（来源：南湖晚报） 转自：南湖晚报 七星文化的"味道" N晚报记者 徐杨蕾 通 讯 员 段素芳 王佳萱 "我要两个油墩，一个团子。"昨天早上，家住湘家荡区域（七星街道）湘南社区的小赵像往常一样，走 进"妈妈的味道——赵红小吃店"买早餐。这家小店主打鸡蛋糕、梅花糕、油酥饺等江南传统糕点，咸甜 兼备，很多制作工具都是从上一辈传承下来的。 "今天是立夏，别忘了吃麦芽塌饼。""清明时节，该吃青团了。"……周月红的朋友圈也总跟着时令走。 她说："像团子、尺糕等，都是我们这儿风俗里少不了的东西，家家户户都要用。搬家、孩子结婚、宝 宝满月，大家也都会来订上几份。" 位于湘家荡大道的春光饭店，则是另一处承载记忆的"老字号"。这家店自1986年开业至今，白切鸡、油 爆虾、糯米团子等特色菜，早已成为周边居民心中一份温润而扎实的味觉记忆。 对许多在外求学、工作的游子而言，去春光饭店吃一顿饭，或是买一份传统糕点当早点，便是触手可及 的"家的味道"。那一口熟悉的滋味，不仅唤醒了舌尖的记忆，更加深了人与城的情感联结。它承载的不 仅是手艺与风味，更是一方水土的文化密码、时令节气的民间注脚。 近年来，湘家荡区域（七星街道）以美食为媒激活文化 ...

（来源：中国旅游报） 转自：中国旅游报 来到湛江，最不能错过的地道美食是肠粉。卖肠粉的摊位前总是围满了人，师傅熟练地将米浆裹上肉 末，蒸制成薄如蝉翼的肠粉，再浇上鲜美的酱汁和芝麻，入口软嫩清爽，余味悠长，我一口气能吃两 份。 湛江生蚝也是一绝，我们特意去了海边大排档吃海鲜烧烤。炭烤生蚝在铁架上滋滋作响，空气中弥漫着 蒜香。远处的渔火点点，像是沉静的大海平稳而深邃的呼吸。老板娘一边撒辣椒一边说："过了十五， 每个村都会轮流摆酒，那才叫热闹！" 湛江没有地铁，出租车也比较少，我们出行基本上靠网约车和公交车。我们常常花两块钱坐公交穿过湛 江海湾大桥去金沙湾，在沙滩上捡贝壳、玩沙子。或者去赤坎老街，穿过法式骑楼与岭南民居，看孩子 们在巷弄间追逐，老人在门廊下喝茶。时间在这里变得缓慢而具体。 在赤坎老街，还能吃到很多正宗的湛江美食。白切鸡皮黄肉白，肥嫩鲜美，让人唇齿留香。簸箕炊细腻 爽滑，配上独特的酱料，风味十足，值得推荐。 我居住的湖南桑植，冬天很冷，是沁到骨子里的湿冷，气温大部分在零摄氏度以下。而在中国大陆最南 端的那座曾被称为"广州湾"的滨海小城湛江，冬天的平均气温竟然在16至23摄氏度。当桑植的冰霜还凝 在窗棂 ...

转自：北京日报客户端 新华社香港/澳门12月21日电12月21日是二十四节气中的冬至，民间素有"冬至大过年"的俗谚。这一 天，采购的人潮、备货的商贩、张罗的家人，在港澳两地绘就了一幅热气腾腾的温情画卷。 21日清晨，在香港南区鸭脷洲街市及熟食市场，海鲜铺前，生猛的游水虾蟹、肥美的东星斑吸引着市民 前来；肉类铺里，新鲜宰割的猪牛羊肉挂满档口；蔬菜摊上，青翠欲滴的菜心、生菜堆成小山；烧腊店 内，油光锃亮的烧鹅、叉烧飘出诱人焦香。 "一定要买齐鸡鸭、海鲜、腊味，还有好意头的蔬菜，像生菜寓意'生财'。"香港市民陈太太穿梭在街市 人群中，已经为"做冬"忙活数日。 鱼贩周先生一边麻利地为顾客处理鲜鱼，一边告诉记者，从20日晚开始生意就比平日好了约一成。"大 家都赶着为'做冬'备料。"不过他也观察到，如今市民过节方式更加多元，"有的选择北上消费，有的去 酒楼吃饭。我今天也要早点收摊，回家团圆。" 酒楼食肆同样迎来预订热潮。香港多家酒楼表示，今年冬至订座一早爆满，散座也一位难求，纷纷推 出"冬至晚市全包套餐"以飨食客。 香港市民施先生一家十口选择在酒楼聚餐，"家里地方小，出来吃省心又热闹。"餐桌上，白切鸡、清蒸 东星斑等"硬 ...

