Xiaogan cuisine, the popularity has always been very high!
And deep inside
Intangible cultural heritage food is even more applauded!
For example, hemp sugar rice wine,
Pine peel eggs, garden braised pork,
Yunmeng fish noodles, moldy tofu,
......
Eat once,
You'll never forget it!
Provincial projects
Xiaogan hemp sugar making technique
Xiaogan hemp sugar has a long history, originating from the Tang Dynasty and has a history of nearly a thousand years. "Sesame seeds, can have oil, and glutinous dumplings think of sugar, hemp sugar." There is everywhere, and filial piety is alone. --Thirty-five years of the Qing Kangxi Dynasty (1696 Chronicle of Xiaogan County).
Xiaogan hemp sugar originated from Babukou (now in the area of Babu Village and Jinxing Village under the jurisdiction of Wolong Township, Xiaonan District, Xiaogan City, Hubei Province), located in the south of Xiaogan City, located in the hinterland of the Han River Plain, belonging to the subtropical monsoon climate, warm and humid, four distinct seasons, abundant rainfall, sufficient sunshine.
The traditional process of Xiaogan hemp sugar, from the processing of sesame seeds to the forming and packaging of slices, has roughly 22 processes, in order: "soaking hemp, beating hemp, rinsing hemp, sun-dried, stir-frying hemp, sieving, boiling, putting sugar, washing and soaking glutinous rice, cooking, patting sugar, scratching sugar, pressing, concentrating, old sugar, boiling, pulling sugar, mixing sugar, beating strips, slicing, acceptance sugar, packaging." Inside and outside these twenty-two processes, there are six technical processes as the main trunk: "First, malt production". "Hemp sugar is life, malt is the root of life". The second is caramel production. "It is not a coincidence to shoot sugar, as long as the rice is steamed, malt is the key, and testing the water is the magic weapon." The third is the production of old sugar. Constant temperature has a high sensitivity. The fourth is the production of hemp seeds. One should be fried, the second should be white, the third should be full, and the fourth should be delicious. The fifth is to pull sugar. It must be timely to the pool, knead while hot, the temperature is even, and the sugar is pulled when grabbed. Sixth, mix sugar. Pay attention to the fire work, a little negligence, it is possible to make the hemp seed too high and scorched, affecting the flavor of hemp sugar. "Xiaogan hemp sugar production process is complex, each process of physical strength, high technical requirements, is difficult to compare with other food production, these production technologies are the long-term wisdom of the working people crystallization, some of the process technology has not been replaced by machinery and modern technology, it contains rich scientific and technological connotations, is an extremely valuable intangible cultural heritage."
Xiaogan hemp sugar making technology was selected into the third batch of provincial intangible cultural heritage representative project list.
Xiaogan rice wine making skills
Xiaogan rice wine originated during the reign of Emperor Xiaozong of The Ming Dynasty and has a history of more than 500 years. Rice wine is commonly known as "water wine", "sweet wine", "fuju wine", and is also called "sake brewing", "mash", "river rice wine". However, in history, few people specialize in rice wine, generally home brewed and drunk, rice wine in Xiaogan formed a business paving is the "Luyuan Xing Rice Tavern" created in Xiaogan City in 1924.
"Xiaogan Rice Wine" uses glutinous rice as the main raw material and uses special fengwo wine koji to be fermented by saccharification. Mature original rice wine: "rice scattered soup clear, color turquoise, honey aroma, sweet entrance", it is rich in nutrients, rich in a large number of caramel, yeast, a variety of vitamins, amino acids and organic acids and alcohol and other ingredients, food appetizer refreshing, help digestion, increase appetite, and has a therapeutic fitness effect. For example, li Shizhen, a medical scientist in the Ming Dynasty, said: "The alcohol of various wines is different, but rice wine is used for medicinal purposes." Can "through the blood, thick stomach, moisturizing the skin, dispersing moisture" and has the function of cooling off the cold, promoting human blood circulation, vitalizing the blood, pregnant women and women eat more during menstruation, is a characteristic flavor food generally loved by the masses, is a nutritional product suitable for all ages, and is also a gift gift for visiting relatives and friends.
