Better Chinese Cuisine For The Belt And Road People’s
Advances in Social Science, Education and Humanities Research (ASSEHR), volume 1802018 International Conference on Education Science and Social Development (ESSD 2018)Better Chinese Cuisine for the Belt and Road People’s Connectivity: A ZhejiangStoryShiming Tang, Jingmin Zhang*, Changjuan Guo, Wenjie GeHangzhou Normal UniversityHangzhou, Zhejiang, China*Eamil: 2013409046@qq.comAbstract-Chinese food is the manifestation of Chinesetraditional culture, and recognized by the world gradually.The popularity of Chinese food shows the unique charm ofChinese traditional culture. But there are still many problemsto be solved in the process of Chinese food going to the world.Therefore, this paper puts forward the following views: (1)Promoting and highlighting food culture actively; (2)Improving overseas Chinese food developing research andensuring quality; (3) Integrating excellent resources andachieving win-win cooperation; (4) Connecting withinternational mainstream and promoting cultural exchange.In addition, Zhejiang Federation of overseas Chineseorganized the "Ten thousand overseas Chinese restaurants totell the good Story of China", to help overseas Chineserestaurants operating Chinese cuisine, spreading Chineseculture, getting on the Internet express, building "overseaspublic meeting room" and telling the Chinese stories. Bystrengthening top-level design, concentrating superiorresources, enhancing cooking skills by standardization,integration and internationalization, developing special food,being goodwill messenger, and telling" good stories" of China,path exploration and work innovation of "One Belt And OneRoad" is achieved finally.Keywords: ChineseZhejiang StoryCuisine;People’sConnectivity;I. RESEARCH BACKGROUND"Zuo Zongtang Chicken" and "Panda Fast Food"popular in North America; overseas Chinese food took thelead in winning popular trust among ordinary people indeveloped countries and taking the top spot in the festival.Win fast food chain. Chinese food will be a Chineseforeign civil diplomacy and even "Belt and Road" popularcommon important platform.The Chinese cuisine is an annotation of traditionalChinese culture, and is the inheritance and crystallizationof several thousand years of cultural accumulation andancient wisdom.With the promotion and improvement of Chinese food,its impact on the global scale is increasing. The popularityof "Zuo Zongtang Chicken " on the North American diningtable , as well as the stunning development speed of pandafast food , shows that Chinese food and exotic culture canbe fully mixed and mutually beneficial .It is not only the meal of the Chinese food, but also thelong - distance and mellow Chinese food and thehumanities. The Chinese food has promoted the Chinesehumanity and formed a virtuous circle. In the greatbackground of the "Belt and Road" efforts, this virtuouscircle opens up an important path for the communicationof the people. It is worth exploring and studying.In Chinese culture, unique flavor, low price by Europeand other countries like the United States in 2014,according to "times weekly survey, Chinese food in theshopping list of Americans during the Christmas seasonranked second after the United States movie tickets.Fortune magazine 2014 " 100 things "Americans aremost proud of the Chinese takeout, among them. ZuoZongtang chicken, Pan-Fried Meat Dumplings, Springrolls, fried rice is popular. In the current number ofrestaurants in the United States is 5 6 million, more thanthe sum of McDonald's, Wendy's and Burger King fastfood chains.Under the background of Chinese food has attractedworldwide attention in recent years, China brands cateringenterprises launched the "going out" strategy, including afive delicacy, sea fishing, Meizhou Dongpo, flower garden,Wong Kee Huang, Quanjude, dozens of small foodenterprises. Now the Chinese are no longer Kung PaoChicken egg roll, and drink small colored umbrella,Chinese food has become the mainstream of societydeveloped areas of cultural activities.II. HISTORICAL REVIEWThousands of miles journey "looking for ZuoZongtang" preaching the Chinese folk diplomacy Jinshancontribution, origin, identification and Chinese immigrantsin deeds. Do a dish, every year to create billions of dollarsin profits, said Chinese success of "going out" and "flyinginto the homes of ordinary people" good stories.Big data show that Zuo Zongtang chicken is the mostpopular food in North America Chinese. According to a2014 survey, the more than 800 City, more than 30thousand Chinese restaurants have this dish. To be honest,just taste and appearance, this famous dish plain, was sopopular, more is due to its name. Who is Zuo Zongtangwhy? A general invented a dish? Stimulate the explorationof this dish curious people united these two problems,produced a lot of research monographs, broadcast reports,documentary.In 2004, a good - looking man came into contact withthe dish in the U.S. Chinese restaurant to find a history ofits invention. So, in the United States looking for aChinese restaurant in China, an interview was looking fora Chinese restaurant, an interview with an image ofcharacters, from an old restaurant to a historian to adescendant of Zuo Zongtang.In fact, the documentary review since the gold rush,Copyright 2018, the Authors. Published by Atlantis Press.This is an open access article under the CC BY-NC license 15
