徐记蔓菁汤制作技艺

申报地区：偃师市 2020年08月 第5批

蔓菁也称“芜菁”，富含维生素具有开胃下气、润肺生津、利湿解毒之功效。蔓菁在我国具有悠久的栽培历史。《诗经·谷风》中有“采葑采菲”的记载，“葑”即蔓菁。三国时期，蜀相诸葛亮将其作为军粮，并用以消除瘟疫，四川称其为“诸葛菜”。

偃师老城徐记蔓菁汤，源于二百多年前乾隆年间偃师县城西大街徐记饭铺。徐氏先辈用邙岭产的蔓菁、小米、红枣、槐米为主料，熬制味道甘美的大锅蔓菁汤，配以烙饼等小吃，备受乡亲的喜爱。1990年，徐记蔓菁汤第五代传人徐振中先生严格按照传统技艺，熬制蔓菁小米汤，让徐记蔓菁汤饭店重新焕发青春。

Turnip, also known as"Wuqing", is rich in vitamins and has the effect of appetizing, moistening and detoxifying. Turnip has a long history of cultivation in China according to records in The Book of Song. Zhuge Liang, the prime minister of Shu, used it as grain for the army during The Three Kingdoms period(220 AD-280AD) To cook the delicious Manjing Millet Congee, we must firstly select quality seeds which should be evenly sown in the dog days with farmyard fertilizer. After being harvested in Major Snow, the 21st solar term of the year,Manjing will run out of water and be kept in reserve. Millet should be of high-quality， looking soft and silky so that the porridge can be thick and sweet Soup should be boiled with dried Manjing with high quality millet, pagoda rice and jujube.