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== Final Paper ==
  
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=== Changshou Rice Noodles ===
  
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==Final Paper==
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==== Introduction ====
  
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Changshou Rice Noodles are a traditional snack in Changshou District, Chongqing. Made from medium-grain rice and Guichao rice, they undergo processes such as soaking, grinding into mud, and steaming, resulting in a jade-white color and a smooth,texture. The craft is said to have originated in the late Eastern Han Dynasty when Liu Bei entered Sichuan, brought by a soldier cook named Zhang Tonggan. In 2010, it was included in the Changshou District Intangible Cultural Heritage List and is now actively applying for municipal intangible cultural heritage status and National Geographical Indication Product recognition (Li Qi, 2025, 23-25). Special rice varieties like Yu You 965 and Yu Purple Rice 294 have been through screening trials, with Yu You 965 winning the gold prize in Changshou Rice Noodles taste evaluation (Li Qi, 2025, 27-30). Since the late Qing Dynasty, this snack has become a local festival food for entertaining guests, with a inheritance of a- year history. Semi-finished products from places like Xinshi and Gelan are particularly famous. After the reform and opening-up, production shifted from household to commercial scale. The introduction of electric equipment increased daily output to over ten thousand jin. The district now has over 40 producers, with annual sales exceeding ten thousand tons. Inheritor Ye Hanjun established a Rice Noodle Association to formulate the local standard "Geographical Indication Product - Changshou Rice Noodles," promoting mechanized production and groceries. The industry chain is comprehensive revenue has reached 450 million yuan, with special crows planting areas expanding to locations like Yuntai Town. Chongqing Hezhirun Food Co., Ltd. has opened a modern production line, showcasing intangible heritage skills and food safety management through open-day activities. Local schools have incorporated this craft into their intangible cultural heritage curriculum for promotion and inheritance.
  
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==Quanzhou Zanhua-- Hairpin Flower Adornment==
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==== Origin ====
  
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Changshou Rice Noodles boast a millennia-old craftsmanship and historical reason. Legend traces it back to the late Eastern Han Dynasty when Liu Bei entered Sichuan; a cook named Zhang Tonggan brought the technique to Changshou, Chongqing. The exquisite craftsmanship involves soaking two-thirds rice and one-third cooked rice together, grinding them into mud, steaming one layer and drying it, then repeating, before stacking, cutting into threads, and finally cooking in boiling water for immediate consumption. This continues to this day and is nearly unique nationwide. The most authentic current craftsmanship is said to be from Xinshi Market, with Li Wu being a renowned practitioner (Li Qi, 2025, 26).
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Changshou Rice Noodles are a traditional folk food in Changshou. Since the late Qing Dynasty, during the lunar winter months (冬腊月), every household in Changshou, urban and rural, would steam rice noodles. Along with Tangyuan, they were characteristic foods for entertaining guests and personal consumption during the New Year period. The noodles are made from Changshou's high-quality Guichao rice and medium-grain rice. Traditional craftsmanship includes soaking, grinding into mud, steaming, and cutting into (or rolling into) to create semi-finished products convenient for storage and transport. For consumption, the piers are sliced (which become slim when cooked) or the tubes are cut into strips, then boiled in water. They can be paired with vegetables according to preference. The traditional flavor involves adding fermented soybean paste (水豆豉), while modern seasonings range from spicy to clear broth. They can also be stir-fried in oil to create "stir-fried noodles" of any flavor.
  
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==Contents==
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==== Characteristics and Nutritional Value ====
  
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1.1Quanzhou Zanhua
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Changshou Rice Noodles are widely beloved and inherited due to their convenient cooking, jade-white color, delicate texture, smooth mouthfeel, versatile seasoning options, and suitability as gifts. After the reform and opening-up, they evolved from a household product to a commercial commodity. Rice noodle shops are found throughout the district, with semi-finished products from Xinshi, Gelan, and Duzhou particularly renowned for quality and quantity. Locals not only on purpose buy them for the Spring Festival but also frequently consume them year-round. Furthermore, Changshou Rice Noodles are popular throughout Chongqing and neighboring provinces, gaining fame across China. Their craftsmanship was elected the Changshou District Intangible Cultural Heritage List in 2010. Rice noodles provide important substances for the body's structure; store and supply energy，provide essential energy for brain function，regulate fat metabolism，supply dietary fiber，spare protein and enhance intestinal function (Xie Wenlong, 2025, 37-40).
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1.1.1Introduction
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They are rich in copper, a vital micronutrient for human health, significantly influencing the development and function of the blood, central nervous and immune systems, hair, skin, bone tissue, as well as the brain, liver, heart, and other internal organs.
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1.1.2Historical Origin
 
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1.1.3Production Process
 
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1.1.4Cultural Significance
 
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1.1.5Social Function
 
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1.1.6Intangible Cultural Heritage Protection
 
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1.2Reference
 
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1.3Terms
 
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1.4Questions
 
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1.5Answers
 
  
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==== Preparation Method ====
  
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====Introduction====
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Ingredients:
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Main: Rice noodles
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Seasonings: Light soy sauce, olive oil, garlic, scallions,vinegar，pepper oil， chili oil, sesame paste
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Method:
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Bring water to a boil, add rice noodles and blanch for one minute before removing. Prolonged boiling makes them too soft, greatly compromising texture. Next, prepare the sauce. There are two classic options: one consists of a certain amount of olive oil, minced garlic, chopped scallions, light soy sauce, vinegar，pepper oil, and chili oil mixed together; the other includes olive oil, minced garlic, chopped scallions, light soy sauce, vinegar，pepper oil, chili oil, and sesame paste. The sauce with olive oil, minced garlic, scallions, soy sauce, vinegar,pepper oil, and chili oil creates a spicy red oil flavor. The key difference in the sauce with sesame paste is the addition of sesame paste and a comparable reduced amount of chili oil! (Ran Longguo, 2025, 25-28)
  
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The hairpin flower adornment originated from Xianpu Village, Fengze District, Quanzhou City, Fujian Province, and belongs to China's intangible cultural heritage. As an important part of Quanzhou's folk costume culture, the custom of hairpin flowers in Xunpu showcases a quaint charm with its unique hairpin flower headdress and wide sleeved shirt, while carrying ocean memories and folk traditions. Hairpin flower headdress with rich layers of decoration, known as the "walking garden", in terms of form exhibiting unique regional characteristics and cultural connotations in decorative arts. As a unique component of cultural heritage, the hairpin style of the women of Xunpu exudes a unique charm and profound historical atmosphere, embodying local customs, historical memories, and cultural genes.
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==== Popular Regions and Varieties ====
  
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In 2008, the women's customs of Xunpu, represented by "Zanhua Wei", were included in the second batch of national intangible cultural heritage list, and their cultural value has been widely recognized by the government and society. This is not only a decorative custom, but also a vivid embodiment of Quanzhou's historical and cultural heritage. Through in-depth exploration, protection, and rational development, this ancient culture will be revitalized and shine with new brilliance in the new era, further enriching people's spiritual world, promoting the development of related industries such as culture and tourism, and contributing to the prosperity of local culture and economic growth.
 
