The best Xiang food snacks, Yongzhou Qiyang Liangba, small patties made of glutinous rice, sweet and refreshing taste!

Qiyang Wenmingpu Town, Yongzhou, Hunan Province, there is a traditional snack, called LiangBa, Qiyang local language read as "LangBa", Yongzhou Qiyang LiangBa, Hunan Province, this snack, is made of glutinous rice patties, taste sweet and refreshing cool. However, due to the complexity of the production process, and not sell the price, peddling cold poi vendors increasingly rare, authentic cold poi production methods facing the loss of authenticity, in the 90's there have been a lot of people have not eaten, cold poi fast promoted to the legendary snacks, on the verge of extinction. Unlike other snacks, now the production of Liang Po fewer and fewer people, but in the town of ancestral craft production heirs Wen Xiang couple, production of Liang Po for decades, regardless of spring, summer, autumn and winter, they took the Liang Po through the streets and alleys of the ancient town of Wenmingpu.

"Sell lang po, sell lang po, lang po came ......" As long as you hear this yelling and shouting in the ancient town of Wenmingpu, most of the old people from one year old to seventy to eighty years old will stop their steps to catch the market, and will buy this unique local traditional snacks, and bring it back to their homes to share with their families this delicious snack on the tip of their tongues.

The ancient town of Wenmingpu, with its bustling traffic, was one of the first three towns established in Qiyang County. According to legend, in the Ming Dynasty, an old man with the surname Wen did business in this civilization, treating people kindly, and then the number of people who were neighbors with him increased, and gradually developed into a town named "Wenmingpu Town". 40 years old heir to the ancestral craft of making cold poi, Wen Xiang and his wife, every day, from morning to noon, will be punctual in this ancient street. A frame of cold poi plus the constant sound of yelling and hawking, forming a unique scenery of the ancient town.

"Cold poop" in the civilization of the town of store local language said "Lang Po", is made of glutinous rice patties, plus peanuts, sesame and mint oil taste sweet and refreshing cool, is Qiyang County, the most distinctive regional snacks.

Lang Po snacks have a long history, inexpensive, y rooted in Qiyang, grandparents, fathers, sons and daughters of the three generations can fondly recall the childhood with a few cents to buy a copy of the cool poop to eat that wonderful taste. The author is also in the civilization store town grew up, working in Shenzhen for eight years time, every time I go home, I do not forget to buy some coolie to bring back to Shenzhen, because when I was a child often eat this coolie snacks. When working outside the heart always think of the flavor of Lang Po, always think of going back home to buy some, so every time you go back home to bring more of the taste of their hometown "Lang Po" over Shenzhen.

Because of the complexity of the production process of "Langbao", and can not sell the price, and now few people inherit the traditional craft of "Langbao" production, but Wen Xiang and his wife insisted on more than 20 years, to say that their craft, or with his grandfather that learned, "Langbao" is the most important thing to do. Mr. and Mrs. Wen Xiang said, "This kind of specialty snack is only made in Wenmingpu Town, and "Langbao" is also famous from this town, but no one can make it in other places, and the craft is about to be lost.

Wen Xiang and his wife insist on using traditional methods to make each process, from the soaking of glutinous rice to the molding of Langba need to go through eight processes, spending more than 10 hours. The first process is to select the sticky rice with toughness and soak it in well water for twelve hours. In order to be able to sell in the town market time, get up at night more than two o'clock with a stone mill out of the glutinous rice pulp, filtered through the sandbag precipitation, remove excess water, on the steamer steamer for one and a half hours, when the secret lies in the fire, the fire is too big, the glutinous rice powder will be too hard, the fire is not enough, the glutinous rice powder is too soft, only the softness and hardness of the production of the Langbao have elasticity, and will not be soft and collapsible. Steamed glutinous rice flour, Wen Xiang and his wife while hot hammer, mortar and pestle pounding, this primitive process is very laborious, Wen Xiang and his wife stubbornly adhere to the reluctance to replace the machine, he believes that the original pounding out of the patty cake, than the machine out of the patty cake to be much more tasty, Wen Xiang and his wife and his wife alternately pounded a pot of glutinous rice paste also have to be pounded on the half an hour.

Mr. and Mrs. Wen Xiang: "I think his viscosity, the longer the pounding time will be better". Grinding pulp cooking pulp pounding pulp, after these have been 5:00 a.m. immediately dawn, not enough time to rest, but also have to prepare for pounding into the patty cake dough and brewing sandwich fillings. Lao Wen and his partner do 500 langba at a time, pounding into mochi balls, squeezing, stuffing, touching butter, two people have to be busy from five o'clock until eight o'clock to make good langba and take it to the market to sell along the street. Mr. and Mrs. Wenxiang's "Langbao" is a real, real person, three two dollars, and never bargained for.

Liangba - fresh and tasty

Langba's best time is within 12 hours of production, transportation and preservation is not easy, and Liangba's craftsmanship has been passed on to fewer people, so if you can taste the Wenxiang couple Liangba, it's a real blessing!