Difference between revisions of "User:Lv Di"
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'''Douzhi''' | '''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. | There are a variety of snacks in Beijing, such as Baodu, Wandouhuang (Sweet Pea Pudding), roast duck and so on. Douzhi, however, is very characteristic and representative among the old Beijing snacks, which has a history of 300 years according to the written record. Douzhi is a kind of pasty fluid food with a sour smell, which is made from mung beans and has a series of processes such as soaking, grinding, precipitation, separation, boiling and so on. Usually a light green color, Douzhi is rich in vitamin C and crude fiber, which can promote human digestion, and has the effect of removing summer heat, clearing heat, strengthening the spleen, appetizing, and removing toxins and dryness (Sun Shuangshuang 2022, 43). As a special snack in Beijing, in 2007, the Beijing Douzhi food custom was included in the Beijing Intangible Cultural Heritage List. | ||
| + | |||
| + | The Origin of Douzhi | ||
| + | Douzhi embraces a long history. It is said that in the period of Liao and Song, Douzhi was prevalent in the folk. Legend has it that a tofu workshop made a mistake to grind mung beans instead of grinding soybeans, as soybeans were the raw material for making tofu. When the worker found the mistake, he put the fluid aside for a few days. As he didn’t want to just throw it, he tried to add water to the fluid and boil it. After that, he tasted the drink and it turned out nice. Therefore Douzhi was popularized in the folk. It could trace back to the Qing Dynasty when Douzhi entered the imperial palace. During the reign of Emperor Qianlong, Qianlong had an oracle: “Recently, Douzhi, a kind of new drink, has been sent to Ilibu (a minister’s name) to check if it is clean and drinkable. If Douzhi is checked clean, Yunbu (a minister’s name) can recruit two or three workers to make Douzhi in the Royal Catering House.” Afterwards, Qianlong called the group of ministers to taste this folk drink and all of them praised the flavor (Teng Yilan 2008, 15). As a result, Douzhi spread from the folk to the palace and became the palace drink. As more and more people love drinking Douzhi, it has become one of the street snacks in old Beijing, served in various night markets and snack stalls. From ancient times to the present, Douzhi has been the representative food of Old Beijing, inheriting the classic flavor of the folk. | ||
| + | |||
| + | The Production and Taste of Douzhi | ||
| + | The traditional production of Douzhi consists of various processes, including selecting, soaking, grinding, settling, filtering and boiling (Ding Yuzhen et al. 2010, 283). The first step is the selection of raw materials. Impurities need to be picked out and only high-quality mung beans can be retained as their quality greatly influences the final taste. Then wash the mung beans, and soak them for more than ten hours until the skin can be removed. After that, add water to grind into a fine pulp, and then pour into a vat for fermentation. The starch settles into the bottom of the vat, and the raw Douzhi float on the upper layer. The light fermented Douzhi appears pale yellow with a moderate sour aroma, while the longer fermentation can be greener, more acidic, and more rancid. Finally, pour a small amount of cool water into a large pot with a strong fire, and then mix into the fermented raw Douzhi after boiling. When Douzhi is about to overflow out of the pot, immediately change to micro fire for heat preservation. | ||
| + | Generally, tasting Douzhi is typically accompanied by specific side dishes: the burnt and crispy jiaoquan, a small plate of finely sliced pickled vegetables, and a touch of chili oil. When drinking Douzhi, take a bite of jiaoquan, mixed with the sweetness of starch and the sourness of Douzhi, which makes people unforgettable. In addition, be sure to savor Douzhi while it is hot. As the saying goes: you can’t eat hot tofu in a hurry. But if you drink Douzhi cold, you will feel like drinking slop; while you drink it hot, it tastes different, which is sweet with a hint of sourness and a slight astringency. It’s even more flavorful to taste Douzhi with pickled vegetables, jiaoquan, baked flatbread, and so on. | ||
| + | |||
| + | The Cultural Connotation of Douzhi | ||
