Qingyan Rose Candy [Guizhou Guiyang Specialty]

What is Qingyan Rose Candy? Authentic Guizhou Guiyang specialty: Qingyan Rose Sugar

Content summary:Do you want to know what Qingyan Rose Sugar is? This article is a detailed introduction toGuizhou Guiyang specialty - Qingyan Rose Sugar. The editorial team of China Specialty Network reviewed and collected relevant information on Qingyan Rose Sugar, and reorganized and edited it. The full text takes about 5 minutes to read, mainly including the basic introduction of Qingyan Rose Sugar and the product characteristics of Qingyan Rose Sugar? How did the history of Qingyan Rose Sugar come about? The production method of Qingyan rose candy, etc

Basic Introduction to Qingyan Rose Sugar

Qingyan Rose Sugar has a history of more than 100 years. It was first created by the Hirasho Kuan family on Qingyan Street in 1874. It was originally called "Ma Pian Sugar", but was later renamed "Rose Sugar" due to its rose fragrance. Later, as a result, sugar was produced in Qingyan and was called Qingyan Rose Sugar by people

The outer layer of Qingyan Rose Candy is made of high-quality glutinous rice flour, blended with Qingyan well water. After entering the well water, it also has a very sweet feeling By utilizing the unique sugar extraction process, the extracted sugar melts in the mouth, creating a refreshing and delicious aroma When the outer layer is not completely dry, add some sesame seeds or seeds to make the mouth even softer. After biting open, the sugar core in the sugar enters the mouth, giving the whole mouth a rose fragrance

It has a history of more than a hundred years and was first created by the Pingzheng Kuan family on Qingyan Street in 1874. Legend has it that one day, Pingzheng Kuan was shopping and saw a child selling rose petals. He thought to himself, the fragrance of rose petals is tempting, mixed with sugar, fragrant and sweet, it must be good. So I bought some roses to chop into small pieces, added them to a bowl of candy, pounded them into a candied fruit, and put them in a pottery bowl to dry in the sun. Then use glutinous rice and wheat to make maltose syrup, add sesame seeds, walnut kernels, sand sugar, and rose preserves, knead evenly, and cut into thin slices or long strips, which becomes a sweet and crispy rose flavored sesame candy<29 After cooking, start beating. Beating is to squeeze out the cooked rice juice and squeeze it clean. The drier the sugar dregs are, the better the sugar forming effect will be, and the higher the output will be. After a few hours, the clear juice gradually becomes viscous under the constant stirring effect in the pot. At this point, chopsticks should be used to stick some sugar in the pot and put it into water. The fingers of both hands should be constantly pulled to check the heat, which is the key indicator of sugar production. If the heat is not reached or has passed, it means that the production of rose sugar has failed. When using candy, the candy puller dances with their hands and feet, pulling and rolling one roll at a time, full of vitality. The whole movement is completed very brilliantly, with the candy being long, curved, and wavy, gradually becoming soft. Finally, the rose filling is wrapped in the candy, and the delicious rose candy is ready