Zhongba Soy Sauce [Sichuan Jiangyou Specialty]

What is Zhongba soy sauce? Authentic Sichuan Jiangyou Specialty: Zhongba Soy Sauce

Summary:Do you want to know what Zhongba Soy Sauce is? This article is a detailed introduction toSichuan Jiangyou specialty - Zhongba soy sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhongba soy sauce. The full text takes about 6 minutes to read, mainly including the basic introduction of Zhongba soy sauce and its nutritional value? What are the product characteristics of Zhongba soy sauce? How did the history of Zhongba soy sauce come about? The production method of Zhongba soy sauce and the awards and honors of Zhongba soy sauce

Basic introduction of Zhongba soy sauce

Zhongba soy sauce is produced in Jiangyou, Sichuan. According to historical records, Zhongba in northern Sichuan has been the hometown of soy sauce making since ancient times, and its taste is attributed to the North Gate Qingxiang Garden.

. In the late Ming and early Qing dynasties, it had become a well-known specialty. The soy sauce carefully brewed with mushrooms as ingredients is thick, colorful, moderately salty and sweet, naturally fragrant, and nutritious. It is named "Zhongba Mushroom Soy Sauce"

Soy sauce contains a variety of vitamins and minerals, which can reduce human cholesterol, reduce the incidence rate of cardiovascular diseases, and reduce the damage of free radicals to the human body. Its effect is equivalent to that of a glass of red wine

Soy sauce is mainly made from high-quality soybeans, exposed to sunlight and dew, and naturally fermented. The color is light and the sauce is thick, the body is clear, the aroma of black beans is rich, the taste is delicious, and it does not bloom or spoil after long-term storage. It is suitable for cooking various dishes, especially for daily stir frying, and is a superior seasoning product

In the early years of the Daoguang reign, Han Han, the son of the owner of Qingxiang Garden, passed the imperial examination. In the seventh year of the Daoguang reign, he became an official in Daotai. When Han Han went to Beijing to express his gratitude, he brought his family's best soy sauce as a tribute

The imperial chef used the soy sauce tribute from Qingxiang Garden to cook imperial cuisine, and the Emperor Daoguang couldn't help but admire it. In addition to joy, Daoguang waved his brush and bestowed the name "Zhongba Soy Sauce". Zhongba soy sauce was named after this and was designated as a tribute in 1828

Method of making Zhongba soy sauce

The first step is to steam the beans. The soybeans used to make soy sauce should be spring soybeans. The soybeans should be soaked in water for a suitable amount of time, allowing them to fully absorb water. The limit should be when the skin wrinkles, and then they should be steamed in a steamer for about 5 hours

The second step is to adopt a fermentation method, spreading soybeans on bamboo fences and fermenting them indoors. It is important to ensure that the temperature inside the room reaches 37 degrees Celsius or above

Put the fermented soybean into a wooden barrel for brewing. Brew the soybean, salt, and water in a ratio of 10:3:4, with one layer of soybean, then sprinkle a layer of refined salt, and sprinkle water. Seal it with kraft paper according to this method

After four months of brewing, removing the lid yields soy sauce

Also add some syrup, with a ratio of 10:12 to soy sauce, otherwise it won't taste good

Expose to sunlight for about 10 days to achieve sterilization

Awards and honors of Zhongba soy sauce

The "Qingxiangyuan Zhongba soy sauce" produced by Sichuan Qingxiangyuan Seasoning Co., Ltd. was jointly selected as the only soy sauce product in the "Top 10 Seasoning Products of Sichuan Cuisine in China" by the China Hotel Association, China Catering Association, and China Cuisine Association