In this fast-paced society, where efficiency and speed are often prioritized, Jiangxi clay pot soup adheres to the tradition of meticulous slow cooking, using time to brew its unique flavor.
A chapter in the ancient text The Annals of LuBuwei says that “the essence of taste begins with water, with three ingredients and five flavors, boiled nine times over, then achieves the ultimate taste”. My study of calligraphy is similar to that cooking principle. The soul of a calligraphy piece lies in each drop of ink that falls and every twist of the brush. The variationin ink density is akin to adjusting the water in soup, while the force of the brush is like controlling the heat. Through continuous practice, we gradually come to appreciate the structural beauty of Chinese characters. That in-depth understanding of penmanship mirrors the saying: “Setting goals requires ancient unwavering determination, not hasty progress. Achieving success lies in long-term effort, notspeed.”
《食在中华，品味优秀文化》
Discovering Chinese Culture, One Bite at a Time
[巴西]田安妮 浙江大学
[Brazil] Adriane Tian, Zhejiang University
Source:留学中国StudyinChina