Bao Ji Guo Kui, a century-old brand, has changed and developed after three generations of romance. Bao Ji Guo kui has a long history and culture, exquisite workmanship and unique style, and is famous for its fragrance, crispness, crispness and delicacy.

during the Shu-Han period, Zhu Gekongming, the prime minister of western Shu, stationed troops in Nanchong, waiting for the northern expedition. In order not to miss the battle, the Shu army was hungry during the March, so they put up their helmets, put noodles on them evenly, and burned firewood under them. Later, the helmets were branded as cakes, which was called "Guo Helmets". Later, Bao Yuanheng, a descendant of Bao Gong, went into Sichuan with the army to learn the skill of branding helmets in the army. For a long time, I saw that the round face of the pot helmet was thick, although it could relieve hunger and endure hunger, but the taste was lacking and crisp. After thinking hard for a long time, I changed it to be thin at the center and thick at the side, so I found it fragrant, crisp and delicious. Since then, I have remembered the birthday of the pot helmet.

"Guo kui" has a long history, and it has been developed to this day. Later generations keep up with the pulse of the times. While meeting the market demand, the taste is constantly improving to meet the needs of consumers. The Guo kui contains all kinds of spicy and delicious Sichuan-style and Huizhou-style side dishes, such as bean jelly, pig ears, shredded chicken and so on, which are unique in flavor and make people drool. Chakou Guokui, also known as "Chakou Guokui" and "Buttered Melaleuca Cake", has a long history, exquisite workmanship and unique style, and is famous in western Sichuan for its fragrance, crispness, crispness and delicacy.

It is said that "Guo Kui" was invented by Zhuge Liang after he burned Bo Wang. At that time, in order to help Guan Yu "pay the soldiers and regain the morale of the army", he sent a message saying: "Use more dry noodles, mix a little water, and make them into lumps. You can eat them as helmets and pay the soldiers." Later, Guo kui spread in the north, and there were many differences in practice. The practice is to select high-quality middle noodles, mix with appropriate amount of warm water and repeat the operation to make them soft and hard, and stretch and flexible. The cold and hot view of water depends on the temperature, and the water temperature is inversely proportional to the temperature. The ingredient method is unique, and the principle of mixing dough (fermented flour) and dough (raw flour) is implemented. The number of surfaces depends on the length of time after mixing the sub-surfaces. The sub-surface time is long, and the surface is multi-matched; On the contrary, less distribution. Then, the raw pig suet with the surface film torn off is mixed with spices such as star anise, fennel, tri-naphthalene, pepper, ginger, refined salt, monosodium glutamate, etc., chopped and uncovered, smeared on the elongated dough, rolled and shaped, fried in a frying pan, and finally baked in a furnace. The finished Chakou Guokui has pumpkin flavor, bitter gourd flavor, carrot flavor, celery flavor, mushroom flavor, spinach flavor, miscellaneous grains flavor and onion flavor. Our products are absolutely authentic, without any food additives and pigments, but they can still make the pot helmet present colorful senses and distinctive tastes. There are many varieties, wide adaptability, moderately high quality and low price. What is a "pot helmet"? Looking through the dictionary, the author himself can't understand how to write these two words. This name has probably been used for thousands of years, and it was not produced in public security at the earliest. According to the origin of folk naming, the pot helmet is made without a pot, and it is not like a helmet. Why is it customary to call it such a name? Ask the locals, and the locals shake their heads; Ask folk experts, who are at a loss. If you are in a hurry, people will give you a pot of helmets, one to shut your mouth and the other to taste it yourself. Public security people are impatient and often use actions to make up for the lack of language. The origin of Guo Kui is really indescribable.