Advances in Social Science, Education and Humanities Research (ASSEHR), volume 180Chinese immigrants in the United States will bringChinese since more than a century of vicissitudes ofhistory. The gold rush, the Chinese Exclusion Act, the SinoJapanese War, civil war, Sino US relations and so on bigevents gathered in a chicken dish, show the Sino USpolitical relations, immigrant identity, relationshipbetween cultural change and Chinese food.Looking for Zuo Zongtang is a historical and culturaljourney, but also on the chicken Zuo Zongtang propaganda,conversely, a long history of the Chinese China introducedto the world, a fast food to Chinese cultural symbol isextended to the United States. This is the Chinese peopleto promote the high streets and back lanes with stories,both sides, like a coin complement each other, it interacts.Both national, but also the world. These research reports,the story spread, Zuo Zongtang established the reputationof chicken in the United States for the customer in mind.The true mingled with the false story, genuine and fakecharacters, the history of Oriental flavor, undoubtedly givethis dish a lot of charm. Chinese need more general ZuoZongtang name, form the brand effect, the long broadChinese all over the world. To do a dish, every year tocreate billions of dollars in profits, Chinese modernhistorical and cultural story ordinary Americans penetratedinto the heart.III.SHORT PLATE ANALYSIS:Delicious cheap benefit is not high, not individualbusiness scale, environmental health management is notstrict, vicious competition. Chinese catering brand imageis not good, very few Chinese dishes sell high; the heartsof the people, the formation of reputation is quite limited.Chinese restaurants are widely distributed overseas,and international people like Chinese food are numerous,and their development momentum and potential arestaggering. But so many Chinese restaurants candifferentiate themselves and form brands. They can godeep into the hearts of overseas people and form word - of- mouth effects.So far, the world image of Chinese food is mainlydelicious and cheap , which leads to low cost . Why are weclose to Japan's sushi and Korean barbecue can sell highprice? Why is it so profound that the Chinese food isdifficult to harvest brand benefit?There are many bottlenecks in the overseas Chinesefood industry. Take the United States as an example,Chinese food business lasts more than 100 years and theemployees exceed 300,000, but more than 75% of themare still self-employed, most of which are cheap fast foodand takeout shops.The Chinese food industry dominated by family shop,has not formed the brand, led to a limited scale. At thesame time, the food environment is an important aspect offood culture in the aesthetic process, good diningenvironment can enhance the diet taste. How to achievethe beauty of artistic conception, how to choose thesuitable layout and dining environment, how to restaurantthe four layout of green plants, how to set up a restaurantlighting different, this is must study modern cateringbusiness problems. In contrast, the small scale facilitiesoften relatively simple, health management is relativelyweak.Modern people continue to get food health promotionin the information era is the source of the source, hope tosee their own health information, and the reality ofcatering to each other, the preferred good dishes. MostChinese are fake (in some European amateur for the city,the Vietnamese opened restaurants than Chinese and more.)a cheap peer vicious competition, it is difficult to integrateinto the mainstream of excellence banquet, caused by thepoor image.The first wave of Chinese overseas shop can be tracedback to the 160 to 190 years ago, and the second wave is atthe beginning of the reform, including Quanjude, a numberof well-known state-owned enterprises to go out, butbecause of the lack of understanding of the localinvestment location are not careful, mismanagement andother reasons now almost The whole army was wiped out.Catering enterprises to explore overseas market morecautious, at this stage, food and beverage brands to enterthe overseas just in exploration mode, not likely to get avery high return on revenue. The content of backwardtechnology, shortage of talents, the competitiondeteriorated, meager profits and other practical problemsbecome the main problems restricting the development ofoverseas Chinese.IV.DIFFICULT PROBLEM SOLVINGCorrespondence analysis of the short board, putforward the active promotion, highlighting the delicacyculture; improve the overseas research and development,quality guarantee standard; integration of special highquality new, collaborative win-win cooperation; integratethe international mainstream, please come in and go outfour countermeasures