Archive for March 24th, 2010

China Travel – Langya Mountain

Wednesday, March 24th, 2010

Langya Mountain lies in the southwest of Chuzhou City, the east of Anhui Province. It is a key national scenic spot and the state forest park, one of the five major resorts in Anhui. The mountain is 48 kilometers away from Nanjing City, and 130 kilometers from Hefei, the capital city of Anhui Province.

The Zuiweng (an old drunkard) Pavilion

The resort covers an area of 115 square kilometers with a forest coverage rate of 86%. There are rich plant and animal resources, including 54 bird species protected by the Sino-Japanese Agreement on the Protection of Migratory Birds, rare species of Langya elm and Zuiweng elm, and the most completely preserved natural secondary forest among the limestone zone of the Chinese transitional zone from subtropical to warm temperature. Clear brooks like the Langya Brook, Boli Brook and springs like the Rang Spring, Zhuoying Spring are singing, and caves like the Guiyun Cave, Xuehong Cave, Chongxi Cave, and Taoyuan Cave of surprising views are scattered in the mountain.

Many eminent poets and writers as well as people of wealth came here to build pagodas, compose poems and verses, so numerous relics of literature can be found in the mountain. There are six great scenes in Langya, namely mountain, temple, pagoda, spring, writing, and people. The Langya Temple built in the Tang Dynasty (618-907) is famous in eastern Anhui Province and also one of the major temples in China. The Zuiweng (an old drunkard) Pavilion was built in the Song Dynasty (960-1279) and gained its reputation for the verse of Zuiweng Ting Ji (the Pavilion of the Old Drunkard), which is regarded as the No.1 pagoda in China. Other rebuilt spots like the Nantian Door, Yefang Park, Shengxiu Lake, and Tongle Park and stele inscriptions of Zuiweng Ting Ji (the Pavilion of the Old Drunkard) that are in four different styles bring out the best in each other with the ancient constructions, ancient road, and ancient pavilion in the mountain.

(Source: chinaculture.org)

Chinese Culture – Great Painter and Engraver of Sea Painting School: Wu Changshuo

Wednesday, March 24th, 2010

In the late Qing Dynasty (1644-1911) and early years of the Republic of China (1949), the last painting school in modern Chinese painting history, the Sea Painting School, emerged, with Wu Changshuo as its representative. A famous calligrapher, painter and seal cutter, Wu not only summarized his predecessor’s art heritages but also had his own unique opinion towards art.

A native of Anji, Zhejiang Province of East China, Wu (1844-1927) had a poor childhood and developed interests in seal cutting under the guidance of his father. Due to the famine in his hometown, Wu experienced five years of vagrancy since the age of 17. Returning home, Wu taught himself poetry, calligraphy and seal cutting. Later, he founded the Xiling Seal-cutting Society and was elected president. At 29 Wu learned about the famous calligraphic works and paintings of his predecessors in Suzhou; in his 30s he learned to paint from Ren Bonian; and from his 30s to 50s, his artistic achievement reached its peak, and Wu finally became a master of art.

He also benefited from the famous calligraphers and artists in ancient times. He learned regular script from Yan Lugong in the Tang Dynasty (618-907), official script from stone inscriptions of the Han Dynasty (206BC-220AD), seal characters from Shigu Wen and running hand from Huang Tingjian and Wang Duo.

Wu Changshuo achieved the highest standard in Xie Yi (free-style) flower painting. Due to his solid grounding in seal cutting, Wu introduced the technique of using burin and calligraphy to his painting, creating a distinct style. Wu painted the plum blossom and orchid in a similar way to writing seal characters and painted grapes like wild cursive handwriting. Thus Wu’s paintings were considered magnificent and novel. As to the composition of his paintings, Wu was especially fond of the  (zhi ) pattern and (nu ) pattern. Like Zhao Zhiqian, Wu preferred to use bright colors, especially carmine.

Source: chinaculture.org

Learn Chinese Podcast – Six-meat Hotpot

Wednesday, March 24th, 2010

Six-meat Hotpot

Six-meat HotpotTaste: Very delicious with a spicy touch.

Features: This is a dish that people enjoy eating while it cooks.

Ingredients:

150 grams (0.33 lb) chicken breast

100 grams (0.22 lb) tender beef

100 grams (0.22 lb) fish meat

100 grams (0.22 lb) shelled shrimp

100 grams (0.22 lb) pork

100 grams (0.22 lb) fresh scallops

100 grams (0.22 lb) green vegetable

100 grams (0.22 lb) bean threads

100 grams (0.22 lb) bean curd

100 grams (0.22 lb) lettuce

100 grams (0.22 lb) Chinese cabbage

10 pieces red chili

3 grams (1/2 tsp) salt

2 grams (1/2 tsp) MSG

5 grams (1/6 oz) finely cut scallions

51,000 grams 94 cups) chicken soup

15 grams (1/2 oz) dried shrimp

50 grams (3 tbsp) cooking oil

Peanut butter

Soy sauce

Sesame oil

Kitchup

Chili Paste

Sweet Bean paste

Pickled leek flowers

Directions:

1. Cut the meat, except for shrimps and scallops, into slices 5 cm(2 inches)long, 1.5 cm (0.6 inch) wide and as thin as possible. Place on plates. Wash the vegetables and put on plates. Into serving bowls, according to each one’s own taste, mix peanut butter and other seasonings.

2. Heat the oil in a wok and stir-fry red chili. Add the chicken soup, salt, scallions, ginger, MSG and dried shrimp, and bring to a boil. Pour the soup into a pot and keep heating it. Dip the meat, vegetables, bean curd and bean threads bit by bit into the soup pot and then dip in one’s own sauce.

(Source: culture.chinese.cn)