Guo kui, a kind of baked pasta. An oil drum, with the top cover removed, is pasted with fire-resistant soil to form a small space with a big belly, and then a chopping board is equipped, and it can be opened. Generally, there are two people who make Guo Kui. One person is called Bai An, who is responsible for kneading dough on the chopping board, constantly kneading dough in his hands until he is satisfied, and then putting it aside to wake up; The other can be called a red case. According to customers' needs, sugar is added to the sweet, salt is added to the salty, and even pepper can be added. The oil and heavy oil are light, whatever you want. Get complete instructions, then wake up the dough three times and two times, stretch it out, sometimes it becomes a begonia leaf shape, sometimes it becomes a sole shape, and finally shake an iron box, the bottom of the box is chiseled into a sieve-like hole, and the box is filled with sesame seeds, which can be used at will. All this was completed in three or two minutes, and the red case master quickly put the pasta into the furnace. At this time, people didn't notice that there was still a raging fire burning in the hearth, either charcoal or anthracite, which was the only energy for baking the helmet. In about three or two minutes, the master gently took out the pot helmet, which nearly doubled in size, from the furnace with a special pair of pliers and handed it directly to the diners standing by. At this time, the pot helmet was tender and soft, and it seemed a little hot to hold, but it felt good to eat. It seemed that unconsciously, the dough that was still on the chopping board just now disappeared. If there is no lingering fragrance left in the corners of the mouth, people even want to find out where the pot helmet they just held has gone. Eat a pot helmet without tools, whether chopsticks or spoons; Second, don't accompany meals with dishes, whether pickles or fresh vegetables; Third, instead of tables, chairs and benches, the pot helmet is suitable for standing or walking. Some people want a bowl of bean curd brain when they eat sesame cakes, saying that they can't swallow it after chewing; Jiaozi has to be served with a bowl of soup, on the grounds that the original soup is original, but this Guo Kui doesn't seem to pay so much attention to it, so you can eat it as you like. A Guo Kui 2 yuan, now the price has gone up. Even if you drive a car to sell pulp and sweat, you can only have another one at most. No matter in form or price, Guo kui is an out-and-out popular food. Strangely, even in the local police station, there are no seats for pot helmets in restaurants with a little grade. If you want to eat pot helmets, you must go to the simple streets and lanes. Walking around the streets in Gongan County, I want to find the authentic Guo Kui of Gongan. Surprisingly, compared with snacks in other places, no one here claims to belong to any sect. Whether you ask the white-haired old man or the hot-blooded young man, they all smile gently. Aren't they just making pot helmets? In the countryside, even if you learn to be an ordinary carpenter, there is a set of complicated ceremony that is almost religious. You can only make a pot helmet, bury yourself in what you can do, stand by and watch what you can't do, and then try again. If you do badly, fill your stomach until you are satisfied, and then you can come out and fight. There is a folk saying, teach an apprentice and starve a master. It seems that making a pot helmet is not as exquisite as that passed down from master to apprentice. The streets are full of pot helmets, and no one has anything to do with anyone. I remember that in the past, a pot helmet cost three cents each. Of course, at that time, the salary was only 31 yuan a month, and a pot helmet was only one thousandth of the average monthly income. Now that wages have gone up, the price of pot helmets has dropped by half. Before making a pot helmet, a market town had a fixed stall, which disappeared in the morning and there were not many people to eat; Nowadays, flowers are everywhere. From morning till night, fireworks are passed on, and there are still many people eating. In the past, the pot helmet put salt and chopped green onion, but now it just puts sugar and salt, which is salty and sweet. In the past, people didn't pay attention to the pot helmet, but people paid attention to it, but it was still as popular as ever ...

In Shashi, which is separated from the public security by a river, there are also pot helmets in the alleys, and the tools are the same as those of the public security. A sign is often hung by the iron drum stove with the words "Public Security Pot Helmet" written on it. However, outsiders are likely to take it seriously, but locals don't buy it. Although the master who makes Guo Kui speaks with a public security accent and claims to be a public security person, he is probably really a public security person, but the Guo Kui he made just doesn't have the indescribable color, smell and fragrance of the local public security. People are still willing to take advantage of passing by or making a special trip to eat pot helmets in public security. Whether the Guo kui of the public security is a technical reason or a water and soil reason is still inconclusive. Walking on the streets of public security, I saw that people who eat Guo Kui are fashionable men and women, elderly people, travelers on the road, and sleepy village women. I feel that a kind of popular food, without advertising and hype, is incredibly talented, regardless of age, elegance and vulgarity. No one is proud of making features, and the climate is not boasted. The streets and alleys seem to be similar, and it is even more incredible that those who make pot helmets don't even have a signboard. People in Qianjiang, Hubei like to eat pot helmets, and they eat them very fancy. The mainstream pot helmets are sesame pot kui, onion pot kui, kidney pot kui, spiced pot kui, bean paste pot kui, pig oil pot kui, covered pot kui, sub-noodle pot kui, fried rice pot kui, salt pot kui, stove pot kui ... The most local pot helmet is hollow, and the hollow pot helmet is not really hollow. After the master made it earlier, he would cut a hole in the pot helmet with a knife, and then hand it to you. The best advantage of the hollow pot helmet is that the gap is too large, and the seal is particularly good. It feels like two cakes are connected, and even when the soup is poured in, it will not leak out. Locals are used to putting braised pork and fried dough sticks in the gap, which is local and interesting.

