#zhuo sen

[feng-huli]

Abyssal Eye, unshackled

[zeravmeta]

Top 5 Fate blorbos NOT including Limbo.

this one made me laugh bc like, yeah limbo is my special little princess but also he is one of my many special little princesses, like i love limbo but im not The Limbo Guy, if that makes sense (i have many guys)

That said there are simply too many fate blorbos i have and no easy way to list them in a perfectly objective top 5, so I shall do something fun instead, listing them in tiers. As expected, the list expands as it goes on (not every servant listed obvs)

5. Characters who I am passively aware of. This is for characters who are somewhat relevant enough for me to like. think about

Gilles Saber, Caesar, Paris Hektor, Circe, Lu Bu, Spartacus, Eric Bloodaxe

4. Characters who I have a light inclination towards. Maybe they were useful for farming or I read their profiles and was satisfied

Jason, Billy The Kid, Oda Nobukatsu, , Tristan, William Tell, Medusa Lily, Janta Lily, Tawaru, Achilles, Wu Zetian, Cleopatra, Darius III, Kiyohime

3. Characters who I just like. I look at them and go "its the guy :)"

Senji Muramasa, Fergus, Robin Hood, Leonidas, Enkidu, Nezha, Anne-Bonny & Mary Read, Bartholomew Roberts, Red Hare, Scheherazade, Anastasia, Kyokutei Bakin, Charles-Henri Sanson, Assassin Emiya/Kerry, Ushiwakamaru, Gray, Huyan Zhuo, Penthesilea, Kijyo Koyo, Asterios

2. Characters who I love. This one is a substantial jump upwards in quality and they only have like 1-2 things missing (to me) that prevent them from being numero uno

Altera, Bedivere, Okita, Beni Enma, Sigurd, Saito Hajime, Artemis-Orion, Emiya, Atalante, Baobhan Sith, Cu Chulainn, Romulus (and Quirinus), Caenis, Vritra, Melusine, Boudica, Marie Antionette, Mandricardo, Habetrot, Dobrynya Nikitich, Hans Christian Andersen, Mata Hari, Charlotte Corday, Katou Danzo, Koyanskaya of the Light, Tezcatlipoca, Sen no Rikyu, Kriemhild, Koyanskaya of Darkness

My special little princesses. Play this song while reading

Mash Kyrielight number one forever, saber classes artoria pendragon nero claudius siegfried void shiki miyamoto musashi ibuki douji barghest archer classes david arjuna oda nobunaga artoria pendragon archer swimsuit james moriarty tomoe gozen calamity jane nightingale santa sei shounagon zenobia lancer class scathach artoria pendragon lancer artoria pendragon lancer alter brynhildr tamamo no mae lancer minamoto no raikou lancer swimsuit ereshikigal elizabeth bathory rider class medusa francis drake artoria pendragon santa alter astolfo sakata kintoki rider quetzalcoatl artoria pendragon rider alter swimsuit leonardo da vinci rider murasaki shikubu rider swimsuit caster class mephistopheles cu chulainn caster tamamo no mae nursery rhyme helena blavatsky xuanzang sazang nero claudius swimsuit nitocris leonardo da vinci shuten douji caster ascelpius chen gong artoria caster assassin class phantom of the opera jack the ripper mysterious heroine x ryougi shiki assassin shuten douji scathach assassin first hassan nitocris assassin osakabehime okada izo yu mei-ren kama berserker class sakata kintoki vlad III caligula tamamo cat nightingale cu chulainn alter minamoto no raikou mysterious heroine x alter hijikata toshizo atalante alter jeanne d'arc alter berserker swimsuit xiang yu arjuna alter mori nagayoshi salome miyamoto musashi swimsuit brynhildr swimsuit morgan sei shounagon swimsuit ibuki douji swimsuit ruler class jeanne d'arc saint martha swimsuit sherlock holmes qin shi huang quetzalcoatl samba santa artoria pendragon swimsuit ruler himiko leonardo da vinci swimsuit james moriarty lily iyo avenger class edmond dantes jeanne d'arc alter angra mainyu gorgon antonio salieri demon king oda nobunaga space ishtar kama avenger swimsuit nitocris alter alter ego class meltryllis passionlip sessyoin kiara okita souji alter ashiya douman xu fu larva tiamat mooncancer class bb bb summer sessyoin kiara swimsuit archetype earth foreigner class abigail williams katsushika hokusai mysterious heroine xx voyager van gogh mysterious idol x alter kukulkan pretender class oberon beast class draco nero

[shookethdev]

a o e i i er ai ei ao ou an en ang eng ong i ia iao ie iu ian in iang ing iong u ua uo uai ui uan un uang ueng ü üe üan ün a o e er ai ao ou an en ang eng yi ya yao ye you yan yin yang ying yong wu wa wo wai wei wan wen wang weng yu yue yuan yun b ba bo bai bei bao ban ben bang beng bi biao bie bian bin bing bu p pa po pai pei pao pou pan pen pang peng pi piao pie pian pin ping pu m ma mo me mai mei mao mou man men mang meng mi miao mie miu mian min ming mu f fa fo fei fou fan fen fang feng fu d da de dai dei dao dou dan den dang deng dong di diao die diu dian ding du duo dui duan dun t ta te tai tei tao tou tan tang teng tong ti tiao tie tian ting tu tuo tui tuan tun n na ne nai nei nao nou nan nen nang neng nong ni niao nie niu nian nin niang ning nu nuo nuan nü nüe l la le lai lei lao lou lan lang leng long li lia liao lie liu lian lin liang ling lu luo luan lun lü lüe g ga ge gai gei gao gou gan gen gang geng gong gu gua guo guai gui guan gun guang k ka ke kai kei kao kou kan ken kang keng kong ku kua kuo kuai kui kuan kun kuang h ha he hai hei hao hou han hen hang heng hong hu hua huo huai hui huan hun huang z za ze zi zai zei zao zou zan zen zang zeng zong zu zuo zui zuan zun c ca ce ci cai cao cou can cen cang ceng cong cu cuo cui cuan cun s sa se si sai sao sou san sen sang seng song su suo sui suan sun zh zha zhe zhi zhai zhei zhao zhou zhan zhen zhang zheng zhong zhu zhua zhuo zhuai zhui zhuan zhun zhuang ch cha che chi chai chao chou chan chen chang cheng chong chu chua chuo chuai chui chuan chun chuang sh sha she shi shai shei shao shou shan shen shang sheng shu shua shuo shuai shui shuan shun shuang r re ri rao rou ran ren rang reng rong ru rua ruo rui ruan run j ji jia jiao jie jiu jian jin jiang jing jiong ju jue juan jun q qi qia qiao qie qiu qian qin qiang qing qiong qu que quan qun x xi xia xiao xie xiu xian xin xiang xing xiong xu xue xuan xun

NAKU 🫵

[eyenaku]

Ji ji fu ji ji

a o e i i er ai ei ao ou an en ang eng ong i ia iao ie iu ian in iang ing iong u ua uo uai ui uan un uang ueng ü üe üan ün a o e er ai ao ou an en ang eng yi ya yao ye you yan yin yang ying yong wu wa wo wai wei wan wen wang weng yu yue yuan yun b ba bo bai bei bao ban ben bang beng bi biao bie bian bin bing bu p pa po pai pei pao pou pan pen pang peng pi piao pie pian pin ping pu m ma mo me mai mei mao mou man men mang meng mi miao mie miu mian min ming mu f fa fo fei fou fan fen fang feng fu d da de dai dei dao dou dan den dang deng dong di diao die diu dian ding du duo dui duan dun t ta te tai tei tao tou tan tang teng tong ti tiao tie tian ting tu tuo tui tuan tun n na ne nai nei nao nou nan nen nang neng nong ni niao nie niu nian nin niang ning nu nuo nuan nü nüe l la le lai lei lao lou lan lang leng long li lia liao lie liu lian lin liang ling lu luo luan lun lü lüe g ga ge gai gei gao gou gan gen gang geng gong gu gua guo guai gui guan gun guang k ka ke kai kei kao kou kan ken kang keng kong ku kua kuo kuai kui kuan kun kuang h ha he hai hei hao hou han hen hang heng hong hu hua huo huai hui huan hun huang z za ze zi zai zei zao zou zan zen zang zeng zong zu zuo zui zuan zun c ca ce ci cai cao cou can cen cang ceng cong cu cuo cui cuan cun s sa se si sai sao sou san sen sang seng song su suo sui suan sun zh zha zhe zhi zhai zhei zhao zhou zhan zhen zhang zheng zhong zhu zhua zhuo zhuai zhui zhuan zhun zhuang ch cha che chi chai chao chou chan chen chang cheng chong chu chua chuo chuai chui chuan chun chuang sh sha she shi shai shei shao shou shan shen shang sheng shu shua shuo shuai shui shuan shun shuang r re ri rao rou ran ren rang reng rong ru rua ruo rui ruan run j ji jia jiao jie jiu jian jin jiang jing jiong ju jue juan jun q qi qia qiao qie qiu qian qin qiang qing qiong qu que quan qun x xi xia xiao xie xiu xian xin xiang xing xiong xu xue xuan xun

[hasarjunadoneanythingwrong]

tbf aoe arts isn’t the ONLY type of servant we’ve had lately-the last avenger before her was st arts, and prior to kirei who as also aoe arts we had

britomart, who was aoe quick,

pretender eli, who was aoe buster,

huang feihu, who was st buster

Huyan zhuo, who was aoe quick

Iyo, who was aoe arts

Yaminami keisuke, who was arts support

Sen no rikyu, who was aoe quick

Really the most noticeable thing is the proportion of aoe to st/support nps, which is probably at least a side effect of how looping heavy the game is. There’s also the fact that the summer event had 2 aoe arts servants (valkyrie and ibuki douji), but that also isn’t particularly unusual (summer 5, for example, has both tomoe and kiara with aoe arts np, or summer 4 had both musashi and melt with aoe arts np again)

where on earth did nitocris alter come from. she looks great, don't get me wrong, but there were literally no hints whatsoever to her existence and i feel like they released her solely to quell players' anger and speculations that the game was dying.

