On May 23, 2025, the Qingmeng Workshop of the College of Marine Science and Engineering moved the labor education classroom into the back kitchen of the canteen. When the steam rises, the students' fingertips fly, using Shanghai-style Fireworks: Traditional Dim Sum Fried Steamed Bun Making Experience as the medium to decode the taste code of Shanghai alleys and touch the soul of the city in the urban texture.
Thin skin, rich filling, hot juice, crispy bottom - this eight-character proverb is a taste totem engraved into the genes of Shanghai people. The master took the old photos of the tiger stove as a guide to unveil the Jianghu faction of fried steamed buns: the skin of the Qingshui faction is like cicada wings, and the soup is like amber; The mixed water pie is like a flower, and the bottom race is golden. From the silver plate in the Sima Road Tea House to the briquette stove at the mouth of the alley, a pot of raw frying is half of Shanghai's life history. The master tapped the case and said, What is closed in the eighteen crescent pleats is the survival wisdom of the Shanghai people who 'make a dojo in a snail shell'. ”
The kitchen with flying flour has been transformed into an intangible cultural heritage workshop. The master master performed the flour fermentation stunt: the dough between three kneading and three kneading was as bright as white jade, and the meat filling was three fat and seven thin and trembling like congealed fat. The students rolled up the dough and realized the art of fingertips in the mantra of wrapping the stuffing and closing the mouth like twisting the moon. When the raw fry is put into the pan, the hot oil sounds like a morning song in the alley; When the water is agitated, the steam is like the smoke of the Shikumen cooking. Li Yidan stared at the golden pleats blooming in the pot and sighed: The curvature of the dough stretching is more like the roses blooming on the balcony of Wukang Road. ”
As the finale of the 2025 Cultural Experience Month of Dating with Shanghai, this immersive labor class uses flour as paper and gravy as ink to write a youth paradigm of intangible cultural heritage activation. The secretary of the Youth League Committee of the college said: When students know how to pinch out eighteen folds for the dough, they will understand the character of the city's subtle spirit. In the future, Qingmeng Workshop will continue to link the canteen, so that the fireworks in the raw frying pan will become a cultural galaxy in the hearts of young people.
Figure 1 Kneading dough
Figure 2 Exemplary teaching
Figure 3 Hands-on kneading of eighteen pleats
Figure 4 Frying
Figure 5 Group photo