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User:Chen Yufei

2025-12-31T07:28:26Z

Chen Yufei: /* Final Paper */

== Final Paper ==

=== Changshou Rice Noodles ===

==== Introduction ====

Changshou Rice Noodles are a traditional snack in Changshou District, Chongqing. Made from medium-grain rice and Guichao rice, they undergo processes such as soaking, grinding into mud, and steaming, resulting in a jade-white color and a smooth texture. The craft is said to have originated in the late Eastern Han Dynasty when Liu Bei entered Sichuan, brought by a companycook named Zhang Tonggan. In 2010, it was included in the Changshou District Intangible Cultural Heritage List and is now actively applying for municipal intangible cultural heritage status and National Geographical Indication Product recognition (Li Qi, 2025, 23-25). Special rice varieties like Yu You 965 and Yu Purple Rice 294 have been cultivated through screening trials, with Yu You 965 winning the gold prize in Changshou's fresh high- quality noodles taste evaluation (Li Qi, 2025, 27-30). Since the late Qing Dynasty, this snack has become a local festival food for entertaining guests, with a skill inheritance. Semi-finished products from places like Xinshi and Gelan are particularly famous. After the reform and opening-up, production shifted from household to commercial scale. The introduction of electric equipment increased daily output to over ten thousand jin. The district now has over 40 producers, with annual sales exceeding ten thousand tons. Inheritor Ye Hanjun established a Rice Noodle Association to formulate the local standard "Geographical Indication Product - Changshou Rice Noodles," promoting mechanized production and groceries. The industry chain‘s comprehensive revenue has reached 450 million yuan, with crows planting areas expanding to locations like Yuntai Town. Chongqing Hezhirun Food Co., Ltd. has opened a modern production line, showcasing intangible heritage skills and food safety management through open-day activities. Local schools have incorporated this craft into their intangible cultural heritage curriculum for promotion and inheritance.

==== Origin ====

Changshou Rice Noodles boast a millennia-old skill and historical cause. Legend traces it back to the late Eastern Han Dynasty when Liu Bei entered Sichuan; a company cook named Zhang Tonggan brought the technique to Changshou, Chongqing. The exquisite craftsmanship involves soaking two-thirds rice and one-third cooked rice together, grinding them into mud, steaming one layer and drying it, then repeating, before stacking, cutting into threads, and finally cooking in boiling water for immediate consumption. This craftsmanship continues to this day and is almost unique nationwide. The most authentic current skill is said to be from Xinshi Market, with Li Wu being a renowned practitioner (Li Qi, 2025, 26).
Changshou Rice Noodles are a traditional folk food in Changshou. Since the late Qing Dynasty, during the lunar winter months (冬腊月), every household in Changshou, urban and rural, would steam rice noodles. Along with Tangyusn, they were characteristic foods for entertaining guests and personal consumption during the New Year period. The noodles are made from Changshou's high-quality Guichao rice and medium-grain rice. Traditional craftsmanship includes soaking, grinding into mud, steaming, and cutting into piers (or rolling into tubes) to create semi-finished products convenient for storage and transport. For consumption, the are sliced (which become slim when cooked) or the tubes are cut into strips, then boiled in water. They can be paired with vegetables according to preference. The traditional flavor involves adding fermented soybean paste (水豆豉), while modern seasonings range from spicy to clear broth. They can also be stir-fried in oil to create "stir-fried noodles" of any flavor.

==== Characteristics and Nutritional Value ====

Changshou Rice Noodles are widely beloved and inherited due to their convenient cooking, jade-white color, delicate texture, smooth mouthfeel, versatile seasoning options, and suitability as gifts. After the reform and opening-up, they evolved from a household product to a commercial commodity. Rice noodle小吃 shops are found throughout the district, with semi-finished products from Xinshi, Gelan, and Duzhou particularly renowned for quality and quantity. Locals not only specially buy them for the Spring Festival but also frequently consume them year-round. Furthermore, Changshou Rice Noodles are popular throughout Chongqing and neighboring provinces, gaining fame across China. Their craftsmanship was elected the Changshou District Intangible Cultural Heritage List in 2010. Rice noodles provide important substances for the body's structure; store and supply energy; provide essential energy for brain function; regulate fat metabolism; supply dietary fiber; spare protein and enhance intestinal function (Xie Wenlong, 2025, 37-40).
They are rich in copper, a vital micronutrient for human health, significantly influencing the development and function of the blood, central nervous and immune systems, hair, skin, bone tissue, as well as the brain, liver, heart, and other internal organs.

==== Preparation Method ====

Ingredients:
Main: Rice noodles
Seasonings: Light soy sauce, olive oil, garlic, scallions,vinegar,pepper oil, chili oil, sesame paste
Method:
Bring water to a boil, add rice noodles and blanch for one minute before removing. Prolonged boiling makes them too soft, greatly compromising texture. Next, prepare the sauce. There are two classic options: one consists of a certain amount of olive oil, minced garlic, chopped scallions, light soy sauce,vinegar,pepper oil, and chili oil mixed together; the other includes olive oil, minced garlic, chopped scallions, light soy sauce, vinegar,pepper oil, chili oil, and sesame paste. The sauce with olive oil, minced garlic, scallions, soy sauce, vinegar,pepper oil, and chili oil creates a spicy red oil flavor. The key difference in the sauce with sesame paste is the addition of sesame paste and a相对 reduced amount of chili oil! (Ran Longguo, 2025, 25-28)

==== Popular Regions and Varieties ====

```
They can be found in various local street noodle shops, school canteens in Changshou, and parts of the surrounding Sichuan-Chongqing region. A basic bowl of Changshou Rice Noodles locally costs approximately 5-8 yuan. Among them, the more expensive and most famous combination is Changshou Large Intestine Rice Noodles. As another local specialty, Changshou's large intestine noodles, rice noodles, and rice also enjoy considerable popularity and flavor. Additionally, Changshou Rice Noodles(pea and minced pork rice noodles) is exceptional. The peas are not only high in protein but also rich in lysine, dietary fiber, vitamin B1, carotene, minerals like calcium, potassium, magnesium, and antioxidants like phenols. The meat sauce is made from minced pork, rich in high-quality protein and heme iron. Preparation involves soaking dried peas and boiling them with noodles until soft. The sauce requires stir-frying diced pork (a mix of lean and fat) with tofu sauce，sweet sauce, and other seasonings until mixed.
```

=== References ===

Li Qi. (2025). Flavors of Changshou: Where Street Food Meets Lake-to-Table Freshness. 23-30.
Xie Wenlong. (2025). Food Temptation in Chongqing. 37-40.
Ran Longguo. (2025). Feeling Chongqing Style from Cuisines of Intangible Heritage. 25-28.

