Chinese ArchitectureChinese architecture has had a major influence on the architectural styles of Japan, Korea and Vietnam. Traditional Chinese architecture stressed the visual impact of buildings, and emphasised width rather than height, and symmetry. Grandeur could be signified by the number of tiers - in terms of floors or roofs. Buildings would normally be based on a substantial platform, side walls and a curved overhanging roof. Palaces, temples and even hutongs (alleys of simple commoners dwellings) were usually surrounded by a gated wall. Imperial Architecture While the dwellings of ordinary people, such as hutongs, were generally grey in color, both walls and roof, imperial buildings employed color. Imperial buildings had golden yellow roof tiles, red columns and doors, and walls that are shades of red - pink, purple or terracotta. Religious Architecture Buddhist architecture in much of China follows the imperial style, but with green roof tiles. A Buddhist temple normally has a front hall that houses a statue of a Bodhisattva, followed by a great hall that houses statues of the Buddhas, with accommodation for the monks and nuns at either side. Taoist architecture is a little less grand. The main deity is usually represented in the main hall which is at the front, in contrast to Buddhist layout where the main hall will be to the rear. Also, the entrance is usually at or to the side which is believed to confuse entry by demons (a Feng Shui guideline). Taoist roofs are generally blue. Commoners Architecture A SiHeYuan, or courtyard, was the traditional unit and could range from small and basic to elaborate. The courtyard itself, even if very small, could contain potted plants and serve as a small garden as well as workspace. A SiHeYuan would face south with the entrance at the front but on the east side. The main building would be at the back facing the courtyard (that is, facing south). Children would live in the side rooms. The room beside the entrance was used for sundry purposes. The main building faces south to avoid northerly winds and gain the most possible sunshine during winter. Overhanging eaves keep the building cool when the summer sun is high in the sky, and also keep off rain. The main building is divided into three, or sometimes five, rooms, with the main living area in the center. There is often a screen just inside the entrance so that passers by cannot see directly into the courtyard - and to protect from evil spirits (who are said to travel in straight lines and deterred by curved paths and screens). Wealthy people would have a larger SiHeYuan, possibly with two or even more courtyards, one behind the other. A pair of stone lions would be placed outside the main gate, which would be painted red with a large copper or brass ring handle. SiHeYuans were constructed next to each other in rows to form a hutong - an alley less than 9m wide (the narrowest are less than 1m wide). These lively communities are disappearing fast in Beijing, and elsewhere, although some such areas are now protected from redevelopment.
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Bonus films ...
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Artificial Intelligence is already changing our world and its impact will become ever greater, and more quickly than most of us realise.
AI, in our view, is not merely a simulation of human intelligence but pretty much the same thing, minus the needs and desires that a biological brain endures. Consciousness is not a mystery; it is - again, in our view - simply awareness of awareness.
Here is an introduction to the history and current state of AI.
With ColdFusion ...
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Or Tofu, as they say in HK / West.
With chick peas, Shiitake mushrooms, chili oil and SiChuan peppercorns ...
Chili oil ...
Wil Yeung :
Ingredients:
4 dried shiitake mushrooms
2 1/2 cups water
3 sticks green onion
1 cup canned chickpeas
1lb soft or medium firm tofu
2 pieces garlic
1 small piece ginger
1-2 tsp Sichuan peppercorns (or black peppercorns)
3 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1 tsp chili powder
2 tbsp doubanjiang (Chinese broad bean chili paste)
1 tsp cane sugar
1 tbsp soy sauce
splash of rice vinegar
1 tbsp potato starch + 1 tbsp water
Directions:
1. Place the dried shiitake mushrooms in a small saucepan and add in the water. Cover and bring to a boil
2. Chop the green onion. Roughly crush the chickpeas with a fork
3. When the water comes to a boil, simmer on medium for 10min
4. Drain out the tofu and carefully slice into cubes
5. Pour out and reserve the mushroom water. Cool down the mushrooms with cold water and squeeze out the liquid. Then, remove the stalks from the mushrooms and finely dice
6. Finely chop the garlic and ginger
7. Heat up a sauté pan to medium heat. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar
8. Place the pan back onto medium heat. Add the chili oil
9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for another minute
10. Add in the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a good stir, then add in the reserved mushroom water
11. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir
12. Make a slurry by combining the potato starch with 1 tbsp water
13. Slowly pour in the slurry while stirring
14. Add in the tofu and gently stir around them
15. Plate and garnish with the chopped green onion
Bonus film - vegan Dan Dan Mian (noodles) ...
Ingredients:
4 broccolini
1 large piece garlic
small piece ginger
2 sticks green onion
1/2 cup canned chickpeas
small bunch canned bamboo
2 tbsp white sesame paste (or tahini)
3 tbsp soy sauce
3 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1 portion Chinese wheat noodles or udon
1/2 tbsp Sichuan peppercorn
drizzle of grapeseed oil
1 tsp liquid smoke
2-3 tbsp crushed roasted peanuts
1 tbsp white sesame seeds
Directions:
1. Chop the broccolini into bit sized pieces. Finely chop the garlic and ginger. Chop the green onion separating the white part from the green
2. Roughly mash the chickpeas in a small bowl with a fork. Slice the canned bamboo
3. Bring a small pot of water to boil for the noodles
4. Make the sauce by combining the sesame paste, 2 tbsp soy sauce, chili oil, and the green part of the green onions
5. Boil the noodles to package instructions
6. Heat up a sauté pan on medium heat and toast the peppercorns for 45sec
7. Crush the peppercorns in a pestle and mortar. Place the pan back on the heat and drizzle some grapeseed oil
8. Add the garlic, ginger, and green onion
9. Add the broccolini and sauté for 3-4min
10. Add the chickpeas, bamboo, and liquid smoke. Sauté for 4min
11. Add the crushed peppercorns and 1 tbsp soy sauce. Give it a good stir, then turn off the heat. When the noodles are cooked, strain out the water
12. Pour the prepped sauce into the serving bowl
13. Add the noodles into the sauce and top with the sautéed veggies
14. Top with the crushed peanuts and sesame seeds
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
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With Fly Over China ...
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With JetLag Warriors and Ken Abroad ...
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Featuring the timeless and heart-wrenching Wish You Were Here and Comfortably Numb (wow - don't miss this) ...
Dark Side of the Moon (1973) - begins, and ends, with the pulse of a heart (this acclaimed album is like one awesome track). When you have a free hour, listen all the way through to what many regard as the greatest music album ever created.
Features Time and Great Gig in the Sky (wow) ...
So much time lost, chasing this and that; and then it's all over, before we really began.
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Tiger Leaping Gorge (虎跳峡 / HǔTiào Xiá) is a beautiful canyon on the JinSha River, a primary tributary of the upper YangTse River. It lies about 60 kilometers (38 miles) north of LiJiang in YunNan province, south west China and is part of the 'Three Parallel Rivers of Yunnan' UNESCO World Heritage Site.
Tiger Leaping Gorge is around 15 kilometers (9 miles) in length and passes between Jade Dragon Snow Mountain and Haba Snow Mountain in a series of rapids below towering 2,000 meter (6,600 feet) cliffs.
This film shows part of the lower trail and the spot where legend says a tiger jumped the rapids at their narrowest point (some 20 plus meters).
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