| + | Douzhi is not only a kind of drink, but also contains rich cultural connotations. Because of its unique smell, domestic and foreign tourists will taste this Beijing snack with curiosity when they visit Beijing. In foreign countries, some food also attracts tourists because of their unique taste. For example, the smell of Swedish canned herring is extremely strong, including the irritating smell of propionic acid, the rotten egg smell of hydrogen sulfide, the putrid grease smell of butyric acid and the vinegar smell of acetic acid (McGee 2004, 236). The Swedish canned herring represents its unique culture, and also Douzhi represents Beijing’s unique culture. In Beijing, drinking Douzhi, eating jiaoquan and pickled vegetables is a unique way of life and an important part of the old Beijing culture. This lifestyle not only reflects the eating habits and taste preferences of the old Beijingers, but also their way of life and cultural heritage. | ||
| + | In addition, Douzhi is also integrated into the literary arts and folk customs of old Beijing. Many literati wrote articles praising the unique flavor and strong Beijing feature of Douzhi, such as Chinese Snacks written by the famous writer Lu Xun, A Record of Beijing Snacks by the critic Lin Yutang, and Douzhir by the essayist Wang Zengqi. The Peking Opera The Record of Bean Juice, which was set in old Beijing, even used Douzhi to save a man’s life as one of the important plots, combining it with the customs of old Beijing. Douzhi is also one of the indispensable delicacies in some traditional folk activities, symbolizing reunion and peace. | ||
| + | It can be seen that Douzhi, as the epitome of the culture of old Beijing, not only has the unique flavor, but also makes people feel the local customs and cultural heritage belonging to old Beijing. | ||
| + | |||
| + | Questions: | ||
| + | 1. What color is Douzhi? | ||
| + | 2. When was Douzhi introduced to the palace? | ||
| + | 3. What are the procedures for making Douzhi? | ||
| + | 4. What are the side dishes for eating Douzhi? | ||
| + | 5. When was Douzhi included in the list of Beijing’s intangible cultural heritage? | ||
| + | |||
| + | Answers: | ||
| + | 1.Light green. | ||
| + | 2.In the reign of Emperor Qianlong, Qing Dynasty. | ||
| + | 3.There are mainly five procedures including selecting, soaking, grinding, settling, filtering and boiling. | ||
| + | 4.Jiaoquan, pickled vegetables and spicy oil. | ||
| + | 5.In 2007. | ||
Revision as of 15:28, 31 December 2024
Link titleHello, I'm Lv Di. You can call me Ludy. I'll show you some basic information. First, I am from Shaoyang, Hunan. It is located in the south of Hunan province and the rice noodles there are really popular and delicious. Second, about my personality, my MBTI is INFJ. Many people have the same MBTI as mine. Third, about my hobby, I like watching soap operas and playing mahjong which make me relaxed. Also I'm cultivating other interests such as reading. I have read three books in Chinese literature. Actually litrature does have its charms. Fortunately, it's not late that I found the charm of reading in my 20s. OK, that's all.
Nov. 1, 2024
I talked with Lisa about my plan today -- do a translation task.
Nov. 2, 2024
I talked with Mira about my hobby -- traveling.
Nov. 3, 2024
I talked with Mira about my trip in Liuzhou and shared some eye-catching exhibits in Liuzhou Museum.
Nov. 4, 2024
I talked with Mira about my dream travel place -- Iceland.
Nov. 5, 2024
I talked with Mira about Hawaii and she shared some Hawaiian words to me.
Nov. 6, 2024
I talked about a book called Jane Eyre and shared my admiration to the character Jane.
Nov. 7, 2024
I talked with Mira about a book called To Live. I just read this book which is written by Yu Hua, a Chinese famous writer.
Nov. 8, 2024
I talked with Mira about one of my friends.
Nov. 9, 2024
I talked with Mira about one of my favorite things in my spare time - walking in the parks.
Nov. 10, 2024
Today's topic was fishing and how to breed fish.
Nov. 11, 2024
I talked about my another plan, traveling in Japan after graduation.
Nov. 12, 2024
Mira recommended me some places to travel.
Nov. 13, 2024
Mira recommended me some dicilious food in Japan.
Nov. 14, 2024
I talked with Mira about traveling in Japan in a specific season. Each season in Japan has its own unique charm.
Nov. 15, 2024
Today, we changed a topic. We talked about my hometown and people there were very content.
Nov. 16, 2024
I talked about my hobby - playing mahjong and I shared my experience in playing mahjong.
