Archive for March 12th, 2010

China Travel – Hengshan Mountain(2)

Friday, March 12th, 2010

It is called “The First Mountain Guarding the North Borders”, depicting its magnitude and wonder. The mountain links with the Taihang Mountain Range in the east, and to the north it faces the vast expanse of a plateau, thus forming a natural screen for Shanxi Province. The Great Wall winds up the mountain, forming many ancient strategic passes; thus, passes, ancient castles and beacon towers constitute a unique landscape differing from that of the other four mountains.

Hengshan Mountain is a very good summer resort. It has a semi-arid continental climate, with cold winter, dry and windy spring, humid summer and sunny but short autumn. It has an annual temperature of 6.1oC — the hottest month, July, averaging 21.6oC and the coldest month, January, 12oC.

Hengshan Mountain’s main peak, Tianfeng (Heavenly Peak) Ridge, rises 2,190 meters above sea level. Its steep northern slope is covered with pine trees, and located on its southern slope are temples and monasteries built by ancient kings and emperors to worship their ancestors. Hengshan Mountain was once famous for its “Eighteen Sites of Interest, and there still remain a dozen sites such as the Xuankong (Suspending or Mid-air) Temple, Zhaodian Hall, Jiutian (Nine Heavens) Palace, Huixian (Celestial-Meeting) Mansion and Flying Stone Cave, etc.

Cultural Heritage: Temples on the Cliff

Hengshan Mountain boasts many cultural relics like temples, sites of academy, steles and engravings, some of which occupy important positions in the development of China’s ancient architecture, such as the Xuankong Temple, Yuanjue Brick Pagoda and Yongan Temple. The Xuankong Temple, built 1,400 years ago, hosts worship for the Taoists, Confucians and Buddhists. The temple is hung on the middle of the cliff and is still in perfect conditions after so many years.

Besides the Xuankong Temple, many other temples are constructed on the cliffs or caved in just like castles in the air, adding to steepness and grandiosity. Standing high in the mountain, with the clouds floating under your feet and the wind in the pine trees resounding above your head, the mountain peaks occasionally appearing and disappearing in the clouds, one will be reluctant to leave. On the sides of some cliffs are full of stone inscriptions eulogizing the beauty of Hengshan Mountain by celebrities in history.

(Source: chinaculture.org)

Chinese Culture – The Magic of Butterfly Wings(3)

Friday, March 12th, 2010

A 3-D butterfly picture

In 1994 Liang began to study the art of butterfly pictures and produced simple 2-D works. He said that although his initial pictures were strictly numbers, it was difficult to produce them using butterfly wings, especially handling the radian of each figure’s pivot point, which was hard to maneuver in terms of pasting and color matching.

In the past, Liang may have trimmed butterfly wings to coordinate images, but today he always uses complete butterfly wings to retain their original, natural beauty. Sometimes, Liang suspends his work out of consideration for nature and preservation laws.

In 1998, Liang began to study and raise butterflies via artificial propagation. By 1999, he had successfully reproduced the Troides Helena (Linnaeus), Pachliopta Aritolochiae (Fabricius), Danaus Chrysippus (Linnaeus), Catopsilia Pomona F. Crocale (Fabricius) and other butterfly species, supplying sufficient sources for his creations.

Liang genuinely loves butterflies and knows how to protect them. His aesthetic pursuits have made him China’s first individual with the largest collection of butterflies to have created the most butterfly pictures.

Liang has three wishes: He hopes for a butterfly museum of his own, to display his works abroad, and to exhibit his pictures at the 2010 Expo.

Source: chinaculture.org

Learn Chinese Podcast – Fish Shreds with Green Peppers

Friday, March 12th, 2010

Fish Shreds with Green Peppers
Fish Shreds with Green Peppers

Taste: The fish shreds have a tender quality and are delicious in taste.

Features: The dish shows mixed colors of white and green.

Ingredients:

300 grams (0.661 b) freshwater fish (preferably grass carp) meat

30 grams (1.1oz) green peppers

1 egg white

10 grams (2tsp) cooking wine

5 grams (5/6 tsp) salt

50 grams (4tbsp ) cooking oil

5 grams (1 tbp) cornstarch

25 grams (1.6 tbsp) water

5 grams (1tsp) mixture of cornstarch and water

1 gram (1/4 tsp) MSG

3 GRAMS (3/5 tsp) sesame oil

Directions:

1.Wash the headless, tailless and boneless fish, and leave the meat to drain. When it is dry, cut the fish into shreds about 7 cm (2.7in) and 0.4 cm (0.16in) wide. Put the mixture of 2 grams (1/3 tsp) of salt, 1 egg white and 5 grams (1 tbsp) of cornstarch on the shreds. Cut the green peppers open, remove the seeds and stem and cut the peppers into slices. Prepare a sauce of water, cooking wine, MSG, 1 gram (1/6 tsp) of salt and the cornstarch-water mixture and leave it aside for the time being.

2.Heat the wok on a hot fire and pour in 40 grams (3tbsp) of cooking oil. Heat until the mixture is about 135-179℃(275-340). Quick stir-fry the fish shreds and take them out when they are still rare. Add in 10 grams (2tbsp) of cooking oil and quick stir-fry the pepper slices. Pour in the previously prepared sauce and add in the fish shreds. Turn and mix them in the wok. Spread the sesame oil over the fish and put it and peppers on a plate to serve.

Note:

Apart from the middle section of the fish used to cook this dish, the other parts that have been cut off can be used to make fish soup to produce two dishes with one fish.

(Source: culture.chinese.cn)