Difference between revisions of "Talk:Main Page"

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-My name is Han Jiayan. I’m a 2025-level Korean Translation and Interpretation major,and I come from Yanbian, Jilin Province..
-==Final Exam Paper==
-===Yanji cold noodles===
-====1.Origin of Yanji cold noodles====
-Yanji cold noodles come from the unique geographical environment and ethnic blending context of Yanbian Korean Autonomous Prefecture(中国朝鲜族） in Jilin Province. Dating back to the historical origin, the formation of its Yanji cold noodles is in line with the history of immigration and settlement of Chinese Korean ancestors.（中国朝鲜族祖先） After the ancestors of Chinese Koreans immigrated from the Korean Peninsula （朝鲜半岛）to the northeast of China, because the northeast region is rich in high-quality wheat, buckwheat and corn combined with the advanced planting technology of Chinese Korean（中国朝鲜族） immigrants, which has satisfied Chinese Korean（中国朝鲜族）immigrants with rich raw materials for making noodles. Therefore, Yanji cold noodles have also formed Chinese Koreans. One of the special traditional delicacies.
-In the early days, the production process of Yanji cold noodles was relatively simple, using locally rich buckwheat as the main raw material, and combined with home-made bone broth, which was only spread in families and small restaurants. With the development of the times, Yanji cold noodles are also constantly innovating in the inheritance, and cold noodle restaurants are also gradually popular in Yanji City and are deeply loved by local people. Since 1970, Yanji's local cold noodle restaurant began to gradually optimize the soup recipe and enrich the variety of side dishes, such as putting eggs, beef slices, apples, cucumbers and other ingredients on the cold noodles, pushing this special food to a wider market, and gradually forming today's "Yanji cold noodles" with both traditional charm and the characteristics of the times. Nowadays, with the development of Yanji's Internet celebrity city, Yanji's cold noodles have transcended the boundaries of geography and ethnicity, from the streets and alleys of Yanji's small cities to the national vision, forming a non-genetic inheritance culture of Chinese Koreans and an important cultural business card to show the regional charm of Yanbian.
-====2. The core features of Yanji cold noodles====
-The unique charm of Yanji cold noodles lies in the exquisite production techniques of the Chinese Korean（中国朝鲜族）people. From the selection of raw materials to the finished product arrangement, every link contains the wisdom of the Chinese Korean（中国朝鲜族）people, forming the core characteristics of "clear soup, strong noodles and fresh ingredients".
-Buckwheat noodles: noodles are the basis for making Yanji cold noodles. The key lies in the ratio of raw materials and process control. Yanji cold noodles are mainly made of buckwheat noodles, and the proportion of buckwheat flour should reach more than 70%. With a small amount of starch, it is easy to enhance the elasticity of the noodles - the noodles made of pure buckwheat flour are rich in aroma but easy to break. After adding an appropriate amount of auxiliary flour, the noodles can be kept chewy, not easy to clup after cooking and can better absorb the taste of soup.
-In the process of kneading, you need to add a small amount of salt water to enhance the texture. Stir the flour and rub it repeatedly until the dough is smooth and elastic, and then leave it for 30 minutes to let the flour fully absorb moisture. The noodle pressing link is repeatedly pressed by a special dough pressing machine and cut into 2-3 mm wide thin noodles; in the process of boiling the noodles, after the water boils, take it out immediately after boiling for about 2 to 3 minutes, and put it in ice water to cool for 1-2 minutes. This step is the key to achieving the taste of "icy glute", which can not only cool down quickly, but also make the noodles The taste is firmer and chewy.
-Cold noodle soup: Cold noodle soup is the key to making Yanji cold noodles. The core is "sweet and sour, clear and not greasy soup", which is a weapon for Yanji locals to relieve summer heat in the hot summer. The classic Chinese Korean（中国朝鲜族）cold noodle soup base recipe requires some time and patience. This is the most authentic and mellow way to make cold noodle soup base.
