Snail noodles, Shaxian snacks, spicy soup, stinky tofu...

These common snacks on the streets

Listed on the fifth batch of national intangible cultural heritage list

Of course, it’s not the food itself that makes the list

But their craftsmanship

　　The fifth batch of national intangible cultural heritage lists has a total of 185 items, including 18 food and beverage items, including the making skills of Liuzhou snail noodles that everyone eats, the making skills of Shaxian snacks, the making skills of Xiaoyao Hu spicy soup, the making skills of Huo Gong stinky tofu, Sichuan cooking skills, Kaili sour soup fish making skills, etc.

　　The common snacks around you have become intangible cultural heritage and have aroused great attention from netizens.

In fact, since the selection period of this intangible heritage declaration, food and beverage projects have received special attention, and there are many recommended projects in various places. For this reason, a separate food and beverage review expert group has been established.

So why are local specialty snacks like snail noodles and Shaxian snacks on the list?

At the press conference on the 10th, Wang Chenyang, Director of the Intangible Heritage Department of the Ministry of Culture and Tourism, also gave an explanation.

Wang Chenyang, Director of the Intangible Heritage Department of the Ministry of Culture and Tourism:

(

Intangible

Heritage Review) On the basis of 10 categories, a separate dietary review expert group has also been set up. This is mainly due to the number of dietary items recommended and declared this time. There are more, including folklore items related to food, a total of 135 items, accounting for one-sixth of the total recommended items.

Shaxian snacks are a model of the combination of northern food making skills and southern food culture, which has brought hundreds of thousands of jobs to work.

Liuzhou snail noodles are the collective memory of the local people and have important cultural significance. They have played an important role in solving employment, getting rid of poverty, and promoting local economic development.

There are many such projects.

Why are snail noodles and Shaxian snacks "street food" so popular?

　　Not only has cultural significance, but also promotes economic development, Liuzhou snail noodles and Shaxian snacks are indeed exemplary.

What is the charm of these snacks that can be seen everywhere in the streets?

We followed the reporter's lens to take a look.

　　In the streets and alleys of Liuzhou, you can see snail noodle shops everywhere. Many Liuzhou people start their day with a bowl of snail noodles.

Regular customers:

It starts selling at 11 o'clock every day, but before 11 o'clock, many people are queuing up.

Foreign tourists:

We only came from Shanghai this morning, and then rushed over to eat this snail noodles as soon as possible.

Liuzhou Station reporter Jinghua:

How much material do you need for a delicious bowl of snail noodles?

Rice noodles, secret soup, quail eggs...

.

How about, does this big bag of snail noodles (make you) drool!

　　The snail noodles originated from the street night market in Liuzhou in the 1980s. The soft and refreshing rice noodles are served with sour bamboo shoots, peanuts, yuba, dried radish and other auxiliary materials. Seasonal vegetables are added, and the delicious snail soup is topped with sour and spicy. The unique flavors of, fresh, refreshing and hot make it "unique" in the noodles.

During the new crown pneumonia epidemic, Guangxi Liuzhou snail powder bucked the trend and became a national hot-selling product.

At present, Liuzhou snail noodles have grown from a roadside stall to an industry worth nearly 10 billion yuan.

Fujian Channel reporter Liu Yuning:

Boss, give me some snacks.

Li Xian Jinsha County Snacks Owner:

Come, snacks!

Fujian TV reporter Liu Yuning:

Wow, this is too much, right? Do the Shaxian snacks I know are noodles and flat meat?

Li Xian Jinsha County Snacks Owner:

Actually, there are many kinds of Shaxian snacks in the local area, more than 100 kinds.

Tourists from Henan: The

taste is great.

Guangdong tourists:

There are more types, and they can eat more economically.

　　If selected as the most popular national snack in China, Shaxian snacks should be on the list.

In the streets all over the country, Shaxian snacks are a ubiquitous existence.

Flat meat, noodles, steamed dumplings, stewed soup, taro dumplings...In the eyes of Shaxian people, flat meat is "bricks" and noodles are "reinforced steel", and snacks are built into high-rise buildings in Shaxian County.

Now, Shaxian snacks from Fujian have expanded to more than 60 countries and regions around the world, with more than 88,000 stores nationwide, with an annual turnover of more than 50 billion yuan, and achieving and driving 300,000 jobs.

Can any cooking skills be included in the intangible cultural heritage?

　　In fact, it is not the first time that items related to "eating" have been listed as intangible cultural heritage. There have been many before.

In the first four batches of national intangible heritage lists, the cooking skills of Korean pickles, Shanghai local dishes, Dezhou grilled chicken, Tianjin Goubuli buns, Liubiju pickles, Quanjude grilled duck and other delicacies are all on the list.

Then some people may ask, can the craftsmanship of any dishes be included in the intangible cultural heritage?

of course not.

　　In the "Intangible Cultural Heritage Law of the People's Republic of China" that was implemented in 2011, intangible cultural heritage must be at least a traditional cultural heritage "passed on from generation to generation." Of course, there are other elements, such as being closely related to our lives, and also related to it. Related objects or places.

Specific food and beverage making skills, such as Tianjin "Goubuli" steamed buns, can be traced back to the 19th century. They have unique operations in stuffing, dough mixing, kneading, rolling, kneading, and cooking. method.

The Liubiju Laojiangyuan was built during the Jiajing period of the Ming Dynasty and has a history of nearly 500 years.

Beijing Quanjude Roast Duck Restaurant was founded in the Tongzhi period of the Qing Dynasty.

　　Compared with these time-honored brands, such as snail noodles, Shaxian snacks, and Huojiong stinky tofu, it can be said that they have only become popular in recent years, and they are younger and more grounded than the old brands.

So why are these local specialty snacks often called "street snacks" selected as national intangible cultural heritage?

What are the requirements for food making skills to be included in the intangible cultural heritage?

And more and more local traditional snack-making skills are included in the intangible cultural heritage. What is to be passed on?

Come to listen to the interpretation of Feng Enyuan, the chairman of the Supervisory Committee of the China Cuisine Association and also the leader of the traditional dietary skills evaluation team for this intangible heritage project review.

Feng Enyuan, Chairman of the Supervisory Committee of the China Culinary Association, Group Leader of the Food Traditional Skills Evaluation Group:

Cooking skills are an important part of our skills and have very distinctive Chinese characteristics. Therefore, cooking skills have always been an important part of China's intangible heritage projects.

This time everyone saw that some traditional snacks and local specialty foods have entered the intangible cultural heritage target. That is because the intangible cultural heritage has further reflected the necessity of the close integration of culture and the people in the development process.

There are also these very traditional things with a heavy cultural background and historical heritage. They need to increase the research, summary, promotion and protection of this aspect.

　　Feng Enyuan said that Shaxian snacks, snails and lion noodles, hot spicy soup, and familiar Sichuan dishes have been widely accepted by the people in this society because (they have) a rich historical culture and are satisfied with the progress of the times. To meet the needs of the people’s lives.

Feng Enyuan, chairman of the Supervisory Committee of the Chinese Cuisine Association, the group leader of the traditional catering skills review group:

Therefore, we also support these projects that involve people's livelihood and the revitalization of the village, and we use more cultural support. Many local snacks are also concerned about this. But be aware that the snacks we are talking about are not entirely a craftsmanship. They must have a heavy cultural background. They need to have a line of inheritance, and they need to integrate these cultures and the Chinese wisdom behind these foods. The concept is reflected.