Learn about the 355-year-old time-honored brand Wang Zhihe's step-by-step journey from history to modernity, learn how a grain of soybeans has gone through a "magical journey" into China's unique "Oriental cheese", and then follow the chef to present more "opening methods" of time-honored classic products...... On the occasion of the 48th International Museum Day on May 18, the children of Haidian Experimental Primary School affiliated to Beijing Institute of Education walked into the Wang Zhihe Sufu Science Exhibition Hall to explore the story behind Wang Zhihe and Sufu and experience the combination of traditional culture and modern innovation.
How did Wang Zhihe suddenly become a "food inventor" from a scholar, and what kind of legendary story did the "hot style" of "stinky tofu" appear? How did the "old shop" of fermented bean curd do business in the past? What is the daily life of the busy and orderly "Wang Zhihe South Sauce Garden" in the old Beijing streets, which is lively and extraordinary, just like the "Beijing version of the Qingming Riverside Map"? In the bean curd science museum, "Wang Zhihe" travels back to today through the "time tunnel", and takes the young audience to review and feel the historical and cultural accumulation of Wang Zhihe bean curd. "Wang Zhihe", a 355-year-old brand, is the main line of "time travel", allowing everyone to experience the traditional Chinese food culture and the wisdom of the ancients in terms of food.
According to the relevant person in charge of Beijing Wang Zhihe Food Co., Ltd., Wang Zhihe Sufu Science Museum is the first science museum with the theme of bean curd in China. Since its establishment in 2010, the Science Exhibition Hall has received tens of thousands of visitors from home and abroad. "Last year, the museum received more than 3,000 visitors, and since 2024, more than 1,800 people have visited the museum." Especially in recent years, the "museum fever" has been set off, and niche but entertaining museums like the Sufu Science Museum have become the favorite of "museum fans". Many public accounts and big Vs have listed Wang Zhihe Sufu Science Exhibition Hall as a "must-check-in" in Beijing's niche museums.
The theme of this year's International Museum Day is "Museums for Education and Research". In addition to the traditional museum exhibition method, the most attractive thing for the audience is that it allows the audience to systematically and comprehensively understand the full set of process of fermentation bean curd manufacturing, including grinding, pulping, pressing, rubbing, placing blocks, bottling, soup and other key steps of fermentation production, which can achieve zero-distance interaction. Wang Zhonglin, a fifth-grade student at Haidian Experimental Primary School affiliated to Beijing Institute of Education, experienced grinding beans and pulping under the guidance of the staff. "I never understood how a grain of soybeans turned into liquid soy milk, and how soy milk turned into soft tofu. After the experience, not only did my previous doubts be solved, but I also knew why the brine can order tofu and bean curd, the predecessor of which was a 'blank' covered with white fluff, and how the red color of red bean curd came about. ”
The "primary apprentice" played by the narrator also listened to the story told by the "master" with the children, and immersed themselves in the cultural heritage of Chinese time-honored brands and the unique charm of Chinese cuisine through interactive quizzes, observation of skill demonstrations, and learning how to make fermented bean curd. In addition, young audiences can also bring VR equipment to immerse themselves in "traveling" back to the former Zhihe Sauce Garden, walking through the ancient streets with animated characters, and experiencing the story of the time-honored brand.
Seeing with the eyes and making it with your hands, the bean curd science museum also prepared a special dish tasting session for the young audience, taking the children to experience the "delicious taste on the tip of the tongue". Stinky tofu stall eggs, french fries stinky tofu sprinkles, fried steamed bun slices with bean curd, braised pork with bean curd, persimmon cheese rolls, etc...... The staff of the bean curd science exhibition hall said that in addition to the very popular traditional bean curd dishes, in recent years, Wang Zhihe has also been researching and developing the tastes of young people and children, so that Wang Zhihe's "old taste" can keep up with the "new feeling" of the younger generation.
Deng Bogeng, a master of Chinese cooking and head of the expert group for the compilation of the "National Standard for Chinese Cooking", once said that bean curd is not only a side dish, but also cooking dishes with bean curd can not only make the dishes more diverse, the dishes more varied, but also make the taste more layered and the dishes more attractive. Food and nutrition insiders also said that bean curd contains a variety of amino acids, peptides, B vitamins, through visiting museums, immersive interaction, let Chinese traditional food into the lives of young people, is conducive to consumers have a new, deeper understanding of Wang Zhihe, so that more people appreciate the great charm of "Oriental cheese".