Three sets of soups, belt on the dynasty, Lubi collection, gold hook silver strips, Shili ginkgo biloba... Just looking at the elegant and antique names in this series of Confucius dishes is enough to make people salivate. The thousand-year-old Confucius cuisine is the longest-lasting typical official cuisine in China, but now it has already "flown into the homes of ordinary people". In contemporary times, it highlights the charm of Confucian culture in the form of the main cultural card, and has become a "golden business card" for creative transformation and innovative development.
Some of the Confucius cuisine exhibition Chen samples.
Passed on in conservation
Driving the employment of tens of thousands of people
Confucius cuisine is the representative cuisine of Lu cuisine in the four major cuisines of China, adhering to Confucius's "food is not tired of fine, not tired of fine" food concept, condensed with Confucian cultural characteristics and heritage, in all Chinese cuisines, Confucius cuisine is known for its cultural connotation and artistic characteristics, is a treasure in China's traditional food culture. In May 2011, the cooking techniques of Confucius cuisine were approved by the State Council and included in the third batch of national intangible cultural heritage list.
Due to the political and economic status of Confucius in history, Confucius cuisine not only absorbs the characteristics of court cuisine, but also gathers the essence of local cuisines from all over the country, which plays a very important role in enriching Chinese food culture, preserving and studying Chinese cooking techniques and historical evolution. Protecting, excavating, sorting out and promoting Confucius cuisine can not only inherit the cooking skills in Chinese food culture, but also have important historical significance and epochal value for enriching the connotation of Confucian culture and expanding the external influence of Confucian culture.
In recent years, Shandong has made many efforts to polish the golden signboard of "Confucius Cuisine". In Qufu, the birthplace of Confucius cuisine, a high-level work leading group has been set up to carry out overall planning and coordination, and effectively do a good job in the protection and utilization of Confucius cuisine, inheritance and development, product research and development, publicity and education, and talent training. Qufu issued the "Implementation Plan of Qufu City on the Research and Development and Promotion of Series of Cultural and Creative Products such as "Confucius Cuisine"", formulated the "Schedule for the Research and Development and Promotion of the "Confucius Cuisine" Series of Cultural and Creative Products", clarified the time node, responsibilities and tasks, and conscientiously grasped the organization and implementation.
In order to do a good job in non-genetic inheritance and protection, Shandong organized relevant experts, scholars and non-genetic inheritors to formulate high-end and low-grade Confucius cuisine standards such as "Confucius Banquet" (family banquet, wedding banquet, birthday banquet), "welcome banquet" (state banquet), "plum blossom banquet" (hui banquet) and so on according to historical documents and traditional recipes, so as to brand classic Confucius cuisine. At the same time, we encourage and support inheritors to accept apprenticeships and teach art, and strive to promote the transformation of the mentor-apprentice inheritance model to the classroom teaching model, with a total of more than 2,000 trainees trained in recent years, and the number of directly or indirectly employed people has reached more than 10,000.
As a kind of catering intangible cultural heritage, Confucius cuisine still has outstanding commercial value in contemporary times. In order to realize the benign transformation of "fingertip skills" into "fingertip economy", Shandong invited a national-level video team to Qufu to shoot and broadcast 404 Confucius dishes, established the first Confucius cuisine video material library, and established the "Qufu Intangible Cultural Heritage Exhibition and Performance Troupe" to concentrate the outstanding representative inheritors of "Confucius Cuisine Cooking Skills" to publicize and promote the outside world. Since the beginning of this year, Qufu has actively cooperated with well-known high-end hotel chains to carry out publicity and promotion activities of Confucius cuisine in Shenyang, Beijing, Tangshan and other places, so that more people can realize the charm of Confucius cuisine.
To stimulate the vitality of Confucius cuisine, it is also necessary to set an industry benchmark with noodles. For a long time, Qufu has been committed to building a brand store of Confucius cuisine, selecting the masters of Confucius cuisine, and at present, it has held 8 consecutive "China (Qufu) Confucius Cuisine Food Festival". According to the relevant person in charge of the Qufu Municipal Bureau of Culture and Tourism, this year, the first "Confucius Cuisine And Food Week" organized by the Qufu Municipal Party Committee and Municipal Government has been designed and planned, attracted investment and mobilized and deployed, and will be held at the right time due to the temporary postponement of the epidemic prevention and control requirements.
