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==Final Exam Paper==
 
==Final Exam Paper==
  
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===Bai Tie-Dying===
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===Daokou Braised chicken===
  
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===Contents===
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====Introduction====
  
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Chapter 1 General Introduction
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====Origin and History====
  
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1.1 Research Background
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====Production method====
  
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1.2 Research Significance
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====Flavor characteristics====
  
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Chapter 2 Historical Origin and Features
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====Cultural meaning====
  
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2.1 Origin
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===Reference===
  
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2.2 The Development Characteristics of Different Historical Periods
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===Terms===
  
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2.3 Production Process
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===Questions===
  
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2.4 Dye Types and Characteristics
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===Answers===
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Chapter 3 The Dilemma of Inheritance
 
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3.1 Lack of Inheritors
 
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3.2 Lack of Innovation
 
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3.3 Backward Marketing Methods
 
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Chapter 4 Solutions to Tie-dying Inheritance
 
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4.1 Innovation of High-end Products Made from Tie-Dying
 
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4.2 Innovation of Dissemination Methods
 
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4.3 Application of AIGC System
 
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Reference
 
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Terms
 
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Questions
 
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Answers
 
  
 
====Introduction====
 
====Introduction====
  
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=====Research Background=====
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Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of "hometown of braised chicken". Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. （Song libo，2025）Among many brands of Daokou braised chicken, the famous one is "Yixingzhang". Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.
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Intangible cultural heritage is the outstanding traditional culture of a country and a nation. 5G has broken through the technical barriers of live streaming. Intangible cultural heritage has also achieved rapid development through live streaming. The Bai ethnic group's tie-dyeing technique in Zhoucheng Village, Dali, has been refined through history and has become a symbol of the local characteristic culture. In the new environment, traditional intangible cultural heritage skills need to adapt to the new environment and make new changes.
 
  
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=====Research Significance=====
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====Origin and History====
  
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From a practical perspective, intangible cultural heritage, as a spiritual heritage representing the cultural characteristics of a country or region, plays a promoting role in the current advocacy of rural cultural revitalization and the formation of rural cohesion. The Bai ethnic group's tie-dyeing village has a history of over a hundred years and is rich in cultural heritage. Tie-dyeing is one of its most prominent intangible cultural heritages, carrying the collective memory and emotional demands of villagers of different generations. To help tie-dyeing escape the fate of being "abandoned", this article traces its historical origin and explores its current development status, with the aim of innovatively developing tie-dyeing in contemporary times. This can enhance people's awareness of the protection of intangible cultural heritage and also provide certain inspirations for the development and protection directions of other intangible cultural heritages.
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Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, "don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers." Then he said mysteriously, "if you want to cook chicken, add eight ingredients and soup." Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: "with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named" Yuanbao chicken ". Zhang Bing's shop number is set as" Yixingzhang ". Because his family name is Zhang, and he also takes the meaning of" Yi you Ji xing ", so his braised chicken shop number is named" Yixingzhang ".
  
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====Historical Origin====
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After the brand of "Yixingzhang" was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since "Yixingzhang" was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as "four unique".
  
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=====Origin=====
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Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought "Yixingzhang" braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as "the best food in the world". Since then, "Yixingzhang" braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.
  
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Tie-dyeing, a traditional folk craft that has evolved from the Qin and Han dynasties to the present, is practiced by the Bai people in Zhoucheng. Since the late Ming and early Qing dynasties, tie-dye handicrafts have been well inherited and developed in this region, integrating culture and art into a cohesive whole. In 2006, the Bai ethnic group’s tie-dyeing technique in Dali, Yunnan Province, was inscribed on the national list by the Ministry of Culture as a national intangible cultural heritage[5].
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====Production method====
  
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Zhoucheng, known as the “Hometown of Bai Ethnic Group’s Tie-dyeing,” is situated 23 kilometers north of the ancient city of Dali. It lies beside the Yunnan-Xizang Highway, 38 kilometers away from Xiaguan. As the largest natural village in Yunnan Province, it covers an area of 7 square kilometers and has a population of over 8868, nearly all of whom are Bai people. The village is home to over 1500 Bai ethnic households, making it the largest Bai ethnic village in Dali. It serves as an open folk tourism area for the Bai ethnic group, attracting visitors who come to tour the village.
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Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.（Wang panpan，2009）
  
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=====The Development Characteristics of Different Historical Periods=====
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（1）The choice of raw chicken
  
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In the sixteenth year of the Zhenyuan era of the Tang Dynasty, the Nanzhao dance troupe traveled to Chang’an to perform. The costumes they wore, described as having “skirts and jackets made from depictions of birds, beasts, plants, and trees, with patterns created using eight-color mixed leather”, were produced by using tie-dye techniques. The earliest physical evidence of tie-dye that we can see now originates from Astana in Turpan, Xinjiang. This Han Dynasty artifact has a history of approximately two thousand years. From this fabric fragment, one can observe the state of the dyeing: the valerian dots, similar to those on caviar, are uniform in size, evenly arranged, and brightly colored. These characteristics fully demonstrate that tie-dyeing techniques had already reached a relatively high level during the Qin and Han dynasties. Based on this evidence, it is reasonable to infer that the origin of manual dyeing and printing technology in our country should predate the Qin and Han dynasties. The reason earlier examples have not been discovered is likely due to the difficulty in preserving textiles over long periods, rather than the absence of such rudimentary printed and dyed fabrics.
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Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.
  
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After the tumultuous wars and divisions of the Wei, Jin, Northern and Southern Dynasties, the unification under the powerful Sui and Tang Dynasties brought people a peaceful and prosperous life. This also provided opportunities for the development and prosperity of tie-dyed clothing. At that time, both tie-dyeing techniques and printing and dyeing processes had reached a very high level. The craftsmanship was ever-changing, and the patterns were countless. There were various tie-dye techniques such as binding, pleating, twisting, knotting, and folding and sewing. The exquisite tie-tying techniques captured the essence of nature. There were patterns like deer placenta valerian and overlapping spots valerian like agate, as well as continuous net-like patterns in four directions, four-petal pattern, shippou pattern, and pattern with birdflower design. A wide variety of patterns and designs, including flower and bird motifs, were also achieved through the use of plant dyes and mineral dyes, creating a riot of colors. Commonly used dyes included madder for red, indigo for blue, and ochre for yellow. For example, the  “Four-Petal Flower” unearthed from the Tang Dynasty, which adopted the techniques of scattered point arrangement and folding and stringing, features bright orange-yellow petals against a dark brown background. A Tang Dynasty shippou patterned vase preserved in a Japanese museum, dyed using the folding and stringing stitch method, forms a net-like structure with very beautiful patterns resembling copper coins. These tie-dyed fabrics, with their exquisite composition and smooth lines, were widely loved by people, from high-ranking officials and nobles to common folk. The use of tie-dye became a prevailing trend, making tie-dyed clothing popular. The Tang Dynasty witnessed unprecedented development and prevalence of tie-dyeing[6].
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（2）Slaughter and eviscerate
  
