The so-called: people eat for the sky! From drilling wood for fire to farming and the era of science and technology, the traditional food culture has quietly disappeared while diversifying. In order to alleviate the deterioration of this phenomenon, Qingma Xinghe Sannong Practice Team responded to the call of the state, held high the banner of safeguarding intangible cultural heritage, and visited Chaoshan. The team members shuttled through the streets and lanes. Under the guidance of the local neighborhood, the team members of Qingma Xinghe found an important traditional Chaoshan food-"seven kinds of soup"

Seven kinds of soup, also known as seven kinds of vegetables or Qibao soup, are made of different kinds of vegetables, such as mustard, thick soup, celery, garlic, spring vegetables, leeks, kale and so on. And it includes "Xin (celery) Chunfa (garlic) Dacai (cabbage), Chang (leek) and everyone (kale).

According to the origin of seven kinds of soups mentioned by the local old people, an official was framed by traitors and villains during the Song Dynasty. Therefore, he was demoted to Jiangnan by the emperor. On the seventh day of the first month, officials came to the desolate Rongjiang River. After being exiled, he was hungry, thirsty and dizzy. I picked some wild vegetables on the ground and stewed them into soup. After eating, he suddenly felt full of strength. Later, officials returned to Beijing. I remember that the life-saving vegetables were seven kinds of wild vegetables. So, let the family cook a dish on the seventh day of the first month, and finally it becomes "seven soups".

During the visit, the kind and kind Auntie Huang met by the team members was able to appreciate the elegance of the traditional food "Seven Soups". Under the leadership of Aunt Huang, the first thing to do is to cut the refreshing white powder skin of Q bomb into large pieces and cook it in the pot. Cook until it is translucent, take out clear water and let it cool, then put it in a pot, add a little edible seasoning and white flour with the same proportion 1: 1 according to personal taste habits, then mix and knead, and poke it with a spatula until it is kneaded into dough. Then knead the dough into a fist-sized dough. Then rub it into an oval shape and put it into a special mold for extrusion. Then shake the dough out of the mold and put the water in the steamer until it is cooked. The next step is the soul of this delicious food. Wash and dry vegetables such as mustard, concentrated vegetables, celery, garlic, spring vegetables, leeks and kale. Then cut the whole steamed dough into strips. Vegetables, on the other hand, pay great attention to the way of holding knives, and cut vegetables into small pieces at a 45-degree angle. Finally, put them into the pot and add the source of life until it boils.

With the guidance and help of my aunt, this long-awaited Chaoshan traditional food was made. It tastes delicious, the vegetables are smooth and delicious, the vermicelli is delicious, and the soup is thick and fragrant.

After this investigation and practice, the members of Qingma Xinghe Sannong Practice Team have a new understanding of traditional crafts and Chaoshan cuisine. We believe that we should follow closely the leadership and call of China * * * to protect the intangible cultural heritage from loss and promote the traditional culture of China!