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June - July 2004
Inside this edition:
A Night of Imperial Tradition - Beijing Kaoya (Roast Duck)
Beijing Kaoya dinner is more than just a meal, it is a centuries’ old tradition that we had the privilege of enjoying on a Thursday night this month. The crispy yet succulent duck was the grand finale, but to initiate the meal our taste buds were awakened by many dishes. As is the Chinese custom we leisurely dined for hours over a mini buffet on our tables. The communal nature of the Chinese meal is a wonderful aspect of the culture. This style of meal presentation allows everyone to sample an array of different flavors and dishes served by gracious fuwuyuan (wait staff).
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WLE students taking the edge off their hunger with the cold dishes.
Left to Right: Ginny, Adriana, Santiago, and James |
A Chinese dream, an abundant variety of new delicacies for us to try
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WLE students looking forward to full stomachs. Left to right: Jessica, Pawel, and Nat |
After losing ourselves in conversation for some time the sumptuous finale arrived in all of its grandeur. We were all dazzled by the presentation. The duck is served on its own platter with the trimmings offered as accompaniments. To eat this delicacy, you must unfold a light flour shell. Add a few slivers of duck dipped in tianminging (sweet soy) sauce, topping it with spring onions or cucumber according to your personal preference. Then fold the small pancake around these fillings to create a mouthwatering envelope and enjoy.
This momentous meal originated in Nanjing, the capital of Jiangsu Province during the Ming dynasty and then made its way to Beijing when the city became the country’s capital. This special duck recipe was brought here specifically for the imperial menu. It was only in the 19th century when the local Chinese truly embraced this tradition with enthusiasm and made it the famous Beijing trademark that it is today.
Beijing Kaoya is prepared in the most spectacular manner. The best duck to use is a 65 day old white Beijing duck. At the time of preparation it should weigh approximately two and a half kilos and have been fed a highly nutritious pulp every six hours for the previous 20 days. Once the birds are plucked and cleaned, the chef adds an air pocket between the skin and meat so that the skin is able to cook to a crispy texture. After being glazed the ducks are hung to dry for about 24 hours. Upon completion of these steps the chef roast the ducks over a fire of peach or pear tree wood for about half an hour. At this stage chefs must be careful to cook the birds evenly. When the Beijing Kaoya is finally roasted the chef will cut the duck into slender two-inch slices that arrive on your plate ready to be eaten.
All in all, it was a great night of meeting the other WLE participants from all walks of life and different nationalities. After the meal a few of the students surrendered to their ice cream addictions and drooled over Dairy Queen Blizzards across the street. Just a small sweet topping for an already flavorful evening in Beijing!
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Karen and Katie enjoying the food and lively atmosphere in a dining hall filled with newly arrived WLE students |
David and Dave enjoying their first taste of Beijing Kaoya |
| Our talented Chef Li skilfully slicing the kaoya |
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Nei Menggu (Inner Mongolia) - "Fresh Air and Grasslands"
One of WLE’s ‘experience China’ excursions this month was to Inner Mongolia, the land of Ghengis Khan, ‘Emperor of all emperors.’ It is also said to be a land ‘wide in territory, long in history, and rich in natural resources.’ At the end of a summer’s week in July our students experienced the truth of this statement. We arrived at the wide open grasslands of Inner Mongolia for a weekend a way after an overnight train and bus ride.
Inner Mongolia comprises of one eighth of China’s land mass. Its northern border is fast becoming a critical border for China. Not only is this border important, but also the area boasts natural resources such as forestry in the east, iron in the west, and farms in the north.
On Saturday we experienced a sunny day and many adventures. We were able to stretch our legs and try our hand at Mongolian ma (horse) and luotuo (camel) riding while the locals were eager to test our Chinese speaking skills. These rides took us over the many rolling hills that make up part of Inner Mongolia. In the desert region, the more adventurous students went sand tobogganing and jeep driving. No one left without a memory that they will cherish.
Once this exhilarating day was finished, we enjoyed a traditional Mongolian night. We first feasted on a Mongolian lamb for which the tour guide kindly shared the recipe and the way the lamb was cooked. It was delicious. After that, we were treated to the art of Mongol dancing. These amazing women can balance the most interesting cups, saucers, and pots on their heads whilst dancing. Next, the men were able to join in a local wrestling competition and one of our guys, Josh, won a thrilling series of matches. Some say it was beginner’s luck, but we call it skill. Way to go Josh!
Following the memorable dinner, we enjoyed another aspect of Mongolian life - yurts. The yurt is the customary Mongolian house. Is a round frame covered with hide and supported at the base with bricks. The yurt is known as 'ger' in Mongolian. Sleeping in them was such a wonderful experience - They are surprisingly quite warm and cosy at night. We enjoyed a good night’s rest after such an eventful day.
