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The Twelve "Tempering" of Chunsha Ren

The Twelve "Tempering" of Chunsha Ren

During the baking process, Xie Guan gently turns the spring sand kernels, and the texture can be preliminarily judged according to the sound it makes.

The Twelve "Tempering" of Chunsha Ren

Fresh fruits of spring sand kernels on the mountain.

The Twelve "Tempering" of Chunsha Ren

Wash the spring sand kernels.

Under the blue sky and white clouds, smoke curls in the bakery of the Chunsharen base in Yangjiang, Yangchunjinhuakeng, Yangjiang, and more than 10 workers are busy by the stove, sometimes adding firewood to bake, and sometimes checking the color.

"The number of sand kernels in the world is Yangchun, and the sand kernels of Yangchun are golden." Jinhuakeng Chunsha Ren, a national geographical indication product, not only carries the thousand-year-old culture of traditional Chinese medicine, but also attracts the attention of countless people with its unique intangible cultural heritage baking process.

"It takes three days and three nights of continuous baking to produce a pot of unique spring sand kernels." Xie Guan is the person in charge of the Panlong Jinhuakeng Chunsharen Base, and the fourth-generation inheritor of the intangible cultural heritage Jinhuakeng Chunsharen baking skills in Yangjiang City. Go up the mountain to pick, remove miscellaneous branches, burn wood and bake...... Although Xie Guan is a post-90s generation, he is very serious and meticulous in his work, and has extremely high requirements for the quality of Chunsharen.

The Twelve "Tempering" of Chunsha Ren

Check the ripeness of the fresh fruit.

The Twelve "Tempering" of Chunsha Ren

Wood burning in baking.

In 2012, after graduating from university, Xie Guan also "roamed" outside. But as a native of Yangchun, he has had a special complex for Chunsha Ren since he was a child, "When I was a child, my spleen and stomach were not good, and my grandparents used Chunsha Ren as a meal to help me recuperate." Under the guidance of his father, Xie Guan came to Jinhuakeng to learn art, and did a good job in the development of Chunsharen industry through new media communication and other means.

"The origin and process determine the quality of spring sand kernels." Xie Guan said that the reason why Jinhuakeng spring sand kernels can become medical treasures, in addition to its unique growth environment, is inseparable from the intangible cultural heritage baking process that has been inherited for more than 1,300 years, "Chunsha kernels from fresh fruit processing to finished products, roughly need three clearing, three baking, three roasting, three smoking, a total of 12 complex processes, this is the unique baking technology of Jinhuakeng spring sand kernels, each step needs to be carefully operated, not the slightest slack, in order to achieve its unique flavor and efficacy." ”

The Twelve "Tempering" of Chunsha Ren

Smoked antiseptic.

The Twelve "Tempering" of Chunsha Ren

Finished spring sand kernels.

The growth of all things conforms to the four seasons and contains laws. The reporter learned that the spring sand kernels must be picked in the days before and after the summer heat every year, otherwise they will fall off. Freshly picked spring sand kernels are all red and full, picked back spring sand kernels, about to go through the first process "three clear", workers carefully remove the spring sand kernels in the miscellaneous branches, fruit stems and bad fruits, after cleaning, immediately dry, to ensure that each spring sand kernel is pure and flawless. When it comes to the "three baking" link, the freshly fed spring sand kernels must go through the first round of high temperature and fierce fire, and rotate alternately every half an hour to ensure that each one is evenly heated. When it is dry, the second round of medium heat roasting is carried out to remove the cold substances inside the spring sand kernels, and the high and low layers are rotated every 20 minutes. When the color of the spring sand kernels is consistent, the third round of low-heat roasting is carried out at a low temperature, and the high and low layers are rotated every 15 minutes until the rich fragrance of the sand kernels wafts out. The last process of "three smokes", using the residual temperature of the charcoal fire and the antiseptic effect of the smoke, puts on an oily protective film for the spring sand kernels, which not only prevents insects and moths, but also locks the aroma and medicinal effect of the spring sand kernels, so that they can be stored for a long time.

There are 20 baking bins in the bake, each of which can hold 18 sieves of spring sand kernels. "We have planted more than 2,000 acres of spring sand kernels, with a total output of 25 tons of wet fruits, and it is expected that the roasting will be completed by the end of September, and the total output of dried fruits will be about 5 tons." Xie Guan said that this year is a "small year" for spring sand kernels, coupled with rainy weather during the flowering period, the yield has decreased by 10% compared with last year, "I hope to enhance the value of spring sand kernels by inheriting traditional skills, and promote it to all parts of the country, so that more people can understand and love it." ”

(Source: Southern Labor Daily Author: Photo/All-media reporter Lin Jingyu Text/All-media reporter Huang Xiying, correspondent Liang Qiuyun, Su Shaofang)

Editor-in-charge: Huang Yu

Second trial: Pan Chao

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