China International Pickle Expo: Sichuan pickle industry embraces new technologies to push innovation

中國國際泡菜博覽會：四川泡菜產業(yè)擁抱新技術推動創(chuàng)新

Meishan in southwest China's Sichuan Province is known as China's home of pickles. The city produces more pickled vegetables than anywhere else in the country and it's gained more and more recognition in recent years amid an increasingly health conscious population. Guo Tianqi visits the Fourteenth China International Pickle Food Expo in Meishan, and files this story.

位于中國西南部的四川省眉山市被譽為中國的泡菜之鄉(xiāng)。這座城市生產的泡菜比全國任何地方都多，近年來，隨著越來越多的人關注健康，它也得到了越來越多的認可。中國國際電視臺記者郭天琪參觀了在眉山舉行的第十四屆中國國際泡菜食品博覽會，并記錄了這個故事。 

Sichuan dishes are known for their diverse flavors – hot, numbing, sour, sweet, and savory. But the soul of the cuisine comes from a 2,000-year-old tradition of pickled vegetables. Not confined to China alone, countries like France, Germany, South Korea, and Thailand also preserve vegetables through traditional fermentation methods.

GUO TIANQI Meishan, Sichuan Province "The tradition of making pickled vegetables is shared in many parts of the world. This ancient wisdom and delicacy continue to thrive in China, especially in Sichuan Province. In those huge jars in Meishan, one-third of the pickles in the whole country are produced. The industry is also embracing food science advancements."

川菜以其多樣的口味而聞名——辣、麻、酸、甜、咸。但烹飪的靈魂來自于2000年的泡菜傳統(tǒng)。不僅限于中國，法國、德國、韓國和泰國等國家也通過傳統(tǒng)發(fā)酵方法保存蔬菜。 “制作泡菜的傳統(tǒng)在世界許多地方都有。這種古老的智慧和美食在中國繼續(xù)蓬勃發(fā)展，特別是在四川省，在眉山的那些大罐子里，全國三分之一的泡菜都產自這里。該行業(yè)也在接受食品科學進步。” 郭天琪介紹。

This bubbling sound is caused by lactic acid bacteria aiding the fermentation of the vegetables. Different bacteria yield distinct flavors, and in recent years the process has become easier to refine.

這種冒泡的聲音是由乳酸菌幫助蔬菜發(fā)酵而產生的。不同的細菌產生不同的味道。近年來，這個過程變得更容易提煉。

HE YANPING President, Sichuan Ancient Container Food "We are now precisely able to control the speed of the fermentation of the pickle, so it's not too sour or too salty. Even in mass production, we are able to guarantee consistency in taste and quality."

四川老壇子泡菜負責人何艷平介紹，“我們現(xiàn)在能夠精確地控制泡菜發(fā)酵的速度，所以它不會太酸或太咸。即使在大規(guī)模生產中，我們也能夠保證口味和質量的一致性?！?/span>

In this increasingly health-conscious era, lactic acid bacteria in pickles are harnessed directly.

在這個健康意識日益增強的時代，泡菜中的乳酸菌被直接利用。

ZHANG WEI Associate Dean, Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute "Our freeze-dried powder, extracted from Sichuan Pickle water, contains lactic acid bacteria. It regulates intestinal flora, effectively treating ailments like diarrhea, and caters to Chinese preferences."

“我們的凍干粉從四川泡菜水中提取，含有乳酸菌。它調節(jié)腸道菌群，有效治療腹瀉等疾病，符合中國人的偏好?！?今年的泡菜博覽會吸引了來自20多個國家和地區(qū)的300多家參展商。在全球需求的驅動下，國際商機也很受歡迎。中國泡菜研究院相關負責人介紹。

This year's Pickle Expo has attracted more than 300 exhibitors from more than 20 countries and regions. International business opportunities are also popular, driven by global demand.

今年的泡菜博覽會吸引了來自20多個國家和地區(qū)的300多家展商參展。在全球需求的推動下，國際商業(yè)很受歡迎。

HUDA ALI SHAREEF Deputy Ambassador, Embassy of Maldives to China "As you know, Maldives is a tourist destination; I'm sure there's potential to import. And China is our number one market. And many Chinese visitors are coming to the Maldives, so I'm sure they'll be happy to be able to get the Sichuan pickles right in the Maldives as well."

GUSTAVO DíAZ Consul General of Republic of Chile in Chengdu "We are trying to improve the connections between our two countries. So you can try our cherries and we can try your pickles too."

YUN DUHUI Commercial Consul Consulate General of the Republic of Korea in Chengdu "Yesterday I received Sichuan Pickle water as a gift. I have made my own pickles, which should be ready to eat in two or three days."

馬爾代夫共和國駐華大使館副大使胡達·謝里夫表示，“正如你所知，馬爾代夫是一個旅游勝地；我相信有進口的潛力。中國是我們的頭號市場。許多中國游客來到馬爾代夫，所以我相信他們也會很高興在馬爾代夫也能吃到四川泡菜。” 智利共和國駐成都總領事迪亞茲表示，“我們正在努力促進我們兩國之間的聯(lián)系。所以你可以嘗嘗我們的櫻桃，我們也可以嘗嘗你的泡菜?！?大韓民國駐成都總領事館尹斗姬介紹，“昨天我收到了一份四川泡菜水作為禮物。我已經做了自己的泡菜，應該等兩三天就可以吃了?！?/span>

Meishan City's pickle sales surpassed 22 billion yuan, or three billion U.S. dollars, last year. Evolving from a dinner table staple to a cornerstone of the regional economy, the pickle boom shows the changing lifestyles and health consciousness of Chinese consumers. GUO TIANQI, CGTN, Meishan, Sichuan Province.

去年，眉山市的泡菜銷售額超過220億元人民幣，即30億美元。從餐桌主食到地區(qū)經濟的基石，泡菜熱潮顯示了中國消費者生活方式和健康意識的變化。中國國際電視臺記者郭天琪，四川省眉山市報道。