According to legend, Zhu Yuanzhang of Nanjing regime sent troops to fight Chen Youliang of Jingxiang regime in the early Ming Dynasty. Because Liuyang people supported Chen Youliang, Zhu Yuanzhang bloodbath Liuyang, resulting in a tragic situation of "vast territory and sparsely populated, no smoke", which caused a large number of people in Liuyang's surrounding provinces to migrate to Liuyang. According to Liuyang County Records, "In the second year of Song Deyou [1276], Yuan soldiers defeated Tan [Tanzhou, now Changsha], and Liu Jun was wiped out, ordering him to recruit people from neighboring counties." As a result, immigrants moved to the foot of Dawei Mountain, taking planting grass as the standard. At that time, most immigrants came from Jiangxi and became the main source of local population. During the Jiajing period of the Ming Dynasty, a group of Fujian people fled to Yichun, Jiangxi Province, and then Guangdong people followed suit, reaching tens of thousands. They live in tents and are called "shed people". After the Ming Dynasty, the "shed people" continued to fight against the Qing Dynasty, were killed by the Qing court and forced to flee. Some of them sneaked into the backcountry of Dawei Mountain and reclaimed land ... These immigrants kept the original Hakka dialect and passed it down from generation to generation, so they were called "Hakka surnames". At that time, Jiangxi immigrants lived in relatively flat areas, so the "Hakka surname" had to settle in mountainous areas. Hakka people left their relatives and ancestors, went from place to place, went through hardships and traveled thousands of miles to Liuyang to thrive, forming their own unique Hakka culture.
The formation of steamed vegetables is closely related to the cooking habits of Liuyang Hakkas. In the past, rural families had a large population and cultivated a lot of land, so they didn't have much time to cook lunch and dinner. So they usually cook rice three times in the morning, put the rice in a big pot and cook it until it is six or seven minutes cooked, then take it out and steam it in an electric cooker. Pour the rice soup into a wok and mix it with rice bran to feed the pigs. It not only saves time but also makes delicious food, which is a simple and practical wisdom of life.
title of honour
20 1 1 On August 30th, 2008, China Cuisine Association approved Liuyang to be awarded the title of "Hometown of Steamed Vegetables in China". At the closing ceremony of the 6th China Steamed Vegetables Culture Festival, Wu Zhen, Deputy Secretary of the Municipal Party Committee, received the plaque of "Hometown of Steamed Vegetables in China" from Ms. Liu Yang, Executive Vice President of China Cuisine Association, and Liuyang was officially awarded the title of "Hometown of Steamed Vegetables in China".
On June 20 13, 1 year, Liuyang steamed vegetables won the "Collective Trademark of Geographical Indications in China".
"Our goal this year is to develop to 300 franchise stores." He Yuanyang described his career blueprint excitedly. The legal representative of He Die Liuyang Steamed Vegetables Co., Ltd. started to promote Liuyang Steamed Vegetables Standard Store in 2009, and now there are 186 He Die Steamed Vegetables all over the country. Within a year, the steamed vegetables in Liuyang changed from 186 to 300. He Yuanyang's confidence comes from his recent successful application for "Collective Trademark of Geographical Indications".
This is the second golden signboard of Liuyang steamed vegetables after the title of 20 1 1 "Hometown of Steamed Vegetables in China" fell to Liuyang. "Liuyang Steamed Vegetables" has become one of the few projects in the domestic catering industry that won the honor of "Collective Trademark of Geographical Indications". In trademark design, the word "steaming" is pictographic, and a steamer is placed on the quarter flame. The red peppers on both sides of the steamer are bright and dazzling, and the steamer is steaming, vividly showing Liuyang steamed vegetables.
Geographical indication trademark is a sign that a commodity originated from a certain region, and the specific quality, reputation or other characteristics of the commodity are mainly determined by natural or human factors in the region. A collective trademark refers to a sign registered in the name of a group, association or other organization for members of the organization to use in business activities to show the membership of users in the organization.
