范文一:中国文化的英文介绍
Bronze ware Bronze Ware is made of bronze, and it birthed in the Bronze Age. Because bronze appeared throughout the world,it is a worldwide symbol of civilization. Chinese bronzes are highly praised by other people all over the world, representing the superb technology in the word.
Emperor Qinshihuang terracotta warriors Located in Xi'an, ShanXi Province, is a modern museum .It is the only ancient underground military museum in the world, known as the eighth wonder oft he world. Four Great Inventions of Ancient China China's four great inventions is consisted by papermaking, the compass, gunpowder,and the movable type,having a great impact in the world culture.
papermaking technology is one of the outstanding contributions to world ’s civilization
compass, is a simple instrument ,which used to determine the position .
Gunpowder is made by saltpeter, sulfur and charcoal,in the ancient it meaning "fire medicine."
movable type began in the Sui Dynasty ,created the spreading condition of the knowledge.
Chinese porcelain
China is the hometown of porcelain, and the invention of it is another great contribution to the world civilization. In English, "porcelain" (china)has become a symbol of China.
Tea China is the birthplace of tea culture.And now, tea has become the world's popular green drink.
Four treasures of the study .
pen ink paper and inkstone is necessary for the ancient students. Beijing Opera Beijing Opera is China's most influential operas,distribution in Beijing , known as the national opera of China.It becomes an important means of China to spreading our Chinese culture.
Chinese totem Totem is a sign of a group.It can distinguish different groups. American’s totem is Eagle,Russia's totem is Bear,while our Chinese totem is Dragon . When talk about dragons, we will think of China.
conclusion
Above are our brief introduction to China, if you want a deeper understanding , please go to the library to gather more information after school, thank you.
范文二:中国传统的英文介绍
中国传统文化的英文介绍
1. 元宵节: Lantern Festival
2. 刺绣:embroidery
3. 重阳节:Double-Ninth Festival
4. 清明节:Tomb sweeping day
5. 剪纸:Paper Cutting
6. 书法:Calligraphy
7. 对联:(Spring Festival) Couplets
8. 象形文字:Pictograms/Pictographic Characters
9. 人才流动:Brain Drain/Brain Flow
10. 四合院:Siheyuan/Quadrangle
11. 战国:Warring States
12. 风水:Fengshui/Geomantic Omen
13. 铁饭碗:Iron Bowl
14. 函授部:The Correspondence Department
15. 集体舞:Group Dance
16. 黄土高原:Loess Plateau
17. 红白喜事:Weddings and Funerals
18. 中秋节:Mid-Autumn Day
19. 结婚证:Marriage Certificate
20. 儒家文化:Confucian Culture
21. 附属学校:Affiliated school
22. 古装片:Costume Drama
23. 武打片:Chinese Swordplay Movie
24. 元宵:Tangyuan/Sweet Rice Dumpling (Soup)
25. 一国两制:One Country, Two Systems
26. 火锅:Hot Pot
27. 四人帮:Gang of Four
28. 《诗经》:The Book of Songs
29. 素质教育:Essential-qualities-oriented Education
30. 《史记》:Historical Records/Records of the Grand Historian
31. **:Great Leap Forward (Movement)
32. 《西游记》:The Journey to the West
33. 除夕:Chinese New Year’s Eve/Eve of the Spring Festival
34. 针灸:Acupuncture
35. 唐三彩:Tri-color Pottery of the Tang Dynasty/ The Tang Tri-colored pottery
36. 中国特色的社会主义:Chinese-charactered Socialist/Socialist with Chinese characteristics
37. 偏旁:radical
38. 孟子:Mencius
39. 亭/阁: Pavilion/ Attic
40. 大中型国有企业:Large and Medium-sized State-owned Enterprises
41. 火药:gunpowder
42. 农历:Lunar Calendar
43. 印/玺:Seal/Stamp
44. 物质精神文明建设:The Construction of Material Civilization and Spiritual Civilization
45. 京剧:Beijing Opera/Peking Opera
46. 秦腔:Crying of Qin People/Qin Opera
47. 太极拳:Tai Chi
48. 独生子女证:The Certificate of One-child
49. 天坛:Altar of Heaven in Beijing
50. 小吃摊:Snack Bar/Snack Stand
51. 红双喜:Double Happiness
52. 政治辅导员:Political Counselor/School Counselor
53. 春卷:Spring Roll(s)
54. 莲藕:Lotus Root
55. 追星族:Star Struck
56. 故宫博物院:The Palace Museum
57. 相声:Cross-talk/Comic Dialogue
58. 下岗:Lay off/Laid off
59. 北京烤鸭:Beijing Roast Duck
60. 高等自学考试:Self-taught Examination of Higher Education
61. 烟花爆竹:fireworks and firecracker
62. 敦煌莫高窟:Mogao Caves
63. 电视小品:TV Sketch/TV Skit
64. 香港澳门同胞:Compatriots from Hong Kong and Macao
65. **:Cultural Revolution
66. 长江中下游地区:The Mid-low Reaches of Yangtze River
67. 门当户对:Perfect Match/Exact Match
68. 《水浒》:Water Margin/Outlaws of the Marsh
69. 中外合资企业:Joint Ventures
70. 文房四宝(笔墨纸砚):
71.兵马俑:cotta Warriors/ Terracotta Army
72.旗袍:cheongsam
范文三:中国食物的介绍 英文
中国食物的介绍 英文
关于介绍中国食物方面的,用英文
最佳答案
Chinese cuisine ( Traditional Chinese: 中国菜, Simplified Chinese:中国菜) originated from the various regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australia, Western Europe and Southern Africa.
Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a major style and even viewed as the representation of the entire Jiangsu cuisine) are often considered as the standouts of Chinese cuisine and due to their influence are proclaimed as the Four Great Traditions (四大菜系). Occasionally Beijing cuisine and Shanghai cuisine are also cited along with the aforementioned eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetables and meat which is known as tofu), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that
these implements are regarded as weapons. It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This is because it is desired for fish to be served as fresh as possible, and more importantly, whole fish culturally signifies wholeness of things as it has a proper beginning (head) with an end (tail). It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the table. Chicken is another meat popular in Chinese meals. While the chicken is cut into pieces, and similar to serving fish every single piece of the chicken is served including gizzards and head in order to signify completeness.
In a Chinese meal, each individual diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. This is in contrast to western meals where it is customary to dole out individual servings of the dishes at the beginning of the meal. Many non-Chinese are uncomfortable with allowing a person's individual utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks ("公筷", lit. common/public/shared chopsticks) may be made available. In areas with increased Western influence, such as Hong Kong, diners are provided individually with a heavy metal spoon for this purpose. The food selected is often eaten together with some rice
either in one bite or in alternation.
[edit] Red meat
Pork is generally preferred over beef in Chinese cuisine due to economic and aesthetic reasons; the pig is easy to feed and is not used for labour, and is so closely tied with the idea of domesticity that the character for "home" depicts a pig under a roof. The colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. However, beef is more popular in the west of the country, influenced by Islam, and also in the Sichuan region and parts of the south, where cattle are used for hauling in mining and are plentiful.[1] Lamb is more popular in the far north of the country.
[edit] Vegetarianism
Main article: Vegetarianism in China
Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, it is only practiced by a relatively small proportion of the population. Most Chinese vegetarians are Buddhists, following the Buddhist teachings about minimizing suffering. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. bok choy, shiitake mushroom, sprouts, corn) and some imitation meat. Such imitation meat is created mostly with soy protein and/or wheat gluten to imitate the texture, taste, and
appearance of duck, chicken, or pork. Imitation seafood items, made from other vegetable substances such as konjac, are also available.
[edit] Beverages
In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as "冷淡杯" (Pinyin: leng3 dan4 bei1, literally: cold and bland cup, despite being strongly flavored), which is the very opposite of what traditional wisdom would admonish. Ideas from Chinese herbology, such as the four natures, influence the food combinations favored in traditional Chinese meals.
[edit] Contemporary health trends
According to the United Nations Food and Agriculture Organization estimates for 2001–2003, 12% of the population of the People’s Republic of China was undernourished.[2] The number of undernourished people in the country has fallen from 386.6 million in 1969–1971 to 150.0 million in 2001–2003.[3]
Undernourishment is a problem mainly in the central and western part of the country, while "unbalanced nutrition" is a problem in developed coastal and urban areas. Decades of food shortages and rationing ended in the 1980s. A study in 2004 showed that fat intake among urban dwellers had grown to 38.4 percent, beyond the 30 per cent limit set by the World Health Organization. Excessive consumption of fats and animal protein has made chronic diseases more prevalent. As of 2008, 22.8 percent of the population were obese and 18.8 percent had high blood pressure. The number of diabetes cases in China is the highest in the world. In 1959, the incidence of high blood pressure was only 5.9 percent.[4][5]
A typical Chinese peasant before industrialization would have eaten meat rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer with more meats, fats, and sugar being consumed.
