“比德国酸圆白菜更香？热卖70多国，涪陵榨菜成世界餐桌新宠2

Germany has sauerkraut, the Middle East has pickled eggplant, and China has Fuling Zhacai!
From a century-old traditional craft to modern quality exported worldwide, 
Fuling Zhacai has become a new favorite on dining tables around the globe. 
With its tangy, crispy, and savory taste, it tells the story of Chinese flavors! 
#FulingZhacai #Zhacai #WujiangZhacai
德国有酸圆白菜，中东有腌茄子，而中国有涪陵榨菜！从百年传承的传统工艺，
到出口全球的现代化品质，涪陵榨菜已成为世界餐桌上的新宠，用一片酸爽脆香讲述中国味道！
#涪陵榨菜 #榨菜 #乌江榨菜
More flavorful than German sauerkraut? Hot-selling in over 70 countries, 
Fuling Zhacai becomes the new favorite on dining tables worldwide!
“比德国酸圆白菜更香？热卖70多国，涪陵榨菜成世界餐桌新宠
“你知道吗？世界上许多地方，都有属于自己的腌菜文化。
德国的酸圆白菜Sauerkraut，搭配香肠令人胃口大开；中东的 Makdous，
每一口都充满浓厚的胡桃跟大蒜的香味。
那么问题来了，中国的腌菜代表，会是谁呢？答案毫无疑问：涪陵榨菜！它，凭的是什么？”
涪陵榨菜，起源于山城重庆涪陵，用一种叫青菜头的芥菜头腌制而成。为何它能成为腌菜中的‘奇迹’？
这背后藏着的是时间与工艺的双重雕琢——青菜头采摘后，必须经过十余道工序，
如切块、曝晒脱水、层层加盐腌制，再经过数月缓慢发酵。
每一道工序，都有什么意义？就是为了赋予涪陵榨菜那独特的爽脆口感与浓郁香气。”
“不过，你以为涪陵榨菜会停留在传统腌制的工艺上吗？
不！涪陵榨菜不仅传承百年技艺，
更在不断创新与升级——从人工挑拣到全自动流水线发酵，从手工切菜到智能分拣机，
如今，现代化智能工厂的加入，让每一片榨菜的口感与质量都达到了国际化的高标准。
这能不能算是腌菜界的‘技术天花板’？答案只会是：是的！”
“还记得我们提到的德国酸圆白菜、中东腌茄子吗？它们或许经典，
但谁能像涪陵榨菜这样，成为漂洋过海的‘美食现象’？
如今从亚洲到欧洲，从家庭餐桌到超市货架，涪陵榨菜已经出口到了70多个国家和地区。
你能想象吗？榨菜，这个看似平凡的腌菜，正在成为世界餐桌上的‘新宠’。”
“从几片咸香脆爽的榨菜，能吃得下多少碗米饭？你试过搭配泡面，品出意外的美味吗？
甚至是拌沙拉、做汉堡时的咸香点睛之笔呢？
涪陵榨菜，不仅仅是一种腌菜，它是历史与现代工艺的结合，更是中国味道走向世界的骄傲。”
“那么，你说，涪陵榨菜值得被称为世界腌菜之光吗？
答案还用问吗？”
“Did you know? Around the world, many regions have their own pickling traditions.
Germany boasts its iconic Sauerkraut, perfectly paired with sausages to whet your appetite.
 In the Middle East, Makdous—a pickled eggplant delicacy—is bursting with the rich flavors of walnuts and garlic.
So, here’s the question: what’s the representative of Chinese pickling culture? 
The answer is clear—Fuling Zhacai (Fuling Pickled Mustard)! And what makes it so special?”
“Fuling Zhacai originates from the mountainous city of Chongqing, specifically in Fuling,
 and is made from a type of mustard root called ‘Qingcaitou.’
How did it become the ‘miracle’ of the pickling world?
The secret lies in the combination of time and craftsmanship. After harvesting,
 the mustard root undergoes more than ten meticulous steps, including slicing, 
 sun-drying, layering with salt, and months of slow fermentation.
What’s the purpose of each step? 
To create Fuling Zhacai’s signature crisp texture and rich, savory aroma.”
“But do you think Fuling Zhacai stopped at traditional pickling methods?
No way! Fuling Zhacai not only preserves its century-old craftsmanship
 but also continuously innovates and upgrades its production. 
 From hand-picking to fully automated fermentation lines, 
 from manual slicing to intelligent sorting machines,
modern smart factories ensure that every slice of 
Zhacai meets international quality standards for taste and consistency.
Is this the ‘technological pinnacle’ of the pickling world? The answer is undoubtedly: yes!”
“Remember the Sauerkraut from Germany and the Makdous 
from the Middle East we mentioned earlier? They may be classics, 
but can they match Fuling Zhacai’s status as a ‘global culinary phenomenon’?
Today, from Asia to Europe, from family dining tables to supermarket shelves, 
Fuling Zhacai has been exported to over 70 countries and regions.
Can you imagine? This seemingly humble pickled vegetable 
is becoming a ‘new favorite’ on tables worldwide!”
“How many bowls of rice can you devour with just a few slices of salty,
 crunchy Zhacai? Have you tried pairing it with instant noodles, 
 discovering an unexpectedly delicious combo? Or even using 
 it in salads or as a savory twist in burgers?
Fuling Zhacai isn’t just a pickled vegetable—it’s a blend of history 
and modern craftsmanship, and a proud ambassador of Chinese flavors on the global stage.”
“So, what do you think? Does Fuling Zhacai deserve to be called the ‘Light of Global Pickles’?
Isn’t the answer obvious?”

https://www.cnfood.cn/article?id=1869332764916387841