Any perfect trip is complete without good food. Modern popsicles and iron pot stew make the trip to Harbin sweet and comfortable, xiaolongbao and hairy crab make the trip to Suzhou fragrant and satisfying, small cake roll barbecue makes checking in Zibo enjoyable and affordable, hot pot and string of incense make the stroll in Chongqing taste and aftertaste ......The "hot and hot" of food tourism has ignited a new "flower" in the consumer market.
The picture shows that on December 28, 2023, at the Confucian Temple Square in Changchun, citizens gathered around the hot pot to taste food. (*From China News Service).
A gastronomic tour of the mountains and rivers.
Gastronomy and tourism have been deeply linked, intertwined and inseparable since ancient times. Xu Xiake, a traveler from the Ming Dynasty, traveled extensively in China, and food was an important aspect of his attention and record. The 250,000-word "Yunnan Travel Diary" can be called the first generation of food tourism treasures, with records of various delicacies such as "bacon and fire wine". He is also known as "China's No. 1 Food Travel Blogger". Nowadays, transportation is more convenient, and a trip to a city for a meal can happen at any time. According to the survey of the China Tourism Academy, more than ninety percent of tourists will make food strategies before or during the trip, and experience local food as an important itinerary; Nearly 80% of business travelers will find time to find local food after completing business activities. The unique food culture of various places provides tourists with multiple consumption choices, and "taste bud tour" has quietly become a mainstream travel choice, which not only stimulates the new momentum of cultural tourism consumption, but also helps the wide spread of Chinese food culture.
On the eve of the Spring Festival, the Department of Resource Development of the Ministry of Culture and Tourism launched the "Taste of Beautiful China, Taste of Mountains and Rivers" national 24 solar terms tourism food and food tourism route collection and promotion activities, aiming to deeply tap the potential of food tourism consumption and prosper and expand the food tourism market. At present, the "Spring Rain Shocking Spring Qinggu Day" Spring National Characteristic Solar Term Tourism Food and Food Tourism Routes, and the "Summer Mang, Summer and Summer Connection" Summer National Characteristic Solar Term Tourism Food and Food Tourism Routes are being solicited hotly.
Food tourism is a new type of tourism with local specialties as the main consumption carrier. Through this collection and publicity and promotion activities of food tourism routes, all localities take the 24 solar terms food as the timeline and cities, counties, and villages as food space points to show the richness and diversity of Chinese food to citizens and tourists. Chen Qiang, Secretary-General of the Cultural Tourism Specialty Food Development Working Committee of the China Cuisine Association, suggested that after the release of the food tourism route, all localities should take this opportunity to hold various food tourism festivals, continue to enrich the food tourism consumption scene and product supply, promote the construction and promotion of food tourism brand, drive more citizens and tourists to participate, and continue to stimulate new consumption momentum.
The picture shows that on February 3, in Shaanzhou District, Sanmenxia, Henan Province, local villagers steamed auspicious dragon flower buns to welcome the arrival of the New Year of the Dragon. (*From China News Service).
The taste of China is wonderful.
The flavor of the year is long, and the flowers are fragrant. During the Chinese New Year, the people in Guanzhong, Shaanxi Province will make mouth buns, oil horns and other flower buns to visit relatives and friends. Kneading, rubbing, pinching, pulling, cutting, ......Under the skillful hands of Kang Miaoyun, the representative inheritor of intangible cultural heritage at the district level in Linwei Dough Sculpture District, Weinan City, the dough will soon be transformed into flower buns of different shapes, including vivid flying dragons and lifelike fruits.
During the Spring Festival holiday, Kang Miaoyun was not only busy making all kinds of flower buns, but also explained the flower bun making skills to the children who studied and traveled. "This year is the Year of the Dragon, the dragon horns must be pinched first, pinched before they can be assembled, and as soon as the type comes out, there is a three-dimensional sense ......Under the guidance of Kang Miaoyun, the dough was turned into dragon element buns in the hands of the children.
