9.17紫燕重新定义什么是卤味

Ziyan Foods Redefines Lou Mei on September 17

中国卤味历史悠久，品种繁多，口感丰富。无论是城市还是乡村，放眼酒楼饭店、大街小巷随处可见其身影。

With a long history in China, lou mei is of wide variety and rich tastes now. Whether in a city or a village, you can find lou mei in all the restaurants on both high streets and back lanes.

中国卤味发展的历史脉络

Development history of lou mei in China

卤味因其风味独特，味道丰富倍受人们的欢迎。众所周知，卤味成败的关键在于卤汁，而卤汁的调和则跟香辛料等调味品大大关联，它们为卤味提供了更加丰富的味觉层次。

Lou mei is popular among Chinese people because of the unique flavors and rich tastes. As we all know, the key to the success of lou mei is the soy sauce, and the blending of the soy sauce is of close relevance to condiments such as spices, which provide richer tastes for lou mei.

追本溯源，早在4000年前，夏，商，周三代就学会利用青铜器进行烹饪，往里添加简单佐料后食之，卤味的雏形由此诞生；

Tracing back to the source, as early as 4,000 years ago in the Xia, Shang, and Zhou Dynasties, ancient Chinese people cook food with bronze wares with simple condiments added for eating, which can be regarded as the rudiment of lou mei.

从秦代到明代这一历史阶段，是卤味体系的成型成熟阶段。西晋人常璩所著的《华阳国志》在追述秦代饮食习俗就有“尚滋味，好辛香”及“鱼盐、茶蜜、丹椒”的记载。从中可以看到，当时人们已经学会使用岩盐和花椒制造卤水。

The lou mei system got mature from Qin Dynasty to Ming Dynasty. In Western Jin Dynasty, Chang Qu wrote in his work "History of Huayang State" that people in Qin Dynasty "liked good flavors and spices" and "fish, salt, tea honey, and pepper". We can find that people then had begun to make soy sauce with brine salt and peppers.

公元前155~前138年，张骞两次出使西域，开辟丝绸之路，从西域带回蒜、黄瓜、胡椒、姜等大量蔬菜瓜果和调料，进一步充实了中国卤味的菜品体系和调料种类。

155-138 BC, Zhang Qian visited the Western Regions for twice and opened up the Silk Road, bringing back a large variety of vegetables, fruits and spices such as garlic, cucumber, pepper, ginger from the Western Regions, which further enriched the dish system and condiment types of Chinese lou mei.

到了唐朝时，卤味已经迈了一大步。唐朝的迁客骚人们为了找到诗的灵感，都喜欢在写诗时饮酒。而饮酒又少不了上乘佳肴，大大促进了卤味的进一步发展。 明代，随着《饮膳正要》和《本草纲目》问世，里面记载的药材中，有些即能防病、治病、又能产生香味，达到调味的目的，所以很多药材都被作为卤菜调料。从此，中国的卤味体系正式成型。

A big advancement of lou mei was made in the Tang Dynasty. In order to find inspiration, men of gifted pen in Tang Dynasty loved to drink wine when creating poets. As delicious food was indispensable when drinking, the development of lou mei was greatly furthered. "Principles of Correct Diet" and "Compendium of Materia Medica" in Ming Dynasty recorded some medicinal materials which could prevent and cure diseases while producing aroma, and can be used as condiments, so many herbs are used as condiments now. Since then, the Chinese lou mei system has been officially established.

由于卤味所采用的香料种类非常多，不同的香料又造成了不同的卤制口味，因此到了清代初，根据各自特性，形成了“南卤”和“北卤”两大派别和川式卤、粤式卤、潮州卤、客家卤四大卤系。川卤傲视群雄，其中又细分为红卤、白卤、黄卤三大类。

As variety of spices are used for making lou mei, their flavors are also various. So in early Qing Dynasty, the two major factions of "Southern lou mei" and "Northern lou mei" as well as four major lou mei systems, i.e., Sichuan lou mei, Guangdong lou mei, Chaozhou lou mei and Hakka lou mei, were formed with their respective characteristics Sichuan lou mei is the most popular, which is subdivided into red lou mei, white lou mei and yellow lou mei.

卤味节诞生背景=未来卤味消费趋势+行业现状

Background of lou mei Festival = Future Consumption Trend of lou mei + Status Quo of Industry

未来几年，随着国家经济的持续增长和城镇人口的增加，我国休闲卤制食品的消费支出将持续增长。随着消费者品牌意识和安全意识的增强，更美味、更安全的休闲卤味将成为主流。

In the coming few years, with the continuous growth of the national economy and the expansion of urban population, the consumption expenditure on leisure lou mei food in China will continue to grow. With increasingly higher brand and safety awareness of consumers, more delicious and safer leisure lou mei food will become the mainstream.

由于成本相对低廉，卤味成为大多数小成本创业者首先考虑的创业项目之一。目前的现状是，大部分卤味店的销售方式还是通过“家庭式作坊”生产加工，卫生条件得不到监管，食品质量堪忧。

With relatively low cost, lou mei is one of the startup projects among the first considerations of most small entrepreneurs. But the status quo is that the most shops are still produced and processed lou mei food in the mode of "family workshop", so the sanitary conditions are not regulated, and the food quality is worrying.

作为一款历史悠久、市场广阔的食品种类，卤味市场上还没有一个全国性覆盖的品牌。虽然近些年一些品牌逐渐兴起，但其产品本身带有明显的地域特色，产品口味具有一定的区域局限性。同时，由于品牌发展阶段自我保护意识不强，市场上“李鬼扮李逵”的现象严重，各种山寨品牌层出不穷，极大地损害了整个卤味行业的发展。

Despite the long history and broad market of lou mei food, there is still no lou mei brand covering the national market. Some brands have emerged in recent years indeed, but their products have obvious regional characteristics, with certain regional limitations on tastes. Besides, due to the lack of self-protection awareness in the brand development, the phenomenon of forged and fake products was severe in the market, with copycat brands emerging endlessly, which greatly damaged the development of the entire lou mei industry.

鉴于目前卤味市场的乱象，作为中国卤味熟食品行业领跑者的紫燕倍感心痛。卤味是中国乃至世界的无形文化遗产，传统卤制工艺与卤文化需要新一代人的参与和继承。怀揣着中国卤味市场标准再制定者的愿景，紫燕延续传统卤制工艺，并在其基础上进行适合现代人口味的演绎与创新，给予卤制工艺新生与发展。

In view of the chaos in the current lou mei market, Ziyan Foods, a leader in the lou mei food industry in China, feels bitter. Lou mei is an intangible cultural heritage of China and the world. The new generation of people are required to participate in and inherit the traditional lou mei making process and culture. With the vision of reenact the standards of the lou mei market in China, Ziyan Foods inherits the traditional marinating process and makes innovation for satisfy the tastes of modern people, bringing the lou mei making process a new life and development.

历经30年，紫燕开设2800家门店，将卤的足迹遍布了大半个中国。始终坚持着让更美味、更安全的卤味走进更多家庭的餐桌，让卤文化融入每个中国人的生活。正因这种执着，“9.17紫燕卤味节”在紫燕长期的酝酿下破壳而出。

After 30 years of efforts, Ziyan Foods has opened 2,800 stores, covering most of China. Ziyan Foods insists on bringing more delicious and safer lou mei food to the dining tables of more families, integrating the lou mei culture into the life of Chinese people. With such persistence, "Ziyan Foods Braised Season on September 17" is presented after long-term preparation of Ziyan Foods.

(紫燕食品品牌中心)

( Brand Center of Ziyan Foods)

责编：郭彪