Pan'an Yushan Town autumn fried rice cake fragrant

In the cool autumn, Yushan Town, Pan'an County, the fragrant and delicious Yushan fried rice cake is about to "return" with the autumn harvest.

Yushan Town is known as the "Tea Town Yushan", tea history has a long history, tea culture is profound, so the tea here is very rich. The first of yushan refreshments is fragrant, and the others are fried rice cakes, flower rolls, fried rice tea, flower cakes, peanuts, bitter stalks, rice cannon candy and so on.

As one of the Yushan refreshments, fried rice cake has its own flavor. Locals say that fried rice cake is one of the main pastries that celebrates the harvest and honors the elderly after harvesting rice in the countryside. Before it became a pastry, this food was originally "fried rice noodles", which were honored to the elderly by the married daughter. Later, for convenience, people made fried rice noodles with sugar water, sesame seeds and other condiments into cakes, and made into diamond-shaped, square, round, animal-shaped and other styles, which also symbolized peace and auspiciousness, more than one year, and smooth wind and rain.

"More than ten years ago, every household in the Yushan area had to do it during the New Year's Festival." An elder acquaintance of the reporter said that with the development of the times, the taste of fried rice cakes in Yushan has become better and better, but due to the complicated production process, fewer and fewer people will make it. Because of some opportunities, fried rice cakes have also gone to the road of commercialization.

Ye Lijun, 40 years old this year, is a Yushan daughter-in-law, her hometown of Shengzhou, and her fried rice cakes are famous in the Yushan area.

Three years ago, Ye Lijun accidentally ate the fried rice cake made by the neighbor's old lady, and she liked it very much, so she posted a photo in the circle of friends. Unexpectedly, this circle of friends received a large wave of likes, leaving messages one after another. "I haven't seen this cake in years." "Childhood memories, I really want to taste again." Seeing that this pastry was so popular, Ye Lijun decided to learn to make fried rice cakes with her mother-in-law.

The fried rice cake is small and delicate, and there is no trace of "stir-frying" on the surface, as if it is naturally baked by pressing the mold. It is precisely this inconspicuous appearance that the production process is not easy. Ye Lijun makes fried rice cakes in strict accordance with the practices of the older generation, pure handmade, charcoal fire baking.

"First make the rice into fried rice, grind it into powder, spread it out and leave it for half a month." Ye Lijun said that after frying rice noodles, adding sugar and water mixed to knead into a dough, using a mold to press the molding. The process of making cakes should be slowly baked with charcoal, and the fire is extremely small and cannot be seen in the open flame, otherwise it is easy to burn. After 24 hours of roasting, the fried rice cakes are formed.

The traditional craftsmanship of the stir-fried rice cake, the appearance of the whole body snow white, angular. Take a piece into the mouth and gently bite, a sip, the fried rice cake will become a delicate powder, the taste is sweet but not greasy, mixed with a faint aroma of fried rice, it is most suitable for tea.

As the weather cooled, many of Ye Lijun's friends had already made an appointment for fried rice cakes from her. In the book "Local Cuisine on Earth", some authors praised this pastry as the "small biscuit" of that era. Those Yushan people who were distributed in the north of the Tiannanhai told Ye Lijun that when the time came, they would miss the taste. "I'm going to do it when it's cooler." Ye Lijun said.

Source: Jinhua Municipal People's Government

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