Please take your shrimp soup bun and remember to 'open the window before you drink the soup'.At 7.am on June 6, the newly opened Intangible Cultural Heritage Canteen of Hubei University of Economics was full of aroma, Sijimei soup bun, Cailinji’s hot dry noodles, Dehualou steamed stuffed bun, Laofuqinghe beef noodles, Xiaogan rice wine, Tianhengqi fish soup ...The dazzling array of time-honored breakfast made people salivate, and teachers and students queued up in front of the window, just to taste the authentic taste of Chu cuisine time-honored brand.
In the Intangible Cultural Heritage Canteen, black tiles are matched with blue stone bricks, and 8 dining windows are placed on the antique signs. Walking among them, it is like being in a traditional snack street.When I was a child, there was a shop selling paste soup downstairs. This time in university, I tasted the authentic Tianhengqi fish paste powder soup, which also reminded me of the taste of childhood. Fang Wenqian said she planned to buy more and bring them back to her dormitory to share the delicious food of hometown with her roommates.
Long lines formed in front of many windows, with students in the back standing on tiptoes, counting the order and looking ahead to see how the dishes were made.I did not expect that we can have such a special canteen, the food brand, the variety is even richer than some business districts.Said Dang Yifan, from marketing major.
In order to promote intangible cultural heritage food culture on campus, we have combined with well-known time-honored catering enterprises in Hubei Province to transform the first floor of Sanqingyuan canteen of the university into an intangible cultural heritage canteen of Chu cuisine, which was officially put into use when the semester began in autumn. Professor Zou Zhiping, president of Chu Cuisine Research School of Hubei University of Economics, introduced that the overall design of intangible cultural heritage canteen was jointly participated by students of the School of Art and Design, fully integrating campus culture and Chu cuisine intangible cultural heritage food.
The makers of each window are personally led by the inheritor of the old brand. They are busy from 4 a.m. to 8 p.m., and can sell 800 cages of Sijimei soup buns and 900 bowls of Cailinji hot dry noodles...Zou Zhiping told reporters that the intangible cultural heritage canteen has become a popular punching spot for the school since its opening, with more than 50 kinds of food and very cheap prices, and it receives about 5,000 people every day.
Wang Yongzhong, the provincial representative inheritor of Cailinji's hot dry noodles making skills, often comes to the intangible cultural heritage canteen for guidance, also popularizing the origin of Chu cuisine intangible cultural heritage snacks to students, and sharing the landmark food depicted in literature and allusions.It is the first time for us to set up a storefront in a university. In the process of communicating with students, I feel their love for Chu cuisine culture.
While tasting and understanding, this place will be built as a demonstration base for the integration of non-heritage teaching of Chu cuisine.Zou Zhiping said that in the future, students majoring in cooking and who are interested in food production will be invited to the kitchen to closely experience the making process of Chu food intangible cultural heritage snacks, and even to practice.
It is reported that Enshi oil stuffing, Laoqianji bean silk, Xiantao eel noodle and so on will also be in the intangible cultural heritage canteen to meet you.
College students come from all over the world, and will go far and wide after graduation. The formation of a good atmosphere of cognition, love and consumption of Chu cuisine among college students will also lead the culture of Chu cuisine to a broader world.The Provincial Department of Commerce service trade department responsible person said that the province's college canisters will carry out Chu cuisine into colleges and universities activities, so that the delicious Chu cuisine retained in the tongue, Chu cuisine culture spread in the campus, Chu cuisine skills pass on.