Source: Sichuan Daily - Chuanguan News
Text/Xinxin Gan Photo courtesy of Lee Kum Kee
Soy sauce, the food companion that every family has in the kitchen, what is its story? How many processes do you need to go through to get from the ingredients to the essence of the dish? How many days have you experienced? With such a question, on October 20th, the day of international chefs' day, Lee Kum Kee and food master "Jasmine" walked into the Xinhui production base to explore the birth journey of a bottle of soy sauce, and invited Lee Kum Kee hope chefs and Cantonese chefs to challenge "only use Lee Kum Kee thin salt head soy sauce to cook a dish" to unlock the ultimate application of soy sauce.
Born From soybeans to raw soy sauce, it has been quenched in more than 30 processes
"What is the story of a bottle of soy sauce?" With such curiosity, we walked into the world's largest production base of the sauce family Lee Kum Kee to explore the mysteries of soy sauce. With the opening of the food master "Jasmine", netizens followed the movement of the camera and launched a "factory cloud visit" live broadcast.
Inside the Lee Kum Kee Shin Hui factory, the 3-storey soy sauce tank is spectacular
In the Lee Kum Kee Xinhui production base, the three-storey soy sauce cylinders on the drying field have brought a great visual impact to the netizens in the "cloud". There are more than 3,000 soy sauce cylinders like this, with capacities ranging from 30 cubic meters to 125 cubic meters, which is quite spectacular. Above the soy sauce tank, the criss-crossing pipeline network is also very extensive, soy sauce through these stainless steel pipes into the fermentation tank, which lasted for several months of direct sunlight, fermentation after the automatic packaging of the canning line - from cooking to filling, capping process are carried out in a hygienic environment, the entire soy sauce filling process for high temperature filling. Lee Kum Kee cleans the containers and pipes used in production every day before and after production to ensure product quality.
Food experts took netizens to "cloud visit" to feel Lee Kum Kee's soy sauce tank and understand the soy sauce production process
In order to ensure the umami taste of the sauce, Lee Kum Kee started from the source, sent a quality professional team to monitor the planting of soybeans on the ground, and after layers of strict screening, selected high-quality soybeans of uniform size, so that the fermentation time of soybeans was consistent. From each process of "material - production process - finished product", Lee Kum Kee has a set of testing procedures, adhere to the "100-1 = 0" quality management concept, only the production process has more than 30 processes, more than 200 quality monitoring points, strict management to ensure that the color, flavor, taste and so on of the product are in line with the standard.
Sublimation Chuan Cantonese chef challenges to cook a meal with only raw soy sauce
After "a thousand hammers and a hundred refinements", soy sauce finally appeared as a "condiment".
The development history of the Lee Kum Kee brand is also the development process of soy sauce in recent years. In the "Centennial Taste Pavilion" at Xinhui Production Base, netizens followed the lens of "Jasmine", from the founding scenes of Lee Kum Kee 133 years ago, sauce making tools, Lee Kum Kee products, etc., to the recent years of Lee Kum Kee's commitment to promoting the rejuvenation of centuries-old national brands, and then to the embodiment of the core values of the "Si Li Ji Ren" enterprise - as if completing an online online lesson on lee Kum Kee's century-old development history.
Food expert "Jasmine" introduced the history of Lee Kum Kee to netizens at the Century-old Taste Hall
"The core values of Lee Kum Kee Sili and people have spawned many social responsibility projects, such as the 10th anniversary Chef hope project and the Cantonese Cuisine Master Project." According to the food expert "Jasmine", it is also through these projects to cultivate young chefs that Lee Kum Kee's achievements in promoting China's excellent food culture have become more and more prominent.
In this cloud live broadcast, the audience saw that only one compound seasoning of raw soy sauce can be used to make delicious Sichuan and Cantonese dishes.
Lee Kum Kee Cantonese chef Chen Junyuan (left) and Hope Chef Pu Lijie (right) perform PK of Sichuan and Cantonese cuisine
During the live broadcast, Lee Kum Kee hoped that the chef and Cantonese chef would choose chicken as the main ingredient, challenging this cooking problem, "Especially Sichuan cuisine, characterized by a hundred dishes and a hundred flavors, how can a raw soy sauce be enough?" After just 30 minutes of cooking, the two young chefs delivered amazing answers.
Two young chefs completed the traditional Cantonese dish "Four Cups of Chicken" and the creative Sichuan dish "Sichuan-style Sauce Fragrant Chicken Roll"
"All along, Lee Kum Kee has not only consistently presented high-quality condiments to consumers, but also cared about the development of new forces in the catering industry and the inheritance of China's excellent food culture." Lai Jieshan, director of corporate affairs at Lee Kum Kee China, said that she hopes that through this live broadcast, more netizens can understand Lee Kum Kee and understand the production process and use of soy sauce, "Lee Kum Kee will be a loyal friend who accompanies you at meals. ”
Lee Kum Kee Cantonese chefs, hope chefs and food experts praise Lee Kum Kee
About Lee Kum Kee Sauce Group:
Lee Kum Kee is an internationally renowned sauce brand. In 1888, Lee Kum Heung founded Lee Kum Kee in Nanshui, Guangdong Province. After 133 years of development, Lee Kum Kee has grown from a small workshop that only produces oyster sauce and shrimp paste to a multinational sauce group with more than 200 products and exports to more than 100 countries and regions.
Headquartered in Hong Kong, China, with production bases in Xinhui, Huangpu and Jining in China, Los Angeles in the United States and Kuala Lumpur in Malaysia, LKK Group is a multinational company with a global network of more than 6,000 employees worldwide.
Lee Kum Kee adheres to the "100-1=0" quality management concept, adheres to the quality 100% insistence, and provides people with high-quality Chinese sauces with superior material selection, positive taste, safety and health, and is the leading brand of Chinese condiments. Lee Kum Kee's honors in recent years include: in 2006, lee kum kee's trademark was recognized as "China's Well-known Trademark" by the Trademark Office of the State Intellectual Property Office; in 2008, Lee Kum Kee became the "Beijing Olympic Catering Supplier"; in 2010, he became the "Shanghai World Expo Sauce Supplier" and "Guangzhou Asian Games Sauce Supplier"; in 2016, Lee Kum Kee became the supplier of condiments for the G20 Summit; and in 2017, Lee Kum Kee became the supplier of condiments for the BRICS Leaders Xiamen Meeting In 2018, the LKK Xinhui production base was awarded the title of "National Green Factory" by the Ministry of Industry and Information Technology of the People's Republic of China; in 2020, the LKK Xinhui production base became the first enterprise in the world to receive the "Energy and Environmental Design Pioneer (LEED)" platinum certification in the field of fermented food industry; and four companies under the Lee Kum Kee Sauce Group were awarded the "2020 Asia Best Corporate Employer Award" for their performance in terms of employee engagement, talent development and working environment.
For enquiries, please contact LKKHPG Sales Limited.
Ms. Gan Xinxin
Tel:021-60915906, [email protected]
For more information, please check the LKK website: www.LKK.com and Lee Kum Kee China Weibo, WeChat.
This article is from [Sichuan Daily - Chuanguan News], which only represents the author's views. The National Party Media Information Public Platform provides information dissemination services.
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