  
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====Historical Origin====
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They can be found in various local street noodle shops, school canteens in Changshou, and parts of the surrounding Sichuan-Chongqing region. A basic bowl of Changshou Rice Noodles locally costs approximately 5-8 yuan. Among them, the more expensive and most famous combination is Changshou Large Intestine Rice Noodles. As another local specialty, Changshou's large intestine noodles, rice noodles, and rice also enjoy considerable popularity and flavor. Additionally, Changshou Rice Noodles with peas and meat sauce (pea and minced pork rice noodles) is exceptional. The peas and other ingredients contained are not only high in protein but also rich in lysine, dietary fiber, vitamin B1, carotene, minerals like calcium, potassium, magnesium, and antioxidants like phenols. The sauce is made from minced pork, rich in high-quality protein and heme iron. Preparation involves soaking dried peas and boiling them with noodles until it‘s soft. The sauce requires stir-frying diced pork (a mix of lean and fat) with tofu sauce,sweet sauce, and other seasonings until combined.
  
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Quanzhou Hairpin Flowers, one of the traditional and ancient head ornaments of the Chinese nation, originated in the Han Dynasty, flourished in the Tang Dynasty, and evolved during the Song Dynasty. The Tang Dynasty painting Court Ladies Adorning Their Hair with Flowers vividly captures the graceful posture of women adorned in splendid attire with flower hairpins. Within the clothing culture of Xunpu, the custom of wearing flower hairpins is distinctive, carrying unique cultural significance. Legend has it that as early as the Han Dynasty, people used fresh flowers, gold and silver, and silk to craft artificial blooms for hair decoration, serving both aesthetic and ceremonial purposes. The custom of flower hairpins among Xunpu women is rich in legend. One tale tells of a Xunpu woman, originally a palace beauty, who was bestowed with a flower hairpin by the emperor, passing down the tradition through generations and adding an aura of mystery and nobility. Another account links the practice to local maritime culture, where male fishermen presented flower hairpins to women as tokens of respect and blessing. Initially, hairpins were often meticulously crafted from materials like seashells and coral. Over time, the designs blended fresh and dried flowers, as well as single blossoms and garlands, with jasmine and other flowers being the most common. The style could also change with the seasons and personal preference. Moreover, flower hairpins serve as essential adornments in Xunpu attire, harmoniously integrating with local garments. They not only highlight the unique charm of Xunpu women but also showcase the distinctive clothing culture of the region.
 
  
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=== References ===
  
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====Production Process====
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Li Qi. (2025). Flavors of Changshou: Where Street Food Meets Lake-to-Table Freshness. 23-30.
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Xie Wenlong. (2025). Food Temptation in Chongqing. 37-40.
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Ran Longguo. (2025). Feeling Chongqing Style from Cuisines of Intangible Heritage. 25-28.
  
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The main steps of the hairpin and flower enclosure technique in the women's custom of Xunpu include material preparation, hair styling, decoration, and shaping.
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=== Terminology ===
  
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The hair styling tools include a comb, a moderately long red string, a bone comb, etc. If necessary, a wig can be prepared. Decorative components include flower strings, border flowers, small combs, tortoiseshell combs, hairpin needles, golden spear needles, golden flowers, golden swords, etc. It is advisable to choose different flower species for flower skewers, with a quantity of 1 to 5 skewers; Edge flowers can be selected and matched as needed, with a minimum quantity of 1 flower.
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长寿米粉 Changshou Rice Noodles
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非物质文化遗产名录 Intangible Cultural Heritage List
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国家地理标志产品 National Geographical Indication Product
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微量营养素 Micronutrient
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制作精细 Exquisite Craftsmanship
  
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First, comb your hair straight, including all the bangs, back to keep your forehead smooth and neat. Starting from the earlobe as the distribution line, use a bone comb to divide your hair into front and back parts. First, comb the back of the hair straight and tie a half height ponytail with a red string; Sort out the front part of the hair, use a bone brace to support and fix the front part of the hair, then merge the front part of the hair into the back part of the hair. Tie the front and back parts of the hair together with a reserved red rope to form the same ponytail, and let the remaining red rope hang naturally on the top of the head. Twist the long ponytail into a slender rope shape, and then spiral the rope shaped ponytail around the hand in a loop by loop manner. The hair loop naturally starts from big to small, and then around the base of the ponytail, the hair loop is twisted into a flat spiral circular bun from small to big, from inside to outside, and then pulled out to fix the bun. A small section of hair at the end of the remaining ponytail is twisted and wrapped around the remaining red string, fixed and wrapped around the base of the ponytail, hidden between the flower clusters or between the flower clusters and the hair bun. Edge flowers are inserted to increase the layering and richness of the headwear, completing the edge flower wearing. The selection of color, shape, and quantity of border flowers should be coordinated with the flower clusters and form a harmonious aesthetic with them. It is advisable to choose edge flowers with bright colors and diverse shapes to reflect the overall colorful and rich floral decoration. Wear a tortoiseshell comb on the front side of the bun, and insert the pin hairpin of the tortoiseshell comb into the center of the bun to assist in fixing, so that the tortoiseshell comb and the overall hairpin flower blend together and complement each other. Insert hairpin needles at the top or side of the bun; Other gold jewelry such as gold flowers and swords can be worn as needed.
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=== Questions ===
  
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1. Since when did every household in Changshou District start steaming rice noodles?
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2. What are the raw materials for Changshou Rice Noodles?
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3. What are the appearance characteristics of Changshou Rice Noodles?
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4. Which places in Changshou District are most famous for their rice noodles?
  
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====Cultural Significance====
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=== Answers ===
  
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The crab hairpin flower is a distinctive part of the local clothing culture, with different flowers containing unique meanings. For example, peonies symbolize wealth and prosperity, plum blossoms symbolize proud and cool breeze, orchids showcase freshness, chrysanthemums represent integrity and perseverance, and wearers can use this to express their emotions and pursue a spirit of good quality. Hairpin flowers themselves are also auspicious symbols, symbolizing happiness and beauty, and are used as objects of prayer and celebration, wishing for good luck to come.
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1. Late Qing Dynasty
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2. Medium-grain rice, Guichao rice
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3. Jade-white color
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4. Xinshi, Gelan
  
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In addition, the hairpin flower, as a symbol of love and blessing, witnesses the happy and fulfilling marriage of the crab maiden. In the traditional wedding customs of the crab maiden, on the day of the wedding, the bride is dressed in traditional clothing such as a blue shirt and wide pants, and wears a beautiful flower wreath on her head. The hairpin flowers complement the clothing, showing off her beauty. This custom not only continues traditional marriage customs, but also represents the inheritance and display of crab culture, carrying people's expectations for a better life. Hairpins and flowers have multiple meanings in ancient times, serving as a symbol of status among the nobility, and jade jewelry hairpins and flowers further demonstrate status. In Crab Village, hairpin flowers have become a symbol of women's diligence, resilience, and beauty. The crab girl showcases her unique charm with hairpin flowers, winning social recognition. The symbolic significance of hairpin flowers varies in different contexts. In the Song Dynasty, hairpin flowers also had the function of distinguishing official ranks, with different colors, flowers, hairpin techniques, and material colors corresponding to different official ranks. Although the silk hairpin flower does not have the function of distinguishing official ranks like the Song Dynasty silk hairpin flower, it reflects the unique cultural connotation of silk hairpin women. Paired with the traditional clothing of silk hairpin women, silk hairpin flowers have become an indispensable part of silk hairpin clothing culture, showcasing the unique charm and value of silk hairpin women.
 
