The story of a bowl of braised pork belly
Congchu Preserved Vegetable with Braised Pork has been on the market since 2008, which is already 16 years. It is an early product of the company.
In the past 16 years, we have upheld a standard -- "Never produce products that we ourselves wouldn't eat", which has supported the expectation of "Good preserved vegetable with braised pork is made by Congchu".

Time goes back toIn 2008, the company was in urgent need of a strategic expansion product to open up more new markets. So, what should Congchu's first strategic product be? A product that is well - known to the public, loved by everyone, has cultural heritage... Most importantly, a product that makes people feel happy.

As the saying goes, one place nurtures one kind of people. With the same hometown feelings and cultural influence, the founding team members of Congchu, all of whom are from Liuyang, spontaneously thought of the classic Liuyang steamed dish - Braised Pork with Preserved Vegetables.

In Liuyang, people can't do without steamed dishes in their daily three meals. Whenever entertaining guests, especially on happy occasions such as weddings and birthday celebrations, people will set off brilliant fireworks to express their congratulations, and they will definitely serve Braised Pork with Preserved Vegetables on the banquet to share the joy with the guests. This has been an unspoken etiquette inheritance among generations of Liuyang people for more than 600 years. The round and plump, well - balanced fat - to - lean ratio of Braised Pork with Preserved Vegetables carries the good wishes of Liuyang people for reunion and abundance. Since ancient times, it has held an irreplaceable and important position in the hearts of Liuyang people.

With confidence in local ingredients and flavors, Congchu launched a long - lasting and meaningful battle for perfecting Braised Pork with Preserved Vegetables.

Time came to 2013. After 6 years, Congchu's Braised Pork with Preserved Vegetables performed well in the market. As the number of customers increased, the demand for production volume and product customization also grew. The key to solving these problems lies in the improvement of production capacity and R & D technology. However, at that time, the industry was still in its early stage of development, with low attention and a low educational level among practitioners, resulting in an extreme shortage of professional - matching technology and talents. The founding team of Congchu, born in the new era of reform, deeply understood the principle of "Science and technology are the primary productive forces". Under the guidance of the policy of "People - oriented, product - centered, and transformation and development", Congchu established the industry's first product R & D technology center, hoping to upgrade the technology to make better products.

In 2014, the company invited Master Wang Moquan, a master of Hunan cuisine, to serve as the chief R & D consultant, which set the product tone of Congchu's "Master's craftsmanship, authentic Hunan cuisine flavor". Braised Pork with Preserved Vegetables was the first product handled by Master Wang Moquan, and it took three years to perfect. From raw materials to processes, it is not only an upgrade in quality but also a tribute to tradition.

Product is king, quality comes first
Good ingredients, good taste. A bowl of delicious stewed pork slices starts from a single seed. With precision, it leads the industry standards and pursues perfection.
(1) A bowl of delicious stewed pork belly with preserved vegetables, a mustard seedling
Traditional preserved mustard greens are mostly produced in family - run workshops of farmers. The inconsistent raw material screening and production standards lead to unstable quality of the finished products, such as faint fragrance and the presence of sand and impurities, which ultimately affects the flavor of the whole dish.

In 2020, with the support of Liuyang Provincial Agricultural Science and Technology Park, Congchu and Wushi Village in Xiaohe Township, Liuyang established a vegetable planting and processing base in Xiaohe Township, Liuyang in the form of "enterprise + village collective + cooperative". They introduced high - quality large - leaf mustard with wide and fat leaves and less stem fiber from abroad as raw materials. From mustard breeding to the processing of the finished preserved mustard greens, the whole process has achieved standardization, with full - process supervision and traceability. Since then, Congchu has made a qualitative leap in the control of raw material safety, cost and quality. This green mustard has also become a new channel for local farmers to get employed and increase their income. Currently, the planting scale of this vegetable base has reached more than 2,000 mu. The decision to establish a vegetable planting and processing base in Xiaohe Township was made by Congchu's R & D team after a one - year investigation, integrating the first - hand information obtained from years of in - depth research in raw material bases. Xiaohe Township is one of the birthplaces of the Liuyang River and one of the townships with the purest Hakka culture in Liuyang. Here, the mustard has a long - standing planting history. In addition, there is less land development, and the natural ecological environment is excellent. The fertile soil formed by river mud deposition has been tested by professional institutions and has no heavy - metal pollution. Whether it is the soil and water conditions or the cultural heritage, it has unique advantages for mustard cultivation. Therefore, Xiaohe Township has become the fertile ground for inspiration for Congchu's preserved mustard greens with pork and subsequent pork - related products, and also the base for Congchu people to deeply root in rural revitalization and carry forward the national feelings of Hunan cuisine culture.
In terms of craftsmanship, Congchu combines ancient and modern techniques. It only selects the sweeter autumn mustard harvested after the Frost's Descent. Then, it uses a gentle yet effective bubble cleaning process to wash away the sand and dust on the surface of the mustard, preventing the loss of flavor substances and retaining the strong aroma of green vegetables. By integrating and improving the ancient method of triple steaming and triple sun - drying, and through multiple refinements, it produces preserved mustard greens that are clean, free of sand, mellow, sweet, soft and rich in taste.
(2) A bowl of excellent stewed pork belly sets the industry standard:
“Make worry - free Mei Cai Kou Rou (Steamed Pork with Preserved Vegetables) only with streaky pork” is the quality bottom - line that Congchu has always adhered to. As the reputation of Kou Rou spreads far and wide and the production volume increases, Congchu's demand for high - quality and stably - sourced bulk chilled fresh meat is growing day by day.

