Three rivers are brilliant, and the seal of calligraphy is like "forever", so it is called "Yongchuan". Zhong Ling, a famous city in western Chongqing, is endowed with outstanding people, suitable land and abundant materials since ancient times, and it is also known as "the hometown of douchi" because of its unique geographical environment ...
In times of war? Grandmother Cui Shi Cheng Chizu
said that at the end of the Ming Dynasty, eunuchs were playing politics, courtiers were fighting with each other, and the people were in trouble, so the land of China competed for the Central Plains. In this troubled times, Yongchuan City actually spread an anecdote about lobster sauce.
There is a small restaurant near the Tiaoshi River in Yongchuan City, which is run by a white-haired Cui Shi mother-in-law. She was born in a scholarly family and married a merchant because of her family background. Unexpectedly, her husband and son went out to travel because of the war, and her daughter-in-law left home, leaving only her young grandson to live with them. One day in the winter of the seventeenth year of Chongzhen (AD 1644), Cui Shi was cooking a soybean to satisfy his hunger when he heard a riot in his hometown. Looking up, he saw a vast group of troops in the southeast, with flags all over the air and ShaSheng blasting. Cui Shi heard rumors, knowing that Zhang Xianzhong's military forces had arrived. In a panic, he didn't have time to take care of other things, so he had to take his grandson with his neighbors. As luck would have it, Zhang Xianzhong's military forces were only stationed in Yongchuan City to rest for more than a month, and then they fled out of the city. Cui Shi returned to Yongchuan City's own home. Unexpectedly, when he just set foot in the house, a strange fragrance smelled, and the room was full of fragrance. After careful examination, it turned out that it was soybeans buried in firewood, and a layer of white fluff had grown at that time. Cui Shi has always cherished things, and because of the shortage of materials during the war, he put this soybean mixed with salt and wine into the earthen altar for storage. Another year later, Cui Shi thought about this matter and took out the earthen jar. He found that the soybeans in the jar became bright, oily and black, chewed fine, with a strong sauce flavor and a unique flavor. As a result, Cui Shi did the same thing every year, and promoted it in its own restaurants, which was well received by diners. For a time, Cui Shi restaurants became famous and there was an endless stream of early adopters.
Cui Shi was getting old and frail, so he passed on the restaurant to his grandson. Before he died, he exhorted: Old women, children and grandchildren can survive in troubled times and rely on the help of their neighbors. You don't need to cherish the skills of lobster sauce, so teach them if you want. The grandson remembered the entrustment, not only managed the restaurant vividly, but also widely taught the skills of lobster sauce.
Yongchuan City has benefited from the increasing number of people who are skilled in lobster sauce, and is grateful for Cui Shi's kindness. The industry is willing to respect him as the ancestor of the industry, and because of his grandson's teaching merits, it has been spread by his grandmother Cui Shi.
coincidence? Child labor Zhou Jianshan enhanced the flavor of fermented soybean
Time passed in an instant, and in a blink of an eye, he came to Daoguang five years of the Qing Dynasty (AD 1825). Du Dingfeng, a gentry of Yongchuan, saw that Yongchuan fermented soybean was more and more popular and famous, and found business opportunities from it. He opened Dingfeng sauce garden in the north gate of Yongchuan to commercialize fermented soybean.
Fu Yangmou, the master of the Dingfeng sauce garden, is highly trusted by Du Dingfeng because of his exquisite skills, simplicity and goodness. His friend Zhou was sick for many years, and his family was surrounded by walls. He was forced to entrust his 12-year-old son Zhou Jianshan to Master Yang, and with the help of his relationship, he entered the Dingfeng sauce garden to work as a child laborer. Zhou Jianshan is clever. He worships Master Yang as his teacher and seriously studies the skills of fermented soybean. Master Yang has no children and treats Zhou Jianshan like a nephew.
