Soy sauce is a popular condiment made by grinding soybeans into powder and then fermenting them. There is also a fermentation process of pillar sauce. Soybeans are fermented with flour, and then lard, sugar and sesame seeds are added to continue steaming. The main uses of vermilion sauce are: it is used to cook the meat of chickens, cows, ducks, pigs and other livestock and poultry, which is fragrant, tender and not greasy; Soy sauce is used for seasoning. The following article is suitable for cooking all kinds of dishes. Common dishes include shredded potatoes with bean paste, spicy tofu, wax gourd, hot and sour powder and so on.

The origin of bamboo paste

According to legend, during the Tongzhi period of 100 years ago, the business of Sanpinlou Hotel near the ancestral hall was very prosperous. There is a chef in the hotel, surnamed Liang Mingzhu. He is very good at studying dishes, and the dishes he makes are unique in taste, especially the meat recipes, which are good in color, smell and taste.

It turned out that Liang Zhuhou did not cook with the bean paste sold in the market, but made a sauce as a seasoning. Later, Liang Zhuhou opened his own snack bar, which also made sauces. People gave it a name called Zhu Hou sauce. After Liang Zhuhou died of old age, people inherited his sauce-making method and popularized it. Bamboo paste has become a specialty of Foshan and sold all over the country.

After the founding of the People's Republic of China, Zhu Hou sauce was produced by a soy sauce factory. 1956 produced 64 tons, of which 400 kilograms were sold to Hong Kong and Macao. 1967, the soy sauce factory was renamed Zhujiang soy sauce factory with the trademark of "Zhujiang Bridge". 1978, the annual output of Zhuhou sauce 1 18 tons, and the export volume is 78 tons. By 1985, the output reached 385 tons, and the export volume was 106 tons. 1985, Zhuhou sauce won the title of "quality product" in the province. Up to now, bamboo paste is still one of the famous brand products of enterprises.