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The Chinese character fu (福; fú ⓘ), meaning 'fortune' or 'good luck' is represented both as a Chinese ideograph and, at times, pictorially, in one of its homophonous forms. It is often found on a figurine of the male god of the same name, one of the trio of "star gods" Fú , Lù , and Shòu .
This comparison of Standard Chinese transcription systems comprises a list of all syllables which are considered phonemically distinguishable within Standard Chinese. Gwoyeu Romatzyh employs a different spelling for each tone , whereas other systems employ tone marks or superscript numerals.
Written Chinese is a writing system that uses Chinese characters and other symbols to represent the Chinese languages. Chinese characters do not directly represent pronunciation, unlike letters in an alphabet or syllabograms in a syllabary .
Classical fu composers tended to use as wide a vocabulary as possible in their compositions, and therefore fu often contain rare and archaic Chinese words and characters. [5] The fu genre came into being around the 3rd to 2nd centuries BC and continued to be regularly used into the Song dynasty (960–1279).
Bopomofo is the predominant phonetic system in teaching reading and writing in elementary school in Taiwan. In elementary school, particularly in the lower years, Chinese characters in textbooks are often annotated with Bopomofo as ruby characters as an aid to learning.
In Jūdo, 6th to 8th dan may wear a red and white-patterned belt, and 9th dan and above may wear a solid red belt. Blue with a red stripe is sometimes worn for Renshi (錬士) or for a person recognized by the older Ryu Kyu Kingdom title of Shinshi (from Shenshi, 紳士), a general Confucian term for a resident Chinese scholar and emissary.
Ban Gu (AD 32–92) was a Chinese historian, poet, and politician best known for his part in compiling the Book of Han, the second of China's 24 dynastic histories.He also wrote a number of fu, a major literary form, part prose and part poetry, which is particularly associated with the Han era.
One of them has become well known in the history of Chinese cuisine: his "Fu on Pasta" (Chinese: 餅賦; pinyin: Bǐng fù) is an encyclopedic description of a wide variety of dough-based foods, including noodles, steamed buns, and dumplings, [26] which had not yet become the traditional Chinese foods they are now.