The New Wave

I am now the 4th generation.

This is both a blessing and a curse.

I never forgot anything my Sifus ever taught me. Even Sifu Patrick. I still remember what he said to me.. “The secret of Tai Chi is…” oh, but I can’t reveal the secrets of course. 🙂

I still remember what he said when I left. I still remember those two forms he taught me. Learning from him and Sifu David was a valuable preparation to my later studies; I remember what he said; ‘When you do the form in front of him, do it his way, and when you do the form in front of me, do it my way.’ This didn’t explain what would happen if both of them were there at the same time, but I didn’t ask. Years later I had the same experience with my sifus. But the different approaches taught me quite a lot about what the form is and how it should be done.

When I think about how famous and important my teachers are, and their teachers before them, and Da Shi Wang, I am somewhat stunned. So instead I just look at it as if through a dream; the magnitude of it does not really affect me. What changed is that I came to understand that Sifu is a real person and not a movie star. This changed my perspective and made me understand that I could do it — I could succeed — that anyone could do it and all they needed was a dream.

I am the 4th generation now. There are others but they are not like me. This is a blessing and a curse. Many of them are more successful than me. Many of them trained with sifus longer than me. Many of them are better than me. But there is something about being last that I am very happy with. When I look at the others and see what they have done, and what they are doing, I wonder. We are all a family, but when is the family reunion? I feel like I want to stand up and say, everyone, let’s have a barbecue at my place! But, I live in China now, so no one would come.

The weight and the responsibility is numbing, but with hard work the load feels lighter and lighter.

It is now my responsibility to pass on and preserve these important traditions. It can be both a blessing and a curse; but one of the most important things my sifus taught me is that I get to choose which one it will become.

The new wave is coming! I am so excited!

Diary of a Failure (Part 3)

So I had this friend, and he worked hard. No, I mean, he really worked hard. He trained 4 hours a day, then after that he taught classes at his teacher’s kung fu school. In fact for a while I think he had his own school. This guy was in the zone. He started early, maybe around 9 or 10. He was basically a “master”, or in-the-running to become one. He should have easily baishi’d and gone on to carry the linage.

Then when he was 25 he just stopped.

I mean boom, ok, it’s over. No more kung fu.

Ya wanna know what happened?

Really? You want to know what was the big deal?

He realized he would never make any money doing kung fu so he quit and got a normal job somewhere doing something like a chef or bus driver or accountant. You know, adult continuing education. It worked out for him. he has money now. I think, for a while, he tried (like so many others) to cross-over into some kind of functional training/fitness instruction. But in the end he became something like an accountant or a bus driver.

So yeah that’s it. Another life destroyed. Dreams crushed. A lifetime wasted.

There’s no money in this game. There’s no hope.

Secrets of Kungfu Part 1: Mala Powder

Someone once wrote of Taijiquan, “There are no secrets.”

Well, of course, there are secrets. But at the same time, there are no secrets. This is because most of the time knowing something you are not supposed to know just means you know something you aren’t supposed to know yet. To the Chinese this is veiwed as a giant waste of time — “reaching for the far and ignoring the near” — and is considered the cause of most of the failures in the Kungfu world. About 100 years ago, I believe, a teacher in the Jing Wu men (whose name I forget but will look up later) lamented that the major sickness in the kungfu world is that players chase after skills they are simply not ready to express.

Thus, I come to reveal one of Kungfu’s many secrets — a secret you likely will not understand, or appreciate. So then you may wonder why I am coming to reveal this secret. It’s to put a seed in your mind, so that when you are ready you will re-discover what I have said for yourself. The secret is Mala powder. Ma meaning “numbness” and “la” meaning spice. According to Wikipedia:

The term málà is a combination of two Chinese characters: “numbing” (麻) and “spicy (hot)” (辣), referring to the feeling in the mouth after eating the sauce.

The numbness is caused by Sichuan pepper, which contains 3% hydroxy-alpha-sanshool. The recipe often uses dried red peppers that are less spicy than bird’s eye chili, which is widely used in Southeast Asian cuisines.

