Zheng Wang Pickle: A Brand to Inherit Linyi Hedong Tradition

Entering the Zheng Wang Pickle Production Area, the air was filled with salty fragrance. In front of a large porcelain tank, the classic pickle “Lion Head” was being made. After selecting, marinating and salting the vegetables for “Lion Head” pickle, the masters added the special sun-bathed sauce on them. No additives used in the special sauce, only the sunbath for days, plus natural fermentation and immersion, allowing the natural sugar from the vetgetables, amino acids and aromatic substances to infiltrate into the pickles.

“Zheng Wang Pickle has a history of more than 100 years. The ancestors created unique sauce marinating methods, coupled with the innovative practice of our later generations to form the well-known Zheng Wang Pickle,” according to Mr. Song Lianyong, Director of Linyi Dasong Food Co., Ltd. There are altogether 32 steps in total to make “Lion Head”, which tastes delicious, while being nutritious and easy to save. 

Zheng Wang Pickle is beloved over the years, and Zheng Wang Town is known as “the hometown of Chinese Pickle”. In addition to inheriting the essence of ancient techniques, the production of pickles advances with the times, exploring innovation and improvement by enhancing the flavor. By now, there are more than 100 colorful varieties of pickles and seasonings in 5 categories. Zheng Wang Pickle is not only sold well all over China, but also exported to Korean, Japan, Australia and other regions or countries.

It is reported that a so-called Zheng Wang Pickle Culture Tourism Park will be opened in the future by integrating various local resources. In recent years, Zheng Wang Pickle Culture Museum has been set up. The book “History of Zheng Wang Pickle” was published in order to introduce the local sauce tradition and propagate the regional characteristic culture.