（来源：内蒙古日报） 转自：内蒙古日报 □王宗 暖黄的灯光下，一口锃亮的铜锅"端坐"于餐桌中央，炭火在炉膛里噼啪作响，清亮的汤水渐渐泛起鱼眼 泡；几片嫣红的羊肉滑入锅中，只需轻轻拨动三五下，便蜷缩成诱人的浅灰色；蘸上一点佐料，送入口 中，便可收获美味。 这一幕，几乎每日都会在国人餐桌上上演。 让时光倒流一千一百年，回到辽代早期的北方草原。在赤峰市敖汉旗康家营子村的一座墓葬中，一幅生 动的壁画穿越时空与我们相遇：三位契丹人围坐于一尊三足火锅旁，有人正执箸涮肉，方桌上摆放着盛 满羊肉的器皿与调料小碗。这被考古学者认定为迄今描绘涮羊肉场景的最早形象证据。它无声地证明， 这种独特的饮食智慧，早在一千多年前，就已在这片土地上诞生。 关于涮羊肉的起源，传说与信史交织。据传，契丹人涮火锅是辽太祖耶律阿保机的发明。当年耶律阿保 机率军进攻渤海国，行军至一个叫天门岭的地方，停下来宿营埋锅，准备休息吃饭。就在锅里的汤沸腾 时，探马来报，称一队渤海兵正杀将过来。当时契丹兵都饿着肚子，不吃饭怎么迎战？耶律阿保机立即 传令：马不离鞍，刀不离身，卒不离伍，锅不离火，将生肉削成易熟的薄片，围着煮沸的大锅，夹着肉 片轮流涮着吃…… 从此，涮 ...

= 索 m W PA P T WELL 11 编辑：张娟 葫芦鸡相传为唐玄宗时礼部尚书韦陟家厨所创。烹制前用细绳把鸡捆扎起来，先煮后蒸再油炸，烹制出来 的鸡，不但鲜香酥嫩，而且鸡身完整似葫芦，故名"葫芦鸡"，流传至今。中华饮食文化有"无鸡不成宴""无 鸡不成年"的说法，葫芦鸡作为古都西安的传统名菜，已成为年夜饭上的重要菜肴之一，被誉为"长安第一 味"。 ...

《团圆年·家乡味——中国人的年夜饭》齐聚正定八大碗、鲁菜火燎鸭心、赫哲族全鱼宴、宋韵留 香东坡肉、贵州酸汤鱼、西北手抓羊肉以及岭南鸿运有米猪等特色年菜，以一席家宴全景铺展中华地域 风味。从塞北的苍茫到江南的温婉，从关东的醇厚到岭南的鲜活，节目勾勒出中华饮食"南甜北咸、东 酸西辣"多元格局，生动展现了中华饮食文化的丰富肌理和包容底蕴。 年夜饭，是中国人刻在血脉里的团圆图腾，是糅进烟火日常的文化基因，更是串联地域风情、亲情 记忆和民族情怀的精神纽带。 节目由中央广播电视总台文艺节目中心推出、中国烹饪协会协助支持，茅台1935独家冠名的《团圆 年·家乡味——中国人的年夜饭》特别节目，以美食为媒承载文化底蕴，以文艺为形勾勒团圆图景，以 团圆为核传递人间温情。节目打破地域边界和传播壁垒，汇聚五湖四海的地道年菜、薪火相传的非遗技 艺以及多元交融的艺术形式，深度挖掘每道佳肴背后的民俗内涵、匠心坚守和情感密码，生动呈现烟火 氤氲的团圆实景。 《团圆年·家乡味——中国人的年夜饭》自2月11日播出以来，以鲜活且兼具底蕴的内容掀起全民共 赏的新春文化热潮，不仅全网讨论量、互动量持续攀升，斩获广泛的市场关注度和口碑好评，也实现了 文 ...

（来源：CGTN） #2026马年春节#【从萝卜到骏马：可食用的年味艺术】当朴实的萝卜在刀下化作奔腾的骏马，这不仅是 手艺的展示，更是中华饮食文化、民间技艺与新年仪式的完美融合。每一刀都沉淀着时光的温度，每一 片都承载着美好的寓意，将民族记忆化为可触摸的祝福。现在，邀请您一同延续这份温暖的传承：参与 CGTN#马年画马挑战#，用您的方式创作心中的吉祥马并@CGTN 分享。让传统在当代创作中焕发新 生！ See an ordinary radish transform into a galloping horse through masterful carving. More than craftsmanship, it embodies Chinese culinary culture, folk art and the New Year tradition. Each cut carries cultural warmth, and every slice holds a blessing. Now join CGTN's All Things Horses! Create your own horse- ...