[linghxr]

Rare and Common Chinese Syllables

Recently I was doing a little light research on the rarest syllables in Chinese.* I discovered that I didn’t know any characters for some of the rare syllables I found, so I started wondering what syllables are the most common and the rarest in my vocabulary. I decided to undertake the unnecessary task of chronicling how many characters I know for each possible Chinese syllable.**

There are apparently 400+ possible Chinese syllables, and I only have so much time, so I’m sure I missed a character that I know here or there. However, the top 5 most common syllables (which I’m showing below) had a substantial lead over #6, so I’m fairly confident they are my true top 5. And for all the syllables presented below, I checked MDBG to confirm I wasn’t forgetting any characters.

*Rare in this case meaning how many characters exist for a syllable, not how often a syllable is used in the language. The latter would be an interesting but very different question. Also, I’m not taking into account tones here, and I am only considering simplified characters.

**I don’t have a perfect definition for what characters I “know.” I basically tried to include only characters I’m fairly confident I can write. There are definitely more characters out there that I recognize, but I didn’t want to include any that I believe I can’t read correctly out of context. I was a little more liberal for the rare category though.

Most Common

1）ji：几、给、极、寄、及、记、级、集、机、季、计、基、鸡、即、吉、击、纪、积、继、济、急、技、际、挤、激、辑、既、绩、肌、疾、己、忌、迹、寂、棘、圾、讥（37）

2）yi：一、以、亿、亦、翼、已、遗、易、义、艺、仪、异、依、议、益、医、意、译、奕、伊、疫、忆、宜、衣、移、逸、毅、怡、谊、疑、姨、椅、裔、邑、抑（35）

3）yu：鱼、与、玉、愈、于、语、预、余、雨、宇、予、域、遇、育、豫、钰、寓、昱、煜、喻、欲、狱、羽、裕、郁、虞、娱、妤、瑜、誉、浴、吁、愚、俞（34）

4）shi：是、十、试、使、诗、拾、时、市、师、室、适、式、实、事、视、石、势、史、识、世、狮、食、士、释、始、施、氏、示、失、湿、饰、逝、嗜（33）

5）qi：七、骑、器、起、期、其、企、气、奇、齐、启、弃、琦、淇、柒、棋、旗、绮、妻、契、麒、琪、汽、岂、歧、祺、戚、欺、祈、乞、泣、凄���32）

I was not surprised to see yi, ji, qi, and shi make the top 5. That lion-poet-rock verse exists for a reason, and I feel like yi, ji, and qi are just everywhere. Yu was a bit of a surprise, but it makes sense since I like to research Chinese names, and a lot of the characters I listed for yu are used in names.

Rarest

For the sake of brevity, I’m only showing 25 syllables max for each category. There were simply too many for me to list them all.

First are syllables for which I only know 2 characters:

ang：昂、肮

cang：藏、苍

ceng：曾、层

gen：跟、根

geng：更、庚

gun：滚、棍

hei：黑、嘿

ken：肯、恳

kuan：款、宽

niang：娘、酿

pen：喷、盆

qun：群、裙

re：热、惹

reng：仍、扔

rou：肉、柔

ruan：阮、软

ruo：若、弱

sai：赛、塞

shua：刷、耍

sun：孙、损

te：特、忑

wai：外、歪

zhua：抓、爪

zhui：追、坠

zun：尊、遵

Next are syllables for which I only know 1 character:

ca：擦

cen：岑

dei：得

diu：丢

fo：佛

fou：否

gei：给

luan：乱

lve：略

nen：嫩

neng：能

nin：您

nuan：暖

nv：女

nve：虐

qia：恰

ri：日

run：润

sen：森

shei：谁

shuan：拴

tuan：团

weng：翁

zen：怎

zhuai：拽

What I find really interesting is how some of the syllables above are ones I encounter all the time while others are ones I only even heard relatively recently. For instance, I was a bit surprised that I only know one character each for luan and nv. I guess since 乱 and 女 are very commonplace, I feel like those syllables are everywhere, and it never occurred to me that I only know one luan and one nv character. But I remember furrowing my brow when I first learned 拴 and 虐. They feel unnatural to say honestly! I have to think about it for a sec.

Lastly, here are syllables for which I didn’t know any characters.

chua

chuai

chuo

cou

cuan

den

dia

ei

kei

keng

nou

pou

seng

zei

zuan

Some of these definitely elicited a “what? This is a legit Chinese syllable?” reaction from me. When I think about it more carefully, it makes sense that some, like chuo, exist. After all, I encounter zhuo and shuo all the time. But since I’ve never heard chuo, I guess it surprises me! Zei and dia strike me as the most unusual. Were you surprised by any of the syllables on this list?

If you’re interested in learning about the rarest syllables in general (not for me specifically), here’s some of the stuff I read:

The Rarest Mandarin Syllables

Unusual Mandarin syllables

[psitrend]

The 2018 Interviews on China with artists, photographers, directors, writers, and academics

New Post has been published on https://china-underground.com/2018/12/31/china-interviews-2018/

The 2018 Interviews on China with artists, photographers, directors, writers, and academics

A series of exclusive interviews on Chinese culture: from the environment to politics, architecture, LGBT rights, contemporary art, literature, comics, social rights, women in China, the Taiwanese question, the new Silk Road, poetry, documentaries, history, fashion, dance, rock, and cinema!

A goldmine of first-hand stories about China and Chinese culture.

All the interviews were conducted by Dominique Musorrafiti and Matteo Damiani.

Many of the interviews have appeared in our new free digital magazine Planet China.

Interviews

Interviews are listed in chronological order

Captain China – Interview: Chi Wang, comic author

Interview with Teng Biao, founder of Open Constitution Initiative: the crackdown on Chinese civil society will continue

Interview with Elle Lee, Style Blogger

Interview with Matina Cheung: Teaching Yoga in Hong Kong

Interview with Heanney McCollum, Personal Trainer & Lifestyle Coach in Hong Kong

Mountain Forest Hotel Guizhou aims to create a real green forest valley, to shape a new model of future life. The design concept will follow ecology to create a real forest city for the residents. The recyclable energies and techniques will be introduced to ensure sustainable energy use.

Interview with Forest Revolution and Urban Forestry pioneer Stefano Boeri

Interview: Josh Summers on Traveling in Xinjiang

Interview with Analyst J. Michael Cole On Xi Jinping’s power grab and the risks of the New Silk Road

Interview with Hua Dong, Re-Tros: Before the Applause and Beyond

Yan Hua Wang Taichi Master

Interview with Tang Min, Ballet Mistress of the Hong Kong Ballet

Interview with Yang Ruiqi: my life is all about dancing

Anita Wong: Modern & Tradition

The Fabulous World of Qin Leng

Helen Feng Interview: Don’t settle for okay . . . be better

Zhuo Danting, China’s Queen of Tattoos

The Art of Min Liu

Thierry Chow, Feng Shui master

Interview with Simon Chung, film director

Augusta Xu-Holland: Between Art&Science

The Evolution of China’s Environmental Policy: Interview with Michael Standaert

Interview with Li Wei, the creator of stunning art images playing with gravity

Interview with author Jeremy Tiang

Interview with New York-based freelance illustrator Lisk Feng

Interview with artist Ming You Xu

Interview with Soprano Hui He

Chiara Ye – Food photographer, menu designer and F&B visual strategist

Yummy and healthy visual experience with Chiara Ye

The Blind Youth of He Sen – Interview (2004)

Jia Zhangke and Wang Xiaoshuai at BigScreen Italia 2006, Kunming, China

Interview with director Wang Xiaoshuai (2004)

Interview with Piero Kuang Sung Ling founder and coordinator of Slow Food Great China

12m2 1994, Performance, Beijing, China

Interview with contemporary artist ZHANG HUAN

Interview with Manya Koetse: sinologist & founder of What’s on Weibo

Interview with GuiGuiSuiSui

Interview with RongRong & Inri

Interview with Rebecca F. Kuang, author of ‘The Poppy War’

Interview with Lance Crayon: The origins of graffiti in Beijing

Herman Lee: T-Shirt Designer, Graphic Designer, and Illustrator

Interview with Badiucao, political cartoonist, and rights activist

Interview with Helen Zia, author and activist

Interview with Joanne Leung: LGBTQ rights in Hong Kong

Interview with Shanghai Pride: LGBTQ Rights in Shanghai

Interview: Beijing LGBT Center

Interview with Ah Qiang, PFLAG China: LGBT rights in Guangzhou

Interview: No.223, Art Photographer

Lin Jun Liang: Art from Inside Out

China’s authoritarian control system – Interview with Patrick Poon, Researcher at Amnesty International

The Murder of Pamela Werner: Interview with Graeme Sheppard

Lucie Liu’s TaipeiLove*: Taiwan’s unique journey towards same-sex marriage and equality

