1. Introduction to Zhongba soy sauce

Zhongba soy sauce is produced in Jiangyou, Sichuan. According to historical records, Zhongba in northern Sichuan has been the hometown of soy sauce since ancient times, and its taste is the best. Beimen Qingxiang Garden is a genus. At the end of Ming Dynasty and the beginning of Qing Dynasty, it became a famous specialty. The soy sauce carefully brewed with mushrooms as ingredients is thick and bright in color, moderately salty and sweet, natural and fragrant, and rich in nutrients, so it is named "Zhongba Mushroom Soy Sauce". 2. Why do some chefs use Zhongba soy sauce when making Sichuan cuisine?

My friend is a condiment wholesaler. He often visits there and often sees him posting on WeChat Moments. He said that the quality of Zhongba is relatively good and the quality is relatively stable. Maybe this is the reason why chefs are often invited to guide tours.

Here is some introduction to their company, I hope it will be helpful to braise! !

There is a profound and unique historical reason why Zhongba is used in Sichuan cuisine: food is in China, and taste is in Sichuan. Zhongba soy sauce has a long history that can be traced back to 1828 in the "Qingxiangyuan Sauce Garden" in the ancient town of Zhongba in northern Sichuan. , was once a tribute during the Daoguang period, and is a famous specialty of Sichuan, ranking first among the "Eight Treasures of Sichuan Cuisine" seasonings. Evidence 1. According to the article "Fragments and Background in the Development History of Sichuan Cuisine": "Zhongba appeared in the late Qing Dynasty. High-end soy sauces such as mushroom soy sauce are indispensable seasonings for modern high-end Sichuan cuisine. "In 1962, Zhongba soy sauce was rated as a "Traditional Famous Condiment of Sichuan Province"; in 1985, it was included in the history of "Encyclopedia of Chinese Famous Foods"; in the same year, it was selected into the "Dictionary of Chinese Local Specialties". Evidence 2: Zhongba Soy sauce was hailed as "Zhongba soy sauce, the soul of Sichuan cuisine" by the late Chinese cooking master and master of Chinese Sichuan cuisine. Therefore, when many classic Sichuan dishes are famous all over the world, they use Zhongba soy sauce produced by Qingxiangyuan, a time-honored Chinese brand. As a standard seasoning, Zhongba soy sauce has become famous before many other brands in the industry were established. Although the quality of coastal soy sauce is good, their soy sauce is too sugary and has a strong sweetness, which is not suitable for the cooking needs of mainland China.

Qingxiangyuan Company is a Chinese time-honored brand, a Chinese well-known trademark, and a Chinese geographical indication product company, so you can rest assured when using Zhongba when making Sichuan cuisine! "Use Zhongba" is determined by the unique traditional craftsmanship and quality of Zhongba soy sauce: Zhongba's geographical location, with its unique temperature, humidity, and water quality, forms a natural beneficial microbial flora, using traditional sun and night exposure for more than 180 days The high-salt dilute natural fermentation and drying process fully restores the aroma and taste of soybeans and other raw materials after fermentation. Evidence 1: Zhongba soy sauce is praised by Master Lanminglu, the king of Sichuan cuisine, as one of the "four major flavors of Sichuan cuisine". Lu is also the company's image and technical spokesperson, guiding the company's product production. Evidence 2: As an intangible cultural heritage, Qingxiang Garden used the traditional craft of Zhongbakou Mushroom Soy Sauce as a core project to restore and reconstruct it in the park when building the Chinese Sauce Culture Tourist Park. The "Qingxiangyuan Sauce Garden Ancient Workshop" is established to preserve and inherit the traditional process of natural fermentation and sun-drying of Zhongba soy sauce.

"Zhongba is used for making Sichuan cuisine", which is determined by the product characteristics and uses: the main product of Zhongba soy sauce is. Zhongba soy sauce, and mushrooms contain a variety of umami substances, so the first major feature of Zhongba soy sauce is freshness; the fermentation process of Zhongba soy sauce is a natural fermentation process of at least 180 days, and the fermentation cycle is long, so Zhongba soy sauce The second characteristic is that the flavor substance is rich, which is consistent with the heavy and complex flavor of Sichuan cuisine. It is different from other soy sauces in the industry that use heat preservation and quick fermentation. It is very suitable for making typical Sichuan dishes: braised pork, Dongpo pork elbow, twice-cooked pork, braised pork, Kung Pao diced pork, fish-flavored shredded pork, etc.