-First of all, the first choice for the cold noodle soup base is beef bones. It is recommended to choose beef bones rich in bone marrow. Boil over high heat with the whole piece of beef, remove the foam, turn to low heat and simmer for 4-6 hours. During the cooking process, you can add onions, ginger, garlic and other spiced vegetables to add flavor.
-Secondly, the preparation of cold noodle soup is also inevitable. After the beef bone soup is boiled for 3 hours, you can add sliced apples and pears to provide a fruity sweet and sour taste for the sweet and sour cold noodle soup base, neutraling the fishy taste of beef, and make the soup base more unique. After the soup base is boiled, the residue is filtered, white sugar, apple cider vinegar, salt and other seasonings are added for seasoning, and the golden sour and sweet ratio is controlled. Finally, the soup base will present a "sweet and sour taste". Finally, the seasoned soup can be put in the refrigerator for refrigeration, or you can add ice to cool down to ensure that the mouth is cool and clear.
-Side dish matching: side dish matching is an indispensable part of the process of making Yanji cold noodles. Side dishes include cooked beef blades, shredded cucumbers, well-cooked eggs, apple slices, etc. In the process of setting the cold noodles, the buckwheat noodles are covered with beef, apples and pickles. Before serving, a spoonful of cold and sour soup is scooped from the bucket, and the bowl is full of coolness. This is the impression left by many people by Yanji cold noodles, and it seems that only the cold noodles made in this way are the most authentic. Cold noodles pay attention to the clear soup - the beef soup must be cleared of the floating oil; cool - whether it is soup or noodles, it should be eaten after cooling. Only in this way can we throw all the summer heat out of the "face shop". The side dishes not only provide a rich and refreshing taste, but also add a rich visual feast.
-====3. The value of Yanji cold noodles ====
-As one of the typical Chinese Korean（中国朝鲜族）food culture, Yanji cold noodles has the unique profound cultural value of Chinese Koreans. At the same time, in the development of the times, it has continuously explored, inherited and innovated, and formed an organic integration of the tradition and modern Yanji cold noodles.
-Yanji cold noodles is one of the typical delicacies in the Chinese Korean culture(中国朝鲜族文化）of Yanbian. We can see from the eating habits of the Chinese Korean people(中国朝鲜族）in China that cold noodles are one of the popular delicacies of the locals all year round, whether in summer or winter.
-In addition, cold noodles also carry the emotional memory of the Chinese Korean people(中国朝鲜族）in China. For local people, a bowl of cold noodles is related to childhood memories and the taste of home, etc., and becomes a unique emotional bond connecting the Chinese Korean people（中国朝鲜族）in China. In addition, Yanji cold noodles have become a unique "cultural symbol" of Yanbian, attracting many foreigners to experience the taste and even diners from all over the country to understand the unique culture of Chinese Koreans through taste experience, attracting many people to recognize Chinese Korean culture（中国朝鲜族文化）, and promoting the exchange and integration of multi-ethnic cultures.
-The inheritor also realizes that "inheritance is not to guard the old stalls, but to let the old flavor carry the culture further", and actively participate in intangible cultural heritage project activities, and will also share Yanji cold noodles through the platform, or promote Yanji cold noodles through live broadcast, and the cold noodles developed are listed as "Jilin Province Representative projects of intangible cultural heritage" and other honors.
-Nowadays, with the development of the times, Yanji cold noodles will also undergo continuous innovation to adapt to the diverse taste needs of different people. At the same time, it can also be done by promoting short videos, selling products live, etc. These methods can let more people know the story behind Yanji cold noodles, and also promote the nationalization and internationalization of cold noodles culture.
-====4. The influence of Yanji cold noodles====
-As one of the "top ten noodles in China", Yanji cold noodles not only deeply affects the Yanbian area, but also has a unique cultural impact on the whole country.
