Traditional squeezed rice noodles traditional production techniques Fang Chaoming/painted
[Foreword]
Yongzhou_span_span_span12 with various traditional flavors, rich in local flavors, rich in local flavors The flavor contains profound historical and cultural heritage.
Nanning is one of the birthplaces of Guangxi's local culture, and it is also a distinctive geographical indication of Guangxi's local culture. Outstanding people and rich products. Famous food, local specialties, well-known at home and abroad, traditional culture and customs have a long history, unique in Guangxi's hundreds of gardens of food culture. Like a dazzling pearl, it demonstrates the spiritual core and humanistic connotation of Nanning's regional culture. Although it has gone through vicissitudes of life, it is still endless and has been passed down to this day.
Diet genes hide in the streets. For Nanning, the time-honored brand is not only a commercial symbol of the city, but also a part of the city's cultural memory. These old tastes and time-honored brands, which have a long history and passed down from generation to generation, condensed a piece of history, which is of great significance and far-reaching influence in shaping Nanning's urban brand and building a city of high-quality life.
Starting today, "Reading City" has launched the "Old Taste of Yongzhou" column to explore the historical, cultural and cultural connotations of Nanning's old taste, time-honored brand, and to satisfy readers.
■The production process
The raw squeezed rice noodles are made using traditional techniques and refined through ancient methods. Take 3 catties of rice as an example.
Raw materials: 3 catties of high-quality rice, half a catty of raw oil, 5 cents of monosodium glutamate, 1 tael of salt, 1 catty of cornstarch.
production method:
squeezed rice noodles need to go through seven processes to complete, namely soaking rice, grinding, pressing, steaming, mixing, kneading, pressing, etc., each step determines the quality of rice noodles.
(1) Choose high-quality rice from early rice every year as raw material; (2) Put the rice in a bamboo basket and soak it with clean water.After storing for one day, let it drain naturally; (3) Wash the soaked rice and grind it into rice milk; (4) Put the rice milk in a white cloth bag and press and drain the water until it is half dry; (5) Break the drained rice noodles into pieces and knead them again into the size of a pomelo rice bowl. Put them in a pot and cook for 20 minutes, until the skins are cooked like grapefruit peels. (6) Put the cooked rice noodles into a stone mortar, pound and pound Make a paste, knead it until it is completely blended until it does not stick to your hands, it will become the dough used when squeezing flour; (7) Put the dough into a traditional manual squeezer, squeeze the noodles into the pot and cook. Ready to eat.
has a long aftertaste
squeezed rice noodles, is a traditional folk cuisine in Nanning, is also one of the iconic cuisines of Nanning river culture and wharf culture, and has gradually evolved into the traditional cuisine of Nanning. , Has a history of nearly a thousand years.
Nanning Water Street is the most famous food street in Nanning. Raw squeezed rice noodles are one of the most famous traditional snacks in Nanning, and one of the typical representatives of the traditional cuisine of Bainian Water Street in Nanning. Shuijie Naturally squeezed rice noodles is one of the most famous squeezed rice noodles in Shuijie and Nanning. It has been assessed as a time-honored Nanning brand and listed as Nanning and Guangxi Zhuang Autonomous Region-level intangible cultural heritage list, the founding Huang Tianling is the inheritor of Nanning raw squeezed rice noodles Nanning municipal and district-level intangible cultural heritage.
Regarding raw squeezed rice noodles, there are many records in Nanning historical records: "On the eighth day of April, it is the Buddha Bathing Festival. Every family makes more rice noodles for the festival. Rice noodles can be divided into chopped noodles and thread noodles, and there are squeezed noodles. Soaked in warm water. The rice is fermented, finely ground, drained, pulverized, and then squeezed into noodles in the boiling soup. The preparation is similar to Guilin rice noodles but slightly different, and the original soup, with fish, soy sauce, spices and other cooked foods.The taste is sour, and the people of the city do it. "
Qing Dynasty Guangxi poet Huang Tiyuan "Lengxiang Shuwu Poems", describing the traditional snack food in Nanning, the only remaining poem "Many Rivers Like the City Moonlight" ( yongjiang miscellaneous chants): "far away The singing is all over Xiaoqing, and the Gonggong reported to yongcheng. The surface of the cargo ship resembles scales on the river, with countless tens of thousands of masts. The big stern picks up the small boat's head, and talks in Nanqiang from north to south. There are thousands of lights in the night swimming, and the river is full of chaos and floats. The boats went back and forth one after another, and the river was full of bright moonlight. I just bought sashimi porridge at the ship's head, and the pig's trotters noodles at the ship's tail are here again. "It can be seen that as early as the Qing Dynasty, raw squeezed rice noodles have become a traditional food in Nanning. Today, Shuijie Tiantianshenji pork knuckle raw squeezed noodles is a traditional food that has been passed down in the Qing Dynasty.
