Archive for March 25th, 2010

Chinese Culture – Zhang Daqian: A Fervent Lover of China

Thursday, March 25th, 2010

Zhang Daqian (1899-1983) is a famous artist in China’s modern and contemporary cultural circles. He was born into a rich family in Neijiang, Sichuan Province. Zhang learned to draw (after his mother) when he was just 10 years old. At age 12 he was already famous for his flower-and-bird paintings. Zhang devoted his whole life to Chinese painting and also indulged in poetry, seal cutting and calligraphy.

Zhang was versatile and brilliant in many techniques and styles of Chinese painting, like gongbi (meticulous brushwork), free sketches, ink-and-wash painting, heavy coloration, figure painting, paintings of birds and flowers and landscape painting. Not only did he epitomize the traditional art of painting, but he was a pioneer in blending the ideas and skills of traditional and modern painting, as well. Inspired by the splendid landscapes of his country, Zhang produced many beautiful and unforgettable works of art expressing his love for China. His practice, vigor and efforts in many great paintings have enhanced the renovation, development and prosperity of modern Chinese painting — a remarkable contribution to its recognition in the field.

Zhang was one of the few painters to have copied great paintings of successive dynasties to a large extent. He strongly emphasized the exploration of traditional value through imitation.

It is of vital importance to learn from tradition, said Zhang. There is the long tradition of painting art and many great paintings left behind by our master painters in our country. In different societies and with the effort of all their lives, they accumulated much experience. We should learn and master the rich experience and apply it in practice to carry it forward and gradually form our own style. It is the endeavor for the whole life. It won’t do without painstaking efforts.

Ever since the 1930s, Zhang and Qi Baishi were honored with the titles — Zhang in the south and Qi in the north   meaning the best two Chinese painters of the time. Xu Beihong, a modern Chinese art master, once praised Zhang as the best painter in the recent 500 years.

Zhang, who was a lay Buddhist, also enjoyed many legends. His uniqueness in the artistic field of 20th-century China is not only in his persistent exploration, great achievements and influence, but also in his complex experiences and broad stages in social life participation.

At 42 years of age, Zhang became determined to leave the comfortable life in the city for a remote existence in Dunhuang to improve himself near the famous grotto walls. In two years and seven months, Zhang copied 276 frescoes from the Bei Wei Period, Sui Dynasty, Tang Dynasty and Five Dynasties. Now, 183 of his copies are preserved at the Sichuan Provincial Museum. Zhang’s efforts in Dunhuang fresco-copying not only helped him reach a higher level of artistic attainment, but also made the Dunhuang paintings famous throughout and outside of China.

The second half of Zhang’s life was mainly spent abroad promoting Chinese artistic civilization and cultural exchanges between China and Western countries. In 1958 Zhang was proclaimed The Best Contemporary Painter in the World by the International Fine Arts Association in New York, and was awarded a gold medal that was a great honor to the Chinese people.

After half a century, the charm of Zhang’s artworks endures. His honor and prestige is founded on his talent, self-cultivation, broad mind, vision and diligent exploration and study throughout his entire life.

Source: chinaculture.org

Learn Chinese Podcast – Zhajiang mian

Thursday, March 25th, 2010

Zhajiang mian Zhajiang mianZhajiang mian (lit. “fried sauce noodles”) is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with fermented soybean paste.

In Beijing cuisine, yellow soybean paste (黄酱; pinyin: huángjiàng) is used, while in Tianjin and other parts of China sweet noodle sauce (甜面酱; pinyin: tiánmiànjiàng), hoisin sauce (海鲜酱; pinyin: hǎixiānjiàng), or doubanjiang (豆瓣酱; pinyin: dòubànjiàng) may be used in place of the yellow soybean paste. In the cuisines of Beijing, Tianjin, and northeastern China, the soybean paste is stir fried rather than fried, and oil is not used.

Some Chinese restaurants may refer to zhajiang mian as “brown meat sauce noodles,” “noodles with fried bean and meat sauce,” or the pinyin transliteration zhájiàngmiàn (sometimes zhàjiàngmiàn, with second tone on the first syllable, in southern China and Taiwan). It is sometimes referred to by the nickname “Chinese spaghetti” in the West, which is symmetrical to Chinese calling spaghetti bolognese “Western zhajiang mian.”

(Source: culture.chinese.cn)

Chinese Character – Chengdu snacksfood,snack

Thursday, March 25th, 2010

Introduction:

Sichuan, a culinary capital of China, is known for its spicy food. In recent years, Sichuan cuisine, such as hot pot, ma la tang, and other characteristic food has been popular around the whole country and even become a fad among foreign friends. Chungdu snacks are found throughout Beijing, thus, being a synonym for Sichuan cuisine.
Sichuan snacks specialize in various rice-based dishes with meat and vegetables, rich noodles and fried rice. The fast service and reasonable price attract customers most, resembling a snack bar in these two respects.

Text:

Grammar
小吃:一般多用在地方特色食物上。如云南小吃” “北京小吃等。小吃与零食的不同在于前者有地方特色,而后者是指有别于主食的小食品。
小吃【xiǎo chī (snack): generally refers to regional specialty food, such as “云南小吃【yúnnán xiǎochī” (Yun nang snacks), “北京【Běijīng xiǎo chī” (Beijing snacks), etc.
The difference between
xiǎo chī(snacks) and 零食【líng shí(snacks) lies in the former means something with regional flavor, while the latter refers to between-meal nibbles.

For example:
Měi dào yígè dìfang
wǒ dōu yào pǐncháng dāngdì de tèsè xiǎochī
一个 地方, 特色 吃。
I try the local snacks wherever I travel.

Nǚ háizi dōu xǐhuān chī língshí
孩子 食。
Girls are generally fond of snacks.

Characters:

(Source: resource.chinese.cn)