China News Service, Urumqi, February 17th (Pan Qi) Huang Shuhua, 59 years old, is of medium height and has short, capable hair.

　　She is a seasoning and spice maker, and also an inheritor of seasoning and spice making skills in the Urumqi Municipal Intangible Cultural Heritage Representative List.

In the past 40 years, with her talent, self-discipline, hard work and enthusiasm, she has turned her hobby into a career, constantly restoring the taste, and analyzing the food code.

Known as "Little Thirteen Fragrances"

Huang Shuhua is mixing spices.

Photo by Pan Qi

　　From the "tip of the tongue" to the "tip of the heart", it comes from Huang Shuhua's love for spices.

"My ancestors have the skills of seasoning and fragrance, and my father also loves this craft. When I was 7 years old, my father passed on the skills of seasoning and fragrance from my ancestors." Huang Shuhua said, when other children played games with dolls, I have already stood on the small stool and started seasoning and fragrance.

　　"When I was a child, I saw my father playing with the spices one by one, and I was very curious about what they tasted, whether they were bitter, spicy or numb. I couldn't help chewing. Sometimes I tasted more than 50 kinds of spices a day, some were smelly, some were earthy, Even if it is nausea and nausea, I still insist on it day after day.” Huang Shuhua said that after the age of 16, the names of spices have been familiarized by heart, and even flower roots and grass stems can be named.

At that time, Huang Shuhua also had some experience in the proportion of seasonings, and those who knew her kindly called her "Little Thirteen Fragrances".

　　In order to maintain a keen sense of smell and taste, Huang Shuhua has maintained an extremely self-disciplined eating habit for more than 40 years-no spicy food, no alcohol or tobacco.

　　At the age of 25, due to job changes, Huang Shuhua officially embarked on the road of spice manufacturing.

At first, she worked as a stall in the market, and had to go to two markets every day during the New Year and holidays, pushing and pulling the cart around.

In 2008, Huang Shuhua registered the current brand, developed a total of 18 products, and produced thousands of gourmet recipes, covering all catering industries.

Now, she has become a favorite in the eyes of catering people. Customers come from all directions, wanting to unlock the password of food and win good business.

Cracking the delicious "password" of Xinjiang

　　There is a strong smell of spices in Huang Shuhua's store, and rows of spice boxes are neatly arranged.

Whether it's steaming, boiling, frying, frying, stewing, baking, or deep-frying, Huang Shuhua's seasoning "treasure box" seems to be able to satisfy.

　　Huang Shuhua said that food is the most important thing for the people, and food should be complete in color, aroma and taste.

The wonderful combination and silky blend of various spices are naturally indispensable to make Xinjiang delicious.

"In recent years, I have been visiting various places and made special seasonings suitable for pilaf, baked buns, lamb skewers, fried rice noodles, and large plate chicken."

　　"I can decipher the seasoning formula of all delicacies as long as I taste them." During the conversation, she talked about a past event many years ago.

In order to develop a formula of Liangpizi, Huang Shuhua thought hard and felt that it almost tasted bad.

Walking and eating are all in the mind.

"One night, I went to sleep with doubts, and the two spices suddenly appeared in my 'dream'. I have never looked forward to the dawn like that. After experimenting, the recipe is just like this!"

　　At the interview site, she also taught the reporter how to mix the seasoning for a large plate of chicken.

"To stew a chicken, you need three grams of cinnamon, two star anises, and a piece of Angelica dahurica... you can add some peppercorns and spicy skin for the aftertaste." During the teaching, the reporter was in a hurry, and Huang Shuhua could accurately tell the difference with her eyes closed. Various spices.

　　"I want to carry forward the characteristics of Xinjiang spices, create delicacies that Xinjiang people like, and pass on the spices of Xinjiang's specialties to all parts of the country." Huang Shuhua said.

Intangible cultural heritage has inherited spices to spread everywhere

　　She has a deep affection for spice culture and skills, and she can't bear to see the traditional crafts disappear.

"As an inheritor, my age has gradually grown up. At present, my inheritors are my son and my granddaughter." Huang Shuhua said, the family's ancestral precept is that there should be no additives in the formula. Three meals, not only delicious, but also safe.

　　Wu Yanjun, the owner of a Liangpi shop in Bole City, Xinjiang, is one of Huang Shuhua's students. She told reporters that she met Huang Shuhua by chance in 2019 and studied with her. When making seasonings, because shallots are expensive, she wanted to use green onions instead. But it was criticized by Teacher Huang.

She is cautious in doing things and her spirit of excellence deeply affects me.

　　Today, Wu Yanjun's store has received rave reviews for three years and has a good reputation. Some customers even drink the soup base together.

　　In addition to offline training, starting in 2019, Huang Shuhua began to live broadcast on Douyin, explaining the technique of fragrance mixing.

"I hope to find someone who likes to learn to pass on the skills, and I hope to spread the culture of spices." Huang Shuhua said.

(over)