsiders to learn about Fuyang's dialect culture through its cuisine.
Spiritual Anchor
The dish embodies Fuyang’s industriousness, warmth, and unwavering love for life.（Gao Guifeng 2014，85-87）.Gelatiao carries the profound emotional attachment of Fuyang people to their hometown, serving as a symbol of local identity. It embodies the diligence, wisdom, forthrightness, and passion of Fuyang locals, as well as their deep love for life. No matter how times change, the regional sentiment embedded in Gelatiao will forever remain in the hearts of Fuyang people, passed down from generation to generation.

== Conclusion ==

From alleys to franchises, Gela noodles retain their proletarian charm. They’ve witnessed Fuyang’s urbanization yet stubbornly preserved their rustic soul. In each resilient strand lies northern Anhui’s passion for life and unyielding devotion to noodle culture.

== References ==

1. Li, H. H. (2024, October 11). Research on brand development and marketing promotion of Fuyang Gratiao. Science Guide, B03.
2. Mu, C. L. (2024). Research on the integrated development of intangible cultural heritage inheritance and tourism in Fuyang City. Tourism Overview, (4), 109–111.
3. Li, C. H. (2023). That bowl of Gratiao in memory. New Reading and Writing in Chinese, (4), 19.
4. Zhang, M., Liu, Z. X., Ma, B. S., & Wan, C. C. (2022, July 26). Making famous dishes a reality: Letting the “Taste of Fuyang” spread nationwide. Jianghuai Times, 004.
5. Yang, S. S., Wu, C. L., Li, J., & Liang, J. (2019). Development of instant green tea and Agaricus bisporus Gratiao. Journal of Tea Business, 41(3), 115–119. https://doi.org/10.16015/j.cnki.jteabusiness.2019.0020
6. Fu, Z. C. (2016). Research on the development of Fuyang’s culinary cultural tourism resources. China Market, (4), 189–190. https://doi.org/10.13939/j.cnki.zgsc.2016.04.189
7. Gao, G. F. (2014). Protection and inheritance of intangible cultural heritage in Fuyang from a marketing perspective. Journal of Fuyang Vocational Technical College, 25(2), 85–87.

== Terms and Expressions ==

1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

== Questions ==

1. What are the common theories about the origin of “Gela Noodles”?
Answer：Four theories.
2. When did Gela Noodles enter a new phase of development?
Answer：After 21 century.
3. What are the key steps in the making of Gela Noodles?
Answer: There are four steps: prepare dough; press noodles; boil and cool; add toppings and sauce; combine noodles and toppings.
4. What local dialect phrase do people often use to express their love for Gela Noodles?
Answer: Huo leng in dialect.
5. How do you interpret Gela Noodle's cultural significance as a symbol of nostalgia and emotional connection?
Answer: Gelatiao is more than just a dish—it’s the flavor of home and a vessel of emotions, embodying the longing and love for one’s hometown.

User:Yan Xiang

2025-06-20T03:19:32Z

Yan Xiang: /* Questions */

'''《阜阳美食-格拉条》'''

在每个阜阳人心中，格拉条不仅是一碗面食，更是一部写在瓷碗里的北方面食史诗。(李慧慧 2024，81-83）这种用机器压制而成的粗面条，带着黄澄澄的色泽，在沸水中翻滚时便显露出皖北特有的豪迈气质。当厨师将煮好的面条高高挑起，摔打在案板上发出"格拉格拉"的脆响时，整个面馆便奏响了最动人的市井交响曲。本文将从历史渊源、发展演变、制作过程和文化意义介绍阜阳美食格拉条。

== 一、历史渊源 ==

格拉条，也叫格拉面，是安徽省阜阳地区特色传统小吃。堪称阜阳人的意大利面。相传格拉条与苏东坡有关，是阜阳特有的一种食物，颇受当地人的喜爱，在大街小巷都能吃到，关于阜阳格拉条的有多种说法，以下是几种主要的观点：据民间传说，格拉条起源于宋代，与苏东坡有关。（穆成林 2024，109-111）相传苏东坡在颍州（今阜阳）任知府时，结识了当地文人白老先生。白老先生为苏东坡制作了一种类似粉条的圆形面条，煮熟后捞出放入凉水中，再加入芝麻酱、辣椒油、豆芽、香菜等调料。苏东坡品尝后大为赞赏，因其需要搅拌食用，便称之为“格拉条”。另一种说法认为，格拉条的起源可以追溯到明清时期，最初是当地农民在节庆或重要场合用来招待亲友的一道美食。随着时间的推移，格拉条逐渐成为阜阳饮食文化的一部分。还有一种说法认为，格拉条诞生于20世纪80年代。当时阜阳物资相对匮乏，当地居民用简单的食材创造出了这道经典美食，以满足温饱需求。格拉条最初是街头巷尾的简易小吃，后来逐渐走进固定店铺，成为阜阳美食文化的代表。此外，据一些行业专家介绍，格拉条的原型可能是山西的饸饹面。（李昌卉 2023，19）在20世纪30年代，山西商人将饸饹面的制作手艺带入阜阳。由于“饸饹”与“格拉”发音相近，被误称为“格拉条”。后来，阜阳人根据本地饮食习惯，将荞麦面改为小麦面，并将压制工具改为千斤顶，使其成为独具阜阳特色的本土小吃。
综上所述，虽然关于格拉条的确切起源时间存在多种说法，但它无疑是阜阳地区极具地方特色的传统小吃，承载着当地的历史文化和饮食传统。

== 二、发展演变 ==

阜阳格拉条的发展演变经历了多个阶段，其发展历程反映了阜阳地区的饮食文化和生活方式的变迁。（张淼,刘子新,马炳帅 & 万程程 2022，04）格拉条的雏形可能在20世纪30年代就已经出现。当时，阜阳人根据本地饮食习惯，对山西的“饸饹面”进行了改进，将荞麦面改为小麦面，并采用千斤顶压制面条，最初以挑担叫卖的形式出现在街头。这一时期的格拉条多为季节性小吃，主要在夏季售卖，口味较为单一。20世纪80年代，随着改革开放的推进，格拉条开始在阜阳大街小巷流行起来。这一时期，格拉条的制作方式和经营形式都发生了显著变化：首先，制作工具从木制的饸饹床改进为铁制千斤顶，更加省力；其次，经营方式从挑担叫卖转变为固定店铺经营，冷热两食均可；最后，配料也更加丰富，除了传统的豆芽、蒜泥外，还增加了芹菜、黄瓜、豆角等时令蔬菜，调料种类也增多。进入21世纪后，格拉条的发展进入了一个新的阶段。格拉条店如雨后春笋般出现在阜阳的大街小巷，成为当地居民早餐或午餐的首选。除了传统的香辣口味，还出现了清淡、麻辣等多种口味，以满足不同人群的需求。格拉条不仅是一种美食，还成为了阜阳的文化符号。当地甚至出现了以格拉条为主题的歌曲《格拉条之歌》，用阜阳方言演唱，深受当地人喜爱。（杨帅帅,吴翠玲,李俊 & 梁进 2019，115-119）近年来，随着科技的发展，格拉条的制作方式也更加现代化。一些店铺开始使用电动千斤顶，进一步提高了制作效率。同时，格拉条也在尝试品牌化发展，但目前仍以个体经营为主。
总的来说，格拉条从一种简单的街头小吃发展成为阜阳的代表性美食，其发展历程体现了阜阳地区饮食文化的传承与创新。

== 三、制作过程 ==

阜阳格拉条的制作过程包括以下几个关键步骤：一、准备面团。这个过程包含和面和醒面两个步骤：在和面时应选用优质高筋面粉，加入适量盐和水，揉成较硬的面团。面团越硬，格拉条的口感越劲道。在醒面时将揉好的面团盖上湿布或保鲜膜，醒面20-30分钟，让面团充分松弛。二、压制面条。传统的方法是将醒好的面团放入特制的压面机（如千斤顶或带有筛眼的铁桶）中，通过旋转方向盘或使用千斤顶，将面团从筛眼中压出，形成粗细均匀的面条，直接掉入沸水中煮熟。而随着现代技术的发展，部分店铺使用电动压面机，更加省力且卫生。三、煮面与过水。面条入锅后，煮至七八分熟（约2-3分钟），捞出。之后将煮好的面条放入冷水中过凉，反复几次，使面条更加爽滑劲道。四、准备配料。准备的蔬菜包含黄豆芽、芹菜、豆角等时令蔬菜，焯水后备用。之后准备调料如芝麻酱、辣椒油、蒜泥、香菜、荆芥等。五、调味与搅拌。将过水后的格拉条放入碗或盆中，加入适量的煮熟蔬菜。之后加入芝麻酱、辣椒油、蒜泥、香菜等调料，搅拌均匀。最后浇上一勺热面汤，使面条更加入味。
以上步骤是制作传统阜阳格拉条的经典工艺，每一个步骤都体现了阜阳美食的独特魅力和地方特色。

== 四、文化意义 ==

阜阳格拉条不仅仅是一种美食，更是阜阳地域文化的重要载体，具有深厚的文化意义。（付镇铖 2016，189-190）
地域文化的象征
阜阳格拉条是阜阳地区极具代表性的传统小吃，其独特的制作工艺和风味体现了皖北地区的饮食文化特色。作为小麦主产区，阜阳的面食文化丰富多样，格拉条以其筋道的口感和浓郁的芝麻酱香，成为当地饮食文化的重要符号。此外，“格拉条”这一名称来源于阜阳方言“格拉”，意为“搅拌”，这种充满地域特色的名字也成为阜阳文化的一个独特标识。

乡愁与情感纽带
对于阜阳人来说，格拉条不仅仅是一道菜，更是家乡的味道和情感寄托。无论走到哪里，阜阳人都会对家乡的格拉条念念不忘。它承载着对家乡的思念和眷恋，成为连接阜阳人与家乡的情感纽带。许多在外的阜阳人回到家乡后的第一件事，就是去吃一碗格拉条，仿佛只有这样才能找到回家的感觉。

社交与生活的一部分
格拉条在阜阳人的日常生活中扮演着重要角色。它不仅是早餐、午餐或晚餐的选择，更是一种社交媒介。在阜阳的街头巷尾，格拉条店是人们聚会、聊天的重要场所。无论是上班族匆忙解决早餐，还是亲朋好友聚会聊天，格拉条店总是热闹非凡。一碗格拉条，拉近了人与人之间的距离，让陌生人也能迅速熟络起来。

方言文化的载体
格拉条的名称和食用方式都与阜阳方言密切相关。在吃格拉条时，当地人会用方言“使劲霍楞”（搅拌）来表达对这道美食的喜爱，这种独特的方言梗不仅增加了吃格拉条的趣味性，也让外地人通过美食了解阜阳的方言文化。

地域情怀与精神寄托
格拉条承载着阜阳人对家乡的深厚情感，是家乡的象征。它体现了阜阳人的勤劳智慧、豪爽热情以及对生活的热爱。无论时代如何变迁，格拉条所承载的地域情怀都将永远留在阜阳人的心中，代代相传。（高贵凤 2014，85-87）
总之，阜阳格拉条不仅是一种美食，更是一种文化的象征，它承载着阜阳人的记忆与情感，成为这座城市不可或缺的一部分。

== 小结 ==

从街头小摊到连锁店面，格拉条始终保持着平民美食的本色。它见证了阜阳从古朴小城到现代化都市的变迁，却始终未改其粗犷本味。在这碗看似简单却暗藏玄机的面条里，咀嚼到的是皖北人对生活的热忱，以及对面食文化最执着的坚守。

== 参考文献 ==

[1]李慧慧.(2024-10-11).阜阳格拉条品牌化发展及营销推广研究,科学导报,B03,81-83.
[2]穆成林.(2024).阜阳市非物质文化遗产传承与旅游融合发展研究.旅游纵览,(04),109-111.
[3]李昌卉.(2023).那一碗记忆中的格拉条.语文新读写,(04),19.
[4]张淼,刘子新,马炳帅 & 万程程.(2022-07-26).做实美食名菜让“阜阳味道”香飘全国,江淮时报,004.
[5]杨帅帅,吴翠玲,李俊 & 梁进.(2019).即食型绿茶双孢菇格拉条的研制.茶业通报,41(03),115-119.doi:10.16015/j.cnki.jteabusiness.2019.0020.
[6]付镇铖.(2016).阜阳饮食文化旅游资源开发研究.中国市场,(04),189-190.doi:10.13939/j.cnki.zgsc.2016.04.189.
[7]高贵凤.(2014).营销视阈下阜阳市非遗保护与传承.阜阳职业技术学院学报,25(02),85-87.

== 术语表达 ==

1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

== 问题 ==

1、关于格拉条的起源有几种常见观点？
答案：四种
2、格拉条在何时进入了一个新的发展阶段？
答案：21世纪之后
3、格拉条的制作过程包含几个哪些步骤？
答案：准备面团；压制面条；煮面与过冷水；准备配料；调味与搅拌
4、在吃格拉条时，当地人一般会用哪句方言表达对这道美食的喜爱之情？
答案：使劲霍楞
5、你如何理解格拉条作为乡愁与情感纽带这一文化意义？
答案：它是家乡的味道和情感寄托，承载着对家乡的思念和眷恋。

'''Fuyang Cuisine - Gela Noodles'''

In the hearts of every Fuyang native, Gela noodles are not just a bowl of pasta but an epic of northern-style wheat cuisine inscribed in porcelain bowls. (Li Huihui 2024，81-83）These machine-pressed thick noodles, with their golden hue, reveal the bold character of northern Anhui as they tumble in boiling water. When the chef lifts the cooked noodles high and slaps them onto the counter with a crisp “gela-gela” sound, the entire noodle shop resonates with the most captivating symphony of street life. This article explores the historical origins, evolution, production process, and cultural significance of Fuyang’s iconic Gela noodles.

== I. Historical Origins ==

Gela noodles, also known as “Gela mian”, are a traditional specialty snack from Fuyang, Anhui Province, often dubbed “the spaghetti of Fuyang.” Legends associate them with Su Dongpo, making them a unique local delicacy beloved by residents and widely available across the city.（Mu Chenglin 2024，109-111） Several theories exist about their origin:According to the Song Dynasty Legend, Folklore suggests Gela noodles date back to the Song Dynasty, linked to Su Dongpo. During his tenure as a magistrate in Yingzhou (modern Fuyang), Su befriended a local scholar, Bai, who prepared round noodles resembling “fen tiao” (vermicelli). Served cold with sesame paste, chili oil, bean sprouts, and cilantro, Su praised the dish and named it “Gela”(from “ge la”, meaning “to stir”). In the Ming-Qing Era Theory, some believe Gela noodles originated during the Ming or Qing Dynasties as a festive dish for farmers to entertain guests, later becoming a staple of Fuyang’s culinary culture. Another view holds that Gela noodles emerged in the 1980s amid material scarcity, crafted from simple ingredients to meet basic dietary needs. Initially a street food, they gradually entered established eateries. Industry experts note similarities to Shanxi’s “hele noodles”.（Li Changhui 2023，19） In the 1930s, Shanxi merchants introduced “hele” noodle techniques to Fuyang. The name morphed from “hele” to “Gela” due to phonetic resemblance, with wheat replacing buckwheat and manual presses adapting to local tastes.
In summary, while the exact origin remains debated, Gela noodles undeniably embody Fuyang’s regional identity, carrying forward its historical and culinary heritage.

== II. Evolution ==

Gela noodles’ development reflects shifts in Fuyang’s food culture and lifestyle: Adapted from Shanxi’s “hele” noodles, early versions used wheat flour and lever-operated presses, sold seasonally by street vendors from 1930s to 1970s.（Zhang，Liu,Ma,Wan 2022，04） In the 1980s, post-reform economic openness spurred popularity. Innovations included iron presses, fixed storefronts, and enriched toppings (bean sprouts, garlic paste, celery, cucumber).In the 21st Century, Gela noodles became a breakfast/lunch staple, diversifying into mild and spicy variants. Cultural prominence grew, exemplified by the dialect song “Gela Noodles Anthem.” （Zhhang,Wu,Li,Liang 2019，115-119）In the Modern Era, Electric presses and branding attempts emerged, though most outlets remain small-scale.
In short, from humble street fare to cultural emblem, Gela noodles epitomize Fuyang’s culinary resilience.

== III. Production Process ==

Key steps define traditional Gela noodle craftsmanship. First, prepare dough. This process includes mixing high-gluten flour with salt and water into a stiff dough and resting under damp cloth for 20–30 minutes. Second, pressing noodles. You can extrude dough through a lever- or hydraulic-press into boiling water. Modern shops tend to use electric machines for efficiency. Third, boil and Cool. You need to parboil for 2–3 minutes, then shock in cold water for chewiness. Four, add toppings and sauce. You need blanched seasonal veggies (bean sprouts, celery) paired with sesame paste, chili oil, garlic, and herbs. Lastly, combine noodles, toppings, and sauce vigorously (“huo leng” in dialect), finishing with hot broth.
Each step showcases Fuyang’s culinary ethos—simplicity with depth.

== IV. Cultural Significance ==

Beyond sustenance, Gela noodles symbolize Fuyang’s identity in many parts.(Fu Zhencheng 2016，189-190）
Cultural Icon
Their chewy texture and nutty sesame flavor represent northern Anhui’s wheat-centric cuisine. The name “Gela” (dialect for “stir”) itself is a linguistic badge.
Nostalgia
For diasporic Fuyang natives, a bowl of Gela noodles evokes homesickness and belonging.
Social Glue
Eateries serve as communal hubs where strangers bond over shared meals.
Dialect Vehicle
Phrases like “huo leng”(stir) embed local lingo into dining rituals.
Spiritual Anchor
The dish embodies Fuyang’s industriousness, warmth, and unwavering love for life.（Gao Guifeng 2014，85-87）

== Conclusion ==

From alleys to franchises, Gela noodles retain their proletarian charm. They’ve witnessed Fuyang’s urbanization yet stubbornly preserved their rustic soul. In each resilient strand lies northern Anhui’s passion for life and unyielding devotion to noodle culture.

== References ==

1. Li, H. H. (2024, October 11). Research on brand development and marketing promotion of Fuyang Gratiao. Science Guide, B03.
2. Mu, C. L. (2024). Research on the integrated development of intangible cultural heritage inheritance and tourism in Fuyang City. Tourism Overview, (4), 109–111.
3. Li, C. H. (2023). That bowl of Gratiao in memory. New Reading and Writing in Chinese, (4), 19.
4. Zhang, M., Liu, Z. X., Ma, B. S., & Wan, C. C. (2022, July 26). Making famous dishes a reality: Letting the “Taste of Fuyang” spread nationwide. Jianghuai Times, 004.
5. Yang, S. S., Wu, C. L., Li, J., & Liang, J. (2019). Development of instant green tea and Agaricus bisporus Gratiao. Journal of Tea Business, 41(3), 115–119. https://doi.org/10.16015/j.cnki.jteabusiness.2019.0020
6. Fu, Z. C. (2016). Research on the development of Fuyang’s culinary cultural tourism resources. China Market, (4), 189–190. https://doi.org/10.13939/j.cnki.zgsc.2016.04.189
7. Gao, G. F. (2014). Protection and inheritance of intangible cultural heritage in Fuyang from a marketing perspective. Journal of Fuyang Vocational Technical College, 25(2), 85–87.

== Terms and Expressions ==

1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

== Questions ==

1. What are the common theories about the origin of “Gela Noodles”?
Answer：Four theories.
2. When did Gela Noodles enter a new phase of development?
Answer：After 21 century.
3. What are the key steps in the making of Gela Noodles?
Answer: There are four steps: prepare dough; press noodles; boil and cool; add toppings and sauce; combine noodles and toppings.
4. What local dialect phrase do people often use to express their love for Gela Noodles?
Answer: Huo leng in dialect.
5. How do you interpret Gela Noodle's cultural significance as a symbol of nostalgia and emotional connection?
Answer: Gelatiao is more than just a dish—it’s the flavor of home and a vessel of emotions, embodying the longing and love for one’s hometown.

User:Yan Xiang

2025-06-20T02:50:51Z

Yan Xiang: /* 问题 */

'''《阜阳美食-格拉条》'''

在每个阜阳人心中，格拉条不仅是一碗面食，更是一部写在瓷碗里的北方面食史诗。(李慧慧 2024，81-83）这种用机器压制而成的粗面条，带着黄澄澄的色泽，在沸水中翻滚时便显露出皖北特有的豪迈气质。当厨师将煮好的面条高高挑起，摔打在案板上发出"格拉格拉"的脆响时，整个面馆便奏响了最动人的市井交响曲。本文将从历史渊源、发展演变、制作过程和文化意义介绍阜阳美食格拉条。

== 一、历史渊源 ==

格拉条，也叫格拉面，是安徽省阜阳地区特色传统小吃。堪称阜阳人的意大利面。相传格拉条与苏东坡有关，是阜阳特有的一种食物，颇受当地人的喜爱，在大街小巷都能吃到，关于阜阳格拉条的有多种说法，以下是几种主要的观点：据民间传说，格拉条起源于宋代，与苏东坡有关。（穆成林 2024，109-111）相传苏东坡在颍州（今阜阳）任知府时，结识了当地文人白老先生。白老先生为苏东坡制作了一种类似粉条的圆形面条，煮熟后捞出放入凉水中，再加入芝麻酱、辣椒油、豆芽、香菜等调料。苏东坡品尝后大为赞赏，因其需要搅拌食用，便称之为“格拉条”。另一种说法认为，格拉条的起源可以追溯到明清时期，最初是当地农民在节庆或重要场合用来招待亲友的一道美食。随着时间的推移，格拉条逐渐成为阜阳饮食文化的一部分。还有一种说法认为，格拉条诞生于20世纪80年代。当时阜阳物资相对匮乏，当地居民用简单的食材创造出了这道经典美食，以满足温饱需求。格拉条最初是街头巷尾的简易小吃，后来逐渐走进固定店铺，成为阜阳美食文化的代表。此外，据一些行业专家介绍，格拉条的原型可能是山西的饸饹面。（李昌卉 2023，19）在20世纪30年代，山西商人将饸饹面的制作手艺带入阜阳。由于“饸饹”与“格拉”发音相近，被误称为“格拉条”。后来，阜阳人根据本地饮食习惯，将荞麦面改为小麦面，并将压制工具改为千斤顶，使其成为独具阜阳特色的本土小吃。
综上所述，虽然关于格拉条的确切起源时间存在多种说法，但它无疑是阜阳地区极具地方特色的传统小吃，承载着当地的历史文化和饮食传统。

== 二、发展演变 ==

阜阳格拉条的发展演变经历了多个阶段，其发展历程反映了阜阳地区的饮食文化和生活方式的变迁。（张淼,刘子新,马炳帅 & 万程程 2022，04）格拉条的雏形可能在20世纪30年代就已经出现。当时，阜阳人根据本地饮食习惯，对山西的“饸饹面”进行了改进，将荞麦面改为小麦面，并采用千斤顶压制面条，最初以挑担叫卖的形式出现在街头。这一时期的格拉条多为季节性小吃，主要在夏季售卖，口味较为单一。20世纪80年代，随着改革开放的推进，格拉条开始在阜阳大街小巷流行起来。这一时期，格拉条的制作方式和经营形式都发生了显著变化：首先，制作工具从木制的饸饹床改进为铁制千斤顶，更加省力；其次，经营方式从挑担叫卖转变为固定店铺经营，冷热两食均可；最后，配料也更加丰富，除了传统的豆芽、蒜泥外，还增加了芹菜、黄瓜、豆角等时令蔬菜，调料种类也增多。进入21世纪后，格拉条的发展进入了一个新的阶段。格拉条店如雨后春笋般出现在阜阳的大街小巷，成为当地居民早餐或午餐的首选。除了传统的香辣口味，还出现了清淡、麻辣等多种口味，以满足不同人群的需求。格拉条不仅是一种美食，还成为了阜阳的文化符号。当地甚至出现了以格拉条为主题的歌曲《格拉条之歌》，用阜阳方言演唱，深受当地人喜爱。（杨帅帅,吴翠玲,李俊 & 梁进 2019，115-119）近年来，随着科技的发展，格拉条的制作方式也更加现代化。一些店铺开始使用电动千斤顶，进一步提高了制作效率。同时，格拉条也在尝试品牌化发展，但目前仍以个体经营为主。
总的来说，格拉条从一种简单的街头小吃发展成为阜阳的代表性美食，其发展历程体现了阜阳地区饮食文化的传承与创新。