=== Terminology ===

长寿米粉 Changshou Rice Noodles
非物质文化遗产名录 Intangible Cultural Heritage List
国家地理标志产品 National Geographical Indication Product
微量营养素 Micronutrient
制作精细 Exquisite Craftsmanship

=== Questions ===

1. Since when did every household in Changshou District start steaming rice noodles?
2. What are the raw materials for Changshou Rice Noodles?
3. What are the appearance characteristics of Changshou Rice Noodles?
4. Which places in Changshou District are most famous for their rice noodles?

=== Answers ===

1. Late Qing Dynasty
2. Medium-grain rice, Guichao rice
3. Jade-white color
4. Xinshi, Gelan

==期末论文==

===长寿米粉===

====介绍====

长寿米粉是重庆市长寿区传统小吃，以中稻米、贵朝米为原料，经浸泡、磨浆、蒸熟等工序制成，具有色白如玉、口感滑爽的特点。其工艺相传源于东汉末年刘备入川时随军火头军张同甘所传，2010年被列入长寿区非物质文化遗产名录，现正积极申报市级非物质文化遗产和国家地理标志产品（离七，2025，23——25）。专用水稻品种渝优965、渝紫米294通过筛选试验定向培育，其中渝优965获长寿区优质鲜米粉食味鉴评金奖（离七，2025，27——30）。该小吃自清朝末期成为当地年节待客食品，传统工艺延续千年，新市、葛兰等地半成品尤为知名。改革开放后从家庭自制发展为商品，生产引入电力设备后日产量增至万斤，全区现有生产企业40余家，年销售量超万吨。传承人叶瀚骏成立米粉协会制定《地理标志产品长寿米粉》地方标准，推动机械化生产并与商超对接销售，产业链综合收入达4.5亿元，专用稻米种植面积扩展至云台镇等地。重庆合之润食品有限公司开放现代化生产线，通过企业开放日活动展示非遗技艺与食品安全管理流程。当地学校已将该技艺纳入非遗课程体系进行传承推广。

====起源====

长寿米粉有着数千年的工艺，历史渊源，相传是东汉末年刘备入川时，有个随军火头军叫张同甘，把技术带来重庆长寿。此工艺的制作精细，是用3分之2的米和三分之一的米饭同在水中浸泡，磨成浆，再蒸一层晾一层，晾干后叠齐，切成丝，再用涨水煮热即食。此工艺千年延续至今，在全国几乎没有，长寿米粉现在的工艺数新市场，李五最为正宗。（离七，2025，26）
长寿米粉是长寿民间的传统食品。自清朝末期开始，每年阴历冬腊月，长寿当地不论是城里还是乡下，家家都要蒸米粉，与汤圆同为过年期间待客和自食的特色食品。长寿米粉是用长寿的优质大米贵朝米、中稻米作原料，传统工艺包括浸泡、磨浆、蒸（或浪）熟、切成墩墩（或卷成筒）等，加工成便于保存和携带的半成品。食用时，再将墩切成片（煮熟即成细条）或将卷切成条，下到开水锅中煮开即可食用，可依个人喜好配蔬菜，传统味道是加水豆豉，现代调味或麻辣或清汤等；还可以下油锅炒成任意味道的“炒粉”。

====特点和营养价值====

因为长寿米粉煮食方便、色白如玉、口感细腻、滑爽筋道、调味随意，还可以作为馈赠礼品，长期受到广泛喜爱和传承。改革开放后，长寿米粉从家庭自产食品演变成为一种商品，区内各地都有长寿米粉小吃店，尤以新市、葛兰、渡舟的半成品米粉以质优、量大闻名。长寿当地人不但过春节时家家都要特意买米粉，平时也经常买米粉食用。同时长寿米粉在整个重庆地区乃至周边省市老百姓中也受到喜爱，声名远播至全中国。其制作工艺2010入选长寿区非物质文化遗产名录。米粉有构成机体的重要物质；储存和提供热能；维持大脑功能必须的能源；调节脂肪代谢；提供膳食纤维；节约蛋白质；解毒；增强肠道功能。（谢文龙，2025，37——40）
它富含铜，铜是人体健康不可缺少的微量营养素，对于血液、中枢神经和免疫系统，头发、皮肤和骨骼组织以及脑子和肝、心等内脏的发育和功能有重要影响。

====制作方式====

材料：
主料：米粉
调料：生抽、橄榄油、大蒜、小葱、陈醋、花椒油、辣椒油、芝麻酱
制作：
水开后就放入米粉烫一分钟就将其捞出，久煮则会导致米粉过于软烂，口感大打折扣。接下来则是调取酱料，其有两种经典调料可供选择，一种是下面这样的，由一定量的橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子调和制成；另一种是下面这种的，由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子，芝麻酱调和制成。由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子调和制成调料是麻辣的红油口味；由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子，芝麻酱调和制成的调料最大的不同就是加了芝麻酱的，油辣子相对放得少了些！（冉隆国，2025，25——28）

