Shanxi "face pier". Photo by Zhang Yun
Zhongxin Network Jinzhong February 11 Title: When the flower bun meets the "ice pier" Shanxi noodle artist: The old craft pinches out the new fashion
China News Network reporter Yang Jieying
When the Winter Olympics meet intangible cultural heritage, what kind of sparks will collide? When a "pier" is difficult to find, the Shanxi creative version of the "face pier" comes on the field.
In Yuci District, Jinzhong City, Shanxi Province, five traditional pastry chefs worked together to create "Miandundun" flower buns, using old craftsmanship to pinch out new fashions, with the intention of inheriting intangible cultural heritage and cheering the Winter Olympics.
The production of "face piers" requires multiple processes. Photo by Zhang Yun
Flower buns, also known as "noodle flowers", are Chinese folk noodle sculptures. Flower buns flourished in the Ming and Qing dynasties, have a history of more than 1,000 years, and now have formed a unique artistic style and a complete creative system.
"We are thrilled to see the opening of the Winter Olympics. We made flower buns, and we wondered if we could use pasta to pinch out the Winter Olympic mascot 'Ice Pier'. Xu Meirong and her partners have been engaged in the production of flower buns for many years, hoping to create a "face pier" to cheer for Olympic athletes.
Shanxi "face pier". Photo by Zhang Yun
Xu Meirong introduced that the production of "face pier" requires multiple processes and two steaming. First and face, and then put the main body of the shape into the waking box, and after waking up, enter the steaming box. After the main body is steamed, the accessories are steamed, then combined together, steamed on the furnace twice, and finally formed.
"We wanted to steam together, because after all, it was pasta, steaming together and fermenting together, steaming many times without success, all collapsed." Xu Meirong said that when making the "face pier", he consulted with his partners, and after several experiments, he found that it needed to be steamed separately to solve the problem.
Xu Meirong told reporters that the color of the "face pier" is vegetable juice, red is beet root, yellow is pumpkin, blue color is butterfly bean flower boiled water, black is black glutinous rice flour. "The steamed bun is made of flour, and this one is both beautiful and edible. Everyone can try to do it. ”
In addition, during the Spring Festival of the Year of the Tiger, Xu Meirong and his team also developed a variety of flower buns such as "Kaiyun Tiger". They combine modern pop elements with traditional craftsmanship to innovate continuously.
"Huafeng is our intangible cultural heritage in China, containing profound culture, conveying simple emotions, and pinning people's blessings for a better future." Xu Meirong said that we combine modern popular elements with traditional skills, and hope that more people can join the team of traditional skills and inherit and carry forward our traditional culture. (End)