Old Kunming has such a folk song: "Endless woolen thread, endless rice noodles." "It can be seen that rice noodles play an important role in the hearts of Kunming people. With the passage of time, Kunming has undergone earth-shaking changes, and what has not changed is the delicacies that flow on the tip of the tongue, and sour milk rice noodles are one of them. Xiao Zhang came to Xizhuang Village in Guandu District today to visit the field, looking for the inheritance skills of sour pulp rice noodles that are being "forgotten" by the city.
In Xizhuang Village, Guandu District, there is a rice noodle museum. From the beginning of the entrance, you can see the production tools such as tile cylinders, stone mills, and boards placed in turn according to the production steps of the rice noodles, and on the wall next to each set of tools, a painting of the corresponding scene is hung, vividly showing each production process. Wu Zengxiang, the third generation of the martial family, told reporters that the utensils placed in the museum are old objects from the former home, and they are no longer used. In the last picture made of rice noodles, the image of the old man in the horse's coat is based on his father.
Xizhuang Village, as the only village in Guandu District that uses ancient techniques to make sour pulp rice noodles, dates back to the late Ming and early Qing dynasties, and to this day only the Wu family still masters and maintains the traditional way and technique of making rice noodles. "I've been making rice noodles and eating rice noodles since I was a child, and I have a deep affection for it and want to make achievements, so I have been reluctant to give up." Wu Zengxiang, who is nearly 80 years old, said that he was the only one who used to make rice noodles with the older generation, and now he is the only one who still insists. In order to pass on the taste and quality of authentic sour pulp rice noodles, they have always used only rice and water as raw materials.
So how do you make a bowl of authentic sour rice noodles with only rice and water? First of all, we must select the high-quality rice planted in the dam in Kunming, soak it in a stone jar for 1-1.5 days, soak it and rinse it, grind it into rice paste with stone grinding, squeeze the water dry and then rub it to ensure its toughness, and add the short rice noodles left over from the first day for fermentation. When the softness and hardness are suitable, it is put into the steamer basket for high temperature operation, steamed and put into the stone mortar to scoop until it is viscous, like a sticky rice. After the completion of the above process, and then put it back into the case plate into a ball into a press, Wu Zengxiang told reporters that this process requires three to four adults to work together to press 12-15 kilograms of semi-finished products into a rice line.
After the rice noodles are made, put the small copper pot on the special stove eye, inject the soup, put the minced meat and sour pulp rice noodles when boiling, and then add salt, soy sauce, pickles, and MSG in turn, and then boil the leeks and pea tips for the second time, and finally pour in the chili oil, and a bowl of steaming and bubbling sour pulp rice noodles will come out of the pot! The rice noodles are round and smooth, and when you pick them up, you can really not waste a few days of busy work. Rice noodles not only have bones and bones, but also are full of toughness, QQ bullets, not easy to break. The smooth and tender Guandu sour pulp rice noodles have a faint sour yeast taste, the vision is white and transparent, and then accompanied by secret sour pickles, the happiness of the powder is self-evident!
With the continuous development of the social economy, in order to further improve the production efficiency and ensure the quality of food, today's rice noodle production has gradually adopted modern mechanized and streamlined production mode instead of the traditional manual production mode, and so far, it is still constantly improving. Wu Zengxiang introduced, "Wu's sour pulp rice noodles have been passed down for four generations, and having a craft is equivalent to keeping an iron rice bowl. "The ancestors were initially just to support their families, passing on the practice from generation to generation, from moving stalls to forming production teams, and then building their own factories... Now, Wu's sour milk rice noodles are not only a taste, but also a business card of the inheritance culture of Guandu District, with the development of the times, the inheritance of skills will be handed over to the fifth and sixth generations... Enduring, let the authentic sour pulp rice noodles be passed down from generation to generation.
Pocket Spring City intern reporter: Zhang Die, Ma Mili
Editor-in-charge: Fu Yali
Editor: Li Xing
Final Judge: Qian Hongbing