【#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 ...

张继兴师傅幼时在济南燕宾楼随名厨师丁洪轩、赵长龄学习烹调技术,学成后在宏文达、东鲁饭庄任厨 师,他在鲁菜的炒糖汁、制汤及菜肴的色、味等方面有独到之处。在《中国名菜谱》"第六集·山东名菜 点"中收录了根据张师傅制作经验整理的菜品,有扒海参、白扒鱼翅、锅烧肘子、马牙肉、双烤肉、九转 大肠、白扒天花、油淋鸡、布袋鸡、冬菜鸭子、神仙鸭子、红烧鳜鱼、黄焖回网鱼、炸西瓜14种菜肴。 这本《酒席知识》约4万多字,有"海参全席""中级鱼翅席""中等燕菜全席"三大筵席的菜谱,包含108道 菜。每道菜谱都有原料品种、数量、操作过程、注意事项等,十分详细全面,对研究鲁菜传统高档筵席有 很高的参考价值和历史价值。 菜谱是指记录多种菜肴的原料、烹调方法、特点等的书籍,不仅记录了特定时期和区域的食材物产、烹 饪技艺与饮食潮流,还反映了社会交往与饮食思想,是烹饪研究的重要资料。经史方志中必不可少地有烹 饪方面的记载,而文人墨客撰写的文章中也有关于饮食的记载,如历代文人对济南的饮馔多有赞誉。但这 些都是对菜肴的赞美,不是菜谱,也不是烹饪著作。作为中国四大菜系之一的鲁菜主要组成部分,济南菜的 菜谱之类文字记载,是在上世纪50年代末才出现的。 ...

12月4日，淄博知味斋大饭店举行"中国民族品牌饭店"挂牌仪式，正式成为淄博市首家获此国家级荣誉 的饭店企业，并以最高等级"至樽"获评。这一认定，标志着该酒店在品牌价值、市场地位、文化传承与 未来发展上，获得了国家层面权威机构一项极具分量的综合性背书。 "中国民族品牌饭店"评定旨在遴选出能够代表中国餐饮文化精髓、具备卓越品牌影响力与市场竞争力的 标杆企业。其评定体系严格，从文化传承、品牌建设、服务质量、经营管理、社会效益等多维度进行综 合考评，其中"至樽"为最高荣誉。 知味斋大饭店此次荣膺最高等级"至樽"，源于其深厚的文化底蕴与不懈的品质追求。作为鲁菜的重要传 承者和创新发展者，知味斋始终以弘扬鲁菜文化为己任。饭店不仅精心保护和传承经典鲁菜制作技艺， 更注重在传统基础上进行创新，融合现代饮食健康理念，打造出兼具传统神韵与现代魅力的特色菜品体 系。 其品牌建设同样卓有成效。"知味斋"三个字早已超越一个饭店的名称，成为淄博乃至山东地区一个承载 着美食记忆与文化情感的品牌符号。从温馨雅致的就餐环境，到严谨细致的酒店服务流程，知味斋构建 了立体化的品牌形象，赢得了消费者的广泛信赖与口碑。 知味斋大饭店总经理冯娟宁表示， ...

Core Insights - The "Shanghai Summer" International Consumption Season and Global Food Festival has opened, showcasing local spicy cuisine and aiming to boost Shanghai's nighttime economy and dining market growth [1][2] - Meituan reported that the number of Sichuan cuisine restaurants in Shanghai exceeds 7,500, making it the leading local cuisine in the city [1] Group 1: Event Overview - The event is guided by the Shanghai Municipal Commission of Commerce and the Jing'an District People's Government, and is hosted by Dazhong Dianping and Wanglaoji, lasting for three days [1] - The festival features various spicy local cuisines, including Jiangxi, Hunan, and Sichuan, as well as Shanghai's local dishes, Shandong cuisine, Anhui cuisine, and Taiwanese cuisine [1] Group 2: Market Trends - From January to July this year, the top five spicy cuisine categories in Shanghai by consumption growth are Jiangxi, Hubei, Yunnan, Guizhou, and Shaanxi [1] - Jiangxi cuisine has seen a 115% year-on-year increase in consumption, making it the fastest-growing local cuisine in Shanghai [1] - Jiangxi cuisine is known for its "fresh, spicy, fragrant, and mellow" flavors, and local restaurants are increasingly popular among consumers in Shanghai [1] Group 3: Featured Dishes - The festival showcases local specialties such as Nanchang's "Woguanli" meat sauce mixed rice noodles, "Wanyan" Mengcheng baked cakes, "Lucai" spicy seafood, and "Guanguanji Halal Restaurant" hand-grabbed lamb [1]

