Gansu cuisine of Jingchuan cans steamed steamed buns

The steaming of pots and cans is only available in Jingchuan in the whole world; in Jingchuan County, only the ancestral families of Shuiquan Temple, Yangpo, Lanjiashan, Hougou and Tianjiagoumen villages on the outskirts of the county can be steamed. After steaming, it is shaped like a small tank, relying on the well water of four or five villages on the outskirts of the city, and it cannot succeed no matter how hard it is used with water elsewhere. If the outside world wants to cite this patent, unless the water of Jingchuan, the soil of Jingchuan, and the temperature and humidity of Jingchuan are all introduced. Can steamed buns do not need to declare snack invention patents, Jingchuan is the unique winner. There is no need to use the patent law to protect, you can't steal if you want to steal, and you can't learn if you want to. Even if it is concocted in accordance with the law, it is always out of shape, and after fermentation, the noodles can only be steamed into a bowl shape, and cannot be convex into a tank shape.

More than two hundred years ago, this object came out, who is the inventor, it is difficult to test the name. The women screamed up, barked the donkey to grind, with the bottom of the silk or silver basket bottom of the grate, the small eyes of the bottom of the basket, the naked eye is difficult to distinguish, the red wheat commonly known as "Qi Mai" washed, scooped, soaked, covered for a day, the wheat is always wet, through the stone grinder grinding, the face is sticky. The face under the basket is incomparable, as white as snow. The yeast head is prepared with yellow distiller's lees, when fermenting, it must be made into a hard flour into a hard piece, the hands cannot be kneaded, the arms support the whole body strength, the legs are forceful, kneaded and kneaded, and then kneaded into a potion for ten minutes, it is really a thousand kneading, kneading and then spinning, spinning into a small and large four-inch high steamed bun. At this time, it is necessary to use hard wood to set up a fire, the steamer should be dry, the steamed pot fire must be more vigorous, the gas must be more rounded, steamed into a can shape, this is the deepest process of hard work, the frivolous person with weak will and the wandering woman mixed life can not do this kind of food, do it with rich feelings, full of love for life for people, in order to make a good color and taste of the can steamed bun. Regardless of winter or summer, people should dominate the heat and cold, winter should prevent face freezing, summer should be prevented, and doors and windows and skylights should be used. Tianming rushed to the morning market, got up at night, 100 pounds of noodles plus 20 pounds of water, home has homemade yeast, the first day of the good noodles kneaded into fine silk, divided and then kneaded, into the cage in the bottom layer to ignite soybean-sized sulfur fumigation, not only its bright color, but also anti-corrosion and moisture-proof. It takes four or five hours from the yeast noodles to the basket, and the steamed steamed buns are also called thousand-layered steamed buns, but they can be peeled and eaten layer by layer.

When Kangxi visited Ningxia and passed through Jingchuan, he once ate the steamed steam Jingchuan is a place rich in wheat, and the wheat produced is divided into two categories, red wheat flour rolling long noodles is the best, and white wheat flour steamed bun is the best. No matter when and where, the can steamed bun does not lose its mellow flavor, long-term storage is not steamy and mildew does not change the characteristics, dry steamed steamed steamed bun with boiling water soaked, such as cotton bud test exhibition, white lotus first bloom, plus white sugar, more delicious than tofu. In addition to eating, long-term storage of dry buns, after soaking soft, can also be applied to treat general burns or burns. Whether it is the passing merchants in the Central Plains or the Northwest, they all regard the steamed steamed buns as food for long journeys, or the best products for visiting relatives and friends. A few decades ago, Ge Liubian (American), a missionary in the Jingchuan Gospel Church, used cans of steamed buns as a treasure for guests or friends whenever they met or returned to China. This is a traditional pasta left by their ancestors, who have tasted it to the fullest, tasting its traditional snacks with modern tastes, and the aftertaste is indescribable. After the tribute to Kangxi to eat, Kangxi gave a high evaluation, and now there are many tribute wines on the market, all of which trace its long history and high taste because the emperor has enjoyed it, and the Jingchuan people did not package their own specialties in this way, nor did they call it "cans and cans of tribute buns".