Main industries in Chengdu Plain

The land is flat and suitable for rice growth, so it mainly produces rice. Irrigated by Minjiang River and other rivers flowing through Dujiangyan, there are few floods and droughts in this plain. Since ancient times, it has been one of the most developed and affluent areas in China, and it is also a relatively active area in the western part of China, known as "the land of abundance".

The loose sediments on the surface of the whole plain are extremely thick, and the Quaternary glacial sediments are covered with silt and clay, with good structure and suitable for farming. After continuous reconstruction and expansion, the land utilization rate is as high as over 60%, and the main crops are rice, wheat and rape. Sichuan and the national famous commodity grain and oil production base.

Chengdu Plain is a typical paddy field agricultural area, with concentrated and contiguous cultivated land, fertile soil, dense canals and numerous terraces, and crops are harvested two or three times a year.

Chengdu is an important producing area of rice, cotton, rapeseed, wheat, citrus, grapefruit, tung tree, tea, medicinal materials, silk and camphor in China, enjoying the reputation of a land of abundance. Among them, the output of rice, wheat and rape is high and stable, and the commodity grain and oil provided all the year round accounts for about 1/5 and 2/5 of Sichuan Province respectively. The level of pig raising ranks in the forefront of the province, and it is an important commodity grain base in China and a pig base in Sichuan.

At present, the number of existing agricultural products brands in Chengdu only accounts for a small part of Chengdu's agricultural products, which is extremely disproportionate to the image of "land of abundance" and Sichuan's agricultural province. Among the agricultural products brands in Chengdu, there are even fewer that can be called loudly in the whole country. Even if there are a few well-known brands (such as Longquanyi peaches), their popularity in the whole country is far less than that of Yantai Apple and Hebei Yali, and their intangible assets are low. Looking at the market in the province, most of the high and medium-grade agricultural products are occupied by other provinces, and the characteristic agricultural products markets in the province, such as high-grade rice, flour, edible oil, high-quality meat and its finished products, have gradually lost their advantages. Agricultural products from other provinces are not only in the provincial capital market, but also in the production area market by virtue of their high quality and low price and excellent management strategy.

Outside the province, "Made in Chengdu" agricultural products not only face the competition of imported agricultural products with "foreign trademarks", but also many areas in China seize the market with strong marketing offensive. Chengdu Plain is rich in dried and fresh fruits, but there are no well-known brands such as Hebei Lulu Almond Dew, Hainan Coconut Wind Coconut Juice and Beijing Huiyuan Juice. Chengdu Plain produces a large number of vegetables every year, but it is difficult to find high-priced Chengdu vegetables with bar codes in large grocery stores and supermarket chains in Beijing and Shanghai. This area also has a well-known stable and high-yield commodity grain and oil base in China, but there is no famous brand-name refined oil like Shandong Arowana, no high-grade rice brand of its own, and no children's food like Hunan Wangwang brand rice puffing. There is also the largest producer of pigs, buffaloes and cocoons in China, but the only "beautiful" ham sausage and "old Chengdu" beef jerky can only appear in the market outside the province as a low-grade image.

From the Han Dynasty to the Tang and Song Dynasties, the construction technology of luxury goods such as Shu embroidery, Shu brocade, rattan art, bamboo ware and lacquer ware in Chengdu Plain has been in a highly developed state. The scenery here is picturesque, the beautiful Longquan Mountain runs like a snake in the east, the quiet Wuhou Temple is full of thoughts, the smoky Qingyang Palace is extremely pious, the beautiful Qingcheng Mountain is still full of sage like style, and there are still few Sanskrit voices in front of the beautiful Emei Mountain. The mountains and rivers here have both the charm of Jiangnan and the lofty sentiments of the west. Gongga Mountain and Siguniang Mountain guarded her like giants, and the Yangtze River and Jialing River lost their lives.

