Weinan Shichen buns, tofu bubbles, Tongguan meat sandwich steamed buns... On the afternoon of October 28, the 3rd Weinan Intangible Cultural Live Broadcast Week 2021 approached Weinan Intangible Cultural Heritage food and tasted the characteristic intangible cultural heritage.
Li Li, deputy director of the Linwei District Cultural Center, introduced the Intangible Cultural Heritage Food Project in Linwei District, Zhu Xinyi, the municipal inheritor of the Weinan Shichen Bun Making Technique, Zhang Aiting, the municipal inheritor of the lime kiln crystal cake making technology, and the municipal inheritor of the Weinan Tofu Bubble Making Technique, Andi Junqiang, respectively, talked about the production process of displaying the intangible cultural heritage food and talked about innovative development.
Moderator Guo Zhen (left) Li Li, Deputy Director of Linwei District Cultural Center (right)
For the people of Weinan, a good day begins with a bowl of hot tofu bubbles and a fragrant steamed bun. "White-faced fine-skinned monk's hat, oil seepage foreskin golden, incense wafting beckons pedestrians, oil without greasy taste long." It is said that the Weinan shichen bun is.
Shichen bun is a unique delicacy in Weinan Linwei District. Since the Ming and Qing dynasties, the traditional snack bun has begun to appear in the streets and alleys of Weinan, it has a strong flavor, fat but not greasy, becoming a must in Guanzhong, and in 2011 it was included in the third batch of intangible cultural heritage protection list in Shaanxi Province.
For more than 40 years, Teacher Zhu Xinyi got up at 5 o'clock in the morning every day to control the preparation of the filling and the kneading of the buns. "Alkali yeast suitable skin color is positive, plate oil chopped oil is not greasy. The shallots are not bitter, and the seasonings are fragrant. The filling should be tightly wrapped without leakage, and the skin is thin and evenly proportioned. At the live broadcast site, Zhu Xinyi introduced the recipe while wrapping the time bun.
Zhu Xinyi, the municipal inheritor of Weinan Shichen bun making skills
Weinan "crystal cake" originated in the Northern Song Dynasty Xiayi County (now Weinan City, Linwei District, Xiayi Town) area, because of its transparent and shiny filling, clean and crystal-like, its name is said to be the Song Dynasty name Xiang Kou Zhun. Zhang Aiting, a representative inheritor of the municipal intangible cultural heritage of the lime kiln crystal cake making technology, introduced that the lime kiln crystal cake must go through eight processes such as skin making, wrapping and baking. In 2011, it was included in the third batch of intangible cultural heritage protection list in Shaanxi Province. Teacher Zhang Aiting also showed the production method of crystal cake on the spot.
Zhang Aiting, the municipal inheritor of the lime kiln crystal cake making skills
Tofu bubbles are a must in Weinan. Eat a bowl of hot tofu bubbles early in the morning, not to mention how comfortable. Tofu bubble is a tofu steamed bun, the special wheat noodle cake is broken into small pieces, with a piping hot paste after several times, and then scoop up the tofu flower, with bright red pepper oil and turquoise toon, the color, aroma, taste is complete, with the old pulp taste is more absolute. For Weinan tofu bubble making technology municipal intangible cultural heritage representative inheritor Offinan Junqiang, every morning is the busiest, in order not to let the customers wait, he gets up at 3:30 every day, after more than two hours of busyness, steaming tofu bubbles out of the pot, breaking steamed buns, adding old pulp, adding tofu, adding chili oil, adding toon, Teacher Junqiang made a bowl of tofu bubbles on the spot, making people salivate.
Weinan tofu bubble making technology municipal inheritor Yan Junqiang
Follow the reporter Xia Meng to understand the historical allusions and production process of Fuping Empress Cake
The outer skin is brown and crispy, the inner texture is clearly layered, soft and delicious, and the oily Fuping Empress Cake has just come out of the pot and has been praised by reporters. Zhai Jiangfeng, the person in charge of Fuping Lu's Empress Cake and the inheritor at the municipal level, introduced that fuping empress cake has a history of more than 2,000 years, and it is said that Empress Bo, the mother of Emperor Liu Heng of the Han Dynasty, often came from Chang'an to Fuping Province, and accompanied the imperial chef to teach the scone skills to local villagers. Since then, the Han Palace scones have settled in the folk, so they are named "Empress Cake". For more than 2,000 years, this scone technique has been passed down from generation to generation and continues to this day, and in 2009 it was included in the list of intangible cultural heritage of Shaanxi Province.
During the live broadcast, everyone also learned about the selection, production process, inheritance and development of Weinan intangible cultural heritage delicacies such as Heyang noodles, large lilac belt elbows, and Tongguan meat sandwich steamed buns. These local famous snacks that can withstand thousands of years of circulation are now not only tasted by locals, but in recent years, after continuous innovation and technical improvement, breaking through the bottleneck of storage and transportation, friends from all over the country and even abroad can taste the taste of Weinan intangible cultural heritage.