Today's Yongzhou News (Jianghua special reporter Zhong Fangling Pan Jiacheng) Every festival, Jianghua people will make a delicacy - Ai Ye Cang, which is the special cuisine of the Yao family, which occupies a place in the Yao cuisine with its sweet and soft classic taste.
Luo Wenzhen, 55 years old this year, has been a master of making Ai Ye Cang for generations, and every festive season, their family will make Ai Ye Cang together. Mugwort, as the name suggests, is a glutinous rice ball made of mugwort leaves, which is filled with bread and has the effect of repelling dampness and cold and replenishing qi and blood.
Luo Wenzhen: This MuGwort also shouts Qingming Fruit, the Mugwort in the Qingming Dynasty is the most seasonal season, usually we also do it, everyone will do it, because our Yao Mountain has a good temperature, this Mugwort has all year round.
The most exquisite thing about making mugwort is the filling, the most commonly used by the Yao family is the brown sugar peanut filling, the fried peanuts are mashed with stone mortar, put brown sugar, mixed into the inner filling; at the same time, the mugwort leaves are mixed with glutinous rice flour to make a green dough, pressed out of the groove by hand, the brown sugar peanut filling is put in, wrapped into an oval, smeared with authentic local tea oil, wrapped with bamboo leaves, it can be steamed on the pot. The mugwort that has just come out of the pot is steaming, the mugwort is fragrant all over the house, and the soft sticky sticky rice cane is a mouthful of sweet.
Customer Ms. Xu: A lot of sugar hearts, just like the ones I ate when I was a child, delicious.
Luo Wenzhen's mugwort, authentic taste, pure handmade, no added preservatives, not only loved by locals, but also favored by many foreign consumers.
Customer Ms. Xu: I also wanted to buy some of this this this time, and then bring it to my classmates to eat, so that they can taste the taste of our hometown, and I think this is not only a taste, but also a culture of our Jianghua.
Nowadays, riding on the east wind of e-commerce, Luo Wenzhen's Ai Ye Cang has walked out of Dayao Mountain, a large number of orders, so that Luo Wenzhen is busy, she insists on innovation while highlighting Shouzheng, and strives to retain the authentic taste of her hometown, and continues to carry forward the food culture of eating Ai Ye Cang.
Luo Wenzhen: Today there are almost 500 (orders), and now I have this idea, which means to expand some business, and I also want to pass on this traditional cuisine to us.