== 三、制作过程 ==

阜阳格拉条的制作过程包括以下几个关键步骤：一、准备面团。这个过程包含和面和醒面两个步骤：在和面时应选用优质高筋面粉，加入适量盐和水，揉成较硬的面团。面团越硬，格拉条的口感越劲道。在醒面时将揉好的面团盖上湿布或保鲜膜，醒面20-30分钟，让面团充分松弛。二、压制面条。传统的方法是将醒好的面团放入特制的压面机（如千斤顶或带有筛眼的铁桶）中，通过旋转方向盘或使用千斤顶，将面团从筛眼中压出，形成粗细均匀的面条，直接掉入沸水中煮熟。而随着现代技术的发展，部分店铺使用电动压面机，更加省力且卫生。三、煮面与过水。面条入锅后，煮至七八分熟（约2-3分钟），捞出。之后将煮好的面条放入冷水中过凉，反复几次，使面条更加爽滑劲道。四、准备配料。准备的蔬菜包含黄豆芽、芹菜、豆角等时令蔬菜，焯水后备用。之后准备调料如芝麻酱、辣椒油、蒜泥、香菜、荆芥等。五、调味与搅拌。将过水后的格拉条放入碗或盆中，加入适量的煮熟蔬菜。之后加入芝麻酱、辣椒油、蒜泥、香菜等调料，搅拌均匀。最后浇上一勺热面汤，使面条更加入味。
以上步骤是制作传统阜阳格拉条的经典工艺，每一个步骤都体现了阜阳美食的独特魅力和地方特色。

== 四、文化意义 ==

阜阳格拉条不仅仅是一种美食，更是阜阳地域文化的重要载体，具有深厚的文化意义。（付镇铖 2016，189-190）
地域文化的象征
阜阳格拉条是阜阳地区极具代表性的传统小吃，其独特的制作工艺和风味体现了皖北地区的饮食文化特色。作为小麦主产区，阜阳的面食文化丰富多样，格拉条以其筋道的口感和浓郁的芝麻酱香，成为当地饮食文化的重要符号。此外，“格拉条”这一名称来源于阜阳方言“格拉”，意为“搅拌”，这种充满地域特色的名字也成为阜阳文化的一个独特标识。

乡愁与情感纽带
对于阜阳人来说，格拉条不仅仅是一道菜，更是家乡的味道和情感寄托。无论走到哪里，阜阳人都会对家乡的格拉条念念不忘。它承载着对家乡的思念和眷恋，成为连接阜阳人与家乡的情感纽带。许多在外的阜阳人回到家乡后的第一件事，就是去吃一碗格拉条，仿佛只有这样才能找到回家的感觉。

社交与生活的一部分
格拉条在阜阳人的日常生活中扮演着重要角色。它不仅是早餐、午餐或晚餐的选择，更是一种社交媒介。在阜阳的街头巷尾，格拉条店是人们聚会、聊天的重要场所。无论是上班族匆忙解决早餐，还是亲朋好友聚会聊天，格拉条店总是热闹非凡。一碗格拉条，拉近了人与人之间的距离，让陌生人也能迅速熟络起来。

方言文化的载体
格拉条的名称和食用方式都与阜阳方言密切相关。在吃格拉条时，当地人会用方言“使劲霍楞”（搅拌）来表达对这道美食的喜爱，这种独特的方言梗不仅增加了吃格拉条的趣味性，也让外地人通过美食了解阜阳的方言文化。

地域情怀与精神寄托
格拉条承载着阜阳人对家乡的深厚情感，是家乡的象征。它体现了阜阳人的勤劳智慧、豪爽热情以及对生活的热爱。无论时代如何变迁，格拉条所承载的地域情怀都将永远留在阜阳人的心中，代代相传。（高贵凤 2014，85-87）
总之，阜阳格拉条不仅是一种美食，更是一种文化的象征，它承载着阜阳人的记忆与情感，成为这座城市不可或缺的一部分。

== 小结 ==

从街头小摊到连锁店面，格拉条始终保持着平民美食的本色。它见证了阜阳从古朴小城到现代化都市的变迁，却始终未改其粗犷本味。在这碗看似简单却暗藏玄机的面条里，咀嚼到的是皖北人对生活的热忱，以及对面食文化最执着的坚守。

== 参考文献 ==

[1]李慧慧.(2024-10-11).阜阳格拉条品牌化发展及营销推广研究,科学导报,B03,81-83.
[2]穆成林.(2024).阜阳市非物质文化遗产传承与旅游融合发展研究.旅游纵览,(04),109-111.
[3]李昌卉.(2023).那一碗记忆中的格拉条.语文新读写,(04),19.
[4]张淼,刘子新,马炳帅 & 万程程.(2022-07-26).做实美食名菜让“阜阳味道”香飘全国,江淮时报,004.
[5]杨帅帅,吴翠玲,李俊 & 梁进.(2019).即食型绿茶双孢菇格拉条的研制.茶业通报,41(03),115-119.doi:10.16015/j.cnki.jteabusiness.2019.0020.
[6]付镇铖.(2016).阜阳饮食文化旅游资源开发研究.中国市场,(04),189-190.doi:10.13939/j.cnki.zgsc.2016.04.189.
[7]高贵凤.(2014).营销视阈下阜阳市非遗保护与传承.阜阳职业技术学院学报,25(02),85-87.

== 术语表达 ==

1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

== 问题 ==

1、关于格拉条的起源有几种常见观点？
答案：四种
2、格拉条在何时进入了一个新的发展阶段？
答案：21世纪之后
3、格拉条的制作过程包含几个哪些步骤？
答案：准备面团；压制面条；煮面与过冷水；准备配料；调味与搅拌
4、在吃格拉条时，当地人一般会用哪句方言表达对这道美食的喜爱之情？
答案：使劲霍楞
5、你如何理解格拉条作为乡愁与情感纽带这一文化意义？
答案：它是家乡的味道和情感寄托，承载着对家乡的思念和眷恋。

'''Fuyang Cuisine - Gela Noodles'''

In the hearts of every Fuyang native, Gela noodles are not just a bowl of pasta but an epic of northern-style wheat cuisine inscribed in porcelain bowls. (Li Huihui 2024，81-83）These machine-pressed thick noodles, with their golden hue, reveal the bold character of northern Anhui as they tumble in boiling water. When the chef lifts the cooked noodles high and slaps them onto the counter with a crisp “gela-gela” sound, the entire noodle shop resonates with the most captivating symphony of street life. This article explores the historical origins, evolution, production process, and cultural significance of Fuyang’s iconic Gela noodles.

== I. Historical Origins ==

Gela noodles, also known as “Gela mian”, are a traditional specialty snack from Fuyang, Anhui Province, often dubbed “the spaghetti of Fuyang.” Legends associate them with Su Dongpo, making them a unique local delicacy beloved by residents and widely available across the city.（Mu Chenglin 2024，109-111） Several theories exist about their origin:According to the Song Dynasty Legend, Folklore suggests Gela noodles date back to the Song Dynasty, linked to Su Dongpo. During his tenure as a magistrate in Yingzhou (modern Fuyang), Su befriended a local scholar, Bai, who prepared round noodles resembling “fen tiao” (vermicelli). Served cold with sesame paste, chili oil, bean sprouts, and cilantro, Su praised the dish and named it “Gela”(from “ge la”, meaning “to stir”). In the Ming-Qing Era Theory, some believe Gela noodles originated during the Ming or Qing Dynasties as a festive dish for farmers to entertain guests, later becoming a staple of Fuyang’s culinary culture. Another view holds that Gela noodles emerged in the 1980s amid material scarcity, crafted from simple ingredients to meet basic dietary needs. Initially a street food, they gradually entered established eateries. Industry experts note similarities to Shanxi’s “hele noodles”.（Li Changhui 2023，19） In the 1930s, Shanxi merchants introduced “hele” noodle techniques to Fuyang. The name morphed from “hele” to “Gela” due to phonetic resemblance, with wheat replacing buckwheat and manual presses adapting to local tastes.
In summary, while the exact origin remains debated, Gela noodles undeniably embody Fuyang’s regional identity, carrying forward its historical and culinary heritage.

== II. Evolution ==

Gela noodles’ development reflects shifts in Fuyang’s food culture and lifestyle: Adapted from Shanxi’s “hele” noodles, early versions used wheat flour and lever-operated presses, sold seasonally by street vendors from 1930s to 1970s.（Zhang，Liu,Ma,Wan 2022，04） In the 1980s, post-reform economic openness spurred popularity. Innovations included iron presses, fixed storefronts, and enriched toppings (bean sprouts, garlic paste, celery, cucumber).In the 21st Century, Gela noodles became a breakfast/lunch staple, diversifying into mild and spicy variants. Cultural prominence grew, exemplified by the dialect song “Gela Noodles Anthem.” （Zhhang,Wu,Li,Liang 2019，115-119）In the Modern Era, Electric presses and branding attempts emerged, though most outlets remain small-scale.
In short, from humble street fare to cultural emblem, Gela noodles epitomize Fuyang’s culinary resilience.

== III. Production Process ==

Key steps define traditional Gela noodle craftsmanship. First, prepare dough. This process includes mixing high-gluten flour with salt and water into a stiff dough and resting under damp cloth for 20–30 minutes. Second, pressing noodles. You can extrude dough through a lever- or hydraulic-press into boiling water. Modern shops tend to use electric machines for efficiency. Third, boil and Cool. You need to parboil for 2–3 minutes, then shock in cold water for chewiness. Four, add toppings and sauce. You need blanched seasonal veggies (bean sprouts, celery) paired with sesame paste, chili oil, garlic, and herbs. Lastly, combine noodles, toppings, and sauce vigorously (“huo leng” in dialect), finishing with hot broth.
Each step showcases Fuyang’s culinary ethos—simplicity with depth.

== IV. Cultural Significance ==

Beyond sustenance, Gela noodles symbolize Fuyang’s identity in many parts.(Fu Zhencheng 2016，189-190）
Cultural Icon
Their chewy texture and nutty sesame flavor represent northern Anhui’s wheat-centric cuisine. The name “Gela” (dialect for “stir”) itself is a linguistic badge.
Nostalgia
For diasporic Fuyang natives, a bowl of Gela noodles evokes homesickness and belonging.
Social Glue
Eateries serve as communal hubs where strangers bond over shared meals.
Dialect Vehicle
Phrases like “huo leng”(stir) embed local lingo into dining rituals.
Spiritual Anchor
The dish embodies Fuyang’s industriousness, warmth, and unwavering love for life.（Gao Guifeng 2014，85-87）

== Conclusion ==

From alleys to franchises, Gela noodles retain their proletarian charm. They’ve witnessed Fuyang’s urbanization yet stubbornly preserved their rustic soul. In each resilient strand lies northern Anhui’s passion for life and unyielding devotion to noodle culture.

== References ==

1. Li, H. H. (2024, October 11). Research on brand development and marketing promotion of Fuyang Gratiao. Science Guide, B03.
2. Mu, C. L. (2024). Research on the integrated development of intangible cultural heritage inheritance and tourism in Fuyang City. Tourism Overview, (4), 109–111.
3. Li, C. H. (2023). That bowl of Gratiao in memory. New Reading and Writing in Chinese, (4), 19.
4. Zhang, M., Liu, Z. X., Ma, B. S., & Wan, C. C. (2022, July 26). Making famous dishes a reality: Letting the “Taste of Fuyang” spread nationwide. Jianghuai Times, 004.
5. Yang, S. S., Wu, C. L., Li, J., & Liang, J. (2019). Development of instant green tea and Agaricus bisporus Gratiao. Journal of Tea Business, 41(3), 115–119. https://doi.org/10.16015/j.cnki.jteabusiness.2019.0020
6. Fu, Z. C. (2016). Research on the development of Fuyang’s culinary cultural tourism resources. China Market, (4), 189–190. https://doi.org/10.13939/j.cnki.zgsc.2016.04.189
7. Gao, G. F. (2014). Protection and inheritance of intangible cultural heritage in Fuyang from a marketing perspective. Journal of Fuyang Vocational Technical College, 25(2), 85–87.

== Terms and Expressions ==

1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

== Questions ==

1. What are the common theories about the origin of “Gela Noodles”?
2. When did Gela Noodles enter a new phase of development?
3. What are the key steps in the making of Gela Noodles?
4. What local dialect phrase do people often use to express their love for Gela Noodles?
5. How do you interpret Gela Noodle's cultural significance as a symbol of nostalgia and emotional connection?

Chinese Language and Culture, Spring 2025

2025-06-20T02:35:46Z

Yan Xiang: /* Session 15 Tue May 27 10:00-11:30 中和楼 213 (moved from Fri May 30 14:30-16:10 room 613) - Student presentations */

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

=Session 1 Fri Feb 21 14:30-16:10 room 613 - Organizational issues=

==What we learn in this class==
*We learn about Chinese culture from international, especially Western perspective.
*We learn about cultural phenomena, traditional Chinese culture.
*We learn English and Chinese terminology in the area of Chinese culture.
*We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.
*We learn how to determine the location and role of Chinese culture within global culture.
*We learn basics of theories and models of intercultural communication and comparison.
*We learn the appreciate and respect the diversity of multipolar cultures and of integration.
*We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

----
==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

==Teacher presentation: Introduction to Culture==
[[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]

==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!

1. Geographic Nature as a Basis for Cultural Development 17

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

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

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

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

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

7. Animals: Panda 71

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203 (Zhang Mai)

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

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

27. Chinese Writing: Calligraphy 246 (Tang Yan)

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

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

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

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

40. Education: Modern Chinese Education System 371

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

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

43. Facial Make-up 406

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

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

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

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

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462（Zhao Qi）

51. Games: Kite Flying 468

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

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

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

56. Garden Culture: Qingming Riverside Landscspe Garden 526

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

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

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

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

63. Landscapes and Tourism: Mogao Grottoes 593

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

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

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

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

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

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

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

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

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

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

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

78. Literature: Ancient literature: Yuefu 765

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

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

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

82. Literature: Premodern literature: Tang-Song 794

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

84. Literature: Modern Literature 832

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

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

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

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

91. Martial Arts: Wushu 885

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

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

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

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

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

99. Minority cultures: The Ethnic Minorities’ Costumes 941

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

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

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

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

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

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

111. Opera: Tea-picking Opera 1055

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

113. Philosophical Schools: Four Main Philosophical Schools 1076

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

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

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

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

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

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

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

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

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

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

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

132. Silk and porcelain: Porcelain 1277

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

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

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

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

137. Social: The Long-life Lock 1308

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

139. Stage entertainment: Crosstalk 相声 1325

140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

142. Traditional Crafts: Chinese Jade Culture 1348

143. Traditional Crafts: Cloisonne 1363

144. Traditional Crafts: Embroidery 1369

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

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

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

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450

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

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

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

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

157. Traditional Cuisine: Hotpot 1501 (Cao Chunyang)

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

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

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573 Lv Jiahao

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Chen Sisi)

170. Fine Arts: Chinese Paper Cutting 1601

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）

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

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

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

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

180. Traditional Cuisine: Tangyuan 1701

181. Animals：Golden Monkey 1712（Xiao Yawen）

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

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

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752 （Chu Hanqi）

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

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

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

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

192. National Belief: the Chinese Dream 1818

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

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

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

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

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

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

199. Traditional Crafts: Dough Sculpture 面塑 1845

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

201. The culture of Grass cloth 夏布 1845

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

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

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

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845(Lu Wei)

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

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

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

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

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

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

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

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

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

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

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

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

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

221. Zhongyuan festival 1845 （Ou Huang）

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

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

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

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

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

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

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

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

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

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

232. Sun Wukong（孙悟空） 1845 （Li Yuan2）

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

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

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

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

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

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

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

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

241. Abacus (中国珠算） 1845

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

243. Chinese name（中国姓名文化） 1845

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

245. Douzhi (豆汁) 1845(Li Linyao)

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

247. Carved lacquer（雕漆） 1845 （Liu Qi）

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

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

250. Language: Hakka Dialect（客家话） 1845

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

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

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

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

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

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

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

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

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

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

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

264. Single bamboo drifting（独竹漂） 1845

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

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

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

268. Table Manners 1845（Luo Yan）

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

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

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

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

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

274. God of Wealth(财神) 1845

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）

277. Mirror (镜子) 1845 (Cheng Sixiang)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tea Latte Art (Xiang Jianning)

Topic 7

Topic 8

Topic 9

Topic 10

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

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

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

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

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

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

7. Topic 126: China's four new inventions 1191(Yang Yue2).) [[Media:China's_Four_Great_New_Inventions_Spring_2025.pdf]]

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

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

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

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

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

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

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

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

==Student grades: 平时成绩/签到==

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

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

=Session 05 Fri Mar 21 14:30-16:10 room 613 - Student presentations=
#Topic 50: Games: Go 围棋 462（Zhao Qi） [[Media:Weiqi_Go_Spring_2025.pptx]]
#Topic 110:Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)[[Media:Opera Peking Opera Actor Mei Lanfang.pptx]]
# Topic 131: Silk and porcelain: Silk (Fei Xinyu) [[Media:Silk_Spring_2025.pptx]]
# Topic 224: Chinese Food：Jiangxi Cuisine（赣菜）(Liao Dan) [[Media:Jiangxi_Cuisine_Spring_2025.pptx]]
# Topic 169: Cuisine: Luosifen 1593 (Chen Sisi) ） [[Media:Luosifen_Spring_2025.pptx]]
# Topic 167: History: Wang Shouren 1573 （Lv Jiahao)[[Media:History_Wang_Shouren_.pptx]]
# Topic 183: Jiangxi Gan Opera （Wang Xinyu） [[Media:Jiangxi Gan opera.pptx]]
# Topic 165: Worship: Chinese Incense Culture (She Xiao) [[Media:Chinese Incense Culture.pptx]]
#133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing) [Media: Silk and Porcelain]

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

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

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

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

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

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

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

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

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

⸻

English Translation:

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

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

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

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

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

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

“When flaming trees join silver flowers in one blaze, and bridges of stars unlock their iron gates,” fireworks have, since ancient times, embodied humanity’s yearning for prosperity and blessings. These luminous spectacles paint the night sky with dreamlike beauty, symbolizing hopes for a better life. When it comes to fireworks, one cannot overlook Liuyang, a city renowned as the “Home of Chinese Fireworks.” With over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world.

The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the rudiments of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.

A millennium of heritage has not only bestowed profound cultural depth upon Liuyang fireworks but also forged their unique brand identity. In 2006, the art of Liuyang fireworks craftsmanship was inscribed on China’s first batch of National Intangible Cultural Heritage lists, acknowledging its invaluable cultural significance. Today, Liuyang stands as the world’s largest production, trade, and research hub for fireworks. Home to over 400 manufacturing enterprises and thousands of associated businesses, it generates an annual output value exceeding 50 billion RMB, accounting for 70% of China’s total fireworks exports. These products reach more than 100 countries across the Americas, Europe, and Southeast Asia, solidifying Liuyang’s reputation as the global epicenter of fireworks.

However, the modern era presents new challenges for the fireworks industry. Safety and environmental protection have emerged as critical constraints. Historically, Liuyang’s fireworks relied on family-run workshops, posing significant safety risks. To address this, the local government relocated enterprises to mountainous areas, promoting industrial standardization, scale, and modernization. Leveraging big data and AI, they established comprehensive, intelligent supervision systems to ensure safety at every production stage. In terms of environmental protection, Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.

In response to market shifts and technological advancements, a new generation of Liuyang’s “fireworks innovators” drives industry transformation. They have introduced products like “Urban Fireworks,” designed for urban settings. These safe, eco-friendly items blend aesthetic appeal with social interactivity, winning favor among young consumers. Innovating sales strategies, they integrate online and offline channels, utilizing “new retail” stores, Vlogs, and video platforms to reach wider audiences. Additionally, Liuyang has developed a “fireworks economy,” integrating pyrotechnics with cultural tourism. Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. These shows combine cutting-edge technologies like drones and AI with cultural IPs, creating immersive experiences that have transformed Liuyang fireworks from a regional brand into a global cultural icon.

Emerging from the depths of history, Liuyang fireworks embrace the new era with innovation as their brush and culture as their ink. Against the backdrop of safety and sustainability, they paint a future more resplendent than ever. Serving as Liuyang’s cultural ambassador and a vivid example of traditional Chinese culture’s modern evolution, Liuyang fireworks continue to shine brightly, a timeless beacon of human ingenuity.

浏阳烟花

“火树银花合，星桥铁锁开。” 烟花，自古以来就承载着人们对美好生活的向往与祝福，在夜空中绽放出如梦如幻的美景。而提及烟花，就不得不提湖南浏阳 —— 这座被誉为 “中国烟花之乡” 的城市，它以千余年的烟花制作历史，孕育出了享誉全球的浏阳烟花。

浏阳烟花的历史，最早可追溯到唐代。相传，“爆竹祖师” 李畋为驱散疫病，将火药装填于竹筒之中，利用爆炸产生的气浪与硝烟来改善环境，这便是鞭炮的雏形。此后，经过历代浏阳人的传承与创新，烟花制作工艺不断改进。从最初简单的竹筒爆竹，发展到宋代用纸筒和麻茎裹火药编成的 “编炮”，再到后来色彩斑斓、造型各异的烟花，浏阳烟花的发展历程见证了中国传统手工艺的演变与进步。到了明清时期，浏阳烟花的生产已颇具规模，成为当地重要的手工行业，并逐渐走向全国乃至世界。清雍正元年，浏阳鞭炮因其制作精良，被选为贡品，这无疑是对其品质的极高赞誉。至乾隆年间，浏阳花炮已称雄于湖南的三湘四水；光绪年间，更是达到极盛时期，产品远销日本、印度、朝鲜等亚洲国家。

千年的历史传承，不仅让浏阳烟花积累了深厚的文化底蕴，更铸就了其独特的品牌魅力。2006 年，浏阳花炮制作技艺列入第一批国家级非物质文化遗产名录，这是对浏阳烟花文化价值的高度认可。如今，浏阳已成为全球最大的烟花爆竹生产贸易基地和科研中心，拥有 400 余家烟花生产企业及上千家产业链上下游企业，花炮年产值超 500 亿元，出口占全国出口总量的 70%，产品销往美洲、欧洲、东南亚等 100 多个国家和地区，“世界烟花看浏阳” 的美誉名副其实。

然而，随着时代的发展，烟花产业也面临着诸多挑战。安全与环保，成为了制约其发展的两大关键因素。过去，浏阳烟花多以家庭式作坊生产为主，安全隐患较大。为了改变这一现状，浏阳市政府果断采取措施，将烟花企业 “赶上山”，推动产业向工厂化、规模化、标准化发展。同时，借助大数据监控和人工智能平台，实现了对烟花爆竹生产全过程、全方位、智能化的安全监管。在环保方面，浏阳烟花企业积极开展科研攻关，与南京理工大学、北京理工大学等高等院校广泛合作，研发新材料、新工艺、新产品，致力于打造低碳、绿色、环保的烟花新形象。如今，微烟、无硫、少尘已成为浏阳烟花生产的关键词。

面对市场变化和技术革新，新一代浏阳 “烟花人” 积极创新，推动烟花产业转型升级。一方面，他们重新定义产品，推出了 “城市烟花” 等适合城市休闲场景的新产品，这类产品安全性高、污染小，且有颜值与社交属性，深受年轻消费者喜爱。另一方面，创新销售方式，通过打造 “新零售” 门店、拍摄 Vlog、搭建视频号矩阵等线上线下融合的方式，让烟花走进更多消费者的世界。此外，浏阳还大力发展 “烟花经济”，将烟花与文化旅游产业深度融合。自 2023 年以来，每周六在天空剧院推出的周末焰火秀，已累计举办各类焰火燃放活动百余场，吸引游客 500 万人次，拉动消费 150 亿元。创意焰火秀通过与无人机、AI 等新科技相结合，以及融入国风、虚拟人物、热门影视等 IP 元素，为观众带来了一场场精彩纷呈的沉浸式视觉盛宴，也让浏阳花炮实现了从区域性品牌向国际知名 IP 的蝶变升级。

从历史深处走来的浏阳烟花，在新时代的浪潮中，正以创新为笔，以文化为墨，在安全与环保的底色上，描绘出更加绚烂多彩的未来画卷。它不仅是浏阳的城市名片，更是中国传统文化在现代社会中传承与发展的生动例证，绽放永不落幕的璀璨光芒。

=Deadline extended to June 20, 2025 - Final Exam=
Please upload your ppt if you not have done so so far.
[[Media:282_Black_Myth_Wukong_Chen_Zhen.pptx]]

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

[[Media:ChaBaiXi.pptx]]

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

==How to write your final exam paper?==
Most of you have written their papers. However, please watch these guidelines, add page numbers to the paper sources you use, add answers to the questions and follow the special rules for ai usage if you used ai. Just write it like the other chapters in the textbook on your personal wiki homepage beneath the learning progress diary until 
'''New deadline to fulfill these more specified requirements: June 20, 2025'''.

