类别：传统技艺20

出处：http://www.gdsqyg.com/agdfyzg/mingluinfo?mlproid=2023062645769238

简介：蒲米，又称熟米、菩米，其制作技艺主要分布于河源市紫金县各镇及周边梅州市五华县、汕尾市陆河县等客家地区。据《紫金县志》记载：明万历十八年（1590）知县陈荣祖教民食用熟米，去湿除寒。此后蒲米在紫金广泛流行，世代传承，延续至今。20 世纪 80 年代以来，除农村保留蒲米制作以外，紫金还出现蒲米专营公司、作坊等销售网点，蒲米制作以产业形态传承发展。蒲米的制作，首先选用本地油粘、黄花粘、双谷粘等俗称“尖仔米”的优质稻谷和优质山泉水，经蒸、煮、晒精制而成。其制作技艺分煮谷（焖谷）、蒲谷（转锅）、晒谷（干燥）、碾米四个步骤。煮谷（焖谷）是用大生铁锅柴火将清水煮开，将稻谷倒入锅内抹平，水浸过稻谷 2 －3 厘米为宜，去掉漂浮在水面的杂质，盖上锅盖，再煮 5 － 10 分钟熄火，让其自然焖 5 － 6 个小时，要慢慢熟透。蒲谷（转锅）是要先将锅里的稻谷由上至下按顺序捞起放入箩筐排干水分，再按顺序放进干锅里，按一定比例加水，盖上锅盖生火加热 30 分钟左右，锅底烧干有噼噼啪啪响声时停火，焖 1 － 2 小时产生色、香、味后，开盖将稻谷放到箩筐装好。晒谷（干燥）要在干净的晒谷场上将蒲谷均匀散开，厚度约 30 厘米，每晒 1小时翻一次，5 － 6 小时谷就可晒干，保证持水率在 13% 以内。碾米传统方法是用石砻砻谷，再用风车去谷壳分离出糙米，用筛子筛掉碎沙，筛选出颗粒饱满的熟米，再用簸箕去掉粉尘。蒲米外形比普通生米略大，黄白色，呈半透明状，如“玉石翡翠”，吃起来口感香甜，具有消食和除湿去寒等功效，食用方法有蒸饭、煮粥、爆米花或者制作米橙、糕点和擂茶等，用蒲米制作的“蒲米鸡饭”是紫金客家特色菜。蒲米制作技艺为研究客家社会发展史、饮食文化、传统习俗提供了鲜活样板，具有一定的历史、文化研究价值。该技艺在民间广泛传承，对促进紫金特色产业和地方经济的发展也有一定作用。

英译：Pumi rice, also known as Shumi or Pomi, is a traditional Hakka rice product mainly found invarious towns of Zijin County, Heyuan City, and surrounding Hakka areas such as Wuhua Countyin Meizhou City and Luhe County in Shanwei City. According to the "Zijin County Annals," inthe 18th year of the Wanli era of the Ming Dynasty (1590), County Magistrate Chen Rongzutaught the people to consume cooked rice to remove dampness and cold. Since then, Pumi rice hasbeen widely popular in Zijin, passed down through generations, and continues to this day. Sincethe 1980s, in addition to rural production, there have been specialized companies and workshopsin Zijin selling Pumi rice, and the production of Pumi rice has developed into an industrial form. The production of Pumi rice begins with the selection of high-quality rice grains locallyknown as "jianzai rice," such as Youzhan sticky rice, Huanghua sticky rice, and Shuanggu stickyrice, along with high-quality mountain spring water. These ingredients undergo steaming, boiling, and sun-drying to refine them. The production process involves four main steps: cooking thegrains (steaming), turning the grains (transferring to another pot), drying the grains (sun-drying), and milling the rice. Cooking the grains involves boiling water in a large cast iron pot over a wood fire until itboils. The rice grains are then poured into the pot and leveled, with water covering the grains byabout 2-3 centimeters. Impurities floating on the water surface are removed, the pot is covered, and after boiling for 5-10 minutes, the fire is extinguished to let it steam naturally for 5-6 hoursuntil fully cooked. Turning the grains involves scooping the rice grains in sequence from top to21bottom into a sieve to drain excess water, then transferring them in the same order into a dry potwith a specific ratio of water. The pot is covered, heated for about 30 minutes until cracklingsounds indicate the bottom is dry, and then it steams for 1-2 hours until the grains develop color, aroma, and flavor. The lid is opened, and the grains are placed in a sieve for storage. Drying the grains requires spreading them evenly on a clean drying field to a thickness ofabout 30 centimeters. They are turned over every hour for 5-6 hours until they are dried to ensurea moisture content of less than 13%. Traditional milling involves using a stone grinder to de-huskthe grains, followed by a windmill to separate the husks and sift out the full grains. A winnowingbasket removes any remaining dust. Pumi rice is slightly larger than ordinary raw rice, with a yellow-white color and asemi-translucent appearance resembling "jadeite." It has a fragrant and sweet taste, known foraiding digestion, dispelling dampness, and removing cold. Pumi rice rice can be steamed, cookedinto porridge, popped like popcorn, or used in dishes such as rice orange, cakes, and ground tea. "Pumi rice chicken rice," made with Pumi rice rice, is a distinctive Hakka dish in Zijin. The production techniques of Pumi rice provide a vivid model for studying the history ofHakka social development, culinary culture, and traditional customs, offering significant historicaland cultural research value. Widely passed down among the people, this craft also plays a role inpromoting Zijin's distinctive industries and local economic development.