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By the Song Dynasty, tie-dyeing had become very common. Moreover, the techniques of tie-making had also been continuously refined. Beautifully crafted zha dyeing products had become commonly used clothing items in daily life. However, the Song Dynasty adhered to frugality and issued edicts many times to prohibit or limit production. On one hand, the royal family’s ban on the use of tie-dyed and other printed and dyed items indicated that these techniques had developed and become more widespread than ever before. On the other hand, repeated prohibitions and heavy punishments dealt a blow to the booming folk tie-dyeing industry, resulting in many cases of the loss of dyeing techniques. This led to the prevalence of this ancient technique in the Sui and Tang Dynasties being fatally damaged and thus declined.
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After 20 hours, the raw chicken was slaughtered by the method of "cutting off the three pipes". After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.
  
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=====Production Process=====
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（3）Cleaning
  
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The method of making tie-dye is unique. Old books vividly describe the process of making tie-dye by the ancients, “pick and gather the threads, tie them up, and then dye them. Once dyed, the knot is untied. All the knots are in their original colors, while the rest are dyed, making the colors rich and colorful.” The main steps of tie-dyeing include painting patterns, twisting and tying, soaking, dyeing the fabric, steaming, drying in the sun, thread removal, rinsing and grinding the fabric. Among them, the two main processes are tying flowers and soaking dyeing. The key techniques lie in the twisting and tying techniques and dyeing skills. Dyeing vats, dyeing sticks, drying racks, stone mills and the like are the main tools for tie-dyeing.
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The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.
  
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Tie-flower, originally known as “tying knots”, is a process that begins with the selection of fabric. According to the requirements of the pattern, the fabric is shaped into a certain form using methods such as creasing or crumpling [9], folding, rolling, and squeezing. Subsequently, with a needle and thread, it is sewn or wrapped stitch by stitch to make it tight and securely sewn, thereby transforming the fabric into a series of “knots”.
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（4）Pickling
  
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The dyeing process commences with soaking the fabric, which has been tied into “knot”,  in clean water. The fabric is then placed in a dye vat for either cold dyeing after soaking or hot dyeing after heating. After a certain period, the fabric is removed and allowed to dry before being reimmersed in the dye vat for further dyeing. This repeated immersion process deepens the color with each cycle, a phenomenon known as “indigo blue is extracted from the indigo plant, but is bluer than the plant it comes from.”. The parts that have been sewn, being impermeable to the dye, naturally form beautiful patterns. Additionally, due to the varying stitches used by individuals and the differing degrees of dye penetration during the sewing and tying process, there is an element of randomness. As a result, the finished dyed products are rarely identical, thereby endowing them with greater artistic significance[8].
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After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.
  
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=====Dye Types and Characteristics=====
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（5）Modeling
  
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The main plants are indigo or soil indigo, which are commonly known as "radix isatidis" in folk terms. The indigo dye used for dyeing cloth in Zhoucheng is all grown and processed by the villagers themselves. Besides meeting the cloth dyeing needs of their own village, the surplus indigo is also sold to other regions.
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In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.
  
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Isatis root is a natural plant dye. The production process does not add any chemical components and causes no pollution to the environment. The non-toxic dye extracted from it conforms to the principle of sustainable development. The main colors are blue and white. The dyed fabrics are either blue with white patterns or blue with white patterns. The tones are fresh and elegant, with a unique charm, reflecting the pure and gentle aesthetic characteristics of the Bai ethinic groups. Moreover, through repeated immersion, various shades of blue can be formed. There is often a certain transitional gradient effect between the flower and the ground, with many ice cracks, naturally formed. And tie-dyed products made from plant indigo have bright colors and good color fastness, and are not easy to fade.
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（6）Deep fried with color
  
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The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.
  
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====The Dilemma of Inheritance====
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（7）Cooking
  
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=====Lack of Inheritors=====
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Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.
  
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There is a significant risk of discontinuity in the inheritance process of tie-dyeing techniques. The older generation, who have systematically learned and mastered the tie-dyeing technique, have been able to make a living from it. However, the tie-dyeing process is inherently complex and time-consuming. Despite the considerable time investment required, the income generated is often only sufficient to support a modest livelihood. As a result, young people are increasingly reluctant to devote substantial time and energy to learning these ancestral skills. This reluctance has led to a growing risk of discontinuity in the transmission of traditional tie-dyeing skills. The core contradiction lies in the long-term investment required for the inheritance of skills and the career pursuit and survival pressure of contemporary young people[7].
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(source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )
  
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====Flavor characteristics====
  
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=====Lack of Innovation=====
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The flavor characteristics of Daokou braised chicken can be summarized as "color, fragrance, taste and shape".
  
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In today’s era that encourages innovation and development, tie-dyeing, as a traditional technique, faces significant challenges. The traditional dyeing process lacks innovation in its products, which is mainly manifested in low-end production. The products are highly homogeneous, and high-end ones are scarce.
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Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.
  
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At the very beginning of the birth of this art, tie-dyed products mainly included ethnic costumes, tablecloths, table flags, and other items. These were primarily supplied to meet local market demand and for export to foreign countries. However, after 2010, orders from abroad have decreased significantly. Merchants have had no choice but to expand into the domestic market, developing a series of tourism products.
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Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.
  
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As of 2020, the tie-dyed products in Dali Prefecture mainly include tablecloths, T-shirts, dresses, scarves, and table flags. A small number of high-end ethnic costumes are available, and the rest of the peripheral products include throw pillows, handbags, and toys, such as dolls, coasters, shoes, hats, socks, and door curtains. The current peripheral products are in the initial stage of research and development and have not been widely sold. They mainly focus on tourism products, such as T-shirts and dresses, which have become the main low-end tie-dye products in Dali Ancient Town, Xizhou Town, and Shuanglong Town. As the products with the widest audience range, the clothing of each store mainly relies on purchasing and selling. The styles, patterns, and forms of the products sold are almost identical, resulting in serious homogenization. The production and sales of the products have gone off track, lacking novelty and innovation. The market for low-end tie-dye products has not been enriched, nor has its artistic form been fully demonstrated. This is a problem brought about by insufficient innovation drive.
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Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is "creaky". It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.
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Another manifestation of the lack of innovation is the scarcity of high-end products. Artistic masterpieces are the highest expression of folk craftsmanship and can fully embody the art of Dali’s traditional dyeing, which has been passed down for thousands of years. High-end tie-dye products from Dali, such as traditional craft ethnic costumes, complex and exquisite series of table flags and tablecloths, and dedicated artworks, are only available in a few shops, workshops, or museums for appreciation or sale. There are over a thousand kinds of tie-dye patterns, but not many are presented. Neither merchants nor local Bai residents have fully utilized the original skills of this craft to master the superb tie-dyeing techniques and bring the art into the public eye, presenting tie-dyeing thoroughly and completely. This is a characteristic of high-end product scarcity and is also a problem caused by insufficient innovation drive.
 
