1)folk songs of Northern Shaanxi陕北民歌
1.The research on folk songs of Northern Shaanxi dates back to the year of 1938.陕北民歌,作为全国民歌海洋中不可或缺的一隅,一种偏僻的地域文化,它的搜集、整理与研究是从1938年以后开始的。
英文短句/例句
1.The History of Folk Songs of Northern Shaanxi and Features of Tune--One of the Researches on Northern Shaanxi Folk Songs;陕北民歌形成的历史渊源及其调式特点——陕北民歌探究之一
2.Keyboard Harmony Application Analysis about North Shaanxi Folk Song Phonochemical;陕北民歌多声部之键盘和声因素探寻
3.Singing Out the Romantic Charm of Northern Shaanxi Folk Songs with Heart and Technique--One of the Research Series of Northern Shaanxi Folk Songs;用心灵和技巧唱出陕北民歌的神韵——民歌演唱技巧探究之一
4.On Northern Shaanxi folk songs declining function and counter-measures in contemporary society;论陕北民歌的功能性在当代社会衰微及对策
5.Comparison of aesthetic value of love songs in The Book of Songs and North Shaanxi folk songs;《诗经》与现代陕北民歌中爱情篇章的审美对照
6.On the twice focus and spread of Northern Shaanxi folk songs in Chinese films论中国电影对陕北民歌的两次演绎和传播现象
7.Aesthetics Research of the Given Form of the Western Film Through North Shaanxi Folk Song as a Movie Element;陕北民歌作为电影元素对于西部电影特定构成的美学研究
8.Frank and implicit--The art manifestation form of folk songs"Xin Tian You"in north Shanxi province;率直:直抒胸臆 含蓄:意蕴无穷——陕北民歌“信天游”艺术表现浅析
9.A Comparative Study of North and South Shaanxi s Folk Songs from the Perspective of the Geography of Culture;人文地理学视野中的陕北、陕南民歌之比较阐释
10.Huihui Nationality and the Singing and Spreading of Shanbei "Xintianyou"回回民族与陕北“信天游”的歌唱与传播
11.On the Moving Hythm Characters of Shanbei Yangge and Northeast Yangge;陕北秧歌与东北秧歌动作风格的异同
12.Then he set the words to the melody of a popular folk song of northern Shannxi.然后他把这段词配上了陕北一个流行民歌的曲调。
13.the jie'erge, maoshange and bei'erge of the southern part of Shaanxi and the northern part of Sichuan provinces;陕南、川北的"姐儿歌"、"茅山歌"、"背二哥"，
14.From Gannan Folk Songs to Shanbei Yangge --Discussion of the Internal Regular Pattern of Modality Construction and Significance of the Contemporary Era about Literature and Art of Soviet Area-Yan'an Period从赣南民歌到陕北秧歌——论苏区-延安文艺形态建构的内在理路及其当代意义
15.DongbeiYangge, ShanbeiYangge, Anhui Flower-drum Lanterns and Yunnan Festival Lanterns are the most important representatives of "the Nortern Yangge and Southern Lanterns".东北秧歌、陕北秧歌，安徽花鼓灯和云南花灯，是“北歌南灯”的重要代表。
16.In northern Shaanxi Province, the Lantern Festival is called "Nao yangko".陕北地区把灯节活动称作"闹秧歌"，