The boiling bottom, the rich aroma, the delicate presentation ......During the Spring Festival holiday, Chengdu, Sichuan Province launched the Shuwei Jinjiang Water Theme Hot Pot Boat, moving the hot pot to the Jinjiang River, allowing tourists to enjoy the Jinjiang River at night, taste food and watch performances, and immerse themselves in the charm of Chengdu. "It feels really good to watch the beautiful scenery and eat hot pot on the cruise, and you can also perform with a very Bashu flavor. Wang Tiantian, a tourist from Guangdong, said, "This trip to Chengdu not only satisfied the taste buds, but also experienced the Bashu culture and had an authentic Chengdu New Year." ”
Born because of the river, prosperous because of the river. Due to the special geographical location of going from north to south, west to east, all kinds of food and drink from the south to the north, sweet to the north and salty to the east, spicy and sour in the west, are blended in Linqing, Shandong, forming a Linqing taste that is inclusive and has a unique flavor.
Speaking of Linqing food, Sun Weihua, Secretary of the Party Leadership Group and Director of the Linqing Municipal Bureau of Culture and Tourism, is full of pride: "Linqing is famous for its variety and culture. Everyone comes to the Qing Dynasty to travel, want to eat big dishes, there are three points of water banquet, official money banquet, canal ten scenery banquet, etc., want to eat snacks, there are Yinjia Pavilion 'Xia Fan meat', Doujia steamed buns, Yushi Lane pot cakes, Guanyin Hall roast mutton, Shixiang noodles and so on dozens of kinds. Every solar term, Linqing has special food, it can be said that the taste of Linqing, the taste is the historical inheritance, and the taste is cultural creativity. At present, we are actively applying for the national 24 solar terms food tourism routes. ”
The picture shows square bamboo shoots picked by farmers in Gaoshan Village, Chumi Town, Tongzi, Guizhou Province, October 12, 2022. (*From China News Service).
Solar term cuisine integration and innovation.
Artemisia is full of short reed buds, which is the time when the puffer fish wants to eat. "Every March, Yangzhong in Zhenjiang, Jiangsu Province attracts an endless stream of diners. "Just after the Lantern Festival, some diners called ** to consult, and some guests even booked a table for the May Day holiday early. Zhou Changshun, the head chef of Yangzhong Changshun Fugu House, said, "Every season to eat puffer fish, there are more than ten tables of guests who dine-in on weekends every day, and two or three hundred puffer fish are made every day, and many guests come from other provinces and cities." In addition to the traditional braised and white sauce recipes, we also offer innovative dishes such as fugu hot pot and fugu sashimi, which are very popular. ”
Nowadays, tourists have "tasted" a solar term tourism food map. For example, during the Qingming Festival, I went to Zhejiang to eat spring bamboo shoots, after planting mangs, I went to Yunnan to taste mushrooms, I went to Jiangsu to taste hairy crabs during the Mid-Autumn Festival, and I went to Inner Mongolia to eat roasted whole sheep ...... after the beginning of winterThe market-oriented food routes have been eaten and walked out by tourists, which provides a new path for the innovative and integrated development of food tourism.
The combination of food and tourism is not only an important way to enhance cultural self-confidence, but also an important way to promote the in-depth integration and development of culture and tourism. Wu Fenglin, director of the Planning and Leisure Research Institute of the China Tourism Academy, believes that the excavation of food culture should not only protect and inherit traditional food, local characteristics and time-honored brands, but also face the future, pay attention to the pursuit of fashion and novelty by young consumers, and form a diversified catering system with clear priorities. To promote food tourism consumption, it is necessary not only to take into account the needs of local residents and foreign tourists, but also to build the destination into a new tourism consumption scene that integrates food tasting, cultural experience, sightseeing, entertainment and leisure. (ENDS).
Author: Huang Gaoyuan, Ren Li, Bai Hua.
*: China Tourism News.