Early Sunday, a few of us took some sturdy mas and went riding into the wild blue yonder to see the sunrise. It was such a spectacular experience – so serene and peaceful. We returned to the others and felt drops of water sprinkling down on us. It was raining - just one of the unexpected changes in this region’s climate - rain in the desert! For many of us, being on this trip to Inner Mongolia was a dream come true. Having experienced first hand the land of Genghis Khan!
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| One part of our group enjoying their train beds |
A Mongolian sunrise |
They are preparing for a once in a lifetime camel, luotuo, ride |
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| Ao Bao, a local attraction - some say you will have good luck after walking around it three times |
Karen Lee experiencing the endless desert plains |
Our very own, three round undefeated, Mongolian wrestling champion Joshua Sanberg |
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| John, Ty, Dave, David and others pictured in front of their yurts |
Ryan takes aim |
John, Dave and Dylan enjoying music the mongolian way |
Shao Kao (BBQ) at the Red Yard
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The process of curing meats in order to tenderize and develop flavor before roasting has been used by people since ancient times and the Chinese culinary art of barbeque has its own long history. We experienced the Chinese version of barbeque on the warm evening of June 25th when our WLE students ventured out to a newly renovated Siheyuan (courtyard) house in the Chao Yang district.
The beginning of our excursion took us through an old Chinese Hu Tong (lane). The colors and flavors of true Chinese life were evident on all sides as we made our way down each narrow lane. There were older couples dancing in the street, neighbours in engrossed in each other's conversation as as they 'liaotianr' (chatted) away while some youngsters practiced the graceful and fluid forms of Wushu martial arts.
The Red Yard is a popular place to eat amongst the locals. Tucked away in a maze of hutongs, the red yard is a renovated siheyuan specializing in BBQ. They offered a great selection of niu rou (meats: beef, pork and chicken), sausages and vegetables marinated in a variety of homemade sauces. It was wonderful to have this oasis in the middle of Chinese culture. While experiencing Chinese customs and ambience we also savored a scrumptious facet of the local cuisine. The ancient architecture of the Siheyuan dwelling provided an old-world backdrop to the modern conveniences of this newly renovated restaurant.
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Charles and Jonas showing-off their
barbeque skewers |
Giles in barbeque heaven |
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| WLE students at the Red Yard |
The chefs at work demonstrating
the art of BBQ |
Mingling with one another |
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| Hao chi! |
Smiles all round! |
The Shaolin Temple - "Learning Martial Arts from the best"
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Many students have described this excursion as “hard work, but worth every minute”. The hard work involved early rising, extensive walking, and viewing a multitude of sites and wonders – worthwhile labor for the adventurous soul and Wushu devotee.
According to legend, Chinese Wushu martial arts originated at the Shaolin Monastery located at the foot of Mount Song in Luoyang, part of the Henan province. It is slightly more than 850 kilometers southwest of Beijing.
This striking temple was built by Emperor Xiaowen in 495AD and since that time this Buddhist sanctuary has blossomed and withered, only to bloom again throughout the centuries. Countless Wushu masters and patriotic heroes have trained at this prominent site and many legends and mysteries have also been born here.
In 527, the Indian monk Bodhidharma brought Chan (Zen), a form of Buddhism to the temple. Later this sanctuary became the leading holy place in the area and was formally recognized as an imperial temple. To protect it, the Emperor gave the Shaolin monks permission to organize a military troop. When highly skilled officers came to teach military arts such as the broad sword, spear, and two-edged sword, they completed the Shaolin martial arts system. In gratitude, the monk-soldiers defended the royal court and preformed many heroic deeds. Since then Shaolin martial arts and the temple have held a distinguished reputation in the international world.
Our WLE trip to this famed spot started with a fun-filled overnight train journey, followed by a hovercraft ride on the renowned Yellow river. On Saturday afternoon we had the pleasure of exploring the ancient city of Kai Feng. This great city is home to many distinctive arts and crafts as well as historical sites. At the end of this first long day a few of us weary travelers chose rest our feet and be pampered at the spa.
Sunday morning began with a hike to the celebrated Shaolin Temple. Our first impressions were ones of admiration despite the current reconstruction taking place. The Pagoda Forest was especially impressive as it contains the historic burial site for 246 prominent monks. While we were wandering through the temple grounds we witnessed a demonstration by some of Shaolin’s Wushu masters. This was followed by our Martial Arts students being trained by Shaolin Temple monks! During this invaluable training, they learnt age-old wushu skills and techniques.
Upon leaving the temple we were confronted by an image of the legendary Chinese dragon. The dragon was made up of thousands of Shaolin students marching in perfect unison displaying their vibrant class colors.
