信阳菜品牌化发展对策研究——以南湾鱼头为例  

Study on the Development Strategy of the Brand of Xinyang Cuisine--Take Nanwan Fish Head as an Example

作　　者：王宝刚[1] WANG Baogang(Xingyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《现代食品》2021年第8期47-50,共4页Modern Food

基　　金：河南省教育厅人文社会科学研究项目(2020-ZDJH-354)。

摘　　要：信阳菜是信阳历史与文化的宣传名片,是信阳宝贵资源和文化品牌。信阳菜的发展和品牌的传播对于信阳经济的发展和增强信阳社会影响力有着重要作用。南湾鱼头作为信阳菜主打菜肴,最具有地域性和代表性。本文以南湾鱼头为例,根据其历史、文化、区域背景,对南湾鱼头发展现状及存在的问题进行分析,并提出可行性建议,为南湾鱼头品牌化发展提供参考。Xinyang cuisine is a publicity card of Xinyang’s history and culture,and a valuable resource and cultural brand of Xinyang.The development of Xinyang cuisine and the spread of its brand play an important role in the development of Xinyang’s economy and the enhancement of Xinyang’s social influence.As the main dish of Xinyang cuisine,Nanwan fish head is the most regional and representative.This article takes Nanwan fish head as an example,based on its historical,cultural and regional background,analyzes the development status and existing problems of Nanwan fish head,and puts forward feasibility suggestions to provide references for the brand development of Nanwan fish head.

关 键 词：信阳菜 品牌 南湾鱼头 

分 类 号：F719.3[经济管理—产业经济]