Core Viewpoint - Lee Kum Kee has partnered with UNESCO to launch the "Unforgettable Taste: Archive Project," aimed at creating a global taste memory archive to promote cross-cultural dialogue and sustainable food culture transmission [1]. Group 1: Project Overview - The "Unforgettable Taste: Archive Project" was officially launched in Beijing on January 21, 2023, and invites global public participation to share their food stories [1]. - The project will focus on four main areas: protecting culinary heritage, nurturing young culinary talents, building a cross-cultural dialogue platform, and encouraging public participation in preserving and promoting cultural flavors and collective memories [1]. Group 2: Public Participation - Starting from January 20, 2023, the project is collecting taste memory stories from the public through various social media platforms, allowing individuals to share their stories in text, video, and image formats [1]. - Selected contributions will be showcased on official platforms of UNESCO and Lee Kum Kee, and contributors will receive an electronic certificate with an archive number [1]. Group 3: Institutional Collaboration - The collaboration between Lee Kum Kee and UNESCO highlights the meaningful contributions that public-private partnerships can make to cultural preservation based on shared values and respect for cultural heritage [2]. - Lee Kum Kee's Chief Corporate Affairs Officer expressed gratitude for UNESCO's role in facilitating this cultural exchange [2].

"听说过海南文昌鸡，这是啥？""求地址！下周我也去海南。"河北游客杨泽萌在海南文昌铺前镇发 了一条"打卡糟粕醋"的朋友圈，十几条评论涌来。 "第一次吃是因为一家糟粕醋火锅打折。"来自河南的学生曹越记得，竹编簸箕盛着雪白鱼丸、粉嫩 大虾、鲜扇贝与时蔬，一勺入口，鲍鱼弹牙、扇贝软嫩、大虾鲜甜，米发酵的醇厚酸香混着蒜头油回 甘，海菜软滑带咸鲜，牛杂吸满酸汤滋味。 糟粕醋之于海南，就像胡辣汤之于河南、豆汁之于北京，是刻在骨子里的味觉符号。这碗在民间流 传百年的汤底，早已不只是寻常食材，更是一部浓缩的海岛味觉史，承载着海岛人民的生活智慧与文化 记忆。 饮食符号 热带季风造就的高温高湿，为酒糟发酵提供了天然温床，又让祛湿开胃的饮食需求尤为迫切。渔民 们将酿酒剩下的糟粕发酵成醋，加入辣椒、蒜、姜等香料，制成酸辣鲜香的酱料。"变废为宝"的民间智 慧代代相传，逐渐成为海南饮食文化的重要符号。 来自山东的学生才智在海南读研时与糟粕醋结缘："以前只知道清补凉和椰子鸡，来这边上学才听 说糟粕醋。"查过后，他才知道这是一种汤底，可以煮粉也可以作汤底涮火锅。 "早先用番薯酿酒，后来才换成大米。我们家从奶奶嫁过来就开始做糟粕醋，镇上的人都 ...