Craftsman's saying | Li Dongfa — the fire of the fire, inheriting the almost extinct skills!

A skill, a generation of watches passed down

A tradition, engraved with ancient cultural memory

Watching Cultural Heritage, inheriting the blood of Chinese blood

"Well -off" magazine and the memories of the times jointly launched the [Craftsman's Story] series,

Based on the excellent traditional handicraft culture,

Discover various non -heritage projects,

Digging the wonderful story behind cultural heritage,

Record the adherence and glory of the non -survivor's life,

Promote the protection and inheritance of non -heritage!

Puyang persimmon cream sugar inheritor/Li Dongfa

Li Dongfa, male, was born in Liyang City, Henan Province. He was born in Kouzi Village, Lishui Town in 1958. Members of the Communist Party of China, agricultural product agent, representative inheritor of intangible cultural heritage in Henan Province, master and skill master of Liyang persimmon cream sugar production skills.

Puyang Shimi Frost Production

"Compendium of Materia Medica" once recorded: "Persimmon frost is the perfume semen, enters the lung disease, and the medicine is especially good." Spleen appetizer. "

The delicious persimmon cream is a specialty of Puyang, Henan. He uses a layer of persimmon cream outside the persimmon. Generally, it is about 0.5 cm in diameter. Good product.

The production skills of Puyang Persimmon Cream are not complete. They are completely inherited through family mouth and ears, and they are inherited from generation to generation. It is full of the crystallization of the wisdom of the working people from generation to generation and cherish this traditional skill.

"Puyang frost sugar (persimmon cream sugar) production skills are based on Liyang high -quality fresh persimmons as raw materials. It is peeled, dry, pinching cakes, stacked cream, cream, solid cream, Chengqian, cooking, molding and other processes. , The entire process of making tablets of persimmons cream cake. Puyang persimmon cream cream sugar is unique in the country and has high medicinal value. "Li Dongfa said.

Li Dongfa learned from his grandfather Wang Jingui and his mother Wang Jingyun since he was a child. Thanks to his participation in his work in 1975, he has been engaged in agricultural services such as agricultural product purchase and sales, processing and persimmon planting technology guidance for a long time. Especially in 1985, he directly participated in the purchase and sale of the Pugang local company and the processing business of persimmon cream sugar. He had the opportunity to learn from the farmer's technician Lu Changlin, then the then local farmers, and laid a good foundation for future development.

In the process of drying the persimmons into persimmon, Li Dongfa first covered the persimmon cream with the quilt, and then soaked the persimmon cream in proportion to dissolve it. Filter the floating impurities, pour out the persimmon cream water with fire, and evaporate the water until it becomes a semi -fluid state, and then pour it into the mold. After cooling, it becomes the persimmon cream sugar. The furnace fire is pure.

For more than forty years, he has continued to learn and studied hard, and has conducted in -depth excavation of the traditional Langyang persimmon, frost sugar (persimmon cake) production skills, touches the mechanism, and actively explores innovation. Bold drawing on modern technological achievements and repeated fusion tests. It improves the unique "Pianyang persimmon, frost sugar (persimmon cream) production process".

In 2009, the production of "Liyang persimmon, frost sugar (persimmon cream) production skills" was successfully selected into the Zhengzhou Intangible Cultural Heritage List. In 2010, his work "good things into double" cards of Puyang frost sugar (persimmon cream) were named "Top Ten Quality Products" by the Fifth National Stock Express Production and Scientific Research Progress Seminar. In 2011, the technology was recognized by Henan Provincial Intangible Cultural Heritage. He himself is also recommended as the representative inheritor of "Puyang Frost Sugar (persimmon cream) production skills".

At present, Li Dongfa has passed on 10 apprentices and cultivates dozens of skilled technicians. At the same time, he also made a lot of exploration and research in the research and development of persimmon vinegar, vinegar beverages, persimmon wine, persimmon tea and other products. He used the persimmon vinegar brewed by the two fermentation methods of liquid, and did not use any additives. The vinegar liquid was pure, red and translucent, and the sour taste was mellow. Short than the traditional persimmons of persimmons, high raw materials, high quality, stable quality, and good quality. It is also safer, more hygienic, and is very popular with consumers. This move has not only found the way out for the large -scale abandoned or cheap residual persimmons and persimmons, and the industrial chain has been extended. It also greatly increases the added value of persimmon products and increases farmers' income. His work performance has been fully affirmed and recognized by leaders and comrades at all levels.

Li Dongfa has been rated as the honorary titles such as "Advanced Workers" and "Excellent Communist Party Members" such as the enterprise and supply and marketing cooperative system for many years. Among them, the "Zhengzhou Advanced Farmers Broker" was won in 2007, and in 2009, the "Advanced Individual of the Zhengzhou Supply and Marketing Society System", and the "Top Ten Quality Products" of the Fifth National Persimmon Production and Scientific Research Seminar in 2010. In 2012, he won the "Puyang Model Model", in 2014, won the "Second Henan Provincial Excellent Rural Practical Talent" award, "Advanced Workers of Henan Provincial Supply and Marketing System System", and won the "Second Prize of Science and Technology Progress in Science and Technology" in 2015. In 2016, he won the honorary titles such as the "Top Ten News Persons", "Top Ten Cooperative Product Brands" and "Zhengzhou Skills Masters" in 2016.

In order to carry forward the skills and inherit the skills of persimmons, so that more people can enjoy the benefits brought by persimmons of persimmons, which is what Li Dongfa has always insisted on doing it!

Author: Time Memory

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