Therefore, after "Liuyang Steamed Vegetables" is registered as a "collective trademark of geographical indications", it means that members of Liuyang Steamed Vegetables Industry Association have a new space to share brand interests and brand added value without creating their own brands.
This is why He Yuanyang is full of confidence in the future development of Liuyang steamed cuisine. "With this signboard, the popularity will be greater, the company's credibility will be higher, and investors will be more interested." At the same time, He Yuanyang believes that in addition to raising awareness, it can better protect the brand. "We can use intellectual property rights to protect ourselves and protect the entire Liuyang steamed vegetable industry for the behavior of other restaurants hanging the' Liuyang steamed vegetable' signboard." At the same time, just yesterday, a seminar on the development of Liuyang steamed vegetable industry also focused on "collective trademarks of geographical indications". Liuyang has initially realized the vertical and horizontal integration of the primary, secondary and tertiary industries with steamed vegetables as the link, and the layout of the steamed vegetables industrial chain has initially taken shape. All members of Liuyang Steamed Vegetables Industry Association in the industrial chain can apply for the collective trademark of Liuyang Steamed Vegetables Geographical Indications.
He Jiasheng, 1858 was born in Cangbaoyuan, daweishan town, Liuyang City, Hunan Province (now Kemp Formation of Zhongyue Village, daweishan town), and 1957 died on February 6, at the age of 99. He Lao began to learn cooking at the age of 18. He studied with many chefs in the countryside and gave a banquet for his neighbors dozens of kilometers away. He was called "He Dad".
Father, he is six feet tall and as strong as an ox. Rural chefs are generally "butchers", slaughtering pigs and sheep for the people. According to legend, it is a much-told story that He Dad can kill 200 Jin of fat pigs without other people's help. The meat cutter is accurate, and the error with the actual weighing weight is within five yuan. Choppers are free to use, the size of the blocks is the same, and the dishes made are delicious, which can be called "delicious". Because of his exquisite craftsmanship, there are countless admirers. He always teaches patiently and tirelessly, and no fewer than 50 people learn from him.
My father had a soft spot for steamed vegetables before his death. He thinks steamed vegetables are the most nutritious, convenient and hygienic, and he especially admires the spirit of his ancestors who tried to avoid the government. When the Japanese invaded the local area, he suggested that the local people shorten the cooking time by steaming vegetables before dawn, which played a great role in avoiding Japanese pursuit. In peacetime, he used the skill of steaming vegetables to develop the main course of the banquet, such as steamed elbow, steamed fish, steamed fruit rice and steamed chicken, which are famous dishes at local banquets and even spread all over the country as famous dishes in Hunan cuisine.
In his later years, his father preferred steaming vegetables. When cooking, he always asks his daughter-in-law to steam several dishes, so that he will not get angry and keep fit. He asked his son and apprentice to study the steaming technology hard and carry it forward.
201165438 On October 28th, 2004+10, the 9th China Hunan Cuisine Culture Festival opened in Liu Yanghe Square, Liuyang City, creating the world's largest single steamer, steaming 188 dishes at the same time, and two Guinness World Records. The steamer has an outer diameter of 5.38m, a height of1.7m and an area of18.08m2, and can steam 188 Liuyang steamed vegetables. This is by far the largest single steamer in the world, and the 188 dish steamed at the same time is also by far the largest dish steamed at the same time in the world. The largest steamer in the world is produced in Liuyang Mountain Forest, the hometown of steamed vegetables in China. It is made of traditional bamboo and it took six craftsmen a month to compile it. The cauldron for steaming vegetables is also specially made, and the stoves are all adobe. 188 all the ingredients of the dishes were collected from Liuyang local rural cooperatives, all of which were green food and steamed with rural tea oil. Twenty best masters of Liuyang steamed vegetables performed collectively. The dishes were made up of red, green, brown, black, white, purple, orange and Boss Huang, forming a huge picture of Liuyang New Town. "Steaming all the dishes together" is comparable to exquisite works of art.