在线国产一区二区_成人黄色片在线观看_国产成人免费_日韩精品免费在线视频_亚洲精品美女久久_欧美一级免费在线观看

Global EditionASIA 中文雙語Fran?ais
Lifestyle
Home / Food

'Shaobing' warrior

By Li Yingxue | China Daily | Updated: 2018-12-14 07:54
Share
Share - WeChat
Feng makes his own version of nailao-a form of Chinese cheese, where rice liquor and sugar are added to fresh milk. [Photo provided to China Daily]

Besides being a regular guest on television, presenting the skill of making shaobing, Feng recently wrote a book entitled Xiaochidayi (Little Snacks, Great Skill), in which he collates stories about traditional Beijing snacks.

Feng was assigned to Longfusi snack shop as an apprentice in 1975. He worked under Wang Fuyu, a shaobing master, who led him on his path to shaobing fame.

At first, Feng did not like his job. Most of his classmates were given jobs in factories, and he thought working in catering would not earn him much respect.

However, despite having to perform menial tasks like igniting the oven (which always left his face plastered in coal ash), his master showed him how excellent a pastry chef can be-even if he is just making a common shaobing.

To achieve such excellence, he would start with the dough. It requires 1 kilogram of flour mixed with 600 grams of water-the balance is always set at 1.6 kilograms-per batch. Wang would throw it on the scale and every time it would always be exactly 1.6 kilograms. He never once moved the balance.

Feng devoted himself to learning from Wang, and after a couple of months, he perfected the skill of cutting the dough to the exact weight.

The next step, however, is the most challenging, and a bit of a trade secret: "Throwing the fan". The idea is to roll and flatten the dough into a fan shape, before throwing it onto the counter, making it longer and thinner.

"The key is to hold the fanshaped dough, whirl it in the air and throw it hard onto the board. You're trying to make it more than a meter long and very thin," explains Feng. "That single movement can take people years to master."

One of Feng's apprentices took seven years to learn that single step, while many others were still practicing.

"It's the secret to making a shaobing with 18 layers. Without this step, the dough would not be thin enough and you can only achieve a few layers when you roll it," Feng notes.

"We used to have a special tool to roll the dough into a fan shape. I only have one in my home as a collector's item, but most people couldn't figure out what it is."

|<< Previous 1 2 3 4 Next   >>|
Most Popular
Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
 
主站蜘蛛池模板: 91精品久久久久久久 | 日韩在线欧美 | 欧美成人高清 | 久久机热 | 亚洲人成人一区二区在线观看 | 在线欧美视频 | 久久久久久99| 日韩av电影免费 | 日韩视频免费观看 | 伊人久操 | 亚洲永久免费 | 在线精品观看 | 亚洲精品一区二区三区中文字幕 | 久久国产经典视频 | 精品日韩一区 | 国产精品乱码一区二区三区 | 欧美日韩精品一区二区 | 国产一区二区三区高清 | 久久精品视频网址 | 色干综合 | 亚洲精品一区二区三区蜜桃下载 | 毛片av片| 亚洲怡红院在线观看 | 青青操av | 羞羞av| 亚洲欧美综合精品久久成人 | 天天插天天射天天干 | 日韩精品无码一区二区三区 | 国产第一区二区 | 久久9久久 | 日本一区二区三区视频在线观看 | 日本在线精品 | 欧美极品视频 | 性一交一乱一透一a级 | 电影91久久久 | 亚洲狠狠爱一区二区三区 | 欧美中文在线观看 | 精品久久影院 | 亚洲网站久久 | 99精品欧美一区二区三区综合在线 | 久久激情视频 |