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

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

The AI statement should look like this:

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

or, if you actually use AI

'''How about letting AI write for me?'''

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

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

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

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

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

[[Chin_Lang_Cult_Fin_Exam_Spring_2025]]

File:Beef Board Noodles .pdf

2025-06-19T09:49:49Z

Yan Xiang:

Chinese Language and Culture, Spring 2025

2025-06-19T09:48:40Z

Yan Xiang: /* Session 15 Tue May 27 10:00-11:30 中和楼 213 (moved from Fri May 30 14:30-16:10 room 613) - Student presentations */

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

=Session 1 Fri Feb 21 14:30-16:10 room 613 - Organizational issues=

==What we learn in this class==
*We learn about Chinese culture from international, especially Western perspective.
*We learn about cultural phenomena, traditional Chinese culture.
*We learn English and Chinese terminology in the area of Chinese culture.
*We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.
*We learn how to determine the location and role of Chinese culture within global culture.
*We learn basics of theories and models of intercultural communication and comparison.
*We learn the appreciate and respect the diversity of multipolar cultures and of integration.
*We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

----
==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

==Teacher presentation: Introduction to Culture==
[[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]

==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!

1. Geographic Nature as a Basis for Cultural Development 17

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

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

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

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

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

7. Animals: Panda 71

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203 (Zhang Mai)

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

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

27. Chinese Writing: Calligraphy 246 (Tang Yan)

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

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

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

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

40. Education: Modern Chinese Education System 371

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

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

43. Facial Make-up 406

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

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

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

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

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462（Zhao Qi）

51. Games: Kite Flying 468

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

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

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

56. Garden Culture: Qingming Riverside Landscspe Garden 526

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

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

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

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

63. Landscapes and Tourism: Mogao Grottoes 593

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

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

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

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

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

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

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

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

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

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

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

78. Literature: Ancient literature: Yuefu 765

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

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

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

82. Literature: Premodern literature: Tang-Song 794

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

84. Literature: Modern Literature 832

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

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

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

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

91. Martial Arts: Wushu 885

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

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

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

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

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

99. Minority cultures: The Ethnic Minorities’ Costumes 941

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

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

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

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

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

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

111. Opera: Tea-picking Opera 1055

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

113. Philosophical Schools: Four Main Philosophical Schools 1076

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

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

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

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

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

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

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

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

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

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

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

132. Silk and porcelain: Porcelain 1277

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

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

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

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

137. Social: The Long-life Lock 1308

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

139. Stage entertainment: Crosstalk 相声 1325

140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

142. Traditional Crafts: Chinese Jade Culture 1348

143. Traditional Crafts: Cloisonne 1363

144. Traditional Crafts: Embroidery 1369

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

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

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

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450

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

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

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

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

157. Traditional Cuisine: Hotpot 1501 (Cao Chunyang)

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

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

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573 Lv Jiahao

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Chen Sisi)

170. Fine Arts: Chinese Paper Cutting 1601

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）

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

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

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

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

180. Traditional Cuisine: Tangyuan 1701

181. Animals：Golden Monkey 1712（Xiao Yawen）

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

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

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752 （Chu Hanqi）

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

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

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

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

192. National Belief: the Chinese Dream 1818

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

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

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

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

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

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

199. Traditional Crafts: Dough Sculpture 面塑 1845

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

201. The culture of Grass cloth 夏布 1845

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

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

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

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845(Lu Wei)

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

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

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

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

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

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

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

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

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

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

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

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

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

221. Zhongyuan festival 1845 （Ou Huang）

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

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

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

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

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

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

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

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

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

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

232. Sun Wukong（孙悟空） 1845 （Li Yuan2）

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

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

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

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

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

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

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

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

241. Abacus (中国珠算） 1845

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

243. Chinese name（中国姓名文化） 1845

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

245. Douzhi (豆汁) 1845(Li Linyao)

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

247. Carved lacquer（雕漆） 1845 （Liu Qi）

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

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

250. Language: Hakka Dialect（客家话） 1845

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

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

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

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

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

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

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

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

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

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

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

264. Single bamboo drifting（独竹漂） 1845

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

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

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

268. Table Manners 1845（Luo Yan）

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

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

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

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

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

274. God of Wealth(财神) 1845

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）

277. Mirror (镜子) 1845 (Cheng Sixiang)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tea Latte Art (Xiang Jianning)

Topic 7

Topic 8

Topic 9

Topic 10

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

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

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

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

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

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

7. Topic 126: China's four new inventions 1191(Yang Yue2).) [[Media:China's_Four_Great_New_Inventions_Spring_2025.pdf]]

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

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

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

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

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

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

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

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

==Student grades: 平时成绩/签到==

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

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

=Session 05 Fri Mar 21 14:30-16:10 room 613 - Student presentations=
#Topic 50: Games: Go 围棋 462（Zhao Qi） [[Media:Weiqi_Go_Spring_2025.pptx]]
#Topic 110:Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)[[Media:Opera Peking Opera Actor Mei Lanfang.pptx]]
# Topic 131: Silk and porcelain: Silk (Fei Xinyu) [[Media:Silk_Spring_2025.pptx]]
# Topic 224: Chinese Food：Jiangxi Cuisine（赣菜）(Liao Dan) [[Media:Jiangxi_Cuisine_Spring_2025.pptx]]
# Topic 169: Cuisine: Luosifen 1593 (Chen Sisi) ） [[Media:Luosifen_Spring_2025.pptx]]
# Topic 167: History: Wang Shouren 1573 （Lv Jiahao)[[Media:History_Wang_Shouren_.pptx]]
# Topic 183: Jiangxi Gan Opera （Wang Xinyu） [[Media:Jiangxi Gan opera.pptx]]
# Topic 165: Worship: Chinese Incense Culture (She Xiao) [[Media:Chinese Incense Culture.pptx]]
#133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing) [Media: Silk and Porcelain]

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

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

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

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

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

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

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

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

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

⸻

English Translation:

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

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

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

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

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

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

“When flaming trees join silver flowers in one blaze, and bridges of stars unlock their iron gates,” fireworks have, since ancient times, embodied humanity’s yearning for prosperity and blessings. These luminous spectacles paint the night sky with dreamlike beauty, symbolizing hopes for a better life. When it comes to fireworks, one cannot overlook Liuyang, a city renowned as the “Home of Chinese Fireworks.” With over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world.

The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the rudiments of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.

A millennium of heritage has not only bestowed profound cultural depth upon Liuyang fireworks but also forged their unique brand identity. In 2006, the art of Liuyang fireworks craftsmanship was inscribed on China’s first batch of National Intangible Cultural Heritage lists, acknowledging its invaluable cultural significance. Today, Liuyang stands as the world’s largest production, trade, and research hub for fireworks. Home to over 400 manufacturing enterprises and thousands of associated businesses, it generates an annual output value exceeding 50 billion RMB, accounting for 70% of China’s total fireworks exports. These products reach more than 100 countries across the Americas, Europe, and Southeast Asia, solidifying Liuyang’s reputation as the global epicenter of fireworks.

However, the modern era presents new challenges for the fireworks industry. Safety and environmental protection have emerged as critical constraints. Historically, Liuyang’s fireworks relied on family-run workshops, posing significant safety risks. To address this, the local government relocated enterprises to mountainous areas, promoting industrial standardization, scale, and modernization. Leveraging big data and AI, they established comprehensive, intelligent supervision systems to ensure safety at every production stage. In terms of environmental protection, Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.

In response to market shifts and technological advancements, a new generation of Liuyang’s “fireworks innovators” drives industry transformation. They have introduced products like “Urban Fireworks,” designed for urban settings. These safe, eco-friendly items blend aesthetic appeal with social interactivity, winning favor among young consumers. Innovating sales strategies, they integrate online and offline channels, utilizing “new retail” stores, Vlogs, and video platforms to reach wider audiences. Additionally, Liuyang has developed a “fireworks economy,” integrating pyrotechnics with cultural tourism. Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. These shows combine cutting-edge technologies like drones and AI with cultural IPs, creating immersive experiences that have transformed Liuyang fireworks from a regional brand into a global cultural icon.

Emerging from the depths of history, Liuyang fireworks embrace the new era with innovation as their brush and culture as their ink. Against the backdrop of safety and sustainability, they paint a future more resplendent than ever. Serving as Liuyang’s cultural ambassador and a vivid example of traditional Chinese culture’s modern evolution, Liuyang fireworks continue to shine brightly, a timeless beacon of human ingenuity.

浏阳烟花

“火树银花合，星桥铁锁开。” 烟花，自古以来就承载着人们对美好生活的向往与祝福，在夜空中绽放出如梦如幻的美景。而提及烟花，就不得不提湖南浏阳 —— 这座被誉为 “中国烟花之乡” 的城市，它以千余年的烟花制作历史，孕育出了享誉全球的浏阳烟花。

浏阳烟花的历史，最早可追溯到唐代。相传，“爆竹祖师” 李畋为驱散疫病，将火药装填于竹筒之中，利用爆炸产生的气浪与硝烟来改善环境，这便是鞭炮的雏形。此后，经过历代浏阳人的传承与创新，烟花制作工艺不断改进。从最初简单的竹筒爆竹，发展到宋代用纸筒和麻茎裹火药编成的 “编炮”，再到后来色彩斑斓、造型各异的烟花，浏阳烟花的发展历程见证了中国传统手工艺的演变与进步。到了明清时期，浏阳烟花的生产已颇具规模，成为当地重要的手工行业，并逐渐走向全国乃至世界。清雍正元年，浏阳鞭炮因其制作精良，被选为贡品，这无疑是对其品质的极高赞誉。至乾隆年间，浏阳花炮已称雄于湖南的三湘四水；光绪年间，更是达到极盛时期，产品远销日本、印度、朝鲜等亚洲国家。

千年的历史传承，不仅让浏阳烟花积累了深厚的文化底蕴，更铸就了其独特的品牌魅力。2006 年，浏阳花炮制作技艺列入第一批国家级非物质文化遗产名录，这是对浏阳烟花文化价值的高度认可。如今，浏阳已成为全球最大的烟花爆竹生产贸易基地和科研中心，拥有 400 余家烟花生产企业及上千家产业链上下游企业，花炮年产值超 500 亿元，出口占全国出口总量的 70%，产品销往美洲、欧洲、东南亚等 100 多个国家和地区，“世界烟花看浏阳” 的美誉名副其实。

然而，随着时代的发展，烟花产业也面临着诸多挑战。安全与环保，成为了制约其发展的两大关键因素。过去，浏阳烟花多以家庭式作坊生产为主，安全隐患较大。为了改变这一现状，浏阳市政府果断采取措施，将烟花企业 “赶上山”，推动产业向工厂化、规模化、标准化发展。同时，借助大数据监控和人工智能平台，实现了对烟花爆竹生产全过程、全方位、智能化的安全监管。在环保方面，浏阳烟花企业积极开展科研攻关，与南京理工大学、北京理工大学等高等院校广泛合作，研发新材料、新工艺、新产品，致力于打造低碳、绿色、环保的烟花新形象。如今，微烟、无硫、少尘已成为浏阳烟花生产的关键词。

面对市场变化和技术革新，新一代浏阳 “烟花人” 积极创新，推动烟花产业转型升级。一方面，他们重新定义产品，推出了 “城市烟花” 等适合城市休闲场景的新产品，这类产品安全性高、污染小，且有颜值与社交属性，深受年轻消费者喜爱。另一方面，创新销售方式，通过打造 “新零售” 门店、拍摄 Vlog、搭建视频号矩阵等线上线下融合的方式，让烟花走进更多消费者的世界。此外，浏阳还大力发展 “烟花经济”，将烟花与文化旅游产业深度融合。自 2023 年以来，每周六在天空剧院推出的周末焰火秀，已累计举办各类焰火燃放活动百余场，吸引游客 500 万人次，拉动消费 150 亿元。创意焰火秀通过与无人机、AI 等新科技相结合，以及融入国风、虚拟人物、热门影视等 IP 元素，为观众带来了一场场精彩纷呈的沉浸式视觉盛宴，也让浏阳花炮实现了从区域性品牌向国际知名 IP 的蝶变升级。

从历史深处走来的浏阳烟花，在新时代的浪潮中，正以创新为笔，以文化为墨，在安全与环保的底色上，描绘出更加绚烂多彩的未来画卷。它不仅是浏阳的城市名片，更是中国传统文化在现代社会中传承与发展的生动例证，绽放永不落幕的璀璨光芒。

=Deadline extended to June 20, 2025 - Final Exam=
Please upload your ppt if you not have done so so far.
[[Media:282_Black_Myth_Wukong_Chen_Zhen.pptx]]

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

[[Media:ChaBaiXi.pptx]]

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

==How to write your final exam paper?==
Most of you have written their papers. However, please watch these guidelines, add page numbers to the paper sources you use, add answers to the questions and follow the special rules for ai usage if you used ai. Just write it like the other chapters in the textbook on your personal wiki homepage beneath the learning progress diary until 
'''New deadline to fulfill these more specified requirements: June 20, 2025'''.

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

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

The AI statement should look like this:

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

or, if you actually use AI

'''How about letting AI write for me?'''

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

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

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

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

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

[[Chin_Lang_Cult_Fin_Exam_Spring_2025]]

File:Beef Board Noodles.pptx

2025-06-19T09:47:30Z

Yan Xiang:

Chinese Language and Culture, Spring 2025

2025-06-19T09:46:36Z

Yan Xiang: /* Session 15 Tue May 27 10:00-11:30 中和楼 213 (moved from Fri May 30 14:30-16:10 room 613) - Student presentations */

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

=Session 1 Fri Feb 21 14:30-16:10 room 613 - Organizational issues=

==What we learn in this class==
*We learn about Chinese culture from international, especially Western perspective.
*We learn about cultural phenomena, traditional Chinese culture.
*We learn English and Chinese terminology in the area of Chinese culture.
*We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.
*We learn how to determine the location and role of Chinese culture within global culture.
*We learn basics of theories and models of intercultural communication and comparison.
*We learn the appreciate and respect the diversity of multipolar cultures and of integration.
*We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

----
==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

==Teacher presentation: Introduction to Culture==
[[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]

==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!

1. Geographic Nature as a Basis for Cultural Development 17

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

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

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

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

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

7. Animals: Panda 71

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203 (Zhang Mai)

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

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

27. Chinese Writing: Calligraphy 246 (Tang Yan)

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

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

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

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

40. Education: Modern Chinese Education System 371

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

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

43. Facial Make-up 406

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

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

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

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

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462（Zhao Qi）

51. Games: Kite Flying 468

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

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

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

56. Garden Culture: Qingming Riverside Landscspe Garden 526

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

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

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

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

63. Landscapes and Tourism: Mogao Grottoes 593

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

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

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

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

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

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

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

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

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

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

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

78. Literature: Ancient literature: Yuefu 765

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

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

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

82. Literature: Premodern literature: Tang-Song 794

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

84. Literature: Modern Literature 832

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

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

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

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

91. Martial Arts: Wushu 885

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

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

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

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

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

99. Minority cultures: The Ethnic Minorities’ Costumes 941

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

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

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

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

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

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

111. Opera: Tea-picking Opera 1055

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

113. Philosophical Schools: Four Main Philosophical Schools 1076

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

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

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

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

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

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

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

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

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

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

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

132. Silk and porcelain: Porcelain 1277

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

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

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

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

137. Social: The Long-life Lock 1308

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

139. Stage entertainment: Crosstalk 相声 1325

140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

142. Traditional Crafts: Chinese Jade Culture 1348

143. Traditional Crafts: Cloisonne 1363

144. Traditional Crafts: Embroidery 1369

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

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

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

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450

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

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

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

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

157. Traditional Cuisine: Hotpot 1501 (Cao Chunyang)

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

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

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573 Lv Jiahao

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Chen Sisi)

170. Fine Arts: Chinese Paper Cutting 1601

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）

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

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

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

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

180. Traditional Cuisine: Tangyuan 1701

181. Animals：Golden Monkey 1712（Xiao Yawen）

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

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

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752 （Chu Hanqi）

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

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

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

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

192. National Belief: the Chinese Dream 1818

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

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

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

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

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

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

199. Traditional Crafts: Dough Sculpture 面塑 1845

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

201. The culture of Grass cloth 夏布 1845

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

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

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

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845(Lu Wei)

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

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

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

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

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

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

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

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

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

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

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

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

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

221. Zhongyuan festival 1845 （Ou Huang）

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

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

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

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

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

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

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

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

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

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

232. Sun Wukong（孙悟空） 1845 （Li Yuan2）

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

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

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

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

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

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

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

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

241. Abacus (中国珠算） 1845

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

243. Chinese name（中国姓名文化） 1845

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

245. Douzhi (豆汁) 1845(Li Linyao)

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

247. Carved lacquer（雕漆） 1845 （Liu Qi）

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

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

250. Language: Hakka Dialect（客家话） 1845

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

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

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

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

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

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

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

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

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

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

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

264. Single bamboo drifting（独竹漂） 1845

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

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

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

268. Table Manners 1845（Luo Yan）

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

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

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

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

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

274. God of Wealth(财神) 1845

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）

277. Mirror (镜子) 1845 (Cheng Sixiang)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tea Latte Art (Xiang Jianning)

Topic 7

Topic 8

Topic 9

Topic 10

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

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

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

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

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

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

7. Topic 126: China's four new inventions 1191(Yang Yue2).) [[Media:China's_Four_Great_New_Inventions_Spring_2025.pdf]]

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

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

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

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

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

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

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

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

==Student grades: 平时成绩/签到==

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

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

=Session 05 Fri Mar 21 14:30-16:10 room 613 - Student presentations=
#Topic 50: Games: Go 围棋 462（Zhao Qi） [[Media:Weiqi_Go_Spring_2025.pptx]]
#Topic 110:Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)[[Media:Opera Peking Opera Actor Mei Lanfang.pptx]]
# Topic 131: Silk and porcelain: Silk (Fei Xinyu) [[Media:Silk_Spring_2025.pptx]]
# Topic 224: Chinese Food：Jiangxi Cuisine（赣菜）(Liao Dan) [[Media:Jiangxi_Cuisine_Spring_2025.pptx]]
# Topic 169: Cuisine: Luosifen 1593 (Chen Sisi) ） [[Media:Luosifen_Spring_2025.pptx]]
# Topic 167: History: Wang Shouren 1573 （Lv Jiahao)[[Media:History_Wang_Shouren_.pptx]]
# Topic 183: Jiangxi Gan Opera （Wang Xinyu） [[Media:Jiangxi Gan opera.pptx]]
# Topic 165: Worship: Chinese Incense Culture (She Xiao) [[Media:Chinese Incense Culture.pptx]]
#133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing) [Media: Silk and Porcelain]

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

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

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

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

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

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

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

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

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

⸻

English Translation:

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

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

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

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

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

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

“When flaming trees join silver flowers in one blaze, and bridges of stars unlock their iron gates,” fireworks have, since ancient times, embodied humanity’s yearning for prosperity and blessings. These luminous spectacles paint the night sky with dreamlike beauty, symbolizing hopes for a better life. When it comes to fireworks, one cannot overlook Liuyang, a city renowned as the “Home of Chinese Fireworks.” With over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world.

The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the rudiments of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.

A millennium of heritage has not only bestowed profound cultural depth upon Liuyang fireworks but also forged their unique brand identity. In 2006, the art of Liuyang fireworks craftsmanship was inscribed on China’s first batch of National Intangible Cultural Heritage lists, acknowledging its invaluable cultural significance. Today, Liuyang stands as the world’s largest production, trade, and research hub for fireworks. Home to over 400 manufacturing enterprises and thousands of associated businesses, it generates an annual output value exceeding 50 billion RMB, accounting for 70% of China’s total fireworks exports. These products reach more than 100 countries across the Americas, Europe, and Southeast Asia, solidifying Liuyang’s reputation as the global epicenter of fireworks.

However, the modern era presents new challenges for the fireworks industry. Safety and environmental protection have emerged as critical constraints. Historically, Liuyang’s fireworks relied on family-run workshops, posing significant safety risks. To address this, the local government relocated enterprises to mountainous areas, promoting industrial standardization, scale, and modernization. Leveraging big data and AI, they established comprehensive, intelligent supervision systems to ensure safety at every production stage. In terms of environmental protection, Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.

In response to market shifts and technological advancements, a new generation of Liuyang’s “fireworks innovators” drives industry transformation. They have introduced products like “Urban Fireworks,” designed for urban settings. These safe, eco-friendly items blend aesthetic appeal with social interactivity, winning favor among young consumers. Innovating sales strategies, they integrate online and offline channels, utilizing “new retail” stores, Vlogs, and video platforms to reach wider audiences. Additionally, Liuyang has developed a “fireworks economy,” integrating pyrotechnics with cultural tourism. Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. These shows combine cutting-edge technologies like drones and AI with cultural IPs, creating immersive experiences that have transformed Liuyang fireworks from a regional brand into a global cultural icon.

Emerging from the depths of history, Liuyang fireworks embrace the new era with innovation as their brush and culture as their ink. Against the backdrop of safety and sustainability, they paint a future more resplendent than ever. Serving as Liuyang’s cultural ambassador and a vivid example of traditional Chinese culture’s modern evolution, Liuyang fireworks continue to shine brightly, a timeless beacon of human ingenuity.

