Dongpo Pickle: Little Culinary Delight from Meishan to the World
PR86551
CHENGDU, China, Nov. 12, 2020 /Xinhua=KYODO JBN/--
The 12th China Pickles Food International Expo and 3rd World Sichuan Cuisine
Conference will be held between November 16 and 22, 2020, at Dongpo District in
Meishan, China. The Expo is sponsored by the China National Food Industry
Association and China Chamber of Commerce for Import and Export of Foodstuffs,
and organized by the Sichuan Provincial Department of Agriculture and Rural
Affairs and Meishan Municipal People's Government, while this year's World
Sichuan Cuisine Conference is sponsored by the World Federation of Chinese
Catering Industry and also organized by the Meishan Municipal People's Government.
The event will also be broadcasted online, with delegates from 25 nations and
regions to partake through the Internet. Meanwhile, more than 1,500 individuals
including representatives from over 300 well-known Chinese and foreign
enterprises, some 120 professional procurement agencies alongside Sichuan
restauranteurs and chefs have confirmed their attendance.
Revolving around the theme of "Healthy Food, World Sharing", the event will
spotlight Dongpo pickle, which has conquered the taste buds of countless
gastronomes across the globe with its healthily low salt content, crunchy
texture, irresistible aroma and unique flavor. The COVID-19 pandemic has
ravaged the planet, and the crispy and appetizing Dongpo pickle, a healthy and
leisurely consumable, has helped reinvigorate the palate suppressed by the dire
circumstance, endowing people with an extra bit of joy in this difficult time.
Pairing Dongpo pickle with bread, steak or instant noodles have even emerged as
a culinary trend around the world.
Dongpo pickle is named after the revered intellect and gastronome Su Dongpo,
who was born in Meishan, the "home of Chinese pickled vegetables", where the
custom of pickling foodstuff dates back to three millennia ago. Su Dongpo was a
fan of eating and making pickled vegetables, which he used to cook Dongpo ham
hock and Dongpo fish, two classic dishes in the Sichuan culinary repertoire.
One reason why Sichuan cuisine has swept the world by storm is because of the
magic in this seemingly ordinary pickled food, which some call the soul of Sichuan cuisine.
Since the 1980s, the production of Dongpo pickle has shifted from traditional
folk workshops toward modernized methods. Today, Meishan is home to more than
60 pickled foods and condiments enterprises capable of processing 2.06 million
tons of ingredients and generating sales revenue in excess of RMB20 billion.
They account for one third of the entire Chinese market and half of the Sichuan
market, with products sold in over one hundred nations and regions around the globe.
Located around the 30th parallel north, Meishan is noted for its mild and
comfortable climate that is conducive to the fermentation of Dongpo pickle and
the growth of constituent natural ingredients. To guarantee the quality of
Dongpo pickle, Meishan not only built the National Pickled Vegetable Quality
Inspection Center and founded the Sichuan Dongpo Chinese Paocai Industrial
Technology Research Institute, but also pioneered the first pickled vegetable
industry standard. The stringent vegetable base product output requirements
ensure the standard, quality and safety of raw ingredients used to make pickled
vegetables. At present, Meishan is home to 460,000mu of pickled vegetable raw
material bases and has established the food safety supervision, monitoring and
traceability systems, with 100% agricultural products certified harm-free.
When the fresh, green and ecological vegetables arrive from production base to
the enterprise, workers at the Jixiangju Food Co., Ltd. swing into action. They
have to pre-process, clean and cut the vegetables within the shortest possible
time, then apply pickling materials to preserve the nutrients of the vegetables
to the maximum. After months of fermentation, workers would further process and
then package the pickled goods. After completing the final pasteurization step,
bags of healthy, nutritious and delicious Dongpo pickle are ready to be shipped
to corners around the world.
At Sichuan Laotanzi Food Co., Ltd., "Dongpo pickle production technique"
intangible cultural heritage inheritor He Yanping produces Dongpo pickle using
ancient method that creates a distinct flavor profile. Clean veggies are
submerged and sealed in 5,000 ancient ceramic jars that contain old pickling
solution, and after undergoing lactic fermentation that lasts several months or
even up to a year, vegetables emanate a robust and pure sour fragrance that
bestows on Sichuan cuisine a unique, delectable taste. Laotanzi joins the ranks
of Jixiangju, Chuannan and Liji Pickle as one of the country's first pickled
vegetable enterprises with independent export operation. Jixiangju even
partnered with the Walt Disney Company to collaborate on high-end pickled
vegetable products with packaging that features IP imagery such as those of
Marvel Comics superheroes, Mickey Mouse and Minnie Mouse, joining hands with
Ironman, Captain America, Thor, Mickey and Minnie in leading a new gastronomic trend.
This year marks the 12th year for Meishan to host the China Pickles Food
International Expo, and at every session the Dongpo pickle has always tickled
the taste buds of attendees with its crunchy yet soft texture, sour yet
tantalizing flavor, and long-lasting after taste. Over the past years, guests
had witnessed the evolution and progress of Dongpo pickle, and this little
culinary delight has emerged alongside Meishan as yet another brilliant calling
cards well-received worldwide.
Source: Meishan Municipal People's Government
本プレスリリースは発表元が入力した原稿をそのまま掲載しております。また、プレスリリースへのお問い合わせは発表元に直接お願いいたします。
このプレスリリースには、報道機関向けの情報があります。
プレス会員登録を行うと、広報担当者の連絡先や、イベント・記者会見の情報など、報道機関だけに公開する情報が閲覧できるようになります。