In the past few days, sauerkraut has been on fire, a pot of sauerkraut has unveiled the shame cloth of the industry, and a place that has never been heard of has been regarded as a big business!
However, the industrial scale of the flag planting village is simply a small witch compared to the "kimchi capital", with an annual output of 21.7 billion, a market share of one-third of the country, and more than 50% of the province...
A small dish, passed down for thousands of years, it is the "hometown of Chinese kimchi" with unlimited potential - Meishan.
The history of Meishan kimchi has been more than 1,500 years, as early as the Northern Song Dynasty, Su Dongpo left a good story of "three white rice": a bowl of white rice, a plate of white salt, a bowl of white radish. In order to commemorate Su Dongpo, the Meishan people collectively refer to pickled kimchi as "Dongpo kimchi".
The world of kimchi to see Sichuan, Sichuan kimchi to see Meishan, Meishan kimchi in the east slope, these three sentences interpret the pattern of the world kimchi also reflects the status of Meishan kimchi.
According to the "2020-2026 China Kimchi Industry Market Status Survey and Investment Prospect Analysis Report", the scale of China's kimchi market exceeds 40 billion yuan, 2/3 of the country's kimchi comes from Sichuan, and the output value of Meishan City accounts for nearly half of the output value of Sichuan kimchi.
So, how much do you know about the land of kimchi?
one
The Book of Poetry Yun: "Nakata has a lu, and Xinjiang has a melon." It is peeling or peeling, offering the emperor ancestor. This means that Tanaka built shacks, and melons and fruits grew on the edges of the fields, which were pickled into sauerkraut to sacrifice to the ancestors.
The "pine" here refers to kimchi. This is a food that has a much older history than Sichuan cuisine.
The original history of kimchi can be traced back to the Shang Dynasty, and according to legend, Pengzu of Meishan used salt to pickle food when cooking chicken stew, which is the prototype of kimchi.
In ancient times, there was no refrigerator, and this kind of pickled food was cheap and easy to store, and the practice naturally passed down slowly.
In the Song Dynasty, through the Su Dongpo bunch, kimchi was carried forward and developed, and with the torrent of history, it slowly integrated into the flavor of Sichuan cuisine.
Therefore, kimchi is the soul of Sichuan cuisine, and Sichuan people can not eat meat, but they cannot live without kimchi.
So, do you know where the most "bubble" cities in China are?
Meishan, a city where "everything can be bubbled"!
Meishan, located in the south of Chengdu and the Emei Houshan Mountains, is gathered by the beautiful scenery of the rivers and mountains, the shape of the mountains and rivers, the climate is warm, and the products are rich.
The ancients praised Meishan as "Kunwei Shangjiao, Min'e'ao District", saying that Meishan between the Minjiang River and Mount Emei is one of the most fertile and magical places in the world.
The unique natural environment here provides excellent conditions for vegetable growth and lactic acid bacteria fermentation, and has become an irreplaceable innate advantage of local kimchi richness and unique taste.
For thousands of years, meishan kimchi, which is "sour, refreshing, crisp and tender", has followed the footsteps of a generation of great writers and gourmets, and spread to the north and south of China's great rivers, accumulating "a thousand years of dongpo flavor, a taste of the world".
And every qualified Meishan person's home must have hidden an ancestral kimchi altar, with a crisp taste, sour and spicy pickles, which are not only inseparable side dishes, but also excellent seasonings that cannot be discarded.
two
Vegetables, fruits, and meat cannot escape the fate of being "soaked".
The Meishan people who have soaked all over the world have successfully made kimchi the "soul of Sichuan cuisine".
Millennium Meishan, here has always been "bubble" - "bubble" in the kimchi jar, soaked in the rivers and lakes, soaked in the "three Su" humanistic feelings ...
Meishan kimchi, everything can be soaked, small kimchi made into a 10 billion industry!
Speaking of Meishan in Sichuan, we may think of a person, he is Su Dongpo, because Meishan is the hometown of Su Dongpo, a thousand-year-old literary hero.
People who know Su Dongpo know that he is not only a writer, calligrapher, and politician, but also a "hopeless" foodie.
Su Dongpo eats well (hào), once denounces himself as an "old food", and does not forget to ridicule in the poem: "Self-laughter is a busy mouth". There are too many dishes he loves to eat, but there is one dish that he can't get tired of eating, that is, kimchi, and even left a good story of "three white rice"!
In Meishan, people place vegetables in the shade of time to brew, turning them into kimchi with unique flavors; placing kimchi in the years has accumulated and become an industry that enriches the people and strengthens the foundation.
