Remember the nostalgia of the landscape and the world, and the food is passed down from ancient to modern. In winter, in the picturesque landscape of Guilin, taste a piece of osmanthus cake, taste a cup of osmanthus tea, and feel the heroism of life of "willing to be a Guilin person, not a fairy". Guilin is one of the five major osmanthus producing areas in China, is the country's largest traditional distribution center of dried osmanthus products, dried osmanthus, osmanthus cake and other production and trading volume accounts for half of the country, the annual collection of fresh osmanthus 10,000 tons, the annual output value of about 3 billion yuan. It is worth mentioning that in October 2023, the osmanthus cake making technique was included in the ninth batch of representative items of intangible cultural heritage at the autonomous region level.
Sieve osmanthus.
Tap the squares.
Osmanthus cake with honey.
As the seventh-generation inheritor of osmanthus cake making skills, Wang Baoliang was influenced by his ancestors to make osmanthus cakes, and inherited and innovated the production skills of osmanthus cakes. According to the records of the Wang family's family history: in the second year of Xianfeng in the Qing Dynasty (1852), Wang Chengshi (1796-1875) made osmanthus cakes with the cake-making skills inherited by the family in the osmanthus blooming season. Since then, this skill has been passed down from generation to generation as a means of livelihood and named after the private house "Tsuen Garden". On January 9, Wang Baoliang showed the osmanthus cake making skills to reporters in the osmanthus cake production workshop in Xiangshan District. I saw that after he went through the links of sieving osmanthus, sieving rice flour, and brown sugar grinding, he took out a square mold and put it right, and then took out a sieve and sifted the rice flour into the mold. As the sieve shakes, the white rice flour is evenly sprinkled into the mold grid. When the rice flour in the mold grid is more than half, stir the brown sugar powder and dried osmanthus well, and put them into the grid in turn. Then, repeat the sifting of rice noodles until the 25 squares are filled, then put the squares into the steamer, and in about 30 minutes, the osmanthus cake will be steamed. Finally, drizzled with the ancestral secret osmanthus sauce, this osmanthus cake delicacy is completed. Osmanthus cake, a delicacy that remembers nostalgia, evokes the memories of countless Guilin people. Today, this delicacy keeps pace with the times and is beautifully packaged, becoming a classic dish favored by Chinese and foreign tourists. The predecessor once wrote the poem "Osmanthus Cake": Egg powder, sugar and honey, osmanthus love to make cakes. The emperor's deep and true affection is there, and the banquet is distinguished and entertained.
Source: Guangxi Daily
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