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Tai’an craftsmen rush to make Wufu pastries to welcome the New Year and protect the “Taste of the New Year on the tip of the tongue”-Chinanews.com



Wufu pastry made by Taian artisans.Photo by Si Gang



  (New Year at the grassroots level) Taian artisans rush to make Wufu pastries to welcome the New Year and protect the “New Year flavor on the tip of the tongue”

Chinanews.com, Tai’an, January 11th, title: Tai’an craftsmen rushed to make Wufu pastries to welcome the New Year and protect the “new year taste on the tip of the tongue”

Author Liu Xiaodong Fu Gang Sun Tingting

Grind the wheat finely into powder, sieve, and then divide the wheat flour into two parts, one part is stirred with water to make water skin, the other part is mixed with lard to make pastry core, and then the water skin and oil skin are divided into the same size , Wrap the oil skin into the water skin, roll it into a ox tongue shape, fold it twice, roll it into a circle, and wrap it in the filling made by the traditional craft of nine steaming and nine drying… On January 11, Qi Yongli, the inheritor of Taishan Wufu pastry, and others The pastry chef is rushing to make Wufu pastries.

Qi Yongli, the inheritor of Taishan Wufu Pastry, is making pastries.Photo by Si Gang

Qi Yongli, the inheritor of Taishan Wufu Pastry, is making pastries.Photo by Si Gang

On that day, in the production workshop of Taishan Wufu Pastry Co., Ltd. in Tai’an City, Shandong Province, a sweet smell lingered on the tip of the nose. Several staff members in uniform work clothes are working together to make plates of attractive pastries. On a workbench, a pastry chef is making Taishan Wufu pastries with carefully carved mahogany molds. The pastries pressed out of the molds have different shapes, such as gourds, birthday peaches, fish, and blessings. Cakes with words such as happiness and wealth.

Molds for making pastries.Photo by Si Gang

Molds for making pastries.Photo by Si Gang

After the pastry is pressed and shaped, it is baked in a baking tray. The baked pastry has a snow-white crust, a soft and glutinous taste, and is full of fresh wheat fragrance.

Wufu pastry made by Taian artisans.Photo by Si Gang

Wufu pastry made by Taian artisans.Photo by Si Gang

In Qi Yongli’s opinion, there has always been a strong “blessing” culture in Taishan area, so Taishan Wufu pastry combined with Taishan culture, integrated the Wufu culture of “wealth, longevity, health, peace, peace, and good death” to create Taishan food. Taishan Wufu cake with cultural characteristics.

Tai'an craftsmen put the finished cake embryos into the oven.Photo by Si Gang

Tai’an craftsmen put the finished cake embryos into the oven.Photo by Si Gang

“The Spring Festival is approaching, and the Taishan Wufu pastry we made has also entered a hot sale period, especially the pastry contains the ‘Taishan Wufu’ culture, which is very popular with consumers.” Qi Yongli told reporters that the intangible cultural heritage of Taishan District Taishan Wufu pastry production The products produced by the skill include ox tongue cake, honey three knives, jujube flower cake, chicken cake, palace peach cake, etc. The shapes are all taken from the pictures of ancient books in the Southern Song Dynasty, and they are handmade using hand-made mahogany molds.

Taian artisans use sesame, roses and other ingredients to make Wufu pastries.Photo by Si Gang

Taian artisans use sesame, roses and other ingredients to make Wufu pastry.Photo by Si Gang

“The molds we use are either handed down by the family or collected from different places. Some molds even have a history of more than a hundred years. These molds are exquisitely made, and each pattern is carefully carved by the pastry chef of the year. With these The cakes made by the molds are exquisite in style.” Qi Yongli said that the raw materials used in Taishan Wufu cakes are local special crops in Tai’an, such as chestnuts, walnuts, peach blossoms, daughter’s tea, free-range wild eggs in Culai Mountain, etc., which are authentic Tai’an specialties .

Wufu pastry made by Taian artisans.Photo by Si Gang

Wufu pastry made by Taian artisans.Photo by Si Gang

“Taishan culture is extensive and profound. As the inheritor of Chinese pastry, I will actively respond to the revival of Chinese pastry, continue to dig deep into Taishan culture, and insist on creative transformation and innovative development.” Qi Yongli said that he will combine Chinese pastry production with Taishan culture, Continuously research and develop Tai’an local specialties, protect and inherit Taishan food culture. (Finish)


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