Xiang Yin Xiang, Ningyang County, Tai'an City, Shandong Province

Rural drinking

Xiangyin township is located in the southeast of Ningyang County. It is adjacent to zuntai mountain in the north, Qufu in the East, Yanzhou City in the south, and shuipoliang mountain in the West. With a total area of 67.87 square kilometers, the township governs 15 administrative villages and 46 natural villages with a population of 33278 (2017). In 2001, the gross domestic product of the township was 260 million yuan, and the per capita net income of farmers was 2800 yuan.

On October 22, 2019, Xiangyin township was awarded the title of "Forest Township in Shandong Province".

Characteristic agricultural products

Cricket, sweet potato, sesame oil, watermelon, silkworm, forest, Fenpi.

Brief introduction of villages and towns

Xiangyin township is located 9 kilometers southeast of Ningyang County. It borders Ningyang town in the northwest, sidian town in the west, Geshi town in the north, Yaocun town in Qufu City in the East and Gucun town in Yanzhou City in the south. It is the junction of Ningyang County, Qufu City and Yanzhou City. Ning (Yang) Qu (Fu) highway passes through the township. The township government is 9 kilometers away from Ningyang County, 18 kilometers away from Qufu City and 20 kilometers away from Yanzhou City. The township governs 15 administrative villages with 46 natural villages and 33 278 people (2017), including 35 000 agricultural population. The total area is 67.87 square kilometers.

survey

It has jurisdiction over Xiangyin (Xiangyin, xiangyinji, dazhaozhuang, xiaozhaozhuang, wangjiawa, ningjiazhuang, xiaokongjiazhuang), changjiatun (changjiatun, erlangmiao, yuanjiazhuang, Yangjiazhuang), Nanzhao (nanzhaodong village, nanzhaoxi village, Xiangsi, housi), Jinma (dongjinma, zhongjinma, xijinma, shenjiatun), Longtang (zhonglongtang, xilongtang, donglongtang, pengwangyuan, zhangwangyuan) ）, Manying (damanying, yuanzhuangji), Guojiagou (Guojiagou, xiaoguojiagou, Dongnan Longtang, douhutun, majiamiao), baguanzhuang (baguanzhuang, Xiaodian, qiujiazhuang, sunjiachang), Wuchang (zhaojiachang, hujiazhuang, chenjiachang, jiangjiachang, jiangjiachang), Liuyun (xiyungang, Heliu Village), Weizhou (Wanjia, nanweizhoudong street, nanweizhouxi street There are 15 administrative villages and 59 natural villages, including Nanwei Zhounan street, Chonghua (Chonghua East Village, Chonghua North Village, Chonghua South Village), Baoan shop (Baoan shop, Xuejia village, Xiguo village, Dongguo Village), Shahe Village (Shahe Village, Longwang temple, zhangjialou, Yungu Village), Hanma River (Hanma River, Mengjia temple, Gongjia, Liangjia Village, Fanjia Village). Qu (Fu) ning (Yang) highway transit.

evolution

In 1958, the township drinking commune was set up, in 1983, the district was changed, and in 1985, the township was set up. In 1997, with an area of 68 square kilometers and a population of 37000, it has jurisdiction over Xiangyin, xiaokoujia, yuanjiazhuang, changjiatun, erlangmiao, Yangjiazhuang, nanzhaodong, nanzhaoxi, Xiangsi, ningjiazhuang, beizhaozhuang, xiaoxiangyin, zhongjinma, dongjinma, xijinma, shenjiatun, damanying, yuanzhuangji, Wangjiayuan, Longtang, Guojiagou, majiamiao, wangjiawa, douhutun, nanweizhoudong street There are 46 administrative villages in Nanwei Zhouxi street, Nanwei Zhounan street, Wanjia, xiyungang, Heliu, chenjiachang, zhaojiachang, jiangjiachang, sunjiachang, baguanzhuang, qiujiazhuang, shahezhuang, liangfanzhuang, hanmahe, Gongjia, yunguzhuang, Guojiazhuang, baoandian, Chonghua south, Chonghua north and Chonghua East.

customs

Xiang Yin Xiang was named Xiang Yin because it held the most popular ritual system of Western Zhou Dynasty in ancient Lu for many times. The history and culture of rural drinking come down in one continuous line with the culture of Confucius and Mencius. According to Zhou's Yi Li? Xiang Jiu Li, the ceremony of drinking in Xiang is very complicated. At the beginning, the host invited the guests and the admirers. The guests walked outside the main gate. The host bowed to the guests and the admirers. The guests entered the room, and the elder was the first. The host stands on the steps with three bows, and the guests are promoted with three envoys. The guests are invited to the table by the salute. The guests are modest to each other and dare not be the chief. The host pays for wine, and the guests are invited to drink. The wine is paid all over, and they don't bow down to avoid drinking too much. Musicians go to the hall, sing related movements several times, and the host offers wine repeatedly. When the musicians report that the music is ready, they will quit. The guest worships the host with wine, first the elder, then the younger, until three rounds. In the festival of drinking, from morning to noon, from evening to night, guests go out, and the host sends them out. nowadays, every time a distinguished guest comes to the door or has a big celebration, it is necessary to have a "four eight" banquet for guests. The traditional "four eight" banquet has pure Shandong cuisine flavor and exquisite workmanship. It can also be divided into "chicken 48", "powder 48" and "ginseng 48". The first is "shen48", the second is "fen48", and the third is "ji48". The three kinds of "four eight" seats are distinguished by the materials used for the first main course. The use of Qiongfen is "fen48", the use of shredded chicken is "ji48", and the use of sea cucumber is "shen48". The materials used in "shensi-48" are exquisite and must be delicacies. Each dish in the "four eight banquet" has a unique flavor, especially the whole chicken, whole fish and the medium bowl of Chinese yam, which is used to measure the cooking skill. The frequent demonstration of "drinking ceremony in rural areas" during the dinner became natural. Its purpose is to let people learn to respect and yield, and avoid cheating and fighting. Therefore, courtesy, honesty, unity and friendliness are the traditional virtues of rural drinkers.