  
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The hairpin flower, as a hairstyle, is an important element of the crab's clothing culture. The hairpin flower displays the elegant taste and vitality of the crab maiden from the very beginning
 
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With a lively atmosphere, the crab shaped woman carefully selects and matches the fresh and fake flowers on the hairpin, pursuing perfection in both color and shape. It is also a carrier for women to showcase their softness and beauty. In Crab Village, girls grow long hair from a young age. From the age of eleven or twelve, they carefully tuck their hair behind their heads and stuff it with fresh or fake flowers, forming a "thick toed" hairstyle. This hairstyle is beautiful and elegant, carrying the unique understanding and pursuit of beauty by the crab girl. The hairpin flower and traditional clothing such as the blue cloth shirt and wide pants of the crayfish women complement each other, jointly shaping the unique image of the crayfish women. Hairpin flower is not only a hairstyle, but also reflects the persistent pursuit of beauty by the women of the crab shaped dress, showcasing the charm of the crab shaped dress culture.
 
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At the level of maritime beliefs, wearing flowers on the head has also become a cultural symbol for coastal ethnic groups. On the occasion of the birthday of Mazu, the sea god, on the 29th day of the first lunar month every year, a folk celebration called "Tianxiang" is widely held along the coast of Fujian Province. The custom of worshiping gods with flowers is quite influential in the Quanzhou area. Among them, the tradition of the women's hairpin flower parade in Xunpu continues to this day. This ceremony not only expresses reverence for the marine gods, but also strengthens the spiritual identity of coastal ethnic groups towards marine civilization through collective cultural practices, forming a unique landscape where nature worship and regional culture are intertwined.
 
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====Social Function====
 
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1. Practical functions
 
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The shape and structure of the hairpin flower enclosure are deeply in line with the geographical environment and production and living needs of Xunpu Village. In the early days, many men in Xunpu relied on going out to sea for a living. Diligent women in Xunpu not only took on household chores, but also had to go to the beach to harvest oysters. Due to the strong wind and sand in the natural environment by the seaside, and the frequent need for them to lower their heads to pick oysters, bend down to cast nets and fish, the women of Xunpu chose the habit of not leaving bangs and coiling their long hair around their heads. The hairpin flower enclosure is fixed to the bun structure with multiple hairpin hairpins, which has strong stability and can effectively help fishermen resist the invasion of sea breeze during work. It can also prevent hair from being soaked in seawater or tangled in fishing nets, fully reflecting the organic unity of practical function and regional culture.
 
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2. Aesthetic function
 
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The women of Xunpu have a special love for flowers, and they consider them as important decorative elements. The hairpin materials mainly include two types: "raw flowers" and "ripe flowers": the former specifically refers to various natural flowers that bloom in season; The latter is decorative silk flower, commonly known as "plastic flower". They decorate the spiral bun with layers of flower garlands, fresh flowers, and silk flowers, and wear 1-2 strings of flower garlands on ordinary days. During festivals or festive occasions (such as Mazu's birthday), women in Xunpu Village usually spend several hours carefully decorating their hairstyle wearing 5 to 7 different colored flower garlands, and dressed in formal attire to express celebration and joy. In addition to flowers, she often wears various exquisite hair and inserting comb. The women of Xunpu create a colorful "miniature garden" with their unique aesthetic pursuit by decorating their heads. The dazzling flowers seem to be the finishing touch of their life, overshadowing the trivialities of daily work.
 
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====Intangible Cultural Heritage Protection====
 
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Since the inclusion of the "Crab Pond Women's Customs" in the national intangible cultural heritage representative project list in 2008, with the dual promotion of the integration of "intangible cultural heritage" culture and tourism and the star effect, Zanhuawei has quickly become popular and developed a series of photo and makeup industries. From the perspective of semiotics, cultural consumption is a social and cultural activity that uses various symbols to showcase individual personalities, express self-worth judgments, and disseminate symbolic value cognition, achieving group symbolic value recognition. Moreover, "symbol" and "object" are closely related and inseparable, and non-material cultural products often require objects as carriers of symbols and visual forms of meaning. In this sense, the hairpin flower enclosure has gradually broken through the limitations of geographical and cultural circles, and its symbolic meaning and dissemination path have undergone significant reconstruction, transforming from a cultural identity within the community to a widely influential visual consumption symbol.
 
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In January 2024, the official Weibo account of UNESCO gave a thumbs up to Quanzhou Zanhua. On April 19th, "Quanzhou Sturgeon Pond: Head Garden Intangible Cultural Heritage Experience" was selected as one of the "Top 10 Innovative Cases of Intangible Cultural Heritage Tourism Experience in 2024" released by the China Tourism Research Institute. The unexpected popularity of Quanzhou hairpin flowers has brought the national intangible cultural heritage "Crab Pu Women's Customs", which is not well-known to outsiders, into the public eye. More and more tourists are experiencing the cultural spirit of "Crab Pu Women's Customs" and its aesthetic charm through Quanzhou police flower intangible cultural heritage tourism. This article attempts to analyze the stage construction of Quanzhou hairpin flower intangible cultural heritage tourism experience from the perspective of tourist experience (expected experience, on-site experience, reminiscence experience), sort out the innovative ideas of Quanzhou police flower intangible cultural heritage tourism in shaping tourist experience, and then explore the implementation path of innovative development of intangible cultural heritage tourism experience, providing useful reference for the development and operation of intangible cultural heritage tourism products.
 
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Realizing that beauty is the ultimate password for sustained profitability in cultural tourism, from pursuing beauty to creating beauty, we have formed an innovative ecological chain for intangible cultural heritage tourism experience, which runs through the three stages of tourists' expected experience, on-site experience, and reminiscence experience. One is to promote experiential design through the pursuit of beauty. Conduct research on the aesthetic needs and motivations of tourists participating in intangible cultural heritage experiences, guide the design of aesthetic carriers such as intangible cultural heritage products, activities, and scenes, create aesthetic objects, and stimulate tourists' interest in participating in experiences. The second is to promote the excavation of intangible cultural heritage through "creating beauty". Encourage tourists to participate in the creation of beauty during the process of experiencing it, explore the connotation of intangible cultural heritage together with tourists, integrate intangible cultural heritage elements into modern life, and create new forms of intangible cultural heritage experience. The third is to achieve the inheritance and protection of intangible cultural heritage through "sharing beauty". Make good use of online media and social platforms to stimulate tourists' potential willingness to "share beauty", understand tourists' experience, feelings, and evaluations, explore new directions for innovation in intangible cultural heritage experience through interactive communication with customers, promote tourists' understanding of the value of intangible cultural heritage through feedback and flexible positive guidance, and stimulate the initiative of the whole society to inherit and protect intangible cultural heritage.
 