On the basis of maintaining the original flavor unchanged and the early relatively single clear tommon rice wine and paste rice wine, Xiaogan Rice Wine has continuously developed more than 30 varieties of "White Ear Rice Wine, Osmanthus Rice Wine, Raisin Rice Wine, Lotus Seed Rice Wine, Eggnog Rice Wine, Frozen Rice Wine, Egg White Rice Wine, Guiyuan Rice Wine, Coffee Rice Wine, Cocoa Rice Wine" and "Rice Wine Watermelon Clam" and "Seven Immortals Paste Rice Wine" to meet the tastes of different customers. Xiaogan rice wine has won many awards at national, provincial and municipal food and culture festivals. In 2011, Xiaogan rice wine was once again recognized as "China's time-honored brand" by the Ministry of Commerce.
Xiaogan rice wine making technology was selected into the third batch of provincial intangible cultural heritage representative projects list.
Huangtan sauce wine production process
Huangtan soy sauce originated in Huangtan Town, Yingcheng City, began in the late Ming Dynasty from 1573 to 1619 AD, and has a history of nearly 500 years, is a traditional brewing technique, a household name Yingcheng local characteristics of the brand. Tracing the origin of Huangtan soy sauce, there are many legends and stories in the folk, such as "Xiaogan Customs" published in 1985 and "Xiaogan Regional Folk Tales Collection" published in 1989, and it is rumored that the Qianlong Emperor of the Qing Dynasty designated Huangtan soy sauce as a tribute to the imperial court.
Since its development, Huangtan soy sauce is well-known for its excellent quality, and its excellent quality comes from its unique traditional craftsmanship. From the exquisite production tools, to the selection of materials soaking, steaming, koji making, cylinder fermentation, sunscreen, oil lifting and other processes of control, there are unique features. In the process of making soy sauce, koji making and fermentation are very important. This is a unique and complex biochemical reaction, which is the reaction and fermentation process of different flex species, proteases and amylases under different temperature and humidity conditions, under different pH conditions. If you are not careful, the soy sauce you make will have a sour or bitter taste, so the experience of making soy sauce is particularly important. For many years, generation after generation has been passed down from generation to generation, and the secrecy of its craftsmanship has never been passed on to the outside world.
In 1985, Huangtan soy sauce won the title of hubei province quality product, in 1988 won the bronze medal of the first China Food Expo, in 1991 it was included in the "Dictionary of China's Contemporary Famous and Excellent Products", and in 1995 it won the gold medal of the first China International Food Expo. In November 1958, when Prime Minister Kim Il Sung of the Democratic People's Republic of Korea visited the Red Flag People's Commune in Yingcheng, accompanied by Premier Zhou Enlai, Vice Premier He Long, and other party and state leaders, Premier Zhou Enlai presented Huangtan soy sauce as a gift to Prime Minister Kim Il Sung. The brewing method of Huangtan soy sauce was written into the textbook of Huazhong Agricultural University as early as 1953, and it was published in the university's teaching journals, becoming a classic example of traditional soy sauce brewing.
The production process of Huangtan soy sauce was selected into the fourth batch of provincial intangible cultural heritage representative projects.
Anlu pine flower skin egg making technique
Peel eggs are also called pine flower skin eggs, Easter eggs, eggs, cowhide eggs, etc., the more popular name is pine flower skin eggs. These names are from the folk and are derived from the characteristics of the leather egg product.
China has a long history of making leather eggs, and the processing technology of leather eggs has been recorded as early as the Northern Wei Jia Sixun's "Qi Min Zhi Shu". In the Yuan Dynasty, Lu Mingshan wrote the "Summary of Nongsang Clothing and Food" in the production of "Pine Flower Eggs", which is considered by experts to be the earliest record of skin eggs in China, and in the Qing Dynasty, the recipes and techniques for making leather eggs have been quite detailed. Although modern egg production has been greatly improved, the basic principles are still handed down from ancient techniques.
Hubei is rich in aquatic resources and high-quality egg and poultry resources, and has a long history of poultry breeding and egg making. During the Ming and Qing dynasties, the Jianghan Plain began to make leather eggs, especially the leather eggs made in De'an Province (present-day Anlu, Hubei).