Core Viewpoint - The article highlights the success of the Shoujia Agricultural Cooperative in Guangning County, which utilizes technology and ecological practices to achieve significant production and income growth in poultry farming, specifically the "Phoenix Chicken" [1][5][41]. Group 1: Business Model and Production - The cooperative produces over 1 million "Phoenix Chickens" annually, generating an annual output value exceeding 20 million yuan, and involves 513 farming households [6][50]. - It employs an integrated model of "company + cooperative + farmers," achieving a closed-loop of "breeding - planting - processing - sales" [8][41]. - The cooperative has invested in a pre-prepared food production line, introducing new products like salt-baked chicken and white-cut chicken to capitalize on the growing market for prepared foods [42]. Group 2: Technological Integration - The cooperative uses IoT sensors to monitor 15 environmental parameters in chicken coops, allowing for remote management via a mobile app [2][3]. - Collaboration with South China Agricultural University has led to advancements in disease prevention and genetic selection, improving chick survival rates from 82% to 96% [25][26]. Group 3: Ecological Practices - The cooperative practices natural free-range farming, allowing chickens to roam in a 680-acre area of orchards and bamboo forests, which enhances their quality and taste [18][22]. - Chicken manure is converted into organic fertilizer, with an annual production of 3,000 tons, reducing chemical fertilizer use by 80% and increasing soil organic matter by 25% [35][36]. Group 4: Market Expansion and Brand Development - The cooperative has established a strong market presence by promoting "Guangning High Mountain Free-Range Chicken" and other local products through various high-end channels [43][46]. - It utilizes a "product + influencer + live streaming" model to enhance sales and brand awareness, leading to increased demand for its products [45][46]. Group 5: Community Impact - The cooperative has significantly improved local livelihoods, with an average income increase of 28,000 yuan per household for the 513 participating families [50]. - It has created 320 job opportunities, attracting young returnees to the agricultural sector and providing stable employment for local residents [52][53].

Core Viewpoint - The controversy surrounding the culinary competition involving Quan Jinhua, the brother of Olympic champion Quan Hongchan, highlights the clash of regional culinary preferences and the subjective nature of food appreciation in China [2][4][6]. Group 1: Event Background - Quan Jinhua, a self-identified "new farmer" and social media influencer, participated in the cooking show "Hot Game: Hundred Chefs Battle," where he presented a traditional white-cut chicken dish from his hometown of Zhanjiang, Guangdong [2][3]. - The dish was criticized by judges for its texture, leading to a heated debate about regional taste preferences, particularly between Guangdong and other regions [3][4]. Group 2: Public Reaction - The judges' comments sparked a backlash, with many viewers from Guangdong supporting Quan Jinhua's approach to cooking, emphasizing the importance of using free-range chickens raised for longer periods to achieve the desired texture and flavor [3][4][6]. - Conversely, critics argued that the focus should be on culinary skills rather than just the ingredients, suggesting that Quan Jinhua misinterpreted the judges' feedback [4][6]. Group 3: Cultural Implications - The incident reflects a broader issue of regional culinary identity in China, where differing tastes and cooking philosophies often lead to misunderstandings and conflicts [5][8]. - The debate illustrates the challenges of accommodating diverse culinary standards and the tendency for individuals to assert their own regional preferences as the "authentic" standard [5][10]. Group 4: Broader Culinary Trends - The discussion around the white-cut chicken serves as a microcosm of the ongoing "authenticity" debate in the culinary world, where traditional recipes and modern interpretations often clash [10][11]. - The rise of social media has transformed everyone into a food critic, complicating the appreciation of diverse culinary traditions and leading to a more polarized view of what constitutes "good" food [11][12].