中国青年报客户端讯（中青报·中青网记者 周围围）近日，历时8年编撰的中华饮食文化专著《食藝》在 京举行新书分享会。该书以"艺"字为脉络，深度追溯中国饮食文化的历史源流与精神内核，带领读者透 过寻常饮食，窥见文明传承的宏大叙事。 《食藝》 中的饮食礼仪，到"色香味意形器"俱全的饮食审美，层层揭示"食"与"艺"如何在中国文化中交融共生， 最终使饮食升华为"活的艺术"。 为完成此书，黄涛走访了30余个城市乡镇，查阅大量古籍文献与考古资料，在学术严谨性与表达通俗性 之间求取平衡，力求让更多读者，尤其是年轻一代，轻松走进饮食文化的深层世界。 来源：中国青年报客户端 《食藝》以文化溯源为核心，从文字、器物、食材、历史等多维度展开，系统梳理了饮食与华夏文明五 千年的共生关系。作者黄涛在分享会上谈到，本书试图"拨开烟火气的面纱，挖掘每一种食材、每一道 菜肴背后的历史渊源与文化密码"，让读者看见饮食中蕴含的文明肌理。 作者黄涛在分享会现场讲解五谷标本。华伟/摄 在分享会上，黄涛从种植培育的本义，到技艺、礼仪、审美的延伸，以"艺"贯穿饮食文化的物质实践与 精神升华。书中详述了从新石器时代对五谷的驯化，到"八大菜系"中烹饪技艺的千 ...

Group 1 - The core cultural significance of the Laba Festival is highlighted, marking the anticipation of the New Year and the unique traditions associated with this day [5][26] - The Laba Festival, also known as "Laba," has its origins in ancient sacrificial rituals, where people would offer sacrifices to ancestors and pray for a good harvest and family safety [5][26] - The festival is celebrated on the 8th day of the 12th lunar month, which is fixed as Laba Day, and it has evolved over time from its initial variable date [5][26] Group 2 - A key tradition of the Laba Festival is the preparation and consumption of Laba porridge, which includes a variety of grains and nuts, symbolizing good fortune and health [7][12] - The ingredients of Laba porridge vary by region, with some areas preferring sweet versions while others opt for savory or spicy variations, showcasing the diversity of Chinese culinary culture [11][12] - The cooking process of Laba porridge is a communal activity that reflects the warmth of family and the joy of the season, emphasizing the importance of home and tradition [8][12] Group 3 - In addition to Laba porridge, various other food customs are associated with the festival, such as pickling Laba garlic and making Laba noodles, each with its own regional twist [15][20] - The festival serves as a precursor to the Spring Festival, with families beginning preparations for the New Year, including cleaning, decorating, and purchasing festive goods [26][28] - The atmosphere of anticipation for the New Year is palpable, with communities engaging in festive activities and preparations, enhancing the sense of togetherness and celebration [30][33]

Core Insights - The article highlights the cultural and culinary significance of the "Nine Big Bowls," a traditional dish from the ancient town of Zhuodao, which has evolved over three centuries to reflect a blend of various regional flavors and cooking techniques [1][2][5] Group 1: Cultural Significance - The number "nine" symbolizes completeness and auspiciousness in Chinese culture, transcending its numerical value to represent cultural heritage and communal bonds [2] - The "Nine Big Bowls" dish embodies the wisdom of Zhuodao's ancestors and the diverse flavors brought by immigrants, merging the spicy essence of Sichuan cuisine with the fresh and sweet tastes from Hubei and Hunan [2][3] Group 2: Culinary Techniques - The preparation of the "Nine Big Bowls" involves meticulous steaming techniques, with a focus on high-quality ingredients such as black-haired pigs and free-range chickens, showcasing the importance of detail in traditional cooking [3][4] - The dish's flavor profile is a result of a harmonious blend of local and immigrant culinary practices, reflecting the historical interactions of different cultures in the region [3][4] Group 3: Business Development - Since the 1994 economic reforms, the "Nine Big Bowls" restaurant has gained popularity due to its authentic flavors and affordable prices, establishing itself as a unique culinary offering amidst a variety of other regional cuisines [4] - The restaurant has expanded its menu to include modern variations of the traditional dish, appealing to a broader audience while maintaining its cultural roots [4]

