Transmission and Development of Food Heritage under Rural Revitalization: Yongfeng chili sauce in China

Qiong Li; Mohd Shazali Md Sharif; Zatul Iffah Mohd Fuza; Jian Gong

doi:10.21834/e-bpj.v8i25.4845

Authors

Qiong Li School of Business, Hunan University of Humanities, Science and Technology, Loudi, Hunan, China
Mohd Shazali Md Sharif Department of Culinary and Gastronomy, Faculty of Hotel & Tourism Management, UiTM Selangor Cawangan Puncak Alam, Selangor, Malaysia
Zatul Iffah Mohd Fuza Department of Tourism Management, Faculty of Hotel &Tourism Management, UiTM Terengganu Cawangan Dungun, Terengganu, Malaysia
Jian Gong School of Arts and Design, Hunan University of Humanities, Science and Technology, Loudi, Hunan, China

DOI:

https://doi.org/10.21834/e-bpj.v8i25.4845

Keywords:

Food Heritage, Transmission, Development, Rural Revitalization

Abstract

In the context of China's rural revitalization strategy, this study explores the transmission and development of food heritage, using the case of Yongfeng Chili Sauce as a reference for local governments to formulate intangible cultural heritage protection policies. Qualitative methods were employed to gather data from family workshops and factories. Narrative analysis was conducted on data obtained from observations and interviews through fieldwork, addressing the research questions. Findings indicate, Yongfeng chili sauce carries rich culture and unique production techniques; is one of the pillar industries of the local economy; and significantly promotes rural revitalization if the local government's current concern.

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