Huang Yao Cardamom is named after Huang Yao Town and its vicinity. It is one of the “Zhaoping Sambo”. It is made from the unique black beans, Xianjing spring water and the ancient and unique handicrafts of Huangyao Town. The products are evenly granulated, black and shiny, fragrant and fragrant, and smelling from the next side without any chemical ingredients. It is a pure natural seasoning.

Huang Yao's soybean meal has a long history of production, and it flourished during the Qianlong period of the Qing Dynasty. "Zhaoping County", which was repaired in the 24th year of Qing Emperor Qianlong (1759), contains: "The cardamom is a specialty of Huangyao. It is far and near famous, and his system is far behind. "It is also loaded with: "bean meal, the most popular in the production of Huangyao Street in Qidong, because it is used for soaking and washing beans, it is made of Baozhu River water, so it is made into soft heart, sweet and odor, good in material, famous in China and abroad. , Cheng specialties also. Among the many soybean meal workshops, the quality of the soybean meal produced by the old brands such as “Gu Yisheng”, “Guxinji” and “Liang Longan” is the best, the best flavor and the highest reputation. Today, Huang Yao Cardamom still follows. The traditional production process and production process are hand-made, and the soybean meal has always maintained the traditional quality and flavor. Its traditional processing technology was listed in the Guangxi Zhuang Autonomous Region-level intangible cultural heritage in 2008. Pepper peas, salty cardamom, original cardamom, ginger and cardamom, etc. It is steamed pork ribs, fish, and toppings for chili sauce. The production area is 3 towns and towns in Huangyao Town, Zhangmulin Township and Fuluo Town, Zhaoping County, Guangxi Zhuang Autonomous Region. Administrative area. The medicinal value of Huang Yao soybean meal has a higher medicinal value. According to the "Compendium of Materia Medica": "Black bean is flat, but it is warm, it can be cooked by steaming, it can be swelled, and the onion is sweaty. Salt will stop vomiting, wine will cure the wind, garlic will stop bleeding, and frying can stop sweating. According to the evaluation of relevant experts, Huang Yao Cardamom also has the ten functions of helping digestion, preventing disease, slowing down aging, enhancing brain power, improving liver detoxification, preventing hypertension, eliminating fatigue, preventing cancer, reducing drunkenness and preventing and treating cerebral arteriosclerosis. The best choice for the Royal Kitchen. Production process In the Republic of China, "Zhaoping County" also detailed records of the soybean meal production process: soybean meal, produced by the East Huang Yao Street is the most authentic. Because it uses the Pearl River water when it is soaked, the soy bean is soft and has no nuclear sweet smell. The material is excellent, the name is Chinese and foreign, and the special products are also. Its method is one hundred and ten thousand black beans or cinnabar. Wash with water first, put it on a raft, and pour it into cold water for three hours. Pick up the multiplexed sputum to the atmosphere, and cover the water with the beads. After the oysters are frozen, they are hidden in the mold house, and the mold is used to spread the mold. On the 7th, the river was washed with water, and it fell into the hustle and bustle. On the 7th, it was re-entered into the Dagu. In the morning, it was spread out in the morning. After the fish was used for two times, the bottom surface turned into a soybean meal. Historical allusions It is said that Huang Yaozhen’s people, Lin Zuo, liked the cardamom, and took the cardamom to go to Jiangxi. There is a poem in the local area: the county official loves the cardamom, and the taste is really long. There is no cardamom for a meal, and the meal is not fragrant. During the reign of Emperor Guangxu, Hunan people Deng Yuliang visited Huang Yao. The local scholar Cai Linyi gave a gift from the cardamom. One of Deng Fu's poems: Yao Xi has a light musk, and the silkworms have tasted it. From then on, it will be thousands of miles away. The ancient town of Huangyao originated in the early Ming Dynasty and has a history of hundreds of years. It is the first choice for the royal chefs of the Qing Dynasty. It has a long history and is well-known both at home and abroad. It has been exported to Southeast Asia, Hong Kong and Macao, and won the Gold Cup Award at the 1994 Mongolian International Food Expo. .

Huang Yao soybean meal quality technical requirements I. Raw materials 1. Black Bean: It mainly uses black beans produced in Huangyao Town and its surrounding areas. The black beans require that the granules are full and even, and they are dried by the wind. 2. Second, the processing technology Process: material selection → steamed beans (also called “bean beans”) → fermentation → mildew → whitening → drying → preservation. 2. Moldy beans are mildewed and whitened for 5 to 7 days, then dried by natural sunlight, sealed and preserved for post-cooking. Third, the quality characteristics Sensory features: bright black color, lustrous, uniform and uniform granules, soft and non-nuclear texture, rich and mellow aroma, delicious and deep. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the production area of ​​Huangyao soybean meal may apply to the Zhaoping County Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.