Food Festival | Panyu "time-honored" Guangweiyuan to develop high-quality condiments and reshape "taste in Panyu"

Guangweiyuan prepares a series of sauces, oyster sauce and soy sauce for the 2020 Guangzhou International Food Festival to provide better "Panyu taste"

As the saying goes, "seven things to open the door: chai, rice, oil, salt, sauce, vinegar, tea", four of which are condiments, which shows that condiments occupy a very important position in daily life.

The old saying also has clouds: "Cook three fresh, mix the five flavors", indicating that "taste" is the soul of food; this "taste" word, in addition to coming from the ingredients themselves, also includes seasonings.

In Panyu, the production of condiments has a long history and a long history, and has been with the development of food culture, developing to today, gradually embarking on the road of science and health, reshaping the "taste in Panyu". 　

According to Liang Mou, a celebrity of Panyu culture, from the entire historical context of Panyu, the history of seasonings can be traced back to three or four hundred years ago, including shrimp pumping, straw mushroom pumping, head soy sauce, raw soy sauce, old soy sauce, as well as big stone curd milk, Nanting cut vegetables, Jinshan head vegetables these ingredients, the taste is very rich, condensing the wisdom of the working people of Panyu, playing a bridge role in connecting the food itself and people's taste.

From the Qing Dynasty to the Republic of China, there were well-known "sauce garden shops" such as Fuxiangzhai, Shilihe, Qiqizhai and Yuanxiangzhai in Panyu; from the Ming Dynasty to the mid-to-late 1960s, there were seasoning brands exported to Southeast Asia, such as "Baoding brand fresh shrimp pumping", "Yalun brand grass mushroom pumping", "chicken mark oil olive sauce sauce".

"We Panyu people are very particular about soy sauce, take the soy sauce of eating intestinal powder as an example, each store will develop it by itself, if the intestinal powder is delicious, soy sauce is not good, then everything will be abandoned." Liang Mou believes that the seasoning used must be of excellent quality itself, such as soy sauce, from raw materials to the entire production process is very exquisite, "in recent years, the development is relatively fast, the quality is relatively good, 'Guangweiyuan' to be counted as one, both have a certain history, the selection of materials is also excellent, merchants and consumers are more assured to use." ”

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As a local authentic Guangfu seasoning brand in Panyu, Guangweiyuan dominates the center of the Guangdong-Hong Kong-Macao Greater Bay Area, a professional condiment enterprise created by generations of condiment people, adhering to the ancient natural brewing process, selecting high-quality raw materials, relying on modern production equipment, constantly innovating, successfully creating two condiment brands of "Guangweiyuan" and "Golden Kitchen", covering seven series, more than 100 varieties, more than 200 specifications, such as soy sauce, oyster sauce, sauce sauce, seasoning oil, seasoning powder, vinegar and sauce, etc. Won various honors and praise inside and outside the industry.

Chen Caihui, manager of the quality control department of Guangweiyuan, said that Guangweiyuan has been rooted in the development of Panyu for more than ten years, has been well versed in the taste of Guangfu and Panyu, through continuous research and development of various high-quality products, is committed to inheriting and innovating local food culture, enriching and enriching the connotation of "food in Guangzhou, taste in Panyu", this year for the 2020 Guangzhou International Food Festival prepared a series of sauces, oyster sauce and soy sauce, giving consumers a rich taste bud experience, providing better "Panyu taste".