====流行地区及种类====

在长寿当地的各大小街边面馆、学校食堂及长寿区周边的部分川渝地区都能找到它的身影。当地一碗素长寿米粉的价格大概在5—8元之间。其中，价格较贵和最为出名的长寿米粉组合当属长寿肥肠米粉。作为当地的另一大特产，长寿的肥肠面、米粉、饭同样拥有不错的口味和知名度。除此之外，长寿的豌杂米粉味道也是一绝，其中的豌豆等杂豆不仅蛋白质含量高，还含大量赖氨酸，富含膳食纤维、维生素B1、胡萝卜素、钙、钾、镁等矿物质及酚类等抗氧化物质，杂酱由猪肉末制作而成，富含优质蛋白质、血红素铁等。制作时需将干豌豆浸泡后加碱面熬煮至软烂，杂酱需选用肥瘦相间的猪肉丁与豆瓣酱、甜面酱等调料翻炒融合。

===参考文献===

Li Qi.离七.（2025）寻味长寿——当市井烟火遇见大湖之鲜［Flavors of Changshou: Where Street Food Meets Lake-to-Table Freshness］23-30
Xie Wenlong.谢文龙.（2025）重庆的美食诱惑［Food Temptation in Chongqing］37-40
Ran Longguo.冉隆国.（2025）在非遗美食中品味山城韵味［Feeling Chongqing Style from Cuisines of Intangible Heritage］25-28

===术语===

长寿米粉 Changshou Rice Noodles
非物质文化遗产名录 Intangible Cultural Heritage Meau
国家地理标志产品 National Geographical Symbol Product
微量营养素 Micronutrient
制作精细 Exquisite Craftsmanship

===问题===

1.长寿区自何时开始家家蒸米粉？
2.长寿米粉的原材料是什么？
3.长寿米粉的外观特点是什么？
4.长寿区哪些地方的米粉最为著名？

===答案===

1 清朝末期
2 中稻米，贵朝米
3.色白如玉
4.新市，葛兰

User:Chen Yufei

2025-12-31T07:27:57Z

Chen Yufei: Created page with "== Final Paper == === Changshou Rice Noodles === ==== Introduction ==== Changshou Rice Noodles are a traditional snack in Changshou District, Chongqing. Made from medium-gr..."

== Final Paper ==

=== Changshou Rice Noodles ===

==== Introduction ====

Changshou Rice Noodles are a traditional snack in Changshou District, Chongqing. Made from medium-grain rice and Guichao rice, they undergo processes such as soaking, grinding into mud, and steaming, resulting in a jade-white color and a smooth texture. The craft is said to have originated in the late Eastern Han Dynasty when Liu Bei entered Sichuan, brought by a companycook named Zhang Tonggan. In 2010, it was included in the Changshou District Intangible Cultural Heritage List and is now actively applying for municipal intangible cultural heritage status and National Geographical Indication Product recognition (Li Qi, 2025, 23-25). Special rice varieties like Yu You 965 and Yu Purple Rice 294 have been cultivated through screening trials, with Yu You 965 winning the gold prize in Changshou's fresh high- quality noodles taste evaluation (Li Qi, 2025, 27-30). Since the late Qing Dynasty, this snack has become a local festival food for entertaining guests, with a skill inheritance. Semi-finished products from places like Xinshi and Gelan are particularly famous. After the reform and opening-up, production shifted from household to commercial scale. The introduction of electric equipment increased daily output to over ten thousand jin. The district now has over 40 producers, with annual sales exceeding ten thousand tons. Inheritor Ye Hanjun established a Rice Noodle Association to formulate the local standard "Geographical Indication Product - Changshou Rice Noodles," promoting mechanized production and groceries. The industry chain‘s comprehensive revenue has reached 450 million yuan, with crows planting areas expanding to locations like Yuntai Town. Chongqing Hezhirun Food Co., Ltd. has opened a modern production line, showcasing intangible heritage skills and food safety management through open-day activities. Local schools have incorporated this craft into their intangible cultural heritage curriculum for promotion and inheritance.

==== Origin ====

Changshou Rice Noodles boast a millennia-old skill and historical cause. Legend traces it back to the late Eastern Han Dynasty when Liu Bei entered Sichuan; a company cook named Zhang Tonggan brought the technique to Changshou, Chongqing. The exquisite craftsmanship involves soaking two-thirds rice and one-third cooked rice together, grinding them into mud, steaming one layer and drying it, then repeating, before stacking, cutting into threads, and finally cooking in boiling water for immediate consumption. This craftsmanship continues to this day and is almost unique nationwide. The most authentic current skill is said to be from Xinshi Market, with Li Wu being a renowned practitioner (Li Qi, 2025, 26).
Changshou Rice Noodles are a traditional folk food in Changshou. Since the late Qing Dynasty, during the lunar winter months (冬腊月), every household in Changshou, urban and rural, would steam rice noodles. Along with Tangyusn, they were characteristic foods for entertaining guests and personal consumption during the New Year period. The noodles are made from Changshou's high-quality Guichao rice and medium-grain rice. Traditional craftsmanship includes soaking, grinding into mud, steaming, and cutting into piers (or rolling into tubes) to create semi-finished products convenient for storage and transport. For consumption, the are sliced (which become slim when cooked) or the tubes are cut into strips, then boiled in water. They can be paired with vegetables according to preference. The traditional flavor involves adding fermented soybean paste (水豆豉), while modern seasonings range from spicy to clear broth. They can also be stir-fried in oil to create "stir-fried noodles" of any flavor.

==== Characteristics and Nutritional Value ====

Changshou Rice Noodles are widely beloved and inherited due to their convenient cooking, jade-white color, delicate texture, smooth mouthfeel, versatile seasoning options, and suitability as gifts. After the reform and opening-up, they evolved from a household product to a commercial commodity. Rice noodle小吃 shops are found throughout the district, with semi-finished products from Xinshi, Gelan, and Duzhou particularly renowned for quality and quantity. Locals not only specially buy them for the Spring Festival but also frequently consume them year-round. Furthermore, Changshou Rice Noodles are popular throughout Chongqing and neighboring provinces, gaining fame across China. Their craftsmanship was elected the Changshou District Intangible Cultural Heritage List in 2010. Rice noodles provide important substances for the body's structure; store and supply energy; provide essential energy for brain function; regulate fat metabolism; supply dietary fiber; spare protein and enhance intestinal function (Xie Wenlong, 2025, 37-40).
They are rich in copper, a vital micronutrient for human health, significantly influencing the development and function of the blood, central nervous and immune systems, hair, skin, bone tissue, as well as the brain, liver, heart, and other internal organs.

