Source: People's Daily - Guizhou Channel Original draft
The "Bao Gu Shu" in Artemisia Village, Jinhua Town, GuanshanHu District, can be described as well-known. Here, people are adept at using corn to make food. "Bao Gu Tang" seems to be a single color and light taste, but the entrance has the natural aroma of corn, soft glutinous sweet, long aftertaste, and a strong sense of fullness and rich nutrition. There is a villager in Artemisia Village who has made some "famous" "Bao Gu Cang", and the handmade Aunt Ge "Bao Gu Cang" not only has a good taste, the price is fair, it is loved by customers, and when the business is good, the orders are too busy to be busy.
Ge Chuanqin's (center) family is preparing to make raw materials for Bao Gu. Courtesy of The Rong Media Center in Guanshanhu District
My name is Ge Chuanqin, and I am a villager in Artemisia Village, Jinhua Town, and from the end of June to the middle of September every year, it is the busiest time of the year for our family. During this period, more than 20 acres of corn planted at home entered the ripening stage, and it was our main "job" to pick and process the corn in the field into "baogu rice" for sale.
How does fresh corn make a delicious "bag of grain"? Today I will introduce it to you.
The buns that had just come out of the pot were steaming hot. Courtesy of The Rong Media Center in Guanshanhu District
The production process of "Bao Gu Cang" is not complicated, many people will do it, but to make it delicious, the key is to sink down and do it with heart. In order to ensure that every bite of "Bao Gu Cang" is fresh and has a good taste, we insist on picking corn every day and processing it, although it is a little hard, but as long as we can get customers to give us praise, we feel worthwhile.
The made bun grain. Courtesy of The Rong Media Center in Guanshanhu District
If there are more than 200 pounds of orders, we will get up at 5:30 in the morning to go to the field to pick corn, and after harvesting almost 300 pounds of "booty", we will start to pick corn with full grains. At the beginning is to peel the corn kernels, this step seems simple but very time-consuming, peeling needs to be washed and machine ground into a paste, just ground out of the mud looks like a golden sesame paste, the taste is permeated with a sweet. Then the ground mushroom mud is put into a prepared large basin, and the "whole family" division of labor and cooperation, the mushroom mud is kneaded into a uniform size of "baogu dumplings", and then wrapped with carefully selected corn leaves, put into the steamer basket and steamed. After the pot is out of the pot, the golden yellow "Bao Gu Cang" steaming, and when it is cooled, we will immediately pack the box and deliver it to the customer's hands.
In our village, almost every family will make "Bao Gu Shu", but like me, I have insisted on doing it for more than 30 years. The earliest start to make "bao gu can" is because the corn planted at home is often unsalable, and later the corn is made into "bao gu cang" back to the vegetable market to sell, found very popular with customers. As the popularity of my family's "Bao Gu Shu" gradually spread, more and more customers came to buy, and now I only need to take orders by phone at home every day, and then make deliveries, earning a lot more than before. (Tai Xinyu, Hao Yongzhi)