Recently, in order to understand and report on the development of Guangxi intangible cultural heritage projects in Wuzhou, the Wuzhou zero distance network press team under Wuzhou daily visited Guangxi Wuzhou lehaha food industry co., ltd. to conduct an exclusive interview with mo xianko, the inheritor of Guangxi and Wuzhou intangible cultural heritage projects "Wuzhou maltose production skills" and general manager of lehaha company.

Guangxi Wuzhou Lehaha Food Industry Co., Ltd., formerly known as Wuzhou Liangguo candied fruit factory, began to produce maltose products in the form of handicraft cooperatives in 1956. It is the earliest maltose manufacturer in Guangxi. At the same time, its export history has been more than 60 years, and it is still one of the most important maltose export manufacturers in Wuzhou. Mo Xianke is the fourth generation inheritor of "Wuzhou maltose making skills". After graduating from Guizhou Agricultural College (now Guizhou University) in 1993, he was assigned to the workshop of Wuzhou Liangguo candied fruit factory to engage in grass-roots production. After years of practice and study, he became the inheritor of Wuzhou maltose making skills. He has been the chairman and general manager of Leha company since 2012.

From Wuzhou Liangguo Candied Fruit Factory to Lehaha Company, the traditional process of making maltose has never changed. According to Mo Xianke, the traditional maltose is the product of natural fermentation of green buds from barley or wheat hair and cooked rice. Environmental factors are a big problem. To promote wheat germination requires a dark, humid and constant temperature wheat hair environment. After the founding of New China, the construction of air-raid shelters was once an important part of national defense projects, wuzhou has a large number of hilly terrain, so there are also a considerable number of air-raid shelters. During non-tense periods, with the rain-rich Wuzhou climate, long and light-free air-raid shelters have become the first choice for wheat, followed by high-quality rice and glutinous rice. Guangxi rice is ripe twice a year, with distinct grains and fragrant aroma, which also provides important materials for the production of maltose in Wuzhou, without these natural factors, Wuzhou maltose production techniques cannot become traditional crafts and local characteristics.

After the malt and cooked rice are naturally fermented, the juice is taken and boiled while stirring. The initial boiling temperature and time are completely controlled by the craftsman by experience. Among them, the variables are difficult to completely control. The purity of coal, the concentration of juice slurry, the stirring speed and strength and other factors may affect the sugar yield and the quality of syrup. Moreover, the process is relatively primitive and the batch quality is difficult to guarantee, "It is common for cooking paste to change color and become bitter," Mo Xianke sighed. Concentration control can only be cultivated by years of training. "More than 100 degrees of maltose should be touched by hand and seen with eyes, thus giving a value with some errors". After Mo Xianke took over the production, China has also been running for comprehensive industrialization construction. The transformation of Wuzhou maltose production technology should not be backward. As Mo Xianke said in an interview, "there should be a good combination of new technology and traditional technology, which is the relationship between inheritance and development".

On the premise of not changing the original skills and flavor, how to achieve energy saving and high yield, the theoretical knowledge and studious ability of Mo Xianke University have been fully displayed. Mo Xianke introduced that once firewood cooking was very inefficient. Later, after experiments, the method of steaming rice with lower consumption and easier ripening was adopted. Another example is the filtering process. In the pure manual era, the traditional technology of filtering malt residue with filter cloth was used to extract malt juice. Later, the filtering area and efficiency were greatly improved by machine pressing and filtering, but the filtering process did not change substantially, there is room for improvement in every step of the traditional process. Vacuum concentration replaces repeated cooking. Optical equipment measures concentration instead of relying on experience alone. Each improvement will further save energy and increase output. Quantitative change will eventually form a huge increase. The current output is more than ten times that of 30 years ago.

As the inheritor of non-genetic heritage and the person in charge of the manufacturer, Mo Xianke said that he has his social responsibility in environmental protection. In the past, due to the constraints of conditions and the limitations of the times, environmental protection was not placed in an important position. The use of energy is mainly coal, firewood and other raw energy, and a large amount of discharge is inevitable. The wastewater produced in the production process is also full of extremely pungent fermentation smell, which may be contrary to the impression of sweet maltose, these two environmental problems have been solved under the vigorous rectification of Mo Xianke. Tall stainless steel water purification filter tanks are also rare in the entire plant area, and the use of steam boilers has eliminated waste gas discharge.

After the interview, Mo Xianke took the reporters to browse the exhibition hall of Le Haha Company. Looking at the cultural relics full of historical deposits, Mo Xianke's mood changed from lamenting the passage of time to the excitement of being a witness. While showing the use of old production tools, he narrated the past stories under the old traces. In this atmosphere, reporters can also learn more about the more real and vivid "Wuzhou maltose making skills".

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