Lianjiang’s “Shrimp Oil Flavor” Spreads Overseas
Centuries-Old Craftsmanship Preserved, Company’s Trademark Honored as “Fujian Time-Honored Brand”
Lianjiang’s “Shrimp Oil Flavor” Spreads Overseas
The list of the 7th batch of “Fujian Time-honored Brands” was recently released, with Fuzhou Kangda Food Co., Ltd. (hereinafter referred to as “Kangda Food”), a shrimp oil producer based in Lianjiang, having its trademark “Guantoufang” included.
Recently, the reporter visited the production workshop of Kangda Food in Guantou Town, Lianjiang, where bottles of shrimp oil (also called “fish sauce”) undergo multiple processing steps before being packaged and distributed to supermarkets throughout the province. Some even make their way overseas, offering a comforting “taste of home” to overseas Chinese.
Established in 1998, Kangda Food’s “Guantoufang” brand has earned the title of “Famous Trademark of Fuzhou.” Its sauce-making technique, which dates back over a century, originates in Guantou Town. The unique method creates sauces with bright, vibrant colors, a pure, authentic flavor, and a rich, aromatic richness. Ideal for dipping, braising, or enhancing soups, these sauces are a key ingredient that brings out the best in any dish.
Taking advantage of its coastal location, Kangda Food transports freshly caught fish directly to its fermentation tanks. “We used to use clay jars, but now we’ve switched to glass fermentation tanks that allow for better light exposure. These tanks absorb and retain heat more effectively, promoting higher microbial activity and improving the quality of our fish sauce,” explained Chen Jingsheng, Deputy General Manager of Kangda Food. While staying true to its traditional techniques, the company also embraces innovation to keep up with modern trends.
It’s worth noting that the Lianjiang shrimp oil (fish sauce) making technique has been recognized as a representative item of the county-level intangible cultural heritage. Kangda Food follows a “mentorship” approach, where experienced masters oversee crucial production stages while training more technical personnel. This not only ensures the continuous improvement of the fish sauce-making process but also breathes new life into traditional craftsmanship. (Fuzhou Evening News Reporter: Zheng Ruiyang; Correspondent: Lian Rongmei)