I come across with a very good online magazine about Chinese Culture, though it may interests you. here is a excerpt of it.
Luminous cup made of jade produced in Qilian Mountain is the best choice for red wine as the liquid purportedly looks like blood and reflects moon light in the cup it is believed that jade cups can promote health and promote longevity.
Netizens in China today voted a list of Characters in an online poll to sum up the frustration throughout the whole year.
The character ”涨”, which mean price soaring, tops the list.
The character received 2,993 votes out of the 7,563 cast in the poll that was organized by tianya.cn, one of the most popular online forums in China.
Zhang was followed by the character yuan (meaning resentment), hui (meaning gray), chai (meaning demolish) and si (meaning death).
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Today,the torch relay for 16th Asian Game will begin in Higher Education Mega Center(a.k.a. University Town) within 20 minutes, is also the final leg for the game after the relay held in Haixinsha, the main venue. The host managed arranging a lot of celebrities(including Zhang Ziyi, the international movie star) for today's relay. The torch will firstly goes to Yang Yang, the first short track speed skating gold medalist in Winter Olympic, and the relay will finalized by Zhong Nanshan, who fought SARS in this southern province in 2003.
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There have been various stories about the origin of the Chinese script, with nearly all ancient writers attributing it to a man named Cangjie.
Cangjie, according to one legend, saw a divine being whose face had unusual features which looked like a picture of writings. In imitation of his image, Cangjie created the earliest written characters. After that, certain ancient accounts go on to say, millet rained from heaven and the spirits howled every night to lament the leakage of the divine secret of writing.
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China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines, which are famous, such as Beijing Cuisine and Shanghai Cuisine.
Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.
Typical Courses: Bird's Nest Soup; the Yellow River Carp in Sweet and Sour sauce
Sichuan Cuisine
Sichuan cuisine is world-famous and forms a class of its own. The Chinese claim that it comprises more than 4000 dishes, of which over 300 are said to be famous. It's easily China's hottest and spiciest cuisine, often using huajiao, literally 'flower pepper', a crunchy little item that leaves a numbing and strangely unfamiliar aftertaste-some compare it to spicy detergent.
Sichuan chefs have a catch-cry that draws attention to the diversity of Sichuanese cooking styles: 'baicai, baiwei,' literally 'a hundred dishes, a hundred flavors. ' Whether 'a hundred flavours' is a characteristic Chinese exaggeration or not is difficult to say. There is, nevertheless, a bewildering cornucopia of Sichuanese sauces and culinary-preparation techniques.
Some of the more famous varieties are yuxiang wei, a really tasty fish-flavored sauce that draws heavily on vinegar, soy sauce and mashed garlic and ginger; mala wei, a numbingly spicy sauce that is often prepared with bean curd; yanxun wei, a 'smoked flavor' sauce, of which the most justifiably famous is that used with smoked duck; and, perhaps most famous of all, the hot and sour sauce (suanla ivei). The hot and sour soup, suanla tang, is eaten throughout China and is great on a cold day.
A famous dish is spicy chicken fried with peanuts (gongbao jiding). Equally well known is mapo doufu, which is beancurd, pork and chopped spring onions in a chilly sauce. A favorite with travelers and worth trying simply for the novelty value is guoba roupian. Guoba refers to the crispy bits of rice, uncannily similar to Rice Crisps, that stick to the bottom of the rice pot - they are put on a plate, and pork and gravy added in front of the dinner.
Chinese cooking is justifiably famous, a fine art perfected through the centuries. Quality, availability of ingredients and cooking styles vary by region, but you'll almost always find something to suit your tastes.
While the Chinese make outstanding lunches, dinners and snacks, many foreigners are disappointed with breakfast. The Chinese do not seem to understand the western notion of eating lightly in the morning - a typical breakfast could include fried peanuts, pickled vegetables, pork with hot sauce, fried bread-sticks (youtiao) , and rice porridge. Outside of hotel restaurants, prices are generally low.
The other catch is that when Chinese dine out they spend big, and foreigners are expected to do likewise.
