"Chengwu Sauce Big Head" is a specialty of Chengwu County, Heze City, Shandong Province. It is a pickled mustard pickled by the mustard (Russau) of the county. It was founded in the Qing Dynasty and has a long history. Its characteristics are: brown red and transparent, with aroma, salt and sweetness in one, sweet and salty, long-lasting fragrance, crisp taste and unique flavor. It is an inexpensive local dish, best-selling area and surrounding areas.

In November 2006, the list of 43 “intangible cultural heritages” in Heze City, Shandong Province, was listed on the list of nine traditional handicrafts. At the 2nd China Private Economy Summit Forum, Jia Mingyun, chairman and general manager of Shandong Hongfangyuan, who is known as “sauerkraut madman”, was invited to deliver a keynote speech entitled “Let the 100-year-old brand go abroad”. Because the experts and scholars of the economic circles and the elites of the private economy who had attended the meeting just tasted the Hongfangyuan series of pickles, they were stunned and praised. In December 2006, Hongfangyuan Pickles were recommended by China Food Industry Association and entered the Great Hall of the People and Diaoyutai State Guesthouse. They were designated as special foods for the State Banquet and became the new favorite of the Great Hall of the People and the Diaoyutai State Guesthouse. In October 2007, the new factory area was opened, and a brand-new Shandong Hongfangyuan Food Co., Ltd. will soon rise to the ground, standing in front of the Chengwu people, Sun Mu Zhaohui, evening bath Caixia, with its traditional crafts, scientific and perfect Management will surely become the leading lion in the Jiangbei pickles industry and become a wonderful flower in the national pickles industry. In 2010, it was approved by China's AQSIQ as China's national geographical indication protection product. Hongfangyuan Brand “Sauce Big Head” was named “China Famous Food” by China Food Industry Association. It was designated as a special dish by Diaoyutai State Guesthouse and won the famous trademark of Shandong Province. The production conditions of the sauce is the common kohlrabi, the kohlrabi is mustard, also known as turnip, jingjing, mustard, is a variant of mustard, which is commonly referred to as 疙 瘩 or 苤 blue 我们 in our local area. It has a tight texture, less water, more fiber, a strong mustard and a bitter taste. The growth process of kohlrabi is strong in cold tolerance, requires sufficient light, and the root system is more developed, requiring higher soil moisture and air humidity in the early growth stage. The local planting environment not only meets these requirements, but also provides the most fertile land for planting on less demanding soils. The legendary royal tribute "Purple Shoot" is made with ordinary kohlrabi. In Chengwu County, Shandong Province, there are 10,000 mu of kohlrabi, and the “Zijing Shoot” is the main product. Pickled pickles are one of the oldest vegetable processing methods in China. In the past, in order to store food, people often used fresh vegetables for salted sauce. Although this practice was widely circulated among the people, many places of pickles have never been able to stand up. However, the identity of Chengwu pickles is not unusual. Therefore, Shandong Chengwu County is known as the “hometown of pickles”. As early as the Zhou Dynasty, Zhou Wuwang, there was a record of pickled pickles. In the 28th year of Emperor Qianlong of the Qing Dynasty (1763), he inspected the people's sentiments, and passed through Shandong Chengwu. He praised Chengwu's pickles and wanted to eat the breakfast. The pickles produced by the company use the production technology of the Zhou Dynasty, inherit the flavor of the Qing Dynasty, and combine with the modern taste to produce a traditional local side dish. The process is rigorous, the materials are exquisite, lasting 3 years, 32 procedures, the product is rich in sauce, The brown and red translucent, the fresh and salty and crispy in one, dissolves the flavor of the north and south of the country, and has an endless aftertaste. Chengwu Sauce kohlrabi is a typical representative of Chengwu pickles. It is made from traditional kohlrabi and preserved by traditional techniques. This dish began in the Qing Emperor Qianlong period. After more than ten generations of research, it was first marinated and dried, brown and transparent, with aroma, salt and sweetness. It is salty and sweet, with a long scent, crisp taste and unique flavor. Nutritional value 1, detoxification and swelling, anti-cancer and anti-cancer: The kohlrabi is rich in dietary fiber, which can promote colonic peristalsis, shorten the residence time of feces in the colon, dilute the substance, reduce the concentration of carcinogenic factors, and thus play the role of detoxification and anti-cancer. . Can be used to prevent colon cancer, breast cancer, liver cancer. 