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29/10/2014

Get to know The Age-old Chinese Bell Culture

The bell originated from the ling, a small type of bell. At first, the ling was baked out of pottery clay. In the 1950s, archaeologists discovered a red pottery ling from the remains of the Yangshao culture at Miaodigou, the Sanmen Gorges, Henan Province China tour deals. With a height of 9.2 centimeters and a rim diameter of 5 centimeters, the ling is hollow and a handle is attached to its top. A small hole on each side of the shoulder leads to the inside of the ling to fix the dapper. The surface of the ling is polished without any decorative patterns. The cross section is circular. It was made between 3900-3000 BC. Later, a bell - shaped utensil made out of fine gray pottery clay was unearthed from the remains of the Longshan culture (2800 - 2000 BC) at Doumen Town, Chang' an County, Shaanxi Province. According to The History of Chinese Music by Li Chunyi, "Similar to a bell of the Shang Dynasty, it is rectangular in shape, hollow and fixed with a solid handle." "It might have certain connections with such musical instruments as the zhong and duo of the Shang and Zhou dynasties." It is l1.7 centimeters in height, 9.4 centimeters in horizontal rim diameter and 5.6 centimeters in vertical rim diameter. On both sides of the shoulder are holes for fixing the clapper. Most of the pottery ling dating back to the period of the Longshan culture, now collected by the Gansu Provincial Museum, were shaped like olives. They have bridge - shaped handles and closed cavities. Small balls in the hollow cavities produced the sound when the bells were rocked. The pottery ling was used in different ways. One could hold the handle and rock the ling to produce a pleasant sound. The ling could also be attached to an object, a human being or an animal to jingle.

China entered the Bronze Age around the 16th century BC. In 1983, a bronze ling was unearthed from No. 3,296 tomb at the remains of Taosi, Xiangfen, Shanxi Province (dating back to around 2085 BC). Shaped like a pair of combined tiles, it has no decorative patterns on the surface and is 2.65 centimeters in height. It was buried near the left side of the skeleton. In 1981, another bronze ling shaped like a pair of combined tiles with a decorative ear, 8.5 centimeters in height and 0.5 centimeter in thickness, was unearthed from the remains of Erlitou, Yanshi, Henan Province . It was laid between the chest and the waist of the skeleton. Some people believe it dates back to the early period of the Shang Dynasty, while some others regard it as a bronze ling of the Xia Dynasty China travel service.

The ling produced a sound when the clapper was rocked to strike the inner wall, so it was not so easy to control the rhythm of sounding. During the Shang Dynasty, a musical instrument bigger than the ling appeared in Henan, Hunan and other parts of the country. Known as the nao, it was struck from outside to control the rhythm of sounding. The nao was also called the zhizhong. It was struck when it was held by the player in his hand or put on a wooden stand.

From the Western Zhou Dynasty to the Spring and Autumn Period and the Warring States Period, musical bells shaped like combined pairs of tiles appeared in many areas of the country. The mouth of such a bell faced down. It was struck more easily when it was in a suspending position. Yongzhong, niuzhong and small bo bells shaped like combined pairs of tiles appeared in chimes or groups. Many of them bore inscriptions on events. The court of the Zhou Dynasty promulgated the ritual and musical institutions embodied by bells and musical stones, suited to the hierarchy. As a musical instrument of the aristocracy, the bell deviated from its original nature and displayed a symbolic function. The suspending pattern and number of bells and musical stones demonstrated one's position and power. In the 26th year of the reign of Shihuang (the First Emperor) of the Qin, weapons from various parts of the country were destroyed in Xianyang and east into six big court bells symbolizing the power and prestige of the imperial court. They were demolished in the later period, but they did mark the appearance of imperial court bells. From then on, the institution and function of imperial court bells were manipulated by rulers of the various dynasties. A section of the History of the Jin Dynasty says, "The Han rites included the ritual of the emperor giving audience to his senior officials on the New Year' s Day. On the lunar New Year' s Day, when the clepsydra had not shown the seventh mark for the night, the bell pealed for the ceremony ... Officials above the rank of commandery governor entered the court to greet the emperor." This refers to the imperial court bell pealing when the emperor received greetings from officials. The bo (a large bell similar to the Bo of the Duke of Qin) was certainly the earliest form of the imperial court bell. Cai Yong of the Eastern Han Dynasty wrote in the Du Duan, "When the flow of the clepsydra ends for the night, the drum is beaten; when the flow of the clepsydra ends for the day, the bell stops pealing." The bo bell or the yongzhong bell was used at first to give the correct time.

