https://bou.de/u/api.php?action=feedcontributions&feedformat=atom&user=Ouyang+Yihong 2026-04-04T05:24:46Z User contributions MediaWiki 1.35.14 https://bou.de/u/index.php?title=User:Ouyang_Yihong&diff=169424 2025-06-19T12:42:02Z

<p>Ouyang Yihong: </p> <hr /> <div><br /> <br /> == '''Spicy Gluten Strips: From Street Snack to International Snack Phenomenon''' ==<br /> Ouyang Yihong: 202470081650<br /> <br /> Abstract: Spicy gluten strips, a small snack bursting with intense spicy aroma, was once considered a symbol of “low-end junk food” in China. However, in recent years, it has undergone a striking transformation—from a “rustic” street treat to a trendy and iconic snack. Deeply loved by consumers across China, Spicy gluten strips is also gradually entering international markets, where many foreigners regard it as a unique and addictive representation of Chinese snack culture. With an expanding consumer base, upgraded production processes, and a renewed interest in traditional flavors, it has evolved from being “just for schoolkids” to a symbolic Chinese leisure food.<br /> <br /> <br /> == '''I. The History and Evolution of Spicy gluten strips''' ==<br /> <br /> <br /> The origin of Spicy gluten strips can be traced back to the 1990s in Pingjiang County, Hunan Province. Known for its traditional soybean product industry, local factories in Pingjiang experimented with chili oil and spices to preserve bean-based products like bean curd strips. Unexpectedly, this spicy variation was well-received by students and factory workers.<br /> <br /> In 1998, companies like Weilong Food in Hunan began to standardize production and packaging of spicy bean-based snacks and named them “Spicy gluten strips.” Unlike traditional dried tofu, these snacks used mianjin (wheat gluten), which provided a more elastic and chewy texture suitable for mass production. As urbanization accelerated and the snack food industry grew, Spicy gluten strips quickly gained popularity nationwide. With its spicy flavor, low price (1 RMB per pack), and strong aroma, it became a staple in convenience stores and schools. Many copycat brands like “Moyu Shuang,” “Latidehuan,” and “Bangbang Spicy gluten strips” also emerged.<br /> <br /> As consumption expanded, concerns over food safety grew. Investigative reports from CCTV exposed illegal additives and unsanitary conditions in small workshops, leading to widespread criticism and labeling Spicy gluten strips as “junk food.” Under public scrutiny, many unregulated producers exited the market, and leading brands pushed for standardization. (Huang, 2024) With China’s soft power rising, Spicy gluten strips began to appear in overseas Chinese supermarkets and e-commerce platforms, even catching the attention of foreign influencers. In 2022, a U.S.-based TikTok food vlogger tried Weilong Spicy gluten strips in a video that gained over 20 million views, introducing the term “Spicy gluten strips” to global audiences.<br /> <br /> <br /> == '''II. The Production Process of Spicy gluten strips''' ==<br /> <br /> Though commonly perceived as a soybean product, Spicy gluten strips is primarily made from mianjin, a high-protein gluten extracted from wheat flour. It offers a chewy texture that mimics meat, making it ideal for savory snack development.<br /> <br /> The production of Spicy gluten strips involves the following steps:<br /> <br /> 1.Gluten Preparation: Mix wheat flour with water, knead and rinse to remove starch, leaving elastic gluten.<br /> <br /> 2.Steaming and Shaping: The gluten is steamed and flattened or cut into thin strips.<br /> <br /> 3.Seasoning: The strips are then tossed in a heated mixture of chili powder, cumin, Sichuan pepper oil, soy sauce, salt, MSG, and other spices.<br /> <br /> 4.Packaging: After flavoring, the Spicy gluten strips is sealed in sterilized packaging to preserve freshness and extend shelf life.<br /> <br /> In recent years, increasing awareness of food safety has driven more manufacturers to adopt automated production lines with cleanroom facilities and modern testing systems to ensure product hygiene and quality.<br /> <br /> <br /> == '''III. Cultural Transmission of Spicy gluten strips''' ==<br /> <br /> Spicy gluten strips’s popularity in China coincides with the rise of digital culture. On social media and video platforms, it evolved beyond a snack and became a cultural icon. (Wu, 2024) According to the 2020 China Leisure Food Industry Report, Spicy gluten strips market reached billions of RMB, with students, young adults, and urban white-collar workers forming its main consumer base. (Wang, 2024) Spicy gluten strips became a “lifestyle” snack, featured in trends like “Spicy gluten strips challenges” and live-streamed snack sales on platforms like Weibo, Douyin, and Bilibili.<br /> <br /> Internationally, Spicy gluten strips’s spread followed a unique path. Initially adopted by overseas Chinese communities, it gradually gained appeal among foreign consumers. In countries like the U.S., Canada, Singapore, and Malaysia, Spicy gluten strips is recognized as a “Chinese spicy quick snack.” With cross-border e-commerce booming, brands like Weilong launched products on platforms such as Amazon and eBay, adjusting packaging and flavors to suit local tastes.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> In summary, Spicy gluten strips has transformed from a local street snack into a modern industrial product and national favorite. It is now gaining international recognition as a representative of Chinese flavor and snack innovation. Spicy gluten strips’s journey reflects not only successful taste and branding strategies but also the evolution of China’s food industry. With ongoing improvements in quality standards and cultural exposure, Spicy gluten strips is poised to shine in diverse global markets and become a truly iconic Chinese snack on the world stage.<br /> <br /> <br /> == '''Terms and Expressions''' ==<br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''Questions''' ==<br /> <br /> 1.What is the origin of Spicy gluten strips, and how did it evolve into a mainstream snack?<br /> <br /> 2.How does the production process of Spicy gluten strips ensure quality and safety in modern manufacturing?<br /> <br /> 3.What factors contributed to Spicy gluten strips's transformation from a “low-end” snack to a popular international product?<br /> <br /> 4.How has social media influenced the cultural spread of Spicy gluten strips in China and abroad?<br /> <br /> 5.In what ways are Spicy gluten strips brands adapting to health-conscious trends and global consumer demands?<br /> <br /> <br /> == '''Answers''' ==<br /> <br /> 1.It originated in the 1990s in Hunan and Hubei, China, made primarily from wheat gluten. Initially a cheap snack popular in rural areas, it evolved into a mainstream product through industrial production and improved packaging.<br /> <br /> 2.Modern latiao factories use automated production lines, food-grade ingredients, and comply with safety systems. Major brands conduct regular raw material testing and product traceability.<br /> <br /> 3.Factors include better packaging, branding, product reformulations (e.g., low-sodium versions), celebrity endorsements, and e-commerce strategies for export.<br /> <br /> 4.Platforms like Douyin, Weibo, and YouTube popularized Spicy gluten strips through food challenges, reviews, and comedy skits, boosting its visibility and appeal among young consumers worldwide.<br /> <br /> 5.Brands now offer preservative-free, low-fat, and high-protein options, enhance bilingual packaging, and expand cross-border e-commerce to meet health-conscious and international consumer needs.<br /> <br /> == '''References''' ==<br /> <br /> [1] Ma Keao, Huang Xing. “Latiao Museum”: A New Perspective and Practical Research on Snack Brand Marketing Management [C]. Proceedings of the 19th Annual Conference on Chinese Management – Marketing Forum, Chinese Society for Management Modernization, 2024: 112–120.<br /> <br /> [2] Xu Dianbo, Hu Meng, Wu Youliang. Pingjiang Creates a Culinary Legend [N]. Hunan Daily, 2024-05-12.<br /> <br /> [3] Wang Shenzhen. Weilong: Growth that Changes Destiny [J]. Sales and Marketing, 2024, (10): 8–20.<br /> <br /> [4] Wu Fangfang. The Viral Path of the 0.5 Yuan Latiao [J]. China Highway, 2024, (12): 44–46.<br /> <br /> [5] Huang Tingting. Strong &quot;African Vibe&quot;, Booming Trade and Economy [N]. Hunan Daily, 2024-03-28.<br /> <br /> [6] Xinhua. Across China: Latiao: The popular Chinese snack goes global [J]. 2016<br /> <br /> <br /> == '''AI Statement:''' ==<br /> <br /> I used the following AI tool to assist in writing my final paper: DeepSeek <br /> <br /> Key Prompts Used<br /> <br /> '''Structure Determination'''<br /> <br /> Prompt:<br /> <br /> Based on cultural studies of snack foods, analyze the typical chapter structure. Then propose a general structure for a new chapter on the cultural evolution and globalization of Spicy gluten strips.<br /> <br /> Output:<br /> <br /> The chapter structure includes: (1) Historical origins and regional cultural roots; (2) Industrialization and quality standardization; (3) Symbolic meaning in consumer culture; (4) Media and social media influence; (5) Globalization and cultural adaptation.<br /> <br /> '''Literature Analysis and Citation Selection'''<br /> <br /> Prompt:<br /> <br /> Given selected literature, extract at least five concise quotes per source that align with the chapter themes for citation.<br /> <br /> Output:<br /> <br /> Using CNKI, Google Scholar, and news outlets, literature on Latiao’s history, cultural symbolism, industrial processes, and media presence was selected. Key quotes were extracted supporting each section's argument.<br /> <br /> '''Text Composition and Refinement'''<br /> <br /> Prompt:<br /> <br /> Write a 1500-character academic paper in Chinese following the approved structure, integrating extracted citations and maintaining clear thematic progression.<br /> <br /> Output:<br /> <br /> An initial draft was generated, then manually refined to remove redundant citations, improve logic flow, and standardize technical terminology.<br /> <br /> '''English Translation and Quality Assessment'''<br /> <br /> Prompt:<br /> <br /> Create a bilingual glossary of technical terms. Then translate the Chinese manuscript into English. Conduct a detailed paragraph-by-paragraph translation quality assessment focusing on fidelity, fluency, and terminology consistency.<br /> <br /> Output:<br /> <br /> The final English translation was polished based on assessment feedback to ensure natural, accurate, and consistent expression of Spicy gluten strips’s cultural development.<br /> <br /> == '''辣条：从街头小吃到国际零食的蜕变''' ==<br /> 欧阳易红：202470081650<br /> <br /> 摘要：辣条，这种散发着浓烈香辣气息的小食品，曾被视为“低端零食”的代表，却在近些年来完成了从“土味”到“潮味”的华丽转身。它不仅深受中国各地消费者的喜爱，还逐渐走向国际市场，成为许多外国人眼中“另类而上头”的中式零食代表。随着消费群体的扩大、生产工艺的升级，以及市场对传统风味食品兴趣的回升，辣条已经不再是“只属于小学生的零食”，而是逐步转型为一种具有代表性的中国特色休闲食品。<br /> <br /> <br /> <br /> == '''一、辣条的历史发展''' ==<br /> <br /> <br /> 辣条的起源可以追溯到20世纪90年代，诞生于中国湖南省平江县。彼时，平江是传统豆制品加工的重要产地，为了延长豆制品的保质期，工厂开始尝试用辣椒、植物油和多种香辛料调制成酱料，对豆筋、豆皮等豆制原料进行加工，没想到这种做法受到了学生和工人群体的追捧。<br /> 1998年，湖南卫龙食品公司等企业开始将这种香辣豆制品进行标准化包装，并命名为“辣条”，正式投放市场。不同于传统豆干，这些辣条使用的是面筋（小麦蛋白），具有更好的弹性和嚼劲，且能大规模生产。随着城市化进程的加快和小食品行业的发展，辣条迅速在全国范围内走红。（黄婷婷，2024）它以其辛辣刺激的口感、低廉的价格和强烈的香气，成为全国中小学生、小卖部的标配零食。价格便宜（1元可买一大包），口味刺激，加之广告投入少，凭借“口碑传播”迅速在城乡走红。大量模仿品牌如“魔芋爽”“辣得欢”“棒棒辣条”等开始涌现。<br /> 随着辣条消费人群扩大，食品安全问题也逐渐被放大。央视《每周质量报告》曾报道部分小作坊使用违规添加剂、环境脏乱，引发社会广泛关注。一度，“辣条=垃圾食品”的标签流传甚广。面对舆论压力，辣条企业开始洗牌，一批小作坊退出市场，大企业加快标准化进程。此外，随着中国文化在海外影响力提升，辣条作为代表性零食逐渐出现在海外华人超市、跨境电商平台，甚至被外国网红博主体验、评测，引发讨论。2022年，一位美国TikTok美食博主在平台上挑战吃“卫龙辣条”，视频获得超过2000万播放量，“辣条”一词开始出现在外国网友评论中。<br /> <br /> <br /> == '''二、辣条的制作工艺 ''' ==<br /> <br /> <br /> 辣条虽然以“豆制品”著称，但严格来说，它并不完全由黄豆制作，而是采用一种名为“面筋”的原料。面筋是一种高蛋白小麦制品，具有良好的弹性和韧性，非常适合模仿肉类的口感。<br /> 辣条的制作大致可以分为以下几个步骤：<br /> 1.面筋制备：将面粉加入水中搅拌，洗去淀粉后，留下富有弹性的面筋；<br /> 2.蒸煮成型：将面筋进行蒸煮，并通过压片机压制成薄片或条状；<br /> 3.调味加工：将蒸煮成型的面筋条投入到调味料中，包括辣椒粉、孜然、花椒油、酱油、食盐、味精等，在加热状态下充分拌匀；<br /> 4.包装保存：调味完成后，辣条被送入包装车间进行密封包装，以延长保质期和维持口感。<br /> 值得一提的是，近年来随着食品安全意识的提高，越来越多辣条企业开始使用全自动化生产线，配备洁净车间和现代化检测设备，以确保产品的卫生与质量。<br /> <br /> <br /> == ''' 三、辣条的文化传播 ''' ==<br /> <br /> <br /> 在中国，辣条的传播几乎伴随着网络文化的兴起。尤其是在社交媒体和短视频平台的推动下，辣条逐渐突破了单纯的小吃范畴，成为网络文化中的重要元素。（伍芳芳，2024）根据《2020年中国休闲食品行业报告》显示，辣条市场已经达到数百亿规模，且主要消费群体为年轻人、学生以及都市白领。这一现象反映出，辣条已经不再是简单的“便宜零食”，而是成为了年轻人对生活的“态度”，是社交媒体话题的来源之一。诸如“辣条挑战”、“辣条带货”等话题，在微博、抖音、B站等平台上频频出现。辣条的国际传播路径较为独特。从最早的华人群体开始，辣条逐渐走出国门，成为海外市场中新奇的中国零食。（王深圳，2024）在一些国家，辣条被看作是“中国风味的速食零食”，尤其在美国、加拿大、新加坡、马来西亚等地的华人社区中，辣条有着广泛的消费基础。随着跨境电商的崛起，像卫龙这样的品牌开始在亚马逊、eBay等国际电商平台上线，进入到欧美等国家的零食市场。<br /> 综上所述，辣条作为一种源于中国地方的小吃，经历了从街头食品到现代工业零食的转型，不仅在国内成为家喻户晓的“国民零食”，也逐步走向国际，赢得了越来越多海外消费者的关注与喜爱。它的成功不仅是口味创新和营销策略的体现，更是中国休闲食品产业发展的缩影。随着食品安全标准的提升与文化传播的加深，辣条的未来有望在更多元的消费市场中持续发光发热，真正成为具有全球影响力的中国特色零食代表。<br /> <br /> <br /> <br /> == '''术语 ''' ==<br /> <br /> <br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''问题''' == <br /> <br /> <br /> 1.辣条的起源是什么？它是如何演变成主流零食的？<br /> <br /> 2.辣条的生产工艺如何确保在现代制造中达到质量与安全标准？<br /> <br /> 3.哪些因素促成了辣条从“低端”零食转变为受欢迎的国际产品？<br /> <br /> 4.社交媒体如何影响了辣条在国内外的文化传播？<br /> <br /> 5.辣条品牌在面对健康消费趋势和全球市场需求时做出了哪些适应？<br /> <br /> <br /> == '''答案''' ==<br /> <br /> 1.辣条起源于20世纪90年代的中国湖南和湖北地区，以面筋为主要原料。最初是作为廉价的小吃在乡镇流行，后来通过工业化生产和包装升级，逐渐进入超市和电商平台，成为主流零食。<br /> <br /> 2.现代辣条生产采用自动化流水线，使用食品级调味剂，并严格遵守食品安全管理体系。大品牌还会定期进行原料检测和产品追溯。<br /> <br /> 3.包装设计、品牌营销、产品升级（如低油、低钠版）、明星代言和电商出口策略共同推动辣条从乡土食品变成国际“网红”零食。<br /> <br /> 4.抖音、微博、YouTube等平台上的挑战视频、美食测评、搞笑短剧让辣条获得全球曝光，尤其吸引年轻人尝试和讨论，增强其文化影响力。<br /> <br /> 5.企业推出无防腐剂、低脂、高蛋白版本，并加强英文包装和跨境电商渠道，满足国际消费者对健康和可读标签的要求。<br /> <br /> <br /> == '''参考文献''' ==<br /> <br /> [1] 马克翱, 黄星. “辣条博物馆”：零食品牌营销管理的新视角与实践研究 [C]. 第十九届中国管理学年会——营销管理专题论坛论文集, 中国管理现代化研究会, 2024: 112–120.<br /> <br /> [2] 徐典波, 胡猛, 吴友良. 平江创造“舌尖上的传奇” [N]. 湖南日报, 2024-05-12.<br /> <br /> [3] 王深圳. 卫龙：让增长改变命运 [J]. 销售与市场, 2024, (10): 8–20.<br /> <br /> [4] 伍芳芳. 五毛辣条的“出圈”之路 [J]. 中国公路, 2024, (12): 44–46.<br /> <br /> [5]黄婷婷. “非洲风”浓郁“经贸热”升温 [N]. 湖南日报, 2024-03-28.<br /> <br /> [6]Xinhua. Across China: Latiao: The popular Chinese snack goes global [J]. 2016</div>

Ouyang Yihong https://bou.de/u/index.php?title=User:Ouyang_Yihong&diff=169177 2025-06-19T07:25:42Z

