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    • Luxi
      Viki (Rakuten Viki now) has a lot of new additions, total 210 drama series from China and 58 from Taiwan. They're licensed for viewers outside China, and availability varies for different countries. https://www.viki.com/explore Here are a few of the subtitled ones I'm partial to (but check the explore pages for more) Candle in the Tomb 鬼吹灯之精绝古城 https://www.viki.com/tv/31617c-candle-in-the-tomb With Learning Mode, try it out!    Candle in the Tomb: The Weasel Grave (in progress) 鬼吹灯之黄皮子坟 https://www.viki.com/tv/35568c-candle-in-the-tomb-the-weasel-grave   Story of Yanxi Palace (90 episodes, in progress, soon complete) 延禧攻略 https://www.viki.com/tv/36279c-story-of-yanxi-palace   On a similar vein, Ruyi's Royal Love in the Palace 87 episodes - complete 如懿传 https://www.viki.com/tv/36164c-ruyis-royal-love-in-the-palace   The Three Heroes and Five Gallants (42 episodes, complete)  五鼠闹东京 https://www.viki.com/videos/1097037v-the-three-heroes-and-five-gallants-episode-1 Lots of kungfu and banter, and Kevin Yan is good as the Imperial Cat. Based on an oral story later written down during the Qing dynasty.  I'm partial to it because I worked in the team, it was fun. For some reason, Chinese subs can be seen in the background - great!    Secret of the Three Kingdoms (54 episodes, complete) 三国机密之潜龙在渊   https://www.viki.com/tv/35857c-secret-of-the-three-kingdoms   The Deer and the Cauldron  (50 episodes, complete) 鹿鼎记 https://www.viki.com/tv/34438c-the-deer-and-the-cauldron?q=deer and the The one I'll be watching because I just bought David Hawkes and John Mintford 4  3-volumes translation   Ever Night (60 episodes, in progress) 将夜 https://www.viki.com/tv/36178c-ever-night?q=eternal This is one I'm working on, not quite sure what it is about because I came to the team late, but it has a cast of thousands, lots of adventures and lots of kungfu. Had good reviews. https://www.imdb.com/title/tt9193596/        
    • abcdefg
      Curries don't have a venerable ancient dynastic history; nobody claims they were invented on the banks of the Yellow River in the Ming. But it's a fact that they have definitely caught on and are now very popular Mainland fare. Curry is also big in Japan and Korea; same is true in much of SE Asia, and even down into Malaysia and Indonesia. All over China you can find it listed on the short tabletop or wall menus of small family-style restaurants right beside traditional favorites like hongshao rou 红烧肉 (red-cooked pork.) Simple grocery stores patronized by local people here in Kunming often have six or eight kinds of curry spice blends available for sale, attesting to demand.    Chicken curry and beef curry have both become favorites in my own simple kitchen; today I'll show you how to make a killer Middle-Kingdom version with the humble chicken leg 咖喱鸡腿。Frozen chicken drumsticks 冻琵琶腿 (pipatui) are cheap and plentiful; they are what I used today. Six of these cost about 20 Yuan (weight 900-odd grams, nearly a kilo.) I picked up a couple potatoes and a couple carrots plus one medium sized onion. Sprung for an optional apple and one ripe tomato. As an afterthought, I bought a few spicy long green chilies to increase the heat. Figured that would give the dish a nice Yunnan touch.             When I headed to the spice aisle, I found lots of different curry seasonings. The most popular kind here is sold in solid blocks. Chinese cooks claim the flavor is more robust, but one can also buy several brands of curry powder. Most of these spice blends are graded as to their "fire quotient." The kind I bought today was marked 微辣, or barely hot; category 2 on a scale of 1 to 5. I'd rather add spiciness by means of actual peppers, fresh or dried. Seems to me the results that way are better balanced and less likely to yield an unpleasant last minute surprise.                      Here's a closer look at my curry cubes and a shot of the coconut milk I bought. Curry comes in all sorts of flavor profiles, the one I made today had apples and coconut to offset the heat. Chinese "take-out" curry in the US often is mainly meat and onions. Today's edition is a little more complex and interesting.                   One can rudely hack the chicken drumsticks into pieces with a heavy cleaver, leaving the bones in place. That is the "family style" approach 家常菜 used in lots of small mom and pop, open-front eateries. Today I decided to cut the meat off the bone; it doesn't really take much time.          What you do is first make a circular cut all the way around the smaller end of the drumstick. Then slice along the bone, working in the direction of the joint, producing a "lollypop" effect. Then sever this leg meat that you have sort of "turned inside out." Cut the meat in smallish pieces so that it cooks more evenly and is suitable to eating with chopsticks. If you want to remove some of the shiny white tendons with the tip of your knife, your guests will thank you and Gordon Ramsey won't shout loud obscenities in your direction.    Marinate these chicken pieces in a tablespoon of cooking wine 料酒, a tablespoon of soy sauce 生抽, a dash or two of white pepper 白胡椒粉 and a half teaspoon of salt 食盐。I often add a teaspoon or so of vegetable oil 食用油, because that makes the chicken less likely to stick to the pan later when it's on the heat. If your kitchen is warm, set it in the fridge 放在冰箱。If it marinates longer, it doesn't matter. (I've sometimes been interrupted and it has waited an hour or two; the prolonged time might even make it better.)    