-Yanji's cold noodle culture has promoted the development of the local catering industry. Nowadays, there are cold noodle restaurants everywhere on the streets of Yanji, such as "Yanji Service Building Cold Noodles", "Shunji Cold Noodles", "Jindalai Cold Noodles", etc. Among them, "Yanji Service Building Cold Noodles", as a representative of Yanbian's local characteristic catering, has won provincial honors such as "Jilin Provincial People's Word of Mouth Gold Award Unit" and "Travelers' Favorite Jilin Food". In addition, Yanji cold noodle culture is also one of the city brands of Yanji, which promotes the construction of the title of "food city" in Yanji, attracting many foreign tourists to deeply experience the traditional culture of Chinese Koreans.
-With its unique taste and rich culture, Yanji cold noodles cross geographical boundaries and become an important carrier for the spread of Chinese Korean culture(中国朝鲜族）in China. With the development of social information, Yanji cold noodles have also deeply entered the vision of the national university, gradually entered the national market, and is a food that is very popular with people all over the country. After trying Yanji cold noodles, many tourists have enhanced their understanding of the Chinese Korean folk culture(中国朝鲜族民俗文化）of the Chinese people, and promoted them to become representatives of the charm of Chinese national food culture, and also promoted the exchange and mutual learning of multi-ethnic cultures.
-===References===
-[1]赵俊.延吉市民俗食品全产业链发展：水平评价与策略分析[D].吉林大学,2024.DOI:10.27162/d.cnki.gjlin.2024.006689.
-[2]方佳西. 跨文化传播视角下中韩综艺原创对比研究[J].今传媒,2021,29(06):115-118.
-[3]刘琪.延吉市消费者对延边荞麦冷面购买意愿分析[D].延边大学,2020.DOI:10.27439/d.cnki.gybdu.2020.001011.
-[4]汪作佳.延边朝鲜族食品产业与经济的关系[D].延边大学,2018.
-[5] 张淑贤,刘海洋. 民族文化旅游开发研究——以延边朝鲜族为例[J].社会科学战线,2011,(06):147-150.
-===Terms and Expressions ===
-Yanji Cold Noodles 延吉冷面
-Chinese Korean Nation 中国朝鲜族
-Buckwheat Noodles 荞麦面
-Proofing Dough 醒面
-===Questions===
-. What does the cold noodle soup base taste like?
-. What are the core ingredients of noodles?
-. What are the core characteristics of Yanji cold noodles?
-. Where does Yanji cold noodles come from?
-. What local industries can Yanji cold noodles drive?
-===Answers===
-. Sweet and sour taste.
-. Buckwheat noodles.
-. The delicate production techniques of the Koreans in China.
-. Chinese Korean Autonomous Prefecture of Yanbian.
-. Tourism industry and catering industry.
