Archive for April 7th, 2010

Chinese Culture – Chinese Peasant Painting(4)

Wednesday, April 7th, 2010

The Ansai painting to the left is characterized by fancy imaginations and bold colors. Its exaggerated modeling, distortion, and surrealistic style lend a feeling of truthfulness and naivety. The flamboyant color and compositions are imaginative, and cheerfully decorative. The art possesses the simplicity of people.

Some of the Ansai farmers’ paintings are collected in the National Art Museum of China. What’s more, the local brushworks have been exhibited in “the French Independent Salon Arts,” while newspapers and periodicals like Arts, China Pictorial, and People Daily have appraised the folk art as a whole. In 1998, Ansai County won the title of “a Chinese Peasant Painting Village” by the State Ministry of Culture.

Longmen paintings stand out for their strong influence in the style from southern ethnic nationalities, an attribute that is rare in Chinese Native Art. With more attention now shifted to the study of ethnography, Longmen folk art has gradually attracted its due attention. More than 100 pieces of Longmen works have been displayed both at home and abroad, of which 48 paintings have been awarded provincial-level prizes. Besides, foreigners have bought over 4,500 brushworks.

Source: chinaculture.org

Chinese Conversation – lesson 769

Wednesday, April 7th, 2010

查尔斯:我们到了,马丁。请进来。
加夫人:早上好!勒纳先生。我是玛丽亚·加布里埃里。
马  丁:你好!你好吗?
加夫人:很好,谢谢。
查尔斯:马丁,加布里埃里夫人是我的助手。咱们认识一下办公室的其他人。然
后你可以参观整个机场。
马  丁:好的。
加夫人:来杯咖啡好吗?
马  丁:不,谢谢。
加夫人:我替你拿东西可以吗?
马  丁:好的,请吧!
加夫人:我将把它们放在毕晓普先生的办公室里。
马  丁:谢谢你。
斯蒂夫:请进。
查尔斯:早上好,斯蒂夫。
斯蒂夫:你好,我是斯蒂夫·威科夫。
马  丁:我是马丁·勒纳。你好吗?
斯蒂夫:好的,谢谢。
查尔斯:斯蒂夫是我们的办公室主任。谢谢,斯蒂夫,回头见。
查尔斯:瓦莱丽,你好吗
瓦莱丽:你好。
马  丁:我是马丁·勒纳。
瓦莱丽:你好,我是瓦莱丽·吉诺,你好吗?
马  丁:很好,谢谢。
查尔斯:马丁是“美国之音”的记者。
瓦莱丽:是的,我知道。
查尔斯:玛丽是我们的会计。
马  丁:好极啦。
查尔斯:好了,玛丽,我们回头见。
劳  拉:请进。
查尔斯:早上好,劳拉。这是我跟你谈过的那位记者。
劳  拉:你好。
马  丁:你好,我是马丁·勒纳。
托  尼:早上好,我是托尼·阿德勒。
劳  拉:托尼是我的助手。
马  丁:你好!你好吗?
托  尼:很好,谢谢。
查尔斯:劳拉是我们的通讯联络主任。

CHARLES: Here we are, Martin. Come in.
MRS GABRIELLI: Good morning, Mr Learner. I’m Maria Gabrielli.
MARTIN: Hello. How are you?
MARTIN: Fine, thanks.
MRS GABRIELLI: Mrs Gabrielli is my assistant, Martin. Let’s meet some of the others in the office. Then you can see all of the airport.
MARTIN: Fine.
MRS GABRIELLI: Would you like a cup of coffee?
MARTIN: No, Thank you.
MRS GABRIELLI: May I take your things?
MARTIN: Yes, please.
MRS GABRIELLI: I’ll put them in Mr. Bishop’s office.
MARTIN: Thank you.
STEVE: Come in.
CHARLES: Good morning, Steve.
STEVE: Hello. I’m Steve Wycoff.
MARTIN: I’m Martin Learner. How are you?
STEVE: Fine, Thanks.
CHARLES: Steve is our office manager. Thanks, Steve, we’ll see you later.
CHARLES: Valerie! How are you?
VALERIE: Hello.
MARTIN: I’m Martin Learner.
VALERIE: Hello. I’m Valerie Genaux. How are you?
MARTIN: Fine, thanks.
CHARLES: Martin is the reporter from VOA.
VALERIE: Yes, I know.
CHARLES: Valerie is our accountant.
MARTIN: Wonderful.
CHARLES: OK, Valerie. We’ll see you later.
LAURA: Come in.
CHARLES: Good morning, Laura. This is the reporter I told you about.
LAURA: Hello.
MARTIN: I’m Martin Learner.
TONY: Good morning, I’m Tony Adler.
LAURA: Tony is my assistant.
MARTIN: Hello. How are you?
TONY: Fine, thanks.
CHARLES: Laura is our communications director.

(Source: wwenglish.com)

Learn Chinese Podcast – Fried Pork Fillet with Sweet and Sour Sauce

Wednesday, April 7th, 2010

Fried Pork Fillet with Sweet and Sour Sauce Fried Pork Fillet with Sweet and Sour SauceTaste: Crispy, tender, sour and sweet to the right taste.

Features: The color of the meat is brown and the gravy is shiny.

Ingredients:

500 grams (0.11 lb) of pork fillet

50 grams (2 3/4 tbsp) soy sauce

20 grams (1 3/4 tbsp) cooking wine

50 grams (3 tbsp) sugar

3 grams (1/2 tsp) salt

30 grams (2 tbsp) vinegar

10 grams (2 tsp) mixture of cornstarch and water

100 grams (7 tbsp) cooking oil

10 grams (1/3 oz) sectioned scallions

10 grams (1/3 oz) sliced ginger

100 grams (8 tbsp) dry cornstarch

50 grams (3 tbsp) water

Directions:

1. Cut the fillet into chunks 5 cm (2 inches) long and 4 cm (1.6 inches) wide and mix with 5 g (1/6 oz) of scallions and ginger each, 1 g (1/6 tsp) of salt and 10 g (2 tsp) of cooking wine, and marinate for 10 minutes.

2. Dust the marinated chunks of meat with dry cornstarch.

3. Heat the oil to 180-200℃ (355-390℉) and deep-fry the chunks of meat, piece by piece, until they are done. Take out and drain off the oil.

4. Keep 50 g (3 1/2 tbsp) of the oil in the wok and add the cooking wine, soy sauce, sugar, MSG and salt and water, and bring to boiling point. Add the vinegar and thicken the soup with the mixture of cornstarch and water. Put in the deep-fried fillet and turn several times to allow the ingredients to be fully absorbed into the meat and gravy. Take out and serve.

(Source: culture.chinese.cn)