LANZHOU, 5 April — The "AI Smart Intangible Cultural Heritage Noodle Workshop" awarded by the Gansu Provincial Department of Culture and Tourism was officially launched yesterday at the Yuzhong Campus of Northwest Minzu University, marking the official start of a new model for the intelligent inheritance of traditional noodle making skills in universities.

"We use spectral analysis to monitor the ingredients of the soup in real time, and control the ratio error of the traditional 'one clear, two white and three red' within 0.3%."

Project leader Professor Zhang of the School of Electrical Engineering of the university introduced, "The robotic arm has mastered the production process of nine types of noodles, including the most complex 'buckwheat ridge' shape." However, this innovation has also caused concerns among traditional chefs. Chef Ma Wengui, who has run a noodle shop in Qilihe for 30 years said, "The machine follows the plan, but good ramen requires the technique to feel the breathing of the dough." Many masters emphasized that the key timing of adding "Penghui water" needs to rely on the master's experience.

The student group showed great interest in this innovation. Li Na, a sophomore in the School of Arts, said: "Robot ramen saves time and is suitable for quick meals on school days." According to data from the Campus Food Weekly, the protein loss rate of ramen produced safely by robots is 1.2% lower than that of manual noodles.

Professor Chen, an expert in the protection of intangible cultural heritage, believes: "This is not a replacement for traditional skills, but an innovation in the way of inheritance. Just as the popularity of Japanese sushi robots has promoted the development of high-end handmade shops, technological means may become a bridge for young people to understand traditional culture."

It is reported that the intelligent system has collected the cooking skills data of 20 intangible cultural heritage inheritors and realized personalized ordering service through facial recognition technology. The person in charge of the logistics group said that in the future, the user experience of the intelligent system will continue to be optimized on the basis of ensuring food safety and traditional flavor.