Peeled eggs are not only delicious, but also have certain medicinal value. Chinese folk generally believe that the skin egg is cold, can treat eye pain, toothache, high blood pressure, tinnitus and dizziness and other diseases. With the application of modern technology to the analysis of peeled eggs, the role of peeled eggs will be more extensive. The leather egg making process reflects the historical changes of China's ancient folk food culture and the changes of social order and customs, and has typical environmental characteristics, raw material characteristics, craft characteristics and important historical, cultural, economic and social ecological values.
The art of making pine flower skin eggs was selected into the fourth batch of provincial intangible cultural heritage representative projects.
Hanchuan Lotus Moon making technique
Hanchuan Lotus Moon is a traditional food with a unique flavor of Hanchuan, which has been recorded for hundreds of years according to historical records. The picture of the twelfth volume of the ceremony in the Twelfth Year of the Tongzhi Chronicle of Hanchuan County in the Qing Dynasty has a white cake painted with white cakes, which are "Hanchuan Lotus Moon".
Hanchuan Lotus Moon was originally created by Mei Weng Laozu during the Yuan Dynasty. According to legend, Mei Weng was a native of The Lake, and was a filial son of the county officials of the Three Dynasties. One year, his mother was seriously ill, could not lie down for a long time, and did not get better when she went around for medical treatment, and just when his mother was dying in the world, Mei Weng did his last filial piety, made the best flour with oil crisp and sweet filling to make a lotus moon, brewed it with boiling water, and fed his mother every day. Strangely enough, his mother's body gradually recovered, and later she was able to get out of bed and walk, and her recovery was as good as ever.
Hancheon Lotus Moon is a traditional food with a unique flavor of Hancheon, which has a history of about hundreds of years according to folklore. The picture of the twelfth volume of the ceremony in the Twelfth Year of the Tongzhi Chronicle of Hanchuan County in the Qing Dynasty has a white cake painted with white cakes, which are "Hanchuan Lotus Moon". "Hanchuan Lotus Moon" is made of exquisite materials, using fine flour and lard to shorten twice, and the filling is made of sesame oil, green plum, osmanthus flowers, orange cakes, and white sugar, which is round, hollow, convex, and there are symmetrical wrinkles around it.
The production process of Hanchuan Lotus Moon is divided into dough skin, puff pastry, wrapping material (filling), rounding (peeling), forming, baking, packaging and other processes. Its process and technology have no specific hard indicators, all rely on the artist's experience in production practice, and the quality of its process directly affects the taste and crisping effect of Heyue. In 1982, "Hanchuan Heyue" was rated as the first place in the quality of the same industry in Hubei Province; in 1984, "Hanchuan Heyue" was rated as an excellent product in the traditional product quality evaluation of commercial industry held by the Hubei Provincial Department of Commerce.
The hanchuan heyue production technique was selected into the fourth batch of provincial intangible cultural heritage representative project list.
Municipal Projects:
Garden braised pork making technique
Xiaochang County has a long history and is a place where the Culture of the Central Plains and Jingchu Culture meets. The Chu people like to eat pork, but they do not like the fishy taste of beef and mutton in the north. The "garden braised pork" with local characteristics has a history of more than 300 years in Xiaochang, and to this day, it is still a delicious dish on the table of the people of Xiaochang. After the opening of the Pinghan Railway in 1906, the garden town of Xiaochang County rose rapidly and became the political, economic and cultural center of the north of Xiaogan; after the establishment of Xiaochang County in 1993, many hotels and chefs quickly gathered, and this dish became the custom of "garden braised pork".
