四月的白洋淀畔，雄安新区昝岗镇周庄村飘荡着甜蜜的焦糖香气。这座有着"北方糖葫芦第一村"美誉的千年古村落，4月20日迎来首届京津冀传统美食技艺交流赛。来自三地37个区县的126位民间手艺人，带着传承百年的独门技艺，在青砖灰瓦的村巷间展开了一场别开生面的"美食奥林匹克"。

清晨六点，67岁的糖画艺人李保国就支起了铜锅。他手持特制铜勺，在金黄的糖浆中勾画出栩栩如生的"雄安三宝"——荷叶、芦苇与白鹭。"这是给娃娃们的见面礼。"老人说着，将三支糖画插在草靶上，引来十几个举着相机的年轻人围观。不远处，廊坊吹糖人张氏第五代传人张海涛正鼓着腮帮，将琥珀色的糖稀吹成憨态可掬的冰墩墩，引得孩子们阵阵惊呼。

作为东道主，周庄村民展现出令人惊叹的创新能力。第三代糖葫芦匠人周立军现场制作出直径30厘米的"糖葫芦王"，用山楂、山药、草莓等12种食材穿成宝塔造型。"过去走街串巷挑担子，现在要做出新区气派。"他边说边将滚烫的糖浆淋在果串上，糖衣薄如蝉翼却滴水不漏。更令人称奇的是95后姑娘周晓雯带来的"分子糖葫芦"，将传统糖衣替换成零下196℃液氮急冻的冰糖脆壳，咬破瞬间腾起的白雾引得游客争相体验。

展开剩余89%

赛场北侧的"非遗长街"同样热闹非凡。保定直隶官府菜传承人赵师傅支起六尺大锅，现场复原慈禧太后最爱的"抓炒里脊"；天津杨柳青面塑艺人王秀兰十指翻飞，半小时捏出二十个造型各异的"雄安建设者"；北京护国寺小吃传人李建军则带来失传已久的"琉璃咯吱盒"，晶莹剔透的脆皮裹着玫瑰豆沙，在阳光下折射出七彩光芒。

评委席上，中国烹饪协会副会长冯恩援格外关注年轻参赛者。"00后面点师小刘改良的驴打滚，用紫薯粉替代黄豆面，既保留传统风味又符合健康理念。"他指着一盘形似荷花的创新点心说。活动总策划、雄安新区文旅局副局长王峰透露，此次特意设置"新匠人奖"，已有8位传统手艺人与科技公司达成合作意向，计划开发AR糖画体验、智能控温熬糖设备等项目。

午后阳光斜照在村口的百年老槐树上，86岁的周庄老支书周德厚颤巍巍捧出珍藏的"传村之宝"——把民国时期的黄铜糖锅。"当年我爷爷就是挑着这口锅走遍直隶，现在子孙们能让老手艺焕发新生，值了！"老人布满皱纹的眼角闪着泪光。树荫下，天津泥人张第六代传人正在教孩子们捏糖葫芦造型的泥塑，欢声笑语中，传统与现代悄然交融。

暮色渐浓时，组委会公布了获奖名单：衡水老白干酒糟馒头、唐山棋子烧饼与周庄创新糖葫芦并列金奖。但村民们说，真正的赢家是那些重新焕发光彩的老手艺——据统计，活动期间线上线下共售出2.3万支糖葫芦，周庄民宿预订量激增300%，更有14位年轻人当场拜师学艺。

当最后一批游客散去，周立军和女儿仍在整理摊位。"以前总担心手艺失传，现在看着晓雯用抖音直播熬糖过程，两小时能教会上千人，这传承的路子算是走宽了。"月光下，父女俩的身影与老槐树的轮廓重叠，恰似一幅流动的时光画卷。千年糖香，正在雄安新区的春风里酿出新的故事。

Xiong'an Sugar-Coated Haws Village Hosts Competition: Craftsmen from Beijing-Tianjin-Hebei Showcase Skills

In April, the shores of Baiyangdian Lake in Xiong'an New Area are filled with the sweet aroma of caramel. On April 20, Zhouzhuang Village, a millennia-old settlement in Zan'ang Town renowned as the "Number One Sugar-Coated Haws Village in Northern China," welcomed its inaugural Beijing-Tianjin-Hebei Traditional Culinary Skills Exchange Competition. A total of 126 artisans from 37 districts across the three regions gathered in the village’s gray-brick alleyways, turning the event into a unique "Culinary Olympics" for time-honored crafts.

