https://bou.de/u/api.php?action=feedcontributions&feedformat=atom&user=Zhang+Li 2026-04-04T09:58:00Z User contributions MediaWiki 1.35.14 https://bou.de/u/index.php?title=Index.php&diff=171700 2026-02-04T07:44:14Z

<p>Zhang Li: /* 不同历史时期的发展特点 */</p> <hr /> <div>==Final Exam Paper==<br /> <br /> ===Daokou Braised chicken===<br /> <br /> ====Introduction====<br /> <br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. （Song libo，2025）Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> <br /> ====Origin and History====<br /> <br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; Yi you Ji xing &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> <br /> ====Production method====<br /> <br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.（Wang panpan，2009）<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> <br /> ====Flavor characteristics====<br /> <br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> <br /> ====Cultural meaning====<br /> <br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> <br /> ===References===<br /> <br /> [1]宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> <br /> ===Terms=== <br /> <br /> 1.道口烧鸡Daokou roasted chicken<br /> <br /> 2.元宝鸡：Ingot Chicken<br /> <br /> 3.御膳房imperial kitchen<br /> <br /> 4.义友济兴：prospering the shop with friendship<br /> <br /> 5.火候heat control<br /> <br /> 6.放血bloodletting<br /> <br /> 7.佐料seasoning<br /> <br /> 8.武火high heat<br /> <br /> 9.陈皮：dried tangerine peel<br /> <br /> 10.肉桂：cinnamon<br /> <br /> 11.豆蔻：cardamom<br /> <br /> 12.丁香：galangal<br /> <br /> 13.白芷：clove<br /> <br /> 14.砂仁fructus amomi<br /> <br /> 15.草果Amomum tsaoko<br /> <br /> 16.良姜radix angelicae<br /> <br /> 17.走亲访友visit relatives and friends<br /> <br /> 18.真空包装vacuum packaging<br /> <br /> ===Questions===<br /> <br /> 1. Where is Daokou Braised Chicken a specialty food?<br /> <br /> 2. What does the shop name &quot;Yixingzhang&quot; mean?<br /> <br /> 3. In which year was the Daokou Braised Chicken making technique included in the Henan Provincial Intangible Cultural Heritage?<br /> <br /> 4. What does Daokou Braised Chicken look like?<br /> <br /> 5. What are the &quot;Four Joys&quot; that summarize the flavor characteristics of Daokou Braised Chicken?<br /> <br /> ===Answers===<br /> <br /> Answer 1: Daokou Town, Huaxian County, Anyang City, Henan Province<br /> <br /> Answer 2: Friendship and mutual prosperity<br /> <br /> Answer 3: 2009<br /> <br /> Answer 4: A sycee (gold ingot)<br /> <br /> Answer 5: Color, Fragrance, Taste, and Shape<br /> <br /> ==期末论文==<br /> <br /> ===道口烧鸡=== <br /> <br /> ====引言====<br /> <br /> 位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。（Song libo，2025）在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。<br /> <br /> ====起源和历史==== <br /> <br /> 道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)<br /> <br /> “义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。<br /> <br /> 后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。<br /> <br /> ====制作方法====<br /> <br /> 道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。（Wang panpan,2009)<br /> <br /> （1）原料鸡的选择<br /> <br /> 选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。<br /> <br /> （2）宰杀去内脏<br /> <br /> 原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。<br /> <br /> （3）清洗<br /> <br /> 把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。<br /> <br /> （4）腌浸<br /> <br /> 将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。<br /> <br /> （5）造型<br /> <br /> 为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。<br /> <br /> （6）上色油炸<br /> <br /> 油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。<br /> <br /> （7）煮制<br /> <br /> 在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。<br /> (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)<br /> <br /> ====风味特点====<br /> <br /> 道口烧鸡的风味特点可概括为“色、香、味、形”四绝。<br /> <br /> 色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。<br /> <br /> 香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。<br /> <br /> 味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。<br /> <br /> 形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。<br /> <br /> ====文化意义====<br /> <br /> 作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。<br /> <br /> ===参考文献===<br /> <br /> [1] 宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2] 王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3] 湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4] 道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> <br /> ===术语===<br /> <br /> 1.道口烧鸡Daokou roasted chicken<br /> <br /> 2.元宝鸡：Ingot Chicken<br /> <br /> 3.御膳房imperial kitchen<br /> <br /> 4.义友济兴：prospering the shop with friendship<br /> <br /> 5.火候heat control<br /> <br /> 6.放血bloodletting<br /> <br /> 7.佐料seasoning<br /> <br /> 8.武火high heat<br /> <br /> 9.陈皮：dried tangerine peel<br /> <br /> 10.肉桂：cinnamon<br /> <br /> 11.豆蔻：cardamom<br /> <br /> 12.丁香：galangal<br /> <br /> 13.白芷：clove<br /> <br /> 14.砂仁fructus amomi<br /> <br /> 15.草果Amomum tsaoko<br /> <br /> 16.良姜radix angelicae<br /> <br /> 17.走亲访友visit relatives and friends<br /> <br /> 18.真空包装vacuum packaging<br /> <br /> ===问题===<br /> <br /> 1.道口烧鸡是哪里的特色美食？<br /> <br /> 2.“义兴张”铺名是取得什么含义？<br /> <br /> 3.道口烧鸡制作技艺哪年入选河南非遗？<br /> <br /> 4.道口烧鸡的造型像什么？<br /> <br /> 5.道口烧鸡的风味特点被概括为哪 “四绝”？<br /> <br /> ===答案===<br /> <br /> 答案1：河南省安阳市滑县道口镇<br /> <br /> 答案2：义友济兴<br /> <br /> 答案3：2009年<br /> <br /> 答案4：元宝<br /> <br /> 答案5：色、香、味、形</div>

Zhang Li https://bou.de/u/index.php?title=Index.php&diff=171699 2026-02-04T07:43:27Z

<p>Zhang Li: </p> <hr /> <div>==Final Exam Paper==<br /> <br /> ===Daokou Braised chicken===<br /> <br /> ====Introduction====<br /> <br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. （Song libo，2025）Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> <br /> ====Origin and History====<br /> <br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; Yi you Ji xing &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> <br /> ====Production method====<br /> <br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.（Wang panpan，2009）<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> <br /> ====Flavor characteristics====<br /> <br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> <br /> ====Cultural meaning====<br /> <br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> <br /> ===References===<br /> <br /> [1]宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> <br /> ===Terms=== <br /> <br /> 1.道口烧鸡Daokou roasted chicken<br /> <br /> 2.元宝鸡：Ingot Chicken<br /> <br /> 3.御膳房imperial kitchen<br /> <br /> 4.义友济兴：prospering the shop with friendship<br /> <br /> 5.火候heat control<br /> <br /> 6.放血bloodletting<br /> <br /> 7.佐料seasoning<br /> <br /> 8.武火high heat<br /> <br /> 9.陈皮：dried tangerine peel<br /> <br /> 10.肉桂：cinnamon<br /> <br /> 11.豆蔻：cardamom<br /> <br /> 12.丁香：galangal<br /> <br /> 13.白芷：clove<br /> <br /> 14.砂仁fructus amomi<br /> <br /> 15.草果Amomum tsaoko<br /> <br /> 16.良姜radix angelicae<br /> <br /> 17.走亲访友visit relatives and friends<br /> <br /> 18.真空包装vacuum packaging<br /> <br /> ===Questions===<br /> <br /> 1. Where is Daokou Braised Chicken a specialty food?<br /> <br /> 2. What does the shop name &quot;Yixingzhang&quot; mean?<br /> <br /> 3. In which year was the Daokou Braised Chicken making technique included in the Henan Provincial Intangible Cultural Heritage?<br /> <br /> 4. What does Daokou Braised Chicken look like?<br /> <br /> 5. What are the &quot;Four Joys&quot; that summarize the flavor characteristics of Daokou Braised Chicken?<br /> <br /> ===Answers===<br /> <br /> Answer 1: Daokou Town, Huaxian County, Anyang City, Henan Province<br /> <br /> Answer 2: Friendship and mutual prosperity<br /> <br /> Answer 3: 2009<br /> <br /> Answer 4: A sycee (gold ingot)<br /> <br /> Answer 5: Color, Fragrance, Taste, and Shape<br /> <br /> ==期末论文==<br /> <br /> ===道口烧鸡=== <br /> <br /> ====引言====<br /> <br /> 位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。（Song libo，2025）在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。<br /> <br /> ====起源和历史==== <br /> <br /> 道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)<br /> <br /> “义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。<br /> <br /> 后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。<br /> <br /> =====不同历史时期的发展特点=====<br /> <br /> 唐真元十六年，南诏舞蹈团赴长安献演，其身着的服饰以鸟兽草木为纹样，采用八色混合皮革呈现图案，实为扎染工艺的早期应用成果。目前已知最早的扎染实物出土于新疆吐鲁番阿斯塔纳，为距今约两千年的汉代织物残片。该残片上的缬点形似鱼子酱，大小匀整、排布规整且色泽鲜亮，直观印证秦汉时期扎染技艺已发展至较高水平。由此可推断，我国手工印染技术的起源应早于秦汉，早期实物未被发现，大概率归因于纺织品难以长期保存，而非彼时无此类印染织物。<br /> <br /> <br /> 历经魏晋南北朝的战乱与分裂，统一而强大的隋唐给人们带来安宁富足的生活，也给扎染服装带来发展繁荣的机遇。当时，扎染技巧与印染工艺都达到了很高水平，其技艺百变，图案万千。有扎缬、撮缬、夹缬、绞缬、打结、折叠串缝等巧夺天工的扎缬技艺；有鹿胎缬、玛瑙缬、叠胜缬、四瓣花罗、七宝纹、花鸟纹等千姿百态的图案纹样。印染工艺也取得了突破性的发展，利用植物染料、矿物染料染制出了万紫千红的色彩。常用茜草染红色，蓝靛染蓝色，用赭石染土黄色。例如，出土的唐代“四瓣花罗”采取散点排列、折叠串扎的技法，橘黄色的花瓣在深棕色的底色上显得亮丽秀美。保存于日本博物馆的唐代七宝纹扎染，采用折叠串针扎法，构成网状组织的铜钱花纹，非常漂亮。还有用绞针法缝扎成的花鸟纹，构图精美，线条流畅。这些扎染的衣料，受到人们广泛喜爱，上至达官贵人，下至百姓人家，使用扎染蔚然成风，使扎染服装在唐代得到空前的发展与盛行[6]。<br /> <br /> 历史演变到了宋代，扎染已经非常普及，扎制技艺也日臻完善。做工精美的扎染用品成为日常生活中常用的服饰品。但宋王朝自奉节俭，多次下诏禁止生产或限制使用扎染等染缬品。皇室的禁令一方面说明了扎染等印染物品已空前的发展和普及；另一方面，三令五申的禁止，沉重打击了正蓬勃发展的民间扎染，致使不少扎染技法失传，导致盛行于隋唐的这项古老技艺受到致命摧残，就此衰落下来。<br /> <br /> ====制作方法====<br /> <br /> 道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。（Wang panpan,2009)<br /> <br /> （1）原料鸡的选择<br /> <br /> 选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。<br /> <br /> （2）宰杀去内脏<br /> <br /> 原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。<br /> <br /> （3）清洗<br /> <br /> 把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。<br /> <br /> （4）腌浸<br /> <br /> 将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。<br /> <br /> （5）造型<br /> <br /> 为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。<br /> <br /> （6）上色油炸<br /> <br /> 油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。<br /> <br /> （7）煮制<br /> <br /> 在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。<br /> (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)<br /> <br /> ====风味特点====<br /> <br /> 道口烧鸡的风味特点可概括为“色、香、味、形”四绝。<br /> <br /> 色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。<br /> <br /> 香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。<br /> <br /> 味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。<br /> <br /> 形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。<br /> <br /> ====文化意义====<br /> <br /> 作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。<br /> <br /> ===参考文献===<br /> <br /> [1] 宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2] 王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3] 湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4] 道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> <br /> ===术语===<br /> <br /> 1.道口烧鸡Daokou roasted chicken<br /> <br /> 2.元宝鸡：Ingot Chicken<br /> <br /> 3.御膳房imperial kitchen<br /> <br /> 4.义友济兴：prospering the shop with friendship<br /> <br /> 5.火候heat control<br /> <br /> 6.放血bloodletting<br /> <br /> 7.佐料seasoning<br /> <br /> 8.武火high heat<br /> <br /> 9.陈皮：dried tangerine peel<br /> <br /> 10.肉桂：cinnamon<br /> <br /> 11.豆蔻：cardamom<br /> <br /> 12.丁香：galangal<br /> <br /> 13.白芷：clove<br /> <br /> 14.砂仁fructus amomi<br /> <br /> 15.草果Amomum tsaoko<br /> <br /> 16.良姜radix angelicae<br /> <br /> 17.走亲访友visit relatives and friends<br /> <br /> 18.真空包装vacuum packaging<br /> <br /> ===问题===<br /> <br /> 1.道口烧鸡是哪里的特色美食？<br /> <br /> 2.“义兴张”铺名是取得什么含义？<br /> <br /> 3.道口烧鸡制作技艺哪年入选河南非遗？<br /> <br /> 4.道口烧鸡的造型像什么？<br /> <br /> 5.道口烧鸡的风味特点被概括为哪 “四绝”？<br /> <br /> ===答案===<br /> <br /> 答案1：河南省安阳市滑县道口镇<br /> <br /> 答案2：义友济兴<br /> <br /> 答案3：2009年<br /> <br /> 答案4：元宝<br /> <br /> 答案5：色、香、味、形</div>

Zhang Li https://bou.de/u/index.php?title=Index.php&diff=171698 2026-02-04T07:42:43Z

<p>Zhang Li: </p> <hr /> <div>==Final Exam Paper==<br /> <br /> ===Daokou Braised chicken===<br /> <br /> ====Introduction====<br /> <br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. （Song libo，2025）Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> <br /> ====Origin and History====<br /> <br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; Yi you Ji xing &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> <br /> ====Production method====<br /> <br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.（Wang panpan，2009）<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> <br /> ====Flavor characteristics====<br /> <br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> <br /> ====Cultural meaning====<br /> <br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> <br /> ===References===<br /> <br /> [1]宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> <br /> ===Terms=== <br /> <br /> 1.道口烧鸡Daokou roasted chicken<br /> <br /> 2.元宝鸡：Ingot Chicken<br /> <br /> 3.御膳房imperial kitchen<br /> <br /> 4.义友济兴：prospering the shop with friendship<br /> <br /> 5.火候heat control<br /> <br /> 6.放血bloodletting<br /> <br /> 7.佐料seasoning<br /> <br /> 8.武火high heat<br /> <br /> 9.陈皮：dried tangerine peel<br /> <br /> 10.肉桂：cinnamon<br /> <br /> 11.豆蔻：cardamom<br /> <br /> 12.丁香：galangal<br /> <br /> 13.白芷：clove<br /> <br /> 14.砂仁fructus amomi<br /> <br /> 15.草果Amomum tsaoko<br /> <br /> 16.良姜radix angelicae<br /> <br /> 17.走亲访友visit relatives and friends<br /> <br /> 18.真空包装vacuum packaging<br /> <br /> ===Questions===<br /> <br /> 1. Where is Daokou Braised Chicken a specialty food?<br /> <br /> 2. What does the shop name &quot;Yixingzhang&quot; mean?<br /> <br /> 3. In which year was the Daokou Braised Chicken making technique included in the Henan Provincial Intangible Cultural Heritage?<br /> <br /> 4. What does Daokou Braised Chicken look like?<br /> <br /> 5. What are the &quot;Four Joys&quot; that summarize the flavor characteristics of Daokou Braised Chicken?<br /> <br /> ===Answers===<br /> <br /> Answer 1: Daokou Town, Huaxian County, Anyang City, Henan Province<br /> <br /> Answer 2: Friendship and mutual prosperity<br /> <br /> Answer 3: 2009<br /> <br /> Answer 4: A sycee (gold ingot)<br /> <br /> Answer 5: Color, Fragrance, Taste, and Shape<br /> <br /> ==期末论文==<br /> <br /> ===道口烧鸡=== <br /> <br /> ===目录===<br /> <br /> ====引言====<br /> <br /> 位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。（Song libo，2025）在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。<br /> <br /> ====起源和历史==== <br /> <br /> 道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)<br /> <br /> “义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。<br /> <br /> 后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。<br /> <br /> =====不同历史时期的发展特点=====<br /> <br /> 唐真元十六年，南诏舞蹈团赴长安献演，其身着的服饰以鸟兽草木为纹样，采用八色混合皮革呈现图案，实为扎染工艺的早期应用成果。目前已知最早的扎染实物出土于新疆吐鲁番阿斯塔纳，为距今约两千年的汉代织物残片。该残片上的缬点形似鱼子酱，大小匀整、排布规整且色泽鲜亮，直观印证秦汉时期扎染技艺已发展至较高水平。由此可推断，我国手工印染技术的起源应早于秦汉，早期实物未被发现，大概率归因于纺织品难以长期保存，而非彼时无此类印染织物。<br /> <br /> <br /> 历经魏晋南北朝的战乱与分裂，统一而强大的隋唐给人们带来安宁富足的生活，也给扎染服装带来发展繁荣的机遇。当时，扎染技巧与印染工艺都达到了很高水平，其技艺百变，图案万千。有扎缬、撮缬、夹缬、绞缬、打结、折叠串缝等巧夺天工的扎缬技艺；有鹿胎缬、玛瑙缬、叠胜缬、四瓣花罗、七宝纹、花鸟纹等千姿百态的图案纹样。印染工艺也取得了突破性的发展，利用植物染料、矿物染料染制出了万紫千红的色彩。常用茜草染红色，蓝靛染蓝色，用赭石染土黄色。例如，出土的唐代“四瓣花罗”采取散点排列、折叠串扎的技法，橘黄色的花瓣在深棕色的底色上显得亮丽秀美。保存于日本博物馆的唐代七宝纹扎染，采用折叠串针扎法，构成网状组织的铜钱花纹，非常漂亮。还有用绞针法缝扎成的花鸟纹，构图精美，线条流畅。这些扎染的衣料，受到人们广泛喜爱，上至达官贵人，下至百姓人家，使用扎染蔚然成风，使扎染服装在唐代得到空前的发展与盛行[6]。<br /> <br /> 历史演变到了宋代，扎染已经非常普及，扎制技艺也日臻完善。做工精美的扎染用品成为日常生活中常用的服饰品。但宋王朝自奉节俭，多次下诏禁止生产或限制使用扎染等染缬品。皇室的禁令一方面说明了扎染等印染物品已空前的发展和普及；另一方面，三令五申的禁止，沉重打击了正蓬勃发展的民间扎染，致使不少扎染技法失传，导致盛行于隋唐的这项古老技艺受到致命摧残，就此衰落下来。<br /> <br /> ====制作方法====<br /> <br /> 道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。（Wang panpan,2009)<br /> <br /> （1）原料鸡的选择<br /> <br /> 选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。<br /> <br /> （2）宰杀去内脏<br /> <br /> 原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。<br /> <br /> （3）清洗<br /> <br /> 把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。<br /> <br /> （4）腌浸<br /> <br /> 将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。<br /> <br /> （5）造型<br /> <br /> 为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。<br /> <br /> （6）上色油炸<br /> <br /> 油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。<br /> <br /> （7）煮制<br /> <br /> 在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。<br /> (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)<br /> <br /> ====风味特点====<br /> <br /> 道口烧鸡的风味特点可概括为“色、香、味、形”四绝。<br /> <br /> 色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。<br /> <br /> 香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。<br /> <br /> 味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。<br /> <br /> 形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。<br /> <br /> ====文化意义====<br /> <br /> 作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。<br /> <br /> ===参考文献===<br /> <br /> [1] 宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2] 王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3] 湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4] 道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> <br /> ===术语===<br /> <br /> 1.道口烧鸡Daokou roasted chicken<br /> <br /> 2.元宝鸡：Ingot Chicken<br /> <br /> 3.御膳房imperial kitchen<br /> <br /> 4.义友济兴：prospering the shop with friendship<br /> <br /> 5.火候heat control<br /> <br /> 6.放血bloodletting<br /> <br /> 7.佐料seasoning<br /> <br /> 8.武火high heat<br /> <br /> 9.陈皮：dried tangerine peel<br /> <br /> 10.肉桂：cinnamon<br /> <br /> 11.豆蔻：cardamom<br /> <br /> 12.丁香：galangal<br /> <br /> 13.白芷：clove<br /> <br /> 14.砂仁fructus amomi<br /> <br /> 15.草果Amomum tsaoko<br /> <br /> 16.良姜radix angelicae<br /> <br /> 17.走亲访友visit relatives and friends<br /> <br /> 18.真空包装vacuum packaging<br /> <br /> ===问题===<br /> <br /> 1.道口烧鸡是哪里的特色美食？<br /> <br /> 2.“义兴张”铺名是取得什么含义？<br /> <br /> 3.道口烧鸡制作技艺哪年入选河南非遗？<br /> <br /> 4.道口烧鸡的造型像什么？<br /> <br /> 5.道口烧鸡的风味特点被概括为哪 “四绝”？<br /> <br /> ===答案===<br /> <br /> 答案1：河南省安阳市滑县道口镇<br /> <br /> 答案2：义友济兴<br /> <br /> 答案3：2009年<br /> <br /> 答案4：元宝<br /> <br /> 答案5：色、香、味、形</div>

Zhang Li https://bou.de/u/index.php?title=Index.php&diff=171697 2026-02-04T07:42:10Z

<p>Zhang Li: </p> <hr /> <div>==Final Exam Paper==<br /> <br /> ===Daokou Braised chicken===<br /> <br /> ====Introduction====<br /> <br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. （Song libo，2025）Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> <br /> ====Origin and History====<br /> <br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; Yi you Ji xing &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> <br /> ====Production method====<br /> <br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.（Wang panpan，2009）<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> <br /> ====Flavor characteristics====<br /> <br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> <br /> ====Cultural meaning====<br /> <br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> <br /> ===References===<br /> <br /> [1]宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> <br /> ===Terms=== <br /> <br /> 1.道口烧鸡Daokou roasted chicken<br /> <br /> 2.元宝鸡：Ingot Chicken<br /> <br /> 3.御膳房imperial kitchen<br /> <br /> 4.义友济兴：prospering the shop with friendship<br /> <br /> 5.火候heat control<br /> <br /> 6.放血bloodletting<br /> <br /> 7.佐料seasoning<br /> <br /> 8.武火high heat<br /> <br /> 9.陈皮：dried tangerine peel<br /> <br /> 10.肉桂：cinnamon<br /> <br /> 11.豆蔻：cardamom<br /> <br /> 12.丁香：galangal<br /> <br /> 13.白芷：clove<br /> <br /> 14.砂仁fructus amomi<br /> <br /> 15.草果Amomum tsaoko<br /> <br /> 16.良姜radix angelicae<br /> <br /> 17.走亲访友visit relatives and friends<br /> <br /> 18.真空包装vacuum packaging<br /> <br /> ===Questions===<br /> <br /> 1. Where is Daokou Braised Chicken a specialty food?<br /> <br /> 2. What does the shop name &quot;Yixingzhang&quot; mean?<br /> <br /> 3. In which year was the Daokou Braised Chicken making technique included in the Henan Provincial Intangible Cultural Heritage?<br /> <br /> 4. What does Daokou Braised Chicken look like?<br /> <br /> 5. What are the &quot;Four Joys&quot; that summarize the flavor characteristics of Daokou Braised Chicken?<br /> <br /> ===Answers===<br /> <br /> Answer 1: Daokou Town, Huaxian County, Anyang City, Henan Province<br /> <br /> Answer 2: Friendship and mutual prosperity<br /> <br /> Answer 3: 2009<br /> <br /> Answer 4: A sycee (gold ingot)<br /> <br /> Answer 5: Color, Fragrance, Taste, and Shape<br /> <br /> ==期末论文==<br /> <br /> ===道口烧鸡=== <br /> <br /> ===目录===<br /> <br /> ====引言====<br /> <br /> ====起源和历史====<br /> <br /> ====制作方法====<br /> <br /> ====风味特点====<br /> <br /> ====文化意义====<br /> <br /> ===参考文献===<br /> <br /> ===术语===<br /> <br /> ===问题===<br /> <br /> ===答案===<br /> <br /> ====引言====<br /> <br /> 位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。（Song libo，2025）在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。<br /> <br /> ====起源和历史==== <br /> <br /> 道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)<br /> <br /> “义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。<br /> <br /> 后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。<br /> <br /> =====不同历史时期的发展特点=====<br /> <br /> 唐真元十六年，南诏舞蹈团赴长安献演，其身着的服饰以鸟兽草木为纹样，采用八色混合皮革呈现图案，实为扎染工艺的早期应用成果。目前已知最早的扎染实物出土于新疆吐鲁番阿斯塔纳，为距今约两千年的汉代织物残片。该残片上的缬点形似鱼子酱，大小匀整、排布规整且色泽鲜亮，直观印证秦汉时期扎染技艺已发展至较高水平。由此可推断，我国手工印染技术的起源应早于秦汉，早期实物未被发现，大概率归因于纺织品难以长期保存，而非彼时无此类印染织物。<br /> <br /> <br /> 历经魏晋南北朝的战乱与分裂，统一而强大的隋唐给人们带来安宁富足的生活，也给扎染服装带来发展繁荣的机遇。当时，扎染技巧与印染工艺都达到了很高水平，其技艺百变，图案万千。有扎缬、撮缬、夹缬、绞缬、打结、折叠串缝等巧夺天工的扎缬技艺；有鹿胎缬、玛瑙缬、叠胜缬、四瓣花罗、七宝纹、花鸟纹等千姿百态的图案纹样。印染工艺也取得了突破性的发展，利用植物染料、矿物染料染制出了万紫千红的色彩。常用茜草染红色，蓝靛染蓝色，用赭石染土黄色。例如，出土的唐代“四瓣花罗”采取散点排列、折叠串扎的技法，橘黄色的花瓣在深棕色的底色上显得亮丽秀美。保存于日本博物馆的唐代七宝纹扎染，采用折叠串针扎法，构成网状组织的铜钱花纹，非常漂亮。还有用绞针法缝扎成的花鸟纹，构图精美，线条流畅。这些扎染的衣料，受到人们广泛喜爱，上至达官贵人，下至百姓人家，使用扎染蔚然成风，使扎染服装在唐代得到空前的发展与盛行[6]。<br /> <br /> 历史演变到了宋代，扎染已经非常普及，扎制技艺也日臻完善。做工精美的扎染用品成为日常生活中常用的服饰品。但宋王朝自奉节俭，多次下诏禁止生产或限制使用扎染等染缬品。皇室的禁令一方面说明了扎染等印染物品已空前的发展和普及；另一方面，三令五申的禁止，沉重打击了正蓬勃发展的民间扎染，致使不少扎染技法失传，导致盛行于隋唐的这项古老技艺受到致命摧残，就此衰落下来。<br /> <br /> ====制作方法====<br /> <br /> 道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。（Wang panpan,2009)<br /> <br /> （1）原料鸡的选择<br /> <br /> 选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。<br /> <br /> （2）宰杀去内脏<br /> <br /> 原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。<br /> <br /> （3）清洗<br /> <br /> 把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。<br /> <br /> （4）腌浸<br /> <br /> 将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。<br /> <br /> （5）造型<br /> <br /> 为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。<br /> <br /> （6）上色油炸<br /> <br /> 油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。<br /> <br /> （7）煮制<br /> <br /> 在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。<br /> (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)<br /> <br /> ====风味特点====<br /> <br /> 道口烧鸡的风味特点可概括为“色、香、味、形”四绝。<br /> <br /> 色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。<br /> <br /> 香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。<br /> <br /> 味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。<br /> <br /> 形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。<br /> <br /> ====文化意义====<br /> <br /> 作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。<br /> <br /> ===参考文献===<br /> <br /> [1] 宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2] 王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3] 湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4] 道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> <br /> ===术语===<br /> <br /> 1.道口烧鸡Daokou roasted chicken<br /> <br /> 2.元宝鸡：Ingot Chicken<br /> <br /> 3.御膳房imperial kitchen<br /> <br /> 4.义友济兴：prospering the shop with friendship<br /> <br /> 5.火候heat control<br /> <br /> 6.放血bloodletting<br /> <br /> 7.佐料seasoning<br /> <br /> 8.武火high heat<br /> <br /> 9.陈皮：dried tangerine peel<br /> <br /> 10.肉桂：cinnamon<br /> <br /> 11.豆蔻：cardamom<br /> <br /> 12.丁香：galangal<br /> <br /> 13.白芷：clove<br /> <br /> 14.砂仁fructus amomi<br /> <br /> 15.草果Amomum tsaoko<br /> <br /> 16.良姜radix angelicae<br /> <br /> 17.走亲访友visit relatives and friends<br /> <br /> 18.真空包装vacuum packaging<br /> <br /> ===问题===<br /> <br /> 1.道口烧鸡是哪里的特色美食？<br /> <br /> 2.“义兴张”铺名是取得什么含义？<br /> <br /> 3.道口烧鸡制作技艺哪年入选河南非遗？<br /> <br /> 4.道口烧鸡的造型像什么？<br /> <br /> 5.道口烧鸡的风味特点被概括为哪 “四绝”？<br /> <br /> ===答案===<br /> <br /> 答案1：河南省安阳市滑县道口镇<br /> <br /> 答案2：义友济兴<br /> <br /> 答案3：2009年<br /> <br /> 答案4：元宝<br /> <br /> 答案5：色、香、味、形</div>

