Sanhe mud is a popular in some parts of Sichuan in the early years of a flavor of sweets, with rice and beans as the main ingredient, plus sesame seeds, walnuts, preserves and other accessories fried with lard, mellow and smooth, rich in oil and crisp, rich in nutrition, named sanhe mud is because of the many materials involved, the finished product is puree.
In the middle and late period of the last century, Chengdu, Guanghan, Meishan, Nanchong and other places have triad mud operators, different places have subtle differences in materials, such as Guanghan and Nanchong with glutinous rice, soybeans as the main material, Meishan with glutinous rice, rice, black beans, mung beans, Chengdu and Meishan similar but no mung beans, accessories are adapted to local conditions, the general system method is similar.
Triad clay made by imatoshi
As early as 1926, he set up a stall under the Yellow Oak Tree at the north end of the Jiuyan Bridge outside the East Gate to make and sell triad mud, which was very popular with diners because of its exquisite materials, preparation method and edible characteristics.
Huang Shushan's hometown Jintang, who lived in Taipingxia Street in the south of the Nine Eyes Bridge in Chengdu (a section of the present-day Silk Pipe Road, has been built into a famous bar street), and the three-in-one mud he made has three major characteristics, the first is the material. The main ingredients are rice, glutinous rice and soybeans, the rest are peanuts, walnuts, preserves, brown sugar, sugar, lard, etc., of which lard is the most distinctive, it is made of lard oil, and no lard is used, which may be one of the reasons why his triad mud has a special flavor.
Preparation work at home, first blanch the rice and glutinous rice in hot water, filter dry and cover with a hot towel for an hour, then fry over low heat until slightly yellow, and with the fried soybeans grind finely, sieved, put into the iron pot that has been boiled with lard, pour brown sugar boiling water and fry well until muddy, fish out and put it in a basin to cool, cover with a towel, that is, semi-finished blank. In addition, the sautéed peanuts are put into the nest and crushed, the walnuts are slaughtered with a knife, and the preserves are cut into fine cubes, and the sugar is added, which is the "seasoning" for the triad mud.
Triad clay made today
When everything was ready, Huangshushan put all kinds of materials and stoves, small woks, bowls and spoons, pots, teapots and other utensils into the food burden, turned over the Nine Eyes Bridge, and picked them to the north of the bridge to sell.
Before 1992, the old Nine-Eye Bridge, about twenty meters on the south side of the Nine-Eye Bridge on today's First Ring Road, the real nine-hole stone bridge, with a large slope, the small board truck transporting goods is quite difficult when passing, and it is necessary to use passers-by to pass smoothly, and the students of nearby Sichuan University and 29 often help others on the bridge, and after the music is finished, they will eat triad mud at the head of the bridge.
The second feature of Huang's triad mud is a single pot of small stir-frying, which is fried and sold now. Put a lump of lard in the pot and burn it, until it is 60% hot, then shovel a lump of semi-finished products under the pan, repeatedly stir-fry the aroma, continue to fry the peanuts and walnuts until fragrant, and finally add the candied seeds and stir-fry.
The student baby eats crispy, so he stir-frys the pot, crisp but not paste, the elderly can fry more sticky, depending on the person, the sweet lover can add sugar, each take what he needs. In short, the taste is casual, in order to satisfy everyone, to feel its fragrance. Incense is the soul of the triad mud and the soul of the whole Sichuan cuisine. A bowl of oily, shiny triad clay, scooped into the mouth little by little with a spice spoon, chewed carefully, and the fragrance is thorough.
Serve with tea
The third feature of Huang's triad clay is particularly commendable, that is, the clever combination. After all, the triad mud is sweet and oily, and it is easy to get greasy when eating more, but it is difficult to reflect its flavor characteristics with low oil and low sugar. To solve this small problem, Huang Shushan has his own clever tricks, and whenever the diners chew it, he will serve a bowl of steaming black and white tea to relieve the grease.
Black and white tea is a specialty of Shifang Hongbai Town, and other teas are different, this product is more than Yinghua, Hongbai Mountain in the hundreds of years old wild tea trees, Sichuan people also known as eagle tea, there is a thirst quenching, consumption of fullness effect, hot days to drink more cool, and triad mud is a perfect match, let people taste endless.
In the late 1950s, Huangshushan was assigned to work at the Guyuehu store in the city center and continued to make triad mud. Gu Yuehu was a sweet shop that moved into Sichuan during the War of Resistance Against Japanese Aggression, the owner's surname was Hu, the store was originally in Yanshikou, dealing in fritters, eight treasure rice, lily porridge, soy milk and other products, and then resumed business in the central vegetable market and Hongqi mall.
Old Palace of Culture
After Huangshushan entered the store, it absorbed the addition of some raw materials such as black sesame seeds and black beans and the adjustment of the process, and the triad mud also had yellow-brown and black colors. Since then, the "Guyue Hu Sanhe Mud" that has made countless old Chengdu worry about their stomachs has been officially born.
The central vegetable market is a large vegetable market that existed in Yanshikou in the middle and late of the last century, formerly known as the famous Anle Temple, built to commemorate Liu Chan, the lord of the Shu Han Dynasty of the Three Kingdoms (Liu Chan was named the Duke of Anle by Emperor Wei), and the Anle Gong of Lebu Sishu was eventually commemorated by the Shu people who were happy to think of Shu.
In the 1980s, Shudu Avenue was built, and the central vegetable market was reduced to a red flag mall, which, together with Titus Street and the Palace of Culture, intertwined with a special bustling area. Guyue Hu Sanhe Mud is in this bustling area, together with other Sichuan-style snacks, constantly portraying the taste memories of Chengdu people until they disappear.
Red Flag Mall in the early years
Some of the pictures are from the Internet and are for illustrative purposes only
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