Snout & Seek
Snout & Seek
Culinary Cultural Exploration & Discovery
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Snout & Seek

Landing in Luzhou

Photo: Landing in Luzhou, the baijiu capital of the world.
Two building-sized baijiu urns flank the roads leading to and from the Luzhou airport. In the centre is a big red sign welcoming people to Luzhou.

Luzhou is famous for Baijiu - the traditional Chinese spirit - as soon as you walk out of the airport you are greeted by two building-sized Baijiu casks flanking the roads leading too and from the airport.

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Marbled Meat for Hot Pot

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Photo: Marbled meat sliced thinly, especially for hot pot.
Local wild greens, green peas, garlic, and chili pepper powder tossed together in a mixing bowl.

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Photo: The Beginnings of Bao Shao
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Wild Mushrooms from Yunnan

Photo: Wild mushrooms from Yunnan
Soy sauce laborer removes the bamboo hats from the rows of soy bean fermentation jars.

Working Among the Soy Sauce Jars

In the soy sauce factory, workers move carefully among rows of fermentation jars. They watch the weather throughout the day.
Three trays of fermenting soybeans rest on shelves on top of one another.

Soybeans Fermenting in the Temperature-controlled Room

Steamed soybeans are first coated with flour, then sent into a temperature-controlled room to ferment naturally. As the process begins, a layer of Aspergillus oryzae grows across the beans, appearing as a soft green coating.
The top of a brown weather-worn ceramic vinegar jar stamped with its vat number in black ink.

Ceramic Jars for Vinegar

Ceramic jars are used for vinegar fermentation in Sichuan. They are valued for their ability to maintain steady temperature and humidity, which leads to a smoother and more stable fermentation process.