Shang Xiang dumpling soup Fair Pavilion theme, we changed to China Museum solemn, serious impression, which consists of Chinese pastry known brands, "Shang Xiang" build, through sculpture, clay figurines, paintings, shadow carving, miniature scene, Museum of old objects, sound and light and other means to vividly show the history, culture, art and consumption methods of making soup. The restaurant in the museum, the museum"s restaurant. Restaurants and museums Jingjiang crab soup organic integration will give new vitality and meaning. Shangxiang Wen Museum launched the "early dinner" and "New Jingjiang food" will also lead the new direction Jingjiang dining.

The museum specially invited well-known Japanese travel designers to elaborate the design, including the historical origin of Chinese soup dumplings, the development process of Jingjiang soup dumplings, and the little-known Jingjiang catering culture exploration, etc., which vividly presents the profound transformation of crab roe soup dumplings from traditional techniques to industrialization. The exhibition area is about 700 square meters. The whole exhibition hall integrates the elements of soup dumplings. The warm color ribbon decoration on the ground is like "harmony surface", and the rippling texture is like the folds of soup dumplings. The multi-media experience is highlighted. Visitors can understand the changes and continuity of Chinese soup dumplings in the cage drawer shaped multimedia projection area. Modern techniques such as miniature model, touch display and on-the-spot visit of traditional crafts can be seen Along the hundreds of meters of circular route, tourists and the general public can learn about Chinese soup dumpling culture. "Because the designer is old Jingjiang, we hope they can do it more thoroughly. The fourth floor of the museum is equipped with a special soup dumpling skill training center, which will provide chopping boards, dough, stuffing, etc. tourists and the general public can learn how to make and steam dumplings on the spot with the help of inheritors of Tangbao skills. The visiting area and the experience area are organically combined and blended with each other. Tourists and the general public can not only experience consumption, but also have in-depth operation experience to explore the exquisite cooking technology of Jingjiang soup dumplings. " Introduction of museum staff. The museum in the restaurant, the restaurant in the museum. The organic integration of restaurant and museum will give Jingjiang crab roe soup dumplings new vitality and connotation. "Early banquet" and "new Jingjiang cuisine" launched by Shangxiang cultural museum will also lead the new trend of Jingjiang catering. The cultural and creative products such as dolls, tea cups, chopsticks racks and dishes derived from the theme of soup dumplings will also bring new humanistic flavor to Jingjiang soup dumplings. Shangxiang Tangbao Cultural Museum Address: No. 110 Hexing Road (Antique Street) Food Museum, Jingjiang City, reservation telephone: 13961086788, 13952627598, Ye Jian, senior pastry chef, is now the deputy general manager of Jiangsu Shangxiang Food Co., Ltd., the first batch of local talents "three belt" expert in Jiangsu Province, and the special research fellow of China Food Brand Research Institute. In his early years, he studied the techniques of soup dumplings with the older generation of famous Jingjiang dumpling makers. He has long been engaged in the production of food and beverage pastry, especially in the production of soup dumplings and snacks. He led his team to Hong Kong for many times to participate in food culture and technology exchanges. He produced soup dumplings with local characteristics on site, and won honors in a number of technical competitions. In 2009, he was awarded the title of "inheritor of intangible cultural heritage" of Taizhou and "master of Chinese cuisine" in 2010. In 2011, on behalf of the inheritors of Jingjiang soup dumplings, he participated in the shooting of a set of "China on the tip of the tongue" by CCTV, showing the unique skills of Jingjiang crab dumpling production, and making contributions to promoting the inheritance of Jingjiang characteristic culture. On TV, the scene of Ye Jianchuan"s steamed bun skin amazes the audience. Can you blow a balloon with a bun? Ye Jian said that the key to the technology of soup dumplings is to roll the skin, which requires the four sides to be thin, while the center is slightly thicker than the four sides. At the same time, the wet and dry soft and hard should be appropriate. There is also a scene that is not shown in the film. He ignites the steamed soup foreskin with a lighter. At that time, the film crew repeatedly claimed that it was absolutely impossible. "In fact, it"s not surprising that the skin of each soup bag is only about 1 mm thick, so it can be ignited after full contact with air," he explained In order to carry forward the intangible cultural heritage of Jingjiang soup dumplings, Jingjiang soup dumplings were introduced to Jingjiang, making the production of soup dumplings industrialized and large-scale. In 2010, he entered Jiangsu Shangxiang Food Co., Ltd. as the company"s technical leader, led the company"s R & D team to cooperate with Jiangnan University to develop Jingjiang soup dumpling quick-frozen technology under the leadership of the company"s general manager Sun Huajing, and conquered the industrialization of soup dumplings Many key technologies in the production have broken through the dependence of traditional soup dumplings on "time and space", so that local famous spots can go to the whole country and enter the international market.