How to make traditional Eastern cuisine - Orange-fermented Kudzu Powder‌, passed down for 900 years

复刻传统东方美食—橘酿葛根粉，始于北宋，传承已有900年 大家好，这一期视频、我为大家展示有着900年历史的传统东方美食—橘酿葛根粉的制作。 这道美食历时很长，从去年冬天开始，我就开始做了。 最开始，橘酿葛根粉的传承老师联系我，说可以教给我葛根粉的制作技艺。因为我从小就喝过葛根粉，比较喜欢，所以也很想尝试自己做一下这一道美食，但是我离老师很远，于是就通过视频通话的形式跟老师学习了整个流程。 我先是在网上从海南买过来了青桔。开始做葛根粉的第一步：桔子壳。要用工具把桔子肉掏出来，留下桔子壳，晒干用于时候装葛根粉，并融入桔子香味。这一步骤看着简单，却做了好几天，手指都酸疼。 接着，我要去挖葛根。我视频里呈现出的挖葛根，都是其他村的一位爷爷种的葛藤。他有好几个山头，都种了葛根。他带着我去挖，我和团队里2个小伙伴一起挖了一整天，挖到了200斤葛根。爷爷说，冬天是挖葛根的好季节，春天就要让葛根的叶子生长、也锤不出葛根粉、就不可以挖了。 把这些葛根扛回家我们就已经累瘫了。 清洗干净葛根之后，把葛根切成小块，然后用木槌锤碎，接下来就是极其复杂又累人的流程。总而言之的原理，就是贯众和葛根这两种植物一起捶打，发生反应，去除杂质，提取出纤维类沉淀物。这个过程我不断咨询老师，老师也全力帮我解答每一步骤的困惑，断断续续做了两个多月，才做出来。 葛根粉有点类似于果冻的口感，它原本是无色无味的，橘酿葛根粉带着桔子的清香。品尝时，一般会加蜂蜜、桂花等佐料，吃起来感觉有一股清甜，特别美味。 在科技高速发展的现在，这种点心我们很容易获取。但在古代，想要品尝到如此口感的美食，需要耗费极其复杂的工艺和漫长的时间。 橘酿葛根粉是源自于900年前、北宋时期的一道美食点心。所以，在视频的结尾，我靠我自己的想象，稍微展示了一下北宋时期一位女子游园及品尝葛根粉的场景。在北宋，人们还是有着很多的休闲时间和高雅的乐趣。我是在有着苏州园林建筑的公园里拍的，经过了工作人员的允许。因为水池那个地方有很多孩子在玩，所以我一直在旁边等待，天快黑的时候，孩子们从公园里回家了，没什么人了，我就坐在水池旁拍了一下品尝的场景。 视频里我只展示了最关键的一些步骤，很多重复的冗长的，我都删掉了。剪出视频后，我发给老师看，然后也和老师沟通了很久，我才知道这一道美食，历经900年的岁月长河，能够传承到现在，有多么不容易。老师说，他这一辈子就只做一件事情：做好橘酿葛根粉。 ❤

How to make traditional Eastern cuisine - Orange-fermented Kudzu Powder‌, originated in the Northern Song Dynasty and has been passed down for 900 years Hello everyone, in this video, I will showcase the traditional Eastern cuisine with a history of 900 years - the production of orange fermented kudzu powder. This dish has been around for a long time, and I started making it since last winter. At the beginning, the inheritor of orange brewed kudzu root powder contacted me and said he could teach me the production techniques of kudzu powder. Because I have been drinking kudzu powder since I was young and I really like it, I also want to try making this dish myself. However, I am far away from the teacher, so I learned the whole process from the teacher through video call. I first bought green oranges from Hainan online. The first step to making kudzu powder is to use orange peel. Use tools to remove the orange flesh, leaving behind the orange shells, sun dry them for use in filling with kudzu root powder, and blend them with orange fragrance. This step may seem simple, but it took several days and my fingers were sore. Next, I'm going to dig kudzu root. The digging of kudzu root presented in my video is all planted by a grandfather from another village. He has several hills, all of which are planted with kudzu root. He took me to dig, and I spent the whole day digging with two members of the team, and we dug up 200 pounds of kudzu root. Grandpa said that winter is a good season for digging kudzu root. In spring, the leaves of kudzu root should grow, but if you can't hammer out kudzu root powder, you can't dig it anymore. Carrying these kudzu roots home would already leave us exhausted. After cleaning the kudzu root, cut it into small pieces and then smash them with a wooden mallet. The next step is an extremely complex and tiring process. In summary, the principle is that the plants of Guanzhong and Pueraria root are pounded together, reacting to remove impurities and extract fibrous precipitates. I constantly consulted with my teacher about this process, and the teacher also tried their best to help me solve any confusion at each step. It took me more than two months to do it intermittently before finally completing it. Kudzu root powder has a taste similar to jelly. Orange brewed kudzu powder with the fragrance of oranges .It was originally colorless and tasteless, but when tasted, honey, osmanthus and other seasonings are usually added, so it feels sweet and delicious. With the rapid development of science and technology, this kind of Dim sum is easy to obtain. But in ancient times, to taste such delicious food, it required extremely complex craftsmanship and a long time. Orange fermented Pueraria root powder is a delicious Dim sum from the Northern Song Dynasty 900 years ago. So, at the end of the video, I used my own imagination to show a scene of a woman visiting a garden and tasting kudzu root powder during the Northern Song Dynasty. In the Northern Song Dynasty, people still had a lot of leisure time and elegant pleasures. I took the photo in a park with Suzhou garden architecture, with the permission of the staff. Because there were many children playing at the pool, I kept waiting nearby. As it was getting dark, the children came home from the park and there were not many people left. I sat by the pool and took a photo of the tasting scene. In the video, I only showed the most crucial steps, and I deleted many repetitive and lengthy ones. After cutting out the video, I showed it to the teacher and communicated with them for a long time. Only then did I realize how difficult it is for this delicacy to be passed down through 900 years of history. The teacher said that he will only do one thing in his life: Making Orange brewed kudzu powder. ❤

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