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师傅坚持靠传统手艺 纯手工新鲜制作龙须糖
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2/11/2024
八点最热报 | “龙须糖”是中国民间特色传统小吃,因为外观洁白绵密、丝丝分明,吃起来入口即化,因此深受大家喜爱。在吉隆坡,有位师傅坚持着传统手艺,每天纯手工新鲜制作“龙须糖”。(主播:梁宝仪)
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00:00
Before watching the video, let me remind you that there is more content on the Hotpot website.
00:05
Longxu sugar is a traditional Chinese folk snack.
00:08
It is white on the outside and has a clear texture.
00:11
It melts in your mouth and is loved by everyone.
00:14
Longxu sugar was also called Silver Sugar in ancient times.
00:18
It is said that during the Ming Dynasty,
00:20
Emperor Zhengde was in the forests.
00:22
He found such a special sugar hidden among the people.
00:26
He ordered to bring this Silver Sugar back to the palace
00:30
and renamed it Longxu sugar.
00:33
Since then, Longxu sugar has been passed down to this day.
00:37
In Kuala Lumpur, a master is still sticking to this traditional craft.
00:41
He makes Longxu sugar by hand every day.
00:44
Let's see the special report of Su Jingyi and Zhang Siying.
00:48
Rubbing, stretching, and rolling.
00:53
While buying powder, pull it back and forth in the eight-character way.
00:56
A pair of skilled hands in a transparent plastic board.
00:59
In a blink of an eye, the soft maltose becomes a silk of thousands of fine and soft hair.
01:04
The skillful hands like the clouds and water.
01:06
The short process of a few minutes is the 30-year work of Master Zhao.
01:10
My name is Zhao Yiming.
01:12
I have been working in Tianliu Palace for more than 30 years.
01:15
In order to prevent the flour from flying all over the sky,
01:17
Master Zhao also specially created a transparent space to make Longxu sugar.
01:20
To ensure hygiene, and also to avoid the aging of Longxu sugar, affecting the taste.
01:24
In fact, making Longxu sugar is not very difficult.
01:27
You can do it if you are determined.
01:29
Now, with Master Zhao, he has opened a shop in Tianhou Palace, Kuala Lumpur.
01:32
In addition to his wife, there is also his little daughter, Yanni.
01:35
Longxu sugar is white as snow, and its delicate appearance attracts many people's attention.
01:41
But to make the real layer clear and the taste of crispy and delicious,
01:45
I am afraid that it is difficult to do without a certain experience accumulation.
01:48
In fact, I personally think that making Longxu sugar is the most difficult for me.
01:52
The most difficult part is the wrapping process.
01:57
Wrapping the peanut filling into the Longxu sugar and then roll it out.
02:00
I personally think that this wrapping process is very time-consuming.
02:03
Longxu sugar is actually based on strength.
02:06
If you can do it, there is no problem.
02:09
If you are stronger, it will not work.
02:12
If you are stronger, it will break.
02:14
If you are weaker, it will not be even.
02:16
So every time you pull, you have to pull it very evenly.
02:20
When it is thin enough, you can finish it.
02:22
Master Zhao, who was born in Piliyibao,
02:24
From grandfather to father, he relied on the craftsmanship of the kneader to make a living.
02:28
After getting married, Master Zhao and his wife went to the capital, Kuala Lumpur, to work.
02:32
Later, by chance, Master Zhao came into contact with Longxu sugar
02:35
And especially to Hong Kong to learn and start the road of making Longxu sugar.
02:39
Longxu sugar is learned from a Hong Kong master.
02:43
I happened to meet him and was very interested.
02:48
After that, I came to Hong Kong to learn Longxu sugar.
02:52
I have been in Hong Kong for more than a year.
02:55
In fact, my family will not object.
02:58
Because I learned a lot of crafts.
03:00
There is no harm in learning a lot of crafts.
03:04
I have always liked to do this kind of handicraft.
03:09
It is also an art.
03:12
As long as it is about interest,
03:14
It can be kept up to this day.
03:18
As time goes by, Master Zhao also improves the ingredients of Longxu sugar.
03:22
From the original peanuts to the more diversified black sesame, wheat, shredded meat, etc.
03:27
Let the traditional old taste enter the world of the younger generation.
03:30
At first, only the original flavor was left.
03:33
It's peanuts.
03:34
At the request of the customers,
03:37
We added some flavor.
03:39
The most popular are the original flavor and black sesame.
03:43
Because many people are sensitive to peanuts.
03:47
So their second choice is black sesame.
03:50
And the wheat is also very popular.
03:53
Younger people like special flavors.
03:57
For example, strawberries, honeydew, durian, etc.
04:01
Master Zhao is brave enough to break the traditional framework.
04:04
Not only the taste of Longxu sugar,
04:05
It also includes the rule that the craft in traditional families only passes on men, not women.
04:09
Every child in his family has mastered this craft.
04:12
Actually, all my daughters know how to do it.
04:16
My purpose is to teach them my craft.
04:20
It's another question whether to develop it or not.
04:24
But they must know.
04:26
For his daughter, although her father rarely speaks Mandarin,
04:29
But her father's persistence in traditional craft makes her admire him.
04:32
I started to make Longxu sugar when I was 10 or 12 years old.
04:36
At that time, I was playing with it.
04:39
I became serious after playing with it.
04:42
He is a very strong man.
04:44
My father really knows everything.
04:47
I admire him very much.
04:49
He is my hero.
04:51
Because of these traditional crafts,
04:54
I rarely come here.
04:55
I am very happy to have someone teach me.
04:58
For Master Zhao,
04:59
Longxu sugar's taste may change due to the changing environment.
05:02
But the only thing that remains unchanged is
05:04
His determination to pass on the craft to his descendants.
05:08
His love is as deep and long as Longxu sugar.
05:12
Longxu sugar
05:15
Longxu sugar
05:18
Longxu sugar
05:20
[BLANK_AUDIO]
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