<p>Ouyang Yihong: </p> <hr /> <div><br /> <br /> == '''Spicy Gluten Strips: From Street Snack to International Snack Phenomenon''' ==<br /> Ouyang Yihong: 202470081650<br /> <br /> Abstract: Spicy gluten strips, a small snack bursting with intense spicy aroma, was once considered a symbol of “low-end junk food” in China. However, in recent years, it has undergone a striking transformation—from a “rustic” street treat to a trendy and iconic snack. Deeply loved by consumers across China, Spicy gluten strips is also gradually entering international markets, where many foreigners regard it as a unique and addictive representation of Chinese snack culture. With an expanding consumer base, upgraded production processes, and a renewed interest in traditional flavors, it has evolved from being “just for schoolkids” to a symbolic Chinese leisure food.<br /> <br /> <br /> == '''I. The History and Evolution of Spicy gluten strips''' ==<br /> <br /> <br /> The origin of Spicy gluten strips can be traced back to the 1990s in Pingjiang County, Hunan Province. Known for its traditional soybean product industry, local factories in Pingjiang experimented with chili oil and spices to preserve bean-based products like bean curd strips. Unexpectedly, this spicy variation was well-received by students and factory workers.<br /> <br /> In 1998, companies like Weilong Food in Hunan began to standardize production and packaging of spicy bean-based snacks and named them “Spicy gluten strips.” Unlike traditional dried tofu, these snacks used mianjin (wheat gluten), which provided a more elastic and chewy texture suitable for mass production. As urbanization accelerated and the snack food industry grew, Spicy gluten strips quickly gained popularity nationwide. With its spicy flavor, low price (1 RMB per pack), and strong aroma, it became a staple in convenience stores and schools. Many copycat brands like “Moyu Shuang,” “Latidehuan,” and “Bangbang Spicy gluten strips” also emerged.<br /> <br /> As consumption expanded, concerns over food safety grew. Investigative reports from CCTV exposed illegal additives and unsanitary conditions in small workshops, leading to widespread criticism and labeling Spicy gluten strips as “junk food.” Under public scrutiny, many unregulated producers exited the market, and leading brands pushed for standardization. (Huang, 2024) With China’s soft power rising, Spicy gluten strips began to appear in overseas Chinese supermarkets and e-commerce platforms, even catching the attention of foreign influencers. In 2022, a U.S.-based TikTok food vlogger tried Weilong Spicy gluten strips in a video that gained over 20 million views, introducing the term “Spicy gluten strips” to global audiences.<br /> <br /> <br /> == '''II. The Production Process of Spicy gluten strips''' ==<br /> <br /> Though commonly perceived as a soybean product, Spicy gluten strips is primarily made from mianjin, a high-protein gluten extracted from wheat flour. It offers a chewy texture that mimics meat, making it ideal for savory snack development.<br /> <br /> The production of Spicy gluten strips involves the following steps:<br /> <br /> 1.Gluten Preparation: Mix wheat flour with water, knead and rinse to remove starch, leaving elastic gluten.<br /> <br /> 2.Steaming and Shaping: The gluten is steamed and flattened or cut into thin strips.<br /> <br /> 3.Seasoning: The strips are then tossed in a heated mixture of chili powder, cumin, Sichuan pepper oil, soy sauce, salt, MSG, and other spices.<br /> <br /> 4.Packaging: After flavoring, the Spicy gluten strips is sealed in sterilized packaging to preserve freshness and extend shelf life.<br /> <br /> In recent years, increasing awareness of food safety has driven more manufacturers to adopt automated production lines with cleanroom facilities and modern testing systems to ensure product hygiene and quality.<br /> <br /> <br /> == '''III. Cultural Transmission of Spicy gluten strips''' ==<br /> <br /> Spicy gluten strips’s popularity in China coincides with the rise of digital culture. On social media and video platforms, it evolved beyond a snack and became a cultural icon. (Wu, 2024) According to the 2020 China Leisure Food Industry Report, Spicy gluten strips market reached billions of RMB, with students, young adults, and urban white-collar workers forming its main consumer base. (Wang, 2024) Spicy gluten strips became a “lifestyle” snack, featured in trends like “Spicy gluten strips challenges” and live-streamed snack sales on platforms like Weibo, Douyin, and Bilibili.<br /> <br /> Internationally, Spicy gluten strips’s spread followed a unique path. Initially adopted by overseas Chinese communities, it gradually gained appeal among foreign consumers. In countries like the U.S., Canada, Singapore, and Malaysia, Spicy gluten strips is recognized as a “Chinese spicy quick snack.” With cross-border e-commerce booming, brands like Weilong launched products on platforms such as Amazon and eBay, adjusting packaging and flavors to suit local tastes.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> In summary, Spicy gluten strips has transformed from a local street snack into a modern industrial product and national favorite. It is now gaining international recognition as a representative of Chinese flavor and snack innovation. Spicy gluten strips’s journey reflects not only successful taste and branding strategies but also the evolution of China’s food industry. With ongoing improvements in quality standards and cultural exposure, Spicy gluten strips is poised to shine in diverse global markets and become a truly iconic Chinese snack on the world stage.<br /> <br /> <br /> == '''Terms and Expressions''' ==<br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''Questions''' ==<br /> <br /> 1.What is the origin of Spicy gluten strips, and how did it evolve into a mainstream snack?<br /> <br /> 2.How does the production process of Spicy gluten strips ensure quality and safety in modern manufacturing?<br /> <br /> 3.What factors contributed to Spicy gluten strips's transformation from a “low-end” snack to a popular international product?<br /> <br /> 4.How has social media influenced the cultural spread of Spicy gluten strips in China and abroad?<br /> <br /> 5.In what ways are Spicy gluten strips brands adapting to health-conscious trends and global consumer demands?<br /> <br /> <br /> == '''Answers''' ==<br /> <br /> 1.It originated in the 1990s in Hunan and Hubei, China, made primarily from wheat gluten. Initially a cheap snack popular in rural areas, it evolved into a mainstream product through industrial production and improved packaging.<br /> <br /> 2.Modern latiao factories use automated production lines, food-grade ingredients, and comply with safety systems. Major brands conduct regular raw material testing and product traceability.<br /> <br /> 3.Factors include better packaging, branding, product reformulations (e.g., low-sodium versions), celebrity endorsements, and e-commerce strategies for export.<br /> <br /> 4.Platforms like Douyin, Weibo, and YouTube popularized Spicy gluten strips through food challenges, reviews, and comedy skits, boosting its visibility and appeal among young consumers worldwide.<br /> <br /> 5.Brands now offer preservative-free, low-fat, and high-protein options, enhance bilingual packaging, and expand cross-border e-commerce to meet health-conscious and international consumer needs.<br /> <br /> == '''References''' ==<br /> <br /> [1] Ma Keao, Huang Xing. “Latiao Museum”: A New Perspective and Practical Research on Snack Brand Marketing Management [C]. Proceedings of the 19th Annual Conference on Chinese Management – Marketing Forum, Chinese Society for Management Modernization, 2024: 112–120.<br /> <br /> [2] Xu Dianbo, Hu Meng, Wu Youliang. Pingjiang Creates a Culinary Legend [N]. Hunan Daily, 2024-05-12.<br /> <br /> [3] Wang Shenzhen. Weilong: Growth that Changes Destiny [J]. Sales and Marketing, 2024, (10): 8–20.<br /> <br /> [4] Wu Fangfang. The Viral Path of the 0.5 Yuan Latiao [J]. China Highway, 2024, (12): 44–46.<br /> <br /> [5] Huang Tingting. Strong &quot;African Vibe&quot;, Booming Trade and Economy [N]. Hunan Daily, 2024-03-28.<br /> <br /> [6] Xinhua. Across China: Latiao: The popular Chinese snack goes global [J]. 2016<br /> <br /> '''AI Statement:'''<br /> I used the following AI tool to assist in writing my final paper: DeepSeek <br /> <br /> Key Prompts Used<br /> <br /> '''Structure Determination'''<br /> <br /> Prompt:<br /> <br /> Based on cultural studies of snack foods, analyze the typical chapter structure. Then propose a general structure for a new chapter on the cultural evolution and globalization of Spicy gluten strips.<br /> <br /> Output:<br /> <br /> The chapter structure includes: (1) Historical origins and regional cultural roots; (2) Industrialization and quality standardization; (3) Symbolic meaning in consumer culture; (4) Media and social media influence; (5) Globalization and cultural adaptation.<br /> <br /> '''Literature Analysis and Citation Selection'''<br /> <br /> Prompt:<br /> <br /> Given selected literature, extract at least five concise quotes per source that align with the chapter themes for citation.<br /> <br /> Output:<br /> <br /> Using CNKI, Google Scholar, and news outlets, literature on Latiao’s history, cultural symbolism, industrial processes, and media presence was selected. Key quotes were extracted supporting each section's argument.<br /> <br /> '''Text Composition and Refinement'''<br /> <br /> Prompt:<br /> <br /> Write a 1500-character academic paper in Chinese following the approved structure, integrating extracted citations and maintaining clear thematic progression.<br /> <br /> Output:<br /> <br /> An initial draft was generated, then manually refined to remove redundant citations, improve logic flow, and standardize technical terminology.<br /> <br /> '''English Translation and Quality Assessment'''<br /> <br /> Prompt:<br /> <br /> Create a bilingual glossary of technical terms. Then translate the Chinese manuscript into English. Conduct a detailed paragraph-by-paragraph translation quality assessment focusing on fidelity, fluency, and terminology consistency.<br /> <br /> Output:<br /> <br /> The final English translation was polished based on assessment feedback to ensure natural, accurate, and consistent expression of Spicy gluten strips’s cultural development.<br /> <br /> == '''辣条：从街头小吃到国际零食的蜕变''' ==<br /> 欧阳易红：202470081650<br /> <br /> 摘要：辣条，这种散发着浓烈香辣气息的小食品，曾被视为“低端零食”的代表，却在近些年来完成了从“土味”到“潮味”的华丽转身。它不仅深受中国各地消费者的喜爱，还逐渐走向国际市场，成为许多外国人眼中“另类而上头”的中式零食代表。随着消费群体的扩大、生产工艺的升级，以及市场对传统风味食品兴趣的回升，辣条已经不再是“只属于小学生的零食”，而是逐步转型为一种具有代表性的中国特色休闲食品。<br /> <br /> <br /> <br /> == '''一、辣条的历史发展''' ==<br /> <br /> <br /> 辣条的起源可以追溯到20世纪90年代，诞生于中国湖南省平江县。彼时，平江是传统豆制品加工的重要产地，为了延长豆制品的保质期，工厂开始尝试用辣椒、植物油和多种香辛料调制成酱料，对豆筋、豆皮等豆制原料进行加工，没想到这种做法受到了学生和工人群体的追捧。<br /> 1998年，湖南卫龙食品公司等企业开始将这种香辣豆制品进行标准化包装，并命名为“辣条”，正式投放市场。不同于传统豆干，这些辣条使用的是面筋（小麦蛋白），具有更好的弹性和嚼劲，且能大规模生产。随着城市化进程的加快和小食品行业的发展，辣条迅速在全国范围内走红。（黄婷婷，2024）它以其辛辣刺激的口感、低廉的价格和强烈的香气，成为全国中小学生、小卖部的标配零食。价格便宜（1元可买一大包），口味刺激，加之广告投入少，凭借“口碑传播”迅速在城乡走红。大量模仿品牌如“魔芋爽”“辣得欢”“棒棒辣条”等开始涌现。<br /> 随着辣条消费人群扩大，食品安全问题也逐渐被放大。央视《每周质量报告》曾报道部分小作坊使用违规添加剂、环境脏乱，引发社会广泛关注。一度，“辣条=垃圾食品”的标签流传甚广。面对舆论压力，辣条企业开始洗牌，一批小作坊退出市场，大企业加快标准化进程。此外，随着中国文化在海外影响力提升，辣条作为代表性零食逐渐出现在海外华人超市、跨境电商平台，甚至被外国网红博主体验、评测，引发讨论。2022年，一位美国TikTok美食博主在平台上挑战吃“卫龙辣条”，视频获得超过2000万播放量，“辣条”一词开始出现在外国网友评论中。<br /> <br /> <br /> == '''二、辣条的制作工艺 ''' ==<br /> <br /> <br /> 辣条虽然以“豆制品”著称，但严格来说，它并不完全由黄豆制作，而是采用一种名为“面筋”的原料。面筋是一种高蛋白小麦制品，具有良好的弹性和韧性，非常适合模仿肉类的口感。<br /> 辣条的制作大致可以分为以下几个步骤：<br /> 1.面筋制备：将面粉加入水中搅拌，洗去淀粉后，留下富有弹性的面筋；<br /> 2.蒸煮成型：将面筋进行蒸煮，并通过压片机压制成薄片或条状；<br /> 3.调味加工：将蒸煮成型的面筋条投入到调味料中，包括辣椒粉、孜然、花椒油、酱油、食盐、味精等，在加热状态下充分拌匀；<br /> 4.包装保存：调味完成后，辣条被送入包装车间进行密封包装，以延长保质期和维持口感。<br /> 值得一提的是，近年来随着食品安全意识的提高，越来越多辣条企业开始使用全自动化生产线，配备洁净车间和现代化检测设备，以确保产品的卫生与质量。<br /> <br /> <br /> == ''' 三、辣条的文化传播 ''' ==<br /> <br /> <br /> 在中国，辣条的传播几乎伴随着网络文化的兴起。尤其是在社交媒体和短视频平台的推动下，辣条逐渐突破了单纯的小吃范畴，成为网络文化中的重要元素。（伍芳芳，2024）根据《2020年中国休闲食品行业报告》显示，辣条市场已经达到数百亿规模，且主要消费群体为年轻人、学生以及都市白领。这一现象反映出，辣条已经不再是简单的“便宜零食”，而是成为了年轻人对生活的“态度”，是社交媒体话题的来源之一。诸如“辣条挑战”、“辣条带货”等话题，在微博、抖音、B站等平台上频频出现。辣条的国际传播路径较为独特。从最早的华人群体开始，辣条逐渐走出国门，成为海外市场中新奇的中国零食。（王深圳，2024）在一些国家，辣条被看作是“中国风味的速食零食”，尤其在美国、加拿大、新加坡、马来西亚等地的华人社区中，辣条有着广泛的消费基础。随着跨境电商的崛起，像卫龙这样的品牌开始在亚马逊、eBay等国际电商平台上线，进入到欧美等国家的零食市场。<br /> 综上所述，辣条作为一种源于中国地方的小吃，经历了从街头食品到现代工业零食的转型，不仅在国内成为家喻户晓的“国民零食”，也逐步走向国际，赢得了越来越多海外消费者的关注与喜爱。它的成功不仅是口味创新和营销策略的体现，更是中国休闲食品产业发展的缩影。随着食品安全标准的提升与文化传播的加深，辣条的未来有望在更多元的消费市场中持续发光发热，真正成为具有全球影响力的中国特色零食代表。<br /> <br /> <br /> <br /> == '''术语 ''' ==<br /> <br /> <br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''问题''' == <br /> <br /> <br /> 1.辣条的起源是什么？它是如何演变成主流零食的？<br /> <br /> 2.辣条的生产工艺如何确保在现代制造中达到质量与安全标准？<br /> <br /> 3.哪些因素促成了辣条从“低端”零食转变为受欢迎的国际产品？<br /> <br /> 4.社交媒体如何影响了辣条在国内外的文化传播？<br /> <br /> 5.辣条品牌在面对健康消费趋势和全球市场需求时做出了哪些适应？<br /> <br /> <br /> == '''答案：''' ==<br /> <br /> 1.辣条起源于20世纪90年代的中国湖南和湖北地区，以面筋为主要原料。最初是作为廉价的小吃在乡镇流行，后来通过工业化生产和包装升级，逐渐进入超市和电商平台，成为主流零食。<br /> <br /> 2.现代辣条生产采用自动化流水线，使用食品级调味剂，并严格遵守食品安全管理体系。大品牌还会定期进行原料检测和产品追溯。<br /> <br /> 3.包装设计、品牌营销、产品升级（如低油、低钠版）、明星代言和电商出口策略共同推动辣条从乡土食品变成国际“网红”零食。<br /> <br /> 4.抖音、微博、YouTube等平台上的挑战视频、美食测评、搞笑短剧让辣条获得全球曝光，尤其吸引年轻人尝试和讨论，增强其文化影响力。<br /> <br /> 5.企业推出无防腐剂、低脂、高蛋白版本，并加强英文包装和跨境电商渠道，满足国际消费者对健康和可读标签的要求。<br /> <br /> <br /> == '''参考文献''' ==<br /> <br /> [1] 马克翱, 黄星. “辣条博物馆”：零食品牌营销管理的新视角与实践研究 [C]. 第十九届中国管理学年会——营销管理专题论坛论文集, 中国管理现代化研究会, 2024: 112–120.<br /> <br /> [2] 徐典波, 胡猛, 吴友良. 平江创造“舌尖上的传奇” [N]. 湖南日报, 2024-05-12.<br /> <br /> [3] 王深圳. 卫龙：让增长改变命运 [J]. 销售与市场, 2024, (10): 8–20.<br /> <br /> [4] 伍芳芳. 五毛辣条的“出圈”之路 [J]. 中国公路, 2024, (12): 44–46.<br /> <br /> [5]黄婷婷. “非洲风”浓郁“经贸热”升温 [N]. 湖南日报, 2024-03-28.<br /> <br /> [6]Xinhua. Across China: Latiao: The popular Chinese snack goes global [J]. 2016</div>

Ouyang Yihong https://bou.de/u/index.php?title=User:Ouyang_Yihong&diff=169175 2025-06-19T07:23:52Z

<p>Ouyang Yihong: </p> <hr /> <div><br /> <br /> == '''Spicy Gluten Strips: From Street Snack to International Snack Phenomenon''' ==<br /> Ouyang Yihong: 202470081650<br /> <br /> Abstract: Spicy gluten strips, a small snack bursting with intense spicy aroma, was once considered a symbol of “low-end junk food” in China. However, in recent years, it has undergone a striking transformation—from a “rustic” street treat to a trendy and iconic snack. Deeply loved by consumers across China, Spicy gluten strips is also gradually entering international markets, where many foreigners regard it as a unique and addictive representation of Chinese snack culture. With an expanding consumer base, upgraded production processes, and a renewed interest in traditional flavors, it has evolved from being “just for schoolkids” to a symbolic Chinese leisure food.<br /> <br /> <br /> == '''I. The History and Evolution of Spicy gluten strips''' ==<br /> <br /> <br /> The origin of Spicy gluten strips can be traced back to the 1990s in Pingjiang County, Hunan Province. Known for its traditional soybean product industry, local factories in Pingjiang experimented with chili oil and spices to preserve bean-based products like bean curd strips. Unexpectedly, this spicy variation was well-received by students and factory workers.<br /> <br /> In 1998, companies like Weilong Food in Hunan began to standardize production and packaging of spicy bean-based snacks and named them “Spicy gluten strips.” Unlike traditional dried tofu, these snacks used mianjin (wheat gluten), which provided a more elastic and chewy texture suitable for mass production. As urbanization accelerated and the snack food industry grew, Spicy gluten strips quickly gained popularity nationwide. With its spicy flavor, low price (1 RMB per pack), and strong aroma, it became a staple in convenience stores and schools. Many copycat brands like “Moyu Shuang,” “Latidehuan,” and “Bangbang Spicy gluten strips” also emerged.<br /> <br /> As consumption expanded, concerns over food safety grew. Investigative reports from CCTV exposed illegal additives and unsanitary conditions in small workshops, leading to widespread criticism and labeling Spicy gluten strips as “junk food.” Under public scrutiny, many unregulated producers exited the market, and leading brands pushed for standardization. (Huang, 2024) With China’s soft power rising, Spicy gluten strips began to appear in overseas Chinese supermarkets and e-commerce platforms, even catching the attention of foreign influencers. In 2022, a U.S.-based TikTok food vlogger tried Weilong Spicy gluten strips in a video that gained over 20 million views, introducing the term “Spicy gluten strips” to global audiences.<br /> <br /> <br /> == '''II. The Production Process of Spicy gluten strips''' ==<br /> <br /> Though commonly perceived as a soybean product, Spicy gluten strips is primarily made from mianjin, a high-protein gluten extracted from wheat flour. It offers a chewy texture that mimics meat, making it ideal for savory snack development.<br /> <br /> The production of Spicy gluten strips involves the following steps:<br /> <br /> Gluten Preparation: Mix wheat flour with water, knead and rinse to remove starch, leaving elastic gluten.<br /> <br /> Steaming and Shaping: The gluten is steamed and flattened or cut into thin strips.<br /> <br /> Seasoning: The strips are then tossed in a heated mixture of chili powder, cumin, Sichuan pepper oil, soy sauce, salt, MSG, and other spices.<br /> <br /> Packaging: After flavoring, the Spicy gluten strips is sealed in sterilized packaging to preserve freshness and extend shelf life.<br /> <br /> In recent years, increasing awareness of food safety has driven more manufacturers to adopt automated production lines with cleanroom facilities and modern testing systems to ensure product hygiene and quality.<br /> <br /> <br /> == '''III. Cultural Transmission of Spicy gluten strips''' ==<br /> <br /> Spicy gluten strips’s popularity in China coincides with the rise of digital culture. On social media and video platforms, it evolved beyond a snack and became a cultural icon. (Wu, 2024) According to the 2020 China Leisure Food Industry Report, Spicy gluten strips market reached billions of RMB, with students, young adults, and urban white-collar workers forming its main consumer base. (Wang, 2024) Spicy gluten strips became a “lifestyle” snack, featured in trends like “Spicy gluten strips challenges” and live-streamed snack sales on platforms like Weibo, Douyin, and Bilibili.<br /> <br /> Internationally, Spicy gluten strips’s spread followed a unique path. Initially adopted by overseas Chinese communities, it gradually gained appeal among foreign consumers. In countries like the U.S., Canada, Singapore, and Malaysia, Spicy gluten strips is recognized as a “Chinese spicy quick snack.” With cross-border e-commerce booming, brands like Weilong launched products on platforms such as Amazon and eBay, adjusting packaging and flavors to suit local tastes.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> In summary, Spicy gluten strips has transformed from a local street snack into a modern industrial product and national favorite. It is now gaining international recognition as a representative of Chinese flavor and snack innovation. Spicy gluten strips’s journey reflects not only successful taste and branding strategies but also the evolution of China’s food industry. With ongoing improvements in quality standards and cultural exposure, Spicy gluten strips is poised to shine in diverse global markets and become a truly iconic Chinese snack on the world stage.<br /> <br /> <br /> == '''Terms and Expressions''' ==<br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''Questions''' ==<br /> <br /> 1.What is the origin of Spicy gluten strips, and how did it evolve into a mainstream snack?<br /> <br /> 2.How does the production process of Spicy gluten strips ensure quality and safety in modern manufacturing?<br /> <br /> 3.What factors contributed to Spicy gluten strips's transformation from a “low-end” snack to a popular international product?<br /> <br /> 4.How has social media influenced the cultural spread of Spicy gluten strips in China and abroad?<br /> <br /> 5.In what ways are Spicy gluten strips brands adapting to health-conscious trends and global consumer demands?<br /> <br /> <br /> == '''Answers''' ==<br /> <br /> 1.It originated in the 1990s in Hunan and Hubei, China, made primarily from wheat gluten. Initially a cheap snack popular in rural areas, it evolved into a mainstream product through industrial production and improved packaging.<br /> <br /> 2.Modern latiao factories use automated production lines, food-grade ingredients, and comply with safety systems. Major brands conduct regular raw material testing and product traceability.<br /> <br /> 3.Factors include better packaging, branding, product reformulations (e.g., low-sodium versions), celebrity endorsements, and e-commerce strategies for export.<br /> <br /> 4.Platforms like Douyin, Weibo, and YouTube popularized Spicy gluten strips through food challenges, reviews, and comedy skits, boosting its visibility and appeal among young consumers worldwide.<br /> <br /> 5.Brands now offer preservative-free, low-fat, and high-protein options, enhance bilingual packaging, and expand cross-border e-commerce to meet health-conscious and international consumer needs.<br /> <br /> == '''References''' ==<br /> <br /> [1] Ma Keao, Huang Xing. “Latiao Museum”: A New Perspective and Practical Research on Snack Brand Marketing Management [C]. Proceedings of the 19th Annual Conference on Chinese Management – Marketing Forum, Chinese Society for Management Modernization, 2024: 112–120.<br /> <br /> [2] Xu Dianbo, Hu Meng, Wu Youliang. Pingjiang Creates a Culinary Legend [N]. Hunan Daily, 2024-05-12.<br /> <br /> [3] Wang Shenzhen. Weilong: Growth that Changes Destiny [J]. Sales and Marketing, 2024, (10): 8–20.<br /> <br /> [4] Wu Fangfang. The Viral Path of the 0.5 Yuan Latiao [J]. China Highway, 2024, (12): 44–46.<br /> <br /> [5] Huang Tingting. Strong &quot;African Vibe&quot;, Booming Trade and Economy [N]. Hunan Daily, 2024-03-28.<br /> <br /> [6] Xinhua. Across China: Latiao: The popular Chinese snack goes global [J]. 2016<br /> <br /> '''AI Statement:'''<br /> I used the following AI tool to assist in writing my final paper: DeepSeek <br /> <br /> Key Prompts Used<br /> <br /> '''Structure Determination'''<br /> <br /> Prompt:<br /> <br /> Based on cultural studies of snack foods, analyze the typical chapter structure. Then propose a general structure for a new chapter on the cultural evolution and globalization of Spicy gluten strips.<br /> <br /> Output:<br /> <br /> The chapter structure includes: (1) Historical origins and regional cultural roots; (2) Industrialization and quality standardization; (3) Symbolic meaning in consumer culture; (4) Media and social media influence; (5) Globalization and cultural adaptation.<br /> <br /> '''Literature Analysis and Citation Selection'''<br /> <br /> Prompt:<br /> <br /> Given selected literature, extract at least five concise quotes per source that align with the chapter themes for citation.<br /> <br /> Output:<br /> <br /> Using CNKI, Google Scholar, and news outlets, literature on Latiao’s history, cultural symbolism, industrial processes, and media presence was selected. Key quotes were extracted supporting each section's argument.<br /> <br /> '''Text Composition and Refinement'''<br /> <br /> Prompt:<br /> <br /> Write a 1500-character academic paper in Chinese following the approved structure, integrating extracted citations and maintaining clear thematic progression.<br /> <br /> Output:<br /> <br /> An initial draft was generated, then manually refined to remove redundant citations, improve logic flow, and standardize technical terminology.<br /> <br /> '''English Translation and Quality Assessment'''<br /> <br /> Prompt:<br /> <br /> Create a bilingual glossary of technical terms. Then translate the Chinese manuscript into English. Conduct a detailed paragraph-by-paragraph translation quality assessment focusing on fidelity, fluency, and terminology consistency.<br /> <br /> Output:<br /> <br /> The final English translation was polished based on assessment feedback to ensure natural, accurate, and consistent expression of Spicy gluten strips’s cultural development.<br /> <br /> == '''辣条：从街头小吃到国际零食的蜕变''' ==<br /> 欧阳易红：202470081650<br /> <br /> 摘要：辣条，这种散发着浓烈香辣气息的小食品，曾被视为“低端零食”的代表，却在近些年来完成了从“土味”到“潮味”的华丽转身。它不仅深受中国各地消费者的喜爱，还逐渐走向国际市场，成为许多外国人眼中“另类而上头”的中式零食代表。随着消费群体的扩大、生产工艺的升级，以及市场对传统风味食品兴趣的回升，辣条已经不再是“只属于小学生的零食”，而是逐步转型为一种具有代表性的中国特色休闲食品。<br /> <br /> <br /> <br /> == '''一、辣条的历史发展''' ==<br /> <br /> <br /> 辣条的起源可以追溯到20世纪90年代，诞生于中国湖南省平江县。彼时，平江是传统豆制品加工的重要产地，为了延长豆制品的保质期，工厂开始尝试用辣椒、植物油和多种香辛料调制成酱料，对豆筋、豆皮等豆制原料进行加工，没想到这种做法受到了学生和工人群体的追捧。<br /> 1998年，湖南卫龙食品公司等企业开始将这种香辣豆制品进行标准化包装，并命名为“辣条”，正式投放市场。不同于传统豆干，这些辣条使用的是面筋（小麦蛋白），具有更好的弹性和嚼劲，且能大规模生产。随着城市化进程的加快和小食品行业的发展，辣条迅速在全国范围内走红。（黄婷婷，2024）它以其辛辣刺激的口感、低廉的价格和强烈的香气，成为全国中小学生、小卖部的标配零食。价格便宜（1元可买一大包），口味刺激，加之广告投入少，凭借“口碑传播”迅速在城乡走红。大量模仿品牌如“魔芋爽”“辣得欢”“棒棒辣条”等开始涌现。<br /> 随着辣条消费人群扩大，食品安全问题也逐渐被放大。央视《每周质量报告》曾报道部分小作坊使用违规添加剂、环境脏乱，引发社会广泛关注。一度，“辣条=垃圾食品”的标签流传甚广。面对舆论压力，辣条企业开始洗牌，一批小作坊退出市场，大企业加快标准化进程。此外，随着中国文化在海外影响力提升，辣条作为代表性零食逐渐出现在海外华人超市、跨境电商平台，甚至被外国网红博主体验、评测，引发讨论。2022年，一位美国TikTok美食博主在平台上挑战吃“卫龙辣条”，视频获得超过2000万播放量，“辣条”一词开始出现在外国网友评论中。<br /> <br /> <br /> == '''二、辣条的制作工艺 ''' ==<br /> <br /> <br /> 辣条虽然以“豆制品”著称，但严格来说，它并不完全由黄豆制作，而是采用一种名为“面筋”的原料。面筋是一种高蛋白小麦制品，具有良好的弹性和韧性，非常适合模仿肉类的口感。<br /> 辣条的制作大致可以分为以下几个步骤：<br /> 面筋制备：将面粉加入水中搅拌，洗去淀粉后，留下富有弹性的面筋；<br /> 蒸煮成型：将面筋进行蒸煮，并通过压片机压制成薄片或条状；<br /> 调味加工：将蒸煮成型的面筋条投入到调味料中，包括辣椒粉、孜然、花椒油、酱油、食盐、味精等，在加热状态下充分拌匀；<br /> 包装保存：调味完成后，辣条被送入包装车间进行密封包装，以延长保质期和维持口感。<br /> 值得一提的是，近年来随着食品安全意识的提高，越来越多辣条企业开始使用全自动化生产线，配备洁净车间和现代化检测设备，以确保产品的卫生与质量。<br /> <br /> <br /> == ''' 三、辣条的文化传播 ''' ==<br /> <br /> <br /> 在中国，辣条的传播几乎伴随着网络文化的兴起。尤其是在社交媒体和短视频平台的推动下，辣条逐渐突破了单纯的小吃范畴，成为网络文化中的重要元素。（伍芳芳，2024）根据《2020年中国休闲食品行业报告》显示，辣条市场已经达到数百亿规模，且主要消费群体为年轻人、学生以及都市白领。这一现象反映出，辣条已经不再是简单的“便宜零食”，而是成为了年轻人对生活的“态度”，是社交媒体话题的来源之一。诸如“辣条挑战”、“辣条带货”等话题，在微博、抖音、B站等平台上频频出现。辣条的国际传播路径较为独特。从最早的华人群体开始，辣条逐渐走出国门，成为海外市场中新奇的中国零食。（王深圳，2024）在一些国家，辣条被看作是“中国风味的速食零食”，尤其在美国、加拿大、新加坡、马来西亚等地的华人社区中，辣条有着广泛的消费基础。随着跨境电商的崛起，像卫龙这样的品牌开始在亚马逊、eBay等国际电商平台上线，进入到欧美等国家的零食市场。<br /> 综上所述，辣条作为一种源于中国地方的小吃，经历了从街头食品到现代工业零食的转型，不仅在国内成为家喻户晓的“国民零食”，也逐步走向国际，赢得了越来越多海外消费者的关注与喜爱。它的成功不仅是口味创新和营销策略的体现，更是中国休闲食品产业发展的缩影。随着食品安全标准的提升与文化传播的加深，辣条的未来有望在更多元的消费市场中持续发光发热，真正成为具有全球影响力的中国特色零食代表。<br /> <br /> <br /> <br /> == '''术语 ''' ==<br /> <br /> <br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''问题''' == <br /> <br /> <br /> 1.辣条的起源是什么？它是如何演变成主流零食的？<br /> <br /> 2.辣条的生产工艺如何确保在现代制造中达到质量与安全标准？<br /> <br /> 3.哪些因素促成了辣条从“低端”零食转变为受欢迎的国际产品？<br /> <br /> 4.社交媒体如何影响了辣条在国内外的文化传播？<br /> <br /> 5.辣条品牌在面对健康消费趋势和全球市场需求时做出了哪些适应？<br /> <br /> <br /> == '''答案：''' ==<br /> <br /> 1.辣条起源于20世纪90年代的中国湖南和湖北地区，以面筋为主要原料。最初是作为廉价的小吃在乡镇流行，后来通过工业化生产和包装升级，逐渐进入超市和电商平台，成为主流零食。<br /> <br /> 2.现代辣条生产采用自动化流水线，使用食品级调味剂，并严格遵守食品安全管理体系。大品牌还会定期进行原料检测和产品追溯。<br /> <br /> 3.包装设计、品牌营销、产品升级（如低油、低钠版）、明星代言和电商出口策略共同推动辣条从乡土食品变成国际“网红”零食。<br /> <br /> 4.抖音、微博、YouTube等平台上的挑战视频、美食测评、搞笑短剧让辣条获得全球曝光，尤其吸引年轻人尝试和讨论，增强其文化影响力。<br /> <br /> 5.企业推出无防腐剂、低脂、高蛋白版本，并加强英文包装和跨境电商渠道，满足国际消费者对健康和可读标签的要求。<br /> <br /> <br /> == '''参考文献''' ==<br /> <br /> [1] 马克翱, 黄星. “辣条博物馆”：零食品牌营销管理的新视角与实践研究 [C]. 第十九届中国管理学年会——营销管理专题论坛论文集, 中国管理现代化研究会, 2024: 112–120.<br /> <br /> [2] 徐典波, 胡猛, 吴友良. 平江创造“舌尖上的传奇” [N]. 湖南日报, 2024-05-12.<br /> <br /> [3] 王深圳. 卫龙：让增长改变命运 [J]. 销售与市场, 2024, (10): 8–20.<br /> <br /> [4] 伍芳芳. 五毛辣条的“出圈”之路 [J]. 中国公路, 2024, (12): 44–46.<br /> <br /> [5]黄婷婷. “非洲风”浓郁“经贸热”升温 [N]. 湖南日报, 2024-03-28.<br /> <br /> [6]Xinhua. Across China: Latiao: The popular Chinese snack goes global [J]. 2016</div>

