新福建"小闽荐书"专访视频 春节是阖家团圆的时刻，也是闽菜文化最鲜活的载体。佛跳墙的醇厚、荔枝肉的酸甜、爆炒双脆的爽 脆、淡糟香螺片的微甜，不仅是味蕾的盛宴，也是身居异国他乡的福建乡亲念念不忘的家乡味道。《中 国闽菜》充分展现闽菜"山海交融、以汤提鲜、善用红糟、精于刀工"的独特魅力。在春节复刻这些菜肴 时，不仅能品尝到正宗的闽菜风味，更能感受到其中蕴含的团圆、吉祥与祝福。 重见正宗闽菜的光辉 《中国闽菜》以图文并茂的形式呈现闽菜大师亲手制作或指导爱徒制作的150道闽菜，意在传承与发扬 具有千年历史的闽菜技艺。该书不仅展示菜式成品，还准确细致地记述烹饪过程。那些濒临失传、只听 老师傅说过的传统闽菜，在书中都得到了呈现。每道菜后面还附有不拘形式的"大师漫话"，或者讲述食 材的来历特点，或者介绍菜肴的独特风味，并由此漫谈开去，涉及福建的风土人情、饮食习惯、民间习 俗、历史变迁等方方面面，使整本书不仅是一部菜谱，更是一部承载闽地风土人情与饮食文化的文脉之 书。 让匠人精神在烟火气中重生 强振涛对闽菜的传承，是一份深植于血脉的使命，更是一场与时间赛跑的坚守。作为"闽厨世家"的第三 代传人，他深知，闽菜的精髓不仅在于味道 ...

Core Insights - The event focused on the theme "Doing Well, Speaking Well," emphasizing the importance of storytelling in food culture and the promotion of Cantonese cuisine [1][2][7] - The discussion included insights from industry experts on how to effectively convey the cultural value behind Cantonese dishes and enhance their global influence [3][4][7] Group 1: Event Overview - The Guangdong Culinary Association's annual meeting was successfully held in Guangzhou, featuring a cultural salon titled "Master of Taste" [1] - The salon included notable guests from various sectors, including culinary arts, media, and cultural research, who shared their experiences and thoughts on food storytelling [2] Group 2: Expert Contributions - Liu Yaning discussed the macro-level significance of enhancing China's culinary soft power and creating a unique food evaluation system to improve the global perception of Chinese cuisine [3] - Zhang Xinmin shared insights on the preservation and evolution of Chao cuisine, emphasizing the importance of understanding local stories and historical details [2] - Li Yiping highlighted the media's role in authentically documenting the craftsmanship of Cantonese chefs and enhancing the value of local food IP [2] Group 3: Industry Challenges and Opportunities - The salon addressed the challenges of insufficient depth in the storytelling of Chinese culinary culture and the need for greater international engagement from industry practitioners [4] - The discussion included strategies for integrating food with tourism, inviting international chefs to explore local ingredients, and uncovering the cultural narratives behind culinary practices [3] Group 4: Cultural Exchange and Innovation - The event concluded with a focus on the need for continuous innovation in the culinary sector to meet evolving aesthetic demands and to effectively communicate the stories of Cantonese cuisine to a global audience [4][7] - The sharing session highlighted the importance of cultural integration, with representatives discussing the fusion of traditional Chinese food with international culinary practices [5][6]

Core Viewpoint - The earliest known cookbook related to Jinan cuisine is "Jinan Famous Dishes," published in March 1959, which documents 100 dishes and reflects the culinary history and techniques of the region [2][3]. Group 1: Historical Significance - "Jinan Famous Dishes" is recognized as the earliest cookbook in Jinan's culinary history, recording signature dishes from various renowned restaurants and chefs [3]. - The book serves as a crucial document for understanding the cooking techniques of famous chefs in Jinan, providing detailed records of their culinary skills [3]. Group 2: Comparison with Other Cookbooks - A comparison between "Jinan Famous Dishes" and "Chinese Famous Dishes" (Volume 6, Shandong Dishes) reveals striking similarities in dish arrangement, ingredients, and preparation methods, indicating that the former may have been compiled as a draft for the latter [3]. - "Chinese Famous Dishes" contains 78 dishes and 15 snacks, while "Jinan Famous Dishes" lists 100 dishes, suggesting a broader scope in the latter [3]. Group 3: Development of Culinary Literature - The first banquet menu, titled "Knowledge of Banquets," was compiled in June 1961, based on materials provided by chef Zhang Jixing, and includes detailed recipes for various banquet dishes [4]. - This banquet menu is noted for its historical value in studying traditional high-end Shandong cuisine, containing 108 dishes with comprehensive details on ingredients and preparation [4]. Group 4: Pricing Documentation - The "Jinan City Catering Industry Price Management Manual," published in February 1977, is the only pricing manual from the Jinan catering company, detailing pricing management methods and standard prices for various dishes [6][7]. - This manual is significant for researching the culinary landscape of Jinan in the late 20th century, providing insights into dish varieties, ingredient costs, and profit margins [7].