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===Reference===
 
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1.Lin, Q., & Li, Y. (2025). 福建泉州蟳埔村簪花围头饰形制与装饰艺术特征研究 [A study on the form and decorative artistic characteristics of the Zanhua headdress in Xunpu Village, Quanzhou, Fujian]. 美与时代(上)[Beauty & Times], (09), 148–151. <https://doi.org/10.16129/j.cnki.mysds.2025.09.034>
 
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2.Song, S., Lü, Y., & Chen, F. (2025). 蟳埔簪花图案的内涵与创新运用研究 [A study on the connotation and innovative application of Xunpu Zanhua patterns]. 西部皮革[West Leather], 47(13), 136–139. <https://doi.org/10.20143/j.1671-1602.2025.13.136>
 
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3.Yan, R. (2025). 作为视觉符号的簪花围：拍照体验中的民俗主义与意义再建构 [The Zanhua headdress as a visual symbol: Folklorism and meaning reconstruction in the photo-taking experience]. 粤海风[Yuehai Style], (05), 30–37. <https://doi.org/10.16591/j.cnki.44-1332/i.2025.05.010>
 
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4. Local Standard DB 3505/T 16-2024 of Quanzhou City, Fujian Province
 
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===Terms===
 
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1.Hairpin flower adornment 簪花
 
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2.Xunpu lady 蟳埔女
 
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3.Bone marrow 骨笄
 
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4.Mazu 妈祖
 
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5.“thick toed” hairstyle “粗脚头”发式
 
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6.Court Ladies Adorning Their Hair with Flowers 《簪花仕女图》
 
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7.hair bun 发髻
 
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8.official rank 官阶
 
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9.Bun 圆髻
 
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===Questions===
 
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1. As a national intangible cultural heritage, how do the form and decoration of the Zanhua Wei headdress reflect the maritime cultural characteristics of the Xunpu region in Quanzhou?
 
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2. Historically, how did the Xunpu Zanhua custom integrate traditions from the Han culture of the Central Plains with indigenous Min-Yue culture, ultimately forming its unique appearance?
 
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3. Briefly describe the technical essentials and cultural significance of the two core steps—“hair coiling” and “decoration”—in the crafting process of the floral hairpin headdress.
 
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4. What social functions and cultural symbolic meanings beyond aesthetics does the floral hairpin bear in the social life of women in Xunpu?
 
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5. As contemporary “flower-adorned headdresses” transition from community cultural symbols to mass tourism consumption icons, what core issues concerning intangible cultural heritage (ICH) preservation and development does this process involve?
 
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6. From the perspective of “innovative ICH tourism experiences”, what replicable pathways does the successful practice of Quanzhou flower-adorned headdresses offer?
 
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===Answers===
 
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1.The design and ornamentation of the flower-adorned headdress profoundly reflect the survival environment and cultural adaptation of Quanzhou's Xunpu Village, where the sea serves as their field. In form, the core practice involves combing all long hair backward into a flat, round bun secured tightly. This not only facilitates coastal labor by preventing hair from being tangled by sea winds or caught in fishing nets, but also adapts to the windy, sandy maritime climate through the absence of bangs and a clean forehead—a manifestation of practical rationality. In terms of ornamentation, both materials and symbolism are intrinsically linked to the sea: early floral hairpins were often crafted directly from polished marine products like seashells and coral, establishing a distinctive aesthetic rooted in oceanic materials. Its spiritual core is deeply intertwined with maritime folk beliefs such as Mazu worship. For instance, during significant celebrations like the “Birthday of Mazu”, the floral hairpin headdress is essential attire for divine offerings and processions. Thus, the floral hairpin headdress transcends mere aesthetic ornamentation, embodying as a material carrier the “local knowledge” that synthesizes productive function, ecological adaptation, and maritime faith.
 
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2. The origins of the flower-pinning custom in Xunpu trace back to the ancient ritual of adorning hair with flowers in Han Chinese culture. The practice of decorating hair with fresh flowers, gold, silver, and silk emerged during the Han Dynasty, reaching its peak during the Tang and Song periods, as vividly depicted in the “Ladies Adorning Their Hair with Flowers” painting. This tradition migrated southward to Fujian with the relocation of Central Plains gentry. In Quanzhou's Xunpu region, the custom underwent profound fusion with the indigenous marine culture of the Minyue people and the multicultural influences brought by Quanzhou's maritime trade during the Song and Yuan dynasties. This integration manifested as follows: while in form, it absorbed the ancient Minyue tradition of “shell ornamentation”, developing distinctive shell-carved hairpins and hair combs. Combined with exotic flowers (such as jasmine and gardenia) and aesthetic elements introduced via the Maritime Silk Road, this evolved into a complex and dazzling visual system symbolized by the “flower-adorned headdress”. Thus, it represents the long-term interaction within a specific geographical space of three cultural strands: the ritual customs of Central Plains agrarian civilization, the maritime tribal culture of Minyue, and the urban fashions of overseas trading cities.
 
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3. Hair-Styling Technique: Centered on bone hairpins for sectioning, red cord binding, and spiral coiling. The technical essence lies in using bone hairpins as a supporting framework. Through spiral coiling and red cord fixation, a stable, flat, and full circular base is formed. This base (the bun) is called the “coarse foot head”. Its sturdiness ensured practicality for labor in maritime environments, while its circular shape embodied traditional cultural concepts of “perfection” and “harmony”.
 
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Decorative Artistry: Follows a layered logic of “base-body-accent”. First, floral garlands encircle the bun to create a full foundation, with quantity (1-2 garlands for daily wear, 5-7 for celebrations) distinguishing routine from festive occasions. Second, a tortoiseshell comb secures the bun while serving as ornamentation. Derived from the sea, tortoiseshell symbolizes status and auspiciousness. Finally, three-dimensional accents like floral hairpins, hairpins, and gold-tipped pins create a “cluster of brocade” effect through contrasting colors and staggered shapes. This entire adornment process transforms the head into a “mobile garden”, embodying the aesthetic concept of “unity between heaven and humanity”—a microcosmic simulation of the relationship between humans and nature.
 
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4. Age and Life Stage Markers: Girls begin styling their hair with floral pins around age 11 or 12, marking their entry into adolescence. Floral pins worn during weddings are particularly elaborate, forming a central element of marriage rituals.
 
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Social Identity and Virtue Symbol: The flower-adorned headdress serves as an ethnic identifier for the “Xunpu women”, symbolizing female diligence, resilience, and domestic competence. Its intricate yet orderly design visually embodies the community's expectation of women cultivating both inner and outer virtues.
 
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Vessel for Emotions and Spirituality: The choice of flowers conveys personal sentiments (such as love wishes), while collective flower-pinning activities (like Mazu processions) reinforce community identity and maritime faith.
 
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5. Local communities (especially middle-aged and elderly women) serve as cultural custodians—from skill demonstrators and hairstylists to folklore interpreters. Confirming their central role and ensuring fair returns from tourism revenue are key to sustainable preservation. For tourists, the significance of hairpin-adorned headdresses has shifted from representing “the lifestyle of women in the coastal villages” to becoming a “classical aesthetic experience” and a “photo prop”. The deeper connotations it carries—such as maritime history and communal memory—may be diluted in superficial consumption. Effectively conveying its cultural depth through tourism experience design presents a major challenge. The tourism boom attracts younger generations to return home and engage in related industries, bringing new inheritors and dissemination methods to intangible cultural heritage. However, this may also make the motivation for inheritance more economically driven.
 
