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.
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.
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