Lautier coffee
Introduction: If every beverage has its own personalities, “wine” will belong to the drinking feast. For example, during the meeting, we should use wine to create atmosphere. When it comes to coffee, it is a unique style. In your loneliness, light up a heavy coffee in order to speak and face to your soul. Flying coffee is belong to everyone and it was managed by a group of coffeeholic who came from the bottom of Fruits-Mountain.
Each deep baked coffee bean are generated from the well-known places like Malawi, Kilimanjaro, Irgachefe, Mamba and other places.
"In fact, the quality of coffee does not need to talk more, just get one and put into your mouth. Taste it! You will know that the tongue and the coffee bean are fallen in love together without saying a word.”
When grinning the coffee beans to powders, it will have slightly bitter taste, with a heavy coffee smell. Next, pouring the liquid which its reflection looks like the jewel’s color. Perhaps that is reality! _______________________________________________________________________________________________

Peanut Brittle
　

1. Making Procedures of Peanut Brittle:

<1>

Picking peanuts, and putting away the broken peanuts or floating on the water in case of influencing the taste of Peanut Brittle, and then washing

and drying up the peanuts for further use.

<2>

Pouring white sugar, water, malt, salt and salad oil into a pot, then putting peanuts in, and mixing and frying with small fire.

<3>

After ten to fifteen minutes’ frying, the peanuts will ripen gradually and give out a sound. Seventeen minutes later, please put white sesame seed and

continue frying until it is sticky, at this time, you can have a taste of the peanuts.

<4>

After twenty to twenty-five minutes’ frying, the peanut color will become deep. You can use a funnel to filter out the oil, and pour peanuts into a flat

plate, pave a clean piece of roasting paper, and roll flat using a rolling stick.

<5>

After cooling for five to seven minutes, you can use a kitchen knife or sugar knife to have your desirable size when the temperature gradually

decline. After the peanuts cools completely, you can put it in a box and finish the good-tasted peanuts.

<icook.tw/recipes/68969>

2. History of Peanut Brittle:

The history of Peanut Brittle, not as simple as making procedures, dates back to long time ago. Actually, Longtan area do not produce peanuts, but the self –made Peanut Brittle was famous all around the whole place. The precedents in early Longtan not only plant tea but also do some manufacturing, which refers to Peanut Brittle.

Source: http://61.60.73.156/lungtan-e/tour/guide_eat_candy.htm

Do you know? Peanut Brittle is called “Hua Sheng Tang” in Chinese, and “ピーナッツおこし” in Japanese.

Do you know that? Nine peanut brittles equal to a meal (so much), so you should pay attention not being fat while enjoying the delicious food.
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Chicken Feet Galantine

Beside the water road of Baiguo Mt., there was a bamboo garden, near which there is a family, whose host was retired military officer. This host ever learned Chicken Feet Galantine from a government officer whose precedent was a cook in Qing dynasty. Chicken Feet Galantine, with the smell of old marinade and refreshing surface, left the sweet smell in one’s mouth and teeth after having a taste of it. This great food is reported competitively by the media and reversed the image of having Chicken Feet Galantine after people’s spread of mouth and ears.

San Hsiang Chicken Feet

New Method of Eating San Hsiang Chicken Feet:

Chicken feet are generally bittern, which is very troublesome. In a manner of speaking, it causes troubles if the smell of marinade is just-so-so.

However, San Hsiang Chicken Feet does not only have special falavour, but also is convenient while eatingm, which makes lots of people who never eat chicken feet begin to eat them.

It is said that Chicken Feet Galantine was a royal food in the palace of Qing dynasty, which was learned from an old inland army officer while Boss Zeng was on active service.

The making method is to put away the big bone and feet fingers first, and then wipe off chunky glue, after that put nine kinds of Chinese medicines to bittern for two hours, and then refrigerate marinade and chicken feet. Because the agglomeration of marinade sticks to the chicken feet, there is a kind of sweet smell while eating chicken feet galantine. Therefore, you must eat such a delicious chicken feet.

The nine Chinese medicines are:

1. five spices 2. pepper 3. cinnamon 4. black pepper 5. anise 6. liquorice

7. medlar 8. fennel 9. red dates

~chicken feet galantine~pot-stewed chicken feet ice snacks

Medicine Materials:

1. anise two tablets 2. small fennel three qian

3. cinnamon one qian 4. pepper one qian

5. qiquorice one piece

All the medicine materials should be tied up to the cloth-packaged chicken feet snacks.

Seasoner:

1. water: 600cc

2.soy,condensed soy 100cc respectively

3. iced sugar, alcohol two large spoons

4. salt one small spoon

5. appropriate green onion, ginger, the head of garlic and sesame oil

Method of Making:

Only heat and boil all the materials at the same time.

The Method of Dealing With Chicken Feet:

Cleaning the chicken feet and boiling with old ginger, water and rice wine, putting out the chicken feet and cleaning it by cold water, then drying. After that, putting it into boiled marinade, and stewing thirty minutes and then braising for another thirty minutes, and then taking it out and putting it in the vessel for preparation.

