Correspondent Wang Ting Intern Reporter Wang Mengyuan
Have you ever eaten paper buns? Paper-clad buns are a local specialty food in Shandong. They are passed down from generation to generation by the descendants of Gaojia Village, Mingji Town, Zouping City. They have a history of more than 300 years. Different from ordinary buns, the dough of paper-clad buns is stretchy and thin as a cicada wing. The 15 grams of dough can hold 90 grams of filling. Cooked buns can clearly see the filling in the skin through the outer skin. Not only does the paper-clad bun have a unique appearance, but it tastes strong and has a delicious filling.
As a delicacy from three hundred years ago, paper-clad buns include eight production processes, including material selection, ingredients, dough, cutter, rolling, filling, packaging, frying and steaming. Each process contains the ingenious spirit of the descendants of Gao's family for time-honored food.
Paper-clad buns have extremely strict requirements on the quality of raw materials. Traditional paper-clad buns usually use alum-free crystal vermicelli, and are made with common vegetables such as carrots, leeks, eggs, etc., to make the buns nutritious and healthy. During the dough process, yam should be used to beat it into juice and flour ground with high-quality wheat, and the temperature is required to be appropriate, which is different from winter and summer. In summer, use raw yam to make juice and dough, and in winter, heat the yam juice to 40℃ before doughing the dough, so that it is easy to wake up and the muscles are resistant to pulling. This is also the mystery of the thin skin of the paper-clad bun.
Zouping paper-crusted buns can not only be steamed in a pot like usual buns, but also add a little oil to fry in a frying pan. When frying, pour in raw flour water and wait until the water is dry. After the buns are fryed, there will be a thin layer of dough around the buns. Use a spatula to scrub the buns, bringing -sided flowers that looks like thin ice, one by one, it is placed on the plate, shining and exuding an attractive aroma, like a group of dancers in long skirts dancing waltz in a circle, with good color, fragrance, taste and shape.
The sixth-generation inheritor of the paper-clad bun, Gao Wenxia, in order to make paper-clad buns that more people recognize and love, led the team to combine traditional craftsmanship and continuously improve and innovate, starting from the bread skin, filling, cooking methods and other aspects. The buns made are deeply loved by the public.
The seemingly simple paper-brown bun carries the efforts of several generations and contains Shandong's rich historical heritage and cultural charm. At present, this kind of traditional food has spread throughout the Qilu land, and has been awarded the reputation of "Shandong Province's time-honored brand" and "Qilu Famous Food". Its production process has been included in the intangible cultural heritage directory of Shandong Province. The inheritor Gao Wenxia said that she hopes that through chain operations, more people can taste paper buns and like paper buns, so that time-honored food and intangible cultural heritage food can go further.
