Life is wonderful because of inheritance, on the "Era Memory • Intangible Cultural Heritage Map", non-genetic inheritors and craftsmen from all over the country use their unique skills to show the charm of intangible cultural heritage, and practice the mission of inheriting and carrying forward the excellent traditional culture of the Chinese nation.
Non-genetic craftsman of this issue: Li Dongfa, a cooperative craftsman for the "Era Memory • Intangible Cultural Heritage Map" platform——
Li Dongfa, male, a native of Xingyang City, Henan Province, was born in 1958 in Kouzi Village, Fenshui Town. He is a member of the Communist Party of China, a broker of agricultural products, a representative inheritor of the intangible cultural heritage of Henan Province, and a master of Xingyang persimmon frosted sugar making techniques.
In the "Compendium of Materia Medica", it is recorded: "Persimmon cream is persimmon semen, which is scorched into lung disease, and the medicine is especially good." The "Materia Medica" also records: "Persimmon cream, its function is long in cleaning up the scorched fire and evil, and it can also benefit the spleen and appetizers." ”
Delicious persimmon frosting sugar is a specialty of Xingyang in Henan, he uses a layer of persimmon cream processed from the outside of the persimmon cake, generally about 0.5 cm in diameter, cool, food and medicine, cool taste, cure mouth and tongue sores, is a good product for relieving heat and cooling.
There is no complete written record of the xingyang persimmon cream making technique, but it is completely taught by the family and passed down from generation to generation, which is full of the crystallization of the wisdom of the working people from generation to generation and the cherishing of this traditional skill.
"The production technology of Xingyang frosted sugar (persimmon frosting sugar) is the whole process of making flaky persimmon sugar cakes by peeling, drying, pinching cakes, piling raw frost, picking frost, dissolving frost, cheng tank, boiling, molding and other processes based on Xingyang high-quality fresh persimmons as raw materials. Xingyang persimmon frosted sugar is unique in the country and has high medicinal value. Li Dongfa said.
Li Dongfa learned the traditional techniques of making Xingyang persimmon cake and persimmon frosted sugar from his maternal grandfather Wang Jingui and his mother Wang Jingyun. It is also due to the fact that after he joined the work in 1975, he has been engaged in agricultural services such as the purchase and sale of agricultural products, processing and technical guidance for persimmon planting in the supply and marketing cooperative system for a long time. Especially in 1985, he directly participated in the purchase and sale of persimmon cakes and persimmon sugar processing business of Xingyang Native Products Company, and had the opportunity to interact with Lu Changlin, a farmer technician at the time of the Local Products Company, laying a good foundation for future development and improvement.
In the process of drying persimmons into persimmon cakes, Li Dongfa first covered the persimmon cream with a quilt, and then soaked the persimmon cream in proportion to water to dissolve it. The floating impurities are filtered, the persimmon frost water is boiled with fire, the water is evaporated until it becomes a semi-fluid state, and then poured into the mold, which becomes persimmon frosting sugar after cooling, and the whole process Li Dongfa has been trained through years of production.
For more than 40 years, he has been continuously studying, studying hard, and deeply excavating the traditional production techniques of Xingyang persimmon cake and frosted sugar (persimmon cake), understanding the mechanism, and actively exploring innovation. Boldly learn from modern technological achievements and repeatedly integrate experiments. Perfected and formed a unique "Xingyang persimmon cake, frosted sugar (persimmon sugar) production process".
In 2009, "Xingyang Persimmon Cake and Frosted Sugar (Persimmon Sugar) Production Technique" was successfully selected into the list of Zhengzhou Intangible Cultural Heritage. In 2010, his work "Good Things Come in Pairs" brand Xingyang Frosted Sugar (Persimmon Frost cake) was rated as "Top Ten Quality Products" by the Fifth National Seminar on Persimmon Production and Scientific Research Progress, and the products have been in short supply. In 2011, this technique was recognized as a provincial intangible cultural heritage in Henan Province. He himself has been recommended as the representative inheritor of the "Xingyang Frosted Sugar (Persimmon Sugar) Making Technique".
At present, Li Dongfa has taught 10 people and trained dozens of skilled technicians. At the same time, he has also done a lot of exploration and research in the research and development of persimmon vinegar, vinegar drink, persimmon wine, persimmon leaf tea and other products. He uses liquid two-fermentation method to brew persimmon vinegar, without the use of any additives, the vinegar liquid is pure, red and translucent, and the sour taste is mellow and fragrant. Compared with the traditional persimmon vinegar method, the cycle is short, the utilization rate of raw materials is high, the quality is stable, and the quality is good. It is also safer, more hygienic and very popular with consumers. This move not only found a way out for a large number of discarded or cheaply disposed of residual persimmon fruits and persimmon cakes, lengthened the industrial chain, but also greatly improved the added value of persimmon products and increased farmers' income. His work performance has been fully affirmed and recognized by leaders and comrades at all levels.
Over the years, Li Dongfa has been awarded the honorary titles of "Advanced Worker" and "Excellent Communist Party Member" in the enterprise and supply and marketing cooperatives system. Among them, in 2007, he was awarded the "Zhengzhou Advanced Farmer Broker", in 2009 he was awarded the "Advanced Individual of the Supply and Marketing Cooperative System of Zhengzhou City", in 2010 the technical works won the title of "Top Ten Quality Products" of the Fifth National Seminar on Persimmon Production and Scientific Research Progress, in 2012 he was awarded the "Xingyang Labor Model", in 2014 he won the "Second Henan Province Excellent Rural Practical Talents" Award, "Henan Provincial Supply and Marketing Cooperatives System Advanced Worker", in 2015 won the "Henan Province Science and Technology Progress Second Prize". In 2016, he won the honorary titles of "Top Ten News Figures", "Top Ten Cooperative Product Brands" and "Zhengzhou Skill Master" of henan cooperative economy annual contribution award.
In order to carry forward and pass on the skills of persimmon cream making, so that more people can enjoy the benefits brought by persimmon cream, this is what Li Dongfa has always insisted on doing!