References

http://www.ytower.com.tw/mailbox/detail.php?TitleID=3270

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The Origin of Preserved Fruit
　

Before the recovery of Taiwan, Mr. Si-fo Hong in Fujian Province and Zhangzhou Province, was appointed as the manager in Yuanhetang at that time. He lost job when he went to Taiwan. After the thing happened on February 28, 1947, he went to Taiwan to look for his nephew. He saw so many kinds of fruit in Yuanlin, and he thought that it was such a pity if the fruit was not produced into preserved fruit. Therefore, he began to pickled the fruit made by preserved fruit by the salt, and then sent back to Fujian Province and do some processing and then returned them back Taiwan, which was the early history of preserved fruit in Taiwan.

At that time, Yuanlin Township started to develop the industry of preserved fruit. The preserved fruit not only became the main food in domestic countries but also sold to the U.S., Singapore, Indonesia, Philippines, and Japan. In the 1940s, there were more than one hundred factories producing preserved fruit, and the factories at that time mostly collected near Lincu and Fanzihlun. The flourishing time was in 1960s, and the then preserved fruit industry sellers were all around the whole province.

The most necessity of factories making preserved fruit was workers, large sun-exposed spots and manufactured equipments. At that time, people could infer the scale of a manufacturing factory according to the factory spots. At least several dozens of meter squares were used to make preserved fruit, and Futian and Yushan were large ones. There was a spot of thousands of meter squares in Yushan, so it was easy to know how surprising the annual production was!

In the industry of preserved fruit in Taiwan, up to now, the Yuanlin Township in Changhua County was still the large one. Yuanlin Township was situated in the center area of Changhua County, with rich productions and intensive population, but the development of industry mainly relies on the industry of preserved fruit, which culture is the original motive power of pulling the flourishing economy in Yuanlin Township. As the sources of fruit were not rare, the storefronts of the then factories in Yuanlin Township were increasing gradually and even surpassed the South of Taiwan between 1950s and 1960s, which became the largest production area in all the areas in Taiwan. In 1982, the record with a value of 3.1 billion NTD was created, and the factories and storefronts were almost connected with each other. How spectacular it was! <Source: search “Yuanlin specialties”>

The Manufacturing Way of Making Preserved Fruit

　

1. Sources: Choosing appropriate mature materials, which can not be too mature, or the fruit will be too soft to be easily damaged, and salt and sugar will not be easily to infiltrate into the fruit. Besides, it can not be too raw, or there will be a lack of flavor.

2. Selecting: The size should be considered. It the fruit width is too large, the liquid glucose will be imbalanced, and have the phenomenon of different quality. The bad fruit and included substances should be out away.

3. Watering: Cleaning the ash, sand and foreign matters adhered to the surface of the fruit.

4. Preliminary Treatment: Different treatment should be made according to different kinds of fruit, for example, it needs to be grinded while making plum, calamondin oranges and preserved fruits to make the surface thin and soft b taking advantage of the penetration of salt and sugar. The dates should be cut about twenty knives, and pineapples and pawpaws need to be pared.

5. Preserving Raw Materials: Raw materials need to be preserved in a large scale to produce in a long period as the short production term. The main conversant is salt, and sulphurous acid and corrosion remover are also used.

6. Drifted Water: Except for the immediate process of fresh materials, the common preserved fruit need to be drifted water in order to put away unnecessary conversant. The methods of drifting ice use the running water form or still water form according to different raw materials.

7. Sugaring: Sugaring is a very difficult task in the process of making preserved fruit as it is easily to be rancidity after affecting by microorganism. In the past, the breed of microorganism was prohibited by conversant, but now, you can use tubular pipe sterilizing machine to sterilize the sugar. While sugaring, we generally immerse the fruit into Brix, which keeps 20 degrees to sterilize in advance, and supplement sugar to improve the sugar degree when there reaches a balance between sugar liquid and fruit. After sterilizing, put it into the original fruit. You can not stop doing the same procedures for several times until the fruit sugar degree has been up to 60 degrees. If you do not use the way of sugaring, you can also use the way of boiling to evaporate the water in sugar by heating. The sugar degree will be improved to above 60 degrees while boiling and condensing, such as candied melon, preserved fruit of dates, preserved fruit of tomatoes, preserved fruit of pineapples and preserved fruit of pawpaw.

8. The Seasoning Preserved Fruit: You can use plum candy and salt kumquat to dry the salt water, and then fill in legal additives to dry again.

9. Drying: The process of drying is a main factor in affecting the state of preserved fruit. The tissue of reserved fruit that remain undried is near fresh, but it can not be kept in a very long period in indoor temperatures because of the high water content, so corrosion remover needs to be added to prohibit the breed of microorganism. It can be kept for one year in indoor temperature while having less than 25water content after drying.

10: Packaging: I should be packaged by resistance to highly breathable and moisture substances, and it should be eaten as soon as it is open in case of going bad. < Reference source: orange orchard>

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Salted cake

Salted cake is one of the specialties in Yuanlin. The famous Zhuang-Yuan-Zhen salted cake, a craze since it started in 1945 with its name Senwu Bakery, has 60-70 years of history. In order to reappear the most traditional, old styled meat bun and salted cake to the market, we use the idiom “every trade has its master” to encourage everyone to do your utmost and contribute to the society. We positioned our meat bun as “Bao-Zhong- Zhuang-Yuan”, which means the person will be the number one. We also positioned our salted cake as the cake of all cakes. This bakery has passed down four generations, and is one of the most famous and must-eat cuisine in Yuanlin.