Core Viewpoint - The Beijing Cooking Association held its eighth member congress, electing a new leadership team aimed at enhancing the industry through various initiatives and platforms [1] Group 1: Leadership and Structure - Zhou Yanlong, General Manager of Quanjude Group, was elected as the President of the Beijing Cooking Association [1] - Zong Zhiwei was elected as the Executive Vice President, with Dong Zhenxiang and others elected as Vice Presidents [1] Group 2: Strategic Initiatives - The new leadership plans to deepen foundational work and establish five specialized platforms over the next five years [1] - The focus will be on guiding industry transformation, emphasizing "cost-performance" and "quality-price" ratios, and promoting technological empowerment [1] - There will be an emphasis on the inheritance of culinary skills and the cultivation of craftsmanship [1] - The association aims to strengthen industry collaboration, enhance rights protection, and improve coordination [1] Group 3: Events and Activities - Under the guidance of the Beijing Municipal Bureau of Commerce, the association has successfully cultivated several consumer promotion brand activities, including the Spring Song Jingdian Snack Culture Festival and the Hot Pot Food Festival [1]

Core Insights - The article highlights the journey of Qu Yuyu, who gained recognition through the cooking competition show "Yi Fan Feng Shen," showcasing her emotional release upon winning and her determination in a male-dominated kitchen environment [1][2][3] Group 1: Personal Journey and Challenges - Qu Yuyu's success is attributed to her relentless practice and self-discipline, which allowed her to remain calm under pressure during competitions [3][4] - Her experience in a boarding school from a young age shaped her resilience and ability to manage her emotions, leading her to develop a strong sense of independence [5][6] - Qu faced significant challenges in her early career, including gender bias and the struggle to prove herself in a male-dominated industry, which she navigated through hard work and determination [12][14] Group 2: Professional Development - After entering the culinary field, Qu Yuyu initially worked in cold kitchens, where women were often relegated to less demanding roles, but she aspired to work in hot kitchens, which represented skill and advancement [9][13] - She took proactive steps to improve her skills, including working long hours and seeking additional responsibilities to gain experience in hot kitchens [12][15] - Qu's transition to external catering events allowed her to further develop her culinary knowledge and adaptability, as she faced unpredictable challenges in various environments [20][23] Group 3: Culinary Philosophy and Future Aspirations - Qu Yuyu emphasizes the importance of hands-on experience with ingredients, believing that true understanding comes from direct interaction rather than theoretical knowledge [26][27] - Her passion for cooking drives her to continuously explore new flavors and techniques, aiming to create memorable dining experiences for her guests [24][27] - Looking ahead, Qu Yuyu remains committed to her culinary dreams, eager to explore new possibilities and challenges in her career [27]

Core Viewpoint - The recent disciple initiation ceremony led by Master Zhang Yunshuo marks a significant step in the transmission of the Manchu-Han Imperial Feast culinary art, with 20 new disciples joining the fourth generation of this tradition [1][3][10] Group 1: Ceremony Highlights - The initiation ceremony took place on October 19, 2025, at the Changchun International Convention Center, celebrating the addition of new disciples to the Manchu-Han Imperial Feast tradition [1] - The event was supported by prominent figures in the culinary industry, including Master Qi Jinzhu, who emphasized the importance of passing down culinary skills as a vital tradition in the restaurant industry [4] Group 2: Master and Disciples - Master Zhang Yunshuo, who has trained under Master Qi Jinzhu for 27 years, has received numerous accolades and holds various leadership positions in the culinary field, showcasing his influence and expertise [7] - The disciples expressed their gratitude and commitment to uphold Master Zhang's culinary philosophy and contribute to the development of the culinary arts [6] Group 3: Culinary Culture and Legacy - Master Zhang emphasized the importance of not only mastering cooking techniques but also fostering a passion for food and life among his disciples, which serves as a guiding principle for their culinary journey [3][10] - The ceremony reflects a broader mission to preserve and promote culinary culture, with Master Zhang leading by example and inspiring his team to strive for excellence [8]

Core Viewpoint - The era of relying solely on real estate for wealth accumulation has ended, prompting a shift towards alternative hard assets for investment and protection against inflation [1] Group 1: Skills and Crafts - Acquiring a skill or craft is essential for job security in a competitive job market, as those with specialized skills are less likely to be replaced [2] - Practical skills such as appliance repair, cooking, and design are in high demand and can provide stable income [2] Group 2: Gold as a Hard Asset - Gold is considered a stable hard currency that retains value regardless of economic fluctuations, making it a prudent investment [3] - The price of gold has increased significantly, demonstrating its potential for value appreciation over time [5] Group 3: Health Investment - Investing in health is crucial, as poor health can negate financial gains; maintaining good health is essential for long-term wealth creation [6][8] - Simple lifestyle changes can significantly improve health and reduce future medical expenses [8] Group 4: Real Estate Investment - Not all real estate is depreciating; certain types of properties, such as low-rise buildings, quality school district homes, and communities with separated pedestrian and vehicle traffic, are expected to retain or increase in value [9][10] - The demand for quality living environments is rising, making these property types more attractive for investment [9] Group 5: Cautionary Advice - Ordinary individuals should avoid blind entrepreneurship and speculative investments in stocks and funds, as these carry high risks and often lead to losses [11] - A focus on stable asset allocation and health maintenance is recommended for long-term security and peace of mind [11]

Group 1 - The third National Skills Competition was held in Zhengzhou, Henan, featuring 106 projects and attracting over 3,400 professional competitors [1] - Culinary competitions such as Chinese pastry, Chinese cooking, and baking drew significant audience interest, becoming the "most fragrant" events of the competition [1][3]