China 10 Days.Ai
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
What Does China Want?
What Does China Want? by Ross Terrill hen China first intrigued America, in the late 18th century, we desired its tea and silk. The American missionaries and traders who reached Canton and other ports did not trouble to reflect Won what China might want of us—nothing more than the Christian gospel and gadgets and tobacco, they seemed to assume. In the years since, Americans sel- dom have had occasion to ponder the question. The historical pattern was that 5 0 Wilson Quarterly Shanghai’s Pudong financial district, sprouting on former farmlands across the Huangpu River from the city’s famous 19th-century Bund, has already established itself as one of Asia’s financial hubs. America influenced China, and that unequal dynamic climaxed in the World War II alliance with Chiang Kai-shek’s shaky Kuomintang gov- ernment against the fascist powers. In the 1940s it was presumed that China desired simply to recov- er from Japanese occupation, poverty, disunity, and corruption. When “our China,” the Nationalist regime of Chiang, went up in a puff of smoke at the end of the 1940s and the Communists took over Beijing, China became The Other. In the acrimonious years after Mao Zedong’s triumph in 1949, China was beyond our influence. But we knew what China wanted: Mao had warned that he would “lean to one side,” and soon he declared, “The Soviet Union’s today is China’s tomorrow.” We were the “imperialists,” and Mao was against us. After Moscow and Beijing quarreled in the early 1960s and the Vietnam War escalated later in the decade, what China wanted became more complex. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Nitrogen Contamination in the Yangtze River System, China
中国科技论文在线 http://www.paper.edu.cn Journal of Hazardous Materials A73Ž. 2000 107±113 www.elsevier.nlrlocaterjhazmat Nitrogen contamination in the Yangtze River system, China Chen Jingsheng ), Gao Xuemin, He Dawei, Xia Xinghui Department of Urban and EnÕironmental Science, Peking UniÕersity, Beijing 100871, People's Republic of China Received 29 July 1998; received in revised form 25 April 1999; accepted 2 October 1999 Abstract The data at 570 monitoring stations during 1990 were studied. The results indicate as follows: Ž.i the contents of nitrogen in the Yangtze mainstream has a raising trend from the upper reaches to the lower reaches;Ž. ii total nitrogen content at a lot of stations during the middle 1980s is 5±10 times more than that during the 1960s;Ž. iii seasonal variances of nitrogen content vary with watersheds; andŽ. iv the difference of nitrogen contamination level is related to the regional population and economic development. q 2000 Elsevier Science B.V. All rights reserved. Keywords: China; The Yangtze River; Nitrogen contamination 1. Introduction The Yangtze River is the largest river in China, and its mainstream is 6300-km long and drainage area is about 1.8=106 km2. The natural and economic conditions vary largely with regions. The degree of nitrogen contamination differs from one area to another. Since 1956, the Water Conservancy Ministry of China had set up more than 900 chemical monitoring stations in succession on 500 rivers all over the country. Within 1958±1990, a quantity of water-quality data, including nitrogen, was accumulated but nobody has studied them systematically. -
Travel Give Into Your Wanderlust 广告
广告 July 2020 Plus: A Beijing Family Scavenger Hunt Insider Knowledge: Put Your Trust in Beijing’s Best Local Tour Guides and Really Explore The City You Call Home Travel Give Into Your Wanderlust 广告 July 2020 Plus: A Beijing Family Scavenger Hunt Insider Knowledge: Put Your Trust in Beijing’s Best Local Tour Guides and Really Explore The City You Call Home Travel Give Into Your Wanderlust WOMEN OF CHINA WOMEN July 2020 PRICE: RMB¥10.00 US$10 Plus: A Beijing Family Scavenger O Hunt 《中国妇女》 Insider Knowledge: Put Your Trust in Beijing’s Beijing’s essential international family resource resource family international essential Beijing’s Best Local Tour Guides and Really Explore The City You Call Home 国际标准刊号：ISSN 1000-9388 国内统一刊号：CN 11-1704/C July 2020 July Travel Give Into Your Wanderlust 广告 广告 WOMEN OF CHINA English Monthly Editors 编辑 Advertising 广告 《中 国 妇 女》英 文 月 刊 GU WENTONG 顾文同 LIU BINGBING 刘兵兵 WANG SHASHA 王莎莎 HE QIUJU 何秋菊 编辑顾问 Sponsored and administrated by Editorial Consultant Program 项目 All-China Women's Federation ROBERT MILLER（Canada） ZHANG GUANFANG 张冠芳 罗 伯 特·米 勒（ 加 拿 大） 中华全国妇女联合会主管/主办 Published by Layout 设计 ACWF Internet Information and Deputy Director of Reporting Department FANG HAIBING 方海兵 Communication Center (Women's Foreign 信息采集部（记者部）副主任 Language Publications of China) LI WENJIE 李文杰 Legal Adviser 法律顾问 全国妇联网络信息传播中心 Reporters 记者 HUANG XIANYONG 黄显勇 （中 国 妇 女 外 文 期 刊 社）出 版 ZHANG JIAMIN 张佳敏 YE SHAN 叶珊 Publishing Date: July 15, 2020 International Distribution 国外发行 FAN WENJUN 樊文军 本期出版时间：2020年7月15日 China International Book Trading Corporation -
Report on Shanghai Water Projects
