Wang Yishang | <b>Huangdian oil crisp steamed bun</b> (prose)
<b>Text/Wang Yishang (Shandong).</b>
In Huangdian Town, Dingtao District, there is a traditional food with local characteristics - oil crisp steamed buns. In today's Southwest Lu is very famous, has been rated as one of the top ten famous foods in Heze City for many times, and the two sets of CCTV food programs have also broadcast the production of Huangdian Zhuangfeng, which is recognized as a traditional food, and many food lovers come to taste it every day.
Huangdian Zhuangfeng, is a kind of fried food with filling, its shape is like a large round cake, look closely at its golden color, tender on the outside, oily but not greasy, crispy and delicious, known by the locals as the "Big Mac" in dry food, the "great general" in baked food. Its diameter is about 50 cm, the thickness varies from 5-7 cm, and each steamed bun weighs 5-10 pounds. Its outer layer is made of high-quality wheat flour, its filling mainly includes pork scallions, pure fresh beef, donkey meat, mutton, eggs, leeks, flour skin, etc., rolled out by rolling pin to make a cake, placed in a pan in shallow oil heating and frying, the production process from time to time to turn the meat cake, reverse the pan and bake. When it comes out of the pan, the steamed bun oil is fried with a loud sound, the color is golden, sprinkled with a layer of sesame seeds, drizzled with a small ground sesame oil, cross-cut with a cutting knife into the shape of a long fan, and served on the plate, the aroma is fragrant and mouth-watering. The fragrance of its "taste", its "strength" foot, not to taste it personally, it is difficult to know the taste, it is really more and more fragrant, the more fragrant the more chewy, the incense in the mouth, the beauty in the heart.
The oil puff pastry in Huangdian Town can be traced back to the Tongzhi period of the Qing Dynasty, and is rumored to be related to the marching and fighting of ancient armies. The logistics supply of the army is a big problem, and over time there is a kind of rapid food - fried large meatloaf to facilitate the soldiers to carry, and this food is rich in nutrition, high in calorie storage, is a giant in dry food, and greatly solves the logistics supply of the army. Later, with the changes of history, Zhuangfeng was also continuously developed and passed on, and this kind of marching special food entered the homes of ordinary people. Wang Xigang, a 65-year-old who lives in Huangdong Village, and his great-grandfather Wang Daoli opened a restaurant in Huangdian Market at the end of the Qing Dynasty, which mainly engaged in sesame oil mills, beef oil crisp steamed buns, single cakes, mutton soup and balls, and the business was very prosperous. Later, his grandfather Wang Tongye inherited the business. Soon, Japan launched a large-scale attack on China, the Anti-Japanese War broke out, the restaurant facilities were all destroyed by the Japanese, Wang Tongye was frightened and insane, and Wang Xigang's father died young, and Wang Jiazhuang was suspended and lost.
In the early 1970s, Wang Xigang, who graduated from junior high school, was determined to discover and inherit the ancestral famous food, he found the elderly in his 80s to teach him, and after several hard studies, repeated experiments and innovations, he made profits for 3 consecutive years. Finally, the traditional large ingredient recipe was integrated with various modern spices, and more than 10 kinds of fillings such as pork, donkey meat, chicken, mutton, egg and rice were developed from a single beef filling. Using the fine flour noodles of good quality, after the gelatinized oil temperature heating and repeated turning and other modern technology (to achieve the taste of maltose), change the traditional edible oil and sesame oil combination, first use a low heat in the oil pan for more than 10 minutes, and then burn in the light oil for a few minutes. The deep yellow and translucent oil crisp steamed bun gives people a crisp and fluffy, sweet and delicious feeling when eaten, and the aroma does not go away for a long time, and it is not greasy to eat, forming a unique flavor. Because each steamed bun weighs several kilograms, even if it is a strong man with a large amount of food, he can't finish eating with his beard and staring. They are all cut and sold piece by piece, and every time they do not wait for the pot to come out, the diners will line up in a long line. As a diner said: "A strong bun of three pounds of meat, and a variety of fillings to choose from, the skin is golden and crispy, only one bite is off the slag, and then a big bite is really delicious!" ”
For decades, as a gift for local famous food and relatives and friends, the puff pastry bun has not only been favored by customers in more than 100 miles, but also exported to Beijing, Jinan, Xi'an, Wenzhou, Hunan and other foreign provinces and cities in recent years. Once, a merchant surnamed Li from Nanjing came to Heze to see peonies, and specially went to the yellow shop to buy back 8 eggs and donkey meat oil crisp steamed buns. In addition, when Taiwan compatriots with the surname Of a Journey returned to their hometown of Dingtao, Shandong Province, to visit their relatives, they specially spent 200 yuan to buy 10 (about 20 kilograms) of puff pastry steamed buns from Wang Xigang's zhuangzhuang shop in Huangdian Town and brought them overseas as gifts to relatives and friends. Since then, this local snack with a history of more than 100 years has become famous overseas.
With the advent of Wang Xigang's second-generation box of multi-flavored small-packaged oil puff pastry steamed buns, more than 10 restaurants in Huangdian Town have also started the business of puff pastry steamed buns, and each store has to make an average of 40-60 kilograms of puff pastry steamed buns per day to meet customer needs.
<b>Published in Heze Daily on April 7, 2021, "Humanistic Heze"</b>
【About the author】:Wang Yishang (pen name Cordyceps sinensis), born in 1957, is a government employee and a member of the Communist Party of China. He was once employed as the deputy editor-in-chief of the editorial department of the "Reporter's Cradle" newspaper of Shandong Heze Journalism Institute. Since 1979, he has published works in the army, and has published more than 3,000 works. His works have been published in Heze Daily, Dazhong Daily, Peony Literature, Writers and Readers, Modern Writers Literature, Times Literature, Essence of Writing, World Poetry and Literature, Great Northwest Poets, Northern Lights, Literature, Selected Contemporary Chinese Masters, Selected Contemporary Literature, Ginseng Flowers, and Oriental Collections. Gold List Famous Articles- Selected Works of Cultural and Creative Achievements in the Past Forty Years", "Literature of Great Love in the New Century. There are nearly 100 literary websites such as newspapers and magazines such as "Selected Works of Chinese Rural Poetry" and "Selected Chinese Rural Poems", and have won more than 80 commendations and awards at the provincial and municipal levels. His works have been selected for the "Qilu Literary Works Annual Exhibition" for many times. He is a member of the Shandong Provincial Writers Association, the Shandong Prose Literature Association, the Heze Writers Association, the China Writers Network, the Blue V Poets of the China Poetry Network, the contracted writers of the Jiangshan Literature Network, and the director of the Dingtao District Writers Association.
【About the author】:Wang Yishang (pen name Cordyceps sinensis), since 1979, has published more than 3,000 works. His works have appeared in Heze Daily, Times Literature, Northern Lights, Literature, Ginseng Flowers, Oriental Collection. Gold List Famous Articles- Selected Works of Cultural and Creative Achievements in the Past Forty Years", "Literature of Great Love in the New Century. There are nearly 100 newspapers, magazines, books and literary websites such as "Selected Works" and "Selected Poems of Chinese Rural Poetry", and have won more than 80 honorary awards at all levels. His works have been selected for the "Qilu Literary Works Annual Exhibition" for many times. He is a member of the Shandong Provincial Writers Association, the Shandong Prose Literature Association, the Heze Writers Association, the China Writers Network, the Blue V Poets of the China Poetry Network, the contracted writers of the Jiangshan Literature Network, and the director of the Dingtao District Writers Association.
Editor: Ma Xuemin
One point number Qingwei Heze creative base
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