==== Preparation Method ====

Ingredients:
Main: Rice noodles
Seasonings: Light soy sauce, olive oil, garlic, scallions,vinegar,pepper oil, chili oil, sesame paste
Method:
Bring water to a boil, add rice noodles and blanch for one minute before removing. Prolonged boiling makes them too soft, greatly compromising texture. Next, prepare the sauce. There are two classic options: one consists of a certain amount of olive oil, minced garlic, chopped scallions, light soy sauce,vinegar,pepper oil, and chili oil mixed together; the other includes olive oil, minced garlic, chopped scallions, light soy sauce, vinegar,pepper oil, chili oil, and sesame paste. The sauce with olive oil, minced garlic, scallions, soy sauce, vinegar,pepper oil, and chili oil creates a spicy red oil flavor. The key difference in the sauce with sesame paste is the addition of sesame paste and a相对 reduced amount of chili oil! (Ran Longguo, 2025, 25-28)

==== Popular Regions and Varieties ====

```
They can be found in various local street noodle shops, school canteens in Changshou, and parts of the surrounding Sichuan-Chongqing region. A basic bowl of Changshou Rice Noodles locally costs approximately 5-8 yuan. Among them, the more expensive and most famous combination is Changshou Large Intestine Rice Noodles. As another local specialty, Changshou's large intestine noodles, rice noodles, and rice also enjoy considerable popularity and flavor. Additionally, Changshou Rice Noodles(pea and minced pork rice noodles) is exceptional. The peas are not only high in protein but also rich in lysine, dietary fiber, vitamin B1, carotene, minerals like calcium, potassium, magnesium, and antioxidants like phenols. The meat sauce is made from minced pork, rich in high-quality protein and heme iron. Preparation involves soaking dried peas and boiling them with noodles until soft. The sauce requires stir-frying diced pork (a mix of lean and fat) with tofu sauce，sweet sauce, and other seasonings until mixed.
```

=== References ===

Li Qi. (2025). Flavors of Changshou: Where Street Food Meets Lake-to-Table Freshness. 23-30.
Xie Wenlong. (2025). Food Temptation in Chongqing. 37-40.
Ran Longguo. (2025). Feeling Chongqing Style from Cuisines of Intangible Heritage. 25-28.

=== Terminology ===

长寿米粉 Changshou Rice Noodles
非物质文化遗产名录 Intangible Cultural Heritage List
国家地理标志产品 National Geographical Indication Product
微量营养素 Micronutrient
制作精细 Exquisite Craftsmanship

=== Questions ===

1. Since when did every household in Changshou District start steaming rice noodles?
2. What are the raw materials for Changshou Rice Noodles?
3. What are the appearance characteristics of Changshou Rice Noodles?
4. Which places in Changshou District are most famous for their rice noodles?

=== Answers ===

1. Late Qing Dynasty
2. Medium-grain rice, Guichao rice
3. Jade-white color
4. Xinshi, Gelan

翻译以下全文并保持格式不变：==期末论文==

===长寿米粉===

====介绍====

长寿米粉是重庆市长寿区传统小吃，以中稻米、贵朝米为原料，经浸泡、磨浆、蒸熟等工序制成，具有色白如玉、口感滑爽的特点。其工艺相传源于东汉末年刘备入川时随军火头军张同甘所传，2010年被列入长寿区非物质文化遗产名录，现正积极申报市级非物质文化遗产和国家地理标志产品（离七，2025，23——25）。专用水稻品种渝优965、渝紫米294通过筛选试验定向培育，其中渝优965获长寿区优质鲜米粉食味鉴评金奖（离七，2025，27——30）。该小吃自清朝末期成为当地年节待客食品，传统工艺延续千年，新市、葛兰等地半成品尤为知名。改革开放后从家庭自制发展为商品，生产引入电力设备后日产量增至万斤，全区现有生产企业40余家，年销售量超万吨。传承人叶瀚骏成立米粉协会制定《地理标志产品长寿米粉》地方标准，推动机械化生产并与商超对接销售，产业链综合收入达4.5亿元，专用稻米种植面积扩展至云台镇等地。重庆合之润食品有限公司开放现代化生产线，通过企业开放日活动展示非遗技艺与食品安全管理流程。当地学校已将该技艺纳入非遗课程体系进行传承推广。

====起源====

长寿米粉有着数千年的工艺，历史渊源，相传是东汉末年刘备入川时，有个随军火头军叫张同甘，把技术带来重庆长寿。此工艺的制作精细，是用3分之2的米和三分之一的米饭同在水中浸泡，磨成浆，再蒸一层晾一层，晾干后叠齐，切成丝，再用涨水煮热即食。此工艺千年延续至今，在全国几乎没有，长寿米粉现在的工艺数新市场，李五最为正宗。（离七，2025，26）
长寿米粉是长寿民间的传统食品。自清朝末期开始，每年阴历冬腊月，长寿当地不论是城里还是乡下，家家都要蒸米粉，与汤圆同为过年期间待客和自食的特色食品。长寿米粉是用长寿的优质大米贵朝米、中稻米作原料，传统工艺包括浸泡、磨浆、蒸（或浪）熟、切成墩墩（或卷成筒）等，加工成便于保存和携带的半成品。食用时，再将墩切成片（煮熟即成细条）或将卷切成条，下到开水锅中煮开即可食用，可依个人喜好配蔬菜，传统味道是加水豆豉，现代调味或麻辣或清汤等；还可以下油锅炒成任意味道的“炒粉”。

