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==Final Exam Paper==
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#REDIRECT [[Main_Page]]
 
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==期末论文==
===Daokou Braised chicken===
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===Korean Janggu Dance===
 
 
====Introduction====
 
 
 
Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of "hometown of braised chicken". 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 "Yixingzhang". Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.
 
 
 
====Origin and History====
 
 
 
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, "don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers." Then he said mysteriously, "if you want to cook chicken, add eight ingredients and soup." 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: "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" Yuanbao chicken ". Zhang Bing's shop number is set as" Yixingzhang ". Because his family name is Zhang, and he also takes the meaning of" Yi you Ji xing ", so his braised chicken shop number is named" Yixingzhang ".
 
 
 
After the brand of "Yixingzhang" 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 "Yixingzhang" 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 "four unique".
 
 
 
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 "Yixingzhang" braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as "the best food in the world". Since then, "Yixingzhang" 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.
 
 
 
====Production method====
 
 
 
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)
 
 
 
(1)The choice of raw chicken
 
 
 
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.
 
 
 
(2)Slaughter and eviscerate
 
 
 
After 20 hours, the raw chicken was slaughtered by the method of "cutting off the three pipes". 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.
 
 
 
(3)Cleaning
 
 
 
The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.
 
 
 
(4)Pickling
 
 
 
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.
 
 
 
(5)Modeling
 
 
 
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.
 
 
 
(6)Deep fried with color
 
 
 
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.
 
 
 
(7)Cooking
 
 
 
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.
 
 
 
(source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )
 
 
 
====Flavor characteristics====
 
 
 
The flavor characteristics of Daokou braised chicken can be summarized as "color, fragrance, taste and shape".
 
 
 
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.
 
  
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.
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◦ ====Origin and Development====
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The origin of the Janggu Dance can be traced back to the narrow-waisted drum from India. Around the 4th century AD, this musical instrument was introduced to the Central Plains of China via the Silk Road. During the Sui and Tang dynasties, it was adopted in the Nine and Ten Grand Drum Dances, and the Goryeo Music of the Korean ethnic group was included in the renowned Ten Great Musical Forms. After the Song Dynasty, the zhanggu (a type of narrow-waisted drum) gradually disappeared in the Central Plains of China but continued to be passed down among the Korean people, and was renamed the Janggu. In the Ming and Qing dynasties, some Koreans migrated from the Korean Peninsula to China, bringing the Janggu Dance with them. After a long period of development, it gradually evolved into the Korean Janggu Dance with distinct Chinese characteristics. In the early 20th century, the Janggu Dance separated from the Nongak Dance (farmers’ music dance) as an independent performance form. The Korean people perform this dance at every festival and celebration. In the 1950s, Korean dancers carefully adapted the Janggu Dance, which was staged for the first time, thus expanding its influence. (Yanbian Border Villages · Historical and Cultural Digital Exhibition Platform, Intangible Cultural Heritage: Korean Janggu Dance)
  
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 "creaky". 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.
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◦ ====Introduction====
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The Korean Janggu Dance is a highly representative traditional dance of the Korean ethnic group, mainly popular in Yanbian Korean Autonomous Prefecture of Jilin Province and other Korean inhabited areas. In 2008, the Korean Janggu Dance from Tumen City, Jilin Province was included in the second batch of the National Representative List of Intangible Cultural Heritage of China. (China Intangible Cultural Heritage Network · China Intangible Cultural Heritage Digital Museum, Korean Janggu Dance)
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It has a history of over a thousand years. The prototype of its core prop, the Janggu, is the narrow-waisted drum originating from India. In the 4th century AD, this instrument was introduced to the Central Plains of China through the Silk Road and incorporated into the imperial court music and dance system during the Sui and Tang dynasties. In the Korean Goryeo Music, it was known as the “dutanggu” and “maoyuanggu”, etc. (Yanbian Border Villages · Historical and Cultural Digital Exhibition Platform, Intangible Cultural Heritage: Korean Janggu Dance)
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During the Song and Yuan dynasties, this type of narrow-waisted drum spread eastward to the Korean Peninsula, gradually evolving into the Janggu that meets the aesthetic and performance needs of the Korean ethnic group, and became an accompanying instrument for the Korean Nongak Dance. (China National Cultural Resource Network, Janggu Dance)
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In the Ming and Qing dynasties, with the migration of some Korean people to China, the Janggu Dance was introduced as well. It gradually integrated with the production, life, and folk culture of the Chinese Korean ethnic group, forming a dance form with distinct Chinese local characteristics. This dance is a combination of playing, singing, and dancing. The core prop, the Janggu, has a unique shape with thick two ends and a thin middle, and the two drumheads produce different pitches. The dancer slings the Janggu over the shoulder, holds a drumstick in the right hand to strike the drum, and uses the left hand to pat the drumhead, creating rich and varied rhythms. ( China Intangible Cultural Heritage Network · China Intangible Cultural Heritage Digital Museum, Korean Janggu Dance)
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The Janggu can produce staggered high and low tones. The dancer slings the drum over the shoulder, strikes it with a drumstick in the right hand, and pats the drumhead with fingers of the left hand, creating a variety of rich rhythms. The performance style is divided into two categories: the soft-style Janggu dance and the vigorous-style Janggu dance. The soft-style Janggu dance features gentle and stretching movements, mostly expressing lyrical artistic conception; the vigorous-style Janggu dance has bold and powerful movements, often incorporating elements of labor scenes such as rice transplanting and harvesting. The performance forms include solo dance, duet dance, and group dance. The rhythm of the dance generally starts slow and gradually speeds up; during the climax, the dancer performs skillful movements such as continuous spinning, and ends abruptly, which is highly artistically appealing. The accompanying instruments include suona horn, bamboo flute, gayageum, etc., often paired with classic Korean folk songs such as Arirang. The dance movements are characterized by shoulder-raising, shoulder-stretching, and magpie steps, with various dance steps including crane steps and shuffle steps, fully demonstrating the unique charm of Korean dance. Today, through the construction of intangible cultural heritage inheritance bases, the popularization of campus teaching, and domestic and international cultural exchange performances, the Janggu Dance continues to thrive and has become an important artistic symbol showcasing the cultural charm of the Korean ethnic group. (Yanbian Border Villages · Historical and Cultural Digital Exhibition Platform, Intangible Cultural Heritage: Korean Janggu Dance)
  