浏阳烟花

“火树银花合，星桥铁锁开。” 烟花，自古以来就承载着人们对美好生活的向往与祝福，在夜空中绽放出如梦如幻的美景。而提及烟花，就不得不提湖南浏阳 —— 这座被誉为 “中国烟花之乡” 的城市，它以千余年的烟花制作历史，孕育出了享誉全球的浏阳烟花。

浏阳烟花的历史，最早可追溯到唐代。相传，“爆竹祖师” 李畋为驱散疫病，将火药装填于竹筒之中，利用爆炸产生的气浪与硝烟来改善环境，这便是鞭炮的雏形。此后，经过历代浏阳人的传承与创新，烟花制作工艺不断改进。从最初简单的竹筒爆竹，发展到宋代用纸筒和麻茎裹火药编成的 “编炮”，再到后来色彩斑斓、造型各异的烟花，浏阳烟花的发展历程见证了中国传统手工艺的演变与进步。到了明清时期，浏阳烟花的生产已颇具规模，成为当地重要的手工行业，并逐渐走向全国乃至世界。清雍正元年，浏阳鞭炮因其制作精良，被选为贡品，这无疑是对其品质的极高赞誉。至乾隆年间，浏阳花炮已称雄于湖南的三湘四水；光绪年间，更是达到极盛时期，产品远销日本、印度、朝鲜等亚洲国家。

千年的历史传承，不仅让浏阳烟花积累了深厚的文化底蕴，更铸就了其独特的品牌魅力。2006 年，浏阳花炮制作技艺列入第一批国家级非物质文化遗产名录，这是对浏阳烟花文化价值的高度认可。如今，浏阳已成为全球最大的烟花爆竹生产贸易基地和科研中心，拥有 400 余家烟花生产企业及上千家产业链上下游企业，花炮年产值超 500 亿元，出口占全国出口总量的 70%，产品销往美洲、欧洲、东南亚等 100 多个国家和地区，“世界烟花看浏阳” 的美誉名副其实。

然而，随着时代的发展，烟花产业也面临着诸多挑战。安全与环保，成为了制约其发展的两大关键因素。过去，浏阳烟花多以家庭式作坊生产为主，安全隐患较大。为了改变这一现状，浏阳市政府果断采取措施，将烟花企业 “赶上山”，推动产业向工厂化、规模化、标准化发展。同时，借助大数据监控和人工智能平台，实现了对烟花爆竹生产全过程、全方位、智能化的安全监管。在环保方面，浏阳烟花企业积极开展科研攻关，与南京理工大学、北京理工大学等高等院校广泛合作，研发新材料、新工艺、新产品，致力于打造低碳、绿色、环保的烟花新形象。如今，微烟、无硫、少尘已成为浏阳烟花生产的关键词。

面对市场变化和技术革新，新一代浏阳 “烟花人” 积极创新，推动烟花产业转型升级。一方面，他们重新定义产品，推出了 “城市烟花” 等适合城市休闲场景的新产品，这类产品安全性高、污染小，且有颜值与社交属性，深受年轻消费者喜爱。另一方面，创新销售方式，通过打造 “新零售” 门店、拍摄 Vlog、搭建视频号矩阵等线上线下融合的方式，让烟花走进更多消费者的世界。此外，浏阳还大力发展 “烟花经济”，将烟花与文化旅游产业深度融合。自 2023 年以来，每周六在天空剧院推出的周末焰火秀，已累计举办各类焰火燃放活动百余场，吸引游客 500 万人次，拉动消费 150 亿元。创意焰火秀通过与无人机、AI 等新科技相结合，以及融入国风、虚拟人物、热门影视等 IP 元素，为观众带来了一场场精彩纷呈的沉浸式视觉盛宴，也让浏阳花炮实现了从区域性品牌向国际知名 IP 的蝶变升级。

从历史深处走来的浏阳烟花，在新时代的浪潮中，正以创新为笔，以文化为墨，在安全与环保的底色上，描绘出更加绚烂多彩的未来画卷。它不仅是浏阳的城市名片，更是中国传统文化在现代社会中传承与发展的生动例证，绽放永不落幕的璀璨光芒。

=Deadline extended to June 20, 2025 - Final Exam=
Please upload your ppt if you not have done so so far.
[[Media:282_Black_Myth_Wukong_Chen_Zhen.pptx]]

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

[[Media:ChaBaiXi.pptx]]

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

==How to write your final exam paper?==
Most of you have written their papers. However, please watch these guidelines, add page numbers to the paper sources you use, add answers to the questions and follow the special rules for ai usage if you used ai. Just write it like the other chapters in the textbook on your personal wiki homepage beneath the learning progress diary until 
'''New deadline to fulfill these more specified requirements: June 20, 2025'''.

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

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

The AI statement should look like this:

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

or, if you actually use AI

'''How about letting AI write for me?'''

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

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

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

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

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

[[Chin_Lang_Cult_Fin_Exam_Spring_2025]]

Chinese Language and Culture, Spring 2025

2025-06-19T09:45:43Z

Yan Xiang: /* Session 15 Tue May 27 10:00-11:30 中和楼 213 (moved from Fri May 30 14:30-16:10 room 613) - Student presentations */

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

=Session 1 Fri Feb 21 14:30-16:10 room 613 - Organizational issues=

==What we learn in this class==
*We learn about Chinese culture from international, especially Western perspective.
*We learn about cultural phenomena, traditional Chinese culture.
*We learn English and Chinese terminology in the area of Chinese culture.
*We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.
*We learn how to determine the location and role of Chinese culture within global culture.
*We learn basics of theories and models of intercultural communication and comparison.
*We learn the appreciate and respect the diversity of multipolar cultures and of integration.
*We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).

==Students' contribution==
*Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

----
==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

==Teacher presentation: Introduction to Culture==
[[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]

==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password "wikicaptcha". More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!

1. Geographic Nature as a Basis for Cultural Development 17

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

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

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

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

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

7. Animals: Panda 71

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203 (Zhang Mai)

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

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

27. Chinese Writing: Calligraphy 246 (Tang Yan)

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

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

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

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

40. Education: Modern Chinese Education System 371

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

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

43. Facial Make-up 406

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

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

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

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

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462（Zhao Qi）

51. Games: Kite Flying 468

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

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

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

56. Garden Culture: Qingming Riverside Landscspe Garden 526

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

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

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

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

63. Landscapes and Tourism: Mogao Grottoes 593

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

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

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

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

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

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

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

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

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

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

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

78. Literature: Ancient literature: Yuefu 765

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

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

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

82. Literature: Premodern literature: Tang-Song 794

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

84. Literature: Modern Literature 832

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

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

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

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

91. Martial Arts: Wushu 885

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

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

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

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

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

99. Minority cultures: The Ethnic Minorities’ Costumes 941

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

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

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

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

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

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

111. Opera: Tea-picking Opera 1055

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

113. Philosophical Schools: Four Main Philosophical Schools 1076

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

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

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

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

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

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

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

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

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

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

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

132. Silk and porcelain: Porcelain 1277

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

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

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

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

137. Social: The Long-life Lock 1308

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

139. Stage entertainment: Crosstalk 相声 1325

140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

142. Traditional Crafts: Chinese Jade Culture 1348

143. Traditional Crafts: Cloisonne 1363

144. Traditional Crafts: Embroidery 1369

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

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

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

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450

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

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

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

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

157. Traditional Cuisine: Hotpot 1501 (Cao Chunyang)

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

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

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573 Lv Jiahao

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Chen Sisi)

170. Fine Arts: Chinese Paper Cutting 1601

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）

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

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

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

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

180. Traditional Cuisine: Tangyuan 1701

181. Animals：Golden Monkey 1712（Xiao Yawen）

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

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

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752 （Chu Hanqi）

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

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

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

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

192. National Belief: the Chinese Dream 1818

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

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

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

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

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

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

199. Traditional Crafts: Dough Sculpture 面塑 1845

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

201. The culture of Grass cloth 夏布 1845

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

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

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

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845(Lu Wei)

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

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

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

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

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

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

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

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

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

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

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

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

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

221. Zhongyuan festival 1845 （Ou Huang）

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

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

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

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

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

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

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

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

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

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

232. Sun Wukong（孙悟空） 1845 （Li Yuan2）

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

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

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

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

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

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

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

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

241. Abacus (中国珠算） 1845

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

243. Chinese name（中国姓名文化） 1845

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

245. Douzhi (豆汁) 1845(Li Linyao)

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

247. Carved lacquer（雕漆） 1845 （Liu Qi）

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

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

250. Language: Hakka Dialect（客家话） 1845

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

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

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

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

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

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

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

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

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

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

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

264. Single bamboo drifting（独竹漂） 1845

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

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

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

268. Table Manners 1845（Luo Yan）

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

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

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

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

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

274. God of Wealth(财神) 1845

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）

277. Mirror (镜子) 1845 (Cheng Sixiang)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tea Latte Art (Xiang Jianning)

Topic 7

Topic 8

Topic 9

Topic 10

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

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

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

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

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

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

7. Topic 126: China's four new inventions 1191(Yang Yue2).) [[Media:China's_Four_Great_New_Inventions_Spring_2025.pdf]]

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

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

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

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

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

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

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

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

==Student grades: 平时成绩/签到==

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

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

=Session 05 Fri Mar 21 14:30-16:10 room 613 - Student presentations=
#Topic 50: Games: Go 围棋 462（Zhao Qi） [[Media:Weiqi_Go_Spring_2025.pptx]]
#Topic 110:Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)[[Media:Opera Peking Opera Actor Mei Lanfang.pptx]]
# Topic 131: Silk and porcelain: Silk (Fei Xinyu) [[Media:Silk_Spring_2025.pptx]]
# Topic 224: Chinese Food：Jiangxi Cuisine（赣菜）(Liao Dan) [[Media:Jiangxi_Cuisine_Spring_2025.pptx]]
# Topic 169: Cuisine: Luosifen 1593 (Chen Sisi) ） [[Media:Luosifen_Spring_2025.pptx]]
# Topic 167: History: Wang Shouren 1573 （Lv Jiahao)[[Media:History_Wang_Shouren_.pptx]]
# Topic 183: Jiangxi Gan Opera （Wang Xinyu） [[Media:Jiangxi Gan opera.pptx]]
# Topic 165: Worship: Chinese Incense Culture (She Xiao) [[Media:Chinese Incense Culture.pptx]]
#133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing) [Media: Silk and Porcelain]

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

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

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

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

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

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

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

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

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

⸻

English Translation:

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

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

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

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

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

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

“When flaming trees join silver flowers in one blaze, and bridges of stars unlock their iron gates,” fireworks have, since ancient times, embodied humanity’s yearning for prosperity and blessings. These luminous spectacles paint the night sky with dreamlike beauty, symbolizing hopes for a better life. When it comes to fireworks, one cannot overlook Liuyang, a city renowned as the “Home of Chinese Fireworks.” With over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world.

The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the rudiments of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.

A millennium of heritage has not only bestowed profound cultural depth upon Liuyang fireworks but also forged their unique brand identity. In 2006, the art of Liuyang fireworks craftsmanship was inscribed on China’s first batch of National Intangible Cultural Heritage lists, acknowledging its invaluable cultural significance. Today, Liuyang stands as the world’s largest production, trade, and research hub for fireworks. Home to over 400 manufacturing enterprises and thousands of associated businesses, it generates an annual output value exceeding 50 billion RMB, accounting for 70% of China’s total fireworks exports. These products reach more than 100 countries across the Americas, Europe, and Southeast Asia, solidifying Liuyang’s reputation as the global epicenter of fireworks.

However, the modern era presents new challenges for the fireworks industry. Safety and environmental protection have emerged as critical constraints. Historically, Liuyang’s fireworks relied on family-run workshops, posing significant safety risks. To address this, the local government relocated enterprises to mountainous areas, promoting industrial standardization, scale, and modernization. Leveraging big data and AI, they established comprehensive, intelligent supervision systems to ensure safety at every production stage. In terms of environmental protection, Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.

In response to market shifts and technological advancements, a new generation of Liuyang’s “fireworks innovators” drives industry transformation. They have introduced products like “Urban Fireworks,” designed for urban settings. These safe, eco-friendly items blend aesthetic appeal with social interactivity, winning favor among young consumers. Innovating sales strategies, they integrate online and offline channels, utilizing “new retail” stores, Vlogs, and video platforms to reach wider audiences. Additionally, Liuyang has developed a “fireworks economy,” integrating pyrotechnics with cultural tourism. Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. These shows combine cutting-edge technologies like drones and AI with cultural IPs, creating immersive experiences that have transformed Liuyang fireworks from a regional brand into a global cultural icon.

Emerging from the depths of history, Liuyang fireworks embrace the new era with innovation as their brush and culture as their ink. Against the backdrop of safety and sustainability, they paint a future more resplendent than ever. Serving as Liuyang’s cultural ambassador and a vivid example of traditional Chinese culture’s modern evolution, Liuyang fireworks continue to shine brightly, a timeless beacon of human ingenuity.

浏阳烟花

“火树银花合，星桥铁锁开。” 烟花，自古以来就承载着人们对美好生活的向往与祝福，在夜空中绽放出如梦如幻的美景。而提及烟花，就不得不提湖南浏阳 —— 这座被誉为 “中国烟花之乡” 的城市，它以千余年的烟花制作历史，孕育出了享誉全球的浏阳烟花。

浏阳烟花的历史，最早可追溯到唐代。相传，“爆竹祖师” 李畋为驱散疫病，将火药装填于竹筒之中，利用爆炸产生的气浪与硝烟来改善环境，这便是鞭炮的雏形。此后，经过历代浏阳人的传承与创新，烟花制作工艺不断改进。从最初简单的竹筒爆竹，发展到宋代用纸筒和麻茎裹火药编成的 “编炮”，再到后来色彩斑斓、造型各异的烟花，浏阳烟花的发展历程见证了中国传统手工艺的演变与进步。到了明清时期，浏阳烟花的生产已颇具规模，成为当地重要的手工行业，并逐渐走向全国乃至世界。清雍正元年，浏阳鞭炮因其制作精良，被选为贡品，这无疑是对其品质的极高赞誉。至乾隆年间，浏阳花炮已称雄于湖南的三湘四水；光绪年间，更是达到极盛时期，产品远销日本、印度、朝鲜等亚洲国家。

千年的历史传承，不仅让浏阳烟花积累了深厚的文化底蕴，更铸就了其独特的品牌魅力。2006 年，浏阳花炮制作技艺列入第一批国家级非物质文化遗产名录，这是对浏阳烟花文化价值的高度认可。如今，浏阳已成为全球最大的烟花爆竹生产贸易基地和科研中心，拥有 400 余家烟花生产企业及上千家产业链上下游企业，花炮年产值超 500 亿元，出口占全国出口总量的 70%，产品销往美洲、欧洲、东南亚等 100 多个国家和地区，“世界烟花看浏阳” 的美誉名副其实。

然而，随着时代的发展，烟花产业也面临着诸多挑战。安全与环保，成为了制约其发展的两大关键因素。过去，浏阳烟花多以家庭式作坊生产为主，安全隐患较大。为了改变这一现状，浏阳市政府果断采取措施，将烟花企业 “赶上山”，推动产业向工厂化、规模化、标准化发展。同时，借助大数据监控和人工智能平台，实现了对烟花爆竹生产全过程、全方位、智能化的安全监管。在环保方面，浏阳烟花企业积极开展科研攻关，与南京理工大学、北京理工大学等高等院校广泛合作，研发新材料、新工艺、新产品，致力于打造低碳、绿色、环保的烟花新形象。如今，微烟、无硫、少尘已成为浏阳烟花生产的关键词。

面对市场变化和技术革新，新一代浏阳 “烟花人” 积极创新，推动烟花产业转型升级。一方面，他们重新定义产品，推出了 “城市烟花” 等适合城市休闲场景的新产品，这类产品安全性高、污染小，且有颜值与社交属性，深受年轻消费者喜爱。另一方面，创新销售方式，通过打造 “新零售” 门店、拍摄 Vlog、搭建视频号矩阵等线上线下融合的方式，让烟花走进更多消费者的世界。此外，浏阳还大力发展 “烟花经济”，将烟花与文化旅游产业深度融合。自 2023 年以来，每周六在天空剧院推出的周末焰火秀，已累计举办各类焰火燃放活动百余场，吸引游客 500 万人次，拉动消费 150 亿元。创意焰火秀通过与无人机、AI 等新科技相结合，以及融入国风、虚拟人物、热门影视等 IP 元素，为观众带来了一场场精彩纷呈的沉浸式视觉盛宴，也让浏阳花炮实现了从区域性品牌向国际知名 IP 的蝶变升级。

从历史深处走来的浏阳烟花，在新时代的浪潮中，正以创新为笔，以文化为墨，在安全与环保的底色上，描绘出更加绚烂多彩的未来画卷。它不仅是浏阳的城市名片，更是中国传统文化在现代社会中传承与发展的生动例证，绽放永不落幕的璀璨光芒。

=Deadline extended to June 20, 2025 - Final Exam=
Please upload your ppt if you not have done so so far.
[[Media:282_Black_Myth_Wukong_Chen_Zhen.pptx]]

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

[[Media:ChaBaiXi.pptx]]

==Grading Criteria for Powerpoint Presentations==
#Was the presentation based on scientific facts, did the presenter also conduct some research on the topic and did he/she also add her own experience or her own opinion/perspective and marking the two different perspectives as factual/subjective? Did the presentation avoid absolute judgments like "good" or "best", but did it instead use vocabulary like "fascinating", "surprising" etc. and also indicated to whom it is fascinating/surprising etc. and why?
#Was the presentation successful? Did it catch the attention of the audience over the whole time? Was the presenter persuading? Was the audience excited/fascinated? Did the audience learn something? (Or was the audience bored and talked the whole time without paying attention to the presenter?)
#Formal things: Was the speaker good to hear (loud/clear)? Did he make a self-confident impression and did he know his topic? Did the speaker speak freely and not read out? Where there meaningful pictures and graphs on the slides and only a few keywords, well sorted by numbers or bullet points (or was the powerpoint merely a text desert of small size script with the script being copied onto the slides)?
#Was the presentation appropriate to the topic?
#Was the activity part meaningful and appropriate to the topic? Did it speak to everyone in the audience individually?
#Was the presentation not too short and not too long in time, but as long as the other presentations, so that all presentations of the day could be presented?
#Did the presentation consider the same cultural phenomenon both in China and in other countries, at least as a comparison?
#Did the presentation avoid mistakes like reading out text in a boring way, pronounciation mistakes, typos in the English text?
#Did you indicate the sources you have used at least on the last page of your presentation in the form of a list?
#Did you upload your ppt file successfully (if not, did you contact the teaching assistant to upload)?
#Did you present your ppt file in the full screen mode?
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==How to write your final exam paper?==
Most of you have written their papers. However, please watch these guidelines, add page numbers to the paper sources you use, add answers to the questions and follow the special rules for ai usage if you used ai. Just write it like the other chapters in the textbook on your personal wiki homepage beneath the learning progress diary until 
'''New deadline to fulfill these more specified requirements: June 20, 2025'''.

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

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

The AI statement should look like this:

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

or, if you actually use AI

'''How about letting AI write for me?'''

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

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

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

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

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

[[Chin_Lang_Cult_Fin_Exam_Spring_2025]]

User:Yan Xiang

2025-06-06T02:09:28Z

Yan Xiang:

'''《阜阳美食-格拉条》'''

在每个阜阳人心中，格拉条不仅是一碗面食，更是一部写在瓷碗里的北方面食史诗。(李慧慧 2024，81-83）这种用机器压制而成的粗面条，带着黄澄澄的色泽，在沸水中翻滚时便显露出皖北特有的豪迈气质。当厨师将煮好的面条高高挑起，摔打在案板上发出"格拉格拉"的脆响时，整个面馆便奏响了最动人的市井交响曲。本文将从历史渊源、发展演变、制作过程和文化意义介绍阜阳美食格拉条。

== 一、历史渊源 ==

格拉条，也叫格拉面，是安徽省阜阳地区特色传统小吃。堪称阜阳人的意大利面。相传格拉条与苏东坡有关，是阜阳特有的一种食物，颇受当地人的喜爱，在大街小巷都能吃到，关于阜阳格拉条的有多种说法，以下是几种主要的观点：据民间传说，格拉条起源于宋代，与苏东坡有关。（穆成林 2024，109-111）相传苏东坡在颍州（今阜阳）任知府时，结识了当地文人白老先生。白老先生为苏东坡制作了一种类似粉条的圆形面条，煮熟后捞出放入凉水中，再加入芝麻酱、辣椒油、豆芽、香菜等调料。苏东坡品尝后大为赞赏，因其需要搅拌食用，便称之为“格拉条”。另一种说法认为，格拉条的起源可以追溯到明清时期，最初是当地农民在节庆或重要场合用来招待亲友的一道美食。随着时间的推移，格拉条逐渐成为阜阳饮食文化的一部分。还有一种说法认为，格拉条诞生于20世纪80年代。当时阜阳物资相对匮乏，当地居民用简单的食材创造出了这道经典美食，以满足温饱需求。格拉条最初是街头巷尾的简易小吃，后来逐渐走进固定店铺，成为阜阳美食文化的代表。此外，据一些行业专家介绍，格拉条的原型可能是山西的饸饹面。（李昌卉 2023，19）在20世纪30年代，山西商人将饸饹面的制作手艺带入阜阳。由于“饸饹”与“格拉”发音相近，被误称为“格拉条”。后来，阜阳人根据本地饮食习惯，将荞麦面改为小麦面，并将压制工具改为千斤顶，使其成为独具阜阳特色的本土小吃。
综上所述，虽然关于格拉条的确切起源时间存在多种说法，但它无疑是阜阳地区极具地方特色的传统小吃，承载着当地的历史文化和饮食传统。

== 二、发展演变 ==

阜阳格拉条的发展演变经历了多个阶段，其发展历程反映了阜阳地区的饮食文化和生活方式的变迁。（张淼,刘子新,马炳帅 & 万程程 2022，04）格拉条的雏形可能在20世纪30年代就已经出现。当时，阜阳人根据本地饮食习惯，对山西的“饸饹面”进行了改进，将荞麦面改为小麦面，并采用千斤顶压制面条，最初以挑担叫卖的形式出现在街头。这一时期的格拉条多为季节性小吃，主要在夏季售卖，口味较为单一。20世纪80年代，随着改革开放的推进，格拉条开始在阜阳大街小巷流行起来。这一时期，格拉条的制作方式和经营形式都发生了显著变化：首先，制作工具从木制的饸饹床改进为铁制千斤顶，更加省力；其次，经营方式从挑担叫卖转变为固定店铺经营，冷热两食均可；最后，配料也更加丰富，除了传统的豆芽、蒜泥外，还增加了芹菜、黄瓜、豆角等时令蔬菜，调料种类也增多。进入21世纪后，格拉条的发展进入了一个新的阶段。格拉条店如雨后春笋般出现在阜阳的大街小巷，成为当地居民早餐或午餐的首选。除了传统的香辣口味，还出现了清淡、麻辣等多种口味，以满足不同人群的需求。格拉条不仅是一种美食，还成为了阜阳的文化符号。当地甚至出现了以格拉条为主题的歌曲《格拉条之歌》，用阜阳方言演唱，深受当地人喜爱。（杨帅帅,吴翠玲,李俊 & 梁进 2019，115-119）近年来，随着科技的发展，格拉条的制作方式也更加现代化。一些店铺开始使用电动千斤顶，进一步提高了制作效率。同时，格拉条也在尝试品牌化发展，但目前仍以个体经营为主。
总的来说，格拉条从一种简单的街头小吃发展成为阜阳的代表性美食，其发展历程体现了阜阳地区饮食文化的传承与创新。