Four eight banquet

In Ningyang, Tai'an, the highest reception for distinguished guests is the "April 8th" banquet. "April 8th" banquet has a long history, and is still the necessary banquet for the private guests to visit or celebrate the wedding. The traditional four eight banquet belongs to the pure Shandong cuisine, which is exquisite in workmanship and unique in flavor. It is one of the representatives of Shandong cuisine. Each banquet is limited to eight people, generally seven people. The formal banquet is for men and women to sit at separate tables. It is named "four eight" because of 32 pieces of tableware. In Ningyang, when it comes to the "four eight" banquet, it can be said that no one knows, and many people can skillfully tell the dishes of the "four eight" banquet. "April 8th banquet" originated in Yinxiang township of Ningyang. With a history of more than 1000 years, it was listed in the intangible cultural heritage list of Tai'an City in 2009 by virtue of its unique charm. "Four eight" banquet to chicken, fish, meat based, very few vegetables. There are six steps in cooking: breaking vegetables, silting vegetables, making semi-finished products, steaming in cages, making soup with old soup and seasoning, and pouring on steamed vegetables. Among them, "steaming on the cage and making old soup" is the most important. The semi-finished dishes need to be steamed for two to three hours, steamed and steamed thoroughly; the old soup needs to be boiled for two or three hours with hens and multi flavored materials. The old soup needs to be boiled for two or three hours with soy sauce, vinegar, fungus, coriander, egg skin and other seasonings to make soup for each dish. The taste of each dish is different, and the seasoning used in making soup is also different. This ensures that every dish tastes good and delicious. "It's rather troublesome to make" four eight ". You need to list the menu two days in advance, buy vegetables, break vegetables one day in advance, make semi-finished products, and then make them formally on the day of the banquet." the most challenging technique of making "four eight" is boiling sugar, because no matter what kind of "four eight" has two dishes, "sweet potato" and "sweet and sour carp", and the key is boiling sugar. "There are many chefs with poor skills who boil sugar with water, which takes a lot of time." the one who tests their skills is to boil sugar with oil. If you put less oil, you can't do it. If you put more sticky pot, you need the chef in charge to grasp it well. the four eight banquets are mainly distributed in Ningyang, Tai'an, Jining, Heze and the surrounding areas, among which the township drink "four eight banquets" is the most authentic. "April 8 banquet" attaches great importance to etiquette, in addition to taking a seat, eating vegetables and so on, there are a lot of etiquette, serving dishes is also very particular. There are 24 courses at the April 8th banquet. That is: four shop table, four pressure table, two large pieces, eight bowls, four small bowls, two cakes. "Si Pu table" refers to four peanut sticky fruit dishes; "Si Bu table" refers to four cold dish dishes, which are often made from preserved eggs and pigs; "two big pieces" refer to whole chicken and whole fish; "eight big bowls" refer to eight dishes in big bowls, namely "shredded chicken, tilapia, crystal balls, red meat, white meat, shredded meat, silver ear and sea rice cabbage"; and "shredded yam and fish stick" in four small bowls refer to solid dishes The other two dishes are stir fried meat with green vegetables, which change with the change of seasons. "Two cakes" are two kinds of snacks, most of which are sesame slices and fine flour cakes. "Four eight banquet" has "four red four Xi, eight to finance, four stable" theory. when serving dishes, there are usually one chicken, two fish and three balls. The chicken and fish here are not whole chicken or whole fish, but shredded chicken and tiled fish, and then whole chicken or whole fish. Then there are the other five bowls and four small bowls in the "eight bowls", the last of which is the "Tusi yam", followed by two cakes. After all the 24 dishes are served, a bowl of "mouthwash" will be served. After all the guests have rinsed their mouths, they begin to flash. Later, I will come back to the table and start toasting. there is a key dish in the "four eight", that is, cabbage, the last dish, which means a good harvest. As one of the few vegetables in the "four eight", cabbage must be available. "There's really no cabbage. It's OK to replace it with Baotou dish, but it must be cabbage in the end." Today, many changes have taken place in the inheritance of the "four eight" movement. Nowadays, in many hotels and even in rural areas, the original eight immortals table has been replaced by round table, but the etiquette has not changed much. "Many people think that the trouble of" four eight "is a kind of bondage, but eating" four eight "is its etiquette." from the "four eight", we can feel the traditional virtues of the Chinese nation, such as respecting the elderly, respecting morality, and keeping order between the young and the old. Now many places do "four eight" only gather enough food quantity, and no longer pay so much attention to quality. Instead of using ordinary meat dishes, Sipu tables should use specially processed ones, such as preserved eggs and sausages, rather than pig tongue and ears. But now most of them use these time-saving and labor-saving products. "April 8 banquet" is almost all meat dishes, of course, because the meat dishes show more attention to the guests, but also with the lack of ancient vegetables. "There used to be no off-season vegetables, plus the weather

Chinese PinYin : Shan Dong Sheng Tai An Shi Ning Yang Xian Xiang Yin Xiang