There are fertile and flat green plains, comfortable and pleasant climatic conditions, rich canals and rivers and thousands of years of inheritance. "Open 10% in nine days, and thousands of families draw pictures." Li Bai, a poet, has traveled all over China, and his admiration adds a picture temperament to the foothills of "Land of Abundance", attracting many tourists from home and abroad. Every March, peach blossoms bloom in Longquan Mountain, and the weather in Chengdu Plain is the best in a year. The pink peach blossoms all over the mountains attracted a large number of tourists to enjoy the flowers, and the scenery was spectacular. The well-known Longquan Peach Blossom Festival also opened in March, and it has been known as a land of abundance since ancient times. ① history

Shehong and Mianzhu belonged to Jiannan Road in the Tang Dynasty, and the wine-making history of the two counties can be traced back to before the Tang Dynasty. Moreover, the geographical location of the two counties and Chengdu is very close, and the three cities are closely related, forming a small wine belt.

From Luzhou and Yibin to the north, through Leshan, into western Sichuan. Also known as Chengdu Plain, it is the irrigation area of Tuojiang River and Minjiang River systems. The history of brewing in western Sichuan plain can be traced back to Shang, Zhou and Warring States. A large number of bronzes have been excavated in Bashu archaeology, such as Zun, Hu, Lei, Fu, Fu, Yi, Fu and Shao. In particular, a large number of artifacts unearthed from Jinsha site show the development of wine industry at that time. What forces shape the rich, elegant, mellow, sweet, clean and refreshing liquor flavor in the western Sichuan Plain?

Adding sake koji to steamed grain and pouring it into the cellar will produce an intoxicating nectar. In this process, the starter is naturally inoculated, and the fermentation in the pit is also a natural process, and the microorganisms that produce fragrance are the products of the natural environment. The micro-ecological environment is so complex that the regional and local conditions determine the flavor of liquor to a considerable extent. "Water, soil, air and life (including plants and animals) determine the microbial environment."

② Brand

Depart from Chengdu, go east to Shehong, pass through the plain along the way, and enter the hilly and low mountainous area photographed by Shehong, covered with cypress trees, and Liu Shu Town faces Fujiang River. 1946, Chengdu winemaker Guo was hired by Ann, the boss of Taian Mianfang, and came to this town to bring Shu winemaking art into Shehong and establish Tuopai Qujiu. When he came in July, he should have seen pieces of yellow mud in the harvested rice fields along the coast, and he experienced the cool summer of shooting floods. He saw that the Tuoquan water at the junction of Longchi and Qinglong Mountain was no longer the source of wine, but became a historical symbol of wine. Modern large-scale production wineries dig deep wells 5 kilometers upstream of Fujiang River to lead the river water to the water storage dam.

③ Pit mud

The pit mud of Shehong wine is mainly yellow mud, which is different from the mud of eel in Yibin. Paddy soil is developed through long-term cultivation and maturation. "It has good viscosity, high water content, slight acidity and many soil microorganisms," said Li Jiamin. This is also the * * * feature of the western Sichuan plain, and the difference of soil can well explain the difference between Fenjiu and Chuanjiu. "The soil in the north is not sticky, dry, can't keep moisture, can't produce microorganisms, and will collapse, so Shanxi uses clay pots for fermentation without cellar." Xu Zhancheng told reporters. Microbes and aroma substances in pit mud are enriched in a long time and fermentation process, and those "old pits" that have been fermented for a hundred years are the characteristics of Sichuan wine. Walking into the "Tai 'an Mianfang" where Tuopai is willing to give up wine, the workshop still can't erase the traces of aging after repair. In the damp and hidden workshop, more than a dozen pits have been sealed with pit skin mud, and the smell of wine with pit fragrance permeates the air through the pit skin mud.

(4) fragrant.