Ouyang Yihong https://bou.de/u/index.php?title=User:Ouyang_Yihong&diff=169174 2025-06-19T07:20:21Z

<p>Ouyang Yihong: </p> <hr /> <div><br /> <br /> == '''Spicy Gluten Strips: From Street Snack to International Snack Phenomenon''' ==<br /> Ouyang Yijhong: 202470081650<br /> <br /> Abstract: Spicy gluten strips, a small snack bursting with intense spicy aroma, was once considered a symbol of “low-end junk food” in China. However, in recent years, it has undergone a striking transformation—from a “rustic” street treat to a trendy and iconic snack. Deeply loved by consumers across China, Spicy gluten strips is also gradually entering international markets, where many foreigners regard it as a unique and addictive representation of Chinese snack culture. With an expanding consumer base, upgraded production processes, and a renewed interest in traditional flavors, it has evolved from being “just for schoolkids” to a symbolic Chinese leisure food.<br /> <br /> <br /> == '''I. The History and Evolution of Spicy gluten strips''' ==<br /> <br /> <br /> The origin of Spicy gluten strips can be traced back to the 1990s in Pingjiang County, Hunan Province. Known for its traditional soybean product industry, local factories in Pingjiang experimented with chili oil and spices to preserve bean-based products like bean curd strips. Unexpectedly, this spicy variation was well-received by students and factory workers.<br /> <br /> In 1998, companies like Weilong Food in Hunan began to standardize production and packaging of spicy bean-based snacks and named them “Spicy gluten strips.” Unlike traditional dried tofu, these snacks used mianjin (wheat gluten), which provided a more elastic and chewy texture suitable for mass production. As urbanization accelerated and the snack food industry grew, Spicy gluten strips quickly gained popularity nationwide. With its spicy flavor, low price (1 RMB per pack), and strong aroma, it became a staple in convenience stores and schools. Many copycat brands like “Moyu Shuang,” “Latidehuan,” and “Bangbang Spicy gluten strips” also emerged.<br /> <br /> As consumption expanded, concerns over food safety grew. Investigative reports from CCTV exposed illegal additives and unsanitary conditions in small workshops, leading to widespread criticism and labeling Spicy gluten strips as “junk food.” Under public scrutiny, many unregulated producers exited the market, and leading brands pushed for standardization. (Huang, 2024) With China’s soft power rising, Spicy gluten strips began to appear in overseas Chinese supermarkets and e-commerce platforms, even catching the attention of foreign influencers. In 2022, a U.S.-based TikTok food vlogger tried Weilong Spicy gluten strips in a video that gained over 20 million views, introducing the term “Spicy gluten strips” to global audiences.<br /> <br /> <br /> == '''II. The Production Process of Spicy gluten strips''' ==<br /> <br /> Though commonly perceived as a soybean product, Spicy gluten strips is primarily made from mianjin, a high-protein gluten extracted from wheat flour. It offers a chewy texture that mimics meat, making it ideal for savory snack development.<br /> <br /> The production of Spicy gluten strips involves the following steps:<br /> <br /> Gluten Preparation: Mix wheat flour with water, knead and rinse to remove starch, leaving elastic gluten.<br /> <br /> Steaming and Shaping: The gluten is steamed and flattened or cut into thin strips.<br /> <br /> Seasoning: The strips are then tossed in a heated mixture of chili powder, cumin, Sichuan pepper oil, soy sauce, salt, MSG, and other spices.<br /> <br /> Packaging: After flavoring, the Spicy gluten strips is sealed in sterilized packaging to preserve freshness and extend shelf life.<br /> <br /> In recent years, increasing awareness of food safety has driven more manufacturers to adopt automated production lines with cleanroom facilities and modern testing systems to ensure product hygiene and quality.<br /> <br /> <br /> == '''III. Cultural Transmission of Spicy gluten strips''' ==<br /> <br /> Spicy gluten strips’s popularity in China coincides with the rise of digital culture. On social media and video platforms, it evolved beyond a snack and became a cultural icon. (Wu, 2024) According to the 2020 China Leisure Food Industry Report, Spicy gluten strips market reached billions of RMB, with students, young adults, and urban white-collar workers forming its main consumer base. (Wang, 2024) Spicy gluten strips became a “lifestyle” snack, featured in trends like “Spicy gluten strips challenges” and live-streamed snack sales on platforms like Weibo, Douyin, and Bilibili.<br /> <br /> Internationally, Spicy gluten strips’s spread followed a unique path. Initially adopted by overseas Chinese communities, it gradually gained appeal among foreign consumers. In countries like the U.S., Canada, Singapore, and Malaysia, Spicy gluten strips is recognized as a “Chinese spicy quick snack.” With cross-border e-commerce booming, brands like Weilong launched products on platforms such as Amazon and eBay, adjusting packaging and flavors to suit local tastes.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> In summary, Spicy gluten strips has transformed from a local street snack into a modern industrial product and national favorite. It is now gaining international recognition as a representative of Chinese flavor and snack innovation. Spicy gluten strips’s journey reflects not only successful taste and branding strategies but also the evolution of China’s food industry. With ongoing improvements in quality standards and cultural exposure, Spicy gluten strips is poised to shine in diverse global markets and become a truly iconic Chinese snack on the world stage.<br /> <br /> <br /> == '''Terms and Expressions''' ==<br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''Questions''' ==<br /> <br /> 1.What is the origin of Spicy gluten strips, and how did it evolve into a mainstream snack?<br /> <br /> 2.How does the production process of Spicy gluten strips ensure quality and safety in modern manufacturing?<br /> <br /> 3.What factors contributed to Spicy gluten strips's transformation from a “low-end” snack to a popular international product?<br /> <br /> 4.How has social media influenced the cultural spread of Spicy gluten strips in China and abroad?<br /> <br /> 5.In what ways are Spicy gluten strips brands adapting to health-conscious trends and global consumer demands?<br /> <br /> <br /> == '''Answers''' ==<br /> <br /> 1.It originated in the 1990s in Hunan and Hubei, China, made primarily from wheat gluten. Initially a cheap snack popular in rural areas, it evolved into a mainstream product through industrial production and improved packaging.<br /> <br /> 2.Modern latiao factories use automated production lines, food-grade ingredients, and comply with safety systems. Major brands conduct regular raw material testing and product traceability.<br /> <br /> 3.Factors include better packaging, branding, product reformulations (e.g., low-sodium versions), celebrity endorsements, and e-commerce strategies for export.<br /> <br /> 4.Platforms like Douyin, Weibo, and YouTube popularized Spicy gluten strips through food challenges, reviews, and comedy skits, boosting its visibility and appeal among young consumers worldwide.<br /> <br /> 5.Brands now offer preservative-free, low-fat, and high-protein options, enhance bilingual packaging, and expand cross-border e-commerce to meet health-conscious and international consumer needs.<br /> <br /> == '''References''' ==<br /> <br /> [1] Ma Keao, Huang Xing. “Latiao Museum”: A New Perspective and Practical Research on Snack Brand Marketing Management [C]. Proceedings of the 19th Annual Conference on Chinese Management – Marketing Forum, Chinese Society for Management Modernization, 2024: 112–120.<br /> <br /> [2] Xu Dianbo, Hu Meng, Wu Youliang. Pingjiang Creates a Culinary Legend [N]. Hunan Daily, 2024-05-12.<br /> <br /> [3] Wang Shenzhen. Weilong: Growth that Changes Destiny [J]. Sales and Marketing, 2024, (10): 8–20.<br /> <br /> [4] Wu Fangfang. The Viral Path of the 0.5 Yuan Latiao [J]. China Highway, 2024, (12): 44–46.<br /> <br /> [5] Huang Tingting. Strong &quot;African Vibe&quot;, Booming Trade and Economy [N]. Hunan Daily, 2024-03-28.<br /> <br /> [6] Xinhua. Across China: Latiao: The popular Chinese snack goes global [J]. 2016<br /> <br /> AI Statement:<br /> I used the following AI tool to assist in writing my final paper: DeepSeek <br /> <br /> Key Prompts Used<br /> <br /> Structure Determination<br /> <br /> Prompt:<br /> <br /> Based on cultural studies of snack foods, analyze the typical chapter structure. Then propose a general structure for a new chapter on the cultural evolution and globalization of Spicy gluten strips.<br /> <br /> Output:<br /> <br /> The chapter structure includes: (1) Historical origins and regional cultural roots; (2) Industrialization and quality standardization; (3) Symbolic meaning in consumer culture; (4) Media and social media influence; (5) Globalization and cultural adaptation.<br /> <br /> Literature Analysis and Citation Selection<br /> <br /> Prompt:<br /> <br /> Given selected literature, extract at least five concise quotes per source that align with the chapter themes for citation.<br /> <br /> Output:<br /> <br /> Using CNKI, Google Scholar, and news outlets, literature on Latiao’s history, cultural symbolism, industrial processes, and media presence was selected. Key quotes were extracted supporting each section's argument.<br /> <br /> Text Composition and Refinement<br /> <br /> Prompt:<br /> <br /> Write a 1500-character academic paper in Chinese following the approved structure, integrating extracted citations and maintaining clear thematic progression.<br /> <br /> Output:<br /> <br /> An initial draft was generated, then manually refined to remove redundant citations, improve logic flow, and standardize technical terminology.<br /> <br /> English Translation and Quality Assessment<br /> <br /> Prompt:<br /> <br /> Create a bilingual glossary of technical terms. Then translate the Chinese manuscript into English. Conduct a detailed paragraph-by-paragraph translation quality assessment focusing on fidelity, fluency, and terminology consistency.<br /> <br /> Output:<br /> <br /> The final English translation was polished based on assessment feedback to ensure natural, accurate, and consistent expression of Spicy gluten strips’s cultural development.<br /> <br /> == '''辣条：从街头小吃到国际零食的蜕变''' ==<br /> 欧阳易红：202470081650<br /> <br /> 摘要：辣条，这种散发着浓烈香辣气息的小食品，曾被视为“低端零食”的代表，却在近些年来完成了从“土味”到“潮味”的华丽转身。它不仅深受中国各地消费者的喜爱，还逐渐走向国际市场，成为许多外国人眼中“另类而上头”的中式零食代表。随着消费群体的扩大、生产工艺的升级，以及市场对传统风味食品兴趣的回升，辣条已经不再是“只属于小学生的零食”，而是逐步转型为一种具有代表性的中国特色休闲食品。<br /> <br /> <br /> <br /> == '''一、辣条的历史发展''' ==<br /> <br /> <br /> 辣条的起源可以追溯到20世纪90年代，诞生于中国湖南省平江县。彼时，平江是传统豆制品加工的重要产地，为了延长豆制品的保质期，工厂开始尝试用辣椒、植物油和多种香辛料调制成酱料，对豆筋、豆皮等豆制原料进行加工，没想到这种做法受到了学生和工人群体的追捧。<br /> 1998年，湖南卫龙食品公司等企业开始将这种香辣豆制品进行标准化包装，并命名为“辣条”，正式投放市场。不同于传统豆干，这些辣条使用的是面筋（小麦蛋白），具有更好的弹性和嚼劲，且能大规模生产。随着城市化进程的加快和小食品行业的发展，辣条迅速在全国范围内走红。（黄婷婷，2024）它以其辛辣刺激的口感、低廉的价格和强烈的香气，成为全国中小学生、小卖部的标配零食。价格便宜（1元可买一大包），口味刺激，加之广告投入少，凭借“口碑传播”迅速在城乡走红。大量模仿品牌如“魔芋爽”“辣得欢”“棒棒辣条”等开始涌现。<br /> 随着辣条消费人群扩大，食品安全问题也逐渐被放大。央视《每周质量报告》曾报道部分小作坊使用违规添加剂、环境脏乱，引发社会广泛关注。一度，“辣条=垃圾食品”的标签流传甚广。面对舆论压力，辣条企业开始洗牌，一批小作坊退出市场，大企业加快标准化进程。此外，随着中国文化在海外影响力提升，辣条作为代表性零食逐渐出现在海外华人超市、跨境电商平台，甚至被外国网红博主体验、评测，引发讨论。2022年，一位美国TikTok美食博主在平台上挑战吃“卫龙辣条”，视频获得超过2000万播放量，“辣条”一词开始出现在外国网友评论中。<br /> <br /> <br /> == '''二、辣条的制作工艺 ''' ==<br /> <br /> <br /> 辣条虽然以“豆制品”著称，但严格来说，它并不完全由黄豆制作，而是采用一种名为“面筋”的原料。面筋是一种高蛋白小麦制品，具有良好的弹性和韧性，非常适合模仿肉类的口感。<br /> 辣条的制作大致可以分为以下几个步骤：<br /> 面筋制备：将面粉加入水中搅拌，洗去淀粉后，留下富有弹性的面筋；<br /> 蒸煮成型：将面筋进行蒸煮，并通过压片机压制成薄片或条状；<br /> 调味加工：将蒸煮成型的面筋条投入到调味料中，包括辣椒粉、孜然、花椒油、酱油、食盐、味精等，在加热状态下充分拌匀；<br /> 包装保存：调味完成后，辣条被送入包装车间进行密封包装，以延长保质期和维持口感。<br /> 值得一提的是，近年来随着食品安全意识的提高，越来越多辣条企业开始使用全自动化生产线，配备洁净车间和现代化检测设备，以确保产品的卫生与质量。<br /> <br /> <br /> == ''' 三、辣条的文化传播 ''' ==<br /> <br /> <br /> 在中国，辣条的传播几乎伴随着网络文化的兴起。尤其是在社交媒体和短视频平台的推动下，辣条逐渐突破了单纯的小吃范畴，成为网络文化中的重要元素。（伍芳芳，2024）根据《2020年中国休闲食品行业报告》显示，辣条市场已经达到数百亿规模，且主要消费群体为年轻人、学生以及都市白领。这一现象反映出，辣条已经不再是简单的“便宜零食”，而是成为了年轻人对生活的“态度”，是社交媒体话题的来源之一。诸如“辣条挑战”、“辣条带货”等话题，在微博、抖音、B站等平台上频频出现。辣条的国际传播路径较为独特。从最早的华人群体开始，辣条逐渐走出国门，成为海外市场中新奇的中国零食。（王深圳，2024）在一些国家，辣条被看作是“中国风味的速食零食”，尤其在美国、加拿大、新加坡、马来西亚等地的华人社区中，辣条有着广泛的消费基础。随着跨境电商的崛起，像卫龙这样的品牌开始在亚马逊、eBay等国际电商平台上线，进入到欧美等国家的零食市场。<br /> 综上所述，辣条作为一种源于中国地方的小吃，经历了从街头食品到现代工业零食的转型，不仅在国内成为家喻户晓的“国民零食”，也逐步走向国际，赢得了越来越多海外消费者的关注与喜爱。它的成功不仅是口味创新和营销策略的体现，更是中国休闲食品产业发展的缩影。随着食品安全标准的提升与文化传播的加深，辣条的未来有望在更多元的消费市场中持续发光发热，真正成为具有全球影响力的中国特色零食代表。<br /> <br /> <br /> <br /> == '''术语 ''' ==<br /> <br /> <br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''问题''' == <br /> <br /> <br /> 1.辣条的起源是什么？它是如何演变成主流零食的？<br /> <br /> 2.辣条的生产工艺如何确保在现代制造中达到质量与安全标准？<br /> <br /> 3.哪些因素促成了辣条从“低端”零食转变为受欢迎的国际产品？<br /> <br /> 4.社交媒体如何影响了辣条在国内外的文化传播？<br /> <br /> 5.辣条品牌在面对健康消费趋势和全球市场需求时做出了哪些适应？<br /> <br /> <br /> == '''答案：''' ==<br /> <br /> 1.辣条起源于20世纪90年代的中国湖南和湖北地区，以面筋为主要原料。最初是作为廉价的小吃在乡镇流行，后来通过工业化生产和包装升级，逐渐进入超市和电商平台，成为主流零食。<br /> <br /> 2.现代辣条生产采用自动化流水线，使用食品级调味剂，并严格遵守食品安全管理体系。大品牌还会定期进行原料检测和产品追溯。<br /> <br /> 3.包装设计、品牌营销、产品升级（如低油、低钠版）、明星代言和电商出口策略共同推动辣条从乡土食品变成国际“网红”零食。<br /> <br /> 4.抖音、微博、YouTube等平台上的挑战视频、美食测评、搞笑短剧让辣条获得全球曝光，尤其吸引年轻人尝试和讨论，增强其文化影响力。<br /> <br /> 5.企业推出无防腐剂、低脂、高蛋白版本，并加强英文包装和跨境电商渠道，满足国际消费者对健康和可读标签的要求。<br /> <br /> <br /> == '''参考文献''' ==<br /> <br /> [1] 马克翱, 黄星. “辣条博物馆”：零食品牌营销管理的新视角与实践研究 [C]. 第十九届中国管理学年会——营销管理专题论坛论文集, 中国管理现代化研究会, 2024: 112–120.<br /> <br /> [2] 徐典波, 胡猛, 吴友良. 平江创造“舌尖上的传奇” [N]. 湖南日报, 2024-05-12.<br /> <br /> [3] 王深圳. 卫龙：让增长改变命运 [J]. 销售与市场, 2024, (10): 8–20.<br /> <br /> [4] 伍芳芳. 五毛辣条的“出圈”之路 [J]. 中国公路, 2024, (12): 44–46.<br /> <br /> [5]黄婷婷. “非洲风”浓郁“经贸热”升温 [N]. 湖南日报, 2024-03-28.<br /> <br /> [6]Xinhua. Across China: Latiao: The popular Chinese snack goes global [J]. 2016</div>

