Social practice · Flying Chef · Guangzhou社会介入 · 飞行主厨 · 广州营业餐厅
Period Pain Menu痛经套餐
A dinner about bodily experience — about period pain一餐关于身体体验的晚餐，关于痛经
Using the openness of a working restaurant as its medium, the work brings the overlooked pain of women into public space — turning period pain from something silently endured and unspoken into something acknowledged, discussed, and actively cared for.以餐厅的营业性与公开性为媒介，将被忽视的女性疼痛带入公共语境，使痛经从被默默忍受、避而不谈，转向被正视、讨论与主动管理。
I want to invite you to a dinner about bodily experience — about period pain. As a flying chef, I ran a set menu about menstrual pain, for diners, inside a working restaurant in Guangzhou — making period pain a topic that can be raised lightly and openly.
Menu
— Slow-simmered chicken & wild-mushroom noodle soup
— Prune with yam
— Red date & ginger milk custard
The three dishes — their ingredients and cooking methods — are chosen according to the physiology of menstrual pain and the food culture of Guangzhou.
我想邀请你来吃一餐关于身体体验的晚餐，关于痛经。作为「飞行主厨」，我在广州一个面向大众运营的营业餐厅里，推出一份面向食客、关于痛经的餐食——让痛经成为一个可以被轻松提起的话题。
菜单
— 老火慢熬鸡汤杂菌面
— 西梅捞山药
— 红枣姜撞奶
套餐的三道菜，是根据痛经的生理机制，和广州的饮食文化，选择的食材与烹饪方法。