Zhang Li https://bou.de/u/index.php?title=Index.php&diff=171696 2026-02-04T07:37:31Z

<p>Zhang Li: </p> <hr /> <div>==Final Exam Paper==<br /> <br /> ===Daokou Braised chicken===<br /> <br /> Introduction<br /> <br /> Origin and History<br /> <br /> Production method<br /> <br /> Flavor characteristics<br /> <br /> Cultural meaning<br /> <br /> ===Reference===<br /> <br /> ===Terms===<br /> <br /> ===Questions===<br /> <br /> ===Answers===<br /> <br /> ====Introduction====<br /> <br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. （Song libo，2025）Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> <br /> ====Origin and History====<br /> <br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; Yi you Ji xing &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> <br /> ====Production method====<br /> <br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.（Wang panpan，2009）<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> <br /> ====Flavor characteristics====<br /> <br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> <br /> ====Cultural meaning====<br /> <br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> <br /> ===References===<br /> <br /> [1]宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> <br /> ===Terms=== <br /> <br /> 1.道口烧鸡Daokou roasted chicken<br /> <br /> 2.元宝鸡：Ingot Chicken<br /> <br /> 3.御膳房imperial kitchen<br /> <br /> 4.义友济兴：prospering the shop with friendship<br /> <br /> 5.火候heat control<br /> <br /> 6.放血bloodletting<br /> <br /> 7.佐料seasoning<br /> <br /> 8.武火high heat<br /> <br /> 9.陈皮：dried tangerine peel<br /> <br /> 10.肉桂：cinnamon<br /> <br /> 11.豆蔻：cardamom<br /> <br /> 12.丁香：galangal<br /> <br /> 13.白芷：clove<br /> <br /> 14.砂仁fructus amomi<br /> <br /> 15.草果Amomum tsaoko<br /> <br /> 16.良姜radix angelicae<br /> <br /> 17.走亲访友visit relatives and friends<br /> <br /> 18.真空包装vacuum packaging<br /> <br /> ===Questions===<br /> <br /> 1. Where is Daokou Braised Chicken a specialty food?<br /> <br /> 2. What does the shop name &quot;Yixingzhang&quot; mean?<br /> <br /> 3. In which year was the Daokou Braised Chicken making technique included in the Henan Provincial Intangible Cultural Heritage?<br /> <br /> 4. What does Daokou Braised Chicken look like?<br /> <br /> 5. What are the &quot;Four Joys&quot; that summarize the flavor characteristics of Daokou Braised Chicken?<br /> <br /> ===Answers===<br /> <br /> Answer 1: Daokou Town, Huaxian County, Anyang City, Henan Province<br /> <br /> Answer 2: Friendship and mutual prosperity<br /> <br /> Answer 3: 2009<br /> <br /> Answer 4: A sycee (gold ingot)<br /> <br /> Answer 5: Color, Fragrance, Taste, and Shape<br /> <br /> ==期末论文==<br /> <br /> ===道口烧鸡=== <br /> <br /> ===目录===<br /> <br /> ====引言====<br /> <br /> ====起源和历史====<br /> <br /> ====制作方法====<br /> <br /> ====风味特点====<br /> <br /> ====文化意义====<br /> <br /> ===参考文献===<br /> <br /> ===术语===<br /> <br /> ===问题===<br /> <br /> ===答案===<br /> <br /> ====引言====<br /> <br /> 位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。（Song libo，2025）在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。<br /> <br /> ====起源和历史==== <br /> <br /> 道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)<br /> <br /> “义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。<br /> <br /> 后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。<br /> <br /> =====不同历史时期的发展特点=====<br /> <br /> 唐真元十六年，南诏舞蹈团赴长安献演，其身着的服饰以鸟兽草木为纹样，采用八色混合皮革呈现图案，实为扎染工艺的早期应用成果。目前已知最早的扎染实物出土于新疆吐鲁番阿斯塔纳，为距今约两千年的汉代织物残片。该残片上的缬点形似鱼子酱，大小匀整、排布规整且色泽鲜亮，直观印证秦汉时期扎染技艺已发展至较高水平。由此可推断，我国手工印染技术的起源应早于秦汉，早期实物未被发现，大概率归因于纺织品难以长期保存，而非彼时无此类印染织物。<br /> <br /> <br /> 历经魏晋南北朝的战乱与分裂，统一而强大的隋唐给人们带来安宁富足的生活，也给扎染服装带来发展繁荣的机遇。当时，扎染技巧与印染工艺都达到了很高水平，其技艺百变，图案万千。有扎缬、撮缬、夹缬、绞缬、打结、折叠串缝等巧夺天工的扎缬技艺；有鹿胎缬、玛瑙缬、叠胜缬、四瓣花罗、七宝纹、花鸟纹等千姿百态的图案纹样。印染工艺也取得了突破性的发展，利用植物染料、矿物染料染制出了万紫千红的色彩。常用茜草染红色，蓝靛染蓝色，用赭石染土黄色。例如，出土的唐代“四瓣花罗”采取散点排列、折叠串扎的技法，橘黄色的花瓣在深棕色的底色上显得亮丽秀美。保存于日本博物馆的唐代七宝纹扎染，采用折叠串针扎法，构成网状组织的铜钱花纹，非常漂亮。还有用绞针法缝扎成的花鸟纹，构图精美，线条流畅。这些扎染的衣料，受到人们广泛喜爱，上至达官贵人，下至百姓人家，使用扎染蔚然成风，使扎染服装在唐代得到空前的发展与盛行[6]。<br /> <br /> 历史演变到了宋代，扎染已经非常普及，扎制技艺也日臻完善。做工精美的扎染用品成为日常生活中常用的服饰品。但宋王朝自奉节俭，多次下诏禁止生产或限制使用扎染等染缬品。皇室的禁令一方面说明了扎染等印染物品已空前的发展和普及；另一方面，三令五申的禁止，沉重打击了正蓬勃发展的民间扎染，致使不少扎染技法失传，导致盛行于隋唐的这项古老技艺受到致命摧残，就此衰落下来。<br /> <br /> ====制作方法====<br /> <br /> 道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。（Wang panpan,2009)<br /> <br /> （1）原料鸡的选择<br /> <br /> 选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。<br /> <br /> （2）宰杀去内脏<br /> <br /> 原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。<br /> <br /> （3）清洗<br /> <br /> 把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。<br /> <br /> （4）腌浸<br /> <br /> 将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。<br /> <br /> （5）造型<br /> <br /> 为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。<br /> <br /> （6）上色油炸<br /> <br /> 油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。<br /> <br /> （7）煮制<br /> <br /> 在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。<br /> (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)<br /> <br /> ====风味特点====<br /> <br /> 道口烧鸡的风味特点可概括为“色、香、味、形”四绝。<br /> <br /> 色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。<br /> <br /> 香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。<br /> <br /> 味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。<br /> <br /> 形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。<br /> <br /> ====文化意义====<br /> <br /> 作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。<br /> <br /> ===参考文献===<br /> <br /> [1] 宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2] 王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3] 湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4] 道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> <br /> ===术语===<br /> <br /> 1.道口烧鸡Daokou roasted chicken<br /> <br /> 2.元宝鸡：Ingot Chicken<br /> <br /> 3.御膳房imperial kitchen<br /> <br /> 4.义友济兴：prospering the shop with friendship<br /> <br /> 5.火候heat control<br /> <br /> 6.放血bloodletting<br /> <br /> 7.佐料seasoning<br /> <br /> 8.武火high heat<br /> <br /> 9.陈皮：dried tangerine peel<br /> <br /> 10.肉桂：cinnamon<br /> <br /> 11.豆蔻：cardamom<br /> <br /> 12.丁香：galangal<br /> <br /> 13.白芷：clove<br /> <br /> 14.砂仁fructus amomi<br /> <br /> 15.草果Amomum tsaoko<br /> <br /> 16.良姜radix angelicae<br /> <br /> 17.走亲访友visit relatives and friends<br /> <br /> 18.真空包装vacuum packaging<br /> <br /> ===问题===<br /> <br /> 1.道口烧鸡是哪里的特色美食？<br /> <br /> 2.“义兴张”铺名是取得什么含义？<br /> <br /> 3.道口烧鸡制作技艺哪年入选河南非遗？<br /> <br /> 4.道口烧鸡的造型像什么？<br /> <br /> 5.道口烧鸡的风味特点被概括为哪 “四绝”？<br /> <br /> ===答案===<br /> <br /> 答案1：河南省安阳市滑县道口镇<br /> <br /> 答案2：义友济兴<br /> <br /> 答案3：2009年<br /> <br /> 答案4：元宝<br /> <br /> 答案5：色、香、味、形</div>

Zhang Li https://bou.de/u/index.php?title=Index.php&diff=171695 2026-02-04T07:35:50Z

<p>Zhang Li: </p> <hr /> <div>==Final Exam Paper==<br /> <br /> ===Daokou Braised chicken===<br /> <br /> ====Introduction====<br /> <br /> ====Origin and History====<br /> <br /> ====Production method====<br /> <br /> ====Flavor characteristics====<br /> <br /> ====Cultural meaning====<br /> <br /> ===Reference===<br /> <br /> ===Terms===<br /> <br /> ===Questions===<br /> <br /> ===Answers===<br /> <br /> ====Introduction====<br /> <br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. （Song libo，2025）Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> <br /> ====Origin and History====<br /> <br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; Yi you Ji xing &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> <br /> ====Production method====<br /> <br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.（Wang panpan，2009）<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> <br /> ====Flavor characteristics====<br /> <br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> <br /> ====Cultural meaning====<br /> <br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> <br /> ===References===<br /> <br /> [1]宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> <br /> ===Terms=== <br /> <br /> 1.道口烧鸡Daokou roasted chicken<br /> <br /> 2.元宝鸡：Ingot Chicken<br /> <br /> 3.御膳房imperial kitchen<br /> <br /> 4.义友济兴：prospering the shop with friendship<br /> <br /> 5.火候heat control<br /> <br /> 6.放血bloodletting<br /> <br /> 7.佐料seasoning<br /> <br /> 8.武火high heat<br /> <br /> 9.陈皮：dried tangerine peel<br /> <br /> 10.肉桂：cinnamon<br /> <br /> 11.豆蔻：cardamom<br /> <br /> 12.丁香：galangal<br /> <br /> 13.白芷：clove<br /> <br /> 14.砂仁fructus amomi<br /> <br /> 15.草果Amomum tsaoko<br /> <br /> 16.良姜radix angelicae<br /> <br /> 17.走亲访友visit relatives and friends<br /> <br /> 18.真空包装vacuum packaging<br /> <br /> ===Questions===<br /> <br /> 1. Where is Daokou Braised Chicken a specialty food?<br /> <br /> 2. What does the shop name &quot;Yixingzhang&quot; mean?<br /> <br /> 3. In which year was the Daokou Braised Chicken making technique included in the Henan Provincial Intangible Cultural Heritage?<br /> <br /> 4. What does Daokou Braised Chicken look like?<br /> <br /> 5. What are the &quot;Four Joys&quot; that summarize the flavor characteristics of Daokou Braised Chicken?<br /> <br /> ===Answers===<br /> <br /> Answer 1: Daokou Town, Huaxian County, Anyang City, Henan Province<br /> <br /> Answer 2: Friendship and mutual prosperity<br /> <br /> Answer 3: 2009<br /> <br /> Answer 4: A sycee (gold ingot)<br /> <br /> Answer 5: Color, Fragrance, Taste, and Shape<br /> <br /> ==期末论文==<br /> <br /> ===道口烧鸡=== <br /> <br /> ===目录===<br /> <br /> ====引言====<br /> <br /> ====起源和历史====<br /> <br /> ====制作方法====<br /> <br /> ====风味特点====<br /> <br /> ====文化意义====<br /> <br /> ===参考文献===<br /> <br /> ===术语===<br /> <br /> ===问题===<br /> <br /> ===答案===<br /> <br /> ====引言====<br /> <br /> 位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。（Song libo，2025）在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。<br /> <br /> ====起源和历史==== <br /> <br /> 道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)<br /> <br /> “义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。<br /> <br /> 后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。<br /> <br /> =====不同历史时期的发展特点=====<br /> <br /> 唐真元十六年，南诏舞蹈团赴长安献演，其身着的服饰以鸟兽草木为纹样，采用八色混合皮革呈现图案，实为扎染工艺的早期应用成果。目前已知最早的扎染实物出土于新疆吐鲁番阿斯塔纳，为距今约两千年的汉代织物残片。该残片上的缬点形似鱼子酱，大小匀整、排布规整且色泽鲜亮，直观印证秦汉时期扎染技艺已发展至较高水平。由此可推断，我国手工印染技术的起源应早于秦汉，早期实物未被发现，大概率归因于纺织品难以长期保存，而非彼时无此类印染织物。<br /> <br /> <br /> 历经魏晋南北朝的战乱与分裂，统一而强大的隋唐给人们带来安宁富足的生活，也给扎染服装带来发展繁荣的机遇。当时，扎染技巧与印染工艺都达到了很高水平，其技艺百变，图案万千。有扎缬、撮缬、夹缬、绞缬、打结、折叠串缝等巧夺天工的扎缬技艺；有鹿胎缬、玛瑙缬、叠胜缬、四瓣花罗、七宝纹、花鸟纹等千姿百态的图案纹样。印染工艺也取得了突破性的发展，利用植物染料、矿物染料染制出了万紫千红的色彩。常用茜草染红色，蓝靛染蓝色，用赭石染土黄色。例如，出土的唐代“四瓣花罗”采取散点排列、折叠串扎的技法，橘黄色的花瓣在深棕色的底色上显得亮丽秀美。保存于日本博物馆的唐代七宝纹扎染，采用折叠串针扎法，构成网状组织的铜钱花纹，非常漂亮。还有用绞针法缝扎成的花鸟纹，构图精美，线条流畅。这些扎染的衣料，受到人们广泛喜爱，上至达官贵人，下至百姓人家，使用扎染蔚然成风，使扎染服装在唐代得到空前的发展与盛行[6]。<br /> <br /> 历史演变到了宋代，扎染已经非常普及，扎制技艺也日臻完善。做工精美的扎染用品成为日常生活中常用的服饰品。但宋王朝自奉节俭，多次下诏禁止生产或限制使用扎染等染缬品。皇室的禁令一方面说明了扎染等印染物品已空前的发展和普及；另一方面，三令五申的禁止，沉重打击了正蓬勃发展的民间扎染，致使不少扎染技法失传，导致盛行于隋唐的这项古老技艺受到致命摧残，就此衰落下来。<br /> <br /> ====制作方法====<br /> <br /> 道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。（Wang panpan,2009)<br /> <br /> （1）原料鸡的选择<br /> <br /> 选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。<br /> <br /> （2）宰杀去内脏<br /> <br /> 原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。<br /> <br /> （3）清洗<br /> <br /> 把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。<br /> <br /> （4）腌浸<br /> <br /> 将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。<br /> <br /> （5）造型<br /> <br /> 为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。<br /> <br /> （6）上色油炸<br /> <br /> 油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。<br /> <br /> （7）煮制<br /> <br /> 在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。<br /> (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)<br /> <br /> ====风味特点====<br /> <br /> 道口烧鸡的风味特点可概括为“色、香、味、形”四绝。<br /> <br /> 色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。<br /> <br /> 香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。<br /> <br /> 味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。<br /> <br /> 形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。<br /> <br /> ====文化意义====<br /> <br /> 作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。<br /> <br /> ===参考文献===<br /> <br /> [1] 宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2] 王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3] 湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4] 道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> <br /> ===术语===<br /> <br /> 1.道口烧鸡Daokou roasted chicken<br /> <br /> 2.元宝鸡：Ingot Chicken<br /> <br /> 3.御膳房imperial kitchen<br /> <br /> 4.义友济兴：prospering the shop with friendship<br /> <br /> 5.火候heat control<br /> <br /> 6.放血bloodletting<br /> <br /> 7.佐料seasoning<br /> <br /> 8.武火high heat<br /> <br /> 9.陈皮：dried tangerine peel<br /> <br /> 10.肉桂：cinnamon<br /> <br /> 11.豆蔻：cardamom<br /> <br /> 12.丁香：galangal<br /> <br /> 13.白芷：clove<br /> <br /> 14.砂仁fructus amomi<br /> <br /> 15.草果Amomum tsaoko<br /> <br /> 16.良姜radix angelicae<br /> <br /> 17.走亲访友visit relatives and friends<br /> <br /> 18.真空包装vacuum packaging<br /> <br /> ===问题===<br /> <br /> 1.道口烧鸡是哪里的特色美食？<br /> <br /> 2.“义兴张”铺名是取得什么含义？<br /> <br /> 3.道口烧鸡制作技艺哪年入选河南非遗？<br /> <br /> 4.道口烧鸡的造型像什么？<br /> <br /> 5.道口烧鸡的风味特点被概括为哪 “四绝”？<br /> <br /> ===答案===<br /> <br /> 答案1：河南省安阳市滑县道口镇<br /> <br /> 答案2：义友济兴<br /> <br /> 答案3：2009年<br /> <br /> 答案4：元宝<br /> <br /> 答案5：色、香、味、形</div>

Zhang Li https://bou.de/u/index.php?title=Uvu/index.php/User:Zhang_Li&diff=171305 2025-12-30T09:46:08Z

<p>Zhang Li: </p> <hr /> <div>Hi! I'm Zhang Li, a 22-year-old student from Zhengzhou, Henan province. I’m an outgoing and positive person who absolutely loves life. I have a deep passion for spicy food, which is actually one of the main reasons I chose to study in Changsha—after all, it’s the capital of spicy cuisine in China! When I’m not studying, I enjoy traveling to explore new places and capturing beautiful moments with my camera. I’m really looking forward to your classes because I’m eager to improve my English skills and communicate more confidently with people from all over the world.<br /> ==Final Exam Paper==<br /> ===Daokou Braised Chicken===<br /> ====Introduction====<br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine.（Song libo，2025） Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> ====Origin and History====<br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; prospering the shop with friendship &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> ====Production method====<br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.(Wang panpan，2009）<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> ====Flavor characteristics====<br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> ====Cultural meaning====<br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> ===References===<br /> [1]宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===Terms and Expressions===<br /> 道口烧鸡 Daokou braised chicken<br /> <br /> 元宝鸡 Ingot Chicken<br /> <br /> 御膳房 imperial chicken<br /> <br /> 义友济兴 prospering the shop with friendship<br /> <br /> 火候 heat control<br /> <br /> 放血 bloodletting<br /> <br /> 佐料 seasoning<br /> <br /> 武火 high heat<br /> <br /> 陈皮 dried tangerine peel<br /> <br /> 肉桂 cinnamon<br /> <br /> 豆蔻 cardamom<br /> <br /> 丁香 galangal<br /> <br /> 白芷 clove<br /> <br /> 砂仁 fructus amomi<br /> <br /> 草果 Amomum tsaoko<br /> <br /> 良姜 radix angelicae<br /> <br /> 走亲访友 visit relatives and friends<br /> <br /> 真空包装 vacuum packaging<br /> ===Questions===<br /> 1.Where is the special delicacy of Daokou roast chicken?<br /> <br /> 2.What is the meaning of &quot;Yixingzhang&quot; shop name?<br /> <br /> 3.Which year was the Daokou roasted chicken production technology selected as Henan intangible cultural heritage?<br /> <br /> 4.What is the shape of Daokou roast chicken like?<br /> <br /> 5.What are the four unique characteristics of Daokou roasted chicken?<br /> ===Answers===<br /> 1.Daokou Town, Huaxian, Anyang City, Henan Province<br /> <br /> 2.prospering the shop with friendship<br /> <br /> 3.2009<br /> <br /> 4.Yuanbao<br /> <br /> 5.Color, fragrance, taste and shape<br /> ==期末论文==<br /> ===道口烧鸡===<br /> ====简介====<br /> 位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。（Song libo，2025）在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。<br /> <br /> ====起源和历史====<br /> 道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)<br /> <br /> “义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。<br /> <br /> 后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。<br /> ====制作方法====<br /> 道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。(Wang panpan，2009）<br /> <br /> （1）原料鸡的选择<br /> <br /> 选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。<br /> <br /> （2）宰杀去内脏<br /> <br /> 原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。<br /> <br /> （3）清洗<br /> <br /> 把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。<br /> <br /> （4）腌浸<br /> <br /> 将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。<br /> <br /> （5）造型<br /> <br /> 为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。<br /> <br /> （6）上色油炸<br /> <br /> 油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。<br /> <br /> （7）煮制<br /> <br /> 在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。<br /> <br /> (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)<br /> ====风味特点====<br /> 道口烧鸡的风味特点可概括为“色、香、味、形”四绝。<br /> <br /> 色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。<br /> <br /> 香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。<br /> <br /> 味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。<br /> <br /> 形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。<br /> ====文化意义====<br /> 作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。<br /> ===参考文献===<br /> [1]宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===术语和表达===<br /> 道口烧鸡 Daokou braised chicken<br /> <br /> 元宝鸡 Ingot Chicken<br /> <br /> 御膳房 imperial chicken<br /> <br /> 义友济兴 prospering the shop with friendship<br /> <br /> 火候 heat control<br /> <br /> 放血 bloodletting<br /> <br /> 佐料 seasoning<br /> <br /> 武火 high heat<br /> <br /> 陈皮 dried tangerine peel<br /> <br /> 肉桂 cinnamon<br /> <br /> 豆蔻 cardamom<br /> <br /> 丁香 galangal<br /> <br /> 白芷 clove<br /> <br /> 砂仁 fructus amomi<br /> <br /> 草果 Amomum tsaoko<br /> <br /> 良姜 radix angelicae<br /> <br /> 走亲访友 visit relatives and friends<br /> <br /> 真空包装 vacuum packaging<br /> ===问题===<br /> 1.道口烧鸡是哪里的特色美食？<br /> <br /> 2.“义兴张”铺名是取得什么含义？<br /> <br /> 3.道口烧鸡制作技艺哪年入选河南非遗？<br /> <br /> 4.道口烧鸡的造型像什么？<br /> <br /> 5.道口烧鸡的风味特点被概括为哪 “四绝”？<br /> ===答案===<br /> 1.河南省安阳市滑县道口镇<br /> <br /> 2.义友济兴<br /> <br /> 3.2009年<br /> <br /> 4.元宝<br /> <br /> 5.色、香、味、形</div>

Zhang Li https://bou.de/u/index.php?title=Uvu/index.php/User:Zhang_Li&diff=171285 2025-12-30T09:25:29Z

