Archive for March 11th, 2010

China Travel – Hengshan Mountain(1)

Thursday, March 11th, 2010
Xuankong Temple

Hengshan Mountain is located in Hunyuan County of Shanxi Province in northern China. It is the Northern Mountain of the Five Sacred Mountains. Boasting 108 peaks and spanning 150 kilometers, it has an average elevation of 2,017 meters. The Tianfeng Peak, the highest peak, is 2,190 meters above sea level, the highest among the Five Sacred Mountains.

Legend has it that 4,000 years ago when King Shun visited the mountain and saw the lofty peaks, he named it the “Northern Sacred Mountain”. During the Qin Dynasty (221-206BC), Emperor Shihuang named 12 famous mountains, and Hengshan Mountain was regarded as the “Second Mountain in the World”. In ancient times, many emperors and celebrities visited Hengshan Mountain and left quite a lot of stone inscriptions of poems.

Natural Heritage

Hengshan Mountain is famous for steepy ridges, splendid peaks, exotic-shaped temples, and gushing fountains, together with oddly-shaped stones and forests of ancient trees, which constitutes a beautiful landscape.

(Source: chinaculture.org)

Chinese Culture – The Magic of Butterfly Wings(2)

Thursday, March 11th, 2010

Reputed as “dancers of Great Nature” and “flowers that fly”, butterflies are regarded as a symbol of peace, happiness and fidelity. Butterfly art has a history of more than 200 years in foreign countries. Although China is rich in butterflies, butterfly art has developed slowly in the nation. The first butterfly pictures sprang up in the 1930s in China’s Taiwan Province, and are still developing on the Chinese mainland.

Good butterfly art, however, is not determined by the rarity or value of the butterfly species used: It is the artist’s technique and skill that matter. Butterflies should not be captured or sold for this purpose alone, particularly rare species under State protection.

‘Monsieur Butterfly’: Liang Senquan

Liang Senquan has tried his best to present the most beautiful side of butterfly wings to people. The 60-year-old member of the China Arts and Crafts Association has changed the traditional ways of creating two-dimensional butterfly pictures, initiating a new technique that features bas-relief or 3-D pictures.

His works have won the second prize at China’s First Tourism Souvenirs Design Competition in 2002, and were selected as gifts by the Hainan Provincial Government to the World Tourism Organization. In 2003, Liang walked away with the Best Innovation Award at the Hainan Tourism Souvenirs Design Competition.

In Liang’s studio, partially complete and finished butterfly pictures are scattered among various Chinese and foreign books on butterflies and butterfly wings from various species.

Although Liang, who used to be a medical worker, says that it is hard to associate medical work with creating butterfly pictures, his experience in the medical field has laid out a solid foundation in his current career, especially in terms of preserving butterfly wings.

Source: chinaculture.org

Learn Chinese Podcast – Crystal Pork

Thursday, March 11th, 2010

Crystal Pork
Crystal Pork

Taste: The meat is tender and refreshing.

Features: Crystal and transparent.

Ingredients:

1 pig’s foot (about 1,200 g or 2.6 lb)

150 grams (1/3 lb) salt

25 grams (1 3/4 tbsp) cooking wine

15 grams (1/2 oz) sliced ginger

10 grams(1/3 oz) cinnamon

5 grains of fennel

10 grains of Chinese prickly ash

Directions:

1. Dress the pig’s foot and remove the bone.

2. Put the foot on a chopping board with the skin side down. Prick several holes in it with an iron chopstick or other pointed utensil. Rub salt on the skin side, but put scallions, ginger, cinnamon, fennel and Chines prickly ash on both sides. Put it in a deep container and cover the lid. Marinate for 2 days in summer, or alternatively 3 days in spring and fall and 1 week in winter.

3. Get rid of the scallions, ginger and other sprices. Wash the pork foot clean and put on a plate. Add 100g (6 tbsp) of water and steam over strong ifre for 2 hours. Take out and put hte pork foot in a bowl. Pour on teh juice resulting from steaming until the meat and the sauce are at the same level. When it totally cools off and solidifies into a jelly form, cut foot into chunks 5 cm (2 inches) long, 3 cm (1.2 inches) wide and 0.7 cm (0.28 inch) thick. Place on a plate and serve.

(Source: culture.chinese.cn)