In the world, people have to eat every day, Vang Vieng people can not eat without steamed bread, Vang Vieng people and Bun bun have a thousand years of indissoluble love, Vang Vieng people love to eat Vang Suga, Vang Vieng people "no bun is not full". At the folk banquet, after three rounds of wine and five flavors of dishes, one by one the snow-white steamed buns began to be served, and a unique comfort of Mo Neng Dao also came up...
Outsiders do not know what "steamed buns" are eaten, and if they say "steamed buns" or "steamed cakes", their doubts can be dispelled. In fact, "馍" is a dialect with the oldest pronunciation. "Steamed bun" from Mo. Mo is a kind of edible food that existed during the Yanhuang period of Southern Jin, and the "Poetry of Wei Feng" has "Pi Fen frustrated, words and mo." Lu Jieshu notes: "Mo, the stem is as big as a stick, and the red knot." A leaf, like a willow leaf, thick and long, with burrs, is now worn to take a cocoon. Its taste is so creamy and slippery that it can be used as a soup or eaten raw.
The five parties are commonly known as acid fans, the people of Jizhou are called dry, and the rivers and fens are said to be mo. Therefore, the Yellow Emperor married the daughter of Hefen and was called "Concubine Mother". According to legend, after the mother invented the stone mill (called the mill because of the invention of the mother), people grinded the grain into noodles, steamed it and ate it, and called the steamed pasta "嫫" sound "馍", and also proposed "grinding" and wrote "饝".
In the Han Dynasty, noodles were collectively called cakes. "Bread, and also, noodles make merged also" ("Interpretation"). After the noodles are merged, the methods of cooked cooking are different, and they have different names, "those who burn and eat, call for burnt cakes; Boiled and eaten, the soup cake; Those who steam and eat in cages are called steamed cakes" (Examination of Ancient and Modern Things). Therefore, since the Han Dynasty, "steamed bread" has also been called "steamed cake", and later avoided the Song Renzong, also known as "cooking cake" and "cage cake". Later, the flat round noodles were specifically called "cakes", but the Vang Vieng people still called them "steamed buns", such as Vang Vieng's lamb steamed buns, meat sandwich buns, etc., and the "buns" used were steamed dough cakes or scones.
At the beginning of the Three Kingdoms, "Zhuge Liang marched south and will cross the Lushui River." The local custom of killing people to sacrifice the first god, Liang Ling to sheep instead, take the noodles, paint the head of the person, the name of the steamed bun began here" ("Things Jiyuan"), that is, Zhuge Liang took the steamed cake stuffed with pork and mutton to paint the human head, instead of the "brute head" to sacrifice, and later the steamed bun also had the name of "steamed bun", or "steamed bun", and after the Song Dynasty, the stuffed steamed bun was divided into "buns". In this way, after the name of "steamed bun", there are "steamed cakes" and "steamed buns", although they are limited to dialects, it is difficult to hide their ancients.
Wanrong Bun, the method of making it is as old as its name. Vang Vieng buns are made with "yeast" noodles without alkali. The "yeast" place also says "peace and de", which is a piece of fermented and dried dough. When making, first soak the dried "yeast" with warm water, pour in flour and mix well and form a ball, ferment for three or four hours (summer), fully expand, take the new flour and mix, place on the case and knead continuously until smooth and even, and then knead the agent into shape, cover with a dough cloth, wake up for half an hour, you can basket, steam on high heat.
This method of adding fermentation is the most ancient. "Zhou Li Tianguan Tianguan Qiuren" has "the food of shy beans, the food of grits." Zheng Sinong of the Han Dynasty zhuyun: "The food is made of wine as a cake, and the people use fermented lees", that is, steamed with wine or yeast noodles, which is a Zhou court and folk cuisine. Because the hair noodles need to be skilled, if they are not good, the whole dough will be sour and rotten, so the folk tradition is not widespread, but the Wanrong people are the best at this skill.
The Wanrong bun made with this technique is big, white and sweet, and it can be beautifully enjoyed without the need for vegetables. Vang Vieng people love steamed buns and have also given many ceremonial contents. Such as the festival of the year: relatives come, to steam the flower roll buns; New Year's string relatives, to steam chaotic steamed buns; On the fifteenth day of the first month, steam the zodiac bun; Qingming ancestor worship, to steam steamed steamed steam When the new year arrives, I want to steam the jujube buns. Another example is the etiquette of life: the child is full moon, steaming a steamed bun; Wedding gifts, steaming a pair of pomegranate buns; The old man has a birthday and wants to steam the peach bun; When the old man dies, he wants to steam the steamed bun.
