Bathing pool old sauce [Yunnan Yiliang specialty]

What is bathing pool old sauce? Authentic Yiliang specialty in Yunnan: bathing pool old sauce? This article is a special article about bathing pool Old Sauce, a special product of Yiliang, Yunnan, which was reviewed and edited by the editorial team of China Special Products Network. It collected relevant information about bathing pool Old Sauce. The reading time of the full text is about 9 minutes, mainly including the basic introduction of bathing pool Old Sauce and the history of bathing pool Old Sauce? Wait

Basic Introduction of bathing pool Old Sauce

bathing pool Old Sauce is a product with strong local characteristics, and is a food condiment that is difficult to replicate in other places. It has been produced in bathing pool for more than three hundred years, and is famous all over the world with outstanding quality. In addition to traditional craftsmanship, it is also due to its excellent water quality, superior geographical environment, and natural conditions, making it one of the few famous local specialty products in Yunnan

The quality of bathing pool old sauce benefits from bathing pool's natural environment, special water resources and rare climate conditions. The annual average temperature of bathing pool is 16 ℃, which is the best temperature for human life. Yangzonghai, the pearl of the plateau, timely regulates the hot summer and ensures that there is no scorching heat in summer. And hot springs regulate the cold winter, making it devoid of coldness. The birth of bathing pool old sauce is based on the ancestors' traditional sauce making technology, improved by modern technology, gradually innovated and developed, coupled with hot spring water as juice, local raw materials as quality, and produced under the constant temperature of bathing pool, a special geographical environment. Therefore, bathing pool old sauce becomes a name card and synonym of bathing pool

The story of origin

It is said that bathing pool old sauce and bittern were first created in the Hongwu period of the Ming Dynasty. In the 29th year of the Hongwu reign of the Ming Dynasty (1396), Mu Chun visited Yiliang for inspection and found that the irrigation channel was only one meter long, which could not supply water to the flat dam and left a large area of land barren. That is to say, in the winter of that year, Wang Jun, the commander of the Yunnan Capital, was ordered to dig a channel, and 15000 people were sent to take water from Yangzong Haikou to the southwest of Yiliang County, which is 25 kilometers long, 36 kilometers long, and one zhang and two feet wide. It took more than a month to complete the project ("Ming History · Muying Biography with Muchun Biography"), which can also refer to the inscription ("bathing pool Canal Record") written by Hangzhou people Pingxian in the fourth year of Jianwen in the Ming Dynasty (1402). The dietary needs of these 15000 people have become a major issue. Hu, a chef who accompanied the army, brought the locally produced steamed sauce and dried tofu to the military camp, which greatly increased the appetite of the soldiers who opened the canal and allowed them to eat without any vegetables. He was deeply pleased by Mu Chun. Later, recommended by Mu Chun, bathing pool old sauce was presented to the capital as a tribute with Yunnan local specialties, and was once listed as the royal tribute condiment. Later, Hu Cuiyi and a small number of soldiers in bathing pool and Yiliang became local people, laying a foundation for the origin of bathing pool old sauce

There is a story about the origin of bathing pool old sauce and bittern decay. It is said that before liberation, an army came to bathing pool to recruit young adults. A young adult in bathing pool West Street was captured and forced to join the army. Before leaving, his mother suddenly packed a bag of soy sauce noodles, chili noodles and several pieces of dried tofu for his son to take with him so that he could satisfy his hunger during the military journey. The journey of marching is arduous and long, inevitably experiencing wind, rain, cold, and heat along the way. When the new recruit settled down and wanted to eat the food from his hometown, he opened the package given by his mother and found that the sauce noodles and chili noodles inside had already been soaked into a paste by rainwater, and the tofu was also covered in sauce paste all over his body. He couldn't bear to throw away the homemade hometown food made by his mother, so he dipped some in it and tasted it in his mouth, only to find that the taste was absolutely delicious. It immediately wrote back and told its mother the news. Based on the local situation and according to her son's message, the mother brewed a can of sauce and a can of braised pork with star anise spices such as sauce noodles and chili noodles. Soon after, she took them out and ate them, and the taste was indeed excellent and unique. Since then, bathing pool old sauce and bittern have been widely spread and become a delicacy

How did the history of bathing pool old sauce come from

bathing pool old sauce is a specialty of Yiliang County, Yunnan Province, with a long history. As early as the reign of Chongzhen in the Ming Dynasty, the custom of steaming old soy sauce was prevalent in the folk areas of bathing pool Town, among which the soy sauce workshop set up by the ancestors of the Zhao family was the most famous. During the Qing Dynasty, the old sauce from bathing pool's "Zhao's soy sauce shop" was presented to the capital with Yunnan specialties by the government officials and presented to the emperor, which was listed as the royal tribute condiment. The current "Yiliang County Dianquan Food Factory" was founded by the descendants of Zhao's Sauce Factory

Since the Ming and Qing dynasties, bathing pool old sauce and bittern rot have almost spread all over the countryside. It is also a custom for farmers to make tofu and old sauce every household in winter. Regardless of the surname or ethnicity, they also strive to emulate. The reason was that at that time, productivity was low and people's lives were in a stage of poverty. There were many laboring masses who ate rice soup mixed with old sauce or braised rot. This makes homemade sauce and braised rot a means of survival, beloved by the working masses

Before liberation, Zhang Hu, the wife of Hu Zhengyi in West Street, had the best reputation for making old sauce and bittern in bathing pool Street. It is said that the old sauce made by Zhang Hu can remove heat, detoxify, and treat bee and oyster injuries; If the soup is burned over high heat but does not form an ulcer, apply sauce and it will take effect. Therefore, it is said that "bathing pool Hot Spring can heal wounds, and Hu's old sauce can be used as medicine". Hu's braised rot has a bright color and a unique taste, with a spicy and fragrant aroma. It can stimulate appetite, strengthen the spleen, and increase appetite. In the 1960s, influenced by historical conditions and people's living and production conditions, although Hu's homemade old sauce and braised rot had excellent quality, they could not be further improved and the brand could not be expanded