In the memory of Baoding people
There is a salty fragrance
is the best companion to drink porridge in the early morning
It has a crispy bite
is the "finishing touch" on the home-cooked dining table
it
is known as
One of the "Three Treasures of Baoding", Huaimao Zhuai
No.1 The origin and legend of Huaimao pickled vegetables
In 1940, the street-facing shop in Huaimao pickled vegetable garden in Baoding. According to legend, in 1671, the Zhao couple, who were from Shaoxing, moved to Baoding from Jinyu Hutong in Beijing, and set up several large jars on the West Street of Baoding Fucheng to specialize in pickled vegetables and noodle sauce. Because there is an ancient locust tree next to the store, the name of the store is "Huaimao", which uses the metaphor to buy and sell as lush as ancient locust branches and leaves.
On the West Street, there was not only Huai Mao, a sauce garden, but one of the major features of Lao Huai Mao was to sell noodles with wooden pestles, without a spoon. The wooden pestle was put into the sauce jar and brought out the thick and sweet noodles sauce and served in the bowl. It seems to be just a small business skill, but it essentially proves the viscosity of Huai Mao Noodle Sauce, and it clearly shows the quality of the sauce to people, gaining the recognition of consumers and the brand has continued to this day.
Baoding industry and commerce flourished in the early 20th century, and Huaimao Sauce Industry also entered its heyday. There is a saying among the people that "Baoding has three treasures, and two treasures are in Huaimao". Since the establishment of "Huaimao" in 1671, Baoding Huaimao has a history of more than 300 years. It was first recognized as a "time-old Chinese brand" by the Ministry of Commerce of the People's Republic of China in 2006.
No.2 The production skills of Huaimao pickled vegetables
The production process of pickles is meticulous. The first thing to say is the excellent feeding. Huaimao spares no expense. The small carrots you buy must be tender and crispy, while the leek flowers must be fresh and pure flowers.
The main method of feeding is to agree with Taihang Mountain farmers to collect seasonal fresh vegetables. The stable and high-quality vegetable materials ensure the order of production. Every time the corresponding season comes, farmers will deliver vegetables to the workshop from all over the countryside, and the master in charge will check and inspect the goods.
The pickled vegetables are desalted to about 7 degrees, and then cut them into various flower shapes, put them in a cloth bag and fermented with sweet noodles sauce. During this period, pour the jar once every 7 days and replace the noodle sauce three times in the middle to ensure that the vegetable cakes effectively absorb the sauce and then leave the jar after 30 days.
Huaimao's sauce is also diverse, in addition to sweet noodle sauce, there is also fermented black bean sauce. Watermelon fermented black bean sauce, tomato fermented black bean sauce, etc. There are dozens of varieties of side dishes, including assorted pickles, cucumbers, radishes, peas, lentils, glutinous rice, silver bars, lotus root slices, peanut kernels, walnut kernels, eggplant buns, Chinese toon, ginger sprouts, and dragon beard.
After decades of precipitation, Huaimao pickles are more in line with the tastes of contemporary people. In 2007, the production skills of Huaimao pickle were rated as "Provincial Intangible Cultural Heritage" by the Hebei Provincial Department of Culture.
No.3 Inheritance and Innovation of Huaimao Pickled Vegetable
As a time-honored brand with a history of more than 300 years, it is inseparable from the inheritance and innovation of the brand. Today, Huaimao has grown into a modern R&D and production base with sweet noodle sauce as the core and integrating pickles, soy sauce, vinegar and other condiments. Abide by the traditional old rules of "no corner work, no cuts of materials" and "no opening the tank until time". Adhering to the concept of "always meet the needs of every generation of consumers" we inherit the skills of brewing sauce, and hope to use sweet noodles sauce to convey Chinese culture to the world, so that the taste of Huai Mao will always remain. Huaimao pickles are the taste of time and the memory of the city. When you come to Baoding, don’t forget to taste the aroma of the soy sauce under the locust. It is the most ordinary and affectionate Baoding flavor!
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Source | Baoding Cultural Tourism
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