====特点和营养价值====

因为长寿米粉煮食方便、色白如玉、口感细腻、滑爽筋道、调味随意，还可以作为馈赠礼品，长期受到广泛喜爱和传承。改革开放后，长寿米粉从家庭自产食品演变成为一种商品，区内各地都有长寿米粉小吃店，尤以新市、葛兰、渡舟的半成品米粉以质优、量大闻名。长寿当地人不但过春节时家家都要特意买米粉，平时也经常买米粉食用。同时长寿米粉在整个重庆地区乃至周边省市老百姓中也受到喜爱，声名远播至全中国。其制作工艺2010入选长寿区非物质文化遗产名录。米粉有构成机体的重要物质；储存和提供热能；维持大脑功能必须的能源；调节脂肪代谢；提供膳食纤维；节约蛋白质；解毒；增强肠道功能。（谢文龙，2025，37——40）
它富含铜，铜是人体健康不可缺少的微量营养素，对于血液、中枢神经和免疫系统，头发、皮肤和骨骼组织以及脑子和肝、心等内脏的发育和功能有重要影响。

====制作方式====

材料：
主料：米粉
调料：生抽、橄榄油、大蒜、小葱、陈醋、花椒油、辣椒油、芝麻酱
制作：
水开后就放入米粉烫一分钟就将其捞出，久煮则会导致米粉过于软烂，口感大打折扣。接下来则是调取酱料，其有两种经典调料可供选择，一种是下面这样的，由一定量的橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子调和制成；另一种是下面这种的，由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子，芝麻酱调和制成。由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子调和制成调料是麻辣的红油口味；由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子，芝麻酱调和制成的调料最大的不同就是加了芝麻酱的，油辣子相对放得少了些！（冉隆国，2025，25——28）

====流行地区及种类====

在长寿当地的各大小街边面馆、学校食堂及长寿区周边的部分川渝地区都能找到它的身影。当地一碗素长寿米粉的价格大概在5—8元之间。其中，价格较贵和最为出名的长寿米粉组合当属长寿肥肠米粉。作为当地的另一大特产，长寿的肥肠面、米粉、饭同样拥有不错的口味和知名度。除此之外，长寿的豌杂米粉味道也是一绝，其中的豌豆等杂豆不仅蛋白质含量高，还含大量赖氨酸，富含膳食纤维、维生素B1、胡萝卜素、钙、钾、镁等矿物质及酚类等抗氧化物质，杂酱由猪肉末制作而成，富含优质蛋白质、血红素铁等。制作时需将干豌豆浸泡后加碱面熬煮至软烂，杂酱需选用肥瘦相间的猪肉丁与豆瓣酱、甜面酱等调料翻炒融合。

===参考文献===

Li Qi.离七.（2025）寻味长寿——当市井烟火遇见大湖之鲜［Flavors of Changshou: Where Street Food Meets Lake-to-Table Freshness］23-30
Xie Wenlong.谢文龙.（2025）重庆的美食诱惑［Food Temptation in Chongqing］37-40
Ran Longguo.冉隆国.（2025）在非遗美食中品味山城韵味［Feeling Chongqing Style from Cuisines of Intangible Heritage］25-28

===术语===

长寿米粉 Changshou Rice Noodles
非物质文化遗产名录 Intangible Cultural Heritage Meau
国家地理标志产品 National Geographical Symbol Product
微量营养素 Micronutrient
制作精细 Exquisite Craftsmanship

===问题===

1.长寿区自何时开始家家蒸米粉？
2.长寿米粉的原材料是什么？
3.长寿米粉的外观特点是什么？
4.长寿区哪些地方的米粉最为著名？

===答案===

1 清朝末期
2 中稻米，贵朝米
3.色白如玉
4.新市，葛兰

User talk:Chen Yufei

2025-12-31T07:24:45Z

Chen Yufei: Created page with " ==期末论文== ===长寿米粉=== ====介绍==== 长寿米粉是重庆市长寿区传统小吃，以中稻米、贵朝米为原料，经浸泡、磨浆、蒸熟..."

==期末论文==

===长寿米粉===

====介绍====

长寿米粉是重庆市长寿区传统小吃，以中稻米、贵朝米为原料，经浸泡、磨浆、蒸熟等工序制成，具有色白如玉、口感滑爽的特点。其工艺相传源于东汉末年刘备入川时随军火头军张同甘所传，2010年被列入长寿区非物质文化遗产名录，现正积极申报市级非物质文化遗产和国家地理标志产品（离七，2025，23——25）。专用水稻品种渝优965、渝紫米294通过筛选试验定向培育，其中渝优965获长寿区优质鲜米粉食味鉴评金奖（离七，2025，27——30）。该小吃自清朝末期成为当地年节待客食品，传统工艺延续千年，新市、葛兰等地半成品尤为知名。改革开放后从家庭自制发展为商品，生产引入电力设备后日产量增至万斤，全区现有生产企业40余家，年销售量超万吨。传承人叶瀚骏成立米粉协会制定《地理标志产品长寿米粉》地方标准，推动机械化生产并与商超对接销售，产业链综合收入达4.5亿元，专用稻米种植面积扩展至云台镇等地。重庆合之润食品有限公司开放现代化生产线，通过企业开放日活动展示非遗技艺与食品安全管理流程。当地学校已将该技艺纳入非遗课程体系进行传承推广。

====起源====

长寿米粉有着数千年的工艺，历史渊源，相传是东汉末年刘备入川时，有个随军火头军叫张同甘，把技术带来重庆长寿。此工艺的制作精细，是用3分之2的米和三分之一的米饭同在水中浸泡，磨成浆，再蒸一层晾一层，晾干后叠齐，切成丝，再用涨水煮热即食。此工艺千年延续至今，在全国几乎没有，长寿米粉现在的工艺数新市场，李五最为正宗。（离七，2025，26）
长寿米粉是长寿民间的传统食品。自清朝末期开始，每年阴历冬腊月，长寿当地不论是城里还是乡下，家家都要蒸米粉，与汤圆同为过年期间待客和自食的特色食品。长寿米粉是用长寿的优质大米贵朝米、中稻米作原料，传统工艺包括浸泡、磨浆、蒸（或浪）熟、切成墩墩（或卷成筒）等，加工成便于保存和携带的半成品。食用时，再将墩切成片（煮熟即成细条）或将卷切成条，下到开水锅中煮开即可食用，可依个人喜好配蔬菜，传统味道是加水豆豉，现代调味或麻辣或清汤等；还可以下油锅炒成任意味道的“炒粉”。