17.Six Miracles in Folksong Village--An Exploration of Hubei Folksong Village;民歌村六奇——湖北武当民歌村考察纪实
18.LU Yao s Peasant Makings and the Local Culture of Northern Shaanxi;路遥的“农民气质”与陕北农民文化
相关短句/例句
North Shaanxi folk song陕北民歌
1.Comparison of aesthetic value of love songs in The Book of Songs and North Shaanxi folk songs;《诗经》与现代陕北民歌中爱情篇章的审美对照
2.This text plans to set out from the aesthetic angle of North Shaanxi folk song in the Western film, carry on the discussion of a certain degree to the Aesthetics law of the Western film, thu.本文拟从西部电影中的陕北民歌审美这一角度出发，对西部电影的美学规律进行一定程度的探讨，从而为西部电影的发展寻求更多的可能性。
3)northern Shaanxi folk songs陕北民歌
1.The northern Shaanxi folk songs are popular in the northern part of the Loess Plateau in Shaanxi Province folk songs collectively.陕北民歌是流行于陕西省北部黄土高原的民间歌曲的统称。
4)Shɑnbei Mingexuɑn《陕北民歌选》
5)research of learning陕北歌谣
6)Shanbei Yangge陕北秧歌
1.From Gannan Folk Songs to Shanbei Yangge ——Discussion of the Internal Regular Pattern of Modality Construction and Significance of the Contemporary Era about Literature and Art of Soviet Area-Yan'an Period从赣南民歌到陕北秧歌——论苏区-延安文艺形态建构的内在理路及其当代意义
延伸阅读
陕北缸腌腊猪肉陕北家制：“缸腌腊猪肉”已有近100年的历史，广泛流传于陕西榆林地区和延安地区，用民间传统的盐理法和油封法腌制而成。制作方法1.选用健康的，在比较卫生的条件下宰杀的猪肉。除净残留毛，刮洗净血污脏垢，去骨(肋骨可带骨)、去蹄膀，然后按要求切成10～12厘米宽、5～7厘米厚的方块备用。2.将缸及石板盖准备好，用清水刷洗干净，然后盖好盖放在适当的地方备用。缸的大小，应视肉量的多少来选择，一般要求肉装至离缸口20～30厘米为宜，过大、过小都不利于肉的保存。3.炒盐：将所需要的盐(陕西定边产的大青盐)放入铁锅内炒，炒至微黄时为宜。炒盐对产品质量影响很大，是“缸腌腊肉”成败的关键。4.滚雪球(上盐)：将炒好的盐放于盆内，在盐未凉时，把肉块放进盐中滚几下，使肉块表面粘上较厚的一层盐，提起肉块轻抖几下，以不掉下盐粒为度。5.腌晒：将上好盐的坯块摆放在干净的盖片(用高梁秆的盖子)上，放在太阳下腌晒，腌晒时间，夏、秋季大约为1天，冬、春节约为3天，以晒至表面渗出水分为好。6.搓盐：将晒好的肉坯块，再拿盐搓上一次，其目的是搓出多余的水分，补增些盐分。7.复腌：将搓好的坯肉块，抖擦去多余的盐粒和水分，使表面相对干燥，再进行复腌。8.半熟加工及腌制：有咸味较浓的盐埋法与盐味较淡的油封法两种。(1)盐埋法：①笼蒸：将腌好晾凉的肉块，皮面向上摆放在笼里蒸10～15分钟后，取出晾凉。②入缸：先将炒好的盐进行压底，其厚度约5厘米，然后将肉块肥瘦搭配，排列整齐，稍留空隙，皮面向上，放入缸内一层，然后撒上一层盐，盖没肉面，轻压一下，接着装第二层，直至装完为止。最后一层盐应撒约5～8厘米厚一层，稍压实即可。③加盖封口：装毕肉后，用石板盖将缸口盖严，然后用绳在缸口中间轧几圈固定，以防缸体裂炸。整个加工过程完毕。(2)油封法：①油浸：将猪的板油、五花油等油脂炸炼，除去油渣后，把油加热，控制在6～7成熟，将腌好晾凉的肉块逐块放入油锅内浸泡，炸至肉边起色时为度，捞出晾凉，直至炸完。②净油：将泡炸过的油，继续加温炼至水分耗净后，澄清，除去渣质，待用。③入缸：将油浸过的肉块逐块放入缸内，要求皮向向上，排列整齐，肥瘦相间，上层与下层肉块错位，左右留有空隙，层层装进，装至离缸口约25～30厘米时为宜。④油封：将除干水分的澄清油，油温降至40～50℃时，徐徐倒入缸内，淹过肉面5～10厘米时为止。⑤加盖封口：先将石板盖盖好，一边隔起空隙，待油冷却后盖严。即腌制加工完毕。产品特点 外形整齐洁美，呈10～12厘米宽、约5～7厘米厚的方块状，每块0.4～0.6千克重。瘦肉呈红色或暗红色，肥肉呈白色或淡黄色。肉质结构良好，肥瘦相间的肉块，红、白(或淡黄色)分明，色泽鲜艳，外观肉质鲜嫩多汁，咸淡适中，香味纯正、浓郁，具有特殊的腌腊风味；久存(2～3年)不变质。
