When it comes to Tonghai, when it comes to crisp and delicious bean candy, most people are not unfamiliar, behind this traditional cuisine, there are many candy people who stick to their original intentions, and Pu Ji, chairman of Yunnan Tonghai Sibeijia Food Co., Ltd., is one of them. The column "100 Workers TalkIng About a Hundred Years" jointly launched by the Yuxi Federation of Trade Unions and our station will introduce you today the "pioneer" of this sweet cause.
Chairman of Sibeijia Food Co., Ltd. Pu Ji:
At that time, I was still very young, and I went back to the countryside with my grandmother, and then I followed my grandmother. Later, when I was seven years old, I began to go to a small town to make candy with my grandmother.
From his grandmother, Pu Ji not only learned the craft of sugar making, but also the spirit of excellence. Since then, making sugar seriously has become a lifelong career.
To do what no one before us did, we must take the road that our predecessors did not walk. In order to make the bean candy better, Pu ji worshiped 29 sugar makers before and after. After thousands of experiments, Puji transformed the traditional sugar process with modern food technology, and finally made 129 layers of bean sugar, solving the century-old problem of short shelf life. After the multi-layer bean sugar was listed, Puji set the bean sugar to 29 layers to show that he did not forget the teacher's kindness. In such persistence, Puji has created one miracle after another. The original intention of inheriting and promoting Dian-style food has not changed.
From the very beginning of its founding of Sbejia, Puji has adhered to the core concept of handmade sugar, which is "out of place" in the context of current machine production. But Puji believes that although handmade sugar sometimes leads to low production efficiency, she would rather push orders off than use machines for mass production for temporary benefits.
I was thinking that if I did it by hand and machines, I might eventually end up with what my ancestors left me for me.
Inheritance is the foundation of innovation, and innovation is the wing of inheritance. In addition to preserving the handmade sugar that has been passed down for hundreds of years, Puji does not exclude technological innovation. "99 layers of chocolate bean candy" and "129 layers of bean paste" are the results of innovation based on tradition. In the heart of Pujie, Sbecca's innovation is not only to meet the present, but also to let it go further with its own corporate responsibility.
I think our idea is that first of all, we must do our Chinese dim sum in China, and then we have another task, that is, we must combine Chinese and Western to carry forward our new Dian-style dim sum.
Under the leadership of Pu Ji, Sbejia has grown step by step. As the "Chief Technician of Yunling" and the director of the Yuxi Dian-style Food Research Center, looking back at the road ahead, Pu Ji is full of emotions.
Workers' testimonials
In addition to some of our own efforts, we actually rely on the state, the party, and all the teachers around us to care for us.
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