From the very beginning the bronze bells China Holidays in China were endowed with strong emotional coloring and cultural connotations. In his Explanation and Study of Principles of Composition of Characters, Xu Shen of the Eastern Han Dynasty said, "The zhong (bell) is the sound of the Autumn Equinox. All crops have been zhong (cultivated)." In Chinese, zhong (bell) and zhong (cultivate) are pronounced similarly, but in different tones. Harvests were the result of toil in our ancient agricultural country with its yellow soil. The stroke of the bell at a feast conveyed feelings of joy for the bumper harvest as well as the emotion of a man with a heavy heart. A Chinese bell produces a deep, cohesive sound, while a Western bell emits a loud, extrovert sound, displaying the differences in their national character probably caused by the environment. The Tone Monitor, the Ministry of Rites, the Ritual of Zhou summarizes the shapes and sounds of bells, saying: "If the upper part of a bell is bigger than its lower part, the bell produces a muffled sound; if a bell is vertical, it makes a slow sound; if the mouth of a bell is wide open, the sound of the bell is unbridled." The Artificers' Record, the Ritual of Zhou says, "A big and short bell produces a quick sound that can be heard within a short distance; a small and long bell makes a mild sound that can be heard far away." The bigness or smallness of a bell refers to its rim diameter. A Chinese bell produces a slow sound that can be heard far away. This was a choice made carefully and inevitably by our ancients in the light of the environmental and social factors.


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08:29 Publié dans Voyage | Lien permanent | Commentaires (0)

28/10/2014

Learn something about Guangdong Local Cuisine

Braised salamander and Eight Delicacies and Feast of Tianmahan Chicken are famous local dishes with high nutrition. Love Bean Curd Fruit and Bijie Stuffed Dumplings are popular refreshments with diners.

The most familiar Chinese dishes in China originated from Cantonese cuisine. Guangzhou What & Where to buy in China, the regional capital of Guangdong Province, is the world capital of this style of cooking. In today's program, Liu Yan will introduce you to Cantonese cuisine and other local food varieties in Guangzhou.

Surrounded by mountains and facing the sea, favorable geographical conditions have provided abundant resources necessary for the diversified food varieties in Guangdong since ancient times.

The rich varieties of fruit and animal resources from the mountains along with marine and freshwater products contribute to the rich varieties of local food.

The most famous food in Guangzhou is, of course, Cantonese cuisine, renowned both inside and outside China.

Restaurants that provide authentic Cantonese cuisine as well as other well-known food varieties from around the country can be found throughout Guangzhou China travel service.

There are time-honored restaurants such as the Lin Heung Tea House and Taotao Ju, as well as new ones such as New Lychee Harbor and Tangyuan Restaurant.

Zhao Liping is Director of the Restaurant Management Office in Guangzhou.

"There are tens of thousands of restaurants in Guangzhou where you can find different food anywhere and anytime in the city, including Japanese and western cuisines."

Cantonese cuisine, one of the four main cuisines in China, originates from the region around Guangdong. Reputed as China's finest cuisine, it has absorbed the strong points of other cuisines, but is diverse and delicate.

A modern saying has it that "they eat everything with four legs except chairs and everything that flies except airplanes." Usually this is said by northerners to refer to those who eat Cantonese dishes.

In fact, Cantonese cuisine includes almost all edible foods in addition to the staples of pork, beef and chicken, snakes, snails, chicken feet and duck tongues.

Cantonese menus are long and can often confuse a diner who is trying to select different dishes. There is a wide variety of dishes made from meats, poultry, fish, seafood, and vegetables from which to choose. They vary with the change of seasons and conform to modern dietetics.

An emphasis on preserving the natural flavor of the food is the hallmark of Cantonese cuisine.

