Tongguan Pink Skin [Anhui Bozhou Specialty]

What is Copper Guan Pink Skin? Authentic Anhui Bozhou specialty: Tongguan Fenpi

Content summary:Do you want to know what Tongguan Fenpi is? This article is a detailed introduction toAnhui Bozhou specialty - Tongguan Fenpi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tongguan Fenpi. The full text takes about 5 minutes to read, mainly including the basic introduction of Tongguan Fenpi and its nutritional value? What are the product characteristics of Tongguan powder skin? How did the history of Tongguan Pink Skin come about? The production method of Tongguan powder skin, the tasting and eating method of Tongguan powder skin, etc

Basic Introduction to Tongguan Green Bean Noodles

Tongguan Green Bean Noodles is a famous Han snack in Bozhou, Anhui Province, which can be served cold or hot. It is said to have originated in the early Ming Dynasty and enjoys a high reputation both inside and outside the province. It is the best gift for visiting relatives and friends and giving gifts to guests. Copper Guan powder skin is produced using traditional techniques for processing high-quality mung beans

What is the nutritional value of Tongguan powder skin

As it is made from pure mung beans, it has excellent medicinal and health benefits. Regular consumption has anti premature aging, anti hypertension, and cardiovascular disease effects, as well as the function of clearing heat and detoxifying. According to traditional Chinese medicine, mung beans clear heat and relieve summer heat, warm the stomach and detoxify. Regular consumption is beneficial to health

How did the history of Tongguan Pink Skin come about

Tongguan mung bean vermicelli is produced in Tongguan Village, Qiaodong Town, Bozhou City, located on the banks of the Wohe River. Its vermicelli has a production history of more than a thousand years. According to historical records, the production of vermicelli in Bozhou began in the Eastern Han Dynasty and flourished in the Ming Dynasty, with a history of more than two thousand years. According to legend, there was a hermit on the east bank of the Wohe River in the Jin Dynasty who often ate mung beans for health purposes. His first diet was simple. One day, the hermit dreamed that Guan Yu would teach him the method of making green bean flour skin to eat, and the next day he would follow suit. Eating it, it is indeed delicious and refreshing. It has been passed down to the countryside, and neighbors have followed suit. Over time, it has formed an industry that benefits the local community. The crowd was grateful for the divine merit bestowed by Emperor Guan, so they raised funds to build a temple and cast a bronze statue of Emperor Guan with two zhang as tribute. The Tongguan Emperor Temple was named after this and later abbreviated as Tongguan. The reputation of Tongguan Pink Skin is also growing day by day

Method for making Tongguan Fenpi

Bozhou Fenpi is made by processing mung beans, sorghum, peas, sweet potatoes, etc. into starch (which can be mixed or used separately), mixing it into a thin paste, boiling it in a large pot with water, taking about 50 grams of starch with a container, and placing it in a specially made copper lathe (similar to a flat bottomed pan). The lathe is placed on boiling water and rotated slowly, then the starch paste is spread into a thin layer in the lathe, and then boiling water is placed in the lathe. Quickly remove it and put it into cold water. Slowly peel off the thin starch skin from the lathe by hand and place it on a specially made sorghum stem or reed to make it. Just air dry it on the curtain

Tasting and Eating Methods for Copper Guan Pink Skin

Cold Salad: Take three pieces of this product and soak them in warm water for a few minutes, soften them, roll them up, cut them into strips about 2 cm wide, boil them in boiling water for three minutes, remove them and rinse them with cold water, filter out the water, and mix them with salt, vinegar, garlic juice, sesame oil, mustard, coriander, cucumber shreds, and red chili shreds according to your taste before serving. If it can be accompanied by a little egg skin and shredded chicken, the taste will be even better. Features: Bright and moisturizing, refreshing and fragrant

Hot food: Take some of this product, soften it, cut it into strips, and add it to the cooked braised chicken, fish, meat, duck, etc. Cook for three minutes before eating. It can also be eaten in hot pot and various soups, or soaked in flour and flour, and stir fried with eggs for a more delicious taste. Features: Smooth and tender on the palate, with a long-lasting aftertaste