Humanity / Nature / Life
Yinchuan Evening Newspaper Official Fang Wenhua WeChat Pingtai | No. 1051
Lucky bag.
Look for the taste of the year in your memory
This year's New Year, Na Rong was very busy, the business in the store was so good, she and her partner Feng Jun were together, and they were busy from morning to night. Wake up lions, carp, lucky bags... The soft and cute flower buns they make are particularly popular.
"Wake up the lion" is out.
For Narong, the taste of flower buns is the taste of the New Year. She recalled that when she was a child, every year on the twenty-ninth day of the waxing moon, when steaming steamed buns, her mother would pinch a few small fish-shaped flower buns for her. After growing up, Na Rong, unforgettable childhood to eat the white, soft, vivid shape of the flower bun, she returned to her hometown in Shandong in 2020, learned the production of flower bun and innovated. In addition to bringing this delicacy to Yinchuan, I also want everyone to find the taste of the year in their memories.
There are surplus flower cakes every year.
"This flower bun is also called flower dumpling, which has a history of more than 300 years. It is not only beautiful in appearance, it is made by natural handmade, and it is also a provincial intangible cultural heritage of Shandong Province. Na Rong said that in Shandong, hua rao is mainly divided into Weihai big flower rao and Yantai pan rao. With the development of the times, these flower buns are also slowly changing, and the "net red" flower buns have come into being, becoming both traditional and have a "cute" taste that modern people like.
Inspired, Na Rong opened a pastry shop in Yinchuan and added his own ideas to the production of flower buns, hoping that it would be on the Chinese New Year's Eve dinner table of Yinchuan people.
Carry the most beautiful meaning
During the interview, NaRong was busy making "Awakening Lion". I saw her holding scissors and carving on the dough, and in a few moments a small awakened lion flower bun appeared vividly in her hand. This "awakening lion" is slightly smaller, with a red lion head, two large eyes that are particularly evocative, and two circles of white velvet eyebrows. "The Lion's Bun has been so popular lately that I'm busy making it every day." NaRong said that don't look at this "waking lion" is just a steamed bun, but it retains the traditional New Year flavor of flower buns, not only looking festive, Narong will also solemnly use gold powder to "dot the eyes" of the waking lion.
Make a lion-waker bun.
Na Rong's birthday flower buns are also particularly popular. Some time ago, she made a birthday bun for the elder of a girl. Na Rong said that when making this birthday flower bun, after consulting with the other party on the design plan, the large peony flowers on the traditional birthday flower bun were changed to three small peony flowers, retaining the traditional meaning, but with a lot of flexibility. At the same time, gourds, pomegranates and fish have been added to make the flower bun richer. "Made, this girl's elders especially like it." Narong said that because of their creative design, many people have come to buy flower buns, and everyone is willing to give them as gifts to relatives and friends. "The regular customers in the shop always say that the flower bun has a good meaning, has a traditional cultural atmosphere, and it is not tacky to use it as a gift."
A ball of noodles to play with an artistic sense
When it comes to the production of flower buns, Narong said that this is not a simple process. First of all, the flower buns you see are colorful, and the pigments that are dyed are extracted from natural foods. Blue is butterfly bean flower, red is red yeast rice, these foods are dyed bright and healthy, and the taste is good; and the noodles should be neither soft nor hard, which is more conducive to shaping; and the good noodles are kneaded, cut, and engraved with various molds, and then put into the steaming box for secondary fermentation.
Strawberry cream bun.
"The hardest part is actually secondary fermentation, especially when making styling buns." Na Rong said with a smile that because in the production of flower buns, the dough in different areas is tired and added to different times, and the time is not mastered well when fermenting, some may not be able to get up, and some may be over-fermented and become "big fat". This is a test for craftsmen, all relying on the usual feel. Therefore, every time we talk about the craftsmen who make traditional flower buns, NaRong always has adoration on his face. She said that those non-hereditary heirs can use simple tools to shape people and animals to create bright and beautiful flowers and trees. "I may have only learned this kind of craft."
Creative refinements enrich the tradition
It is precisely because of the difficulty of traditional flower steamed bun making techniques that it is not easy to appear on the people's table in daily life. Let the happiness of the festive days spread in daily life, and also become the ideal of NaRong and partners.
Paint "peony" with gold edge.
These days, they have improved the shape and raw materials of the flower buns. On the basis of the traditional flower bun in the shape of flowers and fish, different shapes of flower buns are designed, and combined according to certain themes, hoping to make noodles with both cultural connotation and fun. In addition to the popular "Awakening Lion", they also created a "Lucky Bag" that symbolizes blessings, a "Yuanbao" that means a lot of money, a "carp" that means more than one year, and a "New Year Reunion" flower bun that symbolizes the colorful life.
In addition, the two will also make a lot of flower buns that meet the aesthetics and tastes of young people, such as small strawberries with creamy yellow bread, delicious fries, cute eggshell chicken and small frogs. "A lot of people also like our cartoon fun bun here, that feeling, it's like extending the New Year's celebration into daily life."
Happy New Year.
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Wentu | Feng Yuanchun
Editor| Seventh Floor Qi Yu
The head of the duty | Li Zhenwen
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