Archive for April 5th, 2010

Chinese Culture – Chinese Peasant Painting(2)

Monday, April 5th, 2010

The incident of the chicken and the worm goes beyond what the villagers see in daily life and the striking contrast highlights the artistic technique of exaggeration. Besides, the painting is closely related to the Chinese traditional arts of embroidering, batik (a kind of coloring method), paper cutting , and wall painting.

The above brushworks bear the distinctive quality in paper cuts that are signs of good fortune and are pasted on house and restaurant windows. Chicken and fish serve as the common subjects of Chinese folk art in that the Chinese words of ji and yu sound like the term for auspiciousness and plenty respectively.

Moreover, The rural elegance that comes with peasant paintings spreads out the smell of vegetations in the wilderness as compared with the urban life — noise of business. This feature helps give Chinese peasant paintings their edge and accounts for the folk art attracting more favorable attention in recent years.

Chinese peasant painting, as an art genre, first emerged in the 1950s and took shape in the 1970s. After decades of development, it demonstrates strong momentum as quite a few counties are titled “Painting Villages” nationwide. The famed folk painting centers are Huxian, Ansai, Longmen, Wuyang, and Xinji. Now let’s look at this traditional brushwork in detail.

Huxian is located 38 kilometers southwest of Xi’an City (In North China’s Shaanxi Province), the ancient capital renowned by the cultural heritage of the Qin-Dynasty (221-206BC) terracotta warriors, the old city wall, and the drum tower. Picturesque in nature, the local people in Huxian have kept up the fine tradition of drawing the dynamic scenes of their daily life. Due to their outstanding achievements in developing this folk art since 1950s, the state Ministry of Culture in 1988 awarded the region the honorary title of “a Village of Chinese Modern Folk Painting,” Huxian paintings feature notable regional tones, marked by pictorial landscape and the rustic life.

Source: chinaculture.org

Chinese Conversation – lesson 767

Monday, April 5th, 2010

扬声器:马丁·勒纳先生。马丁·勒纳,请到问讯处来。
马  丁:早上好! 我就是马丁·勒纳。
服务员:早上好! 勒纳先生。那个人在等你。
马  丁:谢谢你。
查尔斯:欢迎你。
马  丁:你好。我是马丁·勒纳。
查尔斯:早上好,勒纳先生,我是查尔斯·毕晓普
马  丁:你好!你好吗?
查尔斯:很好,谢谢。
玛  丽:我是玛丽·斯科特。你好吗?
马  丁:很好,谢谢。

VOICE: Mr Martin Learner. Martin Learner. Please come to the information
desk.
MARTIN: Good morning. I’m Martin Learner.
CLERK: Good morning, Mr Learner. That man is waiting for you.
MARTIN: Thank you.
CLERK: You’re welcome.
MARTIN: Hello. I’m Martin Learner.
CHARLES: Good morning, Mr Learner. I’m Charles Bishop.
MARTIN: Hello. How are you?
CHARLES: Fine, thanks.
MARY: I’m Mary Scott. How are you?
MARTIN: Fine, thanks.

Practice 2:英语中自我介绍的方法之一是说出自己的全名。
Examples: MARTIN: Good morning. I’m Martin Learner.
MARY: I’m Mary Scott.
CHARLES: I’m Charles Bishop.

(Source: wwenglish.com)

Learn Chinese Podcast – Sugar-coated Potatoes

Monday, April 5th, 2010

Sugar-coated Potatoes Sugar-coated PotatoesTaste: Sweet and crispy.

Features: Golden yellow in color, crispy outside and soft inside, the potatoes display long golden threads as they are being picked up.

Ingredients:

300 grams (0.66 lb) potatoes

150 grams (0.33 lb) sugar

10 grams (2 tsp) water

100 grams (0.22 lb) dry cornstarch

500 grams (1 cup) cooking oil (only 1/5 to be consumed)

Directions:

1. Peel the potatoes and cut them into cubes, 1 to 2 cm (0.4-0.8 inch) wide and 2 to 4 cm (0.8-1.6 inches) long. Mix in dry cornstarch to entirely coat the cubes.

2. Heat the oil to 180-200℃ (355-390℉). Deep-fry the potatoes to a golden yellow color. Take them out and drain off the oil.

3. Put the water and sugar in a wok and cook on a low fire. When the sugar turns yellow and bubbles, quickly put in the deep-fried potato pieces and keep stirring and turning so that the syrup is evenly coated on the potatoes. Place in a pot which has been previously spread with some cooked oil. Now serve.

Note: Put along the dish next to a bowl of cold water. To eat, pick up a piece of potato and dip in the cold water to prevent scorching of the mouth.

(Source: culture.chinese.cn)