Abs Hand Shower,Plastic Hand Shower,Modern Abs Hand Shower,Bathroom Designs Abs Hand Shower Kaiping Rainparty Sanitary Ware Technology Co.,Ltd. , https://www.rpshower.com
Fire history reveals Qing Dynasty fire brigade or water dragon bureau
The "Nanjing History and Qing Dynasty Volume," the fourth in a series following the Six Dynasties, Republic of China, and Ming Dynasty volumes, was recently released in Ning County. Deputy Mayor Chen Gang attended the launch event. This comprehensive volume, compiled by the Nanjing Local History Office, offers deep insights into the city's history during the Qing Dynasty, covering cultural, social, and administrative aspects.
One of the most intriguing sections of the book discusses the Jiangning Weaving Bureau, which was not just an institution for silk production but also an intelligence network established by Emperor Kangxi. Cao Xuqin’s grandfather, Cao Yong, served as the head of this bureau. While his official duty involved producing silk for the imperial court, his real mission was to gather information on local conditions, political movements, and potential threats. The book reveals that Kangxi trusted Cao Yong deeply, allowing him to serve for extended periods and providing him with significant autonomy.
Among the 3,119 memorials included in the "Compilation of Han Dynasty and Zhuwen Memorial Prizes in the Kangxi Era," Cao Yong and the Suzhou Weaving Bureau submitted over 600 reports—nearly one-fifth of all documents. These memorials covered everything from weather patterns to market prices, corruption among officials, and public unrest. They provided a detailed snapshot of the social and political climate in the Jiangnan region during the late Kangxi period.
Nanjing's culinary legacy also shines through in the book. Salted duck, known today as a national delicacy, was already highly regarded during the Qing Dynasty. Historical records mention two famous specialties: "Spring Salted Duck" and "Winter Barrel Chicken." However, it was the salted duck that truly stood out. Described as "light yet rich," it became a symbol of Nanjing’s gastronomic excellence. A Guangdong official named Feng Yu even moved to Nanjing specifically to enjoy the dish, praising its quality in his writings.
In addition to duck, Nanjing's aquatic products were also celebrated. Spring saw swordfish, summer brought salmon, autumn featured crabs, and winter offered pufferfish—though the latter was banned due to its toxicity. The city's food culture reflected both its natural resources and its status as a center of trade and refinement.
Fire protection systems were also advanced in Qing-era Nanjing. The "Water Dragon Bureau," established during the Qianlong era, played a crucial role in firefighting. Equipped with water dragons—large barrels with pistons used to spray water—the bureau was instrumental in preventing widespread fires. After the Taiping Rebellion destroyed the original system, it was rebuilt in 1870. To combat frequent fires, the government imported new water dragons and rewarded firefighters with generous bounties. Military units, including the Green Army and Xiang Army, often assisted in extinguishing fires and managing crowds.
The book also highlights efforts to reduce fire hazards, such as banning fireworks in the city center and relocating shops to less populated areas. These measures reflect the growing awareness of urban safety and the need for organized fire management in Qing Nanjing.
Overall, the "Nanjing General History and the Qing Dynasty Volume" is more than just a historical record—it serves as a vivid encyclopedia of life, culture, and governance in one of China’s most historic cities.