  
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If the essence of tie-dyeing techniques can be combined with high-end products, it will not only enhance the popularity of tie-dyeing but also bring back its top-notch artistic essence. The development and innovation of low-end products indirectly enhance one’s own economic self-sustaining capacity. Therefore, the issue of product innovation needs to be further addressed.
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Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.
  
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=====Backward Marketing Methods=====
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====Cultural meaning====
  
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Many local tie-dye practitioners are engaged in online business. Most of the members are middle-aged people over 35 years old and elderly people from Zhoucheng Village. They are mostly illiterate or those who can read but sell products through the Internet. This approach indicates a lack of understanding, indifference, and energy. Therefore, most major tie-dye producers do not have online stores and do not engage in online business activities.
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As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.
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Some local foreign merchants are currently developing online markets, such as opening online stores or promoting and advertising on various popular social media platforms. While exploring customers and conducting online operations, they also drive traffic to physical stores. However, due to reasons such as a single product range and insufficient professionalism in online operations, the online operation results of some merchants are not satisfactory and need to be improved. Overall, the specific business models both online and offline are backward, and the potential of tie-dyeing has not been fully exploited. The advantages of the product have not brought considerable economic benefits, and thus it is impossible to further invest in promoting the development of tie-dyeing.
 
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====Solutions to Tie-dying Inheritance====
 
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=====Innovation of High-end Product Made from Tie-dying=====
 
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Mass product manufacturing, apart from clothing, should expand its industrial chain by utilizing the patterns and designs of tie-dyeing and combining them with the consumption preferences of modern consumers. These designs can be applied to various product categories, such as canvas bags, hats, coasters, wedding dresses, art scrolls, and household items. This approach ensures that the products not only possess the beauty of traditional craftsmanship but also exhibit modern aesthetic appeal. High-end products and art pieces represent the pinnacle of cultural expression. The creation of high-end products should delve deeply into the historical roots of tie-dyeing, capturing the essence of its millennia-old cultural heritage and refining it for contemporary appreciation[4].
 
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=====Innovation of Dissemination Methods=====
 
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Due to the influence of the geographical environment and the traditional thoughts of ethnic minorities on the villagers of Zhoucheng Village, their media literacy and cultural literacy are not high. Coupled with their lack of a strong media awareness, the cost of their media learning is relatively high[3].
 
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The promotion of live streaming of intangible cultural heritage, including tie-dyeing, requires a nuanced understanding and active participation from live-streaming hosts. These hosts, who utilize live-streaming media, play a crucial role in publicizing tie-dyeing culture. Young people, in general, exhibit a higher acceptance of modern media and possess a stronger ability to learn new things. This makes them ideal candidates for becoming live-streaming hosts. However, the fact that the younger generation has not yet mastered the traditional tie-dyeing skills presents a significant challenge. This gap in knowledge and skill has thus made the promotion of live streaming of intangible cultural heritage, particularly tie-dyeing, rather difficult.
 
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To address this issue, it is urgent to introduce corresponding strategies to encourage the younger generation to devote themselves to the learning and inheritance of traditional tie-dyeing techniques. Cultivate the live-streaming awareness of the people in Zhoucheng to promote tie-dyeing, and carry out stratified and classified live-streaming specialized training based on the ability characteristics and cognitive levels of different groups. The practical teaching focuses on basic operations and process demonstration scenarios for middle-aged and elderly practitioners. For the younger group, it strengthens the cultivation of advanced skills such as content planning, interactive operation and new media communication. Through adaptive training, the participation threshold is lowered to consolidate the ability foundation of live streaming promotion. Villagers can hold offline practical workshops, with the core content being the basic operation of mobile phones and the simplification of live streaming processes. It covers practical function training such as one-click live streaming and automatic reply Settings, supplemented by dialect explanations and graphic manuals to enhance the adaptability of teaching. The focus is on conducting live streaming training for process demonstrations, through real-time demonstrations of core procedures such as flower arrangement and dyeing. By integrating the oral dissemination of knowledge points related to intangible cultural heritage, the professionalism and cultural nature of live-streaming content should be strengthened.
 
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=====Application of AIGC System=====
 
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In the digital transformation and innovative practice of tie-dyeing, AIGC (Artificial Intelligence Generated Content) technology can play a core enabling role. By collecting traditional tie-dye patterns for digital modeling and constructing a dedicated deep learning database, the technology can accurately extract the unique textures and color spectra of the tie-dyeing process. It can then intelligently generate diverse and innovative patterns based on users’ semantic demands. This approach not only significantly enhances the efficiency of pattern iteration and meets the demands for personalized customization but also promotes the deep integration of traditional craft symbols with modern aesthetic trends, breaking the temporal and spatial limitations of traditional pattern creation.
 
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At present, 3D models are mainly applied in the display and promotion of cultural heritage, providing virtual situational experiences for precious cultural relics that were originally hard to access. In the 3D model world that integrates AR (augmented reality) and XR (Extended Reality) technologies, users can explore and practice by manipulating virtual objects, thereby obtaining a more interactive and immersive learning experience[1].
 
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In terms of experience innovation, a virtual tie-dyeing interaction platform can be established. By leveraging VR (Virtual Reality) technology, the entire tie-dyeing process—from design conception and tying operations to dyeing and color fixation—can be fully replicated, allowing users to immerse themselves in the craft’s creation. Meanwhile, AR technology can be integrated to enable real-time previews of patterns and dynamic adjustments of effects, further optimizing the intuitiveness and convenience of the customization experience.
 
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To ensure cultural value and intellectual property protection during digital transformation, the introduction of blockchain technology is particularly crucial. It can endow digital tie-dye works or physical tie-dye products with a unique and unalterable digital identity identifier and record core information such as material traceability, process flow, and cultural implications throughout the product’s entire lifecycle. This not only verifies the authenticity and inheritance of intangible cultural heritage techniques but also builds a robust barrier for intellectual property protection, preventing piracy and infringement. Moreover, it provides reliable value support for the expansion of tie-dyeing culture in contemporary cultural and creative industries, as well as in cross-border cooperation and other fields.
 
