Min County, Dingxi City, Gansu Province is located in Ganchuan Highway Crossing Area. Since ancient times, it has been a prosperous commercial port where merchants gather and goods are distributed, and it is known as the "dry dock on Longshang". Since the Tang Dynasty, the tea-horse trade has developed here and reached its peak in the Ming Dynasty. Due to the development of economic and cultural exchanges and trade, Minxian people have developed a tradition of loving business and being good at business. Minxian dim sum is a special food gradually formed on the basis of traditional techniques, absorbing the techniques of making dim sum in North and South. On the basis of the original basic ingredients of Minxian dim sum, through market research and questionnaire survey, we can understand the taste of the public, carefully research and develop, and accurately screen the ingredients to create Minxian double happiness dim sum.
People in Minxian call dim sum "crisp food". In fact, Minxian Dim Sum developed from what China called "Crispy" in ancient times, and it is a kind of crisp cake with sweet filling. At least in the Han dynasty, there was pastry. In Romance of the Three Kingdoms, there is a "box crisp" teased by Yang Xiu. The so-called crisp, is today's crisp cakes and other foods. Potato chips are mostly water-oil cakes. According to the processing methods, there are: bright crisp, such as mandarin duck butter, mysterious crisp, lotus root crisp and so on; Dark cakes, such as double sesame cakes; Semi-dark crisp, such as apple crisp. There are other kinds of mixed crisp, such as peach crisp, lotus paste and manna crisp.
Minxian dim sum is a rare delicacy with thin skin and large grains, rich processing raw materials and exquisite production technology. Minxian dim sum has a history of more than 200 years. More than 200 years ago, due to the backwardness of economy, culture and transportation, the variety of raw materials was monotonous and the processing methods were backward. The stuffing of dim sum is honey mixed with flour, the skin of dim sum is white flour and oil, and then it is cooked with charcoal with a shovel, which tastes like a sweet steamed stuffed bun. By the end of the Qing Dynasty and the beginning of the Republic of China, with the increasingly active commercial transactions, merchants from the south to the north gathered in Min County, and at the same time brought dim sum making skills and various raw materials from all over the country. Minxian dim sum has formed its own unique flavor on the basis of absorbing the north-south flavor. Dim sum chefs use their brains to innovate constantly, adding new raw materials to dim sum stuffing, such as green shredded pork, rose, walnut, peanut, rock sugar, white sugar, bean paste and various spices, and opening shop numbers one after another to operate in large quantities. After the founding of New China, Minxian Non-staple Food Processing Factory, a public-private partnership, was established. More than 65,438+00 pastry chefs specialize in processing dim sum, changing from kneading dough by hand to making wooden models. Then put on all kinds of flower and bird designs, which are delicious and beautiful. Since the Third Plenary Session of the Eleventh Central Committee of the Communist Party of China, the snack production in Min County has been improved on the basis of manual workshops. On the basis of carrying forward the tradition, we are competing for brilliance and forming large-scale production, which is exported to counties in the province, and the products are in short supply. Locals regard dim sum as the top grade for weddings, festivals, entertaining guests and giving gifts to relatives and friends.
The making of Minxian snacks is divided into two parts: the making of stuffing and the making of dough.
(1) Making stuffing: firstly, steam the wheat flour, cold roll it, and sieve it in a fine basket, then add the big oil, clear oil, sesame seeds, peanuts, walnuts, red and green silk (orange peel soaked in sugar and cut into long strips) and roses (also soaked in sugar and wine) and mix well for later use.
(2) Making leather surface: The leather surface is made by kneading water, flour and oil according to a certain proportion, and 50% of oil and 50% of flour are evenly mixed to make oil surface, also called "crisp". Roll the skin and oil noodles into flour rolls, roll them out, then wrap them with stuffing, make them round and roll them flat. Finally, put food pigment on the surface relief of the snack, press black and white sesame seeds, and then bake it with a shovel and charcoal (now bake it in the oven).
Minxian dim sum is unique in flavor, soft and delicious, oily but not greasy, and it is a good product for people to celebrate holidays and give gifts to relatives and friends. At present, Minxian snack processing technology has been included in the provincial intangible cultural heritage protection project.
Source of information: Minxian People's Government Network