Grandpa Zhang nodded and said with a smile, "Yes, with a high-achieving student like Nian'an joining us, our intangible cultural heritage cuisine will definitely be revitalized and reach a wider market."
After the conference, Shen Nian'an immediately threw himself into his work. He first reorganized the R&D team, selecting several experienced and promising young workers to join the team, and then organized professional training for everyone. He also invited his university mentors and classmates to the food workshop for guidance, injecting new vitality into the R&D work.
In the R&D workshop, Shen Nian'an is extremely busy every day. He's sometimes conducting experiments at the lab bench, sometimes discussing the details of traditional techniques with veteran craftsmen, and sometimes exchanging ideas with workers about problems encountered during production. He is very serious and meticulous in his work, repeatedly verifying every piece of data and constantly optimizing every formula.
Watching her son's busy figure, Lin Wanqiu felt both gratified and heartbroken. She knew that research and development work was tedious and arduous, especially combining modern science and technology with traditional craftsmanship, which was full of challenges. But she also knew that Nian'an had an indomitable spirit; once he set his mind on something, he would definitely stick to it to the end.
Shen Tingzhou saw through Lin Wanqiu's thoughts, gently took her hand, and said softly, "Wanqiu, don't worry too much. Nian'an has grown up. He has his own ideas and abilities, and we should believe in him. Moreover, with us supporting him, he will definitely be able to overcome difficulties and achieve success."
Lin Wanqiu nodded, a hint of relief flashing in her eyes. She knew Shen Tingzhou was right; her child had grown up and should be allowed to explore and realize his own value. All she could do was offer him support and encouragement when he needed it.
To produce results as quickly as possible, Shen Nian'an led his R&D team to work overtime. They first conducted a comprehensive analysis and optimization of the food workshop's existing products. For handmade noodles, Shen Nian'an adjusted the fineness of the grind and the moisture content of the dough according to his improvement plan, and also added appropriate amounts of egg liquid and vegetable juice, developing a variety of flavored nutritious noodles. These noodles not only have a smoother and more delicate texture, but are also more nutritious, and immediately received enthusiastic consumer response after being launched on the market.
Next, they further optimized the traditional rice wine recipe. Shen Nian'an, through research into traditional brewing techniques, discovered that controlling fermentation temperature and time could make the rice wine taste richer and have a more intense aroma. He also developed new varieties such as low-alcohol rice wine and fruit-flavored rice wine based on different consumer taste preferences, satisfying the needs of diverse groups.
While optimizing existing products, Shen Nian'an also did not forget to explore and pass on intangible cultural heritage food recipes. He often worked with elderly artisans such as Grandpa Li and Grandpa Zhang, reading ancient books, visiting folk communities, and collecting various lost intangible cultural heritage food recipes. Once, they heard that an old man in a neighboring county possessed a long-lost recipe for "Osmanthus Cake," and Shen Nian'an immediately led his research and development team there.
It was a remote mountain village, difficult to access, with rugged mountain roads. Shen Nian'an and his research team braved the scorching sun, trekking for several hours before finally reaching the old man's home. Initially, the old man was reluctant to reveal the recipe, feeling it was a treasure passed down through generations and shouldn't be easily shared. Shen Nian'an didn't give up. He patiently explained to the old man that he wanted to preserve this intangible cultural heritage so that more people could know and taste it, not to keep it for himself. He also promised the old man that he would respect the traditional techniques, wouldn't arbitrarily alter the recipe, and would print the old man's name on the product packaging so that future generations would remember his contribution.
Moved by Shen Nian'an's sincerity and persistence, the old man finally agreed to pass on the recipe to them. Shen Nian'an was overjoyed and immediately meticulously recorded every detail of the recipe, even consulting the old man about precautions during the production process. Upon returning, he led his research and development team in repeated experiments and adjustments, finally successfully recreating the traditional flavor of "Osmanthus Cake." This Osmanthus Cake has a soft and glutinous texture, a rich aroma, and a subtle fragrance of osmanthus. After its launch, it was in high demand and short supply, becoming another blockbuster product for the food shop.
As research and development progressed, the food workshop's product range became increasingly diverse and of higher quality. It not only gained popularity in the domestic market but also expanded overseas through foreign trade channels. The "Late Autumn Intangible Cultural Heritage" brand has gradually become a well-known intangible cultural heritage food brand in China.
That day, Shen Nian'an brought a new research and development plan to Lin Wanqiu's office.
"Mother, please take a look at this plan." Shen Nian'an handed the plan to Lin Wanqiu, her eyes sparkling with excitement. "This is the latest functional food plan that my research and development team has developed. It is mainly aimed at middle-aged and elderly people and sub-healthy people. It adopts the concept of food and medicine from the same source, combining traditional ingredients with modern technology to develop food with health benefits."
Lin Wanqiu took the proposal and carefully reviewed it. The proposal detailed the research and development approach, formula composition, production process, and market prospects of functional foods. The more she read, the more excited she became, her eyes sparkling with delight. She knew that functional foods were the future trend of the food industry, with enormous market potential. Shen Nian'an's proposal not only met market demands but also leveraged the food workshop's advantages in traditional ingredients and processes, making it extremely promising.
"Nian'an, this plan is fantastic!" Lin Wanqiu said excitedly as she closed the plan. "You have such great ideas. The functional food market has huge potential. Once the research and development is successful, it will open up new market space for the food workshop and allow the 'Wanqiu Intangible Cultural Heritage' brand to move to a higher-end market."
“Mother, that’s what I think too.” Shen Nian’an nodded, her eyes full of confidence. “People’s living standards are getting higher and higher, and they are paying more and more attention to health. Functional foods can not only satisfy people’s needs for delicious food, but also play a role in health care, so they will definitely be loved by consumers. Moreover, we have abundant traditional ingredients and exquisite traditional craftsmanship. Combined with modern science and technology, we will definitely be able to develop high-quality functional foods.”
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