20230630 final exam culture 08

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Wang Yihan 汪奕含 Literature：the three friend in cold weather

Abstract

I am gonna introduce the "three friends in cold weather" - pine, bamboo and plum - and their characteristics in Chinese culture through ancient Chinese poetry and cultural elements such as imagery.

key words: Pine,Bamboo,plum,poetry.

Introduction

Chinese people have long held a deep admiration for pine (sōng 松), bamboo (zhú 竹), and plum (méi 梅), considering them as the most cherished plants. These three botanical wonders thrive resiliently throughout the cold winter, much like steadfast friends eagerly embracing the arrival of spring. Thus, they are revered as the "Three Friends in Cold Weather (suì hán sān yǒu 岁寒三友)," symbolizing the esteemed virtues pursued by the Chinese people, particularly in the realm of ancient Chinese poetry.

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Pines 松

With their enduring green foliage and robust vitality, pines exemplify the strength of character found in evergreen trees. Even during the harsh winter, they flourish, earning them admiration for their indomitable spirit. While the masses generally associate pines with longevity, they are more widely recognized as symbols of endurance and resilience.

Bamboo竹

Bamboo, perhaps known to foreigners primarily as the beloved food of pandas, has been cherished by the Chinese for thousands of years, long before these adorable creatures achieved global stardom. However, bamboo holds a multitude of meanings in Chinese culture that extend beyond its association with pandas.

Even as the cold wind blows and the day of cold Dew arrives, bamboo remains resilient and thrives while other plants wither away. This unique ability, combined with its upright posture and hollow joints, endows bamboo with qualities of unwavering strength and modesty, earning it the esteemed title of a "gentleman." In addition to its symbolism of resilience, bamboo holds great significance in Chinese folklore, where the act of firing bamboo crackers represents the breaking away from old and malevolent forces. Moreover, bamboo is recognized as a symbol of security and auspiciousness, as depicted in traditional decorative paintings. Bamboo, known as zhu in Chinese, embodies the essence of Chinese scholars. Its significance is highly esteemed within Chinese culture. The erect posture and unwavering joints of bamboo exemplify its untamed and resolute nature. Its unbendable branches further manifest its tenacity.

Chinese scholars regard bamboo as their spiritual pillar, often stating that they could forgo meat but not the presence of bamboo near their homes. Indeed, bamboo permeates various aspects of Chinese daily life. The mere presence of bamboo instills a sense of tranquility and serenity. Within the Book of Songs, an ancient collection of Chinese poems dating back to BC 770-476, we encounter numerous instances of bamboo being described and extolled by the ancient Chinese people. One of the most renowned lines, "瞻彼淇奥，绿竹猗猗" (gazing upon the water's edge, the green bamboo stands tall and beautiful), encapsulates the essence of bamboo in Chinese culture.

This verse symbolizes the image of bamboo in Chinese culture as tall, slender, exquisite, and straight. The straightness of bamboo (直, zhí) parallels the concept of personal integrity (正直, zhèng zhí) among individuals. Just as bamboo naturally grows upwards, human beings should uphold moral integrity and steadfast principles. This notion of moral integrity holds tremendous significance as one of the fundamental values in Chinese culture.

Across the vast expanse of China's enduring history, numerous names have stood the test of time, passed down from one generation to the next. Among these revered figures, Wen Tianxiang, a valiant official during the Song dynasty (1236-1283), shines as a timeless national hero, his legacy persisting even in modern times. Wen's unwavering loyalty and refusal to submit to his captors, despite being taken prisoner after his army's defeat, remain emblematic of his indomitable spirit.

Not only was Wen Tianxiang a resolute hero, but he was also a gifted poet. During his journey northward, he composed a poem that has since become one of the most cherished and renowned in history. Its poignant conclusion resounds with the words, "A death befalls all men alike, I'll keep a loyal heart to make a name in history,"（人生自古谁无死，留取丹心照汗青） encapsulating his unwavering commitment to leave behind a legacy of honor and bravery.

Plums 梅

Among the renowned flowers of China, the plum holds a significant place. Revered for its noble, pure, and modest qualities, it serves as an inspiration for personal growth and self-improvement. Chinese poets of bygone eras have consistently cherished and celebrated the plum, recognizing its profound symbolism. Furthermore, the plum is associated with the arrival of auspicious tidings, signifying the advent of good news. Over time, stories and legends regarding the plum and its profound meaning have become widely disseminated, permeating Chinese culture with their tenduring presence.

Winter, a season that casts a chilling shadow over living creatures, transforms the vibrant world into a cold and silent realm. The once vibrant hues fade, replaced by a landscape cloaked in white and gray. However, an intriguing connection exists between snow and plum blossoms in traditional Chinese culture.