and suggestions.A. Delicacy, Delicacy and Culture.Adhere to the delicacy culture. Nowadays, from thelayout of the restaurant, the decoration to the food color,fragrance, taste, shape, with no culture. In the cateringinnovation process, should always be to enhance culturalcharacteristics as the main direction of operation, to createa good, healthy and the melody of culture.From ancient to present , with the development of thetimes , people ' s aesthetic interest and demand havechanged greatly , and the food and beverage managementinnovation cannot be held in a certain form .As long as there is a unique style, healthy and civilized,will produce good results and benefits. As long as theculture is firmly infiltrated in all aspects of catering, orcatering management has always around the main themeof culture. It will be popular, attract consumers.To create a unique food culture. Chinese food shouldbe good at playing cultural cards, in order to cultivate andstrengthen their own customer base with soft power. Firstof all, deliberately maintain their own Chinese food. Thepanda brand is a national fast food, not an American fastfood, which distinguishes it from American fast food suchas McDonald's and avoids direct competition with thesegiants.316
Advances in Social Science, Education and Humanities Research (ASSEHR), volume 180For example, China has 24 solar terms, has a uniquefestival, panda fast food always in specific solar terms andfestivals to launch specific activities, will also introducesome Chinese cultural common sense in the store, such asfeng shui, Chinese characters. History stories and so on. Inthe restaurant, often play Xie Chinese folk music asbackground music and so on. All these make Chinesecustomers feel friendly, non-Chinese customers feel newand knowledgeable, have a sense of acquisition, can besaid to kill two birds with one stone.B. Standardization-ensuring Quality and CharacteristicsMake cooking standard. Standardization and cookingexperience are not only opposite, but also interchangeableand interdependent. There is also art in standard things,such as air catering, food packaging, propaganda and so on.Chinese food can improve the efficiency andprofitability of catering enterprises by means ofstandardization. However, the standardization of Chinesefood is not necessarily limited to the cooking processstandards of Chinese food, catering enterprises can bebased on the characteristics of the enterprise itself. In thecooking process of Chinese food, the management ofChinese food enterprises, the operation practice of staffand so on, the standardization work is carried out step bystep.Highlight the food nutritional value. A dish goods ifonly is tasty and healthy for you, there will be no vitality.When we are in the design of innovative dishes, shouldmake full use of the principles of nutrition, innovation,healthy dishes to attract customers. Modern Chinesecustomers not only in the pursuit of taste, appearance andso on, and put more attention on the nutrition of the dishes,but also become the fashion.In the development of innovative dishes should payattention to food and nutrition, in-depth understanding ofthe nutritional value of the raw materials, and according todifferent raw materials, different collocation effect arisingfrom the combination of the useful attempt, in the choiceof materials and cooking should give full consideration tothe nutritional factors, better play the nutritional value offood.C. Integration to Achieve synergy and Win-winIntegration of Chinese and Western cooking technology.Different places of cuisine have different cookingtechnology. Overseas Chinese food industry, can not besatisfied in a cooking in a "one draft fresh." And to absorband learn from some practices of other cuisine, especiallyWestern food, the traditional cooking methods for thepresent, Western-style cuisine technology as a Chinese.With the increase of cultural exchanges between China andforeign countries, the introduction of Western cuisinecooking methods. It is also desirable to develop newdishes that combine Chinese and western.As an example of Sichuan cuisine, which is quitecomplete in cooking process, the development of Sichuancuisine is also to draw lessons from or improve thespecialty of other dishes. Many Sichuan cuisine chefs alsobegin to learn Cantonese cuisine, Huaiyang cuisine, JinCai' s face food and the like , as well as the hanging soupof Shandong cuisine . The Sichuan cuisine " dry pot withskin beef " , which is introduced by Shu State , has beenused for reference to the cooking process of the dish , sothat the dish can greatly improve the quality of the beef ,so that the dish is well received by consumers with thecharacteristics of shape and shape .Integration to create innovative brand. Innovation isthe eternal theme of dishes catering industry, but also thepursuit of the goal and diligently cooking workers enjoythe momentum of development. In the process of productinnovation, should follow the international food diet "fivelight" trend, to the development of light oil, light sugar,light salt, light