20210601 culture4
Final Exam Paper Page. Please write now here and improve until grading on 2021 06 01
- Link to return to Course Homepage.
- Link to the other Final Exam paper pages: Final Exams 1 Bào Qìnwén 鲍沁雯 - Dù Xīnyǔ 杜心语; Final Exams 2 Guō Yàbō 郭亚波 - Huáng Zǐlóng 黄梓龙; Final Exams 3 Lǐ Yìhào 李艺浩 - Sū Xiāo 苏潇; Final Exams 4 Tāng Huì 汤惠 - Wáng Qìnyú 王沁瑜; Final Exams 5 Wáng Zǐhán 王子涵 - Zhào Kē 赵轲.
1. Every student should write a new English text on a phenomenon in Chinese culture as a new chapter in the text book. Please also make a comparisons to similar or different cultural phenomenons in Europe and/or the USA.
2. Please find a paper you want to proof read, contact the author, proof read (by copying each paragraph and make corrections/suggestions in the copy) and sign until May 25. The author then finalizes (works in the suggestions) until the final deadline June 1! Please proof read a fellow students' paper by copying each paragraph and make your corrections in the paragraph. In a final step, the original author of the paper has to decide, what of the corrections he/she will accept and work into the paper. The final version submitted on the deadline should not carry any of the fellow student's paragraphs and comments.
- You can use the texts in the coursebook as an example (like Unit 1, Text A). You only need to write Text A (like "Longevity Noodles") or Text B ("Mooncakes"), not a whole Unit. But please try to find fellow students who topics fit under the same Unit title ("Festival Meals") and arrange it accordingly.
- In the topic, please write the category, then the topic - your name and student no.
- For the text, please indicate ALL SOURCES with bibliographical references. That means: At least for every paragraph, sometimes for single sentences, you have to indicate at the end, where you have found this information. E.g. (Liu Miqing 2010, 17). This means you have found it in the book or paper written by Ms Liu on page 17.
- Add a section at the end called "References". There you write the full version of the reference: Liu Miqing 刘宓庆. (2010). 翻译基础 [Translation Basis]. Shanghai: East China Normal University 华东师范大学. Similarly, you do it for papers: Jin Wenlu`靳文璐. (2019). 机器翻译可以取代人工翻译吗? [Can machine translation replace human translation?]. 智库时代 Think Tank Times (40) 282-284.
- Please also add a list "Terms and Expressions".
- Please add a "Questions" section.
- Please add a "Answers" section.
This is the the first page with the final exam papers.
Please write another chapter of the textbook on any cultural phenomenon in China.
Tāng Huì 汤惠
Traditional Cuisine: Hotpot - Táng Qǐzhōu 唐启洲 201930096006
Hotpot or hot pot, also known as soup-food or steamboat, is a cooking method that originates from China. While a hotpot full of flavored broth is kept simmering, raw ingredients are placed into the pot, which can be enjoyed without other separate courses like rice or noodles. The cooked food is often eaten with a dipping sauce for additional flavoring. Most raw foods can be cooked in a hot pot, although they may have different cooking times, and must be immersed in the soup and then removed accordingly. Typical ingredients include thinly sliced meat, leaf vegetables, mushrooms, seafood, and so on. At the conclusion of the meal, the broth has acquired many flavors from the added ingredients, and may be served to the diners after turning off the cooking heat source.
History of Chinese Hotpot
Hotpot is a traditional Chinese food with a long history. It was originated from the Warring States Period, when diners among the nobility each had a personal pot made of bronze. Till Song Dynasty, hotpot had become rather popular among ordinary people. In Yuan Dynasty, because of the trade and the war, hotpot was spread to Mongolia. During the Qing dynasty, hotpot came into the palace as a royal court dish and became popular among the emperors. For example, the Qianlong Emperor and Empress Dowager Cixi were very fond of it and would eat it for almost every meal, especially in the winter months.
Categories of Chinese Hotpot
According to the structure of the pots, there are monolithic hotpot, two-flavored hotpot (mandarin duck hotpot), nine-patch hotpot, and so on.
