Archive for March 7th, 2010

China Travel – Emei Mountain(2)

Sunday, March 7th, 2010

1. Major scenes

The Site contains a diverse natural environment. Along the 60 kilometers trail up to the mountain there are hundreds of natural scenic spots. Brief information of major ones is given as follows:

Scene

Location

Features

Palaces in Clouds

Golden Summit

Atop the Wanfoding Summit, looking east, one will enjoy the seas of clouds under blue and clear sky. The Golden Summit is just towering aloft in the clouds. Magnificent temples and other buildings can be dimly seen in the sun, just like the mysterious Buddhist palaces.

Sunrise on the Golden Summit

Golden Summit

The day is dawning. On the eastern horizon, a purple sun rises slowly. Suddenly it jumps up with all its shimmering rays. The whole mountain then is in the golden sunshine.

Leshan Giant Buddha

Lingyun Mountain

The world’s highest stone statue of Maitreya is carved on the Lingyun Mountain, facing the Dadu River. Viewed from a distance, the mountain is in the figure of a Buddha while the Giant Buddha also looks like a mountain. The cultural heritage is in perfect harmony with the natural landscape.

Surging Spring

Maohegou Ravine

The spring is near Maohegou. It is too deep to be sounded, with a diameter of 4 meters at the mouth. Every noon in fine weathers, water spurs out and a colorful ring of light appears over the spring in the sunshine, moving with the surging water.

2. Physical features

The Nine-Twist plank trail

The most varied topography of Emei Mountain includes a range of landscape of high peaks and deep gullies. These landscapes are direct result of special geological structure of Emei Mountain. The majority of the late Precambrian sedimentary strata are well developed. The Emei Mountain basalt of late Permian is of particular stratigraphic significance.

Buddha’s halo and Holy lights

1. Buddha’s halo

This is a special physical phenomenon. When the sun projects the shadow of the viewer on the clouds in front of him or her, ice crystals and tiny drops of water in the clouds may reflect the light to form a rainbow around the shadow. Only in few places with appropriate sync of light, landform and clouds could the halo be enjoyed.

2. Holy lights

On evenings when the moon can not be observed (either in the early or late period of a lunar month), and after rain, tourists may see countless shining balls of light rising from the foot of the cliff and floating up in the air. This is the mysterious scene of holy lights.

(Source: chinaculture.org)

Chinese Culture – Modern Chinese Watercolors(2)

Sunday, March 7th, 2010

Yang Ruifen, Wang Fu Sheng and Zhang Guizen are some of China’s most talented watercolor artists.

An artist’s favorite

Artists have favored watercolors for their luminous transparency since medieval times when they were widely used to illuminate manuscripts. Modern watercolors are a complex mix of pigments and ingredients that glide smoothly over paper when mixed with water; and since they are water-soluble, they are relatively easy to clean.

Due to their light effects, many famous modern artists often choose watercolors as the preferred medium when traveling or exploring the great outdoors. But modern watercolorists don’t just paint landscapes and cityscapes: As many American painters have discovered, the subtle light effects achieved with watercolors can help capture the nuances of abstract and still-life compositions.

Watercolors are perhaps the most efficiently portable medium: Each tiny tube or dried cake (called a pan) of watercolors packs a surprising large quantity of rich, vibrant colors. Watercolor artists don’t need canvases or wooden panels, either: They usually paint on special paper made from linen rags.

Development in China

The 1930s was an extraordinary period in China that produced many schools of thought and many outstanding scholars and talents. It was during this period that the first climax of Chinese watercolor paintings took shape.

Watercolor painting, which originated in Europe in the 15th century, developed into an independent branch of painting in the 18th century in England. It is still a popular art form in the West today. Most Chinese artists who studied art in Europe and Japan in the 1930s were also proficient in watercolors. Lin Fengmian, Pang Xunqin and Liu Jintang were among the most renowned masters of the time. Most painters of the period were not only skillful artists, but also scholars with a broad vision, engaging in high pursuits. Even today, their works are still considered very inspirational.

Source: chinaculture.org

Learn Chinese Podcast – Deep-fried Chicken Dices with Walnuts

Sunday, March 7th, 2010

Deep-fried Chicken Dices with Walnuts
Deep-fried Chicken Dices with Walnuts

Taste: Salty and slightly spicy.

Features: The walnuts are fragrant and crispy while the chicken is slippery.

Ingredients:

250 grams (0.55 lb) chicken breast

150 grams (0.33 lb) shelled walnuts

500 grams (1 cup) oil (only 75 g or 75 tbsp to be consumed)

1 egg white

12 grams (1 2/3 tbsp) dry cornstarch

4 grams (2/3 tsp) salt

2 grams (1/2 tsp) MSG

5 grams (1/6 oz) scallions

10 grams (1/3 oz) ginger

5 grams (1/6 oz) dried red chilis

75 grams (1 tsp) cooking wine

Directions:

1. Beat the chicken breast with the side of a chicken knife to soften the texture of the meat. Make light cross-cuts on the meat. Cut the meat into cubes 1.5 cm (0.6 inch) wide each side. Place in a bowl, add the egg white, 2 g (1/3 tsp) of salt and 10 g (1 1/2 tbsp) of dry cornstarch and mix well. Mix the remaining cornstarch with water. Soak the walnuts in ukewarm water, remove the fine skin and deep-fry. Drain off the oil. Cut the scallions into sections 1 cm (0.4 inch) long. Cut the ginger into small thin slices the size of finger nails. Reduce the red chilis into sections 1 cm (0.4 inch) long.

2. Heat the oil over strong fire to bring the temperature to 70-100 degrees Celsius (160-210 degrees Fahrenheit) and slippery-fry the chicken cubes for 1-2 minutes. Take out and drain off the oil in a strainer.

3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the scallions, ginger and red chilis until they produce a strong aroma. Add the cooking wine, water, salt and MSG and bring to a boil. Thicken with the mixture of cornstarch and water. Put in the chicken and walnuts and turn several times. Sprinkle on a few drops of sesame oil and take out to serve.

(Source: culture.chinese.cn)