The Cantonese people China vacation deals are very finicky when it comes to the freshness of their food. Even the amount of time taken for a live, swimming fish to be placed on a plate is kept to a minimum.

As cooking time is short, the flavors and nutritional value of the food are preserved. Vegetable and fish dishes are often steamed without using too much oil. Fresh live seafood is a specialty of Cantonese cuisine.

Seasonings are varied and well- coordinated. Sauces made from ingredients such as ginger, garlic, onion, vinegar, and sugar are paired up with different dishes to enhance their flavor.

Somewhat lighter than most other Chinese regional cuisines, Cantonese dishes are prepared carefully and exquisitely. Quick-fried or stewed, they turn out to be fresh, crisp, tender, slippery but not salty with all flavors and tastes.

Another notable Cantonese specialty is slow-cooked soup. The soup is usually a clear broth prepared by simmering meat and other ingredients under low heat for several hours. Chinese herbs or medicines are often used as ingredients. Slow-cooked soup is a regular dish in Cantonese families as most believe in its ability to heal and strengthens one's health.

Chen Fang is a retired government employee and a housewife in Guangzhou.

"The Cantonese don't eat meals without soup, and we cook soup at home every day. It's a kind of food therapy that we practice in day-to-day situations."

Dim sum involves a wide range of light dishes served alongside Chinese tea. Yum cha, or literally "drinking tea" is the term used to describe the entire dining experience. It is usually served in the mornings until noontime at Chinese restaurants and at specialty dim sum eateries where typical dishes are available throughout the day.

Zhao Gang is a tourist from northeast China.

"Guangzhou boasts a unique culture and traditions which are very different from those of northern China. Cantonese cuisine is diversified and delicate. Cantonese dishes are my favorites among all the regional food varieties."

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08:37 Publié dans Voyage | Lien permanent | Commentaires (0)

27/10/2014

Travel Experience to Qilian Mountains

Qilian Mountains is in the northeast of Qinghai Province and west border of Gansu Province China tour deals. It is composed of several parallel mountain ranges and wide valleys including the biggest salt water lake in China- Qinghai Lake. Mountainous prairie and forests are distributed alternately. The virgin forest has an area of 157,000 hectares, and there are trees mainly Qinghai spruce and Qilian sabina chinensis and poplar etc. and there always have red deer, lynx, snow cock, wild donkey, and snow leopard haunted. It is rich of mineral resources, so it is called as "Treasure Mountain".

Qilian Mountains is higher in the northwest, and lower in the southeast, with most altitude of mountains are between 3,500-5,000 meters. The altitude of the highest peak is 6,305 meters. The width of mountain range reaches 400 km, which is composed of above seven mountain ranges with valleys and lake basins in it.

Important Water Source

Mountainous regions in Qilian Mountains China travel service have more glaciers and peaks covered by snow all the year round. Glacier in east of mountain ranges is one of the most concentrated distributions in China. Although glaciers are not in large scale, when snow melts, abundant water flow downward the drought regions at the foot of mountains because of its wide area. It is the important water source for agricultural irrigation.
Geographical Meaning

Qilian Mountains is a humid island stretching to drought regions in the southwest of China. It segregates the deserts in Inner Mongolia and Tsaidam Basin, and melted glaciers and rains in mountains form rivers cultivating Hosi Corridor (the thoroughfare to Xinjiang Autonomous Region from inland of China), and so famous Silk Road arises. Qilian Mountains shakes hands with Tianshan Mountain. Hosi Corridor is like an arm dragging Xinjiang Autonomous Region for China China Holidays.
Cultural relics

Hosi Corridor in front of Qilian Mountains is important natural thoroughfare connecting the inland and the northwest since ancient times, and there are lots of cultural relics and scenic spots. In Han(206-220 A.D.) and Tang(618-907 A.D.) dynasties, famous Silk Road passed through here, and left a lot of historical relics related Chinese and Western cultural exchange. For example, famous bronze galloping horse in Han Dynasty was excavated in Wuwei City, east of Hosi Corridor.


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04:40 Publié dans Voyage | Lien permanent | Commentaires (0)