Chinese entertainers promote CPC's revolutionary
spirits to commemorate the 100th anniversary of the founding of the CPC
The Chinese entertainment industry has leap into action to commemorate the 100th anniversary of the Communist Party of China (CPC). Over the weekend, hundreds of Chinese stars, including young actor Jackson Yee and actress Dilraba from Northwest China's Xinjiang Uygur Autonomous Region, posted video messages to promote and introduce revolutionary spirits of the Party to Chinese netizens.
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Combining their own experiences and understanding of the Party, these entertainers promoted a single spirit born in different times during the growth of the CPC in short videos uploaded to Sina Weibo, inspiring millions of young people, many of whom are their fans, to join in the celebrations.
The hashtag about the promotion event has earned more than 220 million views as of Monday afternoon.
Dilraba, an actress from the Uygur ethnic minority who has more than 70 million followers on Sina Weibo, posted her short video on Sunday. In the video, she introduced the spirit of the Xinjiang Production and Construction Corps (XPCC), a unique state-owned economic and paramilitary organization.
"In my beautiful home, Xinjiang, there is a group of people. They have opened up large areas of oasis and built many factories in the Gobi Desert. They loyally fulfill their duties and devoted their youth to create the spirit of the XPCC," the actress said in the video.
The XPCC has administrative authority as well as settlements and farms in Xinjiang. It has its own administrative structure, fulfilling governmental functions such as managing healthcare, education and the judiciary.
Following her introduction, she performed a song and poetry recital about the corps' contribution to Xinjiang and the country.
The post has been commented on and liked more than 2 million times as of Monday afternoon.
Young Chinese actor Jackson Yee, who starred in the Academy Award nominated-movie Better Days, also joined in the event to introduce the spirit of Hongyan, named after a local village.
Yee introduced that the spirit was born in Southwest China's Chongqing Municipality during the War of Liberation (1946-49). Many CPC martyrs were arrested during the war and imprisoned in Chongqing but did not betray the Party or the people even though they were seriously tortured. Their spirit became known as the Hongyan spirit.
"I will study this spirit together with you," one netizen commented under Yee's post, representing the voice of many posters.
Other major spirits like the Spirit of the Long March were introduced by a variety of actors and actresses across generations such as Gong Jun, who was born in Southwest China's Sichuan Province, an important station along the Long March.
A Yee fan surnamed Zhang, 27, told the Global Times that she could feel the influence and appeal of stars through this event.
"Celebrities with a large amount of fans should take part in these types of events more often as they can correctly guide fans and be a positive influence on them," Zhang said.
Several related dramas and movies have been completed and launched such as Faith Makes Great, which brings together more than 30 famous Chinese stars.
Friends: The Reunion, also known as The One Where They Get Back Together, debuted on Chinese streaming platforms iQIYI and Tencent on Thursday afternoon. This exciting news cheered many Chinese fans, causing the hashtag “Friends” to earn 1.13 billion views on Sina Weibo in just a few short hours. Although thousands of TV sitcoms have flooded the internet since the first season of Friends debuted in September 1994, the beloved US sitcom still occupies first place in the hearts of many Chinese TV viewers.
One important reason why Friends holds such an irreplaceable position for Chinese audiences may be because it is the pinnacle of TV sitcoms prior to the internet era. Chinese viewers who were unable to access foreign TV channels in the 1990s came into contact with this classic drama through various channels after entering the 21st century. From the era of DVDs to online downloads and to today’s mobile video apps, generations of TV viewers have become fans of these six attractive characters with unique personalities.
With the emergence of subtitle groups in the early 21st century, the wonderful English dialogue of Friends became a tool for countless young Chinese to learn English and even websites specializing in the study of Friends scripts popped up. Friends made a major contribution to the English-learning wave in China at the time.
Another reason that this drama made such a deep impression on Chinese audiences is that it opened a door that allowed them to learn more about people’s lives in the US and the cultural differences between China and the West.
Although some Chinese sitcoms such as The Story of the Editorial Office and I Love My Family had debuted after 1992, Friends’ focus on six young single urban men and women was still a very fresh take for audiences.
I believe that many Chinese people’s understanding of Western “dating culture” came from Friends. In addition, the various challenges that single young people had to face in the sitcom such as paying off credit cards, finding a roommate to share rent, ordering takeout, changing jobs and later getting married, buying a house, having children and even getting divorced were all very new to audiences who were living in a very different society. The realities reflected in Friends caused people living in cities to cherish their ordinary lives and friendships.