Zhongba soy sauce is a good soy sauce for making authentic Sichuan cuisine. Zhongba soy sauce has a complete range. Among them, Zhongba Moumo soy sauce is the representative product and high-end product of Qingxiangyuan Company. It does not add MSG, no preservatives, and no added coloring. High-end soy sauce that exceeds the national special-grade standards and other food additives, has original flavor and natural umami, and is suitable for "naked cooking" in the catering industry.

The main use of Zhongba soy sauce: Zhongba mouth mushrooms for Sichuan cuisine. Tou Xian light soy sauce, mushroom light soy sauce, umami light soy sauce, silver label light soy sauce, etc., increase the natural umami flavor, and are also widely used for seasonings such as dipping, soup, snacks, noodles, stir-fry, etc., such as classic Sichuan cold white meat, minced garlic Cucumber, Sichuan jelly, etc. Sichuan braised cuisine uses Zhongba’s various dark soy sauces, craft brews, and special brewed soy sauces, which provide good coloring and enhanced flavor; such as classic Sichuan braised pork, Dongpo pork elbow, sweet and sour pork ribs, salty braised pork ribs, etc.; used for Sichuan stir-fries and Sichuan snacks Zhongba soy sauce, soy sauce, fresh noodles, etc., add flavor and are delicious and can be fried, stewed, dipped in water, or served cold, such as classic Sichuan twice-cooked pork, Mapo tofu, fish-flavored shredded pork, etc. 3. The development history of Zhongba Soy Sauce

In 1931, Qingxiang Garden was renamed "Jingcheng Sauce Garden" with the meaning of excellence and honest management.

In 1932, in order to open up the export market, Jingcheng Sauce Garden set up a store in Shuijing Lane, Sanpaifang, Chongqing. Tuozhongba Wooden Boat Industry sold it directly from Fujiang to Chongqing. After being purchased by major restaurants and consumers, it became well-known. Mountain city. And it is sold down the Yangtze River to Wuhan, Nanjing and Shanghai.

In 1935, the Sichuan Provincial Highway Bureau set up a station in Zhongba to operate passenger car transportation, running daily from Chengdu to Jiangyou (now Wudu Town, Jiangyou City), which brought favorable conditions for the export of Zhongba soy sauce. Travelers often use Zhongbakou mushroom soy sauce as a seasoning gift for relatives and friends, and it is deeply loved by Chengdu customers. Zhonglaihe Tea House on Shangdong Street in Chengdu was the first to sell Zhongba Mushroom soy sauce in five-pound baskets, and then expanded its wholesale and retail operations.

Zhong Guangwu from Zitongqiao Main Street, Tang Weizhang from Yanshikou Umbrella Shop, Yao Jicheng from Changshun Shangjie, as well as restaurants such as "Zhong Shui Dumpling" and "Qiu Fozi" came to Zhongba to purchase goods. The fragrance of Zhongbakou mushroom soy sauce floats into Rongcheng. In 1941, the Anti-Japanese War entered a tense stage, and it was very difficult for young people to find employment. College graduates felt that they would be unemployed upon graduation.

At that time, some students from Jiangzhang (Jiangyou County and Zhangming County, now merged into Jiangyou City) Provincial Federation of Tourism were faced with the unemployment crisis; in order to explore ways to seek self-employment, they decided to open a school in Ancestral Street, Chengdu. "West China Specialties Trading Company" has opened up sales in Chengdu with Zhongbakou mushroom soy sauce, a specialty of its hometown, as its main product. On the day of the opening of the bank, reporters from various newspapers in Chengdu went to interview, and "Xinxin News" published a news report. The "West China Specialties Trading Bank" became the first direct sales store opened by Zhongba Soy Sauce in Chengdu. Major restaurants and consumers It is unanimously recognized as a seasoning treasure and is universally welcomed.

In order to meet the needs of consumers, Zhongba Soy Sauce set up a Chengdu branch in Shuncheng Street, Shangxi, Chengdu in 1945 to carry out both wholesale and retail sales. The supply was temporarily in short supply. Later, Tang Zuzhang, Wang Eqiu, Zhang Zizhong, Guo Zhengchuan and others from Jiangyou successively opened 5 stores specializing in the distribution of "Zhongba" in Pifang Street, Xiyuxi Street, Feicaohu Street, Gulou Street, etc. in Chengdu. soy sauce".