Ouyang Yihong https://bou.de/u/index.php?title=User:Ouyang_Yihong&diff=169172 2025-06-19T07:16:21Z

<p>Ouyang Yihong: </p> <hr /> <div><br /> <br /> == '''Spicy Gluten Strips: From Street Snack to International Snack Phenomenon''' ==<br /> Ouyang Yijhong: 202470081650<br /> <br /> Abstract: Spicy gluten strips, a small snack bursting with intense spicy aroma, was once considered a symbol of “low-end junk food” in China. However, in recent years, it has undergone a striking transformation—from a “rustic” street treat to a trendy and iconic snack. Deeply loved by consumers across China, Spicy gluten strips is also gradually entering international markets, where many foreigners regard it as a unique and addictive representation of Chinese snack culture. With an expanding consumer base, upgraded production processes, and a renewed interest in traditional flavors, it has evolved from being “just for schoolkids” to a symbolic Chinese leisure food.<br /> <br /> <br /> == '''I. The History and Evolution of Spicy gluten strips''' ==<br /> <br /> <br /> The origin of Spicy gluten strips can be traced back to the 1990s in Pingjiang County, Hunan Province. Known for its traditional soybean product industry, local factories in Pingjiang experimented with chili oil and spices to preserve bean-based products like bean curd strips. Unexpectedly, this spicy variation was well-received by students and factory workers.<br /> <br /> In 1998, companies like Weilong Food in Hunan began to standardize production and packaging of spicy bean-based snacks and named them “Spicy gluten strips.” Unlike traditional dried tofu, these snacks used mianjin (wheat gluten), which provided a more elastic and chewy texture suitable for mass production. As urbanization accelerated and the snack food industry grew, Spicy gluten strips quickly gained popularity nationwide. With its spicy flavor, low price (1 RMB per pack), and strong aroma, it became a staple in convenience stores and schools. Many copycat brands like “Moyu Shuang,” “Latidehuan,” and “Bangbang Spicy gluten strips” also emerged.<br /> <br /> As consumption expanded, concerns over food safety grew. Investigative reports from CCTV exposed illegal additives and unsanitary conditions in small workshops, leading to widespread criticism and labeling Spicy gluten strips as “junk food.” Under public scrutiny, many unregulated producers exited the market, and leading brands pushed for standardization. (Huang, 2024) With China’s soft power rising, Spicy gluten strips began to appear in overseas Chinese supermarkets and e-commerce platforms, even catching the attention of foreign influencers. In 2022, a U.S.-based TikTok food vlogger tried Weilong Spicy gluten strips in a video that gained over 20 million views, introducing the term “Spicy gluten strips” to global audiences.<br /> <br /> <br /> == '''II. The Production Process of Spicy gluten strips''' ==<br /> <br /> Though commonly perceived as a soybean product, Spicy gluten strips is primarily made from mianjin, a high-protein gluten extracted from wheat flour. It offers a chewy texture that mimics meat, making it ideal for savory snack development.<br /> <br /> The production of Spicy gluten strips involves the following steps:<br /> <br /> Gluten Preparation: Mix wheat flour with water, knead and rinse to remove starch, leaving elastic gluten.<br /> <br /> Steaming and Shaping: The gluten is steamed and flattened or cut into thin strips.<br /> <br /> Seasoning: The strips are then tossed in a heated mixture of chili powder, cumin, Sichuan pepper oil, soy sauce, salt, MSG, and other spices.<br /> <br /> Packaging: After flavoring, the Spicy gluten strips is sealed in sterilized packaging to preserve freshness and extend shelf life.<br /> <br /> In recent years, increasing awareness of food safety has driven more manufacturers to adopt automated production lines with cleanroom facilities and modern testing systems to ensure product hygiene and quality.<br /> <br /> <br /> == '''III. Cultural Transmission of Spicy gluten strips''' ==<br /> <br /> Spicy gluten strips’s popularity in China coincides with the rise of digital culture. On social media and video platforms, it evolved beyond a snack and became a cultural icon. (Wu, 2024) According to the 2020 China Leisure Food Industry Report, Spicy gluten strips market reached billions of RMB, with students, young adults, and urban white-collar workers forming its main consumer base. (Wang, 2024) Spicy gluten strips became a “lifestyle” snack, featured in trends like “Spicy gluten strips challenges” and live-streamed snack sales on platforms like Weibo, Douyin, and Bilibili.<br /> <br /> Internationally, Spicy gluten strips’s spread followed a unique path. Initially adopted by overseas Chinese communities, it gradually gained appeal among foreign consumers. In countries like the U.S., Canada, Singapore, and Malaysia, Spicy gluten strips is recognized as a “Chinese spicy quick snack.” With cross-border e-commerce booming, brands like Weilong launched products on platforms such as Amazon and eBay, adjusting packaging and flavors to suit local tastes.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> In summary, Spicy gluten strips has transformed from a local street snack into a modern industrial product and national favorite. It is now gaining international recognition as a representative of Chinese flavor and snack innovation. Spicy gluten strips’s journey reflects not only successful taste and branding strategies but also the evolution of China’s food industry. With ongoing improvements in quality standards and cultural exposure, Spicy gluten strips is poised to shine in diverse global markets and become a truly iconic Chinese snack on the world stage.<br /> <br /> <br /> == '''Terms and Expressions''' ==<br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''Questions''' ==<br /> <br /> 1.What is the origin of Spicy gluten strips, and how did it evolve into a mainstream snack?<br /> <br /> 2.How does the production process of Spicy gluten strips ensure quality and safety in modern manufacturing?<br /> <br /> 3.What factors contributed to Spicy gluten strips's transformation from a “low-end” snack to a popular international product?<br /> <br /> 4.How has social media influenced the cultural spread of Spicy gluten strips in China and abroad?<br /> <br /> 5.In what ways are Spicy gluten strips brands adapting to health-conscious trends and global consumer demands?<br /> <br /> <br /> == '''Answers''' ==<br /> <br /> 1.It originated in the 1990s in Hunan and Hubei, China, made primarily from wheat gluten. Initially a cheap snack popular in rural areas, it evolved into a mainstream product through industrial production and improved packaging.<br /> <br /> 2.Modern latiao factories use automated production lines, food-grade ingredients, and comply with safety systems. Major brands conduct regular raw material testing and product traceability.<br /> <br /> 3.Factors include better packaging, branding, product reformulations (e.g., low-sodium versions), celebrity endorsements, and e-commerce strategies for export.<br /> <br /> 4.Platforms like Douyin, Weibo, and YouTube popularized Spicy gluten strips through food challenges, reviews, and comedy skits, boosting its visibility and appeal among young consumers worldwide.<br /> <br /> 5.Brands now offer preservative-free, low-fat, and high-protein options, enhance bilingual packaging, and expand cross-border e-commerce to meet health-conscious and international consumer needs.<br /> <br /> == '''References''' ==<br /> <br /> [1] Ma Keao, Huang Xing. “Latiao Museum”: A New Perspective and Practical Research on Snack Brand Marketing Management [C]. Proceedings of the 19th Annual Conference on Chinese Management – Marketing Forum, Chinese Society for Management Modernization, 2024: 112–120.<br /> <br /> [2] Xu Dianbo, Hu Meng, Wu Youliang. Pingjiang Creates a Culinary Legend [N]. Hunan Daily, 2024-05-12.<br /> <br /> [3] Wang Shenzhen. Weilong: Growth that Changes Destiny [J]. Sales and Marketing, 2024, (10): 8–20.<br /> <br /> [4] Wu Fangfang. The Viral Path of the 0.5 Yuan Latiao [J]. China Highway, 2024, (12): 44–46.<br /> <br /> [5] Huang Tingting. Strong &quot;African Vibe&quot;, Booming Trade and Economy [N]. Hunan Daily, 2024-03-28.<br /> <br /> [6] Xinhua. Across China: Latiao: The popular Chinese snack goes global [J]. 2016<br /> <br /> AI Statement:<br /> I used the following AI tool to assist in writing my final paper: DeepSeek <br /> <br /> Key Prompts Used<br /> <br /> Structure Determination<br /> Prompt:<br /> Based on cultural studies of snack foods, analyze the typical chapter structure. Then propose a general structure for a new chapter on the cultural evolution and globalization of Spicy gluten strips.<br /> <br /> Output:<br /> The chapter structure includes: (1) Historical origins and regional cultural roots; (2) Industrialization and quality standardization; (3) Symbolic meaning in consumer culture; (4) Media and social media influence; (5) Globalization and cultural adaptation.<br /> <br /> Literature Analysis and Citation Selection<br /> Prompt:<br /> Given selected literature, extract at least five concise quotes per source that align with the chapter themes for citation.<br /> <br /> Output:<br /> Using CNKI, Google Scholar, and news outlets, literature on Latiao’s history, cultural symbolism, industrial processes, and media presence was selected. Key quotes were extracted supporting each section's argument.<br /> <br /> Text Composition and Refinement<br /> Prompt:<br /> Write a 1500-character academic paper in Chinese following the approved structure, integrating extracted citations and maintaining clear thematic progression.<br /> <br /> Output:<br /> An initial draft was generated, then manually refined to remove redundant citations, improve logic flow, and standardize technical terminology.<br /> <br /> English Translation and Quality Assessment<br /> Prompt:<br /> Create a bilingual glossary of technical terms. Then translate the Chinese manuscript into English. Conduct a detailed paragraph-by-paragraph translation quality assessment focusing on fidelity, fluency, and terminology consistency.<br /> <br /> Output:<br /> The final English translation was polished based on assessment feedback to ensure natural, accurate, and consistent expression of Spicy gluten strips’s cultural development.<br /> <br /> == '''辣条：从街头小吃到国际零食的蜕变''' ==<br /> 欧阳易红：202470081650<br /> <br /> 摘要：辣条，这种散发着浓烈香辣气息的小食品，曾被视为“低端零食”的代表，却在近些年来完成了从“土味”到“潮味”的华丽转身。它不仅深受中国各地消费者的喜爱，还逐渐走向国际市场，成为许多外国人眼中“另类而上头”的中式零食代表。随着消费群体的扩大、生产工艺的升级，以及市场对传统风味食品兴趣的回升，辣条已经不再是“只属于小学生的零食”，而是逐步转型为一种具有代表性的中国特色休闲食品。<br /> <br /> <br /> <br /> == '''一、辣条的历史发展''' ==<br /> <br /> <br /> 辣条的起源可以追溯到20世纪90年代，诞生于中国湖南省平江县。彼时，平江是传统豆制品加工的重要产地，为了延长豆制品的保质期，工厂开始尝试用辣椒、植物油和多种香辛料调制成酱料，对豆筋、豆皮等豆制原料进行加工，没想到这种做法受到了学生和工人群体的追捧。<br /> 1998年，湖南卫龙食品公司等企业开始将这种香辣豆制品进行标准化包装，并命名为“辣条”，正式投放市场。不同于传统豆干，这些辣条使用的是面筋（小麦蛋白），具有更好的弹性和嚼劲，且能大规模生产。随着城市化进程的加快和小食品行业的发展，辣条迅速在全国范围内走红。（黄婷婷，2024）它以其辛辣刺激的口感、低廉的价格和强烈的香气，成为全国中小学生、小卖部的标配零食。价格便宜（1元可买一大包），口味刺激，加之广告投入少，凭借“口碑传播”迅速在城乡走红。大量模仿品牌如“魔芋爽”“辣得欢”“棒棒辣条”等开始涌现。<br /> 随着辣条消费人群扩大，食品安全问题也逐渐被放大。央视《每周质量报告》曾报道部分小作坊使用违规添加剂、环境脏乱，引发社会广泛关注。一度，“辣条=垃圾食品”的标签流传甚广。面对舆论压力，辣条企业开始洗牌，一批小作坊退出市场，大企业加快标准化进程。此外，随着中国文化在海外影响力提升，辣条作为代表性零食逐渐出现在海外华人超市、跨境电商平台，甚至被外国网红博主体验、评测，引发讨论。2022年，一位美国TikTok美食博主在平台上挑战吃“卫龙辣条”，视频获得超过2000万播放量，“辣条”一词开始出现在外国网友评论中。<br /> <br /> <br /> == '''二、辣条的制作工艺 ''' ==<br /> <br /> <br /> 辣条虽然以“豆制品”著称，但严格来说，它并不完全由黄豆制作，而是采用一种名为“面筋”的原料。面筋是一种高蛋白小麦制品，具有良好的弹性和韧性，非常适合模仿肉类的口感。<br /> 辣条的制作大致可以分为以下几个步骤：<br /> 面筋制备：将面粉加入水中搅拌，洗去淀粉后，留下富有弹性的面筋；<br /> 蒸煮成型：将面筋进行蒸煮，并通过压片机压制成薄片或条状；<br /> 调味加工：将蒸煮成型的面筋条投入到调味料中，包括辣椒粉、孜然、花椒油、酱油、食盐、味精等，在加热状态下充分拌匀；<br /> 包装保存：调味完成后，辣条被送入包装车间进行密封包装，以延长保质期和维持口感。<br /> 值得一提的是，近年来随着食品安全意识的提高，越来越多辣条企业开始使用全自动化生产线，配备洁净车间和现代化检测设备，以确保产品的卫生与质量。<br /> <br /> <br /> == ''' 三、辣条的文化传播 ''' ==<br /> <br /> <br /> 在中国，辣条的传播几乎伴随着网络文化的兴起。尤其是在社交媒体和短视频平台的推动下，辣条逐渐突破了单纯的小吃范畴，成为网络文化中的重要元素。（伍芳芳，2024）根据《2020年中国休闲食品行业报告》显示，辣条市场已经达到数百亿规模，且主要消费群体为年轻人、学生以及都市白领。这一现象反映出，辣条已经不再是简单的“便宜零食”，而是成为了年轻人对生活的“态度”，是社交媒体话题的来源之一。诸如“辣条挑战”、“辣条带货”等话题，在微博、抖音、B站等平台上频频出现。辣条的国际传播路径较为独特。从最早的华人群体开始，辣条逐渐走出国门，成为海外市场中新奇的中国零食。（王深圳，2024）在一些国家，辣条被看作是“中国风味的速食零食”，尤其在美国、加拿大、新加坡、马来西亚等地的华人社区中，辣条有着广泛的消费基础。随着跨境电商的崛起，像卫龙这样的品牌开始在亚马逊、eBay等国际电商平台上线，进入到欧美等国家的零食市场。<br /> 综上所述，辣条作为一种源于中国地方的小吃，经历了从街头食品到现代工业零食的转型，不仅在国内成为家喻户晓的“国民零食”，也逐步走向国际，赢得了越来越多海外消费者的关注与喜爱。它的成功不仅是口味创新和营销策略的体现，更是中国休闲食品产业发展的缩影。随着食品安全标准的提升与文化传播的加深，辣条的未来有望在更多元的消费市场中持续发光发热，真正成为具有全球影响力的中国特色零食代表。<br /> <br /> <br /> <br /> == '''术语 ''' ==<br /> <br /> <br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''问题''' == <br /> <br /> <br /> 1.辣条的起源是什么？它是如何演变成主流零食的？<br /> <br /> 2.辣条的生产工艺如何确保在现代制造中达到质量与安全标准？<br /> <br /> 3.哪些因素促成了辣条从“低端”零食转变为受欢迎的国际产品？<br /> <br /> 4.社交媒体如何影响了辣条在国内外的文化传播？<br /> <br /> 5.辣条品牌在面对健康消费趋势和全球市场需求时做出了哪些适应？<br /> <br /> <br /> == '''答案：''' ==<br /> <br /> 1.辣条起源于20世纪90年代的中国湖南和湖北地区，以面筋为主要原料。最初是作为廉价的小吃在乡镇流行，后来通过工业化生产和包装升级，逐渐进入超市和电商平台，成为主流零食。<br /> <br /> 2.现代辣条生产采用自动化流水线，使用食品级调味剂，并严格遵守食品安全管理体系。大品牌还会定期进行原料检测和产品追溯。<br /> <br /> 3.包装设计、品牌营销、产品升级（如低油、低钠版）、明星代言和电商出口策略共同推动辣条从乡土食品变成国际“网红”零食。<br /> <br /> 4.抖音、微博、YouTube等平台上的挑战视频、美食测评、搞笑短剧让辣条获得全球曝光，尤其吸引年轻人尝试和讨论，增强其文化影响力。<br /> <br /> 5.企业推出无防腐剂、低脂、高蛋白版本，并加强英文包装和跨境电商渠道，满足国际消费者对健康和可读标签的要求。<br /> <br /> <br /> == '''参考文献''' ==<br /> <br /> [1] 马克翱, 黄星. “辣条博物馆”：零食品牌营销管理的新视角与实践研究 [C]. 第十九届中国管理学年会——营销管理专题论坛论文集, 中国管理现代化研究会, 2024: 112–120.<br /> <br /> [2] 徐典波, 胡猛, 吴友良. 平江创造“舌尖上的传奇” [N]. 湖南日报, 2024-05-12.<br /> <br /> [3] 王深圳. 卫龙：让增长改变命运 [J]. 销售与市场, 2024, (10): 8–20.<br /> <br /> [4] 伍芳芳. 五毛辣条的“出圈”之路 [J]. 中国公路, 2024, (12): 44–46.<br /> <br /> [5]黄婷婷. “非洲风”浓郁“经贸热”升温 [N]. 湖南日报, 2024-03-28.<br /> <br /> [6]Xinhua. Across China: Latiao: The popular Chinese snack goes global [J]. 2016</div>

Ouyang Yihong https://bou.de/u/index.php?title=User:Ouyang_Yihong&diff=167867 2025-06-05T13:53:43Z