<p>Zhang Li: </p> <hr /> <div>==Final Exam Paper==<br /> ===Daokou Braised Chicken===<br /> ====Introduction====<br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine.（Song libo，2025） Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> ====Origin and History====<br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; prospering the shop with friendship &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> ====Production method====<br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.(Wang panpan，2009）<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> ====Flavor characteristics====<br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> ====Cultural meaning====<br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> ===References===<br /> [1]宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===Terms and Expressions===<br /> 道口烧鸡 Daokou braised chicken<br /> <br /> 元宝鸡 Ingot Chicken<br /> <br /> 御膳房 imperial chicken<br /> <br /> 义友济兴 prospering the shop with friendship<br /> <br /> 火候 heat control<br /> <br /> 放血 bloodletting<br /> <br /> 佐料 seasoning<br /> <br /> 武火 high heat<br /> <br /> 陈皮 dried tangerine peel<br /> <br /> 肉桂 cinnamon<br /> <br /> 豆蔻 cardamom<br /> <br /> 丁香 galangal<br /> <br /> 白芷 clove<br /> <br /> 砂仁 fructus amomi<br /> <br /> 草果 Amomum tsaoko<br /> <br /> 良姜 radix angelicae<br /> <br /> 走亲访友 visit relatives and friends<br /> <br /> 真空包装 vacuum packaging<br /> ===Questions===<br /> 1.Where is the special delicacy of Daokou roast chicken?<br /> <br /> 2.What is the meaning of &quot;Yixingzhang&quot; shop name?<br /> <br /> 3.Which year was the Daokou roasted chicken production technology selected as Henan intangible cultural heritage?<br /> <br /> 4.What is the shape of Daokou roast chicken like?<br /> <br /> 5.What are the four unique characteristics of Daokou roasted chicken?<br /> ===Answers===<br /> 1.Daokou Town, Huaxian, Anyang City, Henan Province<br /> <br /> 2.prospering the shop with friendship<br /> <br /> 3.2009<br /> <br /> 4.Yuanbao<br /> <br /> 5.Color, fragrance, taste and shape<br /> ==期末论文==<br /> ===道口烧鸡===<br /> ====简介====<br /> 位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。（Song libo，2025）在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。<br /> <br /> ====起源和历史====<br /> 道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)<br /> <br /> “义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。<br /> <br /> 后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。<br /> ====制作方法====<br /> 道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。(Wang panpan，2009）<br /> <br /> （1）原料鸡的选择<br /> <br /> 选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。<br /> <br /> （2）宰杀去内脏<br /> <br /> 原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。<br /> <br /> （3）清洗<br /> <br /> 把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。<br /> <br /> （4）腌浸<br /> <br /> 将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。<br /> <br /> （5）造型<br /> <br /> 为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。<br /> <br /> （6）上色油炸<br /> <br /> 油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。<br /> <br /> （7）煮制<br /> <br /> 在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。<br /> <br /> (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)<br /> ====风味特点====<br /> 道口烧鸡的风味特点可概括为“色、香、味、形”四绝。<br /> <br /> 色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。<br /> <br /> 香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。<br /> <br /> 味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。<br /> <br /> 形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。<br /> ====文化意义====<br /> 作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。<br /> ===参考文献===<br /> [1]宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.<br /> <br /> [2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.<br /> <br /> [3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [4]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===术语和表达===<br /> 道口烧鸡 Daokou braised chicken<br /> <br /> 元宝鸡 Ingot Chicken<br /> <br /> 御膳房 imperial chicken<br /> <br /> 义友济兴 prospering the shop with friendship<br /> <br /> 火候 heat control<br /> <br /> 放血 bloodletting<br /> <br /> 佐料 seasoning<br /> <br /> 武火 high heat<br /> <br /> 陈皮 dried tangerine peel<br /> <br /> 肉桂 cinnamon<br /> <br /> 豆蔻 cardamom<br /> <br /> 丁香 galangal<br /> <br /> 白芷 clove<br /> <br /> 砂仁 fructus amomi<br /> <br /> 草果 Amomum tsaoko<br /> <br /> 良姜 radix angelicae<br /> <br /> 走亲访友 visit relatives and friends<br /> <br /> 真空包装 vacuum packaging<br /> ===问题===<br /> 1.道口烧鸡是哪里的特色美食？<br /> <br /> 2.“义兴张”铺名是取得什么含义？<br /> <br /> 3.道口烧鸡制作技艺哪年入选河南非遗？<br /> <br /> 4.道口烧鸡的造型像什么？<br /> <br /> 5.道口烧鸡的风味特点被概括为哪 “四绝”？<br /> ===答案===<br /> 1.河南省安阳市滑县道口镇<br /> <br /> 2.义友济兴<br /> <br /> 3.2009年<br /> <br /> 4.元宝<br /> <br /> 5.色、香、味、形</div>

Zhang Li https://bou.de/u/index.php?title=Uvu/index.php/User:Zhang_Li&diff=171283 2025-12-30T09:18:06Z

<p>Zhang Li: /* 简介 */</p> <hr /> <div>==Final Exam Paper==<br /> ===Daokou Braised Chicken===<br /> ====Introduction====<br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> ====Origin and History====<br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; prospering the shop with friendship &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> ====Production method====<br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> ====Flavor characteristics====<br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> ====Cultural meaning====<br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> ===References===<br /> [1]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> [2]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> [3]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===Terms and Expressions===<br /> 道口烧鸡 Daokou braised chicken<br /> <br /> 元宝鸡 Ingot Chicken<br /> <br /> 御膳房 imperial chicken<br /> <br /> 义友济兴 prospering the shop with friendship<br /> <br /> 火候 heat control<br /> <br /> 放血 bloodletting<br /> <br /> 佐料 seasoning<br /> <br /> 武火 high heat<br /> <br /> 陈皮 dried tangerine peel<br /> <br /> 肉桂 cinnamon<br /> <br /> 豆蔻 cardamom<br /> <br /> 丁香 galangal<br /> <br /> 白芷 clove<br /> <br /> 砂仁 fructus amomi<br /> <br /> 草果 Amomum tsaoko<br /> <br /> 良姜 radix angelicae<br /> <br /> 走亲访友 visit relatives and friends<br /> <br /> 真空包装 vacuum packaging<br /> ===Questions===<br /> 1.Where is the special delicacy of Daokou roast chicken?<br /> <br /> 2.What is the meaning of &quot;Yixingzhang&quot; shop name?<br /> <br /> 3.Which year was the Daokou roasted chicken production technology selected as Henan intangible cultural heritage?<br /> <br /> 4.What is the shape of Daokou roast chicken like?<br /> <br /> 5.What are the four unique characteristics of Daokou roasted chicken?<br /> ===Answers===<br /> 1.Daokou Town, Huaxian, Anyang City, Henan Province<br /> <br /> 2.prospering the shop with friendship<br /> <br /> 3.2009<br /> <br /> 4.Yuanbao<br /> <br /> 5.Color, fragrance, taste and shape<br /> ==期末论文==<br /> ===道口烧鸡===<br /> ====简介====<br /> 位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。<br /> <br /> ====起源和历史====<br /> 道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)<br /> <br /> “义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。<br /> <br /> 后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。<br /> ====制作方法====<br /> 道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。<br /> <br /> （1）原料鸡的选择<br /> <br /> 选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。<br /> <br /> （2）宰杀去内脏<br /> <br /> 原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。<br /> <br /> （3）清洗<br /> <br /> 把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。<br /> <br /> （4）腌浸<br /> <br /> 将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。<br /> <br /> （5）造型<br /> <br /> 为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。<br /> <br /> （6）上色油炸<br /> <br /> 油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。<br /> <br /> （7）煮制<br /> <br /> 在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。<br /> <br /> (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)<br /> ====风味特点====<br /> 道口烧鸡的风味特点可概括为“色、香、味、形”四绝。<br /> <br /> 色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。<br /> <br /> 香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。<br /> <br /> 味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。<br /> <br /> 形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。<br /> ====文化意义====<br /> 作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。<br /> ===参考文献===<br /> [1]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [2]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [3]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===术语和表达===<br /> 道口烧鸡 Daokou braised chicken<br /> <br /> 元宝鸡 Ingot Chicken<br /> <br /> 御膳房 imperial chicken<br /> <br /> 义友济兴 prospering the shop with friendship<br /> <br /> 火候 heat control<br /> <br /> 放血 bloodletting<br /> <br /> 佐料 seasoning<br /> <br /> 武火 high heat<br /> <br /> 陈皮 dried tangerine peel<br /> <br /> 肉桂 cinnamon<br /> <br /> 豆蔻 cardamom<br /> <br /> 丁香 galangal<br /> <br /> 白芷 clove<br /> <br /> 砂仁 fructus amomi<br /> <br /> 草果 Amomum tsaoko<br /> <br /> 良姜 radix angelicae<br /> <br /> 走亲访友 visit relatives and friends<br /> <br /> 真空包装 vacuum packaging<br /> ===问题===<br /> 1.道口烧鸡是哪里的特色美食？<br /> <br /> 2.“义兴张”铺名是取得什么含义？<br /> <br /> 3.道口烧鸡制作技艺哪年入选河南非遗？<br /> <br /> 4.道口烧鸡的造型像什么？<br /> <br /> 5.道口烧鸡的风味特点被概括为哪 “四绝”？<br /> ===答案===<br /> 1.河南省安阳市滑县道口镇<br /> <br /> 2.义友济兴<br /> <br /> 3.2009年<br /> <br /> 4.元宝<br /> <br /> 5.色、香、味、形</div>

Zhang Li https://bou.de/u/index.php?title=Uvu/index.php/User:Zhang_Li&diff=171282 2025-12-30T09:17:29Z

<p>Zhang Li: /* 简介 */</p> <hr /> <div>==Final Exam Paper==<br /> ===Daokou Braised Chicken===<br /> ====Introduction====<br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> ====Origin and History====<br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; prospering the shop with friendship &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> ====Production method====<br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> ====Flavor characteristics====<br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> ====Cultural meaning====<br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> ===References===<br /> [1]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> [2]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> [3]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===Terms and Expressions===<br /> 道口烧鸡 Daokou braised chicken<br /> <br /> 元宝鸡 Ingot Chicken<br /> <br /> 御膳房 imperial chicken<br /> <br /> 义友济兴 prospering the shop with friendship<br /> <br /> 火候 heat control<br /> <br /> 放血 bloodletting<br /> <br /> 佐料 seasoning<br /> <br /> 武火 high heat<br /> <br /> 陈皮 dried tangerine peel<br /> <br /> 肉桂 cinnamon<br /> <br /> 豆蔻 cardamom<br /> <br /> 丁香 galangal<br /> <br /> 白芷 clove<br /> <br /> 砂仁 fructus amomi<br /> <br /> 草果 Amomum tsaoko<br /> <br /> 良姜 radix angelicae<br /> <br /> 走亲访友 visit relatives and friends<br /> <br /> 真空包装 vacuum packaging<br /> ===Questions===<br /> 1.Where is the special delicacy of Daokou roast chicken?<br /> <br /> 2.What is the meaning of &quot;Yixingzhang&quot; shop name?<br /> <br /> 3.Which year was the Daokou roasted chicken production technology selected as Henan intangible cultural heritage?<br /> <br /> 4.What is the shape of Daokou roast chicken like?<br /> <br /> 5.What are the four unique characteristics of Daokou roasted chicken?<br /> ===Answers===<br /> 1.Daokou Town, Huaxian, Anyang City, Henan Province<br /> <br /> 2.prospering the shop with friendship<br /> <br /> 3.2009<br /> <br /> 4.Yuanbao<br /> <br /> 5.Color, fragrance, taste and shape<br /> ==期末论文==<br /> ===道口烧鸡===<br /> ====简介====<br /> 位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。(Wang panpan，2009）<br /> <br /> ====起源和历史====<br /> 道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)<br /> <br /> “义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。<br /> <br /> 后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。<br /> ====制作方法====<br /> 道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。<br /> <br /> （1）原料鸡的选择<br /> <br /> 选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。<br /> <br /> （2）宰杀去内脏<br /> <br /> 原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。<br /> <br /> （3）清洗<br /> <br /> 把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。<br /> <br /> （4）腌浸<br /> <br /> 将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。<br /> <br /> （5）造型<br /> <br /> 为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。<br /> <br /> （6）上色油炸<br /> <br /> 油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。<br /> <br /> （7）煮制<br /> <br /> 在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。<br /> <br /> (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)<br /> ====风味特点====<br /> 道口烧鸡的风味特点可概括为“色、香、味、形”四绝。<br /> <br /> 色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。<br /> <br /> 香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。<br /> <br /> 味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。<br /> <br /> 形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。<br /> ====文化意义====<br /> 作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。<br /> ===参考文献===<br /> [1]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [2]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [3]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===术语和表达===<br /> 道口烧鸡 Daokou braised chicken<br /> <br /> 元宝鸡 Ingot Chicken<br /> <br /> 御膳房 imperial chicken<br /> <br /> 义友济兴 prospering the shop with friendship<br /> <br /> 火候 heat control<br /> <br /> 放血 bloodletting<br /> <br /> 佐料 seasoning<br /> <br /> 武火 high heat<br /> <br /> 陈皮 dried tangerine peel<br /> <br /> 肉桂 cinnamon<br /> <br /> 豆蔻 cardamom<br /> <br /> 丁香 galangal<br /> <br /> 白芷 clove<br /> <br /> 砂仁 fructus amomi<br /> <br /> 草果 Amomum tsaoko<br /> <br /> 良姜 radix angelicae<br /> <br /> 走亲访友 visit relatives and friends<br /> <br /> 真空包装 vacuum packaging<br /> ===问题===<br /> 1.道口烧鸡是哪里的特色美食？<br /> <br /> 2.“义兴张”铺名是取得什么含义？<br /> <br /> 3.道口烧鸡制作技艺哪年入选河南非遗？<br /> <br /> 4.道口烧鸡的造型像什么？<br /> <br /> 5.道口烧鸡的风味特点被概括为哪 “四绝”？<br /> ===答案===<br /> 1.河南省安阳市滑县道口镇<br /> <br /> 2.义友济兴<br /> <br /> 3.2009年<br /> <br /> 4.元宝<br /> <br /> 5.色、香、味、形</div>

Zhang Li https://bou.de/u/index.php?title=Uvu/index.php/User:Zhang_Li&diff=171272 2025-12-30T09:09:15Z

<p>Zhang Li: </p> <hr /> <div>==Final Exam Paper==<br /> ===Daokou Braised Chicken===<br /> ====Introduction====<br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> ====Origin and History====<br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; prospering the shop with friendship &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> ====Production method====<br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> ====Flavor characteristics====<br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> ====Cultural meaning====<br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> ===References===<br /> [1]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> [2]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> [3]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===Terms and Expressions===<br /> 道口烧鸡 Daokou braised chicken<br /> <br /> 元宝鸡 Ingot Chicken<br /> <br /> 御膳房 imperial chicken<br /> <br /> 义友济兴 prospering the shop with friendship<br /> <br /> 火候 heat control<br /> <br /> 放血 bloodletting<br /> <br /> 佐料 seasoning<br /> <br /> 武火 high heat<br /> <br /> 陈皮 dried tangerine peel<br /> <br /> 肉桂 cinnamon<br /> <br /> 豆蔻 cardamom<br /> <br /> 丁香 galangal<br /> <br /> 白芷 clove<br /> <br /> 砂仁 fructus amomi<br /> <br /> 草果 Amomum tsaoko<br /> <br /> 良姜 radix angelicae<br /> <br /> 走亲访友 visit relatives and friends<br /> <br /> 真空包装 vacuum packaging<br /> ===Questions===<br /> 1.Where is the special delicacy of Daokou roast chicken?<br /> <br /> 2.What is the meaning of &quot;Yixingzhang&quot; shop name?<br /> <br /> 3.Which year was the Daokou roasted chicken production technology selected as Henan intangible cultural heritage?<br /> <br /> 4.What is the shape of Daokou roast chicken like?<br /> <br /> 5.What are the four unique characteristics of Daokou roasted chicken?<br /> ===Answers===<br /> 1.Daokou Town, Huaxian, Anyang City, Henan Province<br /> <br /> 2.prospering the shop with friendship<br /> <br /> 3.2009<br /> <br /> 4.Yuanbao<br /> <br /> 5.Color, fragrance, taste and shape<br /> ==期末论文==<br /> ===道口烧鸡===<br /> ====简介====<br /> 位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。<br /> ====起源和历史====<br /> 道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)<br /> <br /> “义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。<br /> <br /> 后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。<br /> ====制作方法====<br /> 道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。<br /> <br /> （1）原料鸡的选择<br /> <br /> 选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。<br /> <br /> （2）宰杀去内脏<br /> <br /> 原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。<br /> <br /> （3）清洗<br /> <br /> 把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。<br /> <br /> （4）腌浸<br /> <br /> 将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。<br /> <br /> （5）造型<br /> <br /> 为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。<br /> <br /> （6）上色油炸<br /> <br /> 油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。<br /> <br /> （7）煮制<br /> <br /> 在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。<br /> <br /> (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)<br /> ====风味特点====<br /> 道口烧鸡的风味特点可概括为“色、香、味、形”四绝。<br /> <br /> 色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。<br /> <br /> 香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。<br /> <br /> 味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。<br /> <br /> 形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。<br /> ====文化意义====<br /> 作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。<br /> ===参考文献===<br /> [1]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> <br /> [2]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> <br /> [3]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===术语和表达===<br /> 道口烧鸡 Daokou braised chicken<br /> <br /> 元宝鸡 Ingot Chicken<br /> <br /> 御膳房 imperial chicken<br /> <br /> 义友济兴 prospering the shop with friendship<br /> <br /> 火候 heat control<br /> <br /> 放血 bloodletting<br /> <br /> 佐料 seasoning<br /> <br /> 武火 high heat<br /> <br /> 陈皮 dried tangerine peel<br /> <br /> 肉桂 cinnamon<br /> <br /> 豆蔻 cardamom<br /> <br /> 丁香 galangal<br /> <br /> 白芷 clove<br /> <br /> 砂仁 fructus amomi<br /> <br /> 草果 Amomum tsaoko<br /> <br /> 良姜 radix angelicae<br /> <br /> 走亲访友 visit relatives and friends<br /> <br /> 真空包装 vacuum packaging<br /> ===问题===<br /> 1.道口烧鸡是哪里的特色美食？<br /> <br /> 2.“义兴张”铺名是取得什么含义？<br /> <br /> 3.道口烧鸡制作技艺哪年入选河南非遗？<br /> <br /> 4.道口烧鸡的造型像什么？<br /> <br /> 5.道口烧鸡的风味特点被概括为哪 “四绝”？<br /> ===答案===<br /> 1.河南省安阳市滑县道口镇<br /> <br /> 2.义友济兴<br /> <br /> 3.2009年<br /> <br /> 4.元宝<br /> <br /> 5.色、香、味、形</div>

Zhang Li https://bou.de/u/index.php?title=Uvu/index.php/User:Zhang_Li&diff=171269 2025-12-30T09:01:22Z

<p>Zhang Li: </p> <hr /> <div>==Final Exam Paper==<br /> ===Daokou Braised Chicken===<br /> ====Introduction====<br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> ====Origin and History====<br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; prospering the shop with friendship &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> ====Production method====<br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> ====Flavor characteristics====<br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> ====Cultural meaning====<br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> ===References===<br /> [1]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> [2]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> [3]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===Terms and Expressions===<br /> 道口烧鸡 Daokou braised chicken<br /> <br /> 元宝鸡 Ingot Chicken<br /> <br /> 御膳房 imperial chicken<br /> <br /> 义友济兴 prospering the shop with friendship<br /> <br /> 火候 heat control<br /> <br /> 放血 bloodletting<br /> <br /> 佐料 seasoning<br /> <br /> 武火 high heat<br /> <br /> 陈皮 dried tangerine peel<br /> <br /> 肉桂 cinnamon<br /> <br /> 豆蔻 cardamom<br /> <br /> 丁香 galangal<br /> <br /> 白芷 clove<br /> <br /> 砂仁 fructus amomi<br /> <br /> 草果 Amomum tsaoko<br /> <br /> 良姜 radix angelicae<br /> <br /> 走亲访友 visit relatives and friends<br /> <br /> 真空包装 vacuum packaging<br /> ===Questions===<br /> 1.Where is the special delicacy of Daokou roast chicken?<br /> <br /> 2.What is the meaning of &quot;Yixingzhang&quot; shop name?<br /> <br /> 3.Which year was the Daokou roasted chicken production technology selected as Henan intangible cultural heritage?<br /> <br /> 4.What is the shape of Daokou roast chicken like?<br /> <br /> 5.What are the four unique characteristics of Daokou roasted chicken?<br /> ===Answers===<br /> 1.Daokou Town, Huaxian, Anyang City, Henan Province<br /> <br /> 2.prospering the shop with friendship<br /> <br /> 3.2009<br /> <br /> 4.Yuanbao<br /> <br /> 5.Color, fragrance, taste and shape</div>

Zhang Li https://bou.de/u/index.php?title=Uvu/index.php/User:Zhang_Li&diff=171267 2025-12-30T08:53:34Z

<p>Zhang Li: </p> <hr /> <div>==Final Exam Paper==<br /> ===Daokou Braised Chicken===<br /> ====Introduction====<br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> ====Origin and History====<br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; Yi you Ji xing &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> ====Production method====<br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.<br /> <br /> （1）The choice of raw chicken<br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> （2）Slaughter and eviscerate<br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> （3）Cleaning<br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> （4）Pickling<br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> （5）Modeling<br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> （6）Deep fried with color<br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> （7）Cooking<br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> ====Flavor characteristics====<br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> ====Cultural meaning====<br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> ===References===<br /> [1]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> [2]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> [3]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===Terms and Expressions===<br /> 道口烧鸡 Daokou braised chicken<br /> <br /> 元宝鸡 Ingot Chicken<br /> <br /> 御膳房 imperial chicken<br /> <br /> 义友济兴 prospering the shop with friendship<br /> <br /> 火候 heat control<br /> <br /> 放血 bloodletting<br /> <br /> 佐料 seasoning<br /> <br /> 武火 high heat<br /> <br /> 陈皮 dried tangerine peel<br /> <br /> 肉桂 cinnamon<br /> <br /> 豆蔻 cardamom<br /> <br /> 丁香 galangal<br /> <br /> 白芷 clove<br /> <br /> 砂仁 fructus amomi<br /> <br /> 草果 Amomum tsaoko<br /> <br /> 良姜 radix angelicae<br /> <br /> 走亲访友 visit relatives and friends<br /> <br /> 真空包装 vacuum packaging<br /> ===Questions===<br /> 1.Where is the special delicacy of Daokou roast chicken?<br /> 2.What is the meaning of &quot;Yixingzhang&quot; shop name?<br /> 3.Which year was the Daokou roasted chicken production technology selected as Henan intangible cultural heritage?<br /> 4.What is the shape of Daokou roast chicken like?<br /> 5.What are the four unique characteristics of Daokou roasted chicken?</div>

Zhang Li https://bou.de/u/index.php?title=Uvu/index.php/User:Zhang_Li&diff=171266 2025-12-30T08:51:37Z

<p>Zhang Li: Created page with &quot;==Final Exam Paper== ===Daokou Braised Chicken=== ====Introduction==== Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of brai...&quot;</p> <hr /> <div>==Final Exam Paper==<br /> ===Daokou Braised Chicken===<br /> ====Introduction====<br /> Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of &quot;hometown of braised chicken&quot;. Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. Among many brands of Daokou braised chicken, the famous one is &quot;Yixingzhang&quot;. Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.<br /> ====Origin and History====<br /> Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, &quot;don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers.&quot; Then he said mysteriously, &quot;if you want to cook chicken, add eight ingredients and soup.&quot; Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: &quot;with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named&quot; Yuanbao chicken &quot;. Zhang Bing's shop number is set as&quot; Yixingzhang &quot;. Because his family name is Zhang, and he also takes the meaning of&quot; Yi you Ji xing &quot;, so his braised chicken shop number is named&quot; Yixingzhang &quot;.<br /> <br /> <br /> After the brand of &quot;Yixingzhang&quot; was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since &quot;Yixingzhang&quot; was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as &quot;four unique&quot;.<br /> <br /> <br /> Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought &quot;Yixingzhang&quot; braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as &quot;the best food in the world&quot;. Since then, &quot;Yixingzhang&quot; braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.<br /> ====Production method====<br /> Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.<br /> <br /> <br /> （1）The choice of raw chicken<br /> <br /> <br /> Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.<br /> <br /> <br /> （2）Slaughter and eviscerate<br /> <br /> <br /> After 20 hours, the raw chicken was slaughtered by the method of &quot;cutting off the three pipes&quot;. After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.<br /> <br /> <br /> （3）Cleaning<br /> <br /> <br /> The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.<br /> <br /> <br /> （4）Pickling<br /> <br /> <br /> After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.<br /> <br /> <br /> （5）Modeling<br /> <br /> <br /> In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.<br /> <br /> <br /> （6）Deep fried with color<br /> <br /> <br /> The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.<br /> <br /> <br /> （7）Cooking<br /> <br /> <br /> Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.<br /> <br /> <br /> (source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )<br /> ====Flavor characteristics====<br /> The flavor characteristics of Daokou braised chicken can be summarized as &quot;color, fragrance, taste and shape&quot;.<br /> <br /> <br /> Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.<br /> <br /> <br /> Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.<br /> <br /> <br /> Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is &quot;creaky&quot;. It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.<br /> <br /> <br /> Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.<br /> ====Cultural meaning====<br /> As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.<br /> ===References===<br /> [1]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.<br /> [2]道口烧鸡索源[J].肉类工业,2012,(01):44.<br /> [3]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc<br /> ===Terms and Expressions===<br /> 道口烧鸡 Daokou braised chicken<br /> 元宝鸡 Ingot Chicken<br /> 御膳房 imperial chicken<br /> 义友济兴 prospering the shop with friendship<br /> 火候 heat control<br /> 放血 bloodletting<br /> 佐料 seasoning<br /> 武火 high heat<br /> 陈皮 dried tangerine peel<br /> 肉桂 cinnamon<br /> 豆蔻 cardamom<br /> 丁香 galangal<br /> 白芷 clove<br /> 砂仁 fructus amomi<br /> 草果 Amomum tsaoko<br /> 良姜 radix angelicae<br /> 走亲访友 visit relatives and friends<br /> 真空包装 vacuum packaging<br /> ===Questions===<br /> 1.Where is the special delicacy of Daokou roast chicken?<br /> 2.What is the meaning of &quot;Yixingzhang&quot; shop name?<br /> 3.Which year was the Daokou roasted chicken production technology selected as Henan intangible cultural heritage?<br /> 4.What is the shape of Daokou roast chicken like?<br /> 5.What are the four unique characteristics of Daokou roasted chicken?</div>

