On August 18, the "Who Knows the Food on the Plate—National Library of China Documentary Collection Campaign on Chinese Cuisine," hosted by the National Library of China, was launched in Beijing. The campaign focuses on Chinese cuisine, encompassing Chinese cooking techniques and methods, ingredient cultivation, acquisition and processing, as well as knowledge, etiquette, customs, and various social practices related to food preparation and consumption.

According to reports, this call for submissions includes documentary audiovisual works created by television institutions at all levels nationwide, online audiovisual platforms, universities, film and television companies, professional studios, and independent creators. The works are categorized into four types: micro-documentaries, short films, feature films, and series. The judging process will comprehensively evaluate submissions based on five dimensions: thematic relevance, documentary value, artistic merit, dissemination potential, and rarity. The best works will be selected for inclusion in the National Library of China. Ultimately, no more than 10 "collectible works" and no more than 50 "selected works" will be added to the library's collection.

This documentary collection campaign will systematically organize the visual memories of Chinese culinary culture. By excavating and preserving documentary works related to Chinese food culture, it will provide important documentary support for the inheritance and dissemination of Chinese food culture, and is another important extension of the National Library of China's documentary collection plan. Next, the National Library of China will continue to deepen its collection and services of audiovisual materials, constantly enrich the content dimensions and thematic depth of its documentary collection, and further expand the social participation and resource coverage of intangible cultural heritage documentation and archiving. (Source: People's Daily Online)