As one of the representatives of fast food, the canned and Chinese people have had a honeymoon. Not only that, but also the multiple questions of the traditional diet, nutrition and additives. Canned food has also created a crisis of confidence in Europe and the United States, but that was more than 100 years ago. In 1956, the American canning company filmed a 45 minute documentary called the canned miracle. The commentator took the audience to know the technological progress of the canned canning. In the meantime, the happy picture of a smiling family housewife feeding the canned children in a bright kitchen was highlighted. Advertising campaigns have captured the imagination of consumers, canned food can eliminate seasonal differences, and for urban people, convenient and fast.

 

Look at their amazing consumption. In Britain, for example, it is estimated from the World War II reserve system, where there are a wide variety of canned food. According to the largest canned manufacturing company in the UK, an ordinary British family usually eats 15 cans in a week, and last year they consumed a total of 360 million pounds of canned food. The most popular kind of soup is the soup. They drank about 496 million pounds of green bean soup last year, and the second of the tomato soup market had a good market share.

 

It's not no one to rethink that there seems to be a great concern for a person who thinks that since the canned is invented, you want to eat second kinds of cuisines and go to China. "Factory kitchen" began to cut out the last touch of the city people and the land, after all, in the pre industrial era, after the production of raw materials, in the local market, by the housewife or chef, a short time to complete the cooking, sent to the table. Food production, procurement and consumption are done locally, and it is more a service than a product. In other words, the distance between the farm and the table is very short, and the raw materials are natural.

 

And the commercialization of canned products, artificially eliminating the food environment, geographical constraints, food materials to the table between the journey is unlimited lengthening. According to anthropologist Jack Goody, author of Cooking, Cuisine and Class, industrial food is "the development of the world towards a cuisine".

 

The questioning of cans is based on material abundance, and not all cans are marked with the maladies of big industry. Sometimes it's time to throw aside those positions and misunderstandings and appreciate the freshness of the canned food. Lightly pull open the aluminum cover, the inside was congealed fresh taste all of a sudden gush. The salty taste of the ocean, the refreshing morning field, and the charming fragrance of olives are all condensed into this small pot.

 

There are still a lot of fine dining restaurants in Europe, including the three-star Spanish Michelin, the molecular cuisine restaurant El Bulli (Bulldog), and a lot of canned dishes. It is more exaggerated that the French hundred year brand Conn e table is more like a winery, offering a canned year (Vintage) to select the best, fat and beautiful year of the year, to make a canister of not more than 2% of the sardine catch per year. Most of the fish are taken from September to October of each year, when fish are fed in large quantities for the winter and are therefore of the best quality throughout the year. Who would think that canned food represents cheap and poor?

 

There are two kinds of cans popular in the European market, one is raw material, such as seafood and vegetables, the other is cooked or processed dishes, such as goose liver, seafood soup, oil soaked duck legs and so on. This kind of cannery is generally started by family workshops, small scale, high dependence on manual.

 

Canning, the most important thing is to maintain the original delicious ingredients, once after a long period of transportation will lose the delicious, and then superb processing technology, is not helpful. Since traditionally, the canned factory is mostly home operated, and the distance between the factory and the raw material is very close, so that the time of the canned material can be shortened and the fresh taste is collected in the tank as much as possible. More sophisticated fishermen traditionally send their catch to the factory early in the morning after fishing, and complete all procedures as soon as possible before noon to avoid the intense sunlight.

 

Take platinum tuna, for example. Their flesh is delicate and tender, especially the fillet. The fish is common in Cantabria, off Spain's northern coast, weighing hundreds of kilograms each, and is still traditionally captured artificially. The fishermen carefully carried the live fish onto the boat, picked out the good and energetic ones and drove them to the nearby cannery with enough horsepower.

 

Spain's coastline is more than 5000 kilometers long, three sea and sea - rich, with seafood canned production, Spain is ranked second in the world, bringing in more than one billion euros a year. Their production and processing methods are usually oil soaked. Adela operates an online store of Spanish food in Shanghai. "The Spanish products are rich, the northwest coast Galicia, the north bank Cantabria, the south bank Andalucia are rich in razor clam, white tuna, bluefin tuna, and the northeast region La Rioja and Navarra are rich in red peppers and other vegetables. In order to maintain the original taste of the food, the local people usually keep them in the best condition at the first time of the food harvest, so that they are most commonly used in oil and salt. Most of the oil used to squeeze olive oil, a little less expensive things with sunflower seed oil and soybean oil, salt water used to soak vegetables.

 

"Conditional Chinese somewhat despise canned food." But canned food is a good recipe for rare and antiseasonal ingredients, Adela says.