Hometown for everyone
All have their own unique "taste",
Those taste bud classics that have gone through the ages
Preserved the culture and memory of the hometown,
The memory of my hometown always starts with the tip of my tongue,
It then spreads to every cell throughout the body.
Follow the editor back to Wuping
Step into the ranks of intangible cultural heritage cuisine,
Embark on a journey of Wuping Intangible Cultural Heritage food
"Foodies" are keeping up
Eighteen sons of The Martial Institute
The "Eighteen Zi Cake" of Zhongshan Wusuo is said to originate from the Ming Hongwu period, when the imperial court sent eighteen generals to lead an army to Wuping Qianhu to pacify Caokou and stationed there ever since. During the New Year's Festival, the Eighteen Generals would bring their hometown cakes to sit and taste together, expressing their nostalgia for their hometown, forming the "Eighteen Sons of The Martial Arts".
After several generations of improvement and integration, eighteen varieties of mooncakes, ice cream cakes, rice cubes, kumquats, oil cakes, sugar heart cakes, happy cakes, shou cakes, soybean sugar cubes, peanut sugar cubes, glutinous rice candy, sesame sugar, orange cakes, winter melon candy, grapefruit peel sugar, ginger slice candy, Fulu shou cake, sweet cake and so on have been formed, referred to as "eighteen zi cakes".
There are 18 varieties of "Wusuo Eighteen Sons", all of which are vegetarian pastries, and they also allude to the eighteen worlds of Buddhism, namely "six roots", "six dusts" and "six consciousnesses". Therefore, "Takesho EighteenKo" is also a delicious pastry full of Zen.
Gao Pu tea
Has there ever been a tea that has read Ming and Qing novels and experienced revolutionary wars? Of course...... Yes, it is Gaopu tea. Gaopu tea began in the early Qing Dynasty, was famous for its unique quality in the Fujian, Guangdong and Gansu regions, and was listed as a tribute to the imperial court in the early Qing Dynasty.
"Gaopu Tea" base is located in Gaopu Natural Village at the foot of Wuping Democratic Xianggongzhai (888m), with an altitude of 550-800m, which is a natural place and advantageous area for the production of pollution-free green ecological tea.
Traditional handmade craftsmanship is the key to protecting, inheriting and developing "Gaopu Tea". The traditional handicraft process of "Gaopu Tea" is divided into seven processes: picking green, drying green, killing green, rubbing tea forming, water out, whitening and de-yellowing and picking coarse and ending. It is this traditional skill that makes Gaopu famous tea prosperous for a long time, especially the high-quality white tea, its color is as clear as white, the fragrance is overflowing, the entrance is soft, the tongue is sweet, the charm is endless, and the color and fragrance are excellent.
The fragrance of the original tea is mixed with the slight smoke of the mountain spring water, and the tip of the nose is filled with the intangible cultural heritage taste that has been passed down for more than 300 years.
Red fungus tofu residue
Red fungus tofu residue is a traditional dish unique to the Hakka region in western Fujian. The soybean residue left over from the ground tofu is fermented to grow beneficial red fungus hairs, which are continuously innovated by the Hakka people to form a dish with a distinct personality.
Whether it is boiling meat, boiling tofu or a show of vegetables, putting a little red fungus tofu residue is delicious and abnormal, and the price is extremely low, so it is loved by people. It is said that many people who have been through Nanyang often write letters in advance when they go home to visit their relatives, asking their relatives to buy red fungus tofu residue, bake it and dry it, and bottle it in order to take it to Nanyang and give it to relatives and friends to cook and taste.
What generation did the red fungus tofu residue come from in which dynasty? No one dared to categorically say that he was ugly. How long its history is, it is impossible to verify, only that before the advent of MSG, it was often used as MSG, like licorice and medicine, it can be compared with various dishes.
Yellow Rice
"Huang Yu Sacrifice Stove, the New Year is coming." In the childhood memories of many people in Wuping, as long as it reaches the waxing moon, there is a tender and refreshing yellow rice to eat, and the taste is still lingering between the lips and teeth.
The raw material for the production of huangqi is stalk rice noodles. The branches and leaves of the "fishbone tree" are burned to ashes, the ash is poured with boiling water, the gauze is filtered out of the ashes, and then the ash water is mixed with the rice noodles to make dumplings of different sizes, put into the rice bowl and steamed, poured into the stone mortar, beaten repeatedly with a "T" wooden hammer, and then taken out, made into a shape that everyone likes, and then drizzled with sauce according to different tastes.
Every year in the winter leisure season, from light snow to rain, the villagers begin to make yellow dumplings, and reach a climax before the child. "On the twenty-third day of the waxing moon, if people want to sacrifice the stove, they must stick to the mouth of the stove king with a tender and slippery yellow basket." People hoped that the king of the stove would "say good things from heaven and ensure peace in the earth."
Dustpans
Dustpan can be regarded as the representative of Wuping's cuisine. There is a travel record: "Wuping County, which borders the two provinces of Fujian and Gansu, has a very small county seat, only more than 30,000 people. Discover the city on quiet and old streets, where there are more than 100 snack bars selling dustpans. For example, according to population calculations, every 300 or so Wuping Chengguan people have a snack bar selling dustpans. ”
A plate of dustpans and a bowl of pork soup is the breakfast of the Wuping people.
Foreigners eat, feel the customs and customs, delicious food; locals eat, memories taste, the aftertaste is endless. The "taste of home" that lingers on the tip of the tongue, there are a thousand tastes in the hearts of a thousand people. It embodies the wisdom of generations of Hakka families, interprets the traditional folk culture of Hakka in western Fujian, and is a treasure of Chinese food.
Image: Xiu Yongqing, Zhong Yansheng, Network
Comprehensive editor: Cultural Tourism Longyan
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