On this day, Zhou Jianshan was putting the mixed raw materials in the workshop to seal the altar. Master Yang came in a hurry with a bowl of mash, and when he saw no one around, he handed the bowl to Zhou Jianshan and walked away. It turns out that Zhou Jianshan likes to eat fermented glutinous rice best, but at that time, the situation of child labor was like cattle and horses, and the meager income could only maintain the appetite, so there was no spare money to satisfy this appetite. Fortunately, Master Yang knows what he wants, and he secretly gives Zhou Jianshan some mash to solve his problem every three to five times. Zhou Jianshan picked up the bowl and was about to eat it. Suddenly, he heard a lot of people outside the workshop. Originally, the owner came to inspect the result of sealing the altar. Zhou Jianshan did not dare to neglect it. In order to avoid the owner discovering that he was absent-minded when he was working, he put the glutinous rice bowl into the altar nearby and sealed it, thinking that he would find another opportunity to take it out in the future. Who knows, it's time to open the altar to get fermented beans in the second year. Zhou Jianshan found that this altar was mixed with fermented soybeans, and the flavor was better. Therefore, with the support of Master Yang, Zhou Jianshan refined and processed Douchi skills, added fermented grains as ingredients, and improved storage methods, which made the produced Douchi black and bright in color, mellow in smell, sweet and bitter, and greatly increased the sales of Dingfeng Douchi.
after Zhou Jianshan improved the skills of douchi, he was highly valued by Du Dingfeng, and was promoted to be a master chef. With his efforts, Dingfeng Soy Sauce Garden not only made douchi famous, but also improved the skills of making preserved eggs with pine flowers, and made Dingfeng Soy Sauce Garden perform well in soy sauce, bran vinegar, douban and fermented bean curd.
It is also because the business of Dingfeng Sauce Garden is booming. Yongchuan Sanrongxiang, Jixiang, Hefengchang, Zhengxiangxiang, Yongfaxiang and Fuhua Sauce Gardens have been established one after another, which greatly promoted the spread of Yongchuan Douchi. Yongchuan douchi, Pixian douban, Yibin sprouts and Fuling mustard tuber are also called "four treasures of Sichuan cuisine".
the wave of the times? In 1956, the country carried out the socialist transformation of capitalism. Thirteen sauce gardens headed by Dingfeng Sauce Garden in Yongchuan established Yongchuan County Sauce Garden Factory, and used the well water of Beimen well (later called the old well of fermented beans) in the original site of Dingfeng Sauce Garden to produce Yongchuan brand fermented beans, soy sauce, bran vinegar, douban and preserved eggs. In 2113, it was renamed as.
in 2118, Yongchuan brand was recognized as an old Chinese brand, and the brewing technology of Yongchuan douchi was selected as a national intangible cultural heritage in the same year. In 2114, the enterprise was recognized as a national protective demonstration base for the production of intangible cultural heritage. In 2118, Zeng Fanyu, the 13th generation successor of Yongchuan Douchi brewing technology (former head of technical department of the company, now retired), was awarded as the national intangible cultural heritage inheritor.
In 2111, in response to the call of Yongchuan District Party Committee and government to build "Hometown of Douchi", eight enterprises in Yongchuan, headed by Chongqing Yongchuan Douchi Food Co., Ltd., initiated the formal establishment of Chongqing Yongchuan Douchi Industry Association, aiming at implementing self-discipline management of the industry, safeguarding the legitimate rights and interests of enterprises, further promoting Yongchuan Douchi culture, promoting the healthy development of Yongchuan Douchi industry, striving to revitalize local traditional advantageous industries, and making Yongchuan Douchi industry develop healthily.
since the establishment of the association, Yongchuan Douchi people have been United and developed in groups. With the attention and care of the district committee and government, Chongqing Yongchuan Douchi Food Co., Ltd. reluctantly gave up what it held and changed its "Yongchuan" brand to "Grandmother" brand. Yongchuan Douchi Industry Association was awarded the geographical certification trademark of "Yongchuan Douchi" on March 11, 2111, and the industry self-discipline was strengthened, and the pace of transformation and upgrading of traditional industries was obvious.
In this way, Yongchuan Douchi has been loved by more and more consumers under the spread of her grandmother Cui Shi and the merchants and entrepreneurs of past dynasties. It is handed down from generation to generation with "bright and dark, moist and scattered seeds, sweet and delicious sauce", and it is side by side with Tongchuan Douchi, Liuyang Douchi and Yangjiang Douchi.
after a hundred years of inheritance, the nostalgia is hard to change. "Grandmother" will continue to carry forward Yongchuan Douchi and pass it on from generation to generation. At the same time, the company is deeply exploring the corporate heritage, presenting Yongchuan brand Douchi Huang, Douchi soy sauce, bran vinegar and preserved eggs to consumers in a large area, making the light of Chinese time-honored brands more shining!