== 三、制作过程 ==

阜阳格拉条的制作过程包括以下几个关键步骤：一、准备面团。这个过程包含和面和醒面两个步骤：在和面时应选用优质高筋面粉，加入适量盐和水，揉成较硬的面团。面团越硬，格拉条的口感越劲道。在醒面时将揉好的面团盖上湿布或保鲜膜，醒面20-30分钟，让面团充分松弛。二、压制面条。传统的方法是将醒好的面团放入特制的压面机（如千斤顶或带有筛眼的铁桶）中，通过旋转方向盘或使用千斤顶，将面团从筛眼中压出，形成粗细均匀的面条，直接掉入沸水中煮熟。而随着现代技术的发展，部分店铺使用电动压面机，更加省力且卫生。三、煮面与过水。面条入锅后，煮至七八分熟（约2-3分钟），捞出。之后将煮好的面条放入冷水中过凉，反复几次，使面条更加爽滑劲道。四、准备配料。准备的蔬菜包含黄豆芽、芹菜、豆角等时令蔬菜，焯水后备用。之后准备调料如芝麻酱、辣椒油、蒜泥、香菜、荆芥等。五、调味与搅拌。将过水后的格拉条放入碗或盆中，加入适量的煮熟蔬菜。之后加入芝麻酱、辣椒油、蒜泥、香菜等调料，搅拌均匀。最后浇上一勺热面汤，使面条更加入味。
以上步骤是制作传统阜阳格拉条的经典工艺，每一个步骤都体现了阜阳美食的独特魅力和地方特色。

== 四、文化意义 ==

阜阳格拉条不仅仅是一种美食，更是阜阳地域文化的重要载体，具有深厚的文化意义。（付镇铖 2016，189-190）
地域文化的象征
阜阳格拉条是阜阳地区极具代表性的传统小吃，其独特的制作工艺和风味体现了皖北地区的饮食文化特色。作为小麦主产区，阜阳的面食文化丰富多样，格拉条以其筋道的口感和浓郁的芝麻酱香，成为当地饮食文化的重要符号。此外，“格拉条”这一名称来源于阜阳方言“格拉”，意为“搅拌”，这种充满地域特色的名字也成为阜阳文化的一个独特标识。

乡愁与情感纽带
对于阜阳人来说，格拉条不仅仅是一道菜，更是家乡的味道和情感寄托。无论走到哪里，阜阳人都会对家乡的格拉条念念不忘。它承载着对家乡的思念和眷恋，成为连接阜阳人与家乡的情感纽带。许多在外的阜阳人回到家乡后的第一件事，就是去吃一碗格拉条，仿佛只有这样才能找到回家的感觉。

社交与生活的一部分
格拉条在阜阳人的日常生活中扮演着重要角色。它不仅是早餐、午餐或晚餐的选择，更是一种社交媒介。在阜阳的街头巷尾，格拉条店是人们聚会、聊天的重要场所。无论是上班族匆忙解决早餐，还是亲朋好友聚会聊天，格拉条店总是热闹非凡。一碗格拉条，拉近了人与人之间的距离，让陌生人也能迅速熟络起来。

方言文化的载体
格拉条的名称和食用方式都与阜阳方言密切相关。在吃格拉条时，当地人会用方言“使劲霍楞”（搅拌）来表达对这道美食的喜爱，这种独特的方言梗不仅增加了吃格拉条的趣味性，也让外地人通过美食了解阜阳的方言文化。

地域情怀与精神寄托
格拉条承载着阜阳人对家乡的深厚情感，是家乡的象征。它体现了阜阳人的勤劳智慧、豪爽热情以及对生活的热爱。无论时代如何变迁，格拉条所承载的地域情怀都将永远留在阜阳人的心中，代代相传。（高贵凤 2014，85-87）
总之，阜阳格拉条不仅是一种美食，更是一种文化的象征，它承载着阜阳人的记忆与情感，成为这座城市不可或缺的一部分。

== 小结 ==

从街头小摊到连锁店面，格拉条始终保持着平民美食的本色。它见证了阜阳从古朴小城到现代化都市的变迁，却始终未改其粗犷本味。在这碗看似简单却暗藏玄机的面条里，咀嚼到的是皖北人对生活的热忱，以及对面食文化最执着的坚守。

== 参考文献 ==

[1]李慧慧.(2024-10-11).阜阳格拉条品牌化发展及营销推广研究,科学导报,B03,81-83.
[2]穆成林.(2024).阜阳市非物质文化遗产传承与旅游融合发展研究.旅游纵览,(04),109-111.
[3]李昌卉.(2023).那一碗记忆中的格拉条.语文新读写,(04),19.
[4]张淼,刘子新,马炳帅 & 万程程.(2022-07-26).做实美食名菜让“阜阳味道”香飘全国,江淮时报,004.
[5]杨帅帅,吴翠玲,李俊 & 梁进.(2019).即食型绿茶双孢菇格拉条的研制.茶业通报,41(03),115-119.doi:10.16015/j.cnki.jteabusiness.2019.0020.
[6]付镇铖.(2016).阜阳饮食文化旅游资源开发研究.中国市场,(04),189-190.doi:10.13939/j.cnki.zgsc.2016.04.189.
[7]高贵凤.(2014).营销视阈下阜阳市非遗保护与传承.阜阳职业技术学院学报,25(02),85-87.

== 术语表达 ==

1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

== 问题 ==

1、关于格拉条的起源有几种常见观点？
2、格拉条在何时进入了一个新的发展阶段？
3、格拉条的制作过程包含几个哪些步骤？
4、在吃格拉条时，当地人一般会用哪句方言表达对这道美食的喜爱之情？
5、你如何理解格拉条作为乡愁与情感纽带这一文化意义？

'''Fuyang Cuisine - Gela Noodles'''

In the hearts of every Fuyang native, Gela noodles are not just a bowl of pasta but an epic of northern-style wheat cuisine inscribed in porcelain bowls. (Li Huihui 2024，81-83）These machine-pressed thick noodles, with their golden hue, reveal the bold character of northern Anhui as they tumble in boiling water. When the chef lifts the cooked noodles high and slaps them onto the counter with a crisp “gela-gela” sound, the entire noodle shop resonates with the most captivating symphony of street life. This article explores the historical origins, evolution, production process, and cultural significance of Fuyang’s iconic Gela noodles.

== I. Historical Origins ==

Gela noodles, also known as “Gela mian”, are a traditional specialty snack from Fuyang, Anhui Province, often dubbed “the spaghetti of Fuyang.” Legends associate them with Su Dongpo, making them a unique local delicacy beloved by residents and widely available across the city.（Mu Chenglin 2024，109-111） Several theories exist about their origin:According to the Song Dynasty Legend, Folklore suggests Gela noodles date back to the Song Dynasty, linked to Su Dongpo. During his tenure as a magistrate in Yingzhou (modern Fuyang), Su befriended a local scholar, Bai, who prepared round noodles resembling “fen tiao” (vermicelli). Served cold with sesame paste, chili oil, bean sprouts, and cilantro, Su praised the dish and named it “Gela”(from “ge la”, meaning “to stir”). In the Ming-Qing Era Theory, some believe Gela noodles originated during the Ming or Qing Dynasties as a festive dish for farmers to entertain guests, later becoming a staple of Fuyang’s culinary culture. Another view holds that Gela noodles emerged in the 1980s amid material scarcity, crafted from simple ingredients to meet basic dietary needs. Initially a street food, they gradually entered established eateries. Industry experts note similarities to Shanxi’s “hele noodles”.（Li Changhui 2023，19） In the 1930s, Shanxi merchants introduced “hele” noodle techniques to Fuyang. The name morphed from “hele” to “Gela” due to phonetic resemblance, with wheat replacing buckwheat and manual presses adapting to local tastes.
In summary, while the exact origin remains debated, Gela noodles undeniably embody Fuyang’s regional identity, carrying forward its historical and culinary heritage.

== II. Evolution ==

Gela noodles’ development reflects shifts in Fuyang’s food culture and lifestyle: Adapted from Shanxi’s “hele” noodles, early versions used wheat flour and lever-operated presses, sold seasonally by street vendors from 1930s to 1970s.（Zhang，Liu,Ma,Wan 2022，04） In the 1980s, post-reform economic openness spurred popularity. Innovations included iron presses, fixed storefronts, and enriched toppings (bean sprouts, garlic paste, celery, cucumber).In the 21st Century, Gela noodles became a breakfast/lunch staple, diversifying into mild and spicy variants. Cultural prominence grew, exemplified by the dialect song “Gela Noodles Anthem.” （Zhhang,Wu,Li,Liang 2019，115-119）In the Modern Era, Electric presses and branding attempts emerged, though most outlets remain small-scale.
In short, from humble street fare to cultural emblem, Gela noodles epitomize Fuyang’s culinary resilience.

== III. Production Process ==

Key steps define traditional Gela noodle craftsmanship. First, prepare dough. This process includes mixing high-gluten flour with salt and water into a stiff dough and resting under damp cloth for 20–30 minutes. Second, pressing noodles. You can extrude dough through a lever- or hydraulic-press into boiling water. Modern shops tend to use electric machines for efficiency. Third, boil and Cool. You need to parboil for 2–3 minutes, then shock in cold water for chewiness. Four, add toppings and sauce. You need blanched seasonal veggies (bean sprouts, celery) paired with sesame paste, chili oil, garlic, and herbs. Lastly, combine noodles, toppings, and sauce vigorously (“huo leng” in dialect), finishing with hot broth.
Each step showcases Fuyang’s culinary ethos—simplicity with depth.

== IV. Cultural Significance ==

Beyond sustenance, Gela noodles symbolize Fuyang’s identity in many parts.(Fu Zhencheng 2016，189-190）
Cultural Icon
Their chewy texture and nutty sesame flavor represent northern Anhui’s wheat-centric cuisine. The name “Gela” (dialect for “stir”) itself is a linguistic badge.
Nostalgia
For diasporic Fuyang natives, a bowl of Gela noodles evokes homesickness and belonging.
Social Glue
Eateries serve as communal hubs where strangers bond over shared meals.
Dialect Vehicle
Phrases like “huo leng”(stir) embed local lingo into dining rituals.
Spiritual Anchor
The dish embodies Fuyang’s industriousness, warmth, and unwavering love for life.（Gao Guifeng 2014，85-87）

== Conclusion ==

From alleys to franchises, Gela noodles retain their proletarian charm. They’ve witnessed Fuyang’s urbanization yet stubbornly preserved their rustic soul. In each resilient strand lies northern Anhui’s passion for life and unyielding devotion to noodle culture.

== References ==

1. Li, H. H. (2024, October 11). Research on brand development and marketing promotion of Fuyang Gratiao. Science Guide, B03.
2. Mu, C. L. (2024). Research on the integrated development of intangible cultural heritage inheritance and tourism in Fuyang City. Tourism Overview, (4), 109–111.
3. Li, C. H. (2023). That bowl of Gratiao in memory. New Reading and Writing in Chinese, (4), 19.
4. Zhang, M., Liu, Z. X., Ma, B. S., & Wan, C. C. (2022, July 26). Making famous dishes a reality: Letting the “Taste of Fuyang” spread nationwide. Jianghuai Times, 004.
5. Yang, S. S., Wu, C. L., Li, J., & Liang, J. (2019). Development of instant green tea and Agaricus bisporus Gratiao. Journal of Tea Business, 41(3), 115–119. https://doi.org/10.16015/j.cnki.jteabusiness.2019.0020
6. Fu, Z. C. (2016). Research on the development of Fuyang’s culinary cultural tourism resources. China Market, (4), 189–190. https://doi.org/10.13939/j.cnki.zgsc.2016.04.189
7. Gao, G. F. (2014). Protection and inheritance of intangible cultural heritage in Fuyang from a marketing perspective. Journal of Fuyang Vocational Technical College, 25(2), 85–87.

== Terms and Expressions ==

1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

== Questions ==

1. What are the common theories about the origin of “Gela Noodles”?
2. When did Gela Noodles enter a new phase of development?
3. What are the key steps in the making of Gela Noodles?
4. What local dialect phrase do people often use to express their love for Gela Noodles?
5. How do you interpret Gela Noodle's cultural significance as a symbol of nostalgia and emotional connection?

User:Yan Xiang

2025-06-06T02:07:35Z

Yan Xiang:

'''《阜阳美食-格拉条》'''

在每个阜阳人心中，格拉条不仅是一碗面食，更是一部写在瓷碗里的北方面食史诗。(李慧慧 2024，81-83）这种用机器压制而成的粗面条，带着黄澄澄的色泽，在沸水中翻滚时便显露出皖北特有的豪迈气质。当厨师将煮好的面条高高挑起，摔打在案板上发出"格拉格拉"的脆响时，整个面馆便奏响了最动人的市井交响曲。本文将从历史渊源、发展演变、制作过程和文化意义介绍阜阳美食格拉条。

== 一、历史渊源 ==

格拉条，也叫格拉面，是安徽省阜阳地区特色传统小吃。堪称阜阳人的意大利面。相传格拉条与苏东坡有关，是阜阳特有的一种食物，颇受当地人的喜爱，在大街小巷都能吃到，关于阜阳格拉条的有多种说法，以下是几种主要的观点：据民间传说，格拉条起源于宋代，与苏东坡有关。（穆成林 2024，109-111）相传苏东坡在颍州（今阜阳）任知府时，结识了当地文人白老先生。白老先生为苏东坡制作了一种类似粉条的圆形面条，煮熟后捞出放入凉水中，再加入芝麻酱、辣椒油、豆芽、香菜等调料。苏东坡品尝后大为赞赏，因其需要搅拌食用，便称之为“格拉条”。另一种说法认为，格拉条的起源可以追溯到明清时期，最初是当地农民在节庆或重要场合用来招待亲友的一道美食。随着时间的推移，格拉条逐渐成为阜阳饮食文化的一部分。还有一种说法认为，格拉条诞生于20世纪80年代。当时阜阳物资相对匮乏，当地居民用简单的食材创造出了这道经典美食，以满足温饱需求。格拉条最初是街头巷尾的简易小吃，后来逐渐走进固定店铺，成为阜阳美食文化的代表。此外，据一些行业专家介绍，格拉条的原型可能是山西的饸饹面。（李昌卉 2023，19）在20世纪30年代，山西商人将饸饹面的制作手艺带入阜阳。由于“饸饹”与“格拉”发音相近，被误称为“格拉条”。后来，阜阳人根据本地饮食习惯，将荞麦面改为小麦面，并将压制工具改为千斤顶，使其成为独具阜阳特色的本土小吃。
综上所述，虽然关于格拉条的确切起源时间存在多种说法，但它无疑是阜阳地区极具地方特色的传统小吃，承载着当地的历史文化和饮食传统。

== 二、发展演变 ==

阜阳格拉条的发展演变经历了多个阶段，其发展历程反映了阜阳地区的饮食文化和生活方式的变迁。（张淼,刘子新,马炳帅 & 万程程 2022，04）格拉条的雏形可能在20世纪30年代就已经出现。当时，阜阳人根据本地饮食习惯，对山西的“饸饹面”进行了改进，将荞麦面改为小麦面，并采用千斤顶压制面条，最初以挑担叫卖的形式出现在街头。这一时期的格拉条多为季节性小吃，主要在夏季售卖，口味较为单一。20世纪80年代，随着改革开放的推进，格拉条开始在阜阳大街小巷流行起来。这一时期，格拉条的制作方式和经营形式都发生了显著变化：首先，制作工具从木制的饸饹床改进为铁制千斤顶，更加省力；其次，经营方式从挑担叫卖转变为固定店铺经营，冷热两食均可；最后，配料也更加丰富，除了传统的豆芽、蒜泥外，还增加了芹菜、黄瓜、豆角等时令蔬菜，调料种类也增多。进入21世纪后，格拉条的发展进入了一个新的阶段。格拉条店如雨后春笋般出现在阜阳的大街小巷，成为当地居民早餐或午餐的首选。除了传统的香辣口味，还出现了清淡、麻辣等多种口味，以满足不同人群的需求。格拉条不仅是一种美食，还成为了阜阳的文化符号。当地甚至出现了以格拉条为主题的歌曲《格拉条之歌》，用阜阳方言演唱，深受当地人喜爱。（杨帅帅,吴翠玲,李俊 & 梁进 2019，115-119）近年来，随着科技的发展，格拉条的制作方式也更加现代化。一些店铺开始使用电动千斤顶，进一步提高了制作效率。同时，格拉条也在尝试品牌化发展，但目前仍以个体经营为主。
总的来说，格拉条从一种简单的街头小吃发展成为阜阳的代表性美食，其发展历程体现了阜阳地区饮食文化的传承与创新。

== 三、制作过程 ==

阜阳格拉条的制作过程包括以下几个关键步骤：一、准备面团。这个过程包含和面和醒面两个步骤：在和面时应选用优质高筋面粉，加入适量盐和水，揉成较硬的面团。面团越硬，格拉条的口感越劲道。在醒面时将揉好的面团盖上湿布或保鲜膜，醒面20-30分钟，让面团充分松弛。二、压制面条。传统的方法是将醒好的面团放入特制的压面机（如千斤顶或带有筛眼的铁桶）中，通过旋转方向盘或使用千斤顶，将面团从筛眼中压出，形成粗细均匀的面条，直接掉入沸水中煮熟。而随着现代技术的发展，部分店铺使用电动压面机，更加省力且卫生。三、煮面与过水。面条入锅后，煮至七八分熟（约2-3分钟），捞出。之后将煮好的面条放入冷水中过凉，反复几次，使面条更加爽滑劲道。四、准备配料。准备的蔬菜包含黄豆芽、芹菜、豆角等时令蔬菜，焯水后备用。之后准备调料如芝麻酱、辣椒油、蒜泥、香菜、荆芥等。五、调味与搅拌。将过水后的格拉条放入碗或盆中，加入适量的煮熟蔬菜。之后加入芝麻酱、辣椒油、蒜泥、香菜等调料，搅拌均匀。最后浇上一勺热面汤，使面条更加入味。
以上步骤是制作传统阜阳格拉条的经典工艺，每一个步骤都体现了阜阳美食的独特魅力和地方特色。

== 四、文化意义 ==

阜阳格拉条不仅仅是一种美食，更是阜阳地域文化的重要载体，具有深厚的文化意义。（付镇铖 2016，189-190）
地域文化的象征
阜阳格拉条是阜阳地区极具代表性的传统小吃，其独特的制作工艺和风味体现了皖北地区的饮食文化特色。作为小麦主产区，阜阳的面食文化丰富多样，格拉条以其筋道的口感和浓郁的芝麻酱香，成为当地饮食文化的重要符号。此外，“格拉条”这一名称来源于阜阳方言“格拉”，意为“搅拌”，这种充满地域特色的名字也成为阜阳文化的一个独特标识。

乡愁与情感纽带
对于阜阳人来说，格拉条不仅仅是一道菜，更是家乡的味道和情感寄托。无论走到哪里，阜阳人都会对家乡的格拉条念念不忘。它承载着对家乡的思念和眷恋，成为连接阜阳人与家乡的情感纽带。许多在外的阜阳人回到家乡后的第一件事，就是去吃一碗格拉条，仿佛只有这样才能找到回家的感觉。

社交与生活的一部分
格拉条在阜阳人的日常生活中扮演着重要角色。它不仅是早餐、午餐或晚餐的选择，更是一种社交媒介。在阜阳的街头巷尾，格拉条店是人们聚会、聊天的重要场所。无论是上班族匆忙解决早餐，还是亲朋好友聚会聊天，格拉条店总是热闹非凡。一碗格拉条，拉近了人与人之间的距离，让陌生人也能迅速熟络起来。

方言文化的载体
格拉条的名称和食用方式都与阜阳方言密切相关。在吃格拉条时，当地人会用方言“使劲霍楞”（搅拌）来表达对这道美食的喜爱，这种独特的方言梗不仅增加了吃格拉条的趣味性，也让外地人通过美食了解阜阳的方言文化。

地域情怀与精神寄托
格拉条承载着阜阳人对家乡的深厚情感，是家乡的象征。它体现了阜阳人的勤劳智慧、豪爽热情以及对生活的热爱。无论时代如何变迁，格拉条所承载的地域情怀都将永远留在阜阳人的心中，代代相传。（高贵凤 2014，85-87）
总之，阜阳格拉条不仅是一种美食，更是一种文化的象征，它承载着阜阳人的记忆与情感，成为这座城市不可或缺的一部分。

== 小结 ==

从街头小摊到连锁店面，格拉条始终保持着平民美食的本色。它见证了阜阳从古朴小城到现代化都市的变迁，却始终未改其粗犷本味。在这碗看似简单却暗藏玄机的面条里，咀嚼到的是皖北人对生活的热忱，以及对面食文化最执着的坚守。

== 参考文献 ==

[1]李慧慧.(2024-10-11).阜阳格拉条品牌化发展及营销推广研究,科学导报,B03,81-83.
[2]穆成林.(2024).阜阳市非物质文化遗产传承与旅游融合发展研究.旅游纵览,(04),109-111.
[3]李昌卉.(2023).那一碗记忆中的格拉条.语文新读写,(04),19.
[4]张淼,刘子新,马炳帅 & 万程程.(2022-07-26).做实美食名菜让“阜阳味道”香飘全国,江淮时报,004.
[5]杨帅帅,吴翠玲,李俊 & 梁进.(2019).即食型绿茶双孢菇格拉条的研制.茶业通报,41(03),115-119.doi:10.16015/j.cnki.jteabusiness.2019.0020.
[6]付镇铖.(2016).阜阳饮食文化旅游资源开发研究.中国市场,(04),189-190.doi:10.13939/j.cnki.zgsc.2016.04.189.
[7]高贵凤.(2014).营销视阈下阜阳市非遗保护与传承.阜阳职业技术学院学报,25(02),85-87.

== 术语表达 ==

1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

== 问题 ==

1、关于格拉条的起源有几种常见观点？
2、格拉条在何时进入了一个新的发展阶段？
3、格拉条的制作过程包含几个哪些步骤？
4、在吃格拉条时，当地人一般会用哪句方言表达对这道美食的喜爱之情？
5、你如何理解格拉条作为乡愁与情感纽带这一文化意义？

'''Fuyang Cuisine - Gela Noodles'''

In the hearts of every Fuyang native, Gela noodles are not just a bowl of pasta but an epic of northern-style wheat cuisine inscribed in porcelain bowls. (Li Huihui 2024，81-83）These machine-pressed thick noodles, with their golden hue, reveal the bold character of northern Anhui as they tumble in boiling water. When the chef lifts the cooked noodles high and slaps them onto the counter with a crisp “gela-gela” sound, the entire noodle shop resonates with the most captivating symphony of street life. This article explores the historical origins, evolution, production process, and cultural significance of Fuyang’s iconic Gela noodles.

== I. Historical Origins ==

Gela noodles, also known as “Gela mian”, are a traditional specialty snack from Fuyang, Anhui Province, often dubbed “the spaghetti of Fuyang.” Legends associate them with Su Dongpo, making them a unique local delicacy beloved by residents and widely available across the city.（Mu Chenglin 2024，109-111） Several theories exist about their origin:According to the Song Dynasty Legend, Folklore suggests Gela noodles date back to the Song Dynasty, linked to Su Dongpo. During his tenure as a magistrate in Yingzhou (modern Fuyang), Su befriended a local scholar, Bai, who prepared round noodles resembling “fen tiao” (vermicelli). Served cold with sesame paste, chili oil, bean sprouts, and cilantro, Su praised the dish and named it “Gela”(from “ge la”, meaning “to stir”). In the Ming-Qing Era Theory, some believe Gela noodles originated during the Ming or Qing Dynasties as a festive dish for farmers to entertain guests, later becoming a staple of Fuyang’s culinary culture. Another view holds that Gela noodles emerged in the 1980s amid material scarcity, crafted from simple ingredients to meet basic dietary needs. Initially a street food, they gradually entered established eateries. Industry experts note similarities to Shanxi’s “hele noodles”.（Li Changhui 2023，19） In the 1930s, Shanxi merchants introduced “hele” noodle techniques to Fuyang. The name morphed from “hele” to “Gela” due to phonetic resemblance, with wheat replacing buckwheat and manual presses adapting to local tastes.
In summary, while the exact origin remains debated, Gela noodles undeniably embody Fuyang’s regional identity, carrying forward its historical and culinary heritage.

