這件【明 湯煥 遊西山詩 Poems on Traveling to the Western Mountains, Tang Huan, Ming dynasty (1368-1644)】混合了楷書、行書和草書,不但沒有違和感,還讓人覺得獨樹一格!
🔽釋文:(附圖為全件局部)
秋日宿西山臥佛寺。西日猶在山。暮烟已生樹。馬首緣岡迴。僕夫指前路。側逕遙解鞍。空林散狐兔。衲子慣逢迎。惜茲煩禮數。方丈花木深。供張混妍素。坐覺萬籟虛。月采波光注。蟲鳴露下莎。蔬剪霜前瓠。幾年塵鞅間。觸此烟霞痼。中夜魂夢清。心地欣如故。胡不聞琅璫。車音乃驚寤。因思出世難。山靈亦成誤。 遊香山寺。秋晴山暖野花發。小雨石徑無塵埃。果園槭槭響墮葉。香澗泠泠漱古苔。危磴千盤但佛閣。藏舟一壑為玄臺。漫言人世與茲絕。上方金碧令心哀。鄰初道人。
🔽書法賞析:
本幅書寫〈秋日宿西山臥佛寺〉、〈遊香山寺〉自作詩兩首,書法受元代「雜體書」影響,混雜楷、行、草和章草四體,唯筆法更加自由奔放,獨樹一幟。
🔽關於湯煥:
湯煥(生卒年不詳),字堯文,號鄰初。浙江杭縣人,隆慶四年(1570)舉人。善書法、精篆刻,高士奇(1644-1703)謂其「以書法稱於時,蓋從晉人蹊徑而入者。」
🔽 Tang Huan (dates of birth and death unknown), had the style name Yaowen and the sobriquet Linchu. A native of Hang County in present day Zhejiang, he passed the imperial examinations at the provincial level in the fourth year of Ming dynasty emperor Longqing's reign (1570). Tang was both a talented painter as well as an expert carver of seals. Gao Shiqi (1644-1703) once said of Tang, "renowned in his own lifetime for his calligraphy, he embarked upon his path by studying the Jin dynasty masters."
🔽 This work contains two poems, entitled "Taking Lodging at Lying Buddha Temple in the Western Mountains in Autumn" and "A Trip to Fragrant Hills Temple." Revealing the influence of Yuan dynasty "mixed script," its calligraphy contains a blend of kaishu, xingshu, caoshu, and zhangshu (regular script, cursive script, grass script, and draft script, respectively). However, clearly marching to the beat of his own drummer, Tang writes in a manner freer, bolder, and more untrammeled than his influences.
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🌐中文:https://theme.npm.edu.tw/exh109/calligraphy10907/index.html
🌐English: https://theme.npm.edu.tw/exh109/calligraphy10907/en/page-1.html
🌐日本語:https://theme.npm.edu.tw/exh109/calligraphy10907/jp/page-1.html
同時也有3部Youtube影片,追蹤數超過70萬的網紅Spice N' Pans,也在其Youtube影片中提到,Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Chaoshan cuisine, originated from the Chaoshan region in the eastern part of Chin...
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- 關於jin dynasty 在 國立故宮博物院 National Palace Museum Facebook 的最佳解答
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jin dynasty 在 政變後的寧靜夏午 Facebook 的最佳解答
本季的筆墨見真章,照例地,策展人依書法從古到今發展的歷程,為觀眾挑選了多件不同時代的名家精品(展件清單請看這 👉https://theme.npm.edu.tw/exh…/calligraphy10907/…/page-3.html),期待您蒞臨欣賞。
今天和大家一同來看一件可能是米芾(1052-1108) 臨仿之作的【傳晉 王羲之 大道帖】
【The Great Dao Inscription】Attributed to Wang Xizhi (303-361), Jin dynasty
🔽書法析賞:
此帖行草書兩行:「大道久不下,豈先未然耶。」拖尾有趙孟頫(1254-1322)至元丁亥年(1287)跋:「龍跳天門,虎臥鳳閣。」此帖筆畫腴潤圓柔,第一行「大」字到「下」字,連筆而書,最後一字「耶」的末筆拉長,收筆加粗,成彎弧狀。由於王羲之(303-361)沒有這類書法風格的作品 傳世,故多數論者認為可能是米芾(1052-1108)的臨仿之作。
🔽 This inscription comprises two lines written in cursive script (also called "grass script," from caoshu). The first reads, "The Great Way has not descended for some time, how were things not this way before?" Additional paper later attached to the scroll contains a calligraphic colophon written by Zhao Mengfu (1254-1322) in the Dinghai year of the Yuan dynasty (1287), which compares Wang's brushwork to a "dragon leaping through Heavens' Gate or a tiger lying at Phoenix Pavilion."
The brushstrokes in Wang's inscription are ample and rounded. In the first line, all of the characters—from the first one, "great," to the last one, "descended"—were written in a single flourish. The final brushstroke in the ultimate character, an exclamation pronounced " ye," was incredibly drawn-out, and then thickened at its tail end before turning in an arc. Because there are no other extant works by Wang Xizhi in this style, most theorists posit that it is likely a study of Wang's work by Mi Fei (1052-1108).