According to the regions, there are seafood hotpot in Guangdong, mushroom hotpot in Yunnan, chrysanthemum hotpot in Zhejiang and Jiangsu , spicy hotpot in Chongqing and Sichuan, mutton hotpot in Beijing, dog meat hotpot in Guizhou, and some other types of famous hotpot.
Hotpot and Chinese Culture
A meal of Chinese hotpot not only brings us enjoyment, but also provides us with a glimpse into Chinese culture.
When having a hotpot, family members or friends usually gather together in a happy and intimate atmosphere. Chinese people believe having hotpot meals helps enhance friendship and unite family members or colleagues. Moreover, people usually talk loudly and enthusiastically while having a hotpot, which indicates Chinese people’s nature of enthusiasm and hospitality.
Chongqing Hotpot
Chongqing hotpot, also known as spicy hotpot or tripe hotpot, is the representative of "Southern style hot pot". It was believed to appear during late Ming Dynasty and early Qing Dynasty. In 2016, Chongqing hotpot was rewarded as the most recognizable symbol of Chongqing culture, and in 2017, the title of “ the capital of hotpot in China” was rewarded to Chongqing.
According to its origin, it can be divided into two categories: the mountain hotpot and the river hotpot. In legend, while a group of lost merchants were resting on the South Mountain, they tried to make some hot soup to keep them warm. However, a careless cook accidentally threw their bags of chili, pepper, and other spices into the boiling water. They did not dare to pick them out from the simmering water, so they just randomly added several other food into the broth. To their surprise, it turned out to be really delicious, and this was believed to be the origin of the mountain hotpot. For the river hotpot, it is said that the bank of the Jialing River used to be the place where Muslim butchers slaughtered the oxen. While the butchers poured the unwanted internal organs into the river, the boat trackers collected them and cooked them with chili and pepper in order to keep warm and to remove the moisture from their bodies, which was believed to be another origin of Chongqing hotpot. Nowadays, the two categories of hotpot are highly similar in all aspects. Even the local residents can hardly tell their differences.
What makes Chongqing hotpot so different from other hotpots is that it contains beef tallow and peppers, which are hardly used in the broth of hotpots in other regions. When having a Chongqing hotpot, you are supposed to add the ingredients into the pot following a certain order: the internal organs, the meat, and lastly the vegetables. A typical dipping sauce contains sesame oil and is mixed with crushed fresh garlic and chopped spring onions.
Overseas Hotpot
Hotpot was invented in China but has been spread all over the world.
In Asian countries like Japan, Thailand and Vietnam, hotpot has been adapted in order to fit their local taste, which is very popular among the people.
In European countries, people eat hotpot in a rather different way. In Switzerland, there are cheese hotpot (fondue au fromage), beef hotpot (fondue bourguignonne), and the newly invented chocolate hotpot (fondue au chocolat). There is also a variation of the traditional Chinese hot pot locally called fondue chinoise (Chinese fondue) as a popular Christmas meal. Various types of meat, fish and vegetables are boiled in a shared pot of broth. Various sauces and pickled condiments are provided on the side. After all the diners have finished cooking, they eat the now well-flavored broth often combined with thin noodles.
Terms and Expressions
broth 浓汤
thinly sliced meat 肉片
royal court dish 宫廷菜
monolithic hotpot 连体式火锅
mandarin duck hotpot 鸳鸯锅
nine-patch hotpot 九宫格火锅
chrysanthemum hot pot 菊花火锅
tripe hotpot 毛肚火锅
the mountain hotpot 陆派火锅
the river hotpot 水派火锅
the South Mountain 南山
the Jiangling River 嘉陵江
boat trackers 纤夫
beef tallow 牛油
sesame oil 香油、芝麻油
crushed fresh garlic 蒜泥
spring onion 香葱
fondue bourguignonne 勃艮第火锅
Questions
1.What are the typical ingredients for a hotpot?
2.When did hotpot become a royal court dish?
3.What nature of Chinese people can be shown in the culture of hotpot?
4.Chongqing hotpot can be divided into which two categories?
5.When taking food in a Chongqing hotpot, what order should be followed?
6.Where does the cheese hotpot come from?
Answers
1.Thinly sliced meat, leaf vegetables, mushrooms, seafood, and so on.
2.Qing Dynasty.
