Modern stone bee candy

(1) Stone bee candy was called "stone honey" in ancient times, which originated in China in the Han Dynasty.

Rock honey originated in China, and was called stone honey in ancient times. In the Classic of the Han Dynasty, it was recorded that "stone honey is sweet in taste and flat in nature, which can control heart evil, balance five internal organs, replenish qi and relieve pain".

During the Three Kingdoms period, when Cao Pi was in contact with Sun Quan, he once presented "five welcome stones and rice" to the prince of Wu, which was tied with Marvin and Baiqiziqiu. At the same time, in Shu, the taste of local cooking dishes is very weak. "Therefore, Shu people used to eat and like to use stone honey to help improve the taste."

Jin Dynasty's Annals of Eight Counties in Central and South China explained that honey was made from sugar cane: "There are sugar cane at the intersection, which is several inches in circumference and quite long, like bamboo. If you eat it, it's very sweet. Take the juice and expose it a few times to make glutinous rice. When you put it in your mouth, that person is called Shimi. "

The newly revised Materia Medica in the Tang Dynasty described the appearance of stone honey in detail: "Stone honey comes out of Yizhou and Xirong, and is fried with sugarcane juice, which can be used as a cake, yellow and white. There are all in Shudi, Xiqiao and Jiangdong. "

To sum up, the stone honey originated in the Han Dynasty, and developed into a yellow-white cake-shaped sugar cane juice by boiling, evaporating and concentrating in the Tang Dynasty, which is the basic form of modern stone bee candy. Yizhou, which is rich in stone honey, is now Yunnan, which fully shows that the stone honey in Han Dynasty originated in Yunnan.

(2) Zheng He spread this honey to Malaysia, where it developed into honey.

Zheng He, a famous navigator in Ming Dynasty, was born in Jinning, Yunnan. During his seven voyages to the West, he spread China specialties to all parts along the way, including Shimi, a specialty of Zheng He's hometown. Gong Zhen, who went to the Western Seas with Zheng He, recorded in the Western Regions: "Officials who went to various countries in the Western Regions shared items such as salt, sauce, tea, wine, oil, candles, honey, vinegar and sugar. The honey mentioned in this article is stone honey."

At that time, people in Malacca (now Malaysia) only ate palm sugar produced by sugar palm. When they tasted the stone honey brought by Zheng He, they became treasures and were deeply attracted by this fragrant and sweet imported food. Later, Malaysia imported a large number of stone honey produced in Yunnan, China. Because of its high price, only Malay aristocrats will eat it when seasoning high-end ingredients such as bird's nest.

14 1 1 year, Malaysian king Berimura led more than 450 people to join Zheng He in the Ming Dynasty, learning China culture and various production techniques, including the production technology of stone honey. In the following hundreds of years, Malays planted sugar cane locally to produce stone honey. After a long period of evolution and inheritance, the improvement of stone honey is as follows: adding baking soda to make porous honeycomb, adding honey, chrysanthemum, Siraitia grosvenorii and other ingredients. One of them was renamed "Stone Bee Sugar" by local people, because it is as hard as a stone and looks like a honeycomb.

(3) "Shimi" was returned to China, and the craftsmen in Yunnan were upgraded to be the best in the world.

In the 20th century, China's reform and opening up promoted the rapid economic development, and the coastal areas set off an upsurge of health care tonic. When Guangdong businessmen imported bird's nest from Malaysia, they also brought it back to China as a bird's nest companion. Because of its rich nutrition, clearing away heat and moistening the lungs and melting rapidly, it was quickly recognized by consumers.

When rock sugar spread to Yunnan, sugar makers discovered that it was the material heritage of Yunnan. As a result, Yunnan sugar makers restarted their cookers. In 2000, they inherited the production skills of stone honey, absorbed the essence of Malay stone bee candy, and produced an upgraded version of Yunnan stone bee candy.

Yunnan stone bee candy, first of all, uses Yunnan Lincang alpine sugarcane and Dali Baihua honey as raw materials, which essentially lays the ultra-high quality of Yunnan stone bee candy. Yunnan is located in the plateau and has an original ecological system: pollution-free soil, mild climate and original ecological environment. Sugarcane, honey, chrysanthemum and Siraitia grosvenorii are all natural and organic high-quality raw materials.

Secondly, Yunnan Stone Bee Sugar adopts the ancient cooking techniques inherited by Yunnan craftsmen: cutting sugarcane, collecting honey, squeezing juice, foaming, skimming, squeezing, precipitating, evaporating, catching water, boiling sugar, filtering honey, adding materials, shaking ladle, fermenting, brewing alkali, drilling holes, drying, cutting into pieces and forming. The whole production process adopts a purely physical method without adding any chemical additives. The boiled rock candy is dense in pore shape, golden in color, fluffy in sugar, rich in sugar cane flavor, smooth in taste, sweet but not greasy.

In addition, the nutritional components of Yunnan rock candy are very significant. According to the testing by a third-party testing organization, the contents of iron and calcium in Yunnan rock candy are obviously higher than those in Malay rock candy, and the PH value is 7.5 0.5, which is weakly alkaline and superior to that of maleic acid rock candy.

After Yunnan craftsmen upgraded the rock sugar, the formula really contained honey, chrysanthemum and Siraitia grosvenorii. The efficacy is real and effective, the taste is sweet but not greasy, the alkalinity is healthier, and the quality is greatly improved. It is world-renowned and exported to the United States, Japan, Thailand, Malaysia and other places.