User:Lv Di - Revision history

Lv Di: /* Final Exam Paper */

2024-12-31T14:40:44Z

Final Exam Paper

Lv Di: /* Final Exam Paper */

2024-12-31T14:37:56Z

Final Exam Paper

Lv Di: /* Final Exam Paper */

2024-12-31T14:21:29Z

Final Exam Paper

Lv Di: /* Final Exam Paper */

2024-12-31T14:20:02Z

Final Exam Paper

Lv Di: /* Final Exam Paper */

2024-12-31T14:15:59Z

Final Exam Paper

Lv Di: /* Final Exam Paper */

2024-12-31T14:11:37Z

Final Exam Paper

Lv Di: /* Final Exam Paper */

2024-12-31T13:42:59Z

Final Exam Paper

Lv Di at 13:28, 31 December 2024

2024-12-31T13:28:48Z

Lv Di at 13:22, 31 December 2024

2024-12-31T13:22:16Z

Lv Di at 10:15, 19 December 2024

2024-12-19T10:15:20Z

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-AI Statement
+'''AI Statement'''
 I hereby guarantee that I have not used the help of AI to write my final paper in this course.
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 [4]Teng, Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.
-我在此保证我在这门课上没有使用AI来帮助我完成我的期末论文。
+'''AI 声明'''

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 There are a variety of snacks in Beijing, such as Baodu, Wandouhuang (Sweet Pea Pudding), roast duck and so on. Douzhi, however, is very characteristic and representative among the old Beijing snacks, which has a history of 300 years according to the written record. Douzhi is a kind of pasty fluid food with a sour smell, which is made from mung beans and has a series of processes such as soaking, grinding, precipitation, separation, boiling and so on. Usually a light green color, Douzhi is rich in vitamin C and crude fiber, which can promote human digestion, and has the effect of removing summer heat, clearing heat, strengthening the spleen, appetizing, and removing toxins and dryness (Sun Shuangshuang 2022, 43). As a special snack in Beijing, in 2007, the Beijing Douzhi food custom was included in the Beijing Intangible Cultural Heritage List.
 '''The Origin of Douzhi'''
@@ Line 221: / Line 223: @@
 Douzhi is not only a kind of drink, but also contains rich cultural connotations. Because of its unique smell, domestic and foreign tourists will taste this Beijing snack with curiosity when they visit Beijing. In foreign countries, some food also attracts tourists because of their unique taste. For example, the smell of Swedish canned herring is extremely strong, including the irritating smell of propionic acid, the rotten egg smell of hydrogen sulfide, the putrid grease smell of butyric acid and the vinegar smell of acetic acid (McGee 2004, 236). The Swedish canned herring represents its unique culture, and also Douzhi represents Beijing’s unique culture. In Beijing, drinking Douzhi, eating jiaoquan and pickled vegetables is a unique way of life and an important part of the old Beijing culture. This lifestyle not only reflects the eating habits and taste preferences of the old Beijingers, but also their way of life and cultural heritage.
 In addition, Douzhi is also integrated into the literary arts and folk customs of old Beijing. Many literati wrote articles praising the unique flavor and strong Beijing feature of Douzhi, such as Chinese Snacks written by the famous writer Lu Xun, A Record of Beijing Snacks by the critic Lin Yutang, and Douzhir by the essayist Wang Zengqi. The Peking Opera The Record of Bean Juice, which was set in old Beijing, even used Douzhi to save a man’s life as one of the important plots, combining it with the customs of old Beijing. Douzhi is also one of the indispensable delicacies in some traditional folk activities, symbolizing reunion and peace.
 It can be seen that Douzhi, as the epitome of the culture of old Beijing, not only has the unique flavor, but also makes people feel the local customs and cultural heritage belonging to old Beijing.
@@ Line 278: / Line 283: @@
 [4]Teng Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.
@@ Line 287: / Line 297: @@
 北京小吃种类繁多，有爆肚、豌豆黄、烤鸭等等，而豆汁，是老北京小吃中很有特色且具有代表性的一款，根据文字记载已有300年的历史。豆汁是以绿豆为原料，经浸泡、磨浆、沉淀、粉浆分离和熬制等一系列工艺得到的一种酸味的糊状流体食品。通常豆汁呈淡绿色，富含维生素C和粗纤维，可以促进人体消化，并且有祛暑、清热、健脾、开胃、去毒除燥等功效（孙双双 2022, 43）。豆汁作为北京特色小吃，在2007年，北京豆汁食俗被列入北京市非物质文化遗产名录。
 '''豆汁起源'''
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 豆汁不仅仅是一种饮品，更蕴含着丰富的文化内涵。由于豆汁具有独特的气味，国内外游客在北京游玩时都会带着好奇品尝这一北京特色小吃。在国外，有些食物也因其味道吸引了游客。瑞典鲱鱼罐头气味极为浓烈，其中包括丙酸的刺激性气味，硫化氢的臭鸡蛋气味，丁酸的腐臭油脂味及乙酸的醋味（McGee 2004，236）。瑞典鲱鱼罐头代表了其特有的文化，豆汁也代表了北京特有的文化。在北京，喝豆汁、吃焦圈、配咸菜是一种独特的生活方式，也是老北京文化的重要组成部分。这种生活方式不仅体现了老北京人的饮食习惯和口味偏好，也反映了他们的生活方式和文化传承。
 此外，豆汁还融入了老北京的文学艺术和民俗风情。许多文人墨客写过文章称赞豆汁的独特风味和浓郁京味，如著名作家鲁迅所写的《中国小吃》、评论家林语堂的《北京小吃记》、散文家汪曾祺的《豆汁儿》等。京剧《豆汁记》，是以旧时的北京作为背景，甚至以豆汁救人作为重要情节之一，将它与老北京的风土人情相结合。在一些传统的民俗活动中，豆汁也常常是不可或缺的美食之一，象征着团圆和祥和。
 由此可见，豆汁作为老北京文化的缩影，不仅让人们品尝到了独特的风味，更让人们感受到了那份属于老北京的风土人情和文化底蕴。
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 [4]Teng, Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.