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.
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◦ ====Dance Characteristics====
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Performance Forms: The Janggu Dance boasts diverse performance forms, including solo dance, duet dance, and group dance. The female version of the dance is elegant in style, while the male version is lively and unrestrained. The large Janggu dance is usually led by one dancer with the rest following; the small Janggu dance is often performed by 2 to 4 people playing drums and dancing against each other during festivals and holidays.
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Movement Characteristics: The dance mainly features hand movements with various forms, which can be summarized into four characteristics: twisting, springing, squatting, and steadying. Dancers strike the drum while dancing in accordance with fixed drumbeat rhythms, emphasizing the coordination between movements and the unity of rhythm, and using the drum to create various shapes. The dance steps are characterized by “dodging, turning, spinning and leaping” and “squatting, soaring, standing and jumping”. When transitioning between movements such as “bowing the waist” and “bending the knees”, dancers must pass through with a “twisted torso”. Every dancing posture maintains the feature of “curved body and twisted torso”, combining hardness and softness with agile steps.
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Music Accompaniment: The metrical form of Korean folk songs belongs to the triple-beat system. Triple time and compound time such as 6/8, 9/8, 12/8, and 18/8 composed of triple beats occupy an important position in the songs. The Janggu Dance is accompanied by various wind and percussion instruments such as suona horn, bamboo flute, gong and drum, sheng and xiao. The basic drumbeat pattern is “dong-dong, dong, dong-dong, dong”. The tempo and intensity of the drumbeats coordinate with the dance movements, achieving a perfect integration of drum and dance. The dance features a rich variety of tunes, including Arirang, Doraji, and Yangsan Road. (Yanbian Border Villages · Historical and Cultural Digital Exhibition Platform, Intangible Cultural Heritage: Korean Janggu Dance)
  
====Cultural meaning====
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====Cultural Value====
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From the perspective of artistic and aesthetic value, integrating playing, dancing, and music, the Janggu Dance achieves a high degree of coordination between human, drum, and music. Its dance movements combining hardness and softness with varied drumbeats make it a representative of Korean dance art, enriching the ecology of Chinese folk dance. From the perspective of ethnic cohesion value, as a core performance form in Korean festivals and rituals, its brisk rhythms and stretching movements reflect the ethnic spirit of diligence and optimism, serving as an important bond for maintaining ethnic identity and sense of belonging. Finally, from the perspective of cultural inheritance and exchange value, its development history witnesses cross-regional cultural integration. As a national intangible cultural heritage, it realizes intergenerational inheritance through inheritance bases and campus teaching; meanwhile, it serves as a bridge for cultural exchange between China and foreign countries through domestic and international performances. (China Intangible Cultural Heritage Network · China Intangible Cultural Heritage Digital Museum, Korean Janggu Dance)
  
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.
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◦ ====Inheritance and Protection====
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Inheritors: A number of outstanding representatives of the Janggu Dance have emerged, such as Jin Douchang, the first-generation inheritor of Janggu Dance skills in China, Park Sung-sup, the fifth-generation inheritor, and Cui Meishan, a first-class dancer. They have made important contributions to the inheritance and development of the Janggu Dance.
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Protection Measures: Relevant departments in Jilin Province have increased financial support, established Korean Janggu Dance inheritance bases in Tumen City, Yanji City, Wangqing County, and Qianguoerluosi Mongolian Autonomous County respectively, and organized seminars on the theory and techniques of the Korean Janggu Dance. Yanji City Cultural Center has held training courses on Janggu playing techniques, building a learning and exchange platform for the inheritance and development of the Janggu Dance and cultivating professional talents. (Yanbian Border Villages · Historical and Cultural Digital Exhibition Platform, Intangible Cultural Heritage: Korean Janggu Dance)
  
 
===References===
 
===References===
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▪ Yanbian Border Villages · Historical and Cultural Digital Exhibition Platform, Intangible Cultural Heritage: Korean Janggu Dance.
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▪ China Intangible Cultural Heritage Network · China Intangible Cultural Heritage Digital Museum, Korean Janggu Dance.
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▪ China National Cultural Resource Network, Janggu Dance.
  