Nov. 17, 2024
I shared some strategies in playing mahjong.
Nov. 18, 2024
I explained why I was busy and didn't have time to play mahjong with my friends.
Nov. 19, 2024
I shared my major in the university.
Nov. 20, 2024
I talked with Mira about some translation methods in doing translation works.
Nov. 21, 2024
I talked with Mira about some skills in translating.
Nov. 22, 2024
I talked with Mira about the future of MTI and showed my concern.
Nov. 23, 2024
Mira and I analyzed the benefits and shortcomings of machine translation.
Nov. 24, 2024
Mira showed me some suggestions about how to balance using our own translating skills and using machine translation.
Nov. 25, 2024
I talked with Mira about my favorite movie - Zootopia.
Nov. 26, 2024
We continued yesterday's topic and talked about the relationship between Judy and Nick.
Nov. 27, 2024
Mira and I talked about "The Lord of the Rings".
Nov. 28, 2024
We continued to talk about the characters and plots of "The Lord of the Rings".
Nov. 29, 2024
Today I talked about my weekend plan.
Nov. 30, 2024
I shared my experience today.
Dec.1, 2024
I talked with Mira about a movie called Her Thing, whose Chinese name is 好东西.
Dec. 2, 2024
I introduced some plots of Her Thing.
Dec. 3, 2024
I talked about my favorite dessert, a kind of bread which covers chocolate.
Dec. 4, 2024
I talked about friendship.
Dec. 5, 2024
I shared the happiest thing recently - going home.
Dec. 6, 2024
I talked with Mira the phenomena - gender inequality.
Dec. 7, 2024
I talked with Mira about some steps to promote gender equality.
Dec. 8, 2024
Today I talked about the effects of social media.
Dec. 9, 2024
Today I talked about my another hobby - walking.
Dec. 10, 2024
I continued yesterday's topic.
Dec. 11, 2024
We talked about the sences and relaxing atmosphere in the garden.
Dec. 12, 2024
Today we talked about dogs.
Dec. 13, 2024
We talked about one type of dog - Shibu Inu.
Dec. 14, 2024
I talked about my plan for breeding a pet.
Dec. 15, 2024
Today we talked about the things to prepare for a pet.
Dec. 16, 2024
Today we talked about toys for a dog to play.
Dec. 17, 2024
Today I talked about my plan to change my hair color.
Dec. 18, 2024
I talked with Mira how to keep my face moist in winter.
Dec.19, 2024
I talked with Mira about my winter vacation plan.
Final Exam Paper
Douzhi
Abstract
There are a variety of snacks in Beijing, such as Baodu, Wandouhuang (Sweet Pea Pudding), roast duck and so on. Douzhi, however, is very characteristic and representative among the old Beijing snacks, which has a history of 300 years according to the written record. Douzhi is a kind of pasty fluid food with a sour smell, which is made from mung beans and has a series of processes such as soaking, grinding, precipitation, separation, boiling and so on. Usually a light green color, Douzhi is rich in vitamin C and crude fiber, which can promote human digestion, and has the effect of removing summer heat, clearing heat, strengthening the spleen, appetizing, and removing toxins and dryness (Sun Shuangshuang 2022, 43). As a special snack in Beijing, in 2007, the Beijing Douzhi food custom was included in the Beijing Intangible Cultural Heritage List.
The Origin of Douzhi Douzhi embraces a long history. It is said that in the period of Liao and Song, Douzhi was prevalent in the folk. Legend has it that a tofu workshop made a mistake to grind mung beans instead of grinding soybeans, as soybeans were the raw material for making tofu. When the worker found the mistake, he put the fluid aside for a few days. As he didn’t want to just throw it, he tried to add water to the fluid and boil it. After that, he tasted the drink and it turned out nice. Therefore Douzhi was popularized in the folk. It could trace back to the Qing Dynasty when Douzhi entered the imperial palace. During the reign of Emperor Qianlong, Qianlong had an oracle: “Recently, Douzhi, a kind of new drink, has been sent to Ilibu (a minister’s name) to check if it is clean and drinkable. If Douzhi is checked clean, Yunbu (a minister’s name) can recruit two or three workers to make Douzhi in the Royal Catering House.” Afterwards, Qianlong called the group of ministers to taste this folk drink and all of them praised the flavor (Teng Yilan 2008, 15). As a result, Douzhi spread from the folk to the palace and became the palace drink. As more and more people love drinking Douzhi, it has become one of the street snacks in old Beijing, served in various night markets and snack stalls. From ancient times to the present, Douzhi has been the representative food of Old Beijing, inheriting the classic flavor of the folk.
