This newspaper news (reporter Wang Ke) from time to time does not eat, not rarely used, is the Suzhou people continue to continue to this day the unique "stubbornness" of food. Even a small drink can reflect the Suzhou people's love for the local cuisine with four distinct seasons and the right time for the scene - recently, Suzhou Jiangnan Ya Kitchen joined hands with 100% Tea to launch the seasonal drink "Chicken Head Rice Grandma", which successfully "went out of the circle" online and offline.
Shan Xiaowen is one of the behind-the-scenes promoters of this "net red" drink, and also the dean of the "Jiangnan Culture Suzhou Cuisine" Food Academy of Xinmeihua. In her view, the biggest insistence of Suzhou people on diet is to pay attention to seasonality and natural taste.
Shan Xiaowen also refined and summarized her understanding of Suzhou's gastronomic culture and Su-style life, and served as the main person in charge of the "Noon , From Time to Time" in the Large-scale Immersive Experience Area of Su-style Life in Canglang New Town, Gusu District, and the Su-style Life Twelve Hours, created by Su Bao Rong Media, to excavate and inherit the Su-style culture. "Since ancient times, the people have taken food as heaven. Su bang cuisine is one of the carriers of Suzhou culture and history, and it is also a figurative expression of Su-style life. For us, food is not only a blessing, but also an industry, but also the most Jiangnan culture. Shan Xiaowen said.
How does Seiko's elegant Suzhou cuisine serve the spiritual needs of modern people? Whether the traditional food culture can be integrated into modern life and meet the needs of modern people for high-quality life is a problem that Shan Xiaowen and other gourmets continue to think about. "First of all, we continue the concept of the ancients' 'obeying the life', for the development of new dishes, we must keep up with the seasons, from time to time do not eat." From R&D to the launch of the finished product, it generally does not take more than 3 days. In autumn and winter, we will introduce seasonal dishes such as smoked skin fish, chicken head rice shrimp, sweet bean matsutake lion head, hawthorn grilled sauce recipe, crab powder shrimp crossing deck and so on. According to the eating habits of Suzhou people, we will focus on different fish every month: turtle, anchovy and white fish in spring; bream and eel in summer; crucian carp, grass carp and silver carp in autumn; bluefish, pond mandarin fish and mandarin fish in winter. ”
It is not enough to change the product from the change of seasons, but also to conform to the eating habits and lifestyles of contemporary people. Shan Xiaowen said: "Suzhou people must eat sauce in winter, this is a traditional dish, but the tradition is not set in stone. When we made the sauce, we replaced some of the rock sugar with hawthorn, so that the taste of the whole dish was three points less sweet, more refreshing, more salty and salty. ”
Not only that, Shan Xiaowen also led the team to dig deep into the Ip resources of Gusu culture, strengthen the activation and utilization of historical and cultural resources, inject into a series of Subang dishes, try to constantly cross-border, innovate, integrate, and accept market tests. They will also export the food stories behind the dishes of Su Bang in school activities and community activities. She took the example of the "Suzhou-style boat point" that Suzhou people love to eat. "In the old days, the main means of transportation was the boat, the speed of the boat was relatively slow, and eating naturally had to be solved on the boat. These boat spots are prepared for boat people at noon. The chef grasps the psychology of the diners, and the dim sum should be small and exquisite, both ornamental and delicious. The dishes on board will also change with the change of seasons, striving for seasonality and freshness. We hope that when customers taste the boat order, they will have the scene of the old boat spot in mind. It is not a snack, but a traditional culture. We will continue to dig deep into the IP resources of Gusu culture, pay attention to people's inner feelings and experiences, meet their emotional consumption, and let more people understand the historical value, cultural value and aesthetic value of Su bang cuisine. Shan Xiaowen said so.
【Source: Gusu Evening News】
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