In Zhuhai, the century-old traditional delicacy, Hengshan Ya Zha Bao (preserved duck bundles), is experiencing a revival through the power of the Internet. The fourth-generation inheritor, Zhou Huanhua, has utilized new media platforms such as short videos to promote "He Shugong Ya Zha Bao" to both domestic and international markets, aligning this intangible cultural heritage with the times and attracting the attention of more young people.

Hengshan Ya Zha Bao originated during the Guangxu period of the Qing Dynasty. They are made from duck feet, duck chins, and fatty pork, which undergo a process of marinating, air-drying, and bundling by hand. From 2010 to 2013, this technique was successively listed in the intangible cultural heritage catalogs of Doumen District, Zhuhai City, and Guangdong Province. However, due to its complex production process, it once faced challenges in inheritance.

In 2018, Zhou Huanhua and her husband returned to Doumen and took over the Ya Zha Bao business that her father-in-law, He Jinhong, had been running for over 40 years. She decided to leverage the Internet to promote this local specialty and quickly expanded the business to e-commerce platforms. Now, online sales account for more than 30% of the total sales volume.

Capitalizing on the popularity of short videos, Zhou started filming the production process of Ya Zha Bao herself. These videos have introduced this traditional delicacy to more people, with the highest view count reaching over 400,000 times. Recently, she set up a live streaming room in the new factory, planning to further expand the influence through live streaming. Zhouadmitted, "Trying new things requires patience, and only with the right mindset can we keep going."

To attract young consumers, Zhou innovatively introduced a spicy flavor based on the traditional taste and adjusted the saltiness to suit modern dietary preferences. At the same time, she also organized study tour activities to bring this intangible cultural heritage into schools and communitiesto promote cultural inheritance. Now, "He Shugong Ya Zha Bao" sees a steady increase in annual shipments and growing popularity.

A Hong Kong customer said with emotion after purchasing across the border, "This taste makes me nostalgic." Acustomer from Xinjiang also fell in love with Ya Zha Bao after tasting them. Zhou said, "This inheritance has gone beyond profit-making and has become our mission. Even if we don't make money, we will still carry on."

Thanks to the Internet, Hengshan Ya Zha Bao, with their unique flavor, has crossed time and space, spreading the century-old food culture to a wider world. Its story is still unfolding, and that familiar fragrance is floating to more distant corners.

Source: Lingnan on the Cloud

从传统到潮流，横山鸭扎包凭借新技术“香飘四海”

在珠海，拥有百年历史的传统美食横山鸭扎包正通过互联网焕发新生。第四代传承人周焕华利用短视频等新媒体平台，将“何叔公鸭扎包”推向国内外市场，让这一非遗技艺与时代接轨，吸引了更多年轻群体关注。

横山鸭扎包起源于清光绪年间，由鸭脚、鸭下巴等部位与肥猪肉经过腌制、晾晒、捆扎等手工技艺制作而成。2010年至2013年，这项技艺先后被列入斗门区、珠海市及广东省非物质文化遗产名录。然而，因其制作过程繁琐，一度面临传承困境。

2018年，周焕华夫妇回到斗门，接手由公公何锦洪传承40余年的鸭扎包生意。她决定借助网络力量推广鸭扎包，并迅速将业务拓展至电商平台。线上销售如今已占总销量的三成以上。

随着短视频兴起，周焕华开始亲自上阵拍摄鸭扎包制作过程。一条条视频让更多人了解这一传统美食，其浏览量最高达40多万次。近期，她在新厂房中设置了直播间，计划通过直播进一步扩大影响力。周焕华坦言：“尝试新事物需要耐心，摆正心态才能坚持下去。”

为了吸引年轻消费者，周焕华在传统风味基础上创新推出麻辣口味，并改良咸度以适应现代饮食习惯。同时，她还开展研学活动，让非遗走进学校和社区，推动文化传承。如今，“何叔公鸭扎包”年出货量稳定增长，知名度也不断提高。

一位香港客人跨境购买后感慨：“这种滋味让我怀念。”新疆的顾客也在品尝后爱上了鸭扎包。周焕华直言：“这份传承已超越盈利，成为我们的使命。即便不赚钱，我们也会坚持下去。”

借助互联网，横山鸭扎包以独特风味跨越时间与空间，将百年美食文化传播至更广的世界。它的故事仍在继续，而那一缕熟悉的香味，正在飘向更遥远的角落。

文、图 | 钱瑜 郭梓欣
翻译 | 史洋溢
英文审校 | 赵凡