Difference between revisions of "User:Lv Di"

Revision as of 16:11, 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

Ludy/Lv Di

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.

Terms and Expressions:

豆汁 Douzhi

非物质文化遗产名录 Intangible Cultural Heritage List

发酵 fermentation

绿豆 mung bean

配餐 side dishes

焦圈 jiaoquan

咸菜 pickled vegetables

御膳房 the Royal Catering House

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 chili oil.

5.In 2007.

References

[1]Ding Yuzhen et al.[丁玉振等].Processing Technology of Beijing Traditional Food“Douzhi”[北京传统小吃“豆汁”制作工艺研究][J].Food Science[食品科学],2010,31(02):280-283.

[2]McGee, Harold (2004). On Food and Cooking (Revised ed.). Scribner. p. 236. ISBN 0-684-80001-2.

[3]Sun Shuangshuang[孙双双].Douzhir: Beijing people drink the nostalgia, outsiders drink the regional culture[豆汁儿：北京人喝的是乡情，外地人喝的是地域文化][J].China Food Industry[中国食品工业],2022,(11):41-43.

[4]Teng Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.

豆汁

吕迪

摘要

北京小吃种类繁多，有爆肚、豌豆黄、烤鸭等等，而豆汁，是老北京小吃中很有特色且具有代表性的一款，根据文字记载已有300年的历史。豆汁是以绿豆为原料，经浸泡、磨浆、沉淀、粉浆分离和熬制等一系列工艺得到的一种酸味的糊状流体食品。通常豆汁呈淡绿色，富含维生素C和粗纤维，可以促进人体消化，并且有祛暑、清热、健脾、开胃、去毒除燥等功效（孙双双 2022, 43）。豆汁作为北京特色小吃，在2007年，北京豆汁食俗被列入北京市非物质文化遗产名录。

豆汁起源

豆汁的历史悠久，据说在辽、宋时期，豆汁就盛行于民间。相传是豆腐坊做豆腐时，本来是磨黄豆，但是错磨了绿豆，发现磨错后静置了几天，扔了又觉可惜，试着加水一熬，味儿还不错，因此在民间流传开。但是豆汁真正出名，从民间走进宫廷，要追溯到清朝。乾隆年间，乾隆曾下谕：“近日新兴豆汁一物，已派伊立布检查，是否清洁可饮，如无不洁之物，着蕴布招募豆汁匠二三名，派在御膳房当差。”之后，乾隆召集群臣共同品尝这一民间饮品，众大臣喝完后无不齐声叫好（滕一岚 2008, 15）。由此，豆汁从民间传到宫廷，成为宫廷饮品。随着喜爱豆汁的人不断增加，豆汁已经成为老北京的街头小吃之一，供应于各个夜市和小吃摊位。从古至今，豆汁一直是老北京的代表性美食，传承了民间的经典风味。

豆汁制作与品尝

豆汁的传统制作由选豆、泡豆、磨浆、沉淀、除粉和熬制等工序组成（丁玉振等 2010, 283）。首先是原料的挑选，挑选绿豆时需将杂质挑除，保留优质绿豆，因为绿豆的质量影响最终的口感；其次需将绿豆淘洗干净，浸泡十几个小时，直到可捻去皮后再捞出；然后再加水磨成细浆，倒入大缸内发酵，沉入缸底者为淀粉，上层飘浮的一层就是生豆汁儿。发酵后的豆汁中，轻发酵的颜色灰黄，酸度适中，馊味很轻。而重发酵的豆汁儿颜色更绿，酸度高，馊味大。最后，往锅内放入少许凉水，用旺火烧沸后，再兑入发酵的生豆汁，待豆汁逐涨并将溢出锅外时，立即改用微火保温。品尝豆汁一般都讲究“配餐”，通常是焦黄酥透的焦圈，一小碟切得细长的咸菜丝，再加些辣椒油。喝豆汁的时候，咬一口焦圈儿，混合着淀粉的甜味儿和豆汁儿的酸味，让人回味无穷。此外，品尝豆汁一定要趁热。俗话说：心急吃不了热豆腐，但凉着喝，就如喝泔水；趁热喝，味道就不一样，甜中带酸，酸中有涩，口感层次分明，再配着咸菜丝、焦圈儿、烧饼之类就更有味道。

豆汁的文化内涵

豆汁不仅仅是一种饮品，更蕴含着丰富的文化内涵。由于豆汁具有独特的气味，国内外游客在北京游玩时都会带着好奇品尝这一北京特色小吃。在国外，有些食物也因其味道吸引了游客。瑞典鲱鱼罐头气味极为浓烈，其中包括丙酸的刺激性气味，硫化氢的臭鸡蛋气味，丁酸的腐臭油脂味及乙酸的醋味（McGee 2004，236）。瑞典鲱鱼罐头代表了其特有的文化，豆汁也代表了北京特有的文化。在北京，喝豆汁、吃焦圈、配咸菜是一种独特的生活方式，也是老北京文化的重要组成部分。这种生活方式不仅体现了老北京人的饮食习惯和口味偏好，也反映了他们的生活方式和文化传承。此外，豆汁还融入了老北京的文学艺术和民俗风情。许多文人墨客写过文章称赞豆汁的独特风味和浓郁京味，如著名作家鲁迅所写的《中国小吃》、评论家林语堂的《北京小吃记》、散文家汪曾祺的《豆汁儿》等。京剧《豆汁记》，是以旧时的北京作为背景，甚至以豆汁救人作为重要情节之一，将它与老北京的风土人情相结合。在一些传统的民俗活动中，豆汁也常常是不可或缺的美食之一，象征着团圆和祥和。由此可见，豆汁作为老北京文化的缩影，不仅让人们品尝到了独特的风味，更让人们感受到了那份属于老北京的风土人情和文化底蕴。

术语与表达：