Tiao Ouyang ᱨᱮᱱᱟᱜ Xinwanxin Noodles Primary Function: ᱨᱮᱥᱴᱩᱨᱮᱱᱴ ᱵᱷᱤᱛᱚᱨ ᱰᱤᱡᱟᱭᱤᱱ ᱫᱚ ᱵᱷᱤᱛᱨᱤ ᱡᱟᱭᱜᱟ ᱟᱨ ᱯᱨᱚᱫᱟᱨᱥᱚᱱᱤ ᱰᱤᱡᱟᱭᱤᱱ ᱯᱨᱚᱛᱤᱡᱚᱜᱤᱛᱟ ᱵᱷᱟᱜ ᱨᱮ 2020 A' Design Award ᱨᱩᱯᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱨᱮᱱᱟᱜ ᱟᱹᱰᱤ ᱢᱟᱱ ᱟᱠᱟᱱ ᱡᱤᱛᱠᱟᱨ ᱠᱟᱱᱟ᱾
ᱨᱩᱯᱟᱵᱷᱤᱛᱨᱤ· 2020
Xinwanxin Noodles Primary Function: ᱨᱮᱥᱴᱩᱨᱮᱱᱴ ᱵᱷᱤᱛᱚᱨ ᱰᱤᱡᱟᱭᱤᱱ
Tiao Ouyang ᱞᱮᱠᱟᱛᱮ
ᱜᱟᱦᱟᱠ: Oytt Design
ᱵᱷᱤᱛᱨᱤ ᱵᱷᱟᱜ ᱨᱮ A' Design Award ᱨᱩᱯᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱡᱤᱛᱠᱟᱨ
ᱡᱟᱸᱪ ᱟᱠᱟᱱ ᱮᱣᱟᱨᱰ ᱡᱤᱛᱠᱟᱨ
#95964 ᱞᱟᱜᱤᱫ ᱮᱣᱟᱨᱰ ᱦᱟᱞᱚᱛ ᱡᱟᱸᱪᱰᱤᱡᱟᱭᱤᱱ
Xinwanxin Noodles Primary Function: ᱨᱮᱥᱴᱩᱨᱮᱱᱴ ᱵᱷᱤᱛᱚᱨ ᱰᱤᱡᱟᱭᱤᱱ ᱵᱟᱵᱚᱛ ᱛᱮ
Book Text: ᱮᱠᱥᱤᱱᱣᱟᱱᱡᱤᱱ ᱱᱩᱰᱚᱞᱥ ᱫᱚ ᱣᱩᱠᱥᱤ ᱨᱮ ᱟᱠᱟᱱ ᱯᱩᱨᱟᱱ ᱱᱟᱱᱪᱟᱝ ᱜᱟᱞᱤ ᱨᱮ ᱛᱟᱦᱮᱱ ᱢᱤᱫ ᱨᱮᱥᱴᱩᱨᱮᱱᱴ ᱵᱷᱤᱛᱚᱨ ᱠᱟᱱᱟ ᱾ ᱱᱚᱶᱟ ᱯᱨᱚᱡᱮᱠᱴ ᱫᱚ ᱓᱘᱐ ᱵᱚᱨᱜᱟ ᱢᱤᱴᱟᱨ ᱯᱟᱥᱱᱟᱣ ᱮᱫᱟ ᱾ ᱵᱚᱞᱚ ᱦᱚᱨ ᱫᱚ ᱯᱩᱸᱰ ᱜᱟᱰᱟ, ᱦᱮᱸᱫᱮ ᱴᱟᱭᱤᱞ, ᱵᱨᱟᱠᱮᱴ ᱠᱟᱢᱟᱱ ᱟᱨ ᱪᱮᱛᱟᱱ ᱛᱮ ᱩᱴᱷᱟᱣ ᱟᱠᱟᱱ ᱮᱣᱮ ᱞᱮᱠᱟᱱ ᱯᱩᱨᱟᱱ ᱡᱟᱭᱜᱟ ᱨᱮᱭᱟᱜ ᱛᱚᱨᱮᱛ ᱜᱩᱱ ᱫᱚᱦᱚᱭ ᱠᱟᱱᱟ ᱾ ᱠᱷᱩᱞᱟ ᱥᱟᱠᱟᱢ ᱡᱟᱱᱟᱞᱟ ᱟᱨ ᱵᱟᱨᱟ ᱠᱟᱸᱪ ᱫᱩᱣᱟᱨ ᱫᱚ ᱵᱷᱤᱛᱚᱨ ᱨᱮ ᱥᱤᱸ ᱨᱟᱠᱟᱵ ᱟᱜᱩ ᱮᱫᱟ ᱾ ᱯᱩᱭᱞᱩ ᱛᱟᱞᱟ ᱨᱮᱭᱟᱜ ᱞᱚᱵᱤ ᱫᱚ ᱯᱩᱨᱟᱱ ᱳᱲᱟᱜ ᱨᱮᱭᱟᱜ ᱟᱥᱚᱞ ᱠᱟᱸᱪ ᱯᱟᱴᱤᱭᱚ ᱵᱮᱵᱷᱟᱨ ᱮᱫᱟ, ᱡᱟᱦᱟᱸ ᱫᱚ ᱠᱟᱸᱪ ᱟᱨ ᱥᱟᱠᱟᱢ ᱜᱨᱤᱞ ᱥᱟᱶ ᱡᱚᱲᱟᱣ ᱠᱟᱛᱮ ᱡᱟᱭᱜᱟ ᱦᱟᱹᱴᱤᱧ ᱮᱫᱟ ᱟᱨ ᱥᱤᱸ ᱦᱚᱸ ᱴᱷᱤᱠ ᱮᱫᱟ ᱾ ᱫᱮᱠᱷᱟᱣ, ᱨᱮᱴᱮᱞ, ᱨᱟᱱᱟᱤ ᱟᱨ ᱫᱩᱨᱩᱵ ᱡᱟᱭᱜᱟ ᱠᱚ ᱫᱚ ᱥᱮᱞᱯᱷ-ᱥᱟᱨᱣᱤᱥ ᱡᱚᱢᱟᱠ ᱢᱚᱰᱮᱞ ᱫᱚᱦᱚ ᱞᱟᱹᱜᱤᱫ ᱫᱚ ᱱᱟᱶᱟ ᱛᱮ ᱥᱟᱡᱟᱣ ᱟᱠᱟᱱᱟ ᱾
