1) Happy reunion"
“大团圆”
2) reunion
大团圆
1.
Abstrac This paper introduces the origin of Indian drama,explains the most important features of Indian classicism drama,that is: the reunion results of the dramas,strong estheticism and idealism,unique formality;it fanally analyzes the philosophical and religious reasons leading to the formation of the esthetic features.
本文介绍了印度戏剧的起源;论述了印度古典主义戏剧的三个重要的美学特征,即古典主义戏剧都采取了大团圆的结局,悲剧艺术被排除在戏剧创作之外;古典主义戏剧表现出了强烈的唯美主义、理想主义的审美趣味;古典主义戏剧具有独特的形式美。
2.
It is a unique phenomenon that Chinese ancient operas always end reunion.
大团圆结局是中国古代戏剧特有的一种现象。
3.
At the same time ,the conflicts of the drama are always settled as the model of reunion at the end.
悲情在中国古代戏剧作品主要表现为剧中主人公大多是社会结构和伦理道德体系中的弱者,同时戏剧冲突在戏剧的结尾处往往被处理为“大团圆”的模式。
3) happy ending
大团圆
1.
There exists universally a happy ending in opera novels after Song Dynasty.
宋以后的戏曲小说中,普遍存在着“大团圆”结局模式。
2.
Fictions about genius and beauty during Ming and Qing Dynasties are almost of happy endings with grading the candidates in the imperial examinations and getting marriage by order of the parents,but lack of the tragedy spirits.
明清时期的才子佳人小说几乎都是以科举及第、奉旨成婚的大团圆形式结局,缺乏悲剧精神。
4) happy reunion
大团圆
1.
The happy reunion shows that the Chinese were eager for wise emperors and upright officials,which is the form of plays of Chinese classical aesthetic characterised by such a traditional beauty appreciation,as is sorrowful but not sentimental,complained but not angry.
大团圆结局反映的是中国人对于开明天子和清官的企盼 ,同时也是中国古典美学哀而不伤 ,怨而不怒的传统审美心理的戏剧形式 ,中国古典悲剧的这一审美特性有明显的缺陷 ,然也有其传统文化的合理性。
5) grand union
大团圆
1.
"Grand union" is a kind of special phenomenon of literature in classic literature of our country, it is always found in Song dynasty’s drama and novel.
“大团圆”是我国古典文学特有的一种文学现象,它大量的出现在我国宋以后的戏曲小说中。
6) "happy ending"
“大团圆”结局
1.
In this essay, the author analyzes the "happy ending" in Chinese traditional plays from the point of national culture and its mentality structure.
并从“民族文化心理结构”的角度 ,对中国传统戏剧中的“大团圆”结局进行了分析 ,认为“大团圆”实质上表现了人民在痛苦的现实中对“善”的追求 ,是“中和之美”思想的体
参考词条
补充资料：合家团圆
合家团圆
原料: 原 料：
a料：猴头菇2两（大陆产），素蚝油，玉桂粉，五香，胡椒粉。 b料：蛋3粒，味素，糖少许。 c料：玉米笋一罐，草菇腿一罐，味素，糖，素蚝油。 d料：素蚝油，味素，糖，红萝卜（磨成汁）。 e料：太白粉，水香油。
制法: （1）猴头菇（切片形）泡软洗净切片形备用。
（2）锅热倒入两匙油小火加材料a拌匀爆香捞起备用。
（3）把作法2）与材料b拌匀加作法1）拌匀置20分钟再用中温油炸好成金黄色装在中碗底排好备用。
（4）锅热倒入两匙油加材料c炒2分钟再放入中碗用胶膜盖上蒸20分钟扣入盘中备用。
（5）锅热倒入1匙油加材料d加红萝卜汁加适量水加材料e勾芡倒入盘中即可。
特点:
说明：补充资料仅用于学习参考，请勿用于其它任何用途。