How long can you savor the "sourness" of a real Laotan pickled cabbage? The answer is that it continues to ferment.
html On June 30, CCTV and China Traffic Broadcasting launched the "Enter the unified enterprise " to explore the sour and delicious factory tour program. On the day it was broadcast, the broadcast volume of the program in the CCTV network media matrix continued to rise, and as of July On the 4th, the number of news items related to the program continued to rise. In the past five days, reports related to "Enter Uni-President Enterprise and Explore the Sour and Delicious Food" have completed the front-end "screen domination" of information pages on mainstream search engines, and have been reprinted by many media such as NetEase, , Sohu, , etc. . Why did’s first factory visit program attract so much attention from network traffic? Some media sources pointed out that this is mainly because the public has always been concerned about the taste of Laotan pickled cabbage and has a huge interest in "exploring" its production process.
In the program, Quan Lao Tan Sauerkraut Factory in Shifang Dao, Sichuan, as one of the suppliers of Tongyi Enterprise, demonstrated the production process of authentic Lao Tan Sauerkraut in front of millions of netizens. From the pickling pool to the fermentation Laotan, from the cleaning workers to the packaging workshop, from the traditional brine soaking to modern industrial production, the secrets of the "sour and refreshing" Laotan sauerkraut are revealed one by one.
In addition to fully demonstrating the production process of Laotan sauerkraut, the program also invited Chen Gong, dean of Sichuan Food Fermentation Industry Research and Design Institute, Zhang Ling, general manager of the fast food business group of Uni-President Enterprise (China) Investment Co., Ltd. China Cuisine Association Xie Junxian, a famous Chinese cooking master, participated in the forum to discuss the collision between traditional craftsmanship and modern craftsmanship. Uni-President Enterprise is applying modern production technology on the basis of inheriting traditional craftsmanship, creating the first Laotan pickled cabbage flavor package in China and expanding its production. It can be said that this is an excellent answer produced by the collision of traditional craftsmanship and modern craftsmanship.
"There are so many big jars!" Some netizens said bluntly after watching the factory tour program, "I used to like Laotan Pickled Cabbage Noodles. After watching the program, I feel I have more confidence in unified food safety." There are also Many netizens left messages on the official WeChat account of Uni-President Laotan Sauerkraut to inquire about when the offline tour will start next. In response, Uni-President Enterprise responded: "We have held tours every year from April to June this year. 11 offline tours were held for 1,759 netizens who registered publicly. Interested netizens can continue to pay attention to the official WeChat announcement. "
This visit to the factory of Laotan pickled cabbage affects not only the concerns of consumers. , mustard growers located in the upstream of the industry chain are also paying attention. Public information shows that there are at least 100,000 vegetable farmers in my country growing mustard. Some areas use mustard cultivation as a means of getting rich, and have embarked on a road from " small green vegetables " to "big industry". Mustard farmers hope that real Laotan pickled cabbage will be loved by more people and that their efforts will be rewarded. The relevant person in charge of Uni-President Enterprise said: "Uni-President Enterprise will continue to give full play to its leading role and take into account food safety and industrial development. At present, the "Laotan Sauerkraut Production Quality Safety Control and Management Technical Specifications" group standard participated and promoted by Uni-President Enterprise has also The formulation is in full swing, and we hope that more and more companies can participate in it to jointly promote the upgrading of the industry and return the mustard industry to the path of sustainable development.”
