Nanchang Tacheng bean drum making technology is an intangible cultural heritage of Jiangxi Province.
Tempeh is a traditional food loved by the people of Jiangnan, with many production areas, and the first in nanchang area to promote tempeh in Tacheng Township, Nanchang County, is of good quality. There is a verse in the Chu Ci Summoning Soul that reads, "Great bitterness and saltiness, and some hard work". The "great suffering" here is said to be tempeh. To this day, Jiangxi people still have the habit of loving tempeh, such as "Daoxiangyuan tempeh", which is one of the local famous specialties.
Tacheng tempeh is hand-refined, with a long history and a long history. According to Li Baogen, the 21st generation of Tacheng tempeh, the original creation of tempeh in the late Song Dynasty and the Yuan Dynasty has gradually formed a unique local flavor specialty "Tacheng Tempeh" through generations. The process is exquisite and meticulous, does not contain any artificial preservatives, with rich nutrition, contains a variety of physiologically active substances, pleasant taste, unique flavor of the remarkable characteristics, tempeh has been widely used in Chinese cooking, such as: soy sauce ribs, tempeh mud carp, tempeh pepper steamed hoof, tempeh fried bacon, spicy tempeh crispy fish, tempeh pepper pork belly, tempeh bitter melon, chopped chili tempeh fish head and other dishes are tempeh as the main condiment. Tempeh can not only be flavored, but also can be used in medicine. Traditional Chinese medicine believes that tempeh is flat, sweet and bitter, has the effect of sweating and relieving the table, clearing the heat and penetrating rash, eliminating annoyance in the wide middle, xuanyu detoxification, and can treat cold headaches, chest tightness and vomiting, typhoid fever and food poisoning and other diseases.
Tempeh, is China has a long history of traditional fermented soy products, ancient called tempeh as "Youshu", also called "love", because in ancient times the soybean is called "Shu", "Yushu" is the meaning of claustrophobic fermentation after the soybean is cooked. In the Qin Dynasty, people changed their name to "Youshu" as tempeh. In the Eastern Han Dynasty Liu Xi's book "Interpretation of Names and Diets", it is recorded: "Soy, love also." The five flavors are harmonized, and the silk is made of silk, so the Qi people call the 'toyo' sound the same as "love" also. It can be seen that The Han Dynasty tempeh has been the main condiment for the five-flavor blend. There is also a record of the "method of making tempeh" in the book "Food Classic", and the ancients not only used tempeh for seasoning, but also for medicine. It is recorded in ancient works such as the Book of Han, the Records of History, the Ji min Zhi Shu, and the Compendium of Materia Medica.
Tempeh is a traditional food loved by the people of Jiangnan, with many production areas, and the first in the Nanchang area to promote the good quality of tempeh in Tacheng Township, Nanchang County. There is a verse in the Chu Ci Summoning Soul that reads, "Great bitterness and saltiness, and some hard work". The "great suffering" here is said to be tempeh. To this day, Jiangxi people still have the habit of loving tempeh, such as "Daoxiangyuan tempeh", which is one of the local famous specialties.
Tacheng tempeh is hand-refined, with a long history and a long history. Tempeh production began in the Qinglan Jiufengtang Li clan in the late Song and early Yuan dynasties. There are more than 8,000 acres of dryland here, mainly planting wheat, black beans, black sesame seeds, millet and buckwheat. There is a local agricultural proverb: "Before and after the Qingming Dynasty, plant melons and beans." Soybeans are harvested in June of the lunar calendar. It is said that at that time, every household fried soybeans as a breakfast dish. However, it is not suitable for the elderly or children to eat, so the soybeans are soaked and cooked and salted, or dried and stored. One year when soybeans were harvested, farmers boiled soybeans in the traditional water to dry as a dish or snack. Who knows that the sky is not beautiful, for a long time there is no sunshine, the cooked beans are put for 5 or 6 days, and the cooked beans are covered with snow white fluff, emitting a burst of fragrance and refreshing the spleen. In order not to waste cooked beans, farmers mix the fluffy cooked beans with salt, white wine, etc. and put them into the altar. After a long time, then open the jar to see, only to see the cooked beans smooth oil black, fragrant, a taste, feel the cooked beans back to the sweet slag, the taste is extremely delicious. This is the earliest Tacheng tempeh.
Black beans are → sorted, cleaned→ soaked→ steamed→ and cooled→ into the room→ the koji → out of the koji→ washed koji→ → moist water → piled up→ into the altar → the tanning altar → out of the material → → finished products.