Zhenfeng Fat Four Niang Zongba [Guizhou Zhenfeng Specialty]

What is Zhenfeng Pangsi Niang Zongba? Authentic Guizhou Zhenfeng Specialty: Zhenfeng Fat Fourth Niang Zongba

Content Summary:Do you want to know what Zhenfeng Fat Fourth Niang Zongba is? This article is a detailed introduction toGuizhou Zhenfeng specialty - Zhenfeng Fat Four Niang Zongba. It was reorganized and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Zhenfeng Fat Four Niang Zongba. The full text takes about 6 minutes to read, mainly including the basic introduction of Zhenfeng Fat Four Niang Zongba and its nutritional value? What are the product features of Zhenfeng Pangsi Niang Zongba? How did the history of Zhenfeng Pangsi Niang Zongba come about? The production method of Zhenfeng Pangsi Niang Zongba, etc

Basic Introduction to Zhenfeng Fat Four Niang Zongba

Zhenfeng Oil Zongba is made by traditional handmade methods, with a unique aroma, rectangular shape, wrapped with zongzi leaves, and tied with straw.

. Stripped open is oil green glutinous rice, wrapped in brown red chestnuts and flesh colored pork ribs, with a beautiful color, aroma, and taste

What is the nutritional value of Zhenfeng Fat Four Niang Zongba

Zhenfeng zongzi is delicious and nutritious. Glutinous rice can nourish the middle and qi, while chestnuts can reduce sugar content. As a green food with ethnic characteristics in the local area, it has attracted people's attention and is often used by Zhenfeng people and out of town merchants as a good gift to show filial piety to the elderly or give to friends and family during festivals

How did the history of Zhenfeng Pangsi Niang Zongba come about

The industry of Zongzi in Zhenfeng County has developed rapidly, with more than 100 enterprises, workshops and outlets for processing and retailing, packaging and wholesale, and specialized consignment sales. Small Zongzi has gradually moved into the big market. As a local green food with national characteristics, fat four niang Zongzi has attracted attention both inside and outside the province due to its folk handcrafting. In May 2014, it was selected into Taobao Local Hall of China on the Tongue, becoming the only Guizhou flavor snack

It is reported that there are more than 30 processing plants producing Zongzi in Zhenfeng. Due to the short shelf life of Zongzi and the shortage of raw materials, the scale of these processing plants is limited, and the main customers are only local residents. Under the constraint of this objective condition, Zhou Jun, the legal representative of Pangsi Niang Food Co., Ltd., innovates, dares to try, and tells consumers through practice that all objective factors can be changed through human resources and scientific technology. After a bold attempt, the output of Zongzi in Fat Sitiang Food Factory has increased, and the demand for raw materials has increased, which has mobilized the enthusiasm of local farmers to plant Zongzi leaves and solved the employment problem of farmers. "At present, we have 200 mu of zongba leaf planting base and purchased farmers to plant leaves. In addition to 2400 boilers that cook Zongzi every two hours, the daily output in the season can be tens of thousands. Since the introduction of advanced equipment, the annual output has doubled. In 2010, we purchased the" sterilization axe "high-temperature sterilizer, which fundamentally solved the problem of short shelf life, and now can reach six months." Mr. Zhou also said, "Now that we have our own trademark, the next step is to integrate resources and further expand the market."

The production method of Zhenfeng Pangsi Niang Zongba

It is mainly made of Northeastern glutinous rice, chestnuts, fresh pork, iodized salt, natural plant oil, and spices. The Zongba leaves and glutinous rice grass hearts grown by local farmers are bundled and boiled in a large iron pot. The cooled zongzi combines the fragrance of spices and natural plants, and when paired with fresh meat, it has an excellent taste. The flavors of Pangsi Niang Zongba mainly include: fresh meat chestnut Zongba, pork ribs chestnut Zongba, black pork Zongba, white jujube Zongba, yellow jujube Zongba, and purple jujube Zongba. Zongzi must be cooked until the pig bones are crisp and rotten, the fat turns into oil, and the smell of Zongzi leaves permeates into the glutinous rice, so that it is smooth and not greasy