Confucius Man Han full tableware.
Qufu Confucius Cuisine Museum
Trial operation is expected before the Spring Festival
To fully excavate the cultural connotation behind Confucius cuisine, it is necessary to have a rich carrier platform, and the "Confucius Lai Museum" under construction is an important point of view.
The construction of the Confucius Cuisine Museum is specifically responsible for the construction of the Qufu leading cultural tourism enterprise Sankong Cultural Tourism Service Co., Ltd. Up to now, the site selection work, exhibition plan and rendering design of the Confucius Cuisine Museum have been basically completed, and the theme chapters such as "Tribute to the Master", "Hua Feast Guangzhang", "Feast and Good Taste", "Such as Beautiful Instruments" and "Drama and Music" have been determined.
The food and utensils are not to be disappointed, and the delicious Confucius cuisine can only be more charming if it is accompanied by special tableware. It is understood that the imitation research and development of Confucius tableware is underway, and the restoration and reproduction of the objects clearly mentioned in the Confucius archives, especially the physical objects that are still left. The research and development of Confucius tableware is suitable for the blooming of Confucius cuisine, and the Confucius banquet forms different configuration standards for high, medium and low.
At present, the Confucius Museum has completed 3D data scanning of the full tableware of the Manchu han dynasty and the tableware of the Ming and Qing Dynasty official kilns, and is actively contacting manufacturers to make them. The Xingtan Ancient Music and Dance Art Troupe is stepping up rehearsals for the opening ceremony, the Bell Ringing Food Ritual, the Feast, the Dance and other Confucius feasts, and is expected to be trial-run at the Confucius Cuisine Museum before the Spring Festival in 2022. In addition, a number of other related cultural and creative products such as Confucius Cake are also being developed and designed.
Industrialization development
Immerse yourself in modern life
Confucius cuisine is extremely widely used, from mountain treasures and seafood, to melon fruits, vegetables, mountain forest wild vegetables, etc. can be cooked to produce good vegetables, and in front of the kitchen can be used in a variety of materials, Confucius cuisine is finely made, good at seasoning, pay attention to the container, cooking techniques are comprehensive, in many techniques, especially in the roasting, frying, simmering, fire, fried, grilled, and the production program is complex, often through three or four procedures to complete, its flavor characteristics are light and tender, soft and rotten, original.
Because of this, the protection and inheritance of Confucius cuisine also has some troubles. Zhao Jianmin, professor of Shandong Tourism Vocational College and director of the Lu Cuisine Culture Museum, has been studying Confucius cuisine since the 1980s, in his view, the pace of modern people's life is faster, the pursuit of simple style, the original Confucian cuisine and Confucius tableware are too complicated, I am afraid it is difficult to directly integrate into the life of modern people.
He believes that at present, we should take being accepted by the public as the starting point, pay attention to the industrialization development of Confucius cuisine, integrate into contemporary life, and adapt to the habits of modern service consumption. In particular, according to the needs of people at different consumption levels, it is necessary to design products covering various consumption segments, so that Confucius cuisine can truly "enter the homes of ordinary people". Zhao Jianmin also suggested that a multi-departmental participation of the Confucius Cuisine Industry Development Promotion Association should be formed, drawing on the advanced experience in the industry, and fully responsible for the dissemination and marketing of Confucius cuisine culture; strengthen the training of follow-up talents of Confucius cuisine, and unite with vocational colleges and universities to attract social capital to enter and increase investment in scientific and technological research and development.
In addition, according to the person in charge of the Intangible Cultural Heritage Department of the Department of Culture and Tourism of Shandong Province, the Department of Culture and Tourism of Shandong Province plans to work with Jining City and Qufu City, relying on the provincial intangible cultural heritage research base and local universities and research institutes in Jining City and Qufu City, to form a theoretical research expert database on the intangible cultural heritage of Confucius Province, and promote the establishment of special topics such as "Confucius Intangible Cultural Heritage and Chinese Cultural Genes", "Confucius Intangible Cultural Heritage and Socialist Core Value System", and "Systematic and Integral Protection of Confucius Intangible Cultural Heritage". These measures will help strengthen the academic research of Confucius's intangible cultural heritage, strengthen the transformation and utilization of research results, and provide more support for the protection and inheritance of Confucius cuisine.
(Source: Qilu Evening News reporter Zhang Jiulong)
【Editor: Jin Xin】
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