As a result, the steamed bun has become different in people's hands, with different meanings and shapes, and the flowers, birds, fish and insects on the steamed bun show their skills, and they have a unified name, called "flower bun". The steaming skills in the adjacent areas of Yuncheng and Linfen are also competing with each other, such as the lion's head bun in Yangcheng, the high pile bun of the eldest son, the bergamot ruyi bun of Gaoping, and the snowflake paved bun.
Wanrong bun is also used to cut into thin slices, roast yellow and dry, and folk food is used to eliminate food stagnation. This kind of dietary therapy has existed for a long time.
At present, there are steamed Wanrong steamed buns in Taiyuan City, but they are not as developed as Wanrong 'Steamed Bun Shops', nor as strong as the wheat flavor of the origin. Attending the wedding of a friend's son a few days ago, the Quanjin Guild Hall put on a dozen gold and silver steamed buns, and after eating it, it felt quite unusual. Asked, sure enough, the Vang Vieng people were invited to make it with Vang Vieng flour.
It seems that Vang Vieng buns are delicious, and flour is also very important. Take a takeaway and take it home to share with your wife, who even calls on friends to call her daughter to make a grand dinner, as if it is a festival. In this harmonious pleasure, I can't help but think of a poem by Lu You: "In the dusk, fog and rain, the darkness of the grass, the children and daughters treat the wine and dishes at will." I felt that this body was like in Shu, and a plate of cage cakes was a pea nest. ”
People often say: delicious but dumplings. Vang Vieng people eat dumplings but never feel full, no matter how many bowls they eat, they finally have to eat a piece of steamed buns to draw a satisfactory end to this meal.
In the hotel, I met a group of strangers, and as soon as I entered, one of them asked, "Is there a steamed bun here?" When they got a positive answer, the group would sit down in their hearts. Needless to ask, it is a Vang Vieng person. Sitting on the train on a business trip, I listened to the person next to me say, "Alas, these days people can be hungry, and they have not eaten." There are no buns in the south of that dog day. "Oh, yes, it's vang Vieng again."
In addition to buying snacks, those who wrap the snow-white wontons with red wrapped skin are definitely Wanrong people, and people in other parts of Shanxi cannot steam such big, white and sweet steamed buns. Asking people to do things without taking anything else, just carrying a large woven bag of steamed buns and putting them on the ground, this must be another Wanrong person.
Dressed stylishly, full of Mandarin, with a small car, followed by a large car, in the New Year's Festival, the mighty drive to the provincial city, the car pulled in addition to apples, kiwifruit, white noodles, there are boxes of beautifully packaged steamed buns, on which or written Wanrong buns, don't ask, this must be Vang Vieng people to give gifts. People in other places don't have such big white buns to give, and they don't have such a big fanfare to give gifts that are not worth a few dollars.
Vang Vieng and Wong are inseparable, and Wong not only gives Vang Vieng people the energy to grow and survive, but also gives them a way to survive. The shape of the bun resembles a fist, and only the fist is the most powerful when dealing with external attacks. In the process of eating steamed buns, yuncheng people also know the way of it, know the importance of the fist, and know that unity is strength.
Therefore, Wanrong people who go out are more likely to recognize their hometowns than people in other parts of Shanxi, and they also attach special importance to the friendship with their fellow villagers. Two strangers meet, as long as the code, know that we are the same As vang Vieng people, oh, the people next to them will be hot in the eyes, the affinity of the two people will increase immediately, as if they are relatives and friends who have been reunited for a long time, and when they leave, mobile phone numbers, office phones and even home phones are all interchanged, since then, there are two more Vang Vieng fellows who often come and go in the world.
Just like xinzhou people love potatoes, Datong people love wet powder, Jincheng people love rice chess, Changzhi people love fried cakes, and steamed buns are the strongest and most distinctive mark left by their hometown to Vang Vieng people. For those who have not left their hometown, it is a food culture, and for those of us who have left our hometown for many years, it has become the strongest link with our hometown, that is, the relationship between leaves and roots! (Vang Vieng County Cultural Relics and Tourism Bureau)