<p>Ouyang Yihong: </p> <hr /> <div><br /> <br /> == '''Spicy Gluten Strips: From Street Snack to International Snack Phenomenon''' ==<br /> <br /> <br /> Spicy gluten strips, a small snack bursting with intense spicy aroma, was once considered a symbol of “low-end junk food” in China. However, in recent years, it has undergone a striking transformation—from a “rustic” street treat to a trendy and iconic snack. Deeply loved by consumers across China, Spicy gluten strips is also gradually entering international markets, where many foreigners regard it as a unique and addictive representation of Chinese snack culture. With an expanding consumer base, upgraded production processes, and a renewed interest in traditional flavors, it has evolved from being “just for schoolkids” to a symbolic Chinese leisure food.<br /> <br /> <br /> == '''I. The History and Evolution of Spicy gluten strips''' ==<br /> <br /> <br /> The origin of Spicy gluten strips can be traced back to the 1990s in Pingjiang County, Hunan Province. Known for its traditional soybean product industry, local factories in Pingjiang experimented with chili oil and spices to preserve bean-based products like bean curd strips. Unexpectedly, this spicy variation was well-received by students and factory workers.<br /> <br /> In 1998, companies like Weilong Food in Hunan began to standardize production and packaging of spicy bean-based snacks and named them “Spicy gluten strips.” Unlike traditional dried tofu, these snacks used mianjin (wheat gluten), which provided a more elastic and chewy texture suitable for mass production. As urbanization accelerated and the snack food industry grew, Spicy gluten strips quickly gained popularity nationwide. With its spicy flavor, low price (1 RMB per pack), and strong aroma, it became a staple in convenience stores and schools. Many copycat brands like “Moyu Shuang,” “Latidehuan,” and “Bangbang Spicy gluten strips” also emerged.<br /> <br /> As consumption expanded, concerns over food safety grew. Investigative reports from CCTV exposed illegal additives and unsanitary conditions in small workshops, leading to widespread criticism and labeling Spicy gluten strips as “junk food.” Under public scrutiny, many unregulated producers exited the market, and leading brands pushed for standardization. (Huang, 2024) With China’s soft power rising, Spicy gluten strips began to appear in overseas Chinese supermarkets and e-commerce platforms, even catching the attention of foreign influencers. In 2022, a U.S.-based TikTok food vlogger tried Weilong Spicy gluten strips in a video that gained over 20 million views, introducing the term “Spicy gluten strips” to global audiences.<br /> <br /> <br /> == '''II. The Production Process of Spicy gluten strips''' ==<br /> <br /> Though commonly perceived as a soybean product, Spicy gluten strips is primarily made from mianjin, a high-protein gluten extracted from wheat flour. It offers a chewy texture that mimics meat, making it ideal for savory snack development.<br /> <br /> The production of Spicy gluten strips involves the following steps:<br /> <br /> Gluten Preparation: Mix wheat flour with water, knead and rinse to remove starch, leaving elastic gluten.<br /> <br /> Steaming and Shaping: The gluten is steamed and flattened or cut into thin strips.<br /> <br /> Seasoning: The strips are then tossed in a heated mixture of chili powder, cumin, Sichuan pepper oil, soy sauce, salt, MSG, and other spices.<br /> <br /> Packaging: After flavoring, the Spicy gluten strips is sealed in sterilized packaging to preserve freshness and extend shelf life.<br /> <br /> In recent years, increasing awareness of food safety has driven more manufacturers to adopt automated production lines with cleanroom facilities and modern testing systems to ensure product hygiene and quality.<br /> <br /> <br /> == '''III. Cultural Transmission of Spicy gluten strips''' ==<br /> <br /> Spicy gluten strips’s popularity in China coincides with the rise of digital culture. On social media and video platforms, it evolved beyond a snack and became a cultural icon. (Wu, 2024) According to the 2020 China Leisure Food Industry Report, Spicy gluten strips market reached billions of RMB, with students, young adults, and urban white-collar workers forming its main consumer base. (Wang, 2024) Spicy gluten strips became a “lifestyle” snack, featured in trends like “Spicy gluten strips challenges” and live-streamed snack sales on platforms like Weibo, Douyin, and Bilibili.<br /> <br /> Internationally, Spicy gluten strips’s spread followed a unique path. Initially adopted by overseas Chinese communities, it gradually gained appeal among foreign consumers. In countries like the U.S., Canada, Singapore, and Malaysia, Spicy gluten strips is recognized as a “Chinese spicy quick snack.” With cross-border e-commerce booming, brands like Weilong launched products on platforms such as Amazon and eBay, adjusting packaging and flavors to suit local tastes.<br /> <br /> <br /> == '''Conclusion''' ==<br /> <br /> In summary, Spicy gluten strips has transformed from a local street snack into a modern industrial product and national favorite. It is now gaining international recognition as a representative of Chinese flavor and snack innovation. Spicy gluten strips’s journey reflects not only successful taste and branding strategies but also the evolution of China’s food industry. With ongoing improvements in quality standards and cultural exposure, Spicy gluten strips is poised to shine in diverse global markets and become a truly iconic Chinese snack on the world stage.<br /> <br /> <br /> == '''Terms and Expressions''' ==<br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''Questions''' ==<br /> <br /> 1.What is the origin of Spicy gluten strips, and how did it evolve into a mainstream snack?<br /> <br /> 2.How does the production process of Spicy gluten strips ensure quality and safety in modern manufacturing?<br /> <br /> 3.What factors contributed to Spicy gluten strips's transformation from a “low-end” snack to a popular international product?<br /> <br /> 4.How has social media influenced the cultural spread of Spicy gluten strips in China and abroad?<br /> <br /> 5.In what ways are Spicy gluten strips brands adapting to health-conscious trends and global consumer demands?<br /> <br /> <br /> == '''References''' ==<br /> <br /> [1]马克翱, 黄星Ma Keao, Huang Xing “辣条博物馆”：零食品牌营销管理的新视角与实践研究 [&quot;Latiao Museum&quot;: A New Perspective and Practical Research on Snack Brand Marketing Management][C]. 第十九届中国管理学年会——营销管理专题论坛论文集 (Proceedings of the 19th Annual Conference on Chinese Management – Marketing Forum), 中国管理现代化研究会, 2024: 112–120.<br /> <br /> [2] 徐典波, 胡猛, 吴友良Xu Dianbo, Hu Meng, Wu Youliang 平江创造“舌尖上的传奇” [Pingjiang Creates a Culinary Legend][N]. 湖南日报 (Hunan Daily), 2024-05-12.<br /> <br /> [3] 王深圳 Wang Shenzhen 卫龙：让增长改变命运 [Weilong: Growth that Changes Destiny][J]. 销售与市场 (Sales and Marketing), 2024, (10): 8–20.<br /> <br /> [4] 伍芳芳 Wu Fangfang五毛辣条的“出圈”之路 [The Viral Path of the 0.5 Yuan Latiao][J]. 中国公路 (China Highway), 2024, (12): 44–46.<br /> <br /> [5] 黄婷婷 Huang Tingting “非洲风”浓郁“经贸热”升温 [Strong &quot;African Vibe&quot;, Booming Trade and Economy][N]. 湖南日报 (Hunan Daily), 2024-03-28.<br /> <br /> <br /> <br /> == '''辣条：从街头小吃到国际零食的蜕变''' ==<br /> <br /> <br /> 辣条，这种散发着浓烈香辣气息的小食品，曾被视为“低端零食”的代表，却在近些年来完成了从“土味”到“潮味”的华丽转身。它不仅深受中国各地消费者的喜爱，还逐渐走向国际市场，成为许多外国人眼中“另类而上头”的中式零食代表。随着消费群体的扩大、生产工艺的升级，以及市场对传统风味食品兴趣的回升，辣条已经不再是“只属于小学生的零食”，而是逐步转型为一种具有代表性的中国特色休闲食品。<br /> <br /> <br /> <br /> == '''一、辣条的历史发展''' ==<br /> <br /> <br /> 辣条的起源可以追溯到20世纪90年代，诞生于中国湖南省平江县。彼时，平江是传统豆制品加工的重要产地，为了延长豆制品的保质期，工厂开始尝试用辣椒、植物油和多种香辛料调制成酱料，对豆筋、豆皮等豆制原料进行加工，没想到这种做法受到了学生和工人群体的追捧。<br /> 1998年，湖南卫龙食品公司等企业开始将这种香辣豆制品进行标准化包装，并命名为“辣条”，正式投放市场。不同于传统豆干，这些辣条使用的是面筋（小麦蛋白），具有更好的弹性和嚼劲，且能大规模生产。随着城市化进程的加快和小食品行业的发展，辣条迅速在全国范围内走红。（黄婷婷，2024）它以其辛辣刺激的口感、低廉的价格和强烈的香气，成为全国中小学生、小卖部的标配零食。价格便宜（1元可买一大包），口味刺激，加之广告投入少，凭借“口碑传播”迅速在城乡走红。大量模仿品牌如“魔芋爽”“辣得欢”“棒棒辣条”等开始涌现。<br /> 随着辣条消费人群扩大，食品安全问题也逐渐被放大。央视《每周质量报告》曾报道部分小作坊使用违规添加剂、环境脏乱，引发社会广泛关注。一度，“辣条=垃圾食品”的标签流传甚广。面对舆论压力，辣条企业开始洗牌，一批小作坊退出市场，大企业加快标准化进程。此外，随着中国文化在海外影响力提升，辣条作为代表性零食逐渐出现在海外华人超市、跨境电商平台，甚至被外国网红博主体验、评测，引发讨论。2022年，一位美国TikTok美食博主在平台上挑战吃“卫龙辣条”，视频获得超过2000万播放量，“辣条”一词开始出现在外国网友评论中。<br /> <br /> <br /> == '''二、辣条的制作工艺 ''' ==<br /> <br /> <br /> 辣条虽然以“豆制品”著称，但严格来说，它并不完全由黄豆制作，而是采用一种名为“面筋”的原料。面筋是一种高蛋白小麦制品，具有良好的弹性和韧性，非常适合模仿肉类的口感。<br /> 辣条的制作大致可以分为以下几个步骤：<br /> 面筋制备：将面粉加入水中搅拌，洗去淀粉后，留下富有弹性的面筋；<br /> 蒸煮成型：将面筋进行蒸煮，并通过压片机压制成薄片或条状；<br /> 调味加工：将蒸煮成型的面筋条投入到调味料中，包括辣椒粉、孜然、花椒油、酱油、食盐、味精等，在加热状态下充分拌匀；<br /> 包装保存：调味完成后，辣条被送入包装车间进行密封包装，以延长保质期和维持口感。<br /> 值得一提的是，近年来随着食品安全意识的提高，越来越多辣条企业开始使用全自动化生产线，配备洁净车间和现代化检测设备，以确保产品的卫生与质量。<br /> <br /> <br /> == ''' 三、辣条的文化传播 ''' ==<br /> <br /> <br /> 在中国，辣条的传播几乎伴随着网络文化的兴起。尤其是在社交媒体和短视频平台的推动下，辣条逐渐突破了单纯的小吃范畴，成为网络文化中的重要元素。（伍芳芳，2024）根据《2020年中国休闲食品行业报告》显示，辣条市场已经达到数百亿规模，且主要消费群体为年轻人、学生以及都市白领。这一现象反映出，辣条已经不再是简单的“便宜零食”，而是成为了年轻人对生活的“态度”，是社交媒体话题的来源之一。诸如“辣条挑战”、“辣条带货”等话题，在微博、抖音、B站等平台上频频出现。辣条的国际传播路径较为独特。从最早的华人群体开始，辣条逐渐走出国门，成为海外市场中新奇的中国零食。（王深圳，2024）在一些国家，辣条被看作是“中国风味的速食零食”，尤其在美国、加拿大、新加坡、马来西亚等地的华人社区中，辣条有着广泛的消费基础。随着跨境电商的崛起，像卫龙这样的品牌开始在亚马逊、eBay等国际电商平台上线，进入到欧美等国家的零食市场。<br /> 综上所述，辣条作为一种源于中国地方的小吃，经历了从街头食品到现代工业零食的转型，不仅在国内成为家喻户晓的“国民零食”，也逐步走向国际，赢得了越来越多海外消费者的关注与喜爱。它的成功不仅是口味创新和营销策略的体现，更是中国休闲食品产业发展的缩影。随着食品安全标准的提升与文化传播的加深，辣条的未来有望在更多元的消费市场中持续发光发热，真正成为具有全球影响力的中国特色零食代表。<br /> <br /> <br /> <br /> == '''Terms and Expressions ''' ==<br /> <br /> <br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''Questions''' == <br /> <br /> <br /> 1.辣条的起源是什么？它是如何演变成主流零食的？<br /> <br /> 2.辣条的生产工艺如何确保在现代制造中达到质量与安全标准？<br /> <br /> 3.哪些因素促成了辣条从“低端”零食转变为受欢迎的国际产品？<br /> <br /> 4.社交媒体如何影响了辣条在国内外的文化传播？<br /> <br /> 5.辣条品牌在面对健康消费趋势和全球市场需求时做出了哪些适应？<br /> <br /> == '''References''' ==<br /> <br /> [1]马克翱, 黄星Ma Keao, Huang Xing “辣条博物馆”：零食品牌营销管理的新视角与实践研究 [&quot;Latiao Museum&quot;: A New Perspective and Practical Research on Snack Brand Marketing Management][C]. 第十九届中国管理学年会——营销管理专题论坛论文集 (Proceedings of the 19th Annual Conference on Chinese Management – Marketing Forum), 中国管理现代化研究会, 2024: 112–120.<br /> <br /> [2] 徐典波, 胡猛, 吴友良Xu Dianbo, Hu Meng, Wu Youliang 平江创造“舌尖上的传奇” [Pingjiang Creates a Culinary Legend][N]. 湖南日报 (Hunan Daily), 2024-05-12.<br /> <br /> [3] 王深圳 Wang Shenzhen 卫龙：让增长改变命运 [Weilong: Growth that Changes Destiny][J]. 销售与市场 (Sales and Marketing), 2024, (10): 8–20.<br /> <br /> [4] 伍芳芳 Wu Fangfang五毛辣条的“出圈”之路 [The Viral Path of the 0.5 Yuan Latiao][J]. 中国公路 (China Highway), 2024, (12): 44–46.<br /> <br /> [5] 黄婷婷 Huang Tingting “非洲风”浓郁“经贸热”升温 [Strong &quot;African Vibe&quot;, Booming Trade and Economy][N]. 湖南日报 (Hunan Daily), 2024-03-28.</div>

Ouyang Yihong https://bou.de/u/index.php?title=User:Ouyang_Yihong&diff=167860 2025-06-05T13:49:18Z

<p>Ouyang Yihong: </p> <hr /> <div><br /> <br /> == '''辣条：从街头小吃到国际零食的蜕变''' ==<br /> <br /> <br /> 辣条，这种散发着浓烈香辣气息的小食品，曾被视为“低端零食”的代表，却在近些年来完成了从“土味”到“潮味”的华丽转身。它不仅深受中国各地消费者的喜爱，还逐渐走向国际市场，成为许多外国人眼中“另类而上头”的中式零食代表。随着消费群体的扩大、生产工艺的升级，以及市场对传统风味食品兴趣的回升，辣条已经不再是“只属于小学生的零食”，而是逐步转型为一种具有代表性的中国特色休闲食品。<br /> <br /> <br /> <br /> == '''一、辣条的历史发展''' ==<br /> <br /> <br /> 辣条的起源可以追溯到20世纪90年代，诞生于中国湖南省平江县。彼时，平江是传统豆制品加工的重要产地，为了延长豆制品的保质期，工厂开始尝试用辣椒、植物油和多种香辛料调制成酱料，对豆筋、豆皮等豆制原料进行加工，没想到这种做法受到了学生和工人群体的追捧。<br /> 1998年，湖南卫龙食品公司等企业开始将这种香辣豆制品进行标准化包装，并命名为“辣条”，正式投放市场。不同于传统豆干，这些辣条使用的是面筋（小麦蛋白），具有更好的弹性和嚼劲，且能大规模生产。随着城市化进程的加快和小食品行业的发展，辣条迅速在全国范围内走红。（黄婷婷，2024）它以其辛辣刺激的口感、低廉的价格和强烈的香气，成为全国中小学生、小卖部的标配零食。价格便宜（1元可买一大包），口味刺激，加之广告投入少，凭借“口碑传播”迅速在城乡走红。大量模仿品牌如“魔芋爽”“辣得欢”“棒棒辣条”等开始涌现。<br /> 随着辣条消费人群扩大，食品安全问题也逐渐被放大。央视《每周质量报告》曾报道部分小作坊使用违规添加剂、环境脏乱，引发社会广泛关注。一度，“辣条=垃圾食品”的标签流传甚广。面对舆论压力，辣条企业开始洗牌，一批小作坊退出市场，大企业加快标准化进程。此外，随着中国文化在海外影响力提升，辣条作为代表性零食逐渐出现在海外华人超市、跨境电商平台，甚至被外国网红博主体验、评测，引发讨论。2022年，一位美国TikTok美食博主在平台上挑战吃“卫龙辣条”，视频获得超过2000万播放量，“辣条”一词开始出现在外国网友评论中。<br /> <br /> <br /> == '''二、辣条的制作工艺 ''' ==<br /> <br /> <br /> 辣条虽然以“豆制品”著称，但严格来说，它并不完全由黄豆制作，而是采用一种名为“面筋”的原料。面筋是一种高蛋白小麦制品，具有良好的弹性和韧性，非常适合模仿肉类的口感。<br /> 辣条的制作大致可以分为以下几个步骤：<br /> 面筋制备：将面粉加入水中搅拌，洗去淀粉后，留下富有弹性的面筋；<br /> 蒸煮成型：将面筋进行蒸煮，并通过压片机压制成薄片或条状；<br /> 调味加工：将蒸煮成型的面筋条投入到调味料中，包括辣椒粉、孜然、花椒油、酱油、食盐、味精等，在加热状态下充分拌匀；<br /> 包装保存：调味完成后，辣条被送入包装车间进行密封包装，以延长保质期和维持口感。<br /> 值得一提的是，近年来随着食品安全意识的提高，越来越多辣条企业开始使用全自动化生产线，配备洁净车间和现代化检测设备，以确保产品的卫生与质量。<br /> <br /> <br /> == ''' 三、辣条的文化传播 ''' ==<br /> <br /> <br /> 在中国，辣条的传播几乎伴随着网络文化的兴起。尤其是在社交媒体和短视频平台的推动下，辣条逐渐突破了单纯的小吃范畴，成为网络文化中的重要元素。（伍芳芳，2024）根据《2020年中国休闲食品行业报告》显示，辣条市场已经达到数百亿规模，且主要消费群体为年轻人、学生以及都市白领。这一现象反映出，辣条已经不再是简单的“便宜零食”，而是成为了年轻人对生活的“态度”，是社交媒体话题的来源之一。诸如“辣条挑战”、“辣条带货”等话题，在微博、抖音、B站等平台上频频出现。辣条的国际传播路径较为独特。从最早的华人群体开始，辣条逐渐走出国门，成为海外市场中新奇的中国零食。（王深圳，2024）在一些国家，辣条被看作是“中国风味的速食零食”，尤其在美国、加拿大、新加坡、马来西亚等地的华人社区中，辣条有着广泛的消费基础。随着跨境电商的崛起，像卫龙这样的品牌开始在亚马逊、eBay等国际电商平台上线，进入到欧美等国家的零食市场。<br /> 综上所述，辣条作为一种源于中国地方的小吃，经历了从街头食品到现代工业零食的转型，不仅在国内成为家喻户晓的“国民零食”，也逐步走向国际，赢得了越来越多海外消费者的关注与喜爱。它的成功不仅是口味创新和营销策略的体现，更是中国休闲食品产业发展的缩影。随着食品安全标准的提升与文化传播的加深，辣条的未来有望在更多元的消费市场中持续发光发热，真正成为具有全球影响力的中国特色零食代表。<br /> <br /> <br /> <br /> == '''Terms and Expressions ''' ==<br /> <br /> <br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> == '''Questions''' == <br /> <br /> <br /> 1.辣条的起源是什么？它是如何演变成主流零食的？<br /> <br /> 2.辣条的生产工艺如何确保在现代制造中达到质量与安全标准？<br /> <br /> 3.哪些因素促成了辣条从“低端”零食转变为受欢迎的国际产品？<br /> <br /> 4.社交媒体如何影响了辣条在国内外的文化传播？<br /> <br /> 5.辣条品牌在面对健康消费趋势和全球市场需求时做出了哪些适应？<br /> <br /> <br /> <br /> <br /> == '''References''' ==<br /> <br /> <br /> <br /> [1]马克翱, 黄星Ma Keao, Huang Xing “辣条博物馆”：零食品牌营销管理的新视角与实践研究 [&quot;Latiao Museum&quot;: A New Perspective and Practical Research on Snack Brand Marketing Management][C]. 第十九届中国管理学年会——营销管理专题论坛论文集 (Proceedings of the 19th Annual Conference on Chinese Management – Marketing Forum), 中国管理现代化研究会, 2024: 112–120.<br /> <br /> [2] 徐典波, 胡猛, 吴友良Xu Dianbo, Hu Meng, Wu Youliang 平江创造“舌尖上的传奇” [Pingjiang Creates a Culinary Legend][N]. 湖南日报 (Hunan Daily), 2024-05-12.<br /> <br /> [3] 王深圳 Wang Shenzhen 卫龙：让增长改变命运 [Weilong: Growth that Changes Destiny][J]. 销售与市场 (Sales and Marketing), 2024, (10): 8–20.<br /> <br /> [4] 伍芳芳 Wu Fangfang五毛辣条的“出圈”之路 [The Viral Path of the 0.5 Yuan Latiao][J]. 中国公路 (China Highway), 2024, (12): 44–46.<br /> <br /> [5] 黄婷婷 Huang Tingting “非洲风”浓郁“经贸热”升温 [Strong &quot;African Vibe&quot;, Booming Trade and Economy][N]. 湖南日报 (Hunan Daily), 2024-03-28.</div>

Ouyang Yihong https://bou.de/u/index.php?title=User:Ouyang_Yihong&diff=167856 2025-06-05T13:47:28Z

