Imperial dragon

imperial dragon

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In some Chinese legends, an emperor might be born with a birthmark in the shape of a dragon. For example, one legend tells the tale of a peasant born with a dragon birthmark who eventually overthrows the existing dynasty and founds a new one; another legend might tell of the prince in hiding from his enemies who is identified by his dragon birthmark.

In contrast, the Empress of China was often identified with the Chinese phoenix. Worship of the Dragon God is celebrated throughout China with sacrifices and processions during the fifth and sixth moons, and especially on the date of his birthday the thirteenth day of the sixth moon.

Dragons or dragon-like depictions have been found extensively in neolithic-period archaeological sites throughout China. The earliest depiction of dragons was found at Xinglongwa culture sites.

A burial site Xishuipo in Puyang which is associated with the Yangshao culture shows a large dragon mosaic made out of clam shells. The Hongshan culture sites in present-day Inner Mongolia produced jade dragon objects in the form of pig dragons which are the first 3-dimensional representations of Chinese dragons.

One such early form was the pig dragon. It is a coiled, elongated creature with a head resembling a boar. Chinese literature and myths refer to many dragons besides the famous long.

The linguist Michael Carr analyzed over ancient dragon names attested in Chinese classic texts. Fewer Chinese dragon names derive from the prefix long Chinese scholars have classified dragons in diverse systems.

For instance, Emperor Huizong of the Song dynasty canonized five colored dragons as "kings". Further, the same author enumerates nine other kinds of dragons, which are represented as ornaments of different objects or buildings according to their liking prisons, water, the rank smell of newly caught fish or newly killed meat, wind and rain, ornaments, smoke, shutting the mouth used for adorning key-holes , standing on steep places placed on roofs , and fire.

Each coin in the sets depicts one of the 9 sons, including an additional coin for the father dragon, which depicts the nine sons on the reverse.

The early Chinese dragons can be depicted with two to five claws. Different countries that adopted the Chinese dragon have different preferences; in Mongolia and Korea, the four-clawed dragons are used, while in Japanese dragon three-clawed dragons are common.

The Hongwu Emperor of the Ming dynasty emulated the Yuan dynasty rules on the use of the dragon motif and decreed that the dragon would be his emblem and that it would have five claws.

The four-clawed dragon would become typically for imperial nobility and certain high-ranking officials. The three clawed dragon was used by lower ranks and the general public widely seen on various Chinese goods in the Ming dynasty.

The dragon, however, was only for select royalty closely associated with the imperial family, usually in various symbolic colors, while it was a capital offense for anyone—other than the emperor himself—to ever use the completely gold-colored, five-clawed Long dragon motif.

The convention was carried into the Qing dynasty , and portraits of the Qing emperors were usually depicted with five-clawed dragons.

In works of art that left the imperial collection, either as gifts or through pilfering by court eunuchs a long-standing problem where practicable one claw was removed from each set, as in several pieces of carved lacquerware , [34] for example the well known Chinese lacquerware table in the Victoria and Albert Museum in London.

The number nine is special in China as it is seen as number of the heaven, and Chinese dragons are frequently connected with it.

For example, a Chinese dragon is normally described in terms of nine attributes and usually has 9x13 scales—81 9x9 Yang and 36 9x4 Yin. This is also why there are nine forms of the dragon and there are 9 sons of the dragon see Classical depictions above.

The Nine-Dragon Wall is a spirit wall with images of nine different dragons, and is found in imperial Chinese palaces and gardens.

Because nine was considered the number of the emperor, only the most senior officials were allowed to wear nine dragons on their robes—and then only with the robe completely covered with surcoats.

Lower-ranking officials had eight or five dragons on their robes, again covered with surcoats; even the emperor himself wore his dragon robe with one of its nine dragons hidden from view.

The Dragon is one of the 12 animals in the Chinese zodiac which is used to designate years in the Chinese calendar.

It is thought that each animal is associated with certain personality traits. Dragon years are usually the most popular to have children.