Core Insights - The article emphasizes the cultural significance of food in Guangzhou, highlighting how sharing fresh ingredients is a high-level expression of friendship and social connection [10][12]. Group 1: Food as a Cultural Element - The act of eating and drinking is a timeless theme in Guangzhou, with food being central to social interactions and daily life [2][3]. - The author, Huang Aidong, aims to explore the emotional connections behind food choices in her new book, illustrating the unique lifestyle and values of the city through its culinary practices [2][3]. Group 2: Emotional Connections and Social Dynamics - Different dining experiences convey varying messages about relationships, with "dim sum" being a formal yet casual social choice, while "hot pot" and "street food" signify deeper friendships [5][7]. - Food serves as a medium for emotional expression, with specific dishes tied to memories and shared experiences, reinforcing social bonds [7][9]. Group 3: Health and Wellness - Guangzhou's food culture includes a strong emphasis on health, with locals often recommending specific dishes for wellness, reflecting a deep-rooted belief in the healing properties of food [9][10]. - The climate and environment of Guangdong influence dietary habits, leading to a preference for fresh ingredients and nourishing soups [10][11]. Group 4: Economic and Social Context - The article discusses the commercial aspect of dining in Guangzhou, where food names often carry auspicious meanings, reflecting the city's vibrant business culture [11][12]. - The local population tends to focus on stable, small-scale businesses rather than high-risk ventures, indicating a pragmatic approach to life and work [12][14].

Core Insights - The article highlights the trend of high-end hotels in Hangzhou, such as Zhejiang Hotel and Dongxi Chaoyan, launching outdoor food stalls to cater to the growing demand for convenient and affordable dining options among urban residents [4][5][7]. Group 1: Hotel Initiatives - Zhejiang Hotel has started an outdoor food stall selling various cooked dishes, responding to a decline in dine-in traffic, with prices adjusted to be more affordable, attracting positive customer feedback [5][6]. - Dongxi Chaoyan Hotel has creatively set up outdoor stalls in a technology park, initially planned for three days a week but expanded to six days due to high demand from local office workers [7][8]. Group 2: Customer Experience - Customers appreciate the convenience of purchasing freshly prepared meals from hotel kitchens, with offerings like marinated duck and crayfish available at reasonable prices, enhancing their dining experience [4][5]. - The outdoor stalls provide an opportunity for customers to enjoy restaurant-quality meals without the hassle of cooking at home, with a focus on hygiene and quality [7][8]. Group 3: Market Response - The outdoor food stall model is seen as a way to boost both takeaway and dine-in sales for hotels, with plans to promote this model to other restaurants in the area if successful [8].

Group 1 - The article highlights the cultural significance of Guangdong chicken in the culinary landscape, emphasizing its essential role in local dining traditions and social interactions [6][10][30] - Guangdong is known for its diverse and high-quality chicken breeds, such as Qingyuan chicken, which is ideal for white-cut chicken, and Huizhou chicken, known for its tender meat and unique flavor [13][16][30] - The cooking techniques employed by Guangdong chefs enhance the flavors of chicken dishes, with popular methods including salt-baked chicken and soy sauce chicken, which showcase the region's culinary expertise [19][21][30] Group 2 - The article discusses the upcoming promotional event "Guangdong Food Goes North" in Xinjiang, where Guangdong's culinary delights, particularly chicken dishes, will be showcased [2][33] - The event is part of a broader initiative to promote Guangdong's food culture and products, aiming to connect with consumers in other regions through the rich flavors of Guangdong cuisine [4][33] - The promotion will feature various ready-to-eat chicken products, catering to modern consumer preferences for convenience and taste, reinforcing the popularity of Guangdong's culinary offerings [30][32]