Zhang Li https://bou.de/u/index.php?title=File:Tangyuan_2025.pptx&diff=170553 2025-12-05T07:16:32Z

<p>Zhang Li: </p> <hr /> <div></div>

Zhang Li https://bou.de/u/index.php?title=Chinese_Language_and_Culture_-_2025&diff=170552 2025-12-05T07:12:35Z

<p>Zhang Li: /* 2025-11-20 (周四) - 共 10 个演讲 */</p> <hr /> <div>Welcome to our course website [[Chinese Language and Culture - 2025]]! The AI website for our course is: https://dcg.de/ai/uni/chinese_language_culture.php<br /> <br /> =Overview about this semester's student presentations=<br /> <br /> == 📅 Presentation Schedule ==<br /> <br /> === 2025-10-16 (周四) - Completed ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Luó Yǔyān || 罗语嫣 || 202570081748 || 275. Zhuazhou [[Media:Zhuazhou_2025.pptx]]<br /> |-<br /> | 2 || Qū Yuèníng || 曲悦宁 || 202570081750 || 267. Mazu culture<br /> |-<br /> | 3 || Lǐ Zhuóshàn || 李卓善 || 202570081692 || 282. Black Myth: Wukong [[Media:Black Myth: Wukong_2025.pptx]]<br /> |-<br /> | 4 || Zhāng Mǐnjié || 张敏杰 || 202570081730 || 153. Traditional Cuisine: Eight Major Cuisines of China [[Media:Eight Major Cuisines of China_2025.pptx]]<br /> |-<br /> | 5 || Qín Míngwén || 秦铭雯 || 202570081704 || 19. Twelve Animals of the Chinese Zodiac [[Media:Twelve Animals of the Chinese Zodiac_2025.pptx]]<br /> |-<br /> | 6 || Zēng Lín || 曾琳 || 202570081670 || 27. Chinese Writing: Calligraphy [[Media: calligraphy 2025.pptx]]<br /> |-<br /> | 7 || Dèng Xuě || 邓雪 || 202570081742 || Panda<br /> |-<br /> | 8 || Guō Xiǎopèi || 郭晓佩 || 202570081678 || 25. Body movements performance: traditional Chinese dance[[Media:Body movements performance: traditional Chinese dance]]<br /> |-<br /> | 9 || Zhāng Xiāorán || 张潇然 || 202570081759 || Chinese Ancient Weapons<br /> |}<br /> <br /> === 2025-10-23 (周四) - Completed ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Zēng Língkǎi || 曾凌楷 || 202570081774 || 213. Chinese Dreamcore (中式梦核)<br /> |-<br /> | 2 || Chén Kěxīn || 陈可心 || 202570081671 || The Five Famous Mountains [[Media:The_Five_Famous_Mountains_2025.pptx]]<br /> |-<br /> | 3 || Liú Jiāqí || 刘嘉琪 || 202570081696 || Chinese liquor culture<br /> |-<br /> | 4 || Wáng Guóshū || 王国姝 || 202570081753 || Red envelope and lucky money<br /> |-<br /> | 5 || Chén Qiānyùn || 陈仟运 || 202570081673 || 203. Chinese horror movies 中式恐怖片 [[Media:Chinese_horror_movies_2025.pptx]]<br /> |-<br /> | 6 || Hé Yí || 何怡 || 202570081743 || 262. The four pillars of destiny [[Media:The four pillars of destiny.pptx]]<br /> |-<br /> | 7 || Zhāng Méiróng || 张梅容 || 202570081729 || 227. Chinese Bossy Fictions &amp; Micro-drama (中国式霸总小说&amp;短剧)<br /> |-<br /> | 8 || Lǐ Wénqīng || 李文清 || 202570081690 || 132. Porcelain [[Media:Chinese Porcelain.pptx]]<br /> |-<br /> | 9 || Liú Zǐlíng || 刘紫玲 || 202570081699 || 185. Opera: Huangmei opera 黄梅戏<br /> |}<br /> <br /> === 2025-10-24 (周五) - Completed ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Wēng Lánlín || 翁岚淋 || 202570081712 || 217. Cha Bai Xi / Tea Latte Art (茶百戏) [[Media:Cha_Bai_Xi_2025.pptx]]<br /> |-<br /> | 2 || Huáng Yàngyàng || 黄样样 || 202570081682 || 234. Dragon Lantern Dance [[Media:Dragondance.pptx]]<br /> |-<br /> | 3 || Lǐ Yòu || 李又 || 202570081691 || Kite-flying (放风筝)<br /> |-<br /> | 4 || Mǎ Yījiāo || 马一礁 || 202570081700 || 242. Hunan Rice Noodles (湖南米粉)<br /> |-<br /> | 5 || Zhū Zhū || 朱珠 || 202570081738 || 37. Confucianism: Classical Philosophy-Reading the Analects<br /> |-<br /> | 6 || Wáng Rǎnrǎn || 王冉冉 || 202570081709 || Shandong cuisine 鲁菜<br /> |-<br /> | 7 || Yáng Shūwén || 杨淑雯 || 202570081722 || Traditional Cuisine: Breakfast Culture of Wuhan [[Media: Breakfast_Culture_of_Wuhan_2025.pptx]]<br /> |-<br /> | 8 || Méi Xīléi || 梅希雷 || 202570081701 || 69. Language: Chinese Dialects [[Media:Language: Chinese Dialects.pptx]]<br /> |-<br /> | 9 || Liú Huì || 刘慧 || 202570081695 || 204. Stand-up Comedy [[Media:Stand-up Comedy.pptx]]<br /> |}<br /> <br /> === 2025-10-30 (周四) - Completed ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Cáo Wén || 曹文 || 202570081669 || 171. Science and Technology: Taobao（淘宝）<br /> |-<br /> | 2 || Chén Míngbō || 陈明菠 || 202570081672 || Education: training Schools<br /> |-<br /> | 3 || Dèng Xīnyǔ || 邓欣雨 || 202570081674 || 253. Yuelu mountain 岳麓山[[Media:Yuelu Mountain（岳麓山）.pptx]]<br /> |-<br /> | 4 || Dèng Xīn || 邓鑫 || 202570081675 || 196. Science and Technology: The culture of Chinese Electric Vehicles [[Media: Chinese Electric Vehicles.pptx]]<br /> |-<br /> | 5 || Fāng Xiān || 方鲜 || 202570081676 || 100. Money Culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) [[Media: Money Culture Currency, Jiaozi (A Paper Currency in Northern Song Dynasty).pptx]]<br /> |-<br /> | 6 || Fú Róng || 符蓉 || 202570081677 || 225. &quot;Cun Chao&quot;: China's village football league（&quot;村超&quot;：中国乡村足球联赛）<br /> |-<br /> | 7 || Guō Yùróng || 郭玉熔 || 202570081679 || 14. Architecture: Fengshui in Chinese architecture [[Media:Fengshui_in_Architecture_2025.pptx]]<br /> |-<br /> | 8 || Hè Jìngtóng || 贺婧童 || 202570081680 || 13. Three Great Towers in China<br /> |-<br /> | 9 || Hú Lěi || 胡磊 || 202570081681 || 193. Science and Technology: Buy together (PDD)[[Media:Science and Technology(PDD).pptx]]<br /> |-<br /> | 10 || Huáng Yáo || 黄瑶 || 202570081683 || Cheongsam<br /> |-<br /> | 11 || Martin Woesler || 吴漠汀 || xxx || Teacher presentation [[Media:02.pptx]]<br /> |}<br /> <br /> === 2025-11-06 (周四) - 共 9 个演讲 ===<br /> <br /> 周四换成：6 Wáng Zǐxīn 王紫新 202570081710 138.Round Table Culture；<br /> <br /> 周五换成：7 Líng Xīaoyáo 凌逍遥 202570081693 43.Chinese Folk Argot <br /> <br /> Teacher presentation [[Media:02a.pptx]] <br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Huáng Yīlín || 黄伊琳 || 202570081684 || Chinese incense culture<br /> |-<br /> | 2 || Jiǎng Kèyǔ || 蒋克雨 || 202570081686 || 221. Zhongyuan festival [[Media:Zhongyuan_Festival_2025.pptx]]<br /> |-<br /> | 3 || Kǒng Xiángyǎ || 孔祥雅 || 202570081687 || 266. Hui culture [[Media:Hui_culture_2025.pptx]]<br /> |-<br /> | 4 || Lǐ Mèngxiá || 李孟霞 || 202570081688 || 243. Chinese names<br /> |-<br /> | 5 || Lǐ Pàn || 李盼 || 202570081689 || 175. The Photo Retouching Culture in China [[Media:The_Photo_Retouching_Culture_in_China_2025.pptx]]<br /> |-<br /> | 6 || Wáng Zǐxīn || 王紫新 || 202570081710 || 138.Round Table Culture [[Media:Round_Table_Culture_2025.pptx]]<br /> |-<br /> | 7 || Liú Dān || 刘丹 || 202570081694 || 232. Sun Wukong (孙悟空) [[Media:Sun_Wukong_2025.pptx]]<br /> |-<br /> | 8 || Liú Xīn || 刘欣 || 202570081697 || 170. Paper cutting<br /> |-<br /> | 9 || Liú Yuán || 刘缘 || 202570081698 || Language: Hakka Dialect 1845<br /> |}<br /> <br /> === 2025-11-07 (周五) - 共 10 个演讲 ===<br /> <br /> Forum Discussion: Concept of Tianxia https://dcg.de/ai/uni/chinese_language_culture.php#tianxia<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Pān Liànyàn || 潘恋艳 || 202570081702 || 283. Guangdong Morning Tea Culture [[Media:Guangdong morning tea.pptx]]<br /> |-<br /> | 2 || Péng Xiāngrú || 彭湘茹 || 202570081703 || 5. Aesthetic ideals and social customs: Crying Marriage of Tujia [[Media:Crying Marriage of Tujia.pptx]]<br /> |-<br /> | 3 || Qū Yìyǐng || 曲奕颖 || 202570081705 || 216. The Story of Ming Lan 知否知否应是绿肥红瘦<br /> |-<br /> | 4 || Rèn Yàrú || 任亚茹 || 202570081706 || 63. Mogao Grottoes<br /> |-<br /> | 5 || Rèn Yíngyíng || 任盈盈 || 202570081707 || 263. Shaolin Temple<br /> |-<br /> | 6 || Shū Yǔlù || 舒雨璐 || 202570081708 || 133. Silk and porcelain: Celadon and Celadon Song《青花瓷》<br /> |-<br /> | 7 || Líng Xiāoyáo || 凌逍遥 || 202570081693 || 70. Chinese folk argot<br /> |-<br /> | 8 || Wèi Fāngxīn || 魏方鑫 || 202570081711 || 152. Traditional Cuisine: Chopsticks [[Media:Chopsticks_2025.pptx]]<br /> |-<br /> | 9 || Wú Hóngpíng || 吴洪萍 || 202570081713 || 31. Chinese clothing [[Media:Chinese Clothing_2025.pptx]]<br /> |-<br /> | 10 || Xiàng Xīnlěi || 向馨磊 || 202570081714 || 179. Traditional and Modern Views on Marriage and Love<br /> |}<br /> <br /> === 2025-11-13 (周四) - 共 10 个演讲 ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Xiàng Xuěbīng || 向雪冰 || 202570081715 || TBD - Xiàng Xuěbīng<br /> |-<br /> | 2 || Xiào Sūqín || 肖苏秦 || 202570081716 || 197. Chinese tradition culture: The culture of Ronghua-Velvet Flowers 绒花<br /> |-<br /> | 3 || Xióng Ruòyáo || 熊若瑶 || 202570081717 || 169. Cuisine: Luosifen<br /> |-<br /> | 4 || Yán Zhéwén || 严哲文 || 202570081718 || 9. Architecture: The Forbidden City [[Media: Architecture The Forbidden City.pptx]]<br /> |-<br /> | 5 || Yáng Hàodān || 杨皓丹 || 202570081719 || 209. Tofu meatball with pig blood(猪血丸子）<br /> |-<br /> | 6 || Yáng Jīnyǔ || 杨金雨 || 202570081720 || 96. Medicine: TCM - The Development of Chinese Medicine<br /> |-<br /> | 7 || Yáng Jìngwèi || 杨婧蔚 || 202570081721 || 45. Facial Make-up: Face Changing in Sichuan Opera [[Media:Facial Make-up Face Changing in Sichuan Opera.pptx]]<br /> |-<br /> | 8 || Yáng Xīrán || 杨晰然 || 202570081723 || 191. Aesthetic ideals and social customs: The Culture of Flowers [[Media: 191. The Culture of Flowers.pptx]]<br /> |-<br /> | 9 || Yáng Yǔxuān || 杨宇轩 || 202570081724 || 20. Milk tea 奶茶[[Media:Milk Tea-.pptx]]<br /> |-<br /> | 10 || Yì Yǎlán || 易雅兰 || 202570081725 || 235.Bamboo Weaving 竹编<br /> |}<br /> <br /> === 2025-11-20 (周四) - 共 10 个演讲 ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Yú Chēn || 余琛 || 202570081726 || 174. Traditional Cuisine: Jiaozi 饺子 [[Media: Jiaozi.pptx]]<br /> |-<br /> | 2 || Yuè Ziháo || 岳子豪 || 202570081727 || 108. Opera: Peking Opera (京剧)<br /> |-<br /> | 3 || Zhāng Lì || 张丽 || 202570081728 || 180. Tangyuan (汤圆)[[Media:Tangyuan_2025.pptx]]<br /> |-<br /> | 4 || Zhāng Shuàichāo || 张帅超 || 202570081731 || Ancient Chinese education<br /> |-<br /> | 5 || Zhāng Yǔméng || 张雨蒙 || 202570081732 || 208. Chinese traditional ornament: Buyao (步摇)<br /> |-<br /> | 6 || Zhào Jǐntāo || 赵锦涛 || 202570081733 || Culture of Chinese Electric Car<br /> |-<br /> | 7 || Zhào Mǐn || 赵敏 || 202570081734 || Gender: Wu Zetian: The Only Female Emperor of Imperial China<br /> |-<br /> | 8 || Zhào Yíxiāo || 赵怡潇 || 202570081735 || 205. Bride-price<br /> |-<br /> | 9 || Zhèng Shān || 郑珊 || 202570081736 || 278. The Beef Board Noodle<br /> |-<br /> | 10 || Zhōu Wénxuān || 周文萱 || 202570081737 || 23. Body movement performance: Chinese Lion Dancing [[Media: Chinese Lion Dance.pptx]]<br /> |}<br /> <br /> === 2025-11-27 (周四) - 共 9 个演讲 ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Zhù Yèhuī || 祝烨晖 || 202570081739 || 251. Rice Noodle Roll 肠粉<br /> |-<br /> | 2 || Chén Yǎqí || 陈雅琪 || 202570081740 || 157. Traditional Cuisine—hotpot<br /> |-<br /> | 3 || Chén Yǔfēi || 陈宇飞 || 202570081741 || 91. Martial Arts: Wushu<br /> |-<br /> | 4 || Huáng Yǎqiàn || 黄雅倩 || 202570081745 || 93. Medicine: Traditional Chinese Medicine (TCM)<br /> |-<br /> | 5 || Lín Zhǐyí || 林芷怡 || 202570081746 || 92. Frolics of the Five Animals (wuqinxi)<br /> |-<br /> | 6 || Liú Kāngyí || 刘康怡 || 202570081747 || 112. Huagu Opera (花鼓戏)<br /> |-<br /> | 7 || Lǚ Píng || 吕萍 || 202570081749 || 102. Music and instruments: guzheng<br /> |-<br /> | 8 || Shěn Yàn || 沈燕 || 202570081751 || 241. Abacus (珠算)<br /> |-<br /> | 9 || Tán Tíngtíng || 谭婷婷 || 202570081752 || 202. The Legend of Zhen Huan《甄嬛传》[[Media:The Legend of Zhen Huan.pptx]]<br /> |}<br /> <br /> === 2025-12-04 (周四) - 共 10 个演讲 ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Wèi Méng || 魏萌 || 202570081754 || Zhang Zhongjing<br /> |-<br /> | 2 || Xiè Xuán || 谢璇 || 202570081755 || 02. Aesthetic ideals and social customs: Chinese marriage customs (中式婚礼)<br /> |-<br /> | 3 || Yáng Tíng || 杨婷 || 202570081756 || 254. Traditional Crafts: Tie-Dye<br /> |-<br /> | 4 || Yáng Yǔqíng || 杨雨晴 || 202570081757 || 259. Female writers<br /> |-<br /> | 5 || Yáng Yuàn || 杨媛 || 202570081758 || 188. Science and Technology: Mobile Games (手游)<br /> |-<br /> | 6 || Zhāng Yuè || 张悦 || 202570081760 || 265. Cuisine: changed spicy salted duck<br /> |-<br /> | 7 || Zhōu Xuán || 周璇 || 202570081761 || 186. The &quot;reference&quot; of Chinese Music (中国音乐的&quot;借鉴&quot;)<br /> |-<br /> | 8 || Zhōu Yáng || 周洋 || 202570081762 || 148. Handcraft—Chinese knots<br /> |-<br /> | 9 || Guō Yǔtíng || 郭雨婷 || 202570081763 || 238. Three famous chinese mountains 中国三山<br /> |-<br /> | 10 || Jiāng Wǎnlíng || 姜宛灵 || 202570081685 || 1.Geographic Nature as a Basis for Cultural Development<br /> |}<br /> <br /> === 2025-12-11 (周四) - 共 10 个演讲 ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Lǐ Fán || 李凡 || 202570081764 || TBD - Lǐ Fán<br /> |-<br /> | 2 || Péng Lùxī || 彭露曦 || 202570081765 || 250. Language: Hakka Dialect (客家话)<br /> |-<br /> | 3 || Hú Mínghào || 胡明浩 || 202570081766 || 270. The Yingge Dance (英歌舞)<br /> |-<br /> | 4 || Huáng Lèlè || 黄乐乐 || 202570081767 || 6.The Four Most Handsome Men in Ancient China <br /> |-<br /> | 5 || Jiāng Jiāyǔ || 姜佳宇 || 202570081768 || 224. Jiangxi Cuisine (赣菜)<br /> |-<br /> | 6 || Liáng Yǔtóng || 梁羽彤 || 202570081769 || 256. Danmu (弹幕)<br /> |-<br /> | 7 || Péng Ruǐmiáo || 彭蕊苗 || 202570081770 || 213. Chinese Dreamcore (中式梦核)<br /> |-<br /> | 8 || Qín Níng || 秦宁 || 202570081771 || 212. Education: training Schools (教育：补习班)<br /> |-<br /> | 9 || Wú Jǐnxuán || 吴瑾璇 || 202570081772 || 274. God of Wealth (财神)<br /> |-<br /> | 10 || Hé Yǐng || 何颖 || 202570081744 || 276. Nail art (美甲)<br /> |}<br /> <br /> === 2025-12-18 (周四) - 共 8 个演讲 ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Yǐn Ziháo || 尹子豪 || 202570081773 || TBD - Yǐn Ziháo<br /> |-<br /> | 2 || Chén Yǔjiā || 陈雨佳 || 202570081775 || 203. Beverages: Tea<br /> |-<br /> | 3 || Wāng Jīnyán || 汪金妍 || 202570081776 || 158. Traditional Cuisine: The Art of Chinese Cooking<br /> |-<br /> | 4 || Yì Yǔtíng || 易雨婷 || 202570081777 || 268. Table manners<br /> |-<br /> | 5 || Hán Jiāyàn || 韩佳燕 || 202570081778 || 236. Landscapes and Tourism: Harbin Ice and Snow World<br /> |-<br /> | 6 || Liào Rútíng || 廖如婷 || 202570081779 || 169. Cuisine: Luosifen<br /> |-<br /> | 7 || Wáng Huìān || 王慧安 || 202570081780 || 128. TikTok (Douyin)<br /> |-<br /> | 8 || Wú Héng || 吴姮 || 202570081781 || 215. Live Streaming E-commerce (直播电商)<br /> |}<br /> <br /> <br /> =Session 1 Thu Sep 25 19:00-21:35 room 613 - Organizational issues=<br /> <br /> ==What we learn in this class==<br /> *We learn about Chinese culture from international, especially Western perspective. <br /> *We learn about cultural phenomena, traditional Chinese culture.<br /> *We learn English and Chinese terminology in the area of Chinese culture.<br /> *We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br /> *We learn how to determine the location and role of Chinese culture within global culture.<br /> *We learn basics of theories and models of intercultural communication and comparison.<br /> *We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br /> *We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br /> <br /> ==Students' contribution==<br /> *Every student needs to prepare the textbook texts of the respective chapters in the textbook ahead each week of class. <br /> *Every student selects a topic, prepares 1 pptx presentations of 5 min. (without AI, and please indicate references and an AI statement at the end of the presentation) and a interactive quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br /> *For the final exam, you write another chapter of the textbook in both Chinese and English, with &quot;Terms and Expressions&quot;, References, Questions and Answers, Statement regarding AI<br /> <br /> ==Textbook==<br /> You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are 283 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br /> <br /> ==Agreement on use of classroom time==<br /> Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br /> <br /> <br /> ----<br /> ==Homework for every session==<br /> Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br /> <br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:01_Chin_Lang_Cult_2025.pptx]]<br /> <br /> <br /> [[Media:02_Chin_Lang_Cult_2025.pptx]]<br /> <br /> ==Homework for Session 2==<br /> Please register on the Wiki and wait for the teacher to approve. You can click on https://bou.de/u and then &quot;Register&quot; in the top right corner, then input two times your pinyin name for username and real name in the way &quot;Wang Jianguo&quot;, type in some info about yourself and submit the form with accepting the terms and conditions. More detailed instructions for registration you find in the powerpoint presentation which you can download from here (&quot;Teacher presentation&quot;). <br /> <br /> ==Prepare ppt (10 students)==<br /> Grading Criteria for Powerpoint Presentations<br /> <br /> 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 &quot;good&quot; or &quot;best&quot;, but did it instead use vocabulary like &quot;fascinating&quot;, &quot;surprising&quot; etc. and also indicated to whom it is fascinating/surprising etc. and why?<br /> <br /> 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?)<br /> <br /> 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)?<br /> <br /> Was the presentation appropriate to the topic?<br /> <br /> Was the activity part meaningful and appropriate to the topic? Did it speak to everyone in the audience individually?<br /> <br /> 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?<br /> <br /> Did the presentation consider the same cultural phenomenon both in China and in other countries, at least as a comparison?<br /> <br /> Did the presentation avoid mistakes like reading out text in a boring way, pronounciation mistakes, typos in the English text?<br /> <br /> Did you indicate the sources you have used at least on the last page of your presentation in the form of a list?<br /> <br /> Did you upload your ppt file successfully (if not, did you contact the teaching assistant to upload)?<br /> <br /> Did you present your ppt file in the full screen mode?<br /> <br /> 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?<br /> <br /> 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.?<br /> <br /> <br /> <br /> Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on, plus an interactive quiz: The first ten presenters will have to present in two weeks!