My friend is a condiment wholesaler. He often visits there and often watches him bask in his circle of friends. He said that the quality of the middle dam is better and the quality is relatively stable. Chefs are often invited to guide the tour, which may be the reason.

Here are some introductions of their company, which I hope will be helpful to stew. Please adopt them! !

there are profound and unique historical reasons for "using Zhongba for Sichuan cuisine": eating in China and tasting in Sichuan. The long history of Zhongba soy sauce can be traced back to the "Qingxiangyuan Sauce Garden" in the ancient town of Zhongba in northern Sichuan in 1828. It was once a tribute during the Daoguang period and was a famous specialty in Sichuan, ranking first among the "eight treasures of Sichuan cuisine" seasonings. Evidence 1: According to the article "The Fracture of the Development History of Sichuan Cuisine and Its Background", "The high-grade soy sauce such as Zhongba Tricholoma soy sauce, which appeared in the late Qing Dynasty, is an indispensable seasoning for modern high-grade Sichuan cuisine." In 1962, Zhongba soy sauce was rated as "Sichuan traditional famous condiment"; In 1985, it was recorded in the annals of China Famous Food Encyclopedia; In the same year, he was selected into China Tute Famous Product Dictionary. Evidence 2: Zhongba soy sauce was praised as "Zhongba soy sauce, the soul of Sichuan cuisine" by the late China cooking master and China Sichuan cuisine master-Mr. Shi Zhengliang. Therefore, when many classic Sichuan dishes are famous all over the world, Zhongba soy sauce produced by Qingxiang Garden, an old Chinese brand, is used as the standard seasoning, while Zhongba soy sauce has become famous before many brands in the same industry have been founded. Although the quality of coastal soy sauce is good, their soy sauce is too rich in sugar and sweet, which is not suitable for the cooking needs in mainland China.

Qingxiangyuan Company is a Chinese time-honored brand, a well-known trademark in China and a product of geographical indications in China. Therefore, you can rest assured that it is a medium dam for Sichuan cuisine!

"Zhongba for Sichuan cuisine" is determined by the unique traditional technology and quality of Zhongba soy sauce: Zhongba's geographical location forms a natural beneficial microbial flora with its unique temperature, humidity and water quality, and adopts the traditional high-salt dilute natural fermentation and sun-drying technology of exposing in the sun for more than 18 days to fully restore the aroma and taste of fermented soybeans and other raw materials. Evidence 1: Zhongba Soy Sauce is praised as one of the authentic "Four Flavors of Sichuan Cuisine" by Wang Lan Minglu, the chef of Sichuan Cuisine. Lanminglu is also the company's image and technical spokesperson, guiding the company's product production. Evidence 2: The traditional craft of Zhongba Tricholoma sauce is an intangible cultural heritage. When Qingxiangyuan built the China Sauce Culture Sightseeing Park, it was the core project, and the "Qingxiangyuan Sauce Garden Ancient Workshop" was specially restored and rebuilt in the park, which preserved and inherited the traditional craft of Zhongba soy sauce natural fermentation and sun drying.

"Zhongba for Sichuan cuisine" is determined by the product characteristics and uses: the main product of Zhongba soy sauce is Zhongba Tricholoma soy sauce, and Tricholoma contains a variety of umami substances, so the first characteristic of Zhongba Tricholoma soy sauce is freshness; The fermentation process of Zhongba soy sauce is a natural fermentation process for at least 18 days, and the fermentation period is long. Therefore, the second characteristic of Zhongba Tricholoma soy sauce is rich in flavor substances, which is consistent with the heavy compound flavor of Sichuan cuisine. The sauce is rich in flavor, bright in color and thick in taste, which is consistent with Sichuan cuisine's emphasis on "color, fragrance, taste, shape and container", which is different from other soy sauces fermented by other enterprises in the industry with rapid insulation. It is very suitable for cooking typical dishes in Sichuan cuisine: braised pork, Dongpo elbow, Sichuan style pork, boiled pork, diced Kung Pao pork, shredded pork with fish flavor, etc.

Zhongba soy sauce is a good soy sauce for making authentic Sichuan cuisine. Zhongba soy sauce has a complete range. Among them, Zhongba Tricholoma soy sauce is a representative product and high-end product of Qingxiangyuan Company. It is a high-grade soy sauce that exceeds the national super standard without adding monosodium glutamate, preservatives, pigments and other food additives. It is original and natural, and it is suitable for "naked cooking" in the catering industry.

The main uses of Zhongba soy sauce are: fresh soy sauce of Zhongba Tricholoma, fresh soy sauce of Tricholoma, fresh soy sauce of Yinbiao, etc. are used in Sichuan cold salad to enhance natural flavor, and are also widely used for dipping, cooking soup, snacks, pasta, stir-frying, such as classic Sichuan cold salad with white meat, garlic cucumber, and northern Sichuan bean jelly. Sichuan cuisine is braised with all kinds of soy sauce from Zhongba, which is well colored and fragrant. Such as classic Sichuan braised pork, Dongpo elbow, sweet and sour pork ribs, salted and boiled pork, etc. Sichuan snack, Sichuan snack with Zhongba soybean soy sauce, sauce-flavored soy sauce, fresh noodles, etc., to enhance the taste, fresh and delicious, cooking, stewing, dipping in water, cold salad can be, such as classic Sichuan cooked pork, Mapo tofu, fish-flavored shredded pork and so on.