There are more people born in Dragon years than in any other animal years of the zodiac. In this context, the Azure Dragon is associated with the East and the element of Wood.

At special festivals, especially the Duanwu Festival , dragon boat races are an important part of festivities. Typically, these are boats paddled by a team of up to 20 paddlers with a drummer and steersman.

The boats have a carved dragon as the head and tail of the boat. Dragon boat racing is also an important part of celebrations outside of China, such as at Chinese New Year.

A similar racing is popular in India in the state of Kerala called Vallamkali and there are records on Chinese traders visiting the seashores of Kerala centuries back Ibn Batuta.

On auspicious occasions, including Chinese New Year and the opening of shops and residences, festivities often include dancing with dragon puppets.

These are "life sized" cloth-and-wood puppets manipulated by a team of people, supporting the dragon with poles.

They perform choreographed moves to the accompaniment of drums, drama, and music. They also wore good clothing made of silk.

The tiger is considered to be the eternal rival to the dragon, thus various artworks depict a dragon and tiger fighting an epic battle. A well used Chinese idiom to describe equal rivals often in sports nowadays is " Dragon versus Tiger ".

In Chinese martial arts , " Dragon style " is used to describe styles of fighting based more on understanding movement, while " Tiger style " is based on brute strength and memorization of techniques.

While depictions of the dragon in art and literature are consistent throughout the cultures in which it is found, there are some regional differences.

For more information on peculiarities in the depiction of the dragon in other Asian cultures, see:. Nine-Dragon Wall , Datong detail. From Wikipedia, the free encyclopedia.

For the airlines, see Loong Air. Nine sons of the dragon. Five elements Chinese philosophy. Non-Imperial Chinese dragon in Shanghai. An Instinct for Dragons , hypothesis about the origin of dragon myths.

Beyond the Legacy of Genghis Khan. Cosmology, Evolution, Morality, Health and more. An introduction to Chinese culture through the family.

State University of New York Press. The Language of Adornment: Dinosaurian Faunas of China. China Ocean Press, Beijing. Nature , Verhandelingen der Koninklijke akademie van wetenschappen te Amsterdam.

Nieuwe reeks, deel xiii, no. Researches into Chinese Superstitions. The Walters Art Museum. The Dragon in the Cockpit: Atlas of World Art. He classified them into seven categories: Rain-dragons, Flying-dragons, Snake-dragons, Wug-dragons [ wug refers to "worms, bugs, and small reptiles"], Crocodile-dragons, Hill-dragons, and Miscellaneous dragons.

Nine children of the dragon 1 " , in Yang Jingrong and Liu Zhixiong Crabmeat mixed with cream cheese and spices, folded into a won ton wrapper and deep-fried.

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Served on a sizzling hot platter. Chunks of sirloin steak and lobster tails stir-fried with fresh broccoli, bok choy, pea pods, mushrooms, bamboo shoots and water chestnuts in a mild dark sauce.

Fresh, jumbo shrimp, tender scallops and sliced beef stir-fried with green and red peppers, water chestnuts, mushrooms and bamboo shoots in a dark spicy sauce with a hint of garlic.

White meat chicken, slices of roast pork and shrimp stir-fried with bok choy, pea pods, water chestnuts, mushrooms, bamboo shoots, and broccoli in a mild brown sauce topped with fried won tons.

Jumbo shrimp, chunks of sirloin steak, white meat chicken and sliced roast pork stir-fried with bok choy, mushrooms, water chestnuts, bamboo shoots, fresh broccoli and pea pods in a mild dark sauce.

Marinated Long Island duckling steamed to perfection, lightly seasoned, then deep-fried to seal in the flavor and give the skin a crispy texture.

Served with a side of hoisin sauce. Jumbo shrimp, fresh scallops and chunks of lobster tail stir-fried with bok choy, pea pods, mushrooms, water chestnuts, bamboo shoots, baby corn and broccoli in a mild white garlic sauce.

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Jumbo shrimp, scallops, white meat chicken and sliced beef stir-fried with bok choy, mushrooms, water chestnuts, bamboo shoots, baby corn, fresh pea pods and broccoli in a dark mild sauce.

