Soy sauce is a seasoning that
is indispensable in people's daily life
Beauty in Yulin [Issue 5]
Intangible Heritage Charm: Wushi Soy sauce
Take you to understand the autonomous region-level Intangible Cultural Heritage Project
A piece of yellow soybean A drop of sauce fragrance
Meet again Li Xinchang, the person in charge of Xiangrugua Shenyang Oil Floor,
It was mid-November
It was 8:00 am on the 16th
Ambiguous sunlight just awakened the countryside
In the factory in Longhua Village, Wushi Town, Luchuan County
He and the workers were busy soaking soybeans
"Drink full" the beans in the water
have rounded their stomachs
"This is the second time this year. I cooked them in May this year, and cooked them according to sales." Li Xinchang told reporters that the stove fire had not finished, and the pot was steaming hot. While the fire was on the fire, the master Lu Yucong invited his companions to pour the drained soybeans into the pot.
Soybeans after "drinking full water".
High-quality soybeans are the prerequisite for producing Wushi soy sauce.
Worker took out the soaked soybeans from the jar and drained them.
Lu Yucong invited his companions to pour the drained soybeans into the pot.
"You have to burn the fire and burn it hard for several hours. They are all made of soy sauce according to the old traditional method." Lu Yucong said that after the soybeans are steamed, they will be taken out and cooled and stirred evenly, and put them in a room suitable for the koji temperature to ferment. After a week, you can see the beans dry and full of beautiful mushroom koji. At that time, soak it in salt water as clear as faucet water, which began the most important part of Wushi soy sauce - drying beans.
Dozens of big soy sauce jars containing sauce are placed in an open-air drying yard like chess pieces.
Day after day, beans began to bathe in the sun.
"It depends entirely on the skills and weather of the sauce chef. It is inseparable from the good sunshine. It is a job that relies on the weather for a living." Lu Yucong told reporters that in the autumn sunshine, dozens of big soy sauce jars containing sauce are placed in an open-air drying yard like chess pieces. Through the glass, you can see grains of fermented black beans being undergoing a magical transformation.
Mursive flavored soy sauce.
The master is bottled for Wushi soy sauce.
Seven things for the people to open the door, soy sauce accounts for one.
As one of the eighth batch of intangible cultural heritage projects in Guangxi, Wushi soy sauce brewing technology has a long history. A magical legend has been circulating with the aroma of sauce for more than 300 years. It is said that during the Qing Dynasty, a smart and beautiful girl named Xia came from Fujian. She stayed on the streets of Wushi at that time, and later lived and worked in Wushi Town. By chance, she found that the soybeans were mixed with sugar water and cooked for a while and a fragrance wafted out. After that, after hundreds of trials and repeated tests for most of the life, a sweet and fragrant liquid was finally prepared. After Miss Xia became a white-haired old lady, she taught her skills to her favorite disciples. Later, in order not to forget the merits of Mrs. Xia, the Master Wushi Sauce has worshipped Mrs. Xia as a god for generations.
Wushi soy sauce can be paired with hundreds of dishes.
"It is this rich bean sauce fragrance, which is the essential difference between Wushi soy sauce and other soy sauces on the market." Lu Yucong told reporters that they insist on making it for a year, which will make the oil higher amino acids, stronger taste and more mellower aroma. "There is no standard answer to the drying time, it depends entirely on the experience of the master. For example, I have a tank that has been drying for five years."
As an intangible cultural heritage project at the autonomous region level, the brewing technology of Wushi soy sauce has attracted many field trip groups to visit.
When a bowl accumulates time, quench
with sunlight
365 days of experience and sweat
When the black soy sauce is placed in front of you
You don’t have to be polite
At this time, the soy sauce has been cleared
can be paired with hundreds of dishes
and intertwined with their taste
and one more spoonful of soy sauce, less One spoonful of
tastes different
"Beauty in Yulin" series of short video shooting and broadcast activities
"Beauty in Yulin" series of short video shooting and broadcast activities organized and planned by the Propaganda Department of the Yulin Municipal Committee of the Communist Party of China. It jointly focused on the abundant materials, historical and cultural resources, intangible cultural heritage, Yulin geographical indication industry (product) and other elements of Yulin, and produced a series of short videos. According to five parts, including
, the history of ancient states, the rich culture, the prosperity of things and the charm of intangible cultural heritage, the exhibition
will be launched one after another.[Issue 1] Beauty in Yulin·Fulu and prosperity: Harvest of Yulin
[Issue 2] Beauty in Yulin·Guzhou History: In Yulin, what is Lingnan Culture ? The 1-minute video tells you
[Issue 3] Beauty in Yulin·Wufu Minfeng: The taste of hometown | The protagonist of this issue is sweet and sour enough~
[Issue 4] Beauty in Yulin·Wufu Minfeng: A city of tea and drunk Xingye
Picture and text collection: Reprinted from Yulin Published
Editor: Li Shouwu Reviewed: Shuimu Feige
Produced by: Fumian District Media Center
Submission Email: fumianxuanchuan@126.com
When you receive a poll call from 0771-12340 to investigate the public's sense of security and satisfaction, please answer patiently, and answer objectively and impartially, and like the construction of Ping Fumian.
Kapok blooms
Happiness extends
END
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