there is a snack in Sichuan called Guo kui, which is homophonic with Guo kui, but it is not a category. It is mostly used for snacks and snacks, and it is not a staple food. It has its own system. According to the materials and practices, it can be divided into more than 31 varieties. China is vast in territory and abundant in natural resources, and there are many kinds of snacks. Although there is a word difference, it has gone thousands of miles. If you want to visit and taste one by one along the way, you will travel more than a thousand miles.

According to legend, Guo Kui was created by Zhu Gekongming during the Three Kingdoms period. Zhuge Liang, the prime minister of Shu Han, stationed troops in Chengdu to prepare for the northern expedition. In order not to miss the fighter plane, Kong Ming ordered people to make flour into dry food like baked wheat cakes for eating while marching. Later, the place where Guo Kui stationed troops was called Juntun Town by later generations, and the dry food like baked wheat cakes became Guo Kui! Changwu Guokui originated from a gift given by grandma to her grandson He Miyue. On the second and third day of the month when her daughter was in labor, the woman's mother brought a big Guokui and a baby to her daughter's home, buckled the pie on the lid of the pot, broke it with boxing, threw it in from the window of her daughter's residence, and then entered the house to press the wrapped belly on the bottom of the mat, which was called "beating the pot" to ensure smooth production and safe mother and child. Three days after delivery, the mother's family brought raw noodles to visit her daughter's home, commonly known as "milking"; 11-21 days after delivery, two close relatives and friends of mother-in-law visited the parturient and the baby, carrying pancakes, eggs, dried noodles, red pond and clothes, wishing them peace. When a child is born in January, it will be a "full (full) month". On the full moon, a sumptuous meal will be prepared, relatives and friends will come to congratulate him, and the baby's uncle and family will present sheets, children's clothes, baby carriages and clothes. General relatives and friends give cloth, children's clothes, toys, etc. At the luncheon, when it is not prepared, the parents and grandparents of the baby will be smeared and red, and they will chase and play, and everyone will be happy. In Changwu, the Guo Kui in Jujia Town is the most famous.

Guo kui is soaked in mutton soup and tofu, which is resistant to boiling and foaming. The more it is boiled, the more it is soaked, the stronger it is and the more delicious it is. It is resistant to storage, cold in winter, ten days and a half months, and tastes as good as ever; It won't go bad in three or two days in hot summer. It is one of the traditional staple foods of Changwu people, and it is also a favorite flavor food of northwest people. When people of Changwu go out to do business and visit relatives and friends, they often bring some Guokui of Changwu as dry food or as a local specialty as a gift. When foreigners come to Changwu, they should not only eat Changwu Guokui often, but also take three or five pounds with them when they leave, or for relatives and friends to taste. In Bozhou, Guo Kui, also known as Zhuang Mo, is a unique food, which originated from grandma's gift to her grandson He Miyue and later developed into a flavor convenience food. The overall shape of the pot helmet is round, with a diameter of about 11 feet, a thickness of 1 inches and a weight of 5 Jin. Because it looks like ancient armor, it is round and hard, so it is named as the pot helmet. It's called Zhuangmo, because it's extremely hungry, and the palm of one pot helmet is worth two big steamed buns. It is made by repeatedly kneading a large piece of dough into a round cake with the size of a basin, which is about inches thick and one to two feet in diameter. A layer of sesame seeds is stuck on the surface, which is put on a flat pan and dried on a slow fire. The cake is crispy outside and soft inside, golden in color and fragrant to eat. Some experts can also make some patterns on the surface of the pot helmet.

