Jingguo is a very popular variety in traditional Chinese pastries, and the Jingguo in various places is large and small, fat and thin, some hard and some crisp, each with its own characteristics, but in the final analysis, the characteristics of the raw material and the production process are consistent. What is Kyogo, made with glutinous rice flour, fried in oil, hung with frosting on the outside, and a traditional dim sum that is crunchy and crunchy.
My explanation and description are probably a bit redundant, even in today's modern era, there are still very few friends who have no idea what Jingguo is.
Nanjing's Jingguo probably belongs to the Yangzhou school in terms of practice, and the Yangpai Jingguo is very popular in the Yang area of Ningzhen, not only the taste is the same, but even the size and specifications are very consistent, it really looks like a master handed down. In addition to eating the same Jingguo in the Ningzhenyang area, it also eats a food called "Jingguo Powder". The popularity of Jingguo powder is far less than that of Jingguo, and I have not seen much in the Area of Ning zhenyang.
Jingguo powder is powdery, with boiling water can be eaten, paste can be thick but thin convenient and fast, in the past bad teeth of the elderly if you want to eat some sweet taste, Jingguo powder is almost the best choice. Therefore, in the 1980s and 1990s and even earlier, Jingguo powder was a gift of choice when visiting the elderly. When I was a child, I was able to eat Kyogo powder because it was stained with my grandmother's light. My wife said that when she was a child, she also followed her grandmother to eat Jingguo powder, and she remembered that her grandmother liked to eat snacks, as if she had also gone to the food store to buy Jingguo powder.
I have always been curious, what is the relationship between Jingguo powder and Jingguo, is it that Jingguo is ground to make Jingguo powder? The wife thought it was very likely, because she remembered that there was still a jingguo pomace in the jingguo powder that had not been completely crushed.
Recalling the era of material scarcity, if the product quality produced in the factory is not good enough, as long as it can still be used, it must be sold to the masses at the price of foreign products, processed products and defective products. Because of the lack of materials, poor quality is not a thing, as long as things can still be used, they are sought-after goods among the masses.
From the perspective of the food store, jingguo is fragile, powdered sugar is easy to fall off, after transportation, the powdered sugar and crushed jingguo are thrown away as garbage, which is unlikely in that era. Maybe the food store will clean up the residue of Jingguo and sell it as Jingguo powder.
From the perspective of food factory production, the same is true, there will probably be some defective waste products in the production process of Jingguo, maybe a few production cycles down, and so on, the waste products produced are enough, and the crushing and bagging can be made into Jingguo powder for sale.
Friend old Yuan once worked in the people's food factory, talking about Jingguo powder, old Yuan said that in the past Jingguo powder is a product with quite large production and sales, waiting for the use of defective products to make raw materials to process is unrealistic, to the old Yuan knows, the past food factory of Jingguo powder is made of glutinous rice and rice in proportion to process into rice flour, the detailed method he is not clear, we seriously guessed it, it is estimated that the rice flour is fried with oil and then added sugar to make it.
After talking to my wife about the possible practices of Kyogo powder in the food factory, she said that this is not the cold fried noodles we ate when we were children. When I was a child, my family would fry the flour and store it as a snack, and I also fried it. Adults call this cold fried noodles or foreign fried noodles, probably this pronunciation, in the end which word I don't know. Cold fried noodles and Jingguo powder the same way to eat, with boiling water to mix, like thin to add more water, like thick to add less water, cold fried noodles without sugar salt, want to eat sweet their own sugar, want to eat salty their own salt.
When it comes to the way to eat Nanjing cold fried noodles, friends in the north are not strangers, this is not "oil tea". The cultural and folk attractions around Tianjin in Beijing have a "tea soup" sold by a large teapot with a dragon's mouth, which is probably also a relative of Nanjing's cold fried noodles. In this way, Jingguo powder is probably the rice flour version of oil tea.
Old Yuan said that in the past, the Beijing fruit powder made by major state-owned food factories was made in Nanjing, and the best one in Nanjing was Taoyuan Village, but the quality was still inferior to the five pavilions in Yangzhou.
Two years ago, I went to Yangzhou, and when I was nostalgic in the Qilin Pavilion, I also bought the Jingguo powder of wuting, and when I came back, I tried it and felt that it was not as good as the delicious taste of Taoyuan Village. This was said to Old Yuan, who felt it was a pity...