Huangxian oil powder
text｜Sun Xiufang
When it comes to oil powder, many people from other places don’t know it, and think it is something like oil paint for painting. For people in Huangxian, Longkou, a small coastal town on the coast of Jiaodong Peninsula, , and Bohai Bay, this is as famous as " Longkou Fan ". Every household often eats a distinctive local snack.
Speaking of oil powder, it comes from fans. It is a porridge rice with a slightly sour taste, thicker, and added with meat and various vegetables. As a "longkou fan" with a history of more than 300 years, it is now well-known at home and abroad. Its main raw material is mung beans. The product has fine and flexible silk, crystal clear, white and bright color, like ice and snow, and as thin as beautiful hair. It is known as "glass noodles", "dragon beard", "pony tail" and "spring rain". mung bean vermicelli is not only supplied to major domestic cities, but also sold to more than 80 countries and regions on five continents and three oceans of the world, including Japan, Singapore, , North Korea, Hong Kong, the United States, Western Europe . The base of the oil powder is the bottom of the fan product - the noodle soup. It is light blue and rich in amino acids , high protein and multiple vitamins. It is also the crystallization of the hard work of the local people over the past few hundred years.
Although the fans are attractive, the noodle soup under the vermicelli is sour. After a long time of stay, the smell becomes unpleasant. In the early days of the establishment of the powder shop, these oil powders were a headache for the storage and processing of the powder shop. Therefore, in order to avoid breaking, most of them are used to feed pigs or as fertilizer for crops. Later, people used wisdom, combined with nutritional supplements and seasonal vegetables to remove sour flavor, and finally became a fresh and delicious dish for local farmers to eat.
I still remember the first time I came to this city to eat oil powder. My mother-in-law personally cooked it with me. Looking at the thick look in the bowl, I didn’t know if it was soup or porridge. When I learned that it was porridge, I was surprised and took a big sip. A salty and sour fragrance that I had never had before was around the tip of my tongue, with an indescribable smell. Take another sip and the thick cornmeal, meat and bean fragrance fills the mouth, slides through the root of the tongue, and enters the abdomen, so a bowl of oil powder can be seen in a short while. I couldn't help but exclaim, "What a bowl of fragrant salty porridge!"
revolves around this seasonal snack, and there is also a legend among the people. Legend has it that in the early years there was a shopkeeper who operated grain in Beijing. He wanted to go back to Lao Longkou to visit his uncle and what should I give to the old man? As for fish, Longkou is more fresh than Beijing. As for fruits and vegetables, Longkou’s are newer than Beijing. My uncle is also an old man. He is rich and tired of eating delicacies from the mountains and rivers. The storekeeper of the grain shop thought of stinky tofu again, which was also considered a delicacy in the palace. So he asked someone to buy a small jar for his uncle and gave it to him when he got home. As soon as my uncle opened the house, the smell was so stinking that the whole family was far away. The uncle said angrily, "You are so filial, you are taking stinky tofu from the capital." No matter how my nephew explained, my uncle remained angry and finally said, "Since stinky tofu is a delicacy in the palace, then our Laolongkou also has a delicious flavor, powdered residue water. It is more sour and smelly than stinky tofu. You can use it to make rice and drink it. Just like stinky tofu, just like you said, smelling sour and smelly, and drinking it smells fragrant!" The servant made noodles for his nephew according to the old official's meaning. In order to reduce the sourness and smell, the nephew could endure it and drink it. The servant added some alkali, then added corn soup, added some seasonal vegetable leaves, and served it on the table when it was cooked. So, the uncle said to his nephew, "Drink, drink our stinky noodle soup, I will eat your stinky tofu, and they will smell bad together, who is afraid of whom!" In the stalemate atmosphere, the nephew had no choice but to pick up the bowl and take a sip. ah! The taste is amazing. He quickly drank a bowl and asked the servant to serve again. He said to his uncle, "It's so beautiful, it's extremely delicious. If you don't believe it, you can also bring you a bowl!" So the servant also served a bowl for the staff. The official drinks a bowl, which arouses greed and lets the servants serve it again. The two of them drank stinky powder porridge and ate stinky tofu, turning anger into joy and no longer getting angry. Later, the official asked my nephew to name the meal. The nephew said, "This thing is really a rare food, just like spring rain. It is said that spring rain is as expensive as oil, so just call it oil powder!" Soon, drinking oil powder spread to the farmers in Laolongkou, until it became a special porridge and snack in the homes of local people and restaurants.
Every year, when peach blossoms bloom in spring, there are no flies in the sky, which is the best time to show off fans in Jiaodong area. At this time, a large amount of powder water appeared in the flour shop, and people would come to the flour shop in groups, carrying small buckets to pick up powder water. In addition to their own use, they could also be sold along the street. When the powder water is taken home or bought, it needs to be fermented for a period of time. Only when the acidity is appropriate can it be made into oil powder. Up to now, there are many ways to make oil powder, but it is mainly divided into two types: meat and vegetable powder is characterized by oil-burning pot, adding slices of meat or diced meat, sea rice, scallops , etc.; vegetarian oil powder can be used to make it or not. No matter which method is used, locals usually add millet , peanuts, tofu, vegetables, vermicelli, fungus , etc. according to their personal taste. After boiling, add corn soup and add salt, MSG, coriander and sesame oil. Those who like acid can also add a little vinegar in moderation. Put it in a bowl and drink while it is hot. Women generally drink softer, but men should be able to make a little noise, which is the authentic manly style. Accompanied with fried steamed bun slices, cooked sweet potatoes, and some small green onions, fresh garlic cloves and pork belly sauce, the delicious and intoxicating oil powder rice , which really makes the happiness of Jiaodong .
Author Profile: Sun Xiufang, pen name A Xiu, female, born in June 1974, from Yantai, Shandong, and works in the Housing Management Office of Longkou City. member of Shandong Prose Society, Ziyu Poetry Society member of the Poetry Magazine of the Chinese Writers Association, director of Yantai Writers Association, director of Yantai Poetry Society, vice chairman and secretary-general of Longkou Writers Association.
Submission Email: [email protected]
Yidian No. Jiaodong Prose
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