In 2023, the Wuzhou Federation of Trade Unions, Wuzhou Industry and Information Technology Bureau, Wuzhou Science and Technology Bureau, and Wuzhou Human Resources and Social Security Bureau jointly launched the 2023 "Wuzhou Craftsman" tree selection publicity and learning activities. After grassroots recommend, expert review, leading group review and social publicity, ten people including Mo Xianke, general manager and chairman of Wuzhou Lehaha Food Industry Co., Ltd., were selected as "Wuzhou craftsmen".

"Wuzhou craftsman" refers to the "skilled craftsman" with superb technical level, rich practical experience, good professional ethics and outstanding core driving role in Wuzhou City; highly skilled talents who have unique skills in production posts and can create excellent products in the industry; have the "craftsman wisdom" who is good at innovation, overcoming difficulties and pursuing excellence; Have the "craftsman quality" driven by inheritance skills and demonstration ".

In the past, maltose production was highly dependent on labor. A large number of experienced skilled workers were required for every process step from washing rice, making wheat, cooking rice, boiling sugar, filtering, etc. The boiling sugar was dominated by a maltose sugar maker who was skilled in Wuzhou maltose production process. At the same time, this maker would also be the inheritor of "Wuzhou maltose traditional production technology.

The inheritance pedigree of Wuzhou maltose production skills can be traced back to the 1940 s. The first generation of sugar maker Chen Shaoheng was only a handicraft worker. In the tense era, he used small workshops to produce and operate "Hehe" business. Later, he responded to the call and established a handicraft cooperative. It was also the first handicraft cooperative in Guangxi to produce maltose-"Wuzhou sauce cold fruit production cooperative", which started the small-scale production of Wuzhou maltose.

After the establishment of the cooperative, the output doubled. However, due to the material conditions and the level of science and technology, the maltose production equipment was made of artificial soil, such as pond mud and blue brick stoves, which were burned with straw and firewood, and wooden barrels and casks were used as containers. The green malt is ground into juice with a stone mill, cooked in a large pot, the two raw materials are mixed and fermented, the slurry is filtered out with a filter bag made of coarse cotton cloth, and the syrup is boiled in a large iron pot. Syrup production requires the master to show his skill. The open flame is boiled slowly. During this period, the stirring cannot be broken. The temperature should be controlled in place. Otherwise, all previous efforts will be wasted if the syrup is slightly pasted. Then the syrup will be boiled with slow fire until the concentration is appropriate. How is the concentration appropriate? The old master has been engaged in production for a long time. The palm of his hand has been honed into a thick cocoon. The syrup he picked out is pinched and pulled with his fingers. A few drops are dropped into cold water to see the solidification condition, and then the maltose concentration is known. Therefore, it is said that the sugar maker is the core of maltose production.

Mo Xianke graduated from the Department of Food Engineering of Guizhou Agricultural College (now Guizhou University) in 1993 and was later assigned to Wuzhou Liangguo Candied Fruit Factory to work in grass-roots production. At that time, the sugar master was Huo Jiexiong, the third generation inheritor. Mo Xianke also learned from his master and began to contact maltose production skills. When Mo Xianke came into contact with maltose production, the candied fruit cooperative at that time had become Wuzhou Liangguo candied fruit factory. Many equipment had been technically updated, and many processes no longer relied on experience. The quality was quantified to the data level, but there was still much room for energy conservation and standardization reform.

In 1995, Mo Xianke was promoted to the director of the workshop, and officially became the inheritor of the fourth generation of Wuzhou maltose traditional production skills, and began a drastic production reform. Just like the selection conditions of this "Wuzhou craftsman", he should study hard and strive for perfection in his own post, and constantly surpass himself on the road of technological innovation. Mo Xianke developed and produced semi-automatic production equipment for continuous production of maltose, eliminating the original intermittent production mode of each process, making the liquefaction, saccharification, filtration, sterilization and concentration processes of maltose continuous, and some processes are further automated, greatly reduce the labor intensity of the liberation of workshop productivity, but also greatly reduce the consumption of energy and water resources, but also to maintain the traditional process and traditional flavor. At the end of the 1990 s, Wuzhou candied fruit factory was reorganized into Lehaha company. At this time, maltose production was basically mechanized.

The selection of "Wuzhou Craftsmen" also requires "Craftsmen" to play a leading role, be good at solving difficult and miscellaneous diseases, be good at overcoming difficulties, and use personal skills to lead the team to solve practical problems and achieve outstanding results. In recent years, Mo Xianke found that energy prices are getting higher and higher, energy conservation and pollution reduction are urgent, so he carried out equipment improvement again, first adding intelligent operation equipment, and the waste of energy caused by labor has been basically solved, then, a recycling machine for the secondary utilization of boiler steam was introduced to reduce the energy consumption to 20% to 30% of the previous level. A sewage treatment tower was also built. The discharged wastewater has completely eliminated pollution. One by one, difficult problems were smashed under the leadership of Mo Xianke. Mo Xianke also used his spare time to learn financial and electrical knowledge by himself, deeply participated in every post of the company, and continued to play his leading role.

Now Lehaha Company has been awarded "Guangxi Time-honored Brand" for its 67-year history and continuous influence, while "Wuzhou Maltose Making Technology" has become an autonomous region-level intangible cultural heritage. As an inheritor, Mo Xianke has not forgotten to continue to develop traditional skills. He has not only made "Bee Brand" a leader in maltose and sugar categories in various e-commerce platforms, but also actively entered various emerging video social platforms, bee Brand, Le Ha Ha and Wuzhou Maltose have also won good reputation from customers of different ages in different regions without relying on time-honored brands and intangible cultural heritage.

"Wuzhou Craftsman" seems to be a commendation and affirmation. It affirms Mo Xianke's 30 years of hard work and achievements in Le Haha Company. It is also his expectation for the future of Mo Xianke and Le Haha Company. "Wuzhou Craftsman" is a personal honor and will also be a kind of craftsman spirit that will continue to influence future successors.

Bees brand has insisted on using traditional technology and natural sugar cane to make sugar since 1956. Its heart has not changed in early 67. It has been favored and loved by people in Guangdong, Guangxi and Qiong and overseas Chinese for many years. In 2015, it was certified by Guangxi Time-honored Brand. Now it has traditional sugar products such as white sugar, yellow sugar, brown sugar and crystal sugar, with stable quality, sweet and mellow taste. It is the result of the efforts and inheritance of generations of technicians, is to choose value for money. bee brand, chinese traditional sugar professional manufacturers, focus on chinese sugar sixty-seven years!

This article label]Le Haha CompanyBee Brand Malt SugarMo XiankeMaltose solutionBee BrandWuzhou Craftsman

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