Good product Shandong 丨 Wu Dingfu sauce: The "Chinese old name" of Jiu Mi Xiang accumulated the precipitated brewing delicious

Assembly, after a thousand years of change, there is always a special location in people's hearts. The fragrance of the penetrated millennium sauce, deep into the memory of the taste buds, has become a precipitated nostalgia. On July 5th, the interview group of "Centennial Non -Heritage Watch Binzhou" online theme activity entered the "Chinese old -fashioned" enterprise -Shandong Wuding Prefecture brewing Co., Ltd., here to experience the 400 years of changes in the 400 years of sauce of the provincial non -heritage project Wudingfu. The tip of the tongue is delicious.

Entering the sauce museum of Shandong Wuding Prefecture Brewery Co., Ltd., the reporter saw not only a variety of flavors of sauce products, but also displayed various utensils for making pickles hundreds of years ago -squeezing noodle sauce machines, removing food impurities Fans used. Ning Chuanlin, Secretary of the Party Branch of Shandong Wuding Prefecture Brewery Co., Ltd., introduced to reporters that Wudingfu sauce is fresh vegetables, marinated with salt into pickles, and then soaked with squeeze or water to reduce saltiness. The excess salt water (salt) in the blank is pulled out to reduce the salinity of the vegetable blank, and then use different sauce (yellow sauce, sweet noodle sauce, etc.) or soy sauce to make sauce, so that the sugar, amino acids, aroma, etc. in the sauce seep When people go to the pickles, they have become sauce that tastes delicious, nutritious, appetizing, and easy to save.

However, it seems that the simple sauce is very sophisticated. Ning Chuanlin introduced that the acquisition of raw materials has strict standards. Vegetable raw materials must be fresh. The soy sauce used for brewing needs to be brewed with the method of exposure of Sanfu Autumn Oil. Sorghum vinegar and corn vinegar, sweet noodle sauce needs to be mature with high -quality flour through 100 days of fermentation ... "Speaking of this sweet noodle sauce, the production time is generally selected during the May Day, the flour is steamed, checked, fermented, and the fermentation period should be in the period. The tank is constantly stirring, and through the day of the sun and dew in the evening, there is a high -quality sweet noodle sauce in Wuding House. "Ning Chuanlin said that sweet noodle sauce is the basis of sauce, and the above good vegetable raw materials are in In the accumulation of production, the unique flavor of "Wudingfu sauce" has been formed. It has four characteristics: bright color, sweet and sweet, fragrant and delicious, sweet, crispy, and tender. Consumer praise.

According to reports, Wudingfu sauce originated in 1618, and has a history of more than 400 years. As early as in the early days of the Ming Dynasty, there were some sauce companies appeared in Huimin County. , Datong, Tianshunzhang, Fuquan Yong, Wan Shuncheng, Chunhexiang's eight companies continued. Since the Qianlong period of the Qing Dynasty, the sauce of Xianquanju has brought tribute to the court many times, so it is known as the "tribute small dish". By July 1955, the eight major commerce sauce gardens implemented a public -private partnership to establish a sauce factory in Huimin County, and registered the "Xianquanju" trademark. Because Huimin County was once the Governance of Wuding Prefecture, it was named "Wudingfu Sauce". In 2003, Huimin County Sauce Factory was restructured and established Shandong Wuding Prefecture brewing Co., Ltd. At present, Shandong Wuding Prefecture Brewery Co., Ltd. has developed into a large -scale comprehensive processing enterprise in large -scale sauce and condiments. At present, there are more than 80 varieties of 7 categories such as pickles, soy sauce, and vinegar. Only one variety of sauce sauce is only one, which covers tomato, melon, sugar, sauce, almonds, crystal lettuce, cucumber, sauce, sauce, sauce, sauce, sauce, sauce, sauce There are more than 50 varieties of sweet and sour, sauces, sauce, soaked vegetables, and soy products of sweet and sour, sauce rings, tiger -skinned vegetables, and Baigongpi.

Over the past 400 years, the creation of the creations, owners, shopkeepers, managers, and masters of Wudingfu sauce has continued to replace with the changes of the times. To this day, Wudingfu Sauce Garden has been restructured to Shandong Wudingfu Brewery Co., Ltd., but its product production and quality requirements still follow the ancient traditional process for sauce processing, and use less chemical additives and catalysts. Ancient techniques have taken the express train developed by the enterprise, making 400 years of delicious sauce delicious, and wrote the legendary story of the old name of Wudingfu sauce.

Source: Volkswagen.com

Edit: Ping Xiaona

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