Shaanxi special cuisine of sanyuan indigo candy

Sanyuan indigo candy is one of the traditional and valuable snacks of the Han people in the Sanyuan area of Shaanxi Province. It is drumstick-shaped, generally light, and the golden skin is evenly covered with a layer of white sesame seeds; when it is bitten open, it is a snow-white delicate honeycomb-like sugar heart. Juxtaposed with Jilin Fuyuanguan indigo candy and Henan Anyang indigo candy, it is one of the three famous indigo candies in China. Mihara indigo sugar, its appearance is wrapped in white sugar powder and sesame seeds. It is made of fresh, high-quality glutinous rice, fine soybeans, sugar, vegetable oil, etc., and is accompanied by cooked sesame seeds. Its processing process is made by 24 processes such as material selection, washing, soaking, grinding, steaming, and noodles, rolling flakes, rubbing strips, blank making, yin drying, storage, blanking, oil immersion, frying, pouring, and hanging skin. General winter blank making, four seasons processing finished products. It takes about half a year from feeding to finished product. The finished product is cylindrical, generally loose, golden skin, white flesh, silk mesh, sweet and crisp, soft and easy to melt.

The original indigo candy has a long history, tastes and shapes, and sells well. Sanyuan indigo sugar, originated in Sanyuan County, Shaanxi Province, was first produced in the Zhengde period of the Ming Dynasty (1506), has a history of more than 490 years. According to legend, at the end of the Ming Dynasty, every waxing moon, hawkers in the southern region used the local high-quality rice (that is, glutinous rice) to make rice cakes and transport them to Sanyuan and Jingyang to sell. At the end of the Year, it is inconvenient to sell the remaining rice cakes to bring back, and they are stored in the homes of relatives and friends, and hung upstairs to let them dry. After the following year, it is mashed into a stick, fried in oil and sold. This kind of next year's aged rice cake, dew, and then crushed and into a stick, fried in oil, the inside is fluffy, the volume is expanded, it is crispy and sweet to eat, it has a different flavor, people call it "marshmallow". Over time, people gradually groped and came up with a set of methods for making marshmallows. Add a certain amount of soybean milk to the rice flour to make it more fluffy and foamy, and stick sesame seeds or sugar on its surface. The eaters praised: "肓,(Guanzhong dialect, meaning "good") 纘太! Therefore, it is also called "flower sugar". In the 26th year of the Qing Dynasty (1900), the Eight-Nation Alliance invaded Beijing, and Empress Dowager Cixi fled to Xi'an with the Guangxu Emperor. Local officials collected delicacies and offered "flower candy" as a local precious food, which Was greatly appreciated by Empress Dowager Cixi. Cixi saw that the shape of "Zhihua Candy" resembled a kind of indigo fruit she had seen on the grassland, and found it interesting, and took its harmonic sound, Suiyun: "Simply call it Indigo Candy, both image and chic." Later, people changed their name to "indigo candy" and listed it as a tribute. Wen Yi, a Qing Kangxi jinshi, has a poem in the "Memorial Hall Manuscript": "Born of ice and snow, the heart is like a valley, the color is like a lotus root, and the flavor is told to be a man."