[front line narration] Editor's note Food is the most important thing for the people. Chinese people's rice bowls are always loaded with the taste of memory and touching feelings. At present, the problem of food and clothing has been solved, and the pursuit of diet has changed from "yes" to "good". However, no matter where you are, the characteristic snacks with local flavor not only turn into nostalgia in the taste of ordinary people, but also become the business card of entrepreneurship and wealth. In this issue, we will take you closer to five kinds of special snacks, listen to the entrepreneurial story behind them in the smoke and smoke, feel the "University question" in the snacks, and invite experts to advise on how to turn more flavor on the tip of the tongue into the strength of the overall revitalization of the countryside. With enough effort, the fragrance of the face overflows Narrator: Ma Limin, President of Lanzhou beef Ramen Industry Association and general manager of Lanzhou Jinding Catering Management Co., Ltd I grew up eating beef noodles. More than 40 years later, I grew up from an apprentice to an industrial operator and chairman of an industry association, and also witnessed the development and growth of Lanzhou beef noodles industry. Making beef noodles is a craft, which is very exquisite. Take this noodles for example. In the past, in order to make the taste of noodles more stringy, teachers used to add fluffy water when mixing noodles. The flour kneaded with good fluffy grey water, the silver wire dances, and it doesn't look out of shape when it goes into the pot. If the ash is not good, the flour "catches" the person. It takes a lot of effort to knead it, and it also takes a lot of effort to pull it. When it goes down to the pot, there is also a "fish belly". In a beef noodle restaurant in Chengguan District of Lanzhou City, Gansu Province, a noodle puller is pulling noodles. Shen Jizhong To make a bowl of noodles, you have to prepare it the night before. Although now beef noodle restaurants have widely used Ramen agent instead of fluffy ash, the masters don't have to work so hard. But the "stupid Kung Fu" of kneading noodles can't be saved at all. A dough should be pounded, kneaded, stretched, pulled, thrown, and then pulled out noodles of different thickness, such as capillary, thin, three thin, two thin, two pillars, buckwheat ribs, leek leaves, small width, large width, according to the preferences of diners. Knead half a bag of noodles at a time and eight bags of noodles a day. Without strength, you can't do this job. Without enough effort, the taste of beef noodles will not come out. From the hardships of "throwing stones" and kneading noodles when I was an apprentice, I deeply appreciate that to make a bowl of noodles, every link is not vague. If the noodles are not delicious, consumers will not come next time, which is a very simple truth. In 1919, Mr. Ma baozi opened his first noodle restaurant in "dongchenghao" in Lanzhou. Today, there are more than 1600 beef noodle restaurants in Lanzhou, nearly 5000 in Gansu Province, and more than 60000 stores with the brand of "Lanzhou beef noodle" or "Lanzhou Ramen" in the country. Not only that, Lanzhou beef noodles have signs in more than 40 countries and regions around the world. Small beef noodle restaurants need 8 to 10 staff, and large ones need dozens or even hundreds of people. In total, a beef noodle industry has driven millions of people to work. This bowl of beef noodles created by old man Ma baozi a hundred years ago is really a great bowl of noodles. In 1991, at the national food competition, "Lanzhou beef Ramen in clear soup" won the Jinding award, which named the "Jinding" brand well-known to Lanzhou people. In 1993, Lanzhou Jinding beef noodles company was officially established. Jinding beef noodles integrated time-honored enterprises such as lanqingge and hongbinlou, gathered the technical backbone and the third and fourth generations of successors of Lanzhou beef noodles industry, and became the leader of Lanzhou beef noodles industry. In 1998, Jinding company laid the foundation for the standardization, standardization, scale and chain industrialization of Lanzhou beef noodles with a new fast-food chain model. Jinding company also formulated technical standards and grading standards for Lanzhou beef noodles, took the lead in the modernization of beef noodles enterprises, and assisted in the registration of Lanzhou beef Ramen trademarks. When unified brand, decoration, distribution and price became the chain management concept of Jinding beef noodle, many beef noodle restaurants in Lanzhou followed and developed the chain model. Last year, Lanzhou beef noodle making technology was rated as a national intangible cultural heritage. In addition to being happy, I have more responsibility and obligation to inherit the Lanzhou beef noodle culture, inherit the craftsman spirit, expand and strengthen the beef noodle industry, so that the aroma of this bowl of noodles can spread further and longer. Rich a county, break into a big market Narrator: Zhang Xin, deputy director of Shaxian District snack industry management committee, Sanming City, Fujian Province You may not know where Sha county is? But you must have heard of Shaxian snacks. In the 1980s and 1990s, the spring breeze of reform swept the land of Bamin, and people in Shaxian County who were unwilling to be poor went out to do business with traditional snack making skills. Among them, the story of Yu Guangqing is very representative. In March, 1991, Yu Guangqing was elected as the director of Yubang village by the villagers. In order to change the face of poverty in the village, he decided to try to "go to the sea" first. A coal ball stove, a pole, two pots, some bowls and chopsticks... He and his relatives came to Fuzhou to open a snack bar, focusing on the "four King Kong" of Shaxian snacks - noodles, flat meat, steamed dumplings and stewed pots. When the news that "a small business with a shoulder pole can earn twoorthree yuan a day" reached the village, more and more people went to start businesses all over the country. In this way, in the way of relatives with relatives and fellow villagers with fellow villagers, snack business owners doubled in the way of snowballing, and Shaxian snacks also rushed out of Fujian to the country. Shaxian flat meat Xinhua News Agency Relying on the low price positioning of "one yuan into the store, two yuan to eat, five yuan to eat well", Shaxian snack stores have expanded rapidly. However, with the increasingly fierce market competition, the original "Mom and pop shop" and single family business model of Shaxian snacks soon failed to keep up with the pace of development of the times. In order to break through the bottleneck, on the basis of in-depth investigation and research, the county