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 Generally, tasting Douzhi is typically accompanied by specific side dishes: the burnt and crispy jiaoquan, a small plate of finely sliced pickled vegetables, and a touch of chili oil. When drinking Douzhi, take a bite of jiaoquan, mixed with the sweetness of starch and the sourness of Douzhi, which makes people unforgettable. In addition, be sure to savor Douzhi while it is hot. As the saying goes: you can’t eat hot tofu in a hurry. But if you drink Douzhi cold, you will feel like drinking slop; while you drink it hot, it tastes different, which is sweet with a hint of sourness and a slight astringency. It’s even more flavorful to taste Douzhi with pickled vegetables, jiaoquan, baked flatbread, and so on.
 '''The Cultural Connotation of Douzhi'''
@@ Line 222: / Line 223: @@
 In addition, Douzhi is also integrated into the literary arts and folk customs of old Beijing. Many literati wrote articles praising the unique flavor and strong Beijing feature of Douzhi, such as Chinese Snacks written by the famous writer Lu Xun, A Record of Beijing Snacks by the critic Lin Yutang, and Douzhir by the essayist Wang Zengqi. The Peking Opera The Record of Bean Juice, which was set in old Beijing, even used Douzhi to save a man’s life as one of the important plots, combining it with the customs of old Beijing. Douzhi is also one of the indispensable delicacies in some traditional folk activities, symbolizing reunion and peace.
 It can be seen that Douzhi, as the epitome of the culture of old Beijing, not only has the unique flavor, but also makes people feel the local customs and cultural heritage belonging to old Beijing.
@@ Line 297: / Line 296: @@
 豆汁的传统制作由选豆、泡豆、磨浆、沉淀、除粉和熬制等工序组成（丁玉振等 2010, 283）。首先是原料的挑选，挑选绿豆时需将杂质挑除，保留优质绿豆，因为绿豆的质量影响最终的口感；其次需将绿豆淘洗干净，浸泡十几个小时，直到可捻去皮后再捞出；然后再加水磨成细浆，倒入大缸内发酵，沉入缸底者为淀粉，上层飘浮的一层就是生豆汁儿。发酵后的豆汁中，轻发酵的颜色灰黄，酸度适中，馊味很轻。而重发酵的豆汁儿颜色更绿，酸度高，馊味大。最后，往锅内放入少许凉水，用旺火烧沸后，再兑入发酵的生豆汁，待豆汁逐涨并将溢出锅外时，立即改用微火保温。
 品尝豆汁一般都讲究“配餐”，通常是焦黄酥透的焦圈，一小碟切得细长的咸菜丝，再加些辣椒油。喝豆汁的时候，咬一口焦圈儿，混合着淀粉的甜味儿和豆汁儿的酸味，让人回味无穷。此外，品尝豆汁一定要趁热。俗话说：心急吃不了热豆腐，但凉着喝，就如喝泔水；趁热喝，味道就不一样，甜中带酸，酸中有涩，口感层次分明，再配着咸菜丝、焦圈儿、烧饼之类就更有味道。
 '''豆汁的文化内涵'''

