Anecdote of "Liu Du crispy rice"

Liu Du Town is not only famous for the Boxer Rebellion in those days, but also the local special snacks have added endless charm to her, and "Liu Du crispy rice" is one of them.

Liu Du Town is located in the northwest of Jinghai District 10 km, and more than 20 km southwest of Tianjin. It is a thousand-year-old town. According to the Records of Jinghai County, Liu Du, located at the lower end of Jiuhe River, was built during the confrontation between Song and Liao Dynasties. In the second year of Yongle in Ming Dynasty (A.D. 1404), it was reclaimed from the sea and gradually became a market town. Ziya River, Daqinghe River and South Canal in Haihe River Basin meet here and become the first class, hence the name-Liu Du. Because the river is clear and sweet, it is the main road of land and water transportation to guard Beijing, Tianjin and Hebei. Since ancient times, it has been an important flood and drought wharf and a place where merchants gather. In the past, water ships shuttled back and forth and flourished for a while.

In the long history of China, the Boxer Rebellion which shocked China and foreign countries is located in this town. At the beginning of the 20th century, an anti-imperialist and patriotic peasant class movement swept the land of China. Zhang Decheng and Cao Futian, the famous leaders of the Boxer Rebellion, set up an altar here to gather people, and then led a delegation to Tianjin to fight Eight-Nation Alliance. According to legend, the appearance of "Liu Du crispy rice" originated from this special year.

It is said that in March and April of the 26th year of Guangxu reign in Qing Dynasty (1900), a leader of the Shandong Boxer came to the town to discuss with Zhang Decheng the important matter of "helping the Qing Dynasty to destroy the foreign countries" and then lived in the Wangs' home in Yihe Street in the town. Because of the good harvest of mung beans in those days, the hostess of the Wangs chatted with the Shandong righteous man about how to eat mung beans in her spare time. One moment I talked about the lonely mung bean cake, and the other moment I talked about the pancakes and green onions in Shandong. The speaker has no intention, but the listener has intention. The next day, the hostess of the Wangs got up early to learn how to make Shandong pancakes. She recalled that Yi Shi tried several times in a row and finally mixed some flour before serving the so-called "pancakes". After tasting it, Shandong Yi Shi said that although it is not like Shandong pancake, its taste is very unique, similar to Shandong crispy rice. Zhang Decheng thought it tasted good, so he named this round and crisp snack "Liu Du crispy rice". Since then, the Wangs have gradually added some local unique factors in the production process and passed on the production methods to relatives, friends and neighbors. With the passage of time, the production technology has been continuously improved, and the eating method has become increasingly novel. Over time, crispy rice has become a famous local unique snack.

"Duliuguoba" was originally made of mung bean powder and flour (starch), with a stone mill as a machine and a cauldron as a cooker, and every production link was refined. From selecting mung beans, soaking beans, grinding beans to spreading them into crispy rice, it takes at least five steps to complete. Firstly, high-quality mung beans with full grains and even heads are screened out and ground into two halves with a stone mill; After that, the ground mung bean is soaked in clear water to remove the bean skin and impurities, so that the mung bean is crystal clear; Grinding the soaked mung beans into soybean milk with a stone mill; Then add flour or dough powder into the green soybean milk to make a semi-finished product with transparent color and strong hand feeling; Finally, use firewood to heat the wok, scoop up the batter, then spread it into a uniform, paper-like round cake and put it on the curtain to cool it. The whole production process takes about 10 hour. When eating, cut the round pancakes into long strips, fry them in oil, fry them with fungus, spinach and fire, sprinkle with minced garlic, and serve as delicious snacks.

The early "Duliuguoba" finished product was milky white or slightly light blue, why did it turn golden yellow later? It is rumored that this color change is directly related to the Qing government. It is said that in November of the 27th year of Guangxu (190 1), Empress Dowager Cixi and Emperor Guangxu returned to Beijing, and they were tired of eating beef and mutton buns in xi 'an for more than a year, and immediately wanted to change their tastes. In order to please Lafayette, local officials sent troops to search for local specialties around the capital and Zhili to pay tribute to the court, including the newly launched "Duliuguoba". Empress Dowager Cixi felt particularly refreshing and warm after tasting the "Duliu crispy rice", and immediately asked about the name and source of this snack. When she was happy, she circled it as a tribute to the court. Because "Liu Du crispy rice" was sealed by the emperor, a proper amount of yellow ingredients were added in the subsequent production process, and the color of the product changed from milky white or slightly cyan to golden yellow.

According to historical records, "Liu Du crispy rice" was handed down to their ancestors by the Wang family and the You family in Liu Du town. Since/kloc-came out more than 0/00 years ago, it has become a well-known local flavor snack because of its strict adherence to traditional techniques and unique flavor, and continuous innovation in inheritance. At present, the dishes have developed into spinach crispy rice, sweet and sour crispy rice, shredded pork crispy rice, shredded pork crispy rice and many other varieties. Because of its genuine goods, good quality and low price, it is very popular with customers. It has not only become a necessary dish for local people, but also a typical representative of local cuisine "poor food and rich food". Now it has been listed in the county (district) intangible cultural heritage protection list by Jinghai.

? —— Written on September 26th, 20 17.

Xue Yusen, male, Han nationality, pen name A Xue, 1957, was born in Jinghai County, Tianjin in September. I worked as a farmer, spared livestock, worked as a river worker and worked as a village official. The college entrance examination 1979 was released, and 198 1 officially joined the work. Have a technical secondary school certificate first, and then read a college diploma. He has served the grassroots for 36 years and worked in three townships. He used to be production assistant of commune, propaganda officer of commune party committee, director of township government office, propaganda committee member of township party committee, assistant of township head, deputy township head, deputy mayor and government consultant. I like crawling and doodling since I was a child. At first, sporadic articles and manuscript fragments appeared occasionally. Starting from 1984, they gradually improved. Prose, poetry, novels, fables, essays, etc. Comics have been embellished in newspapers, especially folk stories and humorous jokes. He has published more than 400 works in Tianjin Daily, Tianjin Farmers Daily, Evening News, Binhai Times, Beijing Evening News, Jinghai Wen Hui, chinese comic, Jilin Marriage and Childbearing Comic Newspaper, Humor and Jokes, Jinghai Writers Network and Haihe Network. Now he is a member of Tianjin Writers Association. Published personal anthology "Memories of September" and edited "Sixty-five Years of Jinghai CPPCC" (to be published).