Breeding is hard work: firstly, you need to flatten the surface, then rip rock, grow seedlings on the high surface, cultivate on the low beach, and then switch between high and low...

         It happens that the seedlings have to be in the hottest summer day, which is really a pound of oysters and a thousand drops of sweat. And this kind of hard work takes 3 years to pay off!

         However, Feng Zhijiang found that the oysters raised through such hard work, in the hands of consumers, were less mixed with water three times, and more water was added five times, which completely changed the taste...

 

         Many traders also add rice swill water and river water directly, because this makes the oyster meat more swollen.

         It's really peddling and peddling water!

         Consumers are not fools. When they find that the oyster yellow in the western store is "not the original taste", they ask acquaintances or even go directly to the farmers to wait to buy them.

         Feng Zhijiang is often plucking oysters here, and the people lining up over there are waiting eagerly at the door. Especially during Chinese New Year.
 

        "If this continues, the 700-year-old brand created by Feng Tangying's ancestors will be destroyed in the hands of our generation!"

         Feng Zhijiang is sad, Feng Zhijiang is anxious, Feng Zhijiang's sense of mission rises in his chest!

         In 1999, he founded Ninghai County Qunli Food Factory in his hometown, and cooperated with Ningbo University to launch "Clean Oyster"!

         "Walk through spring, walk through myself..."

         Feng Zhijiang started the oyster nirvana by humming the old song "One Road".