Nansha Crispy [Hebei Pingquan Specialty]

What is Nansha pastry? Authentic Hebei Pingquan specialty: Nansha pastry

Content summary:Do you want to know what Nansha pastry is? This article is a detailed introduction toHebei Pingquan specialty - Nansha pastry. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Nansha pastry. The full text takes about 4 minutes to read, mainly including the basic introduction of Nansha pastry and the product characteristics of Nansha pastry? How did the history of Nansha pastry come about? The production method of Nansha pastry and the awards and honors of Nansha pastry

Basic Introduction to Nansha Pastry

Nansha Pastry, also known as Bagou Sugar Cake. Using white sugar, green and red silk, melon seeds, walnut kernels, and seasonings as filling, filling with flour, wheat flour, and flour, shaping the filling, and firing it. Crispy, sweet, and refreshing, Emperor Kangxi of the Qing Dynasty went hunting in Pingquan and praised it as a tribute. It has a production history of over 500 years

Nansha pastry is handmade, with excellent material selection and rigorous craftsmanship. There are currently four varieties produced: Nansha, Orange Sand, Ma Sauce, and Hawthorn. The taste of Nansha pastry is fragrant but not greasy, with an endless aftertaste. The outermost layer is crispy and thin, like paper. When you take a bite, the dough is very delicate, and the sweetness of the filling is just right, unlike ordinary pastries where the dough is very dry or the filling is very sweet, and you have to drink two sips of water after taking a bite. One red dot is Nansha filling, two are Chengsha, three are sesame paste, and four are hawthorn

Nansha pastry has a long history, originally named Yushan sugar cake, exclusively enjoyed by the royal family. In the late Qing Dynasty, which was plagued by internal and external troubles, many people were hungry, while the royal family enjoyed themselves and indulged in extravagance. It is said that the banquet of the Qing emperor reached a maximum of 108 dishes, with exquisite and luxurious main dishes, including the imperial sugar cake. During the reign of Emperor Daoguang of the Qing Dynasty, Liu Decai, the imperial chef, was driven out of the palace due to old age and physical weakness. He was forced to move around by life and eventually drifted to Bagou (now Pingquan Town), where he opened a small restaurant and settled down. Since then, he has brought his culinary skills such as imperial sugar cakes to this profound land, which has a history of more than 170 years. Nowadays, Nansha pastry has been passed down to Qin Lianping for the fifth generation. A food that was originally exclusive to the royal family and eventually made its way to the general public should be a great blessing in the development of cuisine. Due to the authenticity and high price of the product, it is deeply loved by a large number of consumers. Nowadays, it has become an intangible cultural heritage of Hebei Province, shining alone among the hundred gardens of Chinese cuisine

Method of making Nansha pastry

Nansha pastry is made with ingredients such as white sugar, green and red silk, melon seeds, walnut kernels, roses, etc., and uses high-quality flour as the main ingredient. Using the technique of "water bread and crispy noodles", flour is mixed with eggs, sugar water, and lard to form the "water surface", while lard and noodles are used to form the "crispy noodles". The advantage of this wrapping is that it can be rolled out into many thin layers with a rolling pin, and the layers are not stuck to each other. Then, various fillings are wrapped and rolled into a sugar cake shape, which is evenly heated and baked back and forth on a pot

Awards and honors for Nansha pastry

Nansha pastry has now been listed as a provincial-level intangible cultural heritage in Hebei Province