Xianshi Soy Sauce [Sichuan Hejiang Specialty]

What is Xianshi soy sauce? Authentic Sichuan Hejiang specialty: Xianshi soy sauce

Content summary:Do you want to know what Xianshi soy sauce is? This article is a detailed introduction to the Sichuan Hejiang specialty - Xianshi soy sauce. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Xianshi soy sauce. The full text takes about 7 minutes to read, mainly including the basic introduction of Xianshi soy sauce and its nutritional value? What are the product characteristics of Xianshi soy sauce? How did the history of Xianshi soy sauce come about? How to make Xianshi soy sauce and identify its authenticity? Tasting and eating methods of Xianshi soy sauce, etc

Introduction to Xianshi Soy Sauce

The unique climate of Hejiang County in Luzhou City makes it a paradise for fermentation. Whether it's Luzhou Laojiao, Xianshi Soy Sauce, Xianshi Hengheyuan Red Tofu, or Hejiang Douchi, they are all created by this natural climate suitable for fermentation and the labor of the Hejiang people in Luzhou.

. The soy sauce brewing technique in Xianshi Town, Hejiang County has a long history, dating back to the Han Dynasty, flourishing in the Tang Dynasty, and flourishing in the Qing Dynasty. "Xianshi Soy Sauce Brewing Technique" is a world intangible cultural heritage. A century old brand. Xianshi soy sauce is one of the traditional specialty products of Luzhou. It has a production history of over 70 years. This product is mainly made from soybeans and brewed using traditional techniques. After more than a hundred years of continuous production, the Xianshi Soy Sauce Factory has naturally formed various beneficial microbial strains in the factory area, providing unique conditions for the fermentation of natural beneficial multi strain koji. The soy sauce products produced have a unique flavor

The soy sauce produced in Xianshi has excellent quality of "rich sauce aroma, brown red color, clear body shape, delicious taste, does not stick to the bowl when hanging, and does not spoil after long-term storage"

How did the history of Xianshi soy sauce come about

The production method of Xianshi soy sauce

Xianshi soy sauce is a batch of pure natural soy sauce that was made by a folk artist after three years of steaming fresh farm dried beans whole grains in early 2010, natural mold fermentation for a long time, storage in large earthenware jars, adding salt water, long-term natural sun exposure and "autumn seed" leaching method, sun exposure and night dew. It took three years to produce. Authentic and natural soy sauce. No MSG. Not blended. The sauce has a strong aroma

Tasting and Eating Methods of Xianshi Soy Sauce

Although soy sauce is a seasoning, some people should not eat too much. For example: 1. Patients with hypertension, coronary heart disease and diabetes should control soy sauce as well as salt control. Because soy sauce contains both sodium chloride, monosodium glutamate, and sodium benzoate, which are dense sources of sodium. 2. Gout patients should be aware that soy sauce contains purines from soybeans, and many products have added nucleotides specifically to enhance freshness, so they must not be used excessively. 3. Soy sauce contains umami substances, so after using soy sauce, you should add less or no MSG or chicken essence. Especially the soy sauce that enhances freshness can replace all umami seasonings. Like salt, soy sauce should be added later and less when stir frying