Winter brings about a halt to numerous aspects of life. The ceaseless flow of rivers succumbs to the unforgiving cold, freezing their very essence. Plants cease their growth, their roots weakened by the icy grip, depriving them of vital nourishment. The land itself appears as an expansive, frozen barrier, valiantly resisting the cold's relentless advances. Trees, once adorned with leaves, now serve as hosts to icy adornments. Winter halts many things, yet there is one exception: Plum Blossoms.

Chinese Plum Blossoms, symbolizing hope and resilience, have long held a cherished position as the traditional flower of China. Blooming amidst the harshness of winter, they radiate their beauty until the arrival of spring. Plum blossoms captivate hearts not only with their aesthetic allure but also with their inherent qualities.

While winter brings a standstill to so much, it fails to impede the blossoming of plum blossoms. These delicate flowers serve as a profound metaphor, embodying hope and the unwavering spirit to flourish against all odds. They stand as a testament to resilience, undeterred by the bitter cold. Their elegance and beauty persist, inspiring onlookers.

Recognizing the profound significance of plum blossoms, poets since ancient times have penned verses to commemorate their essence. These poets comprehend the transformative impact of embracing the plum blossom's spirit and its potential application in our own lives.

Conclusion

In The Analects , Confucius said: “Only in the cold winter does one know that the pine and the cypress are the last to shed their leaves. (岁寒，然后知松柏之后凋也。)” It means that a harsh environment can test whether a person has a strong mind, perseverance, and a noble character. In literature and ancient culture, pine, bamboo, and plum blossoms are collectively known as “Three Companions of the Winter (岁寒三友).”

Reference

1.Baidu Encyclopedia The Three Friends in cold weather 2. "Wang Yun Mei She Ji" Song - Lin Jingxi 3.The Analects

汉语翻译

摘要： 本文将通过中国古代诗歌及意象等文化元素介绍中国古代传统的“岁寒三友”-松、竹、梅，及其在中华文化中的特征。 中国人长期以来对松树（sōng松）、竹子（zhú竹）和梅花（méi梅）怀有深深的敬意，认为它们是最值得珍惜的植物。这三种植物奇迹在整个寒冷的冬天顽强地生长着，就像坚定的朋友急切地迎接春天的到来。因此，它们被尊称为 "岁寒三友"，象征着中国人民所追求的受人尊敬的美德，特别是在中国古代诗歌领域。

一、松树

松树以其持久的绿叶和旺盛的生命力，体现了常青树的性格力量。即使在严寒的冬天，它们也能茁壮成长，以其不屈不挠的精神赢得了人们的钦佩。虽然大众通常将松树与长寿联系在一起，但它们被更广泛地认为是耐力和复原力的象征。

二、竹子

竹子，也许在外国人眼里主要是作为大熊猫心爱的食物，但早在这些可爱的生物获得全球明星地位之前，中国人就已经珍视竹子几千年了。然而，竹子在中国文化中具有多种意义，超出了它与熊猫的关系。

即使寒风吹过，寒露来临，竹子仍然坚韧不拔，在其他植物枯萎时茁壮成长。这种独特的能力，加上其直立的姿势和中空的关节，赋予了竹子坚定不移的力量和谦虚的品质，使其获得了 "君子 "的尊贵称号。除了象征着坚韧不拔，竹子在中国的民间传说中也有很大的意义，烧竹子的行为代表着摆脱旧的和邪恶的力量。此外，竹子被认为是安全和吉祥的象征，正如传统装饰画中所描绘的那样。

竹子，在中文中被称为竹子，体现了中国学者的精髓。它的意义在中国文化中受到高度推崇。竹子的直立姿态和坚定不移的关节体现了其桀骜不驯和坚毅的本性。它不屈不挠的枝干进一步体现了它的坚韧。

中国学者将竹子视为他们的精神支柱，经常说他们可以放弃肉类，但不能放弃家附近的竹子。的确，竹子渗透到了中国人日常生活的各个方面。仅仅是竹子的存在，就给人以宁静和安详的感觉。

《诗经》是中国古代的诗歌集，可以追溯到公元前770-476年，我们可以看到古代中国人对竹子的描述和赞美，有很多例子。其中最著名的一句是 "瞻彼淇奥，绿竹猗猗"，它概括了中国文化中竹子的本质。

这句诗象征着竹子在中国文化中的形象是高大、纤细、精致和笔直。竹子的直（zhí）与个人的正直（zhèng zhí）概念相似。就像竹子自然向上生长一样，人类应该坚持道德操守和坚定的原则。这种道德操守的概念作为中国文化的基本价值观之一，有着巨大的意义。

在中国浩瀚的历史长河中，无数的名字经受住了时间的考验，代代相传。在这些受人尊敬的人物中，宋朝（1236-1283）时期的英勇官员文天祥，作为一个永恒的民族英雄而熠熠生辉，他的遗产甚至在现代仍然存在。文天祥尽管在军队战败后被俘，但他坚定不移的忠诚和拒绝屈服于俘虏，仍然体现了他不屈不挠的精神。

