Luojiang peanut making technique
Green vine, yellow flowers
Flowers on the ground do not bear fruit, and underground fruits do not flower
This issue of "Into the Intangible Cultural Heritage" is to introduce to you
Basics
The fertile land of Luojiang has always been planted with large areas of peanuts. The "Awakening Garden" details the method of picking peanuts - "the falling peanuts are shelled in a pot, cooked with water, boiled with salt for one or two rolls, and the juice is put into a pot, which can be eaten for three or four days." Also, cooked in water, dried up and discarded water, marinated in salt and vegetables, and eaten for three or four days. In addition, the fallen peanuts are cooked together with the vegetable brine, and the brine is put into the pot, which can be eaten when it is boarded. If you want to go out, it is not bad to fish dry bags and make road dishes. This traditional "three methods" of pickling peanuts is the original production process of Luojiang peanuts.
In the 1960s, Sichuan Tianfu Peanut Factory settled in Luojiang, and its production process was to use luojiang local peanuts, using traditional technology and modern technology to produce the world-famous Tianfu peanuts. Luojiang peanuts have been further sublimated in their traditional production skills. To this day, in Luojiang, there are still dozens of enterprises producing Luojiang peanuts in the production and production of Luojiang peanut series products. Its representative enterprises are Sichuan Laozao Cooking Food Co., Ltd., Deyang Leming Food Co., Ltd., Sichuan Deyang Panlong Food Factory, etc.
Historical origins
Luojiang peanuts are produced in Luojiang District, Deyang City, Sichuan Province, for hundreds of years, the people along the two rivers in the county have been planting peanuts, and the famous Qing Dynasty recipe "Awakening Garden" has a detailed record of the traditional production of peanuts.
At the end of the Qing Dynasty and the Republic of China, most of them adopted the processing method of salty, soaking, washing, brine, boiling, and drying salted dried peanuts with shells, and in 1951, the first cooperative in Luojiang switched to the use of firewood to dry and sort and sell colors, and in the 1960s, a peanut factory was established, turned into a foreign trade enterprise, officially registered Tianfu peanuts, and implemented semi-mechanized production. Exported to Southeast Asia, domestic sales to all provinces and Hong Kong regions. After the reform and opening up, in the 1980s and 1990s, luojiang township enterprises and individual households in the city produced and processed more than 50 "luojiang peanuts", more than 10 registered commercial banks, and nearly 1,000 migrant workers. In 1999, the "Luojiang Tianfu Peanut" was restructured and stopped production, and the individual production and operation households were concentrated in several private enterprises.
Inheritance
Representative Enterprises:
First, the old stove boiled peanuts
Yao Bian carefully checked and based on the ancient method of making Luojiang peanuts according to the recipe of "Awakening Garden", Yao Bian summed up the method of "one bubble, one boil, one stuffy and two baking" (Yao Minrong), continued to maintain the traditional method of production (Yao Shuai), while maintaining the traditional technology, formed a large-scale, industrialized, mechanized, and informatized modern enterprise - Sichuan Laozao Cooking Food Co., Ltd.
2. Salted dried peanuts
Zhang Jilu continued to maintain the production technique of "one boil, one pickle, one sun and one kang" in the ancient method of luojiang peanut production (Zhang Xiaocong), inherited his father's skills, opened a panlong food factory, improved and developed a number of peanut series on the basis of inheritance and promotion, and now passed on the art of salted dried peanuts to his son Zhang Xue, and continues to carry forward the unique peanut skills.
Unique craftsmanship
Luojiang peanut making technology, taken from the ancient method, the finished product is beautiful "eagle mouth body" food crisp. Under the premise of traditional production, everything is based on nature, and its products are fragrant and self-contained, marketed throughout the country, and are a gourmet business card of Luojiang.
Experience places: Luojiang District "Sichuan Laozao Cooking Food Co., Ltd."; Luojiang District Baimaguan Town PanlongChang "Sichuan Deyang Panlong Food Factory".
How to experience: Visit the production production tasting. Available in various food stores in Luojiang.
Cultural acquisition: enrich the memory of rural history, and appreciate the pleasure brought by the food "Changzhen".
Transferred from: Cultural Tourism Deyang