Stepping on sauerkraut is a tradition.

Laotan pickled cabbage was trampled by people. Netizens saw that there were two big grooves in the pit of 3 15 exposure: the biggest groove was the difference between inside and outside, and they were worried that they would be fined 654.38+million yuan abroad, while the domestic price was only 1000, so other measures were taken inside and outside. Good sauerkraut is exported to foreign countries, and bad pit vegetables are sold to Chinese people; This kind of cheating on one's own people is really not authentic.

Another slot is to dig a pit directly next to the vegetable field, put the freshly cut mustard tuber in the pit covered with plastic sheets and step on it directly. Some people even throw cigarette butts directly on the dishes. How can this meet the hygiene requirements? It makes many netizens feel too uncomfortable.

Some netizens suggested: Isn't Maotai's distiller's yeast also trampled out? I'm still a national wine. Won't the sauerkraut in the pit be rejected by stepping on it? The biggest mistake in potholing sauerkraut is the big man who smokes? Maotai uses a female college student who graduated from a double-class university and has a good figure!

Why is Maotai popular with its feet? Maotai is the inheritance of traditional craft and strict hygiene standard management. As a national brand, Maotai liquor koji is made by traditional technology-mother yeast treads on the foot, which ensures the unique flavor of Maotai liquor. 20 18 maotai propaganda film "taste on earth" mentioned that maotai treads on qu firstly to ensure the inheritance of ancient crafts. Will there be a discount if I use the machine? No one has done a controlled trial. Although he uses his feet, his standards for feet are not low. There are strict recruitment conditions and work hygiene management.

China liquor is different from some foreign liquors, and it becomes drinking liquor after fermentation and distillation. After high-temperature disinfection and distillation, there will be no harmful health conditions such as sweat, bacteria and mildew. Looking at the production of sauerkraut in the pit, I don't know if the "full fermentation" of sauerkraut is also a traditional craft, but the propaganda film given by the official media is really disgusting.

In the curing area of flag-planting vegetable industry, there are standardized curing ponds, and workers wear specific work clothes to operate. However, these pickled vegetables are all used to process export products, while the domestic sales are all collected pit pickled vegetables, and the sanitary conditions are completely different. It seems that there is no traditional craft that needs to be stepped on by feet.