[Explanation] Anchang in Shaoxing, Zhejiang, is a thousand-year-old town away from the hustle and bustle of the city. It interprets Lu Xun's ancient and simple water village folk customs everywhere.

Anchang in the twelfth lunar month is the busiest month of the year. Every household in the locals will prepare sausages for the New Year. Merchants are also busy preparing for the New Year’s business. The corridors of the houses on the streets are covered with sausages and sauces. A unique landscape in Chang.

Anchang New Year goods business is good, one is the reputation of the ancient town and the development of tourism, and the other is the handmade craftsmanship.

During the interview, the merchants stated that the preparations for buying new year goods usually start in October, which is currently the hottest month for business, and the vigorous tourism industry also brings them a lot of income.

　　[Concurrent] Hu Xingjuan, a local merchant

　　The ancient town of Anchang (tourism) is well-developed, and it sells very well sausages. A while ago, a customer of Sauce Duck wanted to buy 80 pieces. Now, there are more than 30,000 yuan a day (sales).

　　[Concurrent] Zhou Fei, a local merchant

　　Shaoxing is based on antiques anyway, so this kind of hand-made is more famous, for example, people pull white sugar and so on. In fact, it has not changed since we were young. In fact, these sauces have also grown from small to large (not changed) It’s just that it used to be at home, but now it’s moved to various shops.

Probably tens of thousands a day.

　　【Explanation】Walking on the three-mile-long ancient stone street, the wax goods on the eaves of the riverside porch are exuding bursts of rich sauce, which makes every visitor feel more truly that Anchang is the richest year in Jiangnan local.

The small bridges, alleys, and waterways are circuitous. Tourists wandering in it often come back with large and small bags at this time. Sausage, sauced duck, and dried fish are their favorites.

Shou Wenman, a tourist from Hangzhou, told reporters that the New Year’s taste in Anchang Ancient Town is more important. The couple came to travel while buying some New Year goods to go home. What they miss most is the New Year when they were young. A large family eats together, gives out red envelopes, and wears new clothes. You can also retain the flavor of the year by the taste of the food.

　　[Concurrent] Hangzhou Tourists Shouwen Man

　　Dried fish and sauced duck will come next time, and we will come again before the new year.

I used to wear new clothes when I was young, but now I can basically wear new clothes for 365 days. If I will buy a little of this new year’s goods when I go home, I have it.

　　[Explanation] The fragrant sauce in the streets is the nostalgia that urbanites are looking for and full of memories of the year. With the development of tourism and the influence of the Internet, the quiet and quaint water town is also undergoing subtle changes.

　　[Concurrent] Zhou Fei, a local merchant

　　Maybe it (Ancient Town) now has some public accounts that have opened up its reputation. Some ancient towns, maintenance and some publicity may have done better, and may focus on promotion. So now there are more tourists, such as the surrounding Jiangsu, Zhejiang and Shanghai people. More.

Some are slowly opening up, such as Taobao and Weishang anyway.

　　[Concurrent] Shen Xinlin, Manager of Cultural and Creative Store

　　Because when I first came here, there was actually no traffic from West Street to this side, unless it was a holiday and there would be some people here, and then gradually the guest house in front of this side opened, and then the small coffee shop opposite was opened. After that, the flow of people will gradually move to this side. I believe that West Street will definitely become lively in two or three years. This is a big trend.

In terms of literature and art, or a more cultural atmosphere, this kind of store really needs to be diversified. Although it is said to be very traditional, we have to add other innovative things to it.

　　Shen Yishan Wang Weichen Shao Shuai reports from Shaoxing, Zhejiang

Editor in charge: [Lu Yan]