Zhoucun baked cake and boiling pot
Shandong Zhoucun related, the most famous is probably Pu Songling, to this day, Pu Songling wrote "Liaozhai" house is still preserved in Zhoucun, the second most famous should be Rui Fengxiang, Beijing and Tianjin, I am afraid that no one knows. However, when it comes to eating, the most famous is the Zhoucun baked cake.
Statue of Pu Songling in Pu Songling's former residence. The author shoots.
Burnt bread, in my perception, is a dough cake baked on the stove.
Now there are not many opportunities to eat burnt cakes, but when I was a child, it was the main feature of breakfast, sesame burnt cakes, shortbread cakes, sesame sauce baked cakes, although there are many types, but there is one thing in common, that is, they all have a dough feeling, and the elasticity of food is its characteristic. And when I arrived in Shandong, I learned that the baked thin crisp is actually called burnt cake. That's Zhoucun baked cake.
Burnt cake, early named Hu Cake, as the name can be known, it comes from the Western Regions. Liu Xi at the end of the Eastern Han Dynasty explained in the book "Interpretation of Names" that "cake, and also." The noodles make the merge also. Hu cake, made of large manhu, is also made of flax. ”
溲, which means soaking and noodles, refers to the shape of large and flat, flax, that is, sesame seeds. Therefore, this hu cake is a dough cake covered with sesame seeds, which is today's sesame roast cake.
Beard cake is born for the needs of travel or marching, suitable for carrying, easy to eat, no need to heat, top is not good, put bubbles in the water can be.
The Zhoucun baked cake is different from my traditional understanding of the baked cake, and the Zhoucun baked cake is more suitable for the name of thin crisp and baked noodles in my opinion.
Zhoucun baked cake.
Why is Zhoucun's baked cakes baked thin and crispy? I guess it must have been some special event or node in the process of the introduction of Hu Cake to China that created the emergence of a new form of food.
Speaking of Zhoucun baked cakes, it is necessary to return to the history of Zhoucun.
The starting point of the Silk Road, as we all know, is Xi'an, but Xi'an does not produce silk, it is only the starting point of the trade route. So, where did the silk that started from Xi'an and embarked on a long journey come from?
Chinese silk is world-famous, the most famous one is Shu Jin, and the other is Lu Bao.
In 316 BC, Qin destroyed Shu and set up the Jin Official Office, which was to manage the silk of Sichuan. People know the idiom "the end of the crossbow", and the second half of the sentence is "can not wear lu". "缟", like Shuai, refers to silk substances, that is, Luguo silk substances.
Experts have verified that Shandong is the source of the Northern Silk Road, and Shujin is the starting point of the Southern Silk Road. Zhoucun is at the junction of Qilu and at least since the Han Dynasty, it has been a distribution center for silk.
The former site of the Great Dye Shop. The author shoots.
As a commercial distribution center, business travel food is developed. Although it is located in eastern China, Hu Cake was introduced very early.
It is recorded in the Zizhi Tongjian that there was a Zhoucun baked cake in the third year of the Han Huan Emperor Yanxi, that is, in 160 AD. However, I think that the Zhoucun baked cake at that time should still be a hu cake, that is, a common baked cake. Today's Zhoucun Street is well preserved with the Mingjiao Temple of the Tang Dynasty.
It is said that today's Zhoucun baked cake is related to the introduction of a kind of stove. In the middle of the Ming Dynasty, a kind of baking equipment called the Hu Cake Oven was introduced to Zhou Village, and local masters used the method of baking Hu Cake with stickers to create large shortbread.
I have seen baking bread in Xinjiang and Lanzhou, it is a special kind of stove, the diameter of the furnace cavity is very large, the furnace wall is also high, the bottom is a charcoal fire, the dough cake is pasted on the inner wall of the stove, the baking method is very similar to the Tianjin people in the big pot to paste corn noodle dumplings, but the corn dumplings are steamed with water, and the bread is roasted by fire. Grill over high heat until cooked, remove and serve.
The oven of Zhoucun baked bread is very similar to that of baked bread, but it has obviously been improved, and zhoucun baked cake is far thinner than baked bread, so after baking, there is no dough, but crisp, fragrant and sweet.
Like the ancient towns everywhere, today's Zhoucun is also circled, as a tourism project, it is a national AAAA-level tourist attraction, and it needs 70 yuan to enter the street.
At the end of the Qing Dynasty, the port was opened, the coast was opened, and the Yangtze River was also opened, such as Wuchang and Yichang. Zhoucun does not rely on the sea or the river, but it is synchronized with the kaibu city, and today, on the street of the cross structure, there are 555 and other foreign companies from time to time, and there are also Richang ticket numbers.
From the remains of today's silk workshops, it can also be seen that the silk industry in Zhoucun began to scale up.
The once popular TV series "Da Dye Fang" is about the development of Zhou Cun Rui Xiang from workshop to modern corporatization.
Ding family cooking pot. The author shoots.
Zhoucun also has a local unique cuisine, called boiling pot, which is a typical northern winter heating way to eat, a diameter of more than one meter table, the center is the pot, there is a stove under the pot, diners can add their favorite dishes to the pot, balls, roast meat, fried tofu, chicken, pine meat, sauce chicken, south intestine, etc., of course, Zhoucun baked cake is definitely worth eating.
When I went to Zhou Village, it was just winter, a good season to eat the cooking pot, everyone sat around the fire, while roasting and eating, steaming, come to two or two local downholes, the shop guys from time to time to take down the baked cake, give you a hot. Finally recommended, be sure to eat the Ding family cooking pot, because it is authentic.
It just so happened that the person who gave us a tour guide that day was the granddaughter of the founder of the Ding family cooking pot.
Like Rui Fengxiang, Zhoucun Baked Cake has also experienced a tortuous journey from workshop to corporatization, public-private partnership, self-employment and joint-stock enterprise development in the past hundred years.