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Six Top Sects of Chinese Wushu

Posted on January 6, 2020 by Mr.MadeinChina

The sixth place is the Kongtong School, which has a long history and has been recorded in the ancient dictionary Erya of Qin and Han Dynasties. Today’s Kongtong School of Wushu is a combination of Confucianism, Buddhism, and Taoism who has been practicing in the past dynasties and is good at fighting outside the Western Regions. More than 160 years ago, it was formed by Feiyunzi, the ancestor, and established a school of Wushu.

The fifth place is Huashan School. The earliest history of Huashan School can be traced back to the Qin and Han Dynasty when there were many stories about swordsmen around Huashan. Over the years, Huashan School has become a well-known and upright school in Wushu. After more than 100 years of development, Huashan School’s martial arts, especially swordsmanship, have formed a complete set of perfect swordsmanship system, and have been trained by the masters of Huashan School in successive dynasties. Huashan School’s swordsmanship has become more and more exquisite, which has shocked the Wulin acoustically. Therefore, Huashan School is also known as the Huashan School of Swordsmanship.

The fourth place is the Kunlun School. Wushu is known as Kunlun School with Kunlun Mountain as its symbol, and it is a famous school of Chinese Wushu. The Kunlun School was also a branch of Taoism that rose in the late Ming Dynasty. It was located in the Kunlun Mountains in the eastern part of the Pamir Plateau. The Kunlun Mountains stretch for hundreds of miles, and the mountains are beautiful. Taoist practitioners come to practice one after another.

The third place is Emei School. Emei School, Shaolin School, and Wudang School are the three main groups of Chinese martial arts. It is also a wide-ranging school. Especially in the southwest area, it is very powerful and can be said to be the leader.

The second is the Wudang School, which was founded in Wudang Mountain, Hubei Province, and is the family of the family. It began in Yuan Dynasty and flourished in Ming Dynasty. According to Huang Zongxi’s Epitaph of Wang Zhengnan in the late Ming and early Qing Dynasties, the Wudang School was created by Zhang Sanfeng of the Song Dynasty. Its characteristics are strong muscles and bones, and breathing technique. It emphasizes internal training, stresses static braking, flexibility and rigidity, short to long, slow to fast, biased to soft, main breathing, with shorthands. Wudang Wushu does not mainly attack, but it should not be infringed easily. After that, Taijiquan, Bagua Palm, Xingyiquan and other Neijiaquan were developed from Wudang Neijiaquan.

The first is the Shaolin School, which developed on the basis of folk Wushu, and folk Wushu is the soil for its development. It can be said that the gathering place of masters. The Shaolin school is also the most extensive, longest-standing and most diverse Wushu school in China, named after the Shaolin Temple in Songshan Mountains. Shaolin Wushu is gradually formed spontaneously in the long-term practice of martial arts by monks. Shaolin Wushu became famous in the world, which began in the late Sui Dynasty.

Introduction of Chong Qing Xiao Mian

Posted on December 16, 2019December 16, 2019 by Mr.MadeinChina

Each place has its own unique local diet such as ramen in Lanzhou, wonton in Northeast China and dumplings in Tianjin. In addition to hot pot, Chongqing, one of the three main stoves, should be small noodles(Chong Qiong Xiao Mian), which are inseparable from Chongqing people.

Today, I came to a Chong Qiong Xiao Mian restaurant on the corner to eat noodles. Like most Chong Qiong Xiao Mian restaurants in Chongqing, there are less than 10 square meters here, and the decoration is not luxurious，just be careless. In fact, Chongqing people do not like the noodles that are too well decorated but prefer the simple roadside noodles stalls. Because in such an environment, only eating noodles has a taste and a sense of simplicity and freshness. After ordering 100g vegetable noodles, I waited for the table. To be honest, despite the miscellaneous sauce noodles, beef noodles and so on, I still prefer small noodles. Just like instant noodles, dozens of new flavors still can’t catch up with the original braised beef noodles. New is not necessarily good, it’s true about noodles. And my impression of facets is like that of Chongqing people who are simple, honest and straightforward.

The master first threw a handful of noodles into the pot, then put a little rattan. Before the noodles were ready, the chef began to make seasonings. Chongqing small noodles(Chong Qiong Xiao Mian) are very particular about seasoning. Such as pepper, garlic water, peanuts, pickles and so on, a total of more than ten ingredients. It is said that chili peppers should be used up on the same day to keep their taste fresh. Finally, the master pulled the noodles out of the pot, and I could smell the unique fragrance of the noodles drifting gradually.