<br /> <br /> 1. Geographic Nature as a Basis for Cultural Development 17<br /> <br /> 2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br /> <br /> 3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br /> <br /> 4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br /> <br /> 5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br /> <br /> 6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br /> <br /> 7. Animals: Panda 71 <br /> <br /> 8. Architecture 78<br /> <br /> 9. Architecture: The Forbidden City 89<br /> <br /> 10. Architecture: Four Famous Bridges 102<br /> <br /> 11. Architecture: Four Great Pavilions 113<br /> <br /> 12. Architecture: Shengjing Imperial Palace 124<br /> <br /> 13. Architecture: Three Great Towers in China 131<br /> <br /> 14. Architecture: Fengshui in Chinese Architecture 145 <br /> <br /> 15. Army and weapons: Chinese Ancient Weapons 154<br /> <br /> 16. Army and weapons: Terracotta Army 163<br /> <br /> 17. Astrology: Chinese Astrology 170<br /> <br /> 18. Astrology: Calendar, The 24 Solar Terms 178<br /> <br /> 19. Astrology: Twelve Animals of the Chinese Zodiac 188<br /> <br /> 20. Beverages: Milk Tea 197<br /> <br /> 21. Beverages: Tea 203 (Zhang Mai)<br /> <br /> 22. Beverages: The Liquor Culture of Ancient China 209<br /> <br /> 23. Body movement performance: Chinese Lion Dancing 218<br /> <br /> 24. Body movement performance: Stilts 223<br /> <br /> 25. Body movement performance: Traditional Chinese Dance 230<br /> <br /> 26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br /> <br /> 27. Chinese Writing: Calligraphy 246 (Tang Yan)<br /> <br /> 28. Chinese Writing: The Evolution of Calligraphy 252<br /> <br /> 29. Chinese Writing: Chinese Characters 262<br /> <br /> 30. Chinese Writing: Chinese Characters and Scripts 276<br /> <br /> 31. Clothing: Chinese Clothing 283<br /> <br /> 32. Clothing: Batik (Lanran) 291<br /> <br /> 33. Clothing: Cheongsam 301 <br /> <br /> 34. Confucianism: Confucian Culture 309 <br /> <br /> 35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br /> <br /> 36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br /> <br /> 37. Confucianism: Classical Philosophy - Reading The Analects 339 <br /> <br /> 38. Education: Ancient Chinese Education 350<br /> <br /> 39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br /> <br /> 40. Education: Modern Chinese Education System 371<br /> <br /> 41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br /> <br /> 42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br /> <br /> 43. Facial Make-up 406<br /> <br /> 44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br /> <br /> 45. Facial Make-up: Face Changing in Sichuan Opera 431<br /> <br /> 46. Fine Arts: Painting 440<br /> <br /> 47. Fine Arts: Bada Shanren and Qi Baishi 445<br /> <br /> 48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br /> <br /> 49. Fine Arts: Seal-cutting 459<br /> <br /> 50. Games: Go 围棋 462（Zhao Qi）<br /> <br /> 51. Games: Kite Flying 468<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br /> <br /> 53. Garden Culture: Gardens 505<br /> <br /> 54. Garden Culture: Bonsai (Penjing) 511<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> <br /> 56. Garden Culture: Qingming Riverside Landscspe Garden 526<br /> <br /> 57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br /> <br /> 58. History: Carl and Cixi 548<br /> <br /> 59. Interieur: The Folding Screen 552<br /> <br /> 60. Landscapes and Tourism: Four Buddhist Shrines 561<br /> <br /> 61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br /> <br /> 62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br /> <br /> 63. Landscapes and Tourism: Mogao Grottoes 593<br /> <br /> 64. Landscapes and Tourism: The Culture of Mount Tai 606（Qin Yi)<br /> <br /> 65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br /> <br /> 66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br /> <br /> 67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br /> <br /> 68. Language: Chinese Language 649<br /> <br /> 69. Language: Chinese Dialects 660<br /> <br /> 70. Language: Chinese Folk Argot 669<br /> <br /> 71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br /> <br /> 72. Literature: Ancient literature - Chinese Mythology 688<br /> <br /> 73. Literature: Ancient literature - Classical Literature 699<br /> <br /> 74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br /> <br /> 75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br /> <br /> 77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br /> <br /> 78. Literature: Ancient literature: Yuefu 765<br /> <br /> 79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br /> <br /> 80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br /> <br /> 81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br /> <br /> 82. Literature: Premodern literature: Tang-Song 794<br /> <br /> 83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br /> <br /> 84. Literature: Modern Literature 832<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br /> <br /> 86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br /> <br /> 87. Literature: Contemporary Literature 859<br /> <br /> 88. Martial Arts: Huo Yuanjia 865<br /> <br /> 89. Martial Arts: Qigong 868<br /> <br /> 90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br /> <br /> 91. Martial Arts: Wushu 885<br /> <br /> 92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br /> <br /> 93. Medicine: Traditional Chinese Medicine (TCM) 900 <br /> <br /> 94. Medicine: TCM - Acupuncture and Moxibustion 907<br /> <br /> 95. Medicine: TCM - Diagnosis and Pharmacology 912<br /> <br /> 96. Medicine: TCM - The Development of Chinese Medicine 917<br /> <br /> 97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br /> <br /> 98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br /> <br /> 99. Minority cultures: The Ethnic Minorities’ Costumes 941<br /> <br /> 100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br /> <br /> 101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang)<br /> <br /> 102. Music and instruments: Guzheng 975<br /> <br /> 103. Music and instruments: Pipa 986<br /> <br /> 104. Mythology: Gods and Immortals 996<br /> <br /> 105. Mythology: Huli-jing 1005<br /> <br /> 106. National Symbols: National Anthem 1018<br /> <br /> 107. National Symbols: National Flag 1026 （Liao Zuoyun）<br /> <br /> 108. Opera: Peking Opera 1035<br /> <br /> 109. Opera: Peking Opera Acrobatics 1043<br /> <br /> 110. Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)<br /> <br /> 111. Opera: Tea-picking Opera 1055<br /> <br /> 112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br /> <br /> 113. Philosophical Schools: Four Main Philosophical Schools 1076<br /> <br /> 114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br /> <br /> 115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br /> <br /> 116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br /> <br /> 117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br /> <br /> 118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br /> <br /> 119. Philosophy: Chinese Traditional Cultivation Culture 1129<br /> <br /> 120. Religion: Traditional Chinese Funeral Culture 1141<br /> <br /> 121. Religion: Buddhism 1155<br /> <br /> 122. Religion: Daoism 1170<br /> <br /> 123. Religion: Christianity 1175<br /> <br /> 124. Religion: Islam 1181<br /> <br /> 125. Science and Technology: Ancient Science and Technology 1185<br /> <br /> 126. Science and Technology: China's Four New Inventions 1191 (Yang Yue2)<br /> <br /> 127. Science and Technology: Compass 1217<br /> <br /> 128. Science and Technology: TikTok (Douyin) 1226<br /> <br /> 129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br /> <br /> 130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br /> <br /> 131. Silk and porcelain: Silk 1272 (Fei Xinyu)<br /> <br /> 132. Silk and porcelain: Porcelain 1277<br /> <br /> 133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283(Wang Huaixing)<br /> <br /> 134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br /> <br /> 135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br /> <br /> 136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br /> <br /> 137. Social: The Long-life Lock 1308<br /> <br /> 138. Social: Round Table Culture 1317 (Wu Jiating)<br /> <br /> 139. Stage entertainment: Crosstalk 相声 1325<br /> <br /> 140. Stage entertainment: Shadow Play 1332<br /> <br /> 141. Traditional Crafts: Carving 1340<br /> <br /> 142. Traditional Crafts: Chinese Jade Culture 1348<br /> <br /> 143. Traditional Crafts: Cloisonne 1363 <br /> <br /> 144. Traditional Crafts: Embroidery 1369<br /> <br /> 145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br /> <br /> 146. Traditional Crafts: Xiang Embroidery 1386（Zhang Huifang）<br /> <br /> 147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br /> <br /> 148. Traditional Crafts: Handcraft - Chinese Knots 1409<br /> <br /> 149. Traditional Crafts: Lacquerware 1418<br /> <br /> 150. Traditional Crafts: The Kingfisher Craft点翠 1423<br /> <br /> 151. Traditional Cuisine: Chinese Dining Etiquette 1436<br /> <br /> 152. Traditional Cuisine: Chopsticks 1450<br /> <br /> 153. Traditional Cuisine: Eight Major Cuisines of China 1456 (Zheng Kaiwu)<br /> <br /> 154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br /> <br /> 155. Traditional Cuisine: Breakfast Culture of Wuhan 1480(Liu Peini)<br /> <br /> <br /> 156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491(Xiao Zixin)<br /> <br /> 157. Traditional Cuisine: Hotpot 1501 (Cao Chunyang)<br /> <br /> 158. Traditional Cuisine: The Art of Chinese Cooking 1508<br /> <br /> 159. Traditional Cuisine: Two Famous Dishes 1514<br /> <br /> 160. Traditional Festivals 1518……<br /> <br /> 161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br /> <br /> 162. Traditional Festivals: Spring Festival Couplets 1538<br /> <br /> 163. Westernization: The Eastward Spread of Western Learning 1544<br /> <br /> 164. Westernization: The Westernization Movement 1550<br /> <br /> 165. Worship: Chinese Incense Culture 1558 (She Xiao)<br /> <br /> 166. Economy: Chinese Currency Changes 1569<br /> <br /> 167. History: Wang Shouren 1573 Lv Jiahao<br /> <br /> 168. Martial Arts: Chinese Swordsman Spirit 1582<br /> <br /> 169. Cuisine: Luosifen 1593 （Chen Sisi)<br /> <br /> 170. Fine Arts: Chinese Paper Cutting 1601 <br /> <br /> 171. Science and Technology: Taobao(淘宝) 1611<br /> <br /> 172. Traditional Craft: Bronze 1623<br /> <br /> 173. Entertainment: Deyunshe 德云社 1631<br /> <br /> 174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）<br /> <br /> 175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br /> <br /> 176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 <br /> <br /> 177. stage entertainment:Yuan drama 1676<br /> <br /> 178. Music and instruments: Erhu 1685<br /> <br /> 179. Traditional and Modern Views on Marriage and Love 1694 (Liu Yunxi)<br /> <br /> 180. Traditional Cuisine: Tangyuan 1701<br /> <br /> 181. Animals：Golden Monkey 1712（Xiao Yawen）<br /> <br /> 182. Chinese Economy: rich businessmen 1719 (Fu Sihui)<br /> <br /> 183. Opera: Chinese Local Operas 1727 （Wang Xinyu）<br /> <br /> 184. The Chinese tradition of ancestor worship 1740<br /> <br /> 185. Opera: Huangmei opera 1752 （Chu Hanqi）<br /> <br /> 186. The “reference” of Chinese Music 1759<br /> <br /> 187. Chinese Folk Art:Lion Dance 1767<br /> <br /> 188. Science and Technology: Mobile Games（手游） 1783(Du JIangping)<br /> <br /> 189. Clothing: Vintage Clothing 1790<br /> <br /> 190. Fine arts:Kunqu Opera 1798<br /> <br /> 191. Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）<br /> <br /> 192. National Belief: the Chinese Dream 1818<br /> <br /> 193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br /> <br /> 194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br /> <br /> 195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)<br /> <br /> 196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br /> <br /> 197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 <br /> <br /> 198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br /> <br /> 199. Traditional Crafts: Dough Sculpture 面塑 1845<br /> <br /> 200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 <br /> <br /> 201. The culture of Grass cloth 夏布 1845 <br /> <br /> 202. The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)<br /> <br /> 203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br /> <br /> 204. Stand-up comedy 单口喜剧 1845（Huang Sinan）<br /> <br /> 205. Bride-price（彩礼） 1845 <br /> <br /> 206. Chinese science fiction movies 中国科幻片 1845<br /> <br /> 207. Shandong cuisine鲁菜 1845(Lu Wei)<br /> <br /> 208. Chinese traditional ornament: Buyao （步摇） 1845 (Yang Jing)<br /> <br /> 209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br /> <br /> 210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br /> <br /> 211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br /> <br /> 212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan2)<br /> <br /> 213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br /> <br /> 214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845 (Cai Yichun)<br /> <br /> 215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br /> <br /> 216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br /> <br /> 217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 （Yang Jiahong2)<br /> <br /> 218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br /> <br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br /> <br /> 220. Rice cake (年糕) 1845 （Dong Jiating）<br /> <br /> 221. Zhongyuan festival 1845 （Ou Huang）<br /> <br /> 222. Dulong: Facial tattoo (独龙族：纹面) 1845<br /> <br /> 223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br /> <br /> 224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br /> <br /> 225. &quot;Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)<br /> <br /> 226. Landscapes and Tourism: Junshan Island (君山岛) 1845<br /> <br /> 227. Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)<br /> <br /> 228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br /> <br /> 229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br /> <br /> 230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br /> <br /> 231. The plaque and couplet in Chinese garden（园林匾额对联） 1845 (Wang Yuxin)<br /> <br /> 232. Sun Wukong（孙悟空） 1845 （Li Yuan2）<br /> <br /> 233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br /> <br /> 234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）<br /> <br /> 235. Bamboo Weaving (竹编） 1845 (Chen Anqi)<br /> <br /> 236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br /> <br /> 237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845 （Li Zihan2）<br /> <br /> 238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）<br /> <br /> 239. Female Emperor---Wu Zetian 1845 (Song Xin)<br /> <br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> <br /> 241. Abacus (中国珠算） 1845<br /> <br /> 242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)<br /> <br /> 243. Chinese name（中国姓名文化） 1845 <br /> <br /> 244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br /> <br /> 245. Douzhi (豆汁) 1845(Li Linyao) <br /> <br /> 246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br /> <br /> 247. Carved lacquer（雕漆） 1845 （Liu Qi）<br /> <br /> 248. Jing Gang Mountain (井冈山） 1845 （Yu Jingfang）<br /> <br /> 249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br /> <br /> 250. Language: Hakka Dialect（客家话） 1845<br /> <br /> 251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br /> <br /> 252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br /> <br /> 253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br /> <br /> 254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br /> <br /> 255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br /> <br /> 256. Danmu (弹幕） 1845 (Zhou Le)<br /> <br /> 257. Yangshao Culture（仰韶文化） 1845<br /> <br /> 258. Indigo Dyeing (蓝染) 1845<br /> <br /> 259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845 (Zhou Tianyi)<br /> <br /> <br /> 260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br /> <br /> 261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br /> <br /> 262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br /> <br /> 263. Shaolin Temple (少林寺) 1845 (Zuo Fang)<br /> <br /> 264. Single bamboo drifting（独竹漂） 1845<br /> <br /> 265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br /> <br /> 266. Hui Culture (徽文化) 1845(Liu Jianan)<br /> <br /> 267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br /> <br /> 268. Table Manners 1845（Luo Yan）<br /> <br /> 269. Music of the Mongol nationality (蒙古族音乐) 1845<br /> <br /> 270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br /> <br /> 271. Palace Lantern（宫灯） 1845 （Shao Keyuan）<br /> <br /> 272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Zeng Zhi）<br /> <br /> 273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)[[File:Changsha Stinky Tofu.pptx]]<br /> <br /> 274. God of Wealth(财神) 1845 <br /> <br /> 275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br /> <br /> 276. Nail art（美甲） 1845 （Luo Jiaxin）<br /> <br /> 277. Mirror (镜子) 1845 (Cheng Sixiang) <br /> <br /> 278. The Beef Board Noodle (牛肉板面) 1845(Yan Xiang)<br /> <br /> 279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br /> <br /> 280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)<br /> <br /> 281. Music and instruments: Yangqin（扬琴） 1845（Dai Yexun）<br /> <br /> 282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br /> <br /> 283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br /> <br /> =Session 02 Fri Feb 28 14:30-16:10 room 613 - Student presentations=<br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Topics for today==<br /> Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br /> <br /> You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br /> <br /> Please remember that you have to indicate the 10 topics for Friday on the course website under &quot;Session 2&quot; with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.<br /> <br /> 27. Chinese Calligraphy (Tang Yan) [[Media:Chinese_Calligraphy.pptx]]<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）[[Media:Mahjong-Jiang_Ziqiang.pptx]]<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）[[Media:The Summer Palace - Li Mei.pptx]]<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao) [[Media:Duan_Binyao_-76Su_Shi_and_Delegation_Literature.pptx]]<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Miao Yunlong)[[Media:Qian_Zhongshu_Miao_Yunlong.pptx]]<br /> <br /> Tea Latte Art (Xiang Jianning)<br /> <br /> Topic 7<br /> <br /> Topic 8<br /> <br /> Topic 9<br /> <br /> Topic 10<br /> <br /> =Session 03 Fri Mar 07 14:30-16:10 room 613 - Student presentations=<br /> ==Presentations==<br /> 1. Topic 21: Beverages: Tea 203 (Zhang Mai) [[Media:Tea_Spring_2025.pptx]] 86<br /> <br /> 2. Topic 64: Landscapes and Tourism: The Culture of Mount Tai 606 (Qin Yi) [[Media:Mount_Tai_Spring_2025.pptx]]<br /> <br /> 3. Topic 101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang) [[Media:Lucky_Money_Spring_2025.pptx]]<br /> <br /> 4. Topic 107:National Symbols: Culture of the National Flag 1026 （Liao Zuoyun）[[Media:Culture_of_the_National_Flag_Spring_2025.pptx]]<br /> <br /> 5. Topic 155:Traditional Cuisine: Breakfast Culture of Wuhan 1480 (Liu Peini) [[Media:Wuhan_Breakfast_Spring_2025.pptx]]<br /> <br /> 6. Topic 157:Traditional Cuisine: Hotpot 1501 (Cao Chunyang) [[Media:Hot_Pot_Spring_2025.pptx]]<br /> <br /> 7. Topic 126: China's four new inventions 1191(Yang Yue2).) [[Media:China's_Four_New_Great_Inventions_Spring_2025.pptx]]<br /> <br /> ==Notes on presentations==<br /> Most students did not do their homework. 素质 in Chinese and international culture. Taking over responsibility. Being independent. Making sure that things run. Taking care of others. Not to do the homework in time (displaying the 13 presentations of each session) has disadvantages also for the other students, who cannot prepare.<br /> <br /> 1. 14:43-49 Only Chinese tradition explained, not Indian, Egyptian etc. &quot;Black tea&quot; (in English all &quot;hong cha&quot; is called &quot;black tea&quot;), British tea culture (add milk)<br /> <br /> 2. 14:55-15:00 Personal origin: Shandong, personal experience: climbed Mount Tai 4 times, Sacrificial Culture, Culture of Literati, Folk Belief: God of Mount Tai, Blue Rosy Cloud Fairy; Spiritual Symbolism<br /> <br /> 3. 15:04-15:10 Legend, Tradition and Contrast, Significance; Sui Monster ya sui qian; contrast in the West: Giving money as a present is considered not as good as a present itself, giving money in an envelope has the bad taste of bribing (transparency.org); in China you can even go to the temple and pray for money<br /> <br /> 4. 15:29-15:34 historical details of design, red meaning “stop” internationally, “achieve the great rejuvenation of the Chinese nation” (maybe a newer concept than the flag?), connection with earlier historical flags and other flags like of the communist movement, North Korea, ancient Soviet Union <br /> <br /> 5. 