王家浆坊制作技艺

申报地区：老城区 2020年08月 第5批

“绿豆浆坊”的历史悠久，可以追溯到东汉以后。相传，东汉年间，光武帝刘秀为躲避王葬追杀，日夜奔走，数日水米未进。一日深夜行至洛阳附近，见到一户人家。便想讨些饭食，可主人贫穷，只有几把干面条，一些已经放酸的绿豆磨的浆水。主人就用酸浆，把面条、菜叶、杂豆下入锅内烧熟。日后刘秀当了皇帝，虽然有山珍海味伺候，却依然对当年落难中的浆面条念念不忘，以至于御宴中就有了浆面条这道菜。

解放前，洛阳老城有“绿豆浆坊”四到五家，分布在东关、西关、南关、北关。绿豆经过磨盘的研磨变成了糊状，糊状的绿豆很快投入到很细的箩内，箩不停地摇摆着，还要根据情况加水稀释，很快绿豆被分离成了白浆水和豆渣，浆水落进了箩下面的缸里，分离出来的豆渣被放在废料桶里。缸里的浆水是一天的成果，要把陈年“老浆”放一点到缸内的浆水里，通过“点浆”，才能置换出味道纯正的绿豆浆。王家浆坊创始于清朝，位于孟津县会盟镇东关，王家祖辈靠浆坊赚钱贴补家用，至今会盟镇老家还有开浆坊用的1.5米直径的大缸。清朝末年，为了生计，王家浆坊王立志，携全家迁居洛阳，带着加工绿豆粉、浆的手艺，开始了异地谋生道路。

Mung bean milk originated during the Eastern Han Dynasty (25 AD-220 AD). It is said that in the Eastern Han Dynasty, Liu Xiu, Emperor Guangwu, ran day and night to avoid Wang Mangs pursuit. He didn't drink a drop of water and didn't have a grain of rice for several days. One night, Liu Xiu went to Luoyang and saw a family. He wanted to ask for some food, but the host of the family was poor with only a few dried noodles and some of the green bean milk that has turn sour. The host uses sour mung bean milk to with delicacies of all kinds when he became emperor, he still bore in mind constantly so much so that there was Luo Yang noodles in Green-bean milk in the royal banquet. Before the People' s Republic of China founded in 1949, there were four or five mung bean milk workshops in the old city of Luoyang, distributing in Dongguan, Xiguan, Nanguan and Beiguan. The mung bean is grinded into paste by the millstone which will be quickly put into a very fine swinging basket. The water is added to dilute it so that the mung bean is separated into white mixed starch and soybean dregs. The mixed starch falls into the jar under the basket, and the separated soybean dregs will be of no use while mixed starch will be kept. The age-old mixed starch should be put into the jar, by which can the pure taste of mung bean milk come into being.