Chongqing people are naturally fond of spicy food, which is inseparable from Chongqing’s humid climate. People who have lived in Chongqing for a long time always feel that they have less taste in their mouths. Hot pot and noodles satisfy the appetite of Chongqing people, and also make them bold and upright. The hotness of Chongqing is not the same as that of Hunan. The hotness of Chongqing is both hotness and hotness, not blindly hotness. If you come to Chongqing, don’t just keep your eyes on hot pot, you’d better try the noodles of Chongqing in person. Chongqing people eat hot pot very often, but they can’t eat it every day, and eating noodles is different from that. As long as you miss noodles or can’t resist the aroma of street noodles, you can get two fifty cents from your bag to solve your problem. Are you afraid you won’t find a noodle stall on the streets of Chongqing? Unable. Chongqing people’s love for small noodles is indescribable.

I still vaguely remember that the small noodles, Chong Qiong Xiao Mian were sold for only one or two yuan eight or nine years ago. Within ten years, the small noodles’money doubled. The income of residents has doubled in the past ten years, which shows that Chongqing small noodles are closely related to the life of Chongqing people.

If you are interested in Chinese noodles, please click:

Top 10 Chinese Noodles

the Introduction of Chinese Lanzhou Beef Noodles

Posted on October 16, 2019October 10, 2019 by Mr.MadeinChina

When I say beef noodles, I mean beef noodles in Lanzhou, which is a traditional snack in Lanzhou, Gansu Province. Lanzhou beef noodle is one of the top ten noodles in China. It has a long history and unique taste, and is well-known throughout the country and even influencing the world. Here is the history of Lanzhou beef noodles to share with dear netizens.

According to historical records, Lanzhou beef noodles originated in the Tang Dynasty, and have a history of more than a thousand years. But at that time, because of the complex process and materials, it was always the food for the rich. It was not the common people’s food until the early Qing Dynasty that Lanzhou had its first beef noodle restaurant. In the history of the Qing Dynasty, Chen Weijing, the founder of Lanzhou ramen, was a student of the Imperial Supervisor of the State during the Jiaqing period of the Qing Dynasty.

At that time, the noodles were called hot pot noodles, which was first created by Ma Baozi in 1915. Ma Baozi’s family was poor. He made hot pot beef noodles at home for his livelihood. He carried them around the streets and peddled them. Later, he added boiled cattle and sheep’s liver soup to beef noodles, which smelled good, and people liked his beef noodles. Seeing this situation, he opened his own shop, instead of hawking along the street, he thought about introducing a free way to enter the shop. When the guests came in, the man immediately brought a bowl of delicious beef soup for the guests to eat.

Since then, Ma Baozi’s reputation for beef noodles has been expanding. Between 1925, Ma Baozi’s beef noodles were taken over by his son, Ma Jiesan, who inherited his father’s traditional advantages and continuously improved his beef noodles. Later, Ma Baozi was given the reputation of stopping when people know the fragrance. Lanzhou beef noodles are famous for their fresh and delicate broth, which embodies the wisdom and efforts of Chen, Ma and countless chefs who specialize in broth beef noodles.

At that time, the hot pot beef noodles were mainly soup. The soup was boiled with cattle and sheep’s liver. The beef soup with a certain proportion was clarified and processed. Its flavor was delicious and its style was unique. Since then, on this basis, efforts have been made in terms of taste and clarity, especially in terms of quality. Eventually, people have achieved the style of clear soup, rotten and fragrant meat, fine and refined noodles, which makes Lanzhou clear soup beef noodles full of five flavors.

Finally, the characteristics of soup noodles are identified as the first clear, the second white, the third red, the fourth green and the fifth yellow (clear soup, white radish, red pepper, green garlic seedlings, yellow noodles). The soup noodles have achieved a unique style of color, fragrance, and taste, and also achieved the quality of low price and good quality, which is deeply loved by the local people. After liberation, the number of beef noodle restaurants in Lanzhou increased to more than 20, and the last remaining four or five were poor in quality and environment. Only after the reform and opening up did the traditional famous food get further recovery and development.

Lanzhou clear soup beef noodles were originally the best food for senior guests in Northwest China. Because it is economical and delicious, many stores not only can be found everywhere in Lanzhou but also have the appearance and location of Lanzhou beef noodles all over the country and even in many countries around the world. Lanzhou locals generally call it beef noodles, while younger people call it big beef noodles or big beef bowls. More people call it a big bowl of beef noodles.

This Lanzhou beef noodle, no matter what it is called and where it is, has gone through many setbacks. Its essence is the traditional Chinese food. It has won worldwide reputation with a bowl of noodles and has won praise and honor from domestic and even worldwide diners.

Today, in Lanzhou, beef noodle restaurants are everywhere, and beef noodles have already been opened everywhere. The popular delicacies with good color, fragrance, and economy bring more diners a convenient and fast delicacy, so beef noodles have become a symbol of Lanzhou. However, what is more, puzzling is that the flavor of Lanzhou beef noodles has changed since they left the city. In some places, the noodles can basically retain the essential flavor of beef noodles, but they are not so authentic. Others have no inheritance and there are too many gaps. This allowed Lanzhou people from far away to taste it and concluded that it was far from Lanzhou beef noodles.