The silver and silky Sichuan Zhongjiang noodles, inheriting the taste of thousands of years of handicraft, are known as "intangible cultural heritage on the table".
↑ Intangible cultural heritage zhongjiang noodles.
On April 28, according to the news from the Propaganda Department of the Zhongjiang County Party Committee, a batch of Zhongjiang noodles worth 20,000 US dollars was successfully shipped to the United States under the supervision of Deyang Customs, marking a breakthrough in the direct export of Zhongjiang noodles. This batch of noodles will be shipped to the United States and sold in Walmart, Carrefour, Dahua and other supermarkets in Los Angeles.
The production of Zhongjiang noodles requires 18 major processes
On the morning of April 28, the media deyangxing of the Chengdu-Chongqing Area Twin Cities Economic Circle went to Juehui Village, Northeast Town, Zhongjiang County, to experience the "intangible cultural heritage on the table".
Juehui Village, known as the "first noodle village in China", is located on the banks of the Kaijiang River, and is an ordinary small village with more than 40 households, all of which make a living from noodle making.
Walking into Juehui Village, noodles like silk are hung on the front roof of every house. The toiling villagers are placed in the light as flowing water lines to dry their faces, like a soothing and elegant dance... The more than 5 meters long hanging surface is as thin as a hair, and the pole is hung to form a noodle wall.
Every year, after the snow festival, silky handmade noodles will appear on the roof in front of the villagers' houses. When the sun shines, it looks like a waterfall. Handmade noodles have long become a business card of Juehui Village, and people affectionately call it "Noodle Village".
The style of living in Juehui Village is very different from other places. The "back" shaped courtyard pattern, the roof is connected to form a wide platform, clean, transparent and open, which is the best place to dry the noodles. The noodles can be hung up to 5 meters long when drying, and the thinnest noodles can pass through the eye of the needle.
After fermentation, the noodles produce a large number of yeast and honeycomb-like bubbles, so that the noodles made are covered with micropores, and the holes are connected to have a "hollow" effect, so the Zhongjiang noodles are also called "Zhongjiang hollow noodles".
"I only know that Zhongjiang noodles are delicious, and I don't know that there are so many processes to make noodles." A media reporter sighed while experiencing the production of noodles.
Local noodle master Luo Dajie introduced that the production of Zhongjiang noodles is cumbersome, to go through the noodles, open strips, plate strips, fermentation, large strips, small strips, bamboo, puff powder, drying noodles and other 18 large processes and 70 small processes, a noodle from the water and noodles to the cut noodles to complete, generally takes 18-24 hours.
In the eyes of the villagers, whether the noodles are well done or not, in addition to craftsmanship, the quality of the flour, the water used for the noodles, and the day when the noodles are dried are the most important. Water must be from underground wells in the village, and flour is made of high-quality winter wheat. From October to May, it is the best time to make noodles.
↑ Villagers make Zhongjiang noodles.
The breakthrough of zero exports to the United States is 120 yuan a pound
Zhongjiang noodles originated in the Song Dynasty. By the early years of the Ming Dynasty, the craft of making noodles had already been circulated in the folk, and Zhongjiang noodles began to be marketed everywhere. By the light years of the Qing Dynasty, Zhongjiang Noodles reached its heyday.
Zhongjiang noodles have successfully declared the first batch of intangible cultural heritage in Sichuan Province, obtained the trademark of certificate of origin of Zhongjiang noodles, and successfully become a national geographical indication protection product.
Letting Zhongjiang noodles go abroad has always been the dream of generations of Zhongjiang noodles inheritors. Today, that dream has become a reality.
According to the news from the Commerce Department of Deyang City, on April 23, the packing ceremony of the export of Zhongjiang noodles was held in Jiehui Grain and Oil Co., Ltd. in Zhongjiang Noodle Village, Deyang. In this batch, there are 8 tons of Zhongjiang noodles, and the value of the goods is more than 300,000 yuan. According to the plan, the annual export volume of Zhongjiang noodles will reach more than 100 tons. The export of Zhongjiang noodles has been sold to 120 yuan / catty abroad. This is the first time in the history of Zhongjiang noodles to officially go to the international market, exported to the United States, and will be sold in Walmart, Carrefour, Dahua and other supermarkets in Los Angeles a few days later.
In recent years, the commercial departments at the two levels of Deyang City and County have coordinated and linked to provide "one-to-one" services to solve the problems encountered by enterprises in the export process. At the same time, it further accelerates the circulation efficiency of the inspection link and realizes the "zero delay" of supervision and release, which greatly shortens the customs clearance time of enterprises.
Since the beginning of this year, Deyang Customs has helped Zhongjiang noodles and other agricultural and sideline products to achieve a breakthrough in export zero, and helped Deyang Jiehui Grain and Oil Co., Ltd., Sichuan Lianggaojing Food Co., Ltd., and Sichuan Beixian Food Co., Ltd. to achieve their first export.
Red Star News reporter Wang Mingping
Edited by Peng Jiang
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