What kind of Jinghu is the best quality Jinghu?
First of all, the sound should be bright; Second, Beijing flavor should be rich; Third, the voice should be round, full and powerful. With these three conditions, Jinghu's voice is the best.
The so-called bright sound means that it sounds like the sound is flashing, and you can't have the feeling of "scratching your boots". Whether Beijing flavor is strong or not, we mainly listen to the two notes that the inner chord is three degrees and four degrees higher than the empty chord. After setting the chord, we will play these two notes over and over again. These two sounds must sound very Beijing-like, in order to be regarded as a jinghu with good sound quality. Moreover, if these two notes are strong in Beijing flavor, the Beijing flavor of the whole Jinghu will be strong. The voice is round, full and firm, mainly listening to the three tones whose pitch is six degrees, seven degrees and eight degrees higher than the empty string. If these three sounds are mellow, full and firm, then the whole voice of Jinghu can be guaranteed to be mellow, full and firm.
Beijing flavor mainly comes from bamboo meat. If the quality of the piano tube is not good or the thickness of bamboo meat is not enough, then its Beijing flavor must not be strong. The main feature of Jinghu is the strong flavor of Beijing. Bamboo poles and bamboo grates can make Jinghu sound brighter, but they can't make Jinghu sound rich in Beijing flavor. Therefore, when making Jinghu, we should choose good quality bamboo (good quality bamboo can not only make Jinghu sound rich in Beijing flavor, but also make Jinghu sound bright. ) and remove the bamboo spring and bamboo grate, and ensure that the piano tube has enough thickness to make the best sound quality jinghu.