== II. Evolution ==

Gela noodles’ development reflects shifts in Fuyang’s food culture and lifestyle: Adapted from Shanxi’s “hele” noodles, early versions used wheat flour and lever-operated presses, sold seasonally by street vendors from 1930s to 1970s.（Zhang，Liu,Ma,Wan 2022，04） In the 1980s, post-reform economic openness spurred popularity. Innovations included iron presses, fixed storefronts, and enriched toppings (bean sprouts, garlic paste, celery, cucumber).In the 21st Century, Gela noodles became a breakfast/lunch staple, diversifying into mild and spicy variants. Cultural prominence grew, exemplified by the dialect song “Gela Noodles Anthem.” （Zhhang,Wu,Li,Liang 2019，115-119）In the Modern Era, Electric presses and branding attempts emerged, though most outlets remain small-scale.
In short, from humble street fare to cultural emblem, Gela noodles epitomize Fuyang’s culinary resilience.

== III. Production Process ==

Key steps define traditional Gela noodle craftsmanship. First, prepare dough. This process includes mixing high-gluten flour with salt and water into a stiff dough and resting under damp cloth for 20–30 minutes. Second, pressing noodles. You can extrude dough through a lever- or hydraulic-press into boiling water. Modern shops tend to use electric machines for efficiency. Third, boil and Cool. You need to parboil for 2–3 minutes, then shock in cold water for chewiness. Four, add toppings and sauce. You need blanched seasonal veggies (bean sprouts, celery) paired with sesame paste, chili oil, garlic, and herbs. Lastly, combine noodles, toppings, and sauce vigorously (“huo leng” in dialect), finishing with hot broth.
Each step showcases Fuyang’s culinary ethos—simplicity with depth.

== IV. Cultural Significance ==

Beyond sustenance, Gela noodles symbolize Fuyang’s identity in many parts.(Fu Zhencheng 2016，189-190）
Cultural Icon
Their chewy texture and nutty sesame flavor represent northern Anhui’s wheat-centric cuisine. The name “Gela” (dialect for “stir”) itself is a linguistic badge.
Nostalgia
For diasporic Fuyang natives, a bowl of Gela noodles evokes homesickness and belonging.
Social Glue
Eateries serve as communal hubs where strangers bond over shared meals.
Dialect Vehicle
Phrases like “huo leng”(stir) embed local lingo into dining rituals.
Spiritual Anchor
The dish embodies Fuyang’s industriousness, warmth, and unwavering love for life.（Gao Guifeng 2014，85-87）

== Conclusion ==

From alleys to franchises, Gela noodles retain their proletarian charm. They’ve witnessed Fuyang’s urbanization yet stubbornly preserved their rustic soul. In each resilient strand lies northern Anhui’s passion for life and unyielding devotion to noodle culture.

== References ==

1. Li, H. H. (2024, October 11). Research on brand development and marketing promotion of Fuyang Gratiao. Science Guide, B03.
2. Mu, C. L. (2024). Research on the integrated development of intangible cultural heritage inheritance and tourism in Fuyang City. Tourism Overview, (4), 109–111.
3. Li, C. H. (2023). That bowl of Gratiao in memory. New Reading and Writing in Chinese, (4), 19.
4. Zhang, M., Liu, Z. X., Ma, B. S., & Wan, C. C. (2022, July 26). Making famous dishes a reality: Letting the “Taste of Fuyang” spread nationwide. Jianghuai Times, 004.
5. Yang, S. S., Wu, C. L., Li, J., & Liang, J. (2019). Development of instant green tea and Agaricus bisporus Gratiao. Journal of Tea Business, 41(3), 115–119. https://doi.org/10.16015/j.cnki.jteabusiness.2019.0020
6. Fu, Z. C. (2016). Research on the development of Fuyang’s culinary cultural tourism resources. China Market, (4), 189–190. https://doi.org/10.13939/j.cnki.zgsc.2016.04.189
7. Gao, G. F. (2014). Protection and inheritance of intangible cultural heritage in Fuyang from a marketing perspective. Journal of Fuyang Vocational Technical College, 25(2), 85–87.

==
Terms and Expressions ==

1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

== Questions ==

1. What are the common theories about the origin of “Gela Noodles”?
2. When did Gela Noodles enter a new phase of development?
3. What are the key steps in the making of Gela Noodles?
4. What local dialect phrase do people often use to express their love for Gela Noodles?
5. How do you interpret Gela Noodle's cultural significance as a symbol of nostalgia and emotional connection?

User:Yan Xiang

2025-06-06T02:05:37Z

Yan Xiang:

'''《阜阳美食-格拉条》'''

在每个阜阳人心中，格拉条不仅是一碗面食，更是一部写在瓷碗里的北方面食史诗。(李慧慧 2024，81-83）这种用机器压制而成的粗面条，带着黄澄澄的色泽，在沸水中翻滚时便显露出皖北特有的豪迈气质。当厨师将煮好的面条高高挑起，摔打在案板上发出"格拉格拉"的脆响时，整个面馆便奏响了最动人的市井交响曲。本文将从历史渊源、发展演变、制作过程和文化意义介绍阜阳美食格拉条。

== 一、历史渊源 ==

格拉条，也叫格拉面，是安徽省阜阳地区特色传统小吃。堪称阜阳人的意大利面。相传格拉条与苏东坡有关，是阜阳特有的一种食物，颇受当地人的喜爱，在大街小巷都能吃到，关于阜阳格拉条的有多种说法，以下是几种主要的观点：据民间传说，格拉条起源于宋代，与苏东坡有关。（穆成林 2024，109-111）相传苏东坡在颍州（今阜阳）任知府时，结识了当地文人白老先生。白老先生为苏东坡制作了一种类似粉条的圆形面条，煮熟后捞出放入凉水中，再加入芝麻酱、辣椒油、豆芽、香菜等调料。苏东坡品尝后大为赞赏，因其需要搅拌食用，便称之为“格拉条”。另一种说法认为，格拉条的起源可以追溯到明清时期，最初是当地农民在节庆或重要场合用来招待亲友的一道美食。随着时间的推移，格拉条逐渐成为阜阳饮食文化的一部分。还有一种说法认为，格拉条诞生于20世纪80年代。当时阜阳物资相对匮乏，当地居民用简单的食材创造出了这道经典美食，以满足温饱需求。格拉条最初是街头巷尾的简易小吃，后来逐渐走进固定店铺，成为阜阳美食文化的代表。此外，据一些行业专家介绍，格拉条的原型可能是山西的饸饹面。（李昌卉 2023，19）在20世纪30年代，山西商人将饸饹面的制作手艺带入阜阳。由于“饸饹”与“格拉”发音相近，被误称为“格拉条”。后来，阜阳人根据本地饮食习惯，将荞麦面改为小麦面，并将压制工具改为千斤顶，使其成为独具阜阳特色的本土小吃。
综上所述，虽然关于格拉条的确切起源时间存在多种说法，但它无疑是阜阳地区极具地方特色的传统小吃，承载着当地的历史文化和饮食传统。

== 二、发展演变 ==

阜阳格拉条的发展演变经历了多个阶段，其发展历程反映了阜阳地区的饮食文化和生活方式的变迁。（张淼,刘子新,马炳帅 & 万程程 2022，04）格拉条的雏形可能在20世纪30年代就已经出现。当时，阜阳人根据本地饮食习惯，对山西的“饸饹面”进行了改进，将荞麦面改为小麦面，并采用千斤顶压制面条，最初以挑担叫卖的形式出现在街头。这一时期的格拉条多为季节性小吃，主要在夏季售卖，口味较为单一。20世纪80年代，随着改革开放的推进，格拉条开始在阜阳大街小巷流行起来。这一时期，格拉条的制作方式和经营形式都发生了显著变化：首先，制作工具从木制的饸饹床改进为铁制千斤顶，更加省力；其次，经营方式从挑担叫卖转变为固定店铺经营，冷热两食均可；最后，配料也更加丰富，除了传统的豆芽、蒜泥外，还增加了芹菜、黄瓜、豆角等时令蔬菜，调料种类也增多。进入21世纪后，格拉条的发展进入了一个新的阶段。格拉条店如雨后春笋般出现在阜阳的大街小巷，成为当地居民早餐或午餐的首选。除了传统的香辣口味，还出现了清淡、麻辣等多种口味，以满足不同人群的需求。格拉条不仅是一种美食，还成为了阜阳的文化符号。当地甚至出现了以格拉条为主题的歌曲《格拉条之歌》，用阜阳方言演唱，深受当地人喜爱。（杨帅帅,吴翠玲,李俊 & 梁进 2019，115-119）近年来，随着科技的发展，格拉条的制作方式也更加现代化。一些店铺开始使用电动千斤顶，进一步提高了制作效率。同时，格拉条也在尝试品牌化发展，但目前仍以个体经营为主。
总的来说，格拉条从一种简单的街头小吃发展成为阜阳的代表性美食，其发展历程体现了阜阳地区饮食文化的传承与创新。

== 三、制作过程 ==

阜阳格拉条的制作过程包括以下几个关键步骤：一、准备面团。这个过程包含和面和醒面两个步骤：在和面时应选用优质高筋面粉，加入适量盐和水，揉成较硬的面团。面团越硬，格拉条的口感越劲道。在醒面时将揉好的面团盖上湿布或保鲜膜，醒面20-30分钟，让面团充分松弛。二、压制面条。传统的方法是将醒好的面团放入特制的压面机（如千斤顶或带有筛眼的铁桶）中，通过旋转方向盘或使用千斤顶，将面团从筛眼中压出，形成粗细均匀的面条，直接掉入沸水中煮熟。而随着现代技术的发展，部分店铺使用电动压面机，更加省力且卫生。三、煮面与过水。面条入锅后，煮至七八分熟（约2-3分钟），捞出。之后将煮好的面条放入冷水中过凉，反复几次，使面条更加爽滑劲道。四、准备配料。准备的蔬菜包含黄豆芽、芹菜、豆角等时令蔬菜，焯水后备用。之后准备调料如芝麻酱、辣椒油、蒜泥、香菜、荆芥等。五、调味与搅拌。将过水后的格拉条放入碗或盆中，加入适量的煮熟蔬菜。之后加入芝麻酱、辣椒油、蒜泥、香菜等调料，搅拌均匀。最后浇上一勺热面汤，使面条更加入味。
以上步骤是制作传统阜阳格拉条的经典工艺，每一个步骤都体现了阜阳美食的独特魅力和地方特色。

== 四、文化意义 ==

阜阳格拉条不仅仅是一种美食，更是阜阳地域文化的重要载体，具有深厚的文化意义。（付镇铖 2016，189-190）
地域文化的象征
阜阳格拉条是阜阳地区极具代表性的传统小吃，其独特的制作工艺和风味体现了皖北地区的饮食文化特色。作为小麦主产区，阜阳的面食文化丰富多样，格拉条以其筋道的口感和浓郁的芝麻酱香，成为当地饮食文化的重要符号。此外，“格拉条”这一名称来源于阜阳方言“格拉”，意为“搅拌”，这种充满地域特色的名字也成为阜阳文化的一个独特标识。

乡愁与情感纽带
对于阜阳人来说，格拉条不仅仅是一道菜，更是家乡的味道和情感寄托。无论走到哪里，阜阳人都会对家乡的格拉条念念不忘。它承载着对家乡的思念和眷恋，成为连接阜阳人与家乡的情感纽带。许多在外的阜阳人回到家乡后的第一件事，就是去吃一碗格拉条，仿佛只有这样才能找到回家的感觉。

社交与生活的一部分
格拉条在阜阳人的日常生活中扮演着重要角色。它不仅是早餐、午餐或晚餐的选择，更是一种社交媒介。在阜阳的街头巷尾，格拉条店是人们聚会、聊天的重要场所。无论是上班族匆忙解决早餐，还是亲朋好友聚会聊天，格拉条店总是热闹非凡。一碗格拉条，拉近了人与人之间的距离，让陌生人也能迅速熟络起来。

方言文化的载体
格拉条的名称和食用方式都与阜阳方言密切相关。在吃格拉条时，当地人会用方言“使劲霍楞”（搅拌）来表达对这道美食的喜爱，这种独特的方言梗不仅增加了吃格拉条的趣味性，也让外地人通过美食了解阜阳的方言文化。

地域情怀与精神寄托
格拉条承载着阜阳人对家乡的深厚情感，是家乡的象征。它体现了阜阳人的勤劳智慧、豪爽热情以及对生活的热爱。无论时代如何变迁，格拉条所承载的地域情怀都将永远留在阜阳人的心中，代代相传。（高贵凤 2014，85-87）
总之，阜阳格拉条不仅是一种美食，更是一种文化的象征，它承载着阜阳人的记忆与情感，成为这座城市不可或缺的一部分。

== 小结 ==

从街头小摊到连锁店面，格拉条始终保持着平民美食的本色。它见证了阜阳从古朴小城到现代化都市的变迁，却始终未改其粗犷本味。在这碗看似简单却暗藏玄机的面条里，咀嚼到的是皖北人对生活的热忱，以及对面食文化最执着的坚守。

== 参考文献 ==

[1]李慧慧.(2024-10-11).阜阳格拉条品牌化发展及营销推广研究,科学导报,B03,81-83.
[2]穆成林.(2024).阜阳市非物质文化遗产传承与旅游融合发展研究.旅游纵览,(04),109-111.
[3]李昌卉.(2023).那一碗记忆中的格拉条.语文新读写,(04),19.
[4]张淼,刘子新,马炳帅 & 万程程.(2022-07-26).做实美食名菜让“阜阳味道”香飘全国,江淮时报,004.
[5]杨帅帅,吴翠玲,李俊 & 梁进.(2019).即食型绿茶双孢菇格拉条的研制.茶业通报,41(03),115-119.doi:10.16015/j.cnki.jteabusiness.2019.0020.
[6]付镇铖.(2016).阜阳饮食文化旅游资源开发研究.中国市场,(04),189-190.doi:10.13939/j.cnki.zgsc.2016.04.189.
[7]高贵凤.(2014).营销视阈下阜阳市非遗保护与传承.阜阳职业技术学院学报,25(02),85-87.

== 术语表达 ==

1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

== 问题 ==

1、关于格拉条的起源有几种常见观点？
2、格拉条在何时进入了一个新的发展阶段？
3、格拉条的制作过程包含几个哪些步骤？
4、在吃格拉条时，当地人一般会用哪句方言表达对这道美食的喜爱之情？
5、你如何理解格拉条作为乡愁与情感纽带这一文化意义？

Fuyang Cuisine - Gela Noodles

In the hearts of every Fuyang native, Gela noodles are not just a bowl of pasta but an epic of northern-style wheat cuisine inscribed in porcelain bowls. (Li Huihui 2024，81-83）These machine-pressed thick noodles, with their golden hue, reveal the bold character of northern Anhui as they tumble in boiling water. When the chef lifts the cooked noodles high and slaps them onto the counter with a crisp “gela-gela” sound, the entire noodle shop resonates with the most captivating symphony of street life. This article explores the historical origins, evolution, production process, and cultural significance of Fuyang’s iconic Gela noodles.

I. Historical Origins
Gela noodles, also known as “Gela mian”, are a traditional specialty snack from Fuyang, Anhui Province, often dubbed “the spaghetti of Fuyang.” Legends associate them with Su Dongpo, making them a unique local delicacy beloved by residents and widely available across the city.（Mu Chenglin 2024，109-111） Several theories exist about their origin:According to the Song Dynasty Legend, Folklore suggests Gela noodles date back to the Song Dynasty, linked to Su Dongpo. During his tenure as a magistrate in Yingzhou (modern Fuyang), Su befriended a local scholar, Bai, who prepared round noodles resembling “fen tiao” (vermicelli). Served cold with sesame paste, chili oil, bean sprouts, and cilantro, Su praised the dish and named it “Gela”(from “ge la”, meaning “to stir”). In the Ming-Qing Era Theory, some believe Gela noodles originated during the Ming or Qing Dynasties as a festive dish for farmers to entertain guests, later becoming a staple of Fuyang’s culinary culture. Another view holds that Gela noodles emerged in the 1980s amid material scarcity, crafted from simple ingredients to meet basic dietary needs. Initially a street food, they gradually entered established eateries. Industry experts note similarities to Shanxi’s “hele noodles”.（Li Changhui 2023，19） In the 1930s, Shanxi merchants introduced “hele” noodle techniques to Fuyang. The name morphed from “hele” to “Gela” due to phonetic resemblance, with wheat replacing buckwheat and manual presses adapting to local tastes.
In summary, while the exact origin remains debated, Gela noodles undeniably embody Fuyang’s regional identity, carrying forward its historical and culinary heritage.

II. Evolution
Gela noodles’ development reflects shifts in Fuyang’s food culture and lifestyle: Adapted from Shanxi’s “hele” noodles, early versions used wheat flour and lever-operated presses, sold seasonally by street vendors from 1930s to 1970s.（Zhang，Liu,Ma,Wan 2022，04） In the 1980s, post-reform economic openness spurred popularity. Innovations included iron presses, fixed storefronts, and enriched toppings (bean sprouts, garlic paste, celery, cucumber).In the 21st Century, Gela noodles became a breakfast/lunch staple, diversifying into mild and spicy variants. Cultural prominence grew, exemplified by the dialect song “Gela Noodles Anthem.” （Zhhang,Wu,Li,Liang 2019，115-119）In the Modern Era, Electric presses and branding attempts emerged, though most outlets remain small-scale.
In short, from humble street fare to cultural emblem, Gela noodles epitomize Fuyang’s culinary resilience.

III. Production Process
Key steps define traditional Gela noodle craftsmanship. First, prepare dough. This process includes mixing high-gluten flour with salt and water into a stiff dough and resting under damp cloth for 20–30 minutes. Second, pressing noodles. You can extrude dough through a lever- or hydraulic-press into boiling water. Modern shops tend to use electric machines for efficiency. Third, boil and Cool. You need to parboil for 2–3 minutes, then shock in cold water for chewiness. Four, add toppings and sauce. You need blanched seasonal veggies (bean sprouts, celery) paired with sesame paste, chili oil, garlic, and herbs. Lastly, combine noodles, toppings, and sauce vigorously (“huo leng” in dialect), finishing with hot broth.
Each step showcases Fuyang’s culinary ethos—simplicity with depth.

IV. Cultural Significance
Beyond sustenance, Gela noodles symbolize Fuyang’s identity in many parts.(Fu Zhencheng 2016，189-190）
Cultural Icon
Their chewy texture and nutty sesame flavor represent northern Anhui’s wheat-centric cuisine. The name “Gela” (dialect for “stir”) itself is a linguistic badge.
Nostalgia
For diasporic Fuyang natives, a bowl of Gela noodles evokes homesickness and belonging.
Social Glue
Eateries serve as communal hubs where strangers bond over shared meals.
Dialect Vehicle
Phrases like “huo leng”(stir) embed local lingo into dining rituals.
Spiritual Anchor
The dish embodies Fuyang’s industriousness, warmth, and unwavering love for life.（Gao Guifeng 2014，85-87）

Conclusion
From alleys to franchises, Gela noodles retain their proletarian charm. They’ve witnessed Fuyang’s urbanization yet stubbornly preserved their rustic soul. In each resilient strand lies northern Anhui’s passion for life and unyielding devotion to noodle culture.

References
1. Li, H. H. (2024, October 11). Research on brand development and marketing promotion of Fuyang Gratiao. Science Guide, B03.
2. Mu, C. L. (2024). Research on the integrated development of intangible cultural heritage inheritance and tourism in Fuyang City. Tourism Overview, (4), 109–111.
3. Li, C. H. (2023). That bowl of Gratiao in memory. New Reading and Writing in Chinese, (4), 19.
4. Zhang, M., Liu, Z. X., Ma, B. S., & Wan, C. C. (2022, July 26). Making famous dishes a reality: Letting the “Taste of Fuyang” spread nationwide. Jianghuai Times, 004.
5. Yang, S. S., Wu, C. L., Li, J., & Liang, J. (2019). Development of instant green tea and Agaricus bisporus Gratiao. Journal of Tea Business, 41(3), 115–119. https://doi.org/10.16015/j.cnki.jteabusiness.2019.0020
6. Fu, Z. C. (2016). Research on the development of Fuyang’s culinary cultural tourism resources. China Market, (4), 189–190. https://doi.org/10.13939/j.cnki.zgsc.2016.04.189
7. Gao, G. F. (2014). Protection and inheritance of intangible cultural heritage in Fuyang from a marketing perspective. Journal of Fuyang Vocational Technical College, 25(2), 85–87.

Terms and Expressions
1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

Questions
1. What are the common theories about the origin of “Gela Noodles”?
2. When did Gela Noodles enter a new phase of development?
3. What are the key steps in the making of Gela Noodles?
4. What local dialect phrase do people often use to express their love for Gela Noodles?
5. How do you interpret Gela Noodle's cultural significance as a symbol of nostalgia and emotional connection?

