1. Pengcheng Food Pulse: Geographical space and historical layers of taste coding
Xuzhou, formerly known as Pengcheng, is one of the nine states in China. It has a civilization of more than 6,000 years and a city-building history of 4,000 years. These constitute the "underlying conditions" to understand the depth of its food culture.
This area is not only the birthplace of the emperors known as "Xuzhou, the birthplace of the nine dynasties emperors", but also the place where the culture of the Han Dynasty began to form.
The geographical location is unique, making it a crossroads where northern and southern cultures blend together. This cultural characteristic of "the coexistence of majesty and elegance" is deeply reflected in the local cuisine and is also reflected in the<strong>handicraftsmanship. among.
Regarding the so-called "Athens of the East", it does not just point to its rich and strong material cultural heritage, but it is particularly vivid and flowing in the techniques used by chefs that have been passed down for thousands of years.
2. Food in the Soul of Han Dynasty: The Living Inheritance and Technique Examination of Classical Famous Foods
Xuzhou’s traditional dishes can be called the “living fossils” of Chinese culinary history.
Among the "number one dishes" of Chinese classical dishes, the first recommended one is Yangfang Tibetan Fish, whose history can be traced back to 4,300 years ago.
This dish follows the ancient word-making principle of "fish" and "sheep" combining umami, and recombines the tenderness of fish and the mellowness of sheep with the help of physical space to achieve a deep integration of taste levels.
The technique is a typical "dish set" technique, which requires the craftsman to have precise control over the heat. During the steaming and stewing process, it fully demonstrates the metaphysical wisdom contained in Han classical cooking.
This ancient dish exists in contemporary Xuzhou and its spread is not only a continuation of the taste, but also an embodied practice of the ancestors’ food philosophy.
The ground pot chicken originated from the wisdom of Weishan Lake fishermen is another embodiment of survival aesthetics.
It was born in the cramped folk culture space on the ship. It was a model of integrated meals created by fishermen with the help of limited cooking utensils, namely small clay stoves and iron pots.
Its core skill lies in the pasting of pancakes on the edge of the pot. The pancakes become soft and smooth with the help of the cooking gas, and the vegetables become mellow with the aroma of the pancakes, creating a unique taste of dry aroma and soft glutinousness at the same time. It is an outstanding representative of folk cooking art at the junction of Sulu.
3. Craftsmanship and charm: the technical pedigree and aesthetic interest in famous wines
Xuzhou's traditional craftsmanship also has its own system in the field of pastry brewing.
The craftsmanship of Peixian dog meat with turtle juice focuses on how to circulate the old soup of "dog meat" and how to handle the fire. The finished product is red in color, tough but not hard, and soft but not greasy. This forms the unique heritage of Peixian County as the "hometown of dog meat".
Eating cold food by tearing it with hands can preserve the original texture and taste. This is a continuation of local food customs.
Mi Sandao, as part of Xuzhou’s famous snacks, and Yangjiaomi together form the double gem of Xuzhou’s famous snacks, conveying and highlighting the profound humanistic allusions behind them.
In the legend, Mi Sandao is believed to have got its name from Su Dongpo, and because Emperor Qianlong of the Qing Dynasty wrote "Xuzhou's best", its value has increased significantly. It has the characteristics of "bright and non-sticky, sweet and fragrant", showing the highest level of candied pastry technology in the north.
With its ingenious appearance like a goat's horn and the wonder of the honey contained inside, the croissant honey presents a shape in folk art, seamlessly integrating with its unique taste. It is made with fine flour, maltose and other raw materials, and is carefully made through complicated processes. It can be called a high-quality product at the artistic level.
In addition, when brewing Peigong Liquor, it relies on local high-quality sorghum and mineral water containing iodine. With the help of traditional brewing techniques such as double-wheel bottom fermentation, it achieves the effect of long-term accumulation of the liquor body and aging of the liquor, and inherits the custom left by the Han liquor culture.
4. Carving Clay and Candy: Spatial Narration and Social and Cultural Significance of Folk Art
Outside the scope of taste, Xuzhou's folk art field and the cultural space composed of folk phenomena also have a high level of historical documentary value.
Child molds, also known as Peixian clay molds, began in the Ming Dynasty. They are an important carrier of children's enlightenment education in farming societies and an important carrier of children's entertainment life.
It is not only a mold used to shape characters and animals, but also a miniature landscape composed of folk aesthetic concepts, opera stories, and auspicious totems. As an intangible cultural heritage item, its simple lines solidify rich and diverse folk custom information.
Among the jade carvings in Xuzhou, Pizhou is especially represented. Its skills have achieved extremely high attainments in the field of antique antiques.
The craftsmen carefully studied the shapes of ancient jade articles, carefully studied the patterns of ancient jade articles, and deeply and meticulously explored the colors of ancient jade articles before re-engraving them. Among them, the reputation of subjects such as Pixiu carvings has spread far and wide.
This is not only an inheritance of the essence contained in the skills of ancient craftsmen, but also an artistic reconstruction of traditional jade culture in the new era, which has important value in revitalizing it for the times.
5. Inheritance and development: contemporary path and contemporary value of intangible cultural heritage protection
Taken together, the intangible cultural heritage in Xuzhou's local boundaries covers a wide range of areas, from dietary practices, to brewing activities, to carving techniques, to clay sculpture craftsmanship, thus forming a three-dimensional cultural ecological system.
These heritage projects, the one called Yangfang Hidden Fish, has classical techniques, and the Peixian clay mold has folklore interest. They all face the challenge of maintaining authenticity in the process of modernization.
At present, regarding the current status of intangible cultural heritage protection, this requires us to not only pay attention to the inheritance of the skills themselves, but also to repair the cultural ecology that supports their survival.
Carry out academic standardization work on these projects respectively to discover the deep artistic aesthetic value and social and cultural significance, thereby exploring the inheritance and development path from productive protection to daily inheritance. Only in this way can this heavy historical gift glow with new vitality in contemporary society, effectively achieve the leap from "living inheritance" to "activation utilization", and then continue Xuzhou's everlasting cultural context as the "Athens of the East".
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