by Xinran Xue
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XINRAN: When we were choosing a location, a friend told me that tiger stoves were a part of Linhuan's ancient tea culture. Are the "tiger stoves" confined to the Yangtze Delta, or are they used elsewhere?
TASHI: Well, the ones I researched were in Shanghai, Nanjing and Anhui. And there are differences. Tiger stoves are also known as tea-water stoves, or even hot-water shops – that's a kind of small shop that mainly sells hot water, very common in the Yangtze Delta area. Because the furnace for heating water opens onto the front, it's like a tiger with its mouth wide open; there's a chimney at the back standing up tall behind, like a tiger holding up its tail. So people called them tiger stoves because of their shape. Though there's another very persuasive popular explanation: things that waste a lot of raw materials are traditionally called "oil tigers" or "electricity tigers"; it takes huge quantities of firewood (up to three hundred pounds, or a hundred and thirty kilos, a day) to heat water on tiger stoves, like a tiger eating, so that's why they were called tiger stoves.
A traditional tiger stove had three pots for heating water on top, with a hole for fuel in the centre of the three pots; and between the water-heating pots and the chimney were two more pots for storing water. In the past there were two other types of tiger stove too. The "seven-star stove" had one big vat, with seven fire holes made out of concrete and bricks inside it, and seven steel pots for heating water on top. With the "economy stove", the body of the stove was made out of sheets of tinplate, with a big pot on top to heat water; later on a thermometer and a water tap were added on top of the tinplate, to check the water temperature and let out water. Tiger stoves were usually found in the mouths of lanes or little alleys near the lanes; they were often just one room, though some had two rooms or an upper and lower storey, with the stove built in the doorway of the shop, its mouth facing the road, alley or lane in front. Woodchips, wood shavings or coal were burned in the belly of the stove.
Shanghai's tiger stoves or hot-water shops developed along with the city of Shanghai. There's a Shanghai saying: "In the morning wrap water in skin, in the evening wrap skin in water", which referred to the local people going to the tiger stove in the morning to fill Thermoses with hot water and drink tea, letting the delicate fragrance fill the stomach; in the evening, after a hard day's work, they would go to the tiger stoves for a hot bath, finding relief from toil by soaking their bodies in the water. In those years there was a strong connection between the prosperity of the tiger stoves and Shanghai's overcrowded living conditions – there was barely enough space to cook in those tiny, overcrowded kitchens, and heating large quantities of hot water on their tiny coal stoves was a real problem. There had always been a tradition of highly specialised service industries in Shanghai; at one fen a Thermos, buying hot water was cheap, and saved a lot of time and coal. Tiger stoves opened for business at six in the morning and did not close until eleven at night.
In Nanjing (or "the big turnip", as you sometimes hear it called), too, a place that many people consider relatively undeveloped, an old Nanjinger, recalling those years, told me that in districts where simple houses were tightly packed together, tiger stoves were an indispensable part of life: the inhabitants depended on them entirely for tea and hot water. These days the peasants who have flocked to the city to find work have replaced the city people in their need for tiger stoves, and now the peasants have a chance to experience tiger stoves, as they come to understand the differences between city life and the countryside. Many country people only have one bath a year, and their daily hygiene routine consists of just washing the feet before bed.
Most of the tiger stoves in the streets of Hefei, the capital of Anhui province, are businesses without a permit that haven't been checked or approved by the authorities. The majority are small, family-run affairs, the fuel is scrap wood, which sits heaped up along the dividing walls without even the most basic fire precautions, and there are residential areas all around, tightly packed rows of simple one-storey houses. It's terrifying to consider – if there's one small slip and a fire starts, these places will become a crematorium, the fire engines won't even be able to get through the narrow lanes, and the tiger stove will become a tiger that eats people.