If you are pressed for time, it's OK to use chicken breasts 鸡胸脯肉 instead of thighs 鸡腿 or drumsticks. They dry out easier and usually have a bit less flavor.          Wash and cut the vegetables. In addition to the onion, potato, carrot, apple, tomato and peppers already mentioned, I used a large clove of garlic 独立蒜 and about an inch of ginger 老姜, both of the latter minced. I took the skin off the tomato by dunking it in boiling water for half a minute.          The apple proved too big, and I only used half of it. Nibbled the remainder -- cook's prerogative; the spoils of war.              Should mention that before prepping the vegetables, I put some rice on to soak. Wanted to have the finished curry with fresh steamed rice. I would start the rice cooking after it soaked 15 minutes.    First order of business is to make the curry base. Did that by stir-frying 煸炒 the ginger and garlic for a few seconds, added the onion and continued to stir for a minute more. Next, put in the the green peppers. When all these have begun releasing their aroma and have wilted down (without really becoming brown,) then add the tomato. Poured in one rice bowl of hot water (about 250 ml.) and put in the curry blocks. Stirred them well to dissolve. Put on the lid 盖上盖, turned the fire to it's lowest setting 小伙, and cooked this sauce 15 minutes, peeking and stirring several times.              It all pulled together nicely and the flavors blended. I let it thicken somewhat, but was careful not to let it scorch. Spooned it out into a dish 备用。Rinsed and dried my wok. By now this rich sauce smells delicious. 熬好的酱特别香!             Saute the potatoes and carrots until you see a little bit of color developing. No need to actually make them golden brown.            Add the apples, stir some more, scoop it all out into a bowl and set aside for later 去锅,备用。          Ready now to cook the chicken, which has been marinating in the fridge. Hot wok, cold oil 热锅冷油 (old Chinese kitchen saying.) Stir fry 翻炒 it over high heat until you no longer see surface pink. The illustration below left shows that it still needs more time. Add the coconut milk. Curry recipes often call for adding sugar, but since this coconut milk is sweet, as are the apples, I didn't use any.            Next add the curry base that you already prepared. Stir it well. Add some additional hot water if it looks too dry. Cover and cook on low for 15 minutes, stirring every few minutes 焖煮。This lets you check the progress, and prevents it from sticking to the bottom of the wok.              By now the chicken is cooked through 熟透 and the flavors are well developed. Time to return the vegetables to the wok and allow it all to marry. Cover and give it 15 minutes on low. Near the end of that time, check the potatoes and carrots to see if they pierce easily with a fork. This will let you know that they are done. Taste and adjust the salt (mine needed a little extra.) If there is still lots of liquid, turn up the flame and leave the lid off for a minute or so, stirring as it reduces. 至汤汁浓稠。Don't make it too dry, however, because that flavorful juice is delicious over rice.            By now your rice is done, tender and piping hot. Notice the little steam holes telling you it's ready.                              Time to eat. What I usually do is serve individual plates 盖饭 gaifan style to get everyone started. Then set the remainder on the table so my friends can help themselves to seconds (and thirds, and fourths.)              Hope you try it soon. One point three billion Chinese are unlikely to be wrong.     
    • ChTTay
      I came across a bilingual police report form recently and thought I’d share it. Might be helpful for anyone in China.    I uploaded the scan scan as a photo rather than pdf.     
    • Jasmine2018
      Hello!  I'm moving to GZ from the UK next month and I'll be setting up my own company. I was wondering if foreigners are allowed to open stores On AliExpress and Taobao? TIA
    • Vidiashi
      I am an Indian woman with a Masters degree from the UK. I submitted all my legalized documents along with the signed contract for the position of a Science Teacher to the agent in China on 9/11/2018 and they said they have applied for my work permit online. It's almost a month and I haven't heard anything from them. Is this normal? How long does the Ministry of Human Resources and Social Security of the PRC take to process Foreigners Work Permit? Any advice woutl be highly appreciated. Thank you.
    • CaliGirl
      Where do mandarin language students attending Jiaotong in downtown Shanghai live? I have been debating between fudan and jiaotong. Fudan seems easier to transition into from abroad (they appear well experienced with foreign students and have strong relationships with elite universities in America) whereas jiaotong location in downtown is a big bonus provided one can secure housing. How would you rate commuting from fudan to the city by train? The trip appears straightforward but then you have walk a good distance it seems to get to the campus stop. Is the metro safe/reliable at night? 
    • JayFromGuam
      I got this necklace from a friend back in 2015 and I've never worn it because I never knew what it meant. I asked a Chinese friend what it meant and he told me "Fu Lu Shou". All I know is what I could find on the internet. I made an account on this website in hopes to find out more info on this piece of jewelry.   Can someone please tell me what this necklace means, and the value of it? Not that I am going to sell or give it away but I would like to know what it is worth in U.S. Dollars as I had it for a long time and never wore it. I am thinking of starting to wear it today.