[1]宋离波.道口烧鸡,难忘的味蕾记忆[J].中国食品,2025,(13):79.
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===Words and Expressions===
 
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朝鲜族长鼓Korean Janggu / Korean Hourglass Drum
[2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.
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独舞 solo dance
 
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双人舞  duet dance
[3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.
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群舞 group dance
 
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对打起舞 dual-play dance with drum beats
[4]道口烧鸡索源[J].肉类工业,2012,(01):44.
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扭、弹、矮、稳 twisting, springing, squatting, steadying
 
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闪转旋跃 dodging, turning, spinning and leaping
[5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc
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鹊雀步 magpie step
 
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垫步 shuffle step
===Terms===  
 
 
 
1.道口烧鸡Daokou roasted chicken
 
 
 
2.元宝鸡:Ingot Chicken
 
 
 
3.御膳房imperial kitchen
 
 
 
4.义友济兴:prospering the shop with friendship
 
 
 
5.火候heat control
 
 
 
6.放血bloodletting
 
 
 
7.佐料seasoning
 
 
 
8.武火high heat
 
 
 
9.陈皮:dried tangerine peel
 
 
 
10.肉桂:cinnamon
 
 
 
11.豆蔻:cardamom
 
 
 
12.丁香:galangal
 
 
 
13.白芷:clove
 
 
 
14.砂仁fructus amomi
 
 
 
15.草果Amomum tsaoko
 
 
 
16.良姜radix angelicae
 
 
 
17.走亲访友visit relatives and friends
 
 
 
18.真空包装vacuum packaging
 
  
 
===Questions===
 
===Questions===
 
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1.What is the prototype of the Janggu, the core prop of the Korean Janggu Dance?
1. Where is Daokou Braised Chicken a specialty food?
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2.When was the Korean Janggu Dance included in the National Representative List of Intangible Cultural Heritage of China?
 
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3.What are the two categories of performance styles of the Korean Janggu Dance?
2. What does the shop name "Yixingzhang" mean?
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4.Who was the first-generation inheritor of the Korean Janggu Dance skills?
 
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5.What institutions have been established in multiple places of Jilin Province for the inheritance of the Korean Janggu Dance?
3. In which year was the Daokou Braised Chicken making technique included in the Henan Provincial Intangible Cultural Heritage?
 
 
 
4. What does Daokou Braised Chicken look like?
 
 
 
5. What are the "Four Joys" that summarize the flavor characteristics of Daokou Braised Chicken?
 
  
 
===Answers===
 
===Answers===
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1.Originated from the narrow-waisted drum of India.
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2.In 2008, the Korean Janggu Dance from Tumen City, Jilin Province was included in the second batch of the National Representative List of Intangible Cultural Heritage of China.
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3.It is divided into two categories: the soft-style Janggu Dance and the vigorous-style Janggu Dance. The soft-style Janggu Dance features gentle and stretching movements, while the vigorous-style Janggu Dance has bold and powerful movements.
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4.Jin Douchang.
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5.Korean Janggu Dance inheritance bases have been established respectively in Tumen City, Yanji City, Wangqing County and Qianguoerluosi Mongolian Autonomous County.
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===朝鲜族长鼓舞===
  
Answer 1: Daokou Town, Huaxian County, Anyang City, Henan Province
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====朝鲜族长鼓舞的起源发展====
 
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长鼓舞起源可追溯到印度的细腰鼓,大约在公元 4 世纪时,通过丝绸之路传入中国中原地区,隋唐时期在九、十部鼓舞中使用,朝鲜族的《高丽乐》就被列为著名的《十部乐》之一。宋代以后,杖鼓逐渐在中国中原地区消失,只在朝鲜族人民中流传,也改名为长鼓。明清时期,部分朝鲜族人从朝鲜半岛迁到中国,长鼓舞也随之传入,经过长期发展,逐渐形成了具有中国特色的朝鲜族长鼓舞。20 世纪初期,长鼓舞以独立的表演形式从农乐舞里脱离出来,每逢节日庆典,朝鲜族人民都会跳长鼓舞。20 世纪 50 年代,长鼓舞经朝鲜族舞蹈家们的精心改编,第一次登上舞台进行表演,从而扩大了它的影响。(延边边境村落・历史文化数字展示平台《朝鲜族非遗长鼓舞》)
Answer 2: Friendship and mutual prosperity
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====介绍====
 
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朝鲜族长鼓舞是朝鲜族极具代表性的传统舞蹈,主要流传于吉林延边朝鲜族自治州及其他朝鲜族聚居区,2008 年吉林省图们市的朝鲜族长鼓舞被列入第二批国家级非物质文化遗产代表性项目名录。(中国非物质文化遗产网・中国非物质文化遗产数字博物馆《朝鲜族长鼓舞》)
Answer 3: 2009
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它有着上千年的发展历史,其核心道具长鼓的原型为起源于印度的细腰鼓,公元 4 世纪该乐器经丝绸之路传入中国中原地区,隋唐时期被纳入宫廷乐舞体系,在朝鲜族《高丽乐》中被称作“都昙鼓”“毛员鼓”等;(延边边境村落・历史文化数字展示平台《朝鲜族非遗长鼓舞》)
 
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宋元时期,这类细腰鼓东传朝鲜半岛,逐渐演变为契合朝鲜族审美与演奏需求的长鼓,成为朝鲜族农乐舞的伴奏乐器。(中国民族文化资源网《长鼓舞》)
Answer 4: A sycee (gold ingot)
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明清时期,随着部分朝鲜族民众迁入中国,长鼓舞也随之传入,逐步与中国朝鲜族的生产生活、民俗文化融合,形成了具有中国本土特色的舞蹈形式;这一舞蹈集演奏、演唱与舞蹈于一体。核心道具长鼓造型两头粗、中间细,两面鼓音高不同,舞者肩挎长鼓,右手持鼓鞭,左手配合拍打鼓面,能敲击出丰富节奏。(中国非物质文化遗产网・中国非物质文化遗产数字博物馆《朝鲜族长鼓舞》)
 