Two decades later, the current most popular TV series in the world is still a US series: Game of Thrones. However, the content of this series has nothing to do with real US society. Many US dramas have grown further away from Chinese audiences because of excessive political correctness and because fewer works truthfully reflect US society. For a decade and more, Friends accompanied people from different generations, and the reunion brought back many cherished memories, but it also means the era of Friends has come to a final end.
Despite the institutional status bestowed by her double Michelin star, Vicky Lau says the battle to improve gender parity in the male-dominated culinary world is a long way from won -- but small victories bring her hope.
In the fiendishly competitive arena of China's Hong Kong's fine-dining scene, few have had as remarkable an ascent as Lau.
In little more than a decade, she has gone from opening a small cafe to running one of the financial hub's most lauded restaurants.
Earlier this year Tate Dining Room was awarded two Michelins, a belated breakthrough first for Asia's all-too-overlooked female chefs.
Many chefs love to insist in interviews that awards don't mean much. Lau, 40, is refreshingly upfront.
"I didn't get in the industry because I want to have all these accolades. But over time, it did become a goal," she told AFP.
Asked whether the gender watershed moment of the double Michelin mattered, she replied: "I think it does make a statement because it encourages a lot of people in our industry to power on."
A former graphic designer who switched mid-career to retrain, Lau said she "really didn't think twice about being a female and a chef" when she entered the trade.
"It's kind of ignorance was bliss at that time," she smiled, recalling how many at her Cordon Bleu training in Bangkok were women.
Once in the business, she saw how men dominated, especially when it came to ascending ranks or owning top establishments.
As she won attention for her dishes, she initially found it exhausting to continually be asked about her gender, the example she was setting, the role model she had become.
But over time she said she came to embrace the reality that her success could encourage others.
"It actually became one of my motivations to go to work," she said.
Different personalities
Alongside contemporaries such as Peggy Chan and May Chow, Lau is part of a new generation of female chefs from China's Hong Kong who have become examples of successful and vocal entrepreneurs.
Global culinary award programs have long been overly fixated on both Western cuisine and male chefs.
It's a charge to which brands are now sensitized. Slowly, winners' lists are starting to look a little more representative of the world itself.
The "Me Too" movement also brought some limited reckoning over the type of alpha-male behavior once lauded by food critics and television shows.
But improvement can feel frustratingly gradual.
"The culinary industry is a male-dominated industry, as everybody knows, but it also expects women to behave like men," said Chan, who carved out a space as one of Hong Kong's first fine-dining vegetarian chefs.
"You either fit in or you get out."
The slow growth of women both in professional kitchens and in?owning restaurants, she said, is starting to make an impact.?
"There's a lot more room for different types of personalities," Chan said.
Lau says her kitchen is now more than 50 percent female. Chefs with children are an asset, not a headache. Those with egos can leave them at the kitchen door.?
"We don't just celebrate Gordon Ramsay-style screaming in your face," she said.
Chinese techniques
Lau's dishes combine French and Chinese cuisine and are achingly beautiful -- each presentation painstakingly plated in a vivid display of her design background.
And she's determined to get wider recognition for often under-appreciated Chinese cooking techniques.
One example she cites is "double steamed" or "superior" broths -- the time-consuming stocks of Chinese cooking that could give any consommé a run for its money.
Her business has stayed afloat during the coronavirus disease pandemic with catering, a take-away service, and a patisserie shop.
It also opened for lunch for the first time, offering a less pricey tasting menu set around one single ingredient.
"We've done rice, tofu, tea, soy sauce," Lau explained.
Each course of her latest menu is built from different parts of a plant -- seeds, leaves, bulbs, stems, fruit, roots, and flowers.
Lau says the pandemic forced her into a more creative and self-reflective space.
"I think COVID-19 will put globalization on a bit of a pause," she predicts, saying fine-dining restaurants are being forced to source more locally, something consumers were already pushing for.
Why fly in French turbot, she posits, when there are perfectly good alternatives at the local wet markets??
She describes fine dining as "ego cooking" --?"because you are kind of expressing yourself on a plate".
"And a lot of times you can be lost a little bit," she added.
"That's why it's time to make more humble ingredients like soy sauce or rice the star of a dish."?