1740 Longpai soy sauce, which was first produced, has been brewed by the traditional natural sun fermentation process, and it is original, rich in 18 amino acids and more than 260 aroma components.
When I arrive in Xiangtan, I won't go unless I buy' Dragon Brand Soy Sauce'. "This is not nonsense. Xiangtan is known as the "soy sauce kingdom". As early as 19 15, Xiangtan's dragon brand soy sauce won the "Panama International Expo Gold Award" together with Kweichow Moutai. Xiangtan Longpai soy sauce not only has the unique advantages of bright color, strong sauce flavor, delicious taste, salty and sweet taste, long storage time, no turbidity, no precipitation and no moldy floating film, but also contains more than 260 kinds of essential aroma components and amino acids, which is a good nutritional product. Dragon brand soy sauce has a long history. There is not a person born in Xiangtan in the 1960s who didn't grow up eating dragon brand soy sauce. There is a well-known proverb in Xiangtan: "Dragon brand soy sauce wick cake, girls can pick it at will. "These are enough to prove the popularity and necessity of dragon brand soy sauce in Xiangtan people's daily life. As early as 100 years ago, scholars and famous calligraphers in the Qing Dynasty tasted the delicacies made of dragon brand soy sauce and left a famous sentence, "Three meals make people live forever, and a drop of it tastes endless".
Xiangtan sauce-making has a long history. According to Xiangtan County Records, as early as the early Qing Dynasty, there were sauce workshops in Xiangtan. The management of Xiangtan sauce garden originated from Xiangtan businessman Gong in the early years of Qing Qianlong. At that time, the soy sauce produced by Gong Qingxiangzhai wine sauce workshop was "thick juice, deep red color and warm fragrance", which was called "three unique colors and flavors".
Xiangtan's Dragon Brand Soy Sauce, brewed with superior soybeans and flour by a unique traditional process, has the characteristics of delicious and fresh color, rich flavor, salty and sweet taste, no turbidity, no precipitation and no mildew after long-term storage. Wu Yuantai and Wu Hengtai Sauce Gardens, which pioneered the original soy sauce, are two century-old stores.
1956 after the public-private partnership, the three sauce gardens "Wuliang" and "Dafeng" merged into Xiangtan sauce factory, and the product trademark was "Dragon Brand", and "Dragon" officially became the symbol of Xiangtan soy sauce. From 1965 to 12, Longpai soy sauce was rated as high-quality soy sauce exported by five central and southern provinces. 1June, 978, won the first place in the national export soy sauce appraisal meeting; 198 1 year and 1985 won the national silver award twice. However, this is not the ultimate goal of Xiangtan sauce colleagues, who have already set their sights on the gold medal. Professor Ma Bi, who was the first to respond to 1 Chairman 1985' s "Nine Suggestions" for peaceful reunification, resolutely returned from Taiwan Province Province. He heard that soy sauce in his hometown had won silver twice and improvised a poem: "Every time a neighbor in Taipei touches soy sauce, he will think of his hometown and go back to enjoy the silver medal, expecting the gold medal to shine even more." Sure enough, "Kung Fu is at home",1988 65438+On February 27th, Xiangtan's Dragon Brand Soy Sauce finally won the gold medal in the first Food Expo. After winning the gold medal, Zhang, chairman of the All-China Federation of Returned Overseas Chinese, wrote an inscription to congratulate him: "The chef is delicious and depends on harmony."
Xiangtan Dragon Brand Soy Sauce is very fragrant all over the world because it is very particular about material selection, production and even storage. The main ingredients are black beans from Li He, soybeans from Jinghe River and goose beans from the upper reaches of Xiangjiang River, with high fat and protein content. Fujian crystalline salt is an auxiliary salt; The embryo cylinder adopts Soviet cylinder, which has thin cylinder body, fast heat transfer and long storage time. In the production, soaking seeds, cooking, stopping materials, fermenting, stepping on the cylinder, drying blanks and taking oil are seven steps in a sequence, which are closely linked, strictly operated and meticulous. In addition to producing soy sauce, there are original sauce, purple oil radish and purple oil ginger, which have always been welcomed by consumers. Especially purple oil ginger, has a long reputation. Made of high-quality tender ginger unearthed before the Millennium, it looks like a human palm, with broken stems without tendons, slender branches and short lotus mouth. After fine processing, it is finally soaked in dragon brand soy sauce, which is delicious, salty, tender and delicious, and is a good product to stimulate appetite.