Garden braised pork is based on traditional craftsmanship, such as in the old days, there was no soy sauce, cooking wine, beer, only the countryside itself dried sauce noodles and sugar and other accessories. The garden (Xiaochang) chef eliminated the Sichuan cuisine method of using star anise and cinnamon to increase the aroma, and changed to the authentic local practice of Xiaochang Village. After the transformation, the color of the dishes is more lubricated, the taste is more delicious, and the shape is more pleasing to the eye. The unique production process pays attention to knife work, pyrotechnics, styling, ingredients, seasoning and neutralization. Its color is rosy, fat but not greasy; it is mellow and mellow, loose and delicious, rich in protein and fatty acids, and has the effect of nourishing beauty, nourishing kidneys and blood, nourishing yin and dryness. Braised pork is available in both the north and south of the river, but the methods are different, but the "garden braised pork" in Xiaochang County is delicious and prestigious. There is a folk song that says that "distant friends come to Xiaochang and do not eat braised pork in their hearts", indicating that "garden braised pork" has its own uniqueness.
The garden braised pork making technology was selected into the fourth batch of municipal intangible cultural heritage representative projects.
Yunmeng fish noodle making technique
Yunmeng fish noodles are a local traditional specialty noodle dish that has long been well-known. It is mainly produced in Furuzawa Yunmeng, which began in the Qing Dynasty (1835 AD) and has a long history. The fish noodles are carefully selected, using the fish of "white crane diversion", the water in the osmanthus pond, the fine white noodles, corn flour, and then mixed with sesame oil and fine salt, and then refined by more than 10 processes such as kneading, rolling, steaming, cutting, and drying. When making fish noodles, the noodles are rolled out on pixel paper, cut like flower threads, and turned in a pot and served in a bowl like a peony. White as silver, as thin as silk, cutting a pound of dough cake requires 108 knives, so it is also called "silver wire fish noodles".
Yunmeng fish noodles are very nutritious, unique flavor, delicious and delicious, easy to digest and absorb, and have the effect of warming and replenishing qi, and are known as "longevity noodles". The "Yunmeng County Chronicle" once recorded: "During the Daoguang years of the Qing Dynasty, there was a cloth shop in Yunmeng City, due to the large number of foreign merchants, the cloth line opened a family inn to receive, and specially hired a skilled yellow chef. One day, chef Huang was talking to the noodles when he accidentally knocked over the fish puree that was going to be made into fish balls. He made a clever move, rolled the fish puree and into the noodles into noodles, and the merchants ate it with praise, and the "fish noodles" were obtained. "Nowadays, after continuous research and development and processing innovation, Yunmeng fish noodles combine traditional handmade production with modern technology, select ingredients and ingredients, and the quality is getting more and more refined, and fish noodles have become a gift for modern people to visit relatives and friends, and is a famous food in Hubei."
Yunmeng fish noodle making technology was selected into the fourth batch of municipal intangible cultural heritage representative project list.
Zhao Shed mold tofu making technique
Moldy tofu is a traditional delicacy of the Han people, a major specialty of Anlu, and a famous food in Hubei Province. Moldy tofu production methods in Xiaogan are widely distributed, Anlu, Xiaochang, Dawu, Suizhou, Guangshui, Yunmeng, Jingshan and other surrounding counties and cities have, only in the Zhao Shed area, but also villages and households are pickled moldy tofu, but a thousand people, a thousand hands and a thousand flavors. And people who like moldy tofu are all over the world. Hometown people who are running away eat a mouthful of moldy tofu, often causing hot tears, and foreigners eat "Zhao Shed mold tofu", and often trace the roots to the source and ask endlessly.
Zhao Shed, located in the north of Anlu, at the junction of Anlu, Guangshui and Xiaochang counties and cities, is located in a hilly area and belongs to the subtropical monsoon climate zone, with short spring and autumn, long winter and summer, and four distinct seasons. The geographical environment and climatic conditions here provide natural superior conditions for the cultivation of soybeans, and it is also a natural processing plant for drying, air drying and pickling of moldy tofu.
Zhao Tang mold tofu contains a variety of amino acids, minerals and B vitamins required by the human body, with high nutritional value, with appetizer, spleen, seasoning and other functions. "Zhao Shed mold tofu" with fresh tofu processing, nutrition and flavor has undergone great changes, moldy tofu processing from raw materials to finished products, 18 processes before all manual operation, especially the pulp link and drying link, all rely on the experience of the master to control, flexible mastery, the history of the classics on mold tofu, only the general formula, the real traditional mold tofu processing technology, not only rely on the teacher and apprentice to teach by example, but also rely on understanding and long-term practice to fully master.
