I believe most Cantonese people have heard of the advertisement "Canned Ganzhu is sweet and delicious"

Now I always think of this advertisement every time I see lobster sauce and shad in Shangchao. In other words, Douchi shad is really an artifact for Cantonese people to eat. The rich and sweet fish, with salty Douchi, is buried in hot rice, and the rice is warm and fragrant.

Therefore, before I went out to study, I used to take a few cans of fermented soybean and shad, and sometimes I lost my appetite. I went to the canteen to make a bowl of rice, which not only satisfied me, but also relieved my homesickness.

in the late 19th century, many people in China's Pearl River Delta region "went to Nanyang" to work. In order to solve the problem of eating on a long journey, they fried the shad produced in their hometown, added some delicious lobster sauce, soaked it in soybean oil and carried it with them in a crock to prevent rot.

as for why it's shad, not other fish. The reason is that shad is a kind of fish that is even more afraid of cold than people. Once it stays in fresh water below 5, it will die, so the environment in the Pearl River Delta (especially Shunde) is the most suitable for them to grow. In addition, because Yangjiang and Luoding in Guangdong are rich in fermented soybeans, these two things met in Guangdong in this way and were later loved by the people of the Pearl River Delta at that time.

Later, I saw the popularity of Douchi shad, and businessmen seized the business opportunity and learned from Europeans to make canned food. In 1893, they founded the "Guang Mao Xiang" cannery in Guangzhou, and produced China & The world's first canned "Douchi shad".

In those days, the shad in douchi was washed first and then dehydrated under the pressure of several tons to keep the meat delicious and firm. After the shad is fried to crisp, put it in a can covered with black beans. Interestingly, in the factory, the lobster sauce and the shad are treated separately, and the lobster sauce is put into the jar first, then the shad, and then the soybean oil is injected, so when we eat fish, we don't feel the existence of bone spurs.

At present, there are dozens of brands of Douchi shad in China, and the competition is fierce. Among them, Ganzhu, Eagle Money, Pearl River Bridge and Golden Cherry Blossom are well-known old brands in Guangdong.

However, for most Cantonese people, Ganzhu should be the most familiar one. In the early years, when you watch Pearl River Terrace, you will always see this brainwashing advertisement when you see advertisements! However, for the older generation, eagle money is the boss of the lobster sauce and shad session.

in 1893, Guang Mao Xiang produced the first can of Douchi shad, which used the trademark of "Eagle Mark Money". Later, Guang Mao Xiang changed its name to Guangqixiang, and only in 1912 did it register the well-known trademark "Eagle Money" in Hong Kong. And Eagle Money's leading product "Eagle Money" brand canned shad! It is also the only canned product in China that won the National Quality "Gold" Award twice.

Nowadays, Douchi shad is blooming everywhere in Guangdong, not only in Cantonese homes, but also in many Cantonese restaurants in Guangdong, where you can order Douchi shad to stir-fry oil wheat and bitter gourd.

finally, do you still eat canned black bean and herring?