- September 11, 2024
Sanzang and Money reach Eagle’s Sorrow Gorge in the Coiled Snake Mountain. As master and disciple watch they hear a noise in the gorge as a dragon emerges from the waves, leaps up the cliff, and grabs at Sanzang. In his alarm Monkey drops the luggage, lifts Sanzang off his horse, turns, and flees. The dragon, unable to catch him up, swallows the white horse, saddle and all, at a single gulp, then disappears once more beneath the surface of the water. Monkey makes his master sit down on a high peak and goes back to fetch the horse and the luggage.
When he finds that the horse has gone and only the luggage is left, he carries the luggage up to his master and puts it down before him. “Master, that damned horse of ours must have been eaten by the dragon—I can’t see it anywhere.” Monkey fights the dragon but can`t capture the dragon and goes to Guanyin for help. Guanyin tells the dragon that Monkey is the disciple of the monk he was waiting for, who is going to fetch the scriptures and changes him into a horse.
Monkey, and Sanzang on his dragon-horse, continue their journey.
Check back next week for Journey to the West Abridged: Chapter 16!
Journey to the West is one of the most famous novels in Chinese history. It was produced in the 16th century during the Ming dynasty. It has influenced countless other stories, works of art even in to the modern day, such as the anime Dragonball and the film The Forbidden Kingdom drawing inspiration from this classic.
The story follows the Tang Monk on his journey to India to obtain sacred Buddhist scriptures. Along the way he is joined by the magical Monkey King, a foolish Pig man, and the mighty Sand Monk. This article is part of a series by Walther Sell, summarizing the Chinese epic.
All content in the article are not our original work and are the property of Walther Sell. Check him out at:
https://www.innerjourneytothewest.com/english/en-index.html https://www.facebook.com/journeytothewest.inner/
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The Michelin brothers created the guide, which included information like maps, car mechanics listings, hotels and petrol stations across France to spur demand.
The guide began to award stars to fine dining restaurants in 1926.
At first, they offered just one star, the concept was expanded in 1931 to include one, two and three stars. One star establishments represent a “very good restaurant in its category”. Two honour “excellent cooking, worth a detour” and three reward “exceptional cuisine, worth a
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