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By integrating AR (Augmented Reality) and VR (Virtual Reality) technologies, users can experience the presentation effects of tie-dye patterns on different materials, such as cotton, silk, and linen, and under various lighting conditions in real time through their mobile phones or VR devices. At the same time, the virtual interaction platform enables users to simulate the entire tie-dyeing process, including tying, dyeing, and rinsing. This process not only enhances the visualization of the craftsmanship and enriches the user experience but also promotes the interactive dissemination of knowledge related to intangible cultural heritage. This immersive participation mode breaks through the limitations of traditional static displays and provides a new dynamic dissemination path for the digital transformation of intangible cultural heritage[2].
 
  
 
===References===
 
===References===
  
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[1]Tao C, Hong X. A three-dimensional visualization model for intangible heritage of tie-dye handicrafts[J]. npj Heritage Science, 2025, 13(1): 648-648.
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[2]韩美仪. AIGC技术在自贡扎染文创设计中的应用研究[J]. 西部皮革, 2025, 47(20): 119-121.
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[2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.
  
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[3]刘静, 陈俞颖, 崔嘉惠, 李露璐. 非遗直播的现实困境与发展路径探究——以大理周城村白族扎染为例[J]. 传播与版权, 2021, (09): 97-99.
+
[3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.
  
−
[4]钱美琴.扎染的发展现状及对策研究——以云南大理为例[J].大众标准化, 2021, (16): 51-54.
+
[4]道口烧鸡索源[J].肉类工业,2012,(01):44.
−
 
 
−
[5]谢兵. 周城扎染研究综述[J]. 西部皮革, 2017, 39(14): 113-114.
 
−
 
 
−
[6]叶佑天, 刘超, 胡思斌. 浅谈扎染服装的历史、现状、发展[J]. 美与时代, 2003, (01):49-51.
 
−
 
 
−
[7]张京楠, 蔡炯. 扎染在现代生活中的保护与传承——以白族扎染为例[J].商展经济, 2025, (24): 59-62.
 
−
 
 
−
[8]https://baike.baidu.com/item/%E6%89%8E%E6%9F%93/2660805
 
−
 
 
−
[9]https://luopeitarx.com/blogs/article/what-is-tie-dye
 
  
 +
[5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc
  
 
===Terms===  
 
===Terms===  
  
−
1.扎染 tie-dyeing
+
1.道口烧鸡Daokou roasted chicken
  
−
2.非物质文化遗产 intangible cultural heritage
+
2.元宝鸡：Ingot Chicken
  
−
3.扎缬 binding
+
3.御膳房imperial kitchen
  
−
4.撮缬 pleating
+
4.义友济兴：prospering the shop with friendship
  
−
5.夹缬 cliping
+
5.火候heat control
  
−
6.绞缬 twisting
+
6.放血bloodletting
  
−
7.打结 knotting
+
7.佐料seasoning
  
−
8.折叠串缝 folding and sewing
+
8.武火high heat
  
−
9.鹿胎缬 deer placenta valerian
+
9.陈皮：dried tangerine peel
  
−
10.玛瑙缬 overlapping spots valerian like agate
+
10.肉桂：cinnamon
  
−
11.叠胜缬 continuous net-like patterns in four directions
+
11.豆蔻：cardamom
  
−
12.四瓣花罗 four-petal pattern
+
12.丁香：galangal
  
−
13.七宝纹 shippou pattern
+
13.白芷：clove
  
−
14.花鸟纹 pattern with birdflower design
+
14.砂仁fructus amomi
  
−
15.茜草 madder
+
15.草果Amomum tsaoko
  
−
16.赭石 ochre
+
16.良姜radix angelicae
  
−
17.扎花 tie-flowering
+
17.走亲访友visit relatives and friends
  
−
18.浸染 dip-dyeing
+
18.真空包装vacuum packaging
  
−
19.拆线 stitch removal
+
===Questions===
  
−
20.土靛 soil indigo
+
1. Where is Daokou Braised Chicken a specialty food?
  
−
21.湿靛 wet indigo
+
2. What does the shop name "Yixingzhang" mean?
  
−
22.板蓝根 isatis root
+
3. In which year was the Daokou Braised Chicken making technique included in the Henan Provincial Intangible Cultural Heritage?
  
−
===Questions===
+
4. What does Daokou Braised Chicken look like?
  
−
1. What is Bai Tie-dyeing?
+
5. What are the "Four Joys" that summarize the flavor characteristics of Daokou Braised Chicken?
  
−
2. What is the production process of tie-dyeing?
+
===Answers===
  
−
3. What are the main raw materials used in Bai Tie-dyeing?
+
Answer 1: Daokou Town, Huaxian County, Anyang City, Henan Province
  
−
4. How can we inherit Bai Tie-dyeing?
+
Answer 2: Friendship and mutual prosperity
  
−
===Answers===
+
Answer 3: 2009
  
−
1. Bai Tie-dyeing is a traditional folk craft of the Bai people in Zhoucheng Village, Dali, with a history dating back to the Qin and Han dynasties. It was inscribed on the national intangible cultural heritage list in 2006, integrating culture and art, and featuring fresh and elegant blue-and-white tones.
+
Answer 4: A sycee (gold ingot)
  
−
2. The main steps of tie-dyeing include painting patterns, twisting and tying, soaking, dyeing the fabric, steaming, drying in the sun, thread removal, rinsing and grinding the fabric. Among them, the two main processes are tying flowers and soaking dyeing.
+
Answer 5: Color, Fragrance, Taste, and Shape
−
 
 
−
3. The main raw material of Bai Tie-dyeing is indigo or soil indigo, commonly known as isatis root, a natural plant dye.
 
−
 
 
−
4. Inheriting Bai Tie-dyeing requires innovating high-end and mass products by expanding the industrial chain and integrating with modern aesthetics. It also requires applying AIGC, VR, AR and various blockchain technologies for digital transformation and IP protection and optimizing marketing models while encouraging young people to learn the craft through related programs and collaborations.
 
