[Live sound] Fermented glutinous rice, glutinous rice balls, glutinous rice balls, glutinous rice cakes...
[Explanation] In many places in Sichuan, fermented glutinous rice and glutinous rice balls have become an indispensable delicacy during the Chinese New Year.
In Dazhu County, Dazhou City, Sichuan Province, the "Capital of Fermented Glutinous Rice" in China, fermented glutinous rice is usually served as a snack between meals when relatives and friends come to show the enthusiasm of the host.
Fermented glutinous rice is called Lijiu in ancient times, also known as Jiuniang. It is not only the source of wine making in China, but also a traditional delicacy that has been in business for Zhou, Qin and Han Dynasties, Tang, Song, Ming and Qing Dynasties, and is still active on the dining table.
[Concurrent] Tang Xianghua, the 20th generation inheritor of Dazhu Dongliu fermented glutinous rice brewing skills
Fermented glutinous rice originated from Han and flourished in Qing Dynasty, especially today our fermented glutinous rice is sold well all over the country and exported to all continents and all over the world, so why does our fermented glutinous rice originate from Han Dynasty?
Fermented glutinous rice we call Eastern Han fermented glutinous rice, why is Eastern Han fermented glutinous rice called Eastern Han?
It was we who had our fermented glutinous rice in the Han Dynasty.
[Explanation] Tang Xianghua said that the mellow, sweet wine aroma and refreshing slag of Dazhu's fermented glutinous rice, the secret is that hundreds of Chinese herbal medicines such as cloves, tangerine peel, cinnamon bark, and white cardamom are mixed with rice flour, which makes Dazhu Dongliu fermented glutinous rice koji unique. flavor.
[Concurrent] Tang Xianghua, the 20th generation inheritor of Dazhu Dongliu fermented glutinous rice brewing skills
Our (rice) koji uses 108 Chinese herbal medicines inherited in ancient methods, and is made into koji medicine through our fine brewing, refining, and screening.
So that koji is very important, we call it fermented bacteria mother now.
We now need to add rhizobia, and we also need to add the yeast in the past. Together, they are the fermentation bacteria we use now.
[Explanation] Tang Xianghua said that in addition to good glutinous rice, good koji medicine, and good water source, fermented glutinous rice must also have good craftsmanship.
[Concurrent] Tang Xianghua, the 20th generation inheritor of Dazhu Dongliu fermented glutinous rice brewing skills
The technology is the same, why the fermented glutinous rice is not the same?
Still have to talk about the method.
Its series (steps) of soaking, soaking, steaming, boiling, cooling, mixing koji, fermenting, and making nests (holes) are our technology, so only good technology and good technology can produce good quality. fermented glutinous rice.
[Explanation] It is reported that the freshly brewed fermented glutinous rice is sweet and sour in the mouth, which makes people want to stop.
Then, as time goes by and the temperature changes, the fermented glutinous rice in the altar will change to a different flavor every day, until the taste of the wine overwhelms the sweetness.
Fermented glutinous rice can relieve heat in summer and dispel cold in winter.
In addition to snacks and desserts, fermented glutinous rice can also be used as a hot pot base to help the bottom of the pot be spicy but not dry: it can be used as leavening yeast to add a layer of complex flavor to the soft and sweet noodles; Slightly sweet.
In Dazhu, fermented glutinous rice is even the protagonist of the banquet. The local unique "Magrasse Banquet" includes 13 fermented glutinous rice dishes, including fermented glutinous rice meat, glutinous glutinous rice yuanzi, and brown sugar roasted white glutinous rice.
Dazhu fermented glutinous rice, which has come from the depths of history, has been exported to Canada, the United States, Japan, Thailand, Singapore and more than 20 countries and regions.
The "flood relief hero" Gan Yu, who was injured in the "9.5" Luding Earthquake in 2022, spent this period of time recovering from his injuries in Shihe Town, Dazhu County, his hometown. He did not eat less poached eggs with fermented glutinous rice.
[Concurrent] Grandma Gan Yu Liao Daishu
After making fermented glutinous rice, generally speaking, for breakfast in the morning, if you want to go to work outside, you can scoop one or two spoonfuls, beat a poached egg (or) two poached eggs, scoop a spoonful of fermented glutinous rice into it, and put it in it again Put some sugar, and you can have breakfast in the morning.
[Explanation] Fermented glutinous rice and glutinous rice balls are sometimes cooked together, which is a lingering childhood memory.
Just like the fine wine brewed by the years, it boils the joy of reunion, and the warmth and love left to one's own home will become more fragrant as time goes on.
Reporter He Xi reports from Dazhou, Sichuan
Responsible editor: [Luo Pan]