Wang Zhengrong introduced a series of condiments such as dragon brand soy sauce to reporters. Photo by Xiang Yipeng
Xiangtan, June 2 (Xiang Yipeng) Located in Xiangtan, Hunan Province, the Longpai soy sauce drying field, rows of traditional drying vats are neatly arranged, craftsmen are carefully turning the embryos, and the air is filled with the rich flavor of sauce and soy sauce.
"The dragon brand not only needs to inherit the ingenuity of craftsmen, so that it has non-genetic attributes and values, but also needs the combination of modern craftsmanship and traditional craftsmanship to make it have its own unique product characteristics and style." Wang Zhengrong, chairman of Longpai Food Co., Ltd., who has just recently won the honorary title of "Excellent Builder of socialism with Chinese characteristics for non-public economic figures in Hunan Province", said in an interview with reporters.
At the Dragon Brand Soy Sauce Tannery, craftsmen are turning over the embryos. Photo by Xiang Yipeng
Dragon brand soy sauce has a 280-year-old traditional brewing process, has a deep historical heritage, has won the "Panama International Exposition" award, is quite famous "Chinese time-honored brand". Longpai soy sauce still retains the traditional brewing and drying process, soybeans after 8 to 10 months of long fermentation, through the slag removal, drying beans, preparation, inoculation, embryo flipping and other 22 processes, formed their own characteristics.
In Wang Zhengrong's view, the dragon brand is a brand that has "grown" in Hunan and has a great relationship with food culture and humanistic culture. "Xiangtan is located at 28 degrees north latitude, the climate and temperature difference are particularly suitable for the survival of strains, suitable for fermentation products, and the fire, hot oil and small stir-fry needed to make Hunan cuisine are particularly suitable for dragon brand products."
Although the Dragon Card is an old brand, Wang Zhengrong believes that it is not a backward noun. However, it admits that since the 1990s, brands in Guangdong, Shandong and other places have actively laid out the condiment market, and the dragon brand has gradually opened up the gap and fallen into a development dilemma.
"Hunan is a large agricultural province, Hunan cuisine is one of the eight major cuisines in the country and the industrial scale is in the forefront, and there is a century-old brand support, in terms of condiments should be able to become bigger and stronger." In 2019, Wang Zhengrong, who has created a world in the Hunan cuisine industry, took over the operation of Longpai Food, and the company was changed into a mixed-ownership joint-ownership joint-stock company with joint participation by state-owned and private enterprises and controlled by private enterprises through equity transformation.
When he first joined the enterprise, Wang Zhengrong found many problems, the enterprise self-closure, management method solidification... As a result, Wang Zhengrong spent half a year to transform the infrastructure of the factory, unify the staff tooling, and require employees to develop the good habit of greeting people, walking on the right side, and cleaning casually. She also believes that The Chinese time-honored brand should have precipitation, so she promoted the establishment of the Dragon Pai Museum, set up an ancient brewing experience project, many customers, families and students went into the enterprise to visit and learn, and so far has received nearly 20,000 tourists.
At the same time, Wang Zhengrong improved the employment structure of enterprises, optimized the talent layout, and recruited the first doctoral students of enterprises last year. Last month, Longpai Foods also established a doctoral workstation in the School of Food Science and Engineering with Central South University of Forestry and Technology.
"Industry is the cornerstone of the country, but also the foundation of industrial development and the guarantee of employment." Wang Zhengrong introduced that Longpai has carried out 72 technological transformations, combining modern technology and traditional technology, so that a single soy sauce product has developed into a series of condiments such as cooking wine, dark soy sauce, raw soy sauce, and fuel consumption, and the efficiency and product quality of the enterprise have been significantly improved.
At present, Dragon Brand Food has come out of the predicament and continues to create good results. The data shows that since 2019, the sales volume of Dragon Brand signature soy sauce products has maintained a growth rate of more than 60%, more than 90 kinds of newly developed products, and 20 patents.
"Dragon brand soy sauce wick cake, the tummy girl can choose as you like." This proverb not only represents the memory of the taste of Huxiang, but also contains a strong sense of nostalgia. "I want everyone to see that the Dragon Brand is not just a memory, and the 'Chinese Time-honored Brand' should be revitalized and create new value." Wang Zhengrong said. (End)
Source: China News Network