  
 
==期末论文==
 
==期末论文==
  
−
===白族扎染===  
+
===道口烧鸡===  
  
 
===目录===
 
===目录===
  
−
第一章总论
+
====引言====
  
−
1.1 研究背景
+
====起源和历史====
  
−
1.2 研究意义
+
====制作方法====
  
−
第二章 历史渊源与特点
+
====风味特点====
  
−
2.1 起源
+
====文化意义====
−
 
−
2.2 不同历史时期的发展特点
 
  
−
2.3 生产流程
+
===参考文献===
  
−
2.4 染料种类及特性
+
===术语===
  
−
第三章继承的困境
+
===问题===
  
−
3.1 缺乏继承者
+
===答案===
−
 
 
−
3.2 缺乏创新
 
−
 
 
−
3.3 落后的营销方式
 
−
 
 
−
第四章扎染传承的解决方案
 
−
 
 
−
4.1 扎染高端产品的创新
 
−
 
 
−
4.2 传播方式的创新
 
−
 
 
−
4.2 AIGC系统的应用
 
−
 
 
−
参考文献
 
−
 
 
−
术语
 
−
 
 
−
问题
 
−
 
 
−
答案
 
  
 
====引言====
 
====引言====
  
−
=====研究背景=====
+
位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。（Song libo，2025）在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。
−
 
 
−
非物质文化遗产是一个国家、一个民族的优秀传统文化。5G时代打破了直播技术壁垒。非物质文化遗产也通过直播实现了快速发展。大理周城村白族扎染技艺经过历史的提炼，已成为当地特色文化的象征。新时代中，传统非物质文化遗产技艺需要适应新的环境，做出新改变。
 
−
 
 
−
=====研究意义=====
 
  
−
从实践角度看，非物质文化遗产作为代表一个国家或地区文化特色的精神遗产，对当前倡导乡村文化振兴、形成乡村凝聚力具有促进作用。白族扎染是一个有着上百年历史的传统村落，文化底蕴深厚。扎染是其最突出的非物质文化遗产之一，承载着不同世代村民的集体记忆和情感诉求。为使扎染摆脱“被抛弃”的命运，本文对扎染进行了历史溯源和发展现状探寻，以求在当代创新性发展扎染。这可以提高人们对非物质文化遗产保护的认识，也可以为其他非物质文化遗产的开发和保护方向提供一定的启示。 
+
====起源和历史====
  
−
====历史渊源====
+
道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)
  
−
=====起源=====
+
“义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。
  
−
扎染是周城白族的一种传统民间工艺，从秦汉时期发展至今。自明末清初以来，扎染手工艺在该地区得到了很好的传承和发展，将文化和艺术融为一体。2006年，云南省大理白族扎染技艺被文化部列入国家级非物质文化遗产名录[5]。
+
后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。
−
 
 
−
 
 
−
周城作为“白族扎染之乡”，坐落于滇藏高速公路沿线，地处大理古城以北，面积达7平方公里,是云南省最大的自然村。该村聚居着1500余户白族居民，总人口超8868人，几乎全是白族人，也是大理规模最大的白族村寨。作为对外开放的白族民俗旅游胜地，周城凭借独特的文化底蕴与民俗风情，吸引着各地游客慕名到访。
 
  
 
=====不同历史时期的发展特点=====
 
=====不同历史时期的发展特点=====
Line 297: Line 202:
 
历史演变到了宋代，扎染已经非常普及，扎制技艺也日臻完善。做工精美的扎染用品成为日常生活中常用的服饰品。但宋王朝自奉节俭，多次下诏禁止生产或限制使用扎染等染缬品。皇室的禁令一方面说明了扎染等印染物品已空前的发展和普及；另一方面，三令五申的禁止，沉重打击了正蓬勃发展的民间扎染，致使不少扎染技法失传，导致盛行于隋唐的这项古老技艺受到致命摧残，就此衰落下来。
 
历史演变到了宋代，扎染已经非常普及，扎制技艺也日臻完善。做工精美的扎染用品成为日常生活中常用的服饰品。但宋王朝自奉节俭，多次下诏禁止生产或限制使用扎染等染缬品。皇室的禁令一方面说明了扎染等印染物品已空前的发展和普及；另一方面，三令五申的禁止，沉重打击了正蓬勃发展的民间扎染，致使不少扎染技法失传，导致盛行于隋唐的这项古老技艺受到致命摧残，就此衰落下来。
 
   
 
   
−
=====生产流程=====
+
====制作方法====
−
 
 
−
扎染的制作方法别具一格，旧籍生动地描述了古人制作扎染的工艺过程：“‘撷’撮采线结之，而后染色。即染，则解其结，凡结处皆原色，余则入染矣，其色斑斓。”扎染的主要步骤有画刷图案、绞扎、浸泡、染布、蒸煮、晒干、拆线、漂洗、碾布等，其中主要有扎花、浸染两道工序，技术关键是绞扎手法和染色技艺。染缸、染棒、晒架、石碾等是扎染的主要工具。
 
−
 
 
−
扎花，原名扎疙瘩，即在布料选好后，按花纹图案要求，在布料上分别使用撮皱、折叠、翻卷、挤揪等方法[9]，使之成为一定形状，然后用针线一针一针地缝合或缠扎，将其扎紧缝严，让布料变成一串串“疙瘩”。
 
−
 
 
−
浸染，即将扎好“疙瘩”的布料先用清水浸泡一下，再放入染缸里，或浸泡冷染，或加温煮热染，经一定时间后捞出晾干，然后再将布料放入染缸浸染。如此反复浸染，每浸一次色深一层，即“青出于蓝”。缝了线的部分，因染料浸染不到，自然成了好看的花纹图案，又因为人们在缝扎时针脚不一、染料浸染的程度不一，带有一定的随意性，染出的成品很少一模一样，其艺术意味也就多了一些[8]。
 
  
−
=====染料的种类和特性=====
+
道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。（Wang panpan,2009)
  
−
主要植物为靛蓝或土靛蓝，民间俗称“板蓝根”。在周城，用于染布的靛蓝染料全部由村民自己种植和加工。除了满足本村的布料染色需求外，剩余的靛蓝也销往其他地区。
+
（1）原料鸡的选择
  
−
板蓝根是一种天然植物染料。生产过程中不添加任何化学成分，对环境不造成污染。从中提取的无毒染料符合可持续发展的原则。主色调是蓝色和白色。染色的织物有蓝带白纹或蓝带白纹。色调清新淡雅，具有独特的韵味，体现了白族纯洁温柔的审美特征。此外，通过反复浸泡，可以形成各种深浅不一的蓝色。花与地面之间往往有一定的过渡梯度效应，有许多冰裂缝，自然形成。而植物靛蓝扎染产品颜色鲜艳，色牢度好，不易掉色。
+
选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。
  
−
====传承困境====
+
（2）宰杀去内脏
  
−
=====缺乏传承者=====
+
原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。
  
−
扎染技艺在传承过程中存在出现断层的风险。老一辈人熟练掌握扎染工艺并以此为生，而新一代年轻人并没有系统学习过扎染技艺，且扎染工艺程序复杂、耗费时间长，所带来的收益也仅能支撑生计。年轻人并不愿意耗费大量的时间与精力学习祖先传下来的技艺，由此导致传统技艺传承出现断层风险。核心矛盾是技艺传承所需的长期投入与当代年轻人职业追求和生存压力之间的矛盾[7]。
+
（3）清洗
  