The most important thing to make a pot helmet is to slowly ground and knead the dough after mixing it, and knead the dough fully, so that the cakes made taste good when chewed. Guo kui looks hard and tastes tough. Most people think it is made of "dead noodles", but it is not. When mixing dough, mix it with fermented flour, otherwise the cake will taste like a stone. Guo kui is an absolutely light food without adding any oil and materials when making it. Many people will eat Guo kui after drinking, which makes them feel very refreshing.

In Xihe County, Longnan, Gansu Province, there is a special food that has been favored and welcomed by people from all walks of life. It is Xihe's unique food flavor-Xihe Guokui! According to legend, when Qin Shihuang unified the six countries, he fought all the year round, and the food and grass were easily interrupted. Thousands of foot soldiers are unable to eat and have enough strength. Helpless, a sergeant accidentally pressed the noodles into his helmet, put them on the fire, baked them a little, and branded them into a cake, which was crispy and delicious! This kind of cake has a thin edge, a thick heart, and a bulging surface. It can cope with the hunger of the service and last for a long time, and everyone likes it and is greatly appreciated. Because it looks like a helmet, it is called "Guo helmet". The name of Guo kui has continued to this day! Then Zhuge Liang returned to Xinye and ordered Yun Chang to station and guard the camp. It coincides with the dry climate, the long drought in the fields, and the lack of horses and soldiers. Food and grass first! What should we do? In order to stabilize the morale of the army, Zhuge Liang stroked his beard, bowed his head for a moment, and then frowned. Immediately wrote a letter: "Use more dry noodles, mix a little water, and make them into lumps. The cauldron is dry, and you can get food as a feed (helmet) to ring the sergeant." Guan Yu got the good news and did it. Sure enough, he weathered the storm and made great contributions. Since then, the "Guo Kui" has become a necessity for military food. It has become a popular story. The spring scenery of catering has come to the world, and the reform and opening up has changed from ancient to modern. Today, Guo Kui is most popular in Xihe County, Longnan, Gansu Province. With the story of magical colors, the people of Xihe County made bold innovations, which greatly improved the quality of the pot helmet and made it have a different flavor. It looks like a silver plate and the moon. It is more than a foot in diameter, four inches square in thickness and weighs about 5 kg. The production of the pot helmet is also very technical, and its equipment is baked and branded by the hanging furnace with uniform heating on the upper and lower sides. This operation is characterized by the overall heating and uniform heating effect. Even if the inside is ripe, the outside will not be burnt. If the fire color is heavy, it will be brown red in the yellow, and if the fire color is light, it will be milky yellow in the white, and it will be flexible and white. It is as soft as a sponge with good elasticity, fragrant and delicious, and beautiful. Someone divided the frying pan into three layers. The top is called "turtle cover", the middle is called "fire cover", and the bottom is called "farewell". There is a "baking pan" next to it, and an iron net is built in the mouth of the baking pan. Before burning, put the three-layer pot on the pot ring, and make some fragrant charcoal fire in the hearth. When the charcoal fire reaches 71% to 81%, use the clamp scissors to clamp the big charcoal fire on the "fire cover", put the medium charcoal in the pot chamber of the "baking pot", and leave the broken charcoal under the "bodyguard". Finally, put the three-layer pot back in its original place, that is, burn it. At this time, we should also pay attention to frequent turns, commonly known as "three transgressions and two turns", until the fire color is even, the leather surface is slightly bulging, and the leather bottom is cooked when it is golden. The materials used for the pot helmet are also extremely exquisite. After grinding wheat, the refined flour is extracted, so the flour is white and tough, with high protein content and attractive flavor. It can be said that the observation makes people salivate, the food makes people insatiable, and the smell makes people smell fragrant. It is not a problem to store this kind of steamed bun in Longnan for half a month. It is a good food to carry when going out and staying out, and it is also a simple and sincere gift from relatives and friends. Therefore, he quickly hit the market at home and abroad and became famous as a hot dish.