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6. Precisely addressing tourists’ dual demands for “visual spectacles” and “cultural immersion” in the social media era, the flower headdress has been reimagined as a “wearable cultural symbol” blending Eastern aesthetic charm with high interactivity. Leveraging celebrity influence and aestheticized dissemination through platforms like Xiaohongshu and Douyin, it has successfully ignited tourists' desire for photo opportunities and aesthetic aspirations.
 
  
  
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==泉州簪花==
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===长寿米粉===
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==目录==
 
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1.1泉州簪花
 
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1.1.1引言
 
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1.1.2历史渊源
 
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1.1.3制作工艺
 
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1.1.4文化意义
 
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1.1.5社会功能
 
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1.1.6非遗保护
 
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1.2参考文献
 
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1.3术语
 
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1.4问题
 
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1.5答案
 
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====引言====
 
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簪花围头饰发源于福建省泉州市丰泽区蟳埔村，属于我国非物质文化遗产。作为泉州民俗服饰文化的重要组成部分，蟳埔簪花习俗以其独特的簪花头饰与阔袖上衣展现出古朴韵味，同时承载着海洋记忆与民间传统。簪花围头饰装扮层次丰富，被誉为“行走的花园”，在形制
 
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与装饰艺术上展现出独特的地域特色和文化内涵。蟳埔女的簪花发式作为文化遗产的独特构成，散发着独特魅力与深厚历史气息，凝结着地方民俗、历史记忆与文化基因。
 
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2008年，以“簪花围”为代表的蟳埔女习俗被列入第二批国家级非物质文化遗产名录，其文化价值已获得官方与社会广泛认同。这不仅是装饰性的习俗，更是泉州历史文化的一种生动体现。对其进行深入挖掘、保护与合理开发，将使这一古老文化焕发新生机，在新时期绽放新光彩，进一步丰富人们的精神世界，推动文旅等相关产业发展，为地方文化繁荣与经济提升贡献力量。
 
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====历史渊源====
 
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簪花，作为中华民族传统而古老的头饰之一，始于汉代、兴于唐朝、发展于宋朝。唐朝的《簪花仕女图》清晰地展示了女子身着华丽服饰、头戴簪花时的优雅姿态。在蟳蜅服饰文化中，簪花习俗别具一格，承载着独特内涵。据传，汉朝时人们就会用鲜花、金银、绸绢等制成假花来装饰发髻，具美颜与礼仪之效。蟳蜅女的簪花习俗充满传奇色彩，一种说法是一位蟳蜅女原为宫中佳人，获皇帝御赐簪花，并将这种习俗代代传，增添神秘尊贵气息；另一种说法与当地海洋文化有关，即男性渔民以簪花赠与女性，表示敬仰祝福。最初簪花多采用海贝、珊瑚等材质进行匠心打造。随着时间推移，簪花融合生花与熟花、单支花卉与花串，其中以素馨、茉莉等花卉最为常见，并且可随四季与喜好变换。同时，簪花是蟳蜅服饰的重要装饰，与当地服饰完美融合，既展现了蟳蜅女独特魅力，也彰显出蟳蜅独特的服饰文化。
 
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====制作工艺====
 
  
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蟳埔女习俗簪花围技艺主要步骤包括材料准备、盘发、装饰、成型。
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====介绍====
  
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盘发工具包括梳子、长度适中的红绳、骨笄等，必要时可准备假发。装饰部件包括花串、边花、小插梳、玳瑁梳、钗仔针、金铳针、金花、金剑等。花串宜选择不同花种，数量宜以1串～5串；边花可按需选择搭配，数量至少为1朵。
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  长寿米粉是重庆市长寿区传统小吃，以中稻米、贵朝米为原料，经浸泡、磨浆、蒸熟等工序制成，具有色白如玉、口感滑爽的特点。其工艺相传源于东汉末年刘备入川时随军火头军张同甘所传，2010年被列入长寿区非物质文化遗产名录，现正积极申报市级非物质文化遗产和国家地理标志产品（离七，2025，23——25）。专用水稻品种渝优965、渝紫米294通过筛选试验定向培育，其中渝优965获长寿区优质鲜米粉食味鉴评金奖（离七，2025，27——30）。该小吃自清朝末期成为当地年节待客食品，传统工艺延续千年，新市、葛兰等地半成品尤为知名。改革开放后从家庭自制发展为商品，生产引入电力设备后日产量增至万斤，全区现有生产企业40余家，年销售量超万吨。传承人叶瀚骏成立米粉协会制定《地理标志产品长寿米粉》地方标准，推动机械化生产并与商超对接销售，产业链综合收入达4.5亿元，专用稻米种植面积扩展至云台镇等地。重庆合之润食品有限公司开放现代化生产线，通过企业开放日活动展示非遗技艺与食品安全管理流程。当地学校已将该技艺纳入非遗课程体系进行传承推广。
  
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先将头发梳理顺直，连同刘海全部往后梳，保持额头的光洁整齐，以约耳廓处为分发线起点，用骨笄将头发分为前后两部分。先将后部分头发梳理顺直，用红绳系起半高马尾；梳理前部分头发，用骨笄支撑固定住前部分头发，再将前部分头发合并至后部分头发，前后两部分头发用预留的红绳合扎成同一个马尾，剩余的红绳自然垂放于头顶中。将长马尾辫拧成一股细长绳状，再将绳状马尾一圈一圈螺旋式绕到手上，发圈自然由大及小，接着以马尾根部为中心，将发圈由小及大、由里及外，一圈圈盘按成扁平螺旋状圆形发髻，紧接着抽出骨笄固定圆髻。剩余马尾发尾一小截头发，与留存的红绳合拧缠绕、将其固定环绕于马尾根部隐藏在花串之间或花串与发髻之间的间隙中，插入边花，以增加头饰的层次感和丰富度，完成边花佩戴。边花的颜色、形状和数量的选择要与花串相协调，并与花串形成和谐美感。宜选用颜色明艳、形状各异的边花，以体现整体花饰的多彩、丰富。在发髻前侧面戴上玳瑁梳，玳瑁梳针脚簪插于发髻中心辅助固定，使玳瑁梳与整体簪花融为一体相得益彰。在发髻的顶部或侧面，插上钗仔针；金花、金剑等其他金饰可按需佩戴。
 