Health advocates put some of the blame on the increased popularity of Western foods, especially fast food, and other culinary products and habits. Many Western, especially American, fast food chains have appeared in China, and are highly successful economically. These include McDonald's and Kentucky Fried Chicken (KFC).
An extensive epidemiological study called the China Project is being conducted to observe the relationship of disease patterns to diet, particularly the move from the traditional Chinese diet to one which incorporates more rich Western-style foods. Controversially, Professor T. Colin Campbell has implicated the increased consumption of animal protein in particular as having a strong correlation with cancer, diabetes, heart disease, and other diseases that, while common in Western countries, were considered rare in China. He suggests that even a small increase in the consumption of animal protein can dramatically raise the risk of the aforementioned diseases.
The Beijing roast duck, is the Beijing famous food, it by luster redcolorful, pulp delicate, flavor mellow, fat but not greasycharacteristic, is "the world delicacy" but is renowned at home andabroad by the reputation.
Hands down, America of the roast duck, is the source to preciousvariety Peking duck, it is now the world highest quality one kind ofmeat duck. It is said, this special pure white Beijing duck's raising,approximately gets up before the millennium about, is because allprevious dynasties of king the distant gold dollar swims hunts for,the partner attains this pure white wild duck to plant, latter raisesfor You Lieer, continuously continues down, only then this is finepurebred, and cultivates now the precious meat duck to plant. Namelywith fills in feeds one kind of white duck which the method fattens,therefore "force feed duck". Not only that, Peking duck once inhundred years before passes on to Europe and America, amazes the worldwith a single brilliant feat after breeding. Thus, took the
highquality variety Peking duck, becomes the world precious duck to plantthe origin already long time.
In the roast duck family most magnificent had to be the Quanjude, was it has established roast duck family's Beijing vivid ambassador the status.Quanjude founder Yang Quan the kernel previously was the small trader who lives the duck business after the job chicken, accumulated the capital gradually, founded the Quanjude roast duck shop, invited once a roast duck skilled worker who serves as a petty government official in the clear palace imperial kitchen, with the palace the roaster roast duck the technical fine roast duck, causes the roaster roast duck to come in the folk multiplication.TheQuanjude adopts is the roaster roasts the law, does not cut up the chest and abdominal cavities to the duck.Only opens a small hole on the duck body, takes the internal organs, then fills the boiling water toward the duck belly inside, after then ties again the small hole hangs on the fire roasts.Because this method both does not let the duck roast dehydrates and may let duck's skin zhang open is not roasted softly, roasts the duck skin is very thin very crisply, has become the roast duck most delicious part.The roaster has the stove hole not to have the fire door, take fruit trees and so on jujube wood, pear as the fuel, with open fire.When fruit tree burn, smokeless, the fire in a stove is prosperous, the combustion time is long.After the duck enters the stove, must use to select the pole in a disorderly way to exchange duck's position, causes duck being heated to be even, the whole body all can roast.Roasts the duck outward appearance is full, the color assumes the deep red, the cerebral cortex is crisp, outside Jiao Linen, and has a fruit tree's delicate fragrance, the fine goods gets up, the taste is more wonderful.Strictly speaking, only then this kind roasts
the law only then to call Beijing the roast duck.
中国食物介绍:
===============
Chinese Cuisine
===============
Chinese cuisine originated from the various regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australia, Western Europe and Southern Africa.
Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a major style and even viewed as the representation of the entire Jiangsu cuisine) are often considered as the standouts of Chinese cuisine and due to their influence are proclaimed as the Four Great Traditions (四大菜系). Occasionally Beijing cuisine and Shanghai cuisine are also cited along with the aforementioned eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.
Presentation
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetable, meat, tofu), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that these implements are regarded as weapons. It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This is because it is desired for fish to be served as fresh as possible, and more importantly, whole fish culturally signifies wholeness of things as it has a proper beginning (head) with an end (tail). It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the table. Chicken is another meat popular in Chinese meals. While the chicken is cut into pieces, and similar to serving fish every single piece of the chicken is served including gizzards and head in order to signify completeness.
In a Chinese meal, each individual diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. This is in contrast to western meals where it is customary to dole out individual servings of the dishes at the
beginning of the meal. Many non-Chinese are uncomfortable with allowing a person's individual utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks ("公筷", lit. common/public/shared chopsticks) may be made available. In areas with increased Western influence, such as Hong Kong, diners are provided individually with a heavy metal spoon for this purpose. The food selected is often eaten together with some rice either in one bite or in alternation.
