Mihara pastry has a long history, rich variety, a variety of dazzling, with a unique local flavor.
According to legend, King Wu of Zhou sent troops to Cut Down, and King Huan sent Wen Taishi to "march against the rebels", and ordered the production of a food that was easy to carry, called "bèi", and when King Wu of Zhou learned of it, he also ordered Jiaoyu (Sanyuan) and other places to imitate The method of Wen Taishi and make dry food for the march, called "bait" and "cí". In the Zhou Li Tianguan, there is a record of "the truth of the shame (biān), the bait of qiǔ (qiǔ)". "Bait" and "dumplings" were the names of cakes and cakes at that time. Later generations of the pastry industry revered Wen Zhong as the ancestor, and the former pastry workshops were hung with the portrait of Master Wen Taishi, and the festival was sacrificed. Mihara still has Taishi cake in the South Dim Sum to commemorate it.
China's Zhou, Qin, Han, Tang and other more than ten dynasties in Shaanxi Chang'an, Chengyang built the capital, the three original belonged to the land of Gyeonggi, only more than forty kilometers away from the capital, because the production of pastries is famous, so often for the Beijing division to make and deliver pastries
In the Tang Dynasty, pastries developed rapidly. According to folklore, Empress Wende, the eldest grandson of Emperor Taizong of Tang Dynasty Li Shimin, was a loudi person, and after she entered the palace and became an empress, she would drink the water of Qing and Eryu, eat the cake of Sanyuan, and taste the fruits of Yukou. To this end, the early Tang Dynasty set up a pastry workshop on the southeast corner of Luqiao Town, which is now the name of the South Village of Zhifang. From Sanyuan Loudi Town to Chang'an, a road of more than three zhang wide was built in order to transport water, cakes and fruits to Tangcheng, so during the Tang Dynasty, the production of Three Original pastries had a greater development. At that time, there were pastry shops in Gyeonggi and there were professional cake makers.
In the Song Dynasty, the fancy varieties of pastries had a new development. Pastries that use flour, sugar, and oil as the main ingredients at the same time are named dim sum. It is said that Liang Hongyu of the Song Dynasty was very touched to see the battlefield of fighting against gold and blood, and immediately ordered all his subordinates to make cakes and cakes to comfort the soldiers, in order to express "dim sum", and since then it has been known as "dim sum". Later, people gave each other pastries as gifts, often using dim sum as a tribute. In order to meet people's needs for gifts, pastry workshops and pastry shops tie lace labels printed with the word "dim sum" on red paper on the top of the pastry bags to beautify the packaging of pastry products. Later, the pastry shop wrapped the dim sum into a rising bucket shape with thick fire paper, symbolizing "like the rise of the sun" and "like the life of the bucket star", which gave the dim sum a deeper meaning.
In the Ming Dynasty, the fancy varieties of three original pastries have developed to more than fifty kinds, forming many shops specializing in the production of pastry goods, which are called sugar shops by the masses. Until liberation, the famous sugar shops in Sanyuan City included "Nanmao", "Yiyuanheng", "Deshengrong", "Tianyihe", "Tongfaxiang", "Dafenglong", etc.; Luqiao Town had "Jingyuande"; The towns of Pixi, Xiyang, and Ma'er also have professional pastry companies. During this period, Mihara's pastries not only paid attention to taste and packaging, but also paid attention to nutritional value. In the forty-fourth year of Ming Jiajing (1565), Zuo Du Yushi Wenchun wrote in the "Silent Poetry Copy" that the three original foods were "not only suitable for the stomach, but also clear the lungs and liver, and after a meal, pitch the heavens and the earth wide". After the Ming Dynasty, in addition to using wheat flour, sesame seeds, beans, walnuts, dates, etc. as the main raw materials, glutinous rice flour is also used as one of the main raw materials for pastries, for example, in the Ming Zhengde period (1506-1521) Sanyuan had glutinous rice flour as the main raw material of floral sugar, hibiscus cake and other special pastries.
In the Qing Dynasty, there were more people doing business in the southwest, northwest and southeast provinces of Sanyuan, and at the same time, the number of people from Shanxi to Sanyuan who went to do business was also increasing, and then the experience of making cakes from other places and fraternal nationalities was introduced and absorbed, and the varieties of Sanyuan cakes were enriched, "Manchu tea food, red Aya fruit" (the content of the hanging tag written by the famous Qing calligrapher Song Bolu for the "Nanmao"). For example, the imported Jiangsu, Zhejiang, Anhui and other Jiangnan pastries inch golden sugar, brown candy, crisp, bean crisp, lotus silk, poured sugar, peanut dip, fruit plate sugar, crisp pine strips, etc., collectively known as "assorted South sugar", and the varieties are packaged together for sale. In order to introduce people to the "assorted southern sugar", The Mihara food merchants compiled it into four sentences: "Cowhide, tiger skin, sand cake, inch gold, hemp flakes, snow walnuts." Cabbage, water chestnut, osmanthus sugar, and paper wrapped in shortbread." In addition, there are seventeen kinds of southern dim sum such as sachima, pineapple puff pastry, and rice noodles.
The name of the pastry in Sanyuan County was basically fixed in the middle of the Qing Dynasty. There are nine main ways of naming: the first, named after the main ingredients of pastries, such as chicken cake, egg roll, egg cake, sesame cake, milk biscuit, watercress, mung bean cake, hawthorn cake, honey fruit, walnut crisp, rice noodles, etc.; The second type is named after the main characteristics of pastries, such as thin crispness, crispy to the mouth, crispy, shortbread, etc.; The third type is named after the image of pastries, such as magnolia slices, swan eggs, chrysanthemum cakes, dates, tiger skin candy, flowering puff pastry, plum blossom puff pastry, pagoda puff pastry, banana crisp, bergamot, etc.; Fourth, named after the method of making pastries, such as fried fruits, fried loose seeds, purple crisps, cabbage candy, sandwich cakes, etc.; Fifth, named after the imported foreign pastries, such as Southern Sugar, Southern Dim Sum, Sichuan Fruit, Southern Flower Cake, Lu Cake, etc.; Sixth, named after the auspicious meaning of celebration and commemoration, such as Mid-Autumn Moon Cake, Lantern Festival, Stove Cake, Stove Sugar, Shou Peach, Ruyi Cake, Happiness Cake, Shou Cake, etc.; Seventh, named after the taste of pastries, such as osmanthus sugar, bayberry crisp gingerbread, tea crisp, etc.; The eighth type is named after the meaning and symbolism, such as crystal cake, hibiscus cake, three immortal cake, indigo candy, etc.; The ninth type is named after a person, such as TaishiTuo. In addition, there are also names that are named after the color of the pastry and the origin of the pastry.
The number of names and colors of Mihara pastries is enough to dazzle people, and it is enough to make people appreciate the local characteristics of Mihara pastries such as many, fine, and beautiful. Sanyuan traditional pastry food is the crystallization of the wisdom of working people and is a precious heritage of China's national food culture. (Mihara History)