广西阳朔扒锅菜：文旅市场上的“味觉亮点”

Core Viewpoint - The "Yangshuo Pa Guo Cai Standard System" has been officially implemented, aiming to standardize the production and quality of this local culinary heritage, enhancing its appeal in the cultural tourism market [1][3]. Group 1: Standard Implementation - The "Yangshuo Pa Guo Cai Standard System" was recently released by the Yangshuo County Market Supervision Administration [1]. - This culinary style is recognized as a county-level intangible cultural heritage, known for its diverse and authentic flavors [1]. Group 2: Culinary Characteristics - Yangshuo Pa Guo Cai is characterized by its unique preparation methods using traditional cast iron pots and local ingredients, including Yangshuo kumquats and black-skinned sugarcane [3]. - The cooking techniques emphasize "braising for flavor," utilizing high heat for stir-frying and low heat for simmering to enhance the natural taste of the ingredients [3]. Group 3: Development Challenges - Historically, Yangshuo Pa Guo Cai faced challenges such as undefined terminology, lack of standardized processes, and absence of quality benchmarks [3]. - The Yangshuo County Market Supervision Administration established a working group to address these issues by researching the dish's history and traditional cooking techniques [3]. Group 4: Collaborative Efforts - The administration collaborated with the Yangshuo County Catering Food Safety Association and restaurant representatives to ensure the standards align with industry needs [6]. - After several months of refinement, the standard was approved and officially published, with plans to focus on standardizing specific cooking techniques for further industry development [6].