【#北京老字号师傅抻的龙须面能穿针#】#孙楚泊成非遗体验官带你逛吃北京# 1月8日，来自中国歌剧 舞剧院的演奏员孙楚泊以"非遗体验官"的身份，参加了"逛吃北京240小时——味遇京城 全球共享"推介 活动，走进老字号同和居，通过艺术与美食的碰撞，向世界推介北京文化与非遗魅力。活动现场，孙楚 泊手持竹笛吹响一曲《福到万家》；同和居的首席面点师张刚则随乐曲节奏展示起抻面绝技，一团面在 他手中抻、拉、抖、摔。一曲奏罢，面团历经14扣抻拉，已变为1.6万余根细如发丝的龙须面。孙楚泊 拿起一根细针，随手拈起一根面，便能轻松穿过针眼。"这不仅是手艺，更是艺术！这就是非遗技艺的 精湛与传承人的匠心！"孙楚泊赞叹道。据悉，"逛吃北京240小时"活动，旨在借助240小时过境免签政 策契机，将文化体验、商业消费、旅游推广与体育健康融合，展现北京的城市形象与文化底蕴，进一步 激发国内外游客对北京文化旅游的兴趣与热情。在此次活动现场，中国烹饪大师、同和居鲁菜烹制技艺 第六代传承人武根深，生动讲解了同和居菜品背后的人文故事与技艺精髓。孙楚泊和致力于北京当代餐 饮文化研究的美食达人程胜表示，从武根深大师的讲解中体会到了北京饮食文化的传承与 ...

转自：北京日报客户端 1月8日，来自中国歌剧舞剧院的演奏员孙楚泊以"非遗体验官"的身份，参加了"逛吃北京240小时——味 遇京城 全球共享"推介活动，走进老字号同和居，通过艺术与美食的碰撞，向世界推介北京文化与非遗 魅力。 孙楚泊（右二）与"首席美食推荐官"程胜（右一）在同和居欣赏抻面绝技。 活动现场，孙楚泊手持竹笛吹响一曲《福到万家》；同和居的首席面点师张刚则随乐曲节奏展示起抻面 绝技，一团面在他手中抻、拉、抖、摔。一曲奏罢，面团历经14扣抻拉，已变为1.6万余根细如发丝的 龙须面。孙楚泊拿起一根细针，随手拈起一根面，便能轻松穿过针眼。"这不仅是手艺，更是艺术！这 就是非遗技艺的精湛与传承人的匠心！"孙楚泊赞叹道。 据悉，"逛吃北京240小时"活动，旨在借助240小时过境免签政策契机，将文化体验、商业消费、旅游推 广与体育健康融合，展现北京的城市形象与文化底蕴，进一步激发国内外游客对北京文化旅游的兴趣与 热情。在此次活动现场，中国烹饪大师、同和居鲁菜烹制技艺第六代传承人武根深，生动讲解了同和居 菜品背后的人文故事与技艺精髓。孙楚泊和致力于北京当代餐饮文化研究的美食达人程胜表示，从武根 深大师的讲解中体会到了 ...

【#偏爱鸭血粉丝蒯曼你是懂南京的# #蒯曼说家乡鱼汤面是心头牵挂#】12月28日，乒超总决赛，深圳 大学3比1战胜山东鲁能。谈及家乡江苏盐城射阳美食，蒯曼直言鱼汤面和三种特色肉圆是心头牵 挂，"外面虽然也有同名的菜，但用料和烹饪方式不一样，始终吃不出家乡的味道"。被问及南京的美 食，曾于2017年至2018年上半年在南京生活过一年半的蒯曼如数家珍。她表示自己格外偏爱南京的烤 鸭、鸭血粉丝、小笼包，还有各类糯唧唧的糕团，每一样都让她喜爱。（记者 蔡藴琦 卢婧 剪辑 戴哲 涵） ...

江苏绿色优质农产品发展始终保持全国领先态势，总量规模稳居全国第一。目前，全省持有绿色食品标 志十年以上的生产企业已突破300家，江苏农业持续深耕绿色发展，步履不停。一起走进位于南京市江 宁区的新润食品集团有限公司，探访"鸭子王国"背后的绿色发展密码。 （来源：荔枝新闻） 转自：荔枝新闻 新润的绿色初心，始于源头的坚守。创始人申新军介绍："我们的鸭子由农户散养在稻田里，密度每亩 在20只左右，不喂饲料，而是喂食螺蛳、鱼虾、绿萍、杂草等绿色天然的食料。而且我们还在田间地头 安装音乐播放器，让鸭子在音乐声中快乐成长。这样养出来的鸭子脂肪少、瘦肉多、口感好。" 原料的绿色是根基，工序的绿色则是守护本味的关键。 在恒温恒湿恒氧的加工车间里，浓郁的卤香扑面而来，勾人味蕾。工人们手持工具，有条不紊地完成清 洗、晾干、抹盐、卤煮等工序，每一个动作都透着精益求精的匠心。"炒盐腌，清卤复，烘得干，焐得 足"，南京盐水鸭制作技艺的12字口诀，被新润人代代相传、严格恪守。 "用作卤水的水，包括这些大料，比如花椒、八角、桂皮等等，都是专门订制的绿色生态产品。"新润食 品集团有限公司工厂负责人陈银霞介绍，"甚至连盐都选用无添加的绿色品种 ...

Core Viewpoint - A new individual business named "Wenshan Xigubin Binli Roast Duck Shop" has been established, focusing on the food service industry with a registered capital of 10,000 RMB [1] Company Summary - The legal representative of the newly established business is Zheng Wenbin [1] - The business is primarily engaged in licensed projects related to catering services, which require approval from relevant authorities before operation [1] - The general business scope includes the sale of health food (pre-packaged), food sales (only pre-packaged), daily necessities, fresh vegetables, fresh fruits, edible agricultural products, daily chemical products, personal hygiene products, and miscellaneous daily goods [1]

Core Insights - The article discusses how advancements in agricultural technology and industry upgrades have led to affordable and high-quality poultry products, such as roasted chicken and duck, priced around 20 yuan each [1][2]. Group 1: Technological Advancements - Continuous agricultural technology innovations have significantly reduced production costs, exemplified by the breeding of Cherry Valley ducks, which can be raised from hatch to market in 40 to 50 days, with each duck costing less than 10 yuan to produce [1]. - The development of domestically bred white-feathered chickens with independent intellectual property rights has broken the long-standing foreign monopoly on poultry breeding, ensuring a stable supply of quality products [1]. Group 2: Industry Integration and Efficiency - The deep integration of the supply chain, from feed processing to cold chain logistics, has unified production standards and improved efficiency, leading to lower costs and stable product quality [1][2]. - Large retail chains leverage their purchasing power to order directly from manufacturers, eliminating brand premiums and multiple distribution layers, which further stabilizes prices and enhances efficiency through digital systems [2]. Group 3: Economic Impact - The optimization of costs in poultry production translates into tangible benefits for consumers in a market with over 1.4 billion people, demonstrating a significant impact on living standards [2]. - The combination of effective production, sales, and affordability reflects a new landscape for high-quality economic development in China [2].

Core Insights - The restaurant industry, particularly Xibei, is experiencing a dynamic adjustment in store operations, including openings and closures, which is considered a normal business practice [1] - Xibei has been actively working to recover customer traffic through promotional activities, such as issuing 50 yuan vouchers for customers who spend over 50 yuan, which will continue until December [1] Group 1: Store Operations - The occupancy rate at a Xibei restaurant in Pudong New District is approximately 60%-70% [1] - Employees report an increase in workload due to more dishes being prepared on-site, leading to ongoing recruitment efforts for kitchen staff [1] - Recent closures in cities like Shenzhen, Shantou, and Yiwu are part of Xibei's normal operational adjustments based on business performance [1] Group 2: Customer Engagement - Xibei is utilizing promotional strategies, such as the ongoing 50 yuan voucher campaign, to attract and retain customers amid discussions of store closures [1]

Core Viewpoint - The company West B is undergoing operational adjustments, including store openings and closures, in response to market conditions and consumer expectations, particularly after facing challenges related to pre-prepared dishes [2][4]. Group 1: Store Operations - West B's store occupancy rate is currently around 60%-70%, indicating a recovery in customer traffic compared to previous downturns [2]. - The company is actively hiring more staff to manage increased workload due to a shift towards more on-site food preparation [2]. - Recent closures in cities like Shenzhen, Shantou, and Yiwu are part of West B's normal operational adjustments based on business performance [2]. Group 2: Consumer Response - The pre-prepared dish controversy has not significantly deterred some family consumers, who still find West B's offerings suitable for children due to their mild flavors [4]. - The company has been issuing discount vouchers, such as a "50 yuan voucher" for purchases over 50 yuan, to attract customers back to its restaurants [4]. - During peak dining times, customers in major cities like Beijing and Shenzhen have experienced wait times, suggesting a resurgence in demand despite previous issues [4].

Core Viewpoint - The article discusses the recent operational adjustments and challenges faced by the restaurant chain Xibei, particularly in response to a pre-prepared food controversy and the subsequent impact on customer traffic and employee workload [4][5]. Group 1: Operational Adjustments - Xibei has been dynamically adjusting its number of stores based on operational conditions, with recent closures in cities like Shenzhen, Shantou, and Yiwu being described as normal business practices [4]. - Following the pre-prepared food controversy in September, Xibei acknowledged a significant gap between its production processes and customer expectations, committing to shift from centralized kitchen operations to on-site food preparation [4][5]. Group 2: Customer Engagement Strategies - To recover from the loss of customers due to the controversy, Xibei has been issuing discount vouchers, such as a "50 yuan voucher" for customers spending over 50 yuan, which will continue until December [5]. - Despite the controversy, some families, particularly those with children, have shown resilience in their dining choices, indicating that Xibei remains a viable option due to its menu being suitable for children [5]. Group 3: Customer Traffic and Employee Dynamics - The current customer traffic in Xibei's stores is reported to be better than during the controversy, with occupancy rates around 60%-70% [3][4]. - Employees have noted increased workloads due to a shift towards more on-site food preparation, leading to higher pressure on staff and the hiring of part-time workers during peak times [4].

Core Insights - The company is actively using vouchers to regain lost customers after facing challenges in recent months [1][4] - There has been a noticeable improvement in customer traffic compared to previous downturns, with current restaurant occupancy rates around 60%-70% [1] - The company has acknowledged the impact of the pre-prepared food controversy and is making adjustments to its food preparation methods to better meet customer expectations [3][4] Customer Engagement - The ongoing promotion of a "50 yuan voucher" is aimed at encouraging customer visits, with the offer valid until December [4] - Despite the controversy, some families remain willing to dine at the company’s restaurants, citing the suitability of the food for children [4] - During peak dining times, customers in major cities have experienced wait times, indicating a resurgence in demand [4] Operational Adjustments - The company is increasing its workforce, including hiring part-time employees to manage the higher workload due to more dishes being prepared on-site [3] - The company has stated that the opening and closing of stores is a normal part of restaurant operations, with recent closures being part of a dynamic adjustment strategy [3]