When it comes to stone steamed buns, many people naturally think of Pucheng stone buns. But few people know that a rural woman in Zhongnan Town, Zhouzhi County, not only has a very influential stone bun made by using ancestral craftsmanship, but also a supplier of Pucheng stone bun.
Mentioning the handmade "bouncing stone bun" made by this peasant girl, not only those who have tasted it say good, but even the most authoritative food connoisseurs in the province are also full of praise. To this end, in January this year, the Shaanxi Provincial Tourism Bureau and the Shaanxi Provincial Department of Commerce awarded the glittering "Shaanxi First Tourism Snack Gold Award" to Si Ping, the hostess of "Bouncing Stone Bun".
One afternoon in early spring, the author came to the home of Si Ping, the producer of "bouncing stone steamed buns" in Gangou Village, Zhongnan Town. Greeted warmly by the hostess, the author walked into her production workshop. The workshop set up in her backyard is not large, only two iron pots, two workers, noodles, dumplings, rolling cakes, pots, laying stones... Busy and not chaotic, methodical. The whole production process is completely truly handmade. According to the introduction of the hostess Si Ping, at the beginning, she re-picked up the traditional craftsmanship of the older generation, purely so that the children could eat a traditional and healthy food. Therefore, her family's handmade stone steamed buns, when they were first made, they used high-quality flour, old yeast hair noodles, with eggs, sesame seeds, small sunflowers, etc., carefully made, in the taste to the maximum extent reflects the original mellow and crispy food, eating, tongue-in-cheek, endless aftertaste! Later, I shared her relatives and friends who had eaten the stone bun, the neighbors and neighbors, but everyone who had eaten it said good, they said to her: Such a good stone bun, why not continue to make it, so that more people can enjoy the crisp and fragrant flavor on the taste buds?
Shizi bun, also known as buried sand bun, dry bun, is a traditional food loved by the urban and rural masses in the land of Sanqin, because it places the rolled dough between the stones of more than 200 degrees, and uses the temperature of the stones to bake the buns. Because of its pure handwork, the original processing method is also known as a living fossil in food. With the richness and diversification of material life, although the stone steamed bun has gradually faded out of people's taste buds, but as a leisure food, the stone steamed bun has never faded out of people's sight, and now the stone steamed bun is not only a kind of tourism and leisure food, but also because of its salty and delicious, vegan, spleen and stomach and become the ideal breakfast for children, office workers, etc.
Thus, a peasant woman in the countryside, in this way, step by step became the inheritor of the handmade stone steamed bun that circled the pot all day. Today, although the author has eaten lunch and his stomach is very full, as soon as he enters the door, the smell of stone steamed buns comes to my nose. Under the kindness of the host, he picked up a slice and slowly tasted it, crisp and refreshing, tongue-in-cheek, and endlessly aftertaste.
"Good wine is also afraid of deep alleys." Although "Bouncing Stone Bun" won the provincial tourism snack gold award, because there is currently no own brand and sales channels, Si Ping can only "backdoor listing", take the "private customization" production model, sign a supply contract with Pucheng manufacturers, and determine their own production volume according to the contract. For several years, without its own brand and sales channels, there was not much natural profit margin. At present, she is in contact with the county cultural department to strive for her "bouncing stone steamed bun" to become an "intangible cultural heritage" inheritance project as soon as possible. At the same time, I am busy registering goods for my own products and designing product packaging. When parting, the author had a question that I did not understand and asked her: "Why is your stone steamed bun called "bouncing stone steamed bun"? Si Pingguan smiled: "Bouncing" is my "milk name". The reason why I use my "milk name" is because my stone steamed bun is not only handmade and vegan, but also the raw materials used are all real materials, and I want the villagers to know the roots and eat with confidence...".