−
=====缺乏创新=====
+
把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。
  
−
在现今鼓励创新谋发展的年代，扎染作为一种传统染色工艺，其产品的创新不足，主要表现为低端产品同质化严重，高端产品稀缺。在这项技艺诞生之初，扎染产品主要为民族服饰、桌布、桌旗等，主要用于满足本地市场需求及出口国外。2010 年后，出口订单较大幅度减少，商人不得不开拓国内市场，研发系列旅游产品。截至 2020 年，大理地区的扎染产品主要包括桌布、T 恤、连衣裙、围巾、桌旗、少量高端民族服装，其余周边产品有抱枕、手袋、玩偶、茶杯垫、鞋、帽、袜、门帘等。目前周边产品处于研发初创期，尚未大面积销售，而主打的旅游产品——T 恤、连衣裙等服装，成为大理古城、喜洲镇、双廊镇最主要的低端扎染产品。
+
（4）腌浸
  
−
作为受众范围最广的低端产品，各店铺的服饰主要靠进货销售，产品风格、图案、形式相差无几，同质化问题严重。产品生产与销售脱轨，缺少新意与变革，扎染低端产品市场未得到充分丰富，其艺术形式也未得到充分展现，这是创新动力不足所致。产品缺乏创新的另一表现是高端产品稀缺。艺术精品是传统民间工艺的最高表达，能够充分体现大理扎染传承千年的技艺。大理的高端扎染产品，如传统手工民族服饰、复杂精美的系列桌旗与桌布、潜心创作的艺术作品，仅在少数店铺、作坊或璞真博物馆有供欣赏或销售。扎染的各式扎花图案达上千种，但呈现出来的并不多。不论是商人还是本土白族居民，都没能很好地利用这项工艺原有的技艺，把高超的扎染工艺带入大众眼帘，把扎染彻底完整地呈现。这是高端产品稀缺性的特点，也是创新动力不足所致。
+
将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。
  
−
若能把扎染技艺精髓与高端产品相结合，不仅有利于提高扎染知名度，还能将其顶级艺术精髓回馈于扎染低端产品的开发与创新，间接提高自身经济造血能力。因此，产品创新问题有待进一步解决。
+
（5）造型
  
−
=====落后的营销方式=====
+
为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。
  
−
许多当地的扎染从业者都在从事网上业务。成员以35岁以上的中年人和周城村的老人为主。他们大多是文盲或会读书但通过互联网销售产品的人。这种态度表明缺乏理解、冷漠和精力。因此，大多数主要的扎染生产商没有网上商店，也不从事网上经营活动。
+
（6）上色油炸
  
−
一些当地的外国商人目前正在开发网络市场，例如开设网上商店或在各种流行的社交媒体平台上进行推广和广告。在探索客户和开展在线业务的同时，他们也为实体店带来了流量。但由于产品种类单一、线上运营专业性不足等原因，部分商家的线上运营效果并不理想，需要改进。总体而言，无论是线上还是线下，具体的商业模式都比较落后，扎染的潜力没有得到充分发挥。该产品的优势尚未带来可观的经济效益，因此不可能进一步投入促进扎染的发展。
+
油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。
  
−
====扎染传承的解决方案====
+
（7）煮制
  
−
=====扎染高端产品的创新=====
+
在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。
 +
(来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)
  
−
除了服装之外，大众产品制造业应该利用扎染的图案和设计，结合现代消费者的消费偏好，扩大产业链。这些设计可以应用于各种产品类别，如帆布袋、帽子、杯垫、婚纱、艺术卷轴和家居用品。这种做法确保了产品既具有传统工艺之美，又具有现代审美情趣。高端产品和艺术品代表了文化表达的顶峰。高端产品的创造应该深入挖掘扎染的历史根源，捕捉其千年文化遗产的精髓，并将其提炼以供当代欣赏[4]。
+
====风味特点====
  
−
=====传播方式的创新=====
+
道口烧鸡的风味特点可概括为“色、香、味、形”四绝。
  
−
由于周城村村民受地理环境和少数民族传统思想影响，村民的媒介素质和文化素养都不高，再加上他们没有很高的媒介意识，导致他们的媒介学习成本较高[3]。
+
色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。
  
−
非遗直播的推广与传播，尤其是扎染文化的传播，离不开直播从业者对非遗文化的深度理解与主动践行。这些借助直播媒介的传播者，在扎染文化的普及与推广中起着关键作用。从群体适配性来看，年轻人对现代媒体的接受度更高，且学习新事物的能力更强，无疑是非遗直播主播的优质潜在群体。然而，现实困境是，年轻一代尚未系统掌握扎染传统技艺。这种知识与技能的断层，使得非物质文化遗产，特别是扎染的直播推广工作面临诸多挑战，推进过程困难重重。
+
香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。
  
−
为突破传承瓶颈，亟待出台相应策略，激励年轻一代投身传统扎染技艺的学习与传承。培养周城人民的直播意识以推广扎染，针对不同群体的能力特征与认知水平，开展分层分类的直播专项培训。面向中老年从业者聚焦基础操作与工艺展示场景的实操教学，面向年轻群体强化内容策划、互动运营与新媒体传播等进阶技能培育，通过适配性培训降低参与门槛，夯实直播推广的能力基础。村民可开展线下实操工作坊，以手机基础操作与直播流程简化教学为核心内容，涵盖一键开播、自动回复设置等实用功能培训，辅以方言讲解与图文手册提升教学适配性，重点开展工艺展示型直播培训，通过扎花、浸染等核心工序的实时演示，结合非遗相关知识点的口述传播，强化直播内容的专业性与文化性。
+
味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。
  
−
=====人工智能系统的应用=====
+
形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。
  
−
在扎染的数字化转型和创新实践中，人工智能生成内容技术（AIGC，Artificial Intelligence Generated Content）可以发挥核心赋能作用。该技术通过收集传统扎染图案进行数字化建模，并构建专用的深度学习数据库，能够准确提取扎染过程中独特的纹理和色谱。然后，它可以根据用户的语义需求智能地生成多样化和创新的模式。这种方法不仅显著提高了图案迭代的效率，满足了个性化定制的需求，而且促进了传统工艺符号与现代审美趋势的深度融合，打破了传统图案创作的时空局限。
+
====文化意义====
  
−
目前，3D模型主要应用于文化遗产的展示与宣传，为原本难以接触的珍贵文物提供虚拟情境体验。在融合增强现实（AR）与拓展现实（XR）技术的3D模型世界中，用户可通过操控虚拟物体进行探索与练习，从而获得更具互动性与沉浸感的学习体验[1]。
+
作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。
−
 
 
−
在体验创新方面，可以建立虚拟扎染互动平台。利用虚拟现实（VR）技术，可以完全复制整个扎染过程，从设计构思、扎染操作到染色、定色，让用户沉浸在工艺创作中。同时结合增强现实技术（Augmented Reality），实现图案的实时预览和效果的动态调整，进一步优化定制体验的直观性和便利性。
 