@@ Line 221: / Line 221: @@
 Douzhi is not only a kind of drink, but also contains rich cultural connotations. Because of its unique smell, domestic and foreign tourists will taste this Beijing snack with curiosity when they visit Beijing. In foreign countries, some food also attracts tourists because of their unique taste. For example, the smell of Swedish canned herring is extremely strong, including the irritating smell of propionic acid, the rotten egg smell of hydrogen sulfide, the putrid grease smell of butyric acid and the vinegar smell of acetic acid (McGee 2004, 236). The Swedish canned herring represents its unique culture, and also Douzhi represents Beijing’s unique culture. In Beijing, drinking Douzhi, eating jiaoquan and pickled vegetables is a unique way of life and an important part of the old Beijing culture. This lifestyle not only reflects the eating habits and taste preferences of the old Beijingers, but also their way of life and cultural heritage.
 In addition, Douzhi is also integrated into the literary arts and folk customs of old Beijing. Many literati wrote articles praising the unique flavor and strong Beijing feature of Douzhi, such as Chinese Snacks written by the famous writer Lu Xun, A Record of Beijing Snacks by the critic Lin Yutang, and Douzhir by the essayist Wang Zengqi. The Peking Opera The Record of Bean Juice, which was set in old Beijing, even used Douzhi to save a man’s life as one of the important plots, combining it with the customs of old Beijing. Douzhi is also one of the indispensable delicacies in some traditional folk activities, symbolizing reunion and peace.
-It can be seen that Douzhi, as the epitome of the culture of old Beijing, not only has the unique flavor, but also makes people feel the local customs and cultural heritage belonging to old Beijing.[[File:Example.jpg]]
+It can be seen that Douzhi, as the epitome of the culture of old Beijing, not only has the unique flavor, but also makes people feel the local customs and cultural heritage belonging to old Beijing.

