What is Huangyao fermented soybean? Authentic Guangxi Zhaoping specialty: Huangyao fermented black beans
Content summary:Do you want to know what Huangyao fermented black beans are? This article is a detailed introduction to the specialty of Zhaoping, Guangxi - Huangyao fermented black beans. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Huangyao fermented black beans. The full text takes about 5 minutes to read, mainly including the basic introduction of Huangyao fermented black beans and their nutritional value? How did the history of Huangyao fermented soybean come about? The production method of Huangyao fermented soybean and the awards and honors of Huangyao fermented soybean
Basic Introduction to Huangyao Douchi
Huangyao Douchi, named after its production in Huangyao Town, is one of the "Three Treasures of Zhaoping" in ancient times. After more than ten generations of painstaking research, the product is refined using the unique black beans and Xianjing spring water from Huangyao Town, as well as the ancient and unique handicrafts of the indigenous people. The particles of the product are uniform, shiny black, and the aroma of black beans is fragrant. There are no chemical components in the neighboring area, making it a pure natural seasoning product. The production history is long, and it was already quite famous before the Kangxi reign of the Qing Dynasty. It was at its peak during the Qianlong reign and once became a tribute to the court. Before its production, it was mostly folk workshops based on households. There was once a group of time-honored brands known for producing fermented black beans in the town, such as "Gu Yisheng", "Gu Xinji", and "Liang Long'an". Their products were popular in Guangdong, Hunan, Hong Kong and Macao, the Philippines, Malaysia, and Singapore. Until today, there are still many professional households in the ancient town engaged in the production and processing of fermented soybeans, which are widely praised by Chinese and foreign tourists
What are the nutritional values of Huangyao fermented black beans
Huangyao fermented black beans have high medicinal value. According to the "Compendium of Materia Medica", "black beans have a flat nature, and when made as fermented black beans, they are warm. After steaming and boiling, they can be raised and dispersed. When made with scallions, they sweat, when made with salt, they stop vomiting, when made with alcohol, they treat wind, when made with garlic, they stop bleeding, and when stir fried, they stop sweating." After evaluation by relevant experts, Huangyao fermented black beans also have ten major effects, including aiding digestion, preventing diseases, slowing down aging, enhancing mental ability, improving liver detoxification, preventing high blood pressure, eliminating fatigue, preventing cancer, reducing drunkenness, and preventing cerebral arteriosclerosis. They were once the preferred seasoning for imperial kitchens in the Qing Dynasty.
What is the history of Huangyao fermented black beans? Where did it come from?
It is said that Lin Zuoji, a juren from Huangyao Town, had a fondness for fermented black beans and once carried them to Jiangxi to take office. There is a local poem that goes: County officials love fermented black beans, and the taste is really long-lasting. Without fermented black beans in a meal, it will never taste good. During the reign of Emperor Guangxu, Deng Yinliang, a juren from Hunan, visited Huangyao. Local scholar Lin Zhengfu presented fermented black beans as a gift. Deng Fu wrote a poem: Yaoxi's local produce has a fragrant aroma of light black beans, and Qiang silk fermented black beans are tasted by writers. From then on, thousands of miles away, the fragrance of Chu and Yue will never be forgotten. Huangyao Ancient Town fermented black beans originated in the early Ming Dynasty and have a history of several hundred years. They were the preferred seasoning for imperial chefs in the Qing Dynasty and have a long history. They are well-known both at home and abroad and are exported to Southeast Asia, Hong Kong, and Macao. The production method of Huangyao fermented black beans is particularly authentic, with Huangyao Street in Yidong being the most authentic. Because the water of the Baozhu River is used for cooking and washing beans, the fermented soybeans are soft and transparent, and have no nuclear sweet odor. Excellent material quality, renowned both domestically and internationally, and a genuine specialty. Its production method involves one hundred and ten dendrobium from black beans or cinnabar beans. Wash with water first, place in a wooden steamer, and cook for about three hours. Pour in cold water and soak until the body is beautiful. Retrieve and reuse the steamer until the atmosphere rises. Cover the steamer with water droplets, then spread it over a large basket and freeze it. Hide it in a mold room and spread it out in a mold pit to mold it. After seven days of washing with river water, put it into a basket, and then seven days later, put it back into a large basket. In the morning, spread it out to dry, and after two scoops with your hands, the bottom becomes shiny and becomes fermented black beans
The award-winning honor of Huangyao Douchi
It won the Golden Cup Award at the 1994 Mongolia International Food Expo