Recently, two iconic snacks from Lanzhou, Gansu Province—’Niangpi’ (a cold wheat noodle dish) and ‘Tianpeizi’ (a mildly fermented sweet millet beverage)—were placed in an airport’s display cabinet of prohibited items, sparking widespread online discussion. This move does not mean these foods are outright banned; rather, it serves as an educational reminder about aviation security and hygiene regulations. Niangpi often contains high-moisture sauces, while Tianpeizi is a lightly fermented drink that contains trace amounts of alcohol. According to civil aviation rules, liquids, gels, and items containing alcohol are strictly restricted in carry-on luggage. Therefore, if travelers attempt to bring unpackaged, saucy, or alcoholic versions of these local delicacies onto flights, they may be stopped at security checkpoints. The display aims to help passengers better understand what items are restricted by showing real examples, thereby reducing travel disruptions caused by unfamiliarity with the rules. It also highlights the challenges traditional regional foods face when adapting to modern transportation standards. Travelers wishing to carry such items are advised to choose vacuum-sealed, alcohol-free, and liquid-free versions, and preferably check them in as luggage to ensure a smooth journey.
近日，甘肃兰州特色小吃‘酿皮’和‘甜胚子’被放入某机场的禁带品展示柜中，引发网友热议。这一举措并非意味着这些食品被全面禁止携带，而是出于航空安全与卫生管理的考虑，对部分形态或包装不符合规定的食品进行提醒式展示。酿皮多为凉拌面食，常含水分较高的调料；甜胚子则是发酵米酒类饮品，含有微量酒精。根据民航规定，液体、凝胶及含酒精成分的物品在随身行李中受到严格限制。因此，若旅客试图将未密封、含汤汁或酒精的酿皮、甜胚子带上飞机，可能被安检拦截。机场此举旨在通过实物展示，帮助旅客更直观地理解禁限带物品标准，减少因不了解规定而造成的不便。同时，也反映出地方特色食品在现代化交通管理中面临的适应性挑战。建议旅客如需携带此类食品，应选择真空包装、不含液体或酒精的版本，并优先办理托运，以确保顺利出行。
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