Chen Chen. Author: Keegan Lester

Interview with Chen Chen, author and poet

topic: China interviews, China experts, China facts

#ChineseDirector, #ChinesePhotographer, #ChinesePoet, #ChineseWriter, #Interview

[pattietheultimatedreamer]

💗 My Asian Man Crushes ❣️

🇰🇷

• Jung Il Woo

• Na In-Woo

• Woo-sik Choi

• Lee Sang Yeob

• Cho Seung-woo

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• Go Soo

• Han Suk-Kyu

• Yoon Shi-yoon

• Yoo Min-Kyu

• Yeo Jin-Goo

• Kim Jisoo

🇯🇵

• Yokohama Ryusei

• Yuki Yamada

• Tadanobu Asano

• Ryo Narita

• Kaneko Daichi

• Takasugi Mahiro

• Hayato Isomura

• Murakami Nijiro

♍️ My C Ultimate Men ❤️‍🔥

• Li Chung Lin

• Zhang He

• Yu Cheng En

• Li Fei

• Wang Hao Ge

• Xiao Kai Zhong

• Wang Hao Xuan

• Qin Junjie

🧚🏻 My Heart & Soul 🥷🏻

• Zhang Yi Jie

• Shi Zi Xun

Oh My Fukking Gosh 🔥⚡️💫

• Chang Hua Sen

• Ci Sha

• Wang Hong Yi

Forever Devoted to U 🫰🏻

• Zhu Zan Jin

• Zhang Xiao Chen (รักนะจุ๊บๆ)

Damn Boi…🫨🤒

• Hei Ze

• Li Ruo Tian

• Gao Yang

Adore U Madly 😤🥺

• Qiao Zhen Yu (🥹)

You bewitched me ��

• Zhang Wan Yi

• Yang Xu Wen 🤧

Broke my rules for U 😤

• Guo Jia Nan

• Yuan Zi Ming

• Liang Yong Qi

I kinda like you a lot 😗

• Zhou Jun Wei (อรุ่มเจ๊าะ)

• Li Jiu Lin (ท่านชาย…)

• Yan Zi Xian

Slowly Sink into You 😷

• Xia Zhi Guang

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🧝🏻‍♂️ Fascination 🫰🏻

• Liu Xue Yi

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Oh Boy….🥹...!?

New Entry 🎯

🔆 C interested 🔆

• Quan Yi Lun

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Always support 😎

• Daniel Wu

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Papi ..!?

• Peter Ho

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• Qin Hao

• Zhou Lu La

👊🏻 Big Fan ✊🏻

• Yang Hui Xiang

• Yang Yang

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• Chen Kun

• Chen Yi

Imma Fan of you sirs 🤘🏻

• Luo Jin

• Cheng Yi

• Lei Jia Yin

• Eddie Peng

• Zhou Ting Wei

• He Feng Tian

• Xu Zheng Xi

• Gong Jun

• Lu Fang Sheng

[larmestendres]

Coucou! J'aime beaucoup tes avatars, ton style, si un jour tu te sens inspirée par Ning Ning des Aespa (ning yi zhuo) <3

Hello chat, trois mois après ta request j'arrive avec une petite fournée. La belle Ningning est trop inspirante, c'est dommage qu'elle n'ait pas autant de ressources qu'espéré, she's beautiful ! ❤

[uxmyths-fr]

Mythe n°34: Simple = minimaliste

La simplicité est un élément clé dans le design et l’innovation des produits. Mais la simplicité est trop souvent confondue avec un style minimaliste. Dans les faits, en y prêtant attention, les interfaces utilisateurs qui paraissent les plus simples cachent souvent beaucoup de complexité.

Les choix de design qui ont pour but la réduction extrême peuvent facilement engendrer plus de friction et de charge cognitive, se traduisant par une expérience utilisateur complexe. Des icônes sans légende sont difficiles à comprendre, des comportements tactiles non standards apportent un déficit d’affordance, et il a été prouvé plus d’une fois que le « hamburger menu » minimaliste n’est pas toujours performant.

Nous devons tous tendre vers plus de simplicité, mais nous devons également nous assurer de ne pas trop simplifier uniquement pour le plaisir de faire du minimalisme. Comme le dirait Albert Einstein « Tout devrait être simple, mais pas simpliste. »

Un style minimaliste ne conduit pas toujours à un produit plus simple

Julie Zhuo, product design director chez Facebook, a dit qu’une des erreurs de design les plus fréquentes est de « surévaluer la simplicité et le style au détriment de la clarté » -The 5 Most Common Design Mistakes

Tim Brown, CEO d’IDEO, fait une distinction claire entre le minimalisme et la simplicité : le minimalisme est un style, « une réaction à la complexité, alors que la simplicité se base sur la compréhension de cette complexité ». Le minimalisme est seulement un traitement de surface. La simplicité nait de la prise en compte de l’expérience dans sa globalité. - Simple or minimal?

Dans la même veine, Steven Sinofsky compare le design minimaliste (réduire la dimension d’une expérience) au design sans friction (réduire l’énergie requise par cette expérience), en expliquant que « Le minimalisme est fantastique, mais la capacité de s’en servir provoque une grande friction ». La philosophie d’Unix, de petits outils collaboratifs, est parfaitement minimale (chaque outil réalise un petit nombre de tâches et le fait très bien), mais l’apprentissage et les compétences requises pour s’en servir provoquent une grande friction. -Frictionless Design Choices

«  Moins de boutons, moins de switchs, et moins d’options ne rendent pas quelque chose simple » dit Jason Stirman -Simple and Clean

John Maeda écrit dans son livreThe Laws of Simplicity : « D’un côté, vous attendez d’un produit ou d’un service qu’il soit facile à utiliser, mais d’un autre côté, vous voulez qu’il fasse tout ce que n’importe qui souhaiterait qu’il fasse […] La façon la plus simple de parvenir à la simplicité est d’appliquer la réduction avec du sens. En cas de doute, supprimez. Mais faites attention à ce que vous  supprimez. »

Plus est souvent… Plus : « Dans certains cas, le design a besoin de plus d’éléments pour devenir simple. […] La sagesse populaire suggère que la simplicité est juste une question de moins… élimination et réduction. Mais la simplicité est d’abord un sujet de compréhension et de clarification : pouvons-nous designer de façon à ce que les personnes comprennent instantanément ce qu’ils sont en train de faire et puissent prendre une décision sereine sur ce qu’ils doivent faire ensuite ? » -What does it mean to be simple?

Frank de Jong explique qu’une interface utilisateur minimale est juste un des moyens d’arriver à la simplicité, et souvent pas le meilleur des moyens : « en appliquant de force un design minimaliste sur une fonctionnalité existante, une interface est perçue comme moins simple. La perte des informations pertinentes conduit à la confusion, et au final à une expérience utilisateur imparfaite. » -We want more by seeing less

Frank Chimero écrit : « J’en ai marre des choses simples. Les choses simples sont pauvres. Elles sont limitées. Elles sont ennuyeuses. Ce que je veux vraiment c’est de la clarté. Donnez-moi plutôt des choses claires et évidentes plutôt que des choses simples. » -Only Openings

Des interfaces utilisateur minimalistes qui conduisent à un expérience utilisateur complexe

BMW iDrive : Le système embarqué d’information et de divertissement iDrive a débuté avec une approche minimale : dans la première version, le seul contrôle était une molette. Plus tard suite à de nombreux retours de clients, 2 boutons supplémentaires ont été ajoutés. Aujourd’hui il comporte 8 boutons spécifiques, augmentant sensiblement la qualité de l’expérience utilisateur et la sécurité routière par la même occasion. -iDrive

Fitbit Flex: Jesse Weaver étudie comment l’interface utilisateur minimaliste de Fitbit Flex peut mettre en risque l’expérience utilisateur -When Simplicity Becomes Complexity: 3 Design Lessons From Using a Fitbit

Le menu hamburger : Comment —au nom d’un design minimaliste et épuré, en transformant une navigation d’appli mobile en un calque de menu superposé, appelé hamburger menu— perdre de l’engagement, comme le montrent les exemples deZeebox et de Facebook.

Zoltan Gocza (traduit par Stéphane Lecouturier)

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Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ) Eben van Tonder 10 May 2020

Introduction

Xuanwei Han in Xuanwei City.  Reference China on the Way.

Yunnan is one of China’s premium food regions known for exquisite tastes. One of the major cities in this picturesque region is Xuanwei, where one of the world famous Chinese hams are produced, the others being Jinhua Ham from Zhejiang province and Rugao Ham from Jiangsu province. Yunnan Xuanwei Ham is known for its fragrance, appearance, and out-of-the-world taste.  Through the ages, there have been many references in literature to the health benefits associated with the hams. In order to produce these hams, there are at least two ingredients without which the hams can not be produced. The first ingredient is salt.

The Industrialisation of Ham

Early references to Xuanwei hams go back to 1766. “Old chronicles recorded the Qing emperor Yong Zheng five years (the year 1727) located XuanWei (a city of YunNan province, China), so it is called XuanWei ham. (China on the Way) In 1909, Zhuo Lin’s (Deng Xiaoping’s third wife) father Pu Zai Ting, a businessman, mass-produced it for the first time.  He established Xuanhe Ham Industry Company Limited.  His company sent food technicians to Shanghai, Guangzhou (formerly Canton), and Japan to learn advanced food processing technology.

