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aries1988 : sichuan   12

A history of China in 8m objects - Chaguan

the Cultural Revolution, the decade after 1966 when Mao Zedong unleashed terror on his own country, pitting neighbour against neighbour, students against teachers, children against parents and Red Guard mobs against officials whom Mao despised. More than a million lives were lost, and many more ruined. Centuries-old temples and libraries were smashed to so much rubble and firewood.

Other exhibits recall hardships. One museum in Anren is devoted to the nearly 18m urban youngsters who were banished to the countryside for years of ploughing, hauling manure and digging ditches instead of being educated.

Drawing the wrong lessons about the past can prompt charges of “historical nihilism”, an offence that sees museums punished and careers blighted.
history  today  museum  entrepreneurial  project  sichuan  artefact  mao 
december 2018 by aries1988
Fuchsia Dunlop on Chinese Food, Culture, and Travel
In peasant farming societies, you have the nose-to-tail eating. You kill the pig and you eat every part of it, for economic reasons as much as anything. Also, in China, the thing that really sets it apart is this preoccupation with the delights of gastronomy and the pursuit of the exotic.

In particular, the appreciation of texture. A lot of offal foods have very interesting textures. Like these fire-exploded kidney flowers. They have that kind of slightly brisk crispness with the tenderness of a kidney that has been cut in this beautiful, ornate, crisscross pattern and then stir-fried very fast. It’s a textural pleasure.

Try to feel it. Try to feel that slightly slithery, gelatinous quality, that little crispness in the bite. It’s like what I like to think of is edible oxymoron, this softness and crispness. Chinese love these sensory contradictions.

Sichuanese food, beyond the spicy stereotype, is about the artful mixing of flavors. It’s about fu he wei — complex, layered flavors.

n Sichuan, Sichuanese people would sum up the cuisine as saying yi cai yi ge, bai cai bai wei,

You’d have a dish with everything cut fine and you didn’t know what it was. Maybe it was something really outlandish. The art of cutting and the cutting of food into small pieces, the eating of shared dishes with a staple grain — rice in the south, wheat in the north — that’s the structure of a meal.

the olives tasted like Chinese medicine.

one of the principles of the cooking of the Jiangnan region, xian xian he yi, unity of fresh and salted. The use of small amounts of cured pork and intensely flavored ingredients to bring life to vegetables and more gently flavored ingredients.

Chinese food, it’s about the whole experience. That’s why you have a whole variety of flavors even in a relatively simple meal. It stimulates the palate. It also leaves you feeling very shufu.

There is a problem, this disjunct between people who are obsessed with eating, but not yet the idea that a young person might want to take over an artisanal soy sauce factory.

Trying to give people an honest living for producing what urbanites now consider to be premium, what we’d think of as organic, products. What I fervently hope is that more Chinese people will see what he’s doing is truly inspirational. As a wonderful example of how to nourish Chinese traditional culture. Make it economically viable and make it contemporarily relevant, too.

I think that’s because of the use of dairy products. You get the wonderful, umami richness of butter, the textures of cream. Chocolate, of course, is not used traditionally in China. Those things, if you take them out of Western desserts, you’re not left with very much in a way.

China has a very dynamic, open food culture and people are always into the next best thing.

They say yao shi tong yuan, the food and medicine come from the same source. Every food has its tonic properties. If you’re unwell, the first thing you do is address your diet. Food is very important in that way.
chinese  cuisine  gastronomy  region  culture  story  comparison  food  sichuan 
november 2016 by aries1988
四川话为什么这么统一|大象公会
四川话为什么那么有特色?古代的四川人是如何说话的?现代四川人又是怎样来的?
sichuan  dialect  origin  today  history 
august 2016 by aries1988
Sichuan Cuisine, Imperiled by Success
“The scene feels like it’s booming, but this is a chaotic boom that has had a lot of negatives,” he said, drawing out his vowels and emphasizing high notes in the region’s lilting accent. “Finally, they could become a sickness that brings down Sichuanese cuisine.”

Nowadays, a Sichuanese cook uses the zesty green or red local pepper, scallions, earthy fermented broad bean and chile paste, black fermented soy beans, dried tangerine peel and dozens of types of chiles (big and small, red and green, fiery and mild) prepared in several ways: fresh, dried and pickled.

