Chinese Culture (7)

Besides, Chinese seldom express what they think directly and they prefer a roundabout way. Neither show their emotions and feelings in public. They rarely greet people with a handshake, though it is very popular among foreigners, say nothing of embracing or kissing when greeting or saying good-bye. Consequently, it is better not to behave too carefree in public, even though you are well-intentioned. Also, it is advisable to be fairly cautious in political discussions. Do not particularly push yourself forward, or else you are unwelcome.

此外，中国人很少直接表达自己的想法，而喜欢用侧敲旁击的方式。从不在公共场合表现自己的情绪或者感觉。尽管在西方握手的见面礼非常普遍，但在中国这样做的人还不是很多，更不用说见面和道别时的拥抱和亲吻了。因此，即使你是出于好意，在公共场合也不要表现的太自由自在。同样，在政治话题上保持相对慎重也是明智的。不要太特立独行，否则你将会是不受欢迎的。

客气 keqi

Keqi not only means considerate, polite, and well mannered, but also represents humbleness and modesty. It is impolite to be arrogant and brag about oneself or one's inner circle. The expression is most often used in the negative, as in buyao keqi, meaning "you shouldn't be so kind and polite to me," or "you're welcome."

客气并不只是包含考虑周详、礼貌文雅和举止端详，还表现在谦逊和谨慎。对自己或者自己的圈内人表达的傲慢或者自夸都是不礼貌的。表达的时候，通常要以否定的形式，比如“不要客气”，意思是说“你不必对我这么关心、礼貌”或“不用谢”。

Chinese Culture (6) Relationships

关系/Guanxi (Relationships between People)

Throughout much of Chinese history, the fundamental glue that has held society together is the concept of guanxi, relationships between people. It is very important for the Chinese to have good relationships. They often regard good social relations as a symbol of personal ability and influence. Someone who has no connections would be despised and is only half-Chinese.

纵贯中国的历史，一个维系社会的基本粘合剂就是关系这个概念，也就是人与人之间的关联。对中国人来说，有良好的关系是十分重要的。他们往往将拥有良好的社会关系看成是一个人能力和影响力的象征。一个毫无关系的人将会被轻视，而且最多只能算半个中国人。

Chinese Culture (5) FACE

面子/Mianzi (Face)

The idea of shame, usually expressed as 'face' could be loosely defined as the 'status' or 'self-respect' in Chinese and by no means alien to foreigners. It is the worst thing for a Chinese to lose face. Never insult, embarrass, shame, yell at or otherwise demean a person. Since all these actions would risk putting a Chinese in a situation that he might lose face. Neither try to prove someone wrong nor shout at him in public. In order to get a successful effect without letting a Chinese lose face, any criticism should be delivered privately, discreetly and tactfully, or else, just opposite to what you wish.

羞耻这个概念，通常被表达为“面子”。在中文中大致的含义是“地位”或者“自尊”，这和外国人的观念并不相同。在中国，最糟糕的事莫过于失了面子。所以，千万不要对一个人进行侮辱、羞辱或者对其大吼，让其尴尬等。因为这样会让一个中国人感觉到失了面子。千万不要证明某人错了，或者在公共场合对其吼叫。为了能有效的传达意见而不让中国人丢了面子，任何的批评都应该私下传递，而且方式要巧妙而谨慎。否则，你将事与愿违。

Chinese culture (4) Chinese food (中国菜）

For most foreigners, “Chinese food” usually implies a lot of deep-fried, strong-flavored and greasy dishes that all taste similar. However, for Chinese people, “Chinese food” is just a concept, because, like Chinese culture in general, Chinese food is extremely diverse. China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because China's local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.

Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light taste.
Typical menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour Sauce

Sichuan Cuisine
Sichuan Cuisine, known more commonly in the West as “Szechuan,” is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompaniment, producing the typical exciting tastes. Garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking techniques. It can be said that one who doesn't experience Sichuan food has never reached China.
Typical menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; Water-Boiled Fish; Tasty and Spicy Crab; Twice Cooked Pork; Mapo Tofu

Guangdong (Cantonese)
CuisineTasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients' natural flavors. Guangdong chefs also pay much attention to the artistic presentation of their dishes.
Typical menu items: Shark Fin Soup; Steamed Sea Bass; Roasted Piglet; Dim Sum (a variety of side dishes and desserts)

Fujian Cuisine
Combining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their "pickled taste."
Typical menu items: Buddha Jumping Over the Wall; Snow Chicken; Prawn with Dragon's Body and Phoenix's tail

