Welcome to the 8th (November 19, 2009) edition of china carnival. This is also the 100th post at ChinaBlog.cc. I’d like to thank everyone for supporting me along the way. We have four posts today: one about Chinese food, one interview with a Chinese chess prodigy, and two posts about philosophy and spirituality. Enjoy~

Culture

Zhu presents Chinese Food posted at Correr Es Mi Destino, saying, “These are my personal favorite: Bāozi (包子） and Beijing Duck (北京烤鸭). These two dishes are relatively unknown overseas, where “Chinese food” is often a synomym of “Fried Rice”, “Chow Mien” and “Egg Foo Yung”… and other dishes that cater to Western taste and are everything but Chinese!”

scheng1 presents Yin Yang Philosophy posted at Rich in Every Sense, saying, “Yin Yang philosophy has penetrated into different aspects of Chinese culture.”

Richard Shelmerdine presents Spirituality for a Genius posted at Richard Shelmerdine, saying, “If you are a very logical person who excels at things like Maths then you may find it hard to find your spiritual side. How often do you see a Maths Genius who is also deeply spiritual? I am writing this article to help you help others find their spiritual side but many of you reading this may find something of use in it too.”

Other

Surbhi Bhatia presents An Interview with Chess Prodigy Hou Yifan posted at The Viewspaper, saying, “Hou Yifan is a Chinese chess prodigy, who in 2008 became the youngest female in history to become a Grandmaster at the age of 14 years. In 2007, she became the youngest ever Chinese women’s champion and in 2008 she was the youngest player ever to qualify for the World Women’s Championship Finals, where she lost the title to Russia’s Alexandra Kosteniuk. As of September 2009, Yifan is the 3rd highest rated female player in the world behind Judit Polgar and Koneru Humpy.”

That concludes this edition. Submit your blog article to the next edition of china carnival using our carnival submission form. Past posts and future hosts can be found on our blog carnival index page.

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