[Explanation] The Chinese people's "New Year taste" is reflected in the lively and fragrant food customs.
After enjoying the "hard dishes" from all over the world, the glutinous rice balls began to board the "C position" on the dining table.
[Explanation] As the Lantern Festival approaches, at four or five o'clock in the morning every day, there is a long queue at the gate of Wuhan Wufangzhai, a "time-honored Chinese brand".
The diners are looking forward to it, waiting for the glutinous rice balls to come out of the pot.
[Explanation] According to legend, Tangyuan originated in the Song Dynasty. Tangyuan rolled in boiling water sinks and floats, just like the full moon in the sky.
[Concurrent] Li Jie, the city-level representative inheritor of Wuhan Wufangzhai glutinous rice ball making skills
On New Year's Eve, the family eats the New Year's dinner together. The last dish of the New Year's dinner is to cook a bowl of glutinous rice balls, which replaces rice or the staple food.
Another glutinous rice ball, there is an old saying in Wuhan, reunion only after eating glutinous rice balls.
Because of glutinous rice balls, they are round and full, and they look round and white, which symbolizes a reunion.
[Explanation] There are four types of glutinous rice balls in Guangdong, chicken glutinous rice balls in Guizhou, and sandy glutinous rice balls in Shanghai. Wufangzhai's black sesame stuffed glutinous rice balls are the favorite of "Old Wuhan".
The cooked glutinous rice balls are about the size of a ping-pong ball, and when you bite open a small mouth, the hot sesame filling slowly flows out.
Take a look, you will be articulate; smell it, the aroma is tangy; taste it, the sesame seeds are mellow, the glutinous rice is dense, the taste is porcelain, sweet and fragrant.
【Same period】
Citizens of Wuhan
Wufangzhai is a time-honored brand in Wuhan, and Wuhan people still value traditional festivals, so this is also helping parents, they buy some and go back to taste, that is, eating glutinous rice balls has become a traditional action of us (home) .
Citizens of Wuhan
This is a traditional craft, so you have to try it.
This old memory, old tradition, childhood memory.
[Explanation] Li Jie said that the popularity of stacked glutinous rice balls lies in two magic weapons: one is making stuffing, and the other is making noodles.
Take an appropriate amount of sesame seeds, a little lard suet, supplemented with sugar and orange peel, and knead it into a filling.
Pork suet comes from the Northeast. The local pork fat is thicker, the fat is better, and it can enhance the fragrance.
The dough is made of high-quality glutinous rice flour, and the water milling process makes the taste smoother.
Nowadays, automated machines have replaced the manual "shake ball" - just pour the stuffing into a machine cauldron filled with glutinous rice flour and roll it, then dip it in water to moisten it, and stack it 16 times, each with a diameter of about 3 cm The stacked glutinous rice balls are out of the pan.
[Concurrent] Li Jie, the city-level representative inheritor of Wuhan Wufangzhai glutinous rice ball making skills
Because the glutinous rice balls are packaged.
Lantern Festival is out.
This is the difference between Tangyuan and Yuanxiao.
The noodles of Wufangzhai are three-in-one. It first soaks the glutinous rice for 12 hours, and then grinds part of it into a slurry. The wet slurry that is ground on site is then added with glutinous rice flour.
It forms a dough of the Wufangzhai glutinous rice balls, which is our own unique Wufangzhai, and the stuffing of that recipe, because we have always adhered to the traditional hanging process.
It is not the quantity we pursue, but the quality we pursue.
[Explanation] In 1946, Ni Jincai, a native of Jiangsu who made a living by running a boat, settled in Hankou and established Wuhan Wufangzhai, selling Tangyuan with Jiangsu and Zhejiang flavors.
Today's Wufangzhai is well-known in the three towns of Wuhan and is well-known far and near.
Reporter Zheng Ziyan reports from Wuhan, Hubei
Responsible editor: [Lu Yan]