====特点和营养价值====

因为长寿米粉煮食方便、色白如玉、口感细腻、滑爽筋道、调味随意，还可以作为馈赠礼品，长期受到广泛喜爱和传承。改革开放后，长寿米粉从家庭自产食品演变成为一种商品，区内各地都有长寿米粉小吃店，尤以新市、葛兰、渡舟的半成品米粉以质优、量大闻名。长寿当地人不但过春节时家家都要特意买米粉，平时也经常买米粉食用。同时长寿米粉在整个重庆地区乃至周边省市老百姓中也受到喜爱，声名远播至全中国。其制作工艺2010入选长寿区非物质文化遗产名录。米粉有构成机体的重要物质；储存和提供热能；维持大脑功能必须的能源；调节脂肪代谢；提供膳食纤维；节约蛋白质；解毒；增强肠道功能。（谢文龙，2025，37——40）
它富含铜，铜是人体健康不可缺少的微量营养素，对于血液、中枢神经和免疫系统，头发、皮肤和骨骼组织以及脑子和肝、心等内脏的发育和功能有重要影响。

====制作方式====

材料：
主料：米粉
调料：生抽、橄榄油、大蒜、小葱、陈醋、花椒油、辣椒油、芝麻酱
制作：
水开后就放入米粉烫一分钟就将其捞出，久煮则会导致米粉过于软烂，口感大打折扣。接下来则是调取酱料，其有两种经典调料可供选择，一种是下面这样的，由一定量的橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子调和制成；另一种是下面这种的，由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子，芝麻酱调和制成。由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子调和制成调料是麻辣的红油口味；由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子，芝麻酱调和制成的调料最大的不同就是加了芝麻酱的，油辣子相对放得少了些！（冉隆国，2025，25——28）

====流行地区及种类====

在长寿当地的各大小街边面馆、学校食堂及长寿区周边的部分川渝地区都能找到它的身影。当地一碗素长寿米粉的价格大概在5—8元之间。其中，价格较贵和最为出名的长寿米粉组合当属长寿肥肠米粉。作为当地的另一大特产，长寿的肥肠面、米粉、饭同样拥有不错的口味和知名度。除此之外，长寿的豌杂米粉味道也是一绝，其中的豌豆等杂豆不仅蛋白质含量高，还含大量赖氨酸，富含膳食纤维、维生素B1、胡萝卜素、钙、钾、镁等矿物质及酚类等抗氧化物质，杂酱由猪肉末制作而成，富含优质蛋白质、血红素铁等。制作时需将干豌豆浸泡后加碱面熬煮至软烂，杂酱需选用肥瘦相间的猪肉丁与豆瓣酱、甜面酱等调料翻炒融合。

===参考文献===

Li Qi.离七.（2025）寻味长寿——当市井烟火遇见大湖之鲜［Flavors of Changshou: Where Street Food Meets Lake-to-Table Freshness］23-30
Xie Wenlong.谢文龙.（2025）重庆的美食诱惑［Food Temptation in Chongqing］37-40
Ran Longguo.冉隆国.（2025）在非遗美食中品味山城韵味［Feeling Chongqing Style from Cuisines of Intangible Heritage］25-28

===术语===

长寿米粉 Changshou Rice Noodles
非物质文化遗产名录 Intangible Cultural Heritage Meau
国家地理标志产品 National Geographical Symbol Product
微量营养素 Micronutrient
制作精细 Exquisite Craftsmanship

===问题===

1.长寿区自何时开始家家蒸米粉？
2.长寿米粉的原材料是什么？
3.长寿米粉的外观特点是什么？
4.长寿区哪些地方的米粉最为著名？

===答案===

1 清朝末期
2 中稻米，贵朝米
3.色白如玉
4.新市，葛兰

Talk:Main Page

2025-12-30T17:28:07Z

Chen Yufei:

== Final Paper ==

=== Changshou Rice Noodles ===

==== Introduction ====

Changshou Rice Noodles are a traditional snack in Changshou District, Chongqing. Made from medium-grain rice and Guichao rice, they undergo processes such as soaking, grinding into mud, and steaming, resulting in a jade-white color and a smooth,texture. The craft is said to have originated in the late Eastern Han Dynasty when Liu Bei entered Sichuan, brought by a soldier cook named Zhang Tonggan. In 2010, it was included in the Changshou District Intangible Cultural Heritage List and is now actively applying for municipal intangible cultural heritage status and National Geographical Indication Product recognition (Li Qi, 2025, 23-25). Special rice varieties like Yu You 965 and Yu Purple Rice 294 have been through screening trials, with Yu You 965 winning the gold prize in Changshou Rice Noodles taste evaluation (Li Qi, 2025, 27-30). Since the late Qing Dynasty, this snack has become a local festival food for entertaining guests, with a inheritance of a- year history. Semi-finished products from places like Xinshi and Gelan are particularly famous. After the reform and opening-up, production shifted from household to commercial scale. The introduction of electric equipment increased daily output to over ten thousand jin. The district now has over 40 producers, with annual sales exceeding ten thousand tons. Inheritor Ye Hanjun established a Rice Noodle Association to formulate the local standard "Geographical Indication Product - Changshou Rice Noodles," promoting mechanized production and groceries. The industry chain is comprehensive revenue has reached 450 million yuan, with special crows planting areas expanding to locations like Yuntai Town. Chongqing Hezhirun Food Co., Ltd. has opened a modern production line, showcasing intangible heritage skills and food safety management through open-day activities. Local schools have incorporated this craft into their intangible cultural heritage curriculum for promotion and inheritance.

