Intangible culture with Related Tags
Costume and prop making skills
The production skills of Beijing costumes and props appeared in the middle of the Qing Dynasty. It was born with the rise of Peking Opera art. Costumes and props are divided into four categories: clothing, helmets, miscellaneous items, and handles. Clothes mainly refer to costumes, helmets mainly include helmets and hats, miscellaneous items mainly include beards, boots and shoes, and handles mainly refer to the handles of swords and guns. Among them, the production process of helmets, costumes and boots is relatively complicated. Beijing costumes pay the most attention to stage art effects. Its beautiful and exaggerated shapes, colors and patterns are conducive to setting off the artistic image of the characters in the play. The design and production of Beijing costumes involve all aspects of Peking Opera costumes and accessories. They pay attention to bright colors, grand shapes and rich patterns. They are characterized by sophisticated skills, meticulous and exquisite workmanship, high-end and luxurious materials, and elegant style, which adds brilliance to Peking Opera performances. Beijing costumes are suitable for viewing and collection, and have important reference value in the study of traditional Chinese opera costumes and ancient Chinese costumes. With the changes in society, there are not many craftsmen who can truly engage in theatrical costume production, and master-level figures are even rarer. Moreover, it is difficult for new forces to sustain. If it is not protected in time, this traditional skill that has been developed for a hundred years will face the risk of being lost.
Jade carving (Beijing jade carving)
Beijing jade carving, also known as "Beijing jade", is a kind of jade carving technique that is popular in Beijing. It originated in the Yuan Dynasty, and its ancestor was the Quanzhen Taoist Qiu Chuji. In the Ming Dynasty, the Imperial Palace Imperial Household Supervision set up a jade workshop, which brought together jade masters from all over the country, and Beijing's palace jade carving industry flourished. In the Qing Dynasty, playing with jade was popular in Beijing, and the jade carving technology reached its historical peak. After 1911, Beijing's folk jade carving industry became increasingly prosperous, and famous craftsmen with outstanding talents and amazing skills such as Pan Bingheng, Liu Deying, He Rong, and Wang Shusen emerged, bringing Beijing jade carving into a new historical stage. After the founding of New China, Beijing's jade carving industry developed rapidly, once reaching a scale of several thousand people, with a gathering of talents and new and surprising skills. The four jade national treasures made during this period, "Daiyue Wonders", "Hanxiang Jurui", "Four Seas Joy", and "Qunfang Lansheng", were carefully crafted, extremely beautiful, and presented a very high artistic level, and were commended by the State Council. Beijing jade carving is known for its "fine workmanship and solid materials". It inherits the traditional skills of palace jade carving, uses exquisite materials, is exquisitely made, and has a wide range of products. It can produce a variety of products such as utensils, figures, flowers, birds and animals, bonsai, and jewelry. Beijing jade carving skills include selecting materials, cleaning materials, cutting materials, designing, grinding, polishing, and other links. The shapes are majestic, heavy, dignified and elegant, and the decorations are exquisite, bright and simple, reflecting the high level of craftsmanship. Since the 1980s, due to the shortage of funds and the lack of talent, the characteristic varieties and skills of Beijing jade carving have been lost, and rescue and protection are urgent.
