Pucheng rafters steamed buns atlas
Pucheng rafters steamed buns are made of high-quality wheat from Weibei and Robin's unique water quality. They have the characteristics of white skin, crisp outside and tender inside, unbreakable for several days, rich nutrition and sweet taste. Its manufacturing method is unique, no alkali is used when steaming steamed bread, the fermentation degree is strict, and the dough needs to be kneaded repeatedly, so the rafter steamed bread is crisp inside and bright outside, with low water content, easy to carry and resistant to storage. Therefore, it has become a necessary food for people to entertain guests, give gifts to relatives and friends, and travel abroad.
When rafters are used to make steamed buns, kneading and squeezing the dough are very important. It is said that before kneading and shaping, you need to press it eight times with a barbell, big barbell and small barbell. There is a hole in the wall near the chopping board to support the barbell. When pressing the barbell, people sit outside and squeeze the dough with all their strength, over and over again until it becomes soft and smooth. When there is no gap, it can be twisted into long strips and cut into tapered buns. Then, put the big head down on the hot kang, cover it with a quilt, and continue to let the small head down when it is half the height of the original body from bottom to top.
Pucheng rafters steamed buns are chewy, comfortable and delicious even if they don't match vegetables. If they can be served with sweet pepper, it's really beautiful.
Small steamed buns on the rafters in Pucheng —— Historical Legend
Pucheng rafters steamed buns atlas
There is an old chef named Liu in pucheng county. He worked as a primary school chef and steamed steamed steamed bread in the rafters for many years. As far as he can remember, Shao Helin was the most famous one who sold steamed buns in rafters in the county. Shao's surname is ancestral and has been sold for several generations. At that time, they all ground their own flour and used stone mills to choose the best wheat, especially the one south of Yaoshan County, with alfalfa stubble. Sento is clean, dry for one day, and then chews crisp when grinding; Remove the first powder with a strong earthy smell and use two to five good powders. Get up in the middle of the night every day to make steamed buns, with the big thick stick pressing and the small thick stick pressing. The chopping board is close to the wall, and there is a hole in it, which is specially used to support the face bar. When pressing barbells, people sit outside and knead dough with all their strength. Time and again, they are sweating all over. After cutting into a cone-shaped bun, put the big head down on the hot kang, cover it with a quilt, keep the small head down when it is half the height of the original body from bottom to top, make it into a cylinder, put it in a cage, and steam it over high fire. Their steamed buns are delicious. You don't have to go out or shout, and it will be sold out soon. No pains, no gains. Pucheng rafters steamed buns are so precious that they cannot be separated from the hard work of the people who made them.
The history of steamed stuffed bun in Pucheng rafters is 100 years, and it is more than 200 years. There is also a legend that five emperors in the Tang Dynasty were buried in Pucheng, and they all sacrificed steamed bread in spring and autumn. It is also said that Li Bohai, a calligrapher in the Tang Dynasty, once wrote an inscription for the emperor's burial, which was set up in Beiliu Village, Pucheng. Many officials and celebrities from past dynasties came to appreciate, visit and spread this inscription. Beiliu village is more than ten miles away from the county seat, and many people come and go to taste and take away Pucheng steamed buns. Although these are not official history, it can also be seen that Pucheng steamed buns have been cooked well for a long time.
Historical origin of Pucheng rafter steamed bread
Pucheng rafters steamed buns atlas
As early as the early Qing Dynasty, there were steamed buns in rafters in Huaiyuan Lane in the east of Pucheng County. After years of exploration and technical improvement, they gradually gained a reputation in Fiona Fang. As a result, the rafters steamed buns in Pucheng became a well-known place both inside and outside the province. When Lin Zexu was demoted to Pucheng, Prime Minister Wang Ding once regarded him as a rafter. When Cixi fled to xi, she asked Pucheng's rafters for steamed bread. Cixi, as a tribute of the Qing court, was favored by emperors of all dynasties.
After liberation, in order to explore this famous folk food, the People's Building of Shaanxi Province specially invited six people, including the rafter artist Xue from the county seat, to develop this product in buildings 65438-0958. Because Pucheng rafter steamed stuffed bun has extremely high requirements on water quality, there is no such water source in all counties around Xi 'an, and it is impossible to make authentic products, so we have to give up. Before the Cultural Revolution, vendors were often seen in county towns carrying baskets with samples several times larger than normal steamed buns, called steamed buns, and selling them along the street. Most people from other places will buy some rafters as a souvenir. During the Cultural Revolution, everything ceased to exist, so steamed buns with rafters were naturally no longer made. It was not until the early 1990s that this famous folk food came back into fashion.
On holidays, the steamed stuffed bun with rafters has become the best gift for friends and relatives, which is often in short supply. People in the provincial capital especially like it. They asked for more names. When they came to Xi 'an, they should not bring anything, as long as they brought some rafters.