The production technology of Zhao Shed mold tofu was selected into the fifth batch of municipal intangible cultural heritage representative projects.
Hanchuan la eight beans making technique
Traditional Lapa Bean has a long history in China, and it is said that Zhu Yuanzhang of the Ming Dynasty inadvertently made it when he was young, and when the emperor used this object to feast on the ministers, it was named after the eighth day of the first month of the Waxing Moon. From this point of view, the custom of making Lapa bean in the month of Layue has been passed down in the Jianghan Plain for at least 600 years.
For a long period of history, people in the Jianghan Plain area used to make family workshops every year around the eighth day of the first lunar month. Soak the soybeans, cook them, put the cooked soybeans on a wooden plate or bamboo pad to cleanly cut off the top of the straw, place them indoors to let them grow mold naturally (that is, koji or pre-fermentation), after 7-15 days, put the colorful moldy bean grains into the kimchi altar, mix with salt and white wine, seal (that is, post-fermentation), and then take it after 20-30 days or more.
Lapa bean is made by traditional technology, does not add any additives and preservatives in the production process, and the high safety performance of the product has no side effects on the human body. At the same time, Hubei Province is rich in soybeans, has a wealth of resource advantages, the production of eight beans can efficiently and quickly transform soybeans on the spot, driving the development of agricultural industrialization. Until 2004, It has been awarded "Hubei Famous Brand Product" for four consecutive years. On April 10, 2007, the Hubei Provincial Science and Technology Department organized experts to identify the technology, and the technology of Lapa Badou was at the leading level in China, filling the gap in the domestic production of Lapa BaDou technology.
However, due to the traditional fermentation process of Lapa Bean, coupled with the influence of the four seasons of climate, the performance of the product is unstable, and the current consumer requirements for quality are getting higher and higher, the traditional process is affected by industrial production, and its quality will also change its essence. Laba bean is a processed crop product, and the additional profit is not high, so that the production of lapa bean cannot be produced on a large scale.
The production technology of Hanchuan Laba bean was selected into the fourth batch of municipal intangible cultural heritage representative projects.
XiaoNan (孝昌) turns sugar man
"Sugar turning man", also known as "sugar painting", is an artistic style of folk artists using sugar to shape, which is circulated throughout the country, and its artistic content is rich, lively, vivid and interesting, and is deeply loved by the broad masses of the people, especially young children.
According to research, it originated in the Ming Dynasty's "Sugar Cheng Xiang", Chu Ren was included in the "Jianhuan Supplement", ming customs every new god, "melt sugar" printed and cast into animals and characters as rituals, the cast character "robe wat Xuan Ang" like a military general, so then called "sugar Cheng Xiang", and later artists will be Chinese shadow puppetry, folk paper-cutting and other artistic modeling techniques integrated, without printing and casting molds and directly with small copper spoons, scooping sugar liquid to draw patterns and gradually evolved into today's "sugar transfer man" process.
The sugar man craft is a folk handicraft in which the maker picks a burden, one end is a stove for heating, and the other end is a sugar tool, which is made of sucrose and maltose heating. The natural color is brownish yellow, and there are also various shapes made of paint or pigment to make it red with boiled sucrose or maltose, including people, animals, flowers and plants. Due to the fluidity of the sugar, even if the image is the same, there will be no completely similar shape. Folk artists have mastered the characteristics of sugar in long-term practice, and at the same time, according to the characteristics of the operation, more full and symmetrical lines are applied to the shape, thus forming a unique style style and giving people a beautiful enjoyment.
The sugar transfer person was selected into the fifth batch of municipal intangible cultural heritage representative project list.
These intangible cultural heritage foods hidden in various parts of Xiaogan,
Each has its own characteristics, pure taste,
So delicious,
Haven't eaten a little friend yet?
"Rice cooker" walked up~
Source: Xiaogan Intangible Cultural Heritage Protection Center
Editor: Filial Piety
Audit: Do the world
Producer: Xiaogan Municipal Bureau of Culture and Tourism