−
 
 
−
区块链技术的引入，对于扎染数字化转型阶段文化价值的留存与知识产权的守护至关重要。通过该技术，数字扎染作品与实体扎染产品均可获得专属且不可篡改的数字身份标识。产品全生命周期中的核心信息：原料来源追溯、工艺操作流程、所蕴含的文化内涵等，都能被完整记录。这一做法既体现了非物质文化遗产技艺的传承脉络，又保护了知识产权，有效规避了盗版与侵权问题，进而为扎染文化在当代文创产业、跨界合作等领域的拓展延伸，筑牢可靠的价值根基。
 
−
 
 
−
通过增强现实和虚拟现实技术的融合，用户可以通过手机或虚拟现实设备实时体验扎染图案在棉、丝、麻等不同材质、不同光照条件下的呈现效果。同时，虚拟交互平台可以让用户模拟整个扎染过程，包括扎染、染色、漂洗。这一过程不仅增强了工艺的形象化，丰富了用户体验，而且促进了非物质文化遗产相关知识的互动传播。这种沉浸式参与模式突破了传统静态展示的局限，为非物质文化遗产数字化转型提供了新的动态传播路径[2]。
 
  
 
===参考文献===
 
===参考文献===
  
−
[1] Tao C, Hong X. A three-dimensional visualization model for intangible heritage of tie-dye handicrafts[J]. npj Heritage Science, 2025, 13(1): 648-648.
+
[1] 宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.
  
−
[2] 韩美仪. AIGC技术在自贡扎染文创设计中的应用研究[J]. 西部皮革, 2025, 47(20): 119-121.
+
[2] 王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.
  
−
[3] 刘静, 陈俞颖, 崔嘉惠, 李露璐. 非遗直播的现实困境与发展路径探究——以大理周城村白族扎染为例[J]. 传播与版权, 2021, (09): 97-99.
+
[3] 湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.
  
−
[4] 钱美琴.扎染的发展现状及对策研究——以云南大理为例[J].大众标准化, 2021, (16): 51-54.
+
[4] 道口烧鸡索源[J].肉类工业,2012,(01):44.
  
−
[5] 谢兵. 周城扎染研究综述[J]. 西部皮革, 2017, 39(14): 113-114.
+
[5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc
−
 
 
−
[6] 叶佑天, 刘超, 胡思斌. 浅谈扎染服装的历史、现状、发展[J]. 美与时代, 2003, (01):49-51.
 
−
 
 
−
[7] 张京楠, 蔡炯. 扎染在现代生活中的保护与传承——以白族扎染为例[J].商展经济, 2025, (24): 59-62.
 
−
 
 
−
[8] https://baike.baidu.com/item/%E6%89%8E%E6%9F%93/2660805
 
−
 
 
−
[9] https://luopeitarx.com/blogs/article/what-is-tie-dye
 
  
 
===术语===
 
===术语===
  
−
1.扎染 tie-dyeing
+
1.道口烧鸡Daokou roasted chicken
  
−
23.非物质文化遗产 intangible cultural heritage
+
2.元宝鸡：Ingot Chicken
  
−
24.扎缬 binding
+
3.御膳房imperial kitchen
  
−
25.撮缬 pleating
+
4.义友济兴：prospering the shop with friendship
  
−
26.夹缬 cliping
+
5.火候heat control
  
−
27.绞缬 twisting
+
6.放血bloodletting
  
−
28.打结 knotting
+
7.佐料seasoning
−
 
−
29.折叠串缝 folding and sewing
 
  
−
30.鹿胎缬 deer placenta valerian
+
8.武火high heat
  
−
31.玛瑙缬 overlapping spots valerian like agate
+
9.陈皮：dried tangerine peel
  
−
32.叠胜缬 continuous net-like patterns in four directions
+
10.肉桂：cinnamon
  
−
33.四瓣花罗 four-petal pattern
+
11.豆蔻：cardamom
  
−
34.七宝纹 shippou pattern
+
12.丁香：galangal
  
−
35.花鸟纹 pattern with birdflower design
+
13.白芷：clove
  
−
36.茜草 madder
+
14.砂仁fructus amomi
  
−
37.赭石 ochre
+
15.草果Amomum tsaoko
  
−
38.扎花 tie-flowering
+
16.良姜radix angelicae
  
−
39.浸染 dip-dyeing
+
17.走亲访友visit relatives and friends
  
−
40.拆线 stitch removal
+
18.真空包装vacuum packaging
  
−
41.土靛 soil indigo
+
===问题===
  
−
42.湿靛 wet indigo
+
1.道口烧鸡是哪里的特色美食？
  
−
43.板蓝根 isatis root
+
2.“义兴张”铺名是取得什么含义？
  
−
===问题===
+
3.道口烧鸡制作技艺哪年入选河南非遗？
  
−
1.什么是白族扎染？
+
4.道口烧鸡的造型像什么？
  
−
2.扎染的生产工艺是怎样的？
+
5.道口烧鸡的风味特点被概括为哪 “四绝”？
  
−
3.白族扎染的主要原料有哪些？
+
===答案===
−
 
 
−
4.如何传承白族扎染？
 
  
−
===答案===
+
答案1：河南省安阳市滑县道口镇
  
−
1.白族扎染是大理周城村白族的传统民间工艺，其历史可以追溯到秦汉时期。2006年，白族扎染被列入国家非物质文化遗产名录。此类扎染集文化与艺术于一体，富有特色，清新优雅，蓝白相间。
+
答案2：义友济兴
  
−
2.扎染的主要步骤有画刷图案、绞扎、浸泡、染布、蒸煮、晒干、拆线、漂洗、碾布等，其中主要有扎花、浸染两道工序，技术关键是绞扎手法和染色技艺。
+
答案3：2009年
  
−
3.白族扎染的主要原料为靛蓝，俗称板蓝根，是一种天然植物染料。
+
答案4：元宝
  
−
4.传承白族扎染需要拓展产业链，与现代审美相结合，创新高端产品和大众产品; 还需要将人工智能生成内容技术、虚拟现实、增强现实等各种区块链技术结合，实现数字化转型和知识产权保护，优化营销模式，再通过相关项目和合作鼓励年轻人学习这门工艺。
+
答案5：色、香、味、形

Revision as of 09:35, 4 February 2026

Final Exam Paper

Daokou Braised chicken

Introduction

Origin and History

Production method

Flavor characteristics

Cultural meaning

Reference

Terms

Questions

Answers

Introduction

Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of "hometown of braised chicken". Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. （Song libo，2025）Among many brands of Daokou braised chicken, the famous one is "Yixingzhang". Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.