3.Enthusiasm and hospitality.
4.The mountain hotpot and the river hotpot.
5.The internal organs, the meat, and lastly the vegetables.
6.Switzerland.
References
百度百科“火锅”词条 https://baike.baidu.com/item/火锅/274015 百度百科“重庆火锅”词条 https://baike.baidu.com/item/重庆火锅 百度百科“陆派火锅”词条 https://baike.baidu.com/item/陆派火锅/23260374 维基百科“火锅”词条 https://zh.wikipedia.org/wiki/火鍋 Wikipedia “Hot pot” https://en.wikipedia.org/wiki/Hot_pot 豆瓣 芝士爱好者的福音：不一样的法式“火锅”https://www.douban.com/note/743549779 维基百科“奶酪火锅”词条 https://zh.wikipedia.org/wiki/芝士火鍋 维基百科“巧克力火锅”词条 https://zh.wikipedia.org/wiki/巧克力火鍋 雖然你用了wiki，它不能在參考文摘裏出現。麻煩再找一些可靠的紙式書籍。Please also use asterisk * in front of each bibliographical entry to create a bullet list. Please sign your paper with the wiki signature.
Téng Bìxiá 滕璧霞 Canal Culture：The Grand Canal（The Beijing-Hangzhou Grand Canal）
An Introduction
Grand Canal Culture is also called "Beijing-Hangzhou Grand Canal Culture". It is different from "Canal Culture" because canal culture can generally refer to the artificial canal culture in the world. The Grand Canal culture is a social phenomenon and the product of the creation and formation of the Grand Canal for a long time since its construction. It is also a historical phenomenon, which is the accumulation of social history in the canal basin. It includes the political, economic, military, cultural and other state factors of several Chinese dynasties, and creates the non-state elements such as the history, geography, local customs and cultrue, traditional customs, life style, literature and art, code of conduct, mode of thinking, and values of the multi-ethnic groups in the Grand Canal basin. In a word, the Grand Canal culture is a unique river culture with the Yellow River basin culture as the core,the Haihe River,the Huaihe River,the Yangtze River and the Qiantang River as the common fusion, and closely bearing the culture of the Central Plains.
Starting from Beijing to Hangzhou,the Grand Canal, about 1794 kilometers,is the longest and largest man-made canal and also one of the oldest canals in the world. Together with the Great Wall and the Karez, it is known as the three great projects in ancient China. It is one of the symbols of the status of Chinese culture. As the crystallization of ancient labouring people's diligence and wisdom,the Crand Canal has played a great role in the economic and cultural development and exchanges between the north and south of China, especially in the industrial and agricultural economic development along the routes.
The Composition of the Grand Canal Cultrue
The Grand Canal,a golden waterway in China, second only to the Yangtze River, consists of man-made channels, some rivers and lakes that form seven canal cultural zones: Yanzhao Tonghui Cultural Area, North Canal Cultural Area, South Canal Cultural Area, Qilu Canal Cultural Area, Middle Canal Cultural Area, Li Canal Cultural Area, and Jiangnan Canal Cultural Area (an important river was dug by Qin Shihuang in Jiaxing, laying the direction of Jiangnan Canal in the future). According to the Yue Jue Book, the First Emperor of Qin managed the waterway from Jiaxing to Qiantang, leading to Zhejiang .
The History of the Grand Canal
With a history of more than 2,500 years, The Grand Canal was first built in the Spring and Autumn Period, completed in the Sui Dynasty, flourished in the Tang and Song Dynasties, straightened in the Yuan Dynasty, and dredged in the Ming and Qing Dynasties. In the long years, it went through three major construction processes. Until the last construction it was called the Beijing-Hangzhou Grand Canal.