It cannot be said that one who does not experience Sichuan food ever reaches China.
Typical Courses: Hot Pot; Smoked Duck; Kung Pao Chicken; Twice Cooked Pork; Mapo Dofu
Guangdong Cuisine (Cantonese Cuisine)
Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them Steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.
This is southern Chinese cooking-lots of steaming, boiling and stir-frying. It's the best of the bunch if you're worried about cholesterol, as it uses the least amount of oil. It's lightly cooked and not as highly spiced as the other three, with lots of seafood, vegetables, roast pork, chicken, steamed fish and fried rice.
Dim sum is a snack-like variation, served for breakfast and lunch (but never dinner) and consisting of all sorts of little delicacies served from pushcarts wheeled around the restaurant floor. It's justifiably famous and something you should experience at least once, but like many visitors you'll probably get addicted.
The Cantonese are famous for making just about anything palatable: specialties are abalone, dried squid, 1000-year eggs, shark's fin soup, snake soup and dog stew.
Typical Courses: Shark's Fin Soup; Steamed Sea Bass; Roasted Piglet
Fujian Cuisine
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".
Typical Courses: Buddha Jumping Over the Wall; Snow Chicken; Prawn with Dragon's Body and Phoenix's tail
Jiangsu Cuisine
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance.
Typical Courses: Stewed Crab with Clear Soup, Long-boiled and Dry-shredded Meat, Duck Triplet, Crystal Meat, Squirrel with Mandarin Fish, and Liangxi Crisp Eel
Zhejiang Cuisine
Comprising local cuisines of Hanzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.
Typical Courses: Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken
Hunan Cuisine
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
Typical Courses: Dongan Chick; Peppery and Hot Chick
Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain freshness.
Typical Courses: Stewed Snapper; Huangshan Braised Pigeon
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Guangzhou metro line 5 opening this month
From as early as the school was established in China, teachers dominated the entire classroom, students just have to receive and imbibe what teachers taught in class and any kind of challenge or doubt was discouraged and dampened. The results were independent thinking has been hampered; the spirit to doubt and argue has been impeded. In such atmosphere, no dare to challenge the authority. Pundit or expert means standard. In a circumstance like this, if we want to better our education and to install a productive atmosphere in classroom, we must oppose this teacher-centered lecture format and build up a student-centered one.
Why, you may wonder, should students center the classroom? Firstly, knowledge counts only when the receiver thoroughly absorbed it and the teacher-centered lecture format definitely hindered the procedure. In teacher-centered lecture format, teachers may offer some formula and solutions for mathematic problem or some facts and events in history, but that only means the students truly understand the knowledge the received. When they encounter a new problem or phenomenon, they have no idea to solve it or explain the cause and effect of it.
In student-centered lecture format, teachers only have to offer some cases and guidance lead to solution, the students, on the other hand, under the guiding from teacher, equipped by what they have learned, find out definite solution themselves and truly acquired what teachers want them to know in the process.
Secondly, teaching is learning. This means teachers have to update knowledge themselves in order to offer fresh nutrition for the younger mind. Being challenged and argued is the best way to spark new idea and thinking. To keep knowledge fresh is to keep it alive. Furthermore, in teacher-centered lecture format, students feel bored and passive; while in student-centered lecture format, boredom and passiveness are gone, students act actively and concentratedly because they have to join the discussion or to answer question raised by teachers or their peers. Thus, the classroom atmosphere improves.
Overall, the teacher-centered lecture format is outdated, for it discourages independent thinking and doubt; the student-centered lecture format is productive and agreeable, for it welcomes challenge and opens the door for true knowledge.
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I just can't understand this, May 10, Google.cn put a festival logo on the homepage. Needless to say, to honor all the mothers throughout the world is something agreeable. However, two days later, while all the websites throughout China are making a fuss to commemorate the devastating earthquake of Wenchuan, Sichuan 365 days before and to offer condolence to the victems,
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Wherever you got chance to come to China, you have to visit Guangzhou, the most vibrant and energetic city in this country.However, Guangzhou is big city, if you don't want to miss anything exciting, read carefully.
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