"Canned sweet bamboo, sweet and savory"

I'm sure most Cantonese people have heard of this advertisement, and now I always think of this advertisement every time I see black bean pangolin in a superstore. That said, pangasius with black beans is really considered the Guangdong people's rice gods, rich and sweet fish, with savory black beans, buried in the hot rice, rice warm vegetables fragrant.

Therefore, before going out to study, I also used to bring a few cans of black bean pangolin, sometimes no appetite, to go to the cafeteria to play a bowl of rice, not only can eat and eat well, but also a solution to the nostalgia.

In the late 19th century, many people in the Pearl River Delta region went to work in the South China Sea. In order to solve the problem of long-distance travel, they fried pangolins from their hometowns and added some black beans, which were soaked in soybean oil, to prevent them from rotting.

As for why pangolin and not other fish. The reason is that pangolins are more afraid of the cold than people, and will die if they stay in fresh water below 5°, so the environment in the Pearl River Delta (especially Shunde) is the most suitable for them to grow. In addition, because of the abundance of tempeh in Yangjiang and Luoding in Guangdong, these two things met in Guangdong and became popular among the people of the Pearl River Delta at that time.

Later, seeing the popularity of black bean pangasius, the merchants seized the opportunity to learn canning from the Europeans, and in 1893, they founded the "Guangmaoxiang" canning factory in Guangzhou, which produced China's & the world's first "black bean pangasius" canned food. The first canned food in the world was pangolin in black bean sauce.

Back then, pangolins were first cleaned and then pressed and dehydrated under several tons of pressure to keep the meat tasty and firm. After the pangolins were fried to a crisp, they were then placed in cans covered in black beans. Interestingly, the factory processes the edamame and pangolin separately, putting them into the cans in the order of edamame first, then pangolin, and then injecting them with soybean oil, so we don't feel the presence of bone spurs when we eat the fish.

Currently, there are dozens of brands of black bean pangolin in the country, and competition is fierce. Among them, Ganzhu, Eagle Gold, Pearl River Bridge, Golden Cherry, etc., are old brands that are household names in Guangdong.

But for most Cantonese people, Ganzhu should be the most familiar one, the early years of watching the Pearl River Channel, see the ads will always see this brainwashing ads! But for the older generation, Eagle Gold is the boss of the black bean pangolin session.

The first can of black bean pangolin produced by Guang Mao Xiang in 1893 used the trademark of "Eagle Mark Money". It was later renamed Kwong Kee Heung, and in 1912, the now well-known trademark "Eagle's Gold" was registered in Hong Kong. And Eagle Gold's leading product "Eagle Gold" brand pangolin canned fish! It is also the only canned food product in China that has won the national quality "Golden Quality" award twice.

Nowadays, pangolin with black bean sauce has blossomed all over Guangdong, not only in the homes of Cantonese people, but also in many Cantonese restaurants in Guangdong, where you can order pangolin with black bean sauce in fried oatmeal and bitter gourd.

Finally, will you still eat canned black bean pangolin fish now?