Search for non -remaining flavor, inherit the catering culture Nanjing Agricultural University Food Science and Technology College of Food and Technology Summer Social Practice Team to explore non -remaining food

Nanjing, a city with a history of more than 6,000 years of civilization. It is known as the reputation of "Jiangnan Belle, Jinling Emperor's Capital". Since ancient times, Nanjing's unique geographical location has made it diet and south and west. In the deposits of excellent culture, under the washing of the years, Nanjing City is a story, and the mouth is food. It has more than 20 "non -heritage on the tip of the tongue" at the tip of the tongue at the tongue.

In order to inherit and promote the excellent traditional food culture of China and pay attention to and protect the intangible cultural heritage, the practice team of Nanjing Agricultural University Food Science and Technology College "Finding Non -remaining taste, Inheriting Food Culture" to open the exploration of Nanjing non -heritage food, looking for the non -heritage food behind the non -heritage food Cultural stories, feel the cultural connotation full of cultural stories.

Nanjing Liu Changxing Noodle Restaurant -come to Huai bowl noodles!

The Liu Changxing Noodle Museum, built in 1901, has a century -old history. "Liu Changxing" is a noodle shop mainly based on buns, noodles, and ravioli. Most of them are Jiangsu flavors. With the development of special dishes and excellent production technology, they have established a good reputation in Nanjing. The title of "China Famous Point" of the "China Famous Point" of the famous Chinese snacks has become one of the traditional food culture and local characteristics.

Ms. Ma, the store manager, introduced many characteristics of "Liu Changxing" to the team members. Among them, the thin skin crab Huang Xiaodong buns are used with fresh river crabs and 30 % fat and 70 % thin pork. It is also Nanjing. Nowadays, "Liu Changxing" has not been traditionally pushed out on the basis of inheritance.

Nanjing Zhangyun Ban Duck- "Boss, Zan Duck"

There is a saying in Nanjing's saying "no duck without a seat". Eating ducks has become a kind of culture that has penetrated into Nanjing people. The plate duck is full of moisturizing, bright and seductive, marinated with salt and dried, divided into two types: duck duck and duck. As one of the three treasures of Jiangsu, Nanjing Banya is famous for more than 600 years.

Zhangyun Ban Duck uses authentic lean ducks. The saline duck in the shop is tight, and the soft meat aroma on the entrance is faintly salty and delicious lips and teeth. The sweet sauce tastes slightly sweet, but it is also indispensable for the aroma of the duck, and it has the unique flavor of Nanjing roast duck. Regarding the key to the production of Zhangyun Ban Duck, the owner introduced to the team members: "The ingredients in all parts of China have their own doors, which are different, and the most important processes in our store are braised. We must carefully select the carefully selected selection. Put the ducks into the brine and soak it, instead of simply put it in for an hour and take it out, so the time cycle of a saltwater duck is about 10 days. "The craftsman's ingenuity caused the team members to be deeply touched.

The history and memories of Nanjing City are quietly hidden in traditional food and old alleys. The phrase "Fireworks on the world, the most caress about the heart of the people" reveals the secret of board ducks.

Nanjing Jiming Temple Baiweizhai Vegetables

Jiming Temple, as the birthplace of a vegetarian culture, has a history of thousands of years. With the development of the times, Jiming Temple Baiweizhai vegetarian food inherited the millennium vegetarian culture and inherited the traditional vegetarian cooking skills. In the 1980s, the Baiweizhai Vegetarian Museum was officially opened. On the basis of retaining the flavor of the temple the temple, combined with the palace vegetarian food and folk taste style, the vegetarian quality and vegetarian cultural gifts with the characteristics of Jiming Temple are launched.

During the investigation, the team members interviewed the non -genetic people produced by Su Zhai, and the master introduced vegetarian skills very warmly. When talking about Jiming Temple's vegetarian food, the master said: "There are three types of vegetarian food: court vegetarian, folk vegetarian and temple vegetarian food. Foods such as milk and green onion and garlic are popular in Western -style vegetarian foods. The cultural concept of returning to the truth is exactly the same, allowing Jiming Temple vegetarian food to stand out from many vegetarian foods. "

At the end of the interview, the master also said to the young generation, hoping that contemporary youths would pay more attention to intangible cultural heritage, understand non -heritage stories, and inherit non -heritage culture.

Nanjing University of Agricultural University's Food Science and Technology College of Food Science and Technology "seeking non -remaining taste, inheriting catering culture" practice group pursued all the way and explored all the way. In the thousands of tastes of food, feel the lively cultural stories; in many visits and interviews, reproduce the long history of inheritance; charming. They either introduce new, excellence, or accompany each other, fireworks on the world, or green health.

In this practice, the team members are not just exploring deliciousness, but more importantly, to understand the story behind the intangible cultural heritage of food and intangible cultural heritage, which contains a local native, but also ingenuity. Through this activity, they hope to let more people pay attention to the inheritance of non -heritage food skills. They need to keep their original minds, use sincerity, and innovation. Development, preaching the excellent traditional culture of China, and showing the unique spiritual signs of the Chinese nation.

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