    • Muyan0707
      Hello, I'm very confused about the recommendation process for the Confucius Institute scholarship. I have studied in China before with a provincial scholarship and would like to apply for a CI scholarship for next Spring (one semester). On the application, I am required to select a recommending institute and obtain a letter of recommendation. Since I have no connection to the embassy, and my previous HSK locations are in China, the only option that appears to apply to me is 孔子学院, but this is where my problem comes in.   My institution (Missouri State University) does not have a CI. The only one in my state is at the University of Missouri, and I took the HSKK 高级 there in October. I have asked my proctor for a letter of recommendation, but she has refused on the basis that she does not know me well enough. Now I'm stuck and don't know who would qualify as a recommender. I have tried to explain the situation to their office, but it has been to no avail.    I passed my HSK 5 at a tiny college in Qingdao (though I was studying at Qingdao University as an exchange student through my American uni). If I try to select China as the country for a 孔子学院 recommending institution on the application, it only offers the choice of one school in Hong Kong.   I plan on applying to 暨南大学 and 西安交通东西 as my first and second choices respectively. If anyone here could shed some light about alternative recommendations or how to approach this situation, I would be extremely interested in your suggestions.   Thank you
    • Angos
      Hello guys. First of all, my name is Alexandre Manenti. I'm a Kung Fu instructor and, since I teach the lineage of my family to my students, I think its a little bit lame to say "Yours lineage is 黃飛鴻, 鄧芳... Alexandre Manenti", even if I use the transliteration. Because of that, and a little of pride, I wold like to have a proper chinese name. So, wen I was oficiali acepted by my  师傅 as a family member, my chinese 师公 gave me my transliteration name (亚历山大 ). But I understanded that proper chineses names have one character for the surname and something like one or two character for the persons name. Since 亚历山大 has four characters, I chose to use the phonetics of Xandi (something like "Shan Ji"), a nickname that my parents gave me. With this in mind, I tried to find charactes that sounds like Xandi. At first I came with 神帝, that apears to mean emperor, what is good, since Alexander the Great was a emperor. Then I tried something with the 山 character, since it apears in my transliteration name and I realy like this char. 神帝 became 山帝 that, in my undertand, is translated as mountain emperor. Later, the fact that I dont realy know if any of the previus can be understandebal as a name or just as words, bugs me. So I came to the forum and find a post on how you have to find what your name means and than try to translate that. So I made my research. Alexandre cames from Alexander from the greek "defending man".So I tried 守人, but together, the characters mean "Keeping people", and again came the fact that it could not be understandable as a name, for chineses. Finally I find this char 义 that, together with 守, sounds almos like Xandi. In my understand 守义 could mean Defender of the Justice, what is a good replacement for Defender of men, right? For my surname, I can't find the meaning for Manenti. So i decided to abandon that and adopt my Kung Fu family name 洪. Then, my proper chinese name would be 洪守义. Is that looks good? Should I use any of the other names I found earlier instead? Any other sugestions?
    • Luxi
      中国文化概论 ("Introduction to Chinese Culture"), by Wuhan University, is on its 9th run and a recipient of a National Excellence Award. https://www.icourse163.org/course/WHU-20011   Lecturers: 李建中(Li Jianzhong), Gao Wenqiang (高文强) and Li Li (李立).   A historical overview of traditional Chinese culture, including Confucianism; the Dao and Daoism; Buddhism;  political culture in history, aesthetics; folklore; science and technology; etc. The videos have Chinese subtitles that work with mouseover browser dictionaries like Zhongwen. Playing speed can be lowered to 0.75%. Sound quality is excellent Handouts: class ppt in pdf, can be downloaded.   I'm only half way through, but this already is one of my most enjoyable moocs ever and the best course on traditional Chinese culture I've done so far, and I've done quite a few both online and in campus.  The teachers manage to condense a lot in each class, without dumbing-down their lectures. The presentation and views are fresh and informative, free of mind-numbing slogans and set phrases. I also like the absence of on-your-face flag waving, the teachers allow Chinese culture speak for itself. This does more to enhance one's appreciation and understanding than 120 months of worth of slogans. Despite the  simplicity and directness of the language, this is a very well thought, in-depth foundation course. At the end, you will understand Chinese culture like never before.   Higher intermediate and advanced language learners with a basic knowledge of Chinese culture should be able to follow, a smattering of Classical Chinese helps.  Best keep a chronological table or summary of Chinese history handy, to orient you while watching the lectures. Because of the large amount of information, it also helps to listen to the video lessons more than once, perhaps even taking notes (which is also good practice).    Professor Li Jianzhong speaks with a strong Hubei accent, but he speaks slowly and carefully, and,  I find him quite easy to follow (subtitles help at first) and very appealing - actually, his accent is part of the charm of this mooc, he also has a great way to recite from the classics. Gao Wenqiang and Li Li speak standard putonghua. Registration for this mooc may already be closed, in which case you can register your interest and receive a reminder when registration opens again for next semester.   More information on 中国大学MOOC in this thread https://www.chinese-forums.com/forums/topic/53786-chinese-universities-moocs-中国大学-moocs/  
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