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China's Empress Dowager Ling paved the way for future female rulers

China's Empress Dowager Ling paved the way for future female rulers

Asia Times20-03-2025

In sixth-century China, a woman known to history as Empress Dowager Ling ruled over an empire called the Northern Wei. Historians do not know her birth name or in what year she was born, but they do know that she served as empress dowager between 515 and 528. As the spouse of a ruling emperor prior to his death, she retained the title of empress dowager in her widowhood.
She ruled on behalf of her young son, the heir to the throne. However, her regency was interrupted by a coup d'etat from 520 to 525. Although the empress dowager was expected to rule only as a regent, historical records indicate that she administered court in her own name. These same records also reveal that she adopted a personal pronoun – 'zhen 朕,' otherwise known as the Chinese 'royal we' – that was reserved for the exclusive use of the emperor.
In my recent book, The Women Who Ruled China , I offer an overview of these historical sources and records that document her life, including a translation of her biography retained in the official chronicle of the Northern Wei. Using these sources, I argue that even though the Empress Dowager's rule was problematic and short – resulting in her assassination – she laid the foundation for other, more successful female rulers across medieval East Asia.
In the late fifth century, the capital city of the Northern Wei was moved from its northern location in modern-day Datong, China, to its southern location in Luoyang, a city at the very heart of Han Chinese culture and history. However, the people who ruled the empire were not ethnically Han Chinese. The Northern Wei dynasty. Map: Wikimedia Commons
Known as the Taghbach, this group migrated south from the Mongolian steppe and ruled a multiethnic and multicultural empire from Luoyang, the world's largest city and the former capital of the Eastern Han dynasty. The Northern Wei empire adopted laws, institutions and policies from both Taghbach and Han Chinese traditions.
This cultural hybridity enabled the empress dowager to rule directly: On one hand, the Chinese court system rooted in the Han dynasty had long included the position of empress dowager, even though none of the women who held it had ruled directly. On the other, Taghbach culture had no formal position of empress dowager prior to its adoption of court ranks in the Northern Wei, but it did have a long tradition of women in public life. These women served in the military and advised on political matters.
Multiple sources of evidence indicate that Taghbach women had a high degree of personal autonomy and political power, with no source suggesting otherwise.
A well-known story about Taghbach woman appears in the legend of Mulan, who is said to have dressed as a man so that she could serve in the military in place of her father. The Mulan legend is widely recounted in Chinese literature and inspired a fictional character in two Walt Disney movies based on the Chinese fable.
As a historian of gender in this period, I believe that the Mulan legend does not accurately depict Taghbach women. Instead, it is a Chinese story that emphasizes a form of gender transgression that makes sense only within Chinese and Confucian culture. Unlike Chinese culture, Taghbach culture had long known women warriors who could ride horses and shoot arrows without concealing their gender.
Empress Dowager Ling was not a warrior, but she embraced martial symbols of her own power that were available to women in Taghbach culture but not in Chinese culture. For example, she was an accomplished archer and famously drove her own horse cart, which was just as splendid and imposing as was the emperor's cart.
In the Confucian culture of Han China, such actions were considered highly inappropriate for women, but Empress Dowager Ling carried them out while holding the Chinese title of empress dowager. Her rule, like her empire, was culturally hybrid. That blend of cultural traditions enabled her to take power in a way that neither Chinese nor Taghbach women had done before.
By the time of the reign of the Northern Wei empire, both Taghbah and Chinese cultures had become deeply familiar with Buddhism, a religion that they had inherited from India in a long process of cultural exchange along the Silk Road. The empire had integrated methods of Buddhist statecraft into its own forms of governance.
Simply put, what this meant was that the ruler of the empire legitimized his reign through Buddhism, portraying himself either as a Buddha or as a patron of Buddhists – their texts and institutions. This was a type of governance that was widely practiced in premodern East Asia.
Even though Buddhist statecraft was widespread in the empress dowager's time, she was the first woman to directly legitimate her independent rule through Buddhism. As a patron of Buddhism, she commissioned majestic Buddhist architecture.
Perhaps seen by her populace as a Buddhist figure herself, she symbolized her co-rule with her son by using a Buddhist visual motif of two Buddhas sitting side by side, a representation that came to be known as the rule by 'Two Sages,' meaning tandem rulers depicted in the guise of buddhas.
The source for the image was the popular Buddhist text, the 'Lotus Sūtra.'
She also attempted to put her own granddaughter on the throne after the death of her son. As I argue in my book, she did so by capitalizing on the idea that first her son, and then her granddaughter, were thought of as the bodhisattva Maitreya, a being of infinite compassion who is believed to be the future Buddha.
Empress Dowager Ling was largely unsuccessful in her bid for power. Her rule was short and contested. She was murdered, and her empire was toppled within 13 years of her rule. For five of those years, she was not in power because of a coup d'etat.
However, about 150 years after the assassination of the empress dowager, another woman would rise to rule China independently, this time taking the title of 'emperor.' That woman is known as Empress Wu, or Emperor Wu Zhao, and she is undoubtedly the most famous woman in all of Chinese history. Numerous historical sources attest to her life, work and rule.
What those sources tell us, however, is that she ruled using the very same strategies as Empress Dowager Ling. Investing her own family heritage in distant links to the Taghbach, she also positioned herself as a 'Two Sage' ruler alongside the emperor in precisely the same way that Empress Dowager Ling did. She was also able to successfully establish herself as the bodhisattva Maitreya by using Buddhist texts known to Empress Dowager Ling and her court.
She patronized the very same Buddhist structures as did Empress Dowager Ling, including the Buddhist caves at Longmen, just outside of Luoyang. However, she accomplished what Empress Dowager Ling could not – holding onto power successfully. I argue her success was possible because Empress Dowager Ling had paved the way.
Stephanie Balkwill is an associate professor of Asian languages and cultures at the University of California, Los Angeles.
This article is republished from The Conversation under a Creative Commons license. Read the original article.