15:41-15:46 dialect terms (don’t use pinyin), analogy, breakfast is one of the most resilient cultural elements a person sticks to, guozao, 热干面, missing: characteristics like that it needs to be prepared quickly because the tradition of the dock workers<br /> <br /> 6. 15:56-16:01 hot pot history originated in China (?), regional differences within China 87<br /> <br /> 7. 16:02-16:06 4 new inventions - not explained that these inventions were invented in other countries. 86<br /> <br /> ==Student grades: 平时成绩/签到==<br /> <br /> <br /> 75/103 students, 24级 MA翻译, class representative: Zhang Jiaxin<br /> # Jin Yichen <br /> # lu jiahui <br /> # li yuan<br /> # cao yuan<br /> # xiao luyu<br /> # zhang jiaxin +5<br /> # ye sitong<br /> # zhao yashi<br /> # jiang xinyue<br /> # yan xiang<br /> # fei xinyu <br /> # zhang qi<br /> # dai shiru<br /> # zhang zixi<br /> # zheng kaiwu<br /> # cai yichun<br /> # yang jing<br /> # liao dan<br /> # luo yan<br /> # qin yi<br /> # shao keyuan<br /> # cao chunyang<br /> # xu yangyang<br /> # liao zuoyun<br /> # cheng sixiang<br /> # du jiangping<br /> # liu qi<br /> # miao yunlong<br /> # huang qiaoqiao<br /> # chen lin<br /> # duan binyao<br /> # li ting<br /> # zeng zhi<br /> # xing xueqing<br /> # luo jingyan<br /> # liu shutian<br /> # gao xiaoqing<br /> # chen zhen<br /> # luo guoqiang -1-1-1<br /> # she xiao <br /> # he yunfeng <br /> # liu ying<br /> # du yuan <br /> # li jiayi <br /> # tao yao <br /> # xu xinwen <br /> # ou huang <br /> # liu peini<br /> # jiang ziqiang<br /> # zhang huifang<br /> # liu chao<br /> # liu yunxi <br /> # luo jiaxin<br /> # li mei<br /> # zeng xiaohui<br /> # huang yixuan<br /> # chen anqi<br /> # chen ting<br /> # zhang mai<br /> # yuan xiaolin -1-1<br /> # li mingfeng<br /> # dai yexun-1-1<br /> # yang pei -1<br /> # tang yan<br /> # xiang jianning-1<br /> # liu chang -1<br /> # wang yuxin<br /> # lv jiahao-1<br /> # dong jiating<br /> # lu wei<br /> # yang yue<br /> # guo cili<br /> # shen shuai<br /> # Ouyang yihong<br /> # li zihan -1<br /> # zuo fang<br /> # fu sihui<br /> # xiao zixin -1<br /> # zhou tianyi -1<br /> # qi zhiyang -1-1<br /> # liu pei <br /> # gong wei<br /> # chen sisi<br /> # huang sinan<br /> # xiao yikang<br /> # yu jingfang<br /> # luo sicheng<br /> # yang jiahong<br /> # yan jidong<br /> # xiao yawen<br /> # geng hongmei<br /> # zhou le<br /> # qiu ping<br /> # wang huaixing<br /> # wang xinyu<br /> # chu hanqi<br /> # wu jiating<br /> # zhang meiling<br /> # liu jianan<br /> # song xin<br /> # zhao qi<br /> # zheng jinlian<br /> # li linyao<br /> <br /> =Session 04 Fri Mar 14 14:30-16:10 room 613 - Student presentations=<br /> #Topic 260：Wedding Dress in the Song Dynasty(Liu Chao)[[Media:260 The Wedding Dress in the Song Dynasty.pptx]]<br /> #Topic 146: Traditional crafts: Xiang embroidery 1386(Zhang Huifang) [[Media:Hunan_embroidery_spring_2025.pptx]]<br /> #Topic 153:Traditional Cuisine: Eight Major Cuisines of China 1456 (Zheng Kaiwu)[[Media:Media Eight Major Cuisines of China.pptx]]<br /> #Topic 233: Traditional Chinese Pigments (Cao Yuan)[[Media:Traditional Chinese Pigments.pptx]]<br /> #Topic 182: Chinese Economy: rich businessmen (Fu Sihui) [[Media:Rich_Businessmen_Spring_2025.pptx]]<br /> #Topic 156: Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick p. 1491 (Xiao Zixin) [[Media:Tanghulu_Spring_2025.pptx]]<br /> #Topic 138: Social: Round Table Culture 1317 (Wu Jiating) [[Media:Round_Table_Culture_Spring_2025.pptx]]<br /> #Topic 174: Jiaozi (Liu Pei) [[Media:Dumplings_Spring_2025.pptx]]<br /> #133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing)<br /> <br /> =Session 05 Fri Mar 21 14:30-16:10 room 613 - Student presentations=<br /> #Topic 50: Games: Go 围棋 462（Zhao Qi） [[Media:Weiqi_Go_Spring_2025.pptx]]<br /> #Topic 110:Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)[[Media:Opera Peking Opera Actor Mei Lanfang.pptx]]<br /> # Topic 131: Silk and porcelain: Silk (Fei Xinyu) [[Media:Silk_Spring_2025.pptx]]<br /> # Topic 224: Chinese Food：Jiangxi Cuisine（赣菜）(Liao Dan) [[Media:Jiangxi_Cuisine.pptx]]<br /> # Topic 169: Cuisine: Luosifen 1593 (Chen Sisi) ） [[Media:Luosifen_Spring_2025.pptx]]<br /> # Topic 167: History: Wang Shouren 1573 （Lv Jiahao)[[Media:History_Wang_Shouren_.pptx]]<br /> # Topic 183: Jiangxi Gan Opera （Wang Xinyu） [[Media:Jiangxi Gan opera.pptx]]<br /> # Topic 165: Worship: Chinese Incense Culture (She Xiao) [[Media:Chinese Incense Culture.pptx]]<br /> #133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing) [Media: Silk and Porcelain]<br /> <br /> =Session 06 Fri Mar 28 14:30-16:10 room 613 - Student presentations=<br /> <br /> #Topic 188:Mobile Games 手游 1783 （Du Jiangping）[[Media:Mobile_Game.pptx]]<br /> #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]]<br /> #Topic 193:Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br /> #Topic 195:Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)[[Media: Cuju.pptx]]<br /> #Topic 202:The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)[[Media: The Legend of Zhen Huan.pptx]]<br /> #Topic 203:Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)[[Media: Chinese Horror Movies.pptx]]<br /> #Topic 185:Opera: Huangmei opera 1752 （Chu Hanqi）)[[Media: Huangmei Opera.pptx]]<br /> #Topic 181:Animals：Golden Monkey 1712（Xiao Yawen）<br /> #Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]<br /> <br /> =HOLIDAY Session 07 Fri Apr 04 14:30-16:10 room 613 - Student presentations=<br /> 清明节4月4日——4月6日<br /> =Session 08 Fri Apr 11 14:30-16:10 Zhishan Bldg. room 303 - Student presentations=<br /> #Topic 133:Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing）<br /> #Topic 179:Traditional and Modern Views on Marriage and Love（Liu Yunxi）[[Media:Traditional and Modern Views on Marriage and Love .pptx]]<br /> #Topic 181:Animals：Golden Monkey(Xiao Yawen)<br /> #Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]<br /> #Topic 204:Stand-up comedy 单口喜剧 1845（Huang Sinan）<br /> #Topic 220:Rice cake 年糕 (Dong Jiating)<br /> #Topic 208:Chinese traditional ornament: Buyao(Yang Jing)[[Media:Chinese Traditional Ornament-Buyao.pptx]]<br /> #Topic 209:Tofu meatball with nia blood(Li Ting2)[[Media:Pig_Blood_Balls.pptx]]<br /> #Topic 212:Education：training Schools （教育：补习班） 1845 (Huang Yixuan2) [[Media:Training classes .pptx]]<br /> <br /> =Session 09 Fri Apr 18 14:30-16:10 room 613 - Student presentations=<br /> #Topic 213: Chinese Dreamcore (Zhang Zixi)[[Media:Chinese Dreamcore.pptx]]<br /> #Topic 215: Live-streaming e-commerce (Tao Yao)[[Media:Live-Streaming E-Commerce.pptx]]<br /> #Topic 216: The Story of Ming Lan (Ye Sitong)[[Media:The Story of Minglan.pptx]]<br /> #Topic 218: Guangdong Herbal tea (Gao Xiaoqing)<br /> #Topic 219: Chinese traditional art form：Seal carving（篆刻） (Huang Qiaoqiao)[[Media:Seal carving.pptx]]<br /> #Topic 207: Shan Dong Cuisine (Lu Wei) [[Media:Lu_Wei-207-Shandong_Cuisine.pptx]]<br /> #Topic 221: Zhongyuan Festival (Ou Huang)[[Media:The Zhongyuan Festival.pptx]]<br /> #Topic 223: The Return of the Pearl Princess (Lu Jiahui)[[Media:The Return of the Pearl Princess.pptx]]<br /> <br /> =Session 10 Fri Apr 25 14:30-16:10 room 613 - Student presentations=<br /> #Topic 217: Cha Bai Xi/Tea Latte Art（茶百戏）(Yang Jiahong)[[Media:ChaBaiXi.pptx]]<br /> #Topic 225: Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛）(Shen Shuai)<br /> #Topic 227: Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)[[Media:Chinese_Bossy_Fictions_and_Microdramas.pptx]]<br /> #Topic 229: Jingdezhen Porcelain(Xiao Luyu)[[Media:Jingdezhen Porcelain.pptx]]<br /> #Topic 230: Gayageum（伽倻琴）(Zhang Meiling) [[Media:Gayageum.pptx]]<br /> #Topic 231: The plague and couplet in Chinese garden(Wang Yuxin)[[Media:The Plague and Couplets in Chinese Garden.pptx]]<br /> #Topic 232: Sun Wukong(Li Yuan)[[Media:0425 Sun Wukong.pptx]]<br /> #Topic 234: Dragon Lantern Dance(Jin Yichen)[[Media:Jin Yichen Dragon Lantern Dance.pptx]]<br /> #Topic 235: Bamboo Weaving(Chen Anqi)[[Media:Bamboo Weaving.pptx]]<br /> #Topic 236: Landscapes and Tourism: Harbin Ice and Snow World(Xu Xinwen)[[Media:Harbin Ice and Snow World.pptx]]<br /> <br /> ==Please enroll in ai platform==<br /> Please enroll (register) in the platform https://dcg.de/ai/<br /> <br /> =HOLIDAY Session 11 Fri May 02 14:30-16:10 room 613 - Student presentations=<br /> 劳动节5月1日——5月5日<br /> <br /> =Session 12 Tue May 06 10:00-11:40 room 613 - Student presentations=<br /> #Topic 238: Three Famous Chinese Mountains(Liu Chang)<br /> #Topic 239: Female emperor-Wu Zetian(女皇武则天)(Song Xin) [[Media:Wu Zetian.pptx]]<br /> #Topic 240: Clay sculpture (泥塑）(Chen Lin)[[Media:Clay Sculpture.pptx]]<br /> #Topic 242: Hunan Rice Noodles(Gong Wei)[[Media:Hunan Rice Noodles.pptx]]<br /> #Topic 244: Chinese Popular Memes(中国网络流行热梗）(Xiao Yikang)[[Media:Chinese popular Memes.pptx]] <br /> #Topic 245: Douzhi (豆汁)(Li Linyao)[[Media:Douzhi.pptx]]<br /> #Topic 246: New Year Wood-block Paintings(Du Yuan)[[Media:Du Yuan New Year Wood-block Painting.pptx]]<br /> #Topic 247: Carved lacquer（雕漆）(Liu Qi)[[Media:Carved lacquer.pptx]]<br /> #Topic 237: Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan)(Li Zihan)<br /> <br /> ==Regarding Wu Zetian‘s blank Steele==<br /> 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：<br /> #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。<br /> #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。<br /> #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。<br /> #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。<br /> #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。<br /> <br /> ⸻<br /> <br /> English Translation:<br /> <br /> There are several main hypotheses about why Wu Zetian’s stele (often called the “Wordless Stele”) bears no inscription:<br /> #“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.<br /> #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.<br /> #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.<br /> #Intended to write later: Some believe she planned to inscribe it later in life but passed away before doing so, leaving the monument unfinished.<br /> #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.<br /> <br /> =Session 13 Fri May 09 14:30-16:10 room 613 - Student presentations=<br /> #Topic 248: Jing Gang Mountain (井冈山）(Yu Jingfang) [[Media:Jing_Gang_Mountain_Spring_2025.pptx]]<br /> #Topic 251: Rice noodle roll (Li Mingfeng)[[File:Rice Noodle Roll.pptx]]<br /> #Topic 252: Traditional Cuisine: Northeastern Chinese Cuisine (Liu Shutian)[[Media:Northeastern Chinese Cuisine.pptx]]<br /> #Topic 253: Yuelu Mountain (Chen Ting) [[Media:Yuelu_Mountain.pptx]]<br /> #Topic 254: Traditional Crafts：Tie-Dye (Zhang Qi)[[Media:Traditional_Crafts_Tie-Dye.pptx]]<br /> #Topic 255: Chinese-style sun protection (Zhao Yashi)[[ File:Chinese-style Sun Protection.pdf]]<br /> #Topic 256: Danmu（弹幕）(Zhou Le)[[Media:Danmu.pptx]]<br /> #Topic 259: Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua (Zhou Tianyi)[[Media:Voices of Chinese Female Writers.pptx]]<br /> #Topic 214: Luban China's inventor (Cai Yichun)[[Media:Luban_China's_Inventor.pptx]]<br /> <br /> =Session 14 Fri May 23 14:30-16:10 room 613 - Student presentations=<br /> #Topic 262: The Four Pillars of Destiny(Li Jiayi) [[Media:Eight Characters.pptx]]<br /> #Topic 263: Shaolin Temple(Zuo Fang) [[Media:Shaolin Temple.pptx]]<br /> #Topic 265: Cuisine: Changde spicy salted duck(Xing Xueqing)[[Media:Changde spicy salted duck.pptx]]<br /> #15:25-15:30 Topic 266: Hui Culture (徽文化)(Liu Jianan)[[Media:Hui Culture.pptx]]<br /> #15:30- Topic 267: Ma Zu Culture (妈祖文化)(Yan Jidong)[[Media:Mazu culture.pptx]]<br /> #15:35- Topic 268: Table manner(Luo Yan)[[Media:Table manner.pptx]]<br /> #15:40- Topic 270: Yingge Dance(Jiang Xinyue)[[Media:Yingge Dance.pptx]]<br /> #15:45- Topic 271: Palace Lantern(Shao Keyuan)[[Media:Palace_Lantern.pptx]]<br /> #15:50- Topic 272: Chinese Endearing Terms(Zeng Zhi)[[Media:Chinese Endearing Terms.pptx]]<br /> <br /> 15:55-16:10 Check final exam paper topics<br /> <br /> =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=<br /> #Topic 273: Changsha Stinky Tofu（长沙臭豆腐）(Luo Sicheng)[[Media:Changsha Stinky Tofu.pptx]]<br /> #&lt;nowiki&gt;Topic 274:&lt;/nowiki&gt; God of wealth(Liu Ying)[[Media:God of Wealth.pptx]]<br /> #Topic 275: Zhua zhou (抓周）(Zeng Xiaohui) [[Media:Zhuazhou.pptx]]<br /> #Topic 276: Nail art(Luo Jiaxin)[[Media:Nail_Art.pptx]]<br /> #Topic 277: Mirror(Cheng Sixiang)[[Media:Mirror_Cheng Sixiang.pptx]]<br /> #Topic 278: The Beef Board Noodles(Yan Xiang)[[Media:Beef Board Noodles.pptx]]<br /> #Topic 279: Huo Qubing(Luo Jingyan)<br /> #Topic 280: Chinese Courtyard Houses（中国四合院）(Guo Cili)[[Media:Chinese Courtyard Houses-Guo Cili.pptx]]<br /> #Topic 281: yangqin(Dai Yexun)[[Media:Yangqin.pptx]]<br /> <br /> =Session 16 Fri Jun 6 14:30-16:10 room 613=<br /> #Topic 282: Black Myth: Wukong (Chen Zhen)<br /> #Topic 283: Guangdong Morning Tea Culture (Yuan Xiaolin)[[Media:Guangdong_Morning_Tea.pptx]]<br /> #Topic 283: Guangdong Morning Tea Culture （广东早茶文化）(Zheng Jinlian)[[Media:Guangdong Morning Tea Culture-Zheng Jinlian.pptx]]<br /> #Topic:(Luo Guoqiang) Liuyang Fireworks <br /> <br /> <br /> Liuyang Fireworks <br /> “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.<br /> The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.<br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> <br /> Terms and expressions<br /> luminous 发光的<br /> craftsmanship手艺，技艺<br /> artisan工匠，手艺人<br /> imperial朝廷的<br /> leverage利用<br /> crane无人机<br /> resplendent辉煌的，灿烂的<br /> beacon灯塔，信标<br /> ingenuity心灵手巧<br /> <br /> Questions<br /> 1.Why is Liuyang called “Home of Chinese fireworks”?<br /> 2.How did Li Tian invent the fireworks?<br /> 3.What did the locals address the environmental challenges of fireworks?<br /> 4.What do you know about the fireworks show held at the sky theater?<br /> Answers<br /> 1.Because with over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world and Liuyang stands as the world’s largest production, trade, and research hub for fireworks.<br /> 2.Li Tian filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers.<br /> 3.Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.<br /> 4.Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. <br /> <br /> AI Statement<br /> In writing this paper, I utilized DeepSeek to help me with grammar refinement and lexical precision. Any errors in the text remain my responsibility.<br /> <br /> 浏阳烟花<br /> “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。<br /> 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。<br /> 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。<br /> 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。<br /> 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。<br /> 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。<br /> <br /> 问题<br /> 1.为什么浏阳被称为 “中国烟花之乡”？<br /> 2.李畋是如何发明烟花的？<br /> 3.当地人如何应对烟花带来的环境挑战？<br /> 4.你对天空剧院举办的烟花秀有什么了解？<br /> 答案<br /> 1.因为拥有千年以上的工艺传承，浏阳孕育出了令世界着迷的烟花，并且成为全球最大的烟花生产、贸易和研发中心。<br /> 2.李畋将火药填入竹筒中，用于驱散瘟疫。其爆炸力和产生的烟雾被认为能净化环境，这标志着鞭炮的雏形。<br /> 3.浏阳的企业与南京理工大学、北京理工大学等知名高校合作，研发新材料、新技术和新产品。他们的努力促成了低烟、无硫、低尘烟花的诞生，重新定义了行业的生态足迹。<br /> 4.自2023 年起，天空剧院每周周末举办的烟花秀已累计举办超百场活动，吸引 500 万游客，创造 150 亿元收入。<br /> <br /> 参考文献<br /> 1.谭仲池. 星空的灿烂文化. 北京：中国经济出版社，2007.<br /> 2.李秀琴. 烟花爆竹安全与管理. 北京：化学工业出版社，2007.<br /> 3.周仁友. 烟花爆竹工艺与防护. 北京：五洲传播出版社，2014.<br /> 4.姚辉. 烟火特效技术与应用. 长沙：湖南科技出版社，2009.<br /> <br /> AI使用说明：<br /> 在写本论文时，本人使用了DeepSeek帮助修改语法和提升用词准确度。如有错误，责归本人。<br /> <br /> =Deadline extended to June 20, 2025 - Final Exam=<br /> &lt;span style=&quot;color:red&quot;&gt;Please upload your ppt if you not have done so so far.&lt;/span&gt;<br /> [[Media:282_Black_Myth_Wukong_Chen_Zhen.pptx]]<br /> <br /> Topic 196:[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]<br /> <br /> [[Media:ChaBaiXi.pptx]]<br /> <br /> ==Grading Criteria for Powerpoint Presentations==<br /> #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 &quot;good&quot; or &quot;best&quot;, but did it instead use vocabulary like &quot;fascinating&quot;, &quot;surprising&quot; etc. and also indicated to whom it is fascinating/surprising etc. and why?<br /> #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?)<br /> #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)?<br /> #Was the presentation appropriate to the topic?<br /> #Was the activity part meaningful and appropriate to the topic? Did it speak to everyone in the audience individually?<br /> #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?<br /> #Did the presentation consider the same cultural phenomenon both in China and in other countries, at least as a comparison?<br /> #Did the presentation avoid mistakes like reading out text in a boring way, pronounciation mistakes, typos in the English text?<br /> #Did you indicate the sources you have used at least on the last page of your presentation in the form of a list?<br /> #Did you upload your ppt file successfully (if not, did you contact the teaching assistant to upload)?<br /> #Did you present your ppt file in the full screen mode?<br /> #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?<br /> #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.?<br /> <br /> <br /> Liuyang Fireworks <br /> “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.<br /> The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.<br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> <br /> Terms and expressions<br /> luminous 发光的<br /> craftsmanship手艺，技艺<br /> artisan工匠，手艺人<br /> imperial朝廷的<br /> leverage利用<br /> crane无人机<br /> resplendent辉煌的，灿烂的<br /> beacon灯塔，信标<br /> ingenuity心灵手巧<br /> <br /> Questions<br /> 1.Why is Liuyang called “Home of Chinese fireworks”?<br /> 2.How did Li Tian invent the fireworks?<br /> 3.What did the locals address the environmental challenges of fireworks?<br /> 4.What do you know about the fireworks show held at the sky theater?<br /> Answers<br /> 1.Because with over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world and Liuyang stands as the world’s largest production, trade, and research hub for fireworks.<br /> 2.Li Tian filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers.<br /> 3.Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.<br /> 4.Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. <br /> <br /> AI Statement<br /> In writing this paper, I utilized DeepSeek to help me with grammar refinement and lexical precision. Any errors in the text remain my responsibility.<br /> <br /> 浏阳烟花<br /> “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。<br /> 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。<br /> 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。<br /> 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。<br /> 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。 <br /> 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。<br /> 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。<br /> <br /> 问题<br /> 1.为什么浏阳被称为 “中国烟花之乡”？<br /> 2.李畋是如何发明烟花的？<br /> 3.当地人如何应对烟花带来的环境挑战？<br /> 4.你对天空剧院举办的烟花秀有什么了解？<br /> 答案<br /> 1.因为拥有千年以上的工艺传承，浏阳孕育出了令世界着迷的烟花，并且成为全球最大的烟花生产、贸易和研发中心。<br /> 2.李畋将火药填入竹筒中，用于驱散瘟疫。其爆炸力和产生的烟雾被认为能净化环境，这标志着鞭炮的雏形。<br /> 3.浏阳的企业与南京理工大学、北京理工大学等知名高校合作，研发新材料、新技术和新产品。他们的努力促成了低烟、无硫、低尘烟花的诞生，重新定义了行业的生态足迹。<br /> 4.自2023 年起，天空剧院每周周末举办的烟花秀已累计举办超百场活动，吸引 500 万游客，创造 150 亿元收入。<br /> <br /> 参考文献<br /> 1.谭仲池. 星空的灿烂文化. 北京：中国经济出版社，2007.<br /> 2.李秀琴. 烟花爆竹安全与管理. 北京：化学工业出版社，2007.<br /> 3.周仁友. 烟花爆竹工艺与防护. 北京：五洲传播出版社，2014.<br /> 4.姚辉. 烟火特效技术与应用. 长沙：湖南科技出版社，2009.<br /> <br /> AI使用说明：<br /> 在写本论文时，本人使用了DeepSeek帮助修改语法和提升用词准确度。如有错误，责归本人。</div>

