關於 white light中文 ，我們在網路上蒐集到這些相關的討論、資訊與評價

承蒙感謝編導徐麗雯與音樂設計蔣韜
很開心能參與［無垢鳥］的演唱👶🏻
有機緣能以完整編曲做現場的演出
——— 實在是太讓人珍惜了🙏🏻✨
——— 愛導演大大，愛蔣韜先生⁄(⁄ ⁄ ⁄ω⁄ ⁄ ⁄)⁄

⚡️MV已於平台發佈了⚡️
⚡️快去看看/轉貼分享⚡️

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《光的孩子The Child of Light》
片尾曲 無垢鳥 White Drongo

🟡中文字幕高畫質版：https://youtu.be/sur9pugrjVM
🟠英文字幕高畫質版：https://youtu.be/GyAPQEhBp7U
🔴公廣金鐘入圍茶會現場演唱版：https://youtu.be/jIXvyaA-cXo

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無垢鳥 (改編自客語童謠〈阿啾箭〉)
White Drongo ( Adapted from a Hakka nursery rhyme "Black Drongo" )

作詞改編：徐麗雯 Sub Author : Herb Hsu
作曲改編：蔣韜 Sub Composer : Jiang Tao
演唱：邱舒 Performer : Shu Chiu

文/徐麗雯 By Herb Hsu

〈無垢鳥〉的歌詞係由《維摩詰所說經·方便品》以及客語童謠〈阿啾箭〉所發想而成。

阿啾箭為大卷尾的客語稱法，是地域性很強的鳥類，昔常見於農村牛背上；維摩的梵語是清淨、無垢的意思，結合以上二者，故曲名題為〈無垢鳥〉。

〈阿啾箭〉這首童謠使用在電影《光的孩子》的劇情關鍵處，藉由不同角色的無伴奏哼唱，前後串連出生命、情感的一脈相承。〈阿啾箭〉的童謠歌詞迴環反覆、直白簡要，指出無父無母的處境、追尋的失落，剛好扣合電影的角色際遇，也與《維摩詰所說經·方便品》的核心精神相呼應。

〈無垢鳥〉歌詞以聚沫、泡、燄、幻、夢、影、浮雲、電等喻，示明無常的諦理；而〈阿啾箭〉童謠則提供了一個生活感的基底；兩者一虛一實，精神層面和現實景況交匯共振，成為了普世無盡的扣問。

〈無垢鳥〉是電影《光的孩子》的片尾曲。原初的構想是希望片尾曲能有不斷往前、往前，最後隨風消散的感覺，意圖在影片結束時，以對自然的感知、經文的無常空相，延擴至更超然的識界，並帶給人飛昇、療癒的力量。

光的孩子 The Child of Light
境外即思
麗雯。徐徐（徐麗雯的官方粉絲專頁）
台灣國際女性影展 Women Make Waves Taiwan
#客家電影院

🎬 #公廣金鐘入圍茶會

晝夜無間 詠時辰
請您來觀賞本院典藏，繪有小天使圖案的宮廷珍寶--懷錶佩飾。 💘

👩‍💻
十九世紀「播喴」畫琺瑯鑲珠懷錶
長4.66公分 厚1.07公分 徑3.32公分

西洋鐘錶自明清之際傳入中國後，持續受到宮廷及仕宦工商階層的重視與喜愛，成為近代中西文化交流的重要媒介之一。設計精巧，可供隨身佩戴的懷錶，不僅具有計時功能，也是彰顯身份，可供玩賞收藏的貴重物品。

錶面採白色琺瑯地，羅馬字雙套三針式，錶殼內鑄刻皇冠形圈飾，內有中文「播喴」二字，係瑞士製錶家族Bovet 的中譯廠牌名稱。

此組對錶的琺瑯圖案，以三名模樣可愛的小愛神邱比特為主體，其中一名雙手高舉果實滿盈的花籃，身繞飄帶自天而降，另二名坐臥相依，四周環繞盛開的紅白玫瑰與姿態各異、筆觸生動的多色花卉。👨‍💻