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它能发出高低错落的音色。舞者肩挎长鼓,右手持鼓鞭敲击,左手以手指拍击鼓面,可敲击出丰富多变的节奏。表演风格分文、武两类,文长鼓动作柔和舒展,多展现抒情意境;武长鼓动作粗犷刚劲,常融入插秧、收割等劳动场景元素。表演形式涵盖独舞、双人舞、群舞等,舞蹈节奏多由慢渐快,高潮时舞者会展现连续旋转等技巧性动作,结尾戛然而止,极具艺术感染力。其伴奏乐器包括唢呐、笛子、伽倻琴等,常搭配《阿里郎》等朝鲜族经典曲目,舞蹈动作以扛手、伸肩、鹊雀步为特色,舞步包含鹤步、垫步等多种类型,尽显朝鲜族舞蹈的独特韵味。如今,长鼓舞通过非遗传承基地建设、校园教学普及、国内外文化交流展演等方式,不断焕发新的生机,成为展现朝鲜族文化魅力的重要艺术符号。(延边边境村落・历史文化数字展示平台《朝鲜族非遗长鼓舞》)
Answer 5: Color, Fragrance, Taste, and Shape
 
 
 
==期末论文==
 
 
 
===道口烧鸡===  
 
 
 
====引言====
 
 
 
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。
 
 
 
====起源和历史====
 
 
 
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)
 
 
 
“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”。
 
 
 
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。
 
 
 
=====不同历史时期的发展特点=====
 
 
 
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。
 
 
 
 
 
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]。
 
 
 
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。
 
 
====制作方法====
 
 
 
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)
 
 
 
(1)原料鸡的选择
 
 
 
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。
 
 
 
(2)宰杀去内脏
 
 
 
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。
 
 
 
(3)清洗
 
 
 
把鸡放在清水中漂洗30~40min,目的是浸出鸡体内残血。
 
 
 
(4)腌浸
 
 
 
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。
 
 
 
(5)造型
 
 
 
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。
 
 
 
(6)上色油炸
 
 
 
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。
 
 
 
(7)煮制
 
 
 
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。
 
(来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)
 
 
 
====风味特点====
 
 
 
道口烧鸡的风味特点可概括为“色、香、味、形”四绝。
 
 
 
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。
 
 
 
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。
 
 
 
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。
 
 
 
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。
 
 
 
====文化意义====
 
 
 
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。
 
 
 
===参考文献===
 
 
 
[1] 宋离波.道口烧鸡,难忘的味蕾记忆[J].中国食品,2025,(13):79.
 
 
 
[2] 王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.
 
  
[3] 湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.
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◦ ==== 舞蹈特色====
 +
表演形式:长鼓舞表演形式丰富多样,有独舞、双人舞、群舞等多种形式。女性长鼓舞风格优雅,男性长鼓舞活泼潇洒。大长鼓通常为一人领舞,众人随舞;小长鼓通常是在逢年过节时 2-4人对打起舞。
 +
动作特点:主要以手部动作为主,形式变化多样,概括为扭、弹、矮、稳四个方面的特征。舞者按照固定的鼓点节奏边击边舞,讲究动作与动作之间的配合以及节奏的统一,用鼓形成各式各样的造型。舞步以“闪转旋跃”和“蹲腾立跳”为主要特征,“弓腰”与“屈膝” 等舞蹈动作换位时必须“拧身”而过,每个舞姿都保持“曲体拧身”的特点,刚柔并济、步伐灵巧。
 +
音乐伴奏:朝鲜族的民歌节拍形式属于三拍系统,三拍子以及有三拍复合组成的 6/8、9/8、12/8、18/8 等复拍子在歌曲中占据着重要位置。长鼓舞以唢呐、笛子、锣鼓、笙箫等多种管弦乐器作为伴奏,基本鼓点是 “咚咚、咚、咚咚、咚”,长鼓击打的急缓轻重与舞姿相互配合,使鼓与舞完美融合,舞蹈的曲调丰富多彩,有《阿里郎》《道拉基》《阳山道》等曲目。(延边边境村落・历史文化数字展示平台《朝鲜族非遗长鼓舞》)
  
[4] 道口烧鸡索源[J].肉类工业,2012,(01):44.
+
◦ ====舞蹈特色====
 +
从艺术审美价值来看,集演奏、舞蹈、音乐于一体,人鼓乐高度协调,刚柔并济的舞姿与多变鼓点结合,是朝鲜族舞蹈艺术的代表,丰富了中国民族民间舞蹈生态。从民族凝聚价值来看,作为朝鲜族节庆、礼俗的核心表演形式,其明快节奏与舒展动作映射民族勤劳豁达的精神内核,是维系族群认同感与归属感的重要纽带。最后从文化传承与交流价值来看,其发展历程见证了跨地域文化交融,作为国家级非遗,通过传承基地、校园教学等实现代际传递;同时借助国内外展演,成为中外文化交流的桥梁。(中国非物质文化遗产网・中国非物质文化遗产数字博物馆。朝鲜族长鼓舞)
  
