On the purchase list of the old Guang.
Lap-mei is an indispensable "taste of hometown".
And the representative of lap-mei.
It should be a sausage. 
According to data from compound seasoning brand Pearl River Bridge, Cantonese sausages have been selling well in Pinduo for many years, with sales increasing by 20%-30% since New Year's Day compared with the same period last year. With the high quality of the products and the traffic support of Pinduoduo, the store has welcomed many repeat customers.
Most of these sausages are from He Fakun's hands. He is nearly 60 years old and has been dealing with sausages for most of his life. After more than 40 years of hard work, He Fakun has become famous in Huangpu, a Guangdong township that is famous for its cured meat.
The "digital economy" of the dachshund
Huangpu Town, Zhongshan City, which is only across the river from Guangzhou, is one of the birthplaces of Cantonese cured meat, and the production skills have been inherited to this day, with a history of more than 100 years. There are many experienced veteran craftsmen born here, and He Fakun is one of them.
A high-quality Cantonese sausage is not only the selection of raw materials, but also the production technology is the key. It usually needs to be made by a series of tedious processes such as pork thawing, cutting, washing, crushing, pickling, filling, piercing, sausage, and baking. He Fakun has been making sausages for more than 40 years, and has long been familiar with the technical points, as long as people are in Zhongshan, they will always personally supervise the production.
Every morning is the busiest time in the production workshop, where all the processes before the sausage enters the drying room are completed. He Fakun habitually walked to the corner of the workshop, his eyes followed the rotation of the production line, but did not interfere too much with the production. But he has a set of strict sausage making "digital economics", which can continuously and stably restore the flavor of Cantonese sausage.
Everything that involves bratwurst.
He Fakun is an out-and-out "detail control".
In terms of material selection, the "standard pig" weighing 220-260 catties is used, so that the meat tastes rich and not greasy. The size of the meat and the ratio of fat to lean are the two main indicators that affect the appearance of the sausage. The proportions are harmonious to make the intestines clear, solid and chewy. After repeated research and testing, He Fakun decided to cut the lean meat into 08*0.Small 8 cm pieces, fat cut into 07*0.The small grains of 7 cm, the sausage that comes out in this way are red and white, and once irradiated, it exudes a transparent luster, which looks delicious and attractive.
Baijiu is an important seasoning for sausages, which can not only play a role in sterilization and antibacterial, but also the aromatic substances carried by it are the core of Cantonese sausage flavoring**. In order to make the sausage smell more fragrant, He Fakun went to all the wineries in Zhongshan, Jiangmen and other places, tried the wine of twenty or thirty wineries, and finally found a product that suits the taste.
The texture of the casing also has a great influence on the taste of the sausage. He Fakun insisted on using pig casing to wrap the intestines, and soaked it in 30 degrees of water before use, which can be completely soaked in about 2 minutes and quickly restore toughness.
Seven points of lap-mei depend on production, and three points depend on baking. The humidity, temperature and exhaust air in the drying room are all technical tests for the sausage master. In spring, it will always drizzle in Guangdong, and the sausage is easy to get damp, so He Fakun will adjust the temperature of the drying room to between 58-60 degrees, and the steam and exhaust will be increased accordingly; In winter, the outside temperature is low, and the north wind will also carry a certain amount of water vapor, so he will reduce the temperature of the oven to about 53 degrees, and increase the exhaust volume at the same time.
He Fakun is the core technician of the factory, mastering the key technology of sausage production. He will strictly check all the sausages that enter the drying room, and enter every 1-2 hours to check the baking situation.
Under this set of strict quantitative control standards.
The quality and taste of the sausage.
Always stable.
Dare to fight and not admit defeat, inherit and promote first
When He Fakun was eighteen years old, he took the 1,000 yuan he had saved from his part-time job and his brother to rent a factory building of several hundred square meters in Guangzhou, and since then he has started a sausage business.
Around 2003, He Fakun moved the sausage factory from Guangzhou back to Huangpu. At that time, there were already dozens of large and small sausage enterprises in the town, and the output of cured meat was far ahead in the Pearl River Delta, but there was never a large-scale company. The return of He Fakun has achieved a breakthrough in the local "general taxpayers", and also laid the foundation for the construction of a regional brand of "Huangpu Lamei".
In 2006, Huangpu Lamei was approved as a "National Geographical Indication Protected Product" and successfully applied for a famous trademark in Guangdong Province. In 2009, "Huangpu Traditional Lap-mei Production Craft" was included in the third batch of intangible cultural heritage list of Guangdong Province; In 2019, Huangpu lap-mei was shortlisted for the "Yuezihao" 2019 Top 100 Regional Public Brands of County-level Famous and Excellent New Agricultural Products.
He Fakun also became the first person to drive the mechanized production of Huangpu cured meat. When all manufacturers did not dare to use machines for production, He Fakun not only patiently listened to the use methods, but also put forward suggestions for improvement. At present, the factory has a monthly output of 300-400 tons of sausages, 100 tons of bacon and 100 tons of duck legs.
In 2023, Pearl River Bridge wanted to find a factory in Zhongshan to process and produce bacon meat products, and after visiting dozens of local factories, it chose to cooperate with He Fakun.
After several months of cooperation, the factory produces sausages, phoenix cups and other products for Zhujiangqiao every day according to sales, and sells them daily to ensure quality and freshness. At present, online has become the main sales channel of Pearl River Bridge in China, and the sales volume of Pinduoduo stores settled in 2018 ranked first among all e-commerce platforms.
The sausages produced by He Fakun went out of Guangdong through the Pinduoduo platform, reaching 900 million consumers across the country and onto the tables of thousands of households. Recently, He Fakun has been busier, more and more brands have come to him to discuss cooperation, and the daily shipment of the factory has increased significantly.
"Since the Pinduo Festival of Goods
Sales increased by 20%-30% compared to the same period last year. ”
The person in charge of the Pinduoduo store in Zhujiangqiao said that China's contemporary craftsmen combine craftsmanship with modern technology to produce abundantly. Pinduoduo continues to explore ingenuity, so that the products of excellence can be efficiently matched to those in need, and at the same time help craftsmen create wealth and increase income, and return ingenuity.
1. Internet news information service license: 10120170022;
2. Illegal and bad information reporting**: 010 - 88315438
Produced by the editorial department of China Consumer Daily.
* China Consumer Daily, China Consumer Network.
Reporter Sang Xueqi.
Edited by Li Xiaoyu.
Producer: He Yongpeng, Ren Zhenyu.