XINRAN: So that's another reason why they are called tiger stoves! There are similar contraptions in every place, but they're called different names in China's thousands of different dialects. And I've heard yet another explanation for their name: after the Opium War the British and French armies set up communal hot-water stations, and the big chimney on the roof of the building showed people where to find these in the crowded alleys of Shanghai, so that "roof " slowly became a substitute local word for the stoves. The English pronunciation of "roof " is very close to the way the Shanghainese say "tiger", and that was how "tiger stoves" came about. But actually this explanation clearly doesn't hold water, since there are tiger stoves in places where the Anglo-French army never set foot.
TASHI: That can't be right, I'm certain. Even as early as the Southern Song dynasty, there were two great generals in Lin'an, that's our modernday Hangzhou: one was Yue Fei, the other was Liu Ziyu. Yue was a general in the official army and Liu was a general of the local militia. Well, both of them were driven out of office by Qin Gui, who was a traitor to the Emperor. Liu Ziyu left Lin'an and went back home to be a minor local official in Fujian, and he would order his family to cook deep-fried sticks of dough, two sticks at a time, like he was dropping Qin Gui and his wife into the boiling oil together, to vent his fury against the power of this treacherous official. And those fried dough sticks were cooked on a tiger stove.
XINRAN: But the tiger stove you're talking about isn't the kind of stove we have today, mainly for heating water, is it? The tiger stove you're talking about exists in the Zhejiang region, and Guizhou as well, but seems to be different. I think that these interconnected folk customs don't just spring from the things everyone has in common because of the instinct to survive, it may well have to do with the very earliest population movements, in particular the needs of educated people with economic power who were banished far from their old homes. Take the provinces of south China: Hunan, Hubei, Sichuan, Yunnan, Guizhou, Guangdong and Guangxi – these places were barely inhabited at all, densely forested, with bushes and weeds growing everywhere, and sweltering hot weather. In those wooded mountains it could often get as hot as the inside of a steamer, heat so intense that it produced a poison gas, so since ancient times these areas have been called the Places of Miasma. At that time, they were so unhealthy that exile there was little better than a death sentence. These areas were first used as places of exile as early as the Warring States Period [403-221 BC], and after two thousand years of exile as a punishment, much of the folk culture in the southern areas had been influenced by the culture of the eastern Yangtze Delta, which could be why the accent in Guizhou and thereabouts is very close to the accent along the Yangtze River Basin. So the people who came there used their own accent and their own ideas to write down things they saw in that place, and spread them abroad. In fact, I think that after the Northern Song dynasty, the Han folk cultures could no longer be called pure Han folk culture. Do you think it's possible that the "tiger stoves" in history books were called that by those exiles, the people who wrote the histories – trying to make sense of things that were similar to look at but not actually the same by calling them tiger stoves?
TASHI: It might be. Many outsiders collecting local folk customs in an unfamiliar place confuse the locals' pronunciation with similar-sounding Chinese characters, and that has left the principles and definitions of Han folk customs in a very confused state. Talking of folk tales, I've heard that you once interviewed an old prostitute who had a storybook life, is that true?
XINRAN: Yes, but I found that the things she told me are not altogether the same as our popular ideas of the famous Face Powder Lane in Nanjing. Very few people know that there used to be another, more authentic Face Powder Lane, which was also to be found
in the neighbourhood of Nanjing's Confucius Temple.
The prostitute with whom I talked for several years in the 1990s was an old lady who had been born into a very poor family. She was carried from Anhui in a basket when she was only a few months old. She was bought by an old prostitute who happened to notice her when she was out shopping, so from a young age she took good care of her skin and was trained up in the skills of serving tea, drinking wine and nibbling melon seeds, and before she was five years old she was sold to a brothel in Face Powder Lane. On her first day she was put to polishing the tea sets and opium pipes, and they called her the Little Pot Girl. She said that the brothel was like a battlefield, with the clients nominating their favourites among the high-class prostitutes, whose rating could be seen from whether they used gold or silver vessels for drinking, and from the shape of their beds. In the past you couldn't put just any wine in any pot, and you couldn't pour too much – if there was too much it meant the wine was poor quality. When she was a bit older, seven or eight years old, the brothel started to teach her the knowledge of sex: bed skills, the art of keeping the clients company, and nibbling melon seeds, opening melon seeds with her teeth ready to spring the kernel into the client's mouth when he opened his mouth, without touching her lipstick.
