The production process of Wujiang pickled mustard requires three cleansing, three washing, three pickling and three pressing. Three pressing is one of the processes. The specific meaning is as follows:

1. One pickling, one pressing, pressing. Dragon bone: The preliminarily pickled jadeite heads are piled into a coiled dragon shape. The squeezed vegetable core is very tough and chewy, restoring its natural flexibility.

2. Second pickling and second pressing, dragon marrow pressing: Press the mustard mustard in the second step with a bamboo utensil until layers of dragon scale patterns appear in the core. Add the secret heavenly incense, and the flavor will penetrate your bones naturally. Enter the marrow. ?

3. Three pickles and three squeezes, squeeze the ambergris: The pickled mustard must be pressed again to squeeze out the wonderful taste of fresh, fragrant, tender and crispy layers, with endless aftertaste.

Extended information:

In order to ensure product quality, Wujiang pickled mustard has been washed three times and pickled and pressed three times. Wujiang even named the product "Three Presses" and used the production process as the product name. Sanzha originates from mustard, inherits the high-quality resources of mustard, and is different from ordinary mustard. It not only gets rid of consumers' perception of the low value of mustard, but also gains the pricing initiative.

"Fuling pickled mustard" introduces the CIS symbol system. Wujiang Fuling pickled mustard focuses on its "three squeezes" selling point on the packaging. In the design of the logo, "Wujiang" and "Fuling" are bundled. Show your lineage with Fuling mustard. At the same time, Zhang Tielin was invited to be the product spokesperson. With the help of his "Emperor Ama" image that deeply penetrates the audience, he highlights the orthodox and noble status of Wujiang mustard tuber, and its people-friendly taste.

People's Daily Online-Integration of traditional craftsmanship and modern technology, Fuling mustard is booming