Consulate General of Switzerland in Shanghai Commercial Section ISSUE NO.4 July 2003 Report on Shanghai Water Projects ‘A glass of water with half a glass of dirt’ was the vivid picture of the quality of drinking water in Shanghai some 25 years ago. People could still clearly remember the strange taste of the water at that time. Half a century’s industrialisation not only led to Shanghai’s fast development, but also to serious environmental problems. As the Chinese saying goes, a city with a river running through it is a city full of life. But this cannot be applied to Shanghai. Having two heavily polluted rivers running across the city, the Huangpu River and the Suzhou Creek, Shanghai has to deal with two problematic water currants. Back to even five years ago, walking along the famous Bund area was not a pleasant experience because of the bad smell emanating from the Huangpu River. For people living close to the Suzhou Creek, the situation was even worse. People had to keep windows closed day and night to avoid the foul smell from the water in the neighbourhood. Instead of being green and clear, the Creek was black and opaque, full of sewage. The drinking water for urban residents is seriously polluted as it comes mainly from outlying sections of these two rivers － the upper stretch of the Huangpu River near the Songpu Bridge in Minhang District, and the river mouth where the Yangtze River merges with the East China Sea. Faced with the threat of worsening water pollution, and demands of meeting international environmental standards, the Shanghai government decided to adopt measures for improving the environmental situation in the city. -
The Framework on Eco-Efficient Water Infrastructure Development in China
KICT-UNESCAP Eco-Efficient Water Infrastructure Project The Framework on Eco-efficient Water Infrastructure Development in China (Final-Report) General Institute of Water Resources and Hydropower Planning and Design, Ministry of Water Resources, China December 2009 Contents 1. WATER RESOURCES AND WATER INFRASTRUCTURE PRESENT SITUATION AND ITS DEVELOPMENT IN CHINA ............................................................................................................................. 1 1.1 CHARACTERISTICS OF WATER RESOURCES....................................................................................................... 6 1.2 WATER USE ISSUES IN CHINA .......................................................................................................................... 7 1.3 FOUR WATER RESOURCES ISSUES FACED BY CHINA .......................................................................................... 8 1.4 CHINA’S PRACTICE IN WATER RESOURCES MANAGEMENT................................................................................10 1.4.1 Philosophy change of water resources management...............................................................................10 1.4.2 Water resources management system .....................................................................................................12 1.4.3 Environmental management system for water infrastructure construction ..............................................13 1.4.4 System of water-draw and utilization assessment ...................................................................................13 -
9781107069879 Index.Pdf
Cambridge University Press 978-1-107-06987-9 — The Qing Empire and the Opium War Mao Haijian , Translated by Joseph Lawson , Peter Lavelle , Craig Smith , Introduction by Julia Lovell Index More Information Index 18th Regiment , 286 , 306 35 – 37 , 45 , 119 – 21 , 122 , 209 ; coastal , 34 , 26th Regiment , 205 , 242 , 286 35 – 36 , 38 , 115 ; concealed , 208 ; early- 37th Regiment , 257 warning , 199 ; fortii ed , vi , 36 , 121 , 209 , 37th Regiment of Madras Native Infantry , 206 218 – 20 , 281 , 493 ; sand- bagged , 210 , 218 , 49th Regiment , 205 , 286 232 , 309 55th Regiment , 286 , 306 Battle at Dinghai, showing the British attacks, 98th Regiment , 384 Qing defensive positions, and the walled town of Dinghai , 305 Ackbar , 385 Battle at Guangzhou, showing British Aigun , 500 attacks , 241 American citizens , 452 , 456 – 58 , 460 , 462 , Battle at Humen, showing the British attacks 463 – 64 , 465 – 68 , 475 , 478 , 511 , 513 and Qing defensive positions , 198 American envoys , 458 – 59 , 461 Battle at Wusong, showing British attacks and American merchants , 96 , 97 – 99 , 152 , 218 , Qing defensive positions , 380 227 , 455 – 57 , 503 Battle at Xiamen, showing main British American ships , 103 , 456 – 57 , 467 attacks and Qing defensive positions , 287 American treaties , 478 Battle at Zhapu, showing Qing defensive Amoy , 427 , 452 positions and British attacks , 376 Anhui , 50 – 51 , 88 , 111 , 163 – 64 , 178 , 324 , 328 , Battle at Zhenhai, showing the Qing defensive 331 , 353 – 54 , 358 positions and British attacks , 311 Ansei -
Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings. -
To Read the Beijinger July/August 2017 Issue Online Now!
