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In rural China in the sixties and seventies, the pace of life was far less intense than it is today, and the process of making soy sauce retained an almost ritualistic slowness and naturalness. Without the efficient equipment of a modern factory, soy sauce is made in the open air, through the sun's rays and natural fermentation.
The soybeans are carefully cooked, dried naturally, and then put into a huge tank, added with water, and placed outdoors to ferment naturally. During the whole process, no chemical additives are added, and the taste of soy sauce is completely determined by the unique combination of the quality of the soybeans and the natural environment.
Reminiscing about the era of bulk: the days when soy sauce was still maggots
This method of making may sound frowning, especially when it comes to the maggots that appear from time to time in the fermentation vats. However, it was these seemingly unpleasant natural products, combined with the rough process of simple filtration of gauze, that gave the soy sauce of that era its unique flavor.
Many people of the older generation still miss that umami, and they often say that the same taste can no longer be found in today's soy sauce, as if the maggots danced with the sun, and the soy sauce was infused with the essence of time.
In contrast, the production of modern soy sauce is almost entirely industrialized. Large, closed fermentation tanks, precise temperature control, and the addition of various chemical flavorings and pigments ensure the standardization of flavors and the high efficiency of production.
This has undoubtedly led to a significant reduction in production costs and an increase in safety standards, but there are also voices questioning whether such a production method deprives soy sauce of its soul as a traditional condiment. Some experts and food lovers believe that food production is not only a collection of technology, but also a continuation of culture and tradition.
Moisture and integrity: the little story behind bulk food
In the Chinese market in the sixties and seventies, bulk food was not only a way to sell, but also a microcosm of life. At that time, the market was filled with a wide variety of bulk foods, from tofu to soy milk, from soy sauce to vinegar, each with its own unique flavor and preparation method.
Competition and economic pressures in the market have driven some salespeople to resort to a variety of tactics to increase profits, including the shady practice of blending bulk food with water.
Although the act of adulteration may seem simple, it is burdened with complex economic motives and socio-cultural factors. In that era of relative scarcity of materials, many businesses faced severe survival challenges.
In order to occupy a place in the fierce market competition, some businesses do not hesitate to increase the weight of products by means such as water, so as to make more money when selling. While this approach can improve profits in the short term, it quietly erodes consumer trust and the long-term reputation of merchants.
Socio-cultural factors also play a key role behind this behavior. In traditional culture, a businessman's credibility is regarded as the lifeblood of his business. However, when economic pressures collide with individual survival, these cultural values are challenged. Some businesses may struggle between ethical boundaries and economic imperatives, ultimately choosing to sacrifice integrity for short-term financial gain.
There is no shortage of records of such incidents in historical archives, and those cases exposed by journalists or consumers often cause a storm of public opinion, thus reflecting the importance that society attaches to integrity.
Dialogue between tradition and modernity: Changing from the perspective of wine culture
When it comes to Chinese wine culture, people often think of ancient poems and those literati who were associated with wine. However, in modern society, these traditional habits are undergoing a quiet transformation.
For example, the traditional eating habit of "watermelon soaking wine" was a folk wisdom in ancient times to relieve the heat in summer, but in modern society, it is no longer just a drink to cool off, but has become a cultural expression, connecting the past and the present.
The process of making watermelon soaking is simple and fun, traditionally by pouring liquor into a hollowed-out watermelon to allow the liquor to absorb the sweetness of the watermelon, and after a few days, you can enjoy a unique sweet drink. This custom not only demonstrates the skillful use of natural ingredients, but also reflects an attitude of enjoying life.
In modern times, with the acceleration of the pace of life and the change of health concepts, people's attitudes towards drinking have also changed. Younger generations may be more inclined to look for non-alcoholic or low-alcohol alternatives, a change that has not only affected alcohol consumption patterns, but also gradually changed the way this traditional practice is passed on.
Further discussion of the changes in the types of baijiu shows that the dialogue between tradition and modernity is constantly staged. With the development of society and the impact of globalization, the liquor market has witnessed the transformation from traditional brewing methods to modern industrial production, and the category has also developed from single to diversified. This not only satisfies the needs of different consumers in the market, but also reflects the innovation and adaptation of traditional products in modern society.
Through interviews with contemporary young people, we can see that their attitudes towards traditional drinking culture are complex and diverse. While they respect tradition, they also pursue new drinking experiences that match their personal lifestyles, attitudes and choices that reflect the shifting values and cultural diversity of modern society.
Isn't it interesting to look at the changes in the types of watermelon soaked wine to liquor over the years, and the collision and integration of traditional liquor culture and modern life? The way we live is changing, and so are our attitudes towards tradition.
What do you think of this change? Do you think we should stick to tradition, or should we embrace innovation? Or, is there a way to preserve the unique charm of tradition while keeping the rhythm of modern life?
I'd love to hear from you, so let's talk about how tradition and modernity can be combined. It's not just a story about wine, it's a story about how we've found our place in a rapidly changing world.