Red meat
Pork is generally preferred over beef in Chinese cuisine due to economic and aesthetic reasons; the pig is easy to feed and is not used for labour, and is so closely tied with the idea of domesticity that the character for "home" depicts a pig under a roof. The colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. However, beef is more popular in the west of the country, influenced by Islam, and also in the Sichuan region and parts of the south, where cattle are used for hauling in mining and are plentiful.[1] Lamb is more popular in the far north of the country.
Vegetarianism
Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, it
is only practiced by a relatively small proportion of the population. Most Chinese vegetarians are Buddhists, following the Buddhist teachings about minimizing suffering. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. bok choy, shiitake mushroom, sprouts, corn) and some imitation meat. Such imitation meat is created mostly with soy protein and/or mianjin (a preparation of wheat gluten better known in the West by the Japanese-derived name seitan) to imitate the texture, taste, and appearance of duck, chicken, or pork. Imitation seafood items, made from other vegetable substances such as konjac, are also available.
Beverages
In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as "冷淡杯" (Pinyin: leng3 dan4 bei1, literally: cold and bland cup, despite being strongly flavored), which is the very opposite of what traditional wisdom would admonish. Ideas from Chinese herbology, such as the four natures, influence the food combinations favored in traditional Chinese meals.
中国小吃英语:
烧饼 Clay oven rolls 油条 Fried bread stick 水饺 Boiled dumplings
馒头 Steamed buns 饭团 Rice and vegetable roll 皮蛋 100-year egg
咸鸭蛋Salted duck egg 豆浆 Soybean milk
饭类
稀饭 Rice porridge 白饭 Plain white rice 糯米饭Glutinous rice
蛋炒饭Fried rice with egg
面类
刀削面Sliced noodles 麻辣面Spicy hot noodles 乌龙面Seafood noodles
板条 Flat noodles 榨菜肉丝面Pork , pickled mustard green noodles
米粉 Rice noodles
汤类
紫菜汤Seaweed soup 牡蛎汤Oyster soup 蛋花汤Egg & vegetable soup
鱼丸汤Fish ball soup
点心
臭豆腐Stinky tofu (Smelly tofu) 油豆腐Oily bean curd 虾球 Shrimp balls
春卷 Spring rolls 蛋卷 Chicken rolls 肉丸 Rice-meat dumplings
火锅 Hot pot
禽类---poultry
炖鸡 chicken stew
烤鸡 roast chicken /broiled chicken
酸奶油鸡 sour cream chicken
吉利鸡 chicken cutlet
炸鸡 fried chicken
咖喱鸡 curry chicken
烤鸭 roast duck
烤火鸡 roast turkey
葱花炒鸡蛋 scrambled eggs with scanllion
蛋炒虾 stir-fried shrimps in eggs
鸡蛋火腿 stewed ham with eggs
西红柿炒鸡蛋 stir-fried eggs with tomato
烧烤卤味
suckling pig:化皮乳猪
Drunken squab:花雕醉鸡
Cold chicken Claw:白云鹰爪
Soya duck wing:卤水鸭舌
Soya tofu:卤水豆腐
pickle and duck kidncy:榨菜鸭肾
Seaweed and pork slice:海草汾蹄
Seaweed and jeely fish:海草海哲
Japanese 3-combo:日式三拼
Roasted duck:玫瑰醉鸡
Spicy conch:麻辣东凤螺
甜品
Bird nest egg custard tart:白玉燕窝挞
Sesame seed ball:香麻煎堆球
Black sesame soft ball:擂沙甜汤丸
Steamed egg custard bun:世蒸奶皇包
Bean curd in syrup:冰川豆腐花
Crisp egg sustard tart:酥皮焗蛋挞
Thousand layered sweet cake:花心千层糕
Baked egg custard bun:菠萝奶皇包
egg custard soft cake:奶皇煎软饼
fresh mango pudding:鲜芒果布丁
coco-banana soft custard:椰汁香蕉糕
Turtle shell jell-o:滋补补伏苓膏
coco glutinous cake:椰蓉糯米糕
red bean mash puff:豆沙窝饼
sugar egg puff:松化沙翁
coco-peanut chess cake:麻蓉酥饼
炒饭类
yan-zhou fried rice:杨州炒饭
salty fish chicken fried rice:咸鱼鸡粒炒饭
dried scallop egg whit fried rice:瑶柱雪山炒饭
diced abalone jade fried rice:鲍鱼碧绿炒饭
stir-fried sticky rice:生炒糯米饭
fu-jian shreds fried rice:福建炒饭
seafood shark\'s fin fried rice:海皇炒饭
红烧鱼 braised fish in soy sauce
清蒸桂鱼 steamed mandarin fish with white sauce
糖醋鲤鱼 sweet and sour carp
家常黄鱼 home style yellow croaker