CHINESE COLD DISHES KO TAO LIAM GALLAGHER HANOI 2017/07-08 HOME IS WHERE THE HEART IS YOUR COMPLETE GUIDE TO HOUSE HUNTING IN BEIJING 1 JUL/AUG 2017 图书在版编目（ＣＩＰ）数据 艺术北京 : 英文 / 《北京人系列丛书》编委会编著 旗下出版物 . -- 昆明 : 云南科技出版社, 2017.3 （北京人系列丛书） ISBN 978-7-5587-0464-2 Ⅰ. ①艺… Ⅱ. ①北… Ⅲ. ①北京－概况－英文 Ⅳ. ①K921 中国版本图书馆CIP数据核字(2017)第056249号 责任编辑：吴 琼 封面设计：Xixi 责任印刷：翟 苑 责任校对：叶水金 张彦艳 Since 2001 | 2001年创刊 thebeijinger.com A Publication of 广告代理: 北京爱见达广告有限公司 地址: 北京市朝阳区关东店北街核桃园30号 孚兴写字楼C座5层 Since 2006 | 2006年创刊 邮政编码: 100020 Beijing-kids.com 电话: 5779 8877 Advertising Hotline/广告热线: 5941 0368 /69 /72 /77 /78 /79 The Beijinger Managing Editor Margaux Schreurs Digital Content Managing Editor Tom Arnstein Editors Kyle Mullin, Tracy Wang Contributors Jeremiah Jenne, Andrew Killeen, Robynne Tindall True Run Media Founder & CEO Michael Wester Owner & Co-Founder Toni Ma Art Director Susu Luo Designer Xi Xi Production Manager Joey Guo Content Marketing Director Nimo Wanjau Head of Marketing & Communications Lareina Yang Events & Brand Manager Mu Yu Marketing Team Sharon Shang, Helen Liu, Nate Ren Head of HR & Admin Tobal Loyola Finance Manager Judy Zhao Accountant Vicky Cui Since 2012 | 2012年创刊 HR & Admin Officer Cao Zheng Jingkids.com Digital Development Director Alexandre Froger IT Support Specialist Yan Wen Photographer Uni You Sales Director Sheena Hu Account Managers Winter Liu, Wilson Barrie, Olesya Sedysheva, Renee Hu, Veronica Wu Sales Supporting Manager Gladys Tang Sales Coordinator Serena Du General inquiries: 5779 8877 Editorial inquiries: [email protected] Event -
The Mercurian
The Mercurian : : A Theatrical Translation Review Volume 7, Number 3 (Spring 2019) Editor: Adam Versényi Editorial Assistant: Sarah Booker ISSN: 2160-3316 The Mercurian is named for Mercury who, if he had known it, was/is the patron god of theatrical translators, those intrepid souls possessed of eloquence, feats of skill, messengers not between the gods but between cultures, traders in images, nimble and dexterous linguistic thieves. Like the metal mercury, theatrical translators are capable of absorbing other metals, forming amalgams. As in ancient chemistry, the mercurian is one of the five elementary “principles” of which all material substances are compounded, otherwise known as “spirit.” The theatrical translator is sprightly, lively, potentially volatile, sometimes inconstant, witty, an ideal guide or conductor on the road. The Mercurian publishes translations of plays and performance pieces from any language into English. The Mercurian also welcomes theoretical pieces about theatrical translation, rants, manifestos, and position papers pertaining to translation for the theatre, as well as production histories of theatrical translations. Submissions should be sent to: Adam Versényi at [email protected] or by snail mail: Adam Versényi, Department of Dramatic Art, CB# 3230, The University of North Carolina at Chapel Hill, Chapel Hill, NC 27599-3230. For translations of plays or performance pieces, unless the material is in the public domain, please send proof of permission to translate from the playwright or original creator of the piece. Since one of the primary objects of The Mercurian is to move translated pieces into production, no translations of plays or performance pieces will be published unless the translator can certify that he/she has had an opportunity to hear the translation performed in either a reading or another production-oriented venue. -
The Arts of Making Do and Working out in Beijing, China
What are friends for?: The arts of making do and working out in Beijing, China Michelle Yang Zhang Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy under the Executive Committee of the Graduate School of Arts and Sciences COLUMBIA UNIVERSITY 2020 © 2020 Michelle Yang Zhang All Rights Reserved Abstract What are friends for?: The arts of making do and working out in Beijing, China Michelle Yang Zhang Through a second look at the now twenty-five-year-old literature on guanxi, a form of reciprocal relationship making and using in China, I examine how the kinds of opportunities and challenges possible for young people intersect with who they know and how this has changed (with its own set of reflections on and consequences for a still-rapidly changing China) since China’s rural to urban transition. My dissertation project examines how young people in contemporary urban China form and produce guanxi ties (resource-full relationships) through the theoretical lens of practice and possibility, inspired by de Certeau’s conceptualization of practice, productive consumption, and strategies versus tactics (1984). Drawing on qualitative data gathered through participant observation and unstructured interviews, I sought to both describe and analyze when, where, and how social networks became consequential. Central to my methodology is an emphasis on people and their practices rather than the common sense categories used to describe them. The people in my field research were predominantly aged 18- 30 and came from a range of ethnic, professional, and education backgrounds. In so doing, I was able to examine the moments and contexts within which some people have opportunities and others do not, as well as when some are vulnerable while others are less so. -
View of ASEAN Food William W
Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea.