Daqiao Douban [Sichuan Southern Specialty]

What is Daqiao Douban? Authentic Southern Sichuan Specialty: Daqiao Douban

Summary:Do you want to know what Daqiao Douban is? This article is a detailed introduction to the specialty of southern Sichuan province, Daqiao Douban. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Daqiao Douban. The full text takes about 6 minutes to read, mainly including the basic introduction of Daqiao Douban and the product features of Daqiao Douban? How did the history of Daqiao Douban come about? The awards and honors of Daqiao Douban, as well as the development of Daqiao Douban

Basic introduction of Daqiao Douban

Daqiao Douban is mainly made from high-quality fresh sea pepper, salt, garlic, and ginger. Crafted with traditional scientific ingredients such as sun dried night dew, it has a brownish red color, rich sauce aroma, spicy and sweet aftertaste, and suitable saltiness. It is a premium seasoning for Sichuan cuisine. It can be used for Twice cooked pork, fish flavored shredded pork, braised tofu, or served directly with meals. Ingredients: This product is refined from more than 20 natural spices such as fresh sea pepper, Douban, Sichuan pepper, Sichuan pepper, Sannai, star anise, cloves, grass fruit, ginger, garlic, etc. It does not contain preservatives or additives and is harmless to the human body

Daqiao Douban is humorously called "eunuch sauce" because its production method was taught by a eunuch. During the late Qing Dynasty, Wang Laodao, a native of the city, served imperial cuisine in the palace and returned to his hometown Laojun Temple to become a monk. He often cooked vegetarian dishes for his benefactors, and the vegetarian dishes he cooked were known for their color, aroma, and taste. Hu Suizhi, the owner of the "Fuji Sauce Garden" in Daqiaochang, visited him and learned that Wang had been specializing in making Douban Sauce in the palace. He became a master of the techniques of selecting ingredients, fermenting, and drying dew. As a result, the Douban Sauce produced by the "Fuji Sauce Garden" was renowned and not only sold well in Xichong, Nanbu, Yanting, but also exported to Guangyuan, Zhaohua, Jiange and other places. In 1948, this type of Douban sauce won the first prize in the Chengdu and Chongqing local specialty product competitions, and was renowned alongside Langzhong vinegar and Zhongba soy sauce in the land of Bashu

The color is brownish red, bright and eye-catching, and it has a unique sauce aroma. When opened, it is overwhelming and leaves one's mouth watering. Taste: Rich sauce aroma, spicy and sweet aftertaste, soft and smooth residue, salty and mild taste

How did the history of Daqiao Douban come about

In the 17th volume of "Southern Literature and History Materials", I saw an article introducing Daqiao Town, which said in the last sentence: "The local specialty product is Hu's Douban, which was passed down during the Qing Dynasty's Daoguang period and is famous in northern Sichuan." Whether this sentence comes from the "Southern County Annals" or a legend is unknown. However, the article "Eunuch Sauce" in the eighth volume of "Southern Literature and History Materials" (written by Jian Yuetang) clearly explains the origin of my family's Douban. The article states that Laojun Guanwang Laodao was once the imperial food supervisor in the late Qing Dynasty palace and learned the craft of making Douban from a eunuch. After the Xinhai Revolution, he returned to his hometown and went up the mountain to cultivate. Hu Suizhi, the owner of the "Huji Sauce Garden" in Daqiao Field, visited him out of admiration and became a disciple of Wang. He invited him to his home for specific guidance. Day after day, the Douban sauce produced by "Huji Sauce Garden" is renowned and sold well in Northeast Sichuan. Due to being a palace technique passed down from eunuchs, people humorously called it "eunuch sauce" at that time. It is also recorded that in the early years of the Republic of China, Lin Weigan, the Supervisor of the County of Nanbu County, ordered the Industrial Bureau to collect local specialties from all villages to participate in the Sichuan Agricultural and Sideline Local Products Exhibition. 66 local specialties of the county participated in the exhibition. The Hu's Douban of the Bridge won the prize, and then sent it to Chongqing to participate in the exhibition

Awards and honors of Daqiao Douban

Daqiao Hu's Douban series of 11 products have won honors such as "Famous Trademark of Nanchong City", "Special Tourism Product of Nanchong City", "Integrity Unit of Nanbu County", and "Favorite Product of Nanbu County Consumers"

Development of Daqiao Douban

In 1975, Hu Suizhi, an old man from Daqiao Field, reformed and innovated on the base sand of traditional Douban sauce, and founded the "Fuji Sauce Garden" brand Daqiao Douban sauce.

. The Douban produced by "Fuji Sauce Garden" has gained great popularity not only domestically, but also exported to Hong Kong, Singapore and other places. In 1948, Tianqiao Hu's Douban Sauce won the first prize for local specialty products in Chengdu and Chongqing. In 1975, it won the Nanchong Favorite Product Award at the Nanchong City 10th Anniversary Commodity Exhibition and was repeatedly named one of the "Ten Consumer Favorite Products" in Nanchong City