Douchi is a traditional condiment for fermented bean products in China. Douchi is made by using black beans or soybeans as the main raw materials, decomposing soybean protein with Mucor, Aspergillus or bacterial protease, adding salt, wine and drying to inhibit the activity of enzymes and delay the fermentation process.

There are many kinds of lobster sauce, which can be divided into black lobster sauce and yellow lobster sauce according to processing raw materials, salty lobster sauce, light lobster sauce, dry lobster sauce and water lobster sauce according to taste.

Development history

The Covenant of Douchi came into being in the Spring and Autumn Period and the Warring States Period. There is "great bitterness, salty and sour" in "Songs of the South". According to the annotation, great bitterness is lobster sauce. There is also a saying that there is no lobster sauce in the pre-Qin literature, which appeared in the Qin and Han Dynasties. Historical Records. Biography of Huo Zhi began to see the description of douchi.

Wang Bo, a writer in the Tang Dynasty, is famous in the literary world for his prose Preface to Wang Tengting. Legend has it that Wang Bo had an interesting story with Chinese traditional medicine Douchi when he prefaced Tengwang Pavilion.