Henan Daily client reporter Hu Jucheng Li Xiaohan correspondent Zhu Siyu
"This skill of making steamed buns has been handed down from our ancestors to my generation, which is already the fourth generation." On February 18, Hu Guihua, a descendant of Mali Gongfu in Mali Street, Sankongqiao Township, Huaibin County, told reporters.
Hu Guihua began to learn to make steamed buns from his father in his teens, in the production process of more than 40 years, he constantly enriched his production skills and formed his own characteristics, every day before dawn, Hu Guihua's family was busy and began to make steamed buns.
"The raw materials must be special flour, brine and noodles, kneading stop stop, stop kneading, and good ground by hand into finger-thick noodles, soaked in oil overnight, after it is fully awakened, hand pulled into thin strips, you can fry it under the pan." When frying, it is the key to look at the heat, the fire is broken, and the fire cannot be fried. Talking about making steamed buns, Hu Guihua said eloquently.
It is said that the history of Ma Li Steamed Bread dates back to the Spring and Autumn Period, Chu XiangSun Shu Ao ate this hometown snack after praising, the Ming and Qing Dynasties became a tribute into the Forbidden City, known as "Ma Li Gong Crisp".
Ma Li steamed buns are famous for their golden color, shaped like a plate of silk, crispy and delicious to eat, fragrant but not greasy, and were rated as the third batch of "Central Plains Tribute" in Henan Province. There are many ways to eat steamed buns, which are directly dried and delicious, and the aftertaste of the dishes is endless. Whenever there is winter and spring, people will further process tribute food and other dishes into special dishes such as tribute steamed lamb, roasted cabbage with tribute food, and ant trees, which have gradually become essential home-cooked dishes in the winter and spring seasons along the Huai belt.
As the main production area of "Mari Gong Cuisine", there is a steamed bun shop in Sankongqiao Township, which is not far away, and basically every customer is full, most of whom are from other places. According to incomplete statistics, there are more than 100 enterprises and workshops producing steamed buns in Mali Street, large and small, driving more than 500 people to increase their income and become rich.
"In recent years, with the development of the Network, the local government has also actively guided the masses to carry out large-scale production, boutique packaging, and external unified brand sales on the basis of retaining the original taste of Ma Li Steamed Bread, and exported to all parts of the country through logistics forms such as online sales and same-city express delivery." Wang Junwu, the first secretary of Madong Village, said.
From retail to reservation, to gift box packaging sold to the whole country, and then to the current network sales, the sales of heli steamed bread have experienced different sales methods in different eras, which can be called a history of the change of heli steamed bread sales.
"Although there are modern machinery as auxiliary tools, in order to ensure the taste, 'Ma Li Gong' always insists on hand-making, and many customers come from other places to buy steamed buns, because the supply is limited, so we only accept reservations now." Zheng Jinhong, another tribute cook, said, "Fortunately, with the increase in the fame and demand of 'Ma Li Gong Feng', coupled with the guidance of the government, many young people have seen the prospect of steamed bun making, and have begun to learn from teachers and join the team of steamed bun making, I believe that the signboard of 'Mari Gong', will become louder and louder in the future." ”