fat, light seasoning. It pays attention to dietthe environment, more standardized service personnelclothing, etiquette and cooperation.In the catering business, the new model can explore.All flowers bloom together. Direct chain operation,establish a corporate brand image; franchising, unifiedtechnical quality, profit sharing; group management,through the integration of assets, strategic integration,cooperation and mergers and acquisitions across theenterprise, and enhance competitiveness. From theoperating characteristics in innovation. Also pioneers,catering to the management style is more diversified, theprosperity and development of the catering industry tomake more contributions.D. Internationalization-meeting the Needs of the MassesComply with the international trend. The food andbeverage industry as an important part of the third industry,with its large market, fast growth has attracted wideattention, but also developed a foreign carrier of capitaland brand output. The innovation of food products, willnot only be in vegetables, vegetables, recipes, environment,service activities, etc. hand, continue to lead the trend. Thedesign and development of catering enterprises to adapt tomarket demand, to maintain the fundamentalcompetitiveness, but also the image of an enterprise, thetechnical level, the specific performance and developmentefforts.In the fierce competition in the catering industry, theinnovation of the dishes has become an important part ofparticipating in the market competition. Modern customersoften prefer to choose new dishes, have their own potentialand develop new dishes to meet the needs of consumers.Advocating multiple sustainable development. Toaccurately analyze the present situation, predict the futureand seize the first chance, we must grasp the consumer'svalue concept in a developmental way. The concept ofconsumption. Creatively guide the consumption ofChinese food. If the combination of Chinese and Westernfood will gradually become a trend, the diversity of foodstyle will inevitably bring changes in taste. Therefore, theculinary workers should emphasize keeping pace with thetimes when developing innovative dishes. Only bycontinuously introducing generations of dishes that moreand more want to eat, can Chinese food have a sustainedvitality. Therefore, the whole process from selection ofmaterials, ingredients to cooking. Stress after-mealsatisfaction.317
Advances in Social Science, Education and Humanities Research (ASSEHR), volume 180At the same time, innovative dishes of raw materialsshould not blindly pursue precious, high-grade, cookingtechnology should not be too complicated. Pursuit ofcomplex, new Chinese dishes, to stick close to populardemand. Delicacy delicacies, only accepted by themajority of consumers, it has great vitality. The promotionof innovation should be based on the dishes. The easy andcheap raw materials.V. THE ROLE OF THE CHINESE FEDERATION OFOVERSEAS CHINESEIn the promotion of Belt and Road Initiative under theZhejiang Federation organized the implementation of the"overseas Chinese restaurant - with Chinese speak goodstory". To help overseas Chinese business Chinesedelicacy, spread the good Chinese culture, an Internet plusExpress; build a good overseas public reception hall ","Chinese told the story people connected.In 2016, Zhejiang Federation Chairman Wu Jing andother leaders to seize the opportunity of the G20 summit inHangzhou, organized the implementation of the "overseasChinese restaurant - with Chinese speak good story","please come in" and "going out" education market, buildthe "overseas public reception hall".Now the event has collected restaurant information,overseas entry million in the United States, Belgium,Czech, Brazil, a city of 37 restaurants in Spain and other23 countries overseas in the configuration of nearly 2000high-definition smart TV screen, and gradually build up aset of network ordering, cultural promotion, socialnetworking platform has also developed the "globalChibian." App, to facilitate national diners appreciation.In 2017, in order to further enhance the cooking skillsof overseas Chinese restaurants, revitalize the overseasChinese food industry, promote the Chinese food culture.The Zhejiang Federation of overseas Chinese invitedoverseas Chinese restaurant owners and chefs to returnhome. Known as "Zhejiang Whampoa" known as ZhejiangInstitute of Commerce and Technology, and other schoolsheld a number of overseas Chinese cuisine cooking skillstraining courses, so that overseas Chinese restaurantowners meet in Hangzhou, return to further study,understand the culture of Zhejiang cuisine. Preach a goodstory about Zhejiang.At the same time, Zhejiang Institute of hand 12national universities, hundreds of industry masters, tocreate "teaching resources" cooking resources covering thecountry. Chinese eight, standard, induction andconsolidation China cooking intangible heritage craft,culture. The library currently has more than 10 thousanddishes, 4680 process video, 5000 cultural allusions 25000,resources, 24500 students. Information resource