松鼠/葡萄/菊花鱼 deep fried fish cut in the shape of a squirrel ,a spring of grapes,or a chrysanthemum flower
黄鱼汤 yellow croaker soup
网包鲥 netted shad
清炖甲鱼 clear-simmered soft shelled turtle 八宝鲫鱼 fried crucian carp with stuffings
爆炒对虾 sauteed prawns
蒸螃蟹 steamed crabs
炒蟹黄 sauteed carb roe
炒蟹肉 sauteedcarb meat
青黄对虾 boiled prawns in salty water
炒虾仁 fried shrimp meat balls
虾炒肉元 stir fried shrimp with meat balls
番茄炒虾 stir-fried shrimps with fresh tomato 红烧海参 braised sea cucumber in soy sauce 炖鱼翅 stewed shark\'s fin
什锦火锅 Mongolian hot pot with ten ingredients 土豆片 potato chips
煮豌豆 ,玉米 ,青豆 boild green pea,corn,green beans 素色砂锅 vegetable casseroles
素沙拉 vegetable salads
主食与点心 satble food and dim son
炒面 fried noodls
兰州拉面 Lanzhou stretched noodles
香炒面 fine fried noodles
米线 rice flour noodles
宫爆鸡丁 CHICKEN WITH PEANUTS 肉圆 TAIWANESE MEATBALLS 细米粉丝 thin rice noodles
豆粉丝 fengsi,bean starch noodles 炒饭 fried rice
大米粥 rice gruel/porridge
范文四:中国结的介绍(英文)
中国结的介绍(英文)
Chinese Knot or Chinese traditional decorating Knot is a kind of characteristic folk decorations of handicraft art. Appeared in ancient time, developed in Tang and Song Dynasty (960-1229A.D.)and popularized in Ming and Qing Dynasty (1368-1911A.D.) Chinese Knot has now become a kind of elegant and colorful arts and crafts from its original practical use.
The characteristic of Chinese Knot is that every knot is made of a single rope and named by its specific form and meaning. By combining different knots or other auspicious adornments(吉祥的装饰品) skillfully, an unique auspicious ornament which represents beauty, idea and wishes is formed. For example,
To fit in with the needs of modern life, Chinese Knot has various products. The two main series are auspicious hanging and knitting clothing adornment. Auspicious hanging includes large tapestry, big room hanging, automobile hanging etc. Knitting clothing adornment includes ring, eardrop, hand chain, necklace and other woman's special adornments.
Today, people are fond of Chinese Knot for its characteristic form, colorfulness and profound meaning.
范文五:介绍中国春节的英文
Everyone, young and old, rich and poor, looks forward to celebrating the noisiest, most joyous and longest festival of the year. Chinese New Year is not celebrated at a hotel or supper club with revelers donning silly paper hats, drinking liquor and champagne, eating sumptuously, blowing whistles, twirling noisy rattles and throwing confetti while singing "Auld Lang syne" and
dancing until the wee hours of the morning. In China, New Year's Day is a solemn occasion. Every family performs religious rites at the family altar. This is the time for a family reunion. All family quarrels have been amiably settled and forgotten.
Before the eve of the New Year, everyone tries to come back home from every corner of the country to join the entire family, just like Americans' practice for Christmas, to greet the New Year. A New Year big dinner is served. After the meal, the table is cleared, dishes washed and put away. Then it is time to
undertake final preparations to meet the New Year.
A new tablecloth was put on the dining table. New dishes and new chopsticks were brought out. The beds were made up with new sheets, new pillow cases and blanket covers. The sweetmeat and melon seed
dishes were filled. Fragrant Chinese
narcissus plants with only fresh blossoms and buds were purchased from vendors. The living room and altar were decorated with pomelos, oranges, tangerines, New Year puddings and blooming narcissus plants.
At midnight following a nice family banquet on the New Year's Eve, the young members of the family would bow and pay their respects to the parents and elders.
