Archive for March 20th, 2010

China Travel – Flaming Mountain

Saturday, March 20th, 2010

The Flaming Mountain is made of red sandstones, and winds its way from Shanshan in the east to Turban in the west like a huge cyan dragon. It lies across the middle of Turban in the Xinjiang Uygur Autonomous Region, with a total length of 98 kilometers and a width of 9 kilometers. It rises 500 meters on the average above sea level and the highest peak is close to Tuyu Valley of Shanshan, 891.7 meters above the sea level.

This is the hottest place in China. In summer, it can reach 47.8oC, and the temperature of the ground surface is above 70oC. Eggs can be cooked in the sand. Many valleys are formed from earth crust movement and river washing, in which the green trees hide the sun, the water sings and dances while the fruits give out aroma.

The mountain has its unique terrain, and the famous novel Xi You Ji (Pilgrim to the West) written by Wu Cheng’en (c. 1500-1582) tells the story that the Monkey King and his Master went for getting truth while was blocked by the Flaming Mountain, so the Monkey King borrowed the palm-leaf fan three times. The story ties the Tangseng (Monkey King’s master), Monkey King, the Princess of Iron Fan, and the King of Oxen together, and adds myth to the mountain, making it a desirable tourist resort today.

(Source: chinaculture.org)

Chinese Culture – Regong Art of Qinghai Province(3)

Saturday, March 20th, 2010

Over the past several centuries, Regong art artisans traveled to many different regions to create different works, such as Qinghai Province, Tibetan Autonomous Region, Gansu Province, Sichuan Province, the Inner Mongolian Autonomous Region and other places in China, as well as India, Nepal, Thailand, Mongolia and other countries in the world, leaving behind numerous exquisite art works. They assimilated artistic nourishment from Tibetan paintings, Dunhuang murals and foreign similar works and then combined them with local folk arts of Qinghai Province to gradually consummate the techniques of Regong art.

The unpretentious painting style, even and harmonious color arrangements and realism of Regong artworks fully reflect Tibetan culture, making the art a curiosity hard to come by in China’s cultural heritage.

Major types of Regong art

Barbola: This is a special art that employs the techniques of “cutting” and “piling” to portray objects. In terms of specific techniques, barbola can be subcategorized into “jian dui” (literally, to “cut and pile”) and “ci xiu ” (“embroidery”). The barbola works in Regong are mainly of the jian dui style. To make jian dui barbola, artisans select silks and satins of different colors according to type of expression desired, cut them into human, animal, flower and bird shapes of a certain size, and then paste the patterns onto the pre-cut paper models. After that, they are stacked from dense to light colors. Since the middle of the barbola is slightly convex, the work creates a strong three-dimensional effect that looks like a colored embossment made of silk material. Barbola subjects generally come from Buddhist stories, and most of them are about people. Barbola pays much attention to posture and the details of human figures, and values the arrangement of silks and satins of different colors. It features an exquisite touch amid roughness, gives prominence to its major subjects, has vivid colors and forms a strong contrast. Barbola is an innovation in embroidery art, combining embroidery and embossment.

Source: chinaculture.org

Learn Chinese Podcast – Salted Beef Slices

Saturday, March 20th, 2010

Salted Beef Slices

Taste: Salty and delicious.

Features: The meat is soft and richly flavored.

Ingredients:

500 grams (1.1 lb) tender beef

5 grams (1/6 oz) sectioned scallions

3 grams (1/10 oz) ginger chunks

20 grams (1 2/3 tbsp) cooking wine

10 grams (1 2/3 tsp) salt

Directions:

1. Boil the beef and skim off the foam. Add the scallions, ginger, salt and cooking wine, and cover up the pot to again bring it to a boil. Turn to a low fire to simmer for 2 hours.

2. Continue to soak the beef in the juice until it cools off. Then cut the beef into slices 6 cm (2.4 inches) long, 4 cm (1.6 inches) wide and 0.3 (0.12 inch) thick. Place on a plate and pour on some of the juice.

(Source: culture.chinese.cn)