[5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc
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◦ ====传承与保护====
 +
传承人:出现了一批优秀的长鼓舞代表人物,如中国第一代长鼓舞技艺传承人金斗昌,第五代传承人朴圣燮以及一级舞蹈演员崔美善等,他们为长鼓舞的传承与发展做出了重要贡献。
 +
保护措施:吉林省相关部门加大资金扶持力度,在图们市、延吉市、汪清县、前郭尔罗斯蒙古族自治县分别建立了朝鲜族长鼓舞基地,并举办朝鲜族长鼓舞理论与技艺研讨会;延吉市文化馆举办了朝鲜族长鼓技法培训班,为长鼓舞的传承与发展搭建学习交流平台,培养专业人才。(延边边境村落・历史文化数字展示平台《朝鲜族非遗长鼓舞》)
  
 
===术语===
 
===术语===
 
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朝鲜族长鼓Korean Janggu / Korean Hourglass Drum
1.道口烧鸡Daokou roasted chicken
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独舞 solo dance
 
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双人舞  duet dance
2.元宝鸡:Ingot Chicken
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群舞 group dance
 
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对打起舞 dual-play dance with drum beats
3.御膳房imperial kitchen
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扭、弹、矮、稳 twisting, springing, squatting, steadying
 
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闪转旋跃 dodging, turning, spinning and leaping
4.义友济兴:prospering the shop with friendship
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鹊雀步 magpie step
 
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垫步 shuffle step
5.火候heat control
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三拍系统 triple-beat system
 
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《阿里郎》 Arirang(朝鲜族经典民谣,音译)
6.放血bloodletting
 
 
 
7.佐料seasoning
 
 
 
8.武火high heat
 
 
 
9.陈皮:dried tangerine peel
 
 
 
10.肉桂:cinnamon
 
 
 
11.豆蔻:cardamom
 
 
 
12.丁香:galangal
 
 
 
13.白芷:clove
 
 
 
14.砂仁fructus amomi
 
 
 
15.草果Amomum tsaoko
 
 
 
16.良姜radix angelicae
 
 
 
17.走亲访友visit relatives and friends
 
 
 
18.真空包装vacuum packaging
 
  
 
===问题===
 
===问题===
 
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1.朝鲜族长鼓舞的核心道具长鼓原型是什么?
1.道口烧鸡是哪里的特色美食?
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2.朝鲜族长鼓舞何时被列入国家级非遗名录?
 
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3.朝鲜族长鼓舞的表演风格分为哪两类?
2.“义兴张”铺名是取得什么含义?
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4.朝鲜族长鼓舞的第一代技艺传承人是谁?
 
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5.为传承朝鲜族长鼓舞,吉林省在多地建立了什么机构?
3.道口烧鸡制作技艺哪年入选河南非遗?
 
 
 
4.道口烧鸡的造型像什么?
 
 
 
5.道口烧鸡的风味特点被概括为哪 “四绝”?
 
  
 
===答案===
 
===答案===
 
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1.起源于印度的细腰鼓。
答案1:河南省安阳市滑县道口镇
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2.2008年,吉林省图们市的朝鲜族长鼓舞被列入第二批国家级非物质文化遗产代表性项目名录。
 
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3.分为文长鼓和武长鼓两类,文长鼓动作柔和舒展,武长鼓动作粗犷刚劲。
答案2:义友济兴
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4.金斗昌。
 
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5.在图们市、延吉市、汪清县、前郭尔罗斯蒙古族自治县分别建立了朝鲜族长鼓舞基地。
答案3:2009年
 
 
 
答案4:元宝
 
 
 
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期末论文

Korean Janggu Dance

◦ ====Origin and Development==== The origin of the Janggu Dance can be traced back to the narrow-waisted drum from India. Around the 4th century AD, this musical instrument was introduced to the Central Plains of China via the Silk Road. During the Sui and Tang dynasties, it was adopted in the Nine and Ten Grand Drum Dances, and the Goryeo Music of the Korean ethnic group was included in the renowned Ten Great Musical Forms. After the Song Dynasty, the zhanggu (a type of narrow-waisted drum) gradually disappeared in the Central Plains of China but continued to be passed down among the Korean people, and was renamed the Janggu. In the Ming and Qing dynasties, some Koreans migrated from the Korean Peninsula to China, bringing the Janggu Dance with them. After a long period of development, it gradually evolved into the Korean Janggu Dance with distinct Chinese characteristics. In the early 20th century, the Janggu Dance separated from the Nongak Dance (farmers’ music dance) as an independent performance form. The Korean people perform this dance at every festival and celebration. In the 1950s, Korean dancers carefully adapted the Janggu Dance, which was staged for the first time, thus expanding its influence. (Yanbian Border Villages · Historical and Cultural Digital Exhibition Platform, Intangible Cultural Heritage: Korean Janggu Dance)

