[Taste of China] Dazhu fermented glutinous glutinous rice: the new brew is first ripe and good for hospitality

　　China News Agency, Dazhou, January 17th, title: Dazhu fermented glutinous rice: the new brew is ripe and good for hospitality

　　China News Agency reporter He Shaoqing Zhang Lang

　　The firewood in the stove is crackling, the iron pan is steaming, and the eggs are laid in the boiling brown sugar water, and two tablespoons of snow-white fermented glutinous rice are filled with them. When the egg whites are just solidified, they are taken out of the pot... In the "Chinese fermented glutinous rice capital" Sichuan Dazhu, the sweet and fiery Chinese New Year, is usually warmed first by a bowl of brown sugar fermented glutinous rice eggs.

　　"One koji, three catties of rice, two spoonfuls of fermented glutinous rice, and one egg are very simple and very good for raising people." Gan Yu, the "flood hero" who was injured in the "9.5" Luding earthquake in 2022, recently recuperated in his hometown of Dazhu. I didn't eat less fermented glutinous rice eggs, and I have "got back fat".

　　Although with the development of modern industry, people can easily buy all kinds of fermented glutinous rice products in the supermarket downstairs, but the older generation of Dazhu people still retain the custom of making fermented glutinous rice by themselves at the end of the year.

This is the same as stuffing sausages and smoked bacon, which is a "compulsory course" for welcoming the New Year.

　　Gan Yu's grandma, Liao Daishu, boiled a large pot of fermented glutinous rice specially before the Spring Festival, hoping that her grandson will recover better.

She said that in the past few days, the elderly in every household in the village have been steaming glutinous rice and making fermented glutinous rice.

　　Talking about his "sweet taste", Gan Yu told the reporter very seriously that fermented glutinous rice is the "highest etiquette for Chinese New Year hospitality in rural Sichuan" in his heart. Beads of sweat will ooze from the forehead and back, warming the body and heart.

　　Fermented glutinous rice was 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 is still active on the dining table.

During the Lunar New Year, it is a folk custom in many parts of China to eat glutinous glutinous rice balls and eggs that symbolize reunion.

　　As the Spring Festival approached, the reporter came to Dazhu County, where you can find characteristic glutinous rice ball shops everywhere, and you can smell the mellow aroma of glutinous rice, brown sugar and fermented glutinous rice four or five meters away.

"Have a bowl of fermented glutinous glutinous rice balls!" There was a lot of voices in the store, and diners praised "comfort" and "bashi" from time to time.

　　"Qu is the bone of Li, grain is the meat of Li, and water is the blood of Li. Qu is good for bones, grain is good for meat, and water is good for blood." Tang Xianghua, the 20th generation inheritor of Dazhu Dongliu fermented glutinous rice, revealed that Dazhu The secret of fermented glutinous rice with mellow sweet wine aroma and refreshing slag.

　　In the inheritance of thousands of years, hundreds of Chinese herbal medicines such as cloves, tangerine peel, cinnamon bark, and white coriander are mixed with rice flour with natural spices to achieve the unique flavor of Dazhu Dongliu fermented glutinous rice koji.

The best glutinous rice is soaked in clear mountain spring water and is crystal clear. Drain it with gauze and put it in a steamer. After steaming until the outside is tough and the inside is tender, it is naturally cooled to a slight residual temperature before being mixed with the pre-fermented rice koji powder.

　　Tang Xianghua said that after filling the altar with glutinous rice, holes should be made in the middle, so that the rice wine can seep out and taste better.

Wait for the right time (a whole day), and the glutinous rice will be fermented into fermented glutinous rice with white color and clear juice.

The freshly brewed fermented glutinous rice is sweet and sour in the mouth, which makes people want to stop.

With the passage of time and temperature changes, the fermented glutinous rice in the altar will change its 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, and the local unique " fermented glutinous glutinous rice banquet" includes 13 fermented glutinous rice dishes, including fermented glutinous rice meat, glutinous rice balls with fermented glutinous rice, 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.

Large and extended trucks loaded with glutinous rice and other raw materials drove into the county town, and they were also full of jars and cans of fermented glutinous rice, and delivered the "sweet taste" brewed in this small city in Northeast Sichuan to the tables of families at home and abroad. Add a strong Chinese New Year flavor.

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