librarywill provide technical support and innovation for overseasChinese, free for students to use.Hunger breeds discontentment, food and beveragecontains rich cultural meaning and precipitation. Sixtymillion of the 90% overseas Chinese engaged in catering,won the overseas universal love.Continuous Zhejiang food training to help overseasChinese food operators to become a good Chinese foodmaster and the Chinese culture of the spread ofmessengers, on the Internet Express, to assume theresponsibility and obligations of good exchanges betweenChina and foreign countries. It promotes the relationshipbetween China and the host countries.As the "Zhejiang Federation of overseas Chineserestaurant - with China speak good story" based on, so thatpeople around the world to know the "Live Flesh" Chinese,creating a "overseas public reception hall", "speak well ofthe Belt and Road" "please come in" and "going out" ofthe "popular phase" story.VI.FUTURE PROSPECTStrengthen the top - level design , centralized dominantresources , Chinese food , standardization , integration andinternationalization will be close to the overseas demand ,improve the cooking skills , develop catering adaptation ,make good friends and good messenger , tell the " goodstory " of China , create the " good living room " in China ,and realize the " people - centered communication " .In recent years, large Chinese enterprises of its ownfinancial strength, management talent, entrepreneurialability have been greatly improved, which many Chineseturnover million per store. With the increase of Chinaeconomic strength, and expand the international influence,enhance the ability to accept overseas China food culture,Chinese food acceptance is also on the rise. Chinese"going out", "service The Belt and Road" peopleconnected will accomplish much.As the Vice - Chairman of the Chinese Federation ofOverseas Chinese, the Vice - President of the ZhejiangProvincial Political Consultative Conference (CPPCC) andthe Chairman of Zhejiang Overseas Chinese Federation,Ms. Wu Jing , have adopted the Chinese cuisine ,promoted the cooking skills , played the uniqueadvantages of Chinese and foreign countries , played agood role in promoting the peaceful friendship and culturalexchange between China and the country , and played apositive role in the realization of China ' s dream . Force","be a good folk friendship emissary again dedication "andso on lofty goal."ACKNOWLEDEGThis paper was a particial achievement and financiallysupported by the All-China Federation of ReturnedOverseas Chinese Project (17DZQK203)“Zhejiang Storieson the Belt and Road People’s Connectivity” and the 4thAcademic Conference Project for Zhejiang ProvincialFederation of Social Sciences (Sub-forum 201830)“Zhejiang Hub Construction for the Belt and Road”.REFERENCE[1][2][3][4]"Belt and Road Initiative" China staff cultural fusion and pathexploration ", Tang Shiming,Hangzhou Normal University, 2015 year project, bear the title, wonthe first prize, the Yangtze RiverDelta urban and rural community development research papers inNovember 2015. "The Belt and Road construction talent gap and countermeasureresearch", Tang Shiming, provincial key subject, in 2015 the city ofthe United Front Work Department knot. Results of Talent Needs318
Advances in Social Science, Education and Humanities Research (ASSEHR), volume 180[5][6][7][8][9]for Construction of English "One Belt One Road" selectedinternational conference keynote report.Research on the Construction of participating political partiesserving Belt and Road, Tang Shiming, selected as the National,Provincial, and Municipal key speakers of the two sessions."Belt and Road" the Cultural adaptation of overseas Chineseteenagers and their Dream of Root Soul. "the subject of the ChineseFederation of overseas Chinese 2015-2017." the achievement wasselected as the representative speech of the Chinese Federation ofoverseas Chinese "kinship and affection of China. Chinese Bridge".Youth Accularization for Cognitive Therapy , Percutaneous CPCI SSH , Tang Shiming , et al . , 2016 . Youth Guidance for Happiness , CPCI-SSH , Tang Shiming etal., 2016.Talent Talent Review for Construction of " One Belt One Road " ,Tang Shiming , et al . , CPCI - SSH Pass2016"making good use of the outcome of the Hangzhou Summit topromote the internationalization of the city." et al., Tang Shimingand other important proposals for the 2017 sessions of Zhejiang andHangzhou.319
Better Chinese Cuisine for the Belt and Road People’s Connectivity: A Zhejiang Story . Shiming Tang, Jingmin Zhang*, Changjuan Guo, Wenjie Ge . Hangzhou Normal University . Hangzhou, Zhejiang, China *Eamil: 2013409046@qq.com Abstract-Chinese food is the manifestation of Chinese tr
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world. Thus, it is high time we followed suit by using Chinese pinyin to popularize our Chinese specialties with a sense of pride for being the originator of these delicacies. 2.3 Translatability of Chinese Cuisine Talking about the English translation of Chinese we have to mention the term cuisine, "Translatability".
