In the memory of the older generation,
Xuzhou's "Old Eight" pastries
He was once the "protagonist" of people's gift-giving during the Spring Festival
Today, not many people know about the "old eight"
Which eight things are specific, even fewer people know
Today, Xiaobian will take you into the production site of "Old Eight"
Take a look at the persistence of Xuzhou craftsmen
Looking south in Yunlong Lake,
There is a xuzhou time-honored handicraft workshop
Wanshengyuan Food
It has a willow board in the operating room
Pastry chef Lan Qingfang made it with it
50 years of pastries
The nails on the side of the board were polished,
Lan Qingfang said
Originally, these nails were nailed to the desk
The desk has long since fallen off
The nails have been ground like this for years
now
The case board was passed on by Lan Qingfang to his apprentice Wang Meng
The young proprietor of Wansheng Garden
We are trying to carry forward the old brand
art
Crispy sugar making
Sugar is bone, thin is tendon
Northern pastries are majestic,
Southern pastries are exquisite and elegant,
Xuzhou's traditional "eight pieces" of pastries are full of the soul of Chinese harmony
One of the most distinctive is the melting of the candy in the mouth
"It" is the classic of Xuzhou's traditional "eight pieces" pastry classic.
Shortening
Prepare the sugar and flour in advance
afterwards
Is the sugar and powder just right to meet,
It is the matching of craftsmen through several processes.
Since sugar melts easily in the summer,
Therefore, shortening is only suitable for production in winter and spring.
Place the caramel in a hot pot and simmer over low heat
In the process of sugar making, there is a jargon
Sugar and dilute are two different types of sugar
Put them in a certain proportion and at different times
Simmer and stir to make it more and more vigorous
On a cold and windy winter day, Wang Meng demonstrated to reporters the skills of making shortbread: material selection, flour making, boiling pastry, folding, cutting and extrusion, weighing and packaging.
Set aside the wheat flour
Place the pastry at the right temperature on top of the sprinkled powder
Fold several times in a row and cut it into slender strips by hand
After more than half an hour of hard work, the osmanthus crisp sugar with bright color, clear crisp layer, sweet and crispy, and uniform thickness and thinness was completed. Take a sip and the aroma is intense and melts in the mouth.
This "sugar live" pastry contains the imprint of Chinese culture and exudes the taste of Xuzhou's traditional culture.
The knife that cuts the candy is called the cake knife
Squeeze with a wooden squeeze and form
Entertainer "Black Talk"
The desk turns to "fruit donkey"
Behind these traditions,
It is the craftsman's pursuit of detail day in and day out,
Lan Qingfang used a slightly self-blackening word - "fruit donkey",
This insistence is portrayed to the fullest.
Originally, pastries were also called fruits
Engaged in hand-made pastries such as shortening
Known as a fruit maker in the industry
Because when making fruit, you have to go around the board
It's like when a donkey pulls a mill
Therefore, peers will use "fruit donkeys" to move each other
person
A little white on the case
Pastry for three generations
The delicacy of the pastry comes from the complex craftsmanship,
Among the teachers who can make these pastries,
A lot of people are gone,
Not to mention
Some pastries also need to be made by several skilled masters,
It's hard to get these people together now
Therefore, inheritance and breakthrough are imminent
In the early 1960s, Lan Qingfang apprenticed at the Desheng Food Store on the south and east sides of Qingyun Bridge in our city, where she studied under the famous pastry chef Chen Liben, and later worked in the food industry for a lifetime. In the Spring Festival of 2010, Wang Meng took Lan Qingfang as his teacher and embarked on the road of inheriting Xuzhou pastries.
In the Xuzhou pastry industry, there is a jargon that "three years are full, four years are round, and five years have to help the teacher for one year." This means that the first three years can only do chores, the fourth year can only learn while doing, the master sees that you are satisfied, he will teach you a little. In the fifth year, I will help my master for another year.
After 8 years of practice, although he was still respectful in front of his master, he did not dare to speak loudly. However, in the face of the market, Wang Meng is becoming more and more confident. Positioning consumer groups, carrying out new product development, inviting design teams, and going out of Xuzhou through various online and offline platforms...
"The long-established brand must have an open mind, not only to maintain the spirit of traditional craftsmen, but also to keep up with the development of the times." Wang Meng said.
The long-established Wansheng Garden
■ In the winter of 1927, Wu Langxuan, the founder of Wanshengyuan Food Store, with the support of friends, moved the shengchangyong food store run by the second brother at the entrance of Taiping Street on Pengcheng Road to the current Datong Street Supply and Marketing Building West Shou Road North (formerly Datong Street Sergeant Road North, renting a new two-story building just built by Wuzhou Da Pharmacy Lu Shudong), renaming it Wanshengyuan Food.
■ The traditional "eight kinds" of Wanshengyuan food (strip crisp, honey three knives, croissant honey, fried sugar, bee cake, crisp, osmanthus shortbread, money cake, or partially replaced by shortbread, bee cake, peanut candy, hemp slices and other sugar live products) have different styles, and are quite popular in Xuzhou and neighboring cities and counties.
■ After that, it has undergone a series of changes such as public-private partnerships, the division of collective enterprises, and the restructuring of enterprises. On December 15, 2017, Wanshengyuan Food was recognized as the first batch of "Xuzhou Time-honored Brand" enterprises by Xuzhou Municipal Bureau of Commerce, reconsideration and review.
In the past, large households would only order
According to Lan Qingfang, in the past, some old food stores in Xuzhou were the business model of the front shop and the back factory. Because the demand for these exquisite pastries is not very large, only some high-grade restaurants and some rich and large households order, so they generally have an order to make.
In the 1960s, pastries like lotus puff pastry cost one dollar a pound, a price that ordinary people couldn't afford.
One of the legends of crisp sugar
Origin Su Wu
The name of the traditional pastry has both a local atmosphere and an artistic meaning of making, and even contains a historical story, according to Master Lan Qingfang's recollection: In the first year of the Han Dynasty of emperor Wu of the Han Dynasty, Su Wu was ordered to send a mission to the Xiongnu as a general of Zhonglang, and had to leave his beloved wife. Because Su Wu's wife's ancestral home was in Pengcheng County (now Xuzhou), the birthplace of Han culture, his wife made tea at home with wheat flour, white sugar, sesame seeds, peanuts, osmanthus flowers and other raw materials before Su Wu left, and gave it to her husband who was about to leave.
Su Wu herds sheep in a foreign land, has gone through hardships, often misses his wife at home, whenever his wife entrusts someone to bring this tea, whenever he drinks when it is cold, Su Wu can feel the care and miss of his family. In order to commemorate Su Wu's patriotic feelings, combined with the taste characteristics of this tea food is fragrant and crispy, it is named shortbread (crisp and Su homophony).
Successive generations of Xuzhou pastry inheritors continue to innovate, added caramel, after stacking to make its taste more crisp, shortbread has black sesame shortbread, osmanthus crisp and rose shortbread three kinds, crisp candy skills after thousands of years of inheritance and innovation, still let people from that side of the small tea food glimpse Xuzhou people's talent and love.
(The story was dictated by Chen Liben, a traditional pastry technician in Xuzhou, to his apprentice Lan Qingfang, and mr. Lan Qingfang dictated to his apprentice Wang Meng)
(Source: Xuzhou Municipal Tourism Bureau, if infringement please contact to delete)