來展場走一趟，親眼目睹，讓您喜逐顏開。

更多訊息：
https://theme.npm.edu.tw/selection/Article.aspx?sNo=04009166
https://theme.npm.edu.tw/exh103/a_carland_of_treasures/ch/ch02.html

👩‍💻
Pair of "Bovet" pocket watches with pearls and painted enamel, 19th century

Ever since they were brought to China during the Ming and Qing eras, western clocks and watches were held in high esteem and much beloved by the imperial court, government officials, and merchant class, and they eventually became an important medium for cultural interaction between China and the west during the modern era. Pocket watches, with their intricate design and wearable nature, became not only a convenient instrument for telling the time, but also a status symbol and precious collectable.

The watch face is made of white enamel, with two sets of Roman numerals and three hands. On the inner side of the watch case, a circular crown marking can be found, within which the Chinese characters “Bo Wei” spell out the Chinese translation for “Bovet”, the Swiss family of luxury watchmakers.

💘The enamel imagery of this pair of pocket watches centers on three adorable cupids, one of which holds aloft in both hands a floral basket overflowing with fruit, while a sash weaves around his body and drapes from the sky, while the other two sit nestled against each other. The cupids are surrounded by red and white roses in full bloom, as well as other vividly depicted flowers of many forms and hues. Wash techniques are employed to give an air of soft beauty to the clouds and sky in the background, and the rich light and dark contrasts lend a three-dimensional effect to the hair and skin of the cupids, as well as the surrounding flowers and leaves.👨‍💻

More information:
https://theme.npm.edu.tw/selection/Article.aspx?sNo=04009166&lang=2#inline_content_intro
https://theme.npm.edu.tw/exh103/a_carland_of_treasures/en/en02.html
https://theme.npm.edu.tw/exh103/a_carland_of_treasures/ja/ja02.html

#故宮典藏精選 #NPM_Selections
#NPM_Open_Data
#當期展覽_院藏珍玩精華
#Current_Exhibits_Masterpieces_of_Precious_Crafts_in_the_Museum_Collection

今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕

🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文：https://bit.ly/3sswNiz
英文：https://bit.ly/3sqOajJ

20210417 live recipes
特別鳴謝easycook義工團寫的食譜

酸菜魚
材料: 桂花魚或其他魚，帶甜咸酸菜，大豆芽 ，泡椒 ，辣椒干，花椒 ，薑，蔥，紅辣椒，花椒
醃魚肉味料: 鹽少許，一隻蛋白，胡椒粉少許
做法: 1 燒熱鑊落油，猛火煎香魚骨，鹽少許，加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白，胡椒粉少許拌勻待用
3 咸酸菜片薄切塊，白鑊炒至乾身
4 落油將薑絲，蔥頭，泡椒，大豆芽，咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽，菇粉各少許稍滾，魚肉鏟起放做法 4 面上，繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內，紅椒粒，蔥花飾面

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp

Potato starch noodles or glass noodles “fensi” - optional to add into the soup

Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)

Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash

Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil

Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.

2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.

3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.

4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.

5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.

6. Drizzle in 1 tbsp of white vinegar.

7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.

8. Garnish with fresh red chili and green onion pieces.

9. Drizzle Sichuan peppercorn oil on top.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

酸菜牛肉
材料: 牛肉，青紅辣椒，咸菜
香料: 薑一片，蒜一粒
醃料: 糖少許，胡椒粉少許，鼔油，生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑，蒜，青紅辣椒，落牛肉炒，最後加咸菜炒勻即可
備註: 咸菜有二隻，一帶甜，另一帶咸，今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove

Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour

Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.

2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.

3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.

4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

芒果棷汁糕

材料：
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr （可改用魚膠片5-6片）
沙糖 100 gr （可依個人喜好加減）
棷奶 1罐
芒果 2-3個

做法：
1. 凍滾水、奶 、魚膠粉、沙糖放入煲內，開中大火煮，邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶，攪拌至混合後關火，放涼備用。注意：加入棷奶後不要煮太久，以避免油水分解。
3. 芒果去皮切粗條或粗粒，排放入糕盆內，倒入已放涼棷奶混合液，蓋好後放入雪櫃雪至硬身便可

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)

Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)

Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.

