Culture

Many an intellectual has been inspired by the legendary West Lake in Hangzhou. Cultural historian Cheng Pei-kai is no exception. He reflects on the passage of time as he strolls through the beautiful landscape of this UNESCO World Heritage Site.

​Japan is able to seamlessly meld tradition with modernity, Hong Kong political commentator Leung Man-tao observes. How do the Japanese decide what are the things to treasure and what are the things to cast off? How is it that China has not been able to do the same as well as Japan? Leung shares his thoughts after reading writer Lo Fung’s book, Geopolitical Japan.

When cultural historian Cheng Pei-kai is tasked to use the English language to teach Chinese literature to Hong Kong students, he questions if it is all a ploy to help students improve their standard of English. Such a shame it is then, how gems of China’s precious literary and cultural heritage are withered away in every nuance lost in translation.

Refined and steeped in natural flavours, it’s no wonder that Emperor Qianlong had a soft spot for Suzhou cuisine. Cheng Pei-kai shares the menu.

The word "ghost" (gui) is commonly found in the Chinese lexicon. Professor Poo Mu-chou draws links between history, culture and one’s personal experience to interpret the way humans conjure ghosts up in their own image and likeness in a bid to understand the inexplicable.

The two most important award ceremonies of the Chinese film industry- the Golden Rooster Awards and the Golden Horse Awards- were held on the same day this past weekend, in Xiamen and Taipei respectively. Yang Danxu gives her take on each show and how little signs and symbols in each mirror the one-upmanship in cross-strait relations.

Pang Ruizhi argues that apart from making reforms to its political and government systems, China needs to find strength in its good cultures and traditions. He feels that a revival and remake of Confucianism — a key tenet of Chinese philosophy and thoughts — will be a key booster shot to building a new Chinese culture and strengthen China’s soft power on the international stage.

Cultural historian Cheng Pei-kai knows his bowl of Suzhou noodles. How is the toutangmian or head soup noodles connected to landscape poetry, Neo-Confucianism and Song dynasty music? And is it going to be the end of the world, if McDonald’s were to sell Suzhou noodles? Prof Cheng shares his thoughts.

How would you feel if rows of rabbit teeth and sunken eyes stared at you on a plate? Food writer Tzu-i devours one like a pro in Sichuan.