Texas -level non -ritual city cake production process inheritor Wang Shuyi: crispy and delicious on the rubble

Wang Shuyi is breaking the cake

The delicious cake is about to be released

Wang Shuyi and his wife cut the baked cake

On the streets of Old Town Station in Wusheng County, a small shop that looks inconspicuous is called Pharaoh Cake. Every time I eat, there will be diners from surrounding counties and cities and even other provinces.

When you walk into the cake shop, you can see a plaque on the face, which says "Municipal Intangible Cultural Heritage, Wucheng famous cakes." In the hall, the diners are waiting to be treated, or they are fast. The owner Wang Shuyi used this taste of more than 400 years to conquer the taste buds of contemporary people.

Concentrated in studying more than 400 years of food skills

The cake is a kind of pasta with stuffing. "Big as a plate, thick as a finger", "yellow color, crispy outside and tenderness" ... When referring to the characteristics of cake cakes, each loyal fan can say a few words, which is also talked about by everyone, and there is History behind this food.

The old town is located on the east side of the Grand Canal of Beijing -Hangzhou. It is a transportation hub connecting the four counties of Wucheng, Xiajin, Qinghe, and the old city. According to legend, when Li Zicheng entered Beijing, he passed through the smell of incense. After taste, he praised him. Cakes, hanging cakes. In the middle and late period of the Qing Dynasty, a large number of cake masters began to go out to catch the temple fairy faires and collect markets. After more than 400 years of development, the Grand Canal culture is moist, and the production technology has been improved, and a complete set of handmade process is gradually summarized. It was identified as "Shandong Famous Snacks" in 2006, and was included in the first batch of representative projects of intangible cultural heritage in Texas in 2007. The 61 -year -old Wang Shuyi is the inheritor of the cake production technology.

Wang Shuyi's craftsmanship of making cakes comes from home transmission. In 1987, after he married his wife Li Zaixiu, his father -in -law saw the other people's good quality and solidity, and decided to teach him the craftsmanship of the cake. The production of cakes is all preaching. While teaching the craftsmanship, the elderly also conveyed the way of hard work, hardworking, hard work, and richness. These were kept in mind by Wang Shuyi.

After learning, Wang Shuyi and his wife started a cake business with his wife. "At that time, there was no money. We set up a small shed on the corner of the street to cover the wind and rain, and slept in the day of business at night. He was responsible for making cakes. They always keep in mind the entrustment of the older generations, step by step, and struggle to this day.

Adhering to traditional authentic taste

During the interview, the reporter found that as long as Wang Shuyi mentioned the cake, Wang Shuyi, who was not good at talking, had endless words.

He told reporters that the noodle techniques, filling, stoves, and roasting methods of cakes have their uniqueness. No item is missing to achieve the best taste. The noodles must be used for flour, keep pulling and rubbing repeatedly until the noodles, the light of the pot, and the light of the hands are "three light". The stuffing is a fine work. Cut the pork or lamb into bean size. Generally, it is pork with leek, lamb with coriander, and then add MSG, refined salt, ginger and other material to reconcile according to a certain proportion. When making cakes, the fist is dough, roll into a thin oval shape, lay the filling on the dough, roll it with both hands, press the two ends inward, and then roll it into a cake shape with a rolling pin.

The most special thing for making Wucheng cakes is those special pots, generally two holes, two stoves, the front is the mules, the rear stove is a dribble, and a layer of rubble is placed in the dribble. The first step of the pancake is to put the raw cakes in the mule, and then move into the tunnel of the rear stove, and place it on the rubble. "The most important point of roasting cakes is not to be idle. You have to let the cakes" spin up 'in the pot. "Wang Shuyi is skilled, moves methodically, two hands are left and right, the left hand is filled with stuffing, cakes, and the right hand controls the heat while controlling the heat. The size of the size is baked, and the oil is brushed on the cake surface from time to time. The oil on the cake surface is mixed with the roasted meat stuffing oil, flowing to the rubble, and it is loud and fragrant.

After "three times and six times the oil", the cakes with yellow and lustrous oil were brought out of the pan. Bite a bite while it was hot. "Now someone is troublesome, switch to an electric cooker or gas stove, so the taste is not right." Wang Shuyi believes that adhering to the traditional production method can make authentic martial arts cakes.

Integrity management continues to inherit deliciousness

Liu Yuhe, 43, is a loyal fan of Pharaoh Cake. Every time he returns from other places, he has to go to the store to eat. "The taste of decades has not changed. This is the taste of hometown." Liu Yuhe said.

The material is the persistence of Pharaoh Cake.

Select the top flour, the greens and pork required for the filling must be the freshest on the day. Although the store door was opened after 10 am, for the sake of fresh ingredients, Wang Shuyi went out to purchase at 5 o'clock in the morning. "Good ingredients are more expensive, but the quality of our cakes is guaranteed." Wang Shuyi told reporters, "Many merchants who sell meat and vegetables come to eat because they know that our things are good and rest assured."

Wang Shuyi knew in his heart that it was based on the materials and integrity. He and his wife were sold one cake and a cake. From the original street sheds to the rental shop, they bought today's stores and raised a pair of children. Now that her daughter is married to have children, her life is happy and happy, and her son has also found a stable job in Beijing. "The children are filial, watching our hard work, and don't want us to do business anymore." Wang Shuyi said, but he and his wife couldn't let go of this craft. "Many old customers like this. Fa explained to others, and I don't want to let this craftsmanship be lost. "Now someone comes to learn art, and Wang Shuyi will be taught, but there are only a handful of learning to learn. "Many people can't eat hard, they think they make cakes and make money slowly. As long as we do it, we will keep doing it all the time." From time to time, customers came to the door. Wang Shuyi sat back to the stove and added firewood to the stove. He firmly believes that this old craftsmanship that condenses the wisdom and practical experience of the cake cakes will not be lost in the long river of time.

□ Reporter Ma Le Guo Qingping Yang Ge Correspondent Li Shuran Li Shuai Zhang Min

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