Scissors forging technique (Wang Mazi scissors forging technique)
In the eighth year of Shunzhi in the Qing Dynasty (1651), a craftsman named Wang from Shanxi was engaged in the business of scissors in Beijing. His business was booming. Because of the pockmarks on his face, he was called "Wang Mazi", and the name "Wang Mazi scissors" became famous. In the book "The Chronicle of the Capital's Sui Shi Sheng" in the 23rd year of Qianlong in the Qing Dynasty (1758), there were related records of Wang Mazi scissors, indicating that this handmade product had become a famous brand at that time. In the 21st year of Jiaqing in the Qing Dynasty (1816), the Jutai shop at No. 135 Xuanwai Street in Beijing hung a signboard of "Three Generations of Wang Mazi". Later, Beijing's knife and scissors workshops with Wang Mazi as their signboard continued to develop. By 1936, there were 70, and in 1956, there were 68, with 400 employees. In 1999, Beijing Lichang Wang Mazi Industry and Trade Co., Ltd. was officially established. Wang Mazi scissors forging technique is unique, including 13 furnace processes and 13 furnace cold working processes. The forging is complex and exquisite, with many tricks. Among them, the technique of dipping in fire and mixing "medicine" is unique in the knife and scissors industry. The finished product is thick and majestic, simple and natural, with typical northern characteristics, unique structure, strong shearing, and can be used for multiple purposes. Its blade is made of wrought iron and steel, which is extremely sharp, easy to use and durable, not broken or rolled, easy to make and repair. Wang Mazi scissors forging technique is a representative of traditional forging technology and has high technical value. Related products are still essential tools for people's production and life, and can meet the needs of various professional fields. The inheritance of Wang Mazi scissors forging technique is eclectic. It can be passed on between teachers and apprentices, and can also be passed on among relatives and fellow villagers. For example, Guo Hengyao set up "Tianhexing" in Fenjiang Hutong and accepted his brother-in-law Duan Chunsheng as an apprentice, which is a typical example of family inheritance. At present, the technical backbones engaged in the forging of Wang Mazi scissors have retired one after another, and the skill inheritance is not strong. The crisis is gradually emerging. It is necessary to take specific measures to strengthen protection.
Scented tea making technique (Zhang Yiyuan's jasmine tea making technique)
Scented tea is made by placing green tea and jasmine flowers together and scenting them many times. This is a unique tea variety in my country. The tea is named after the flower, and the flower is better because of the tea. Scented tea originated in the Song Dynasty, began in the Ming Dynasty and became popular in the Qing Dynasty. In the Qing Dynasty, many tea houses in Beijing were famous for selling jasmine tea. In the late Qing Dynasty, Zhang Changyi opened Zhang Yiyuan Tea House, which was passed down from generation to generation and specialized in making and selling jasmine tea. During the Republic of China, Zhang Yiyuan was famous in Beijing. Frequent customers of bathhouses and theaters almost always asked for Zhang Yiyuan when drinking tea. Peking opera masters Qiu Shengrong, Ma Lianliang, Tan Fuying and others were also Zhang Yiyuan's old customers. After the public-private partnership in 1956, Zhang Yiyuan gradually lost its original characteristics of specializing in the sale of scented tea. In 1992, Zhang Yiyuan's traditional jasmine tea production process was restored. When making Zhang Yiyuan jasmine tea, Fujian roasted green tea spring tea is used as the tea base. The initial production process mainly includes withering, killing green, rolling, baking and other processes. This kind of scented tea, which is loved by the people of Beijing, has a unique flavor, is of good quality and low price, contains a deep cultural heritage of old Beijing, and has a wide market. However, the production technique of Zhang Yiyuan jasmine tea is relatively complicated and the manual labor is quite hard, so fewer and fewer people are willing to learn this technique. The inheritance and development of scented tea making technology has become an urgent problem to be solved.
