Core Points - The event "Taste of the National Games" was held at the Guangzhou Tower, marking 30 days countdown to the 15th National Games, integrating interactive experiences, intangible cultural heritage cuisine, and cultural activities [1][2] Group 1: Event Overview - The countdown event featured a spectacular light show at the Guangzhou Tower, attended by Olympic champions, which heightened the excitement for the upcoming games [2] - The event aims to promote local cuisine, specifically dim sum, as a representation of Lingnan culinary culture, launching the "Finding Provincial Dim Sum Plan" [2][4] Group 2: Culinary Initiatives - Over 30 representative dim sum dishes have been selected and categorized into four "Provincial Dim Sum Teams" to engage consumers in voting for their favorites [4] - The top three "Champion Dim Sum" will receive official recognition and financial subsidies, with notable figures like Li Xiaopeng endorsing specific dishes [4] Group 3: Cultural Experience - The event included immersive experiences combining intangible cultural heritage and technology, allowing guests to engage with the city's cultural pulse [5] - Various interactive zones were set up, including a cultural wall and sports interaction area, enhancing the overall experience for attendees [5][6] Group 4: Promotion and Future Plans - A themed menu reflecting the spirit of the National Games was launched, which will be promoted across dining establishments in the city [8]

Core Viewpoint - The article emphasizes the importance of fine-tuning the cold fermentation method in baking to achieve desired textures and flavors in bread, highlighting four key factors: bubble quantity, mixing degree, refrigeration temperature, and dough thickness [1][31]. Group 1: Bubble Quantity - The primary consideration in bread making is the desired mouthfeel for consumers, which is significantly influenced by controlling bubble quantity [1][3]. - Different markets have varying preferences; for instance, French consumers favor a chewy texture, while Japanese consumers prefer a softer texture, leading to different applications of cold fermentation methods [5]. Group 2: Mixing Degree - Higher mixing degrees are required in cold fermentation to compensate for bubble loss during refrigeration, ensuring the dough retains sufficient bubbles for optimal texture [6][10]. - The article provides a comparative example showing that longer mixing times result in greater dough elasticity and larger final bread volume, with more bubbles leading to better baking expansion [10][12]. Group 3: Refrigeration Temperature - The fermentation speed of yeast increases with higher refrigeration temperatures, which also affects the dough's elasticity and bubble quantity [15][21]. - A temperature of -2°C results in the least bubble reduction and the softest texture, while higher temperatures lead to more chewiness and potential over-fermentation issues [20][21]. Group 4: Dough Thickness - Dough thickness significantly impacts the cooling effect during cold fermentation; thicker dough cools unevenly, leading to over-fermentation and poor quality bread [22][29]. - The article illustrates that a 5cm thick dough yields a more uniform cooling effect and better quality bread compared to a 10cm thick dough, which suffers from over-fermentation [29].