China News Agency, Ningbo, February 5th, title: Ningbo glutinous rice balls: a bowl of "cyl duck and dog", it is hard to leave the sweetness of hometown

　　author limp

　　"Agou's Ningbo glutinous rice balls have smooth, waxy and delicate taste, sweet and not greasy, and are more delicious than expected." In Cheng Mingyue's "check-in" list, it is worthwhile to eat a bowl of "cylinder duck dog" A trip to Ningbo, Zhejiang.

　　The time-honored Chinese brand Cylinder Duck Dog was founded in 1926. The brand name comes from the dialect homophony of the nickname "Jiang Agou" of the founder Jiang Dingfa, a native of Ningbo Haishu. It is composed of a water tank, a shelduck and a yellow dog. And thus the signature painting was born.

　　Ningbo, known as Mingzhou in the Song Dynasty, can be called the hometown of glutinous rice balls.

According to legend, a novel food emerged in Mingzhou at that time. It was stuffed with black sesame seeds, pork fat oil, and a little white sugar, and then rolled into balls with glutinous rice flour. It was sweet and delicious after cooking, and it was very interesting.

Jiang Kui, a poet in the Southern Song Dynasty, said in a poem that "the noble guests look at the imperial street with a hooked curtain, and the treasures in the city come for a while." Among them, the quite extravagant "treasures" refer to glutinous rice balls.

　　On the day of the Lantern Festival, in the transparent kitchen of the duck and dog in Haishu District, Ningbo, the masters making glutinous rice balls began to be busy early in the morning.

"A glutinous rice ball weighs 18 grams, with 5 grams of stuffing and 13 grams of glutinous rice. One plate can make 135." Master chef Ye Congfang told reporters that the shop has always kept the tradition of making glutinous rice balls by hand.

The hands of the master chef are electronic scales, and the size of each glutinous rice ball is almost invariable.

　　Take a bite of the freshly baked glutinous rice balls, the melted lard is accompanied by the aroma of sesame seeds, the honey-like silky filling is paired with osmanthus flowers in the soup, it is extremely sweet and glutinous.

　　According to Zhou Peng, the person in charge of Chuangyagou brand, after nearly a century of inheritance, Chuangyagou also pays attention to integration and innovation, such as linking up with young brands, launching online and offline activities, and launching glutinous rice balls and waffles, crispy Menglong glutinous rice balls , Tangyuan donkey rolling and other creative products.

　　Put the cooked glutinous rice balls into the breakfast machine, and after 5 minutes, you can get glutinous rice ball waffles with crispy exterior and soft brushed interior.

If you freeze the boiled glutinous rice balls for 1 hour, put them into the melted chocolate, you will get crispy Menglong glutinous rice balls...

　　Breaking through the problems of special ingredients and preservation, cylinder duck dog received the first order to export to North America in 2016.

Nowadays, Ningbo glutinous rice balls, represented by cylinder ducks and dogs, are very popular in cities with a large number of overseas Chinese such as Los Angeles in the United States and Vancouver in Canada.

　　A bowl of small glutinous rice balls is the carrier of the "sweetness" of hometown.

Zheng Guoying, president of the Ningbo General Chamber of Commerce in Canada, told reporters that her refrigerator is full of Ningbo glutinous rice balls. "They are all bought in Chinese supermarkets in Vancouver. There are various flavors and brands, all of which are made in Ningbo."

　　For Ningbo people at home and abroad, nostalgia is like the stickiness of glutinous rice in Ningbo glutinous rice balls.

　　Bao Hongxun, the great-grandson of Bao Dasan, the representative of the "Ningbo Gang", still remembers the joy of making glutinous rice balls at home when he was a child.

When he was young, he always smeared glutinous rice powder all over his face, and his cute appearance made his family laugh.

　　"The 'round' of glutinous rice balls is also the 'round' of reunion." As the new generation "Ningbo Gang", Xin Weigao, director and deputy secretary-general of the World Chinese Ningbo General Chamber of Commerce, said that although he grew up in Hong Kong, he still has the "round" at home. Some Ningbo eating habits.

Glutinous rice balls are a part of his and his family's inseparable longing for his hometown.

(over)