established the Shaxian snack industry development coordination leading group, established the Shaxian snack trade association, formulated the development direction and strategic plan of Shaxian snack, put forward the slogan of "snack industry", and decided to hold the first Shaxian snack culture festival in China in December 1997. Since then, Shaxian snacks, a grass-roots industry, has had a strong backing and stepped into the road of standardization and industrialization. Nowadays, every Shaxian snack store has a "bean eater" logo on its signboard, which is designed by the Shaxian snack industry development leading group. Don't underestimate this collective trademark with the words "Shaxian snack". It has gone through the difficult process of multiple applications, rejections, re applications and re rejections for more than a decade, and finally it was successfully registered. With it, we have a common belonging. In 2016, the county promoted the transformation and upgrading of Shaxian snack group, developing subsidiaries of group companies across the country and implementing chain operation. The raw materials of the franchised chain stores are uniformly distributed by the subsidiaries, and the shopkeepers can sit in the store and wait for door-to-door delivery. Over the years, Shaxian snacks have changed from "grounded" to "more exotic". Now, joint venture subsidiaries of Shaxian snack group have been established in the United States, Japan, France and other places. Through unremitting efforts, driven by Shaxian snacks, the per capita disposable income of rural residents in the county increased from 2805 yuan in 1997 to 21855 yuan in 2020. Indeed, a snack has enriched a county! "We should seize the opportunity, broaden our horizons, adapt to market demand, continue to explore and innovate, and lead the new journey of creating a better life." We always bear in mind the earnest entrustment of the general secretary and continue to promote the snack industry to become bigger and stronger at a new starting point. We are confident. Become a big industry with strong "powder absorption" ability Narrator: liuqingshi, chairman of Guangxi luozhuangyuan Food Technology Co., Ltd Liuzhou snail fan Xinhua News Agency Eight years ago, by chance, I found someone selling snail powder online, which made me make a difficult decision to make snail powder by myself, who originally wanted to promote and sell Liuzhou snail powder through e-commerce. It sounds simple to produce snail powder, but two major pain points at that time must be solved, that is, the short shelf life and how to restore the taste. At that time, I didn't have my own team, so I relied on the College of agricultural products processing of Sichuan University. After more than three months of experiments, we achieved a 180 day shelf-life snail powder brand. How to restore the taste of fresh snail powder to the greatest extent? We have developed it for more than 3 months, and more than 5000 kilograms of sour bamboo shoots have been used. Finally, through data testing and tasting, we chewed down this "hard bone". With the tackling of these two problems, product sales have gradually increased from hundreds of packages a day in the early stage. By 2016, we had completed the automation of some equipment, and the sales volume reached twoorthree packages a day. At first, my snail powder was produced by hand. In 2016, driven by the huge market demand, many equipment manufacturers cooperated with us to help us complete the modification of equipment. Up to now, nearly 90% of the product lines have achieved production automation. A small bowl of snail powder, containing sweet, bitter, spicy and salty. Nowadays, we have not only bases for cooperation, but also bases for investment in raw materials such as pickled bamboo shoots and beans. We have our own rice flour factory and bamboo forest, and have also established our own e-commerce team, offline team, R & D department, etc. In seven years, we have achieved a daily production capacity of 300000 packages, and we will continue to increase production. In terms of building local brands with characteristics, we will also innovate and try more ways and means, such as bringing goods through online live broadcast, launching outdoor advertisements, and attracting investment at exhibitions, so that our products can cover more places. Facing the future, we will make products and brands that are more popular with consumers, so that snail powder has a stronger ability to "suck powder" and everyone can talk about powder more freely. Polish the gold lettered signboard to benefit the people of one side Narrator: Gao Qunsheng, the provincial representative inheritor of the production technology of Xiaoyao Hula soup, a national intangible cultural heritage, and the chairman of gaoqunsheng Hula soup catering company in Xiaoyao town As far as I can remember, I followed my father to run the spicy Hu soup business in Xiaoyao Town, Xihua county. At the age of 17, after taking over this skill from my father, I began to set up a tent on the roadside of the cross street, named Laogao's spicy soup, which never stopped in the cold and summer. At the scene of Xiaoyao Hu spicy soup competition in Xihua county, Henan Province, contestants are cooking Hu spicy soup. Photo by Zhang Tao / bright pictures Since the 1980s and 1990s, Xiaoyao town has successively released a number of operators engaged in spicy Hu soup. They came to Zhengzhou, Beijing and other places to bring the aroma of Xiaoyao spicy Hu soup to the metropolis. I didn't want to fall behind, so I devoted myself to studying the seasoning ratio and taste, weeding out the old and bringing forth the new, and renamed "Laogao's Hu spicy soup" as "Gaoji Hu spicy soup in Xiaoyao Town, a famous town in Zhongzhou". However, the reputation of Xiaoyao Hu spicy soup had not spread at that time. What I didn't expect is that since 2000, Xihua county Party committee and county government, seeing the great potential of Xiaoyao Hu spicy soup industry, insisted on taking the development of Hu spicy soup industry as a popular project to enrich the people and benefit thousands of families, continued to increase the industrial support and promotion of Hu spicy soup, held four high-level Hu spicy soup competitions, and Xihua county won the title of "hometown of Hu spicy soup in Henan Province", A strong wind was blowing for Xiaoyao Hu spicy soup to sail away. In order to go abroad and enjoy the world, the county also studied and issued the "opinions on promoting the sustainable and healthy development of the spicy soup industry in Xihua county", actively connected with the China Cuisine Association and the Henan restaurant and Catering Association, and jointly formulated the industry standard system. Last June, the State Council announced the fifth batch of national non-material