A Sichuan quyi drama titled "A Jug of Wine in Spring" premiered in Zigong city, Sichuan province, on Feb. 19.
Jointly developed by Zigong Cultural Tourism Investment and Development Co. Ltd. and the Sichuan Quyi Institute, the light-hearted drama ingeniously combines traditional Chinese storytelling and singing techniques with modern rock and electronic music, showcasing the distinctive characteristics of quyi performances while introducing innovative elements.
"A Jug of Wine in Spring" tells the rise and fall of a yanbang restaurant, featuring the culinary tradition of Zigong, particularly known for its association with salt merchants and their distinctive style of cooking. The drama reflects the ups and downs of life and the spectrum of human nature through the lens of a small business.
Yanbang cuisine — which originates in Zigong — is a subset of Sichuan cuisine, with a heritage spanning over a century and unique regional characteristics. "The play delves into the intricacies of the catering industry and explores the inner thoughts of its characters," said its director Yang Jiayin. "On the surface, it's about dishes, but in fact, it's a story about people." The play highlights the theme that "food reflects the person who makes it."
Following on from performances in Zigong from Feb. 19-20, the play will tour Sichuan province, Chongqing and even nationwide, allowing audiences across China to better understand Zigong yanbang cuisine and immerse themselves in the tradition of quyi drama.
A Sichuan quyi drama titled "A Jug of Wine in Spring" premiered in Zigong city, Sichuan province, on Feb. 19.
Jointly developed by Zigong Cultural Tourism Investment and Development Co. Ltd. and the Sichuan Quyi Institute, the light-hearted drama ingeniously combines traditional Chinese storytelling and singing techniques with modern rock and electronic music, showcasing the distinctive characteristics of quyi performances while introducing innovative elements.
"A Jug of Wine in Spring" tells the rise and fall of a yanbang restaurant, featuring the culinary tradition of Zigong, particularly known for its association with salt merchants and their distinctive style of cooking. The drama reflects the ups and downs of life and the spectrum of human nature through the lens of a small business.
Yanbang cuisine — which originates in Zigong — is a subset of Sichuan cuisine, with a heritage spanning over a century and unique regional characteristics. "The play delves into the intricacies of the catering industry and explores the inner thoughts of its characters," said its director Yang Jiayin. "On the surface, it's about dishes, but in fact, it's a story about people." The play highlights the theme that "food reflects the person who makes it."
Following on from performances in Zigong from Feb. 19-20, the play will tour Sichuan province, Chongqing and even nationwide, allowing audiences across China to better understand Zigong yanbang cuisine and immerse themselves in the tradition of quyi drama.
A Sichuan quyi drama titled "A Jug of Wine in Spring" premiered in Zigong city, Sichuan province, on Feb. 19.
Jointly developed by Zigong Cultural Tourism Investment and Development Co. Ltd. and the Sichuan Quyi Institute, the light-hearted drama ingeniously combines traditional Chinese storytelling and singing techniques with modern rock and electronic music, showcasing the distinctive characteristics of quyi performances while introducing innovative elements.
"A Jug of Wine in Spring" tells the rise and fall of a yanbang restaurant, featuring the culinary tradition of Zigong, particularly known for its association with salt merchants and their distinctive style of cooking. The drama reflects the ups and downs of life and the spectrum of human nature through the lens of a small business.
Yanbang cuisine — which originates in Zigong — is a subset of Sichuan cuisine, with a heritage spanning over a century and unique regional characteristics. "The play delves into the intricacies of the catering industry and explores the inner thoughts of its characters," said its director Yang Jiayin. "On the surface, it's about dishes, but in fact, it's a story about people." The play highlights the theme that "food reflects the person who makes it."
Following on from performances in Zigong from Feb. 19-20, the play will tour Sichuan province, Chongqing and even nationwide, allowing audiences across China to better understand Zigong yanbang cuisine and immerse themselves in the tradition of quyi drama.
