Archive for March 5th, 2010

China Travel – Doutuan Mountain

Friday, March 5th, 2010

The Doutuan Mountain, the birthplace of Li Bai (701-762), a great poet in the Tang Dynasty (618-907), lies 18 kilometers to the southwest of Jiangyou City of Sichuan Province. It has long been famous for its beautiful and magnificent views across China. The Yunyan Buddhist Temple was grouped into one of the key national protection sites in 1988. The Tuofeng (hump) Scenic Spot is the only base for rock climbing in Sichuan Province.

Founded on December 28, 1999, the Jiangyou Doutuan Mountain — Guanwu Mountain Travel Economic Development Zone is one of the six tourism economic development zones established by Mianyang City. The zone covers an area of 90 square kilometers, including Doutuan Mountain, Wushan Mountain — the provincial forest park, and the Wuyin Reservoir to be constructed soon.

(Source: chinaculture.org)

Chinese Culture – Painter Fu Baoshi(3)

Friday, March 5th, 2010

Such a point of view illustrates the philosophy of Fu Baoshi, who created a new style of painting while at the same time, learned from the essence of his ancestors’ work. Fu Baoshi went on to become highly respected as one of the greatest 20th century Chinese artists.

Fu Baoshi was a great admirer of Shi Tao and, at the age of 18, changed his name to “Bao Shi”. He even wrote a chronicle of Shi Tao, recording his life experiences and social activities as well as his art creations. Fu Baoshi admitted that he was obsessed with the study of Shi Tao’s painting.

Shi Tao once wrote a letter to another famous painter of his time, named Ba Da Shan Ren, asking him to paint his studio “Thatched Cottage of Dadi”. The loss of this original painting prompted Fu Baoshi to paint “Thatched Cottage of Dadi” again, three hundred years later. Another great Chinese painter, Xu Beihong, praised the painting with his inscription: “The painting of ‘Thatched Cottage of Dadi’ by Ba Da Shan Ren may no longer exist, but we could not know it any better than by this painting by Fu Baoshi.” A famous painter and art educationist of the time, Xu Beihong once commented that the paintings by Fu Baoshi were as good as those by Ba Da Shan Ren.

As early as the beginning of the 5th century, Zong Bing of the Southern Dynasty (420-589) was quoted in one of his articles about landscape painting, as saying: “Painting is the internal reflection of what the painter sees. A good painting will enable the viewer to be personally in the scene and move them accordingly. If this is true, shouldn’t we agree that the painting is as beautiful as the real landscape?” Although we may often compare Fu Baoshi’s wonderful paintings with the real landscapes, to simply appreciate the art works in their own right is indeed a  more joyful experience.

Source: chinaculture.org

Learn Chinese Podcast – Peppery Shredded Chicken

Friday, March 5th, 2010
Peppery Shredded Chicken
Peppery Shredded Chicken

Taste: Peppery, spicy, salty and refreshing all at the same time.

Features: Shiny and brown in color.

Ingredients:

250 grams (0.55lb) chicken breast

150 grams (0.33 lb) bamboo shoots

500 grams (1 cup) cooking oil (only 1/5 to be consumed)

1 egg white

1 1/2 grams (1/4 tsp) salt

1 gram (1/4 tsp)MSG

75 grams (5 tbsp) water

12 grams (1 2/3 tbsp) dry cornstarch

10 grams (2 tsp)cooking wine

5 grams (1 tsp) sugar

2 dried red chilies

1 gram (1/5 tsp) pepper powder

20 grams (1 tbsp) soy sauce

5 grams (1/6 oz) scallions

5 grams (1/6 oz) ginger

5 grams (1 tsp) sesame oil

Directions:

1. Cut the chicken breast into shreds 5 cm (2 inches) long and 0.25 cm (0.1 inch) thick and wide. Place in a bowl. Add the salt, egg white and 10 g (1 1/2 tbsp)of dry cornstarch and mix well. Mix the remaining cornstarch with water. Cut the bamboo shoots into shreds similar to the chicken in size. Finely cut the sacllions, chilies and chop the ginger.

2. Heat the oil over strong fire to 70-100C (160-210F) and slippery-fry the chicken shreds for 1-2 minutes. Put in a strainer to drain off the oil.

3. Put 50 g(3 1/2 tbsp) of oil in the wok and stir-fry the scallions. ginger and red chilies until they produce a strong aroma. Put in the bamboo shoots to quickly stir-fry by turning over several times. Add the cooking wine, water, soy sauce, sugar and MSG and bring to boil. Thicken the sauce with the mixture of cornstarch and water. Add the chicken shreds, sprinkle on the pepper powder and turn several times. Sprinkle on the sesame oil and serve.

(Source: culture.chinese.cn)