2, Qiqixiaoshi: The kohlrabi contains a substance of glucosinolate, which can produce volatile mustard oil after hydrolysis, which has the function of promoting digestion and absorption. In addition, kohlrabi has a special scent that enhances appetite and helps digestion. In the ancient text, there is a "death, cure jaundice, and urinate." Root: The main thirst, cure heat and swollen wind. u0026quot;u0026quot; Winter months for cooking and cooking, can eliminate food, gas, cure. u0026quot;3, diuretic dehumidification: kohlrabi contains calcium and phosphorus. Trace elements such as iron, which are absorbed by the body, can diure and dehumidify, promote the balance of water and electrolytes in the body, and can be used to prevent and treat urination and pain. In addition, kohlrabi can also be used for eyesight and wide bowel, because it contains carotene and a large amount of edible cellulose. Therefore, it has the functions of eyesight and wide bowel laxative. It can be used as a therapeutic food for ophthalmology patients and can prevent constipation. The rich content of vitamins can also refresh the brain, a large amount of ascorbic acid, is a very active reducing substance, participate in the body's important redox process, can increase the oxygen content in the brain, stimulate the brain's use of oxygen, refreshing, lifting The role of fatigue in family medicated diet and diet health care: 1, fresh kohlrabi (or fresh vegetables stems and leaves) plus a little salt smashed to the affected area. Treatment of chylorrhea, sore swelling and various unknown swollen poisons. 2, the raw dumplings at the end of the study, each 10 grams, with boiling water service, the stool will fall after serving. Treatment of jaundice, bloating, constipation, urinary yellow red. 3, 1 kg of kohlrabi, soaked in shochu for one night, then take out water and steam for 20 minutes, dry and research fine, refining honey for pills such as small beans, 5 grams each time, served with rice soup, twice a day, Treatment of vain, blind eye barrier, liver deficiency, darkness, wind and evil, night blindness, blindness. 4, salty kohlrabi (shredded) and glutinous rice each amount, with the appropriate amount of water in the pot to cook porridge, cooked, add appropriate amount of lard (or peanut oil) seasoning. It has a wide stomach and an appetizing effect. It is suitable for patients who have an appetite after fever and do not think about eating.

Chengwu Sauce Head Quality Technical Requirements (1) Main raw and auxiliary materials. 1. 2. 3. Production water: use groundwater in the protected area, in line with national drinking water standards. (2) Processing technology. Wash mustard → pickled → peeled → desalted → sauce stains (four sauces → three sauces → two sauces → raw sauce) → finished products (three) processing points. 1. 2. 3. Sauce: The vegetable billet is stained in the sauce tank, and it is smashed twice a day, and it is exposed to the sun and night. In spring, summer and autumn, the sauce time of the four sauces is 1 month, the sauce time of the three sauces is 2 months, the sauce time of the two sauces is not less than 2 months, and the sauce time of the raw sauces is not less than 3 months. In winter, the sauce time of the four sauces is one and a half months, the sauce time of the three sauces is not less than two months, the sauce time of the two sauces is not less than three months, and the sauce time of the raw sauces is not less than four. month. 1. (2) Aroma: The sauce is rich and fragrant. (3) Taste: salty and sweet, not sour, no odor. (4) Texture: crisp and tender. 2. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of the production of GI products in Chengwu Sauce can submit an application to the Quality and Technical Supervision Bureau of Chengwu County, Shandong Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Shandong Provincial Bureau of Quality and Technical Supervision. The General Administration of Inspection and Quarantine announced the approval. The statutory testing agency for the head of Chengwu Sauce is designated by the Shandong Provincial Bureau of Quality and Technical Supervision.