文天祥不仅是一位坚定的英雄，而且还是一位天才的诗人。在北上途中，他创作了一首诗，后来成为历史上最珍贵和最著名的诗之一。诗的结尾是这样的："人生自古谁无死，留取丹心照汗青"。这句话概括了他坚定不移地致力于留下荣誉和勇敢的遗产。

三、梅花

在中国的著名花卉中，梅花占有重要地位。它因其高尚、纯洁和谦虚的品质而受到尊重，是个人成长和自我完善的灵感。中国历代诗人一直珍视和赞美梅花，认识到其深刻的象征意义。此外，梅花与吉祥物的到来有关，象征着好消息的到来。随着时间的推移，有关梅花的故事和传说以及它的深刻含义已被广泛传播，并在中国文化中弥漫着它们的魅力。

冬天，一个给生物投下寒冷阴影的季节，将充满活力的世界变成一个寒冷和沉默的领域。曾经充满活力的色调逐渐消失，取而代之的是笼罩在白色和灰色中的风景。然而，在中国传统文化中，雪和梅花之间存在着一种耐人寻味的联系。

冬天给生活的许多方面带来了停顿。不停流淌的河水屈服于无情的寒冷，冻结了它们的本质。植物停止生长，它们的根部被冰雪所削弱，失去了重要的滋养。土地本身就像一个广阔的、冰冻的屏障，勇敢地抵抗着寒冷的无情侵袭。曾经用树叶装饰的树木，现在成了冰冷装饰品的主人。冬天让很多东西都停止了，但有一个例外：梅花。

中国的梅花，象征着希望和坚韧，长期以来一直作为中国的传统花卉而受到珍视。在严寒的冬天，它们绽放出美丽的光芒，直到春天的到来。梅花不仅以其审美的诱惑力，而且以其固有的品质吸引着人们的心。

虽然冬天给许多事情带来了停滞，但它却无法阻碍梅花的绽放。这些娇嫩的花朵作为一个深刻的隐喻，体现了希望和坚定不移的精神，在所有的困难中蓬勃发展。它们是坚韧不拔的证明，不受严寒的影响。它们的优雅和美丽持续存在，激励着旁观者。

认识到梅花的深远意义，自古以来的诗人都写下诗句来纪念梅花的本质。这些诗人理解了拥抱梅花精神的变革性影响及其在我们自己生活中的潜在应用。

总结：

在《论语》中，孔子说：“岁寒，然后知松柏之后凋也。”意思是说，恶劣的环境可以考验一个人是否有坚强的意志、坚韧的精神和高尚的品格。在文学和古代文化中，松树、竹子和梅花被统称为 "岁寒三友"。

参考资料：

1.百度百科 岁寒三友 2.《王云梅舍记》宋•林景熙 3.《论语》

Wu Qian 吴倩 Traditional Chinese specialty tea drink：Ginger Salt Tea

Traditional Chinese regional specialty tea drink: Ginger Salt Tea中国传统特色茶饮品：姜盐茶

Abstract

Introducing Ginger Salt Tea, a special tea drink from the Xiangyin and Miluo areas of Yueyang city, Hunan Province, China. 梗概：介绍中国湖南省岳阳的湘阴与汨罗一带地区的特色茶饮品---姜盐茶。 Key words: Ginger Salt Tea,Ginger Salt Beans and Sesame Tea,pottery jar 关键词： 姜盐茶、姜盐芝麻豆子茶、陶罐

Introduction

Ginger salt tea, the full name is Ginger Salt Beans and Sesame Tea. The main ingredients are at least ginger, salt, sesame, tea bubbles, and some areas will add fried soybeans, which can also be replaced by peanut rice. In Hunan Province, Xiangyin, Miluo area of Yueyang City, since very early love to use this type of tea to entertain guests, and still retain this custom today. Ginger Salt Tea is Xiangyin, Miluo and other areas used to entertain guests with special tea drinks. Whenever a guest comes, the first thing the women in the family do is to go to the kitchen to boil water, while using a small ring bowl made of pottery unique to the Yueyang region to grind ginger, ready to make a cup of ginger and salt tea for the guests. These areas of the village households to a certain extent, will be Ginger Salt Tea bubble good or bad to decide whether to come to the family's home often. 介绍： 姜盐茶，全称为姜盐豆子芝麻茶。主要材料至少有姜、盐、芝麻、茶叶泡，有些地区会加入炒熟的黄豆，豆子也可以用花生米代替。在湖南省岳阳市的湘阴、汨罗一带地区，自很早开始都爱用这种茶来招待客人，如今仍然保留这种风俗。 姜盐茶是湘阴、汨罗等地区用来招待客人的特色茶饮品。每当有客人来，家中女性第一件事便是去厨房烧开水，同时用一个陶制的岳阳地区特有的小擂钵来磨姜末，准备好为客人泡一杯姜盐茶。这片地区的村户们在一定程度上，会以姜盐茶泡的好不好来决定是否常来这户人家串门。