One example of the excellence pursued in Guangzhou relates to the cultivation of rice.  Rice breeding began in China in 1906.  However, by 1919, systematic and well-targeted breeding using rigorous methodologies was started at Nanjing Higher Agricultural School and Guangzhou Agricultural Specialized School. Between 1919 and 1949, 100 different rice varieties were bred and released. (Mew, et al., 2003) For a riveting look at the trade in Guangzhou, see the work by Dr. Peter C. Perdue, Professor of History, Yale University, Canton Trade.

By all accounts, Pu Zaiting was successful in creating a world famous ham (at least by probably standardising and industrialising the process).  In 1915 Xuanwei ham won a Gold Medal at Panama International Fair. The ham, which, in the Qing and Ming Dynasties, was a necessary gift for friends and guests and which, during the gourmet festival, became the main ingredient to create different delicious dishes achieved international acclaim. (chinadaily.com)

The Xuanhe Canned Ham Industry Company Limited was established on the back of canning equipment bought from the United States of America to produce canned ham. Most of what it produced were exported overseas.  In 1923 Sun Yat-sen tasted the ham at the National Food Exhibition held in Guangzhou.  Sun famously wrote of the ham, “yin he shi de” translating as “eat well for a sound mind!”  By 1934, four companies were producing the canned ham. (Kristbergsson and Oliveira, 2016)

Xuanwei Ham expanded greatly under the People’s Republic of China, established in 1949.  Supporting industries started to develop.  A factory was created to supply the cans used by the Municipal Authority of Kunming City. (Kristbergsson and Oliveira, 2016)

Production of Xuanwei hams rose by 1999 to 13 000 tonnes, made by 38 large producers.  In 2001 it got the status of a regional brand, protected by the People’s Republic of China.  A Chinese standard, GB 18357-2003 was subsequently issued.  By 2004 production rose to 20,750 tonnes with technology in manufacturing and packaging improving continuously. (Kristbergsson and Oliveira, 2016)

Apart from a rich and competitive environment, an entrepreneur, as the proverb goes, worth his salt, was needed to bring discipline to the production process and to establish this ham among the finest on earth.  In achieving this status, three elements were required, namely salt, the right meat and a solid production technique to yield this culinary masterpiece on an industrial scale.

Yunnan – Centre of Culinary Excellence

The first requirement for competitiveness is an environment of excellence and innovation.  The environment where this exquisite ham is produced testifies to culinary excellence.  Like Prague, which produced the ham press, nitrite curing and the famous Prague hams, the Yunnan hams likewise hail from an area replete with food and cooking innovations.   Yunnan is located on what was known as the Southern Silk Road and its culinary excellence is seen, among other things, in the equipment used in preparing their foods.   Joseph Needham, et al. reports that in restaurants in the cities of Yunnan, a very special dish is found “in which chicken, ham, meat balls and the like have been cooked in water just condensed from steam.  This is done by means of an apparatus called chhi  kuo (or formerly yang li kuo) made especially at Chien-shui near Kochiu.  It consists simply of a red earthenware pot with a domical cover, the bottom of the pot being pierced by a tapering chimney so formed as to leave on all sides an annular trough (figure 1490).  The chhi  kuo once placed on a saucepan of boiling water, steam enters from below and is condensed so as to fall upon and cook the viands of the trough, resulting thus after due process in something much better than either a soup or a stew in the ordinary sense.  Since the chimney tapers to a small hole at its tip no natural volatile substances are lost from the food, hence the name of the object and the purpose of its existence.  The chhi  kuo must claim to be regarded as a distant descendant of the Babylonian rim-pot (for it has and needs no Hellenistic side-tube) with the ancient rim expanded to form a trough, compressing the ‘still’-body to a narrow chimney.  But how the idea found its way through the ages, and from Mesopotamia to Yunnan, might admit of a wide conjecture.”  (Needham, et al.,1980)

The second essential ingredient for a salt-cured ham is salt.  Salt is something that China has been specialising in for thousands of years and which became the backbone of the creation of this legend.

Salt in China

Flad, et al. (2005) showed that salt production was taking place in China on an industrial scale as early as the first millennium BCE at Zhongba.  “Zhongba is located in the Zhong Xian County, Chongqing Municipality, approximately 200 km down-river along the Yangzi from Chongqing City in central China.  Researchers concluded that “the homogeneity of the ceramic assemblage” found at this site “suggests that salt production may already have been significant in this area throughout the second millennium B.C..”   Significantly, “the Zhongba data represent the oldest confirmed example of pottery-based salt production yet found in China.”  (Flad, et al.; 2005)

Salt-cured Chinese hams have been in production since the Tang Dynasty (618-907AD). First records appeared in the book Supplement to Chinese Materia Medica by Tang Dynasty doctor Chen Zangqi, who claimed ham from Jinhua was the best. Pork legs were commonly salted by soldiers in Jinhua to take on long journeys during wartime, and it was imperial scholar Zong Ze who introduced it to Song Dynasty Emperor Gaozong. Gaozong was so enamored with the ham’s intense flavour and red colour he named it huo tui, or ‘fire leg’. (SBS) An earlier record of ham than Jinhua-ham is Anfu ham from the Qin dynasty (221 to 206 BCE).

In the middle ages, Marco Polo is said to have encountered salt curing of hams in China on his presumed 13th-century trip. Impressed with the culture and customs he saw on his travels, he claims that he returned to Venice with Chinese porcelain, paper money, spices, and silks to introduce to his home country. He claims that it was from his time in Jinhua, a city in eastern Zheijiang province, where he found salt-cured ham.  Whether one can accept these claims from Marco Polo is, however, a different question.

Salt Production In and Around Yunnan

When it comes to salt, only a very particular variety is called on to create this legend.

Yunnan-Guizhou Plateau

Around the Yunnan-Guizhou plateau are three salt producing areas which took advantage of the expansion of China towards the west in the early modern era.  “Szechwan with a slow but steady advance; Yunnan with the speed and initiative characteristic of a developing mining area; Mongolia with a sudden, temporary eruption.”  (Adshead, 1988) As fascinating as Szechwan and Mongolia are, we leave this for a future consideration and hone in on Yunnan.

Szechwan not only supplied its own requirements for salt, but also that of Kweichow, Yunnan (trade started in 1726) and western Hupei. Despite the fact that Yunnan imported salt from Szechwan and possibly from Kwangtung, this was mainly to supply its eastern regions of the escarpment. On the plateau it had salt resources of its own.  By 1800, it is estimated that it produced 375 000 cwt (hundredweight).”These salines formed three groups:  Pei-ching in the west near Tali the old indigenous capital; the Mo-hei-ching or Shihi-koa ching in the south near Szemao close to Laotian and Burmese borders; Hei-ching in the east near the provincial capital Kunming. (Adshead, 1988) It is this last group that captures our imagination due to the connection with the Yunnan hams.

Although known as ching or wells, many of the Yunnan salines, especially those in the Mo-hei-ching group, were in the nature of shafts or mines, though the low grade rock salt was generally turned into brine and evaporated over wood fires.  The growth of the Yunnan salines in the Ch’ing period was the product of two forces. First, Chinese mining enterprise, often Chinese Muslim enterprise, which in the 18th century was turning Yunnan into China’s major source of base materials – copper, tin and zinc.  Second, the extension of direct Chinese rule into the area, the so-called kai-t’u kuei-liu, initiated particularly by the Machu governor-general O-er-t’ai between 1725 and 1732. (Adshead, 1988)

The distant past of Heijin comes to us, courtesy of Yunnan Adventure Travel, who writes that “the unearthed relics of stones, potteries, and bronze wares have proved that as early as 3,200 years ago, ancestors of some minority groups already worked and multiplied on this land. It’s recorded in the “Annals of Heijin” that, a local farmer lost his cattle when grazing on the mountain, he finally found his black cattle near a well; but to his surprise, when it lipped the soil around the well, salt appeared; thus in order to memorize the black well, the place was nicknamed as “Heiniu Yanjin” which means the black cattle and the salt well. It’s shortly referred to as Heijin afterwards.”   (www.yunnanadventure.com) Some accounts of the story have it that it was a Yi girl who was looking for her missing oxen when she came upon them licking salt from the black well.

Who better to take us on a tour of the old town than a seasoned traveller!  We meet such a wanderer in the old city of Heijin in the person of Christy Huang.  She takes us on an epic adventure, discovering the old salt kingdom of  Hei-ching.  She posted it on Monday, November 30th, 2015 and she called her post “Old Towns of Yunnan, Heijing.”  

Christy writes that “the quite fameless Old Town of Heijing (黑井古镇) – today one of the nicest in Yunnan – used to be famous for the high-quality salt which was produced there since hundreds of years. The once most important town of Yunnan is hidden at the banks of Longchuan River in Lufeng County of Chuxiong Prefecture of Yunnan.

Salt production in bigger scale began in the Tang Dynasty (618-907) and peaked during the Ming (1368–1644) and Qing (1644–1912) Dynasties. Besides the overall beautiful picture of Hejing and its surroundings, there are a couple of scenic spots worth mentioning:

Courtyard of Family Wu,

Ancient Salt Workshop,

Dalong Shrine, as well as,

Heiniu Salt Well.

The Courtyard of Family Wu used to be the residence of former salt tycoon of Heijing Old Town. The mansion was built during 21 years in mid 19th century and is formed in the shape of the Chinese character wang (王), which means king. It has 108 rooms, which have been left more or less unchanged. Today it serves as an (expensive) hotel for Heijing visitors.

