The Taste of China: An Overview of Five Flavors

Sauces are a cultural phenomenon with a long history and rich accumulation, and soy sauce is a "national treasure" of China. The evolution of Chinese food for thousands of years, or even tens of thousands of years, has its own laws and cultural concepts, and the excavation, organization and dissemination of such concepts will be beneficial to the future development of China's seasoning industry.

Haitian built the first and currently the only enterprise solely funded by the construction of the "Chinese flavor culture exhibition hall", trying to panoramic display of the essence of Chinese culinary culture, reflecting the culinary ingredients, especially seasoning ingredients deep historical precipitation. Step into the "Chinese flavor culture exhibition hall", let us explore thousands of years of Chinese food culture knife fire practice of the brilliant achievements!

Splendor of history and culture

The birthplace of cooking is the Ape Man site in Zhoukoudian area of Beijing, China, which is the birthplace of Chinese cooking, 500,000 years ago. In the long process of historical evolution, with the continuous development and improvement of social productivity, but also to promote China's cooking continues to enter a new stage after another, and at each stage have achieved remarkable results, accumulated a deep cultural precipitation, creating the glory of China's food and cooking today. Stopping at the historical exhibition area, there is a huge exhibition wall, giving a strong impact, above the combination of text and picture performance, concise and clear outline of the development of China's food culture of the six stages, starting from the period of cooking without cooking utensils, through the period of stone cooking period, ceramic cooking period, copper cooking period, iron cooking period of the complexity of the evolution of the wonderful, until today's iron cooking and electrical cooking alternating period, each period of time there are core prompts, the viewpoints of the neutral. At a glance, the literature has a long history and a long fragrance. Of course, if you still want to know more about the history, you can also visit the exhibition boards next to each period of time, cooking and eating characteristics, seasoning characteristics, and even dietary trends are all available to help you dream back to the Tang Dynasty, the soul of the Yuan, Ming and Qing Dynasties, and relive the thousands of years or even tens of thousands of years of the history of China's dietary seasoning.

Classic Cuisine: Concentrated Highlights

"Ten miles of different winds". This is true for language, customs, and even more so for cooking. Chinese cooking has a multi-layered three-dimensional flavor system, profound and colorful. One of the most influential and representative, but also recognized by the community, there are eight major cuisine and "Manchu feast", is a wonderful concentration of China's extensive and profound food culture. In the "Classic Cuisine" exhibition area, we are greeted by the introduction of "Manchu Han Whole Cuisine" which occupies the whole wall, showing the full range of this dish which symbolizes luxury and exclusive enjoyment of the powerful and noble people since the Manchurian Qing Dynasty, and the spirit of the Chinese people's dare to enjoy, dare to eat, and know how to eat has to be astonished! The spirit of Chinese people who dare to enjoy, eat and know how to eat has to be marveled. In the "Manchu Manchu banquet" below, that is, the eight major cuisines demonstration and performance, the eight major cuisines, including Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Min Cuisine, Suzhou Cuisine, Zhejiang Cuisine, Hunan Cuisine, Hui Cuisine, etc., its cooking techniques have their own charm, the characteristics of its dishes are also different, and each cuisine has a wide variety of dishes, representative dishes are also countless. Designer *** selected 32 representative dishes, whenever the manipulation of the handle to select a dish, the picture of the dish will light up, while reporting the name of the dish and the characteristics of the dish introduction, its appearance, color and lustre moving, depicting the taste of the heart, so that visitors can not help but want to feast.

Modern industry highlights the professional

China's seasoning industry is a long history and booming industry, after a long feudal society is still stuck in the ancient natural fermentation stage. In the new period, especially into the 21st century, with the progress of science and technology, especially the application of modern biotechnology, as well as the introduction of a large number of industry norms to standardize the development of the road navigated by the development of China's spices has entered a new stage of industrial clusters, the emergence of large-scale production enterprises and diversified product systems, in the world to highlight the professional advantages of China's spices. In the "Industry Overview" exhibition area, the content of the exhibition occupies a large area facing the entrance of the exhibition hall, which is mainly divided into "High and New Technology Injecting Source Power" and "Standards and Norms Navigating the Development Road", The four themes of "Super Scale Strengthening International Competitiveness" and "Diversified Products Serving Modern Society "**** are mainly divided into "High and New Technology Injecting Source Power", "Standard Norms Navigating the Development Road", "Super Scale Strengthening International Competitiveness" and "Diversified Products Serving Modern Society". Scope of the competitive situation in the scope of a comprehensive analysis, there are views, data, information, pictures, so that people all the way down the visit, the development of China's seasoning industry is full of hope and confidence.

Mingling of East and West affects the world

Chinese culinary cuisine is not only popular in China, but also has been influencing and gradually changing Western cooking. Like McDonald's and KFC in the United States, Chinese food has been quite successful around the world, and it is the Chinese flavoring products that create this unique taste. Chinese soy sauce, like European wines and cheeses, has the attribute of a world taste ****common, both of which produce delicious flavors through microbial fermentation. Chinese soy sauce, as a national treasure of China, has a very promising future as a global condiment. Focusing on the height of cultural exchanges between the East and the West, in the "World Pavilion" exhibition area, the designers take us first to review the delicious road of Chinese culinary culture to the world, which is a road with a long history and fragrance, beginning in the Qin and Han Dynasties, and has flourished to this day. Hundreds of thousands of years, to the world of Chinese flavor, in Japan, in the Korean Peninsula, in Southeast Asia, in Europe and the United States, not only took root, but also with the local food culture of each other, in the influence of the world at the same time, they have also been enriched and enhanced. Designers use beautiful pictures and physical display, the development of the world's condiments to make an organic overview, so that you have traveled around the world between steps, a big bite of the world's culinary essence! Premium Quality

Haitian's "Little Salt" soy sauce is of premium quality, with an amino acid nitrogen content of more than or equal to 1.0g/100Ml, which is the highest grade in the current soy sauce product range.

Leading Technology

Haitian's "Little Salt" Soy Sauce, instead of diluting salt with water, uses "moderate" technology to control salt during the brewing process. This is a leading technology at home and abroad, and no other manufacturer in the industry has been able to catch up, making it a breakthrough technology in the soy sauce industry.

Appropriate salt restriction

Haitian's "Little Salt" soy sauce contains 20% less salt than ordinary soy sauce. By appropriately restricting salt and reducing the amount of salt in soy sauce, on the one hand, it retains people's daily salt needs, and on the other hand, it also reduces salt intake, which is more conducive to controlling the amount of salt that people consume on a daily basis. The "Little Salt" soy sauce is just the right amount of salt to limit the amount of salt.

No loss of flavor

While Haitian's "Little Salt" Soy Sauce has reduced the salt content, it still maintains the traditional brewing process, so the flavor remains the same. The relative reduction in salt content makes the flavor sweeter and more in line with the tastes of the general public.

Green soy sauce

In recent years, Haitian has become increasingly concerned about consumer demand and health, and will launch a series of healthy green soy sauce. Haitian's "Little Salt" soy sauce is one of Haitian's representative healthy products. The "Little Salt" soy sauce promotes the concept of low salt, guiding consumers to eat less salt and the right kind of salt, which is more conducive to people's health. It is also in line with the modern concept of healthy living, more environmentally friendly, and more conducive to people's quality of life.