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  <title>Daliang bengsha (butterfly crisp) · Relations</title>
  <description>Daliang bengsha is a traditional fried snack of Daliang in Shunde, named after the butterfly shape and the Shunde dialect word for butterfly, and made from flour, fermented red bean curd, lard and sugar; its craft joined the district intangible heritage list in 2022.</description>
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    <title>Daliang bengsha (butterfly crisp)</title>
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    <summary>Daliang bengsha is a traditional fried snack of Daliang in Shunde, named after the butterfly shape and the Shunde dialect word for butterfly, and made from flour, fermented red bean curd, lard and sugar; its craft joined the district intangible heritage list in 2022.</summary>
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        <id>s1</id>
        <title>乘着地铁寻找顺德非遗，带你了解大良虫崩䖢的百年故事</title>
        <author>新快网</author>
        <url>https://www.xkb.com.cn/article_724481</url>
        <locator>名称读音、李禧记传承与非遗名单段</locator>
      </source>
      <source>
        <id>s2</id>
        <title>探寻百年老字号 传承非遗匠心情——南涌小学师生走进“李禧记*辉”大良蹦砂非遗研学基地</title>
        <author>顺德区陈村镇南涌小学</author>
        <url>http://mp.weixin.qq.com/s?__biz=MzI3MTY5NDE4Ng==&amp;mid=2247499597&amp;idx=1&amp;sn=cd56fbe7a02d320c2343ca74a6035fa6</url>
        <locator>创制年代、梁成章与李禧改良、2022年入名录</locator>
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    <createdAt>2026-10-30T15:16:07+08:00</createdAt>
    <updatedAt>2026-10-30T15:16:07+08:00</updatedAt>
    <updatedBy>user:admin</updatedBy>
    <revision>23</revision>
    <body>Daliang bengsha, also written pengsha, is a traditional fried snack of Daliang in Shunde whose history reaches back to the Qianlong reign of the Qing, when it was first made by Liang Chengzhang at the Chengji fry shop in Daliang. The finished pieces resemble butterflies, and the Shunde dialect calls a butterfly &#34;bengsha&#34;, which gave the snack its name.[^s2]&#xA;&#xA;## Preparation&#xA;&#xA;Flour, fermented red bean curd, lard, sugar, baking powder and water are kneaded into a dough, rolled into thin strips, brushed with oil and rolled into tubes; the tubes are sliced, pinched into butterfly shapes and deep-fried until golden. The result is crisp and fragrant with a sharp crunch. Common flavours include red bean curd, oyster sauce, shrimp paste and olive kernel, and the red bean curd version is the one most often sold.[^s1][^s2]&#xA;&#xA;## Transmission&#xA;&#xA;In 1882 Li Xi opened the Li Xiji shop in Daliang, and after his family improved the craft the snack sold throughout Guangdong, Hong Kong and Macao. In 2022 the traditional craft of Daliang bengsha was added to the Shunde district list of representative intangible cultural heritage items.[^s2]&#xA;&#xA;[^s1]: Xinkuai Net, “乘着地铁寻找顺德非遗，带你了解大良虫崩䖢的百年故事”.&#xA;[^s2]: Nanyong Primary School, Chencun, Shunde, “探寻百年老字号 传承非遗匠心情”.</body>
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