User:Yan Xiang

2025-06-06T02:04:27Z

Yan Xiang:

《阜阳美食-格拉条》

在每个阜阳人心中，格拉条不仅是一碗面食，更是一部写在瓷碗里的北方面食史诗。(李慧慧 2024，81-83）这种用机器压制而成的粗面条，带着黄澄澄的色泽，在沸水中翻滚时便显露出皖北特有的豪迈气质。当厨师将煮好的面条高高挑起，摔打在案板上发出"格拉格拉"的脆响时，整个面馆便奏响了最动人的市井交响曲。本文将从历史渊源、发展演变、制作过程和文化意义介绍阜阳美食格拉条。

== 一、历史渊源 ==

格拉条，也叫格拉面，是安徽省阜阳地区特色传统小吃。堪称阜阳人的意大利面。相传格拉条与苏东坡有关，是阜阳特有的一种食物，颇受当地人的喜爱，在大街小巷都能吃到，关于阜阳格拉条的有多种说法，以下是几种主要的观点：据民间传说，格拉条起源于宋代，与苏东坡有关。（穆成林 2024，109-111）相传苏东坡在颍州（今阜阳）任知府时，结识了当地文人白老先生。白老先生为苏东坡制作了一种类似粉条的圆形面条，煮熟后捞出放入凉水中，再加入芝麻酱、辣椒油、豆芽、香菜等调料。苏东坡品尝后大为赞赏，因其需要搅拌食用，便称之为“格拉条”。另一种说法认为，格拉条的起源可以追溯到明清时期，最初是当地农民在节庆或重要场合用来招待亲友的一道美食。随着时间的推移，格拉条逐渐成为阜阳饮食文化的一部分。还有一种说法认为，格拉条诞生于20世纪80年代。当时阜阳物资相对匮乏，当地居民用简单的食材创造出了这道经典美食，以满足温饱需求。格拉条最初是街头巷尾的简易小吃，后来逐渐走进固定店铺，成为阜阳美食文化的代表。此外，据一些行业专家介绍，格拉条的原型可能是山西的饸饹面。（李昌卉 2023，19）在20世纪30年代，山西商人将饸饹面的制作手艺带入阜阳。由于“饸饹”与“格拉”发音相近，被误称为“格拉条”。后来，阜阳人根据本地饮食习惯，将荞麦面改为小麦面，并将压制工具改为千斤顶，使其成为独具阜阳特色的本土小吃。
综上所述，虽然关于格拉条的确切起源时间存在多种说法，但它无疑是阜阳地区极具地方特色的传统小吃，承载着当地的历史文化和饮食传统。

== 二、发展演变 ==

阜阳格拉条的发展演变经历了多个阶段，其发展历程反映了阜阳地区的饮食文化和生活方式的变迁。（张淼,刘子新,马炳帅 & 万程程 2022，04）格拉条的雏形可能在20世纪30年代就已经出现。当时，阜阳人根据本地饮食习惯，对山西的“饸饹面”进行了改进，将荞麦面改为小麦面，并采用千斤顶压制面条，最初以挑担叫卖的形式出现在街头。这一时期的格拉条多为季节性小吃，主要在夏季售卖，口味较为单一。20世纪80年代，随着改革开放的推进，格拉条开始在阜阳大街小巷流行起来。这一时期，格拉条的制作方式和经营形式都发生了显著变化：首先，制作工具从木制的饸饹床改进为铁制千斤顶，更加省力；其次，经营方式从挑担叫卖转变为固定店铺经营，冷热两食均可；最后，配料也更加丰富，除了传统的豆芽、蒜泥外，还增加了芹菜、黄瓜、豆角等时令蔬菜，调料种类也增多。进入21世纪后，格拉条的发展进入了一个新的阶段。格拉条店如雨后春笋般出现在阜阳的大街小巷，成为当地居民早餐或午餐的首选。除了传统的香辣口味，还出现了清淡、麻辣等多种口味，以满足不同人群的需求。格拉条不仅是一种美食，还成为了阜阳的文化符号。当地甚至出现了以格拉条为主题的歌曲《格拉条之歌》，用阜阳方言演唱，深受当地人喜爱。（杨帅帅,吴翠玲,李俊 & 梁进 2019，115-119）近年来，随着科技的发展，格拉条的制作方式也更加现代化。一些店铺开始使用电动千斤顶，进一步提高了制作效率。同时，格拉条也在尝试品牌化发展，但目前仍以个体经营为主。
总的来说，格拉条从一种简单的街头小吃发展成为阜阳的代表性美食，其发展历程体现了阜阳地区饮食文化的传承与创新。

三、制作过程
阜阳格拉条的制作过程包括以下几个关键步骤：一、准备面团。这个过程包含和面和醒面两个步骤：在和面时应选用优质高筋面粉，加入适量盐和水，揉成较硬的面团。面团越硬，格拉条的口感越劲道。在醒面时将揉好的面团盖上湿布或保鲜膜，醒面20-30分钟，让面团充分松弛。二、压制面条。传统的方法是将醒好的面团放入特制的压面机（如千斤顶或带有筛眼的铁桶）中，通过旋转方向盘或使用千斤顶，将面团从筛眼中压出，形成粗细均匀的面条，直接掉入沸水中煮熟。而随着现代技术的发展，部分店铺使用电动压面机，更加省力且卫生。三、煮面与过水。面条入锅后，煮至七八分熟（约2-3分钟），捞出。之后将煮好的面条放入冷水中过凉，反复几次，使面条更加爽滑劲道。四、准备配料。准备的蔬菜包含黄豆芽、芹菜、豆角等时令蔬菜，焯水后备用。之后准备调料如芝麻酱、辣椒油、蒜泥、香菜、荆芥等。五、调味与搅拌。将过水后的格拉条放入碗或盆中，加入适量的煮熟蔬菜。之后加入芝麻酱、辣椒油、蒜泥、香菜等调料，搅拌均匀。最后浇上一勺热面汤，使面条更加入味。
以上步骤是制作传统阜阳格拉条的经典工艺，每一个步骤都体现了阜阳美食的独特魅力和地方特色。

四、文化意义
阜阳格拉条不仅仅是一种美食，更是阜阳地域文化的重要载体，具有深厚的文化意义。（付镇铖 2016，189-190）
地域文化的象征
阜阳格拉条是阜阳地区极具代表性的传统小吃，其独特的制作工艺和风味体现了皖北地区的饮食文化特色。作为小麦主产区，阜阳的面食文化丰富多样，格拉条以其筋道的口感和浓郁的芝麻酱香，成为当地饮食文化的重要符号。此外，“格拉条”这一名称来源于阜阳方言“格拉”，意为“搅拌”，这种充满地域特色的名字也成为阜阳文化的一个独特标识。

乡愁与情感纽带
对于阜阳人来说，格拉条不仅仅是一道菜，更是家乡的味道和情感寄托。无论走到哪里，阜阳人都会对家乡的格拉条念念不忘。它承载着对家乡的思念和眷恋，成为连接阜阳人与家乡的情感纽带。许多在外的阜阳人回到家乡后的第一件事，就是去吃一碗格拉条，仿佛只有这样才能找到回家的感觉。

社交与生活的一部分
格拉条在阜阳人的日常生活中扮演着重要角色。它不仅是早餐、午餐或晚餐的选择，更是一种社交媒介。在阜阳的街头巷尾，格拉条店是人们聚会、聊天的重要场所。无论是上班族匆忙解决早餐，还是亲朋好友聚会聊天，格拉条店总是热闹非凡。一碗格拉条，拉近了人与人之间的距离，让陌生人也能迅速熟络起来。

方言文化的载体
格拉条的名称和食用方式都与阜阳方言密切相关。在吃格拉条时，当地人会用方言“使劲霍楞”（搅拌）来表达对这道美食的喜爱，这种独特的方言梗不仅增加了吃格拉条的趣味性，也让外地人通过美食了解阜阳的方言文化。

地域情怀与精神寄托
格拉条承载着阜阳人对家乡的深厚情感，是家乡的象征。它体现了阜阳人的勤劳智慧、豪爽热情以及对生活的热爱。无论时代如何变迁，格拉条所承载的地域情怀都将永远留在阜阳人的心中，代代相传。（高贵凤 2014，85-87）
总之，阜阳格拉条不仅是一种美食，更是一种文化的象征，它承载着阜阳人的记忆与情感，成为这座城市不可或缺的一部分。

小结
从街头小摊到连锁店面，格拉条始终保持着平民美食的本色。它见证了阜阳从古朴小城到现代化都市的变迁，却始终未改其粗犷本味。在这碗看似简单却暗藏玄机的面条里，咀嚼到的是皖北人对生活的热忱，以及对面食文化最执着的坚守。

参考文献
[1]李慧慧.(2024-10-11).阜阳格拉条品牌化发展及营销推广研究,科学导报,B03,81-83.
[2]穆成林.(2024).阜阳市非物质文化遗产传承与旅游融合发展研究.旅游纵览,(04),109-111.
[3]李昌卉.(2023).那一碗记忆中的格拉条.语文新读写,(04),19.
[4]张淼,刘子新,马炳帅 & 万程程.(2022-07-26).做实美食名菜让“阜阳味道”香飘全国,江淮时报,004.
[5]杨帅帅,吴翠玲,李俊 & 梁进.(2019).即食型绿茶双孢菇格拉条的研制.茶业通报,41(03),115-119.doi:10.16015/j.cnki.jteabusiness.2019.0020.
[6]付镇铖.(2016).阜阳饮食文化旅游资源开发研究.中国市场,(04),189-190.doi:10.13939/j.cnki.zgsc.2016.04.189.
[7]高贵凤.(2014).营销视阈下阜阳市非遗保护与传承.阜阳职业技术学院学报,25(02),85-87.

术语表达
1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

问题1、关于格拉条的起源有几种常见观点？
2、格拉条在何时进入了一个新的发展阶段？
3、格拉条的制作过程包含几个哪些步骤？
4、在吃格拉条时，当地人一般会用哪句方言表达对这道美食的喜爱之情？
5、你如何理解格拉条作为乡愁与情感纽带这一文化意义？

Fuyang Cuisine - Gela Noodles

In the hearts of every Fuyang native, Gela noodles are not just a bowl of pasta but an epic of northern-style wheat cuisine inscribed in porcelain bowls. (Li Huihui 2024，81-83）These machine-pressed thick noodles, with their golden hue, reveal the bold character of northern Anhui as they tumble in boiling water. When the chef lifts the cooked noodles high and slaps them onto the counter with a crisp “gela-gela” sound, the entire noodle shop resonates with the most captivating symphony of street life. This article explores the historical origins, evolution, production process, and cultural significance of Fuyang’s iconic Gela noodles.

I. Historical Origins
Gela noodles, also known as “Gela mian”, are a traditional specialty snack from Fuyang, Anhui Province, often dubbed “the spaghetti of Fuyang.” Legends associate them with Su Dongpo, making them a unique local delicacy beloved by residents and widely available across the city.（Mu Chenglin 2024，109-111） Several theories exist about their origin:According to the Song Dynasty Legend, Folklore suggests Gela noodles date back to the Song Dynasty, linked to Su Dongpo. During his tenure as a magistrate in Yingzhou (modern Fuyang), Su befriended a local scholar, Bai, who prepared round noodles resembling “fen tiao” (vermicelli). Served cold with sesame paste, chili oil, bean sprouts, and cilantro, Su praised the dish and named it “Gela”(from “ge la”, meaning “to stir”). In the Ming-Qing Era Theory, some believe Gela noodles originated during the Ming or Qing Dynasties as a festive dish for farmers to entertain guests, later becoming a staple of Fuyang’s culinary culture. Another view holds that Gela noodles emerged in the 1980s amid material scarcity, crafted from simple ingredients to meet basic dietary needs. Initially a street food, they gradually entered established eateries. Industry experts note similarities to Shanxi’s “hele noodles”.（Li Changhui 2023，19） In the 1930s, Shanxi merchants introduced “hele” noodle techniques to Fuyang. The name morphed from “hele” to “Gela” due to phonetic resemblance, with wheat replacing buckwheat and manual presses adapting to local tastes.
In summary, while the exact origin remains debated, Gela noodles undeniably embody Fuyang’s regional identity, carrying forward its historical and culinary heritage.

II. Evolution
Gela noodles’ development reflects shifts in Fuyang’s food culture and lifestyle: Adapted from Shanxi’s “hele” noodles, early versions used wheat flour and lever-operated presses, sold seasonally by street vendors from 1930s to 1970s.（Zhang，Liu,Ma,Wan 2022，04） In the 1980s, post-reform economic openness spurred popularity. Innovations included iron presses, fixed storefronts, and enriched toppings (bean sprouts, garlic paste, celery, cucumber).In the 21st Century, Gela noodles became a breakfast/lunch staple, diversifying into mild and spicy variants. Cultural prominence grew, exemplified by the dialect song “Gela Noodles Anthem.” （Zhhang,Wu,Li,Liang 2019，115-119）In the Modern Era, Electric presses and branding attempts emerged, though most outlets remain small-scale.
In short, from humble street fare to cultural emblem, Gela noodles epitomize Fuyang’s culinary resilience.

III. Production Process
Key steps define traditional Gela noodle craftsmanship. First, prepare dough. This process includes mixing high-gluten flour with salt and water into a stiff dough and resting under damp cloth for 20–30 minutes. Second, pressing noodles. You can extrude dough through a lever- or hydraulic-press into boiling water. Modern shops tend to use electric machines for efficiency. Third, boil and Cool. You need to parboil for 2–3 minutes, then shock in cold water for chewiness. Four, add toppings and sauce. You need blanched seasonal veggies (bean sprouts, celery) paired with sesame paste, chili oil, garlic, and herbs. Lastly, combine noodles, toppings, and sauce vigorously (“huo leng” in dialect), finishing with hot broth.
Each step showcases Fuyang’s culinary ethos—simplicity with depth.

IV. Cultural Significance
Beyond sustenance, Gela noodles symbolize Fuyang’s identity in many parts.(Fu Zhencheng 2016，189-190）
Cultural Icon
Their chewy texture and nutty sesame flavor represent northern Anhui’s wheat-centric cuisine. The name “Gela” (dialect for “stir”) itself is a linguistic badge.
Nostalgia
For diasporic Fuyang natives, a bowl of Gela noodles evokes homesickness and belonging.
Social Glue
Eateries serve as communal hubs where strangers bond over shared meals.
Dialect Vehicle
Phrases like “huo leng”(stir) embed local lingo into dining rituals.
Spiritual Anchor
The dish embodies Fuyang’s industriousness, warmth, and unwavering love for life.（Gao Guifeng 2014，85-87）

Conclusion
From alleys to franchises, Gela noodles retain their proletarian charm. They’ve witnessed Fuyang’s urbanization yet stubbornly preserved their rustic soul. In each resilient strand lies northern Anhui’s passion for life and unyielding devotion to noodle culture.

References
1. Li, H. H. (2024, October 11). Research on brand development and marketing promotion of Fuyang Gratiao. Science Guide, B03.
2. Mu, C. L. (2024). Research on the integrated development of intangible cultural heritage inheritance and tourism in Fuyang City. Tourism Overview, (4), 109–111.
3. Li, C. H. (2023). That bowl of Gratiao in memory. New Reading and Writing in Chinese, (4), 19.
4. Zhang, M., Liu, Z. X., Ma, B. S., & Wan, C. C. (2022, July 26). Making famous dishes a reality: Letting the “Taste of Fuyang” spread nationwide. Jianghuai Times, 004.
5. Yang, S. S., Wu, C. L., Li, J., & Liang, J. (2019). Development of instant green tea and Agaricus bisporus Gratiao. Journal of Tea Business, 41(3), 115–119. https://doi.org/10.16015/j.cnki.jteabusiness.2019.0020
6. Fu, Z. C. (2016). Research on the development of Fuyang’s culinary cultural tourism resources. China Market, (4), 189–190. https://doi.org/10.13939/j.cnki.zgsc.2016.04.189
7. Gao, G. F. (2014). Protection and inheritance of intangible cultural heritage in Fuyang from a marketing perspective. Journal of Fuyang Vocational Technical College, 25(2), 85–87.

Terms and Expressions
1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

Questions
1. What are the common theories about the origin of “Gela Noodles”?
2. When did Gela Noodles enter a new phase of development?
3. What are the key steps in the making of Gela Noodles?
4. What local dialect phrase do people often use to express their love for Gela Noodles?
5. How do you interpret Gela Noodle's cultural significance as a symbol of nostalgia and emotional connection?

User:Yan Xiang

2025-06-06T02:03:50Z

Yan Xiang:

《阜阳美食-格拉条》

在每个阜阳人心中，格拉条不仅是一碗面食，更是一部写在瓷碗里的北方面食史诗。(李慧慧 2024，81-83）这种用机器压制而成的粗面条，带着黄澄澄的色泽，在沸水中翻滚时便显露出皖北特有的豪迈气质。当厨师将煮好的面条高高挑起，摔打在案板上发出"格拉格拉"的脆响时，整个面馆便奏响了最动人的市井交响曲。本文将从历史渊源、发展演变、制作过程和文化意义介绍阜阳美食格拉条。

一、历史渊源
格拉条，也叫格拉面，是安徽省阜阳地区特色传统小吃。堪称阜阳人的意大利面。相传格拉条与苏东坡有关，是阜阳特有的一种食物，颇受当地人的喜爱，在大街小巷都能吃到，关于阜阳格拉条的有多种说法，以下是几种主要的观点：据民间传说，格拉条起源于宋代，与苏东坡有关。（穆成林 2024，109-111）相传苏东坡在颍州（今阜阳）任知府时，结识了当地文人白老先生。白老先生为苏东坡制作了一种类似粉条的圆形面条，煮熟后捞出放入凉水中，再加入芝麻酱、辣椒油、豆芽、香菜等调料。苏东坡品尝后大为赞赏，因其需要搅拌食用，便称之为“格拉条”。另一种说法认为，格拉条的起源可以追溯到明清时期，最初是当地农民在节庆或重要场合用来招待亲友的一道美食。随着时间的推移，格拉条逐渐成为阜阳饮食文化的一部分。还有一种说法认为，格拉条诞生于20世纪80年代。当时阜阳物资相对匮乏，当地居民用简单的食材创造出了这道经典美食，以满足温饱需求。格拉条最初是街头巷尾的简易小吃，后来逐渐走进固定店铺，成为阜阳美食文化的代表。此外，据一些行业专家介绍，格拉条的原型可能是山西的饸饹面。（李昌卉 2023，19）在20世纪30年代，山西商人将饸饹面的制作手艺带入阜阳。由于“饸饹”与“格拉”发音相近，被误称为“格拉条”。后来，阜阳人根据本地饮食习惯，将荞麦面改为小麦面，并将压制工具改为千斤顶，使其成为独具阜阳特色的本土小吃。
综上所述，虽然关于格拉条的确切起源时间存在多种说法，但它无疑是阜阳地区极具地方特色的传统小吃，承载着当地的历史文化和饮食传统。

二、发展演变
阜阳格拉条的发展演变经历了多个阶段，其发展历程反映了阜阳地区的饮食文化和生活方式的变迁。（张淼,刘子新,马炳帅 & 万程程 2022，04）格拉条的雏形可能在20世纪30年代就已经出现。当时，阜阳人根据本地饮食习惯，对山西的“饸饹面”进行了改进，将荞麦面改为小麦面，并采用千斤顶压制面条，最初以挑担叫卖的形式出现在街头。这一时期的格拉条多为季节性小吃，主要在夏季售卖，口味较为单一。20世纪80年代，随着改革开放的推进，格拉条开始在阜阳大街小巷流行起来。这一时期，格拉条的制作方式和经营形式都发生了显著变化：首先，制作工具从木制的饸饹床改进为铁制千斤顶，更加省力；其次，经营方式从挑担叫卖转变为固定店铺经营，冷热两食均可；最后，配料也更加丰富，除了传统的豆芽、蒜泥外，还增加了芹菜、黄瓜、豆角等时令蔬菜，调料种类也增多。进入21世纪后，格拉条的发展进入了一个新的阶段。格拉条店如雨后春笋般出现在阜阳的大街小巷，成为当地居民早餐或午餐的首选。除了传统的香辣口味，还出现了清淡、麻辣等多种口味，以满足不同人群的需求。格拉条不仅是一种美食，还成为了阜阳的文化符号。当地甚至出现了以格拉条为主题的歌曲《格拉条之歌》，用阜阳方言演唱，深受当地人喜爱。（杨帅帅,吴翠玲,李俊 & 梁进 2019，115-119）近年来，随着科技的发展，格拉条的制作方式也更加现代化。一些店铺开始使用电动千斤顶，进一步提高了制作效率。同时，格拉条也在尝试品牌化发展，但目前仍以个体经营为主。
总的来说，格拉条从一种简单的街头小吃发展成为阜阳的代表性美食，其发展历程体现了阜阳地区饮食文化的传承与创新。

三、制作过程
阜阳格拉条的制作过程包括以下几个关键步骤：一、准备面团。这个过程包含和面和醒面两个步骤：在和面时应选用优质高筋面粉，加入适量盐和水，揉成较硬的面团。面团越硬，格拉条的口感越劲道。在醒面时将揉好的面团盖上湿布或保鲜膜，醒面20-30分钟，让面团充分松弛。二、压制面条。传统的方法是将醒好的面团放入特制的压面机（如千斤顶或带有筛眼的铁桶）中，通过旋转方向盘或使用千斤顶，将面团从筛眼中压出，形成粗细均匀的面条，直接掉入沸水中煮熟。而随着现代技术的发展，部分店铺使用电动压面机，更加省力且卫生。三、煮面与过水。面条入锅后，煮至七八分熟（约2-3分钟），捞出。之后将煮好的面条放入冷水中过凉，反复几次，使面条更加爽滑劲道。四、准备配料。准备的蔬菜包含黄豆芽、芹菜、豆角等时令蔬菜，焯水后备用。之后准备调料如芝麻酱、辣椒油、蒜泥、香菜、荆芥等。五、调味与搅拌。将过水后的格拉条放入碗或盆中，加入适量的煮熟蔬菜。之后加入芝麻酱、辣椒油、蒜泥、香菜等调料，搅拌均匀。最后浇上一勺热面汤，使面条更加入味。
以上步骤是制作传统阜阳格拉条的经典工艺，每一个步骤都体现了阜阳美食的独特魅力和地方特色。

四、文化意义
阜阳格拉条不仅仅是一种美食，更是阜阳地域文化的重要载体，具有深厚的文化意义。（付镇铖 2016，189-190）
地域文化的象征
阜阳格拉条是阜阳地区极具代表性的传统小吃，其独特的制作工艺和风味体现了皖北地区的饮食文化特色。作为小麦主产区，阜阳的面食文化丰富多样，格拉条以其筋道的口感和浓郁的芝麻酱香，成为当地饮食文化的重要符号。此外，“格拉条”这一名称来源于阜阳方言“格拉”，意为“搅拌”，这种充满地域特色的名字也成为阜阳文化的一个独特标识。

乡愁与情感纽带
对于阜阳人来说，格拉条不仅仅是一道菜，更是家乡的味道和情感寄托。无论走到哪里，阜阳人都会对家乡的格拉条念念不忘。它承载着对家乡的思念和眷恋，成为连接阜阳人与家乡的情感纽带。许多在外的阜阳人回到家乡后的第一件事，就是去吃一碗格拉条，仿佛只有这样才能找到回家的感觉。

社交与生活的一部分
格拉条在阜阳人的日常生活中扮演着重要角色。它不仅是早餐、午餐或晚餐的选择，更是一种社交媒介。在阜阳的街头巷尾，格拉条店是人们聚会、聊天的重要场所。无论是上班族匆忙解决早餐，还是亲朋好友聚会聊天，格拉条店总是热闹非凡。一碗格拉条，拉近了人与人之间的距离，让陌生人也能迅速熟络起来。

方言文化的载体
格拉条的名称和食用方式都与阜阳方言密切相关。在吃格拉条时，当地人会用方言“使劲霍楞”（搅拌）来表达对这道美食的喜爱，这种独特的方言梗不仅增加了吃格拉条的趣味性，也让外地人通过美食了解阜阳的方言文化。

地域情怀与精神寄托
格拉条承载着阜阳人对家乡的深厚情感，是家乡的象征。它体现了阜阳人的勤劳智慧、豪爽热情以及对生活的热爱。无论时代如何变迁，格拉条所承载的地域情怀都将永远留在阜阳人的心中，代代相传。（高贵凤 2014，85-87）
总之，阜阳格拉条不仅是一种美食，更是一种文化的象征，它承载着阜阳人的记忆与情感，成为这座城市不可或缺的一部分。

小结
从街头小摊到连锁店面，格拉条始终保持着平民美食的本色。它见证了阜阳从古朴小城到现代化都市的变迁，却始终未改其粗犷本味。在这碗看似简单却暗藏玄机的面条里，咀嚼到的是皖北人对生活的热忱，以及对面食文化最执着的坚守。

参考文献
[1]李慧慧.(2024-10-11).阜阳格拉条品牌化发展及营销推广研究,科学导报,B03,81-83.
[2]穆成林.(2024).阜阳市非物质文化遗产传承与旅游融合发展研究.旅游纵览,(04),109-111.
[3]李昌卉.(2023).那一碗记忆中的格拉条.语文新读写,(04),19.
[4]张淼,刘子新,马炳帅 & 万程程.(2022-07-26).做实美食名菜让“阜阳味道”香飘全国,江淮时报,004.
[5]杨帅帅,吴翠玲,李俊 & 梁进.(2019).即食型绿茶双孢菇格拉条的研制.茶业通报,41(03),115-119.doi:10.16015/j.cnki.jteabusiness.2019.0020.
[6]付镇铖.(2016).阜阳饮食文化旅游资源开发研究.中国市场,(04),189-190.doi:10.13939/j.cnki.zgsc.2016.04.189.
[7]高贵凤.(2014).营销视阈下阜阳市非遗保护与传承.阜阳职业技术学院学报,25(02),85-87.

