ORDOS, CHINA – Media OutReach Newswire – 29 October 2026 – Recently, 20,000-plus jin, or roughly 10 metric tons, of seed crabs raised in-house at the Yellow River Rice-Fish Eco-Tourism Park in Juungar Banner, Ordos, Inner Mongolia, have been lifted from their rearing ponds and moved into dedicated overwintering ponds, building the reserve that next year's rice-field polyculture will draw from.
Freshly harvested seed crabs are being transferred to the overwintering ponds.
In early winter, workers at the park are making the most of the season, hauling up the rearing cages and releasing the lively young crabs into purpose-built overwintering ponds. The 20,000-plus jin of quality seed crabs bred at the park are now in the critical stage of concentrated harvest and transfer, and the stock will carry the rice fields through next year's growing season.
Juungar Banner sits in the heart of the Yellow River's "Ji-shaped bend." The river runs 238 kilometers through the banner, 28 percent of its course in Inner Mongolia. As a major source area of coarse sediment for the Yellow River, the banner long suffered severe soil erosion, with eroded land at one point covering more than 70 percent of its total area.
Around Xiaotanzi Village in Dalu Town, geology has left some 80 percent of the land chronically saline-alkali. "For as far as the eye could see, the land was a stretch of white, and nine crops in ten failed." Traditional corn fields there yielded less than 300 jin per mu, or roughly 2.25 metric tons per hectare. A fragile ecology and poor livelihoods were the twin shackles on this stretch of riverbank.
In 2018, Dalu Town introduced a combined approach of "saline-alkali land improvement and integrated rice-fish farming." Ditches were dug to flush salts from the soil, organic fertilizer was worked into the soil, and salt-tolerant rice was planted on a trial basis. In 2022, the park began large-scale operations with an integrated polyculture of "rice, crab and fish": the rice shaded the aquatic animals, and their waste fertilized the fields, yielding "three harvests from a single field."
This May the park brought in 200 jin of megalopae, the post-larval stage, from Panjin, Liaoning, and released them into the rice paddies to grow out. After a full growing cycle under close, hands-on management, the park produced more than 20,000 jin of quality seed crabs. It is the third year the park has raised its own seed crabs, and the integrated system has come together from megalopa rearing and field management to overwintering and stock retention.
Lively seed crabs settle into the overwintering ponds, where they will spend the cold months as prime stock for next year's rice-field crab farming.
"Buying in megalopae to raise the seed crabs ourselves lowers the cost of stock, gives us a much better handle on quality, and has improved survival rates. It makes the rice-crab business steadier and easier to plan," said Qiao Sheng, who heads agricultural production at the park. Of this year's 20,000-plus jin of seed crabs, 10,000 jin is earmarked for the park's own rice fields and the rest will be sold, bringing returns from both in-house grow-out and external sales.
Overwintering care is critical to the survival of seed crabs. Survival rates have held steady over the past two winters. Those that come through will go back into the paddies next May to be grown to adult size and reach the market in autumn.
From bare saline-alkali waste to "three harvests from one field," Xiaotanzi's turnaround is one facet of Juungar Banner's broader shift from ecological governance to industrial transformation. In 2025, the village's collective income surpassed 500,000 yuan, and per-capita income reached 30,000 yuan.
Across the winter fields of the Yellow River's Ji-shaped bend, 20,000 jin of seed crabs lie quiet in their overwintering ponds, waiting for May and their return to the rice fields, while a deeper transformation, from "black-grey" to "green," keeps unfolding across this land.
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Unveiling Three Innovative Products Integrating Local Hong Kong Culture and Consumption Scenarios, Demonstrating Deep Synergy Between Chinese Baijiu and Modern Leisure Lifestyles
HONG KONG SAR - Media OutReach Newswire - 29 October 2026 – The "Hong Kong Wine & Dine Festival 2026," a premier global culinary extravaganza organized by the Hong Kong Tourism Board, officially opened today, 29 October. Kweichow Zhen (also known as Zhenjiu), the flagship brand of ZJLD Group Inc. (6979.HK), a leading Chinese baijiu enterprise listed on the Hong Kong Stock Exchange, makes a powerful return to the event. Against the backdrop of accelerating its global expansion and developing innovative products following its IPO, Kweichow Zhen centres its participation on the core theme of "Zhenjiu Encounters Hong Kong". By seamlessly blending rich sauce-aroma baijiu with Hong Kong's vibrant contemporary urban culture, the brand creates an immersive tasting experience that highlights its latest breakthroughs in product innovation and integration with lifestyle scenarios.