The Ancient Salt Workshop was Heijing’s core place and fortune fountain. The remaining huge water wheels and stages for making salt testify the great prosperity of the bygone times. The salt produced in Heijing is as white as snow. It was and is used for preserving Yunnan’s well-known Xuanwei Ham.” (Christy Huang, 2015)

Wujin pig

The third ingredient in the production of Yunnan Xuanwei Ham is the pigs. Traditionally, the rear legs of the Wujin pig breed are used.  The breed is known for its high-fat content, muscle quality and thin skin (chinadaily.com).

The breed is usually kept outdoors and is typical in the Xuanwei region. They are normally fed on corn flour, soybean, horse bean, potato, carrot, and buckwheat.  They are slow growers, but their meat is of superb quality.

Li Yingqing and Guo Anfei (China Daily) wrote a great article about these pigs for the Yunnan China Daily entitled “Yunnan’s little black pig by the Angry River.”

They write that “there is a quiet little revolution taking place by the banks of Nujiang River, the “angry river”, the upper stretch of the famous Mekong as it passes the narrow gorges near Lijiang. Here, little black pigs wander freely by steep meadows, grazing on wild herbs and foraging as freely as wild animals. They are relatively small, compared to their bigger cousins bred in farms. These sturdy little animals are reared for about two to three years before they are slaughtered and made into the region’s organic hams – called black hams for their deep-colored crusts.” (Yingqing and Anfei)

Li Yingqing and Guo Anfei report on “Wang Yingwen, a 47-year-old farmer who has raised the black pigs for more than 30 years, says the pigs are fed spring water and they live on wild fruits, mushrooms and ants on mountains, an all-organic diet if there was one. (Yingqing and Anfei)

With increased industrialisation came the demand for a faster growing animal. Wujin pigs were being crossed with Duroc (USA), Landrace (Denmark), and York (UK) to achieve faster growth. Wujin x Duroc were crossbred.  Other crossbreeds are York x (Wujin x Duroc) and DLY (Duroc x (Landrace x York). Yang and Lu (1987) found that the cross itself does not materially influence the quality of the ham as long as the breed contains 25% Wujin blood. (Kristbergsson and Oliveira, 2016)

In Xuanwei City, pig production is big business! In 2004, the city loaned 120 million yuan to breeders.  By this date, the city had 31 breeding facilities each yielding 3000 pigs annually. There were an additional 9600 small breeding facilities.  356 Animal hospitals support the breeding and husbandry operations.  In Xuanwei City, 1.2 million pigs were sold in that year.  (Kristbergsson and Oliveira, 2016)

Consumers want a great product (consistency, despite volumes offered by industrialised processes) and a great story (focussing on the ancient history of the process and ham itself).  Work to accomplish this was funded by the Yunnan Scientific Department, the Yunnan Education Department and Xuanwei City Local Government who all promoted the continued development of the Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ). (Kristbergsson and Oliveira, 2016) Modern processing methods moved away from seasonal production and embraced modern processing technology, but the great legends of the past remain as well as tailor-made production techniques catering for year-round production.

Processing Yunnan Xuanwei Ham

The Xuanwei climate explains the production methods used, as is the case with all the great hams around the world. Xuanwei City is located on a low-latitude plateau mansoon climatic area where the north sub-torrid zone, the southern temperature zone, and the mid-temperature zone coexist.  Winter lasts from November to January and spring occurs from February to April. February, March, April is sunny and clear and this leads to a low relative humidity during these months. From March to September it is overcast and rainy, and the relative humidity is comparatively high.  Winter  is the best time to salt the hams according to the old methods to limit microactivity till salt dehydrates the meat and reduces the water activity.  The rainy season is best for fermenting the ham. (Kristbergsson and Oliveira, 2016)

Production

As in all meat processing, making the hams start with good meat selection.  The process starts in the winter.  The animal is killed and all the blood pressed out by hand. Animals are between 90 and 130 kg (live weight) when slaughtered.

by Kristbergsson and Oliveira, 2016

A simple flow chart is given by Kristbergsson and Oliveira (2016).

Slaughtering and Trimming

Boiling water and scraping the pig’s hair. Reference: China on the Way.

Traditionally Xuanwei people kill the pigs usually before the last frost.  They add boiling water to a wok and scrape the pig’s hair.  Some people refer to killing the pig as washing the pig. For villagers, the killing of the pig is a sacred ceremony. (China on the Way)

The hind leg is trimmed into an oval shape in the form of a Chinese musical instrument, the pipa.  The legs of small pigs are cut in the form of a leaf. The legs cut off along the last lumbar vertebra.   After the blood is pressed out, the meat is held for ripening in a cold room at a temperature of 4 to 8 deg C, relative humidity of 75% for 24 hours. Ripened legs are known as green hams. (Kristbergsson and Oliveira, 2016) This step is an enigma to me since I am not sure what is accomplished in such a short period of time.  My guess is that it is not technically ripening, but rather allowing any excess fluids to drain out.  I will keep interrogating the processing steps to ensure that my sources have the right information.

Cutting and trimming the leg: China on the Way.

Salting

The First Salting: China on the Way.

The green hams are then salted.  The salt is a mixture of table salt (25g/kg of leg) and sodium nitrite (0.1g/kg leg).  (Kristbergsson and Oliveira, 2016) The inclusion of sodium nitrite is without question a modern development since nitrite curing of meat only became popular after World War I.  My instinct tells me that they originally only used salt and later, possibly, sodium nitrate, the production of which has been done for very long in Chinese history.

The salt is rubbed into the hams by hand massaging for around 5 minutes. “The salted hams are then stacked in pallets and held in a cold room at 4 to 8 deg C, 75 to 85% relative humidity for 2 days.  Salting procedure is then repeated.”  The salt ratios are this time changed to table salt of 30g/kg ham and sodium nitrite is kept at 0.1g/kg leg. The meat is rested for a further 3 days in the chiller after which another salting is done. The ratio of this salting is 15g of table salt per kg of ham and again, sodium nitrite is kept at 0.1g per kg ham. (Kristbergsson and Oliveira, 2016)

Kneeing the hams as salt is rubbed in by hand: China on the Way.

According to Li Yingqing and Guo Anfei, “traditionally made hams are cured with half the salt used in factories. Instead, they are allowed to dry-cure for at least eight months to about three years, so the meat has time to mellow and mature.” “The longer the ham is cured, the better the quality and the most popular product now is the three-year-old cured ham.”

Double Salted Hams: China on the Way.

Drying

The hams are then hung in the drying room with a temperature of 10 to 15 deg C and relative humidity of between 50 and 60%. (Kristbergsson and Oliveira, 2016)  Note how the temperature is increased and the relative humidity decreases to facilitate drying from the inside, out.

The excess salt is brushed away and the hams are dried for 40 days. Windows are kept open to facilitate air movement to air drying.  Screens are placed in front of openings to prevent flies, other insects and birds from entering.  If drying is too fast, a crust will form on the outside of the ham and if it is done too quick, the inside will not be dried and will spoil.  If drying is done too long, the meat will be too dry to accommodate the lactic acid bacteria which will be involved in the fermentation process.

Li Yingqing and Guo Anfei reports on the traditional way that drying was done. “If you visit the villages by Nujiang, you may chance upon a strange sight in winter, when the hams are hoisted high on trees so they can catch the best of the drying winds. These trees with hocks of ham hanging from them seem to bear strange fruit indeed.”

Fermentation

Drying and Fermentation: China on the Way.

After drying, the temperature is raised to 25 deg C. Relative humidity is pushed up to 70% and ideal conditions are created for fermentation. This process lasts for 180 days. Apart from creating an ideal condition for microbes, raising the temperature and humidity favours enzymatic activity, which is important in flavour development due to the partial decomposition of lipids (fat) and proteins. (Kristbergsson and Oliveira, 2016)

Traditionally, the fermentation process takes more than ten months.  When the surface is completely green, the hams are ready: China on the Way.

Aging

“Xuanwei ham is like good wine: the older the better. A ham that’s been aged at least 3 years can be eaten raw like prosciutto di parma.”

Control of Pests

During the curing and drying stages, flies pose a major risk. During fermentation and storage ham moths and mites (eg. tyrophagus putrescentiae) are the major danger. Relative humidity of over 80% attracts flies such as Piophila casei, Dermestes carnivorus beetle and mites. “There has been considerable work done in controlling mite infestation. Microorganisms such as the Streptomyces strain s-368 help prevent and treat mite investigation.”  (Kristbergsson and Oliveira, 2016)

Evaluation

Bone needles or bamboo needles are used to insert it into three specific sites to check the ham. The smell tells the evaluator if the ham is ready: China on the Way.

Xuanwei hams are evaluated by sensory evaluation. The odor is absorbed by a bamboo stick, used for the evaluation.  This is the most traditional absorption method to classify different ham grades.  For a detailed discussion and evaluation of this method, see Xia, et. al (2017), Categorization of Chinese Dry-Cured Ham Based on Three Sticks Method by Multiple Sensory Techniques

Storage

Storage is done under ambient conditions and the hams can be stored between 2 and 3 years.

A caravan travelling along an ancient road.  Pu Zaiting must have been driving just such a caravan, journeying from north and south: China on the Way.

