Wujiang Fuling squash.

It can be said to be the first of the squash deservedly. It is a very complex process, the first bamboo stick through the beetroot, blow-dried in the Yangtze River, now many are dehydrated with salt, so there is no taste at all, and then put into the pool fermentation, and then put a variety of ingredients, pay attention to do not cut the silk, cut the silk was originally made for the sake of small packages, squash was supposed to be the head of the beetroot like that is delicious to use the altar to seal it well.

Put a month. Or even put on the bottom of the Wujiang River to ferment for a year after the opening of the altar to eat, that is the most fragrant. After the fermentation of squash with a slight black, commonly known as black wujin, very nutritious rich in amino acids.

Scale of production

Fuling Pickle Group has 9 subsidiaries, 8 production plants, 200,000 tons of annual production capacity of squash, pickles, market capitalization of more than 30 billion yuan, is China's pickles industry is the only publicly traded company, the products are exported to more than 50 countries and regions.

It is also the national agricultural industrialization key leading enterprise of Fuling squash. 2020, to achieve revenue of 227,274,6598.5 yuan.