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From waste to ‘superfood': Hong Kong dietitians turn kitchen scrap into healthy protein source for low-income families
From waste to ‘superfood': Hong Kong dietitians turn kitchen scrap into healthy protein source for low-income families

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From waste to ‘superfood': Hong Kong dietitians turn kitchen scrap into healthy protein source for low-income families

At a communal living space tucked away on the top floor of the Tsuen Wan Market building, a group of women gathered in a spacious, well-equipped kitchen. They tried out a few recipes under the guidance of two registered dietitians and a handful of trained volunteers. From omelettes and kimbap – Korean seaweed rice rolls – to oatmeal cookies and banana pancakes, these homely, unostentatious dishes all featured a crumbly yet moist ingredient, which the women poured from palm-sized, unlabelled silvery sachets. The creamy beige ingredient – the soy pulp – was the centrepiece of the hands-on workshop. Also known as tofu dregs, or okara in Japanese, it is the solid leftover from filtering soybean puree during the production of soya milk and tofu. The workshop, designed and led by dietitians Joyce Chan and Hannah Wong, is part of a pilot programme called the Okara Project in English. Its Chinese name translates as the Tofu Dreg Project – a wordplay on a term coined by China's Premier Zhu Rongji to describe shoddy construction work and later popularised by Chinese netizens after jerry-built structures collapsed during the 2008 Sichuan earthquake. However, there is nothing inferior about the real tofu dregs. 'What we want to do today is show you how to turn something we usually think of as kitchen waste into a 'superfood,'' said Pui, a recent university graduate in food and nutrition. Pui, who only disclosed her given name due to privacy concerns, helped lead the briefing session that day after Chan and Wong trained her as a community ambassador. With each slide displayed on the screen, Pui explained in everyday language the many little-known nutritional benefits of this common soy by-product, from its protein- and fibre-rich profile to its low glycaemic index and minimal saturated fat. The participating women were all subdivided flat residents, mostly mainland Chinese who recently immigrated to Hong Kong to care for their husbands and children. They find joy in the extended living space administered by the charity Caritas, where they can cook, share meals, do laundry, make friends, and enjoy a momentary reprieve from their caregiving responsibilities. Food insecurity remains a pressing issue in some of Hong Kong's poorest districts, where cost and substandard living conditions prevent many low-income residents from accessing adequate, nutritious meals. In 2024, for instance, a survey conducted by the Hong Kong charity Food Grace found that around 44 per cent of low-income residents in Kwai Tsing and Sham Shui Po, two of the city's poorest and most densely populated areas, had gone hungry in the previous six months, with one-third regularly skipping meals to cut costs. Over 46 per cent said they didn't get enough nutrients daily, mainly because healthy food was too expensive. Two University of Hong Kong scholars wrote in 2023 that fresh pork in Hong Kong was around four times more expensive than in Shenzhen. Hong Kong was also ranked as the second most expensive market for chicken fillet across the Asia-Pacific region, with the average price per kilogramme more than 40 per cent above the regional average. Apart from soaring food prices, many surveyed by Food Grace also cited the lack of proper cooking facilities in inadequate housing units as a major barrier to preparing balanced meals. With these challenges in mind, Chan and Wong designed a pilot programme to cater specifically to underserved communities, drawing on their experience providing dietary consultation services to at-risk groups managing chronic conditions such as prediabetes and hypertension. 