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🌐中文:https://theme.npm.edu.tw/exh109/calligraphy10907/index.html
🌐English: https://theme.npm.edu.tw/exh…/calligraphy10907/…/page-1.html
🌐日本語:https://theme.npm.edu.tw/exh…/calligraphy10907/…/page-1.html
jin dynasty 在 國立故宮博物院 National Palace Museum Facebook 的最佳解答
本季的筆墨見真章,照例地,策展人依書法從古到今發展的歷程,為觀眾挑選了多件不同時代的名家精品(展件清單請看這 👉https://theme.npm.edu.tw/exh109/calligraphy10907/ch/page-3.html),期待您蒞臨欣賞。
今天和大家一同來看一件可能是米芾(1052-1108) 臨仿之作的【傳晉 王羲之 大道帖】
【The Great Dao Inscription】Attributed to Wang Xizhi (303-361), Jin dynasty
🔽書法析賞:
此帖行草書兩行:「大道久不下,豈先未然耶。」拖尾有趙孟頫(1254-1322)至元丁亥年(1287)跋:「龍跳天門,虎臥鳳閣。」此帖筆畫腴潤圓柔,第一行「大」字到「下」字,連筆而書,最後一字「耶」的末筆拉長,收筆加粗,成彎弧狀。由於王羲之(303-361)沒有這類書法風格的作品 傳世,故多數論者認為可能是米芾(1052-1108)的臨仿之作。
🔽 This inscription comprises two lines written in cursive script (also called "grass script," from caoshu). The first reads, "The Great Way has not descended for some time, how were things not this way before?" Additional paper later attached to the scroll contains a calligraphic colophon written by Zhao Mengfu (1254-1322) in the Dinghai year of the Yuan dynasty (1287), which compares Wang's brushwork to a "dragon leaping through Heavens' Gate or a tiger lying at Phoenix Pavilion."
The brushstrokes in Wang's inscription are ample and rounded. In the first line, all of the characters—from the first one, "great," to the last one, "descended"—were written in a single flourish. The final brushstroke in the ultimate character, an exclamation pronounced " ye," was incredibly drawn-out, and then thickened at its tail end before turning in an arc. Because there are no other extant works by Wang Xizhi in this style, most theorists posit that it is likely a study of Wang's work by Mi Fei (1052-1108).
*************************
🌐中文:https://theme.npm.edu.tw/exh109/calligraphy10907/index.html
🌐English: https://theme.npm.edu.tw/exh109/calligraphy10907/en/page-1.html
🌐日本語:https://theme.npm.edu.tw/exh109/calligraphy10907/jp/page-1.html
jin dynasty 在 Spice N' Pans Youtube 的最讚貼文
Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Chaoshan cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other.[1] However, Teochew cuisine is also influenced by Cantonese cuisine in its style and technique.[1]
Teochew is a Chinese dialect group and Teochew people are Han Chinese from the historical Chaozhou prefecture (now the Chaoshan region) of eastern Guangdong province. In modern days, most Teochew people live in Guangdong province, and outside of mainland Chinese in Hong Kong, Malaysia, Thailand, Cambodia, Vietnam, Philippines, Indonesia and Singapore. Of course there are also Teochew in other parts of the world depending on where their ancestors migrate to in the olden days as they left their hometown in order to escape from a series of civil wars during the Jin dynasty (265–420).[info from wikipedia]
This hei zho or fried prawn rolls is a Teochew dish which is also very popular in SIngapore. If you like to make this recipe at home, you can see the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high-quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in Malaysia, the Philippines, Vietnam and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N’ Pans
Ingredients:
Makes 13 rolls (39 small bite size pieces altogether)
1kg of prawns - deshelled & deveined (cut 1/3 of them into bigger chunks and the rest minced)
600g of minced pork (use streaky pork)
3 eggs
2 tablespoons of light soy sauce
2 tablespoons of oyster sauce
1 teaspoon of five spice powder
1 tablespoon of sole fish powder
A bunch of chopped Chinese coriander leaves (or Chinese parsley)
7 tablespoons of cornflour
8 pieces of water chestnut (diced)
2 big pieces of five spice beancurd skin
Some cooking oil (to be brushed on the tray and on the prawn rolls)
Some water (to stick the beancurd skin together when rolling)
Steam the prawn rolls for 15 mins. After you've steamed the prawn rolls, cool them down first then coat them with some cornflour before deep-frying them.
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If you like this recipe, you might like these too:
10 MIN EASY Thai Glass Noodles w/ Prawns Recipe 泰式冬粉虾
https://www.youtube.com/watch?v=F1oPAXfXuLI&t=40s
Secret Revealed! Super Crispy Chinese Prawn Fritters 炸虾球 Crispy Prawn (Shrimp) Ball Recipe
https://www.youtube.com/watch?v=lKyP-3RClt8&t=94s
How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe
https://www.youtube.com/watch?v=Q7FOlkXFuBg&t=80s
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
jin dynasty 在 伯賴 Youtube 的最讚貼文
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講多句,伯賴製作歷史系列只係為咗激發大家對歷史喜好,並無「說教」之意。如有錯漏,你只能接受——姐係話俾你聽,有好多你覺得錯唔正確既地方其實係我特登就劇情而改,ok?
*當中影片有技術故障無法修復..不知為何...
** 錯字更正:「苻」字粵語讀作「葡」
jin dynasty 在 蠢蠢 Youtube 的精選貼文
jin dynasty 在 Chinese Song/Jin dynasty helmet - Pinterest 的推薦與評價
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jin dynasty 在 西晋统一The Western Jin Dynasty Reunifies China 司马昭之心 ... 的推薦與評價
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