----
-==期末论文==
-===延吉冷面===
-====1.延吉冷面的历史起源====
-延吉冷面来源于吉林省延边朝鲜族自治州独特的地理环境与民族交融语境之中。追溯到历史渊源，其延吉冷面的形成与中国朝鲜族祖先们的移民定居史一脉相承。中国朝鲜族祖先们从朝鲜半岛移民到中国东北地区后，由于东北地区盛产优质小麦、荞麦以及玉米结合中国朝鲜族移民们的先进种植技术，满足了中国朝鲜族移民为制作面条提供了丰富原料，因此，延吉冷面也形成了中国朝鲜族的特色传统美食之一。
-早期的延吉冷面制作工艺相对简朴，以本地盛产的荞麦为主要原料，再搭配自家熬制的骨汤，仅在家庭与小型餐馆中流传。随着时代的发展，延吉冷面也在传承中不断革新，冷面餐馆也在延吉城市里逐渐普及，深受本地人的喜爱。从1970年开始，延吉本地冷面餐厅开始逐渐优化汤料配方、丰富配菜种类，比如在冷面上放入鸡蛋、牛肉片、苹果、黄瓜等材料，将这一特色美食推向更广的市场，逐渐形成了如今兼具传统韵味与时代特色的“延吉冷面”。如今，随着延吉网红城市的发展，延吉冷面已超越地域与民族的界限，从延吉小城市街头巷尾走向全国视野，形成了中国朝鲜族非遗传承文化以及展现延边地域魅力的重要文化名片。
-====2.延吉冷面的核心特色====
-延吉冷面的独特魅力在于中国朝鲜族精细的制作工艺手法，从原料甄选到成品摆盘，每一个环节都蕴含着中国朝鲜族的智慧，形成了“汤清、面劲、料鲜”的核心特色。
-第一、荞麦面：面条是制作延吉冷面的基础，关键在于原料配比与工艺把控。延吉冷面以荞麦面为主，荞麦粉应占比达到70%以上，再少量搭配搭配淀粉易于增强面条弹性——纯荞麦粉制作的面条香气浓郁但易断裂，加入适量辅助粉后，能让面条保持筋道，煮后不易坨且能更好地吸附汤料味道。
-和面过程中，需要加入少量的盐水增强筋性，把面粉搅拌后反复揉搓至面团光滑有弹性，随后静置30分钟醒面，让面粉充分吸收水分。压面环节采用特制压面机反复压制，切成2-3毫米宽的细面条；煮面过程中水沸后下面，大火将大概煮2到3分钟后立即捞出，放入冰水中过凉1-2分钟，这一步是实现“冰爽筋道”口感的关键，既能迅速降温，又能让面条口感更紧实有嚼劲。
-第二、冷面汤：冷面汤是制作延吉冷面的关键，核心在“酸甜清爽、汤清不腻”，是再炎热的夏天中，延吉本地人解暑的武器。经典的中国朝鲜族冷面汤底配方需要一些时间与耐心，这是制作冷面汤底的最地道、风味最醇厚的方法。
-首先，冷面汤底首选牛骨，推荐优选骨髓丰富的牛骨，与牛肉整块一起用大火煮沸，撇净浮沫后转小火慢炖4-6小时。熬制过程中可以加入洋葱、生姜、大蒜等香料蔬菜去增香。
-其次，冷面汤的调制也是不可避免的。经过牛骨汤熬制3小时后，可以再加入切块苹果、梨，为熬制酸甜的冷面汤底提供果香的酸甜口味，中和牛肉腥味，使汤底更有独特的风味。汤底熬制后经过过滤残渣，加入白糖、苹果醋、盐等调料调味，控制好黄金酸甜比例，最终汤底会呈现“酸甜可口”的味道。最后将调味后的汤可以放入冰箱里冷藏，或者可以加入冰块降温，确保入口清凉透心。
-第三、配菜搭配：配菜搭配为制作延吉冷面过程中是必不可少的一环。配菜包括熟牛肉刀片、黄瓜丝、全熟鸡蛋、苹果片等。在摆盘冷面过程中,荞麦面上盖着牛肉、苹果、泡菜，上桌前从大桶中舀一勺冰凉酸甜的汤料，满满的一碗凉爽。这是延吉冷面留给很多人的印象，而似乎也只有这样做出的冷面才是最正宗。冷面讲究的是汤清——牛肉汤定是要将浮油撇清的；凉爽——无论是汤还是面，都要冰凉后食用。只有这样，才能将夏日的炎热统统抛到“面铺”外。配菜搭配不仅提供了丰富且清爽的口感，也增添了丰富的视觉盛宴。
-====3.延吉冷面的价值====
-延吉冷面作为中国朝鲜族饮食文化的典型之一，具有中国朝鲜族特有的深厚的文化价值，同时在时代的发展过程中不断探索、不断传承、不断创新，并形成了如今延吉冷面的传统与现代的有机融合。