Origin and History

Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, "don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers." Then he said mysteriously, "if you want to cook chicken, add eight ingredients and soup." Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: "with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named" Yuanbao chicken ". Zhang Bing's shop number is set as" Yixingzhang ". Because his family name is Zhang, and he also takes the meaning of" Yi you Ji xing ", so his braised chicken shop number is named" Yixingzhang ".

After the brand of "Yixingzhang" was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since "Yixingzhang" was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as "four unique".

Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought "Yixingzhang" braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as "the best food in the world". Since then, "Yixingzhang" braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.

Production method

Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.（Wang panpan，2009）

（1）The choice of raw chicken

Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.

（2）Slaughter and eviscerate

After 20 hours, the raw chicken was slaughtered by the method of "cutting off the three pipes". After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.

（3）Cleaning

The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.

（4）Pickling

After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.

（5）Modeling

In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.

（6）Deep fried with color

The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.

（7）Cooking

Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.

(source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )

Flavor characteristics

The flavor characteristics of Daokou braised chicken can be summarized as "color, fragrance, taste and shape".

Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.

Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.

Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is "creaky". It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.

Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.

Cultural meaning

As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.

References

[1]宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.

[2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.

[3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.

[4]道口烧鸡索源[J].肉类工业,2012,(01):44.

[5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc

Terms

1.道口烧鸡Daokou roasted chicken

2.元宝鸡：Ingot Chicken

3.御膳房imperial kitchen

4.义友济兴：prospering the shop with friendship

5.火候heat control

6.放血bloodletting

7.佐料seasoning

8.武火high heat

9.陈皮：dried tangerine peel

10.肉桂：cinnamon

11.豆蔻：cardamom

12.丁香：galangal

13.白芷：clove

14.砂仁fructus amomi

15.草果Amomum tsaoko

16.良姜radix angelicae

17.走亲访友visit relatives and friends

18.真空包装vacuum packaging

Questions

1. Where is Daokou Braised Chicken a specialty food?

2. What does the shop name "Yixingzhang" mean?

3. In which year was the Daokou Braised Chicken making technique included in the Henan Provincial Intangible Cultural Heritage?

4. What does Daokou Braised Chicken look like?

5. What are the "Four Joys" that summarize the flavor characteristics of Daokou Braised Chicken?

Answers

Answer 1: Daokou Town, Huaxian County, Anyang City, Henan Province

Answer 2: Friendship and mutual prosperity

Answer 3: 2009

Answer 4: A sycee (gold ingot)

Answer 5: Color, Fragrance, Taste, and Shape

期末论文

道口烧鸡

目录

引言

起源和历史

制作方法

风味特点

文化意义

参考文献

术语

问题

答案

引言

位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。（Song libo，2025）在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。

起源和历史

道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)

“义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。

后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。

不同历史时期的发展特点

唐真元十六年，南诏舞蹈团赴长安献演，其身着的服饰以鸟兽草木为纹样，采用八色混合皮革呈现图案，实为扎染工艺的早期应用成果。目前已知最早的扎染实物出土于新疆吐鲁番阿斯塔纳，为距今约两千年的汉代织物残片。该残片上的缬点形似鱼子酱，大小匀整、排布规整且色泽鲜亮，直观印证秦汉时期扎染技艺已发展至较高水平。由此可推断，我国手工印染技术的起源应早于秦汉，早期实物未被发现，大概率归因于纺织品难以长期保存，而非彼时无此类印染织物。


历经魏晋南北朝的战乱与分裂，统一而强大的隋唐给人们带来安宁富足的生活，也给扎染服装带来发展繁荣的机遇。当时，扎染技巧与印染工艺都达到了很高水平，其技艺百变，图案万千。有扎缬、撮缬、夹缬、绞缬、打结、折叠串缝等巧夺天工的扎缬技艺；有鹿胎缬、玛瑙缬、叠胜缬、四瓣花罗、七宝纹、花鸟纹等千姿百态的图案纹样。印染工艺也取得了突破性的发展，利用植物染料、矿物染料染制出了万紫千红的色彩。常用茜草染红色，蓝靛染蓝色，用赭石染土黄色。例如，出土的唐代“四瓣花罗”采取散点排列、折叠串扎的技法，橘黄色的花瓣在深棕色的底色上显得亮丽秀美。保存于日本博物馆的唐代七宝纹扎染，采用折叠串针扎法，构成网状组织的铜钱花纹，非常漂亮。还有用绞针法缝扎成的花鸟纹，构图精美，线条流畅。这些扎染的衣料，受到人们广泛喜爱，上至达官贵人，下至百姓人家，使用扎染蔚然成风，使扎染服装在唐代得到空前的发展与盛行[6]。

历史演变到了宋代，扎染已经非常普及，扎制技艺也日臻完善。做工精美的扎染用品成为日常生活中常用的服饰品。但宋王朝自奉节俭，多次下诏禁止生产或限制使用扎染等染缬品。皇室的禁令一方面说明了扎染等印染物品已空前的发展和普及；另一方面，三令五申的禁止，沉重打击了正蓬勃发展的民间扎染，致使不少扎染技法失传，导致盛行于隋唐的这项古老技艺受到致命摧残，就此衰落下来。

制作方法

道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。（Wang panpan,2009)

（1）原料鸡的选择

选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。

（2）宰杀去内脏

原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。

（3）清洗

把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。

（4）腌浸

将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。

（5）造型

为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。

（6）上色油炸

油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。

（7）煮制

在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。 (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)

风味特点

道口烧鸡的风味特点可概括为“色、香、味、形”四绝。

色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。

香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。

味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。

形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。

文化意义

作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。

参考文献

[1] 宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.

[2] 王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.

[3] 湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.

[4] 道口烧鸡索源[J].肉类工业,2012,(01):44.

[5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc

术语

1.道口烧鸡Daokou roasted chicken

2.元宝鸡：Ingot Chicken

3.御膳房imperial kitchen

4.义友济兴：prospering the shop with friendship

5.火候heat control

6.放血bloodletting

7.佐料seasoning

8.武火high heat

9.陈皮：dried tangerine peel

10.肉桂：cinnamon

11.豆蔻：cardamom

12.丁香：galangal

13.白芷：clove

14.砂仁fructus amomi

15.草果Amomum tsaoko

16.良姜radix angelicae

17.走亲访友visit relatives and friends

18.真空包装vacuum packaging

问题

1.道口烧鸡是哪里的特色美食？

2.“义兴张”铺名是取得什么含义？

3.道口烧鸡制作技艺哪年入选河南非遗？

4.道口烧鸡的造型像什么？

5.道口烧鸡的风味特点被概括为哪 “四绝”？

答案

答案1：河南省安阳市滑县道口镇

答案2：义友济兴

答案3：2009年

答案4：元宝

答案5：色、香、味、形

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