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 The traditional production of Douzhi consists of various processes, including selecting, soaking, grinding, settling, filtering and boiling (Ding Yuzhen et al. 2010, 283). The first step is the selection of raw materials. Impurities need to be picked out and only high-quality mung beans can be retained as their quality greatly influences the final taste. Then wash the mung beans, and soak them for more than ten hours until the skin can be removed. After that, add water to grind into a fine pulp, and then pour into a vat for fermentation. The starch settles into the bottom of the vat, and the raw Douzhi float on the upper layer. The light fermented Douzhi appears pale yellow with a moderate sour aroma, while the longer fermentation can be greener, more acidic, and more rancid. Finally, pour a small amount of cool water into a large pot with a strong fire, and then mix into the fermented raw Douzhi after boiling. When Douzhi is about to overflow out of the pot, immediately change to micro fire for heat preservation.
 Generally, tasting Douzhi is typically accompanied by specific side dishes: the burnt and crispy jiaoquan, a small plate of finely sliced pickled vegetables, and a touch of chili oil. When drinking Douzhi, take a bite of jiaoquan, mixed with the sweetness of starch and the sourness of Douzhi, which makes people unforgettable. In addition, be sure to savor Douzhi while it is hot. As the saying goes: you can’t eat hot tofu in a hurry. But if you drink Douzhi cold, you will feel like drinking slop; while you drink it hot, it tastes different, which is sweet with a hint of sourness and a slight astringency. It’s even more flavorful to taste Douzhi with pickled vegetables, jiaoquan, baked flatbread, and so on.
 '''The Cultural Connotation of Douzhi'''
@@ Line 220: / Line 221: @@
 Douzhi is not only a kind of drink, but also contains rich cultural connotations. Because of its unique smell, domestic and foreign tourists will taste this Beijing snack with curiosity when they visit Beijing. In foreign countries, some food also attracts tourists because of their unique taste. For example, the smell of Swedish canned herring is extremely strong, including the irritating smell of propionic acid, the rotten egg smell of hydrogen sulfide, the putrid grease smell of butyric acid and the vinegar smell of acetic acid (McGee 2004, 236). The Swedish canned herring represents its unique culture, and also Douzhi represents Beijing’s unique culture. In Beijing, drinking Douzhi, eating jiaoquan and pickled vegetables is a unique way of life and an important part of the old Beijing culture. This lifestyle not only reflects the eating habits and taste preferences of the old Beijingers, but also their way of life and cultural heritage.
 In addition, Douzhi is also integrated into the literary arts and folk customs of old Beijing. Many literati wrote articles praising the unique flavor and strong Beijing feature of Douzhi, such as Chinese Snacks written by the famous writer Lu Xun, A Record of Beijing Snacks by the critic Lin Yutang, and Douzhir by the essayist Wang Zengqi. The Peking Opera The Record of Bean Juice, which was set in old Beijing, even used Douzhi to save a man’s life as one of the important plots, combining it with the customs of old Beijing. Douzhi is also one of the indispensable delicacies in some traditional folk activities, symbolizing reunion and peace.
-It can be seen that Douzhi, as the epitome of the culture of old Beijing, not only has the unique flavor, but also makes people feel the local customs and cultural heritage belonging to old Beijing.
+It can be seen that Douzhi, as the epitome of the culture of old Beijing, not only has the unique flavor, but also makes people feel the local customs and cultural heritage belonging to old Beijing.[[File:Example.jpg]]

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 豆汁 Douzhi
 发酵 fermentation
 绿豆 mung bean
 焦圈 jiaoquan
 咸菜 pickled vegetables
 御膳房 the Royal Catering House
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 . What color is Douzhi?
 . When was Douzhi introduced to the palace?
 . What are the procedures for making Douzhi?
 . What are the side dishes for eating Douzhi?
 . When was Douzhi included in the list of Beijing’s intangible cultural heritage?
@@ Line 244: / Line 257: @@
 .Light green.
 .In the reign of Emperor Qianlong, Qing Dynasty.
 .There are mainly five procedures including selecting, soaking, grinding, settling, filtering and boiling.
 .Jiaoquan, pickled vegetables and chili oil.
 .In 2007.

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

← Older revision		Revision as of 13:22, 31 December 2024
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	I talked with Mira how to keep my face moist in winter.		I talked with Mira how to keep my face moist in winter.
		+
		+	==Dec.19, 2024==
		+
		+	I talked with Mira about my winter vacation plan.
		+
		+	==Final Exam Paper==
		+
		+	'''Douzhi'''
		+
		+	== Abstract ==
		+
		+	There are a variety of snacks in Beijing, such as Baodu, Wandouhuang (Sweet Pea Pudding), roast duck and so on. Douzhi, however, is very characteristic and representative among the old Beijing snacks, which has a history of 300 years according to the written record. Douzhi is a kind of pasty fluid food with a sour smell, which is made from mung beans and has a series of processes such as soaking, grinding, precipitation, separation, boiling and so on. Usually a light green color, Douzhi is rich in vitamin C and crude fiber, which can promote human digestion, and has the effect of removing summer heat, clearing heat, strengthening the spleen, appetizing, and removing toxins and dryness (Sun Shuangshuang 2022, 43). As a special snack in Beijing, in 2007, the Beijing Douzhi food custom was included in the Beijing Intangible Cultural Heritage List.

← Older revision		Revision as of 10:15, 19 December 2024
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	==Dec. 18, 2024==		==Dec. 18, 2024==
		+
		+	I talked with Mira how to keep my face moist in winter.