 Physiochemical Indices

by Kristbergsson and Oliveira, 2016

“The physical and chemical properties of dry-cured ham are important determinants of its quality (Jiang et al. 1990 ; Careri et al. 1993 ). The lean portion of Xuanwei ham contains 30.4 % protein, 10.9 % fat, 10.3 % amino acids, 42.2 % moisture, and 8.8 % salt (Jiang et al. 1990 ). The whole ham contains 17.6 % protein, 29.1 % fat, 5.6 % amino acids, 24.8 % moisture, and 3.3 % salt (Jiang et al. 1990 ). Many essential elements are present in the ham as are some vitamins. The ham is particularly rich in vitamin E (45 mg/100 g). The characteristic bright red color of Xuanwei ham is mainly attributed to oxymyoglobin and myoglobin. The flavor and taste are associated with the presence of various amino acids and volatile organic compounds . The volatile substances present in Xuanwei ham have been extensively studied (Qiao and Ma 2004 ; Yao et al. 2004 ). Seventy-five compounds were tentatively identified in the volatile fraction. The compounds identified included hydrocarbons, alcohols, aldehydes, ketones, organic acids, esters, and other unspecified compounds.” (Kristbergsson and Oliveira, 2016)

Microflora

The dominant microorganism on the surface of dry cured hams is mold, which affects quality. During the ripening stage, molds play an important and positive role in flavour and appearance.  A study of Iberian dry-cured hams showed that yeasts are predominant during the end of the maturing phase of production whereas Staphylococcus and Micrococcus are absent. This surface yeast population has been shown to be useful for estimating the progress of maturation.  Its contribution to curing is suggested to be their proteolytic or lipolytic activity. (Kristbergsson and Oliveira, 2016)

In Xuanwei hams, researchers have shown Streptomyces bacteria to dominate and account for almost half of the Actinomycetes.  Aspergilli and Penicillia are common on the surface of Xuanwei hams during June to August. They found 8 species of Aspergillus. A. fumigatus was found to be dominant and accounts for one third of Aspergilli. Generally speaking, a high relative humidity encourages mold development on the surface of the hams.  (Kristbergsson and Oliveira, 2016)

The dominant fungi found on Xuanwei hams is yeast.  Yeast can be 50% of the total microorganisms found on mature dry-cured hams. Proteolytic and lipolytic activity of yeast is desirable.  Towards the end of maturation, yeast dominates on dry-cured hams. (Kristbergsson and Oliveira, 2016)

Which species to be found during the different stages of production depends on temperature and relative humidity. In the Xuanwei region, humidity and temperature are highest during the rainy season. Molds occur almost exclusively on the surface of the hams. Aspergilli and Penicillia occur mostly during May when relative humidity and temperature are high. These fungi peak in July and August. Molds begin to grow in May and are well established by June.  Spores are formed in August and September. The quantity of spores falls off gradually in September. (Kristbergsson and Oliveira, 2016)

“The growth of bacteria and Actinomycetes does not seem to be dependent on humidity in the curing room. Levels of bacteria are generally lower than levels of yeast. According to Wang, et al. (2006) yeast on ham multiplies exponentially from the beginning of the salting stage to reach a peak in April, and then the numbers drop and stabilise to around 2 x 107 cfu/g.Yeast levels within the ham show similar variation as the surface yeast. According to Wang et al. (2006) yeast accounts for 60 to 70% of the total microbial population on the surface of the ham. In some cases, no molds have been found growing on the surface of good-quality ham; therefore, some researchers believe that molds do not play a direct role in determining the quality of dry-cured ham, but an opposing view also prevails.” (Kristbergsson and Oliveira, 2016)

“According to the traditional view, high quality Xuanwei ham must have “green growth”  (i.e. molds) on it. However, fungi such as Penicillia , Fusarium , and Aspergilli are known to produce mycotoxin in foods such as dry-cured Iberian ham (Núñez et al. 1996 ; Cvetnić and Pepeljnjak 1997 ; Brera et al. 1998 ; Erdogan et al. 2003 ). More than 15 % of the mold strains examined were found to produce mycotoxins in Xuanwei ham (Wang et al. 2006 ). The toxins penetrated to a depth of 0.6 cm in the ham muscle. Because most of the fungi that occur on ham have not been examined for producing mycotoxins , contamination with toxins might be more prevalent than is realized.” (Kristbergsson and Oliveira, 2016)

Feasting

“The ham must be flame burned and washed before eating, in order to remove the rancid taste.” (China on the Way.)

Flame treatment: China on the Way.

There are an infinite variety of ways to serve the ham.  It can be steamed, boiled, fried, or used as accessories. Old legs can be eaten raw. When cooking, cook either the whole ham or large cuts on a slow fire or slow boil it to retain the flavour.

China on the Way.

Further Reading

Traditional Foods, Kristbergsson, K., Oliveira

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Reference

Adshead, S. A. M..  1992.  Salt and Civilization. Palgrave.

chinadaily.com Updated: June 26, 2019

China on the Way, XuanWei Ham

Flad, R., Zhu, J., Wang, C., Chen, P., von Falkenhausen, L., Sun, Z., & Li, S. (2005). Archaeological and chemical evidence for early salt production in China. Proceedings of the National Academy of Sciences of the United States of America, 102(35), 12618–12622. http://doi.org/10.1073/pnas.0502985102

Huang, Christy.  2015.  Old Towns of Yunnan, Heijing.  

Kristbergsson, K., Oliveira, J. (Editors). 2016.  Traditional Foods: General and Consumer Aspects. Springer.

Mew, T. W., Brar, D. S., Peng, S., Dawe, D., Hardy. B. (Editors). 2003. Rice Science: Innovations and Impact for Livelihood. International Rice Institute (IRRI).

Needham, J., Ping-Yu, H., Gwei-Djen, L..  1980. Sivin, N..   Science and Civilisation in China: Volume 5, Chemistry and Chemical Technology. Cambridge University Press.

SBS – http://www.sbs.com.au/food/article/2017/04/30/over-1000-years-ham-heres-where-it-all-began

http://www.yunnanadventure.com/index.php/Attraction/show/id/153.html

https://yunnan.chinadaily.com.cn/2012-01/16/content_14500704.htm

http://www.chinaontheway.com/xuanwei-ham/?i=1

Xia, D., Zhang, D. N., Gao, S. T., Cheng, L., Li, N., Zheng, F. P., Liu, Y..  2017. Categorization of Chinese Dry-Cured Ham Based on Three Sticks Method by Multiple Sensory Techniques Volume 2017, ID 1701756 https://doi.org/10.1155/2017/1701756

  Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ) Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ) Eben van Tonder 10 May 2020 Introduction Yunnan is one of China's premium food regions known for exquisite tastes.

[feng-huli]

Yessss! We’re going to get Zhuo Sen and Zhuo Luo in the Brewmaster donghua! Aaaaah, I love the chains on Zhuo Sen’s Abyssal Eye! I think I prefer the hilt on Jin Wei’s version, but overall an awesome design 🗡️

[jarikolehmainen]

Nälkäiset hyönteiset ja lisääntyvä hyönteismäärä vaikuttavat maanviljelyyn negatiivisesti ilmaston lämmetessä

Kuvan lähde: Pixabay.