These and other condiments can be combined to create dozens of flavors, many of which defy quick description in English. “Each dish its own, 100 flavors in 100 dishes,” goes the saying repeated by the chefs who fear that those tastes will vanish.
sichuan  cuisine  debate  gastronomy 
june 2016 by aries1988
Flickr: liuxiaoye's Photostream
Flickr/ liuxiaoye's Photostream #sichuan #china
china  photo  sichuan  today 
november 2014 by aries1988
“4·20”地震见闻:孤岛与自救-三联生活周刊
几乎所有的采访对象回忆这次地震,都说毫无预兆。如果非要找点反常之处,温度可能是灾难来临前的唯一预兆。从去年冬天开始,四川就一反常态地少有阴冷,记忆中盆地里让人冷到骨头发痛的冬天被暖阳代替。春节时气温就达到20摄氏度。雅安邻近川西,温度历来比盆地中央的城市低几度,可吴红说,她感受到的春天也热得反常。地震前一周,每天气温都在19到30摄氏度之间,在初春时分,她已经穿了一周的裙子。
天气热且干。雅安素有“雨城”之称,它位于一个横放的U形口内,南、北、西三面都被高山包围,因此本来水汽充足,每年清明前后总是春雨不断。但今年不仅清明无雨,在吴红的记忆里,整个3月也只下了一场雨。而4月19日,也就是地震的前一天下午,雅安市狂风大作,暴雨如注,断续到晚上22点。
“这次地震和汶川那次不一样。那次是先听到像高压电和低压电碰在一起的嗡嗡声,声音又尖又长,然后就看到山上的石头往下滚。这次的声音是像地下小煤矿放炮时的闷响。”程红兵说。
张克亮是少有的在震区找到自己位置的志愿者,这一部分得益于他具备的专业知识。除了药品,他随身的一个黑色已经毛边的小包里,还带着两件东西,一是一本四川省交通地图——帮助他进入震区中心后,在芜杂的各种岔路中,找到新闻中所说的灾情严重的宝盛乡;另一个是他的药师资格证。他针对地震后可能发生的常见病准备了药品。“灾后很多人会饮食紊乱,有的志愿者甚至可能一天就喝了一瓶水,肠胃病比较多发,所以我带了一些藿香正气液。还有处理外伤的绷带、碘伏、纱布,需要消炎的广谱抗生素头孢、阿莫西林。不能用青霉素的人,我带了乙酰螺旋霉素片,还有专门给老年人的感冒咳嗽药,还有通宣理肺丸。
地震刚发生,无数拉着食物、水、药品的志愿者车队,就已经在奔赴灾区的路上了。对山上的曾琴一家来说,这些物资和关爱是他们梦寐以求的。但这些物资要到达他们手中,必须要完成信息的统计以及道路的通畅。大部分成为孤岛、散落深山中的村落,如果没有熟悉地形的人带路,并且用大型机械设备清除路障,很难有志愿者有能力将这些物资带入深山。志愿者的长处在于热情和快速反应,如何有效率地使用这些民间的救援力量,仍然是政府一个大的课题。与之前政府在保障大的路段和城市的井然有序相比,政府在这方面的进步并不多。既没有具备组织能力的大型民间组织,也没有和政府对接的渠道,大量个人的爱心和力量就在灾区肆意流散着,有时候甚至会对救灾形成一些负面的影响
4月21日晚,这是我到达王赵华和曾琴家中的第一个晚上。今天的晚饭要更丰盛也更热闹,好几个在外地打工和读书的家人都赶回来了,再加上我这个外来人,好像破除了一些孤岛的隔绝感。晚饭是两大碗新摘的春笋做的春笋焖腊肉,还有两盆卷心菜汤。借着暮光,一共9户人家,约20多人挤在帐篷中一张红色的小方桌边。“好多年都没有这么热闹了,五湖四海的都赶回来了,过年都没有回来这么齐。”曾琴有些欢喜地说。
reportage  earthquake  sichuan  disaster 
may 2013 by aries1988
再生一个孩子很难
在失独群体中,他们更为特殊。4年前,“5·12”地震让近8000多个独生子女家庭失去了孩子。虽然国家也采取了一系列补助方式,但对于这些地震失独的家庭来说,想再生一个孩子很难,更难的是无法愈合的精神创伤。
http://www.instapaper.com/read/304904939
children  parents  earthquake  sichuan  china  family  planning 
july 2012 by aries1988

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