Wednesday, July 1, 2015

Last Activity Of The Year: Making Chinese Fans

To extend our study of the Goose Song, as well as to practice a little bit of the Chinese calligraphy and character writing, we wrapped up this semester's club meetings with a craft activity --- making a Chinese fan with "authentic" Chinese decoration on it! Isn't this something cool to do for the hot summer ahead us?

Since we haven't really practiced Chinese character writing other than our names so far, you may imagine that it IS challenging to all of us club members, especially at the very beginning. To write Chinese characters in the RIGHT way, you have to follow the thing called "stroke order." There are of course rules for this order, such as from left to right, from top to bottom......But it can get complicated when the character gets complex. It is a pain for young learners or beginners, having to memorize all those orders when writing more than one characters in a row. But as the teacher, I know that this is very important in your Chinese writing practice. If you don't care at the beginning and feel good when simply being able to "copy" the final format of the Chinese characters (that may happen to some classrooms where the teacher also doesn't care), you may work hard but only building up a  "wrong" character writing habit. To the end, the student will struggle more as they progress in Chinese character learning and writing. On the contrary, if you start it in the right way, you will gain skills that lead to an easier future/progress.

With that said, we actually have some tricks and fun ways of getting things right when practicing our Chinese character writing. The tool I shared with my students this time was an APP called "zi bao bao 字宝宝," where the iPad was used to show the student how to write each individual character stroke by stoke.  After the students got the hang of it, some of them were able to practice and to learn character writing independently.   

After the students got enough practice on a draft paper, they then tried to write the Goose poem on their fans and drew a goose picture with water and ink painting materials.  Due to the limited time we had and some absence towards the end of the school year, I had to help some students in their final write-up of the poem. But at least they all had a taste of how the ancient way of Chinese calligraphy gets done and created something that is both an art and a useful tool!

Last but not the least, I'm so proud for their continuous effort in trying out new things, their interest in learning Chinese, its language and culture, and all the amazing accomplishment they've made this year! I have had so much memorable and pleasant moments with this small group of kids. Thank you, thank you ALL, 谢谢你们 (xie xie ni men)! I'll miss you in the summer and am looking forward to seeing you again next fall!

 

 
 
 


Saturday, June 27, 2015

Food Tasting - Zongzi

粽子,Zongzi (sticky rice dumplings), are traditionally eaten during the Duanwu Festival, which falls on the fifth day of the fifth month of the lunar calendar (approximately late-May to mid-June, for 2015, it was June 20th).

Our club members loved the Zongzi that I brought to the class! We talked about the legendary story associated with this traditional food. It is possible that we can make them in the classroom by ourselves. Next time! 

Here's a wikipedia link to Zongzi, if you'd like to know more about this food and its cultural significance:



Ready-to-eat Zongzi














Chinese Name Practicing






Monday, June 15, 2015

唐诗:咏鹅 Tang Dynasty Poem: Song for Goose

Following is one of the key pieces that we've been studying in June: Song for Goose (yong-e 咏鹅), a classic Chinese poem by Luo, Binwang in early Tang Dynasty. It was believed that this poem was composed when the poet was merely seven years old. Yet it was so perfectly written and rhymed that even nowadays almost all the school age children in China can recite it.


咏 鹅
Song for the Goose
(唐)  骆 宾 王
(Tang Dynasty)  Luò Bīnwáng

鹅, 鹅,鹅,
Goose, goose, goose,

曲 项 向 天 歌。
She is singing towards the sky, with her beautiful neck bending in such lovely curve.

白 毛 浮 绿 水,
Her pure white feather coat floats on the Jade green water

红 掌 拨 清 波。
Her red feet stir crystal wave on the lake surface.


Instead of merely reading the poem, we now actually can sing it. Here's an online link to the song:

https://www.youtube.com/watch?v=JrvA59XR4dY


Suggesting A Family Field Trip to a Chinese Art Exhibition In Town




  Chinese Art Exhibition: Dream of Tang

The Confucius Institute at UC Davis is delighted to present a special art exhibition by Chinese artist CHANG Fang. This event is free and open to the public; registration is not required. The exhibition is from June 12 to July 7; there will be an opening reception on June 12.

 
The Tang dynasty was a golden age of ancient China due to its flourishing economy and cosmopolitan culture. In addition to working for livelihood, people had the leisure to appreciate beauty of myriad forms. Among flowers, they admired peonies rich in form and color, as well as lotus flowers, which "grow in mud yet remain pure and uncontaminated." They were considered auspicious in people's daily life and became the favorite subjects for poets and artists.

 
The exhibition showcases Grace CHANG Fang's recent work inspired by Tang culture, which embraces such elements as peony and lotus flowers, Tang poetry, and the Buddhist flying Apsaras. Her basic media are Xuan paper, sand and fiber. Xuan paper is typically made of rice straw and has been used in  traditional Chinese painting for thousands of years. By applying a special method to Xuan paper, the artist produces fabulous textures. Sand gives depth and layers to the paintings, creating a unique texture. Last but not least, fiber gives colorful visions.

