Archive for April 16th, 2010

Chinese Culture – Xu Beihong(3)

Friday, April 16th, 2010

Xu liked the Western classical paintings of the Renaissance Period very much and diligently copied them day and night. After he came back to Beiping (present-day Beijing) in 1927, he served as president of the Beiping Art Institute, dean of the Art Department of Nanjing Central University and later as principal of the Beiping Vocational Art School. After the liberation of the People’s Republic of China in 1949, Xu worked as president of the Chinese Central Academy of Fine Arts and chairman of the Chinese Artists’ Association.

Learning from Western paintings, Xu also incorporated his knowledge of human anatomy and modeling in his figure paintings. During his eight years in Europe, he studied the classic, romantic and impressionist painting styles and tried to understand their different ideas. After he came back to China, he blended them with traditional Chinese painting. He considered Chinese and Western painting different branches of art with respective advantages and he thought they should be combined, absorbing the essence and rejecting the dross.

Source: chinaculture.org

Chinese Conversation – lesson 778

Friday, April 16th, 2010

夏日美酒

草莓、樱桃和天使亲吻之泉

我的夏日美酒酿自所有这些珍品

我穿着丁当响的银靴刺走进小镇

哼着一首很少对别人唱的歌

她看见我的银靴刺就对我说

“抽点时间,我给你尝尝夏日美酒”

噢,噢,夏日美酒

*草莓、樱桃和天使亲吻之泉

我的夏日美酒酿自所有这些珍品

脱下你的银靴刺,和我消磨这段时光

我给你尝尝我酿的夏日美酒

噢,噢,夏日美酒*

我的眼皮越发沉重,我的嘴唇说不出话

我努力想站起来,可我没有力气

她用陌生的甜言蜜语安慰我

然后给我灌下更多的夏日美酒

噢,噢,夏日美酒

(重复*)

当我醒来阳光照着我的眼睛

我的银靴刺不见了

我的头疼痛无比

她拿走了我的银靴刺和一元一角钱

剩我一人还渴望着再喝夏日美酒

噢,噢,夏日美酒

Strawberries, cherries and the angels’ kissing spring

My summer wine is really made from all these things

I walked in town on silver spurs that jingled tune

A song that I had only sing to just a few

She saw my silver spurs and said

“Let’s spare some time and I will give to you summer wine”

Oh, oh, summer wine

*Strawberries, cherries and the angels’ kissing spring

My summer wine is really made from all these things

Take off your silver spurs and help me pass the time

And I will give to you(my) summer wine

Oh, summer wine*

My eyes grew heavy and my lips they could not speak

I¡¯ve tried to get up but I couldn’t find my feet

She reassured me with an unfamiliar line

And then she gave to me more summer wine

More summer wine

(Repeat *)

When I woke up the sun was shining in my eyes

My silver spurs were gone

My head felt twice its size

She took my silver spurs a dollar and a dime

And left me craving for more summer wine

More summer wine

(Source: wwenglish.com)


Learn Chinese Podcast – Chicken Slices with Pineapple

Friday, April 16th, 2010

Chicken Slices with Pineapple
Chicken Slices with Pineapple

Catalogue: Qingzhen

Taste: Fresh and salty.

Features: The chicken is slippery and tender while the pineapple is crispy. Be beautifully colored.

Ingredients:

250 grams (0.55 lb) chicken breast

200 grams (0.44 lb) fresh peeled pineapple

500 grams (1 cup) oil (only 75 g or 5 tbsp to be consumed)

1 egg white

15 grams (2 1/2 tbsp) dry cornstarch

3 grams (1/2 tsp) salt

2 grams (1/2 tsp) MSG

5 grams (1 tsp) cooking wine

50 grams (3 tbsp) water

Directions:

1.Cut the chicken breast into slices 6 cm (2.4 inches) long, 2 cm (0.8 inch) wide and 0.1 cm (0.04 inch) thick. Place in a bowl. Add 20 g (1 1/3 tbsp) of water and mix well with chopsticks until substance becomes sticky. Add the egg white, 2 g (1/3 tsp) of salt and 10 g (1 1/2 tbsp) of dry cornstarch. Remove the central part of the pineapple and cut the rest of the fruit into slices 5 cm (2 inches) long, 3 cm (1.2 inches) wide and 0.2 cm (0.08 inch) thick and place in a strainer. Soak the rest of the dry cornstarch in cold water.

2.Heat the wok. Add the oil and heat to 70-100℃ (160-210℉) to slippery-fry the chicken slices for just 1-2 minutes. Put into a strainer with the pineapple slices to drain off the oil.

3.Keep 25 g (1 2/3 tbsp) of oil in the wok. Add the water, salt, MSG, cooking wine, and the mixture of cornstarch and water. Now put in the chicken and pineapple and quickly turn several times. Sprinkle on a few drops of sesame oil and dish is ready to serve.

(Source: culture.chinese.cn)