Shaoxing Welcomes a New Museum｜绍兴又一新博物馆来了

Recently, the 3rd Chinese Local Cuisine Development Conference was held in Shaoxing, gathering nearly 400 representatives from about 200 companies across 34 provincial-level administrative regions and over 70 cities. At the conference, Xianheng Hotel unveiled the conceptual plan for the Shaoxing Cuisine Museum.

近日，第三届中国地方菜发展大会在绍兴举行，来自全国34个省级行政区70多个城市的近200家企业代表近400人会聚一堂。会上，咸亨酒店发布了绍兴菜博物馆建设概念方案。

Song Ping, General Manager of Shaoxing Xianheng Group Co., Ltd., and Chairman of Shaoxing Xianheng Hotel Co., Ltd., shared their progress: "We're diligently progressing on all fronts. The plan is evolving. We've begun collecting exhibits, and the initial stages of construction are in full swing." Shaoxing cuisine is the origin of of Zhejiang cuisine. As early as ten thousand years ago, Xiaohuangshan people had begun to process food. During the Yue state period, King Goujian of Yue promoted pig farming for national prosperity, and Fan Li advocated fish farming for wealth, leading to the establishment of vegetable bases. These developments highlight how Yue cuisine was treated as a matter of national importance, advancing rapidly and gaining significant attention. Techniques such as soaking with wine, braising with soy sauce, pickling with rice wine, curing and fermenting, are the proof of the Yue people's harmonious relationship with nature. In recent times, with the growing pursuit of a finer life, Shaoxing cuisine has seen a burgeoning diversity. In 2022, the Shaoxing Cuisine Museum project was included in the Yucheng District government work report, which mentioned the need to fully utilize the century-old brand of Xianheng Hotel and the resources of the Intangible Cultural Heritage Base of Shaoxing Cuisine Cooking Skills in Zhejiang Province. In terms of construction and operation of the exbition hall, the museum is designed to seamlessly integrate with Xianheng Hotel and Lu Xun Native Place in order to create a cohesive cultural experience.

“我们积极推进各方面工作，方案不断深化，藏品已开始征集，建设前期工作全面展开。”绍兴咸亨集团股份有限公司总经理、绍兴市咸亨酒店有限公司董事长宋平表示，绍兴菜是浙菜之源，早在一万年前，小黄山人已经开始进行粮食加工。越国时期，越王勾践提出养猪兴国，范蠡主张养鱼致富，蔬菜基地应运而生。把饮食当作强国大事来抓，越菜在越国得到高度重视和飞速发展。醉、酱、腌、糟、霉更是越地人民与大自然和谐共处的智慧结晶。进入新时期，人们对美好生活的要求日益提高，绍兴菜更是呈现出百花齐放的态势。2022年，绍兴菜博物馆项目列入越城区政府工作报告，报告中提到，要充分利用咸亨酒店百年老字号品牌和浙江省绍兴菜烹饪技艺非遗传承基地资源，在展馆建设和管理运作上，与咸亨酒店无缝衔接，使展馆与鲁迅故里充分协调，美美与共。

According to the newly released concept plan, the Shaoxing Cuisine Museum will sit in the heart of the high-quality pedestrian zone in Lu Xun Native Place, spanning an area of 4,101 square meters with a total construction space of 8,119 square meters. Committed to honoring tradition while embracing innovation, the museum will comprehensively chart the evolution of Shaoxing cuisine, delve into its scientific aspects, amplify its reach, cultivate culinary inheritors, rejuvenate the city's gastronomic heritage, and envision its market future. This modern culinary museum is set to offer an array of experiences: viewing, listening, exploring, dining, and interactive engagements. It will feature four distinct zones: an exhibition area, a cultural experience area, an educational area, and a cultural and creative service area. Additionally, two temporary exhibit areas are planned: one to display the city's gastronomic intangible cultural heritage and another for national culinary showcases.

根据最新发布的概念方案，绍兴菜博物馆位于鲁迅故里高品质步行街核心区域，总用地面积4101平方米，总建筑面积8119平方米。博物馆将秉承守正创新的原则，系统梳理绍兴菜的发展历史，认真研究绍兴菜的科学原理，积极强化绍兴菜的传播力度，努力培养绍兴菜的技艺传人，活化传承绍兴菜的城市记忆，规划拓展绍兴菜的未来市场，打造成一个可看、可听、可游、可吃、可互动的现代美食博物馆。展馆内计划分为4个板块：展示陈列区、文化体验区、社会教育区、文创服务区。博物馆内还计划辟出两块临展区，一块展示全市餐饮非遗文化；另一块是全国各地同行的展示区。

"Building the museum is a way to systematically sort out local culinary culture and also a manifestation of cultural confidence," said Wang Xiqing, Director of the China International Food Studies Institute and Special Vice President of the China Cuisine Association. The Shaoxing Cuisine Museum is expected to provide an in-depth exploration of the local culinary culture, bolstering the cultural pride of Shaoxing's citizens and and drive the development of catering products, tourism products, and related culinary industry products.

“建博物馆，可以对当地饮食文化进行系统的梳理，也是文化自信的表现。”中国国际食学研究所所长、中国烹饪协会特邀副会长王喜庆表示，绍兴菜博物馆可以让人系统地了解当地饮食文化体系，增加绍兴人的文化自信，还可以带动餐饮产品、旅游产品的发展，以及相关餐饮工业产品的发展等。