She told me a lot of things: about the prostitutes' personal hygiene, how to arouse a client's interest in sex, how to stay neat and clean afterwards, and how to keep the client after that. In those days if a man wanted to enter one of the famous brothels, he had to improvise a couplet of classical poetry based on a line supplied by the bouncer at the gate, and they wouldn't let him in until he had successfully completed the couplet. The prostitutes' name tags, the wine list and the menu in the brothel used metaphors from Tang and Song poetry too, so men who knew nothing of poetry would have no idea what those name tags, wine lists and menus were saying! She also told me about a special bed, and later I found similar beds mentioned in books of antiques. This bed had two layers of bed curtains: one was hanging gauze, with different gauzes according to the seasons, which was used for making love, then there was an opaque silken hanging that was used for sleeping; they were very particular about getting the two colours of the hangings right. When she was still very young she learned all the knowledge passed down from previous generations, about sachets of scented herbs to keep with clothes and fill quilts, and incense to burn while washing, all of which were used to prevent pregnancy. So she felt very sorry for people nowadays, who had rejected the natural techniques of cultivating the body left to us by our ancestors, and chose instead to spend huge sums of money on researching the safest contraceptive pill!
She said that often when many rich and powerful families married off a daughter they would send to the brothel to invite a "mama", an educated, elderly prostitute, to go with the matchmaker to examine the son-in-law's feet. That old lady said, "Modern people get their palms read or fortunes told, what a load of old rubbish! What do they know!" When she and her sisters were examining a man they had only to touch his foot to know everything about him, from his feet to his head. They had all learned this skill from their "mama".
During the last three generations, the brothel would choose a woman in each generation with a gift for the pen, not to do the bills, but to record the brothel's history, complete with the clients and their gifts. This was so that if they fell on hard times, these "women of dust and wind" would have funds to flee, and the record of the existence of these gifts would offer them some protection when they needed it. She said the brothel historian in her generation had hidden these things in the well of the brothel courtyard. The old lady also told me that each generation put aside a set of drinking vessels, to be kept back as a prize for the prostitute who had earned most money for the brothel, and she remembered how her apprentice mistress had hinted to her where she had hidden them.
But when I tried to follow her directions, that place was already a mass of tall buildings and skyscrapers.
TASHI: Did you see her again after that?
XINRAN: How could I? The place where she lived has been demolished, there's nothing left! I've been looking for three to four years, the only name I had for her was what I'd heard people on her street call her, Old Lady Apple-Cheeks, but there was no such name anywhere in the household registration records.
TASHI: I'll try to help you find her. I'm sorry, I have to take a phone call…
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The male voice declaiming Mao Zedong's poetry had started his recital again.
6 Tea Houses and News Singers: Three Thousand Years of Anecdotes and Wonders
The news singer reciting, Linhuan, Anhui province, 2006.
A typical traditional tea house, full of men, Linhuan, Anhui province, 2006.
MR WU, aged seventy-five, a news singer from a traditional tea house, interviewed in Linhuan, northern Anhui province, a small town in central eastern China where tea drinking is the most popular leisure event among the locals even today. Fifty years ago in Linhuan there was no one who could read or write. Two or three men would be sent to the nearby town to get information or news; then they would come back to sing what they heard to the villagers in the tea house. Mr Wu became a news singer when he was ten. He continues to "sing his thoughts and news" in tea houses today. And Chen Lei, seventy-four, who has fought to preserve the ancient Linhuan and its tea houses.
