传统非遗与现代工艺交融 助力川菜走向海外

The integration of traditional intangible cultural heritage and modern technology helps Sichuan cuisine go overseas

“爷爷传给父亲，父亲传给我，这里都是我记忆里的味道。”绵阳三台县曹氏泡菜第三代传承人曹国舅望着园区里超过2000坛的泡菜陶坛说。酸萝卜老鸭汤、复合酸菜鱼、酸菜肥牛肉、酸菜爽是曹氏泡菜的当家招牌产品，目前，为满足年轻市场的需求，超过150年历史传承的四川曹氏泡菜正式加入预制川菜赛道。

“My grandpa passed it to my father, and my father passed it to me. It is the flavor in my memory.”, said Cao Guojiu, the third-generation successor of Cao’s Pickles in Santai County, Mianyang, looking at the more than 2,000 jars of pickles in the park. Old duck soup with sour radish, compound pickled fish, pickled fat beef, and flavored pickles are the main products of Cao’s pickles. At present, in order to meet the needs of the young market, Sichuan Cao’s pickles with a history of more than 150 years have officially joined the premade cuisine industry.

传统泡菜制作技艺代代相传多年。感官检测、盐渍，一坛好的泡菜需经过严格的周期才能进入坛中调味、发酵，不低于两个月的制作周期，才能保留最纯正的口感。“虽然这口从清朝传承下来的陶坛价值已经远超一辆十万的小轿车，但我也舍不得卖出去”。曹国舅透露，曹氏泡菜已与全世界18个国家和地区供应商签订了生产销售合同，面向德国、印都尼西亚、马来西亚等国家销售非遗泡菜。

Traditional pickle-making techniques have been passed down from generation to generation for years. Sensory testing, salting, and good pickles need to go through a strict cycle before entering the altar seasoning, and fermentation. No less than two months of the production cycle, the purest taste can be retained. “Though the value of this earthenware crock passed down from the Qing Dynasty has far exceeded that of a 100000-yuan car, and I am reluctant to sell it.”, Cao reveals, Cao’s Pickle has signed production and sales contracts with suppliers from 18 countries and regions around the world to sell the pickles to Germany, Indonesia, Malaysia, and other countries.

Photo by 何依瑾

川菜龙头企业也纷纷“入局”预制菜。以低温午餐肉肠、低温风干川味香肠等产品为主赛道的王家渡食品公司，推出以眉山特色菜系为主打的“东坡肘子”、“东坡肉”、“乡村九大碗”等形式多样的预制川菜，并通过标准化生产助力中国企业走向世界，推出颇具四川风味的麻辣火锅料、麻辣香锅、冒菜等复合型底料面向美国、英国、加拿大、韩国等海外市场销售。

Sichuan’s leading enterprises have entered the premade cuisine market in succession. Wangjiadu Food Co., Ltd., which mainly focuses on low-temperature luncheon sausage, low-temperature air-dried Sichuan sausage, and other products, has made full efforts in the premade cuisine industry and launched various premade Sichuan dishes such as Dongpo pork legs, Dongpo meat and Jiudawan banquet with Meishan characteristic cuisine as the main theme. At the same time, Wangjiadu Foods has helped Chinese enterprises to go overseas through standardized products such as Sichuan hot pot, spicy pot, and maocai sold to overseas markets like America, the UK, Canada and South Korea.