5:30 a.m
The old taste of the old stove of the Lu family in the bottom village
In the alley of Hope Road in The bottom village of Xifeng County, the sticky fragrance is pervasive, and the taste buds of sweet fin are fried... Looking for sweetness, the neighbors laughed and pointed the way, "Teasing is the Lu family, the Lu family's uncle Huang Shu wants to be under the roof!" ”
The old stove, the flames still jumping in the hearth, the two tightly wrapped wooden koshiki steaming, quite spectacular.
Huang Cang
Hand-strapping
Uncle Lu, a simple middle-aged man, is industrious and capable. From the age of 17, he followed his old father to learn to make HuangCang, "This is the craft of our ancestors, we must be careful, we can't let go of it for a long time!" Uncle Lu said to us with kindness, "For many years, I have been accustomed to the taste of yellow rice, and one day I will not be uncomfortable." ”
Hand-wrapped bean paste
For the Lu family's uncle, doing Huang Cang was a major event in maintaining the family's livelihood in the early days, and Huang Cang supported the Lu family' old and young. Nowadays, in addition to subsidizing the family, it has become a living habit! There are also more varieties: sorghum rice dumplings, bud millet rice, bean paste rice, rice sticks, rice sticks, bait blocks and so on.
Rice dumplings Rice dumplings Bait blocks
Made of yellow rice
Adhering to the traditional process, the raw materials are simple, but the production is quite complicated and long. Selected glutinous rice white net can not have impurities, according to a certain proportion of soybeans, cold water soaked for more than ten hours, the rice core is soft and easy to use.
The daily life of the Lu family widow and son
Then beat the pulp, stir, add a certain amount of rock sugar or white sugar ... Seeing that the raw materials were well fused and sticky together, I began to weigh and knead and bundle. Lujia Huangshu has always used bud grain leaves, and occasionally customers ask for rice dumpling leaves.
Bubble rice, beat the pulp, knead
After bundling, steaming for more than 12 hours, but not more than 15 hours; the heat is very critical, can not be small nor too large, steam from below to go yellow! These are done with skill. In the era of no mechanization, all food was personally selected and tempered by people, accumulating experience.
Sticky aroma
The cumbersome concoction of the ancient method, full of the hard work of the artist, patiently survived more than ten hours of waiting, and the white glutinous rice transformed into a yellow cancan. Cut open, the fragrance is strong, the golden and transparent glutinous rice is like honey inlay; take a bite, the mellow sweet glutinous instantly flows, overflowing the heartland.
Finished product of Huang Tan
"Lu Jia Huang Cang" came out, not only the surrounding neighbors smiled and smiled, but also the guests from afar were also happy. For the love of the old diners, Uncle Lu has to rush to the scene three times a week, go to the Black Temple on Wednesday, go to Shitong on Friday, and go to The Persimmon Flower Ping in Xifeng County on Sunday... For decades, it has never stopped.
Persimmon flower ping
People who are keen on HuangCang are not only eating, but also feelings. Get used to the taste of childhood, get used to the sticky aroma of yellow rice that has been soaked for many years! Some people are eating a lot, some people are lightly tasting slowly, and the taste is the same taste bud - the taste of home.
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Familiar taste unchanging memories, come to peace and bring you more old taste.