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Chinese Large
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Besides rocks, one of the most basic of all weapons throughout mankind's history across most cultures has been the long wooden stick. This makes sense since sticks were always readily available in the forests or could be easily made. The Asian martial arts took the long wooden staff into an art form as many martial art styles include the long staff in their systems. Some styles even have traditional weapons forms or katas featuring the long staff. Some systems of martial arts train with weapons such as the staff through practical techniques only without the use of set forms.
Unlike many martial art weapons such as swords, knives, kamas and sais which are short range, staffs are long range weapons with superior reach. This enables the user to attack and defend from a distance which can be frustrating from the point of view of an opponent who has a short range weapon. Long range weapons are also useful in keeping multiple opponents out of reach too. Of course, long weapons such as the staff cannot be easily concealed like short range weapons so they can be cumbersome to carry around.
One of the most popular martial arts weapons from the Japanese karate styles is the bo. Even today, the bo is usually the first weapon taught at karate schools and is the most common weapon seen at tournaments. The bo staff comes in different variations. There are heavy bo staffs which resemble thick poles which are considered more traditional and there are lighter versions which are tapered at both ends. There are also multi-sided bo staffs such as octagonal but these are much less common than the usual round, circular versions.
Although there are one handed swings, most bo techniques involve both hands holding the weapon. Various strikes and blocks can be performed with either end of the bo as well as the sides and middle. Bo users take advantage of the entire weapon as techniques can be executed with any part of the bo. For the majority of techniques involving the bo, the user holds the staff near the middle with both ends protruding out equally. Traditionally, the lead hand (furthest away from the body) has been the right hand.
Contemporary weapons forms competitions have caused the bo to evolve where competitors now use extremely lightweight bo's and some even have reflective finishes giving a more flashy visual appearance when the user is performing a bo form. Unlike traditional bo forms, contemporary creative open forms with the bo involve more complex spins and even tosses. Some martial artists do not consider some of the modern bo forms observed in the competition circuits to be true weapons forms as some competitors emphasize too much baton-like twirling action rather than actual combative techniques. It could very well be a matter of personal taste. This is why in most of the large open martial arts tournaments, weapons divisions are split into traditional and creative.
Chinese kung fu styles also utilize the long staff although there are some differences in techniques when compared to Japanese karate styles. Instead of holding the weapon in the middle most of the time like a bo is held, Chinese staffs are usually held near one end which has the effect of elongating the weapon even more. Taditionally, the lead hand is the left hand with the right holding the bottom end of the staff. However, there are techniques which involve switching sides as well as using the bottom end to strike too. In addition to strikes executed while holding the weapon with both hands, there are more single handed techniques with Chinese staffs than with Japanese bo staffs. Like their empty hand kung fu forms, Chinese staff forms have more circular, swinging techniques than in Japanese karate styles.
Contemporary wushu forms use a much lighter weapon than in traditional kung fu staff forms. Wushu stylists also use staffs or cudgels that are made of a unique white wax wood from trees that are grown only in China. Staffs made of this type of wood are not made with precision like Japanese bo's. The wushu staffs are naturally tapered with a thicker bottom and thinner top. The white wax wood is extremely resilient as users of this type of Chinese staff perform techniques which involve smashing the entire weapon on the floor at full force.
Korean kuk sul won also has the long staff in their system and the techniques used are like a blend of Chinese and Japanese moves. Although all martial arts styles that utilize weaponry have more complex and possibly more impressive looking weapons, the long staff has remained to be a favorite for many martial artists.
Clint is a lifelong martial artist with over 36 years of training experience in kung fu, tae kwon do, karate, kickboxing and martial arts weaponry. He has won Canadian and world championship titles (NASKA, NBL and WSKF). He is also owner of Martial Arts Articles Online (http://www.martialartsarticlesonline.com), an online martial arts information resource.
Health Benefits of Chinese Foods
The two great Chinese philosophies, Confucius and Taoism, not only contributed to philosophy but also to the way the Chinese food is prepared and served. Preparing Chinese food requires a lot of expertise and experience.
The Chinese culture has a special way of serving food that is cut into small bite pieces which is made almost mandatory. It is hard to find knives at the dinner table in Chinese food serving. Chinese food also stresses the importance of the right combination of ingredients like herbs and condiments. The food should also look good in color and texture and a well prepared food deserves to be eaten with harmony.
The Chinese food is cooked with the intention of increasing the health benefits like longevity and having healing powers and medicinal value. A good Chinese food is prepared with poly unsaturated oils and does not use milk based ingredients like cream, butter and cheese.
Although meat is used in Chinese food, it is used in moderation and hence avoids high levels of animal fat and cholesterol. Such a food is called authentic Chinese food which is in fact, an ideal Chinese food, good for the health. In a traditional Chinese food, emphasis is given to rice, noodles and vegetables.
The Chinese food can be chosen, to make a great difference by opting for various dishes with different nutritional value. Chicken or beef dishes and vegetables are a good choice. Fried dishes like sesame chicken can be substituted with cashew chicken or beef and broccoli. Such dishes offer nutritional value that is not contained in traditional plates like lo mein, which are noodles soaked with oil, fats and carbohydrates.
Fried rice contains a large amount of cholesterol and carbohydrates and hence brown rice can be taken instead. Chinese food largely makes use of soy sauce and other additives which are rich in sodium content. A Chinese food is better to be started with sauce but the down side is that it contains a lot of sodium- almost three to four times what is really needed. But the safest bet is vegetables and steamed dishes or stir fried with little or no oil.
To lower fat calories, vegetable based dishes with a variety of sauces and steamed rice complete a healthy Chinese food. To wind up the Chinese meal, fortune cookies which contain only 15 calories would be perfect.
To sum up, a Chinese food that contains more of vegetables, snow peas, low in salt can be considered to be a healthy food. The choice of a restaurant between an inexpensive one and high end restaurant also is influential in differing the health of the Chinese food that is being served. The server or the manager would also be eager to offer assistance on the type of dishes and their nutritional content.
About the Author
The author regularly contributes food and recipes to the popular blog http://www.foodandrecipes.info that has exhaustive info related to variety of foods and recipes from all over the world.
I am looking for a large Chinese Checkers set that is atleast 20 inches. Does anyone know where to find one?
Here's one close to that size. It's 19".
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