Ziyan Foods Lou Mei – Voices to Be Heard by the World
有一种玉盘珍羞，芬芳馥郁，沁人心脾；有一种玉盘珍馐，光泽红润，惹人垂涎，哪怕你仅仅用馒头蘸着它的卤汁吃，也能收获一种简单的满足，这就是卤味。
There exists a kind of food that’s full of flavors andproduces contented and joyful eaters. Such food is bright in color, glossy in texture and mouthwatering. With a dip into the marinade that’s used to braise such food, even a piece of steamed bread would become rather satisfying. And that kind of food is called lou mei (food braised in marinade).
卤味的世界，充斥着听不完的历史交响。让我，来给你讲讲卤味的声音吧！ 就像火车上的千古流传的“啤酒饮料矿泉水，香烟瓜子八宝粥”，我也喜欢卤味世界的一首打油诗：鸡翅鸭脖猪头肉，啤酒一杯好享受。牛肉鸡爪花生米，杯杯见底醉方休。卤味配啤酒，这就是我们平凡生活中最简单、最容易得到的享受。
The story of lou mei is rich in countless legendary tales passed on throughout the history. Please allow me to tell some of these tales. It is widely known that the favorite of Chinese railway travelers is summarized as “Beer, soft drinks and mineral water, with cigarette, sunflower seeds and mixed porridge.” Similarly, and what I really like, there is a saying about lou mei which goes “One can fully enjoy himself with a cup of beer to go with braised chicken wing, duck neck and pig head; and one tends to get drunk until he stops drinking beer if served with braised beef, chicken feet and peanuts.” Lou mei to go with beer. Such a meal makes the simplest, most accessible joy of our ordinary life.
正所谓一千座城市就有一千种味道，每座城市都有专属于它的市井味道，它就像一把无形的枷锁牵扯着你的味觉，总是趁你不注意的时候扯扯你的舌尖，把你带到它的面前。卤味，无疑是城市味道中不可或缺的重要因素，无论你身处何方，那一抹卤香总会躲在你记忆的最深处，让你魂牵梦绕、念念不忘。
While a thousand cities represent a thousand kinds of flavour, each has its own grassroot specialty, which, like an intangible shackle, always ties your taste bud with it and pulls you towards it. Undoubtedly, lou mei is an indispensable and major element of a city’s flavour. No matter where you are, that flavour of lou mei is forever hidden in the depth of your memory, haunting your dreams.
万物皆可卤，卤味里，藏着全世界。在中国卤味文化的形成过程中，也是一个不断吸收、纳新的过程。它不挑肥拣瘦，荤菜素菜都可以卤；卤汁的香料不分东西南北、国内国外的香料都为其所用。
All food material can be made into lou mei. And hidden in lou mei is the whole world. The formation of China’s lou mei culture has also been a process of ceaseless assimilation and intake of new elements. This particular way of cooking is not picky when it comes to the food material. Both meat and vegetables are suitable for it. And the spices used in the marinade may come from anywhere in the world.
譬如说：
For example, spices could be:
芝麻：又称脂麻、胡麻，南北朝以前从西亚传入中国。
Sesame, which was introduced into China from West Asia before the Southern and Northern Dynasties (420-589);
胡椒：原产印度、东南亚，其精确传入中国的具体时间已不可考。
Black pepper, which originated in India and Southeast Asia and was introduced into China in a time period that’s not traceable any more;
辣椒：原产于中拉丁美洲热带地区，原产国是墨西哥。15世纪末，哥伦布发现美洲之后把辣椒带回欧洲，并由此传播到世界其他地方，于明代传入中国。
Chili, which was originally discovered in the tropical regions of Central and Latin America and whose country of origin is Mexico； And which was brought to Europe by Columbus after his discovery of America in the last 1400s and hence spread to other parts of the world, including China during the Ming Dynasty (1368-1644).
大蒜：原产地在西亚和中亚等地区，自汉代张骞出使西域把大蒜带回中国落户至今已有两千多年的历史。（图片）
Garlic, which was originally found in West Asia and Central Asia and whose history in China has been more than 2,000 years since it was brought to the country by Zhang Qian (164 BC-114 BC), a legendary diplomat in Han Dynasty who went to the then Western Regions as an envoy of the Han government. (Photo)
丁香：原产于印度尼西亚的摩鹿加群岛，即著名的“香料群岛”。丁香于汉代传入中国起初叫“鸡舌香”。
Clove, which are native to the Maluku Islands, the famous “islands of spices,” in Indonesia, and which was introduced into China during Han Dynasty (202 BC-220) in the name of “the flavor of chicken tongue.”
中国人挚爱卤味，不管是佐餐还是零食小嘴，那叫一个吃的香。在长达几千年的浸润中，卤味文化已经渗入中国饮食文化的肌理，卤味已经不单单是一种食物品类，更是成为一种文化符号，融入到国民的生活方式之中。
Chinese people love lou mei. They really enjoy it, whether as a dish or as a snack. After thousands of years of infiltration, lou mei culture has been incorporated into the texture of China’s food culture. It has become not only a kind of food, but also a cultural symbol that is deeply embedded in people’s lifestyle.
然而,对于外国人来说卤味这种东西却是让人毛骨悚然的黑暗料理，外国人不喜欢吃带骨头的食物和动物内脏，他们感觉啃鸡爪像在啃自己的手指。在我们眼里散发着诱人香气的卤鸡翅、卤鸡爪、卤鸭锁骨，在外国人眼里却是难以接受的存在。如今，虽然部分外国人在尝试过中国卤味后改善了对中国卤味的偏见，但是依然有很多人还是持着超级嫌弃的态度。
However, lou mei as a food usually looks scary for foreigners, who are not fond of any food served with bones or any made of internal organs of animals. For them, eating chicken feet feels like eating one’s own fingers. Such lou mei food as chicken wings, chicken feet and duck collar-bones, which are so tempting for us as Chinese, are things that are really hard to accept for foreigners. Nowadays, although some foreigners may have become less biased against Chinese lou mei after they gave it a try, there are still many who are extremely against it.
为响应习主席“一带一路”的战略号召，和让中国熟食走向世界的梦想。我们觉得，作为中国熟食行业30年开车经验的老司机，有义务、有责任去挑起这个重担。这个弘扬的过程就像房屋建造，在功能性满足的基础上，你又需要花心思去优化创新。而本次紫燕食品“9.17紫燕卤味节”的诞生，就是把传承中国卤味文化这所房子从概念到落地的过程。
In order to respond to President Xi Jinping’s strategic Belt and Road Initiative and realize the vision of getting Chinese cooked food popular worldwide. We feel that as a well-established brand with 30 years of experience in China’s cooked food business, we have the duty and responsibility to take on such a task. This process of promoting lou mei is like building a house, where apart from meeting functional demands you have to work hard to optimize and innovate. And the launch of “Ziyan Foods Braised Season on September 17” is indeed a step taken to bring the idea of carrying on the Chinese lou mei culture into real actions.
“9.17紫燕卤味节”，让世界听到我们的声音！
“Ziyan Foods Braised Season on September 17,” let the world hear our voice!
( 紫燕食品品牌中心)
(Brand Center of Ziyan Foods)
责编：郭彪
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