"Kneading dough isn't about strength, it's about skill." Grandpa Li stood before the workbench, guiding the workers as they kneaded the dough. "The pressure must be even, the speed steady, and the flour and water must be fully combined. Only then will the dough be chewy enough." His voice, though hoarse, carried an undeniable authority. Watching the workers gradually get the hang of it, a smile of satisfaction appeared in his eyes. These old crafts were finally being learned and passed down.
Grandpa Zhang is in charge of guiding the brewing of traditional rice wine. He leads the workers in selecting plump glutinous rice grains, washing, soaking, steaming, fermenting, and distilling, strictly following traditional techniques in every step. During fermentation, he specifically teaches the workers how to observe the state of the yeast starter and how to control the temperature and humidity—experiences he has accumulated over decades. "Brewing wine is like raising a child; you have to take meticulous care of it and can't be careless in the slightest," Grandpa Zhang said while stirring the yeast starter. "Too high a temperature won't work, and too low a temperature won't work either; if the fermentation time is too short, the alcohol content won't be high enough, and if it's too long, it will turn sour."
Aunt Wang then instructed the workers on how to make plum blossom pastries. She started by teaching them the proportions of the oil dough and the shortening, emphasizing that the oil dough should be soft and the shortening should be firm so that the layers would be distinct. When wrapping the filling, she stressed that the weight of the filling in each plum blossom pastry should be consistent, and that the pressure applied by the fingers should be even when shaping the pastries to create neat petal shapes. "Making pastries is all about color, aroma, taste, and shape," Aunt Wang said, patiently correcting the workers as they made the plum blossom pastries. "This petal was pinched too hard, and the edges are torn; that one has too little filling, so it doesn't look full enough."
Lin Wanqiu shuttled between the food workshop and "Fuyuanzhai" every day, coordinating the work of both while strictly controlling product quality. She also made appropriate adjustments and innovations to the products based on market feedback. For example, in addition to handmade noodles, she introduced new varieties such as vegetable noodles and egg noodles to meet the needs of different consumers; and based on plum blossom pastries, she developed various fillings such as red bean paste, jujube paste, and lotus seed paste, enriching the flavors of the products.
During their collaboration, Lin Wanqiu and Wang Henian gradually transformed from initial unfamiliarity and tentative exploration into a deep trust and tacit understanding. Wang Henian admired Lin Wanqiu's courage, decisiveness, and strict requirements for food quality. Whenever Lin Wanqiu pointed out shortcomings in the products, he humbly accepted them and immediately arranged for workers to make corrections. Lin Wanqiu also respected Wang Henian's dedication to the time-honored brand and his passion for traditional craftsmanship, and would proactively seek his advice on sales issues.
Once, a batch of plum blossom pastries was baked for a slightly longer time, resulting in a darker crust. Although it didn't affect the taste, it didn't meet Lin Wanqiu's quality requirements. She immediately decided to destroy the entire batch and remake them. Wang Henian was initially a little distressed, thinking it was just a slightly darker color and there was no need to be so picky. However, Lin Wanqiu said seriously, "Boss Wang, the 'Fuyuanzhai' brand has been built up over decades, and every product represents the shop's reputation. We can't ruin this golden brand because of a small flaw. It may seem like we're losing some costs now, but in the long run, it's worth it to win the trust of consumers."
Deeply moved by what he heard, Wang Henian exclaimed, "Comrade Lin, you're right! I'm getting old, and sometimes I inevitably make mistakes. I only think about saving costs, but I forget that the foundation of an established brand is its reputation. From now on, I'll listen to you completely regarding quality!" From then on, Wang Henian became exceptionally strict about product quality, even more so than Lin Wanqiu.
To expedite the launch of the co-branded products, both parties invested significant manpower and resources. The "Fuyuanzhai" store underwent a complete renovation, with bright white walls, new wooden shelves, and a dedicated intangible cultural heritage food display area. The shelves in this area neatly display co-branded products such as handmade noodles, traditional rice wine, and plum blossom pastries, accompanied by detailed descriptions of the history and production process of each product. The walls are covered with photos of elderly artisans making food, including scenes of Grandpa Li making noodles, Grandpa Zhang brewing wine, and Grandma Wang kneading plum blossom pastries, allowing consumers to learn about the cultural stories behind the products while purchasing them.
The day before the launch of the co-branded products, Lin Wanqiu and Wang Henian discussed the details of the launch event. They decided to hold an "Intangible Cultural Heritage Food Festival" on the launch day, inviting citizens of the county to sample the co-branded products for free, and also inviting cadres from the commune and media reporters to participate, thereby expanding the publicity.
On the day of its launch, Fuyuanzhai was brightly decorated and bustling with activity. A large red banner proclaiming "Intangible Cultural Heritage Food Culture Festival" was particularly eye-catching; colorful balloons and flowers were placed at the entrance, attracting a large number of citizens to come and watch. Inside the exhibition area, various co-branded products were neatly arranged, their aroma filling the air and making mouths water.
Wearing a red corduroy jacket, Lin Wanqiu stood energetically in front of the display area, introducing the characteristics and history of each product to the citizens. "Everyone, please try our handmade noodles. They are made purely by hand according to a century-old recipe. They are as thin as hair, smooth and chewy, and they don't stick together after cooking. They are delicious whether used in soup or as dry noodles!" She picked up a handful of handmade noodles and showed them to the citizens.
"And our traditional rice wine is brewed using traditional methods, without any added flavorings, colorings, or preservatives. It's sweet, mellow, and has a long-lasting taste. Adults and children can both enjoy it. A glass in winter will warm you up from head to toe!"
"This plum blossom pastry is our signature dessert. It has a crispy outer crust, a sweet filling, and an exquisite shape. It's a great gift for yourself or as a present!"
Citizens picked up samples to taste, and praises rose and fell.
This chapter is not finished yet. Please click on the next page to continue reading the exciting content!
Continue read on readnovelmtl.com