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A.Origin of ginger salt tea

Ginger Salt Tea, in essence, is a kind of "ingredient tea". From the history of tea drinking, ingredient tea is the origin of the earlier way of drinking tea, first appeared in the Tang Dynasty. Modern society has been a long way from the Tang Dynasty, but we can still see the shadow of ancient ingredient tea from the Ginger salt tea in Yueyang area. There is a legend: in the Southern Song Dynasty Shaoxing years, Yue Fei was granted by the court to Zhenning Chongxin Army Military Governor, leading soldiers and horses south, ready to go to the Dongting Lake area to suppress the peasant uprising led by Yang yao. However, once the soldiers arrived in the south areas, they were sick with water and soil, which not only affected the combat but also the morale. So Yue Fei studied with the military doctor, and then ordered his retinues to boil soybean and ginger soup with salt to drink. Gradually, the soldiers' bodies recovered. And the people around the barracks to see, also learn to make this type of tea to drink. For a time in Xiangyin, Miluo areas popular.

B.The Method of Ginger Salt Tea

a.Traditional Method

This type of tea, in the tea set, preparation, boiling method and sieve tea operation have many instructions. First of all, the tea set, it is best to be able to accommodate a dozen bowls of tea on the big belly pottery jar, pottery jar insulation. The belly must be large and the mouth must be small, so it is easy to shake even tea in the mixed material and not spill, slightly larger capacity to meet the needs of hospitality. The tea bowl should not be too deep, the capacity of about one-half of the rice bowl open-mouth tea bowl is the best, so that it is easy to eat the tea under the phase material all clean. Also prepare a pottery, with a corrugated inner side of ginger paste to rub the ginger block into "ginger paste"and the “ginger sand”. The mixed materials are required to be dry and crisp. It must be very nice if you can now fry now eat more fragrant. Salt should be determined according to the taste of the tea drinkers, in addition to physical labor sweating too much need to supplement the salt, others should not drink too salty. We know that ginger is appetizing , so it is better to put a little more ginger into the tea. Boiling water is the key for the whole process, water rolling to all the ingredients of the original flavor "frying" out. "Water rolled ginger spicy salt moderate, sesame beans to soak loose" is the general secret of pan-fried tea. Sieve tea when rotating the wrist, so that the mixed material in the jar circle, while the ingredients are fully flooded, poured into the tea bowl (so Xiangyin people regarded the process of pouring tea as "sieving tea"). Will not sieve the tea, often the bottom of the can ingredients, that is not ideal. (Yueyang People's Congress Website's special Yueyang food chapter) In short, it is the water into the pottery jar, boiling in the fire ashes of the wood stove, the soybeans or sesame seeds on a small tin shovel fried, the ginger in the bowl ground into ginger paste and ginger juice, before you can make the tea. When you are making it, the first step is to put the tea leaves into a pottery jar of boiling water to soak, and then pour the salt, ginger paste, and ginger juice into the pot.Subsequently we must mix these ingredients for a while, and pour into a tea cup.The last but the most important one is to grab a handful of fried soybeans or sesame seeds sprinkled in the cup,and finally you can drink it.

b.Modern Method

The preparation method is not much different from the traditional, still boiling water - grinding ginger - steeping tea - sprinkled with sesame and beans as the main steps. But nowadays, in order to be more convenient and faster, every family will use electric kettles instead of old pottery jar. While sesame seeds and beans are no longer instantly fried, but will be fried in advance to reserve and directly sprinkled on. The ingredients put in the preparation will be different at different times of the day. If guests come an hour or two before the meal, such as 9-10 a.m.or 2-4 p.m., the host will put more sesame beans and other ingredients, making it a cup of "morning tea" or "afternoon tea"; a cup of ginger salt tea after the meal, the host will often only put a little bit of sesame and beans, and increase the amount of ginger, to a certain extent to play the effect of relieving greasiness; as for the in the evening, the ginger salt tea can hardly be called tea, because the tea has a refreshing effect, so the host will only put a few tea leaves, in case guests have difficulty in sleeping at night.

C.The benefits of Ginger Salt Tea

In the traditional Chinese medical cognition, Ginger Salt Tea is a certain medicinal function, the Song Dynasty medical book has written: "ginger tea for dysentery: ginger can help Yang, tea can help Yin, both can dissipate, and adjust the level of Yang and Yin, in addition to the heat poison, wine and food poison can be solved. Do not ask the red and white hot and cold general, old ginger cut like beans, and tea leaves equal parts, with new water decoction. Dongpo medical Wen Lu Gong for effect." Yueyang City is close to China's second largest freshwater lake - Dongting Lake, influenced by the subtropical monsoon, hot and humid climate. Xiangyin, Miluo and other places are close to the Dongting Lake, and the water quality is complex, so it is easy to hurt the stomach. Ginger salt tea has the effect of expelling cold and dispelling dampness, strengthening the stomach and spleen, which is conducive to local people to regulate the dampness in their bodies and achieve balance.