Jumbo shrimp, scallops, white meat chicken stir-fried with bok choy, Chinese broccoli, black mushrooms and pea pods in a mild white sauce served over crispy fried egg noodles.

White meat chicken and shrimp stir-fried with bok choy, broccoli, water chestnuts, straw mushrooms, bamboo shoots, baby corn and carrots in a mild white sauce.

Served in a fried noodle basket. Slices of tender beef with fresh broccoli and mushrooms stir-fried in a rich dark sauce that has a hint of garlic.

Specially marinated slices of tender beef stir-fried with fresh green peppers and onions in a dark sauce. Sliced beef stir-fried with green and red peppers, water chestnuts, mushrooms, dry hot peppers and peanuts in a spicy Kung Pao sauce.

Slices of tender beef stir-fried with fresh pea pods and water chestnuts in a dark, delicious oyster sauce. Choice cubes of marinated beef sirloin stir-fried with bok choy, broccoli, fresh pea pods, mushrooms, bamboo shoots and water chestnuts in a rich oyster sauce.

Tender slices of beef stir-fried with fresh asparagus spears in a rich brown sauce. Sliced beef stir-fried with fresh pea pods, mushrooms, bamboo shoots, green and red peppers, water chestnuts and sliced carrots in a dark spicy sauce.

Cubes of crispy batter-fried pork served with fresh green peppers, onions and pineapple in a delicious sweet and sour sauce.

Sliced pork stir-fried with cabbage, green and red peppers, water chestnuts, mushrooms and bamboo shoots in a spicy brown sauce.

Shredded pork stir-fried with fresh pea pods, mushroom, bamboo shoots, green and red peppers, water chestnuts and sliced carrots in a dark spicy sauce.

Shredded pork stir-fried with fresh red and green peppers, bamboo shoots, mushrooms, water chestnuts, baby corn and green onions in a spicy garlic sauce over fried Cantonese noodles.

Slices of roasted pork stir-fried with bok choy, broccoli, fresh pea pods, mushrooms, water chestnuts, bamboo shoots and carrots in a mild brown sauce.

Stir-fried bok choy, broccoli, mushrooms, pea pods, carrots, bamboo shoots and water chestnuts in a dark mild sauce. Fresh green beans stir-fried with soft egg noodles with minced garlic and crushed hot chili peppers.

Fresh broccoli stir-fried with bamboo shoots and mushrooms in a spicy brown Szechwan sauce. Deep-fried bean curd tofu stir-fried with black mushrooms, bamboo shoots, pea pods and carrots in a rich brown sauce.

Fresh broccoli, peapods, straw mushrooms, water chestnuts, bamboo shoots, black mushrooms and carrots stir-fried in a white mild sauce.

Served in a crispy noodle basket. Stir-fried bok choy, broccoli, pea pods, mushrooms, carrots, water chestnuts, bamboo shoots and fried tofu in a flavorful brown sauce.

Tender Chinese eggplant, green and red peppers, bamboo shoots, water chestnuts and woodears in a spicy Szechwan sauce.

Braised bean curd stir-fried with straw mushrooms, peas and carrots in a mild brown sauce. Served over steamed broccoli. Tender, sliced chicken breast stir-fried with fresh bok choy, mushrooms, pea pods, water chestnuts, bamboo shoots, broccoli and sliced carrots in a mild white sauce.

Diced chicken breast stir-fried with peas, carrots, water chestnuts, mushrooms, pea pods and cashew nuts in a mild brown sauce.

A pair of boneless batter-fried chicken breasts served on a bed of shredded lettuce in a flavorful brown gravy topped with crushed almonds and scallions.

Crispy batter-fried chicken served with fresh green peppers, onions and pineapple in a delicious sweet and sour sauce. Diced chicken breast stir-fried with fresh green and red peppers, water chestnuts, bamboo shoots, mushrooms, dry hot peppers and peanuts in a spicy Kung Pao sauce.

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