"Fen La Rang"), and there are long-lived folklore stories. Song Dynasty Huangyou 4th day of April 6th, Zhuang leader Nong Zhigao advances the imperial court with troops. April 14, Nong soldiers attacked Maya Village in the Western Region of Yongzhou (now Du'an). The food and grass were inadequate, and Nong Zhigao had no food. In desperation, the entourage found a rice noodle shop at the entrance of the village. But at this time, the store has no rice noodles, only the second time. Rice is made of rice noodles on a daily basis. The owner heard that Nong Zhigao’s stomach is not good, so he grinds the rice repeatedly, the rice milk settles, and then knead the rice grains and rice milk, squeeze it into a strip with a dustpan, and put it directly into the pot. Minced meat and bean paste are boiled into a soup, peanuts and dried tofu are put into the rice noodles, Nong Zhigao's appetite after eating. Then he tore off a banner and wrote the words "Raw squeezed rice noodles" by himself and gave them to the store Since then, the Nong army moved to Nanning, wherever they went, Zhuang family farmers would make raw squeezed rice noodles.
precious heritage rich in heritage
raw squeezed rice noodles have high cultural value and Guangxi. The precious historical and cultural heritage of the nation is the staple food of Guangxi people and the symbol of Guangxi’s food culture. Raw rice noodles have the characteristics of ethnicity, diversity, integration, openness and regionality.It is a unique survival sample with rich resources, cultural connotation, and humanistic spirit formed within a certain geographic area. It is an important carrier for studying regional culture and cultural exchanges between China and foreign countries. Raw squeezed rice noodles are the product of ancient Central Plains culture and Zhuang culture, Xiangchu culture, rice culture, river culture, ocean culture, linking Zhuang cultural enrichment area, Asia Pacific rice culture circle, ASEAN Maritime Silk Road An important physical illustration of culture. Rice noodles for graduate students have important reference value for understanding and studying the social life and historical culture of modern Guangxi and Nanning. The occurrence, evolution, inheritance and spread of
raw rice noodles are closely related to the traditional history and culture of Guangxi Nanning . At the same time, squeezed rice noodles have the characteristics of southern cuisine. It is not only a staple food for people in Guangxi and Nanning, but also a must-have food for festivals, sacrifices, and folklore activities. In the forest of Chinese food culture, Nanning's raw squeezed rice noodles are widely loved by the common people for their unique taste and efficacy. It is very important to study the traditional food culture of Guangxi and even Lingnan. The discovery, rescue, protection, inheritance and support of squeezed rice noodles will have a positive effect on the development and promotion of the traditional food culture of Guangxi and Nanning, driving and promoting the traditional food culture of Guangxi and Nanning, and creating a food culture brand with Guangxi and Nanning characteristics. And a huge boost.
is unique and nutritious
raw squeezed rice flour has the effects of increasing appetite, stimulating the stomach, digestion and absorption, relieving heat and dampness, refreshing and promoting metabolism. Nanning is an area inhabited by Zhuang people. The Zhuang people like to eat acid, which is related to their living environment and properties. Zhuang people mostly live in humid and mountainous areas, and eat more sour taste to drive away cold and dampness. At the same time, Zhuang people eat more glutinous rice, which is sticky and difficult to digest, so it also needs to eat more sour and hot to stimulate the intestines and stomach, promote digestion, relieve heat and dampness, refreshing and refreshing.It is conducive to the normalization of the microbial distribution in the intestine, helps maintain a healthy environment of the intestine, promotes metabolism, and makes the internal organs and the whole body healthier.
Nanning food nutrition experts have concluded after years of research that the unique flavor of squeezed rice noodles is due to the existence of lactic acid bacteria and yeast. By using and decomposing the nutrients in the rice, such as protein, fat, starch and other substances, Produced like some amino acid products, short-chain fatty acid, organic acids and other substances, giving raw rice noodles a unique flavor.
Freshly squeezed rice noodles have rich nutritional value. It is mainly made by fermenting rice into a dough, and then processing it into a powdery boiled product. It belongs to a fermented rice product. Scientists have found that the beneficial flora in fermented foods is also beneficial to improve the microbial environment of the human digestive system, which can inhibit the reproduction of harmful intestinal flora and effectively enhance the beneficial flora, such as bifidobacteria and lactic acid bacteria. The number and quality of reproduction can effectively regulate the balance of human intestinal microbes, which is conducive to human health.
Fang Chaoming
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