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Hongjitang builds time-honored brand with craftsmen spirit

2016/11/29 11:25:41   source:sdchina.com

  The media delegation of the omnimedia report on ‘Open Shandong’ arrived at Shandong Hongjitang Pharmaceutical Group Co.,Ltd on Nov. 28. Hongjitang recovered its ancient making method of donkey-hide gelatin in 2012 and refined the technique into more than 300 procedures, thanks to which e’jiao made by Hongjitang maintains high quality.

  Jinan Hongjitang of Le’s Famliy was founded in 1907 by Le Jingyu, the 12th generation inheritor of Tongrentang, who created the 9-day-and-night refined extraction and purifying method two years later.

  “E’jiao was made of pure donkey hide and with strong order of donkey meat before the 20th century ”, said a staff worker of Hongjitang. “Le Jingyu added some traditional Chinese medicine materials and prolonged the production time from the previous three days and nights to nine ”, he added. E’jiao made in this way smells fragrant and with more remarkable efficacy. The problem that hindered the development of e’jiao was solved and e’jiao became popular.

  In 1915, Hongjitang E’jiao won the gold medal at Panama Pacific International Exposition and attracted the attention of the world. In the following decades, e’jiao produced by Hongjitang was sold in countries like Malaysia, Singapore, Indonesia and Japan.

  In 2002, Hongjitang merged with Linuo Group. Hongjitang Chinese Medical Culture Industrial Park was set up in 2012 and in the same year Hongjitang E’jiao restored production.

  Today, Hongjitang continues to make e’jiao in the ancient way. Every piece of the donkey-hide gelatin is produced with 99 procedures and 300 sub-procedures. The whole procedures last for 80 days.

  Hongjitang E’jiao is made with gold and silver cookware. “E’jiao made with such cookware features stable quality and more remarkable efficacy”, said Wu Xianglun, the third generation inheritor of Hongjitang E’jiao. “E’jiao produced in this way was only served for the royal family in ancient times”, he added, “Fortunately, ordinary people can enjoy such foods today”.

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