[Explanation] With the coming of summer, crayfish once again stand in the spotlight and become a hot table delicacy.

Different from ordinary crayfish, there is also a freshwater lobster native to Australia because of its large size and good meat quality. It has gradually entered the table of diners.

　　Cai Zhengyu is from Miaoli, Taiwan. Because of his relationship with his wife in Bazhong, Sichuan, he returned to Bazhong with his wife in 2013, and started a farm life “facing the loess and back to the sky”.

As there is no industrial pollution in Bazhong, the ecological environment is good, and the people in Sichuan and Chongqing love crayfish, and the unique advantages made him choose Australian freshwater crayfish farming.

　　[Concurrent] Cai Zhengyu, Chairman of Sichuan Chuantaiyuan Agricultural Development Co., Ltd.

　　At the beginning, I did planting, which is kiwi fruit.

Starting in 2018, the previous industry continued to expand, and then it was also invested in this breeding industry.

During the survey of the topography, it was found that the topography of the base still has a location, and the relative water source is relatively good, so the land that was transferred with Murakami came down at that time.

Our base started construction on January 1, 2018, and it has been more than three years so far.

The entire area is 470 mu, and the current aquaculture area is about 225 mu, there are 42 ponds, and the annual output is about 80,000 jin.

　　[Explanation] Crayfish farming in full swing has also brought employment opportunities to local villagers.

It is understood that the base currently provides jobs for 60 local villagers, with a total of more than 1 million yuan in wages.

　　[Concurrent] Cai Zhengyu, Chairman of Sichuan Chuantaiyuan Agricultural Development Co., Ltd.

　　Our fixed number of employees is about 3 to 4, but we hire 11 to 12 (persons) every day on average, and about 28 to 30 (persons) a day when the farm is busy.

At the beginning, it was terrible. There were fifty or sixty migrant workers working here every day.

It's relatively stable now, it's about five or six a day.

During the fishing season, there are fifteen to twenty (persons) a day.

　　[Explanation] In Cai Zhengyu's plan, he hopes to build the base into a seedling breeding base, spreading to the shrimp seedling farmers in Bazhong and even the entire Sichuan.

However, Cai Zhengyu said frankly that the current base of lobster farming is still in its infancy, and there are still technical problems that must be overcome in order to open up the entire industry chain of crayfish from nursery to marketing.

　　[Concurrent] Su Jianhong, technical staff member of Sichuan Chuantaiyuan Agricultural Development Co., Ltd.

　　There are good mountains and rivers, and good people.

But the most important thing here is the wintering problem of crayfish. Because of the temperature here, our Australian freshwater crayfish will freeze to death if the temperature is below 5 degrees.

The current crayfish seeds are transported from the Hainan base or from Guangdong, and they are all transported by air and land.

First, the cost is high, and second, there is no way to popularize our Australian freshwater crayfish.

　　[Explanation] Nowadays, while overcoming technical difficulties, Cai Zhengyu is also working to transform the base into an experiential pastoral comprehensive demonstration body.

　　[Concurrent] Cai Zhengyu, Chairman of Sichuan Chuantaiyuan Agricultural Development Co., Ltd.

　　In fact, our main plan for the future is to build the entire base here into a tertiary industry integration.

In addition to being a production base, it is also a major sightseeing place for sightseeing, leisure, and rural tourism.

We currently have a planned rose garden, and our entire 30-acre pond can be used as a water rest, fishing, shrimp fishing and viewing.

We can assume that there are twelve different methods of shrimp in Taiwan alone, such as pepper shrimp, garlic shrimp, and salt grilled shrimp. Various methods are presented here to promote such rural tourism.

　　Yang Yudian reports from Bazhong, Sichuan

Editor in charge: [Li Yuxin]