正文： (一)姜盐茶的由来 姜盐茶，从本质上讲，是“配料茶”的一种。从饮茶的历史上看，配料茶是起源较早的饮茶方式，最早出现于唐朝。现代社会距离唐代已经久远了，但是我们从岳阳地区的姜盐茶中仍然能看到古代配料茶的影子。有一种传说：在南宋绍兴年间，岳飞被朝廷授予镇宁崇信军节度使，带领兵马南下，准备前往洞庭湖地区镇压由杨幺领导的农民起义。但是，士兵一到南方，水土不服，病人增多，不仅影响了作战，也影响了士气。于是岳飞便与军医一起研究，然后吩咐部下熬含盐的黄豆姜汁汤喝。慢慢地，士兵身体得到了恢复。军营周围的老百姓一看，也学着去沏这号茶来喝，一时间在湘阴、汨罗地区流行起来。 (二)姜盐茶的做法： 1.传统做法： 这档茶，在茶具、备料、泡法和筛茶操作上都有许多讲究。先说茶具，最好是能容上十来碗茶的大肚子陶罐，陶罐保温好，肚大口小，便于晃匀茶水里的相料而不致外溢，容量稍大才能满足待客的需要。茶碗则不宜太深，容量约为饭碗二分之一的敞口茶碗最好，这样才容易把茶水底下的相料全部吃干净。还要备一只陶制的，内侧带楞的姜沙擂钵，把姜块擦成“姜沙”。相料则要求燥脆松酥，如能现炒现吃就更香了。盐要根据饮茶对象的口味来定，除搞体力劳动的流汗太多需要补充盐分外，其他人喝都不宜太咸。但姜开胃起口，却不妨稍多放一些。开水更是关键，水滚才能把所有配料的原汁原味“煎”出来。“水滚姜辣盐适中，芝麻豆子要泡松”便是煎茶的总诀。筛茶时旋转手腕，使相料在罐中转圈，趁配料充分泛起时，倒入茶碗(所以湘阴人倒茶叫“筛茶”)。不会筛茶的，往往罐底配料多，那就不理想了。（岳阳人大网的特色岳阳美食篇） 简言之便是将清水注入瓦罐，在柴火灶的火灰中烧开，把黄豆或芝麻放在铁皮小铲上炒熟，将老姜在钵中磨成姜渣与姜汁，才可以泡茶。泡茶时，要先将茶叶放进烧开了水的瓦罐里泡开，然后将盐、姜渣、姜汁倒入罐内，混匀，倒入茶杯，最后抓上一把炒熟的黄豆或芝麻撒在杯子里，即可饮用。

2.现代做法： 制作方法与传统做法相差不大，仍以烧水-磨姜-泡茶-撒上芝麻、豆子为主要步骤。但如今为了更方便、更快捷，家户会使用电热水壶而不是瓦罐了，同时芝麻豆子等也不再即时炒，而会提前炒好储备起来，直接撒上去。 不同时间段，制作时放的配料也会不一样。客人若是在饭前一两个小时来，如上午9-10点，下午2-4点，主人便会多多放上芝麻豆子这些配料，让其成为一杯“上午茶”或“下午茶”；饭后的一杯姜盐茶，主人往往只会放一点点的芝麻和豆子，增加姜的量，一定程度上起到解腻的效果。；晚上的姜盐茶，便几乎不能称为茶了，因为茶有提神醒脑的效果，主人便只会放上几片茶叶，以防客人夜晚难以入眠。 (三)姜盐茶对身体的好处 在中国传统医学的认知中，姜盐茶是有一定药用功能的，宋代医书《仁斋直指》中说道：“姜茶治痢法：姜能助阳，茶能助阴，二者皆能消散，又且调平阴阳，况于暑毒、酒食毒皆能解之也。不问赤白冷热通用之，老生姜切如豆许，与茶叶等分，用新水煎服。东坡医文潞公作效。” 岳阳市靠近中国第二大淡水湖---洞庭湖，受亚热带季风影响，气候湿热，而湘阴、汨罗等地更是紧挨着洞庭湖，水质复杂容易伤胃。姜盐茶有驱寒祛湿、健胃强脾的作用，利于当地人们调节身体中的湿气，达到平衡。

References

1、百度百科，“姜盐茶”词条 2、《农业考古（中国茶文化专号）》，2018年第5期 3、岳阳人大网的特色岳阳美食篇 4、《仁斋直指》，宋代

引用： 1、百度百科，“姜盐茶”词条 2、《农业考古（中国茶文化专号）》，2018年第5期 3、岳阳人大网的特色岳阳美食篇 4、《仁斋直指》，宋代

Questions

1.Which region did Ginger Salt Tea originate from? 2.What are the main ingredients of Ginger Salt Tea? 3.Which historical celebrity is associated with the origin of ginger and salt tea? 4.What are the health benefits of ginger salt tea?