As a pioneer championing Chinese baijiu culture on the global stage, ZJLD Group is dedicated to breaking traditional stereotypes and continuously expanding the horizons of baijiu within modern casual living. Catering to the preferences of young urbanites and international consumers for versatile and rich flavor profiles, the Group presents three flagship innovative products. These offerings fully showcase an innovative interpretation of time-honoured craftsmanship and a profound resonance with modern Hong Kong aesthetics.
Three Highlighted Innovative Products: Local Flavors, Cross-Industry Collaboration, and Multi-Category Breakthroughs
Local Flavor Inspiration: ZESS（Zhenjiu Cocktail with Local Ginger and Lemon）
To broaden the daily appeal of traditional baijiu and capture younger demographics, Kweichow Zhen introduces an innovative low-ABV, light-sip concept. Crafted with Zhenjiu's premium sauce-aroma baijiu as its base, the cocktail is specially infused with carefully selected local Hong Kong ginger and fresh lemon. Featuring a light 5% ABV sparkling profile, it harmoniously balances spicy nuances with crisp citrus notes, offering an approachable, low-alcohol alternative that revitalizes traditional sauce-aroma baijiu with a distinctly local Hong Kong touch.
Cross-Brand Innovation: Exclusive Launch of Chocolate Baijiu Ice Cream with The Ice Cream & Cookie Co.
Building on the enthusiastic response to past collaborations, Zhenjiu deepens its partnership with The Ice Cream & Cookie Co., an artisanal dessert brand from Singapore that has gained widespread popularity in Hong Kong. Making its exclusive debut at the festival, the "Chocolate-Flavored Baijiu Ice Cream" features a rich 60% dark chocolate base infused with premium apricots deeply soaked in Zhenjiu. The bright acidity and fermented complexity of the apricots blend perfectly with the smooth cocoa notes, delivering a luxurious triple-layered flavor experience of fruit, baijiu, and dark chocolate.
Major Category Expansion: "NEWS Oak-Aged Craft Beer" Makes Its Wine & Dine Debut
Marking a significant milestone in ZJLD's multi-category beverage ecosystem, "NEWS Oak-Aged Craft Beer", hailed as a "Super Beer", makes its premiere at this year's Wine & Dine. Developed over three years by Kweichow Zhen's R&D team, it is crafted from imported Canadian and Australian two-row barley malt, top-grade German and Belgian yeast, Yakima Valley aroma hops from the US, and pristine water from Mount Mogan. Brewed using top-fermented Ale techniques with an ABV of 5.9%, it delivers elegant fruity, malty, and subtle woody notes. The brand incorporates the Eastern cultural ethos of "good fortune and prosperity" into its marketing narrative, accompanied by a sleek, modern, minimalist packaging design that embodies continuous progress and infinite possibilities.
Deepening the Baijiu Globalization Strategy: Partnering with Hong Kong to Enhance Its Charm as a Global Culinary Capital
Mr. Paul Ng, Vice President of International Operations at ZJLD Group Inc., stated:
"The Hong Kong Wine & Dine Festival is a world-class event of immense global influence. Kweichow Zhen has participated for consecutive years, and this year, we are placing even greater emphasis on the deep integration and scenario innovation between baijiu and local Hong Kong culture. From ZESS, our local flavor-inspired cocktail, to our co-created baijiu ice cream with a renowned artisanal dessert brand, and the premiere of NEWS Oak-Aged Craft Beer, we aim to present a fresh international calling card for Chinese baijiu. We want to demonstrate that baijiu is not only a traditional cultural symbol, but a dynamic, stylish lifestyle choice that seamlessly fits into modern urban leisure and daily living."
Hashtag: #ZJLDGroup
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About ZJLD Group Inc.
Zhenjiu was established in 1975 in Zunyi, Guizhou, China's primary production area for sauce-aroma baijiu. In 1988, it was honored with the National Quality Award at the 5th National Wine Appreciation Conference. In the same year, it was selected by the Protocol Department of the Ministry of Foreign Affairs, the Communication Department of the Ministry of Economy and Trade, and the Great Hall of the People Management Bureau to become one of the two sauce-aroma baijiu served at state banquets. It is also recognized as one of the "Three RepresentativeBaijiu Brands in Guizhou".
ZJLD Group Inc. is a leading baijiu group in China devoted to offering premium baijiu products, including sauce-aroma, mixed-aroma, and strong-aroma varieties. The Company operates four renowned baijiu brands in China, including two national baijiu brands (Zhenjiu and Li Du) and two regional brands (Xiangjiao and Kaikouxiao). ZJLD prides itself on inheriting the time-honored baijiu-distilling techniques and reinvigorating them to develop iconic products, striving to create a diverse portfolio that meets modern consumer preferences, captures broader market opportunities, and promotes traditional Chinese baijiu culture worldwide.
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