<p>Ouyang Yihong: </p> <hr /> <div><br /> <br /> == '''辣条：从街头小吃到国际零食的蜕变''' ==<br /> <br /> <br /> 辣条，这种散发着浓烈香辣气息的小食品，曾被视为“低端零食”的代表，却在近些年来完成了从“土味”到“潮味”的华丽转身。它不仅深受中国各地消费者的喜爱，还逐渐走向国际市场，成为许多外国人眼中“另类而上头”的中式零食代表。随着消费群体的扩大、生产工艺的升级，以及市场对传统风味食品兴趣的回升，辣条已经不再是“只属于小学生的零食”，而是逐步转型为一种具有代表性的中国特色休闲食品。<br /> <br /> <br /> <br /> == '''一、辣条的历史发展''' ==<br /> <br /> <br /> 辣条的起源可以追溯到20世纪90年代，诞生于中国湖南省平江县。彼时，平江是传统豆制品加工的重要产地，为了延长豆制品的保质期，工厂开始尝试用辣椒、植物油和多种香辛料调制成酱料，对豆筋、豆皮等豆制原料进行加工，没想到这种做法受到了学生和工人群体的追捧。<br /> 1998年，湖南卫龙食品公司等企业开始将这种香辣豆制品进行标准化包装，并命名为“辣条”，正式投放市场。不同于传统豆干，这些辣条使用的是面筋（小麦蛋白），具有更好的弹性和嚼劲，且能大规模生产。随着城市化进程的加快和小食品行业的发展，辣条迅速在全国范围内走红。（黄婷婷，2024）它以其辛辣刺激的口感、低廉的价格和强烈的香气，成为全国中小学生、小卖部的标配零食。价格便宜（1元可买一大包），口味刺激，加之广告投入少，凭借“口碑传播”迅速在城乡走红。大量模仿品牌如“魔芋爽”“辣得欢”“棒棒辣条”等开始涌现。<br /> 随着辣条消费人群扩大，食品安全问题也逐渐被放大。央视《每周质量报告》曾报道部分小作坊使用违规添加剂、环境脏乱，引发社会广泛关注。一度，“辣条=垃圾食品”的标签流传甚广。面对舆论压力，辣条企业开始洗牌，一批小作坊退出市场，大企业加快标准化进程。此外，随着中国文化在海外影响力提升，辣条作为代表性零食逐渐出现在海外华人超市、跨境电商平台，甚至被外国网红博主体验、评测，引发讨论。2022年，一位美国TikTok美食博主在平台上挑战吃“卫龙辣条”，视频获得超过2000万播放量，“辣条”一词开始出现在外国网友评论中。<br /> <br /> <br /> == '''二、辣条的制作工艺 ''' ==<br /> <br /> <br /> 辣条虽然以“豆制品”著称，但严格来说，它并不完全由黄豆制作，而是采用一种名为“面筋”的原料。面筋是一种高蛋白小麦制品，具有良好的弹性和韧性，非常适合模仿肉类的口感。<br /> 辣条的制作大致可以分为以下几个步骤：<br /> 面筋制备：将面粉加入水中搅拌，洗去淀粉后，留下富有弹性的面筋；<br /> 蒸煮成型：将面筋进行蒸煮，并通过压片机压制成薄片或条状；<br /> 调味加工：将蒸煮成型的面筋条投入到调味料中，包括辣椒粉、孜然、花椒油、酱油、食盐、味精等，在加热状态下充分拌匀；<br /> 包装保存：调味完成后，辣条被送入包装车间进行密封包装，以延长保质期和维持口感。<br /> 值得一提的是，近年来随着食品安全意识的提高，越来越多辣条企业开始使用全自动化生产线，配备洁净车间和现代化检测设备，以确保产品的卫生与质量。<br /> <br /> <br /> == ''' 三、辣条的文化传播 ''' ==<br /> <br /> <br /> 在中国，辣条的传播几乎伴随着网络文化的兴起。尤其是在社交媒体和短视频平台的推动下，辣条逐渐突破了单纯的小吃范畴，成为网络文化中的重要元素。（伍芳芳，2024）根据《2020年中国休闲食品行业报告》显示，辣条市场已经达到数百亿规模，且主要消费群体为年轻人、学生以及都市白领。这一现象反映出，辣条已经不再是简单的“便宜零食”，而是成为了年轻人对生活的“态度”，是社交媒体话题的来源之一。诸如“辣条挑战”、“辣条带货”等话题，在微博、抖音、B站等平台上频频出现。辣条的国际传播路径较为独特。从最早的华人群体开始，辣条逐渐走出国门，成为海外市场中新奇的中国零食。（王深圳，2024）在一些国家，辣条被看作是“中国风味的速食零食”，尤其在美国、加拿大、新加坡、马来西亚等地的华人社区中，辣条有着广泛的消费基础。随着跨境电商的崛起，像卫龙这样的品牌开始在亚马逊、eBay等国际电商平台上线，进入到欧美等国家的零食市场。<br /> 综上所述，辣条作为一种源于中国地方的小吃，经历了从街头食品到现代工业零食的转型，不仅在国内成为家喻户晓的“国民零食”，也逐步走向国际，赢得了越来越多海外消费者的关注与喜爱。它的成功不仅是口味创新和营销策略的体现，更是中国休闲食品产业发展的缩影。随着食品安全标准的提升与文化传播的加深，辣条的未来有望在更多元的消费市场中持续发光发热，真正成为具有全球影响力的中国特色零食代表。<br /> <br /> <br /> '''== Terms and Expressions =='''<br /> <br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> '''<br /> == Questions =='''<br /> <br /> <br /> 1.辣条的起源是什么？它是如何演变成主流零食的？<br /> <br /> 2.辣条的生产工艺如何确保在现代制造中达到质量与安全标准？<br /> <br /> 3.哪些因素促成了辣条从“低端”零食转变为受欢迎的国际产品？<br /> <br /> 4.社交媒体如何影响了辣条在国内外的文化传播？<br /> <br /> 5.辣条品牌在面对健康消费趋势和全球市场需求时做出了哪些适应？<br /> <br /> <br /> '''== <br /> References =='''<br /> <br /> <br /> [1]马克翱, 黄星Ma Keao, Huang Xing “辣条博物馆”：零食品牌营销管理的新视角与实践研究 [&quot;Latiao Museum&quot;: A New Perspective and Practical Research on Snack Brand Marketing Management][C]. 第十九届中国管理学年会——营销管理专题论坛论文集 (Proceedings of the 19th Annual Conference on Chinese Management – Marketing Forum), 中国管理现代化研究会, 2024: 112–120.<br /> <br /> [2] 徐典波, 胡猛, 吴友良Xu Dianbo, Hu Meng, Wu Youliang 平江创造“舌尖上的传奇” [Pingjiang Creates a Culinary Legend][N]. 湖南日报 (Hunan Daily), 2024-05-12.<br /> <br /> [3] 王深圳 Wang Shenzhen 卫龙：让增长改变命运 [Weilong: Growth that Changes Destiny][J]. 销售与市场 (Sales and Marketing), 2024, (10): 8–20.<br /> <br /> [4] 伍芳芳 Wu Fangfang五毛辣条的“出圈”之路 [The Viral Path of the 0.5 Yuan Latiao][J]. 中国公路 (China Highway), 2024, (12): 44–46.<br /> <br /> [5] 黄婷婷 Huang Tingting “非洲风”浓郁“经贸热”升温 [Strong &quot;African Vibe&quot;, Booming Trade and Economy][N]. 湖南日报 (Hunan Daily), 2024-03-28.</div>

Ouyang Yihong https://bou.de/u/index.php?title=User:Ouyang_Yihong&diff=167854 2025-06-05T13:44:25Z

<p>Ouyang Yihong: </p> <hr /> <div><br /> <br /> == '''辣条：从街头小吃到国际零食的蜕变''' ==<br /> <br /> <br /> 辣条，这种散发着浓烈香辣气息的小食品，曾被视为“低端零食”的代表，却在近些年来完成了从“土味”到“潮味”的华丽转身。它不仅深受中国各地消费者的喜爱，还逐渐走向国际市场，成为许多外国人眼中“另类而上头”的中式零食代表。随着消费群体的扩大、生产工艺的升级，以及市场对传统风味食品兴趣的回升，辣条已经不再是“只属于小学生的零食”，而是逐步转型为一种具有代表性的中国特色休闲食品。<br /> <br /> '''== 一、辣条的历史发展 ==<br /> '''<br /> 辣条的起源可以追溯到20世纪90年代，诞生于中国湖南省平江县。彼时，平江是传统豆制品加工的重要产地，为了延长豆制品的保质期，工厂开始尝试用辣椒、植物油和多种香辛料调制成酱料，对豆筋、豆皮等豆制原料进行加工，没想到这种做法受到了学生和工人群体的追捧。<br /> 1998年，湖南卫龙食品公司等企业开始将这种香辣豆制品进行标准化包装，并命名为“辣条”，正式投放市场。不同于传统豆干，这些辣条使用的是面筋（小麦蛋白），具有更好的弹性和嚼劲，且能大规模生产。随着城市化进程的加快和小食品行业的发展，辣条迅速在全国范围内走红。（黄婷婷，2024）它以其辛辣刺激的口感、低廉的价格和强烈的香气，成为全国中小学生、小卖部的标配零食。价格便宜（1元可买一大包），口味刺激，加之广告投入少，凭借“口碑传播”迅速在城乡走红。大量模仿品牌如“魔芋爽”“辣得欢”“棒棒辣条”等开始涌现。<br /> 随着辣条消费人群扩大，食品安全问题也逐渐被放大。央视《每周质量报告》曾报道部分小作坊使用违规添加剂、环境脏乱，引发社会广泛关注。一度，“辣条=垃圾食品”的标签流传甚广。面对舆论压力，辣条企业开始洗牌，一批小作坊退出市场，大企业加快标准化进程。此外，随着中国文化在海外影响力提升，辣条作为代表性零食逐渐出现在海外华人超市、跨境电商平台，甚至被外国网红博主体验、评测，引发讨论。2022年，一位美国TikTok美食博主在平台上挑战吃“卫龙辣条”，视频获得超过2000万播放量，“辣条”一词开始出现在外国网友评论中。<br /> <br /> '''== 二、辣条的制作工艺 =='''<br /> <br /> 辣条虽然以“豆制品”著称，但严格来说，它并不完全由黄豆制作，而是采用一种名为“面筋”的原料。面筋是一种高蛋白小麦制品，具有良好的弹性和韧性，非常适合模仿肉类的口感。<br /> 辣条的制作大致可以分为以下几个步骤：<br /> 面筋制备：将面粉加入水中搅拌，洗去淀粉后，留下富有弹性的面筋；<br /> 蒸煮成型：将面筋进行蒸煮，并通过压片机压制成薄片或条状；<br /> 调味加工：将蒸煮成型的面筋条投入到调味料中，包括辣椒粉、孜然、花椒油、酱油、食盐、味精等，在加热状态下充分拌匀；<br /> 包装保存：调味完成后，辣条被送入包装车间进行密封包装，以延长保质期和维持口感。<br /> 值得一提的是，近年来随着食品安全意识的提高，越来越多辣条企业开始使用全自动化生产线，配备洁净车间和现代化检测设备，以确保产品的卫生与质量。<br /> <br /> '''== 三、辣条的文化传播 =='''<br /> <br /> 在中国，辣条的传播几乎伴随着网络文化的兴起。尤其是在社交媒体和短视频平台的推动下，辣条逐渐突破了单纯的小吃范畴，成为网络文化中的重要元素。（伍芳芳，2024）根据《2020年中国休闲食品行业报告》显示，辣条市场已经达到数百亿规模，且主要消费群体为年轻人、学生以及都市白领。这一现象反映出，辣条已经不再是简单的“便宜零食”，而是成为了年轻人对生活的“态度”，是社交媒体话题的来源之一。诸如“辣条挑战”、“辣条带货”等话题，在微博、抖音、B站等平台上频频出现。辣条的国际传播路径较为独特。从最早的华人群体开始，辣条逐渐走出国门，成为海外市场中新奇的中国零食。（王深圳，2024）在一些国家，辣条被看作是“中国风味的速食零食”，尤其在美国、加拿大、新加坡、马来西亚等地的华人社区中，辣条有着广泛的消费基础。随着跨境电商的崛起，像卫龙这样的品牌开始在亚马逊、eBay等国际电商平台上线，进入到欧美等国家的零食市场。<br /> 综上所述，辣条作为一种源于中国地方的小吃，经历了从街头食品到现代工业零食的转型，不仅在国内成为家喻户晓的“国民零食”，也逐步走向国际，赢得了越来越多海外消费者的关注与喜爱。它的成功不仅是口味创新和营销策略的体现，更是中国休闲食品产业发展的缩影。随着食品安全标准的提升与文化传播的加深，辣条的未来有望在更多元的消费市场中持续发光发热，真正成为具有全球影响力的中国特色零食代表。<br /> <br /> '''== Terms and Expressions =='''<br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> '''<br /> == Questions =='''<br /> <br /> 1.辣条的起源是什么？它是如何演变成主流零食的？<br /> <br /> 2.辣条的生产工艺如何确保在现代制造中达到质量与安全标准？<br /> <br /> 3.哪些因素促成了辣条从“低端”零食转变为受欢迎的国际产品？<br /> <br /> 4.社交媒体如何影响了辣条在国内外的文化传播？<br /> <br /> 5.辣条品牌在面对健康消费趋势和全球市场需求时做出了哪些适应？<br /> <br /> '''== <br /> References =='''<br /> <br /> [1]马克翱, 黄星Ma Keao, Huang Xing “辣条博物馆”：零食品牌营销管理的新视角与实践研究 [&quot;Latiao Museum&quot;: A New Perspective and Practical Research on Snack Brand Marketing Management][C]. 第十九届中国管理学年会——营销管理专题论坛论文集 (Proceedings of the 19th Annual Conference on Chinese Management – Marketing Forum), 中国管理现代化研究会, 2024: 112–120.<br /> <br /> [2] 徐典波, 胡猛, 吴友良Xu Dianbo, Hu Meng, Wu Youliang 平江创造“舌尖上的传奇” [Pingjiang Creates a Culinary Legend][N]. 湖南日报 (Hunan Daily), 2024-05-12.<br /> <br /> [3] 王深圳 Wang Shenzhen 卫龙：让增长改变命运 [Weilong: Growth that Changes Destiny][J]. 销售与市场 (Sales and Marketing), 2024, (10): 8–20.<br /> <br /> [4] 伍芳芳 Wu Fangfang五毛辣条的“出圈”之路 [The Viral Path of the 0.5 Yuan Latiao][J]. 中国公路 (China Highway), 2024, (12): 44–46.<br /> <br /> [5] 黄婷婷 Huang Tingting “非洲风”浓郁“经贸热”升温 [Strong &quot;African Vibe&quot;, Booming Trade and Economy][N]. 湖南日报 (Hunan Daily), 2024-03-28.</div>

Ouyang Yihong https://bou.de/u/index.php?title=User:Ouyang_Yihong&diff=167853 2025-06-05T13:43:19Z

<p>Ouyang Yihong: </p> <hr /> <div><br /> == '''辣条：从街头小吃到国际零食的蜕变''' ==<br /> <br /> 辣条，这种散发着浓烈香辣气息的小食品，曾被视为“低端零食”的代表，却在近些年来完成了从“土味”到“潮味”的华丽转身。它不仅深受中国各地消费者的喜爱，还逐渐走向国际市场，成为许多外国人眼中“另类而上头”的中式零食代表。随着消费群体的扩大、生产工艺的升级，以及市场对传统风味食品兴趣的回升，辣条已经不再是“只属于小学生的零食”，而是逐步转型为一种具有代表性的中国特色休闲食品。<br /> <br /> '''== 一、辣条的历史发展 ==<br /> '''<br /> 辣条的起源可以追溯到20世纪90年代，诞生于中国湖南省平江县。彼时，平江是传统豆制品加工的重要产地，为了延长豆制品的保质期，工厂开始尝试用辣椒、植物油和多种香辛料调制成酱料，对豆筋、豆皮等豆制原料进行加工，没想到这种做法受到了学生和工人群体的追捧。<br /> 1998年，湖南卫龙食品公司等企业开始将这种香辣豆制品进行标准化包装，并命名为“辣条”，正式投放市场。不同于传统豆干，这些辣条使用的是面筋（小麦蛋白），具有更好的弹性和嚼劲，且能大规模生产。随着城市化进程的加快和小食品行业的发展，辣条迅速在全国范围内走红。（黄婷婷，2024）它以其辛辣刺激的口感、低廉的价格和强烈的香气，成为全国中小学生、小卖部的标配零食。价格便宜（1元可买一大包），口味刺激，加之广告投入少，凭借“口碑传播”迅速在城乡走红。大量模仿品牌如“魔芋爽”“辣得欢”“棒棒辣条”等开始涌现。<br /> 随着辣条消费人群扩大，食品安全问题也逐渐被放大。央视《每周质量报告》曾报道部分小作坊使用违规添加剂、环境脏乱，引发社会广泛关注。一度，“辣条=垃圾食品”的标签流传甚广。面对舆论压力，辣条企业开始洗牌，一批小作坊退出市场，大企业加快标准化进程。此外，随着中国文化在海外影响力提升，辣条作为代表性零食逐渐出现在海外华人超市、跨境电商平台，甚至被外国网红博主体验、评测，引发讨论。2022年，一位美国TikTok美食博主在平台上挑战吃“卫龙辣条”，视频获得超过2000万播放量，“辣条”一词开始出现在外国网友评论中。<br /> <br /> '''== 二、辣条的制作工艺 =='''<br /> <br /> 辣条虽然以“豆制品”著称，但严格来说，它并不完全由黄豆制作，而是采用一种名为“面筋”的原料。面筋是一种高蛋白小麦制品，具有良好的弹性和韧性，非常适合模仿肉类的口感。<br /> 辣条的制作大致可以分为以下几个步骤：<br /> 面筋制备：将面粉加入水中搅拌，洗去淀粉后，留下富有弹性的面筋；<br /> 蒸煮成型：将面筋进行蒸煮，并通过压片机压制成薄片或条状；<br /> 调味加工：将蒸煮成型的面筋条投入到调味料中，包括辣椒粉、孜然、花椒油、酱油、食盐、味精等，在加热状态下充分拌匀；<br /> 包装保存：调味完成后，辣条被送入包装车间进行密封包装，以延长保质期和维持口感。<br /> 值得一提的是，近年来随着食品安全意识的提高，越来越多辣条企业开始使用全自动化生产线，配备洁净车间和现代化检测设备，以确保产品的卫生与质量。<br /> <br /> '''== 三、辣条的文化传播 =='''<br /> <br /> 在中国，辣条的传播几乎伴随着网络文化的兴起。尤其是在社交媒体和短视频平台的推动下，辣条逐渐突破了单纯的小吃范畴，成为网络文化中的重要元素。（伍芳芳，2024）根据《2020年中国休闲食品行业报告》显示，辣条市场已经达到数百亿规模，且主要消费群体为年轻人、学生以及都市白领。这一现象反映出，辣条已经不再是简单的“便宜零食”，而是成为了年轻人对生活的“态度”，是社交媒体话题的来源之一。诸如“辣条挑战”、“辣条带货”等话题，在微博、抖音、B站等平台上频频出现。辣条的国际传播路径较为独特。从最早的华人群体开始，辣条逐渐走出国门，成为海外市场中新奇的中国零食。（王深圳，2024）在一些国家，辣条被看作是“中国风味的速食零食”，尤其在美国、加拿大、新加坡、马来西亚等地的华人社区中，辣条有着广泛的消费基础。随着跨境电商的崛起，像卫龙这样的品牌开始在亚马逊、eBay等国际电商平台上线，进入到欧美等国家的零食市场。<br /> 综上所述，辣条作为一种源于中国地方的小吃，经历了从街头食品到现代工业零食的转型，不仅在国内成为家喻户晓的“国民零食”，也逐步走向国际，赢得了越来越多海外消费者的关注与喜爱。它的成功不仅是口味创新和营销策略的体现，更是中国休闲食品产业发展的缩影。随着食品安全标准的提升与文化传播的加深，辣条的未来有望在更多元的消费市场中持续发光发热，真正成为具有全球影响力的中国特色零食代表。<br /> <br /> '''== Terms and Expressions =='''<br /> <br /> Spicy gluten strips 辣条<br /> <br /> Street snack 街头小吃<br /> <br /> Mianjin (wheat gluten) 面筋<br /> <br /> Cross-border e-commerce 跨境电商<br /> <br /> Snack food industry 小食品行业<br /> <br /> Leisure food 休闲食品<br /> <br /> Automated production line自动化生产线<br /> <br /> Packaging and sealing 包装与密封<br /> <br /> Flavoring mixture调味混合料<br /> <br /> Food safety standards 食品安全标准<br /> <br /> <br /> '''<br /> == Questions =='''<br /> <br /> 1.辣条的起源是什么？它是如何演变成主流零食的？<br /> <br /> 2.辣条的生产工艺如何确保在现代制造中达到质量与安全标准？<br /> <br /> 3.哪些因素促成了辣条从“低端”零食转变为受欢迎的国际产品？<br /> <br /> 4.社交媒体如何影响了辣条在国内外的文化传播？<br /> <br /> 5.辣条品牌在面对健康消费趋势和全球市场需求时做出了哪些适应？<br /> <br /> '''== <br /> References =='''<br /> <br /> [1]马克翱, 黄星Ma Keao, Huang Xing “辣条博物馆”：零食品牌营销管理的新视角与实践研究 [&quot;Latiao Museum&quot;: A New Perspective and Practical Research on Snack Brand Marketing Management][C]. 第十九届中国管理学年会——营销管理专题论坛论文集 (Proceedings of the 19th Annual Conference on Chinese Management – Marketing Forum), 中国管理现代化研究会, 2024: 112–120.<br /> <br /> [2] 徐典波, 胡猛, 吴友良Xu Dianbo, Hu Meng, Wu Youliang 平江创造“舌尖上的传奇” [Pingjiang Creates a Culinary Legend][N]. 湖南日报 (Hunan Daily), 2024-05-12.<br /> <br /> [3] 王深圳 Wang Shenzhen 卫龙：让增长改变命运 [Weilong: Growth that Changes Destiny][J]. 销售与市场 (Sales and Marketing), 2024, (10): 8–20.<br /> <br /> [4] 伍芳芳 Wu Fangfang五毛辣条的“出圈”之路 [The Viral Path of the 0.5 Yuan Latiao][J]. 中国公路 (China Highway), 2024, (12): 44–46.<br /> <br /> [5] 黄婷婷 Huang Tingting “非洲风”浓郁“经贸热”升温 [Strong &quot;African Vibe&quot;, Booming Trade and Economy][N]. 湖南日报 (Hunan Daily), 2024-03-28.</div>

Ouyang Yihong https://bou.de/u/index.php?title=Chin_Lang_Cult_Fin_Exam_Spring_2025&diff=166582 2025-05-09T08:07:35Z