Maailmanlaajuisesti tarkasteltuna joka yhdeksäs ihminen kärsii kroonisesta nälästä. Samanaikaisesti keskimääräiset globaalit pintalämpötilat ovat kohonneet ja niiden odotetaan nousevan 2-5 astetta tämän vuosisadan aikana, millä on negatiivisia vaikutuksia globaaliin maataloustuotantoon. Huomattavista kasvinsuojelutoimista huolimatta noin kolmasosa sadosta menetetään tuhohyönteisten, kasvitautien ja rikkakasvien takia. Yksin hyönteiset kuluttavat nykyoloissa 5-20 prosenttia tärkeimpien ravintokasvien tuottamasta sadosta. Miten ilmaston lämpeneminen vaikuttaa näihin satotappioihin maailmanlaajuisesti? Science-lehdessä tutkijat (Curtis et al.) arvioivat maapallon keskimääräisten pintalämpötilojen vaikutusta hyönteisten aiheuttamiin vehnän, maissin ja riisin satotappioihin. Nämä viljelykasvit tuottavat 42 prosenttia ihmiskunnan kuluttamasta ravinnon energiasta (kaloreista). Tutkimuksen tulosten mukaan hyönteisten aiheuttamat satotappiot lisääntyvät huomattavasti maapallon lämmetessä. Aina globaalin keskilämpötilan noustessa yhdellä celsiusasteella satotappiot lisääntyvät 10-25 prosenttia. Vehnän sato vähenee kaikkein eniten. Tällä hetkellä hyönteiset syövät kuvaannollisesti joka kahdeksannen leipäviipaleemme ennen kuin leipä edes päätyy pöytäämme. Mikäli maapallo lämpenee keskimäärin neljä astetta, hyönteiset syövät jo kaksi kahdeksasta leipäviipaleesta. Tällainen ruokahuollon epävarmuus voi kärjistää erilaisia konflikteja. Ilmastonmuutoksen myötä suurimmat satotappiot koetaan sellaisilla alueilla, joilla sekä hyönteisyksilöiden määrä (populaation koko) että hyönteisten aineenvaihdunta ja siten myös ruokahalu lisääntyvät. Näin käy erityisesti lauhkealla vyöhykkeellä (esimerkiksi Yhdysvalloissa, Länsi-Euroopassa ja osin myös Kiinassa), jossa pääosa maailman viljasta kasvatetaan. Lämpimässä hyönteisten lisääntymiskierto nopeutuu tiettyyn rajaan asti, joten hyönteiset tuottavat enemmän jälkeläisiä. Tropiikissa vaikutukset kuitenkin ovat lauhkeaa vyöhykettä pienemmät, koska lämpötila on tropiikissa jo ennestäänkin lähellä lisääntymisen optimilämpötilaa. Tropiikissa viljeltävän riisin satotappioiden lisääntymistä pienentääkin hyönteisten optimilämpötilan ylittyminen. Tämän uuden tutkimuksen tulokset ovat vieläkin huolestuttavampia kuin vuosi sitten julkaistussa tutkimuksessa (Chuang et al.). Sen mukaan jokainen asteen lämpeneminen vähentää vehnäsatoa 6,0 ± 2,9 prosenttia, riisisatoa 3,2 ± 3,7 prosenttia, maissisatoa 7,4 ± 4,5 prosenttia ja soijapapusatoa noin 3,1 prosenttia. Alueellinen satotappioiden vaihtelu on kuitenkin suurta. Esimerkiksi Intiassa riisisato pienenee aina 6,6 ± 3,8 prosenttia, kun globaali keskilämpötila nousee asteella. Globaalisti tutkittujen viljelykasvien sadot pienentyvät vuosisadan loppuun mennessä pienellä kasvihuonekaasujen päästöskenaariolla (RCP2.6) keskimäärin 5,6 prosenttia ja suurella päästöskenaariolla (RCP8.5) 18,2 prosenttia. Tutkijoiden mukaan satotappiot tulevat kuitenkin suuren päästöskenaarion (RCP8.5) mahdollisesti toteutuessa olemaan arvioitua suurempia, koska todellisessa maailmassa ja myös simulaatioiden mukaan suurempi lämpeneminen aiheuttanee suuremmat vaikutukset kuin vain parin asteen muutos. RCP8.5-skenaariossa kasvihuonekaasupäästöt jatkuvat nykyiseen tahtiin ja maapallo lämpenee lähes neljä astetta vuosisadan loppuun mennessä. Todennäköisesti epärealistisen toiveikkaassa RCP2.6-skenaariossa kasvihuonekaasupäästöjen hillintä kääntää globaalit päästöt selvään laskuun jo vuoden 2020 jälkeen ja ne päätyvät lähes nollatasolle vuosisadan lopulla, jolloin lämpeneminen jää alle kahteen asteeseen. Tutkimuksessa tarkasteltiin vain lämpötilan muutosta, mutta sen lisäksi todellisiin satomääriin vaikuttavat negatiivisesti myös sateisuuden muutokset (erityisesti kuivuuden lisääntyminen) ja positiivisesti hiilidioksidin kasvua lisäävä vaikutus (ns. hiilidioksidilannoitus), mikäli ravinteita on saatavilla riittävästi. Vaikka lisääntynyt hiilidioksidi voikin toimia kasvua nopeuttavana lannoitteena, toukokuussa julkaistun tutkimuksen (Chunwu et al.) mukaan hiilidioksidilannoituksen myötä nopeasti kasvaneiden kasvien ravintoarvot heikkenevät merkittävästi. Esimerkiksi riisillä, joka on maailmalla merkittävä ravintokasvi, sekä proteiini-, rauta-, sinkki- että vitamiinipitoisuudet pienentyvät. Vastaaviin tuloksiin on päädytty aiemminkin (Myers et al.). Ilmastonmuutokseen sopeutuminen edellyttää maanviljelijöiltä vuosirytmin muuttamista (esimerkiksi erilaiset kylvöajankohdat), uusien lajikkeiden käyttämistä ja entistä tehokkaampaa tuholaistorjuntaa vaikkapa viljelykierron (vuoroviljelyn) tai aiempaa suurempien myrkkymäärien avulla. Rikkaissa valtioissa tämä onnistuu helpommin kuin kehitysmaissa. Lähteet Chuang Zhao, Bing Liu, Shilong Piao, Xuhui Wang, David B. Lobell, Yao Huang, Mengtian Huang, Yitong Yao, Simona Bassu, Philippe Ciais, Jean-Louis Durand, Joshua Elliott, Frank Ewert, Ivan A. Janssens, Tao Li, Erda Lin, Qiang Liu, Pierre Martre, Christoph Müller, Shushi Peng, Josep Peñuelas, Alex C. Ruane, Daniel Wallach, Tao Wang, Donghai Wu, Zhuo Liu, Yan Zhu, Zaichun Zhu, and Senthold Asseng: Temperature increase reduces global yields of major crops in four independent estimates Chunwu Zhu, Kazuhiko Kobayashi, Irakli Loladze, Jianguo Zhu, Qian Jiang, Xi Xu, Gang Liu, Saman Seneweera, Kristie L. Ebi, Adam Drewnowski, Naomi K. Fukagawa and Lewis H. Ziska: Carbon dioxide (CO2) levels this century will alter the protein, micronutrients, and vitamin content of rice grains with potential health consequences for the poorest rice-dependent countries Curtis A. Deutsch, Joshua J. Tewksbury, Michelle Tigchelaar, David S. Battisti, Scott C. Merrill, Raymond B. Huey, Rosamond L. Naylor: Increase in crop losses to insect pests in a warming climate Kendra Pierre-Louis: The Bugs Are Coming, and They’ll Want More of Our Food Markus Riegler: Insect threats to food security Phys.org: More insects, eating more crops Samuel S. Myers, Antonella Zanobetti, Itai Kloog, Peter Huybers, Andrew D. B. Leakey, Arnold J. Bloom, Eli Carlisle, Lee H. Dietterich, Glenn Fitzgerald, Toshihiro Hasegawa, N. Michele Holbrook, Randall L. Nelson, Michael J. Ottman, Victor Raboy, Hidemitsu Sakai, Karla A. Sartor, Joel Schwartz, Saman Seneweera, Michael Tausz & Yasuhiro Usui: Increasing CO2 threatens human nutrition Lue myös nämä Ilmastonmuutoksen haitalliset vaikutukset maailman maatalouteen olisivat kalliimmat kuin ilmastonmuutosta hillitsevän bioenergiatuotannon aiheuttama hintojen nousu Vaikuttivatko ilmasto ja elintarvikkeiden hintapiikki Arabikevään mellakoihin vuonna 2011? Ilmastonmuutos ja maailman ruokatuotanto – haasteita edessä

[kdramaindonesia]

Drama China Beautiful Reborn Flower Subtitle Indonesia

Sinopsis Beautiful Reborn Flower Nonton Drama China Beautiful Reborn Flower Subtitle Indonesia – Sebuah kisah yang mengikuti sepasang saudara kembar dan pria yang mereka cintai. Ketika mereka mengalami belitan di kota metropolis yang ramai, bisakah akar cinta masih tumbuh? Lin Heping (Song Weilong), Zhuo Yang, Xu Zhensheng dan Ai Sen adalah teman baik dari universitas. Qiao Man (Jelly Lin) dan Nan Sheng (Jelly Lin) adalah anak kembar yang dipaksa hidup terpisah pada usia muda setelah orang tua mereka bercerai.

Lin Heping dan Nan Sheng jatuh cinta. Qiao Man yang pindah ke sekolah mereka sebagai siswa pertukaran akhirnya bersatu kembali dengan Nan Sheng. Qiao Man juga jatuh cinta pada Heping tetapi dia hanya bisa menyimpan perasaannya sendiri. Karena banyak kesalahpahaman, Nansheng dan Heping berpisah. Heping mulai bekerja di Zhuo Group dan menjadi rekan kerja dengan Qiao Man. Qiao Man berharap bahwa Heping dan Nan Sheng dapat kembali bersama, tetapi banyak komplikasi menimpa mereka.

Detail Beautiful Reborn Flower Title: Beautiful Reborn Flower Chinese Title: 彼岸花 / Bi An Hua Broadcast Website: iQIYI, Tencent Broadcast Date: May 1, 2020 Air Time: Friday-Monday 20:00 (2 eps), 8 more eps released for VIP (See Viewing Calendar) Genre: Modern, Romance, Workplace Language: Mandarin Episodes: 50 Director: Wang Xiaokang Screenwriter: Wang Jingru, Li Yinsheng, Li Jing, Li Weisi, Li Yi Production Company: Kangxi Pictures, Vision Power Production Date: 2017 Producer: He Houze Origin: China Source: Adapted from a novel of the same name by Annie Baobei

Cast Beautiful Reborn Flower Jelly Lin Yun as Qiao Man / Nan Sheng Song Weilong as Lin Heping Peter Ho as Han Sen David Wang Yaoqing as An Kailun Hsin Ai Lee as A Li Xie Binbin as Luo Chen

Download Drama China Beautiful Reborn Flower Sub Indo

INFO VIDEO : 480 [HARDSUBINDO/ SUB NEMPEL]

Episode 01  : Files | Gdrive | Mirror Episode 02  : Files | Gdrive | Mirror Episode 03  : Files | Gdrive | Mirror Episode 04  : Files | Gdrive | Mirror Episode 05  : Files | Gdrive | Mirror Episode 06  : Files | Gdrive | Mirror Episode 07  : Files | Gdrive | Mirror Episode 08  : Files | Gdrive | Mirror Episode 09  : Files | Gdrive | Mirror Episode 10  : Files | Gdrive | Mirror Episode 11  : Files | Gdrive | Mirror Episode 12  : Files | Gdrive | Mirror Episode 13  : Files | Gdrive | Mirror Episode 14  : Files | Gdrive | Mirror Episode 15  : Files | Gdrive | Mirror Episode 16  : Files | Gdrive | Mirror

[gauconflower]

Su Ket Hop Doc Dao Cua Cay Xanh Trong Nha Va Noi That

Bạn có thể biến chân bàn thành giàn dây leo, trồng rau gia vị quanh chiếc đèn phát ánh sáng có lợi cho cây xanh. Hay thậm chí là trồng một bãi cỏ ngay trên chiếc sofa của mình... Đó là những sáng tạo độc đáo mang thiên nhiên đến gần cuộc sống con người.

