“Brahma eastern soil, Twin lotus flowers – 400-700 AD India-China sculpture art exhibition” opened in Sichuan Museum on September 29th. India’s 56 pieces (sets) and 103 pieces (sets) of statues are formally unveiled to the public. The exhibition, jointly organized by Sichuan Museum, Palace Museum and Indian National Museum and assisted by Fujian Museum and Zhejiang Province Museum, relive the significant development period of over 1500 years ago in China and India.
The last stop of the whole exhibition, of which the curation took more than 3 years, was in Sichuan Museum, following Palace Museum, Fujian Museum and Zhejiang Province Museum, and will last for about 3 months. The rich collections from more than 20 cultural heritage units will be exhibited in the same place, including the symbolic stone statues and few bronze and clay ones from Indian Gupta and post Gupta period, and from Chinese Northern Wei Dynasty to early period of Tang Dynasty, which gives a rare grand feast of art in recent years.
From 400-700 AD, Gupta Dynasty was gradually getting powerful. It was the rare unified dynasty in Indian history and known as the “Golden period”. At the same time, China was in its transmission era from the Northern and Southern Dynasties to early Tang Dynasty, which formed the cultural diversity and became the herald of art in the flourishing Tang Dynasty. The ancient Chinese and Indian masterpieces, mainly stone statues, were displayed in Sichuan province, where the most Chinese stone grottos are located, which witnesses a long history of cultural exchanges between the two countries.
The exhibition is open from September 29th 2017 to January 7th 2018. In order to better show the Chinese Indian statues select to the public, Sichuan Museum has delayed the closing time till 9 PM. Tourists can get the tickets with their ID cards or other valid documents and it is free to visit.
On July 15, two films jointly produced by Huaxia Film Distribution Co. Ltd. (China), Peacock Mountain Culture Media Co. Ltd. (China), Eros International Media Co. Ltd. (India) and Trinity Studio (India) were introduced at the press conference in India. The two films are “The Chinese wedding” and “The Zookeeper”.
Chinese market invites “Bollywood master” in the pursuit of excellent quality
The director of the film “The Chinese wedding” is Siddharth Anand, who directed the famous Bollywood love comedy “Salaam Namaste” and “Bang Bang”, very popular among Chinese fans. “Bang Bang”, as a Hollywood work penetrating into Bollywood world, is revised from “Knight and Day” starred by Tom Cruise, successfully obtained 3.8 billion rupees at the box office and 7 million dollars within one week after released in North America, ranked Top 10 in North American box office and became one of the biggest winner of the year in India.
At the back of the film “The Zookeeper” is the director very well known by Chinese spectator, Kabir Khan, who has attracted millions of global fans with the film “Bajrangi Bhaijaan” in 2015, which ranked at second place in Indian film history, but also gained a consistent global review: GOOD. The combination of “little girl + big uncle” has kept 100% freshness and scored same points on IMDB as Leonardo DiCaprio’s “The Revenant”: 8.1, while in China, 8.7 on Douban, surpassing “P.K.” by 0.5 points.
In fact, for two Indian film directors, it is of special significance to collaborate with China. Kabir Khan said, “It is an exciting challenge to shoot the film with two languages. It is my first time to create a completely unique role in the new world. China and India share a great similar potential, I wish to create one film that combines two nations’ ethos.” Siddharth Anand provided his thoughts in view of spectator, “I feel very excited to be part of the film that will have broader spectator and to explore new areas and fields. We are making one story that can strike a sympathetic chord in both markets.”
Chinese and Indian top team together to ensure the accurate production system and multinational integration for the very first time
Simply from the film titles, both films have obvious traces of “road movie”, which is a very common type of comedy. “The Chinese wedding” is about one girl born in a traditional Indian family, facing parents’ arranged marriage, eloped with a Chinese boy to China. The entire Indian family members, in a rage, went to China to look for the girl. “The Zookeeper” tells about one zoo in a small town in India, with the business collapsing day by day, the young zookeeper decided to go to China to find one panda for more visitors to the zoo.
Chinese and Indian producing teams are cooperating with each other from the idea and the script of the two films. After more than one year of preparation, the script part has been in the final stage. The following shooting work will be mainly in Beijing and Sichuan respectively.
Indian company is holding a high expectation for the cooperation. Ajit Thakur, CEO of Trinity Studio attached to Eros International Media Co. Ltd., said, “This is a revolutionary milestone. Trinity Studio is the first Indian producing company in cooperation with China’s Huaxia Film Distribution Co. Ltd. and Peacock Mountain Culture Media Co. Ltd. Our vision is to produce truly global movies. With two famous directors Kabir Khan and Anand, it is a big leap for us to explore Chinese film market – world’s largest and fastest growing film market. We hope to create compelling film content and to weave the two social cultural worldview into the story with two languages. In this way spectator in the two great countries accounting for nearly half of the world’s population will certainly be attracted!”
In the aspect of cast and crew, Chinese leading actor and Indian leading actress will star in “The Chinese wedding” and vice versa in “The Zookeeper”. The creative director of both films will be taken up by the Chinese prominent filmmaker Sanping Han.
“The Chinese wedding” and “The Zookeeper” is scheduled to get released in May and at the end of next year respectively, which by the time will bring a special experience to the movie theaters.
Reading the news that Angela Merkel, the German chancellor learned to cook “Kung Pao Chicken” during her visit in Chengdu, Sichuan Province, I am laughing out and also feel proud that this Chinese traditional dish has captured so many foreign leaders’ heart.
Kung Pao chicken, also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers.
For a real authentique one, you must go and taste in person in China!
Here is one of the most popular recipes:
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 1/2 teaspoons cornstarch
1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
1 teaspoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
1/2 teaspoon ground Sichuan pepper
2 tablespoons peanut or vegetable oil
8 to 10 dried red chilies
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
1 teaspoon minced or grated fresh ginger
1/4 cup unsalted dry-roasted peanuts
1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.
3. You may need to turn on your stove’s exhaust fan, because stir-frying dried chilies on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.