At the close of our memorable journey we traveled to view the grottoes, Luo Yangwhich. The grottoes are astonishing stone sculptures carved into the cliffside and along the walls of caves. These grottoes cover over 1000 meters on both sides of the Yi River. The largest carving is over 17 meters high and depicts Buddhist Lushena. His head alone is four meters high and his ear is almost 2 meters in length. Along with this, there are 2100 caves, 100,000 Buddhas, more than 3,600 tablets and 43 Pagodas remaining to be seen. Each feature is remarkably and intricately designed. As we headed back to the urban bustle of Beijing’s metropolis each of us quietly reflected on the magnificence of the area of China we were leaving behind and knew that we would never be the same again.
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| Getting on board the hoversraft |
Wendy Leung and others strolling through the Dragon Pavilion |
Stephen Chan and Juno Obedin-Maliver relaxing at the gate of the Dragon Pavilion |
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Mario Gabiati and Zachary Layng reminiscing in front of Shaolin station
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WLE students posing in the gate of the Shaolin Temple |
Arriving at Zhengzhou |
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Monks in action!
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Conversing with the monks after their performance |
WLE students training with Shaolin monks |
The Lama Temple - Yonghe Gong (Yonghe Lamasery)
"Harmony and Peace Palace Lamasery"
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On a warm Saturday in June, WLE students visited the most well-preserved lamasery in China located in the northeast section of Beijing. The Lama Temple also called the Yonghe Lamasery is considered to be the most significant Tibetan Buddhist temple outside of Tibet.
Built in 1694, the Yonghe Lamasery was once the residence of Prince Yin Zhen, an Emperor’s son during the Qing Dynasty. When the young prince became the Emperor and moved to the Forbidden City part of the residence was converted to a lamasery. The Qing Dynasty officially changed the category of the residence to a lamasery in 1744 and since then it has been the national center of Lamaism and home to thousands of Mongolian and Tibetan monks.
The Yonghe lamasery features five large halls and five courtyards with intricately detailed archways, upturned eaves and carved walls throughout. Elegant examples of Buddhist art can be found at Yonghe, including sculptured images of gods, demons and Buddhas, as well as Tibetan-style murals (thangkhas or painted cloth scrolls) and tapestries. Visitors come from far and wide to view the massive statue of Buddha (Maitreya) carved from sandalwood. This statue is the largest of its kind in the world, standing 18 meters tall and carved from a single tree.
Our tour of this magnificent site began in the first hall named Lokapala. This building houses an image of the future Buddha. Yonghe Dian, the second hall, has three detailed statues of Buddha. These statues represent the past, present, and the future Buddha. Inside the third hall, Yongyou Dian, are the statues of Buddha depicting Longevity and Medicine. We noticed some unusual curtains behind these statues and our tour guide proudly informed us that the curtains were in place to prevent us from being corrupted. Farther north, the Hall of the Wheel of Law shelters a memorial to Tsong Khapa who founded the Gelukpa or Yellow Hat sect. The grand finale awaited us in the Wanfu Ge, Wanfu Pavilion when we could behold the Maitreya Buddha with our own eyes.
We arrived at the temple in the morning before the other tourists arrived, allowing us to soak in the riches of the Lama history and appreciate the serenity of the site. Some of us also bought incense sticks and burned them in the old metal urns for good luck. The smell is quite overwhelming, but in a pleasing way. You can also buy incense outside the entrance to the temple and bargain for charming souvenirs and trinkets. The Lama Temple presented another glorious example to WLE students, of China’s rich past and multi-faceted culture.
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| Our tour guide enlightening us about the Xu Mi Shan |
Joanne touching the treasured Zhuan Jing Tong hoping for some good fortune |
Part of our WLE group gathering together at the end of another spectacular adventure |
Student Interview: Angel Lee
 Name: Angel Lee
Country of Residence: USA
Citizenship: American
Profession: Fourth year university student
Educational Background: Working toward a BS in Management Science with a minor in Communications
Brief Work History: A little of everything, including selling knives, being an office assistant, English teaching, and working for Kellogg’s cereal company
Languages Spoken: English and Korean, along with enough Spanish and Chinese to get by
Hobbies: Music, travel, dancing, and being spontaneous
Is this your first time in China?
No, I was here three years ago as an English teacher.
Why did you decide to study Chinese Language and Business?
More people speak Chinese in the world than any other language, and also I am thinking of one day working in China.
How are you finding your studies in China?
I am really enjoying my studies but it’s not easy. I have more respect for the language now that I know how hard it is to truly master it.
How do you like Beijing?
I think that this is very interesting and dynamic city.
What do you find most interesting in Beijing?
The “Engrish” signs and some of the translations from Chinese into English.
How has your experience in China changed you, if it has?
It has made me realize that the world is really big. I also know now that learning Chinese isn’t just acquisition of another language, it is the art of communicating with another culture.
What is the thing you like best about Beijing/China?
It has some of the modern comforts of home. This helps you to appreciate the differences.
Will you come to China/Beijing again?
I will come back! Hopefully my “head cheese” will send me.
What advice/tips would you give to others who plan to come and study in China?
Be opened minded. Don’t come to China expecting “America” because you won’t find it. |
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