Answers

1.It originates from the Xiangyin and Miluo areas of Yueyang city, Hunan Province, China. 2.The main ingredients are at least ginger, salt, sesame, tea bubbles, and some areas will add fried soybeans, which can also be replaced by peanut rice. 3.Yue Fei 4. Ginger salt tea has the effect of expelling cold and dispelling dampness, strengthening the stomach and spleen, which is conducive to local people to regulate the dampness in their bodies and achieve balance.

Xu Puliang 许谱亮 Cuisine: Barbeque in China

Abstract

Barbecue occupies an important position in the history of Chinese food culture. China is vast in territory and rich in resources and has a long history. Barbecue culture is rich in connotation，and the types of barbecue also show distinct characteristics in different regions.

key Words

Barbecue; Chinese barbecue; regions; culture; drawbacks

Introduction

Barbecue is an ancient cooking method and one of the earliest cooking methods in the world. Nowadays, barbecue has already entered many households in China and has become an indispensable part of people's lives. Whether you are on the streets or at tourist attractions, barbecues can be seen everywhere.

Origin

As early as primitive times, man could roast meat on fire. According to archaeological discoveries, about 600,000 years ago, Beijing Zhoukoudian ape-man had already started to eat roast meat. Archaeologists have also discovered 6,000-year-old utensils used for barbecuing.

About the origin of the barbecue, there is a story related to Fuxi. In ancient times, there were many fish in the water, birds in the sky, and beasts on the ground, but people couldn't catch them. Fuxi taught people to make nets to catch them. This is much better than only eating fruit, but raw fish and raw bird meat taste bad and are unhealthy. Some people even get sick after eating raw meat. So Fuxi took the skyfire and taught people to use fire roast meat. From then on, people eat delicious barbecue and become healthier. In honor of Fuxi, people called him " the first person to cook meat with fire"-"PaoXi"

Different types of barbecue in Chinese regions

One of the characteristics of China barbecue culture is its diversity. Different regions, different nationalities and different ingredients have formed a barbecue flavor with regional characteristics. The following are some representative regional barbecues:

1.Northeast barbecue

Northeast barbecue uses a traditional clay stove. Cut pork streaky in large pieces, roast until the edges are slightly burnt, then dip them in the sauce, wrap them with Chinese leaves, and then you have a tasty roll.

2.Mongolia barbecue

Mongolia barbecue is renowned for its roasted whole lamb, which is usually not roasted directly over the fire, but rather by filling red-hot stones into the hollowed-out and cleaned stomach of the sheep, allowing the heat to slowly cook the meat from the inside out. Such barbecue is not easy to cause grassland fires, and can make the heat last longer.

3.Northen Xinjiang

The barbecue in northern Xinjiang is represented by the Ili barbecue. Simply marinate the lamb with a mixture of eggs, onions and salt and roast it on the grill. The egg liquid wraps a layer of burnt yellow crispy coat on the surface of the mutton; Salt is used to flavor and make lean meat more chewy; Onions are used to remove odors.

4.Southern Xinjiang

Red Willow Barbecue is the most representative type of barbecue in Southern Xinjiang: The willow tree, which grows in the oasis on the edge of Tarim Basin, is called "red willow" by local people because of its light red bark. It exudes a fragrant scent of tree sap when heated, and can add flavor to roasted beef and mutton. Because the red willow branches are thick, the meat pieces need to be cut into large pieces to be strung together. Therefore, in Xinjiang, " Red Willow Roast Meat" is often synonymous with large pieces of roast meat.

5.Guangxi barbecue

Guangxi barbecue is famous for its variety of barbecue ingredients. The whole roast vole slitting open belly, slender bending pigtail, the whole roast pig eye, roast snake, roast bee pupae, scorpions, even roast cockroaches, are not rare.

6.Lingnan barbecue

Lingnan area is famous for its seafood barbecue. One of the most popular barbecues is roast oysters. The fresh oysters in this area are rich in salty and sweet, so the taste is very rich. An essential step to cook the oyster is to pry open the shell and garnish it with garlic and pepper. Eating the grilled oysters together with bottles of beer is the greatest pleasure for people who live on the shores of the south China sea.

7.Zibo Barbecue

Recently, Zibo barbecue is very popular. Zibo City's barbecue culture has also sparked heated discussion on social media. Zibo barbecue has a unique way to eat: "Mutton skewers + pancakes + onions"; and an external image with a sense of ritual: "One table, one stove and one roll". Authentic Zibo barbecue needs an independent small oven for each table, and uses charcoal fire to roast. The kebabs on each table are half-cooked, and diners control the rest. To eat kebabs in Zibo, you need to take two skewers of roast meat, apply dip sauce, and spread them on a pancake. Then hold the pancake tightly with your hands and pull the barbecue prod back in. A few pieces of meat completely wrapped in pancakes, plus a section of green onion, became a unique Zibo barbecue.