Fermented bean curd brewing technique (Wangzhihe Fermented bean curd brewing technique)
As early as the Han Dynasty, tofu was invented in my country. In order to facilitate storage, people added wine lees to pickle it, thus forming fermented bean curd. In the Qing Dynasty, the fermented bean curd brewing skills were improved and improved, and the famous Wang Zhihe fermented bean curd appeared. Its traditional production skills have been passed down to this day. In the eighth year of the Kangxi period of the Qing Dynasty (1669), Wang Zhihe, a scholar from Anhui, went to Beijing to take the imperial examination and lived in the Anhui Guild Hall in Beijing. During the preparation period, he made a living by selling tofu. Wang Zhihe used the fermented bean curd brewing skills of his hometown to preserve the remaining tofu, and inadvertently invented the unique variety of stinky tofu. Later, the stinky tofu business became increasingly prosperous, so Wang Zhihe gave up his studies and went into business. In the seventeenth year of the Kangxi period of the Qing Dynasty (1678), he founded the "Wang Zhihe South Soy Sauce Garden" on Yanshou Temple Street outside Qianmen, with a shop in front and a factory in the back, producing stinky tofu. After the public-private partnership in 1958, Wang Zhihe South Soy Sauce Garden moved to Haidian District, Beijing, and the production scale expanded year by year. Wangzhihe fermented bean curd brewing technique inherits the production process of fermented bean curd with Mucor, mainly producing red fermented bean curd and green fermented bean curd (stinky tofu), which are characterized by "fine, soft, fresh and fragrant". Wangzhihe fermented bean curd is made of soybeans as raw materials, and red and white wine, sugar and salt as auxiliary materials. It is fermented by microorganisms. The production process is relatively complicated. From raw material input to finished product output, it needs to go through dozens of processes such as soybean screening, cleaning, soaking, grinding, pulp-residue separation, soy milk heating, coagulation, pressing, cutting, inoculation, early fermentation, pickling, filling, and late fermentation, which takes about three months. In the old days, many tools were used for brewing Wangzhihe fermented bean curd, mainly large vats, stone mills, wood pots, stones, wooden boards, cages, jars, etc. In history, eating fermented bean curd was an important way for the majority of working people to take in plant protein. Wangzhihe fermented bean curd is a fermented soy product, which is not only nutritious, but also rich in medicinal value. It has multiple functions such as lowering cholesterol content and blood pressure. It is a rare ideal health food. In recent years, Wangzhihe fermented bean curd has made further progress in production. The "Wangzhihe" trademark has been recognized as a "well-known trademark" by relevant national departments, and Wangzhihe Nanjiangyuan has been identified as a "Chinese time-honored brand" by the Ministry of Commerce. At present, Wangzhihe fermented bean curd is sold in 31 provinces, municipalities, and autonomous regions across the country, and is exported to many countries and regions such as the United States, Canada, Australia, and the European Union. Wangzhihe fermented bean curd products are widely welcomed and praised by consumers at home and abroad.
Duyichu Shaomai Making Technique
The old Beijing Duyichu was founded in the third year of Emperor Qianlong's reign in the Qing Dynasty (1738). It was originally a small hotel "Wangji Liquor Store" opened by Wang Ruifu from Shanxi. In the seventeenth year of Emperor Qianlong's reign (1752), it was renamed "Duyichu", mainly selling siu mai. In the course of hundreds of years of development, Duyichu has formed a complete set of exquisite siu mai making techniques, among which the siu mai rolling technique is unique, and each siu mai rolled out has 24 folds. Duyichu has so many varieties of siu mai, which is the only one in the country. The old store was originally famous for siu mai with pork filling, beef filling, vegetarian filling and three fresh fillings (pork, sea cucumber, shrimp). Later, according to the changes in the seasons, it added siu mai with seafood fillings such as fish, crab meat, shrimp meat, and pork-based siu mai, which are matched with cabbage, leek, fennel, pumpkin, green onion, zucchini, etc. Since the 1980s, Duyichu has successively developed nourishing shaomai such as hawthorn shaomai, poinsettia shaomai, and wolfberry shaomai. It has also innovated its craftsmanship to make special shaomai such as double-color shaomai, colorful shaomai, jade shaomai, and mint shaomai. At the same time, it has actively enriched the flavors of shaomai and launched more than 30 kinds of shaomai in more than a dozen series, including sour, sweet, salty, fresh, fragrant, and spicy. Duyichu shaomai is unique, delicious and highly ornamental. The wheat ears on the top of the shaomai have 24 folds, like a thin waist and a folded skirt, with a thin skin and transparent fillings, and it is white and transparent, standing tall and graceful. It is fragrant and not greasy when eaten, and it has endless aftertaste. The shaomai made by Duyichu has won the first place in the National Cooking Competition, the "Golden Tripod Award" and the "Famous Chinese Snack" and other honors. The old Duyichu store has also won the title of "Famous Chinese Food Store". At present, problems such as shortage of funds, limited development space, and difficulty in talent training are affecting the development of Duyichu and the smooth inheritance of its shaomai making skills. Relevant parties should pay attention to this and formulate reasonable solutions.
