Huaimao Sauce Garden has a long history and has been passed down from generation to generation, which not only continues the business vein of the line, but also condenses the history of urban development.
At the end of the Qing Dynasty, as the capital of the province directly under the province, Baoding zeng merchants gathered and hundreds of well-known old brands such as Huaimao pickles, Liu Lingdrun, Majia Old Chicken Shop, Baiyunzhang Bunzi, Daoxiang Village, and Wanghuchun appeared. Nowadays, these century-old brands that are familiar to the old Baoding people have faded out of people's sight with the development of the market economy.
As a famous historical and cultural city, the long-established brand is not only a commercial symbol, but also a part of Baoding's historical and cultural memory, and integrated into the city's cultural bloodline. In recent years, Baoding attaches great importance to supporting and protecting time-honored brands, guiding time-honored brands with independent intellectual property rights, excellent national culture and unique skills to accelerate innovation and development, enhance the brand value of old-fashioned brands, and give play to the important role of old-fashioned brands in economic and social development.
People usually introduce Baoding like this: Baoding has three treasures, iron balls, noodle sauce, and spring immortality. In addition to the iron ball, two of the three treasures are in Huaimao.
What is Huai Mao to the Baoding people? It is the strong sauce aroma on the tip of the tongue, and it is also the nostalgia that cannot be erased by hugh, and there is nothing that a pack of locust pickles cannot be eliminated.
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From West Avenue to Qiyi Road, and then to the new factory area in Dingxing County, time has flown for more than 300 years, and Huaimao pickles are like duckweed with the water, although there are ups and downs, but they are always firm and the aroma is not sinking.
Examining the origin of Huai Mao, there are many legends and anecdotes. However, it originated in the Kangxi dynasty of the Qing Dynasty, when the Zhao clan of Shaoxing settled in Baoding Province, and it was a consensus to open a shop under a large locust tree in the northeast corner of the second entrance of West Avenue (now the intersection of Yonghua Avenue and West Avenue).
Because the old locust tree shades the street, the Zhao family borrowed the scenery to make love, so they took the word "Huai Mao" and named the small shop "Huai Mao", looking forward to the prosperity of business and the blessing of future generations.
Baoding is the important place in Gyeongnam Ki, especially with the rise of the Western affairs movement, the economic, political and cultural development of the ancient city is unprecedented, and the Huaimao Sauce Garden is also becoming more and more prosperous. Among the 50 sauce gardens in the city, Huaimao Sauce Garden was the first of its kind, with more than 2,000 pickled pickle vats at that time, and hundreds of employees. Zhao Zhongyun, the treasurer at the time, was elected as the president of the Baoding General Chamber of Commerce because of his good management and strong family assets, and because of his fair handling of affairs and wide friendship, and became the leading figure in Baoding's economic circles at that time.
Due to the fusion of north and south and the well-made taste, at that time, Huaimao pickles were sold well in Beijing, Tianjin and Hebei, and out-of-stock was the norm. One day, Huaimao pickles arrived, and Tianjin Yishi Bao specially published a newspaper to send a message, widely announcing that "Huaimao pickles have arrived!" The joy overflowed between the lines.
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Huaimao pickles are not only home-cooked dishes of ordinary people's homes, but also once associated with the court. According to the Records of the Guangxu Imperial Court, in the twenty-seventh year of the Qing Dynasty (1901 AD), Empress Dowager Cixi returned to Beijing from Xi'an via Baoding, tasted the Huaimao pickles and gave her the name "Taiping Cuisine", which means "Taiping Under Heaven". Since then, the value of Huaimao pickles has doubled, one or two or seven dollars per kilogram of silver, with a current price of more than 500 yuan.
"Baoding pickles have been famous for a long time, sweet sauce wrapped in melon floating autumn oil. Praline garlic is beautiful and delicious, and tempeh purple rose taste is better. "Passed down for more than 300 years, Huaimao pickles have their own taste code, and those who have deeply appreciated its taste have also written poems to praise it."
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Cao Baozhong, chief engineer of Huaimao Pickles, has been working in the factory since he was a teenager, starting from the laboratory inspectors, cutting, pickling, desalting, sauce staining each process is exquisite. He said that Huaimao pickles have been passed down for more than 300 years, and if there is a knack, it is the persistence of ingenuity to trace the original taste and the ultimate belief in traditional craftsmanship.
Cao Baozhong said that in addition to the meticulous production process of Huaimao pickles, the raw materials must be good. For example, small carrots must be crisp and tender, and leek flowers must be fresh and pure flowers. Each vegetable species has a regular supply of long-term cooperative vegetable farmers, and a fixed and high-quality vegetable source not only ensures orderly production, but also allows the taste of pickles to be stable and deeply rooted in the hearts of the people.
After time hardening, the century-old brand is shaking the spirit, relying on modern scientific and technological technology, while maintaining the charm of the old brand, it is full of vitality.
In the old factory area of Qiyi Road, although most of the workshops have been closed, they still emit a strong sauce aroma. In the laboratory workshop, a female worker took a thermometer and measured it in a container covered by a straw curtain and reported the temperature to Cao Baozhong: "34 ° C, normal!" ”
Lifting the straw curtain, I saw that the one-foot-square wooden box contained gray particles the size of peanut kernels. "This is a treasure, a form of Aspergillus oryzae that we are cultivating to enrich the sauce variety." Cao Baozhong said that the soul of pickles is sauce, and now people have diverse tastes, so the production of sauces should also keep pace with the times, research and development should keep up, technical reserves should also be sufficient, and different flavor types of sauces and pickles should be launched to meet market demand.
The production process has also been thoroughly improved - the first to use a disc koji machine, the first to independently develop a special flour continuous steaming machine, the first solar energy after-cooking fermentation and storage of noodle sauce workshop, in the dingxing new factory area 60 kilometers away from the old factory area, the first phase of the production capacity of 30,000 tons of plant, koji making, steaming noodles, drying sauce and other process links, basically all of them have achieved automation, numerical control, the workshop can hardly see the scene of workers sweating like rain.
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As one of the only two "Chinese time-honored brands" in Baoding, in 2006, the Huaimao brand was recognized as a "Chinese time-honored brand" by the Ministry of Commerce of the People's Republic of China; in 2007, the production technology of Huaimao pickles was recognized as a provincial intangible cultural heritage; the Huaimao trademark was repeatedly rated as a "famous trademark of Hebei Province"; and the Huaimao assorted pickles won the silver medal of the first China Food Expo.
Nowadays, as the inheritor of Huaimao's century-old brand, Hebei Baoding Huaimao Co., Ltd. has completed the restructuring, integrated the capital strength and brand vitality, established the development strategy of "China's first brand of sweet noodle sauce and the industry standard setter of sweet noodle sauce", and is committed to building the world's largest sweet noodle sauce production base.