ᱢᱟᱱᱟᱱ
A' Design Award ᱨᱩᱯᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱵᱟᱵᱚᱛ ᱛᱮ
Xinwanxin Noodles Primary Function: ᱨᱮᱥᱴᱩᱨᱮᱱᱴ ᱵᱷᱤᱛᱚᱨ ᱰᱤᱡᱟᱭᱤᱱ ᱫᱚ A' Design Award ᱨᱩᱯᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱧᱟᱢ ᱟᱠᱟᱱᱟ, ᱱᱚᱶᱟ ᱫᱚ ᱥᱩᱱᱫᱚᱨ ᱟᱨ ᱵᱷᱟᱞᱟᱭ ᱰᱤᱡᱟᱭᱤᱱ ᱠᱚ ᱞᱟᱹᱜᱤᱫ ᱮᱢ ᱟᱠᱟᱱ ᱥᱚᱢᱟᱱ ᱠᱟᱱᱟ᱾ ᱱᱚᱶᱟ ᱠᱚ ᱫᱚ ᱰᱤᱡᱟᱭᱤᱱᱟᱨ ᱠᱚ ᱨᱮᱭᱟᱜ ᱵᱷᱟᱵᱱᱟ ᱟᱨ ᱵᱷᱟᱞᱟᱭ ᱠᱟᱢᱤ ᱡᱷᱟᱞᱠᱟᱣ ᱠᱚ᱾ Xinwanxin Noodles Primary Function: ᱨᱮᱥᱴᱩᱨᱮᱱᱴ ᱵᱷᱤᱛᱚᱨ ᱰᱤᱡᱟᱭᱤᱱ ᱫᱚ ᱠᱚᱞᱟ, ᱣᱤᱜᱭᱟᱱ, ᱰᱤᱡᱟᱭᱤᱱ ᱟᱨ ᱴᱮᱠᱱᱚᱞᱚᱡᱤ ᱨᱮᱭᱟᱜ ᱥᱤᱢᱟ ᱵᱟᱲᱦᱟᱣ ᱟᱨ ᱫᱩᱱᱤᱭᱟ ᱵᱷᱟᱞᱟᱭ ᱞᱟᱹᱜᱤᱫ ᱜᱚᱲᱚ ᱮᱢ ᱠᱟᱱᱟ᱾
ᱰᱤᱡᱟᱭᱤᱱ ᱯᱤᱪᱷᱟ ᱨᱮ
ᱯᱨᱮᱥ ᱠᱤᱴ
ᱰᱤᱡᱟᱭᱤᱱᱟᱨ ᱧᱮᱞ ᱠᱷᱚᱱ ᱠᱨᱮᱰᱤᱴ, ᱴᱤᱢ ᱥᱫᱚᱥᱭ ᱟᱨ ᱴᱮᱠᱱᱤᱠᱮᱞ ᱵᱤᱵᱚᱨᱚᱬ ᱮᱢ ᱟᱠᱟᱱᱟ᱾
- ᱟᱞᱜᱟ ᱜᱩᱱ ᱠᱚ
- This case is a famous flagship restaurant with a history of 100 years. According to the regional characteristics, the designer combines modernist architectural thinking in the process of conception, trying to break away from the stereotype and break through the established model by means of design, so that the traditional catering brand can innovate under the background of the times.
