Archive for March 4th, 2010

China Travel – Baimang Snow Mountain

Thursday, March 4th, 2010

The Baimang Snow Mountain lies in Deqin County of Yunnan Province, between the Jinsha River and Lancang River.

The highest peak of the mountain is 5,429.6 meters above sea level, covered with snow all year round. The area of 180,000 hectares that surrounds the mountain is a nature reserve, where complete vertical sight of virgin forest and rare plants and animals could be found. Black snub-nosed monkeys (Rhinopithecus bieti), a kind of animals under the first-class national key protection, live in the forest.

The Baimang Snow Mountain is in the middle part of the Hengduan Mountain Range, and belongs to Deqin County. The snow mountain covers a total area of 187,977 hectares with the highest peak rising 5,430 meters above sea level. Most peaks are over 4,000 meters above sea level and 20 of them rise beyond 5,000 meters. Seen from afar, the mountain (the most magnificent part of the Hengduan Mountain Range) is covered with white snow and presents a spectacular view to travelers. Inside the nature reserve, there is a vast area of virgin forest, which is a well preserved natural integration. Currently, the nature reserve of the Baimang Snow Mountain aims to protect the rare black snub-nosed monkeys, and natural views of the typical mountainous vertical zone (high mountains and canyons) of the Hengduan Mountain Range.

(Source: chinaculture.org)

Chinese Culture – Painter Fu Baoshi(2)

Thursday, March 4th, 2010

As well as painting landscapes, Fu Baoshi was also an accomplished painter of figures. His paintings of ancient Chinese figures from the 3rd and 4th centuries BC are particularly acclaimed.

As a leader of the so-called New Chinese Painting Movement, which reformed traditional Chinese painting after 1949, Fu stood out from most of his contemporaries with his great passion for art, and his innovative brushwork and unique picture composition.

Fu’s reforms were followed by a group of artists in Nanjing where he then lived. He was recognized as the founder of the Nanjing-based New Jinling School of Fine Arts. The school included such important artists as Chen Zhifo (1896-1962), Qian Songyan (1898-1985), Song Wenzhi (1919-1999), Wei Zixi (1915-2003) and Ya Ming (1924-2002).

Their works, which added a contemporary touch to traditional art, have been the most welcomed from the contemporary period in the Chinese art market today. When he took up the State commission to paint the “Jiangshan Ruci Duojiao” (Beautiful Landscape of the Motherland), which has been hung at the entrance of the Great Hall of the People since 1959, he had to make a special application to the then Premier Zhou Enlai (1898-1976) for “two boxes of liquor.” Finally, the master was found lying silently before the uncompleted work, his brush dropped nearby and his liquor spilled from the cup.

Philosophy

In the early 17th century, as the Ming Dynasty was changing into the Qing Dynasty, Shi Tao, a renowned master of Chinese painting, was quoted as saying: “How did our ancestors paint before the rules of painting were established? Even after rules were established, would they forbid the creation of new rules by their successors? If we just learn their style rather than their idea of painting, we will never create new innovations. So, wouldn’t that be a waste of time?”

Source: chinaculture.org

Learn Chinese Podcast – Shredded Pork with Garlic Sauce

Thursday, March 4th, 2010

Shredded Pork with Garlic Sauce
Shredded Pork with Garlic Sauce

Ingredients:

200g. pork fillet

15g. soaked agaric

30g. water chestnut

50g. scallion white

10g. garlic

10g. ginger

1 egg

2 tbsp. soy sauce

2 tbsp. starch

1 tbsp. salad oil

1/2 tbsp. monosodium glutamate

1 tbsp. sugar

1 tbsp. vinegar

1 tbsp. spice oil

2 tbsp. starch water

1 tbsp. chilli sauce

Methods:

1.Slice the pork filler into 0.3 cm thick, then shred it into 0.3 cm by 5 cm by its natural line. Coat with seasoning 1 tbsp soy sauce, 2 tbsp starch, 1 tbsp salad oil and egg liquid.

2.Mince the agaric and water chestnut, clean and chopped the scallion, mince the garlic and ginger.

3.Preheat the pan with salad oil, scald the pork fillet by a scoop of salad oil till 80% done, drain up.

4.Fry garlic and ginger briefly, add chilli sauce, ingredient 200g pork fillet, 15g soaked agaric, 30g water chestnut, seasoning 1 tbsp soy sauce, 1/2 tbsp monosodium glutamate, 1 tbsp sugar, 1 tbsp vinegar, 1 tbsp spice oil, 2 tbsp starch water, again fry briefly, sprinkle scallion on it, done.

(Source: culture.chinese.cn)