Traditional pasta making technique (Tianjin Goubuli steamed bun making technique)

Name of China's national intangible cultural heritage: traditional pasta making technique (Tianjin Goubuli steamed bun making technique)

Applicant: Heping District, Tianjin

Item No.: 943

Project No.: VIII - 160

Time of publication: 2011 (the third batch)

Category: traditional art

Region: Tianjin

Type: Extension Project

Applicant: Heping District, Tianjin

Protection unit: Goubuli Group Co., Ltd

Introduction to traditional pasta making techniques (Tianjin Goubuli steamed bun making techniques)

Applicant: Heping District, Tianjin

Goubuli steamed bun is the first of Tianjin's famous food "three wonders". It's made of water filled semi hairy noodles. It looks like congealed fat, looks like chrysanthemum, tastes delicious and not greasy. It's unique in the north and south of the country. It has its own unique operation methods in stuffing, flour mixing, fat kneading, skin rolling, bag kneading and cooking. When mixing noodles, the water temperature should change according to the season. Generally, warm water is used and the method of "one arch fertilizer" is adopted. Knead it well and put it for a while. Use it after fermentation. The advantages of this kind of noodles are impermeable to oil, biting strength, good glossiness and both soft and hard. When rolling the skin, it is required to be uniform in thickness, round and appropriate in size. The stuffing of each bun is about 3 yuan. When kneading the bun, the pleats should be uniform, neat and beautiful, and the shape should be like white chrysanthemum. The key link is the stove, to grasp the fire to be just right.

It is said that in the eighth year of Tongzhi reign (1869) of the Qing Dynasty, Liu Ji steamed food shop, who was behind Hou's family by the canal wharf, recruited an apprentice named Gao Guiyou, who was later the founder of Goubuli steamed stuffed bun. Gao Guiyou quit his job after his apprenticeship expired. In 1882, he invested and operated his own baozi shop, named Deju. He reformed the steamed buns to make them not only delicious, but also beautiful. Its shape requirements are chrysanthemum item and BUN clasp. It connects steamed stuffed bun with beautiful flowers, and gives customers material enjoyment and spiritual satisfaction at the same time. Therefore, there are many people who eat steamed buns every day and need to wait. Some customers ask questions, but Gao Guiyou's language is not good, and sometimes he can't answer them. Some familiar customers know his nickname and say with a smile, "Gouzi ignores people." this was heard by a Taoist priest in the Houhou Palace at that time, and he suggested to Gao Guiyou: "people say that you Gouzi ignores people - Goubuli. You might as well change the Deju number to Goubuli. It's new and strange, so you can attract customers. ”Gao Guiyou accepted the old Taoist's advice and put up the sign of "Goubuli".

For more than 150 years, Goubuli steamed stuffed bun production technology, with its rich food culture value, has not only been recognized as "China's famous trademark", "China's time-honored brand", but also won the "international famous Chinese food Award", and has won many awards in domestic and foreign cooking competitions.