Villa wine introduction:
Pingquan, the territory of the old wine in the villa, is located in the northeast of Hebei Province, at the end of Yanshan Mountains, with beautiful scenery and pleasant climate. It has been a good place for natural wine making since ancient times.
Villa wine is made from sorghum as the main raw material and mixed ingredients of high-quality wheat, barley and peas.
Its technique is to cultivate medium-high temperature Daqu at first, and then use medium-high temperature Daqu with the ingredients of distiller's grains (or dregs), steam and burn, ferment and distill with slow fire, pinch the head and remove the tail, flow the wine at medium temperature, and pick the wine in stages.
Finally, take its essence, seal it in a pottery jar, and store it at a suitable temperature for at least 4 years.
The emergence and development of the old wine brewing technology in Shanzhuang experienced the emergence and formation period in the early Qing Dynasty, the mature and prosperous period from the prosperous period of Qing Dynasty to the late Qing Dynasty, the cold and silent period from the Republic of China to the early founding of the People's Republic of China, the new and turning period at the beginning of the founding of the People's Republic of China, the rescue and recovery period from the founding of the People's Republic of China to the 1990s, and the promotion and revitalization period from the late 1990s to the present.
Since the end of 1990s, the brewing technology of old wine in Shanzhuang has made new progress.
1999, Shanzhuang old wine became a famous brand product in Hebei province, and the trademark "Shanzhuang" became a famous trademark in Hebei province.
In 2005, Shanzhuang old wine was recognized as a geographical indication product in China (a product protected by geographical origin), and in 2006, Shanzhuang trademark was recognized as a "well-known trademark in China".
The brewing technology of old liquor in Shanzhuang is an excellent traditional handicraft skill of the nation and a legacy of ancient brewing technology, which has far-reaching historical significance for studying the origin, development and inheritance of liquor in the north and even in China. At the same time, because it flourished in the prosperous time of Kanggan, it played an important role in the evolution of Chinese wine culture and social culture, and its cultural value was precious; Shanzhuang old wine is favored by consumers because of its unique quality. It is also of high scientific value to study its brewing technology and trace components in wine.
Introduction of bagou stone carver:
Bagou stone carving technology has a long history, which can be traced back to the Neolithic Age. It has been passed down from generation to generation by artists, and now this carving technology is still passed down in Bagou and its surrounding areas.
According to the investigation, stone leaves, stone knives and scrapers of about 7,000 years old, statues of stone men of about 4,000 years old, sarcophagus and epitaph of princess royal in Liao and Jin Dynasties, large round carved stone sheep, Shi Hu, stone monkey, stone Weng Zhong and stone lion, etc., were found in the county. These large round carved statues were carved in Liao and Jin Dynasties with simple shapes, delicate carvers and lifelike shapes of sheep, tigers and monkeys.
Although the stone carving technique of Bagou started from the Neolithic Age and has continued until now, it was Feng Yu and Feng Shen from Shuanghe Village, Liangzi Town, Huangtu, Pingquan County who learned the names and works of the sculptors during the late Qing Dynasty and the Republic of China.
Bagou stone carving technology, a traditional carving art, has existed in Pingquan and its surrounding areas since the Neolithic Age.
Neolithic tools dating back more than 7,000 years have been found at Huazidong site in Dangba town, Pingquan county, the world treasure in the carving works of the genus Yuzhulong found in Hongshan Culture site in Chifeng, which is more than 100 kilometers away from Pingquan county, the statues of stone men found in the upper and lower cultural sites of Xiajiadian in Dingzicheng, Pingquan county in Shang and Zhou Dynasties, the stone lions found in Huizhou City site in Pingquan county in Liao and Jin Dynasties, and the large stone sculptures of Shiyang, Shi Hu, Shihou and Shi Weng Zhong found in Shi Hu village of Liuxi township. The sarcophagus and stone tablet of princess royal's tomb, as well as the stone lion statues in the late Qing Dynasty and the Republic of China, found in ying zi cun, Toudao, Menghe and Wusu Township, show that the "Bagou stone carving technique" in Pingquan County has a long history.
This carving technique is created by the hard work of the working people for many years, the crystallization of the wisdom of the older generation and the essence of carving art.
Although the Bagou stone carving craft has a long history, there are also inheritors engaged in this craft now, but because the current sculptors are all over 40 years old and young people are unwilling to engage in this craft, this craft is now in danger of being lost.
Introduction of changing knife meat:
Pingquan, the ancient city of Saibei, has a traditional snack-Gaidao meat.
Chopped pork and bamboo shoots are used as the main ingredients, and stir-fried. Chicken and duck soup, mushroom soup, soy sauce, Shaoxing wine and sesame oil are added while frying.
After the meat and bamboo shoots become golden yellow, pour the juice into the dish, and the finished product will be changed into knife meat. The shape is like a pyramid, the shredded bamboo shoots are flexible, the shredded pork is hard, delicious, refreshing and not greasy.
The changed meat also has the advantage of storage resistance.
Basket can be stored for three months in winter and for about a week in hot summer. It can be heated when eating, and its taste remains unchanged.
Legend has it that the stunt of changing the knife and meat came from the Qing palace.
During the Qianlong period of the Qing Dynasty, there was a master named Liu in the imperial dining room of the palace, who had a unique skill in changing the knife and meat, and served the emperor for decades. The emperor was very satisfied with his craft.
Later, when Master Liu was old, he retired and returned to his hometown Pingquan to open a restaurant.
Master Liu accepted five apprentices in Pingquan, and unreservedly passed on the skill of changing the knife and meat to them.
Master Liu also earnestly told his five disciples when he was critically ill, asking them to work together with Qi Xin to pass on the stunt of changing the knife and meat.
The five disciples changed the name of the restaurant to "Wukuiyuan" according to the master's wishes, which means that everyone will carry forward the stunt of changing the knife and meat together.
The five disciples were well-run, and the reputation of changing the knife meat spread everywhere. At that time, 48 princes of the Mongols outside Zhangjiakou went to Beijing for pilgrimage. When passing by Pingquan, they not only stopped to have a taste, but also took the changed knife meat into Beijing as a senior gift for friends and relatives.
Since then, "Wukui Garden" and "Gaidao Meat" have been famous all over the country.
Pingquan Edible Fungi was awarded the title of "Hometown of Edible Fungi in China" in the selection activity of "Hometown of China Specialty" organized by China Quality Agricultural Products Development and Service Association.
The production of edible fungi in this county covers 20 townships and nearly 35,000 farmers in the county, with a total output of more than 30 million plates (bags) of Pingquan specialty edible fungi: Pingquan County, the largest edible fungi production base in North China, was awarded the title of "Hometown of China Specialty" recently organized by China Quality Agricultural Products Development and Service Association.
Edible fungi is one of the characteristic leading industries in Pingquan. The annual output of edible fungi in the county reaches 30,000 tons, and the output value exceeds 300 million yuan.
In recent years, the county insists on developing edible fungi as a pillar industry of agriculture. They use the research results of Dr. Liang Zhirong from Baitai Biological Company of Zhongke Group of Chinese Academy of Sciences-corn straw to cultivate mushrooms, so that the straw lying idle in the fields can become a substitute for edible fungi, especially the saprophytic fungi Agaricus bisporus and Coprinus comatus, which are developed by using the cultivation waste of mushrooms and Pleurotus ostreatus, and have achieved success and turned waste into treasure.