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The article offers information on the Porcelain carving as an intangible cultural heritage of Beijing, China. Topics discussed include information on the arts and crafts school in Beijing with training courses for various arts and crafts disciplines; information on the Beijing carved porcelain is crafted on the glazed surface of porcelain by utilizing the skills of chiseling; and the information on the arts work in the Qing dynasty.

The article offers information on gourmet in Nanjing, China. Topics discussed include Nanjing Salted Duck as a representative dish of Jinling cuisine, gourmet Yuan Mei roasted duck in his gastronomy book Garden of Contentment and the Qifangge Restaurant located near the Confucius Temple established in the late Qing Dynasty.

The article focuses on the guardian of the heritage of ancient architectural colored drawings in China. Topics discussed include the fascination of professor Li Sha on the colored drawings' decorative effect on ancient buildings, the color painting techniques developed by the officials designers in the Qing Dynasty from 1644-1911, and the significance of the paintings in the research regarding culture, art, and society.

The article discusses information on Chinese philosopher and scientist, Mozi. He lived during the period 475-395 B.C. advocating the restoration of social order in China. Mozi was a student of Confucian theory prior to his establishment of Mohism, which opposed many tenets of Confucianism. Mohist thinking focuses on the study of logic, the political principle of "no aggression," and the condemnation of war through the principle of "universal love." Scholars revived interest in Mohist philosophy during the Qing Dynasty of the 17th century.

Provides information on the China Draft Bank Museum, a historical site in the banking industry of the country. Details on the creation of the bank in 1823 under the Qing or Ching Dynasty; Importance of the bank to the financial trade of the country; Financial services executed by the bank for the government and for the public.

Features photographs of the wedding of the emperor during the Qing Dynasty in China.

Several letters to the editor are presented including those about a poem by Emperor Qianlong of the Qing Dynasty, another on sailing and one about the increasing number of young Chinese people choosing online shopping.

The article offers a brief history about quanjiafu, commonly known as hotchpotch, in China. It is inferred that the dish was named by Emperor Qianlong of the Qing Dynasty during his six tours to southern China via the Beijing-Hangzhou Grand Canal. Step-by-step instructions on how to prepare the dish are provided.

The article offers information on the sweet and sour pork or gulu rou, a Chinese dish. It says that rou in the dish name means meat while gulu's origin has various explanations such as swallowing and chewing the food which makes a sound like gulu gulu. It states that the cuisine can be traced back in the Qing Dynasty in China and was developed by foreigners who came to Guangzhou. It mentions that the cook must be good at balancing the flavor of the sweet-and-sour sauce.