Culture

In China recipes, barbecue is the most special existence. In Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Huaiyang cuisine and other major cuisines, the shadow of barbecue can hardly be found. Famous dishes are all steamed and boiled as the best way of cooking, followed by stir-frying, frying and deep-frying. Barbecue, on the other hand, is at the bottom of the Chinese cooking chain, which cannot be used for high-grade ingredients.

Contrary to this idea, in almost all Chinese cities and villages, barbecue is popular and loved by everyone. Whether it's late-night, camping outdoors, friends' parties or family reunions, as long as there's a barbecue, there's a harmonious and lively atmosphere. Barbecue represents the most market-like, commonest and warmest side of Chinese diet, and also condenses all the Chinese people's adaptation to local conditions, harmony and flexibility, represents people's pursuit of freedom, relaxation and enjoyment of life.

Drawbacks

In recent years, roadside barbecues have become a popular part of people's diet. There is basically no slack season, and business is booming all the year round. Especially in the hot summer, people like to eat barbecue at roadside barbecue stalls. However, barbecue also has some drawbacks.

1.A high incidence of cance

Barbecue is associated with a high incidence of cancer. Because barbecue contains many cancer-causing dangerous substances, which increases the risk of cancer.

2.Smoke pollution

Barbecue causes smoke pollution. The smog produced by barbecue has caused serious pollution of the environment. In recent years, barbecue has become the main pollution source of smog pollution. However, with the emergence of smokeless barbecue, the pollution problem caused by barbecue has been solved gradually.

Conclusion

Barbecue is not only a way of eating, but also a reflection of life attitude, cultural heritage and food pursuit. By tasting the barbecue delicacies in different regions, people can feel the people's livelihood customs and cultural deposits in different regions, and appreciate the harmonious coexistence between man and nature, man and society.

References

[1]慧文.吃烧烤 中国古人有啥讲究[J].科学大观园,2022,No.636(04):72-75. [2]李国新.新疆烧烤特色美食的烹饪技艺及优化策略[J].食品安全导刊,2023,No.368(03):178-180.DOI:10.16043/j.cnki.cfs.2023.03.061. [3]梓轩.淄博烧烤火热出圈的“流量密码”[J].宁波经济(财经视点),2023,No.591(05):16-17. [4]https://www.zhihu.com/question/39285680 [5]https://www.zhihu.com/question/285168142

Terminology and Expression

1.Fuxi：伏羲 2.Beijing Zhoukoudian ape-man： 北京周口店猿人 3."PaoXi"：庖牺 4.Chinese leaves:生菜叶 5.Ili barbecue：伊犁烧烤 6.Red Willow Barbecue：红柳烧烤 7.Tarim Basin：塔里木盆地 8.Lingnan：岭南 9.Stir-frying：炒 10.Frying：煎 Deep-frying：炸

Questions

1.Who is said to be “the first person who cook meat with fire”? 2.Why Mongolia barbecue don’t roast mutton over the fire directly? 3.Which is the most representative type of barbecue in Southern Xinjiang? 4.What is the unique way to eat Zibo barbecue and the external image of it? 5.What are the drawbacks of barbecue?

Answers

1.Fuxi . 2.Such barbecue is not easy to cause grassland fires, and can make the heat last longer. 3.Red willow barbecue. 4.Zibo barbecue has a unique way to eat: "Mutton skewers + pancakes + onions"; and an external image with a sense of ritual: "One table, one stove and one roll". Barbecue is associated with a high incidence of cancer. Barbecue causes smoke pollution.

摘要

烧烤在我国饮食文化史上占有重要的地位。中国地大物博，历史悠久，烧烤文化内涵丰富，烧烤的种类也随着地域的不同呈现出鲜明的特征。

关键词

烧烤；中国烧烤；地域；文化；弊端

引入

烧烤是一种古老的烹饪方式，也是世界上最早出现的烹饪方式之一。如今，烧烤早已走进了国内千家万户，成为了人们生活中不可缺少的一部分。无论是大街小巷还是旅游景区，烧烤店随处可见。

起源

早在原始时代，人类就学会了把肉放在火上烤熟了吃。据考古发现，大约在60万年前的北京北京周口店猿人已经开始吃烧烤了。考古学家还发现了距今六千年，用来制作烧烤的器具。

关于烧烤的起源，有一个与伏羲有关的故事。古时候，水中鱼多，天上鸟多，地上兽多，但人们都抓不到。伏羲教人们织网捕鱼，捕捉鸟兽。这比只吃树上的野果要好得多，但生鱼肉和生鸟肉的味道不好，有些人吃了生肉后会生病。于是伏羲取了天火，教人们用火烤鸟鱼吃。 从此，人们吃上了香喷喷的烤肉，变得更加健康。为了纪念伏羲，人们称他为“第一个用火烤熟肉的人”——“庖牺”。

