Influencing Factors and Optimization Paths for the Communication of Guanyin Cake

DOI

10.2991/978-2-38476-597-3_49How to use a DOI?

Keywords

Buddhist culture; intangible cultural heritage; cultural connotation; cultural communication

Abstract

Guanyin Cake is a traditional specialty food deeply rooted in Zhoushan, integrating local marine culture, Buddhist culture and folk culture. It carries the living inheritance value of intangible cultural heritage and is an important part of the local cultural tourism consumption system. However, the overall environment of in-depth integration of culture and tourism and digital communication have not freed Guanyin Cake from many practical constraints in its communication. Firstly, the excavation of its cultural connotation remains superficial, making it difficult to fully present its unique cultural value. Secondly, the communication mode is still traditional, lacking innovative ideas adapted to the new era communication environment, resulting in long-term regional limitation of brand influence and failure to gain wider popularity. Meanwhile, the supporting guarantee mechanism is not systematic, affecting the overall communication effect and the expansion of industrial development space. From the perspective of intangible cultural heritage communication, this paper systematically combs the cultural connotation and communication development history of Guanyin Cake, analyzes the key factors affecting communication effect from the two dimensions of internal cultural motivation and external environmental support, and puts forward feasible optimization strategies from the aspects of cultural connotation excavation, communication mode innovation, brand IP building and guarantee system improvement, so as to provide corresponding theoretical support and practical direction for the living inheritance and market promotion of Zhoushan’s intangible cultural heritage food.

Copyright

© 2026 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Yangyi Zhou
AU  - Lingli Fu
AU  - Xiaoying Liu
PY  - 2026
DA  - 2026/07/13
TI  - Influencing Factors and Optimization Paths for the Communication of Guanyin Cake
BT  - Proceedings of the 4th International Conference on Language and Cultural Communication (ICLCC 2026)
PB  - Atlantis Press
SP  - 460
EP  - 467
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-597-3_49
DO  - 10.2991/978-2-38476-597-3_49
ID  - Zhou2026
ER  -