Core Viewpoint - The summer in Shandong is characterized by vibrant night economies and culinary competitions, particularly the "Shandong Barbecue Culinary Competition," which showcases local cuisine and attracts tourists [1][3]. Group 1: Event Highlights - The "Shandong Barbecue Culinary Competition" concluded in Zibo, featuring numerous barbecue stalls and attracting a large crowd of visitors [3]. - The event serves as a multi-faceted platform for food, craftsmanship, and sales, aiming to enhance overall city consumption [3]. - Zibo's barbecue development is being propelled by innovative dishes, transitioning the traditional street economy to upgraded versions [3][6]. Group 2: Night Economy Development - In Jinan, the Daming Lake night cruise offers a unique experience, while cultural streets filled with creative shops and traditional tea houses become popular spots for nighttime leisure [4]. - The integration of historical and modern elements in Jinan's night economy creates a distinctive identity for the city [4]. - In rural areas like the Hongye Shiyan Tourist Area, creative renovations have transformed ancient villages into vibrant night attractions, significantly increasing visitor numbers and revenue [4][6]. Group 3: Tourism and Cultural Integration - The promotional activities aim to explore and showcase the integration of culture and tourism in Shandong, highlighting unique local resources and innovative outcomes [6]. - The focus is on attracting tourists through authentic experiences and vibrant case studies, promoting the diverse charm of "Hospitable Shandong" [6].

Core Insights - The article emphasizes the transformation of consumer demand towards diversity and individuality, which is driving changes in the restaurant industry and reshaping competitive logic [1] - It highlights the importance of understanding consumer power as a key to innovation and growth for businesses, particularly in the context of traditional brands adapting to modern consumer needs [1] Group 1: Company Initiatives - The company, Cuihua Lou, has adopted a "people-oriented" approach, focusing on community service by opening small kitchen community service stores and affordable roast duck shops, offering both classic dishes and budget-friendly meal options [3] - In response to the rise of digitalization, Cuihua Lou has embraced an "Internet+" model, utilizing platforms like Meituan, Douyin, and Dazhong Dianping to enhance brand visibility and attract younger consumers [4] - The company has successfully integrated traditional culinary skills with modern marketing strategies, such as live streaming, to engage a broader audience and increase foot traffic to physical locations [4] Group 2: Consumer Demographics - Currently, over 60% of Cuihua Lou's consumers are young people, indicating a successful shift towards appealing to a younger demographic [4] - The company has tailored its product offerings based on market research to meet the taste and nutritional preferences of younger consumers, launching creative dishes to attract more customers [3] Group 3: Challenges and Recommendations - Cuihua Lou faces challenges in the transmission of intangible cultural heritage skills, including rising costs and a shortage of skilled talent, which hinder investment in innovation [5] - Recommendations include increasing support for training and retaining skilled workers in the culinary arts, as well as reducing barriers for traditional brands to enter online platforms [5] Group 4: Future Plans - The company plans to maintain high standards in ingredient selection and processing, ensuring a safe and healthy dining experience for customers [8] - Future initiatives will focus on continuous innovation in flavors and seasonal dishes, alongside enhancing service models and digital applications to meet diverse consumer needs [8]