As a famous condiment company in Chongqing, what are the "secrets" behind the radish-one of Maoge's key ingredients? Chongqing Evening News has published a special feature report on this topic.
On the dining tables of Sichuan and Chongqing families, the yummy and sour taste of old duck soup is a deep sense of homesick.
The journey of this flavor begins right here and now. Recently, the Maoge Food team visited the core planting areas of the "Chun bu lao" radish in Chengdu, Suining, and Meishan in Sichuan Province to oversee this year's raw material harvesting and primary processing. This marks not only the reward of a season's hard work but also the start of a flavor journey lasting over 365 days-from the "Chun bu lao" radish rooted in the fields to the rich, sour flavor in the pickled radish old duck soup base, where time, skill, and local conditions intertwine.
Strict Selection: The "Chun bu lao" Commitment
As a pioneer in the pickled radish soup base category, Maoge adheres to the principle of using locally sourced, proprietary varieties from Sichuan and Chongqing. The raw material for pickled radish is the "Chun bu lao," a distinctive variety planted and harvested only once a year.
The "Chun bu lao" radish is a time-honored specialty variety in the Sichuan-Chongqing region. Compared to ordinary radishes, it has higher sweetness, minimal spiciness, and a crisp, juicy texture. Its sugar and water content are perfectly balanced, allowing it to naturally develop a rich, mellow sourness after prolonged pickling. This is the core flavor source of Maoge's pickled radish soup base.
High-quality radishes require excellent soil and climate, and the "Chun bu lao" variety is particularly demanding. According to Maoge's planting base manager, the co-planting areas must meet three key conditions: deep, loose, well-drained soil for root growth; proximity to clean water sources for stable irrigation; and significant temperature differences between day and night to enhance sugar accumulation and crispness.
In the fields, freshly harvested radishes are plump and tender. Farmers proudly note, "These radishes are so fresh and sweet that you can peel and eat them right away." This simplicity highlights the quality of "Chun bu lao" and Maoge's discerning selection process.
Collaborative Cultivation: Protecting Quality at the Source
During the harvest, Maoge's supervision team conducted rigorous inspections, checking radish size, surface smoothness, firmness, and absence of hollow or damaged areas. They also evaluated soil conditions and harvesting methods, providing guidance to ensure scientific and standardized processes that preserve freshness and quality.
"We share a close partnership with farmers," said the base manager. "Through contracts, we address farmers' concerns; through expert guidance, we stabilize raw material quality. The goal is to produce excellent radishes, benefiting farmers and ensuring consumer satisfaction."
After harvest, the radishes are promptly transported to modern primary processing facilities near the production areas. On standardized production lines, they undergo multiple cleaning steps, high-pressure washing, and precise sorting. Maoge's quality control personnel oversee the entire process, ensuring seamless and traceable quality management from field to factory.
Intangible Cultural Heritage: Crafting Homesickness
For Maoge, harvesting is just the beginning of the flavor journey. The true essence develops through prolonged fermentation in traditional earthen jars.
Processed radishes are placed in Maoge's pickling base, where underground jars provide a stable environment for fermentation. Over a year, without additives or artificial acceleration, natural lactic acid fermentation transforms the radishes. This slow process generates rich active lactic acid bacteria and amino acids, creating a mellow, layered sourness. Meanwhile, nitrite levels naturally degrade to near zero, ensuring both flavor and safety.
"Maoge's flavor cannot be rushed; it is cultivated over time," said Zhou Zhijun, inheritor of Maoge's intangible cultural heritage pickling technique. This respect for natural fermentation and commitment to traditional methods form the core of Maoge's irreplaceable pickled radish soup base. The carefully fermented radishes, with their crisp texture and lasting sourness, are simmered with old duck to produce a clear, aromatic soup that evokes nostalgic memories for Sichuan and Chongqing families.
From sowing a "Chun bu lao" radish seed to unsealing a jar of pickled radish and finally bringing an authentic flavor to dining tables, Maoge upholds raw material authenticity through an integrated approach, enhances flavor through traditional techniques, and ensures safety through strict quality control.
This year's harvest not only benefits farmers but also breathes new life into countless fermentation jars. A new flavor journey has begun, connecting the gifts of the land, the labor of farmers, and the passage of time. It culminates in a safe, rich, and indispensable sour aroma on dining tables, revitalizing the nostalgic taste of Sichuan and Chongqing through heritage and innovation.