<p>Ouyang Yihong: </p> <hr /> <div>Final Exam Paper Titles<br /> #https://bou.de/u/wiki/User:Liu_Chao#Final_Paper 簪花 Zang Flowers ok<br /> #https://bou.de/u/wiki/User:Tao_Yao 拔罐 Cupping Therapy ok<br /> #https://bou.de/u/wiki/User:Zeng_Zhi 手串文化 Bead Bracelet Culture ok<br /> #https://bou.de/u/wiki/User:Zhang_Jiaxin 哪吒 Cultural Implications of Nezha ok<br /> #https://bou.de/u/wiki/User:Li_Ting2 湘西赶尸 The Corpse of Xiangxi Technique ok<br /> #https://bou.de/u/wiki/User:Liao_Zuoyun 湘菜 Hunan Cuisine ok (please check if not yet in the text book)<br /> #https://bou.de/u/wiki/User:Liu_Qi 劝酒文化 Drinking Persuasion Culture ok<br /> #https://bou.de/u/wiki/User:Zhang_Huifang 蔡伦与造纸术 Cai Lun invents the paper making ok<br /> #https://bou.de/u/wiki/User:Cheng_Sixiang 月饼 Mooncake ok, but check if not yet in the text book<br /> #https://bou.de/u/wiki/User:Miao_Yunlong 女书 Women's Script Nvshu ok, but check if not yet in the text book<br /> #https://bou.de/u/wiki/User:Huang_Yixuan2 纪录片：《我在故宫修文物》Documentary: Masters in Forbidden City<br /> #https://bou.de/u/wiki/User:Li_Mei 《易经》与阴阳八卦 ''The Book of Changes''and Yin-Yang ok<br /> #https://bou.de/u/wiki/User:Liao_Dan 吊脚楼 Stilted Building<br /> #https://bou.de/u/wiki/User:Zheng_Jinlian 陈皮 Dried Orange Peel ok<br /> #https://bou.de/u/wiki/User:Lu_Jiahui 中国古代幻术 Ancient Chinese Art of Illusions ok<br /> #https://bou.de/u/wiki/User:Du_Yuan 点茶 Tea Whisking ok<br /> #https://bou.de/u/wiki/User:Liu_Ying 盲盒经济 Blind Box Economy ok<br /> #https://bou.de/u/wiki/User:Cao_Yuan 蒙古族舞蹈 Mongolian Ethnic Dance ok<br /> #https://bou.de/u/wiki/User:Zhang_Mai 汝瓷 Ru porcelain ok<br /> #https://bou.de/u/wiki/User:Xu_Yangyang 打铁花 Striking Iron Flower ok<br /> #https://bou.de/u/wiki/User:Liu_Peini 灯芯糕 The Wick Cakes ok<br /> #https://bou.de/u/wiki/User:Song_Xin 剑门关 Jianmen Pass ok, but please only explain the culture, not landscape or material objects<br /> #https://bou.de/u/wiki/User:Cao_Chunyang 胖东来 Pangdonglai Supermarket in a fourth-tier city ok<br /> #https://bou.de/u/wiki/User:Jin_Yichen 吴越文化 Wuyue Culture ok<br /> #https://bou.de/u/wiki/User:Ye_Sitong 温州话 Wenzhou Dialect ok<br /> #https://bou.de/u/wiki/User:Xiao_Luyu 封神演义 Chinese classical novel The Investiture of the Gods ok<br /> #https://bou.de/u/wiki/User:Zhang_Qi 福建线面 Fujian Thin Noddles ok<br /> #https://bou.de/u/wiki/User:Zheng_Kaiwu 工夫茶 Kanghu tea ok<br /> #https://bou.de/u/wiki/User:Luo_Jingyan 油纸伞 折扇 Folding Fan<br /> #https://bou.de/u/wiki/User:Luo_Sicheng 惊鸿舞 Flying Wild Goose Dance ok<br /> #https://bou.de/u/wiki/User:Liu_Jianan 安徽名酒—古井贡酒 Famous Anhui Liquor-Gujing Tribute Liquor<br /> #https://bou.de/u/wiki/User:Chen_Lin 服美役 beauty duty ok<br /> #https://bou.de/u/wiki/User:Tang_Yan 道州理学文化 Neo-Confucian Culture in Daozhou ok<br /> #https://bou.de/u/wiki/User:Qin_Yi 胶东花饽饽 Jiao Dong Huabobo ok<br /> #https://bou.de/u/wiki/User:Chen_Zhen 玄奘 Xuanzang ok<br /> #https://bou.de/u/wiki/User:Ou_Huang 浏阳花炮制作技艺 Liuyang Fireworks Making Technique ok<br /> #https://bou.de/u/wiki/User:Luo_Yan 成人礼：冠礼和笄礼 Traditional Chinese coming-of-age ceremony：Guan Li and Ji Li ok<br /> #https://bou.de/u/wiki/User:Lv_Jiahao 越剧 Opera:Yue Opera Pleaes check if it is already in the text book.<br /> #https://bou.de/u/wiki/User:Wang_Yuxin 中国古法酿酒 Traditional Chinese Brewing Techniques ok<br /> #https://bou.de/u/wiki/User:Dai_Yexun 粤剧 Opera:Cantonese opera Please check if it is already in the text book.<br /> #https://bou.de/u/wiki/User:Yan_Jidong 闽南文化 Hokkien culture ok.<br /> #https://bou.de/u/wiki/User:Qiu_Ping 重阳节 Chung Yeung Festival ok<br /> #https://bou.de/u/wiki/User:He_Yunfeng 献哈达 Tibetan Etiquette:Offering Hada(Khata)<br /> #https://bou.de/u/wiki/User:Zhou_Le 榨辣椒 Pressing pepper<br /> #https://bou.de/u/wiki/User:Huang_Qiaoqiao 舞剧《咏春》 Dance Drama Wing Chun<br /> #https://bou.de/u/wiki/User:Duan_Binyao 古诗十九首 Nineteen Old Poems<br /> #https://bou.de/u/wiki/User:Li_Linyao 泼水节 Water-Splashing Festival<br /> #https://bou.de/u/wiki/User:Xiao_Yikang 江西地方端午节传统习俗 Local Dragon Boat Festival traditions of Jiangxi<br /> #https://bou.de/u/wiki/User:Gao_Xiaoqing 粽子 Zongzi<br /> #https://bou.de/u/wiki/User:Zhang_Meiling 秧歌 Yangko<br /> #https://bou.de/u/wiki/User:Huang_Sinan 春晚 Spring Festival Gala<br /> #https://bou.de/u/wiki/User:Du_Jiangping 楚辞 The Songs of Chu<br /> #https://bou.de/u/wiki/User:Jiang_Ziqiang 抛绣球 Zhuang Custom of Throwing the Embroidered Ball for Courtship<br /> #https://bou.de/u/wiki/User:Zeng_Xiaohui 中秋节 Mid-autumn Festival<br /> #https://bou.de/u/wiki/User:Geng_Hongmei 醴陵釉下五彩瓷 Five-colored Under Glaze made in Liling<br /> #https://bou.de/u/wiki/User:Yang_Yue2 现代文学：许渊冲 Modern Literature: Xv Yuanchong<br /> #https://bou.de/u/wiki/User:Chen_Anqi 螺钿 Luodian<br /> #https://bou.de/u/wiki/User:Yang_Jing 粮画 The Grain Paintings<br /> #https://bou.de/u/wiki/User:Dai_Shiru 李白 Li Bai<br /> #https://bou.de/u/wiki/User:Yu_Jingfang 傩文化 Nuo culture<br /> #https://bou.de/u/wiki/User:Li_Mingfeng 编钟 Chinese Ancient Instrument:Bianzhong<br /> #https://bou.de/u/wiki/User:Chen_Ting 湘西泡菜 Xiangxi Kimchi<br /> #https://bou.de/u/wiki/User:Gong_Wei 桃源擂茶 Taoyuan Lei Cha<br /> #https://bou.de/u/wiki/User:Yang_Jiahong2 闽南红砖古厝 Southern Fujian Red Brick Ancient Houses<br /> #https://bou.de/u/wiki/User:Wang_Huaixing 长白山 Mount Changbai<br /> #https://bou.de/u/wiki/User:Xiang_Jianning 马面裙 Horse face skirt<br /> #https://bou.de/u/wiki/User:Zhao_Qi 动画片：《虹猫蓝兔七侠传》 Chinese wuxia animation: Howie &amp; Landau Seven Chivalrous Biography<br /> #https://bou.de/u/wiki/User:Zhang_Zixi 叶子戏 Yezi Xi<br /> Shao Keyuan 殷墟 The Yin Ruins<br /> #https://bou.de/u/wiki/User:Dong_Jiating 麻辣烫 Malatang<br /> #https://bou.de/u/wiki/User:Ouyang_Yihong 辣条 Spicy Gluten Strips<br /> #https://bou.de/u/wiki/User:Lu_Wei 月饼 Mooncake</div>

Ouyang Yihong https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165470 2025-02-28T01:25:47Z

<p>Ouyang Yihong: /* Homework for every session */</p> <hr /> <div>--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!<br /> <br /> =Session 1 Fri Feb 21 12:45-14:15 room 613 - Organizational issues=<br /> <br /> ==What we learn in this class==<br /> *We learn about Chinese culture from international, especially Western perspective. <br /> *We learn about cultural phenomena, traditional Chinese culture.<br /> *We learn English and Chinese terminology in the area of Chinese culture.<br /> *We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br /> *We learn how to determine the location and role of Chinese culture within global culture.<br /> *We learn basics of theories and models of intercultural communication and comparison.<br /> *We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br /> *We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br /> <br /> ==Students' contribution==<br /> *Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class. <br /> *Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br /> *For the final exam, you write another chapter of the textbook in both Chinese and English, with &quot;Terms and Expressions&quot;, References, Questions and Answers, Statement regarding AI<br /> <br /> ==Textbook==<br /> You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br /> <br /> ==Agreement on use of classroom time==<br /> Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br /> <br /> <br /> ----<br /> ==Homework for every session==<br /> Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br /> <br /> &lt;nowiki&gt;Insert non-formatted text here&lt;/nowiki&gt;==Teacher presentation: Introduction to Culture==<br /> [[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> [[File:Example.jpg]]==Homework for Session 2==<br /> Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way &quot;Wang Jianguo&quot;, type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password &quot;wikicaptcha&quot;. More detailed instructions for registration you find in the powerpoint presentation which you can download from here (&quot;Teacher presentation&quot;). <br /> <br /> Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!<br /> <br /> 1. Geographic Nature as a Basis for Cultural Development 17<br /> <br /> 2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br /> <br /> 3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br /> <br /> 4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br /> <br /> 5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br /> <br /> 6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br /> <br /> 7. Animals: Panda 71 <br /> <br /> 8. Architecture 78<br /> <br /> 9. Architecture: The Forbidden City 89<br /> <br /> 10. Architecture: Four Famous Bridges 102<br /> <br /> 11. Architecture: Four Great Pavilions 113<br /> <br /> 12. Architecture: Shengjing Imperial Palace 124<br /> <br /> 13. Architecture: Three Great Towers in China 131<br /> <br /> 14. Architecture: Fengshui in Chinese Architecture 145 <br /> <br /> 15. Army and weapons: Chinese Ancient Weapons 154<br /> <br /> 16. Army and weapons: Terracotta Army 163<br /> <br /> 17. Astrology: Chinese Astrology 170<br /> <br /> 18. Astrology: Calendar, The 24 Solar Terms 178<br /> <br /> 19. Astrology: Twelve Animals of the Chinese Zodiac 188<br /> <br /> 20. Beverages: Milk Tea 197<br /> <br /> 21. Beverages: Tea 203<br /> <br /> 22. Beverages: The Liquor Culture of Ancient China 209<br /> <br /> 23. Body movement performance: Chinese Lion Dancing 218<br /> <br /> 24. Body movement performance: Stilts 223<br /> <br /> 25. Body movement performance: Traditional Chinese Dance 230<br /> <br /> 26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br /> <br /> 27. Chinese Writing: Calligraphy 246 (Tang Yan)<br /> <br /> 28. Chinese Writing: The Evolution of Calligraphy 252<br /> <br /> 29. Chinese Writing: Chinese Characters 262<br /> <br /> 30. Chinese Writing: Chinese Characters and Scripts 276<br /> <br /> 31. Clothing: Chinese Clothing 283<br /> <br /> 32. Clothing: Batik (Lanran) 291<br /> <br /> 33. Clothing: Cheongsam 301 <br /> <br /> 34. Confucianism: Confucian Culture 309<br /> <br /> 35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br /> <br /> 36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br /> <br /> 37. Confucianism: Classical Philosophy - Reading The Analects 339 <br /> <br /> 38. Education: Ancient Chinese Education 350<br /> <br /> 39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br /> <br /> 40. Education: Modern Chinese Education System 371<br /> <br /> 41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br /> <br /> 42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br /> <br /> 43. Facial Make-up 406<br /> <br /> 44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br /> <br /> 45. Facial Make-up: Face Changing in Sichuan Opera 431<br /> <br /> 46. Fine Arts: Painting 440<br /> <br /> 47. Fine Arts: Bada Shanren and Qi Baishi 445<br /> <br /> 48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br /> <br /> 49. Fine Arts: Seal-cutting 459<br /> <br /> 50. Games: Go 围棋 462<br /> <br /> 51. Games: Kite Flying 468<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br /> <br /> 53. Garden Culture: Gardens 505<br /> <br /> 54. Garden Culture: Bonsai (Penjing) 511<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> <br /> 56. Garden Culture: Qingming Riverside Landscspe Garden 526<br /> <br /> 57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br /> <br /> 58. History: Carl and Cixi 548<br /> <br /> 59. Interieur: The Folding Screen 552<br /> <br /> 60. Landscapes and Tourism: Four Buddhist Shrines 561<br /> <br /> 61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br /> <br /> 62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br /> <br /> 63. Landscapes and Tourism: Mogao Grottoes 593<br /> <br /> 64. Landscapes and Tourism: The Culture of Mount Tai 606<br /> <br /> 65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br /> <br /> 66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br /> <br /> 67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br /> <br /> 68. Language: Chinese Language 649<br /> <br /> 69. Language: Chinese Dialects 660<br /> <br /> 70. Language: Chinese Folk Argot 669<br /> <br /> 71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br /> <br /> 72. Literature: Ancient literature - Chinese Mythology 688<br /> <br /> 73. Literature: Ancient literature - Classical Literature 699<br /> <br /> 74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br /> <br /> 75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br /> <br /> 77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br /> <br /> 78. Literature: Ancient literature: Yuefu 765<br /> <br /> 79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br /> <br /> 80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br /> <br /> 81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br /> <br /> 82. Literature: Premodern literature: Tang-Song 794<br /> <br /> 83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br /> <br /> 84. Literature: Modern Literature 832<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br /> <br /> 86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br /> <br /> 87. Literature: Contemporary Literature 859<br /> <br /> 88. Martial Arts: Huo Yuanjia 865<br /> <br /> 89. Martial Arts: Qigong 868<br /> <br /> 90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br /> <br /> 91. Martial Arts: Wushu 885<br /> <br /> 92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br /> <br /> 93. Medicine: Traditional Chinese Medicine (TCM) 900<br /> <br /> 94. Medicine: TCM - Acupuncture and Moxibustion 907<br /> <br /> 95. Medicine: TCM - Diagnosis and Pharmacology 912<br /> <br /> 96. Medicine: TCM - The Development of Chinese Medicine 917<br /> <br /> 97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br /> <br /> 98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br /> <br /> 99. Minority cultures: The Ethnic Minorities’ Costumes 941<br /> <br /> 100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br /> <br /> 101. Money culture: The tradition of Red Envelope and Lucky Money 962<br /> <br /> 102. Music and instruments: Guzheng 975<br /> <br /> 103. Music and instruments: Pipa 986<br /> <br /> 104. Mythology: Gods and Immortals 996<br /> <br /> 105. Mythology: Huli-jing 1005<br /> <br /> 106. National Symbols: National Anthem 1018<br /> <br /> 107. National Symbols: National Flag 1026<br /> <br /> 108. Opera: Peking Opera 1035<br /> <br /> 109. Opera: Peking Opera Acrobatics 1043<br /> <br /> 110. Opera: Peking Opera Actor Mei Lanfang 1050<br /> <br /> 111. Opera: Tea-picking Opera 1055<br /> <br /> 112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br /> <br /> 113. Philosophical Schools: Four Main Philosophical Schools 1076<br /> <br /> 114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br /> <br /> 115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br /> <br /> 116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br /> <br /> 117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br /> <br /> 118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br /> <br /> 119. Philosophy: Chinese Traditional Cultivation Culture 1129<br /> <br /> 120. Religion: Traditional Chinese Funeral Culture 1141<br /> <br /> 121. Religion: Buddhism 1155<br /> <br /> 122. Religion: Daoism 1170<br /> <br /> 123. Religion: Christianity 1175<br /> <br /> 124. Religion: Islam 1181<br /> <br /> 125. Science and Technology: Ancient Science and Technology 1185<br /> <br /> 126. Science and Technology: China's Four New Inventions 1191<br /> <br /> 127. Science and Technology: Compass 1217<br /> <br /> 128. Science and Technology: TikTok (Douyin) 1226<br /> <br /> 129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br /> <br /> 130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br /> <br /> 131. Silk and porcelain: Silk 1272 <br /> <br /> 132. Silk and porcelain: Porcelain 1277<br /> <br /> 133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283<br /> <br /> 134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br /> <br /> 135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br /> <br /> 136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br /> <br /> 137. Social: The Long-life Lock 1308<br /> <br /> 138. Social: Round Table Culture 1317<br /> 139. Stage entertainment: Crosstalk 相声 1325<br /> 140. Stage entertainment: Shadow Play 1332<br /> <br /> 141. Traditional Crafts: Carving 1340<br /> <br /> 142. Traditional Crafts: Chinese Jade Culture 1348<br /> 143. Traditional Crafts: Cloisonne 1363<br /> <br /> 144. Traditional Crafts: Embroidery 1369<br /> <br /> 145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br /> <br /> 146. Traditional Crafts: Xiang Embroidery 1386(Zhang Huifang)<br /> <br /> 147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br /> <br /> 148. Traditional Crafts: Handcraft - Chinese Knots 1409<br /> <br /> 149. Traditional Crafts: Lacquerware 1418<br /> <br /> 150. Traditional Crafts: The Kingfisher Craft点翠 1423<br /> <br /> 151. Traditional Cuisine: Chinese Dining Etiquette 1436<br /> <br /> 152. Traditional Cuisine: Chopsticks 1450<br /> <br /> 153. Traditional Cuisine: Eight Major Cuisines of China 1456（Xiao Zixin）<br /> <br /> 154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br /> <br /> 155. Traditional Cuisine: Breakfast Culture of Wuhan 1480<br /> <br /> 156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491<br /> 157. Traditional Cuisine: Hotpot 1501 <br /> <br /> 158. Traditional Cuisine: The Art of Chinese Cooking 1508<br /> <br /> 159. Traditional Cuisine: Two Famous Dishes 1514<br /> <br /> 160. Traditional Festivals 1518……<br /> <br /> 161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br /> <br /> 162. Traditional Festivals: Spring Festival Couplets 1538<br /> <br /> 163. Westernization: The Eastward Spread of Western Learning 1544<br /> <br /> 164. Westernization: The Westernization Movement 1550<br /> <br /> 165. Worship: Chinese Incense Culture 1558<br /> <br /> 166. Economy: Chinese Currency Changes 1569<br /> <br /> 167. History: Wang Shouren 1573<br /> <br /> 168. Martial Arts: Chinese Swordsman Spirit 1582<br /> <br /> 169. Cuisine: Luosifen 1593 （Dong Jiating）<br /> <br /> 170. Fine Arts: Chinese Paper Cutting 1601 <br /> <br /> 171. Science and Technology: Taobao(淘宝) 1611<br /> <br /> 172. Traditional Craft: Bronze 1623<br /> <br /> 173. Entertainment: Deyunshe 德云社 1631<br /> <br /> 174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）<br /> <br /> 175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br /> <br /> 176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 (Tao Yao)<br /> <br /> 177. stage entertainment:Yuan drama 1676<br /> <br /> 178. Music and instruments: Erhu 1685 （Lu Wei）<br /> <br /> 179. Traditional and Modern Views on Marriage and Love 1694<br /> <br /> 180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）<br /> <br /> 181. Animals：Golden Monkey 1712<br /> <br /> 182. Chinese Economy: rich businessmen 1719<br /> <br /> 183. Opera: Chinese Local Operas 1727<br /> <br /> 184. The Chinese tradition of ancestor worship 1740<br /> <br /> 185. Opera: Huangmei opera 1752<br /> <br /> 186. The “reference” of Chinese Music 1759<br /> <br /> 187. Chinese Folk Art:Lion Dance 1767<br /> <br /> 188. Science and Technology: Mobile Games（手游） 1783<br /> <br /> 189. Clothing: Vintage Clothing 1790.(Chen Sisi)<br /> <br /> 190. Fine arts:Kunqu Opera 1798<br /> <br /> 191. Aesthetic ideals and social customs: The Culture of Flowers 1807 <br /> <br /> 192. National Belief: the Chinese Dream 1818<br /> <br /> 193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br /> <br /> 194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br /> <br /> 195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)<br /> <br /> 196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845<br /> <br /> 197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 （Chu Hanqi）<br /> <br /> 198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br /> <br /> 199. Traditional Crafts: Dough Sculpture 面塑 1845<br /> <br /> 200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 （Wang Xinyu）<br /> <br /> 201. The culture of Grass cloth 夏布 1845 (Huang Qiaoqiao)<br /> <br /> 202. The Legend of Zhen Huan 《甄嬛传》 1845 （Xing Xueqing）<br /> <br /> 203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br /> <br /> 204. Stand-up comedy 单口喜剧 1845（Huang Sinan）<br /> <br /> 205. Bride-price（彩礼） 1845 （Wu Jiating）<br /> <br /> 206. Chinese science fiction movies 中国科幻片 1845<br /> <br /> 207. Shandong cuisine鲁菜 1845(Liu Peini)<br /> <br /> 208. Chinese traditional ornament: Buyao （步摇） 1845 <br /> <br /> 209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br /> <br /> 210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br /> <br /> 211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br /> <br /> 212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan)<br /> <br /> 213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br /> <br /> 214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845<br /> <br /> 215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br /> <br /> 216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br /> <br /> 217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 <br /> <br /> 218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br /> <br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br /> <br /> 220. Rice cake (年糕) 1845(Li Linyao)<br /> <br /> 221. Zhongyuan festival 1845 （Ou Huang）<br /> <br /> 222. Dulong: Facial tattoo (独龙族：纹面) 1845<br /> <br /> 223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br /> <br /> 224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br /> <br /> 225. &quot;Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)<br /> <br /> 226. Landscapes and Tourism: Junshan Island (君山岛) 1845（Liao Zuoyun）<br /> <br /> 227. Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)<br /> <br /> 228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br /> <br /> 229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br /> <br /> 230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br /> <br /> 231. The plaque and couplet in Chinese garden（园林匾额对联） 1845<br /> <br /> 232. Sun Wukong（孙悟空） 1845 （Li Yuan2）<br /> <br /> 233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br /> <br /> 234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）<br /> <br /> 235. Bamboo Weaving (竹编） 1845<br /> <br /> 236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br /> <br /> 237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845<br /> <br /> 238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）<br /> <br /> 239. Female Emperor---Wu Zetian 1845 (Song Xin)<br /> <br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> <br /> 241. Abacus (中国珠算） 1845<br /> <br /> 242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)<br /> <br /> 243. Chinese name（中国姓名文化） 1845 (Yang Jing)<br /> <br /> 244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br /> <br /> 245. Douzhi (豆汁) 1845 <br /> <br /> 246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br /> <br /> 247. Carved lacquer（雕漆） 1845<br /> <br /> 248. Jing Gang Mountain (井冈山） 1845 <br /> <br /> 249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br /> <br /> 250. Language: Hakka Dialect（客家话） 1845<br /> <br /> 251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br /> <br /> 252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br /> <br /> 253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br /> <br /> 254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br /> <br /> 255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br /> <br /> 256. Danmu (弹幕） 1845 (Zhou Le)<br /> <br /> 257. Yangshao Culture（仰韶文化） 1845<br /> <br /> 258. Indigo Dyeing (蓝染) 1845<br /> <br /> 259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845<br /> <br /> 260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br /> <br /> 261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br /> <br /> 262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br /> <br /> 263. Shaolin Temple (少林寺) 1845<br /> <br /> 264. Single bamboo drifting（独竹漂） 1845<br /> <br /> 265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br /> <br /> 266. Hui Culture (徽文化) 1845(Liu Jianan)<br /> <br /> 267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br /> <br /> 268. Table Manners 1845（Luo Yan）<br /> <br /> 269. Music of the Mongol nationality (蒙古族音乐) 1845<br /> <br /> 270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br /> <br /> 271. Palace Lantern（宫灯） 1845<br /> <br /> 272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Cheng Sixiang)<br /> <br /> 273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)<br /> <br /> 274. God of Wealth(财神) 1845 （Zeng Zhi）<br /> <br /> 275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br /> <br /> 276. Nail art（美甲） 1845 （Luo Jiaxin）<br /> <br /> 277. Mirror (镜子) 1845 (Cheng Sixiang)<br /> <br /> 278. The Beef Board Noodle (牛肉板面) 1845<br /> <br /> 279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br /> <br /> 280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)<br /> <br /> 281. Music and instruments: Yangqin（扬琴） 1845<br /> <br /> 282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br /> <br /> 283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br /> <br /> =Session 02 Fri Feb 28 12:45-14:15 room 613 - Student presentations=<br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Topics for today==<br /> Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br /> <br /> You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br /> <br /> Please remember that you have to indicate the 10 topics for Friday on the course website under &quot;Session 2&quot; with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.<br /> <br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> [[File:The Summer Palace - Li Mei.pptx]]<br /> <br /> =Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=<br /> =Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=<br /> =Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=<br /> =Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=<br /> =HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=<br /> 清明节4月4日——4月6日<br /> =Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=<br /> =Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=<br /> =Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=<br /> =HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=<br /> 劳动节5月1日——5月5日<br /> =Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=<br /> =Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=<br /> =Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=<br /> =Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=<br /> 端午节5月31日——6月2日<br /> =Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=<br /> Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>