==== Origin ====

Changshou Rice Noodles boast a millennia-old craftsmanship and historical reason. Legend traces it back to the late Eastern Han Dynasty when Liu Bei entered Sichuan; a cook named Zhang Tonggan brought the technique to Changshou, Chongqing. The exquisite craftsmanship involves soaking two-thirds rice and one-third cooked rice together, grinding them into mud, steaming one layer and drying it, then repeating, before stacking, cutting into threads, and finally cooking in boiling water for immediate consumption. This continues to this day and is nearly unique nationwide. The most authentic current craftsmanship is said to be from Xinshi Market, with Li Wu being a renowned practitioner (Li Qi, 2025, 26).
Changshou Rice Noodles are a traditional folk food in Changshou. Since the late Qing Dynasty, during the lunar winter months (冬腊月), every household in Changshou, urban and rural, would steam rice noodles. Along with Tangyuan, they were characteristic foods for entertaining guests and personal consumption during the New Year period. The noodles are made from Changshou's high-quality Guichao rice and medium-grain rice. Traditional craftsmanship includes soaking, grinding into mud, steaming, and cutting into (or rolling into) to create semi-finished products convenient for storage and transport. For consumption, the piers are sliced (which become slim when cooked) or the tubes are cut into strips, then boiled in water. They can be paired with vegetables according to preference. The traditional flavor involves adding fermented soybean paste (水豆豉), while modern seasonings range from spicy to clear broth. They can also be stir-fried in oil to create "stir-fried noodles" of any flavor.

==== Characteristics and Nutritional Value ====

Changshou Rice Noodles are widely beloved and inherited due to their convenient cooking, jade-white color, delicate texture, smooth mouthfeel, versatile seasoning options, and suitability as gifts. After the reform and opening-up, they evolved from a household product to a commercial commodity. Rice noodle shops are found throughout the district, with semi-finished products from Xinshi, Gelan, and Duzhou particularly renowned for quality and quantity. Locals not only on purpose buy them for the Spring Festival but also frequently consume them year-round. Furthermore, Changshou Rice Noodles are popular throughout Chongqing and neighboring provinces, gaining fame across China. Their craftsmanship was elected the Changshou District Intangible Cultural Heritage List in 2010. Rice noodles provide important substances for the body's structure; store and supply energy，provide essential energy for brain function，regulate fat metabolism，supply dietary fiber，spare protein and enhance intestinal function (Xie Wenlong, 2025, 37-40).
They are rich in copper, a vital micronutrient for human health, significantly influencing the development and function of the blood, central nervous and immune systems, hair, skin, bone tissue, as well as the brain, liver, heart, and other internal organs.

==== Preparation Method ====

Ingredients:
Main: Rice noodles
Seasonings: Light soy sauce, olive oil, garlic, scallions,vinegar，pepper oil， chili oil, sesame paste
Method:
Bring water to a boil, add rice noodles and blanch for one minute before removing. Prolonged boiling makes them too soft, greatly compromising texture. Next, prepare the sauce. There are two classic options: one consists of a certain amount of olive oil, minced garlic, chopped scallions, light soy sauce, vinegar，pepper oil, and chili oil mixed together; the other includes olive oil, minced garlic, chopped scallions, light soy sauce, vinegar，pepper oil, chili oil, and sesame paste. The sauce with olive oil, minced garlic, scallions, soy sauce, vinegar,pepper oil, and chili oil creates a spicy red oil flavor. The key difference in the sauce with sesame paste is the addition of sesame paste and a comparable reduced amount of chili oil! (Ran Longguo, 2025, 25-28)

==== Popular Regions and Varieties ====

They can be found in various local street noodle shops, school canteens in Changshou, and parts of the surrounding Sichuan-Chongqing region. A basic bowl of Changshou Rice Noodles locally costs approximately 5-8 yuan. Among them, the more expensive and most famous combination is Changshou Large Intestine Rice Noodles. As another local specialty, Changshou's large intestine noodles, rice noodles, and rice also enjoy considerable popularity and flavor. Additionally, Changshou Rice Noodles with peas and meat sauce (pea and minced pork rice noodles) is exceptional. The peas and other ingredients contained are not only high in protein but also rich in lysine, dietary fiber, vitamin B1, carotene, minerals like calcium, potassium, magnesium, and antioxidants like phenols. The sauce is made from minced pork, rich in high-quality protein and heme iron. Preparation involves soaking dried peas and boiling them with noodles until it‘s soft. The sauce requires stir-frying diced pork (a mix of lean and fat) with tofu sauce,sweet sauce, and other seasonings until combined.

=== References ===

Li Qi. (2025). Flavors of Changshou: Where Street Food Meets Lake-to-Table Freshness. 23-30.
Xie Wenlong. (2025). Food Temptation in Chongqing. 37-40.
Ran Longguo. (2025). Feeling Chongqing Style from Cuisines of Intangible Heritage. 25-28.

=== Terminology ===

长寿米粉 Changshou Rice Noodles
非物质文化遗产名录 Intangible Cultural Heritage List
国家地理标志产品 National Geographical Indication Product
微量营养素 Micronutrient
制作精细 Exquisite Craftsmanship

=== Questions ===

1. Since when did every household in Changshou District start steaming rice noodles?
2. What are the raw materials for Changshou Rice Noodles?
3. What are the appearance characteristics of Changshou Rice Noodles?
4. Which places in Changshou District are most famous for their rice noodles?

