A bite of China’s intangible cultural heritage

Chinese cuisine, widely seen as representing one of the richest and most diverse culinary heritages in the world, is a reflection of the distinctive and profound Chinese culture.

中国菜被普遍视为世界上最丰富多样的烹饪遗产代表，反映了中国文化的独特与精深。

Some of the food, though ordinary and familiar to us, is listed as the nation’s intangible cultural heritage.

有些食物，尽管我们很熟悉，却被列入了国家非物质文化遗产。

1. Nangxiang steamed bun

南翔包子

Nanxiang steamed bun, also named Nanxiang xiaolongbao, is a traditional snack in Nanxiang town, East China’s Shanghai municipality.

南翔馒头，也叫南翔小笼包，是华东地区上海南翔镇的传统小吃。

The snack was created by Huang Mingxian in 1871 and now has a history of 143 years. It has been inscribed on the fourth list of national intangible cultural heritage in China.

南翔小笼包始于1871年，由黄明贤所创，距今已有143年历史，是中国国家非物质文化遗产的第四名。

The steamed Bun is famous for its thin wrapping, sufficient filling, and fresh flavor. When you take a small bite, your mouth will be filled with juice.

该品素以皮薄、馅多、味鲜而闻名，一咬一包汤，满口生津。

2. Zhoucun sesame seed cake

周村烧饼

With a history of 1800 years, Zhoucun sesame seed cake got its name from its place of origin, Zhoucun village of Zibo, East China’s Shandong province. The cake is has four distinctive characteristics – it is "soft, fragrant, thin, and crisp". Since it is very nutritiuos, Zhoucun Sesame Seed Cake is suitable for both young and old.

周村烧饼，因产于山东省淄博市周村区而得名，已有1800年历史，有“酥、香、薄、脆”四大特点，富有营养，老少皆宜。

The cake has been described as being"shaped like the full moon, thin as an autumn leaf; breaking into pieces of jade when dropped on the floor, leaving a strong flavor in your mouth".

有人称周村烧饼“形如满月，薄似秋叶，失手落地，皆成碎片，香满口腹”。

It is on the second list of national intangible cultural heritage in China.

是中国国家非物质文化遗产的第二名。

3. Dragon beard noodles

龙须面

Dragon beard noodles are popular in the northern part of China and have a history of more than 300 years.

龙须面流行于北方广大地区，至今已有300多年的历史。

It was said that, during China’s Ming Dynasty (1368-1644), there was a royal chef who invented a very thin noodle, which pleased the emperor as it stimulated his appetite. Thereafter, it became a very fashionable snack. As the noodles were thin as hair, it was called the dragon beard noodle.

相传在明朝时期（1368-1644），一位宫廷厨师发明了一种非常细的面，皇帝胃口大开。此后，便成了一种非常时尚的点心。由于面细如发丝，故得名龙须面。

4. Doubanjiang

豆瓣酱

Bean sauce, or Doubanjiang, is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. It is commonly referred to it as "the soul of Sichuan cuisine".

豆瓣酱是由发酵的蚕豆、黄豆、盐、大米和各种调味料制成的香辛咸酱。豆瓣酱被普遍认为是“四川食谱的灵魂”。

The technique of producing doubanjiang has been listed on the second catalogue of national intangible cultural heritage.

豆瓣酱的制作工艺已收入国家非物质文化遗产第二目录里。

Pixian douban, named after the town of Pixian in Sichuan province, is especially well-known. It is said that the Pixian douban was created by Chen Shouxin during the reign of Xianfeng Emperor in the Qing Dynasty (1644-1911) based on the improvement of the secret recipe handed down from his ancestors.

郫县豆瓣酱因四川郫县而得名，最负盛名。据说，清朝（1644-1911）咸丰皇帝在位时期，陈守信在祖先传下来的秘方基础上发明了郫县豆瓣酱。

完成阅读

来源:华尔街日报中文网爱语吧作者:刘佳