◦ ====Introduction==== The Korean Janggu Dance is a highly representative traditional dance of the Korean ethnic group, mainly popular in Yanbian Korean Autonomous Prefecture of Jilin Province and other Korean inhabited areas. In 2008, the Korean Janggu Dance from Tumen City, Jilin Province was included in the second batch of the National Representative List of Intangible Cultural Heritage of China. (China Intangible Cultural Heritage Network · China Intangible Cultural Heritage Digital Museum, Korean Janggu Dance) It has a history of over a thousand years. The prototype of its core prop, the Janggu, is the narrow-waisted drum originating from India. In the 4th century AD, this instrument was introduced to the Central Plains of China through the Silk Road and incorporated into the imperial court music and dance system during the Sui and Tang dynasties. In the Korean Goryeo Music, it was known as the “dutanggu” and “maoyuanggu”, etc. (Yanbian Border Villages · Historical and Cultural Digital Exhibition Platform, Intangible Cultural Heritage: Korean Janggu Dance) During the Song and Yuan dynasties, this type of narrow-waisted drum spread eastward to the Korean Peninsula, gradually evolving into the Janggu that meets the aesthetic and performance needs of the Korean ethnic group, and became an accompanying instrument for the Korean Nongak Dance. (China National Cultural Resource Network, Janggu Dance) In the Ming and Qing dynasties, with the migration of some Korean people to China, the Janggu Dance was introduced as well. It gradually integrated with the production, life, and folk culture of the Chinese Korean ethnic group, forming a dance form with distinct Chinese local characteristics. This dance is a combination of playing, singing, and dancing. The core prop, the Janggu, has a unique shape with thick two ends and a thin middle, and the two drumheads produce different pitches. The dancer slings the Janggu over the shoulder, holds a drumstick in the right hand to strike the drum, and uses the left hand to pat the drumhead, creating rich and varied rhythms. ( China Intangible Cultural Heritage Network · China Intangible Cultural Heritage Digital Museum, Korean Janggu Dance) The Janggu can produce staggered high and low tones. The dancer slings the drum over the shoulder, strikes it with a drumstick in the right hand, and pats the drumhead with fingers of the left hand, creating a variety of rich rhythms. The performance style is divided into two categories: the soft-style Janggu dance and the vigorous-style Janggu dance. The soft-style Janggu dance features gentle and stretching movements, mostly expressing lyrical artistic conception; the vigorous-style Janggu dance has bold and powerful movements, often incorporating elements of labor scenes such as rice transplanting and harvesting. The performance forms include solo dance, duet dance, and group dance. The rhythm of the dance generally starts slow and gradually speeds up; during the climax, the dancer performs skillful movements such as continuous spinning, and ends abruptly, which is highly artistically appealing. The accompanying instruments include suona horn, bamboo flute, gayageum, etc., often paired with classic Korean folk songs such as Arirang. The dance movements are characterized by shoulder-raising, shoulder-stretching, and magpie steps, with various dance steps including crane steps and shuffle steps, fully demonstrating the unique charm of Korean dance. Today, through the construction of intangible cultural heritage inheritance bases, the popularization of campus teaching, and domestic and international cultural exchange performances, the Janggu Dance continues to thrive and has become an important artistic symbol showcasing the cultural charm of the Korean ethnic group. (Yanbian Border Villages · Historical and Cultural Digital Exhibition Platform, Intangible Cultural Heritage: Korean Janggu Dance)

◦ ====Dance Characteristics==== Performance Forms: The Janggu Dance boasts diverse performance forms, including solo dance, duet dance, and group dance. The female version of the dance is elegant in style, while the male version is lively and unrestrained. The large Janggu dance is usually led by one dancer with the rest following; the small Janggu dance is often performed by 2 to 4 people playing drums and dancing against each other during festivals and holidays. Movement Characteristics: The dance mainly features hand movements with various forms, which can be summarized into four characteristics: twisting, springing, squatting, and steadying. Dancers strike the drum while dancing in accordance with fixed drumbeat rhythms, emphasizing the coordination between movements and the unity of rhythm, and using the drum to create various shapes. The dance steps are characterized by “dodging, turning, spinning and leaping” and “squatting, soaring, standing and jumping”. When transitioning between movements such as “bowing the waist” and “bending the knees”, dancers must pass through with a “twisted torso”. Every dancing posture maintains the feature of “curved body and twisted torso”, combining hardness and softness with agile steps. Music Accompaniment: The metrical form of Korean folk songs belongs to the triple-beat system. Triple time and compound time such as 6/8, 9/8, 12/8, and 18/8 composed of triple beats occupy an important position in the songs. The Janggu Dance is accompanied by various wind and percussion instruments such as suona horn, bamboo flute, gong and drum, sheng and xiao. The basic drumbeat pattern is “dong-dong, dong, dong-dong, dong”. The tempo and intensity of the drumbeats coordinate with the dance movements, achieving a perfect integration of drum and dance. The dance features a rich variety of tunes, including Arirang, Doraji, and Yangsan Road. (Yanbian Border Villages · Historical and Cultural Digital Exhibition Platform, Intangible Cultural Heritage: Korean Janggu Dance)

◦ ====Cultural Value==== From the perspective of artistic and aesthetic value, integrating playing, dancing, and music, the Janggu Dance achieves a high degree of coordination between human, drum, and music. Its dance movements combining hardness and softness with varied drumbeats make it a representative of Korean dance art, enriching the ecology of Chinese folk dance. From the perspective of ethnic cohesion value, as a core performance form in Korean festivals and rituals, its brisk rhythms and stretching movements reflect the ethnic spirit of diligence and optimism, serving as an important bond for maintaining ethnic identity and sense of belonging. Finally, from the perspective of cultural inheritance and exchange value, its development history witnesses cross-regional cultural integration. As a national intangible cultural heritage, it realizes intergenerational inheritance through inheritance bases and campus teaching; meanwhile, it serves as a bridge for cultural exchange between China and foreign countries through domestic and international performances. (China Intangible Cultural Heritage Network · China Intangible Cultural Heritage Digital Museum, Korean Janggu Dance)