  
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====起源====
  
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====文化意义====
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  长寿米粉有着数千年的工艺，历史渊源，相传是东汉末年刘备入川时，有个随军火头军叫张同甘，把技术带来重庆长寿。此工艺的制作精细，是用3分之2的米和三分之一的米饭同在水中浸泡，磨成浆，再蒸一层晾一层，晾干后叠齐，切成丝，再用涨水煮热即食。此工艺千年延续至今，在全国几乎没有，长寿米粉现在的工艺数新市场，李五最为正宗。（离七，2025，26）
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长寿米粉是长寿民间的传统食品。自清朝末期开始，每年阴历冬腊月，长寿当地不论是城里还是乡下，家家都要蒸米粉，与汤圆同为过年期间待客和自食的特色食品。长寿米粉是用长寿的优质大米贵朝米、中稻米作原料，传统工艺包括浸泡、磨浆、蒸（或浪）熟、切成墩墩（或卷成筒）等，加工成便于保存和携带的半成品。食用时，再将墩切成片（煮熟即成细条）或将卷切成条，下到开水锅中煮开即可食用，可依个人喜好配蔬菜，传统味道是加水豆豉，现代调味或麻辣或清汤等；还可以下油锅炒成任意味道的“炒粉”。
  
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蟳蜅簪花是当地服饰文化中极具特色的部分，不同花卉均蕴含独特寓意，如牡丹象征富贵，梅花寓意傲骨清风，兰花彰显清新，菊花代表节操与坚韧不拔，佩戴者可借此寄托情感，表达对美好品质精神的追求。簪花本身也是吉祥象征，寓意着幸福美好，被当作祈福庆祝之物，可祈愿好运降临。
 
  
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此外，簪花作为爱情的象征和祝福，见证着蟳蜅女婚姻的美满幸福。在蟳蜅女的传统婚俗里，新婚当天，新娘身着蓝布衫、宽裤等传统服饰，头戴精美花环，簪花与服饰相互映衬，尽显美丽。这种风俗不仅延续传统婚俗，更是蟳蜅文化的传承展现，承载着人们对美好生活的期许。簪花于古代兼具多重意义，在贵族中是身份象征，玉石珠宝簪花更是彰显地位。蟳蜅村中，簪花成为女性勤劳、坚韧和美丽的象征。蟳蜅女以簪花展示独特魅力，赢得社会认可。簪花的象征意义在不同情境下各有侧重，宋朝簪花还具有官阶区分功能，不同花色、花卉、簪法及材质颜色对应不同官阶。而蟳蜅簪花虽不像宋朝簪花有官阶区分功能，却体现着蟳蜅女的独特文化内涵，与蟳蜅女传统服饰相搭配，使得簪花成为蟳蜅服饰文化中不可或缺的一部分，展示着蟳蜅女的独特魅力与价值。
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====特点和营养价值====
  
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簪花作为头饰，是蟳蜅服饰文化的重要元素。簪花一开始便展现出蟳蜅女的高雅品味与生
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  因为长寿米粉煮食方便、色白如玉、口感细腻、滑爽筋道、调味随意，还可以作为馈赠礼品，长期受到广泛喜爱和传承。改革开放后，长寿米粉从家庭自产食品演变成为一种商品，区内各地都有长寿米粉小吃店，尤以新市、葛兰、渡舟的半成品米粉以质优、量大闻名。长寿当地人不但过春节时家家都要特意买米粉，平时也经常买米粉食用。同时长寿米粉在整个重庆地区乃至周边省市老百姓中也受到喜爱，声名远播至全中国。其制作工艺2010入选长寿区非物质文化遗产名录。米粉有构成机体的重要物质；储存和提供热能；维持大脑功能必须的能源；调节脂肪代谢；提供膳食纤维；节约蛋白质；解毒；增强肠道功能。（谢文龙，2025，37——40）
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活情调，蟳蜅女对簪花上的鲜花、假花会进行精心挑选搭配，从色彩到形状都追求完美，它同样也是女性展示柔美秀丽的载体。在蟳蜅村，女孩子从小留长发，自十一二岁起会将秀发精心盘于脑后，插满鲜花或假花，形成“粗脚头”发式。这种发式美观大方，承载着蟳蜅女对美的独特理解与追求。簪花与蟳蜅女蓝布衫、宽裤等传统服饰相得益彰，共同塑造出蟳蜅女独特的形象。簪花不仅是头饰，更体现出蟳蜅女对美的执着追求，彰显着蟳蜅服饰文化的魅力。
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它富含铜，铜是人体健康不可缺少的微量营养素，对于血液、中枢神经和免疫系统，头发、皮肤和骨骼组织以及脑子和肝、心等内脏的发育和功能有重要影响。
  
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在海洋信仰层面，头戴鲜花亦成为沿海族群的文化符号。每年农历正月廿九日海神妈祖寿诞之际，福建沿海广泛举行“天香”民间庆典，以鲜花敬奉神灵的习俗在泉州地区颇具影响力。其中，蟳埔女簪花巡游的传统延续至今，这一仪式不仅是对海洋神灵的敬畏表达，更通过集体性的文化实践，强化了沿海族群对海洋文明的精神认同，形成自然崇拜与地域文化交织的独特景观。
 
  
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====制作方式====
  
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====社会功能====
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材料：
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主料：米粉
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调料：生抽、橄榄油、大蒜、小葱、陈醋、花椒油、辣椒油、芝麻酱
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制作：
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    水开后就放入米粉烫一分钟就将其捞出，久煮则会导致米粉过于软烂，口感大打折扣。接下来则是调取酱料，其有两种经典调料可供选择，一种是下面这样的，由一定量的橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子调和制成；另一种是下面这种的，由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子，芝麻酱调和制成。由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子调和制成调料是麻辣的红油口味；由橄榄油，大蒜末，葱花，生抽，陈醋，花椒油，油辣子，芝麻酱调和制成的调料最大的不同就是加了芝麻酱的，油辣子相对放得少了些！（冉隆国，2025，25——28）
  
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1. 实用功能
 
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簪花围的形制构造深度贴合蟳埔村的地理环境及生产生活需求。早期蟳埔男性多以出海谋生为业，勤劳的蟳埔女性除承担家务劳作外，还需前往海边采收牡蛎。由于海边自然环境风沙较大，且她们需频繁进行低头捡拾牡蛎、弯腰撒网捕鱼等动作，于是蟳埔女选择了不留刘海、将长发整体盘绕于脑后的习惯。簪花围通过多根簪钗固定于发髻的结构，具备较强的稳固性，能有效帮助渔妇在劳作过程中抵御海风侵袭，又可避免头发被海水浸湿或缠绕于渔网，充分体现了实用功能与地域文化的有机统一。
 
  
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2. 审美功能
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====流行地区及种类====
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蟳埔女对鲜花特别钟爱，她们将鲜花视为重要的装饰元素。其簪花素材主要包含“生花”与“熟花”两类：前者特指各类应季开放的自然花卉；后者则为装饰性绢花，俗称“塑料花”。她们将花环、鲜花与绢花围绕着螺旋髻进行层层装饰，平常日子戴上1-2串花环。在节庆或喜庆场合（如妈祖诞辰），蟳埔村女性通常会投入数小时精心妆扮头饰，要戴5到7串各种不同颜色的花环，并身着盛装，以表示欢庆和喜悦。除了鲜花外还经常佩戴各种精致的发
 
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簪与插梳。蟳埔女们以独特的审美追求，将头上的装饰打造成五彩斑斓的“微型花园”。绚烂的花朵仿佛成为她们生活画卷的点睛之笔，以盖过日常工作的琐碎。
 
