Never make these mistakes in Chinese 41
Foreigners often make some strange mistakes in Chinese when they study the most difficult language— —Chinese. We try to analyze typical sentences to correct these errors.
Chinese Food 56: Seasoned Millet in Beijing北京面茶
Seasoned Millet Mush is genuine breakfast with traditional Beijing flavor.面茶是一道纯正老北京味道的早餐。
The Customs of the Stopping the Heat
In most parts of China, customs around the End of Heat period are often related to worshiping ancestors and welcoming autumn, Eating Duck in End of Heat, Floating River Lanterns and The Fishing Season Festival.
Never make these mistakes in Chinese 40
Foreigners often make some strange mistakes in Chinese when they study the most difficult language— —Chinese. We try to analyze typical sentences to correct these errors.
Chinese Food 55: The Drunken Chicken with Brown Sauce贵妃鸡
The Chicken Wings and Legs with Brown Sauce is a famous local dish served in the Meilongzhen Restaurant in Shanghai. It originates in the Taolechun Sichuan Cuisine Restaurant in Shanghai in the late 20th century and was created by the famous chef Yan Chenglin and some other chefs inspired by the Peking Opera The Drunken Concubine. It used to be called “Chicken Wings and Legs with Brown Sauce with Beijing Scallions”. This dish is cooked in an earthenware cooking pot and is a dish served in winter time. In the late 1930s, this dish was introduced into Meilongzhen Restaurant, and the chef Shen Zifang, who was good at “stewing with gentle heat”, improved this dish with the unique cooking techniques called “half soup and half dish” and renamed this dish “Chicken Wings and Legs with Brown Sauce”. As such, this dish has become a dish that can be served in all four seasons. After this dish is finished cooking, it will be placed in a tureen and is served to the customer. When the lid is uncovered, the whole room will be filled with its delicious smell. The chicken wings are fat and tender. 贵妃鸡是上海梅龙镇酒家的著名风味菜。源于20年代末上海陶乐春川菜馆，由名厨颜承麟等借京剧《贵妃醉酒》而创制。原名“京葱贵妃鸡”，盛器是砂锅，为冬令品种。30年代末该菜移入梅龙镇酒家，由擅长“文火细烧”的沈子芳师傅运用“半汤半菜”自成一格的烹调技术，将该菜改进提高，易名“贵妃鸡”，遂成为四季皆宜的品种。此菜制成后装入盖碗内上席，揭开盖后，满室香气，酒香扑鼻，鸡翅肥嫩。
Never make these mistakes in Chinese 39
Foreigners often make some strange mistakes in Chinese when they study the most difficult language— —Chinese. We try to analyze typical sentences to correct these errors.
2013 Stopping the Heat
Stopping the Heat Introduction “Stopping the Heat” happens on August 23 each year when the sun reaches thecelestial longitude of 150 degrees. At this point, the hot summer passes and heatstops. Although many of the places in China still have a day average temperature ofmore than 22 degree Celsius, the cold air comes from the north make the weather cooldown slowly. It’s usually hot in the day and cold in the morning and in the evening. In this season, the eagle starts to hunt birds, many plants and flowers start to wither, andcrops like millet, paddy rice and fine grain all get mature.
Chinese Food 54: Mengzi Rice Cake 云南蒙自年糕
Mengzi Rice Cake in Yunnan Mengzi Rice Cake is one of the famous traditional foods of Yunnan Province. 蒙自年糕即云南的蒙自年糕，是云南省传统的名小吃。
Never make these mistakes in Chinese 38
Foreigners often make some strange mistakes in Chinese when they study the most difficult language— —Chinese. We try to analyze typical sentences to correct these errors.
What is the End of Heat?
End of Heat is the 14th of the 24 solar terms. It begins when the sun reaches the celestial longitude of 150° and ends when it reaches the longitude of 165°. It usually refers in particular to the day when the sun is exactly at the celestial longitude of 150°. In the Gregorian calendar, it usually begins around Aug 23 and ends around Sept 7.
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