不同地域种类丰富的烧烤

中国烧烤文化中的一大特色就是它的多样性。不同地区、不同民族和不同食材的搭配都形成了带有地域特色的烧烤风味。接下来将介绍一些具有代表性的地方烧烤：

1.东北

东北烧烤用的是传统的粘土炉。五花肉切大块，烤至边缘微焦，蘸酱料、生蒜、绿色，包上生菜叶，你就得到了一个美味的烤肉卷。

2.蒙古

蒙古烤肉以烤全羊而闻名，通常不是直接在火上烤，而是将烧红的石头填入掏空并清洗干净的羊胃中，让热量从里到外慢慢地将肉烤熟。这样的烧烤不容易引起草原火灾，而且可以使热度持续更长时间。

3.北疆

北疆的烧烤以伊犁烧烤为代表。简单地用鸡蛋、洋葱和盐的混合物腌制羊肉，然后在炉子上烤。蛋液在羊肉表面包裹一层焦黄酥脆的外皮;盐用来调味，使瘦肉更有嚼劲;洋葱是用来去除腥味的。

4.南疆

红柳烧烤是南疆最具代表性的烧烤类型：生长在塔里木盆地边缘绿洲的红柳，因树皮呈淡红色，被当地人称为“红柳”。加热后散发出一股树液的香味，可以为烤牛羊肉增添风味。因为红柳树枝粗，肉块需要切成大块才能串起来。因此，在新疆，“红柳烤肉”往往是大块烤肉的代名词。

5.广西

广西烧烤以烧烤食材的多样性而闻名。开膛破肚的整只烤田鼠，细长弯曲的猪鞭，整只烤猪眼，烤蛇、烤蜂蛹、烤蝎子，甚至烤蟑螂，都不在少数。

6.岭南地区

岭南地区以海鲜烧烤闻名。其中最受欢迎的是烤生蚝。这个地区的生蚝汁咸中带甜，所以味道很丰富。烤生蚝一个基本步骤是撬开壳，加入大蒜和胡椒调味。吃着烤生蚝，喝着啤酒，是生活在南海之滨的人们的最大乐趣。

7.淄博烧烤

最近，淄博的烧烤很受欢迎。 淄博市的烧烤文化也在社交媒体上引起了热议。 淄博烧烤有一种独特的吃法：“羊肉串+煎饼+葱”;以及一个带有仪式感的外在形象：“一桌一灶一卷”。 正宗的淄博烧烤每桌都有一个独立的小烤炉，用炭火烧烤，这种烧烤也叫“活烧烤”。 每一个桌上的肉串已经烤到半熟，接下来的火候由食客自己掌握。吃淄博的羊肉串，需要取两串烤肉，涂好蘸酱料，铺在煎饼上。然后用手紧紧地握住煎饼，把烧烤签子拉回来。几块肉完全包在煎饼里，再加一段葱，就成了一个独特的淄博烧烤卷饼。

烧烤文化

在中国菜谱中，烧烤是最特别的存在。在代表中国高级菜系的川菜、鲁菜、粤菜、淮扬菜等各大菜系中，几乎找不到烧烤的影子。名菜都是以蒸和煮为最佳烹调方法，其次是炒、煎和炸。而烧烤则处于中式烹饪链条的最底层，不能用于高档食材。与这种想法相反，在几乎所有的中国城市和乡村，烧烤都很受欢迎。无论是深夜、户外露营、朋友聚会还是家人团聚，只要有烧烤，就有一种和谐而鲜活的氛围。烧烤代表了中国饮食中最市井、最平常、最温情的一面，也凝结着中国人因地制宜、和谐灵活的一面，代表着人们对自由、放松和享受生活的追求。

烧烤的消极影响

近年来，路边烧烤成为大众饮食的热门。基本没有淡旺季，一年四季生意都很红火。特别是在炎热的夏天，人们喜欢在路边的烧烤摊吃烧烤。然而，烧烤也存在着一些弊端。

1.癌症的高发

烧烤易导致癌症的高发。因为烧烤当中含有的致癌危险物质多，增加癌症的发生几率。

2.烟雾污染

烧烤烟雾污染。烧烤产生的烟雾对环境造成了严重污染，近年来，烧烤已成为雾霾污染的主要污染源。但随着无烟烧烤的出现，烧烤带来的污染问题渐渐得到解决。

结论

烧烤不仅仅是一种饮食方式，更是一种生活态度、文化底蕴和美食追求的体现。通过品尝不同地域的烧烤美食，人们可以感受到不同地域的民生习俗和文化底蕴，并从中领略到人与自然、人与社会的和谐共处之道。