A Sichuan quyi drama titled "A Jug of Wine in Spring" premiered in Zigong city, Sichuan province, on Feb. 19.
Jointly developed by Zigong Cultural Tourism Investment and Development Co. Ltd. and the Sichuan Quyi Institute, the light-hearted drama ingeniously combines traditional Chinese storytelling and singing techniques with modern rock and electronic music, showcasing the distinctive characteristics of quyi performances while introducing innovative elements.
"A Jug of Wine in Spring" tells the rise and fall of a yanbang restaurant, featuring the culinary tradition of Zigong, particularly known for its association with salt merchants and their distinctive style of cooking. The drama reflects the ups and downs of life and the spectrum of human nature through the lens of a small business.
Yanbang cuisine — which originates in Zigong — is a subset of Sichuan cuisine, with a heritage spanning over a century and unique regional characteristics. "The play delves into the intricacies of the catering industry and explores the inner thoughts of its characters," said its director Yang Jiayin. "On the surface, it's about dishes, but in fact, it's a story about people." The play highlights the theme that "food reflects the person who makes it."
Following on from performances in Zigong from Feb. 19-20, the play will tour Sichuan province, Chongqing and even nationwide, allowing audiences across China to better understand Zigong yanbang cuisine and immerse themselves in the tradition of quyi drama.
A Sichuan quyi drama titled "A Jug of Wine in Spring" premiered in Zigong city, Sichuan province, on Feb. 19.
Jointly developed by Zigong Cultural Tourism Investment and Development Co. Ltd. and the Sichuan Quyi Institute, the light-hearted drama ingeniously combines traditional Chinese storytelling and singing techniques with modern rock and electronic music, showcasing the distinctive characteristics of quyi performances while introducing innovative elements.
"A Jug of Wine in Spring" tells the rise and fall of a yanbang restaurant, featuring the culinary tradition of Zigong, particularly known for its association with salt merchants and their distinctive style of cooking. The drama reflects the ups and downs of life and the spectrum of human nature through the lens of a small business.
Yanbang cuisine — which originates in Zigong — is a subset of Sichuan cuisine, with a heritage spanning over a century and unique regional characteristics. "The play delves into the intricacies of the catering industry and explores the inner thoughts of its characters," said its director Yang Jiayin. "On the surface, it's about dishes, but in fact, it's a story about people." The play highlights the theme that "food reflects the person who makes it."
Following on from performances in Zigong from Feb. 19-20, the play will tour Sichuan province, Chongqing and even nationwide, allowing audiences across China to better understand Zigong yanbang cuisine and immerse themselves in the tradition of quyi drama.
A Sichuan quyi drama titled "A Jug of Wine in Spring" premiered in Zigong city, Sichuan province, on Feb. 19.
Jointly developed by Zigong Cultural Tourism Investment and Development Co. Ltd. and the Sichuan Quyi Institute, the light-hearted drama ingeniously combines traditional Chinese storytelling and singing techniques with modern rock and electronic music, showcasing the distinctive characteristics of quyi performances while introducing innovative elements.
"A Jug of Wine in Spring" tells the rise and fall of a yanbang restaurant, featuring the culinary tradition of Zigong, particularly known for its association with salt merchants and their distinctive style of cooking. The drama reflects the ups and downs of life and the spectrum of human nature through the lens of a small business.
Yanbang cuisine — which originates in Zigong — is a subset of Sichuan cuisine, with a heritage spanning over a century and unique regional characteristics. "The play delves into the intricacies of the catering industry and explores the inner thoughts of its characters," said its director Yang Jiayin. "On the surface, it's about dishes, but in fact, it's a story about people." The play highlights the theme that "food reflects the person who makes it."
Following on from performances in Zigong from Feb. 19-20, the play will tour Sichuan province, Chongqing and even nationwide, allowing audiences across China to better understand Zigong yanbang cuisine and immerse themselves in the tradition of quyi drama.
