Yin Chunhe, born in the 1980s, is the head of the factory. He comes to check the fermentation situation regularly.

 

Anren Jiufu is a traditional dish in Anren and a snack suitable for all ages. In Anren, every household in urban and rural areas will pickle it. It’s a large collection of various vegetables, with a delicious taste, fragrant aroma, and bright color and is made with rice wine. It has been passed down for thousands of years.

 

The unique fermentation production technology of Anren Jiufu determines that it contains abundant active lactic acid bacteria and their metabolites like lactic acid, which can promote the absorption of nutrients in the human body, improve intestinal function, help digestion, and regulate immune function.

 

In 2021, Yin Chunhe, who worked outside for 15 years, returned to his hometown and established the factory together with the village committee.

 

Such vegetables as ginger, garlic, chili, and Chinese bulbous onion can be pickled with rice wine, with higher production costs and a relatively high selling price. However, they are popular in the market due to its good taste.

 

The factory drives the village and those living nearby to plant crops such as chili peppers, ginger, and garlic, and offers long-term jobs to 15 people. 

 

“Pickled vegetables with rice wine have good prospects, and we will expand production as appropriate this year to sell them throughout the country,” said Yin Chunhe.