- ᱢᱟᱯ ᱟᱨ ᱯᱮᱠᱮᱡᱤᱝ
- The project covers a total of 380 square meters. The functions of display, sale, kitchen operation and guest seat are mixed and reorganized to fully understand the integrated design of brand spirit, to express and influence the various possibilities of products and space, space and people, people and people, so that customers can enjoy all kinds of experiences while entering and leaving the restaurant.
- ᱴᱮᱜ ᱠᱚ
- Interior, Commercial, Restaurant, Noodles Museum, Natural, Simple, Cultural, OYTT Design
- ᱛᱮᱭᱟᱨ ᱛᱮᱠᱱᱚᱞᱚᱡᱤ
- The open wooden windows and two glass doors can bring sunlight into the interior, but also add modern sense of elegance to the original rough and mottled architectural appearance, making the whole restaurant appropriately integrate into the existing space atmosphere of the ancient street. The design of the interior space is as rich as possible to explore. That is, selectively retain, but not deliberately emphasize the sense of mystery and vicissitudes.
- ᱰᱤᱡᱟᱭᱱ ᱪᱮᱞᱮᱧ
- The artistic treatment of the structure is also a key point in the design and planning of this case. The first floor lobby utilizes the original glass patio of the old house, which combines glass and wood grille, and has the function of separating without shading and adjusting the light. The visual changes produced by the interlacing of virtual and real make the diners have a sudden and open feeling to the space when they are walking.
- ᱜᱚᱵᱮᱥᱚᱱᱟ
- In the center of Wuxi city with many high-rise buildings, the gentle and ancient Nanchang Street is a fascinating soul destination. It is known as "the out-of-print place of the ancient canal culture with the original ecological features of the southern region of the Yangtze River". Xinwanxin Noodles is located here, the designer combines modernist architectural thinking in the process of conception, according to the regional characteristics.
- ᱯᱨᱮᱨᱚᱱᱟ
- As an inheritor of Wuxi intangible cultural heritage, the owner has a strong demand for the brand upgrading and image display. The door head retains the original ecological features of the the southern region of the Yangtze River along the ancient canal, such as the white wall, black tile, bucket arch and upturned eaves. The silver wire noodles and the sweet rice wine are the signboard features of the restaurant. The designer transforms abstract concepts into perceptible spatial image.
- ᱯᱨᱚᱡᱮᱠᱴ ᱥᱚᱢᱚᱭ
- The project started in January 2019 in Wuxi and finished in February 2019 in Wuxi.
- ᱠᱟᱹᱢᱤ ᱦᱚᱨ
- In order to subvert the public's old impression of centuries-old restaurant and lay a solid foundation for the development of the young market, this case changed the original traditional management mode, upgraded to a new of self-service catering model, and added a new retail area.
- ᱯᱮᱴᱮᱱᱴ ᱠᱚ
- Copyrights belong to Tiao Ouyang, 2019.
- ᱴᱤᱢ ᱥᱮᱫᱟᱭ ᱠᱚ
- Tiao Ouyang
Jiahui Zhu
Yun Yao
Jin Chen
Danfeng Zhou
Yang Li - ᱪᱤᱛᱟᱹᱨ ᱥᱟᱹᱦᱟ
- Image #1: Photographer Yiyin Xu, Dining Area, 2019.
Image #2: Photographer Yiyin Xu, Dining Area 2, 2019.
Image #3: Photographer Yiyin Xu, Dining Area 3, 2019.
Image #4: Photographer Yiyin Xu, Hall, 2019.
Image #5: Photographer Yiyin Xu, Dining Area 4, 2019.
ᱥᱯᱚᱱᱥᱚᱨᱰ
Designers.org ᱠᱷᱚᱱ ᱯᱟᱨᱚᱢ ᱛᱟᱞᱟᱥ
ᱟᱞᱮᱭᱟᱜ ᱵᱤᱜᱽᱭᱟᱯᱚᱱ ᱥᱟᱹᱜᱟᱹᱭ ᱠᱚ ᱠᱷᱚᱱ ᱯᱨᱚᱰᱟᱠᱴ, ᱥᱮᱵᱟ ᱟᱨ ᱢᱚᱠᱟ ᱩᱫᱩᱜ ᱢᱮ᱾
ᱟᱨᱦᱚᱸ ᱠᱷᱚᱡ ᱢᱮ
ᱥᱟᱹᱜᱟᱹᱭ ᱰᱤᱡᱟᱭᱤᱱ ᱠᱚ
ᱢᱤᱫ ᱞᱮᱠᱟ ᱠᱮᱴᱮᱜᱚᱨᱤ ᱠᱷᱚᱱ ᱟᱨᱦᱚᱸ ᱯᱩᱨᱥᱠᱟᱨ ᱧᱟᱢᱟᱠᱟᱱ ᱰᱤᱡᱟᱭᱤᱱ ᱠᱚ ᱧᱮᱞ ᱢᱮ, ᱡᱚᱜᱭᱟᱛᱟ ᱧᱮᱞ ᱛᱮ ᱵᱟᱪᱷᱟᱣ ᱟᱠᱟᱱᱟ᱾