  
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  在长寿当地的各大小街边面馆、学校食堂及长寿区周边的部分川渝地区都能找到它的身影。当地一碗素长寿米粉的价格大概在5—8元之间。其中，价格较贵和最为出名的长寿米粉组合当属长寿肥肠米粉。作为当地的另一大特产，长寿的肥肠面、米粉、饭同样拥有不错的口味和知名度。除此之外，长寿的豌杂米粉味道也是一绝，其中的豌豆等杂豆不仅蛋白质含量高，还含大量赖氨酸，富含膳食纤维、维生素B1、胡萝卜素、钙、钾、镁等矿物质及酚类等抗氧化物质，杂酱由猪肉末制作而成，富含优质蛋白质、血红素铁等。制作时需将干豌豆浸泡后加碱面熬煮至软烂，杂酱需选用肥瘦相间的猪肉丁与豆瓣酱、甜面酱等调料翻炒融合。
  
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====非遗保护====
 
  
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自2008年“蟳埔女习俗”被列入国家级非物质文化遗产代表性项目名录后，在“非遗”文旅融合发展与明星效应的双重推动下，簪花围快速走红并发展出一系列写真妆造产业。从符号学的角度来看，文化消费是一种以各种符号彰显主体个性、表达自我价值判断，并且传播符号价值认知、实现群体符号价值认同的社会文化活动。并且，“符”与“物”紧密联系、不可分割，非物质形态的文化产品常常需要以物为符号的载体和视觉化的意义形式。在这个意义上，簪花围逐渐突破地域与文化圈层的限制，其符号意义与传播路径发生了显著重构，从蟳埔社区内部的文化标识转变为具有广泛影响力的视觉消费符号。
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===参考文献===
  
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2024年1月，联合国教科文组织官方微博发文点赞泉州簪花。4月19日，“泉州鱘埔:头上花园非遗体验”入选中国旅游研究院发布的“2024年非遗旅游体验创新十佳案例”。泉州簪花的“意外”走红，让外乡人不太熟知的国家级非遗“蟳埔女习俗”成功进入大众视野，越来越多的游客通过泉州警花非遗旅游感受“蟳埔女习俗”的文化精神，体验它的审美逸趣。本文试以游客体验的视角，通过分析泉州簪花非遗旅游体验在其历时过程（预期体验、在场体验、追忆体验）中的阶段建构，梳理泉州警花非遗旅游在塑造游客体验的创新思路，进而探析非遗旅游体验创新发展的实现路径，为非遗旅游产品的开发和运营提供有益借鉴。
+
Li Qi.离七.（2025）寻味长寿——当市井烟火遇见大湖之鲜［Flavors of Changshou: Where Street Food Meets Lake-to-Table Freshness］23-30
−
 
+
Xie Wenlong.谢文龙.（2025）重庆的美食诱惑［Food Temptation in Chongqing］37-40
−
意识到美是文旅持续盈利的终极密码，从追求美到创造美，形成非遗旅游体验创新生态链，贯穿游客预期体验、在场体验及追忆体验三阶段。一是以“追求美”推动体验设计。调研游客参与非遗体验的审美需求动机，指导非遗产品、活动、场景等美的载体的设计，创造审美对象，激发游客参与体验的兴趣。二是以“创造美”推进非遗挖掘。鼓励游客在体验美的过程中参与美的创造，与游客共同深挖非遗内涵，将非遗元素融入现代生活，创造新的非遗体验形式。三是以“分享美”实现非遗传承与保护。善用网络媒体、社交平台激发游客“分享美”的潜在意愿，了解游客体验感受及评价，通过与顾客的互动交流探究非遗体验创新的新方向，通过反馈及柔性正向引导，促进游客对非遗价值的理解，激发全社会传承保护非遗的主动性。
+
Ran Longguo.冉隆国.（2025）在非遗美食中品味山城韵味［Feeling Chongqing Style from Cuisines of Intangible Heritage］25-28
−
 
 
−
 
 
−
====参考文献====
 
−
 
 
−
[1]宋深江,吕亚持,陈飞峰.蟳埔簪花图案的内涵与创新运用研究[J].西部皮革,2025,47(13):136-139.DOI:10.20143/j.1671-1602.2025.13.136.
 
−
 
 
−
[2]林沁,李永轮.福建泉州蟳埔村簪花围头饰形制与装饰艺术特征研究[J].美与时代(上),2025,(09):148-151.DOI:10.16129/j.cnki.mysds.2025.09.034.
 
−
 
 
−
[3]闫睿欣.作为视觉符号的簪花围：拍照体验中的民俗主义与意义再建构[J].粤海风,2025,(05):30-37.DOI:10.16591/j.cnki.44-1332/i.2025.05.010.
 
−
 
 
−
[4]福建省泉州市地方标准 DB 3505/T 16—2024
 
  
  
 
===术语===
 
===术语===
  
−
1.Hairpin flower adornment 簪花
+
长寿米粉 Changshou Rice Noodles
−
 
+
非物质文化遗产名录 Intangible Cultural Heritage Meau
−
2.Xunpu lady 蟳埔女
+
国家地理标志产品 National Geographical Symbol Product
−
 
+
微量营养素 Micronutrient
−
3.Bone marrow 骨笄
+
制作精细 Exquisite Craftsmanship
−
 
 
−
4.Mazu 妈祖
 
−
 
 
−
5.“thick toed” hairstyle “粗脚头”发式
 
−
 
 
−
6.Court Ladies Adorning Their Hair with Flowers 《簪花仕女图》
 
−
 
 
−
7.hair bun 发髻
 
−
 
 
−
8.official rank 官阶
 
−
 
 
−
9.Bun 圆髻
 
  
  
 
===问题===
 
===问题===
  
−
1.簪花围作为国家级非物质文化遗产，其形制与装饰如何体现泉州蟳埔地域的海洋文化特征？
+
1.长寿区自何时开始家家蒸米粉？
−
 
+
2.长寿米粉的原材料是什么？
−
2.从历史上看，蟳埔簪花习俗是如何融合中原汉文化传统与本土闽越文化，并最终形成独特样貌的？
+
3.长寿米粉的外观特点是什么？
−
 
+
4.长寿区哪些地方的米粉最为著名？
−
3.简述簪花围制作工艺中“盘发”与“装饰”两个核心步骤的技术要点与文化意涵。
 
−
 
 
−
4.簪花在蟳埔女的社会生活中承载了哪些超越审美之外的社会功能与文化象征意义？
 
−
 
 
−
5.当代“簪花围”从社区文化标识转变为大众旅游消费符号，这一过程涉及哪些“非遗”保护与发展的核心议题？
 
−
 
 
−
6.从“非遗旅游体验创新”的角度，泉州簪花的成功实践提供了哪些可借鉴的路径？
 
  
  