Cây xanh trong nhà đã và đang là lựa chọn hàng đầu, thỏa mãn nhu cầu sống xanh của mọi người. Tuy nhiên, dưới con mắt độc đáo đầy nghệ thuật của các nhà thiết kế, thì có rất nhiều phát kiến đầy sáng tạo mang cây xanh vào đời sống.

1. Chiếc đèn trồng cây trong nhà

Khi nhìn qua, nhiều người sẽ lo lắng cây nhanh chóng héo úa do sức nóng của đèn. Tuy nhiên, đây là loại đèn Led cung cấp ánh sáng cho cây quang hợp tốt cho cây xanh trong nhà tốt nhất. Mẫu đèn tối giản nhiều công năng này của hai nhà thiết kế Kfir Schwalb, Orit Magia (Israel).

2. Khu vườn treo trên đèn

Lấy cảm hứng từ khu vườn treo Babylon nổi tiếng, chiếc đèn này thích hợp để bày ở khu vực làm việc, hành lang và bàn ăn. Đèn được thiết kế đảm bảo các tiêu chuẩn an toàn về điện. Các nhà sản xuất khuyên bạn nên chọn các loại cây ít cần chăm sóc, thích hợp điều kiện trồng trong nhà như cây không khí, các loại sen đá.

3. Bàn làm việc là giàn cây dây leo

Các nhà thiết kế của JAILmake Studio (Anh) đã nghĩ ra ý tưởng biến bốn chân bàn thành các trụ để cây leo bám lên. Giải pháp này muốn đưa mọi người trở lại thói quen tự trồng cây, thu hoạch và chế biến tại chỗ.

4. Chân ghế biến thành chậu trồng cây

Một chiếc ghế bình thường được nhà thiết kế Zhuo Wang biến đổi trở nên sinh động hơn. Tuy nhiên, khi cây dây leo phát triển, chủ nhà không nên sử dụng ghế để ngồi mà nên biến thành chỗ để đồ trang trí.

5. Chiếc ghế xanh mát giúp che nắng

Sản phẩm này đang được để ở sân chơi cho trẻ nhỏ trong một bệnh viện ở Tel Aviv (Israel). Công ty TreeNovation đưa ra các ý tưởng biến cây cảnh thành các vật dụng có công năng sử dụng.

6. Ngăn bàn là một tiểu cảnh cây xanh

Thay vì để ngăn bàn thành chỗ chất đồ bề bộn, bạn có thể biến chúng thành nơi trồng những loại cây dễ chăm, rải sỏi. Bạn lưu ý tưới nước vừa phải, kê thêm tấm lót để tránh nước rơi ra sàn nhà và lựa chọn các loại cây cảnh dễ trồng.

7. Ghế tựa phủ cỏ êm ái

Nếu sống trong khu chung cư, bạn sẽ bớt nhớ cảm giác được nằm dài trên bãi cỏ vào những ngày nắng đẹp với chiếc ghế này. Chủ nhà cũng dễ dàng di chuyển ghế nhờ bánh xe tiện lợi.

8. Chủ nhà trồng cỏ, hoa, rau trên bàn ăn

Rất nhiều người thích cảm giác gần gũi với thiên nhiên nhưng lại ghét bị những con bọ, kiến bò xung quanh. Với chiếc bàn trồng cỏ kê trong nhà, bạn sẽ có cảm giác giống đi picnic nhưng lại sạch sẽ. Bạn cũng có thể thay thế cỏ bằng các loại hoa, xương rồng, sen đá hoặc cây xanh mini theo sở thích. Lựa chọn hoàn hảo nhất là trồng được các loại cây gia vị để bạn có thể vừa ngồi trên bàn, vừa hái rau ăn.

[englishchinesetranslations]

At first, Rao Yuansheng didn't even realize he was doing it. He was sitting in the bustling newsroom of Guangzhou Television, worrying aloud about the declining use of Cantonese here in the land of its birth, and he was speaking in Mandarin.

"I guess I'm just used to it," he said apologetically to the translator, who was also a native Cantonese speaker. The translator, who had also slid into Mandarin, looked similarly embarrassed. "I think it's because we are in an office environment," she offered as a half-hearted explanation.

Though it is spoken by more than 70 million people worldwide, and is the third most-used language in Canada after English and French, Cantonese is in trouble here in the city formerly known as Canton.

Five decades of Mandarin being promoted by Beijing as China's unifying common language - combined with the influx of millions of migrant labourers drawn to Guangzhou in recent years by the city's economic success - has helped Mandarin displace Cantonese as the lingua franca.

A similar shift has taken place in Chinatowns across North America, as communities once dominated by Cantonese speakers with roots in Hong Kong adjust to an influx of Mandarin-speaking immigrants from other parts of China.

In Guangzhou, however, Cantonese speakers are beginning to gently push back, hoping to preserve their mother tongue. The Latest Trends in Cantonese, a four-minute spot Mr. Rao hosts during the nightly news on Guangzhou Television, is part of the effort to save Cantonese from becoming just another dialect in the land of its birth.

"It's very important to promote Cantonese, because I'm afraid future generations soon won't know how to speak it," he said before taping a recent episode.

But Mr. Rao, author of a book on Cantonese idioms, admits he uses Mandarin - known in China as Putonghua, or "the common language" - every day. "When I'm at work, or somewhere like a taxi or a restaurant, I use Mandarin because it's not very convenient to use Cantonese."

The official push to promote Mandarin begins in kindergarten. While most natives of Guangzhou and surrounding Guangdong province grow up in Cantonese-speaking households, schools have for decades been Mandarin-only, and students are often punished for speaking Cantonese in class. "Speak Putonghua, write standardized characters, use civilized language, be a civilized person," reads a red banner that hangs outside many schools.

The switch to Mandarin accelerated in the 1980s and 1990s as China embraced market reforms and opened itself to the outside world. Because of its proximity to Hong Kong, Guangdong province was the first region opened up to international commerce, drawing an influx of Mandarin-speaking migrants from other parts of the country.

As Guangzhou went through a prolonged economic boom, its population jumped from just over three million in 1980 to an estimated 12 million today, many of whom are migrant labourers from other parts of China. According to Mr. Rao and others, less than half that total speak any Cantonese.

But the past few years have seen the beginning of a backlash, with artists and writers making a point of recording or writing in Cantonese. A campus organization to promote Cantonese was recently formed at one Guangdong university, and the number of Cantonese-language websites has exploded.

"I don't want to criticize the government, but the culture of a city is the most important thing a city has," said Yao Zhuo, an artists' agent who is organizing what he believes is the first-ever Cantonese language cultural fair in Guangzhou next year. "Guangzhou has Cantonese culture. That's why people come here. If Guangzhou is the same as Shanghai and Beijing, who would come here? How can you be a famous city if you're the same as everywhere else in China?"

Cantonese advocates insist that, rather than just another of China's many dialects, their language is actually more flexible and precise than Mandarin, partially because it has 59 vowel sounds to Mandarin's 23. They also argue that classical Chinese poetry, much of which was written in Cantonese, only sounds right in its original Cantonese.

"Taking pride in speaking Cantonese has become trendy among teenagers. … Not only are people trying to protect Cantonese, they're discovering their culture," said Ching May-bo, a professor of local history at Sun Yat-sen University in Guangzhou.

Though she teaches the history of the Cantonese language in her courses, Prof. Ching does so in Mandarin. "It would be more useful to also be able to teach students in their mother tongue," she said. "But it's more realistic to have teachers teach in Mandarin, and have parents teach their children their mother tongue."

To officials in Beijing, the campaign to promote Mandarin - a mixture of Beijing dialect and the Manchurian-inflected language used in imperial circles during the Ming and Qing dynasties - was about more than trying to push the local lingo on the masses. Coming up with a national language was seen as critical to holding together a massive and disparate country that was home to 56 distinct ethnicities, according to the government's count.

Despite concerns over its future, Cantonese has actually fared better than dozens of other regional dialects, such as Sichuanese or Shanghainese. While broadcasts in most of the rest of China were Mandarin-only and the use of local dialects was actively discouraged, Guangdong residents were always able to receive Cantonese-language programming on state-owned local television and radio stations.

Though Mandarin is also on the rise in Hong Kong, its existence as a Cantonese-speaking mini-state next door has helped keep the language alive in Guangdong.

Ironically, some believe it could just as easily have been Cantonese that is now spoken by 1.3 billion people, with Mandarin on the ropes. Local legend has it that the leaders of the 1911 revolution that overthrew the Qing dynasty - many of whom were from Guangdong - had a heated debate over what should be the official language of the new republic. Cantonese is said to have lost out by only one or two votes.

Concerns over the fate of Cantonese and other regional dialects are today played down in the state media, which instead focus on the rising importance of Mandarin as an international language.

Many in Guangdong say they appreciate that, and are glad to see Mandarin spreading internationally. But they still worry that the campaign to promote Putonghua is on the verge of going too far.

"My father didn't speak any Mandarin at all, and many people his age know only Cantonese. I speak half the time in Mandarin and half the time in Cantonese," said Mr. Yao, the organizer of next year's Cantonese festival.

"I'm worried that in another 20 or 30 years, Cantonese will disappear completely from Canton."