Traditional Chinese Medicine Diagnosis (Wang's Chiropractic)
Wang's spinal therapy is a traditional Chinese medicine health care therapy used by imperial doctors in the Qing Dynasty to treat spinal and brain diseases. It combines the traditional Chinese medicine methods of treating internal diseases with external treatment, eliminating evil and strengthening the body, and mobilizing the body's own repair function. It is a traditional Chinese medicine health care therapy that integrates prevention and treatment. Wang's spinal therapy originated during the Shunzhi period (1644-1661) of the Qing Dynasty. At that time, Wang Ruqing, a folk Chinese medicine practitioner, served in the army to treat arrow wounds. Due to his high efficacy, he stayed in the palace and became an imperial physician. During the Qianlong period, Wang Ruqing's descendant Wang Zhaoen was summoned to the palace to become an imperial physician. At the end of the Qing Dynasty, the therapy was scattered among the people. After the Republic of China, Wang's descendants continued to practice medicine, and their therapy has never been discontinued. At present, Wang Xingzhi is the 13th generation descendant. The treatment principle of Wang's spinal therapy is mainly to select acupoints along the meridians, drug penetration and massage. According to the Chinese medicine principle of "where the meridians are connected, the main treatment is reached", the yang meridians of the human body are the main ones, and the yin meridians are the auxiliary ones, and the treatment is based on syndrome differentiation. Through acupuncture at the acupoints, the purpose of "medicine enters and evil exits" is achieved. This therapy uses bamboo cups as a drug delivery tool, and uses the bamboo's own heat-clearing and detoxifying, wind-dispersing and dampness-removing effects to work together with the prescription drugs to achieve the best therapeutic effect. The drug solution is fully injected and stored in the bamboo cup through high temperature and high pressure; the negative pressure generated during cupping allows the drug solution to effectively penetrate the human body. Wang's spinal therapy has been passed down and developed for more than 300 years, and its cultural connotation, production process and treatment technology are profound, and it is urgent to be better protected and passed on.
Heritage with Related Tags
Imperial Palaces of the Ming and Qing Dynasties in Beijing and Shenyang
The Forbidden City in Beijing was the center of the highest power in China, which ruled Beijing for five centuries (1416-1911). The Forbidden City contains gardens and numerous buildings (nearly 10,000 rooms with furniture and works of art) and is a valuable witness to Chinese civilization during the Ming and Qing dynasties. The Qing Palace in Shenyang consists of 114 buildings and was built between 1625-26 and 1783. It has an important library and bears witness to the establishment of the last dynasty that ruled China, after which it expanded its power to become the center of China during the Qing Dynasty and moved the capital to Beijing. The palace later became an annex to the Forbidden City in Beijing. This magnificent building provides important historical witness to the history of the Qing Dynasty and the cultural traditions of the Manchus and other tribes in the north of China.
Gu'an County Qujiaying Ancient Music Hall
Qujiaying Ancient Music is one of the oldest music in China. It was founded during the Yuan and Ming Dynasties and originated from Buddhist temple music. It is the product of the exchange of music between the north and the south since the Song and Yuan Dynasties. It has the simplicity and roughness of northern music and the gracefulness and tranquility of southern music. The Qujiaying Concert was first built during the Yongle period of the Ming Dynasty and the Jiaqing period of the Qing Dynasty. What can be verified is a "sky tent" destroyed during the "Cultural Revolution". The "sky tent" is a tent used for concerts. The side strips are embroidered with words: It is unknown how many years this association has been in existence since its inception. It was about to be lost during the Jiaqing period. Now it is supported and funded by certain people, and it was revived during the Xianfeng period. According to this, the Qujiaying Concert has existed in the middle of the Qing Dynasty. So far, the concert has been renewed five times. The third, fourth and fifth renewals were in the third year of Xianfeng (1853), the 37th year of the Republic of China (1948) and 1980 respectively. These three scores are still intact.
