近日，重庆合川区启动为传统民俗“刨猪汤”申请非物质文化遗产的工作，引发广泛关注。“刨猪汤”是川东地区历史悠久的年俗活动，通常在岁末农家杀年猪时举行，以新鲜猪肉、猪杂为主料熬制汤锅，配以特色菜肴，邀请亲友邻里共享，寓意丰收团圆、辞旧迎新。这一习俗不仅体现了巴渝地区的饮食文化，更承载了农耕社会互助分享的精神内核。合川文旅此举旨在通过非遗申报，系统性地保护与传承这一传统民俗，挖掘其人文价值，推动文旅融合。若成功入选，将有助于提升地域文化辨识度，带动乡村旅游发展，并以美食为媒介传播合川独特的民俗文化。目前，合川已开始整理“刨猪汤”的历史渊源、制作工艺及相关歌谣、礼仪等文化资料，为申遗奠定基础。
Recently, Hechuan District in Chongqing initiated the application to include the traditional custom “Pao Zhu Tang” (Annual Pork Soup) in the intangible cultural heritage list, drawing widespread attention. “Pao Zhu Tang” is a long-standing New Year tradition in eastern Sichuan, where farmers slaughter a pig at year-end and prepare a hearty soup with fresh pork and offal, served alongside local dishes to share with relatives and neighbors. It symbolizes harvest, reunion, and bidding farewell to the old year. This custom not only reflects the culinary culture of the Ba-Yu region but also embodies the spirit of mutual aid and sharing in agricultural societies.By applying for intangible cultural heritage status, Hechuan aims to systematically protect and pass down this tradition, explore its cultural value, and promote cultural-tourism integration. If successful, it will enhance regional cultural identity, boost rural tourism, and spread Hechuan’s unique folk culture through food. Currently, Hechuan is compiling historical origins, cooking techniques, related songs, and rituals of “Pao Zhu Tang” to lay the groundwork for the application.
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