Editor's note: A silent "epidemic" war continues, and food safety has now become the closest concern of the public. For five thousand years, the sons and daughters of China have used their industrious wisdom to produce a variety of delicious foods, which are not only rich in content, but also very rich in culture behind them, whether it is breakfast or exquisite snacks, all of which embody the wisdom and original intention of the ancients. The "Culture on the Tip of the Tongue" is now launched| is launched The "Intangible Cultural Heritage Food Series" aims to inherit Chinese food culture and experience different Shangrao "cuisine".
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Poyang shallot shortbread making technique
(Representative items of municipal intangible cultural heritage)
Poyang onion shortbread is a kind of puff pastry (commonly known as mooncake), named for its clear layers and texture of puff pastry, compared with the sweetness, oil and miscellaneous of "Western-style" pastries, it is more refreshing and delicious, and the aftertaste is long. It has both the thin skin, fluffy, sweet and filling of Cantonese mooncakes, and the crispness, crispness, layers of crispy, sweet and salty and delicious Suzhou-style mooncakes, and the exquisite shape of Beijing-style mooncakes, with a thin and soft skin and attractive flavor.
The Mid-Autumn Festival is approaching
Let's taste it together
Different "Poyang Mooncake"
History
During the Southern Song Dynasty, Poyang was not only a heavy port in Jiangnan, but also a Poyang person who was a high official in the capital Lin'an, Hong Hao and Hong Shi, Hong Zun, Hong Mai father and son, brought about a change in Poyang's diet, and mooncakes have since appeared in Poyang. In the Ming Dynasty, the Huishang went west, and Poyang became a transit station for their development. Spring Festival, Dragon Boat Festival and Mid-Autumn Festival, the three traditional Chinese festivals are also indispensable fashions for Poyang people, and eating mooncakes in the Mid-Autumn Festival is gradually spreading in the folk. At that time, the ingenious cake master printed the mythical story of Chang'e Running Moon as a food art pattern on the moon cake, making the moon cake an essential food for the Mid-Autumn Festival that was more favored by the people, and eating moon cake became a kind of food and gift.
The inheritor makes a photo of the shallot shortbread working
Features content
Poyang shallot crisp is named for its clear layers and texture. The production of shallot shortbread is mainly in the puff pastry, which is generally called puff pastry, and the process is also known as "open noodles". It is a product formed by repeated folding of water and oil dough such as vegetable oil, rolling processing, and wrapping into the special flavor filling of this product.
(Heirs make shallot shortbread)
Re-value
As the saying goes: "August 15 is round, mid-autumn mooncakes are fragrant and sweet." When the word mooncake appeared in the Southern Song Dynasty Wu Zimu's book "Dream LiangLu", it was only a snack food. Later, people gradually combined the moon viewing with it, implying family reunion and sending their thoughts. Continuing to the present, Poyang onion shortbread has stepped out of the simple category of "mooncake" and become a kind of "local food", which is not only a beautiful prospect for facing real life, but also a special memory of the "land of fish and rice".
(Former Lao Tzu Poyang Cake Shop)
Market foreground
At present, although poyang cake point production is crowded, it is mostly based on Western-style pastries, and a few traditionally made "cake houses", although they are also sharing the market, have not yet overcome the shortcomings in traditional ingredients, coupled with the lack of capital, complicated craftsmanship, large labor intensity, and lack of follow-up. "Famous generals" have been favored by consumers because they pay attention to the food pursuit of modern people on the basis of inheritance, and the sales of onion shortbread are also increasing day by day, and customers are competing to buy.
The chinese civilization of 5,000 years has bred a profound Chinese food culture, which represents not only the food itself, but also the continuous inheritance of production skills and the history and culture contained.
Image: Partly from the web