Huaiyang Cuisine
Huaiyang Cuisine, also called Jiangsu Cuisine, is popular in the lower reaches of the Yangtze River. Using fish and crustaceans as the main ingredients, it stresses their freshness. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, and simmering. The flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.
Typical menu items: 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 is not greasy. It wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mellow fragrance. Hangzhou Cuisine is the most famous one of the three.
Typical menu items: 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 areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation.
Typical menu items: Dongan Chicken; Peppery and Hot Chicken

Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness.
Typical menu items: Stewed Snapper; Huangshan Braised Pigeon

中国茶文化 Savoring tea

The Chinese people, in their drinking of tea, place much significance on the act of "savoring." "Savoring tea" is not only a way to discern good tea from mediocre tea, but also how people take delight in their reverie and in tea-drinking itself. Snatching a bit of leisure from a busy schedule, making a kettle of strong tea, securing a serene space, and serving and drinking tea by yourself can help banish fatigue and frustration, improve your thinking ability and inspire you with enthusiasm. You may also imbibe it slowly in small sips to appreciate the subtle allure of tea-drinking, until your spirits soar up and up into a sublime aesthetic realm. Buildings, gardens, ornaments and tea sets are the elements that form the ambience for savoring tea. A tranquil, refreshing, comfortable and neat locale is certainly desirable for drinking tea. Chinese gardens are well known in the world and beautiful Chinese landscapes are too numerous to count. Teahouses tucked away in gardens and nestled beside the natural beauty of mountains and rivers are enchanting places of repose for people to rest and recreate themselves.

China is a country with a time-honored civilization and a land of ceremony and decorum. Whenever guests visit, it is necessary to make and serve tea to them. Before serving tea, you may ask them for their preferences as to what kind of tea they fancy and serve them the tea in the most appropriate teacups. In the course of serving tea, the host should take careful note of how much water is remaining in the cups and in the kettle. Usually, if the tea is made in a teacup, boiling water should be added after half of the cup has been consumed; and thus the cup is kept filled so that the tea retains the same bouquet and remains pleasantly warm throughout the entire course of tea-drinking. Snacks, sweets and other dishes may be served at tea time to complement the fragrance of the tea and to allay one's hunger.

Chinese Culture(2)- Zodiac 生肖

The Chinese Yinyang principle consists of a 12-year cycle, each year of which is named after a different animal that imparts distinct characteristics to its year. Many Chinese believe that the year of a person's birth is the primary factor in determining that person's personality traits, physical and mental attributes and degree of success and happiness throughout one's lifetime.

The ancient Yinyang principle constructed a fantastic system of 10 heavenly stems and 12 mundane branches. The latter correspond to 12 animals with two symbolic functions. Each animal is mystically related to one year in a 12-year cycle. Each animal also represents two hours or one-twelfth of every day. A person's future is determined by this intriguing system. These twelve animals are: rat, ox, tiger, rabbit, dragon, snake, horse, sheep, monkey, cock, dog and pig.

Rat charm, 子鼠　　
Ox patient, 丑牛　　
Tiger sensitive 寅虎　　
Rabbit articulate, 卯兔　　
Dragon healthy, 辰龙　　
Snake deep, 巳蛇　　
Horse popular, 午马　　
Goat elegant, 未羊　　
Monkey clever, 申猴　　
Rooster deep thinkers, 酉鸡　　
Dog loyalty, 戌狗　　
Pig chivalrous. 亥猪

Chinese Culture(1) Jingtailan 景泰蓝

The art of Jingtailan (Cloisonné) is a unique combination of sculpture, painting, porcelain making and copper-smithing that is said to have originated in Beijing during the Yuan Dynasty (1271-1368). The oldest extant piece was made during the Yuan Dynasty, but Jingtailan underwent a major change during the Ming Dynasty when at about 1450 to 1456, a new blue pigment was discovered and gave Jingtailan its current name based on the Chinese word lan for blue. Ming Dynasty Jingtailan is also considered to be the most intricate. Nevertheless, Jingtailan reached its peak during the Qing Dynasty (1644-1911) due to great innovations in copper-melting techniques.

At present, Jingtailan is classified into two categories: Jingtailan and Flower-strip Jingtailan, each of which has several sub-varieties respectively.

The making of Jingtailan requires rather elaborate and complicated processes; base-hammering, copper-strip inlay, soldering, enamel-filling, enamel-firing, polishing and gilding. The products are featured by excellent quality. The skill and workmanship have been handed down from the Ming Dynasty. Since the founding of new China, quite a number of new varieties have been created. It enjoys a high reputation both at home and abroad with most of its products for export.

All the products are beautiful and elegant in molding, brilliant and dazzling in colors and splendid and graceful in design. It is a famous local handicraft in Beijing region.

Jingtailan can be found on large objects such as vases and other large utensils and decorative items, as well as small items like earrings, bracelets, chopsticks or jars.