Bai Shuigong sugar played "cross -border" mix and match spicy flavor, sand tea flavor?

Baishui Gongtang is a specialty food in Zhangzhou, which is characterized by fragrance, crispy, mellow, beauty, sweet and delicious, and endless aftertaste.

Recently, Bai Shuigong Sugar has been promoted, and it has begun to mix and match with the spicy "cross -border". The spicy flavored Baishui Gongtang developed by Chen Yongchuan, a provincial non -genetic inheritor in Baishui Gongtang, was well received in Sichuan. Let ’s take a look at the spicy flavored Baishui Gongtang.

At Longhai's intention to produce the Bai Shuigong sugar production base, Chen Yongchuan, a provincial non -genetic inheritor in Baishui Gongtong, is preparing the raw materials for making spicy flavored Baishui Gongtang. Chen Yongchuan told reporters His hobbies like to eat spicy food. On the other hand, in order to meet the needs of the market, according to regional characteristics, Bai Shuigong candy suitable for local tastes can be made, so that white water tribute sugar is integrated into more current life circles and moved towards all parts of the country.

Chen Yongchuan, a provincial non -genetic inheritor in Baishui Gongtong: "I also like spicy food, because if you get a little peanut, it is actually more fragrant. Indeed Recognition. "

Part of the process of making tribute sugar

Traditional white water tribute sugar is simple, which is the same as white sugar, maltose, and peanuts. However, to make a sweet and crispy white water tribute sugar, it is necessary to go through the eleven processes of material selection, peanut frying, decapyles, melting sugar, mixing, beating, stuffing, pressure slices, filling, block, and packaging.

Chen Yongchuan, a provincial non -genetic inheritor in Baishui Gongtong: "We now retain this original traditional craftsmanship. This sweetness is to reduce the previous sweetness as a relatively low sugar. If you have too much sweetness, you are too sweet. Conflict with spicy, and it must be described as a taste.

In order to ensure that the filling and the spicyness of the sugar skin are consistent, they increase the original traditional handicraft steps to thirteen. Every fine branch in it needs to be carefully controlled. Chen Yongchuan has a certain difficulty in improving innovation and breakthroughs. The entire research and development process has made many attempts.

Chen Yongchuan, a provincial non -genetic inheritor in Baishui Gongtong: "At first it was a relatively simple improvement, that is, buying some spicy powder to mix it in, and make about 300 pounds. The fragrant will be too spicy, but it is a bit spicy. Everyone says that the taste is not good. The second time still resolutely puts the spicy more, including the heat of the heat, the temperature is adjusted, the effect is obvious, better than the last time. , But there is no response to the product. For the third time, I went to Zhangzhou to eat two or three hot pot. Why did I make this spicy taste without this taste? I did n’t have this taste. Later, I tuned it. Ingredients, this spicy ingredients are not using spicy powder, including oil and peanuts. Later, they were sent out for three hundred kilograms. Everyone said that this is good. This is ok, at least this taste. "

Many attempts and improvements, the custom formula of this spicy flavored white water tribute sugar was finally finalized, and according to different market needs, it customized three types of taste of slightly spicy, medium spicy and spicy. Chen Yongchuan introduced that the spicy taste is not the end of the white water tribute sugar. Right now, he began to develop sand tea flavored Bai Shui Gongtang according to the flavor of southern Fujian.

Chen Yongchuan, a provincial non -genetic inheritor in Baishui Gongtong: "Our Shacha Gongtang finally does to what extent to do. If you are at the table, when you are busy, you can think of the sand tea noodles, you can take a bowl of noodles. Add two tribute sugar to a bowl of sand and tea noodles. "

Chen Yongchuan said that Bai Shui Gongtang must be inherited to make more young people like Bai Shui Gongtang, which is to innovate, not only the innovation of product, but also attaches great importance to the innovation and inheritance of the candidate skills and culture.

Chen Yongchuan, a provincial non -genetic inheritor in Baishui Gongtong: "The non -genetic inheritance we often use from May to July each year. The three months of the lunar calendar recruited some new employees to come in to train skills, and then we still have ourselves now ourselves The realistic cultural experience hall, welcoming some of the peripheral tourism, can also experience on -site experience as a Bai Shui Gongtang brand inheritance. "

Against the Cultural Experience Museum

Reporter/Fang Yongshun

Edit/Fang Yongshun Cai Yiting (Internship)

Editor/Li Shihan

Chief Editor/Wang Jian

Supervision/Lin Xiaohui

Director/Lin Fu'an

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