Category: Chinese Culture

[Chinese Instrument]笛子–Dízi

笛子–Dízi The dizi (Chinese: 笛子; pinyin: dízi), is a Chinese transverse flute. There're differnt types and names of dizi in China. They are likely to have multiple spellings, too, depending on the transliteration used to convert from Chinese names. Nonetheless, dizi seems to be the most common name (and written form) used in the West.

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Chinese Names

The names of Chinese people have their own tradition and characteristics. Unlike westerners, the family name in China is put first, followed by the given name. Interestingly a feme covert does not use her husband's family name. The given name usually contains one or two Chinese characters but in order to avoid confusion, newly-born babies are now entitled to be given names of three characters.

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China Facts: Chinese People

Ethnic Groups
China is a multiracial country consisting of 56 ethnic groups, the most populous being the Han who form about 91.59% of China's total population, while 8.41% are other 55 ethnic minorities. All the ethnic groups live together over vast areas while some live in individual concentrated communities in small areas. Although there are fewer people within the Chinese minorities, they are widely distributed throughtout the country.

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Chinese Etiquette

China is a country that has long been known for its ceremonies and etiquette through the ages. However, it can be something of a culture shock when it comes to the differences between the social niceties between China and the western world. The following is an introduction to the daily manners and courtesies of social life in China.

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Drinking Realgar Wine

Drinking realgar wine is another Dragon Boat festival custom. While the festival primarily celebrates Chinese culture, another aspect promotes good health. Traditionally, part of the festival focused on protecting people from disease.

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How to make Zongzi?

Zongzi is an essential food of the Dragon Boat Festival. It is said that people ate them in the Spring and Autumn Period (770-476 BC). In early times, it was only glutinous rice dumplings wrapped in reed or other plant leaves and tied with colored thread, but now the fillings are more diversified, including jujube and bean paste, fresh meat, and ham and egg yolk. If time permits, people will soak glutinous rice, wash reed leaves and wrap up zongzi themselves. Otherwise, they will go to shops to buy whatever stuff they want. The custom of eating zongzi is now popular in North and South Korea, Japan and Southeast Asian nations.

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