Zhang Li https://bou.de/u/index.php?title=File:Tangyuan-.pptx&diff=170551 2025-12-05T07:07:58Z

<p>Zhang Li: </p> <hr /> <div></div>

Zhang Li https://bou.de/u/index.php?title=Chinese_Language_and_Culture_-_2025&diff=170518 2025-11-22T11:56:54Z

<p>Zhang Li: </p> <hr /> <div>Contents from spring (will be updated for fall):<br /> <br /> Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!<br /> <br /> =Overview about this semester's student presentations=<br /> <br /> == 📅 Presentation Schedule ==<br /> <br /> === 2025-10-16 (周四) - Completed ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Luó Yǔyān || 罗语嫣 || 202570081748 || 275. Zhuazhou [[Media:Zhuazhou_2025.pptx]]<br /> |-<br /> | 2 || Qū Yuèníng || 曲悦宁 || 202570081750 || 267. Mazu culture<br /> |-<br /> | 3 || Lǐ Zhuóshàn || 李卓善 || 202570081692 || 282. Black Myth: Wukong [[Media:Black Myth: Wukong_2025.pptx]]<br /> |-<br /> | 4 || Zhāng Mǐnjié || 张敏杰 || 202570081730 || 153. Traditional Cuisine: Eight Major Cuisines of China [[Media:Eight Major Cuisines of China_2025.pptx]]<br /> |-<br /> | 5 || Qín Míngwén || 秦铭雯 || 202570081704 || 19. Twelve Animals of the Chinese Zodiac [[Media:Twelve Animals of the Chinese Zodiac_2025.pptx]]<br /> |-<br /> | 6 || Zēng Lín || 曾琳 || 202570081670 || 27. Chinese Writing: Calligraphy [[Media: calligraphy 2025.pptx]]<br /> |-<br /> | 7 || Dèng Xuě || 邓雪 || 202570081742 || Panda<br /> |-<br /> | 8 || Guō Xiǎopèi || 郭晓佩 || 202570081678 || 25. Body movements performance: traditional Chinese dance[[Media:Body movements performance: traditional Chinese dance]]<br /> |-<br /> | 9 || Zhāng Xiāorán || 张潇然 || 202570081759 || Chinese Ancient Weapons<br /> |}<br /> <br /> === 2025-10-23 (周四) - Completed ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Zēng Língkǎi || 曾凌楷 || 202570081774 || 213. Chinese Dreamcore (中式梦核)<br /> |-<br /> | 2 || Chén Kěxīn || 陈可心 || 202570081671 || The Five Famous Mountains [[Media:The_Five_Famous_Mountains_2025.pptx]]<br /> |-<br /> | 3 || Liú Jiāqí || 刘嘉琪 || 202570081696 || Chinese liquor culture<br /> |-<br /> | 4 || Wáng Guóshū || 王国姝 || 202570081753 || Red envelope and lucky money<br /> |-<br /> | 5 || Chén Qiānyùn || 陈仟运 || 202570081673 || 203. Chinese horror movies 中式恐怖片 [[Media:Chinese_horror_movies_2025.pptx]]<br /> |-<br /> | 6 || Hé Yí || 何怡 || 202570081743 || 262. The four pillars of destiny [[Media:The four pillars of destiny.pptx]]<br /> |-<br /> | 7 || Zhāng Méiróng || 张梅容 || 202570081729 || 227. Chinese Bossy Fictions &amp; Micro-drama (中国式霸总小说&amp;短剧)<br /> |-<br /> | 8 || Lǐ Wénqīng || 李文清 || 202570081690 || 132. Porcelain [[Media:Chinese Porcelain.pptx]]<br /> |-<br /> | 9 || Liú Zǐlíng || 刘紫玲 || 202570081699 || 185. Opera: Huangmei opera 黄梅戏<br /> |}<br /> <br /> === 2025-10-24 (周五) - Completed ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Wēng Lánlín || 翁岚淋 || 202570081712 || 217. Cha Bai Xi / Tea Latte Art (茶百戏) [[Media:Cha_Bai_Xi_2025.pptx]]<br /> |-<br /> | 2 || Huáng Yàngyàng || 黄样样 || 202570081682 || 234. Dragon Lantern Dance [[Media:Dragondance.pptx]]<br /> |-<br /> | 3 || Lǐ Yòu || 李又 || 202570081691 || Kite-flying (放风筝)<br /> |-<br /> | 4 || Mǎ Yījiāo || 马一礁 || 202570081700 || 242. Hunan Rice Noodles (湖南米粉)<br /> |-<br /> | 5 || Zhū Zhū || 朱珠 || 202570081738 || 37. Confucianism: Classical Philosophy-Reading the Analects<br /> |-<br /> | 6 || Wáng Rǎnrǎn || 王冉冉 || 202570081709 || Shandong cuisine 鲁菜<br /> |-<br /> | 7 || Yáng Shūwén || 杨淑雯 || 202570081722 || Traditional Cuisine: Breakfast Culture of Wuhan [[Media: Breakfast_Culture_of_Wuhan_2025.pptx]]<br /> |-<br /> | 8 || Méi Xīléi || 梅希雷 || 202570081701 || 69. Language: Chinese Dialects [[Media:Language: Chinese Dialects.pptx]]<br /> |-<br /> | 9 || Liú Huì || 刘慧 || 202570081695 || 204. Stand-up Comedy [[Media:Stand-up Comedy.pptx]]<br /> |}<br /> <br /> === 2025-10-30 (周四) - Completed ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Cáo Wén || 曹文 || 202570081669 || 171. Science and Technology: Taobao（淘宝）<br /> |-<br /> | 2 || Chén Míngbō || 陈明菠 || 202570081672 || Education: training Schools<br /> |-<br /> | 3 || Dèng Xīnyǔ || 邓欣雨 || 202570081674 || 253. Yuelu mountain 岳麓山[[Media:Yuelu Mountain（岳麓山）.pptx]]<br /> |-<br /> | 4 || Dèng Xīn || 邓鑫 || 202570081675 || 196. Science and Technology: The culture of Chinese Electric Vehicles<br /> |-<br /> | 5 || Fāng Xiān || 方鲜 || 202570081676 || 100. Money Culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) [[Media: Money Culture Currency, Jiaozi (A Paper Currency in Northern Song Dynasty).pptx]]<br /> |-<br /> | 6 || Fú Róng || 符蓉 || 202570081677 || 225. &quot;Cun Chao&quot;: China's village football league（&quot;村超&quot;：中国乡村足球联赛）<br /> |-<br /> | 7 || Guō Yùróng || 郭玉熔 || 202570081679 || 14. Architecture: Fengshui in Chinese architecture [[Media:Fengshui_in_Architecture_2025.pptx]]<br /> |-<br /> | 8 || Hè Jìngtóng || 贺婧童 || 202570081680 || 13. Three Great Towers in China<br /> |-<br /> | 9 || Hú Lěi || 胡磊 || 202570081681 || 193. Science and Technology: Buy together (PDD)[[Media:Science and Technology(PDD).pptx]]<br /> |-<br /> | 10 || Huáng Yáo || 黄瑶 || 202570081683 || Cheongsam<br /> |-<br /> | 11 || Martin Woesler || 吴漠汀 || xxx || Teacher presentation [[Media:02.pptx]]<br /> |}<br /> <br /> === 2025-11-06 (周四) - 共 9 个演讲 ===<br /> <br /> 周四换成：6 Wáng Zǐxīn 王紫新 202570081710 138.Round Table Culture；<br /> <br /> 周五换成：7 Líng Xīaoyáo 凌逍遥 202570081693 43.Chinese Folk Argot <br /> <br /> Teacher presentation [[Media:02a.pptx]] <br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Huáng Yīlín || 黄伊琳 || 202570081684 || Chinese incense culture<br /> |-<br /> | 2 || Jiǎng Kèyǔ || 蒋克雨 || 202570081686 || 221. Zhongyuan festival [[Media:Zhongyuan_Festival_2025.pptx]]<br /> |-<br /> | 3 || Kǒng Xiángyǎ || 孔祥雅 || 202570081687 || 266. Hui culture [[Media:Hui_culture_2025.pptx]]<br /> |-<br /> | 4 || Lǐ Mèngxiá || 李孟霞 || 202570081688 || 243. Chinese names<br /> |-<br /> | 5 || Lǐ Pàn || 李盼 || 202570081689 || 175. Aesthetic ideals and social customs: the Photo Retouching Culture in China<br /> |-<br /> | 6 || Wáng Zǐxīn || 王紫新 || 202570081710 || 138.Round Table Culture [[Media:Round_Table_Culture_2025.pptx]]<br /> |-<br /> | 7 || Liú Dān || 刘丹 || 202570081694 || 232. Sun Wukong (孙悟空) [[Media:Sun_Wukong_2025.pptx]]<br /> |-<br /> | 8 || Liú Xīn || 刘欣 || 202570081697 || 170. Paper cutting<br /> |-<br /> | 9 || Liú Yuán || 刘缘 || 202570081698 || Language: Hakka Dialect 1845<br /> |}<br /> <br /> === 2025-11-07 (周五) - 共 10 个演讲 ===<br /> <br /> Forum Discussion: Concept of Tianxia https://dcg.de/ai/uni/chinese_language_culture.php#tianxia<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Pān Liànyàn || 潘恋艳 || 202570081702 || 283. Guangdong Morning Tea Culture [[Media:Guangdong morning tea.pptx]]<br /> |-<br /> | 2 || Péng Xiāngrú || 彭湘茹 || 202570081703 || 5. Aesthetic ideals and social customs: Crying Marriage of Tujia [[Media:Crying Marriage of Tujia.pptx]]<br /> |-<br /> | 3 || Qū Yìyǐng || 曲奕颖 || 202570081705 || 216. The Story of Ming Lan 知否知否应是绿肥红瘦<br /> |-<br /> | 4 || Rèn Yàrú || 任亚茹 || 202570081706 || 63. Mogao Grottoes<br /> |-<br /> | 5 || Rèn Yíngyíng || 任盈盈 || 202570081707 || 263. Shaolin Temple<br /> |-<br /> | 6 || Shū Yǔlù || 舒雨璐 || 202570081708 || 133. Silk and porcelain: Celadon and Celadon Song《青花瓷》<br /> |-<br /> | 7 || Líng Xiāoyáo || 凌逍遥 || 202570081693 || 70. Chinese folk argot<br /> |-<br /> | 8 || Wèi Fāngxīn || 魏方鑫 || 202570081711 || 152. Traditional Cuisine: Chopsticks [[Media:Chopsticks_2025.pptx]]<br /> |-<br /> | 9 || Wú Hóngpíng || 吴洪萍 || 202570081713 || 31. Chinese clothing [[Media:Chinese Clothing_2025.pptx]]<br /> |-<br /> | 10 || Xiàng Xīnlěi || 向馨磊 || 202570081714 || 179. Traditional and Modern Views on Marriage and Love<br /> |}<br /> <br /> === 2025-11-13 (周四) - 共 10 个演讲 ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Xiàng Xuěbīng || 向雪冰 || 202570081715 || TBD - Xiàng Xuěbīng<br /> |-<br /> | 2 || Xiào Sūqín || 肖苏秦 || 202570081716 || 197. Chinese tradition culture: The culture of Ronghua-Velvet Flowers 绒花<br /> |-<br /> | 3 || Xióng Ruòyáo || 熊若瑶 || 202570081717 || 169. Cuisine: Luosifen<br /> |-<br /> | 4 || Yán Zhéwén || 严哲文 || 202570081718 || 9. Architecture: The Forbidden City<br /> |-<br /> | 5 || Yáng Hàodān || 杨皓丹 || 202570081719 || 209. Tofu meatball with pig blood(猪血丸子）<br /> |-<br /> | 6 || Yáng Jīnyǔ || 杨金雨 || 202570081720 || 96. Medicine: TCM - The Development of Chinese Medicine<br /> |-<br /> | 7 || Yáng Jìngwèi || 杨婧蔚 || 202570081721 || 45. Facial Make-up: Face Changing in Sichuan Opera [[Media:Facial Make-up Face Changing in Sichuan Opera.pptx]]<br /> |-<br /> | 8 || Yáng Xīrán || 杨晰然 || 202570081723 || 191. Aesthetic ideals and social customs: The Culture of Flowers [[Media: 191. The Culture of Flowers.pptx]]<br /> |-<br /> | 9 || Yáng Yǔxuān || 杨宇轩 || 202570081724 || 20. Milk tea 奶茶[[Media:Milk Tea-.pptx]]<br /> |-<br /> | 10 || Yì Yǎlán || 易雅兰 || 202570081725 || 235.Bamboo Weaving 竹编<br /> |}<br /> <br /> === 2025-11-20 (周四) - 共 10 个演讲 ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Yú Chēn || 余琛 || 202570081726 || 174. Traditional Cuisine: Jiaozi 饺子<br /> |-<br /> | 2 || Yuè Ziháo || 岳子豪 || 202570081727 || 108. Opera: Peking Opera (京剧)<br /> |-<br /> | 3 || Zhāng Lì || 张丽 || 202570081728 || 180. Tangyuan (汤圆)[[Media:Tangyuan-.pptx]]<br /> |-<br /> | 4 || Zhāng Shuàichāo || 张帅超 || 202570081731 || Ancient Chinese education<br /> |-<br /> | 5 || Zhāng Yǔméng || 张雨蒙 || 202570081732 || 208. Chinese traditional ornament: Buyao (步摇)<br /> |-<br /> | 6 || Zhào Jǐntāo || 赵锦涛 || 202570081733 || Culture of Chinese Electric Car<br /> |-<br /> | 7 || Zhào Mǐn || 赵敏 || 202570081734 || Gender: Wu Zetian: The Only Female Emperor of Imperial China<br /> |-<br /> | 8 || Zhào Yíxiāo || 赵怡潇 || 202570081735 || 205. Bride-price<br /> |-<br /> | 9 || Zhèng Shān || 郑珊 || 202570081736 || 278. The Beef Board Noodle<br /> |-<br /> | 10 || Zhōu Wénxuān || 周文萱 || 202570081737 || 23. Body movement performance: Chinese Lion Dancing [[Media: Chinese Lion Dance.pptx]]<br /> |}<br /> <br /> === 2025-11-27 (周四) - 共 10 个演讲 ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Zhù Yèhuī || 祝烨晖 || 202570081739 || 251. Rice Noodle Roll 肠粉<br /> |-<br /> | 2 || Chén Yǎqí || 陈雅琪 || 202570081740 || 157. Traditional Cuisine—hotpot<br /> |-<br /> | 3 || Chén Yǔfēi || 陈宇飞 || 202570081741 || 91. Martial Arts: Wushu<br /> |-<br /> | 4 || Hé Yǐng || 何颖 || 202570081744 || 276. Nail art (美甲)<br /> |-<br /> | 5 || Huáng Yǎqiàn || 黄雅倩 || 202570081745 || 93. Medicine: Traditional Chinese Medicine (TCM)<br /> |-<br /> | 6 || Lín Zhǐyí || 林芷怡 || 202570081746 || 92. Frolics of the Five Animals (wuqinxi)<br /> |-<br /> | 7 || Liú Kāngyí || 刘康怡 || 202570081747 || 112. Huagu Opera (花鼓戏)<br /> |-<br /> | 8 || Lǚ Píng || 吕萍 || 202570081749 || 102. Music and instruments: guzheng<br /> |-<br /> | 9 || Shěn Yàn || 沈燕 || 202570081751 || 241. Abacus (珠算)<br /> |-<br /> | 10 || Tán Tíngtíng || 谭婷婷 || 202570081752 || 202. The Legend of Zhen Huan《甄嬛传》<br /> |}<br /> <br /> === 2025-12-04 (周四) - 共 10 个演讲 ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Wèi Méng || 魏萌 || 202570081754 || Zhang Zhongjing<br /> |-<br /> | 2 || Xiè Xuán || 谢璇 || 202570081755 || 02. Aesthetic ideals and social customs: Chinese marriage customs (中式婚礼)<br /> |-<br /> | 3 || Yáng Tíng || 杨婷 || 202570081756 || 254. Traditional Crafts: Tie-Dye<br /> |-<br /> | 4 || Yáng Yǔqíng || 杨雨晴 || 202570081757 || 259. Female writers<br /> |-<br /> | 5 || Yáng Yuàn || 杨媛 || 202570081758 || 188. Science and Technology: Mobile Games (手游)<br /> |-<br /> | 6 || Zhāng Yuè || 张悦 || 202570081760 || 265. Cuisine: changed spicy salted duck<br /> |-<br /> | 7 || Zhōu Xuán || 周璇 || 202570081761 || 186. The &quot;reference&quot; of Chinese Music (中国音乐的&quot;借鉴&quot;)<br /> |-<br /> | 8 || Zhōu Yáng || 周洋 || 202570081762 || 148. Handcraft—Chinese knots<br /> |-<br /> | 9 || Guō Yǔtíng || 郭雨婷 || 202570081763 || 238. Three famous chinese mountains 中国三山<br /> |-<br /> | 10 || Jiāng Wǎnlíng || 姜宛灵 || 202570081685 || 1.Geographic Nature as a Basis for Cultural Development<br /> |}<br /> <br /> === 2025-12-11 (周四) - 共 9 个演讲 ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Lǐ Fán || 李凡 || 202570081764 || TBD - Lǐ Fán<br /> |-<br /> | 2 || Péng Lùxī || 彭露曦 || 202570081765 || 250. Language: Hakka Dialect (客家话)<br /> |-<br /> | 3 || Hú Mínghào || 胡明浩 || 202570081766 || 270. The Yingge Dance (英歌舞)<br /> |-<br /> | 4 || Huáng Lèlè || 黄乐乐 || 202570081767 || 6.The Four Most Handsome Men in Ancient China <br /> |-<br /> | 5 || Jiāng Jiāyǔ || 姜佳宇 || 202570081768 || 224. Jiangxi Cuisine (赣菜)<br /> |-<br /> | 6 || Liáng Yǔtóng || 梁羽彤 || 202570081769 || 256. Danmu (弹幕)<br /> |-<br /> | 7 || Péng Ruǐmiáo || 彭蕊苗 || 202570081770 || 213. Chinese Dreamcore (中式梦核)<br /> |-<br /> | 8 || Qín Níng || 秦宁 || 202570081771 || 212. Education: training Schools (教育：补习班)<br /> |-<br /> | 9 || Wú Jǐnxuán || 吴瑾璇 || 202570081772 || 274. God of Wealth (财神)<br /> |}<br /> <br /> === 2025-12-18 (周四) - 共 8 个演讲 ===<br /> <br /> {| class=&quot;wikitable&quot;<br /> |-<br /> ! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic<br /> |-<br /> | 1 || Yǐn Ziháo || 尹子豪 || 202570081773 || TBD - Yǐn Ziháo<br /> |-<br /> | 2 || Chén Yǔjiā || 陈雨佳 || 202570081775 || 203. Beverages: Tea<br /> |-<br /> | 3 || Wāng Jīnyán || 汪金妍 || 202570081776 || 158. Traditional Cuisine: The Art of Chinese Cooking<br /> |-<br /> | 4 || Yì Yǔtíng || 易雨婷 || 202570081777 || 268. Table manners<br /> |-<br /> | 5 || Hán Jiāyàn || 韩佳燕 || 202570081778 || 236. Landscapes and Tourism: Harbin Ice and Snow World<br /> |-<br /> | 6 || Liào Rútíng || 廖如婷 || 202570081779 || 169. Cuisine: Luosifen<br /> |-<br /> | 7 || Wáng Huìān || 王慧安 || 202570081780 || 128. TikTok (Douyin)<br /> |-<br /> | 8 || Wú Héng || 吴姮 || 202570081781 || 215. Live Streaming E-commerce (直播电商)<br /> |}<br /> <br /> <br /> =Session 1 Thu Sep 25 19:00-21:35 room 613 - Organizational issues=<br /> <br /> ==What we learn in this class==<br /> *We learn about Chinese culture from international, especially Western perspective. <br /> *We learn about cultural phenomena, traditional Chinese culture.<br /> *We learn English and Chinese terminology in the area of Chinese culture.<br /> *We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br /> *We learn how to determine the location and role of Chinese culture within global culture.<br /> *We learn basics of theories and models of intercultural communication and comparison.<br /> *We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br /> *We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br /> <br /> ==Students' contribution==<br /> *Every student needs to prepare the textbook texts of the respective chapters in the textbook ahead each week of class. <br /> *Every student selects a topic, prepares 1 pptx presentations of 5 min. (without AI, and please indicate references and an AI statement at the end of the presentation) and a interactive quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br /> *For the final exam, you write another chapter of the textbook in both Chinese and English, with &quot;Terms and Expressions&quot;, References, Questions and Answers, Statement regarding AI<br /> <br /> ==Textbook==<br /> You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are 283 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br /> <br /> ==Agreement on use of classroom time==<br /> Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br /> <br /> <br /> ----<br /> ==Homework for every session==<br /> Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br /> <br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:01_Chin_Lang_Cult_2025.pptx]]<br /> <br /> <br /> [[Media:02_Chin_Lang_Cult_2025.pptx]]<br /> <br /> ==Homework for Session 2==<br /> Please register on the Wiki and wait for the teacher to approve. You can click on https://bou.de/u and then &quot;Register&quot; in the top right corner, then input two times your pinyin name for username and real name in the way &quot;Wang Jianguo&quot;, type in some info about yourself and submit the form with accepting the terms and conditions. More detailed instructions for registration you find in the powerpoint presentation which you can download from here (&quot;Teacher presentation&quot;). <br /> <br /> ==Prepare ppt (10 students)==<br /> Grading Criteria for Powerpoint Presentations<br /> <br /> 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 &quot;good&quot; or &quot;best&quot;, but did it instead use vocabulary like &quot;fascinating&quot;, &quot;surprising&quot; etc. and also indicated to whom it is fascinating/surprising etc. and why?<br /> <br /> 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?)<br /> <br /> 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)?<br /> <br /> Was the presentation appropriate to the topic?<br /> <br /> Was the activity part meaningful and appropriate to the topic? Did it speak to everyone in the audience individually?<br /> <br /> 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?<br /> <br /> Did the presentation consider the same cultural phenomenon both in China and in other countries, at least as a comparison?<br /> <br /> Did the presentation avoid mistakes like reading out text in a boring way, pronounciation mistakes, typos in the English text?<br /> <br /> Did you indicate the sources you have used at least on the last page of your presentation in the form of a list?<br /> <br /> Did you upload your ppt file successfully (if not, did you contact the teaching assistant to upload)?<br /> <br /> Did you present your ppt file in the full screen mode?<br /> <br /> 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?<br /> <br /> 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.?<br /> <br /> <br /> <br /> Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on, plus an interactive quiz: The first ten presenters will have to present in two weeks!<br /> <br /> 1. Geographic Nature as a Basis for Cultural Development 17<br /> <br /> 2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br /> <br /> 3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br /> <br /> 4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br /> <br /> 5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br /> <br /> 6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br /> <br /> 7. Animals: Panda 71 <br /> <br /> 8. Architecture 78<br /> <br /> 9. Architecture: The Forbidden City 89<br /> <br /> 10. Architecture: Four Famous Bridges 102<br /> <br /> 11. Architecture: Four Great Pavilions 113<br /> <br /> 12. Architecture: Shengjing Imperial Palace 124<br /> <br /> 13. Architecture: Three Great Towers in China 131<br /> <br /> 14. Architecture: Fengshui in Chinese Architecture 145 <br /> <br /> 15. Army and weapons: Chinese Ancient Weapons 154<br /> <br /> 16. Army and weapons: Terracotta Army 163<br /> <br /> 17. Astrology: Chinese Astrology 170<br /> <br /> 18. Astrology: Calendar, The 24 Solar Terms 178<br /> <br /> 19. Astrology: Twelve Animals of the Chinese Zodiac 188<br /> <br /> 20. Beverages: Milk Tea 197<br /> <br /> 21. Beverages: Tea 203 (Zhang Mai)<br /> <br /> 22. Beverages: The Liquor Culture of Ancient China 209<br /> <br /> 23. Body movement performance: Chinese Lion Dancing 218<br /> <br /> 24. Body movement performance: Stilts 223<br /> <br /> 25. Body movement performance: Traditional Chinese Dance 230<br /> <br /> 26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br /> <br /> 27. Chinese Writing: Calligraphy 246 (Tang Yan)<br /> <br /> 28. Chinese Writing: The Evolution of Calligraphy 252<br /> <br /> 29. Chinese Writing: Chinese Characters 262<br /> <br /> 30. Chinese Writing: Chinese Characters and Scripts 276<br /> <br /> 31. Clothing: Chinese Clothing 283<br /> <br /> 32. Clothing: Batik (Lanran) 291<br /> <br /> 33. Clothing: Cheongsam 301 <br /> <br /> 34. Confucianism: Confucian Culture 309 <br /> <br /> 35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br /> <br /> 36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br /> <br /> 37. Confucianism: Classical Philosophy - Reading The Analects 339 <br /> <br /> 38. Education: Ancient Chinese Education 350<br /> <br /> 39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br /> <br /> 40. Education: Modern Chinese Education System 371<br /> <br /> 41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br /> <br /> 42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br /> <br /> 43. Facial Make-up 406<br /> <br /> 44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br /> <br /> 45. Facial Make-up: Face Changing in Sichuan Opera 431<br /> <br /> 46. Fine Arts: Painting 440<br /> <br /> 47. Fine Arts: Bada Shanren and Qi Baishi 445<br /> <br /> 48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br /> <br /> 49. Fine Arts: Seal-cutting 459<br /> <br /> 50. Games: Go 围棋 462（Zhao Qi）<br /> <br /> 51. Games: Kite Flying 468<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br /> <br /> 53. Garden Culture: Gardens 505<br /> <br /> 54. Garden Culture: Bonsai (Penjing) 511<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> <br /> 56. Garden Culture: Qingming Riverside Landscspe Garden 526<br /> <br /> 57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br /> <br /> 58. History: Carl and Cixi 548<br /> <br /> 59. Interieur: The Folding Screen 552<br /> <br /> 60. Landscapes and Tourism: Four Buddhist Shrines 561<br /> <br /> 61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br /> <br /> 62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br /> <br /> 63. Landscapes and Tourism: Mogao Grottoes 593<br /> <br /> 64. Landscapes and Tourism: The Culture of Mount Tai 606（Qin Yi)<br /> <br /> 65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br /> <br /> 66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br /> <br /> 67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br /> <br /> 68. Language: Chinese Language 649<br /> <br /> 69. Language: Chinese Dialects 660<br /> <br /> 70. Language: Chinese Folk Argot 669<br /> <br /> 71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br /> <br /> 72. Literature: Ancient literature - Chinese Mythology 688<br /> <br /> 73. Literature: Ancient literature - Classical Literature 699<br /> <br /> 74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br /> <br /> 75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br /> <br /> 77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br /> <br /> 78. Literature: Ancient literature: Yuefu 765<br /> <br /> 79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br /> <br /> 80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br /> <br /> 81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br /> <br /> 82. Literature: Premodern literature: Tang-Song 794<br /> <br /> 83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br /> <br /> 84. Literature: Modern Literature 832<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br /> <br /> 86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br /> <br /> 87. Literature: Contemporary Literature 859<br /> <br /> 88. Martial Arts: Huo Yuanjia 865<br /> <br /> 89. Martial Arts: Qigong 868<br /> <br /> 90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br /> <br /> 91. Martial Arts: Wushu 885<br /> <br /> 92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br /> <br /> 93. Medicine: Traditional Chinese Medicine (TCM) 900 <br /> <br /> 94. Medicine: TCM - Acupuncture and Moxibustion 907<br /> <br /> 95. Medicine: TCM - Diagnosis and Pharmacology 912<br /> <br /> 96. Medicine: TCM - The Development of Chinese Medicine 917<br /> <br /> 97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br /> <br /> 98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br /> <br /> 99. Minority cultures: The Ethnic Minorities’ Costumes 941<br /> <br /> 100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br /> <br /> 101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang)<br /> <br /> 102. Music and instruments: Guzheng 975<br /> <br /> 103. Music and instruments: Pipa 986<br /> <br /> 104. Mythology: Gods and Immortals 996<br /> <br /> 105. Mythology: Huli-jing 1005<br /> <br /> 106. National Symbols: National Anthem 1018<br /> <br /> 107. National Symbols: National Flag 1026 （Liao Zuoyun）<br /> <br /> 108. Opera: Peking Opera 1035<br /> <br /> 109. Opera: Peking Opera Acrobatics 1043<br /> <br /> 110. Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)<br /> <br /> 111. Opera: Tea-picking Opera 1055<br /> <br /> 112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br /> <br /> 113. Philosophical Schools: Four Main Philosophical Schools 1076<br /> <br /> 114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br /> <br /> 115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br /> <br /> 116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br /> <br /> 117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br /> <br /> 118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br /> <br /> 119. Philosophy: Chinese Traditional Cultivation Culture 1129<br /> <br /> 120. Religion: Traditional Chinese Funeral Culture 1141<br /> <br /> 121. Religion: Buddhism 1155<br /> <br /> 122. Religion: Daoism 1170<br /> <br /> 123. Religion: Christianity 1175<br /> <br /> 124. Religion: Islam 1181<br /> <br /> 125. Science and Technology: Ancient Science and Technology 1185<br /> <br /> 126. Science and Technology: China's Four New Inventions 1191 (Yang Yue2)<br /> <br /> 127. Science and Technology: Compass 1217<br /> <br /> 128. Science and Technology: TikTok (Douyin) 1226<br /> <br /> 129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br /> <br /> 130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br /> <br /> 131. Silk and porcelain: Silk 1272 (Fei Xinyu)<br /> <br /> 132. Silk and porcelain: Porcelain 1277<br /> <br /> 133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283(Wang Huaixing)<br /> <br /> 134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br /> <br /> 135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br /> <br /> 136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br /> <br /> 137. Social: The Long-life Lock 1308<br /> <br /> 138. Social: Round Table Culture 1317 (Wu Jiating)<br /> <br /> 139. Stage entertainment: Crosstalk 相声 1325<br /> <br /> 140. Stage entertainment: Shadow Play 1332<br /> <br /> 141. Traditional Crafts: Carving 1340<br /> <br /> 142. Traditional Crafts: Chinese Jade Culture 1348<br /> <br /> 143. Traditional Crafts: Cloisonne 1363 <br /> <br /> 144. Traditional Crafts: Embroidery 1369<br /> <br /> 145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br /> <br /> 146. Traditional Crafts: Xiang Embroidery 1386（Zhang Huifang）<br /> <br /> 147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br /> <br /> 148. Traditional Crafts: Handcraft - Chinese Knots 1409<br /> <br /> 149. Traditional Crafts: Lacquerware 1418<br /> <br /> 150. Traditional Crafts: The Kingfisher Craft点翠 1423<br /> <br /> 151. Traditional Cuisine: Chinese Dining Etiquette 1436<br /> <br /> 152. Traditional Cuisine: Chopsticks 1450<br /> <br /> 153. Traditional Cuisine: Eight Major Cuisines of China 1456 (Zheng Kaiwu)<br /> <br /> 154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br /> <br /> 155. Traditional Cuisine: Breakfast Culture of Wuhan 1480(Liu Peini)<br /> <br /> <br /> 156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491(Xiao Zixin)<br /> <br /> 157. Traditional Cuisine: Hotpot 1501 (Cao Chunyang)<br /> <br /> 158. Traditional Cuisine: The Art of Chinese Cooking 1508<br /> <br /> 159. Traditional Cuisine: Two Famous Dishes 1514<br /> <br /> 160. Traditional Festivals 1518……<br /> <br /> 161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br /> <br /> 162. Traditional Festivals: Spring Festival Couplets 1538<br /> <br /> 163. Westernization: The Eastward Spread of Western Learning 1544<br /> <br /> 164. Westernization: The Westernization Movement 1550<br /> <br /> 165. Worship: Chinese Incense Culture 1558 (She Xiao)<br /> <br /> 166. Economy: Chinese Currency Changes 1569<br /> <br /> 167. History: Wang Shouren 1573 Lv Jiahao<br /> <br /> 168. Martial Arts: Chinese Swordsman Spirit 1582<br /> <br /> 169. Cuisine: Luosifen 1593 （Chen Sisi)<br /> <br /> 170. Fine Arts: Chinese Paper Cutting 1601 <br /> <br /> 171. Science and Technology: Taobao(淘宝) 1611<br /> <br /> 172. Traditional Craft: Bronze 1623<br /> <br /> 173. Entertainment: Deyunshe 德云社 1631<br /> <br /> 174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）<br /> <br /> 175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br /> <br /> 176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 <br /> <br /> 177. stage entertainment:Yuan drama 1676<br /> <br /> 178. Music and instruments: Erhu 1685<br /> <br /> 179. Traditional and Modern Views on Marriage and Love 1694 (Liu Yunxi)<br /> <br /> 180. Traditional Cuisine: Tangyuan 1701<br /> <br /> 181. Animals：Golden Monkey 1712（Xiao Yawen）<br /> <br /> 182. Chinese Economy: rich businessmen 1719 (Fu Sihui)<br /> <br /> 183. Opera: Chinese Local Operas 1727 （Wang Xinyu）<br /> <br /> 184. The Chinese tradition of ancestor worship 1740<br /> <br /> 185. Opera: Huangmei opera 1752 （Chu Hanqi）<br /> <br /> 186. The “reference” of Chinese Music 1759<br /> <br /> 187. Chinese Folk Art:Lion Dance 1767<br /> <br /> 188. Science and Technology: Mobile Games（手游） 1783(Du JIangping)<br /> <br /> 189. Clothing: Vintage Clothing 1790<br /> <br /> 190. Fine arts:Kunqu Opera 1798<br /> <br /> 191. Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）<br /> <br /> 192. National Belief: the Chinese Dream 1818<br /> <br /> 193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br /> <br /> 194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br /> <br /> 195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)<br /> <br /> 196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)<br /> <br /> 197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 <br /> <br /> 198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br /> <br /> 199. Traditional Crafts: Dough Sculpture 面塑 1845<br /> <br /> 200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 <br /> <br /> 201. The culture of Grass cloth 夏布 1845 <br /> <br /> 202. The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)<br /> <br /> 203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br /> <br /> 204. Stand-up comedy 单口喜剧 1845（Huang Sinan）<br /> <br /> 205. Bride-price（彩礼） 1845 <br /> <br /> 206. Chinese science fiction movies 中国科幻片 1845<br /> <br /> 207. Shandong cuisine鲁菜 1845(Lu Wei)<br /> <br /> 208. Chinese traditional ornament: Buyao （步摇） 1845 (Yang Jing)<br /> <br /> 209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br /> <br /> 210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br /> <br /> 211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br /> <br /> 212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan2)<br /> <br /> 213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br /> <br /> 214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845 (Cai Yichun)<br /> <br /> 215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br /> <br /> 216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br /> <br /> 217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 （Yang Jiahong2)<br /> <br /> 218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br /> <br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br /> <br /> 220. Rice cake (年糕) 1845 （Dong Jiating）<br /> <br /> 221. Zhongyuan festival 1845 （Ou Huang）<br /> <br /> 222. Dulong: Facial tattoo (独龙族：纹面) 1845<br /> <br /> 223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br /> <br /> 224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br /> <br /> 225. &quot;Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)<br /> <br /> 226. Landscapes and Tourism: Junshan Island (君山岛) 1845<br /> <br /> 227. Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)<br /> <br /> 228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br /> <br /> 229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br /> <br /> 230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br /> <br /> 231. The plaque and couplet in Chinese garden（园林匾额对联） 1845 (Wang Yuxin)<br /> <br /> 232. Sun Wukong（孙悟空） 1845 （Li Yuan2）<br /> <br /> 233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br /> <br /> 234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）<br /> <br /> 235. Bamboo Weaving (竹编） 1845 (Chen Anqi)<br /> <br /> 236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br /> <br /> 237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845 （Li Zihan2）<br /> <br /> 238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）<br /> <br /> 239. Female Emperor---Wu Zetian 1845 (Song Xin)<br /> <br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> <br /> 241. Abacus (中国珠算） 1845<br /> <br /> 242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)<br /> <br /> 243. Chinese name（中国姓名文化） 1845 <br /> <br /> 244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br /> <br /> 245. Douzhi (豆汁) 1845(Li Linyao) <br /> <br /> 246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br /> <br /> 247. Carved lacquer（雕漆） 1845 （Liu Qi）<br /> <br /> 248. Jing Gang Mountain (井冈山） 1845 （Yu Jingfang）<br /> <br /> 249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br /> <br /> 250. Language: Hakka Dialect（客家话） 1845<br /> <br /> 251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br /> <br /> 252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br /> <br /> 253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br /> <br /> 254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br /> <br /> 255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br /> <br /> 256. Danmu (弹幕） 1845 (Zhou Le)<br /> <br /> 257. Yangshao Culture（仰韶文化） 1845<br /> <br /> 258. Indigo Dyeing (蓝染) 1845<br /> <br /> 259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845 (Zhou Tianyi)<br /> <br /> <br /> 260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br /> <br /> 261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br /> <br /> 262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br /> <br /> 263. Shaolin Temple (少林寺) 1845 (Zuo Fang)<br /> <br /> 264. Single bamboo drifting（独竹漂） 1845<br /> <br /> 265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br /> <br /> 266. Hui Culture (徽文化) 1845(Liu Jianan)<br /> <br /> 267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br /> <br /> 268. Table Manners 1845（Luo Yan）<br /> <br /> 269. Music of the Mongol nationality (蒙古族音乐) 1845<br /> <br /> 270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br /> <br /> 271. Palace Lantern（宫灯） 1845 （Shao Keyuan）<br /> <br /> 272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Zeng Zhi）<br /> <br /> 273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)[[File:Changsha Stinky Tofu.pptx]]<br /> <br /> 274. God of Wealth(财神) 1845 <br /> <br /> 275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br /> <br /> 276. Nail art（美甲） 1845 （Luo Jiaxin）<br /> <br /> 277. Mirror (镜子) 1845 (Cheng Sixiang) <br /> <br /> 278. The Beef Board Noodle (牛肉板面) 1845(Yan Xiang)<br /> <br /> 279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br /> <br /> 280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)<br /> <br /> 281. Music and instruments: Yangqin（扬琴） 1845（Dai Yexun）<br /> <br /> 282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br /> <br /> 283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br /> <br /> =Session 02 Fri Feb 28 14:30-16:10 room 613 - Student presentations=<br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Topics for today==<br /> Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br /> <br /> You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br /> <br /> Please remember that you have to indicate the 10 topics for Friday on the course website under &quot;Session 2&quot; with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.<br /> <br /> 27. Chinese Calligraphy (Tang Yan) [[Media:Chinese_Calligraphy.pptx]]<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）[[Media:Mahjong-Jiang_Ziqiang.pptx]]<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）[[Media:The Summer Palace - Li Mei.pptx]]<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao) [[Media:Duan_Binyao_-76Su_Shi_and_Delegation_Literature.pptx]]<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Miao Yunlong)[[Media:Qian_Zhongshu_Miao_Yunlong.pptx]]<br /> <br /> Tea Latte Art (Xiang Jianning)<br /> <br /> Topic 7<br /> <br /> Topic 8<br /> <br /> Topic 9<br /> <br /> Topic 10<br /> <br /> =Session 03 Fri Mar 07 14:30-16:10 room 613 - Student presentations=<br /> ==Presentations==<br /> 1. Topic 21: Beverages: Tea 203 (Zhang Mai) [[Media:Tea_Spring_2025.pptx]] 86<br /> <br /> 2. Topic 64: Landscapes and Tourism: The Culture of Mount Tai 606 (Qin Yi) [[Media:Mount_Tai_Spring_2025.pptx]]<br /> <br /> 3. Topic 101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang) [[Media:Lucky_Money_Spring_2025.pptx]]<br /> <br /> 4. Topic 107:National Symbols: Culture of the National Flag 1026 （Liao Zuoyun）[[Media:Culture_of_the_National_Flag_Spring_2025.pptx]]<br /> <br /> 5. Topic 155:Traditional Cuisine: Breakfast Culture of Wuhan 1480 (Liu Peini) [[Media:Wuhan_Breakfast_Spring_2025.pptx]]<br /> <br /> 6. Topic 157:Traditional Cuisine: Hotpot 1501 (Cao Chunyang) [[Media:Hot_Pot_Spring_2025.pptx]]<br /> <br /> 7. Topic 126: China's four new inventions 1191(Yang Yue2).) [[Media:China's_Four_New_Great_Inventions_Spring_2025.pptx]]<br /> <br /> ==Notes on presentations==<br /> Most students did not do their homework. 素质 in Chinese and international culture. Taking over responsibility. Being independent. Making sure that things run. Taking care of others. Not to do the homework in time (displaying the 13 presentations of each session) has disadvantages also for the other students, who cannot prepare.<br /> <br /> 1. 14:43-49 Only Chinese tradition explained, not Indian, Egyptian etc. &quot;Black tea&quot; (in English all &quot;hong cha&quot; is called &quot;black tea&quot;), British tea culture (add milk)<br /> <br /> 2. 14:55-15:00 Personal origin: Shandong, personal experience: climbed Mount Tai 4 times, Sacrificial Culture, Culture of Literati, Folk Belief: God of Mount Tai, Blue Rosy Cloud Fairy; Spiritual Symbolism<br /> <br /> 3. 15:04-15:10 Legend, Tradition and Contrast, Significance; Sui Monster ya sui qian; contrast in the West: Giving money as a present is considered not as good as a present itself, giving money in an envelope has the bad taste of bribing (transparency.org); in China you can even go to the temple and pray for money<br /> <br /> 4. 15:29-15:34 historical details of design, red meaning “stop” internationally, “achieve the great rejuvenation of the Chinese nation” (maybe a newer concept than the flag?), connection with earlier historical flags and other flags like of the communist movement, North Korea, ancient Soviet Union <br /> <br /> 5. 15:41-15:46 dialect terms (don’t use pinyin), analogy, breakfast is one of the most resilient cultural elements a person sticks to, guozao, 热干面, missing: characteristics like that it needs to be prepared quickly because the tradition of the dock workers<br /> <br /> 6. 15:56-16:01 hot pot history originated in China (?), regional differences within China 87<br /> <br /> 7. 16:02-16:06 4 new inventions - not explained that these inventions were invented in other countries. 86<br /> <br /> ==Student grades: 平时成绩/签到==<br /> <br /> <br /> 75/103 students, 24级 MA翻译, class representative: Zhang Jiaxin<br /> # Jin Yichen <br /> # lu jiahui <br /> # li yuan<br /> # cao yuan<br /> # xiao luyu<br /> # zhang jiaxin +5<br /> # ye sitong<br /> # zhao yashi<br /> # jiang xinyue<br /> # yan xiang<br /> # fei xinyu <br /> # zhang qi<br /> # dai shiru<br /> # zhang zixi<br /> # zheng kaiwu<br /> # cai yichun<br /> # yang jing<br /> # liao dan<br /> # luo yan<br /> # qin yi<br /> # shao keyuan<br /> # cao chunyang<br /> # xu yangyang<br /> # liao zuoyun<br /> # cheng sixiang<br /> # du jiangping<br /> # liu qi<br /> # miao yunlong<br /> # huang qiaoqiao<br /> # chen lin<br /> # duan binyao<br /> # li ting<br /> # zeng zhi<br /> # xing xueqing<br /> # luo jingyan<br /> # liu shutian<br /> # gao xiaoqing<br /> # chen zhen<br /> # luo guoqiang -1-1-1<br /> # she xiao <br /> # he yunfeng <br /> # liu ying<br /> # du yuan <br /> # li jiayi <br /> # tao yao <br /> # xu xinwen <br /> # ou huang <br /> # liu peini<br /> # jiang ziqiang<br /> # zhang huifang<br /> # liu chao<br /> # liu yunxi <br /> # luo jiaxin<br /> # li mei<br /> # zeng xiaohui<br /> # huang yixuan<br /> # chen anqi<br /> # chen ting<br /> # zhang mai<br /> # yuan xiaolin -1-1<br /> # li mingfeng<br /> # dai yexun-1-1<br /> # yang pei -1<br /> # tang yan<br /> # xiang jianning-1<br /> # liu chang -1<br /> # wang yuxin<br /> # lv jiahao-1<br /> # dong jiating<br /> # lu wei<br /> # yang yue<br /> # guo cili<br /> # shen shuai<br /> # Ouyang yihong<br /> # li zihan -1<br /> # zuo fang<br /> # fu sihui<br /> # xiao zixin -1<br /> # zhou tianyi -1<br /> # qi zhiyang -1-1<br /> # liu pei <br /> # gong wei<br /> # chen sisi<br /> # huang sinan<br /> # xiao yikang<br /> # yu jingfang<br /> # luo sicheng<br /> # yang jiahong<br /> # yan jidong<br /> # xiao yawen<br /> # geng hongmei<br /> # zhou le<br /> # qiu ping<br /> # wang huaixing<br /> # wang xinyu<br /> # chu hanqi<br /> # wu jiating<br /> # zhang meiling<br /> # liu jianan<br /> # song xin<br /> # zhao qi<br /> # zheng jinlian<br /> # li linyao<br /> <br /> =Session 04 Fri Mar 14 14:30-16:10 room 613 - Student presentations=<br /> #Topic 260：Wedding Dress in the Song Dynasty(Liu Chao)[[Media:260 The Wedding Dress in the Song Dynasty.pptx]]<br /> #Topic 146: Traditional crafts: Xiang embroidery 1386(Zhang Huifang) [[Media:Hunan_embroidery_spring_2025.pptx]]<br /> #Topic 153:Traditional Cuisine: Eight Major Cuisines of China 1456 (Zheng Kaiwu)[[Media:Media Eight Major Cuisines of China.pptx]]<br /> #Topic 233: Traditional Chinese Pigments (Cao Yuan)[[Media:Traditional Chinese Pigments.pptx]]<br /> #Topic 182: Chinese Economy: rich businessmen (Fu Sihui) [[Media:Rich_Businessmen_Spring_2025.pptx]]<br /> #Topic 156: Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick p. 1491 (Xiao Zixin) [[Media:Tanghulu_Spring_2025.pptx]]<br /> #Topic 138: Social: Round Table Culture 1317 (Wu Jiating) [[Media:Round_Table_Culture_Spring_2025.pptx]]<br /> #Topic 174: Jiaozi (Liu Pei) [[Media:Dumplings_Spring_2025.pptx]]<br /> #133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing)<br /> <br /> =Session 05 Fri Mar 21 14:30-16:10 room 613 - Student presentations=<br /> #Topic 50: Games: Go 围棋 462（Zhao Qi） [[Media:Weiqi_Go_Spring_2025.pptx]]<br /> #Topic 110:Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)[[Media:Opera Peking Opera Actor Mei Lanfang.pptx]]<br /> # Topic 131: Silk and porcelain: Silk (Fei Xinyu) [[Media:Silk_Spring_2025.pptx]]<br /> # Topic 224: Chinese Food：Jiangxi Cuisine（赣菜）(Liao Dan) [[Media:Jiangxi_Cuisine.pptx]]<br /> # Topic 169: Cuisine: Luosifen 1593 (Chen Sisi) ） [[Media:Luosifen_Spring_2025.pptx]]<br /> # Topic 167: History: Wang Shouren 1573 （Lv Jiahao)[[Media:History_Wang_Shouren_.pptx]]<br /> # Topic 183: Jiangxi Gan Opera （Wang Xinyu） [[Media:Jiangxi Gan opera.pptx]]<br /> # Topic 165: Worship: Chinese Incense Culture (She Xiao) [[Media:Chinese Incense Culture.pptx]]<br /> #133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing) [Media: Silk and Porcelain]<br /> <br /> =Session 06 Fri Mar 28 14:30-16:10 room 613 - Student presentations=<br /> <br /> #Topic 188:Mobile Games 手游 1783 （Du Jiangping）[[Media:Mobile_Game.pptx]]<br /> #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]]<br /> #Topic 193:Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br /> #Topic 195:Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)[[Media: Cuju.pptx]]<br /> #Topic 202:The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)[[Media: The Legend of Zhen Huan.pptx]]<br /> #Topic 203:Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)[[Media: Chinese Horror Movies.pptx]]<br /> #Topic 185:Opera: Huangmei opera 1752 （Chu Hanqi）)[[Media: Huangmei Opera.pptx]]<br /> #Topic 181:Animals：Golden Monkey 1712（Xiao Yawen）<br /> #Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]<br /> <br /> =HOLIDAY Session 07 Fri Apr 04 14:30-16:10 room 613 - Student presentations=<br /> 清明节4月4日——4月6日<br /> =Session 08 Fri Apr 11 14:30-16:10 Zhishan Bldg. room 303 - Student presentations=<br /> #Topic 133:Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing）<br /> #Topic 179:Traditional and Modern Views on Marriage and Love（Liu Yunxi）[[Media:Traditional and Modern Views on Marriage and Love .pptx]]<br /> #Topic 181:Animals：Golden Monkey(Xiao Yawen)<br /> #Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]<br /> #Topic 204:Stand-up comedy 单口喜剧 1845（Huang Sinan）<br /> #Topic 220:Rice cake 年糕 (Dong Jiating)<br /> #Topic 208:Chinese traditional ornament: Buyao(Yang Jing)[[Media:Chinese Traditional Ornament-Buyao.pptx]]<br /> #Topic 209:Tofu meatball with nia blood(Li Ting2)[[Media:Pig_Blood_Balls.pptx]]<br /> #Topic 212:Education：training Schools （教育：补习班） 1845 (Huang Yixuan2) [[Media:Training classes .pptx]]<br /> <br /> =Session 09 Fri Apr 18 14:30-16:10 room 613 - Student presentations=<br /> #Topic 213: Chinese Dreamcore (Zhang Zixi)[[Media:Chinese Dreamcore.pptx]]<br /> #Topic 215: Live-streaming e-commerce (Tao Yao)[[Media:Live-Streaming E-Commerce.pptx]]<br /> #Topic 216: The Story of Ming Lan (Ye Sitong)[[Media:The Story of Minglan.pptx]]<br /> #Topic 218: Guangdong Herbal tea (Gao Xiaoqing)<br /> #Topic 219: Chinese traditional art form：Seal carving（篆刻） (Huang Qiaoqiao)[[Media:Seal carving.pptx]]<br /> #Topic 207: Shan Dong Cuisine (Lu Wei) [[Media:Lu_Wei-207-Shandong_Cuisine.pptx]]<br /> #Topic 221: Zhongyuan Festival (Ou Huang)[[Media:The Zhongyuan Festival.pptx]]<br /> #Topic 223: The Return of the Pearl Princess (Lu Jiahui)[[Media:The Return of the Pearl Princess.pptx]]<br /> <br /> =Session 10 Fri Apr 25 14:30-16:10 room 613 - Student presentations=<br /> #Topic 217: Cha Bai Xi/Tea Latte Art（茶百戏）(Yang Jiahong)[[Media:ChaBaiXi.pptx]]<br /> #Topic 225: Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛）(Shen Shuai)<br /> #Topic 227: Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)[[Media:Chinese_Bossy_Fictions_and_Microdramas.pptx]]<br /> #Topic 229: Jingdezhen Porcelain(Xiao Luyu)[[Media:Jingdezhen Porcelain.pptx]]<br /> #Topic 230: Gayageum（伽倻琴）(Zhang Meiling) [[Media:Gayageum.pptx]]<br /> #Topic 231: The plague and couplet in Chinese garden(Wang Yuxin)[[Media:The Plague and Couplets in Chinese Garden.pptx]]<br /> #Topic 232: Sun Wukong(Li Yuan)[[Media:0425 Sun Wukong.pptx]]<br /> #Topic 234: Dragon Lantern Dance(Jin Yichen)[[Media:Jin Yichen Dragon Lantern Dance.pptx]]<br /> #Topic 235: Bamboo Weaving(Chen Anqi)[[Media:Bamboo Weaving.pptx]]<br /> #Topic 236: Landscapes and Tourism: Harbin Ice and Snow World(Xu Xinwen)[[Media:Harbin Ice and Snow World.pptx]]<br /> <br /> ==Please enroll in ai platform==<br /> Please enroll (register) in the platform https://dcg.de/ai/<br /> <br /> =HOLIDAY Session 11 Fri May 02 14:30-16:10 room 613 - Student presentations=<br /> 劳动节5月1日——5月5日<br /> <br /> =Session 12 Tue May 06 10:00-11:40 room 613 - Student presentations=<br /> #Topic 238: Three Famous Chinese Mountains(Liu Chang)<br /> #Topic 239: Female emperor-Wu Zetian(女皇武则天)(Song Xin) [[Media:Wu Zetian.pptx]]<br /> #Topic 240: Clay sculpture (泥塑）(Chen Lin)[[Media:Clay Sculpture.pptx]]<br /> #Topic 242: Hunan Rice Noodles(Gong Wei)[[Media:Hunan Rice Noodles.pptx]]<br /> #Topic 244: Chinese Popular Memes(中国网络流行热梗）(Xiao Yikang)[[Media:Chinese popular Memes.pptx]] <br /> #Topic 245: Douzhi (豆汁)(Li Linyao)[[Media:Douzhi.pptx]]<br /> #Topic 246: New Year Wood-block Paintings(Du Yuan)[[Media:Du Yuan New Year Wood-block Painting.pptx]]<br /> #Topic 247: Carved lacquer（雕漆）(Liu Qi)[[Media:Carved lacquer.pptx]]<br /> #Topic 237: Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan)(Li Zihan)<br /> <br /> ==Regarding Wu Zetian‘s blank Steele==<br /> 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：<br /> #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。<br /> #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。<br /> #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。<br /> #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。<br /> #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。<br /> <br /> ⸻<br /> <br /> English Translation:<br /> <br /> There are several main hypotheses about why Wu Zetian’s stele (often called the “Wordless Stele”) bears no inscription:<br /> #“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.<br /> #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.<br /> #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.<br /> #Intended to write later: Some believe she planned to inscribe it later in life but passed away before doing so, leaving the monument unfinished.<br /> #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.<br /> <br /> =Session 13 Fri May 09 14:30-16:10 room 613 - Student presentations=<br /> #Topic 248: Jing Gang Mountain (井冈山）(Yu Jingfang) [[Media:Jing_Gang_Mountain_Spring_2025.pptx]]<br /> #Topic 251: Rice noodle roll (Li Mingfeng)[[File:Rice Noodle Roll.pptx]]<br /> #Topic 252: Traditional Cuisine: Northeastern Chinese Cuisine (Liu Shutian)[[Media:Northeastern Chinese Cuisine.pptx]]<br /> #Topic 253: Yuelu Mountain (Chen Ting) [[Media:Yuelu_Mountain.pptx]]<br /> #Topic 254: Traditional Crafts：Tie-Dye (Zhang Qi)[[Media:Traditional_Crafts_Tie-Dye.pptx]]<br /> #Topic 255: Chinese-style sun protection (Zhao Yashi)[[ File:Chinese-style Sun Protection.pdf]]<br /> #Topic 256: Danmu（弹幕）(Zhou Le)[[Media:Danmu.pptx]]<br /> #Topic 259: Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua (Zhou Tianyi)[[Media:Voices of Chinese Female Writers.pptx]]<br /> #Topic 214: Luban China's inventor (Cai Yichun)[[Media:Luban_China's_Inventor.pptx]]<br /> <br /> =Session 14 Fri May 23 14:30-16:10 room 613 - Student presentations=<br /> #Topic 262: The Four Pillars of Destiny(Li Jiayi) [[Media:Eight Characters.pptx]]<br /> #Topic 263: Shaolin Temple(Zuo Fang) [[Media:Shaolin Temple.pptx]]<br /> #Topic 265: Cuisine: Changde spicy salted duck(Xing Xueqing)[[Media:Changde spicy salted duck.pptx]]<br /> #15:25-15:30 Topic 266: Hui Culture (徽文化)(Liu Jianan)[[Media:Hui Culture.pptx]]<br /> #15:30- Topic 267: Ma Zu Culture (妈祖文化)(Yan Jidong)[[Media:Mazu culture.pptx]]<br /> #15:35- Topic 268: Table manner(Luo Yan)[[Media:Table manner.pptx]]<br /> #15:40- Topic 270: Yingge Dance(Jiang Xinyue)[[Media:Yingge Dance.pptx]]<br /> #15:45- Topic 271: Palace Lantern(Shao Keyuan)[[Media:Palace_Lantern.pptx]]<br /> #15:50- Topic 272: Chinese Endearing Terms(Zeng Zhi)[[Media:Chinese Endearing Terms.pptx]]<br /> <br /> 15:55-16:10 Check final exam paper topics<br /> <br /> =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=<br /> #Topic 273: Changsha Stinky Tofu（长沙臭豆腐）(Luo Sicheng)[[Media:Changsha Stinky Tofu.pptx]]<br /> #&lt;nowiki&gt;Topic 274:&lt;/nowiki&gt; God of wealth(Liu Ying)[[Media:God of Wealth.pptx]]<br /> #Topic 275: Zhua zhou (抓周）(Zeng Xiaohui) [[Media:Zhuazhou.pptx]]<br /> #Topic 276: Nail art(Luo Jiaxin)[[Media:Nail_Art.pptx]]<br /> #Topic 277: Mirror(Cheng Sixiang)[[Media:Mirror_Cheng Sixiang.pptx]]<br /> #Topic 278: The Beef Board Noodles(Yan Xiang)[[Media:Beef Board Noodles.pptx]]<br /> #Topic 279: Huo Qubing(Luo Jingyan)<br /> #Topic 280: Chinese Courtyard Houses（中国四合院）(Guo Cili)[[Media:Chinese Courtyard Houses-Guo Cili.pptx]]<br /> #Topic 281: yangqin(Dai Yexun)[[Media:Yangqin.pptx]]<br /> <br /> =Session 16 Fri Jun 6 14:30-16:10 room 613=<br /> #Topic 282: Black Myth: Wukong (Chen Zhen)<br /> #Topic 283: Guangdong Morning Tea Culture (Yuan Xiaolin)[[Media:Guangdong_Morning_Tea.pptx]]<br /> #Topic 283: Guangdong Morning Tea Culture （广东早茶文化）(Zheng Jinlian)[[Media:Guangdong Morning Tea Culture-Zheng Jinlian.pptx]]<br /> #Topic:(Luo Guoqiang) Liuyang Fireworks <br /> <br /> <br /> Liuyang Fireworks <br /> “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.<br /> The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.<br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> <br /> Terms and expressions<br /> luminous 发光的<br /> craftsmanship手艺，技艺<br /> artisan工匠，手艺人<br /> imperial朝廷的<br /> leverage利用<br /> crane无人机<br /> resplendent辉煌的，灿烂的<br /> beacon灯塔，信标<br /> ingenuity心灵手巧<br /> <br /> Questions<br /> 1.Why is Liuyang called “Home of Chinese fireworks”?<br /> 2.How did Li Tian invent the fireworks?<br /> 3.What did the locals address the environmental challenges of fireworks?<br /> 4.What do you know about the fireworks show held at the sky theater?<br /> Answers<br /> 1.Because with over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world and Liuyang stands as the world’s largest production, trade, and research hub for fireworks.<br /> 2.Li Tian filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers.<br /> 3.Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.<br /> 4.Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. <br /> <br /> AI Statement<br /> In writing this paper, I utilized DeepSeek to help me with grammar refinement and lexical precision. Any errors in the text remain my responsibility.<br /> <br /> 浏阳烟花<br /> “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。<br /> 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。<br /> 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。<br /> 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。<br /> 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。<br /> 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。<br /> <br /> 问题<br /> 1.为什么浏阳被称为 “中国烟花之乡”？<br /> 2.李畋是如何发明烟花的？<br /> 3.当地人如何应对烟花带来的环境挑战？<br /> 4.你对天空剧院举办的烟花秀有什么了解？<br /> 答案<br /> 1.因为拥有千年以上的工艺传承，浏阳孕育出了令世界着迷的烟花，并且成为全球最大的烟花生产、贸易和研发中心。<br /> 2.李畋将火药填入竹筒中，用于驱散瘟疫。其爆炸力和产生的烟雾被认为能净化环境，这标志着鞭炮的雏形。<br /> 3.浏阳的企业与南京理工大学、北京理工大学等知名高校合作，研发新材料、新技术和新产品。他们的努力促成了低烟、无硫、低尘烟花的诞生，重新定义了行业的生态足迹。<br /> 4.自2023 年起，天空剧院每周周末举办的烟花秀已累计举办超百场活动，吸引 500 万游客，创造 150 亿元收入。<br /> <br /> 参考文献<br /> 1.谭仲池. 星空的灿烂文化. 北京：中国经济出版社，2007.<br /> 2.李秀琴. 烟花爆竹安全与管理. 北京：化学工业出版社，2007.<br /> 3.周仁友. 烟花爆竹工艺与防护. 北京：五洲传播出版社，2014.<br /> 4.姚辉. 烟火特效技术与应用. 长沙：湖南科技出版社，2009.<br /> <br /> AI使用说明：<br /> 在写本论文时，本人使用了DeepSeek帮助修改语法和提升用词准确度。如有错误，责归本人。<br /> <br /> =Deadline extended to June 20, 2025 - Final Exam=<br /> &lt;span style=&quot;color:red&quot;&gt;Please upload your ppt if you not have done so so far.&lt;/span&gt;<br /> [[Media:282_Black_Myth_Wukong_Chen_Zhen.pptx]]<br /> <br /> Topic 196:[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]<br /> <br /> [[Media:ChaBaiXi.pptx]]<br /> <br /> ==Grading Criteria for Powerpoint Presentations==<br /> #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 &quot;good&quot; or &quot;best&quot;, but did it instead use vocabulary like &quot;fascinating&quot;, &quot;surprising&quot; etc. and also indicated to whom it is fascinating/surprising etc. and why?<br /> #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?)<br /> #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)?<br /> #Was the presentation appropriate to the topic?<br /> #Was the activity part meaningful and appropriate to the topic? Did it speak to everyone in the audience individually?<br /> #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?<br /> #Did the presentation consider the same cultural phenomenon both in China and in other countries, at least as a comparison?<br /> #Did the presentation avoid mistakes like reading out text in a boring way, pronounciation mistakes, typos in the English text?<br /> #Did you indicate the sources you have used at least on the last page of your presentation in the form of a list?<br /> #Did you upload your ppt file successfully (if not, did you contact the teaching assistant to upload)?<br /> #Did you present your ppt file in the full screen mode?<br /> #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?<br /> #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.?<br /> <br /> <br /> Liuyang Fireworks <br /> “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.<br /> The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.<br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> <br /> Terms and expressions<br /> luminous 发光的<br /> craftsmanship手艺，技艺<br /> artisan工匠，手艺人<br /> imperial朝廷的<br /> leverage利用<br /> crane无人机<br /> resplendent辉煌的，灿烂的<br /> beacon灯塔，信标<br /> ingenuity心灵手巧<br /> <br /> Questions<br /> 1.Why is Liuyang called “Home of Chinese fireworks”?<br /> 2.How did Li Tian invent the fireworks?<br /> 3.What did the locals address the environmental challenges of fireworks?<br /> 4.What do you know about the fireworks show held at the sky theater?<br /> Answers<br /> 1.Because with over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world and Liuyang stands as the world’s largest production, trade, and research hub for fireworks.<br /> 2.Li Tian filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers.<br /> 3.Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.<br /> 4.Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. <br /> <br /> AI Statement<br /> In writing this paper, I utilized DeepSeek to help me with grammar refinement and lexical precision. Any errors in the text remain my responsibility.<br /> <br /> 浏阳烟花<br /> “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。<br /> 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。<br /> 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。<br /> 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。<br /> 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。 <br /> 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。<br /> 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。<br /> <br /> 问题<br /> 1.为什么浏阳被称为 “中国烟花之乡”？<br /> 2.李畋是如何发明烟花的？<br /> 3.当地人如何应对烟花带来的环境挑战？<br /> 4.你对天空剧院举办的烟花秀有什么了解？<br /> 答案<br /> 1.因为拥有千年以上的工艺传承，浏阳孕育出了令世界着迷的烟花，并且成为全球最大的烟花生产、贸易和研发中心。<br /> 2.李畋将火药填入竹筒中，用于驱散瘟疫。其爆炸力和产生的烟雾被认为能净化环境，这标志着鞭炮的雏形。<br /> 3.浏阳的企业与南京理工大学、北京理工大学等知名高校合作，研发新材料、新技术和新产品。他们的努力促成了低烟、无硫、低尘烟花的诞生，重新定义了行业的生态足迹。<br /> 4.自2023 年起，天空剧院每周周末举办的烟花秀已累计举办超百场活动，吸引 500 万游客，创造 150 亿元收入。<br /> <br /> 参考文献<br /> 1.谭仲池. 星空的灿烂文化. 北京：中国经济出版社，2007.<br /> 2.李秀琴. 烟花爆竹安全与管理. 北京：化学工业出版社，2007.<br /> 3.周仁友. 烟花爆竹工艺与防护. 北京：五洲传播出版社，2014.<br /> 4.姚辉. 烟火特效技术与应用. 长沙：湖南科技出版社，2009.<br /> <br /> AI使用说明：<br /> 在写本论文时，本人使用了DeepSeek帮助修改语法和提升用词准确度。如有错误，责归本人。</div>

Zhang Li