Pickled sauerkraut and Maotai in earthen pits are all stamped with their feet. Why is Maotai having an affair with a female worker but nobody cares?

Because the image of workers is very different, and the production environment, product technology and product smell of the two companies are also different.

First, girls have filters. Since the sauerkraut in the pit was exposed, many people have been discussing the process of making feet. Some people defended the sauerkraut in the pit, saying that the production of sauerkraut has been stepped out with feet since ancient times, and this process is not only used in the pit. Maotai in China and red wine abroad all do this. Why doesn't Maotai spit?

In fact, it is normal for people to have such doubts and prejudices, which all stem from stereotype effect and halo effect. As we all know, in the video released by Maotai, all the people who step on distiller's yeast are young and beautiful female workers. Their clothes naturally give people a clean and beautiful feeling, so everyone will consciously ignore their behavior of stepping on koji. In the video of pickled cabbage in the pit, it is a group of rough people with shoes on their feet and cigarettes in their mouths. This visual impact is so strong that everyone accepts incompetence.

Second, the production environment is too different. Although they are all stamped with their feet, the production links of the two companies are also very different. The production environment of sauerkraut in the pit is dirty, the sauerkraut pool is full of dirt, and cigarette butts are buried in the sauerkraut pile. The whole room is filled with a choking smell, so that some people complain that they need to wear gas masks when working in it, while the working environment of the latter is clean and tidy, and all the distillers' yeast are discharged according to the rules, so that the naked eye will not give people any uncomfortable feeling.

Third, the manufacturing process is very different. The production technology of sauerkraut and liquor is also very different. Sauerkraut can be eaten directly after production and processing, while koji should be distilled at high temperature after trampling fermentation. This contrast is of course that the latter is more reassuring.

Fourth, the product smells different. Sauerkraut and liquor are also very different. Generally, sauerkraut smells very smelly, giving people a feeling of uncleanness, while liquor smells like wine aroma, which will not give people discomfort, so even if the latter is trampled out, no one will vomit.

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