Download Alchemists, Mediums, and Magicians: Stories of Taoist by Thomas Cleary PDF

By Thomas Cleary

Here's an creation to the mystical and mystical realm of Taoism via biographical and ancient sketches of Taoist adepts over thousand years. This panoramic view of the various faces of Taoism and its intimate reference to chinese language tradition and society contains interesting money owed of the Taoist mystery societies that conducted mystical routines and robust consciousness-altering strategies, together with sensory deprivation, incantation, visualization, and concentration.

This choice of sketches, compiled through Zhang Tianyu, a Taoist priest within the fourteenth century, and translated by means of popular translator Thomas Cleary, portrays a couple of hundred extraordinary members from the 11th century B.C.E. to the 13th century C.E. It introduces us to a large and engaging diversity of personalities together with philosophers and students, magicians and mediums, alchemists and physicians, seers and soothsayers, and artists and poets, between many others.

Cleary’s professional translation and informative footnotes make this assortment a full of life and available learn.

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Additional resources for Alchemists, Mediums, and Magicians: Stories of Taoist Mystics

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1'111'11,lIld till' gll'l'lI 1':111or Ihl' seal. r 60 == Doughs Made from Wheat Flour lions. Stir only once to mix. Remove from the heat and dish out immediately into a bowl. Boil the noodles in 4 quarts of boiling water for about 2 minutes. Drain and shake off the water. To serve, scoop about 1 cup of cooked noodles into each of six large soup bowls and spoon 2 heaping tablespoons of sauce on top. Sprinkle the shredded garnish over the sauce and serve at once. Baby Squid and Hearts of Celery on Noodles jf it XIAN YOU YU MIAN 1G For this wonderful example of Chinese home cooking, try to buy small squid if you can, since they are more tender than the larger ones.

Spread them out on a plate and let them dry for about 15 minutes, lifting them occasionally so they dry evenly. Heat the oil to 365 degrees in a wok or deep casserole. Mound onequarter of the noodles in a loose pile on a 10-inch plate to make an 8inch noodle pie. Slide this "pie" into the oil and let it fry for about 2 minutes, or until the noodles turn very light brown and become hardened on the bottom. Turn the "pie" over and fry the other side until the noodles are crisp and light brown all over.

Pour the squid 11101 v"gelahlcs on top and serve hot. Using the same sauce, you can create a totally different dish 1111'SI' sllhstitutions: For the squid, use instead 1 pound bay or sea , dlnl'~, Ic:lving the bay scallops whole and slicing the sea scallops in 1••lf IIISII';,,1of celery and carrots, use 6 dried black Chinese mush"""1111. nakl'd ill warm water for 30 minutes, then remove stems and Iii" 1,\. , lip sliced hamhoo shoots; and I cup snow peas. Stir-fry the \. I,·s fnr :! millutes over hig"h heat and transfer to a dish with a Iltll.

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