 
===答案===
 
===答案===
  
−
1.簪花围的形制与装饰深刻反映了泉州蟳埔村“以海为田”的生存环境与文化适应。在形制上，其核心是将长发全部后梳，盘成扁圆发髻并牢固固定，这一方面便于海边劳作，避免头发被海风扰乱或卷入渔网，另一方面无刘海、光洁额头的处理也适应了多风沙的海洋性气候，体现了实用理性。在装饰上，其材料与意涵均与海洋紧密关联：早期簪花常采用海贝、珊瑚等海洋物产直接打磨制成，形成了独特的海洋材质美学；而其信仰内核则与妈祖崇拜等海洋民间信仰深度融合，例如在“妈祖生”等重要庆典中，簪花围是敬神与巡游的必要装束。因此，簪花围并非单纯的审美装饰，而是融合了生产功能、生态适应与海洋信仰的“地方性知识”的物化载体。
+
1 清朝末期
−
 
+
2 中稻米，贵朝米
−
2.蟳埔簪花习俗的源头可追溯至中原汉文化的簪花古礼，汉代已出现以鲜花、金银、绸绢饰发的风尚，唐宋时期尤为鼎盛，《簪花仕女图》即为明证。这一传统随中原士族南迁入闽。在泉州蟳埔，这一习俗与闽越本土的海洋文化及宋元时期泉州海洋贸易带来的多元文化发生了深度交融。其表现为：在核心礼俗观念上继承了中原的“以花为饰”与礼仪美感；在具体形态上，则吸收了古闽越人“贝饰”传统，发展出独具特色的贝雕簪钗，并结合海上丝绸之路传入的异域花卉（如素馨、茉莉）与审美元素，形成了以“簪花围”为标志的、繁复灿烂的视觉体系。因此，它是中原农耕文明礼俗、闽越海洋部落文化、海外贸易城市风尚三重脉络在特定地理空间长期互动的产物。
+
3.色白如玉
−
 
+
4.新市，葛兰
−
3.盘发技术：以骨笄分区、红绳捆扎、螺旋盘髻为核心。其技术要点在于利用骨笄作为支撑骨架，通过螺旋盘绕与红绳固定，形成一个稳固、扁平、饱满的圆形基座。这一基座（发髻）被称为“粗脚头”，其牢固性确保了在海洋环境下劳作的实用性，其圆形则蕴含着“圆满”“和谐”的传统文化观念。
 
−
 
 
−
装饰艺术：遵循“衬底-主体-点缀”的层次逻辑。首先，以花串环绕发髻形成饱满的基底，以数量（日常1-2串，节庆5-7串）来区分日常与欢庆场景。其次，佩戴玳瑁梳，其功能兼具固定发髻与装饰，玳瑁材质本身源自海洋，是身份与吉祥的象征。最后，插戴边花、钗仔针、金铳针等进行立体点缀，追求色彩对比、形状错落的“锦簇”效果。整个装饰过程，是将头部转化为一个“移动花园”，体现了“天人合一”的审美观，即人与自然的微型生态模拟。
 
−
 
 
−
4.年龄与生命阶段标志：女孩自十一二岁起开始盘发簪花，标志步入青春期；新婚时的簪花尤为盛大，是婚俗礼仪的核心环节。
 
−
 
 
−
社会身份与美德象征：簪花围是“蟳埔女”的族群标识，象征着女性的勤劳、坚韧与持家能力。其繁复而不失秩序的造型，视觉化了她们“内外兼修”的社群期许。
 
−
 
 
−
情感与精神寄托载体：不同花卉的选择寄托个人情感（如爱情祈愿），集体性的簪花活动（如妈祖巡游）则强化了社群认同与海洋信仰。
 
−
 
 
−
5.当地社区（尤其是中老年女性）作为文化持有者，从技艺展示者、盘发师到民俗讲解员，其主体角色如何确认，并在旅游收益中获得合理回报，是实现可持续保护的关键。对游客而言，簪花围的意义从“蟳埔女的生活样式”转变为“古典美学体验”和“出片神器”，其承载的海洋历史、社群记忆等深层内涵可能在浅层消费中被稀释。如何通过旅游体验设计有效传递其文化深度，是一大挑战。旅游热吸引年轻一代返乡从事相关行业，为非遗带来了新的传承人群与传播方式，但也可能使传承动机更趋经济化。
 
−
 
 
−
6.精准把握社交媒体时代游客对“视觉奇观”与“文化沉浸”的复合需求，将簪花围塑造为兼具东方美学韵味与高互动性的“可穿戴的文化符号”，通过明星效应、社交媒体（如小红书、抖音）的美学化传播，成功激发游客的打卡预期与审美向往。
 

Revision as of 19:28, 30 December 2025

Final Paper

Changshou Rice Noodles

Introduction

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

Origin

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

Characteristics and Nutritional Value

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

Preparation Method

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

Popular Regions and Varieties

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


References

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

Terminology

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

Questions

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

Answers

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



期末论文

长寿米粉

介绍

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


起源

 长寿米粉有着数千年的工艺，历史渊源，相传是东汉末年刘备入川时，有个随军火头军叫张同甘，把技术带来重庆长寿。此工艺的制作精细，是用3分之2的米和三分之一的米饭同在水中浸泡，磨成浆，再蒸一层晾一层，晾干后叠齐，切成丝，再用涨水煮热即食。此工艺千年延续至今，在全国几乎没有，长寿米粉现在的工艺数新市场，李五最为正宗。（离七，2025，26）

长寿米粉是长寿民间的传统食品。自清朝末期开始，每年阴历冬腊月，长寿当地不论是城里还是乡下，家家都要蒸米粉，与汤圆同为过年期间待客和自食的特色食品。长寿米粉是用长寿的优质大米贵朝米、中稻米作原料，传统工艺包括浸泡、磨浆、蒸（或浪）熟、切成墩墩（或卷成筒）等，加工成便于保存和携带的半成品。食用时，再将墩切成片（煮熟即成细条）或将卷切成条，下到开水锅中煮开即可食用，可依个人喜好配蔬菜，传统味道是加水豆豉，现代调味或麻辣或清汤等；还可以下油锅炒成任意味道的“炒粉”。


特点和营养价值

 因为长寿米粉煮食方便、色白如玉、口感细腻、滑爽筋道、调味随意，还可以作为馈赠礼品，长期受到广泛喜爱和传承。改革开放后，长寿米粉从家庭自产食品演变成为一种商品，区内各地都有长寿米粉小吃店，尤以新市、葛兰、渡舟的半成品米粉以质优、量大闻名。长寿当地人不但过春节时家家都要特意买米粉，平时也经常买米粉食用。同时长寿米粉在整个重庆地区乃至周边省市老百姓中也受到喜爱，声名远播至全中国。其制作工艺2010入选长寿区非物质文化遗产名录。米粉有构成机体的重要物质；储存和提供热能；维持大脑功能必须的能源；调节脂肪代谢；提供膳食纤维；节约蛋白质；解毒；增强肠道功能。（谢文龙，2025，37——40）

它富含铜，铜是人体健康不可缺少的微量营养素，对于血液、中枢神经和免疫系统，头发、皮肤和骨骼组织以及脑子和肝、心等内脏的发育和功能有重要影响。


制作方式

材料： 主料：米粉 调料：生抽、橄榄油、大蒜、小葱、陈醋、花椒油、辣椒油、芝麻酱 制作： 

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


流行地区及种类

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


参考文献

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


术语

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


问题

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


答案

1 清朝末期 2 中稻米，贵朝米 3.色白如玉 4.新市，葛兰

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