Okay, so what’s the secret then? The secret is that this spicy hot pepper flavour releases endorphins, and burns your mouth so much that it can give you an epiphany. Just that, the change of mind and the subsequent devotion to spicy food — becoming a spicy food afficionado, a pepper expert, maybe even growing your own peppers — and also a deepening appreciation of Chinese culture in general, will help your Kungfu. Not much of a secret, is it? Oh, but it is deeper than you can imagine. It probably hasn’t even hit you yet that you just learned two new Chinese words — that is, if you didn’t know Chinese already.

Now I’m going to tell you a deeper secret about Szechuan cooking that is unknown in the west. Szechuan cooking isn’t actually all about burning your tongue off. That’s why they don’t use peppers hotter than bird’s eye. But you need to keep in mind that authentic Szechuan cooking uses peppers of a particular variety called “Chao Tian” (facing heaven).

Here is where western knowledge drops off. You see, Chao Tian (in Chinese) is a term something like Heirloom is (in English) for describing peppers. I.E. most heirloom peppers, as I’ve heard, grow upside down like Chao Tian does. What you need to know therefore is that there are many types of Chao Tian peppers and that only specific ones are used for real, authentic Mala.

First, there is a common “Chao Tian La Jiao”, which looks like a normal cayenne or possibly Thai hot pepper, and is almost twice as hot as a Seranno. These are to be differentiated to the “Kung Pao” peppers being passed around recently which are only as hot as a low-end Seranno. I call these the “long” Chao Tians because they are the longest ones.

  • Chao Tian La Jiao (Long) – 15,000 to 30,000 SHU,
  • Seranno Pepper – 10,000 to 25,000 SHU
  • Kung Pao Pepper (Modern Hybrid) – 10,000 to 15,000 SHU

Next on the Chao Tian list is the Five-Color Pepper. These peppers look like a cross between peppers and cherry tomatoes (they’re not long) and they can come in multiple colors. They are around twice as strong as a seranno pepper. I call these the “round” Chao Tians, and they’re hotter than the Long ones.

  • Chao Tian La Jiao (Round) — “Wu Se (Five Color)” variant — 30,000 to 50,000 SHU

There are also many regional variants. In South Taiwan I found the following versions:

  • Chao Tian La Jiao (Small) –“Ji Xin (Chicken Heart)” variant — 10,000 to 20,000 SHU


Making Mala Powder

I just started making Mala powder, and what I use is approximately 1/3 Garlic, 1/3 Peppercorns and 1/3 Chilies. I’m experimenting as I go.

updating soon

I am the book; the book is me

Ever since I got back from my April 2017 trip to visit my Sifus in Toronto — and then opened my Kungfu school — I had the idea that I would write a practice diary and give it to my sifus as a gift to let them know I was still training every day.

The fact is, we can’t spend more time together and don’t keep in touch because of the diametric difference in time and distance.

Then I broke my hand and couldn’t practice and had to give up my school. It’s now six months later and my hand is basically okay — it will take another month or two to get really better — but at least I can start practicing again.

The funny thing is, I didn’t practice as much as I wanted, this last six months. I mean, I had health problems — serious health problems, an accident, some kidney stones, I fell, I had repetitive stress injuries. Things like that. It’s been hard.

I still have the moleskin desk diary I bought to record my progress. It’s empty. I’ve thought about all the things I would write in it many times. But the truth is it will probably remain empty, forever. What is the point of such a book? I am the book. If I am lucky enough to spend time with my sifus again I will show them the book — me. That’s all that really matters in the end. And I feel completely inadequate in every way.

Such a difficult road

I know the deal. I know the rules of the game. How is it possible to get to there from here? It doesn’t seem possible. Forty minutes of that. An hour of this. A form, another form, a form and a form. Another style. I know all the important exercises, all the important routines. If not, then what remains is surely recoverable from what I know. I’m not saying I know everything, but to say that at this point I do not know what to do is a mistake. I know what I need to do.

But it feels so empty, it feels so difficult, how can it really work? How can it get me to where I want to go?

Once more I plunge into that hopeless darkness. This time I pray that I have the courage to continue. I’ve had accidents — broken bones, impact shocks from accidents, falls, stress injuries. Is this my last chance? Or is it too late for that? Either way I still have to wait 20 years to know for sure. Why does this feel like starting over? It’s not supposed to be like starting over.

It was supposed to be easier than this.