◦ ====Inheritance and Protection==== Inheritors: A number of outstanding representatives of the Janggu Dance have emerged, such as Jin Douchang, the first-generation inheritor of Janggu Dance skills in China, Park Sung-sup, the fifth-generation inheritor, and Cui Meishan, a first-class dancer. They have made important contributions to the inheritance and development of the Janggu Dance. Protection Measures: Relevant departments in Jilin Province have increased financial support, established Korean Janggu Dance inheritance bases in Tumen City, Yanji City, Wangqing County, and Qianguoerluosi Mongolian Autonomous County respectively, and organized seminars on the theory and techniques of the Korean Janggu Dance. Yanji City Cultural Center has held training courses on Janggu playing techniques, building a learning and exchange platform for the inheritance and development of the Janggu Dance and cultivating professional talents. (Yanbian Border Villages · Historical and Cultural Digital Exhibition Platform, Intangible Cultural Heritage: Korean Janggu Dance)

References

▪ Yanbian Border Villages · Historical and Cultural Digital Exhibition Platform, Intangible Cultural Heritage: Korean Janggu Dance. ▪ China Intangible Cultural Heritage Network · China Intangible Cultural Heritage Digital Museum, Korean Janggu Dance. ▪ China National Cultural Resource Network, Janggu Dance.

Words and Expressions

朝鲜族长鼓Korean Janggu / Korean Hourglass Drum 独舞 solo dance 双人舞 duet dance 群舞 group dance 对打起舞 dual-play dance with drum beats 扭、弹、矮、稳 twisting, springing, squatting, steadying 闪转旋跃 dodging, turning, spinning and leaping 鹊雀步 magpie step 垫步 shuffle step

Questions

1.What is the prototype of the Janggu, the core prop of the Korean Janggu Dance? 2.When was the Korean Janggu Dance included in the National Representative List of Intangible Cultural Heritage of China? 3.What are the two categories of performance styles of the Korean Janggu Dance? 4.Who was the first-generation inheritor of the Korean Janggu Dance skills? 5.What institutions have been established in multiple places of Jilin Province for the inheritance of the Korean Janggu Dance?

Answers

1.Originated from the narrow-waisted drum of India. 2.In 2008, the Korean Janggu Dance from Tumen City, Jilin Province was included in the second batch of the National Representative List of Intangible Cultural Heritage of China. 3.It is divided into two categories: the soft-style Janggu Dance and the vigorous-style Janggu Dance. The soft-style Janggu Dance features gentle and stretching movements, while the vigorous-style Janggu Dance has bold and powerful movements. 4.Jin Douchang. 5.Korean Janggu Dance inheritance bases have been established respectively in Tumen City, Yanji City, Wangqing County and Qianguoerluosi Mongolian Autonomous County.

朝鲜族长鼓舞

◦ ====朝鲜族长鼓舞的起源发展==== 长鼓舞起源可追溯到印度的细腰鼓,大约在公元 4 世纪时,通过丝绸之路传入中国中原地区,隋唐时期在九、十部鼓舞中使用,朝鲜族的《高丽乐》就被列为著名的《十部乐》之一。宋代以后,杖鼓逐渐在中国中原地区消失,只在朝鲜族人民中流传,也改名为长鼓。明清时期,部分朝鲜族人从朝鲜半岛迁到中国,长鼓舞也随之传入,经过长期发展,逐渐形成了具有中国特色的朝鲜族长鼓舞。20 世纪初期,长鼓舞以独立的表演形式从农乐舞里脱离出来,每逢节日庆典,朝鲜族人民都会跳长鼓舞。20 世纪 50 年代,长鼓舞经朝鲜族舞蹈家们的精心改编,第一次登上舞台进行表演,从而扩大了它的影响。(延边边境村落・历史文化数字展示平台《朝鲜族非遗长鼓舞》) ◦ ====介绍==== 朝鲜族长鼓舞是朝鲜族极具代表性的传统舞蹈,主要流传于吉林延边朝鲜族自治州及其他朝鲜族聚居区,2008 年吉林省图们市的朝鲜族长鼓舞被列入第二批国家级非物质文化遗产代表性项目名录。(中国非物质文化遗产网・中国非物质文化遗产数字博物馆《朝鲜族长鼓舞》) 它有着上千年的发展历史,其核心道具长鼓的原型为起源于印度的细腰鼓,公元 4 世纪该乐器经丝绸之路传入中国中原地区,隋唐时期被纳入宫廷乐舞体系,在朝鲜族《高丽乐》中被称作“都昙鼓”“毛员鼓”等;(延边边境村落・历史文化数字展示平台《朝鲜族非遗长鼓舞》) 宋元时期,这类细腰鼓东传朝鲜半岛,逐渐演变为契合朝鲜族审美与演奏需求的长鼓,成为朝鲜族农乐舞的伴奏乐器。(中国民族文化资源网《长鼓舞》) 明清时期,随着部分朝鲜族民众迁入中国,长鼓舞也随之传入,逐步与中国朝鲜族的生产生活、民俗文化融合,形成了具有中国本土特色的舞蹈形式;这一舞蹈集演奏、演唱与舞蹈于一体。核心道具长鼓造型两头粗、中间细,两面鼓音高不同,舞者肩挎长鼓,右手持鼓鞭,左手配合拍打鼓面,能敲击出丰富节奏。(中国非物质文化遗产网・中国非物质文化遗产数字博物馆《朝鲜族长鼓舞》) 它能发出高低错落的音色。舞者肩挎长鼓,右手持鼓鞭敲击,左手以手指拍击鼓面,可敲击出丰富多变的节奏。表演风格分文、武两类,文长鼓动作柔和舒展,多展现抒情意境;武长鼓动作粗犷刚劲,常融入插秧、收割等劳动场景元素。表演形式涵盖独舞、双人舞、群舞等,舞蹈节奏多由慢渐快,高潮时舞者会展现连续旋转等技巧性动作,结尾戛然而止,极具艺术感染力。其伴奏乐器包括唢呐、笛子、伽倻琴等,常搭配《阿里郎》等朝鲜族经典曲目,舞蹈动作以扛手、伸肩、鹊雀步为特色,舞步包含鹤步、垫步等多种类型,尽显朝鲜族舞蹈的独特韵味。如今,长鼓舞通过非遗传承基地建设、校园教学普及、国内外文化交流展演等方式,不断焕发新的生机,成为展现朝鲜族文化魅力的重要艺术符号。(延边边境村落・历史文化数字展示平台《朝鲜族非遗长鼓舞》)