Ji Xiaolan Cultural Park
Ji Xiaolan Cultural Park is located in Cuier Village, Cang County, Cangzhou City, Hebei Province, the hometown of Ji Xiaolan. Ji Xiaolan's given name was Yun, his courtesy name was Xiaolan, his other courtesy name was Chunfan, his later pseudonym was Shiyun, and his Taoist name was Guanyi Daoren. He was born on June 15, the second year of the Yongzheng reign of the Qing Dynasty (1724) and died in February of the tenth year of the Jiaqing reign (1805). He lived through the reigns of Yongzheng, Qianlong, and Jiaqing and died at the age of 82. Ji Xiaolan was a dazzling figure in the Qing Dynasty of China. He had many works and was famous for compiling the Complete Library in Four Branches of Literature. He also wrote Notes from the Yuewei Thatched Cottage.
Mulan Paddock
The royal hunting ground of the Qing Dynasty, Mulan Paddock, is located in the northeast of Hebei Province (Weichang Manchu and Mongolian Autonomous County, Chengde City), bordering the Inner Mongolia grassland. It has been a grassland with abundant water and grass and thriving animals since ancient times. The "Thousand Miles of Pine Forest" was once the hunting ground of the Liao Emperor, and the "Mulan Paddock" was the place where the Qing Emperors held the "Mulan Autumn Hunt". In 1681, Emperor Kangxi of the Qing Dynasty opened up a hunting ground of more than 10,000 square kilometers here to train the army. In the first half of the Qing Dynasty, the emperor would lead the princes, ministers, and elite soldiers of the Eight Banners to hunt here every year, which was known as the "Mulan Autumn Hunt". In the more than 140 years from Kangxi to Jiaqing in the Qing Dynasty, the Mulan Autumn Hunt was held here 105 times.
Zushan Scenic Area
In the Liao Dynasty, because many of the peaks of Zushan Mountain were straight up and down, like thousands of arrows gathered in the sky, the "History of Liao" called it "Jianzhan Mountain"; in the Qing Dynasty, because Zushan Mountain was tall and majestic, like the ancestor of the surrounding mountains, the "Yongping Prefecture Records" called it "Zushan". In addition, there are other nicknames in history such as "Linyu Mountain", "Jianzhan Ridge", "Chapan Mountain", "Huangya", "Zhushan" and "Laoling". Zushan is 1,424 meters above sea level and has a total area of 118 square kilometers. It has both the majesty of the mountains and rivers in the north and the beauty of the mountains and rivers in the south. It is a virgin land for original ecological tourism. At the end of the last century, it was listed as a national geological park and a national scenic spot, and it is also a national rare plant and endangered wildlife protection area.
Kuixing Tower
Chengde Kuixing Tower Scenic Area is located on the top of Banbi Mountain in the southern part of Chengde City. It was built in the 8th year of Daoguang in the Qing Dynasty (1828) by Hai Zhong, the then prefect of Chengde. It is the largest Taoist temple built after the Eight Outer Temples. Kuixing Tower is famous for enshrining the Kuixing God who "opens the literary fortune and points the top scholar", and students from thousands of miles around rush to worship. The original building stood on the top of Banbi Mountain. It was a three-room hard-mountain mud-tile hall, which was destroyed due to years of disrepair. The newly built Kuixing Tower is located on the original Banbi Mountain, covering an area of more than 100 acres. Its building scale is much larger than the original building, and it has added many new contents with rich cultural connotations. The surrounding 800-meter wall is made of tiger skin wall stone and blue bricks into battlements, winding along the cliff, like a giant dragon covering the main building, enhancing the momentum of the landscape. The main buildings in the scenic area are colorful and magnificent. The whole group of buildings are built according to the terrain of the mountain, staggered and stacked. From top to bottom, they are buildings, corridors, halls, pavilions and gardens, presenting a unique Taoist architectural style.