Chen Wen is the president of the Shanghang Food Association and a self-media person. He put forward a point of view - let culture become the carrier of food, he constantly collects and sorts out various materials related to Shanghang culture, hoping to take advantage of the wind of the Internet to promote the characteristics of his hometown to all over the world
Today, the person in charge of Shanghang Dried Radish Factory invited Chen Wen to come over, hoping that he would make some new attempts for the promotion of dried radish
Chen Wen believes that dried radish should not be just a side dish on the table, and since 2011, Chen Wen has been exploring the creation of a dried radish feast in Hangzhou. Through several years of hard work, the Shanghang Dried Radish Feast was included in the theme banquet of Chinese regional cuisine, and he also recommended braised locust pork and Huyang steamed chicken as the top ten famous dishes in western Fujian. He compiled the collected materials into a book called "Shanghang Cuisine that Can Tell Stories"
During the filming, Chen Wen's friends called to inquire about the format of the Sanshe Cultural Festival in March this year, and Chen Wen often offered suggestions for events in previous years
Chen Wen's friends hope to make the cultural elements of the She ethnic group in Shanghang into related products and become one of the souvenirs that can represent their hometown. In order to give better advice and promote his hometown, Chen Wen came to his friend's studio
According to the Shanghang genealogy, as early as the early years of the Tang Dynasty, the ancestors of the Lan clan moved to Shanghang, and then the ancestors surnamed Zhong and Lei also moved to Shanghang Kaiji in the Yuan Dynasty and the Ming Dynasty
The history of Shanghang has also become the focus of the public because of the recent discovery of fossils of late Cretaceous dinosaur footprints. They invited Chen Wen to the scene to participate in the filming of the dinosaur footprint protection video
Whether it is Dried Radish in Shanghang, or She culture, or dinosaur footprints, Chen Wen will promote his hometown and hope that more people will come to Shanghang to listen to the story of the city
The production process of dried radish has a history of more than 500 years and is the intangible cultural heritage of Shanghang. A family opens the altar, ten miles smell incense, this Song of Western Fujian points out the unique flavor and spiritual status of Shanghang dried radish
Shanghang is close to the Tingjiang River, and the soil is loose, which is very suitable for the growth of radish. The radish harvested in the first half of the year is high in moisture content and not crispy enough. Only the radish in the second half of the year is suitable for making dried radish. Dried radish usually needs to go through three processes, that is, pickling, drying, and hiding, and the sealed radish needs to be taken out after at least half a year to taste
Back at the studio, Chen Wen discussed with the video production staff the shooting tone and dish selection of the dried radish feast, and determined the dishes such as dried radish dumplings, aged dried radish duck soup, and dried radish steamed fish
Radish is cool, sweet, often eat radish can reduce blood lipids, soften blood vessels, dried radish is also like tangerine peel, the longer the year, the greater the effect, the better the effect, with cool fire, enhance appetite, help digestion, reduce blood sugar and other functions
In Shanghang, dried radish is known as the public lover on the tip of the tongue, and today it is accompanied by ingredients that are both land and water, meat and vegetarian. The best way to get the effect of dried aged radish is to steam it with duck soup, and if it is boiled directly with water, the effect and taste will be greatly reduced
Dried radish scrambled eggs are the most common dish in Shanghang, and Chen Wen and Fan Lianqin have a disagreement about the stir-frying method of this dish. They got to know each other a few years ago because of dried radish, and discussions about the use and making of ingredients like today often occur. In this regard, Fan Lianqin believes that this is a good kind of learning. Thanks to everyone's efforts, a sumptuous dried radish feast has been cooked
After completing the filming of the video, Chen Wen promoted it on various platforms, and he believed that the connotative dishes could be called real food. Reading their connotations and telling the stories of these dishes is also a way for him to promote his hometown