As one of the representatives of fast food, canned food and Chinese people have long passed the honeymoon period, not only that, in the traditional dietary concept, nutrition and additives in the multiple questioning, lost the people's hearts. People in Europe and the United States had had a crisis of confidence in canned food, but that was more than 100 years ago. In 1956, a 45-minute documentary, The Canned Miracle, was filmed by the American Canning Company. The narrator showed the audience the technological advances in canning, while the happy picture of a smiling housewife feeding a child 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 that it originated from the World War II reserve system, where a wide range of canned foods were consumed in a week by an average British family, according to Britain's largest canning company. Last year, they consumed a total of 360 million pounds of canned food. Soup was the most popular of its kind, with about 496 million pounds worth of green bean soup consumed last year, and tomato soup ranked second with good market share.

It's not that no one's reflecting. It seems that some celebrity is worried that since cans were invented, a second dish has to go to China.  "Factory Kitchen" began to appear directly cut off the last link between urbanites and the land, after all, in the pre-industrial era, raw materials produced, sold in local markets, purchased by the housewife or chef, completed cooking in a short time, sent to the table. The production, purchase and consumption of food is done locally, and it is more of a service rather than a product. In other words, the distance between food and farmland is very short, and raw materials are natural ingredients.

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 we have to throw away those positions and misunderstandings, and appreciate the fresh things that can be brought to us. Light open the aluminum cover, and the freshness of the inside is condensed. 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 also many fine dining restaurants in Europe, including the Spanish Michelin 3-star, molecular cuisine restaurant El Bulli (bulldog), which is now temporarily closed, and many dishes rely on cans. What is more exaggerated is that the French centenary brand Conn e table is more like the chateau, launching Vintage canned goods, which is the best and the best in the whole year, not more than 2% of sardines' annual catch. 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. Speaking of which, who would think that canned goods represent cheap and poor?

At present, there are two popular canned foods in European market, one is raw materials, such as seafood products and vegetables, the other is cooked or processed dishes, such as goose liver, seafood soup, oil-soaked duck leg, etc. These canned factories are usually built by family workshops, with a small scale and high manual dependence.

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.  Traditionally, canneries have been run by families, with factories very close to the source of raw materials, thus shortening the time from harvesting to canning and collecting fresh flavors in cans. 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 tuna as an example, they are rich, tender and slippery, especially those of fish. 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 5,000 kilometers long, surrounded by the sea on three sides and rich in seafood. In terms of seafood canned production, Spain ranks second in the world, bringing in more than 1 billion euros in annual income. Adela runs an online store of Spanish food ingredients in Shanghai. "Spain is rich in products. Galicia on the Northwest coast, Cantabria on the north coast and Andalucia on the south coast are rich in oysters, platinum tuna, bluefin tuna, and La Rioja and Navarra in the Northeast are rich in red pepper and other vegetables. To preserve the original flavor of the ingredients, the local people usually keep them in simple materials at the first time of the harvest to keep them in their best condition, most commonly with 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.

"The conditional Chinese are somewhat less willing to look down on canned food." But canned food is a good way to eat rare ingredients and anti season ingredients, Adela said. For Europeans, there are