Chin Na Fa Traditional Chinese Submission Grappling Techniques

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Format: Paperback
Pub. Date: 2007-07-10
Publisher(s): Blue Snake Books
List Price: $20.95

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Summary

Popularized by the Ultimate Fighting Championships, Pride, and other physical contests, submission grapplingin which fighters use locks, chokes, and breaking techniques to defeat their challengers in no-holds-barred matchesis unique in modern Chinese martial arts in that in retains the grappling aspect of combat. The seminal work in the field isSubmission Grappling,written by the form's founders, Liu Jinsheng and Zhao Jiang, as a training manual for the Police Academy of Zheijiang province. First published in 1936, the book explains a wide range of movements from press and blows on vulnerable points to grappling, strangling, and throws. "Impacts on the enemy" moves allow the fighter to separate muscles and sinews(feng jing);dislocate bones and joints(yu gu);and impact on points(dian xue).The book shows how to use these methods skillfully, not just with brute force.Chi Na Faremains the most comprehensive explanation available of these Chinese grappling techniques, from which derive many currently popular techniques such as jiu-jitsu. Renowned author and Brazillian jiu jitsu champion Tim Cartmell presents the book in a clear, compelling new translation.

Author Biography

Liu Jinsheng studied martial arts from his childhood, and spent decades training under some of the greatest teachers of his time. Zhao Jiang was the chief instructor of hand to hand combat in Zhejiang Province. Tim Cartmell runs the Shen Wu Academy of Martial Arts in Southern California.

Table of Contents

Forewordp. ix
Translator's Prefacep. xi
Author's Prefacep. xv
Introductionp. xix
Head Techniquesp. 1
Neck Techniquesp. 13
Shoulder Techniquesp. 25
Chest, Ribs, and Back Techniquesp. 35
Waist and Stomach Techniquesp. 47
Arm and Wrist Techniquesp. 59
Finger Techniquesp. 97
Crotch, Leg, and Foot Techniquesp. 105
About the Translatorp. 111
Table of Contents provided by Ingram. All Rights Reserved.

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