Another factor can explain why Luzhou-flavor liquor is produced in western Sichuan, Fen-flavor liquor is produced in the north, and Maotai-flavor liquor is produced in Guizhou in southern Sichuan. "The average temperature in the north is low, the koji is made at low temperature, the fermentation time is short, and the wine is fragrant. Luzhou-flavor is generally fermented in medium-temperature and high-temperature storage tanks, and Maotai-flavor is fermented by high-temperature koji accumulation. " Xu Zhancheng explained to me the distribution of geographical climatic zones and the corresponding relationship between fragrance types.

With Chengdu as the center and Mianzhu as the north, the damage trace of "5. 12" earthquake is not so obvious in Mianzhu plain area. Houses in Jiangnan style have been built in the farmland, with New Year pictures on the white walls, which look festive. However, the Longmenshan area, which accounts for about 60% of Mianzhu area, has not yet cleared the ruins. It is this mountain range that gives water to Jiannanchun Winery. The mountains at an altitude of more than 4000 meters are covered with snow all year round, and glaciers are submerged by seawater and filtered into spring water by salt layers. According to Mianzhu County Records, "Only a spring in the west of the city can brew this wine, but not elsewhere". Water is the soul of the regional characteristics of good wine. You can see a well in Tuopai's Tai 'an Cotton Spinning and Chengdu's Fang Shuijing. These wells have long been exhausted, but they record the origin of the winery.

Jian Nanchun's "Days Old" earthquake survived, and the ancient wall still exists. The traditional brewing equipment is still preserved here: the workshop workers carry the grain with koji on their shoulders and send it into the cellar, which is sealed; After fermentation, climb down the escalator according to the pit wall, shovel the fermented distiller's grains to the bottom of the pit, then push the distiller's grains to the drying hall with a chicken cart, steam them on a steamer, and filter them in a condenser to form wine.

Go back to Chengdu Slightly different from Shehong and Mianzhu, Chengdu Brewery is located in Fang Shuijing, Quanxing Burning House in Chengdu, right in the center of the First Ring Road. This geographical location links Fang Shuijing with urban culture. Fang Shuijing is located at the intersection of Fuhe River and Nanhe River, which is the diversion of Minjiang River. Fuhe bypasses the north of the city, and Nanhe bypasses the west and south of the city, and finally joins the east of the city and flows into the Yangtze River. Kyle Polo once described the scene here as "there is a big river that runs through this big city. There are many fish in the river, the river flows deeply ... and the boats on the water are very heavy. " According to legend, there are many wells here. As a workshop in the city, the workshop still retains the pattern of "front shop and back workshop". You can also imagine the lively scene in the shop at that time: making a table with a small iron stove for guests to drink, with food and wine on it, although it is not cold in winter; The tin high-legged small-mouthed wine container for wine is called "stick", and each stick is about one or two packs. Peanuts and dried tofu are used as appetizers. There is also a "Ye Xiaozi Wonton" next door, which serves "Fish-flavored ribs", "Roasted chicken with green bamboo shoots" and "Braised belly strips with potatoes".

Before the discovery of the new wine cellar site in Fang Shuijing Workshop in 1998, the age of Quanxing Burning Workshop can be traced back to 1786. During the Qianlong period, these old pits were still fermenting, and the workshop was filled with strong cellar fragrance. Chen Jian, an associate researcher of the Chengdu Cultural Relics and Archaeological Team who participated in the archaeological excavation, told me, "The earliest age boundary judgment of wine cellars began in the Yuan and Ming Dynasties, about 600 years ago. The main dating basis is hanging the hall. Through the detection of the lowest concrete, it is determined that its composition is lime glutinous rice cement, which is consistent with the cement of Chengdu city wall in Tang, Song and Ming Dynasties. These city walls are mainly distributed in Dongmen Bridge, Wudang Mountain in Chengdu Military Region and Tongren Road. The bricks around the hanging coffin are the same as those used in the tombs of Chengdu kings and eunuchs in Sichuan in the Ming Dynasty.