Chuantongmianshi Making Craftsmanship
01 · Historical Records
By 2018, there were more than 17,000 people engaged in the Jinyun shaobing trade.
02 · Core Techniques & Process
The Jinyun shaobing craft is a traditional pasta-making craft that spreads through the Lishui area of Zhejiang Province and radiates to its surroundings. Jinyun County lies in the hilly and mountainous area of central-south Zhejiang; its landform can be summarized as "nine parts mountains, half water, half a part fields." The climate is humid with four distinct seasons, suitable for growing wheat, rice, and jiutou mustard greens, and together with locally raised native pigs, provides ample fine raw materials for the Jinyun shaobing craft. The Jinyun shaobing craft has five characteristics. First, the baking tool is fairly unique. Second, the filling preparation is unique. Third, the leavening technique is unique. The Jinyun shaobing uses "mianniang" to leaven the dough so it ferments just right; it is mixed with boiling water so the dough can stick to the inner wall of the clay pot and not fall off the oven. Fourth, the fuel is unique. Generally charcoal or white charcoal is used as fuel, with an oven temperature of 250–300 degrees and a baking time of 3–5 minutes. Fifth, the flavor is unique. Baked at high temperature, the Jinyun shaobing combines the aromas of wheat, meat, scallion, sesame, and dried vegetable; its surface is crisp, its interior soft and glutinous, with suitable saltiness, oily yet not greasy, fragrant, crisp, and refreshing. Rooted in Lishui, the Jinyun shaobing craft is closely tied to local customs and folkways. Besides daily eating, Jinyun shaobing also operates alongside the vibrant local Wu opera performances, colloquially called "chasing the stage front"—eating oneself, treating guests, or giving to the down-and-out beggars in the plot are all acceptable, thus forming a distinctive folk custom.
The double-walled baking barrel
A wooden outer barrel holds a clay pot made of pig-fat clay from Huzhen, the gap packed with local perlite for insulation.
Leavening with a noodle mother and hot-water dough
A preserved 'noodle mother' leavens the dough to just the right degree, while hot water gives it enough grip to cling to the pot.
Three steamings and three sunnings
The greens are dried through three steamings and three sunnings, giving a dark, sweet, fragrant base for the pork filling.
Charcoal firing at three to five minutes
Charcoal or coke holds the kiln at 250-300 degrees, and each cake bakes in only three to five minutes.
The cake stall at the opera fair
Cake stalls follow the Wuju opera troupes from fair to fair, feeding performers, guests and the beggars of the play.
Four named transmission families
Four family traditions survive, the Zhu line reaching twenty-seven generations and the Bao line four, with family, apprenticeship and neighbourhood teaching combined.
03 · Regional Records & Related Items
Its shaobing barrel uses a wooden barrel as the outer shell, while the inner liner is a clay cauldron fired from the "pig-fat clay" of the Huzhen area; pearlite powder from the locality is used as insulation between the inner and outer shells. The shaobing barrel has the advantages of high temperature and slow heat dissipation. Jinyun shaobing uses pork mixed with Jinyun dried vegetable as filling; the Jinyun dried vegetable is made from locally grown fine-leaf jiutou mustard, pickled and then steamed and sun-dried three times, yielding a glossy black, sweet-fresh, and richly fragrant dried vegetable.
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04 · Cultural Value & Contemporary Safeguarding
The Jinyun shaobing craft has a long history, with three main transmission modes: first, family transmission, where sons inherit the family trade from fathers; second, master-apprentice transmission, where apprentices enter and learn the craft through formal bowing to a master; third, relatives bringing along one another, mutually guiding and learning. So far four transmission groups—the Zhu family shaobing, Bao family shaobing, Lü family shaobing, and Beishan shaobing—and several inheritors have formed, of which the Zhu family has passed down 27 generations and the Bao family 4 generations. Starting in 2014, inheritors adopted centralized training to advance the project's transmission. The history of the Jinyun shaobing craft's transmission and spread provides important reference for studying local food culture. At the same time, the craft's transmission and development provide conditions for local people's employment and entrepreneurship, possessing certain economic value.
05 · Associated Representative Bearers
Representative bearers recorded under this item, organized by national nomination batch:
- Wang Qingai 04-1907
- Li Huizhong 05-2858
- Li Jiangang 05-2859
- Jia Zhiliang
- Rexiti Yimiti
- Hatamusha Nuer
- Yu Zhenling
06 · Authoritative Sources & Bibliography
Sources
China Intangible Cultural Heritage Network (ihchina.cn)
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