At dawn, 67-year-old sugar painter Li Baoguo set up his bronze pot. With a specialized copper spoon, he sketched the "Three Treasures of Xiong'an"—lotus leaves, reeds, and egrets—in golden syrup. "These are gifts for the children," the elderly artisan remarked, planting three sugar paintings on a straw target, soon surrounded by camera-toting visitors.HTTPs://mip.lpquv.cN Nearby, Zhang Haitao, a fifth-generation sugar-blowing craftsman from Langfang, inflated amber-colored syrup into a chubby Bing Dwen Dwen figure, eliciting gasps of delight from youngsters.

As hosts, Zhouzhuang villagers demonstrated remarkable innovation. Third-generation sugar-coated haws maker Zhou Lijun crafted a 30cm-wide "King of Sugar-Coated Haws," stacking hawthorns, yams, strawberries, and nine other ingredients into a pagoda shape. "We used to carry shoulder poles for street vending, but now we’re creating works worthy of the new district," he explained, drizzling molten sugar into a paper-thin, crackling glaze. Even more striking was 25-year-old Zhou Xiaowen’s "molecular sugar-coated haws," where liquid nitrogen at -196°C transformed syrup into crystalline shells that released ethereal vapors upon biting—a spectacle drawing crowds.

The "Intangible Cultural Heritage Street" north of the competition grounds buzzed with activity. Zhao, a inheritor of Zhili Imperial Cuisine from Baoding, recreated Empress Dowager Cixi’s favorite "Zhua Chao Pork Tenderloin" in a six-foot wok.HTTPs://mip.aemnr.cN Tianjin’s Yangliuqing dough sculptor Wang Xiulan molded 20 clay figurines of "Xiong'an Builders" in half an hour. Meanwhile, Beijing’s Huguo Temple snack heir Li Jianjun revived the lost "Glazed Gezhi Box," its translucent crust encasing rose-red bean paste, shimmering prismatically under sunlight.

At the judges’ panel, Feng Enyuan, Vice President of the Chinese Cuisine Association, paid special attention to young participants. "Liu, a Gen-Z dim sum chef, replaced soybean flour with purple sweet potato powder in her upgraded Lüdagui (glutinous rice rolls), preserving tradition while aligning with modern health trends," he noted, pointing to lotus-shaped pastries. Wang Feng, Deputy Director of Xiong'an’s Cultural Tourism Bureau, revealed that the "New Artisan Award" had already sparked collaborations between eight craftsmen and tech firms for projects like AR sugar painting experiences and intelligent temperature-controlled syrup boilers.

As afternoon sunlight filtered through a century-old locust tree at the village entrance, 86-year-old former village chief Zhou Dehou unveiled a treasured heirloom—a Republican-era bronze sugar cauldron. "My grandfather carried this pot across Zhili Province. Seeing our ancestral crafts reborn in his descendants’ hands makes it all worthwhile," the elder murmured, eyes glistening. Beneath the tree, Tianjin’s sixth-generation Clay Figurine Zhang artisans taught children to sculpt sugar-coated haws from clay, blending tradition and modernity in their laughter.

By dusk, gold medals were awarded to Hengshui Laobaigan liquor-lees steamed buns, Tangshan chess-piece sesame cakes, and Zhouzhuang’s innovative sugar-coated haws.HTTPs://mip.dfnpz.cN Yet villagers agreed the true victors were the revitalized crafts—23,000 sugar-coated haws sold online and offline, a 300% surge in homestay bookings, and 14 apprentices pledging to learn timeworn skills.

As the last visitors departed, Zhou Lijun and his daughter tidied their stall. "I once feared our craft would die out, but watching Xiaowen teach thousands to boil sugar via Douyin livestreams—this is how legacies evolve," he reflected. Under moonlight, their silhouettes merged with the ancient locust’s shadow, painting a scene where millennia of caramelized heritage continue fermenting new tales in Xiong'an’s spring breeze.

发布于：广西壮族自治区