The canals dug in the Spring and Autumn Period and the Warring States Period were basically for the military operations of conquering other countries. For example, Fu Chai, King of Wu, ordered to dig the Han ditch. The direct purpose was to transport his troops to the north to attack Qi. In Sui Dynasty, the economic development to this period had been an urgent request to strengthen the economic relations between the north and the south. In order to control the vast area of the Yangtze River and to transport the rich materials of the Yangtze River Delta to Luoyang, emperors continued to repair and lengthen the construction of the canal.In the successive dynasties after Sui,the regimes in the unified period to the split period all paid attention to the drainage and improvement of the Great Canal.Their motives were nothing more than economic, political and military aspects, and made full use of the canal transport. The length of the Beijing-Hangzhou Grand Canal in the Yuan, Ming and Qing dynasties was 1,749 kilometers, 900 kilometers less than that in the Sui and Tang dynasties. In order to transport goods from the south to the north, the Yuan Dynasty had to build a new canal. Thus, the new Beijing-Hangzhou Grand Canal was fully opened.The Ming and Qing Dynasties continued to adjust and manage the canal.
The Grand Canal Culture
The Grand Canal not only carries ships from south to north, but also nurtures and nourishes the residents and cities along the riverside. A variety of customs come into being, showing the industrious and pragmatic spirit of the working people. For example, canal boatmen and fishermen in Huaian area of Jiangsu Province formed some unique customs in their production process of boating and fishing, such as "launching ceremony", "pre-flood banquet", "full-laden meeting" and so on.
1.launching ceremony Before the new row of ships put into production, pepole hold the Launching ceremony, commonly known as the "ship bow". At that time, people paste couplets, put colorful flags and hang red silk balls on the ships. They also hang a sieve on the mast in which a mirror is placed to bode well for riding the wind and waves and turning misforture into good forture. When the new ship is launched,people play drums, set off firecrackers and sing together. After the new ship return to the port on its trial voyage, the host family have to entertain relatives and friends.
2.pre-flood banquet Before the fishing season, after the fishing households prepare their fishing gear, boatmen and the main fishermen gather together for a dinner. And meanwhile they analyze the situation of the fish, discuss the production plan and exchange working methods. In order to wish a good harvest, they will drink freely.
3.full-laden banquet In addition, fishermen also do "Full- laden Banquet" before the spring flood. Ships is pulled the white foot flag. Boatmen put on robes, mandarin jackets and incense worship "Dragon King", the boy (divine man) elongates his voice and shoutes "return with fruitful results".
Terms and Expressions
Yellow River basin culture黄河流域文化
Haihe River海河
Huaihe River淮河
Qiantang River钱塘江
The Central Plains中原
Karez坎儿井
Yanzhao Tonghui Cultural Area燕赵通惠文化区南运河文化区
North Canal Cultural Area,北运河文化区
South Canal Cultural Area南运河文化区
Qilu Canal Cultural Area齐鲁运河文化
Middle Canal Cultural Area中运河文化区
Li Canal Cultural Area里运河文化区
Jiangnan Canal Cultural Area 江南运河文化区
Jiangnan Canal 江南运河
Yue Jian Book《越绝书》
Han ditch汉渠
Yangtze River Delta 长江三角洲
Launching Ceremony下水仪式（交船头）
Pre-flood Banquet汛前宴
Full-laden Banquet满载会
Dragon King龙王
Questions
1.Why is the Grand Canal Culture diferent from Canal Culture?
2.How long is the Grand Canal?
3.What are known as three great projects in ancient China?
4.How long is the history of the Beijing-Hangzhou Canal？
5,What do seven canal cultural zones refer to？
6.When was the new Beijing-Hangzhou Grand Canal fully opened？
7.What cultural customs about the Grand Canal have been formed in Huainan area of Jiangsu Province？
Answers
1.Because canal culture can generally refer to the artificial canal culture in the world.
2.It is about 1794 kilometers.
3.They are the Grand Canal, the Great Wall and the Karez.
4.It is more than 2500 kilometers.
5.They refer to Yanzhao Tonghui Cultural Area, North Canal Cultural Area, South Canal Cultural Area, Qilu Canal Cultural Area, Middle Canal Cultural Area, Li Canal Cultural Area, and Jiangnan Canal Cultural Area.
6.It is in Yuan Dynasty.
7.They are launching ceremony, pre-flood banquet and full-laden banquet.
References
Wáng Chǔyí 王楚仪 Xiang embroidery
I suggest to write my final exam paper about “Xiang embroidery”.
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Terms
Questions
References
Wáng Jìngyí 王静怡 Take Su Shi as an example: Relegation Literature in Ancient China
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