Yaoyuan Alkali Water Cake (a specialty of Fuliang, Jiangxi)

Introduction to Yaoyuan Alkali Water Cake

"Fuliang Alkali Water Cake" is one of the 100 famous Gan cuisine snacks in Jiangxi Province. The "Yaoyuan Brand" alkaline rice cake of Jiangxi Yaoyuan Food Co., Ltd. in Fuliang County is made from high-quality rice and pollution-free mountain spring water exclusively sourced from local QS certified bases. It adopts a production process that combines modern technology equipment with traditional production methods, with 18 processes monitored throughout the entire process to ensure that the product meets quality standards

What are the product characteristics of Yaoyuan Alkali Water CakeAfter being sliced and stir fried, this product has a fragrant (strong alkaline aroma), tough and smooth texture, refreshing taste, and a unique flavor

How did the history of Yaoyuan Alkali Water Cake come aboutJingdezhen's porcelain production originated from the kiln in Dongxiang, Fuliang (now Yaoli Village, Yaoli Town). There have been ceramic workshops here since the mid Tang Dynasty, and by the Northern Song Dynasty, the kiln fire had reached its peak, with dozens of kiln sites and porcelain workshops scattered throughout. If the local villagers are wealthy, they become merchants, that is, the owners of ceramic workshops; Cleverness makes work, that is, those who are skilled in porcelain making become full-time craftsmen hired by workshop owners. In order to stimulate the production enthusiasm of craftsmen and improve the quality and output of products, the workshop owner not only has reasonable labor remuneration, but also has excellent meals three times a day. Every day, he also has a Dim sum meal to win over skilled craftsmen. In order to enrich the variety of Dim sum, several kilns and workshops had created a new variety of Dim sum as early as the Northern Song Dynasty, namely "alkaline water cake". Fuliang folk call this "cake" because it is mixed with water filtered from rice straw ash, hence it is called "grey water cake". Later, some people made small round cakes and steamed them in baskets, which were called "gray fruits" (the people of Fuliang collectively referred to rice food that was steamed as a whole as "cakes", and products that were steamed into small pieces as "fruits"). This product is sliced thinly and stir fried before consumption. It has a strong alkaline aroma, is tough, smooth, and refreshing, with a unique flavor. After passing down from household to household and from village to village, by the Southern Song Dynasty, the vast majority of farmers in the county were proficient in the production techniques of this product

In addition to the Dim sum served as guests among writers, the alkaline water cake was once the dry food for working in the mountains or farmland far away from home because it was easy to carry. It is said that during the Southern Song Dynasty, Yue Fei led the Yue family army to resist the Jin Dynasty in Jiujiang and Hukou; The people of Fuliang once made "grey fruits" in every household and sent them to Yue Fei's army for labor. The Yue family army used this product as marching rations. In the Qing Dynasty, during the Xianfeng period, when the Taiping Army fought in Fuliang, the people of Fuliang also used this product to comfort the Taiping Army. During the Land Revolution War, many farmers in Fuliang used this product to comfort the Red Army who had switched to Fuliang and the Red Army guerrilla forces who had persisted in revolutionary struggle in the mountainous areas

Method for making Yaoyuan Alkali Water Cake

One pound of alkali water cake, two liang of shredded beef, one liang of shredded winter bamboo shoots, half liang of black fungus, five qian of green garlic, five qian of shredded red pepper, two liang of lard, one liang of soy sauce, and one side of clear soup

Operation:

(1) Cut the alkali rice cake into thin slices, put it in a hot pot and stir fry to remove water, then remove from the pot and put on a plate

(2) After the wok is heated, add lard and beef shreds, stir fry until the beef shreds turn color. Then add winter bamboo shoots, red pepper shreds, fungus, and alkali rice cake, stir fry repeatedly, add soy sauce and clear soup. When the alkali rice cake is flavorful, add green garlic sections and stir fry until cooked