Core Insights - The article highlights the cultural significance and enduring popularity of Ningxia Night Market in Taipei, showcasing its traditional food offerings and the community atmosphere that attracts both locals and tourists [1][3][4] Group 1: Market Overview - Ningxia Night Market is a traditional market located in the center of Taipei, characterized by its long-standing food stalls and a vibrant atmosphere [3] - The market features over 180 stalls, with a layout that allows for limited pedestrian pathways and a single vehicle lane, creating a unique dining experience [3] Group 2: Food Offerings - Signature dishes include "Oyster Omelette" from "Yuanhuan Bian" which has been operating since 1965, and "Braised Pork Rice" from "Niu Mama" which has been serving customers for over 60 years [1][2] - The Oyster Omelette is prepared with fresh oysters and has received recognition in the Michelin Guide, reflecting its quality and popularity [1] - The Braised Pork Rice is noted for its affordability and rich flavor, making it a staple choice for visitors [2] Group 3: Cultural Significance - Ningxia Night Market serves as a cultural bridge, connecting culinary traditions from Taiwan and the Fujian region of mainland China, emphasizing the shared heritage [2][4] - The market is not only a tourist attraction but also a vital part of the local economy, with over 90% of stalls being family-run businesses that serve thousands of customers daily [3]

Core Viewpoint - The newly launched food competition show "Yi Fan Feng Shen" successfully taps into the revival of the restaurant industry and reflects the growing cultural confidence among the public, transforming online traffic into offline consumption and cultural influence, making it a high-quality example of a popular show [2] Group 1: Show Overview - "Yi Fan Feng Shen" gathers 100 outstanding chefs who showcase their skills in a diverse competition format, embodying the spirit of Chinese cuisine [1][2] - The show emphasizes a professional spirit of "regardless of background, only strength matters," establishing a serious competitive atmosphere [3] Group 2: Professionalism and Production - The show features a multi-dimensional evaluation system led by renowned figures such as Xie Tingfeng and Zhang Yong, focusing on ingredient understanding, technique application, and creative expression [3] - The production team, in collaboration with the Tencent video team, has created a professional stage and kitchen setup, with guidance from the director of "A Bite of China" [3] Group 3: Chef Narratives - The show breaks stereotypes by focusing on the value of chefs, presenting a diverse and authentic portrayal of Chinese chefs, including stories of personal growth and professional development [4] - Notable participants include a 57-year-old chef who found confidence in the kitchen and a young chef who has already achieved significant recognition at 22 [4] Group 4: Cultural Impact and Market Response - "Yi Fan Feng Shen" has a significant impact on the restaurant industry, activating the consumer market and enhancing public recognition of Chinese culinary culture [6] - Following the show's airing, several participating chefs' restaurants experienced substantial increases in popularity and revenue, with some reporting sales growth exceeding 365% [6]

Core Viewpoint - The article highlights the promotion of Guangdong cuisine in Xinjiang, showcasing the unique flavors of "Lingnan salty" dishes during the upcoming Asia-Europe Commodity Trade Expo [4][30]. Group 1: Event Details - The promotional event "Jiangpin South, Yuepin North" will take place from June 26 to June 30, featuring Guangdong food in Xinjiang [3][30]. - The event coincides with the 2025 Asia-Europe Commodity Trade Expo, where Guangdong's distinctive culinary offerings will be prominently displayed [4][30]. Group 2: Culinary Highlights - The article emphasizes the six flavors of Guangdong cuisine: sweet, salty, sour, cured, sweet, and fragrant, inviting readers to explore the culinary charm of Guangdong [5][30]. - Salty dishes from Guangdong, such as Chaozhou marinated goose and Yangjiang fermented black bean fish, are noted for their unique flavors and techniques that enhance the freshness of the ingredients [7][30]. Group 3: Cooking Techniques - The preparation of Chaozhou marinated goose involves meticulous techniques, including multiple rounds of marination to ensure the meat absorbs the rich flavors [10][12]. - Yangjiang fermented black bean fish combines fresh fish with fermented black beans, creating a dish that is both flavorful and easy to preserve [18][20]. - The making of Chaozhou beef balls requires fresh beef and skilled hand techniques to achieve the desired texture and flavor [23][25]. Group 4: Anticipation for the Event - The article expresses excitement about the culinary exchange between Guangdong and Xinjiang, anticipating the unique interactions and experiences that will arise from this event [30][31].