ABSTRACT
This introduction presents an overview of the key concepts discussed in the subsequent chapters of this book. The book discusses different ways of processing grains and the making of sugar, covering the planting of sugar cane, the making of brown sugar, white sugar, and animal-shape candies. It deals with a discussion on the making of salt, including sea salt, lake salt, and well salt. The book discusses the audiences’ impressions of the theatre, main features of the genre, its position in the traditional Chinese culture, and current status of jingju to provide a general review of jingju and its relationship with the traditional Chinese culture. It introduces the history of Chinese Buddhism and then examines major features of culture which were deeply influenced or rather shaped by Buddhism and explores the Cantonese culture through its dialect, mainly through its folk sayings.