 
The artist CHANG Fang is an associate professor of Art and Design at Wuhan Textile University in China. She is now a visiting scholar in the Design Department at UC Davis where she conducts research on textile arts. With over two decades of teaching and studio experience, professor CHANG's artwork is collected in two books and many periodicals. she has exhibited in China, the United States, Germany, and Korea.
 


Exhibition:
June 12- July 7, 2015
Reception:
Friday, June 12, 2015
5:30 - 8:00 p.m.

International House, Davis
10 College Park
CA 95616

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This email was sent to yi.che@asu.edu by confucius@ucdavis.edu |  

Confucius Institute at UC Davis | 3013 Wickson Hall | One Shields Avenue | Davis | CA | 95616

Learning Chinese Pinyin Finals




Hanyu Pinyin is the official system to transcribe Mandarin Chinese sounds into the Roman alphabet. Pinyin is considered useful for teaching Mandarin Chinese, transcribing names and places into the roman alphabet, as well as inputting Chinese characters into computers.

Here's a more complete introduction to Pinyin @ wikipedia:  https://en.wikipedia.org/wiki/Pinyin

Another useful online resource site of learning more about Pinyin: https://chinese.yabla.com/chinese-pinyin-chart.php

At our club meetings, we have been studying six basic, important "finals" in the past one month or two. They were: a, o, e, i, u, ü

There are a total of nearly 23 initials and 24 finals in Hanyu Pinyin system. We are taking baby steps by learning one at a time and trying our best to get them pronounced right! Some of them will be easy since we have the same or similar sound in English already; others may be more difficult and require much more practice. All club members are doing amazingly well and working hard in our Pinyin units. Way to go! Keep up your good work, kiddos!



 

 

Wednesday, June 3, 2015

Cooking Project: Making Chinese Dumplings 包饺子

饺子 (Jiao zi) is the word for dumplings in Chinese. This Tuesday, we had an opportunity of learning how to make jiaozi, using pre-made filling and store-sold dumpling skins, 饺子皮 (jiao zi pi). 

Before the hands-on wrapping, together we read Wikipedia entry on Jiaozi, learning about the history, origin, meaning and variety of jiaozi in Chinese culture.  We also watched pictures of Jiao zi yan, dumpling banquet, and got inspired by all those colorful and different shapes of jiao zi.  Therefore, when its our own turn of making them, we were able to be so creative that you may not be able to recognize what we are actually making! Just kidding. ; )  Actually, we did an amazing job of making jiao zi, considering it's our very first time of doing this. It seems a fairly easy task for the most part, if we are not doing any fancy seal. 

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However, I have to admit that this was just a simplified version of making jiaozi. If you'd like to try it from scratch, here's some step-by-step instruction online that looks pretty thorough on this topic:


I hope you enjoyed not only making them at school but also cooking and eating jiao zi at home! I'm looking forward to hearing your feedback on Thursday!

 




Sunday, May 10, 2015

Cooking Project - Boba Milk Tea (珍珠奶茶 zhen zhu nai cha)

It has been a while since some club members asked for a cooking project; therefore I thought of a DIY of Boba tea not a long ago. Here you go... finally we got a chance to do it in April!

Ideally, we need to boil the boba, or black tapioca pearls (hei zhen zhu 黑珍珠), right before making the tea. However, I had to get it ready way before hand (the night before our class day) due to the tight schedule of our class, as well as my day. The result thought, is not bad at all. We added boiling water to "wake up" the refrigerated bobas on Tue and fortunately enough, they still taste good! 

During the class time, we made different flavors of teas (茶 cha),  added the boba, milk (奶 nai) and sugar/honey (糖tang/蜂蜜 feng mi). I'm sorry one of the students missed this project due to sickness; if we all are interested in doing it again, we may redo it in the future. 

In fact, we were able to make more than what we can consume and shared many cups with our dear school teachers and administrators. Everyone tasted it seemed liked it and some were surprised to know how easy a DIY boba tea could be! 

Here are some pictures I took throughout this project:







Some afterwards thoughts. It has been widely believed that the boba tea is an invention of the Taiwanese in the 1980s. I remember drinking and craving for them nearly twenty years ago when I was in college in Shanghai, in the 1990s. It was one of the most popular beverages on campus (and probably still is). The cost of one cup, then, was ¥2 RMB, about 30 cents in USD. But nowadays, in Davis California, the average cost is over $3 dollars per small cup. If you love it, and know how to make it in your own kitchen, I bet you gonna save some money on this. ;-) 

For detailed recipes, please google "Babo Tea"online; here is one of the search results of mine:


Or, there are also videos out there to show you how....


Have fun making zhen zhu nai cha and enjoy it!!!