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 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 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
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