<h5>When the appearance of the city is getting newer and newer, the pace of life is getting faster and faster, and the "slow work" and "fine work" in the past time and space gradually fade out of our sight. In order to safeguard traditional skills, under the guidance of the Shanghai Intangible Cultural Heritage Protection Center, the Morning News Study Group and Shanghai Ximeng Culture Media Co., Ltd., the producer of the micro-documentary "Haipai Hundred Workers", jointly launched the "Intangible Cultural Heritage 'Shanghai' People" youth social practice activities. This summer, 150 primary and secondary school students followed the senior reporter of the Morning News to visit the non-hereditary inheritors of Shanghai and experience the charm of traditional skills and the power of persistence at close range. </h5>
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Non-legacy "Shanghai" people no. 18
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At the jiuqu bridge, the most lively of the City God Temple, the "Shanghai Spiced Beans" occupies the best façade directly south. Although there was no queue at 8 a.m. that year, there was still a steady stream of tourists in the store. A male salesman used a large plastic bag, filled with a bag full of spiced beans, and placed it on the counter, presumably booked by tourists for a while to pick it up.
"If you don't taste the spiced beans of the Old City God Temple, you can't count as having been to Shanghai." As a specialty of Shanghai, spiced beans are a must-have souvenir for many tourists, and they have also been a delicacy in the memory of many Shanghainese.
Teacher Qiu Chenghua, the inheritor of the five-spice bean making technique, entered the factory in 1980 to learn to make five-spice beans. He said that the hardest parts are boiling beans and turning beans. "Boiling beans requires mastering the heat. At that time, there were no induction cookers, and coal was burned. I'm afraid of encountering bad coal, and when you want it to catch fire, it just won't come up. A class of more than 7 hours, the furnace temperature of more than 300 degrees, cold weather and hot days are the same. "Turning beans, it all depends on the strength of two arms and wrists, each flat more than 30 pounds, to keep flipping," a colleague thus got tenosynovitis."
Several "post-00s" and "post-10s" morning newspaper reporters have not eaten spiced beans. Halfway through the interview, parents said they would go back today and buy a few packs of spiced beans to taste.
Video source: "Boosting Education" video number
<h2>Spiced beans in memory</h2>
<h2>I had never eaten spiced beans</h2>
Morning reporter Zhang Zixiao
Spiced beans were also called "creamy five-spiced beans" at that time, because the salt cream on the outside of the beans looked like cream, so it was given such a name. Its taste ranges from the salt cream on the outside (salty) to the beans themselves (fragrant) and finally to the aftertaste (sweet), which can be described as rich in flavor. The beans are made of three white broad beans, and the taste is sticky. And it doesn't even put a little MSG and preservatives, it is all natural.
<h2>Spiced beans that are far and near</h2>
Video production: Zhang Zhili
Source: Thoughtful