Pingquan, the territory of villa wine, 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 brewed with sorghum as the main raw material and mixed ingredients such as high-quality wheat, barley and peas. Its technology is to cultivate medium-high temperature Daqu first, then use distiller's grains (or dregs) to make medium-high temperature Daqu, steam and burn it, ferment and distill it with slow fire, pinch the head and remove the tail, flow the wine at medium temperature, and pick the wine in stages. Finally, take the essence, seal it in a pottery jar and keep it at a suitable temperature for at least 4 years.
The emergence and development of old wine brewing technology in Shanzhuang experienced the emergence and formation period in the early Qing Dynasty, the prosperous period from the Qing Dynasty to the late Qing Dynasty, the cold period from the Republic of China to the early founding of the People's Republic of China, the new turning point in the early founding of the People's Republic of China, the recovery period from the founding of the People's Republic of China to the 1990s, and the promotion and revitalization period from the end of the 1990s to the present. Since the late 1990s, the brewing technology of Shanzhuang old wine has made new progress. 1999, Shanzhuang old wine became a famous brand product in Hebei Province, and Shanzhuang trademark 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 Shanzhuang old wine is an excellent traditional handicraft skill of the nation, and it is the heritage 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 is precious; Villa wine is favored by consumers for its unique quality. It is also of great scientific value to study its brewing technology and trace components in wine.
Brief introduction of bagou stone carver:
Bagou stone carving technology has a long history, which can be traced back to the Neolithic Age. Handed down from generation to generation by artists, this carving technique is still passed down in Bagou and its surrounding areas. According to the investigation, stone leaves, stone knives and scrapers about 7,000 years ago, statues of stone men about 4,000 years ago, sarcophagus and epitaph of princess royal in Liao and Jin Dynasties, great circle carved stone sheep, Shi Hu, stone monkeys, stone Weng Zhong and stone lions. , was found in the county seat. These large circular sculptures were carved in Liao and Jin Dynasties. They are simple in shape and beautifully carved, and the shapes of sheep, tigers and monkeys are lifelike.
Although the stone carving technique of Bagou began in the Neolithic Age and has continued to this day, it was not until the late Qing Dynasty and the Republic of China that Feng Yu and Shen Feng of Shuanghe Village, Liangzi Town, Huangtu, Pingquan County learned the name and works of the sculptor. Bagou stone carving technology is a traditional carving art, which 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, and Yu Zhulong sculptures, a world treasure, have been found at Hongshan Culture Site in Chifeng, which is more than 0/00 kilometers away from Pingquan County. Stone statues of Shang and Zhou Dynasties have been found at Xiajiadian Cultural Site in Dingzicheng, Pingquan County, Liao and Jin stone lions have been found at Huizhou City Site in Pingquan County, and large stone carvings of Shiyang, Shi Hu, Hou Shi and Shi Weng Zhong have been found at Shihu Village in Liuxi Town. The sarcophagus and stone tablet of the imperial concubine's tomb found in Zi Ying Village, Toudao, Meng He and Wusu Township, and the stone lion statue in the late Qing Dynasty and the Republic of China show that the "Bagou stone carving craft" 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 present sculptors are all over 40 years old and young people are unwilling to engage in this craft, this craft is in danger of being lost now.
Introduction of changing knife meat:
Pingquan, the ancient city of Saibei, has a traditional snack-covered knife meat. Chopped pork and bamboo shoots are the main ingredients, and they are stir-fried. Add chicken and duck soup, mushroom soup, soy sauce, Shaoxing wine and sesame oil when frying. After the meat and bamboo shoots turn golden yellow, pour the juice into the plate and the finished product becomes knife meat. Shaped like a pyramid, shredded bamboo shoots are elastic, shredded pork is hard, delicious, refreshing and not greasy.
The changed meat also has the advantage of storage resistance. Baskets can be stored for three months in winter and for about a week in hot summer. It can be heated when eaten, and the taste remains unchanged. Legend has it that the stunt of changing knives 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 hall of the palace, who had the unique skill of changing knives 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 taught them the skill of changing knives and meat without reservation. Master Liu also earnestly warned his five disciples when he was critically ill, asking them to pass on the stunt of changing knives and meat with Qi Xin.
According to the master's wishes, the five disciples changed the name of the restaurant to "Wukuiyuan", which means that everyone can carry forward the stunt of changing knives and meat together. The five disciples managed very well, and the reputation of changing knives and meat spread everywhere. At that time, 48 princes of Mongols outside Zhangjiakou went to Beijing for pilgrimage. When passing by Pingquan, they not only stopped to have a taste, but also brought the changed knife meat to Beijing as a senior gift for relatives and friends. Since then, "Wukui Garden" and "Gaidao Meat" have become 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, and the total output of specialty edible fungi in Pingquan reaches more than 30 million plates (bags): Pingquan County, the largest edible fungi production base in northern China, was recently awarded the title of "Hometown of China Specialty" by China Quality Agricultural Products Development and Service Association. Edible fungi are one of the 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 used the research results of Dr. Liang from Baitai Biological Company of Chinese Academy of Sciences-corn stalks to cultivate mushrooms, and made the stalks left idle in the field become substitutes for edible mushrooms, especially the saprophytic fungi Agaricus bisporus and Coprinus comatus developed by using the cultivation waste of mushrooms and Pleurotus ostreatus, which achieved success and turned waste into treasure.