My conversation with Tashi reminded me that I first heard about tiger stoves – these hot-water shops that double as tea houses – when I was in Shanghai on business in 1995. And by that time there was only one tiger stove left in the whole Shanghai area. The older locals told me that tiger stoves had been at their height in the early 1950s, with more than two thousand in the city. After that their numbers declined over the years as the water-supply systems improved, especially after the 1980s, when almost every Shanghainese home had a bathroom with a water heater. Nobody went to the tiger stoves any more, and the scenes of people chatting as they queued for water died out along with the tiger stoves. By the time I had a chance to investigate the subject, the last tiger stove had closed down in 2005, though the old people sipping cups of hot tea under the trees nearby told me that this habit was a relic of the tiger stoves. And this in turn reminded me that many folk customs are subject to history, and also that many folk customs will one day disappear with history.
In the course of my investigation and this "unearthing" of tiger stoves, I heard a story about a customer who used to wash at one. He had been a small trader all his life, and he had his fixed place in the tiger stove where he sat every day. All his fellow bathers jokingly referred to him as "Number XX", but nobody knew his real name. A few years ago "Number XX" became ill and he wanted a wash, so his son dutifully ran him a bath in his modern imported bathtub, but the old man flatly refused to take off his clothes. When the son finally understood what his father wanted, he took his arm and supported him to the one remaining tiger stove in Shanghai. The old man was helped to his accustomed place by all his old bathing buddies, like a crowd of stars surrounding the moon. He seemed to have come to life once again, whipping out a packet of cigarettes from his breast pocket and sitting down for a smoke, beaming. The following day, this old bathhouse customer left the world, with a smile on his face.
As we travelled northwards from Nanjing, the view outside the bus window was gradually changing from the scenery of the lower reaches of the Yangtze Delta to a landscape of "poor mountains and impoverished soil". Our driver told us that we were heading north by the side of an ancient canal running from north to south that could tell the story of three thousand years of China's transport history. The canal had been excavated in the Spring and Autumn and Warring States periods (770-221 BC), and was expanded many times in various dynasties. Up until ad 618 in the Sui dynasty it had been the main water-transport route of China's eastern region, which was the most densely populated part of China and remains so to this day. The Grand Canal went as far north as Beijing, linking it to the coastal city of Hangzhou,
and sideways to connect China's three great rivers, the Yellow, Yangtze and Huai. It had a total length of over 1,700 kilometres – twenty-one times the length of the Panama Canal – making it the longest canal in the world. Together with the Great Wall, it is one of the two most important engineering projects in ancient China. Because there had once been a branch of the ancient canal in the place we were driving through, the "Tongji Channel" that cut across Anhui province north of the Huai River, the area became a place of political, economic, cultural and military importance in the Tang and Song dynasties. Later on, the Yellow River flooded in 1194 in the Southern Song dynasty, and the Tongji Channel became silted up. The surrounding regions went into decline with the end of transport on the channel, and the area to the north of the Huai River gradually moved up the list of China's poorest places. This was our destination: Linhuan.
Linhuan is not even mentioned in tourist guides, but it is well known throughout China for its antiquity. Linhuan was first built in around 200 BC, and in due course it became a rest stop for merchants and travellers heading north or south along the Grand Canal. The tea houses of the village were in high fashion for a time, and even now most of the locals are habitual tea drinkers, preferring a kind of tea with no tea leaves that is called bangbang tea.
When we drove into Linhuan "town" (though in fact it is no more than a village), we saw a kind of modernised poverty: a street scene covered in the dust of a thousand years. There was a dustiness to everything, from little hammered earth houses a hundred years old, through the low brick and tile buildings of the fifties and sixties, to the two-storey peasant homes of the eighties. The whole street was full of builders' rubble – it seemed that everybody in Linhuan was "hurrying in the footsteps of international development" to build a house or pave a road – but the things that were being built were the scrap material of modern China. The people were neatly dressed but not clean. It appeared that they had no requirements beyond keeping themselves warm and fed, with no aspirations for enjoyment, and their skinny dogs lacked even the strength to bark a couple of times at strangers. It seemed that only the cocks and hens scavenging for food in the street had enough energy to keep their necks stretching out tirelessly, and a little freshness and brightness to their feathers.
