Once popular in the country's four major business cards of Sichuan, but now the fate is different

Sichuan cuisine is one of the eight major cuisines in China, with spicy flavors. After the ups and downs of the "evolution", through the years of refinement, has now become an important part of China's catering civilization. "Five flavors and harmony, a hundred flavors, to taste the soul", its flavor can not be separated from the seasonings to support.

Since the 1980s, the Sichuan food industry, there are four major gold standard, that is, the folk recognized Sichuan seasoning "four treasures": Fuling mustard, Pixian bean curd, Yibin sprouts and Yongchuan tempeh. For a long time, they are not only the essential seasoning of Sichuan and Chongqing people, but also as a representative of Sichuan flavor is famous, red.

Fuling pickled vegetables

The word "pickled vegetables" appeared in the Qing Dynasty during the reign of Emperor Guangxu, and it means "salted and pressed pickled vegetables". Fuling pickles are made from Fuling green beetroot, and generally go through 13 processes from raw material to finished product. The original air-drying and dehydration is used, and it has been salted and pressed for three times. Therefore, the formation of Fuling squash unique aroma, crisp, fresh, tender.

Pixian Douban

Pixian Douban can be traced back to the Kangxi period. It was invented by Fujian Chen Yixian after he came to PI County. PI County bean, reddish-brown, oily and glossy, soy sauce ester flavor and spicy aroma is rich. Entry cloves crispy, long aftertaste, spicy and not dry, is the Sichuan recipe for seasoning good, known as "the soul of the Sichuan cuisine".

Yibin Brussels sprouts

Yibin Brussels sprouts is a distinctive local dish in Yibin, Sichuan, which is made from the young stems of mustard greens cut into silk and pickled, and was known as "Xufu Brussels sprouts" in ancient times. In the long process of development, Yibin sprouts gradually formed its own unique flavor: fragrant, sweet, crisp, tender, fresh, passed from generation to generation to become a household name in Sichuan traditional pickles.

Yongchuan tempeh

Yongchuan drums are mainly hairy mold-type tempeh, which was invented by a grandmother surnamed Cui on the outskirts of Yongchuan by chance in 17 years of Ming Chongzhen and passed on to the neighbors. Rich in protein and amino acids needed by the human body, rich in aroma and flavor, is the top choice for Sichuan cuisine to enhance the color and aroma.

In recent years, the old "four treasures" in the Pixian Douban, Yibin Brussels sprouts, Fuling mustard has long been into the capital market to leverage the development. And Yongchuan tempeh due to the small scale of the industry, did not produce influential brand, gradually decline, its popularity has long been less than the other old "three treasures". And because of its market-oriented products are mostly low-end, more in the agricultural by-products, vegetable markets and other places to sell, so that its delicious buried in the city, once the reputation of the dust, and ultimately in the rolling economic tides quietly silent.

Now, a black bean hot sauce called rice empty appeared, for the rise of Yongchuan black bean brought a new opportunity.

The brand of rice empty hot sauce was born in Chongqing in 2018, and is an emerging hot sauce brand incubated by Dezhuang Group and Deen Culture*** with the same investment. The secret of Iikong Hot Sauce is to choose Yongchuan tempeh, which adheres to 30 days of natural fermentation, is rich in nutrients and sweetens the residue, as the core of its flavor. And, as a "youthful", "new generation" of hot sauce brand, the operator of the keen judgment, the rice air should be their own brand advantages, and Yongchuan tempeh industry to form a synergy, so as to promote the Yongchuan tempeh industry to the scale of standardization, branding, development, so that the national intangible cultural heritage to be renewed new life.

Yang Chen, Founder and CEO of Rice Air, said: The main problem Yongchuan tempeh is facing now is the small scale, the market and sales suffered a bottleneck. In the market, Dezhuang Group will join hands with Iikong for a strong coverage and stretching, launching multiple channels online and offline to let more people taste Yongchuan tempeh, while producing gift box packaging to make Yongchuan tempeh a gift in Chongqing. In terms of branding, Yongchuan tempeh has been revitalized to become emotional and warm, and more three-dimensional.

It is understood that in 2019, Dezhuang Group will work with the Yongchuan government to create a new brand of Yongchuan tempeh rejuvenation, build a local factory in Yongchuan to produce tempeh products for Iikong, and make Iikong a representative brand of Yongchuan tempeh.

As one of the "Four Treasures" of Sichuan, we look forward to seeing Iikong bring it back to life.