Proceedings of the 2018 International Conference on Education Science and Social Development (ESSD 2018)

Better Chinese Cuisine for the Belt and Road People’s Connectivity: A Zhejiang Story

Authors
Shiming Tang, Jingmin Zhang, Changjuan Guo, Wenjie Ge
Corresponding Author
Shiming Tang
Available Online July 2018.
DOI
10.2991/essd-18.2018.84How to use a DOI?
Keywords
Chinese Cuisine, People’s Connectivity, Zhejiang Story
Abstract

Chinese food is the manifestation of Chinese traditional culture, and recognized by the world gradually. The popularity of Chinese food shows the unique charm of Chinese traditional culture. But there are still many problems to 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 and ensuring quality; (3) Integrating excellent resources and achieving win-win cooperation; (4) Connecting with international mainstream and promoting cultural exchange. In addition, Zhejiang Federation of overseas Chinese organized the "Ten thousand overseas Chinese restaurants to tell the good Story of China", to help overseas Chinese restaurants operating Chinese cuisine, spreading Chinese culture, getting on the Internet express, building "overseas public meeting room" and telling the Chinese stories. By strengthening top-level design, concentrating superior resources, 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 One Road" is achieved finally.

Copyright
© 2018, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 2018 International Conference on Education Science and Social Development (ESSD 2018)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
July 2018
ISBN
10.2991/essd-18.2018.84
ISSN
2352-5398
DOI
10.2991/essd-18.2018.84How to use a DOI?
Copyright
© 2018, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Shiming Tang
AU  - Jingmin Zhang
AU  - Changjuan Guo
AU  - Wenjie Ge
PY  - 2018/07
DA  - 2018/07
TI  - Better Chinese Cuisine for the Belt and Road People’s Connectivity: A Zhejiang Story
BT  - Proceedings of the 2018 International Conference on Education Science and Social Development (ESSD 2018)
PB  - Atlantis Press
SP  - 315
EP  - 319
SN  - 2352-5398
UR  - https://doi.org/10.2991/essd-18.2018.84
DO  - 10.2991/essd-18.2018.84
ID  - Tang2018/07
ER  -