"We choose goat meat within one year of the growth period or beef within two years of the growth period. It is fresh, healthy, and fat and lean. We cut the onion and ginger into thin strips, and stir-fry and grind the spices ourselves. We do not use market-made products. The sesame oil we use is also mine. "My father made it by hand using ancient methods." At 10 a.m. on June 30, Zhang Xingye, the seventh-generation inheritor of the Ningjin County chief bun-making craft, was chopping meat, mixing ingredients, and stuffing in his restaurant. Stir the wooden stick in the same direction until the meat filling is "smooth" and the flavor will be absorbed. "
" The noodles should also be mixed and "tender". The flour used to make the buns is high-quality wheat flour. , the old fat is fermented, and the old fat is mixed with alkali, so that the dough is not broken and the filling is soft and not sticky." After smelling the meat filling, Zhang Xingye went to listen to the dough. Zhang Xingye said that smelling the stuffing and listening to the noodles are important links in the process of making steamed buns. Smell means judging the saltiness by smelling the stuffing. Listening means knocking the noodles to listen for the sound. Hearing the "bang bang" sound means the noodles are ready. The "boom boom" sound means the dough is too alkaline. The dough starts to rise after kneading forward and backward for 10 minutes each. After waking up, it needs to be kneaded again before making steamed buns to combine with the acid and alkali of old dough . There is also particularity in rolling out the dough. The rolled out dough is thick in the middle and thin at the edges. "There are 64 grams of meat filling in 60 grams of dough. Only steamed buns steamed according to this ratio can allow diners to eat the meat filling in one bite." Zhang Xingye said.
In 2008, the craftsmanship of making chief buns was rated as Dezhou municipal intangible cultural heritage due to its exquisite materials and fine workmanship. Zhang Xingye, an "old" craftsman born in the 1990s, is the seventh generation inheritor of the craftsmanship of chief buns. , grew up on the chopping board of his father making buns, and has been making chief buns independently for 10 years. Compared with his parents who started from scratch, Zhang Xingye has more time and energy to think about improving the making process of chief buns, which not only maintains the traditional flavor of chief buns, but also makes the appearance of the buns more beautiful. The buns made by Zhang Xingye are very delicate in appearance, with thirty-two pinches (that is, 32 patterns) on top, shaped like a flower, and the seal is tight and solid, so that the soup does not spill out.
After carefully selecting the ingredients, cutting the tendons and mincing the meat, fermented noodles, pure sesame oil and stuffing, kneading by hand, and steaming over a slow fire, a fragrant pot of Chief Steamed Buns is served to the dining table. Diners commented that Chief Steamed Buns have “white noodles and thin skin, The flavor is rich, the filling is large and the meat is tender, fat but not greasy, and it flows smoothly in your mouth when you taste it. "
" The Chief's steamed buns have a history of 120 years. It is not easy to pass down the skills of my ancestors. I will continue to make them. If it continues, it must be passed on to future generations." No matter how hard it is to make the chief buns by hand, Zhang Xingye has no idea of letting machines replace labor. "Only by adhering to traditional craftsmanship and high-standard selection of ingredients can the intangible cultural heritage brand survive. . I opened two chain stores that make chief steamed buns in Ningjin County to promote employment of rural labor and promote excellent traditional food culture. ”
▌Source: WisdomNingjin
▌Reporter: Zhang Zhaokun
▌Photography: Zhu Huadong
▌Responsibility. Editor: Zhao Xinxin
▌Reviewer: Zhang Zhaokun, Dong Lingling
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