Plum Blossom Korean Movie Free 14
Towanda Tuning
Prunus mume is a Chinese tree species classified in the Armeniaca section of the genus Prunus subgenus Prunus. Its common names include Chinese plum,[2][3][4] Japanese plum,[5] and Japanese apricot. The flower, long a beloved subject in the traditional painting and poetry of Sinospheric countries (including China, Korea, Vietnam, and Japan), is usually called plum blossom.[6] This distinct tree species is related to both the plum and apricot trees.[7] Although generally referred to as a plum in English, it is more closely related to the apricot.[8]In East Asian cuisine (Chinese, Japanese, Korean and Vietnamese cuisine), the fruit of the tree is used in juices, as a flavouring for alcohol, as a pickle, and in sauces. It is also used in traditional medicine.
The flower is known as the meihua (梅花) in Chinese, which came to be translated as "plum blossom"[18] or sometimes as "flowering plum".[19] The term "winter plum" may be used too, specifically with regard to the depiction of the flower with its early blooming in Chinese painting.[citation needed]
Ornamental tree varieties and cultivars of P. mume have been cultivated for planting in various gardens throughout East Asia, and for cut blossoming branches used in flower arrangements.[citation needed]
In China, there are over 300 recorded cultivars of Prunus mume.[21] These are classified by phylogenetics (P. mume and two hybrids) in branches, type of branches in groups, and characteristics of flowers in several forms:[21]
In China, suanmeitang (酸梅湯; "sour plum juice") is made from smoked plums, called wumei (烏梅).[25] The plum juice is extracted by boiling smoked plums in water and sweetened with sugar to make suanmeitang.[25] It ranges from light pinkish-orange to purplish black in colour and often has a smoky and slightly salty taste. It is traditionally flavoured with sweet osmanthus flowers, and is enjoyed chilled, usually in summer.[citation needed]
A thick, sweet Chinese sauce called meijiang (梅醬) or meizijiang (梅子醬), usually translated as "plum sauce", is also made from the plums,[18] along with other ingredients such as sugar, vinegar, salt, ginger, chili, and garlic. Similar to duck sauce, it is used as a condiment for various Chinese dishes, including poultry dishes and egg rolls.[citation needed]
In Korea, maesil-cheong (매실청, 梅實淸, "plum syrup"), an anti-microbial syrup made by sugaring ripe plums, is used as a condiment and sugar substitute. It can be made by simply mixing plums and sugar together, and then leaving them for about 100 days.[26] To make syrup, the ratio of sugar to plum should be at least 1:1 to prevent fermentation, by which the liquid may turn into plum wine.[27] The plums can be removed after 100 days, and the syrup can be consumed right away, or mature for a year or more.[26]
Plum liquor, also known as plum wine, is popular in both Japan and Korea, and is also produced in China. Umeshu (梅酒; "plum wine") is a Japanese alcoholic drink made by steeping green plums in shōchū (clear liquor). It is sweet and smooth. A similar liquor in Korea, called maesil-ju (매실주, 梅實酒; "plum wine"), is marketed under various brand names, including Mae hwa soo, Matchsoon, and Seoljungmae. Both the Japanese and Korean varieties of plum liquor are available with whole plum fruits contained in the bottle. In China, plum wine is called mijiǔ (梅酒).[citation needed]
In Chinese cuisine, plums pickled with vinegar and salt are called suanmeizi (酸梅子; "sour plum fruits"), and have an intensely sour and salty flavour. They are generally made from unripe plum fruits. Huamei (話梅) are Chinese preserved plums and refer to Chinese plums pickled in sugar, salt, and herbs. There are two general varieties: a dried variety, and a wet (pickled) variety.[citation needed]
Umeboshi (梅干) are pickled and dried plums. They are a Japanese specialty. Pickled with coarse salt, they are quite salty and sour, and therefore eaten sparingly. They are often red in colour when purple shiso leaves are used. Plums used for making umeboshi are harvested in late May or early June, while they are ripe enough in yellow, and layered with much salt.[29] They are weighed down with a heavy stone (or some more modern implement) until late August. They are then dried in the sun on bamboo mats for several days (they are returned to the salt at night). The flavonoid pigment in shiso leaves gives them their distinctive colour and a richer flavour. Umeboshi are generally eaten with rice as part of a bento (boxed lunch), although they may also be used in makizushi (rolled sushi). Umeboshi are also used as a popular filling for rice balls (onigiri) wrapped in nori. Makizushi made with plums may be made with either umeboshi or bainiku (umeboshi paste), often in conjunction with green shiso leaves. A byproduct of umeboshi production is umeboshi vinegar, a salty, sour condiment.[citation needed]
The plum blossom, which is known as the meihua (梅花), is one of the most beloved flowers in China and has been frequently depicted in Chinese art and poetry for centuries.[19] The plum blossom is seen as a symbol of winter and a harbinger of spring.[19] The blossoms are so beloved because they are viewed as blooming most vibrantly amidst the winter snow, exuding an ethereal elegance,[19][31] while their fragrance is noticed to still subtly pervade the air at even the coldest times of the year.[31][32] Therefore, the plum blossom came to symbolize perseverance and hope, as well as beauty, purity, and the transitoriness of life.[19] In Confucianism, the plum blossom stands for the principles and values of virtue.[33] More recently, it has also been used as a metaphor to symbolize revolutionary struggle since the turn of the 20th century.[34]
Because it blossoms in the cold winter, the plum blossom is regarded as one of the "Three Friends of Winter", along with pine, and bamboo.[18][35] The plum blossom is also regarded as one of the "Four Gentlemen" of flowers in Chinese art, together with the orchid, chrysanthemum, and bamboo.[35] It is one of the "Flowers of the Four Seasons", which consist of the orchid (spring), the lotus (summer), the chrysanthemum (autumn) and the plum blossom (winter).[35] These groupings are seen repeatedly in the Chinese aesthetic of art, painting, literature, and garden design.[36]
When everything has faded they alone shine forth,
encroaching on the charms of smaller gardens.
Their scattered shadows fall lightly on clear water,
their subtle scent pervades the moonlit dusk.
Snowbirds look again before they land,
butterflies would faint if they but knew.
Thankfully, I can flirt in whispered verse,
I don't need a sounding board or winecup.
The Moy Yat lineage of Wing Chun kung fu uses a red plum flower blossom as its symbol. The plum blossoms are featured on one of the four flowers that appear on mahjong tile sets, where mei (梅) is usually simply translated as "plum" in English.[55]
It has been suggested that the Japanese practice of hanami may have originated from the Chinese custom of enjoying poetry and wine underneath plum blossom trees while viewing their flowers, that was replicated by Japanese elites. This is supported by the fact that hanami started in urban areas rather than rural areas, that Japanese people initially admired plum blossoms like the Chinese rather than cherry blossoms, and that classic Japanese poetry does not associate cherry blossoms with merriness.[56]
The National Flower of the Republic of China (Taiwan) was officially designated as the plum blossom (Prunus Mei; Chinese: 梅花) by the Executive Yuan of the Republic of China on July 21, 1964.[57] The plum blossom is the symbol for resilience and perseverance in the face of adversity during the harsh winter.[58][59] The triple grouping of stamens (three stamens per petal) on the national emblem represents Sun Yat-sen's Three Principles of the People, while the five petals symbolize the five branches of the government.[57][59] It also serves as the logo of China Airlines, the national carrier of Taiwan (the Republic of China).[60] The flower is featured on some New Taiwan dollar coins.[61]
In Korea, the plum blossom is a symbol for spring.[62] It is a popular flower motif, amongst other flowers, for Korean embroidery.[63] Maebyong are plum vases derived from the Chinese meiping and are traditionally used to hold branches of plum blossoms in Korea.[64][65] Korean ceramist Master Kim Se-yong incorporates the blossom into many of his openwork celadon vases.
Also, during Korean Empire period, the plum blossom became the imperial seal and royal official flower. Since ancient times, plum blossom has been filled with meaning and mystery. Plum blossoms bloom at the end of the winter, and because of this, they are called the herald of spring. They also symbolize perseverance because of how they can possibly bloom during the cold winter. Since they are considered the first flower of the year, they also represent purity and renewal. Plum flowers have five petals which are believed to carry 5 different blessings such as: wealth, health, virtue, peaceful and natural death.[66]
Japanese tradition holds that the ume functions as a protective charm against evil, so the ume is traditionally planted in the northeast of the garden, the direction from which evil is believed to come. The eating of the pickled fruit for breakfast is also supposed to stave off misfortune.[69]
The tradition of hanami was originally performed with plum blossoms rather than cherry blossoms as is common today. The specific custom of viewing plum blossoms in Japan is now called umemi (梅見, plum-viewing).[70][71]
b1e95dc632