As Moutai, which has the highest value of financial attributes in liquor, it always has a super high topicality when it comes to it. One is because of the hard to find a bottle on the market, and the other is its high price. However, recently, a photo of a female employee of Moutai at work has been circulated on the Internet, which has aroused heated discussions among netizens: no wonder employees don't drink secretly.
This photo shows the female employees of Moutai Distillery tying red streamers in full swing. As a major symbol of Moutai, the red ribbon is inseparable from this process in the packaging of every bottle of Moutai. But this process is done by hand, which makes one wonder: why do you insist on using the manual method to tie the red ribbon in such a modern factory?
It turns out that there are deep cultural and technical reasons behind this. Hand-tied straps not only ensure the accuracy of every detail, but also a kind of respect and guarantee for product quality. Especially when locating the position of the character "Mao", extremely precise operation is required, which is difficult to achieve the same effect in mechanized production. In addition, manual work also increases the sense of ritual of the product, making each bottle of Moutai full of humanistic care and ingenuity.
Then, another scene in the photo is the scene of female employees washing their feet in the workshop, which also aroused the curiosity of many netizens. Foot washing should be a very personal thing in our regular perception, but in Moutai, it is a necessary procedure every working day. It turned out that these female employees had to wash their feet with water containing flower petals and carry out comprehensive disinfection and sterilization before performing "manual stepping on the bend". This is not only to maintain the hygiene of the production environment, but also to ensure the quality and purity of the koji blocks.
And the reason why we use manual stepping instead of machines is quite ingenious. Artificial stepping on the koji can make the temperature of the koji block rise more naturally, and the formability and toughness of the koji block can be improved during the stepping process, which is extremely beneficial to the growth and fermentation of microorganisms. In addition, the weight and arch shape of the female employees are considered to be the best for stepping on the curve, and they are able to form a "turtle-back" curved block with a high middle and low periphery, which is both tight and breathable, making it ideal for the fermentation process.
The reason why Moutai insists on using female employees to manually step on the music is that this traditional craft is not only a technical need, but also a manifestation of cultural inheritance. Behind all of this is Moutai's ultimate pursuit of quality. With such a working environment and strict quality control, it is no wonder that some netizens ridiculed: "No wonder employees don't drink secretly", because in such a rigorous production process, every drop of Moutai is the crystallization of sweat and responsibility.
From Moutai's strict production process to other high-quality liquors on the market, we can see not only the progress of technology, but also the respect and inheritance of quality and culture. These baijiu are not just drinks, they are the disseminators of Chinese liquor culture, and the guardians of craftsmanship and tradition. While savoring each glass of wine, we are also experiencing a deep cultural journey.