2. Add in coconut milk and taste test for sweetness.

3. Let it cool down to room temperature.

4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.

5. Put in the refrigerator to set.

6. Cut into cubes. Serve.

To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.

Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.

After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.

Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.

9.24 於公廣金鐘入圍茶會演唱


🔸 中文字幕高畫質版：https://youtu.be/sur9pugrjVM
🔹英文字幕高畫質版：https://youtu.be/GyAPQEhBp7U



無垢鳥 (改編自客語童謠〈阿啾箭〉)
White Drongo ( Adapted from a Hakka nursery rhyme "Black Drongo" )

作詞改編：徐麗雯 Sub Author : Herb Hsu
作曲改編：蔣韜 Sub Composer : Jiang Tao
演唱：邱舒 Performer : Shu Chiu

文/徐麗雯 By Herb Hsu

〈無垢鳥〉的歌詞係由《維摩詰所說經·方便品》以及客語童謠〈阿啾箭〉所發想而成。
The lyrics are inspired by “The Vimalakirti Sutra” and the Hakka nursery rhyme “Black Drongo”.

阿啾箭為大卷尾的客語稱法，是地域性很強的鳥類，昔常見於農村牛背上；維摩的梵語是清淨、無垢的意思，結合以上二者，故曲名題為〈無垢鳥〉。
A black drongo is a highly territorial bird often seen resting on the back of a cow in the countryside. “Vima” in Sanskrit language means clean and pure, which is why the song is named “White Drongo”.

〈阿啾箭〉這首童謠使用在電影《光的孩子》的劇情關鍵處，藉由不同角色的無伴奏哼唱，前後串連出生命、情感的一脈相承。〈阿啾箭〉的童謠歌詞迴環反覆、直白簡要，指出無父無母的處境、追尋的失落，剛好扣合電影的角色際遇，也與《維摩詰所說經·方便品》的核心精神相呼應。
The Hakka nursery rhyme “Black Drongo” is used in an important part of the film “The Child of Light”. Hummed by different characters without the accompaniment, it expresses how our lives and feelings are interrelated. With the rotatory and straight forward lyrics, we know how it feels when you’ve lost your parents and try to find something but in vain, which is what the protagonist of the film has been through and in accordance with the core of “The Vimalakirti Sutra”.

〈無垢鳥〉歌詞以聚沫、泡、燄、幻、夢、影、浮雲、電等喻，示明無常的諦理；而〈阿啾箭〉童謠則提供了一個生活感的基底；兩者一虛一實，精神層面和現實景況交匯共振，成為了普世無盡的扣問。
A cluster of foam, a bubble, a flame, an illusion, a dream, a shadow, a cloud and lightning in the lyrics show us how transitory life is while the nursery rhyme “Black Drongo” itself describes an ordinary daily routine. The former is unreal while the later is real. When the spirituality meets the reality, endless questions arise ubiquitously.

〈無垢鳥〉是電影《光的孩子》的片尾曲。原初的構想是希望片尾曲能有不斷往前、往前，最後隨風消散的感覺，意圖在影片結束時，以對自然的感知、經文的無常空相，延擴至更超然的識界，並帶給人飛昇、療癒的力量。
“White Drongo” is the ending song of the film “The Child of Light”. The initial conception about ending song is to deliver the feelings of going forward and fading away eventually. We expect that the ending shows the sense to nature and the impermanence of sutra expending to the unlimited ambit, and also provides people the power of inspiration and mind-curing.



影片封面相片 / 楊鈺崑 攝影

English subtitles are available. Click the subtitle button on the screen.
有中文字幕。請按下畫面上的字幕按鈕選擇。
한국어 자막이 있습니다. 화면의 자막버튼에서 한국어를 선택해주세요.

