This year, the number of domestic vertical e-commerce companies has increased significantly.
There are those selling wine, handicrafts, and cosmetics. Thanks to the operation of capital, some platforms have only been established for a few months and have generated sales of tens of millions or hundreds of millions.
The only vertical e-commerce company that sells agricultural products is Wandou Group.
Because the promotion time of Wandou Group's official website mall is too short and the categories of agricultural products are too few, it has not yet entered the eyes of capital.
The e-commerce incubation platform established by the Jiang County E-commerce Office in the industrial park has attracted more than a dozen local product companies to enter the Tmall flagship store on Taotao.com after vigorous promotion by the county government and several months of incubation training.
Speaking of the representative local products of Jiang County, the most famous one is Sanhe fermented bean curd.
In the 11th year of Xianfeng reign in the late Qing Dynasty, a cook named Zheng Sanhe created his own fermented bean curd brewing method. Every process was meticulous, especially the ingredients and sprinkling of spices.
All raw materials are selected from "An Gui" (imported from Vietnam), "Qingjiao" (Zanthoxylum bungeanum from Qingxi Township, Hanyuan County), Patriotia grandiflorum and other raw materials.
The fermented and pickled fermented bean curd must be placed in an earthen jar and covered, and it must be sealed for one year before being opened for consumption.
Only the fermented bean curd produced in this way is fragrant and delicious, delicate and sludged, and has an endless aftertaste.
Sanhe fermented bean curd was very popular in the local area at that time. Because of its long production cycle, demand was often in short supply after it was released. Zheng Sanhe used the name "Sanhe" as his brand name and opened a workshop in Jiang County to expand the scale of production.
The founder is famous for attaching great importance to the quality of his products. He would rather throw away the spoiled products than pass them off as good ones. Therefore, it soon became a famous local product in Jiang County.
In 1926 (the fifteenth year of the Republic of China), Sanhe fermented bean curd was listed as a local product of SC Province.
In 1979, it won the title of SC Provincial Quality Product.
In 1981, it was rated as a high-quality product by the Ministry of Commerce, and Sanhe fermented bean curd was once sold overseas.
Once upon a time, many children in Jiang County who were born in the 1970s and 1980s only needed a small piece of fermented bean curd when eating. With a swish of chopsticks dipped in fermented bean curd, they could shave off a large mouthful of white rice.
That is to say, now, people's quality of life has improved.
Many consumers think fermented bean curd is very salty and is a fermented product, making it unhealthy to eat!
As a result, this "Sanhe fermented bean curd", which had even gone abroad in the past, has actually seen a decline in workshop orders year after year in the 21st century.
When the county e-commerce office found the sixth-generation grandson of Sanhe bean curd, named Zheng Xiaoxiao, the 27-year-old boy was worried about a pile of moldy tofu with hair on it.
His family, from his grandfather to his parents, are craftsmen who have been obsessed with making fermented bean curd all their lives.
When he arrived, the young man studied at the Xi'an Academy of Fine Arts and had been doing oil painting for four years. His artistic talent was above average.
His ideal is to be a famous oil painter, preferably one whose oil paintings can be bought for tens or even millions.
But in the Zheng family, after more than a hundred years of inheritance, he was the only male left in his generation.
He has stayed in Xi'an's Oil Painting Village for five years and has yet to make a name for himself.
After his grandfather passed away, the old man (father) suddenly stopped the food support of 3,000 yuan per month and forced him to come back and inherit the family business.
Logically speaking, people who engage in art generally have strong hands-on skills.
But just to make this fermented bean curd, he has been "indoctrinated in it for more than 20 years", and he wasted no time in discarding the raw materials.
The old man is not as business-savvy as his grandfather. He only knows how to make fermented bean curd. He has made so much this year that it will take until the year of the monkey to sell out.
After all, they are literate young people, and oil painters occasionally use the Internet.
After listening to the director of the e-commerce office telling me that the first batch of selected local specialty companies would be able to attend free training courses, I quickly signed up.
This job is much easier than making bean curd at home!
Zheng Xiaoxiao was probably the person who studied most seriously and absorbed the fastest in the first incubation class held by the county e-commerce company.
For people who are engaged in art, visual marketing is a different tone.
The conditions of his workshop are so unique, and he has more than a hundred years of stories to tell.
In addition to the unique key formula and important placement sequence, starting from the selection of soybeans, a documentary about the fermented bean curd workshop can be filmed.
Is it healthy to eat this kind of fermented bean curd, which is called "Oriental cheese"?
On the homepage of Zheng Xiaoxiao’s Sanhe Fermented Bean Curd Tmall flagship store, experts are invited to tell buyers:
A piece of fermented bean curd weighs about 10 grams, and the salt content is generally about 1 gram. Each person's daily salt intake cannot exceed 6 grams. Therefore, eating a piece of fermented bean curd will not cause the human body's salt intake to exceed the standard.
For those who think fermented bean curd will produce mold and is harmful to health, experts have also explained their misunderstandings.
In fact, this is a kind of fungus, which is an edible fungus that is beneficial to the human body. In daily life, fungi are used to ferment flour, make soy sauce and vinegar, etc.
The fungi that form fermented bean curd are formed from substances in tofu that are not easily decomposed. They also contribute to its unique flavor and do not produce toxins.
Moreover, the main raw material for making bean curd is soybeans. After the soybeans are made into tofu, they are processed and pickled. Although fermented tofu will lose a certain amount of nutrients, it still retains most of the protein. Overall, it is still very nutritious.
After the tofu is turned into fermented bean curd, the B vitamins increase a lot.
These vitamins will decompose the phytic acid in the middle, making the iron, zinc and other minerals in the beans that have a low absorption rate become more easily absorbed by the body, and also have a good effect on alleviating iron deficiency anemia.
Therefore, eating fermented bean curd in moderation will not harm the body, but is a delicacy that is beneficial to health.
Next, in a series of pictures with a rich sense of history, buyers witnessed the scenes of pure manual work in a century-old workshop.
Recipes for fermented bean curd cuisine are provided one by one.
Coupled with the marketing language learned from Wandou Group.
[Summer is here, what should I do if I have no appetite? 】
[Tired after get off work, but cooking is too troublesome? 】
[You just woke up and just want to have some delicious appetizer? 】
[Then, Jiangxian Sanhe fermented bean curd is the right choice! 】
[Sanhe fermented bean curd, a good partner in cooking and a great helper in cooking! 】
[With a history of more than 150 years, each piece of Sanhe fermented bean curd needs to be kept in an earthen jar for 365 days before being made. It is the secret ingredient of all Sichuan chefs. 】
【numb! hot! fresh! fragrant! Spicy but not dry, fragrant but not greasy. 】
[The square cream is soaked in red oil. It melts in your mouth and has layers of fragrance. 】
【.】
After the Tmall flagship store opened, it ran a through-train advertisement for half a month, which really brought back many people's childhood memories.
During the May Day period, we specially organized a batch of small can packaging activities, and the effect was immediate!
(End of chapter)
