Zhenning Bobo Sugar is a traditional ethnic food of Zhenning Buyi and Miao Autonomous County. It began in the Xianfeng Period of the Qing Dynasty. It is made from glutinous rice processed sugar and peeled and fried sesame powder as the main raw material. It is sweet and easy to change, so it is also called "falling mouth".

The town of Ningbo Bobo, also known as Bobo crisp. It is made from glutinous rice processed glutinous sugar (wheat tooth) and peeled and fried sesame powder as the main raw material. When the sugar is warmed to 40 degrees Celsius, add the sesame seeds. At this time, the sugar can be layered and shortened. The crispy sugar is rolled into an oblate shape, and the white sugar is like a spring breeze. The layer is waved, hence the name Bobo. Bopoose is made from sucrose, which is sweet and easy to digest. It can be changed into glucose after the action of malt enzyme. It enters the blood directly, is very nutritious, and adds sesame seeds. It is sweeter and crisper, and the entrance is instant. It is an old friend. Suitable food. It is sweet and easy to change, so it is also called "falling mouth". The main features are sweet, sweet, crisp, and color purple. The scent of sesame seeds is left in the mouth of the food for a long time. The history of Bopoose can be traced back to the Ming Dynasty. It is said that it was originally a court spot in the Miao royal palace near Zhenning. Later, its production method was circulated, and after continuous processing, it formed today's bobo sugar. In Guizhou folk, especially ethnic minorities are good. Eating foraging and planting glutinous rice in large quantities, the folks use glutinous rice as a raw material variety. Only one of them has a good taste of bobo sugar. It is a famous tea spot in the local people. At that time, the Guizhou Tusi luxury incense was the famous Dai women's toast in Guizhou in the Ming Dynasty. In the early days of Hongwu, the husband attacked Guizhou to make a speech. She knows the big picture, opens up the road, reconciles the border, has a good name, and played a positive role in communicating the economic and cultural exchanges between the mainland and the frontier during the reign, and contributed to strengthening the unity of the Han and Han people and the relationship between the southwestern region and the central government. excellence.

Technical requirements for quality of Ningbo Ningbobobo (1) Original and auxiliary materials requirements. 1. Glutinous rice: Choose the back scorpion produced in Zhenning County. 2. Malt, peanuts, and sesame: Choose small peanuts, barley, sesame (white sesame, black sesame) produced in Zhenning County. 3. Water: Groundwater taken from the protected area. Should comply with the national standards for drinking water sanitation. (2) Traditional crafts. 1. Tool requirements: traditional cooking, sugar stove; traditional malt fermentation pottery; traditional sugar, sugar tools. 2. Heating requirements of each process: In the steaming, simmering and shortening processes, the traditional barley twigs are used for heating and heating. 3. Eight traditional techniques: (1) Soaking: The selected glutinous rice is washed, then immersed in water, soaked for 8 to 9 hours in winter and 6 to 7 hours in summer. Soak until the hand feels glutinous rice drums up, loose with hand rub, no hard heart rice can be filtered to dry the water and steamed. (2) Cooking: The glutinous rice simmered and washed with water and immersed in water is cooked for 1 to 2 hours until the glutinous rice is cooked (the water temperature in the pot is kept at 100 ° C). (3) Fermentation: The steamed glutinous rice is added to the malt and stirred into a pottery jar, and fermentation is carried out at a temperature of 20 ° C (fermentation time: 8 to 10 hours) to prepare maltose grains. (4) Pressing: The maltose is poured into a filter bag for crushing and slag filtration (ie, sugar can be obtained), and the sugar residue is loose and no slurry is used as a standard. (5) Tanning: The maltose syrup is placed in a pot, and the temperature at the bottom of the pan is maintained at 100 ° C to 120 ° C. Stirring is carried out to evaporate the water, and the syrup is brownish yellow and then cooled. (6) Pulling sugar: After the syrup to be cooled is cooled to 55 ° C to 65 ° C, the heat is repeatedly drawn. After being drawn, the saccharide body is expanded into a thread shape and then placed in a heat preservation pot for heat preservation. (7) Crisp: Put the drawn sugar into a heat preservation pot at a temperature of 35 ° C to 45 ° C, add sesame paste and peanut powder (the ratio is: sugar 55% to 60%, sesame paste 15% to 20%, Peanut flour 10% to 15%, other fillings 10% to 15%) to make the layers crisp, and the crisped sugar skin is wrapped in stuffing pine, walnut kernel, peanut kernel, sunflower kernel, bean powder and other stuffing rolls. Rounded. (8) Vacuum packaging: Each round product unit is packaged separately with packaging materials that meet national food safety requirements. (3) Quality characteristics. 1. Sensory characteristics: Zhenning Bobo sugar ball is round, with a diameter of about 30mm to 45mm, the size is basically uniform, the valley yellow (black sesame, crispy black is black), the surface is covered with the filament material formed by the dragging process. The inner sugar filaments are layered, with a mixture of maltose, sesame and peanuts. The sugar body is broken and the mouth is broken, the mouth is instant, the teeth are not sticky, and the crispy and sweet. 2. Physical and chemical indicators: project indicators dry weight loss (g / 100g) 1-7 reducing sugar (in terms of glucose) (g / 100g) 12-35 bulk density (ml / g) 0.8-1.03. Safety requirements: product safety indicators must be achieved State regulations on similar products.

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The producers within the scope of the protection of the Ningbo Ningbopod geographical indication products can submit an application for the use of the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Zhenning County of Guizhou Province, which is subject to the examination by the Guizhou Provincial Bureau of Quality and Technical Supervision. The General Administration announced the approval. The statutory testing agency of Zhenning Bobo Sugar is designated by Guizhou Quality and Technical Supervision Bureau.