-延吉冷面是延边朝鲜族文化中典型美食之一，我们可以从中国朝鲜族饮食习惯来可以看出，冷面无论是夏天还是冬天，一年四季中延吉冷面都是深受本地人的欢迎美食之一。
-此外，冷面还承载着中国朝鲜族的情感记忆，对本地人来说，一碗冷面联系着童年记忆以及家的味道等，成为连接中国朝鲜族的特有情感纽带。并且，延吉冷面成为延边独有的“文化标志”，吸引着很多外地人的口味体验乃至全国各地的食客专程前来，通过味觉体验了解中国朝鲜族的独有文化，吸引了不少人对中国朝鲜族文化的认可，并且推动了多民族文化的交流与融合。
-传承人也意识到“传承不是守着老摊子，而是要让老味道承载文化走得更远”，并积极参与非物质文化遗产项目活动，并且还会通过平台分享延吉冷面，或者也可以通过直播方法宣传延吉冷面，并且研发出的冷面列入为“吉林省非物质文化遗产代表性项目”等荣誉。
-如今，随着时代的发展，延吉冷面也会经过不断创新，适应了不同人群的多样化口味需求。同时，也可以通过宣传短视频、直播卖产品等方式，这些方法都可以让更多人了解关于延吉冷面背后的故事，也促进冷面文化走向全国化、国际化。
-====4.延吉冷面的影响力====
-延吉冷面作为“中国十大面条之一”，不仅深刻影响着延边地区，也对全国带来了独特的文化影响。
-延吉冷面文化推动了本地餐饮行业的发展。如今，延吉街头遍地都是冷面餐馆，比如，“延吉服务大楼冷面”、“顺姬冷面”、“金达莱冷面”等。其中“延吉服务大楼冷面”作为延边地方特色餐饮代表，曾获得“吉林省百姓口碑金奖单位”和“旅客最喜爱的吉林美食”等省级荣誉。并且，延吉冷面文化也是延吉的城市品牌之一，促进建设延吉“美食城市”称号，吸引了不少外地游客们的到来，深刻体验你中国朝鲜族的传统文化。
-延吉冷面凭借着独特的口感与浓郁的文化，跨越地域界限，成为传播中国朝鲜族文化的重要载体。随着社交信息的传播发展，延吉冷面也深深进入全国大众的视野里，逐渐走进全国市场，深受全国内人民欢迎的美食。很多游客通过尝试延吉冷面后，增强了对中国朝鲜族的民俗文化的进一步了解，并且推动了成为展现中国民族饮食文化魅力的代表，也促进了多民族文化的交流与互鉴。
-===参考文献===
-[1]赵俊.延吉市民俗食品全产业链发展：水平评价与策略分析[D].吉林大学,2024.DOI:10.27162/d.cnki.gjlin.2024.006689.
-[2]方佳西. 跨文化传播视角下中韩综艺原创对比研究[J].今传媒,2021,29(06):115-118.
-[3]刘琪.延吉市消费者对延边荞麦冷面购买意愿分析[D].延边大学,2020.DOI:10.27439/d.cnki.gybdu.2020.001011.
-[4]汪作佳.延边朝鲜族食品产业与经济的关系[D].延边大学,2018.
-[5] 张淑贤,刘海洋. 民族文化旅游开发研究——以延边朝鲜族为例[J].社会科学战线,2011,(06):147-150.
-===术语===
-Yanji Cold Noodles 延吉冷面
-Chinese Korean nation 中国朝鲜族
-Buckwheat Noodles 荞麦面
-Proofing Dough 醒面
-===问题===
-.冷面汤底是什么味道的？
-.面条的核心原料是什么？
-.延吉冷面的核心特色是什么？
-.延吉冷面源于哪里？
-.延吉冷面能带动当地哪些产业？
-===答案===
-.酸甜口味
-.荞麦面
-.中国朝鲜族精细的制作工艺手法
-.延边朝鲜族自治州
-.旅游产业与饮食行业

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