Ouyang Yihong https://bou.de/u/index.php?title=Chinese_Language_and_Culture,_Spring_2025&diff=165469 2025-02-28T00:04:58Z

<p>Ouyang Yihong: /* Homework for every session */</p> <hr /> <div>--[[User:Miao Yunlong|Miao Yunlong]] ([[User talk:Miao Yunlong|talk]]) 13:12, 24 February 2025 (UTC)[[Media:Example.ogg]]Welcome to our course website [[Chinese Language and Culture, Spring 2025]]!<br /> <br /> =Session 1 Fri Feb 21 12:45-14:15 room 613 - Organizational issues=<br /> <br /> ==What we learn in this class==<br /> *We learn about Chinese culture from international, especially Western perspective. <br /> *We learn about cultural phenomena, traditional Chinese culture.<br /> *We learn English and Chinese terminology in the area of Chinese culture.<br /> *We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.<br /> *We learn how to determine the location and role of Chinese culture within global culture.<br /> *We learn basics of theories and models of intercultural communication and comparison.<br /> *We learn the appreciate and respect the diversity of multipolar cultures and of integration.<br /> *We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).<br /> <br /> ==Students' contribution==<br /> *Every student needs to prepare the 1-2 textbook texts of the respective chapters in the textbook ahead each week of class. <br /> *Every student selects a topic, prepares 2 ppt presentations of 15 min. (one without AI, one with AI, and please indicate references and an AI statement at the end of the presentation) and a mentimeter.com quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.<br /> *For the final exam, you write another chapter of the textbook in both Chinese and English, with &quot;Terms and Expressions&quot;, References, Questions and Answers, Statement regarding AI<br /> <br /> ==Textbook==<br /> You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are more than 200 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.<br /> <br /> ==Agreement on use of classroom time==<br /> Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)<br /> <br /> <br /> ----<br /> ==Homework for every session==<br /> Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.<br /> <br /> &lt;nowiki&gt;Insert non-formatted text here&lt;/nowiki&gt;==Teacher presentation: Introduction to Culture==<br /> [[Media:01_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> [[File:Example.jpg]]==Homework for Session 2==<br /> Please register on the Wiki and wait for the teacher to approve. You can click on http://bit.ly/WIKIREG, then input two times your pinyin name for username and real name in the way &quot;Wang Jianguo&quot;, type in some info about yourself and submit the form with accepting the terms and conditions as well as typing in the captcha password &quot;wikicaptcha&quot;. More detailed instructions for registration you find in the powerpoint presentation which you can download from here (&quot;Teacher presentation&quot;). <br /> <br /> Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on plus a MikeCRM quiz: The first three presenters will have to present next week!<br /> <br /> 1. Geographic Nature as a Basis for Cultural Development 17<br /> <br /> 2. Aesthetic ideals and social customs: Chinese Marriage Customs 22<br /> <br /> 3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31<br /> <br /> 4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40<br /> <br /> 5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49<br /> <br /> 6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63<br /> <br /> 7. Animals: Panda 71 <br /> <br /> 8. Architecture 78<br /> <br /> 9. Architecture: The Forbidden City 89<br /> <br /> 10. Architecture: Four Famous Bridges 102<br /> <br /> 11. Architecture: Four Great Pavilions 113<br /> <br /> 12. Architecture: Shengjing Imperial Palace 124<br /> <br /> 13. Architecture: Three Great Towers in China 131<br /> <br /> 14. Architecture: Fengshui in Chinese Architecture 145 <br /> <br /> 15. Army and weapons: Chinese Ancient Weapons 154<br /> <br /> 16. Army and weapons: Terracotta Army 163<br /> <br /> 17. Astrology: Chinese Astrology 170<br /> <br /> 18. Astrology: Calendar, The 24 Solar Terms 178<br /> <br /> 19. Astrology: Twelve Animals of the Chinese Zodiac 188<br /> <br /> 20. Beverages: Milk Tea 197<br /> <br /> 21. Beverages: Tea 203<br /> <br /> 22. Beverages: The Liquor Culture of Ancient China 209<br /> <br /> 23. Body movement performance: Chinese Lion Dancing 218<br /> <br /> 24. Body movement performance: Stilts 223<br /> <br /> 25. Body movement performance: Traditional Chinese Dance 230<br /> <br /> 26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236<br /> <br /> 27. Chinese Writing: Calligraphy 246 (Tang Yan)<br /> <br /> 28. Chinese Writing: The Evolution of Calligraphy 252<br /> <br /> 29. Chinese Writing: Chinese Characters 262<br /> <br /> 30. Chinese Writing: Chinese Characters and Scripts 276<br /> <br /> 31. Clothing: Chinese Clothing 283<br /> <br /> 32. Clothing: Batik (Lanran) 291<br /> <br /> 33. Clothing: Cheongsam 301 <br /> <br /> 34. Confucianism: Confucian Culture 309<br /> <br /> 35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324<br /> <br /> 36. Confucianism: Classical Philosophy - Confucius and Confucianism 332<br /> <br /> 37. Confucianism: Classical Philosophy - Reading The Analects 339 <br /> <br /> 38. Education: Ancient Chinese Education 350<br /> <br /> 39. Education: Historical Figures, The Four Talented Women of Ancient China 361<br /> <br /> 40. Education: Modern Chinese Education System 371<br /> <br /> 41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386<br /> <br /> 42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395<br /> <br /> 43. Facial Make-up 406<br /> <br /> 44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413<br /> <br /> 45. Facial Make-up: Face Changing in Sichuan Opera 431<br /> <br /> 46. Fine Arts: Painting 440<br /> <br /> 47. Fine Arts: Bada Shanren and Qi Baishi 445<br /> <br /> 48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452<br /> <br /> 49. Fine Arts: Seal-cutting 459<br /> <br /> 50. Games: Go 围棋 462<br /> <br /> 51. Games: Kite Flying 468<br /> <br /> 52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）<br /> <br /> 53. Garden Culture: Gardens 505<br /> <br /> 54. Garden Culture: Bonsai (Penjing) 511<br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> <br /> 56. Garden Culture: Qingming Riverside Landscspe Garden 526<br /> <br /> 57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535<br /> <br /> 58. History: Carl and Cixi 548<br /> <br /> 59. Interieur: The Folding Screen 552<br /> <br /> 60. Landscapes and Tourism: Four Buddhist Shrines 561<br /> <br /> 61. Landscapes and Tourism: Four State-Level Cultural Relics 573<br /> <br /> 62. Landscapes and Tourism: Landscape, Five Famous Mountains 585<br /> <br /> 63. Landscapes and Tourism: Mogao Grottoes 593<br /> <br /> 64. Landscapes and Tourism: The Culture of Mount Tai 606<br /> <br /> 65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621<br /> <br /> 66. Landscapes and Tourism: The Ancient Tea Horse Road 635<br /> <br /> 67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642<br /> <br /> 68. Language: Chinese Language 649<br /> <br /> 69. Language: Chinese Dialects 660<br /> <br /> 70. Language: Chinese Folk Argot 669<br /> <br /> 71. Literature: Ancient literature - Chinese Classical Fairy Tales 681<br /> <br /> 72. Literature: Ancient literature - Chinese Mythology 688<br /> <br /> 73. Literature: Ancient literature - Classical Literature 699<br /> <br /> 74. Literature: Ancient Literature - Four satirical novels in ancient China 706<br /> <br /> 75. Literature: Ancient literature: Four Folk Stories of Ancient China 715<br /> <br /> 76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)<br /> <br /> 77. Literature: Ancient Literature: The Classic of Mountains and Seas 748<br /> <br /> 78. Literature: Ancient literature: Yuefu 765<br /> <br /> 79. Literature: Premodern literature - China's Four Great Classical Novels 773 <br /> <br /> 80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780<br /> <br /> 81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786<br /> <br /> 82. Literature: Premodern literature: Tang-Song 794<br /> <br /> 83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823<br /> <br /> 84. Literature: Modern Literature 832<br /> <br /> 85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）<br /> <br /> 86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848<br /> <br /> 87. Literature: Contemporary Literature 859<br /> <br /> 88. Martial Arts: Huo Yuanjia 865<br /> <br /> 89. Martial Arts: Qigong 868<br /> <br /> 90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873<br /> <br /> 91. Martial Arts: Wushu 885<br /> <br /> 92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890<br /> <br /> 93. Medicine: Traditional Chinese Medicine (TCM) 900<br /> <br /> 94. Medicine: TCM - Acupuncture and Moxibustion 907<br /> <br /> 95. Medicine: TCM - Diagnosis and Pharmacology 912<br /> <br /> 96. Medicine: TCM - The Development of Chinese Medicine 917<br /> <br /> 97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924<br /> <br /> 98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934<br /> <br /> 99. Minority cultures: The Ethnic Minorities’ Costumes 941<br /> <br /> 100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952<br /> <br /> 101. Money culture: The tradition of Red Envelope and Lucky Money 962<br /> <br /> 102. Music and instruments: Guzheng 975<br /> <br /> 103. Music and instruments: Pipa 986<br /> <br /> 104. Mythology: Gods and Immortals 996<br /> <br /> 105. Mythology: Huli-jing 1005<br /> <br /> 106. National Symbols: National Anthem 1018<br /> <br /> 107. National Symbols: National Flag 1026<br /> <br /> 108. Opera: Peking Opera 1035<br /> <br /> 109. Opera: Peking Opera Acrobatics 1043<br /> <br /> 110. Opera: Peking Opera Actor Mei Lanfang 1050<br /> <br /> 111. Opera: Tea-picking Opera 1055<br /> <br /> 112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064<br /> <br /> 113. Philosophical Schools: Four Main Philosophical Schools 1076<br /> <br /> 114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087<br /> <br /> 115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093<br /> <br /> 116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099<br /> <br /> 117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106<br /> <br /> 118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119<br /> <br /> 119. Philosophy: Chinese Traditional Cultivation Culture 1129<br /> <br /> 120. Religion: Traditional Chinese Funeral Culture 1141<br /> <br /> 121. Religion: Buddhism 1155<br /> <br /> 122. Religion: Daoism 1170<br /> <br /> 123. Religion: Christianity 1175<br /> <br /> 124. Religion: Islam 1181<br /> <br /> 125. Science and Technology: Ancient Science and Technology 1185<br /> <br /> 126. Science and Technology: China's Four New Inventions 1191<br /> <br /> 127. Science and Technology: Compass 1217<br /> <br /> 128. Science and Technology: TikTok (Douyin) 1226<br /> <br /> 129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235<br /> <br /> 130. Science and Technology: Four Domestic Mobile Phone Companies 1257<br /> <br /> 131. Silk and porcelain: Silk 1272 <br /> <br /> 132. Silk and porcelain: Porcelain 1277<br /> <br /> 133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283<br /> <br /> 134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291<br /> <br /> 135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296<br /> <br /> 136. Silk Road - by land and by sea: Zheng He's Voyages 1300<br /> <br /> 137. Social: The Long-life Lock 1308<br /> <br /> 138. Social: Round Table Culture 1317<br /> 139. Stage entertainment: Crosstalk 相声 1325<br /> 140. Stage entertainment: Shadow Play 1332<br /> <br /> 141. Traditional Crafts: Carving 1340<br /> <br /> 142. Traditional Crafts: Chinese Jade Culture 1348<br /> 143. Traditional Crafts: Cloisonne 1363<br /> <br /> 144. Traditional Crafts: Embroidery 1369<br /> <br /> 145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373 <br /> <br /> 146. Traditional Crafts: Xiang Embroidery 1386(Zhang Huifang)<br /> <br /> 147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400<br /> <br /> 148. Traditional Crafts: Handcraft - Chinese Knots 1409<br /> <br /> 149. Traditional Crafts: Lacquerware 1418<br /> <br /> 150. Traditional Crafts: The Kingfisher Craft点翠 1423<br /> <br /> 151. Traditional Cuisine: Chinese Dining Etiquette 1436<br /> <br /> 152. Traditional Cuisine: Chopsticks 1450<br /> <br /> 153. Traditional Cuisine: Eight Major Cuisines of China 1456（Xiao Zixin）<br /> <br /> 154. Traditional Cuisine: Four Distinct Regional Cuisines 1473<br /> <br /> 155. Traditional Cuisine: Breakfast Culture of Wuhan 1480<br /> <br /> 156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491<br /> 157. Traditional Cuisine: Hotpot 1501 <br /> <br /> 158. Traditional Cuisine: The Art of Chinese Cooking 1508<br /> <br /> 159. Traditional Cuisine: Two Famous Dishes 1514<br /> <br /> 160. Traditional Festivals 1518……<br /> <br /> 161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525<br /> <br /> 162. Traditional Festivals: Spring Festival Couplets 1538<br /> <br /> 163. Westernization: The Eastward Spread of Western Learning 1544<br /> <br /> 164. Westernization: The Westernization Movement 1550<br /> <br /> 165. Worship: Chinese Incense Culture 1558<br /> <br /> 166. Economy: Chinese Currency Changes 1569<br /> <br /> 167. History: Wang Shouren 1573<br /> <br /> 168. Martial Arts: Chinese Swordsman Spirit 1582<br /> <br /> 169. Cuisine: Luosifen 1593 （Dong Jiating）<br /> <br /> 170. Fine Arts: Chinese Paper Cutting 1601 <br /> <br /> 171. Science and Technology: Taobao(淘宝) 1611<br /> <br /> 172. Traditional Craft: Bronze 1623<br /> <br /> 173. Entertainment: Deyunshe 德云社 1631<br /> <br /> 174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）<br /> <br /> 175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655<br /> <br /> 176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664 (Tao Yao)<br /> <br /> 177. stage entertainment:Yuan drama 1676<br /> <br /> 178. Music and instruments: Erhu 1685 （Lu Wei）<br /> <br /> 179. Traditional and Modern Views on Marriage and Love 1694<br /> <br /> 180. Traditional Cuisine: Tangyuan 1701（Liu Shutian）<br /> <br /> 181. Animals：Golden Monkey 1712<br /> <br /> 182. Chinese Economy: rich businessmen 1719<br /> <br /> 183. Opera: Chinese Local Operas 1727<br /> <br /> 184. The Chinese tradition of ancestor worship 1740<br /> <br /> 185. Opera: Huangmei opera 1752<br /> <br /> 186. The “reference” of Chinese Music 1759<br /> <br /> 187. Chinese Folk Art:Lion Dance 1767<br /> <br /> 188. Science and Technology: Mobile Games（手游） 1783<br /> <br /> 189. Clothing: Vintage Clothing 1790.(Chen Sisi)<br /> <br /> 190. Fine arts:Kunqu Opera 1798<br /> <br /> 191. Aesthetic ideals and social customs: The Culture of Flowers 1807 <br /> <br /> 192. National Belief: the Chinese Dream 1818<br /> <br /> 193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)<br /> <br /> 194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845<br /> <br /> 195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihan)<br /> <br /> 196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845<br /> <br /> 197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845 （Chu Hanqi）<br /> <br /> 198. Stage entertainment: Northeast Errenzhuan (二人转) 1845<br /> <br /> 199. Traditional Crafts: Dough Sculpture 面塑 1845<br /> <br /> 200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845 （Wang Xinyu）<br /> <br /> 201. The culture of Grass cloth 夏布 1845 (Huang Qiaoqiao)<br /> <br /> 202. The Legend of Zhen Huan 《甄嬛传》 1845 （Xing Xueqing）<br /> <br /> 203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)<br /> <br /> 204. Stand-up comedy 单口喜剧 1845（Huang Sinan）<br /> <br /> 205. Bride-price（彩礼） 1845 （Wu Jiating）<br /> <br /> 206. Chinese science fiction movies 中国科幻片 1845<br /> <br /> 207. Shandong cuisine鲁菜 1845(Liu Peini)<br /> <br /> 208. Chinese traditional ornament: Buyao （步摇） 1845 <br /> <br /> 209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）<br /> <br /> 210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845<br /> <br /> 211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845<br /> <br /> 212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan)<br /> <br /> 213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)<br /> <br /> 214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845<br /> <br /> 215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)<br /> <br /> 216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)<br /> <br /> 217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 <br /> <br /> 218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)<br /> <br /> 219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)<br /> <br /> 220. Rice cake (年糕) 1845(Li Linyao)<br /> <br /> 221. Zhongyuan festival 1845 （Ou Huang）<br /> <br /> 222. Dulong: Facial tattoo (独龙族：纹面) 1845<br /> <br /> 223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）<br /> <br /> 224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)<br /> <br /> 225. &quot;Cun Chao&quot;: China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)<br /> <br /> 226. Landscapes and Tourism: Junshan Island (君山岛) 1845（Liao Zuoyun）<br /> <br /> 227. Chinese Bossy Fictions &amp; Micro-drama（中国式霸总小说&amp;短剧） 1845 (He Yunfeng)<br /> <br /> 228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845<br /> <br /> 229. Jingdezhen Porcelain 1845 (Xiao Luyu)<br /> <br /> 230. Gayageum（伽倻琴） 1845 (Zhang Meiling)<br /> <br /> 231. The plaque and couplet in Chinese garden（园林匾额对联） 1845<br /> <br /> 232. Sun Wukong（孙悟空） 1845 （Li Yuan2）<br /> <br /> 233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)<br /> <br /> 234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）<br /> <br /> 235. Bamboo Weaving (竹编） 1845<br /> <br /> 236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)<br /> <br /> 237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845<br /> <br /> 238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）<br /> <br /> 239. Female Emperor---Wu Zetian 1845 (Song Xin)<br /> <br /> 240. Clay sculpture (泥塑） 1845 (Chen Lin)<br /> <br /> 241. Abacus (中国珠算） 1845<br /> <br /> 242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)<br /> <br /> 243. Chinese name（中国姓名文化） 1845 (Yang Jing)<br /> <br /> 244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)<br /> <br /> 245. Douzhi (豆汁) 1845 <br /> <br /> 246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）<br /> <br /> 247. Carved lacquer（雕漆） 1845<br /> <br /> 248. Jing Gang Mountain (井冈山） 1845 <br /> <br /> 249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845<br /> <br /> 250. Language: Hakka Dialect（客家话） 1845<br /> <br /> 251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )<br /> <br /> 252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）<br /> <br /> 253. Yuelu Mountain (岳麓山) 1845（Chen Ting）<br /> <br /> 254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）<br /> <br /> 255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）<br /> <br /> 256. Danmu (弹幕） 1845 (Zhou Le)<br /> <br /> 257. Yangshao Culture（仰韶文化） 1845<br /> <br /> 258. Indigo Dyeing (蓝染) 1845<br /> <br /> 259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845<br /> <br /> 260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao) <br /> <br /> 261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845<br /> <br /> 262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845 <br /> <br /> 263. Shaolin Temple (少林寺) 1845<br /> <br /> 264. Single bamboo drifting（独竹漂） 1845<br /> <br /> 265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）<br /> <br /> 266. Hui Culture (徽文化) 1845(Liu Jianan)<br /> <br /> 267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)<br /> <br /> 268. Table Manners 1845（Luo Yan）<br /> <br /> 269. Music of the Mongol nationality (蒙古族音乐) 1845<br /> <br /> 270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)<br /> <br /> 271. Palace Lantern（宫灯） 1845<br /> <br /> 272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Cheng Sixiang)<br /> <br /> 273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)<br /> <br /> 274. God of Wealth(财神) 1845 （Zeng Zhi）<br /> <br /> 275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）<br /> <br /> 276. Nail art（美甲） 1845 （Luo Jiaxin）<br /> <br /> 277. Mirror (镜子) 1845 (Cheng Sixiang)<br /> <br /> 278. The Beef Board Noodle (牛肉板面) 1845<br /> <br /> 279. Huo Qubing (霍去病） 1845 （Luo Jingyan）<br /> <br /> 280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)<br /> <br /> 281. Music and instruments: Yangqin（扬琴） 1845<br /> <br /> 282. Black Myth: Wukong（黑神话 悟空） 1845 (Chen Zhen)<br /> <br /> 283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）<br /> <br /> =Session 02 Fri Feb 28 12:45-14:15 room 613 - Student presentations=<br /> ==Teacher presentation: Introduction to Culture==<br /> [[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]<br /> <br /> ==Topics for today==<br /> Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)<br /> <br /> You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?<br /> <br /> Please remember that you have to indicate the 10 topics for Friday on the course website under &quot;Session 2&quot; with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.<br /> <br /> <br /> 55. Garden Culture: The Summer Palace 519（Li Mei）<br /> [[File:The Summer Palace - Li Mei.pptx]]<br /> <br /> =Session 03 Fri Mar 07 12:45-14:15 room 613 - Student presentations=<br /> =Session 04 Fri Mar 14 12:45-14:15 room 613 - Student presentations=<br /> =Session 05 Fri Mar 21 12:45-14:15 room 613 - Student presentations=<br /> =Session 06 Fri Mar 28 12:45-14:15 room 613 - Student presentations=<br /> =HOLIDAY Session 07 Fri Apr 04 12:45-14:15 room 613 - Student presentations=<br /> 清明节4月4日——4月6日<br /> =Session 08 Fri Apr 11 12:45-14:15 room 613 - Student presentations=<br /> =Session 09 Fri Apr 18 12:45-14:15 room 613 - Student presentations=<br /> =Session 10 Fri Apr 25 12:45-14:15 room 613 - Student presentations=<br /> =HOLIDAY Session 11 Fri May 02 12:45-14:15 room 613 - Student presentations=<br /> 劳动节5月1日——5月5日<br /> =Session 12 Fri May 09 12:45-14:15 room 613 - Student presentations=<br /> =Session 13 Fri May 16 12:45-14:15 room 613 - Student presentations=<br /> =Session 14 Fri May 23 12:45-14:15 room 613 - Student presentations=<br /> =Session 15 Fri May 30 12:45-14:15 room 613 - Student presentations=<br /> 端午节5月31日——6月2日<br /> =Session 16 Fri Jun 28 12:45-14:15 room 613 - Final Exam=<br /> Please write your paper here: [[Chin_Lang_Cult_Fin_Exam_Spring_2025]]</div>

Ouyang Yihong