An Introduction to Huzhou Nian Mo
Huzhou Nian Mo is a folk handicraft and traditional food of the Han nationality in Shanxi Province, China. Flower Mo can be regarded as a traditional handmade craft unique to Shanxi. It reflects the wisdom and talent of the people of Shanxi, and is one of the folk art treasures with northern characteristics. As the saying goes, one kind of water and soil nourishes one kind of people. Huzhou is located in the Taiyue Mountains in the southern part of Shanxi, mainly growing wheat, and mantou (Chinese steamed buns) is also one of the main foods on every household's dining table. In people's eyes, mantou is just a round and satiating food. However, in Huzhou of Shanxi, people have put effort into making mantou. Mantou is given life, becoming a beautiful thing that people put their hopes and blessings into.
Mantou, which is commonly called "Mo Mo" in Shanxi, has various shapes and meanings in Huzhou during festivals. "Nian Mo" (New Year's Mo) is made during the Chinese New Year. Huzhou flower Mo, known as "Yang Gao Er Mo", used to refer to "lucky Yang", meaning "good luck". When visiting Huzhou before the Spring Festival, it is known that Huzhou is more famous for Nian Mo than other varieties of flower Mo.
What are the Nutritional Values of Huzhou Nian Mo?
Nian Mo is made from fermented flour, and the main nutrient is carbohydrates, which is the basic food that people consume to supplement energy.
Good for the Stomach: Huzhou Nian Mo is made from fermented flour, which is easy to digest and absorb. People who have excessive stomach acid, bloating, and indigestion leading to diarrhea will feel comfortable and relieved after consuming baked mantou.
What are the Product Features of Huzhou Nian Mo?
Huzhou Nian Mo, also known as alkaline-free steamed Mo, has a unique flavor, varied patterns, and realistic shapes. Due to its high-quality ingredients and unique craftsmanship, it can be preserved for more than three months at room temperature without deterioration. The dough for Nian Mo is made without using alkaline, and requires long kneading time. Dry flour is mixed into the dough as it is kneaded, and the Mo becomes loose and layered after steaming. It does not become sour after being soaked in water. Natural, uncontaminated wheat flour is selected for Nian Mo. Traditional yeast is used to ferment the dough. No food additives are added. The dough is kneaded repeatedly by hand, making the color of Nian Mo white and tender. After shaping the Mo, it needs to be placed on a hot brick bed, covered with a quilt for further fermentation, until it becomes light and polished before steaming, which usually takes more than half an hour.
What is the History of Huzhou Nian Mo?
In Huzhou custom, people eat Mo during the Chinese New Year or offer it as a treat for guests. Men use the "hand" shaped Mo, with two of them per person, symbolizing that more labor earns more money, with the implication of making back what has been lost. Women use the "flower" shaped Mo, which represents beauty and knitting skills. "Deng Gao Mo" (Climbing to the top Mo) symbolizes "steady progress step by step" in life. "Wu Zi Deng Kong" (Five sons climb to the sky) is a supreme type of "Deng Gao Mo," and it signifies climbing higher and seeing farther. "Tu Zi" (Rabbit) symbolizes running quickly, especially for unmarried women who hope to get married soon. "Fish" symbolizes abundance year after year. When making sacrificial Nian Mo, a high stalk of sorghum is used as the base with three or four Deng Gao Mo cored through it, and other Mo varieties interwoven on top depending on the deity being worshipped. A "Red Shi" (Red World) is inserted when worshipping ancestors, which expresses the hope that the family will be prosperous and happy. When worshipping the God of Wealth, a "hand claw" is attached, hoping to usher in wealth and prosperity.
How Is Huzhou Nian Mo Made?
The process starts with fermentation. The dough is then tightly sealed with a large iron basin and left to ferment for two days at a certain temperature. After the dough is fermented, it is mixed with a certain ratio of dry flour and appropriate amount of water. Mixing of the dough begins (currently done by machine), and the dough must be compressed into a thick sheet with moderate softness and hardness. The pressed dough sheet is divided into equal small pieces, and each piece must be weighed for even weight distribution. The weighed dough pieces are placed into a special container and flattened by hand, followed by adding pressure to make the flour moist, dense, and not sticky during the production process. The compressed dough is put into a dough divider and processed into uniform dough pieces. The dough then undergoes further manual kneading to become a beautiful flower Mo. The red dates on Nian Mo are also very particular, requiring no rotting, no worms, and a certain degree of sweetness.