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She later teamed up with Wong, and together they secured a HK$100,000 grant from the Hong Kong government's Social Innovation and Entrepreneurship Development Fund to launch the Okara Project, promoting recycled soy pulp as a low-cost, nutritious protein source for low-income households. Thanks to its well-documented nutritional benefits and vegan-friendly versatility in cooking, interest in soy pulp is growing among international food manufacturers. The global okara market was valued at US$2.68 billion (HK$21 billion) in 2024 and is poised to reach US$3.2 billion (HK$25.1 billion) by 2030, according to a recent market analysis. In countries such as Germany and the US, companies are incorporating soy pulp flour into baked goods, while researchers in Singapore have developed a probiotic drink made from okara that boasts a longer shelf life without the need for refrigeration. In contrast, soy pulp is largely treated as food waste in Hong Kong and is rarely featured in local cuisines. And while it has traditionally been used as animal feed or fertiliser – and more recently repurposed into products like cat litter or mushroom-growing mediums – Chan and Wong's initiative may be the city's first to tap into its potential as a nutritious source to help address food insecurity. 'I didn't realise you could make so many delicious dishes out of soy pulp,' said Xiaoyun, a full-time caregiver and mother who participated in the workshop. She, too, declined to give her full name. 'I used to make soy milk at home from time to time, but we usually just threw the soy pulp away without giving it much thought,' she said in Mandarin. After relocating to Hong Kong from Fujian province about a year ago, Xiaoyun met other immigrant women like herself at the Caritas-run shared space and bonded through group activities, like cooking sessions organised by Chan and Wong. 'This gives me a feeling of being at home,' she added, describing the experience as a welcome break from the often 'depressing' reality of staying in their cramped living quarters all day. Low environmental footprint To make their project sustainable, Chan knew early on that she wanted to source the soy pulp locally, meeting the community nearby. Proximity to the source became a key priority for the project's logistical planning. She specifically wanted to pilot the project using Caritas' communal space as the venue, with the wet market situated on the building's ground floor. In Tsuen Wan Market, she managed to meet the owner of a tofu stall, who agreed to give away the otherwise discarded soy pulp for free. Her team then shipped the ingredient to a food factory, where it underwent ultra-high temperature sterilisation before being packaged in sealed sachets, ready to be distributed to community members participating in their cooking workshops. 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Fewer than one in three respondents considered sustainability or environmental impact in their food choices. For Chan, food sustainability has always been integral to her vision for the project. She chose soy pulp precisely because it's 'affordable,' 'sustainable,' and simple to use in home cooking. Empowering community Chan and Wong's vision also extends beyond cooking workshops and community education. As part of their pilot programme, they've trained around 30 community nutrition ambassadors – 10 of whom are now active team members. 'Most of them are retired women who are passionate about cooking and eager to give back to their communities,' said Chan. After completing the training, the ambassadors went on to brainstorm recipes, help co-lead workshops, and gradually take on bigger roles in spreading the project's message, while also receiving a paid wage for their efforts. For some, the experience has been transformative. 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Millions of students sit China's high-stakes university entrance exam
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Chinese language centre opens for non-native students
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RTHK

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Chinese language centre opens for non-native students

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