In 2019, Congchu reached a strategic cooperation with Shuanghui Development. Later, it also reached strategic cooperations with national key leading enterprises such as Muyuan and Qianxihe, and formulated the “Congchu Standard”. It requires suppliers to customize and produce chilled fresh meat strictly in accordance with the “Congchu Standard”. The “Congchu Standard”: that is, only select the streaky pork with skin on the spareribs of each pig, which is about 33 cm wide, about 40 cm long, and the fat layer is about 2 - 2.5 cm thick. Moreover, the ratio of fat to lean is required to be two parts fat and three parts lean, and the overall thickness should not exceed 5 cm. In 2023, the group standard of “Tiger - Skin Kou Rou” issued by Hunan Province was formulated based on the “Congchu Standard”. Flavor infusion and the wok hei are the soul of Hunan cuisine. In terms of craftsmanship, all the pork slices of Congchu Kou Rou are flavored through mixing with seasonings. Although there will be a loss of more than 15% of the pork slices in this process, this is exactly the confidence for Congchu Kou Rou to adhere to not adding artificial flavors, pigments and other additives. Moreover, Congchu also insists on stir - frying the preserved vegetables in an iron wok over an open fire to maintain the traditional wok hei. This base ingredient can be regarded as the soul of Mei Cai Kou Rou.
In addition, the R & D team of Congchu Kou Rou also starts from aspects such as broth boiling, removing the muttony smell from tiger - skin pork, removing the astringency from preserved vegetables, and arranging the pork slices on the plate. By combining traditional craftsmanship with modern technology, they strive for the original flavor and eliminate artificial additives. Finally, the flavor and shape restoration degree of Congchu Mei Cai Kou Rou products reaches over 98%.
Transformation and upgrading, technological innovation
The integrated innovation of craftsmanship cannot be achieved without the empowerment of technology. Congchu invests 7 - 10 million yuan annually in technology R & D. It has successively established the "Changsha Expert Workstation" and the Hunan Province "Provincial Enterprise Technology Center". It cooperates with scientific research experts and universities such as Hunan Agricultural University, Huazhong Agricultural University, Hefei University of Technology, and Central South University of Forestry and Technology to carry out basic research in food engineering. So far, it has obtained 7 invention patents and 14 utility - model patent certifications.

Among them, the two patented technologies of "Film - sealing and sterilization of Mei Cai Kou Rou" and "Leak - proof Mei Cai filling device" are crucial. It took the Congchu team nearly 4 years to break through these two technologies. As the saying goes, God rewards the diligent. The successful breakthrough of these two technologies has solved the problems of raw material loss and food safety in the production process of Mei Cai Kou Rou. It is the key for Congchu's Mei Cai Kou Rou to ensure food safety, highly restore the flavor, and retain nutrients without adding preservatives. Moreover, the Congchu team has continuously explored and innovated in the production technology of Kou Rou. They have successively broken through production technologies such as "Frying heat dissipation", "Cleaning of the bowl mouth", "Automatic slicing of cooked food", and "Anti - infection of the packaging production line". Eventually, they built the industry's first self - developed fully automated production line for Kou Rou, with a daily production capacity of up to 200,000 tons, effectively improving production efficiency and food safety quality. In 2023, the annual sales volume of Congchu's Mei Cai Kou Rou exceeded 300 million yuan.

Looking back over the past sixteen years

We use the original intention of "product is king" to carve quality

With the promise of "never producing products that you don't eat yourself"

Guard the dining table; use the reputation of "good braised pork, made by smart chefs" to encourage ourselves to win

People say it takes ten years to sharpen a sword, and Congchu spends sixteen years to polish a product.

The future is still long, the next ten, twenty years... the next "Smart Kitchen Good Products"

Let's wait and see!

phone consultation：0731-86882828
QQ consultation：177488228
WeChat customer service
Scan to consult
开云手机入口 | 江南平台 | 江南官方站网页版 | 米兰注册 | 拼搏手机在线官网 | 江南在线 | 雷火在线客服 | 乐投web版登录入口 | 开云手机端·官方版入口 |