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】
●素麺：200g
●みりん：大さじ2
●醤油：大さじ2
●丸鶏がらスープ：小さじ2
●創味シャンタン：小さじ1（ウェイパーでもOK）
●砂糖：小さじ1（ラカントとかにすればより糖質が抑えられます）
●豆板醤：小さじ1（コチュジャンでもOK）
●かつお粉：小さじ1~小さじ2
●鶏油もしくはごま油：お好み量
●水：約350ml（お湯と水合わせた量）
●お好みでブラックペッパー、ホワイトペッパー、小葱、ラー油
※味の濃さは350ml足した後に味見してからお好みに調整して下さい。
※辛みが苦手な方は豆板醤を味噌に変えてもOK
※鶏油は温度が低いと固まってしまうのでスープを冷蔵保存する場合や氷で冷やす場合は食べる直前にかけて下さい。（冷蔵で約1か月保存可能です）
-------------------------------------------------------
素麺で作る最高の冷やしラーメン！
『やみつき無限そうめん』を作りました。
たった3分で出来たと思えない深い旨味とコク、それなのに超あっさり、ヘルシーで毎日食べても飽きない、最高にやみつきなスープになってます。
これを食べた人全員にこんな美味しい素麺料理は食べた事がない…と何度も言われた、この夏オススメしたい自慢のレシピです♪
スープと素麺だけでも凄く美味しいですし、もちろん中華麺で食べても最高に美味しいです🤤
簡単過ぎるくらい簡単なので是非一度お試しください。
マジでラーメン屋さんに負けてないですよ♪
驚くほどウマすぎて、もはや飲み物ですw
時間がある場合は鶏ハム（サラダチキン）や鶏油も是非作ってみてね！

[Ingredients]
● Somen noodles: 200g
● Mirin: 2 tablespoons
● Soy sauce: 2 tablespoons
● Chicken broth: 2 teaspoons
● SOMI shantung: 1 teaspoon (you can also use Weipa)
● Sugar: 1 teaspoon (you can use lakanto to reduce the sugar content)
● Dou ban jiang: 1 teaspoon (gochujang is also okay)
● Bonito powder: 1 to 2 teaspoons
● Chicken oil or sesame oil: as desired
● Water: About 350ml (hot and cold water combined)
● Black pepper, white pepper, small green onion, Ra-yu to taste
※Taste after adding 350ml and adjust the taste to your liking.
※If you don't like the spiciness, you can replace Dou ban jiang with miso.
※Chicken oil hardens at low temperatures, so if you refrigerate it, pour it over the soup just before eating. (It can be refrigerated for about a month)
-------------------------------------------------------
This is the best chilled ramen made with somen noodles!
I made "Yamitsuki Mugen Soumen".
It has a deep flavor and richness that you can't believe it was made in just 3 minutes, yet it's super light, healthy, and the most addictive soup that you can eat every day and never get tired of.
This is a recipe that I am proud to recommend to everyone who has tried it, and I have been told many times that they have never had such a delicious somen dish♪
It tastes great with just the soup and somen, and of course it tastes great with Chinese noodles too.
It's too easy to make, so please give it a try.
It's really as good as a ramen restaurant♪
It's so amazingly good that it's almost like a drink lol
And if you have time, definitely try making some chicken ham (salad chicken) and chicken oil too!

●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com

#こっタソの自由気ままに #やみつき無限そうめん #JapaneseCuisine #Ramen #JapaneseCooking #ラーメン #サラダチキン #ヘルシー #鶏ハム #むね肉柔らかく #揖保乃糸 #油そうめん #拉麵 #라면 #龍鬚麵 #소면 #아부라소바 #減肥 #低糖質おつまみ #糖質制限レシピ #ヤセ筋 #低糖質レシピ #ヘルシー #ダイエットレシピ #激痩せ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園

Summoning the rivals' souls using Junk Converter, The White Stone of Legend, Lightpulsar Dragon, and Dragonic Tactics.
I want Light and Darkness Dragon.

Duel Replay:
https://duellinks.konami.net/att/04945db158e1d602630283732e3b2a6a282366384d
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繁體中文版：https://youtu.be/W8EUYFLjc_k
日本語版：https://youtu.be/MjAxh2_Xens