术语表达
1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

问题1、关于格拉条的起源有几种常见观点？
2、格拉条在何时进入了一个新的发展阶段？
3、格拉条的制作过程包含几个哪些步骤？
4、在吃格拉条时，当地人一般会用哪句方言表达对这道美食的喜爱之情？
5、你如何理解格拉条作为乡愁与情感纽带这一文化意义？

Fuyang Cuisine - Gela Noodles

In the hearts of every Fuyang native, Gela noodles are not just a bowl of pasta but an epic of northern-style wheat cuisine inscribed in porcelain bowls. (Li Huihui 2024，81-83）These machine-pressed thick noodles, with their golden hue, reveal the bold character of northern Anhui as they tumble in boiling water. When the chef lifts the cooked noodles high and slaps them onto the counter with a crisp “gela-gela” sound, the entire noodle shop resonates with the most captivating symphony of street life. This article explores the historical origins, evolution, production process, and cultural significance of Fuyang’s iconic Gela noodles.

I. Historical Origins
Gela noodles, also known as “Gela mian”, are a traditional specialty snack from Fuyang, Anhui Province, often dubbed “the spaghetti of Fuyang.” Legends associate them with Su Dongpo, making them a unique local delicacy beloved by residents and widely available across the city.（Mu Chenglin 2024，109-111） Several theories exist about their origin:According to the Song Dynasty Legend, Folklore suggests Gela noodles date back to the Song Dynasty, linked to Su Dongpo. During his tenure as a magistrate in Yingzhou (modern Fuyang), Su befriended a local scholar, Bai, who prepared round noodles resembling “fen tiao” (vermicelli). Served cold with sesame paste, chili oil, bean sprouts, and cilantro, Su praised the dish and named it “Gela”(from “ge la”, meaning “to stir”). In the Ming-Qing Era Theory, some believe Gela noodles originated during the Ming or Qing Dynasties as a festive dish for farmers to entertain guests, later becoming a staple of Fuyang’s culinary culture. Another view holds that Gela noodles emerged in the 1980s amid material scarcity, crafted from simple ingredients to meet basic dietary needs. Initially a street food, they gradually entered established eateries. Industry experts note similarities to Shanxi’s “hele noodles”.（Li Changhui 2023，19） In the 1930s, Shanxi merchants introduced “hele” noodle techniques to Fuyang. The name morphed from “hele” to “Gela” due to phonetic resemblance, with wheat replacing buckwheat and manual presses adapting to local tastes.
In summary, while the exact origin remains debated, Gela noodles undeniably embody Fuyang’s regional identity, carrying forward its historical and culinary heritage.

II. Evolution
Gela noodles’ development reflects shifts in Fuyang’s food culture and lifestyle: Adapted from Shanxi’s “hele” noodles, early versions used wheat flour and lever-operated presses, sold seasonally by street vendors from 1930s to 1970s.（Zhang，Liu,Ma,Wan 2022，04） In the 1980s, post-reform economic openness spurred popularity. Innovations included iron presses, fixed storefronts, and enriched toppings (bean sprouts, garlic paste, celery, cucumber).In the 21st Century, Gela noodles became a breakfast/lunch staple, diversifying into mild and spicy variants. Cultural prominence grew, exemplified by the dialect song “Gela Noodles Anthem.” （Zhhang,Wu,Li,Liang 2019，115-119）In the Modern Era, Electric presses and branding attempts emerged, though most outlets remain small-scale.
In short, from humble street fare to cultural emblem, Gela noodles epitomize Fuyang’s culinary resilience.

III. Production Process
Key steps define traditional Gela noodle craftsmanship. First, prepare dough. This process includes mixing high-gluten flour with salt and water into a stiff dough and resting under damp cloth for 20–30 minutes. Second, pressing noodles. You can extrude dough through a lever- or hydraulic-press into boiling water. Modern shops tend to use electric machines for efficiency. Third, boil and Cool. You need to parboil for 2–3 minutes, then shock in cold water for chewiness. Four, add toppings and sauce. You need blanched seasonal veggies (bean sprouts, celery) paired with sesame paste, chili oil, garlic, and herbs. Lastly, combine noodles, toppings, and sauce vigorously (“huo leng” in dialect), finishing with hot broth.
Each step showcases Fuyang’s culinary ethos—simplicity with depth.

IV. Cultural Significance
Beyond sustenance, Gela noodles symbolize Fuyang’s identity in many parts.(Fu Zhencheng 2016，189-190）
Cultural Icon
Their chewy texture and nutty sesame flavor represent northern Anhui’s wheat-centric cuisine. The name “Gela” (dialect for “stir”) itself is a linguistic badge.
Nostalgia
For diasporic Fuyang natives, a bowl of Gela noodles evokes homesickness and belonging.
Social Glue
Eateries serve as communal hubs where strangers bond over shared meals.
Dialect Vehicle
Phrases like “huo leng”(stir) embed local lingo into dining rituals.
Spiritual Anchor
The dish embodies Fuyang’s industriousness, warmth, and unwavering love for life.（Gao Guifeng 2014，85-87）

Conclusion
From alleys to franchises, Gela noodles retain their proletarian charm. They’ve witnessed Fuyang’s urbanization yet stubbornly preserved their rustic soul. In each resilient strand lies northern Anhui’s passion for life and unyielding devotion to noodle culture.

References
1. Li, H. H. (2024, October 11). Research on brand development and marketing promotion of Fuyang Gratiao. Science Guide, B03.
2. Mu, C. L. (2024). Research on the integrated development of intangible cultural heritage inheritance and tourism in Fuyang City. Tourism Overview, (4), 109–111.
3. Li, C. H. (2023). That bowl of Gratiao in memory. New Reading and Writing in Chinese, (4), 19.
4. Zhang, M., Liu, Z. X., Ma, B. S., & Wan, C. C. (2022, July 26). Making famous dishes a reality: Letting the “Taste of Fuyang” spread nationwide. Jianghuai Times, 004.
5. Yang, S. S., Wu, C. L., Li, J., & Liang, J. (2019). Development of instant green tea and Agaricus bisporus Gratiao. Journal of Tea Business, 41(3), 115–119. https://doi.org/10.16015/j.cnki.jteabusiness.2019.0020
6. Fu, Z. C. (2016). Research on the development of Fuyang’s culinary cultural tourism resources. China Market, (4), 189–190. https://doi.org/10.13939/j.cnki.zgsc.2016.04.189
7. Gao, G. F. (2014). Protection and inheritance of intangible cultural heritage in Fuyang from a marketing perspective. Journal of Fuyang Vocational Technical College, 25(2), 85–87.

Terms and Expressions
1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

Questions
1. What are the common theories about the origin of “Gela Noodles”?
2. When did Gela Noodles enter a new phase of development?
3. What are the key steps in the making of Gela Noodles?
4. What local dialect phrase do people often use to express their love for Gela Noodles?
5. How do you interpret Gela Noodle's cultural significance as a symbol of nostalgia and emotional connection?

User:Yan Xiang

2025-06-06T01:55:44Z

Yan Xiang:

《阜阳美食-格拉条》

在每个阜阳人心中，格拉条不仅是一碗面食，更是一部写在瓷碗里的北方面食史诗。(李慧慧 2024，81-83）这种用机器压制而成的粗面条，带着黄澄澄的色泽，在沸水中翻滚时便显露出皖北特有的豪迈气质。当厨师将煮好的面条高高挑起，摔打在案板上发出"格拉格拉"的脆响时，整个面馆便奏响了最动人的市井交响曲。本文将从历史渊源、发展演变、制作过程和文化意义介绍阜阳美食格拉条。

一、历史渊源
格拉条，也叫格拉面，是安徽省阜阳地区特色传统小吃。堪称阜阳人的意大利面。相传格拉条与苏东坡有关，是阜阳特有的一种食物，颇受当地人的喜爱，在大街小巷都能吃到，关于阜阳格拉条的有多种说法，以下是几种主要的观点：据民间传说，格拉条起源于宋代，与苏东坡有关。（穆成林 2024，109-111）相传苏东坡在颍州（今阜阳）任知府时，结识了当地文人白老先生。白老先生为苏东坡制作了一种类似粉条的圆形面条，煮熟后捞出放入凉水中，再加入芝麻酱、辣椒油、豆芽、香菜等调料。苏东坡品尝后大为赞赏，因其需要搅拌食用，便称之为“格拉条”。另一种说法认为，格拉条的起源可以追溯到明清时期，最初是当地农民在节庆或重要场合用来招待亲友的一道美食。随着时间的推移，格拉条逐渐成为阜阳饮食文化的一部分。还有一种说法认为，格拉条诞生于20世纪80年代。当时阜阳物资相对匮乏，当地居民用简单的食材创造出了这道经典美食，以满足温饱需求。格拉条最初是街头巷尾的简易小吃，后来逐渐走进固定店铺，成为阜阳美食文化的代表。此外，据一些行业专家介绍，格拉条的原型可能是山西的饸饹面。（李昌卉 2023，19）在20世纪30年代，山西商人将饸饹面的制作手艺带入阜阳。由于“饸饹”与“格拉”发音相近，被误称为“格拉条”。后来，阜阳人根据本地饮食习惯，将荞麦面改为小麦面，并将压制工具改为千斤顶，使其成为独具阜阳特色的本土小吃。
综上所述，虽然关于格拉条的确切起源时间存在多种说法，但它无疑是阜阳地区极具地方特色的传统小吃，承载着当地的历史文化和饮食传统。

二、发展演变
阜阳格拉条的发展演变经历了多个阶段，其发展历程反映了阜阳地区的饮食文化和生活方式的变迁。（张淼,刘子新,马炳帅 & 万程程 2022，04）格拉条的雏形可能在20世纪30年代就已经出现。当时，阜阳人根据本地饮食习惯，对山西的“饸饹面”进行了改进，将荞麦面改为小麦面，并采用千斤顶压制面条，最初以挑担叫卖的形式出现在街头。这一时期的格拉条多为季节性小吃，主要在夏季售卖，口味较为单一。20世纪80年代，随着改革开放的推进，格拉条开始在阜阳大街小巷流行起来。这一时期，格拉条的制作方式和经营形式都发生了显著变化：首先，制作工具从木制的饸饹床改进为铁制千斤顶，更加省力；其次，经营方式从挑担叫卖转变为固定店铺经营，冷热两食均可；最后，配料也更加丰富，除了传统的豆芽、蒜泥外，还增加了芹菜、黄瓜、豆角等时令蔬菜，调料种类也增多。进入21世纪后，格拉条的发展进入了一个新的阶段。格拉条店如雨后春笋般出现在阜阳的大街小巷，成为当地居民早餐或午餐的首选。除了传统的香辣口味，还出现了清淡、麻辣等多种口味，以满足不同人群的需求。格拉条不仅是一种美食，还成为了阜阳的文化符号。当地甚至出现了以格拉条为主题的歌曲《格拉条之歌》，用阜阳方言演唱，深受当地人喜爱。（杨帅帅,吴翠玲,李俊 & 梁进 2019，115-119）近年来，随着科技的发展，格拉条的制作方式也更加现代化。一些店铺开始使用电动千斤顶，进一步提高了制作效率。同时，格拉条也在尝试品牌化发展，但目前仍以个体经营为主。
总的来说，格拉条从一种简单的街头小吃发展成为阜阳的代表性美食，其发展历程体现了阜阳地区饮食文化的传承与创新。

三、制作过程
阜阳格拉条的制作过程包括以下几个关键步骤：一、准备面团。这个过程包含和面和醒面两个步骤：在和面时应选用优质高筋面粉，加入适量盐和水，揉成较硬的面团。面团越硬，格拉条的口感越劲道。在醒面时将揉好的面团盖上湿布或保鲜膜，醒面20-30分钟，让面团充分松弛。二、压制面条。传统的方法是将醒好的面团放入特制的压面机（如千斤顶或带有筛眼的铁桶）中，通过旋转方向盘或使用千斤顶，将面团从筛眼中压出，形成粗细均匀的面条，直接掉入沸水中煮熟。而随着现代技术的发展，部分店铺使用电动压面机，更加省力且卫生。三、煮面与过水。面条入锅后，煮至七八分熟（约2-3分钟），捞出。之后将煮好的面条放入冷水中过凉，反复几次，使面条更加爽滑劲道。四、准备配料。准备的蔬菜包含黄豆芽、芹菜、豆角等时令蔬菜，焯水后备用。之后准备调料如芝麻酱、辣椒油、蒜泥、香菜、荆芥等。五、调味与搅拌。将过水后的格拉条放入碗或盆中，加入适量的煮熟蔬菜。之后加入芝麻酱、辣椒油、蒜泥、香菜等调料，搅拌均匀。最后浇上一勺热面汤，使面条更加入味。
以上步骤是制作传统阜阳格拉条的经典工艺，每一个步骤都体现了阜阳美食的独特魅力和地方特色。

四、文化意义
阜阳格拉条不仅仅是一种美食，更是阜阳地域文化的重要载体，具有深厚的文化意义。
地域文化的象征
阜阳格拉条是阜阳地区极具代表性的传统小吃，其独特的制作工艺和风味体现了皖北地区的饮食文化特色。作为小麦主产区，阜阳的面食文化丰富多样，格拉条以其筋道的口感和浓郁的芝麻酱香，成为当地饮食文化的重要符号。此外，“格拉条”这一名称来源于阜阳方言“格拉”，意为“搅拌”，这种充满地域特色的名字也成为阜阳文化的一个独特标识。

乡愁与情感纽带
对于阜阳人来说，格拉条不仅仅是一道菜，更是家乡的味道和情感寄托。无论走到哪里，阜阳人都会对家乡的格拉条念念不忘。它承载着对家乡的思念和眷恋，成为连接阜阳人与家乡的情感纽带。许多在外的阜阳人回到家乡后的第一件事，就是去吃一碗格拉条，仿佛只有这样才能找到回家的感觉。

社交与生活的一部分
格拉条在阜阳人的日常生活中扮演着重要角色。它不仅是早餐、午餐或晚餐的选择，更是一种社交媒介。在阜阳的街头巷尾，格拉条店是人们聚会、聊天的重要场所。无论是上班族匆忙解决早餐，还是亲朋好友聚会聊天，格拉条店总是热闹非凡。一碗格拉条，拉近了人与人之间的距离，让陌生人也能迅速熟络起来。

方言文化的载体
格拉条的名称和食用方式都与阜阳方言密切相关。在吃格拉条时，当地人会用方言“使劲霍楞”（搅拌）来表达对这道美食的喜爱，这种独特的方言梗不仅增加了吃格拉条的趣味性，也让外地人通过美食了解阜阳的方言文化。

地域情怀与精神寄托
格拉条承载着阜阳人对家乡的深厚情感，是家乡的象征。它体现了阜阳人的勤劳智慧、豪爽热情以及对生活的热爱。无论时代如何变迁，格拉条所承载的地域情怀都将永远留在阜阳人的心中，代代相传。
总之，阜阳格拉条不仅是一种美食，更是一种文化的象征，它承载着阜阳人的记忆与情感，成为这座城市不可或缺的一部分。

小结
从街头小摊到连锁店面，格拉条始终保持着平民美食的本色。它见证了阜阳从古朴小城到现代化都市的变迁，却始终未改其粗犷本味。在这碗看似简单却暗藏玄机的面条里，咀嚼到的是皖北人对生活的热忱，以及对面食文化最执着的坚守。

参考文献
[1]李慧慧.(2024-10-11).阜阳格拉条品牌化发展及营销推广研究,科学导报,B03,81-83.
[2]穆成林.(2024).阜阳市非物质文化遗产传承与旅游融合发展研究.旅游纵览,(04),109-111.
[3]李昌卉.(2023).那一碗记忆中的格拉条.语文新读写,(04),19.
[4]张淼,刘子新,马炳帅 & 万程程.(2022-07-26).做实美食名菜让“阜阳味道”香飘全国,江淮时报,004.
[5]杨帅帅,吴翠玲,李俊 & 梁进.(2019).即食型绿茶双孢菇格拉条的研制.茶业通报,41(03),115-119.doi:10.16015/j.cnki.jteabusiness.2019.0020.
[6]付镇铖.(2016).阜阳饮食文化旅游资源开发研究.中国市场,(04),189-190.doi:10.13939/j.cnki.zgsc.2016.04.189.
[7]高贵凤.(2014).营销视阈下阜阳市非遗保护与传承.阜阳职业技术学院学报,25(02),85-87.

术语表达
1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

问题1、关于格拉条的起源有几种常见观点？
2、格拉条在何时进入了一个新的发展阶段？
3、格拉条的制作过程包含几个哪些步骤？
4、在吃格拉条时，当地人一般会用哪句方言表达对这道美食的喜爱之情？
5、你如何理解格拉条作为乡愁与情感纽带这一文化意义？

Fuyang Cuisine - Gela Noodles

In the hearts of every Fuyang native, Gela noodles are not just a bowl of pasta but an epic of northern-style wheat cuisine inscribed in porcelain bowls. These machine-pressed thick noodles, with their golden hue, reveal the bold character of northern Anhui as they tumble in boiling water. When the chef lifts the cooked noodles high and slaps them onto the counter with a crisp “gela-gela” sound, the entire noodle shop resonates with the most captivating symphony of street life. This article explores the historical origins, evolution, production process, and cultural significance of Fuyang’s iconic Gela noodles.

I. Historical Origins
Gela noodles, also known as “Gela mian”, are a traditional specialty snack from Fuyang, Anhui Province, often dubbed “the spaghetti of Fuyang.” Legends associate them with Su Dongpo, making them a unique local delicacy beloved by residents and widely available across the city. Several theories exist about their origin:According to the Song Dynasty Legend, Folklore suggests Gela noodles date back to the Song Dynasty, linked to Su Dongpo. During his tenure as a magistrate in Yingzhou (modern Fuyang), Su befriended a local scholar, Bai, who prepared round noodles resembling “fen tiao” (vermicelli). Served cold with sesame paste, chili oil, bean sprouts, and cilantro, Su praised the dish and named it “Gela”(from “ge la”, meaning “to stir”). In the Ming-Qing Era Theory, some believe Gela noodles originated during the Ming or Qing Dynasties as a festive dish for farmers to entertain guests, later becoming a staple of Fuyang’s culinary culture. Another view holds that Gela noodles emerged in the 1980s amid material scarcity, crafted from simple ingredients to meet basic dietary needs. Initially a street food, they gradually entered established eateries. Industry experts note similarities to Shanxi’s “hele noodles”. In the 1930s, Shanxi merchants introduced “hele” noodle techniques to Fuyang. The name morphed from “hele” to “Gela” due to phonetic resemblance, with wheat replacing buckwheat and manual presses adapting to local tastes.
In summary, while the exact origin remains debated, Gela noodles undeniably embody Fuyang’s regional identity, carrying forward its historical and culinary heritage.

II. Evolution
Gela noodles’ development reflects shifts in Fuyang’s food culture and lifestyle: Adapted from Shanxi’s “hele” noodles, early versions used wheat flour and lever-operated presses, sold seasonally by street vendors from 1930s to 1970s. In the 1980s, post-reform economic openness spurred popularity. Innovations included iron presses, fixed storefronts, and enriched toppings (bean sprouts, garlic paste, celery, cucumber).In the 21st Century, Gela noodles became a breakfast/lunch staple, diversifying into mild and spicy variants. Cultural prominence grew, exemplified by the dialect song “Gela Noodles Anthem.” In the Modern Era, Electric presses and branding attempts emerged, though most outlets remain small-scale.
In short, from humble street fare to cultural emblem, Gela noodles epitomize Fuyang’s culinary resilience.

III. Production Process
Key steps define traditional Gela noodle craftsmanship. First, prepare dough. This process includes mixing high-gluten flour with salt and water into a stiff dough and resting under damp cloth for 20–30 minutes. Second, pressing noodles. You can extrude dough through a lever- or hydraulic-press into boiling water. Modern shops tend to use electric machines for efficiency. Third, boil and Cool. You need to parboil for 2–3 minutes, then shock in cold water for chewiness. Four, add toppings and sauce. You need blanched seasonal veggies (bean sprouts, celery) paired with sesame paste, chili oil, garlic, and herbs. Lastly, combine noodles, toppings, and sauce vigorously (“huo leng” in dialect), finishing with hot broth.
Each step showcases Fuyang’s culinary ethos—simplicity with depth.

IV. Cultural Significance
Beyond sustenance, Gela noodles symbolize Fuyang’s identity:
Cultural Icon
Their chewy texture and nutty sesame flavor represent northern Anhui’s wheat-centric cuisine. The name “Gela” (dialect for “stir”) itself is a linguistic badge.
Nostalgia
For diasporic Fuyang natives, a bowl of Gela noodles evokes homesickness and belonging.
Social Glue
Eateries serve as communal hubs where strangers bond over shared meals.
Dialect Vehicle
Phrases like “huo leng”(stir) embed local lingo into dining rituals.
Spiritual Anchor
The dish embodies Fuyang’s industriousness, warmth, and unwavering love for life.

Conclusion
From alleys to franchises, Gela noodles retain their proletarian charm. They’ve witnessed Fuyang’s urbanization yet stubbornly preserved their rustic soul. In each resilient strand lies northern Anhui’s passion for life and unyielding devotion to noodle culture.

References
1. Li, H. H. (2024, October 11). Research on brand development and marketing promotion of Fuyang Gratiao. Science Guide, B03.
2. Mu, C. L. (2024). Research on the integrated development of intangible cultural heritage inheritance and tourism in Fuyang City. Tourism Overview, (4), 109–111.
3. Li, C. H. (2023). That bowl of Gratiao in memory. New Reading and Writing in Chinese, (4), 19.
4. Zhang, M., Liu, Z. X., Ma, B. S., & Wan, C. C. (2022, July 26). Making famous dishes a reality: Letting the “Taste of Fuyang” spread nationwide. Jianghuai Times, 004.
5. Yang, S. S., Wu, C. L., Li, J., & Liang, J. (2019). Development of instant green tea and Agaricus bisporus Gratiao. Journal of Tea Business, 41(3), 115–119. https://doi.org/10.16015/j.cnki.jteabusiness.2019.0020
6. Fu, Z. C. (2016). Research on the development of Fuyang’s culinary cultural tourism resources. China Market, (4), 189–190. https://doi.org/10.13939/j.cnki.zgsc.2016.04.189
7. Gao, G. F. (2014). Protection and inheritance of intangible cultural heritage in Fuyang from a marketing perspective. Journal of Fuyang Vocational Technical College, 25(2), 85–87.

Terms and Expressions
1. 格拉条 - Gela noodles
2. 饸饹面 - Hele noodles (Shanxi-style)
3. 千斤顶 - hydraulic press/lever press
4. 皖北 - northern Anhui
5. 高筋面粉 - high-gluten flour
6. 醒面 - dough resting
7. 过水 - cold-water shocking
8. 芝麻酱 - sesame paste
9. 荆芥 - schizonepeta (culinary herb)
10. 阜阳方言 - Fuyang dialect

Questions
1. What are the common theories about the origin of “Gela Noodles”?
2. When did Gela Noodles enter a new phase of development?
3. What are the key steps in the making of Gela Noodles?
4. What local dialect phrase do people often use to express their love for Gela Noodles?
5. How do you interpret Gela Noodle's cultural significance as a symbol of nostalgia and emotional connection?