Dajiang Small Taste Exotic Food Experience Hall
DOI:
https://doi.org/10.54097/fbem.v3i3.302Keywords:
Xinjiang diet, Food experience Hall, Agriculture productsAbstract
This template explains and demonstrates how to prepare your camera-ready paper for Trans Tech Publications. The best is to read these instructions and follow the outline of this text. Please make the page settings of your word processor to A4 format (21 x 29,7 cm or 8 x 11 inches); with the margins: bottom 1.5 cm (0.59 in) and top 2.5 cm (0.98 in), right/left margins must be 2 cm (0.78 in). This template explains and demonstrates how to prepare your camera-ready paper for Trans Tech Publications. The best is to read these instructions and follow the outline of this text. Please make the page settings of your word processor to A4 format (21 x 29,7 cm or 8 x 11 inches); with the margins: bottom 1.5 cm (0.59 in) and top 2.5 cm (0.98 in), right/left margins must be 2 cm (0.78 in).
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References
Yu Fenglong, Pan Wei, Xu Yuke. Study on constituent elements and influencing mechanism of tourists' dietary comfort [J]. Human geography, 2021,36 (04): 185-192.
Ling Xi, Kang Jinghua, Xiong Weiyi. Study on the measurement and function of tourism catering experience [J]. Tourism research, 2021,13 (04): 15-26.
Liu Jiaying. Mobile taste view: Food synaesthesia, "Hometown" experience and memory identity of Yi people who moved to China [J]. Journal of nationalities, 2021,12 (02): 85-91 + 102. DOI: https://doi.org/10.16997/book58.f
Zhang Xi. Application of catering folk custom and development of catering industry from the perspective of experience economy [J]. Journal of Sichuan Tourism University, 2020 (06): 23-27.
Li Na. Manifestation of food culture experience in Ethnic Tourism -- a field survey based on Yanbian Korean Autonomous Prefecture [J]. Journal of Nanning Vocational and technical college, 2021,29 (05): 74-78.
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