Zengcheng farmers harvest head vegetables The Propaganda Department of the Zengcheng District CPC Committee Courtesy of The photo
Guangzhou, January 19 (China News Network) Title: Guangzhou Zengcheng "Huangtangtou" innovation and development to retain nostalgia
Author Cheng Jingwei Li Shimin Sun Yiqiang
Meatloaf with refreshing Huangtangtou is still the favorite of many Guangzhou Zengcheng people. Recently, the reporter went to Zengcheng District of Guangzhou City to visit the production workshop of the district-level intangible cultural heritage representative project "The Production Technique of HuangtangTou Vegetables" to explore the centuries-old ancient methods and feel the charm of intangible cultural heritage.
Huangtangtou is one of the "Ten Treasures of Zengcheng", known as "fish and meat in rice is not as good as a verbal dish", and is also known as "nostalgia dish".
Huangtang Village, Zhengguo Town, Zengcheng District, Guangzhou City, where the production workshop is located, is located on the banks of the Zengjiang River, a tributary of the Dongjiang River, where the land is fertile and the environment is fresh, which is very suitable for growing head vegetables. The village is fertilized with farm-based fertilizer, and the head vegetables produced are moderate, full and firm, and the meat is tender.
Huangtang toucai Zengcheng District Party Committee Propaganda Department Courtesy of
According to Chen Jianhong, the inheritor of the intangible cultural heritage representative project of "Huangtang Head Vegetable Production Technique", whenever the head vegetable is harvested, in order to facilitate long-term storage, local growers will process pickled head vegetables in case of emergency. Over the years, families have exchanged experience and exchanged skills, and the production technology of Huangtangtou has continued to develop and mature.
The reporter noticed that the sweet and sour Huangtangtou is made into a delicious sauerkraut green food by means of salting. The production technique of Huangtangtou is not complicated, after five processes such as winter harvesting, cleaning, pickling and fermentation, natural drying and trimming and packaging, although it seems simple, the skills of each link are also quite important.
The traditional technique of making Huangtangtou has no books to follow, it all relies on oral teaching, and each process has many elaborations, and a little carelessness is not that taste. "The proportion of salt used in the pickling process and the time control of soaking and fermentation are very learned", Chen Jianhong told reporters, with too much salt, the head dish is difficult to enter; with less salt, the acidity is high, and it is easy to deteriorate; improper mastery of soaking and fermentation will cause the head vegetable mold to turn black and the quality is not good.
The reporter saw that in the Huangtang head vegetable production workshop, after the workers cleaned the head vegetables, they stacked them layer by layer in the pickling pond, and according to the ratio of vegetable salt weighing 100:15, evenly sprinkled with edible salt on each layer of head vegetables, and then pressed with stones to enter the pickling and fermentation stage. According to the workers, the pickling time is controlled at about three days, which is determined according to weather factors. After that, after natural raw drying and packaging, the golden color, sweet and sour crisp, mellow and refreshing head dish is also made.
In order to carry out productive protection of Huangtang head vegetables, Chen Jianhong established the Zhengguo Huangtang Head Vegetable Cooperative in the local area, which was voluntarily joined by 51 growers to engage in the cultivation and processing of head vegetables, implement strict food quality and safety management, and create the "Yellow Pond Head" brand.
The production and operation mode of "cooperative + grower" has revitalized the "production technology of Huangtangtou" that originally had difficulties in inheritance, digested some of the local rural surplus labor, promoted local economic development, and shown a good momentum of mutually beneficial and win-win sustainable development. (End)
Source: China News Network