Where does Wugang pot-stewed meal come from?

Wugang pot-stewed food is a geographical indication certification trademark.

Pot-stewed food is a traditional local food in Wugang, which has a history of thousands of years. In the Qing dynasty, it was a tribute of the imperial court and a delicacy on the table of the upright officials.

Pot-stewed vegetables are made of more than ten kinds of precious Chinese herbal medicines, such as star anise, fennel and cinnamon, and soy products, copper goose, pig and beef are used as raw materials. After soaking and cooking, they are made with a unique formula and unique technology, achieving the effect of good color, flavor and taste.

Wugang pot-stewed vegetables have developed a variety of products. Braised dried tofu and shredded tofu series; There are halogen copper goose, halogen goose web, halogen pig mouth, halogen pig foot and halogen pig tail series; There are a series of marinated eggs. All kinds of products are refined in technology, generous in packaging, up to standard in hygiene, delicious in taste and reasonable in nutrition, which can promote digestion and health after eating. All the guests who have been to Wugang want to try Wugang pot-stewed dishes.

One side is soil and water, and the other side is characteristic. Wugang pot-stewed food is one of the characteristics of Wugang food culture. Wugang pot-stewed food has become a new industry in economic development, and its products are exported to Changsha, Shenzhen, Guangzhou, Shanghai, Wuhan, Beijing, Japan, the United States and other countries.

Wugang is located in the southwest of Hunan Province, at the eastern foot of Xuefeng Mountain, and in the center of five counties (cities) in the southwest of Shaoyang City. It is a national commodity grain production base and is known as "the hometown of stewed vegetables" and "the hometown of copper geese". Wugang pot-stewed food has a long history and culture, and was once a royal tribute in Ming and Qing Dynasties. Wugang Copper Goose is known as "the world famous goose" because of its tender meat. It is listed in the "Livestock and Poultry Breeds of Hunan Province", and is listed as the three treasures of agriculture in Hunan along with Ningxiang Pig and Dongting Xianglian. In 2007 1 month, Wugang was named as "the stewed food capital of China" by China Food Industry Association at the first conference of city operators held in Beijing. Sun Fuling, Vice Chairman of Chinese People's Political Consultative Conference, wrote an inscription and awarded the medal. Wugang's characteristic marinated vegetables industry has a history of nearly a thousand years, and a series of marinated vegetables products have occupied a certain share at home and abroad.

It was listed as a tribute to the court in Ming and Qing Dynasties, and has been a scholar in the boudoir for more than two thousand years. In recent years, due to the concern of the party and the government, Wugang pot-stewed dish has gradually stepped out of the boudoir, showing her unique charm to the world. But Wugang pot-stewed dish is a dusty woman who has been demoted to the world of mortals. In this small town of Wugang, she buried her century-old honor and the honor of the former dynasty, but now she lingers in the streets, just like a swift horse "humiliated by a slave and died in a ditch." Now our greatest wish is to let her return to her hotel and high-end restaurant, so that her Millennium flavor can be achieved.

Wugang pot-stewed meal craft

1. Wugang braised dishes are made of more than 20 kinds of precious medicinal materials, boiled in a pot, boiled repeatedly and dried in the air, which belongs to "medicated diet braised dishes". Wugang pot-stewed dishes are often marinated, and the more marinated, the fresher they are, the more delicious they are, and the more memorable they are, which is incomparable to any other pot-stewed dishes. The expert evaluation report of the Food Nutrition Committee of China Cuisine Association on the quality and nutrition of "Wugang Braised Pot" shows that "Wugang Braised Pot" is rich in high-quality protein, vitamins A and D and various trace elements needed by human body. Moreover, "Wugang pot-stewed dish" has less salt, oil and sugar, which conforms to the principle of reasonable diet and is beneficial to health. Wugang pot-stewed dishes are pure in taste, strong in texture and intriguing. The Chinese herbal medicines in Wugang pot-stewed vegetables have antiseptic ability and do not need any pigments and food additives. The finished product is full of color, flavor, unique taste and endless aftertaste. Long-term consumption has the effects of promoting fluid production, quenching thirst, invigorating stomach and spleen, caring skin and prolonging life.

2. The color of Wugang brine is caramel solution, that is, stir-fry the white sugar until it melts and then add water, without using any pigments and food additives. This traditional craft has been maintained since the Qin Dynasty, so black or brown has always been the true color of Wugang braised dishes.

3. The process of Wugang pot-stewed vegetables is complicated, and other pot-stewed vegetables are made at one time, but Wugang pot-stewed vegetables should be marinated for more than five times, and the more times they are marinated, the purer the taste. After many times of brine dehydration, the weight of various raw materials decreased by 50% to 70%, so the price of Wugang brine dish was relatively high, and it was listed as a tribute in the Ming and Qing Dynasties and belonged to the palace.

As the braised dishes capital of China, the approval of geographical indication products of Wugang braised dishes and the formulation of local standards of Wugang braised dishes have promoted the development of Wugang braised dishes industry, successfully entered the ranks of key development projects in western Hunan, and the industrial scale has been greatly expanded. At present, there are 65438 large and small processing enterprises and workshops in the city. Among them, there are 0/3 enterprises with an investment of over 50 million yuan/kloc-0, 0/3 enterprises with an investment of over 20 million yuan/kloc-0, 22 individual producers and operators/kloc-0, and 8,000 employees in the marinated vegetable industry. The total output value of pot-stewed vegetables in Wugang climbed from 80 million yuan in 2005 to 350 million yuan in 2008, and the production capacity of pot-stewed vegetables in 2008 has exceeded 50 thousand copies.

In 2007, Huapeng's new factory was completed, and new production lines of Fuyuan, Faxin Tofu, Asia Pacific and other enterprises were established and built one after another. In 2007, the largest bean product production line in five provinces in southwest Hunan settled in Wugang, and it was put into production at 5438+00 in June of that year. On March 10, 2008, a green mail truck loaded with Wugang brine dishes was loaded with Shaoyang people's concern about 1 and greetings from thousands of delegates and members, and various Wugang fine brine dishes were delivered to the delegations' residences and delivered to the delegates and members. With the help of the spring breeze of the two sessions, Wugang pot-stewed dishes with a long history of food culture are fragrant all over the country.

At present, Wugang pot-stewed vegetables have been exported to Beijing, Shanghai, Guangdong, Guangxi, Hong Kong and other places, and successfully entered the US and Southeast Asian markets in 2009. At present, Wugang is following the development goal of "laying the foundation in three years and stepping up in six years", that is, from 2007 to 2009, it will focus on the infrastructure construction of braised dishes and braised dishes city, and the total output value of braised dishes industry in the city will reach 500 million by 2009; After three years' efforts, the marinated vegetable industry will be developed into the leading industry in Wugang, the characteristic industry in southwest Hunan and even Hunan, and Wugang will be built into a marinated vegetable capital renowned at home and abroad.