Taihe Qianzhang [Hubei Ezhou Specialty]

What is Taihe Qianzhang? Authentic Hubei Ezhou specialty: Taihe Qianzhang

Content summary:Do you want to know what Taihe Qianzhang is? This article is a detailed introduction toHubei Ezhou specialty - Taihe Qianzhang. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information about Taihe Qianzhang. The full text takes about 5 minutes to read, mainly including the basic introduction of Taihe Qianzhang and its nutritional value? What are the product features of Taihe Qianzhang? How did the history of Taihe Qianzhang come about? The production method and tasting method of Taihe Qianzhang

Introduction to Taihe Qianzhang

Xiebu Qianzhang is a type of bean product, handmade with excellent craftsmanship. It is as thin as cicada wings, white as snow, and can be cold mixed, stir fried, or cooked. It is named after its origin in Xiebu Village, Taihe Town, Ezhou City. Its history can be traced back to the Three Kingdoms period, and it was listed as a tribute to the court during the Ming and Qing dynasties. In the eleventh year of the Guangxu reign (1885), the "Wuchang County Annals" recorded Xie Bu Qianzhang Pi in historical records

1. Tofu protein is rich in protein and belongs to complete protein. It not only contains 8 essential amino acids for the human body, but also has a proportion close to what the human body needs, making it highly nutritious<2. The lecithin contained can remove cholesterol attached to the blood vessel wall, prevent arteriosclerosis, prevent cardiovascular disease, and protect the heart

3. Contains various minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial for bone growth in children and the elderly

It is so thin that it is almost transparent, but it is never damaged, like sheets of twistable rice paper. It is soft, fragrant, sweet, and unforgettable when tasted

"Taihe Qianzhang" should be officially named "Xiebu Qianzhang". Taihe refers to the ancient town of Taihe in Liangzihu District, Ezhou City, Jiangnan, and Xiebu Village in Taihe Town is the birthplace of Qianzhang, which is well-known in the local area. There are several registered trademarks in Taihe Town across the country, and in order to avoid name confusion and interference, and in accordance with national registration regulations, the current registered trademark is "Xiebu" Qianzhang. But Xiebu is still just a village and not well-known to everyone, so outsiders still habitually refer to Xiebu Qianzhang as Taihe Qianzhang. The green mountains remain, and the green water flows endlessly. Nowadays, the people of Xiebu have innovated the craftsmanship of making thousands of sheets passed down from their ancestors. In 2004, they successfully registered the trademark "Xiebu" thousands of sheets, making it a key supported enterprise in Ezhou City, making "Xiebu" thousands of sheets famous all over the world and allowing more people to taste the delicious taste of Xiebu thousands of sheets

The making method of Taihe Qianzhang is very particular about making Qianzhang leather. The water should be the spring water from nearby Jinjipo, and soybean milk should be hand milled. The brine should be just right, neither too old nor too tender. Xie Bu people are not conservative and can teach you the entire production process without reservation, but you cannot make Xie Bu Qian Zhang anywhere else because you cannot learn Xie Bu people's skillful hands. More importantly, to make Xie Bu Qian Zhang, you need to use the spring water of Jinji Slope. The spring water collects the rain and dew of heavy mountains, is full of the fragrance of green jade like plants and trees, and is the milk flowing from the earth. The thousands of skins made in other places are hardly as thin, fragrant and sweet as those in Xiebu. Xiebu thousands of skins are the essence of heaven and earth and the best in the world

Tasting and Eating Methods of Taihe Qianzhang

The people of Xiebu are proud of Xiebu Qianzhang and love it extremely. Wedding events, red and white banquets, and children's teacher appreciation banquet were the first to hold a plate of thousand pieces of skin without exception. Otherwise, the banquet would not be rich enough and the guests would not be respected. Making Xie Bu Qian Zhang doesn't require too much seasoning, it can be stir fried or steamed in a pot. Sprinkle a pinch of chopped scallions before serving it on the table, it's steaming hot and fragrant. If steamed with two or three crucian carp from Liangzi Lake, there is no need to taste them. You will get drunk as soon as you smell them with your nose