◦ ==== 舞蹈特色==== 表演形式:长鼓舞表演形式丰富多样,有独舞、双人舞、群舞等多种形式。女性长鼓舞风格优雅,男性长鼓舞活泼潇洒。大长鼓通常为一人领舞,众人随舞;小长鼓通常是在逢年过节时 2-4人对打起舞。 动作特点:主要以手部动作为主,形式变化多样,概括为扭、弹、矮、稳四个方面的特征。舞者按照固定的鼓点节奏边击边舞,讲究动作与动作之间的配合以及节奏的统一,用鼓形成各式各样的造型。舞步以“闪转旋跃”和“蹲腾立跳”为主要特征,“弓腰”与“屈膝” 等舞蹈动作换位时必须“拧身”而过,每个舞姿都保持“曲体拧身”的特点,刚柔并济、步伐灵巧。 音乐伴奏:朝鲜族的民歌节拍形式属于三拍系统,三拍子以及有三拍复合组成的 6/8、9/8、12/8、18/8 等复拍子在歌曲中占据着重要位置。长鼓舞以唢呐、笛子、锣鼓、笙箫等多种管弦乐器作为伴奏,基本鼓点是 “咚咚、咚、咚咚、咚”,长鼓击打的急缓轻重与舞姿相互配合,使鼓与舞完美融合,舞蹈的曲调丰富多彩,有《阿里郎》《道拉基》《阳山道》等曲目。(延边边境村落・历史文化数字展示平台《朝鲜族非遗长鼓舞》)

◦ ====舞蹈特色==== 从艺术审美价值来看,集演奏、舞蹈、音乐于一体,人鼓乐高度协调,刚柔并济的舞姿与多变鼓点结合,是朝鲜族舞蹈艺术的代表,丰富了中国民族民间舞蹈生态。从民族凝聚价值来看,作为朝鲜族节庆、礼俗的核心表演形式,其明快节奏与舒展动作映射民族勤劳豁达的精神内核,是维系族群认同感与归属感的重要纽带。最后从文化传承与交流价值来看,其发展历程见证了跨地域文化交融,作为国家级非遗,通过传承基地、校园教学等实现代际传递;同时借助国内外展演,成为中外文化交流的桥梁。(中国非物质文化遗产网・中国非物质文化遗产数字博物馆。朝鲜族长鼓舞)

◦ ====传承与保护==== 传承人:出现了一批优秀的长鼓舞代表人物,如中国第一代长鼓舞技艺传承人金斗昌,第五代传承人朴圣燮以及一级舞蹈演员崔美善等,他们为长鼓舞的传承与发展做出了重要贡献。 保护措施:吉林省相关部门加大资金扶持力度,在图们市、延吉市、汪清县、前郭尔罗斯蒙古族自治县分别建立了朝鲜族长鼓舞基地,并举办朝鲜族长鼓舞理论与技艺研讨会;延吉市文化馆举办了朝鲜族长鼓技法培训班,为长鼓舞的传承与发展搭建学习交流平台,培养专业人才。(延边边境村落・历史文化数字展示平台《朝鲜族非遗长鼓舞》)

术语

朝鲜族长鼓Korean Janggu / Korean Hourglass Drum 独舞 solo dance 双人舞 duet dance 群舞 group dance 对打起舞 dual-play dance with drum beats 扭、弹、矮、稳 twisting, springing, squatting, steadying 闪转旋跃 dodging, turning, spinning and leaping 鹊雀步 magpie step 垫步 shuffle step 三拍系统 triple-beat system 《阿里郎》 Arirang(朝鲜族经典民谣,音译)

问题

1.朝鲜族长鼓舞的核心道具长鼓原型是什么? 2.朝鲜族长鼓舞何时被列入国家级非遗名录? 3.朝鲜族长鼓舞的表演风格分为哪两类? 4.朝鲜族长鼓舞的第一代技艺传承人是谁? 5.为传承朝鲜族长鼓舞,吉林省在多地建立了什么机构?

答案

1.起源于印度的细腰鼓。 2.2008年,吉林省图们市的朝鲜族长鼓舞被列入第二批国家级非物质文化遗产代表性项目名录。 3.分为文长鼓和武长鼓两类,文长鼓动作柔和舒展,武长鼓动作粗犷刚劲。 4.金斗昌。 5.在图们市、延吉市、汪清县、前郭尔罗斯蒙古族自治县分别建立了朝鲜族长鼓舞基地。