After Meishan kimchi embarked on large-scale production, after nearly 40 years of development, Meishan city has become the world's largest kimchi production base and a world-class kimchi research and development center.
Meishan has long become a well-known kimchi industry group in the country, with a standardized kimchi raw material base of 460,000 mu and 64 kimchi enterprises, including 3 state-level leading enterprises and 12 enterprises with more than 100 million yuan.
In 2021, the city's kimchi sales revenue reached 21.78 billion yuan, accounting for one-third of China's total market share and more than 50% in Sichuan Province.
In 2020, the sales revenue of the city's kimchi industry exceeded 21 billion yuan, and about 300 million yuan was traded through third-party entrepot. In 2019, the annual sales revenue of kimchi reached 20.08 billion yuan, which truly made the "little kimchi" into a "big industry" and "big business card" of Meishan.
three
"There are Shouguang fresh vegetables in the north, and Meishan processed kimchi in the south"!
Kimchi, as a major feature of Meishan, it is not only an industry, an agricultural brand, but also a beautiful business card of Meishan.
In 1958, the former Meishan County Kimchi Self-employed Households established a public-private joint venture Kimchi Factory and officially led Meishan Kimchi to the processing industry.
Especially after the implementation of the household contract responsibility system in the 1980s, the local vegetable planting area expanded, and not only the former Meishan County state-owned farm began to make kimchi, but a group of people with a strong sense of commodity also began to make kimchi.
In 1986, the former Meishan County Sushi Beverage Canned Food Factory was rebuilt into Sushi Kimchi Factory, and registered the first local kimchi trademark "Sushi Kimchi". Subsequently, Su Shi kimchi quickly became popular in Beijing, and the supply exceeded demand.
In 1991, Meishan kimchi went abroad and successfully passed 15 customs with the "green food" certification mark, reaching 8 countries such as Northern Europe and North and South America.
From 1993 to 2006, kimchi enterprises and workshops sprung up like mushrooms, and a large number of kimchi processing enterprises such as Chuannan, Li Ji and Huitong emerged.
In 2006, there were nearly 50 kimchi enterprises in Dongpo District, with countless workshops, and the annual vegetable processing volume increased from less than 100,000 tons to 300,000 tons, and the annual sales income was nearly 700 million yuan.
In 2013, Meishan kimchi industry achieved sales revenue of 104. 9.2 billion yuan; in 2015, Sichuan Province produced 3.3 million tons of kimchi with an output value of 27 billion yuan, of which Meishan City produced 1.5 million tons of kimchi and an output value of 13.6 billion yuan, occupying half of Sichuan kimchi.
In 2016, Sichuan's kimchi output was 3.6 million tons, with an output value of 31 billion yuan, accounting for about 70% of the country's kimchi production, of which Meishan city's kimchi revenue reached 15.2 billion yuan, and its market share has accounted for one-third of the national kimchi market.
A plate of small kimchi has leveraged tens of billions of large industries, and the seemingly inconspicuous kimchi has now become a "golden business card" in Meishan.
shop
He who seeks the elders of the wood will strengthen its roots, and he who desires to flow far will dredge his springs.
In 2020, an international standard for the kimchi industry, which was formulated by China and led by the Market Supervision Bureau of Meishan City, Sichuan Province, was officially born, which is a direct embodiment of the substantial participation of China's kimchi industry in international standardization work, and is also the sixth food standard formulated by the mainland under the framework of the International Organization for Standardization (ISO).
From the nameless "small kimchi", it has become a world-renowned "big industry", created six national firsts, dominated the kimchi industry standard, has 6 well-known Trademarks in China, 30 national patents, and is exported to more than 100 countries and regions... The little Dongpo kimchi is shining on the world stage!
Every city has its own unique taste, perhaps a mellow wine aroma, a sweet fruity aroma, or a spicy fresh aroma. No matter what kind of taste, with the passage of time and the immersion of culture, it will precipitate into a unique brand of the city.
And the taste of Dongpo District of Meishan City, Su Dongpo's hometown, may be the taste of thousand-year-old kimchi!
Resources:
"Dongpo Kimchi: Fireworks in the World, to the Taste of Qinghuan", Micro Dongpo
Where are the most "bubble" cities in China? " authentic objects
Why is Meishan Kimchi so hot? Because there is salt and taste and there is a story ~", Meishan released
"With an annual output of 20 billion, this small southwestern city has contracted 1/3 of China's kimchi", and the new consumption of Krypton is deep