=== Answers ===

1. Late Qing Dynasty
2. Medium-grain rice, Guichao rice
3. Jade-white color
4. Xinshi, Gelan

==期末论文==

===长寿米粉===

====介绍====

长寿米粉是重庆市长寿区传统小吃，以中稻米、贵朝米为原料，经浸泡、磨浆、蒸熟等工序制成，具有色白如玉、口感滑爽的特点。其工艺相传源于东汉末年刘备入川时随军火头军张同甘所传，2010年被列入长寿区非物质文化遗产名录，现正积极申报市级非物质文化遗产和国家地理标志产品（离七，2025，23——25）。专用水稻品种渝优965、渝紫米294通过筛选试验定向培育，其中渝优965获长寿区优质鲜米粉食味鉴评金奖（离七，2025，27——30）。该小吃自清朝末期成为当地年节待客食品，传统工艺延续千年，新市、葛兰等地半成品尤为知名。改革开放后从家庭自制发展为商品，生产引入电力设备后日产量增至万斤，全区现有生产企业40余家，年销售量超万吨。传承人叶瀚骏成立米粉协会制定《地理标志产品长寿米粉》地方标准，推动机械化生产并与商超对接销售，产业链综合收入达4.5亿元，专用稻米种植面积扩展至云台镇等地。重庆合之润食品有限公司开放现代化生产线，通过企业开放日活动展示非遗技艺与食品安全管理流程。当地学校已将该技艺纳入非遗课程体系进行传承推广。

====起源====

长寿米粉有着数千年的工艺，历史渊源，相传是东汉末年刘备入川时，有个随军火头军叫张同甘，把技术带来重庆长寿。此工艺的制作精细，是用3分之2的米和三分之一的米饭同在水中浸泡，磨成浆，再蒸一层晾一层，晾干后叠齐，切成丝，再用涨水煮热即食。此工艺千年延续至今，在全国几乎没有，长寿米粉现在的工艺数新市场，李五最为正宗。（离七，2025，26）
长寿米粉是长寿民间的传统食品。自清朝末期开始，每年阴历冬腊月，长寿当地不论是城里还是乡下，家家都要蒸米粉，与汤圆同为过年期间待客和自食的特色食品。长寿米粉是用长寿的优质大米贵朝米、中稻米作原料，传统工艺包括浸泡、磨浆、蒸（或浪）熟、切成墩墩（或卷成筒）等，加工成便于保存和携带的半成品。食用时，再将墩切成片（煮熟即成细条）或将卷切成条，下到开水锅中煮开即可食用，可依个人喜好配蔬菜，传统味道是加水豆豉，现代调味或麻辣或清汤等；还可以下油锅炒成任意味道的“炒粉”。

====特点和营养价值====

因为长寿米粉煮食方便、色白如玉、口感细腻、滑爽筋道、调味随意，还可以作为馈赠礼品，长期受到广泛喜爱和传承。改革开放后，长寿米粉从家庭自产食品演变成为一种商品，区内各地都有长寿米粉小吃店，尤以新市、葛兰、渡舟的半成品米粉以质优、量大闻名。长寿当地人不但过春节时家家都要特意买米粉，平时也经常买米粉食用。同时长寿米粉在整个重庆地区乃至周边省市老百姓中也受到喜爱，声名远播至全中国。其制作工艺2010入选长寿区非物质文化遗产名录。米粉有构成机体的重要物质；储存和提供热能；维持大脑功能必须的能源；调节脂肪代谢；提供膳食纤维；节约蛋白质；解毒；增强肠道功能。（谢文龙，2025，37——40）
它富含铜，铜是人体健康不可缺少的微量营养素，对于血液、中枢神经和免疫系统，头发、皮肤和骨骼组织以及脑子和肝、心等内脏的发育和功能有重要影响。

====制作方式====

材料：
主料：米粉
调料：生抽、橄榄油、大蒜、小葱、陈醋、花椒油、辣椒油、芝麻酱
制作：
水开后就放入米粉烫一分钟就将其捞出，久煮则会导致米粉过于软烂，口感大打折扣。接下来则是调取酱料，其有两种经典调料可供选择，一种是下面这样的，由一定量的橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子调和制成；另一种是下面这种的，由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子，芝麻酱调和制成。由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子调和制成调料是麻辣的红油口味；由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子，芝麻酱调和制成的调料最大的不同就是加了芝麻酱的，油辣子相对放得少了些！（冉隆国，2025，25——28）

====流行地区及种类====

在长寿当地的各大小街边面馆、学校食堂及长寿区周边的部分川渝地区都能找到它的身影。当地一碗素长寿米粉的价格大概在5—8元之间。其中，价格较贵和最为出名的长寿米粉组合当属长寿肥肠米粉。作为当地的另一大特产，长寿的肥肠面、米粉、饭同样拥有不错的口味和知名度。除此之外，长寿的豌杂米粉味道也是一绝，其中的豌豆等杂豆不仅蛋白质含量高，还含大量赖氨酸，富含膳食纤维、维生素B1、胡萝卜素、钙、钾、镁等矿物质及酚类等抗氧化物质，杂酱由猪肉末制作而成，富含优质蛋白质、血红素铁等。制作时需将干豌豆浸泡后加碱面熬煮至软烂，杂酱需选用肥瘦相间的猪肉丁与豆瓣酱、甜面酱等调料翻炒融合。

===参考文献===

Li Qi.离七.（2025）寻味长寿——当市井烟火遇见大湖之鲜［Flavors of Changshou: Where Street Food Meets Lake-to-Table Freshness］23-30
Xie Wenlong.谢文龙.（2025）重庆的美食诱惑［Food Temptation in Chongqing］37-40
Ran Longguo.冉隆国.（2025）在非遗美食中品味山城韵味［Feeling Chongqing Style from Cuisines of Intangible Heritage］25-28

===术语===

长寿米粉 Changshou Rice Noodles
非物质文化遗产名录 Intangible Cultural Heritage Meau
国家地理标志产品 National Geographical Symbol Product
微量营养素 Micronutrient
制作精细 Exquisite Craftsmanship

===问题===

1.长寿区自何时开始家家蒸米粉？
2.长寿米粉的原材料是什么？
3.长寿米粉的外观特点是什么？
4.长寿区哪些地方的米粉最为著名？

===答案===

1 清朝末期
2 中稻米，贵朝米
3.色白如玉
4.新市，葛兰

File:陈宇飞 Chen Yufei-Wushu.pptx

2025-12-23T10:50:44Z

Chen Yufei:

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2025-11-27T10:06:20Z

Chen Yufei: