I got some pic of it to….so if you can read it plzzzzz tell me..
I have a hole tea set with it.
my email is talonpierson@rocketmail.com
If you think you can read Chinese or Japanese or close to that, cuz im not sure what it is…ask me for the pic and ill send it to you!

badaling section, great wall

Well, I haven’t had much luck finding an awesome Chinese tea set. I have although found one but it is with Kanji (which is the Japanese way of writing) and I thought it was kinda nice but it was nothing that I would have. Here is the link to it:

http://www.woksfordinner.com/index.php/kanji-teaset-black.html

Can anyone help me?

www.chinadaily.com.cn The classic Chinese tune of Molihua, (Jasmine Flower), played on ancient metal bells and modern jade chimes, has been chosen as the theme score for the Olympic medal ceremonies, composer Tan Dun, who adapted the piece for the Games, said Tuesday. “Molihua is such an iconic piece it is almost a cultural symbol of China, so everybody thought it was a great choice,” the 50-year-old Oscar and Grammy award winner, said at a press conference in Beijing to announce the chosen music. A four-part composition, co-written by Tan and Wang Hesheng, a composer with the Army orchestra, will be played before, during and after each of the 302 medal ceremonies. The main melody, which Tan described as “glorious, heartwarming and full of respect”, was recorded using the digital recording of a 2450-year-old bell set excavated from a site in Hubei. Zhao Dongming, head of BOCOG’s culture and ceremonies department, said: “This piece of music reminds you of the gold medals for the Beijing Olympics, which are made of gold and jade.” Tan, whose opera Tea recently made its Chinese debut in Beijing, said he is looking forward to his music being a key for the world to understand Chinese philosophy. “The resonance of the 2400-year-old metal bells and modern jade chimes reflects the aspiration of balance and harmony of our Chinese ancestors,” Tan, who also wrote the original score for Ang Lee’s Crouching Tiger, Hidden Dragon, said. “I hope people remember that China is still the …

This talk show features two homosexual men from mainland China who married unofficially and adopted a son. Go to Part 2: www.youtube.com Synopsis: This programme, broadcast in 2005 is from the Phoenix TV series “Lu Yu You Yue” (A Date With Lu Yu – Tell Us Your Story). Lu Yu is a famous female Oprah-style talk show host in China. This episode focuses on the lives, love, trials and tribulations of Li Lunzuo and Ju Jiazhong. Li was born into a farming family in Chengdu, while Ju was born in Chongqing. Both of them were born about days apart in March 1956. They first met each other in Chengdu on 12 Mar 1985, at a lake near the Wenhua Laodong Gong (Cultural Labour Centre). The lake was a popular local gay hangout then. Ju made the first move by asking to borrow a lighter from Li. They found the ideal partner in each other, and have since been together for 21 years at the time the show was recorded. They had also celebrated their 20th wedding anniversary in 2006, after having gotten married a year after meeting. Their marriage was not a legal union since China does not recognise same-sex marriage. There were no witnesses to the ceremony – it was just the two of them, with “the blue sky, white clouds, green hills and emerald waters” as their witnesses (the location was a reservoir area). They made their own marriage certificate and wrote their own marriage vows on it. There were no rings exchanged, but rather, “a sincere exhange of each other’s true heart”. Next, they decided to …

Chinese Food Made Easy/BE A WOK STAR!!! www.chinghehuang.com www.mogu.com.tw Serves 2 Ingredients 1 egg 100g/3.5 oz potato flour groundnut oil 8 large raw tiger prawns, shelled with head off, tail on, and deveined steamed jasmine rice to serve For the herby sauce 2 garlic cloves, crushed 1 medium green chilli, deseeded and roughly chopped 1 large handful of fresh coriander, leaves and stalks 4 large broccoli florets 2 pinches of sea salt 1 tablespoon Longjing tea leaves or other green tea leaves For the crispy tea leaves 1 tablespoon groundnut oil 2 tablespoons Longjing tea leaves or other green tea leaves Method 1 Put the egg and potato flour into a bowl and mix well to form a batter. 2 Heat a wok or pan over a high heat and fill to a quarter of its depth with groundnut oil. Heat the oil to 180°C/350°F, or until a cube of bread dropped in turns golden brown in 15 seconds. 3 Dip the prawns in the batter one by one and lower them into the oil. Cook the prawns until they turn golden, then remove from the oil and drain on absorbent kitchen paper. 4 Place all the ingredients for the herby sauce in a container suitable for use with a hand stick blender and blend well. 5 Drain the wok of oil, wipe clean with absorbent kitchen paper and return the wok to the heat. Add the sauce and bring to the bubble, then take off the heat. 6 To make the crispy tea leaves, heat the groundnut oil in a small pan over a high heat, add the tea leaves and lightly fry until they are crisp. Remove …

I remember:
Ching a ring a ring ching, feast of lanterns;
What a set of chop sticks, hongs and gongs.
100,000 Chinese clinkers, clankers
Hung among the bells and tea things.
Ten tiny toes fit into little shoes…….the rest I don’t know.