When it comes to the origin of Ba Huang, there is a little story that is hard to prove. Time has been traced back to the Three Kingdoms period, when Guizhou was also known as Yelang. It is said that Zhuge Liang, who was famous at that time, was leading troops to pacify Meng Huo, and was fighting the Neanderthals in central Guizhou in Yelang country. One day, the Shu army was cooking in a pot when suddenly a spy came to report that a barbarian army had come in. Hearing this, Zhuge Liang ordered the war, and beat back the troops of Guizhou cave owners in a few times. I don't know what this Zhuge strategist means. If you win, you win. But he ignored the taboo of not wanting to pursue, did not eat the food of these soldiers, and ordered the army to pursue the barbarian army for hundreds of miles. There is nothing wrong with this pursuit, but it is anxious for the rotor army in this army. When the troops come back, we can't waste this boiled bean juice and rice. We didn't bring much hay. What shall we do? When Zhuge Shijun saw this situation, he had to order the soldiers to mix the unused bean juice with the rice and cook it in a big wooden steamer with fire to prevent the rice from going bad. When the soldiers returned to the camp, the rice mixed with bean juice had been cooked for nearly two days, and the tired and hungry soldiers quickly shared the rice. Unexpectedly, this kind of rice has changed into different shapes, which is not only yellow in color, but also sweet and soft in taste, making it more delicious. The soldiers thought it was a delicious dish used by the military adviser to entertain them, so they let several delicious dishes bottom out three times or two. Coincidentally, Laojun's local people met it and saw that it was so delicious. It was also made by imitating this technology and lasted for more than 1000 years from generation to generation. No, there is such a delicious food in Guizhou-Ba Huang.
Ba Huang's raw materials are really as simple as short stories say, mainly glutinous rice, glutinous rice and soybeans. However, its production is quite complicated and takes a long time.
Taking Ba Huang in Nanbai Town, Zunyi as an example, firstly, washed glutinous rice and soybean were beaten into mixed rice slurry, then washed glutinous rice and cooked in traditional wooden retort until it was 70-80% mature. Then, pour the beaten rice slurry and steamed glutinous rice into a big wooden basin for mixing, and a small amount of brown sugar can also be added. After stirring in a big wooden basin for several times, when the water in the rice slurry is completely absorbed by the glutinous rice, the glutinous rice can be kneaded into a big white rice ball. Then, glutinous rice balls is tied with washed and cooked old bamboo shoots or big bamboo leaves in turn, and then all of them can be put into a big wooden steamer and cooked with fire.
Because steamed Ba Huang is bright red in color and sweet in taste, people always think that a lot of brown sugar is added to Ba Huang for coloring and seasoning. Actually, it is not. Ba Huang's yellow and sweet taste depend entirely on this long cooking. The glutinous rice mixed with soybean milk juice is boiled and fermented in a closed wooden retort for a long time, and a large amount of sugar is decomposed. The color of glutinous rice also changes from white to yellow, and at the same time it becomes more and more fragrant and waxy, so it is named Ba Huang, which is also the biggest feature of Ba Huang-its original color and taste are produced by several times. True colors and original flavors are the realm of food and life. Therefore, Ba Huang is a tasteful food.
After a long time of 20 hours, Ba Huang was out of the pot, and the aroma was emitted through the damp and hot bamboo leaves. Peel off the bamboo leaves while it is hot, and Ba Huang in Huang Chengcheng comes into view. The glutinous, sweet and bamboo fragrance comes to the nose and seeps into the heart, making people drool and have a big appetite.