Guiyang Qingzhen Huangcang, is a specialty of Qingzhen City, also known as Yellow Cake Dumpling, with its golden and bright color, sweet and pure cotton taste, can be called a must. It is made from soybeans, glutinous rice, fragrant rice, japonica rice, sugar, flavor filling and other raw materials, and steamed with a long time wrapped in leaves. Qingzhen huangshu is dark yellow in color, moist and soft, fragrant, sweet and delicious, grain glutinous rice embedded in it, shaped like pearls, exquisite and transparent, which makes people's appetite increase. In December 2009, the former General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China approved the implementation of geographical indication product protection for "Qingzhen Huangcang".
The people of Qingzhen love to eat yellow rice and love to make yellow rice, which has long been recorded in historical documents. The Ming Dynasty Guizhou "Pu'an Zhou Zhi" called qingzhen Huangshu "Qinghuangshu", and the Qing Dynasty's "Qiannan Zhiluo" clearly recorded: "Qinghuangshu is endurance, and Miao Min likes to carry it remotely." In the late Qing Dynasty, the Qingzhen Huangshu began to be widely known, and it is accurately recorded in the "Guiyang FuZhi": "Qianzhong Huangcang, Qingzhen is better, red glutinous treasures, and the food is sober." "Huang Cang is also known as "Huang Cang" and "Victory Gong" in the local folk.
Huangcang is not only a favorite snack of the public today, but also a "tribute" to the imperial court in ancient times. In ancient times, there was a custom in the Qingzhen area, a small pavilion five miles outside the city, a large pavilion in ten miles, specially designed to welcome relatives and friends or officials, literati and scholars, here must sit down in the pavilion to rest, drink tea, say goodbye or receive the wind, the big banquet is entertaining, the atmosphere is strong, singing and laughing. However, all the officials of the imperial court must have local officials go out of the gate to pick up and drop off, and they must set up a wine banquet to entertain, and there must be one of the local specialties on the wine table. The years are long, the days are long, and there are countless officials who come and go, and all the officials who have tasted the Yellow Rice in Qingzhen have greatly appreciated it, and the local officials of Qingzhen have given it as a gift. Officials who entered Beijing paid tribute to the imperial court. Therefore, Qingzhen Huangcang walked into the imperial court, became a "tribute", and went to the imperial dining table of the imperial court. It is said that Hu Linyi, one of the "Four Famous Ministers" of the Qing Dynasty, visited Qingzhen when he was the prefect of Anshun, tasted the Yellow Rice dumplings of Qingzhen, and happily brought some home to give to relatives and friends.
Qingzhen is a multi-ethnic place where everyone loves huangshu and is proficient in the traditional production process of huangcun. Its process includes: removing raw materials such as glutinous rice, soybeans, fragrant rice, etc., washing, soaking, refining, mixing juice, kneading blanks, wrapping, bundling, steaming, juice stewing... Because Huangcang is part of the traditional culture of local ethnic minorities, important festivals of various ethnic groups also have Huangcang figures.
For foreigners who are in contact with Huangcang in Qingzhen for the first time, there may be questions: Huangshu is almost brownish red, is there any additive added? Because the steamed yellow rice is bright red and sweet, it has always been mistaken for thinking that a lot of brown sugar is added to the yellow rice to color and flavor, but it is not.
The yellow and sweet aroma of the yellow rice is completely due to this long steaming. Sticky rice, after a long period of steaming and fermentation in the closed wooden koshiki, decomposes a large amount of sugar, and the color of the glutinous rice also changes from white to yellow, and it also becomes more and more fragrant. Huang Shu also got its name from this. And this is also the biggest special of Huang Cang - the true color, the color and taste are all from their own.
In recent years, locals have also made a "big transformation" of HuangCang, deriving more flavor diversity from the original single variety of products. For example, there are more than 30 varieties of huangshu series: pastry series "huangshu", grain flour series "bait", and rice dumpling series "huangshu". In terms of taste, on the basis of the original single variety of glutinous rice yellow rice, black glutinous rice, millet, five kernels, bacon, chestnut, bamboo leaf small yellow rice and other flavors have been developed, or the proportion of soybeans has been increased, so that the color of yellow rice is brighter and more yellow.
Some of the material sources: Qingzhen Cultural Tourism Micro-vision, Network.