In the morning, people put on their new clothes and shoes. Men, with their wives, call on relatives and friends to wish them a "Happy and Prosperous New Year " . The caller is
served tea with sweet-meats; melon seeds, both red and black; and fruits and delicacies such as puffed rice cakes, dump-lings and deep-fried round doughnuts. In addition, liquor and tobacco are offered. Before leaving, the well-wisher present gifts of money wrapped in red paper to all the unmarried children of the family. Starting from the New Year's Day, people bagan going out to visit friends and relatives, taking with them gifts such as fruits, wines, flowers, etc. The entire fornight was a time for socialising and amusement. Common expressions heard at this time are: Guonian Hao (Happy New Year), and BainianCto congratulate the New Year).
On New Year's Day, the lights on the porch and in the parlor are not turned off but left on con-tinuously. To retain good fortune and wealth in the home, the house is not swept for fear of weeping out the good fortune. No knife is used, even to prepare meals. Quarrels are to be avoided. Words with bad connotations such as defeat, illness, surgical operations, a coffin or death are not to be used. Dishes are handled carefully, for breaking a dish on New Year's Day indicate bad luck for the coming year.
The burning of long strings of firecrackers accompanies the Eve of the New Year. Most adults and
children do not touch their bed the whole night, busy at all kinds of activities welcoming the New Year. The New Year celebration lasts for fifteen days, allowing time for various entertainments to be enjoyed, including games of mahjong and dominos at home or at clubs. There are also animal shows featuring trained dogs and monkeys ,
theatrical plays staged by amateur and professional troupes, acrobatic performances , magic shows, puppet shows, storytelling and lion and dragon dances, especially in the country.
Everyone, young and old, rich and
poor, looks forward to celebrating the noisiest, most joyous and longest
festival of the year. Chinese New Year is not celebrated at a hotel or supper club with revelers donning silly paper hats, drinking liquor and champagne, eating sumptuously, blowing whistles, twirling noisy rattles and throwing confetti while singing "Auld Lang syne" and
dancing until the wee hours of the morning. In China, New Year's Day is
a solemn occasion. Every family performs religious rites at the family altar. This is the time for a family reunion. All family quarrels have been amiably settled and forgotten.
Before the eve of the New Year, everyone tries to come back home from every corner of the country to
join the entire family, just like Americans' practice for Christmas, to greet the New Year. A New Year big dinner is served. After the meal, the table is cleared, dishes washed and put away. Then it is time to
undertake final preparations to meet the New Year.
A new tablecloth was put on the dining table. New dishes and new chopsticks were brought out. The beds were made up with new sheets, new pillow cases and blanket covers. The sweetmeat and melon seed
dishes were filled. Fragrant Chinese narcissus plants with only fresh blossoms and buds were purchased from vendors. The living room and
altar were decorated with pomelos, oranges, tangerines, New Year puddings and blooming narcissus plants.
At midnight following a nice family banquet on the New Year's Eve, the young members of the family would bow and pay their respects to the parents and elders.
In the morning, people put on their new clothes and shoes. Men, with their wives, call on relatives and friends to wish them a "Happy and Prosperous New Year " . The caller is served tea with sweet-meats; melon seeds, both red and black; and fruits and delicacies such as puffed rice
cakes, dump-lings and deep-fried round doughnuts. In addition, liquor and tobacco are offered. Before leaving, the well-wisher present gifts of money wrapped in red paper to all the unmarried children of the family. Starting from the New Year's Day, people bagan going out to visit friends and relatives, taking with them gifts such as fruits, wines, flowers, etc. The entire fortnight was a time for socialising and amusement. Common expressions heard at this time are: Guonian Hao (Happy New Year), and BainianCto congratulate the New Year).
On New Year's Day, the lights on the porch and in the parlor are not
turned off but left on con-tinuously. To retain good fortune and wealth in the home, the house is not swept for fear of weeping out the good fortune. No knife is used, even to prepare meals. Quarrels are to be avoided. Words with bad connotations such as defeat, illness, surgical operations, a coffin or death are not to be used. Dishes are handled carefully, for breaking a dish on New Year's Day indicate bad luck for the coming year.
The burning of long strings of firecrackers accompanies the Eve of the New Year. Most adults and
children do not touch their bed the whole night, busy at all kinds of activities welcoming the New Year.
The New Year celebration lasts for fifteen days, allowing time for various entertainments to be enjoyed, including games of mahjong and dominos at home or at clubs. There are also animal shows featuring trained dogs and monkeys ,
theatrical plays staged by amateur and professional troupes, acrobatic performances , magic shows, puppet shows, storytelling and lion and dragon dances, especially in the country.
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