After the Baocheng-Chengdu Railway opened to traffic, people from inside and outside the province sent letters to buy it. In the 1950s, there was also a large gold-lettered signboard "Zhongba Soy Sauce" on West Chang'an Street in Beijing, which was sold in a specialty store. Jingcheng Sauce Garden was established as a public-private partnership in 1956 and changed to a state-owned Jiangyou Brewing Factory in 1958.

The company has always adhered to pure grain brewing, the traditional brewing process of natural sun exposure, and refined brewing, and sales have soared. In 1962, Zhongba soy sauce was rated as "Sichuan Province's traditional famous condiment" by the Sichuan Provincial Department of Commerce. It was purchased by the Sichuan Provincial Vegetable Company and sold to major cities in the country.

In 1978, Zhongba soy sauce was exported to Canada and Southeast Asia, and also entered the European and American markets along with Sichuan cuisine. In 1985, it was approved by China Food Magazine and included in the history of "Chinese Famous Food Encyclopedia"; in the same year, it was recommended by the Sichuan Provincial Economic Commission and approved by the State Planning and Economic Commission, and was selected into the "Dictionary of Chinese Local Specialty Products".

In 1989, he won the honorary title of Ministry and Province. In 1997, it was awarded the title of "Chinese Food Famous Brand Product" by the China Food Industry Association.

In 1999, it was rated as a "Chinese Time-honored Brand" by the Ministry of Domestic Trade. After three centuries of refinement, "Zhongba Soy Sauce" has grown healthily with the care and care of consumers. She will dedicate more healthy and delicious products to consumers. 4. Zhongba soy sauce’s top ten condiments for Sichuan cuisine

“Qingxiangyuan-Zhongba soy sauce” produced by Sichuan Qingxiangyuan Condiment Co., Ltd. was jointly rated by the China Hotel Association, China Catering Association, and China Cuisine Association The only soy sauce product listed among the "Top Ten Condiments for Chinese Sichuan Cuisine". Minister Gao, who was full of joy, told reporters: Good things are always good, and good things must be shared with the whole world! 5. Current status of Zhongba Soy Sauce Enterprises

With the joint efforts of several generations, Qingxiangyuan has gone through changes and reforms such as private, state-owned, and joint-stock companies, and has now become the largest soy sauce producer in Sichuan Province. Enterprise, production, sales volume and brand influence have ranked first among soy sauce manufacturers in Sichuan and Chongqing for many years. The company has passed three certifications: ISO9001, HACCP (ISO22000) and ISO14001. Among them, the "Zhongba" brand is well-known at home and abroad. Zhongba soy sauce has been rated as "Chinese Famous Food" and "Chinese Local Specialties", and has successively won "Chinese Time-honored Brands", "China's Top 50 Famous Condiment Brands", "Sichuan "Provincial Famous Brand Product" and "Sichuan Province Famous Trademark" and other honors. It is the first in the national soy sauce industry to obtain the "China Geographical Indication Protected Product".

In recent years, the company has entered a stage of rapid development, with its scale and sales performance increasing rapidly. In order to meet development needs and expand and strengthen the brand, the company invested 400 million yuan to build a new production base "Qingxiangyuan 200,000-ton Green Food Industrial Park". All construction work was fully launched in 2011 and is expected to be put into use within two years.

Adhering to the corporate business philosophy of "let health be passed down from generation to generation", Qingxiangyuan will continue to bring more and better health products to thousands of households, so that happiness comes from you, me and him, and life There is a "Zhongba" in the taste.

Current general manager, legal representative: Deng Xiao

Company address: No. 208, Desheng South Road, Jiangyou City, Sichuan Province (South Section of Libai Avenue) 6. Endorsement by Guo Donglin of Zhongba Soy Sauce< /p>

Qingxiangyuan Condiment Company solemnly signed a contract with film and television star Mr. Guo Donglin as the image spokesperson of Qingxiangyuan in Beijing. Qingxiangyuan·Zhongba soy sauce, a time-honored Chinese brand with a history of more than 180 years, has become the most influential condiment brand in Sichuan and Chongqing. It is also one of the few nationally renowned food brand products in Sichuan and has formed a good reputation among consumers across the country. .

For a long time, Qingxiangyuan Condiments has advocated the concepts of "tasteful and healthy" and "healthy life", attaches great importance to product quality and company brand image, and chooses spokespersons very carefully.

The relevant person in charge of Qingxiangyuan said that through this cooperation, the health concept of Qingxiangyuan condiments will complement Guo Donglin’s friendly image of loving life, which will be the icing on the cake. I believe that this beautiful image will be more profound. in the hearts of the people across the country.

(West China Metropolis Daily reporter Yang Hang)