A survey report on traditional cuisine in Hangzhou Class 10, Grade 1, Fuyang Jiangnan Middle School, Hangzhou Abstract Hangzhou cuisine is the epitome of Chinese cuisine and is also a symbol of the world's dining table.
Hangzhou cuisine is both eye-catching and delicious. It is also a window that helps people understand the five thousand years of Chinese culinary culture.
This group conducted the investigation using methods such as literature survey, on-the-spot investigation, questionnaire survey, and hand-made production.
Keywords Hangbang cuisine 1. Introduction 1.1 Research questions What is Hangbang cuisine?
How to make?
What are the difficulties and techniques of production?
What is the dilemma that Hangbang cuisine is facing now?
How have people’s taste and evaluation of Hangbang cuisine changed in recent years?
1.2 Research background With the gradual formation of West Lake and the advancement of Hangzhou city, Hangzhou cuisine has experienced a long process of regional cultural and historical evolution.
The Yangtze River merges from east to west, and the Beijing-Hangzhou Grand Canal runs from north to south. The Xiajiang area has always been a prosperous area for the prosperity of Chinese food culture and restaurant catering.
At the beginning of the 12th century, during the Jin and Song dynasties, the center of traditional Chinese culture realized a historic southward migration due to the unprecedented large-scale migration of the Central Plains society. The stability and development of the Southern Song Dynasty regime accelerated the development of Hangzhou into the most prosperous and developed metropolis in China.
The "Siliu Bureau" system shows the mature development of social food management services. Hangbang cuisine has not only become a world-famous representative of urban cuisine, but also actually represents the highest level of Chinese cuisine culture and history.
From the Song Dynasty to the Republic of China, Hangzhou cuisine has always maintained a trend of continuous glory, and the reputation of "there is heaven above, there are Suzhou and Hangzhou below" will last forever.
The food saint Yuan Mei in the Qing Dynasty and the West Lake Expo in the Republic of China had a great influence on the historical development of Hangzhou cuisine.
In 1956, Hangzhou recognized 53 items as "Hangzhou Famous Dishes", which marked a new starting point for the development of Hangzhou cuisine in New China.
Since the reform and opening up in 1978, Hangbang cuisine has entered the fast lane of history. Hangzhou is the first choice for major domestic and foreign cooking competitions and food exhibitions and other food and cultural activities. Under the guidance of innovative cuisine concepts, Hangbang cuisine incorporates the strengths of various Chinese cuisines and integrates them.
Diversified overseas, it continues to be popular across the country.
In 2000, the Hangzhou Municipal Government identified 48 new famous dishes in Hangzhou. In 2008, Hangzhou Cuisine represented Chinese cuisine and successfully held the first Chinese Food Festival at the United Nations Headquarters, integrating palace, government, restaurants, folk, vegetarian dishes, boat dishes, etc.
Hangbang cuisine, which is "light and moderate, exquisitely prepared, seasonal and fresh, diverse and trendy", is becoming more and more popular among people.
This survey was conducted in West Lake, Hangzhou, and considered the existing problems in the development of Hangzhou cuisine and the relationship between Hangzhou cuisine and the development of Hangzhou tourism from all aspects.
1.3 Purpose of the survey: Understand the current situation of Hangbang cuisine and people’s opinions on Hangbang cuisine, so as to better promote the development of Hangbang cuisine and Hangzhou tourism.
1.4 Research significance Understand the history and culture of food, and the development of food is also a process of national integration and international exchange.
Investigating Hangzhou cuisine can help people understand history, cultivate patriotism, and promote the development of Hangzhou's tourism industry.
Increase the income of Hangzhou government and citizens.
2. Research method In order to ensure the authenticity and comprehensiveness of the research data, this project uses a combination of literature review, questionnaire survey, on-site inspection and hand-made production.
In the early stage of the research, a questionnaire was designed and a random sampling method was used to conduct a questionnaire survey on Hangbang cuisine among people of all ages from all walks of life.
In the later period, I mainly conducted on-site inspections at Louwailou, Qiantang Taste, and Xinfeng Snacks, to taste famous dishes in major restaurants, and to comment on each famous dish by tasting the food and writing food reviews.
Finally, the survey data and information are sorted and compiled into a survey report.
3. Research results and analysis 3.1 Questionnaire survey *** received 58 questionnaires (mainly online questionnaires), including 0 invalid questionnaires and 58 valid questionnaires, accounting for 100% of the total number of questionnaires.
The questionnaire is open to all age groups, of which 50% are under the age of 18 in the valid questionnaires.
Statistical analysis of the survey results shows that 63.79% of people know the traditional food culture of Hangzhou. Among them, 74.14% think that West Lake Fish in Vinegar and Dongpo Pork are classic dishes of Hangzhou cuisine, and 51.72% think that Longjing Shrimp is a classic dish of Hangzhou cuisine.
41.38% believe that Hangzhou Sauce Duck is a classic dish of Hangzhou cuisine, and 24.14% believe that Hangzhou Sanxian is a classic dish of Hangzhou cuisine; 3.2 On-site inspection 3.2.1 Food evaluation The following is the evaluation of Louwailou: Hangzhou’s food, like Hangzhou
The vinegar fish and the beggar's chicken both taste very unique. The vinegar fish is full of sweet and sour, but the fish meat is very tender.
The beggar's chicken is sweet and the meat is extremely tender.
——My classmate’s West Lake Vinegar Fish: The taste is average, with an earthy smell; the sweet and sour sauce only has a superficial taste and is not tasty, and the sourness and sweetness are not well blended. The price is too high and the price-performance ratio is extremely low.
Chicken: The meat is very easy to tear, but it tastes a bit raw, and the price is too high. It is the same as West Lake Vinegar Fish at 198, which is low value for money.