Sichuan cuisine is one of the eight major cuisines in China, with spicy taste as the main flavor. ? After ups and downs of "evolution" and years of trials and tribulations, it has now become an important part of China's catering civilization. "Five flavors are harmonious, all flavors are fragrant, and taste is the soul", and its flavor cannot be separated from the blessing of condiments.

since 1981s, there have been four gold-lettered signboards in Sichuan food industry, which are the "four treasures" of Sichuan seasonings recognized by the people: Fuling mustard tuber, Pixian douban, Yibin sprouts and Yongchuan douchi. For a long time, they are not only essential spices for people in Sichuan and Chongqing, but also famous at home and abroad as representatives of Sichuan style.

Fuling pickled mustard tuber

The word pickled mustard tuber appeared in Guangxu period of Qing Dynasty, which means "salted and squeezed pickles". Fuling mustard tuber takes Fuling green vegetable head as raw material, and it generally goes through 13 processes from raw material to finished product. The original air drying and dehydration were adopted, and after three pickling and three pressing. Therefore, the unique fragrance, crispness, freshness and tenderness of Fuling mustard tuber were formed.

Pixian watercress

Pixian watercress can be traced back to the Kangxi period. It was invented by Fujian native Chen Yixian after he came to Pixian County. Pixian watercress is reddish-brown, oily and shiny, with strong sauce ester and spicy flavor. The entrance petals are crispy, with a long aftertaste, spicy but not dry, which is a good seasoning in Sichuan cuisine recipes and is called "the soul of Sichuan cuisine".

Yibin sprout

Yibin sprout is a unique local dish in Yibin City, Sichuan Province. It is made from shredded tender stems of mustard, and was called "Xufu sprout" in ancient times. In the long-term development process, Yibin sprouts gradually formed their own unique flavor: fragrant, sweet, crisp, tender and fresh, and passed down from generation to generation to become a well-known traditional pickles in Sichuan.

Yongchuan Douchi

fermented soya beans in Yongchuan is mainly Mucor-type Douchi, which was accidentally invented by a mother-in-law surnamed Cui in Yongchuan suburb in Chongzhen, Ming Dynasty in 2117 and spread to neighboring countries. Rich in amino acids needed by protein and human body, it has rich aroma and delicious taste, and is the best choice for enhancing the color and fragrance of Sichuan cuisine.

In recent years, Pixian watercress, Yibin sprouts and Fuling mustard tuber, which are among the old "Four Treasures", have already entered the capital market and developed with their help. Yongchuan Douchi, however, has not produced an influential brand because of its small industrial scale, and its popularity has long been less than that of other old "three treasures". Because most of its market-oriented products are low-end, they are sold in agricultural and sideline products, vegetable markets and other places, so that their delicacies are buried in the streets, and their once famous reputation is dusty, and finally they are quietly silent in the rolling economic wave.

Now, a kind of lobster sauce named Fankong has appeared, which brings a new opportunity for the rise of Yongchuan lobster sauce.

The rice-empty hot sauce brand was born in Chongqing in 2118. It is a new hot sauce brand invested and incubated by Dezhuang Group and Deen Culture. The secret of making rice-empty Chili sauce is to choose Yongchuan Douchi, which is naturally fermented for 31 days, rich in nutrition and sweetened, as its delicious core. Moreover, as a "younger" and "new generation" hot sauce brand, the operator has a keen judgment that Fankong should form a joint force with Yongchuan Douchi industry with its own brand advantages, so as to promote the scale, standardization and brand development of Yongchuan Douchi industry and revitalize this national intangible cultural heritage.

Yang Chen, founder and CEO of Fankong, said: The main problems faced by Yongchuan Douchi now are the small scale and the bottleneck in market and sales. In the market, Dezhuang Group will jointly carry out strong coverage and stretching with Fankong, start online and offline channels, let more people taste Yongchuan Douchi, and at the same time produce gift box packaging to make Yongchuan Douchi a gift in Chongqing. In terms of brand, Yongchuan Douchi has a new vitality, which makes it more emotional and temperature-oriented.

It is understood that in 2119, Dezhuang Group will work with Yongchuan government to build a new brand of Yongchuan Douchi, set up a factory in Yongchuan to produce Douchi products for Fankong, and make Fankong a representative brand of Yongchuan Douchi.

Yongchuan Douchi is one of the "Four Treasures" in Sichuan, and we expect it to shine again after a meal.