A university in Wuhan opened the "non -remaining canteen" to promote Chu cuisine food culture

Pork ribs soup, Xiaogan rice wine, Wuhan bean skin, four seasons of beauty soup buns, Tian Hengqi soup powder, Dehua Building buns, Cai Linji hot noodles, compound old Fuqing and pink noodles ... On the 20th, enter Hubei Institute of Economics " "Non -remaining canteen", more than 50 kinds of Chu cuisine non -heritage fragrance, attracting teachers and students to queue up to buy.

The "Non -Return Canteen" of Hubei Institute of Economics is jointly created by the Chu Cai Modern Industrial College of Hubei Institute of Economics and Hubei.

The reporter saw in the "Non -Return" on the 20th that the decoration of the black tile and gray wall showed the ancient and ancient fragrance; the arrangement of the front hall and the back kitchen facilitated the teacher and students to intuitively feel the food production process. On the wall of the cafeteria, several display screens are lined up in order to introduce various Chu cuisine non -heritage food origin, characteristics, development history and production skills.

According to Li Jiahong, a staff member of the Chu Cai Modern Industrial College of Hubei Institute of Economics, the enterprise settled in the "non -heritage canteen" needs to be the old -fashioned enterprise at or above the municipal level, or the inheritance and protection unit of the production skills of intangible cultural heritage at or above the municipal level. Based on the company's operating pressure and student consumption capacity, the school exempts one -year rent for enterprises, and the price of dishes is generally lower than the market price of 20%to 30%.

As soon as the "Non -Riders" opened, it became a popular punch place in the school. "Whether it is decoration or taste, it makes people particularly appetite." Yu Xiaoling, a sophomore student in the school's law, basically come here for breakfast every morning. She said that after tasting food, she learned a lot of new knowledge, such as the authentic way of eating soup and the practice of bean skin.

"Next, we will expand the scale and introduce more Chu cuisine non -heritage food." Li Jiahong revealed that the "non -heritage canteen" covers an area of ​​about 5,000 square meters. In addition to inviting non -genetic inheritors to introduce non -heritage food, show non -heritage skills, and tell non -heritage stories, students who are interested will also come to the back kitchen to experience the production process of Chu Cai's non -heritage snacks at a close range, and even practice.

Source: China News Network

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