The Production and Taste of Douzhi The traditional production of Douzhi consists of various processes, including selecting, soaking, grinding, settling, filtering and boiling (Ding Yuzhen et al. 2010, 283). The first step is the selection of raw materials. Impurities need to be picked out and only high-quality mung beans can be retained as their quality greatly influences the final taste. Then wash the mung beans, and soak them for more than ten hours until the skin can be removed. After that, add water to grind into a fine pulp, and then pour into a vat for fermentation. The starch settles into the bottom of the vat, and the raw Douzhi float on the upper layer. The light fermented Douzhi appears pale yellow with a moderate sour aroma, while the longer fermentation can be greener, more acidic, and more rancid. Finally, pour a small amount of cool water into a large pot with a strong fire, and then mix into the fermented raw Douzhi after boiling. When Douzhi is about to overflow out of the pot, immediately change to micro fire for heat preservation. Generally, tasting Douzhi is typically accompanied by specific side dishes: the burnt and crispy jiaoquan, a small plate of finely sliced pickled vegetables, and a touch of chili oil. When drinking Douzhi, take a bite of jiaoquan, mixed with the sweetness of starch and the sourness of Douzhi, which makes people unforgettable. In addition, be sure to savor Douzhi while it is hot. As the saying goes: you can’t eat hot tofu in a hurry. But if you drink Douzhi cold, you will feel like drinking slop; while you drink it hot, it tastes different, which is sweet with a hint of sourness and a slight astringency. It’s even more flavorful to taste Douzhi with pickled vegetables, jiaoquan, baked flatbread, and so on.
The Cultural Connotation of Douzhi Douzhi is not only a kind of drink, but also contains rich cultural connotations. Because of its unique smell, domestic and foreign tourists will taste this Beijing snack with curiosity when they visit Beijing. In foreign countries, some food also attracts tourists because of their unique taste. For example, the smell of Swedish canned herring is extremely strong, including the irritating smell of propionic acid, the rotten egg smell of hydrogen sulfide, the putrid grease smell of butyric acid and the vinegar smell of acetic acid (McGee 2004, 236). The Swedish canned herring represents its unique culture, and also Douzhi represents Beijing’s unique culture. In Beijing, drinking Douzhi, eating jiaoquan and pickled vegetables is a unique way of life and an important part of the old Beijing culture. This lifestyle not only reflects the eating habits and taste preferences of the old Beijingers, but also their way of life and cultural heritage. In addition, Douzhi is also integrated into the literary arts and folk customs of old Beijing. Many literati wrote articles praising the unique flavor and strong Beijing feature of Douzhi, such as Chinese Snacks written by the famous writer Lu Xun, A Record of Beijing Snacks by the critic Lin Yutang, and Douzhir by the essayist Wang Zengqi. The Peking Opera The Record of Bean Juice, which was set in old Beijing, even used Douzhi to save a man’s life as one of the important plots, combining it with the customs of old Beijing. Douzhi is also one of the indispensable delicacies in some traditional folk activities, symbolizing reunion and peace. It can be seen that Douzhi, as the epitome of the culture of old Beijing, not only has the unique flavor, but also makes people feel the local customs and cultural heritage belonging to old Beijing.
Questions: 1. What color is Douzhi? 2. When was Douzhi introduced to the palace? 3. What are the procedures for making Douzhi? 4. What are the side dishes for eating Douzhi? 5. When was Douzhi included in the list of Beijing’s intangible cultural heritage?
Answers: 1.Light green. 2.In the reign of Emperor Qianlong, Qing Dynasty. 3.There are mainly five procedures including selecting, soaking, grinding, settling, filtering and boiling. 4.Jiaoquan, pickled vegetables and spicy oil. 5.In 2007.