Yongchuan City, Chongqing is famous for producing douchi, and is known as the hometown of douchi. The production technology of Yongchuan Douchi originated from Yongchuan family workshop and has a history of more than 300 years. Yongchuan Douchi belongs to Mucor Douchi. It is rich in amino acids needed by protein and human body, with rich aroma and delicious taste. It can be used for cooking or as a substitute for food. It not only has high nutritional value, but also has the effects of appetizing, relieving exterior syndrome and removing sweat. On June 7th, 2008, the State Council announced that "Yongchuan Douchi Brewing Technique" was included in the second batch of national intangible cultural heritage list. Products sell well in all provinces and cities in China, and are exported to Japan, Canada, New Zealand and other countries and regions, which are well received by consumers.
Yongchuan Douchi is rich in 18 amino acids needed by protein and human body. The quality of protein ingested by human body is higher than that of soybean. Its taste is unique, and it has the effects of appetizing, helping food, relieving exterior syndrome and removing sweat.
By 1946 (thirty-five years of the Republic of China), Yongchuan Douchi had grown to the production scale of more than 20 workshops, and its products were exported to Shanghai. After liberation, thirteen sauce garden factories headed by Cui descendants set up Yongchuan County Sauce Garden Factory (Compound Sauce Garden Factory), which is located at the foot of the beautiful and exquisite Beishan Mountain in Yongchuan. .
manufacturing method
Remove impurities from the screened soybeans, clean them and soak them in clear water. When the soybeans are swollen, wrinkle-free and slightly hard-hearted, put them in bamboo rafts to dry, then cook them for 7-8 hours, stew them for 2 hours, and then pour out the clinker to dissipate heat. To master the room temperature, send the clinker to the koji-making room for natural fermentation, so that it can be fermented into cakes. When Mucor grows out. Turn the fermented embryo up and down once to promote uniform fermentation. The fermentation period is generally about half a month. The length increases or decreases with the temperature, and the mature fermented embryo is decomposed into particles, which are then mixed with salt, sorghum wine and fermented grains. And put into a cylinder to be sealed and preserved, and the finished product is obtained after half a year.
Related legends
According to folklore, the inventor of Yongchuan Douchi was a woman named Cui. Cui Shi used to be a rich girl in Yongchuan. She is well-read, outstanding in appearance, intelligent, capable and virtuous. Later, my father died of illness and my family was ruined. I had to open a small restaurant with my husband by the Tiaoshi River in the east of the city. One day in A.D. 1644 (Chongzhen 17 of Ming Dynasty), Cui Shi steamed soybeans in a small restaurant with several children. As soon as the soybeans were out of the pot, Zhang's troops passed by. Cui Shi was afraid that officers and men would rob people and beans. In a panic, he poured a basket full of soybeans under the firewood in the backyard, disguised as an ugly old woman, and ran away from the back door with her children.
Half a month later, Cui Shi returned to the small restaurant and suddenly smelled a strange smell in the backyard. He opened the backyard door and removed the firewood. The beans in Huang Cancan disappeared and were replaced by Mucor beans fermented by black mold. Cui Shi began to cry sadly. In his anger, he wanted to throw away Mucor beans, but he felt it was a pity to throw away so many beans in vain. At that time, people struggled every year during the war, and it was a problem for ordinary people to eat. So, Cui Shi dried the tears on her face, picked Mucor beans, washed them, put them in a jar with salt, and saved them for her family to eat together.
In February and March of the following spring, Cui Shi tried to put Mucor beans on the square table. Glittering and translucent, smooth and oily, fragrant and fragrant, the "Mucor Bean" turned into a sweet slag, which provoked the whole family to eat it. A nonlocal timber commodity passing by Tiaoshi River gave a thumbs-up and praised it, and asked what the name of this dish was. Cui Shi embarrassed to say the word "Mucor bean". Just outside the door, a neighbor boy lost a tooth. He thought that the timber merchant said that he had eaten Mucor beans. Cui Shi used his quick wits and blurted out the brand-new name "Bean Tooth".
The timber merchant was filled with wine and beans and was extremely happy. He recorded bean teeth as fermented beans and promoted the fermented beans that jumped into the stone river all the way. Yongchuan Douchi's good reputation has spread all over China. Since then, businesses all over Yongchuan are proud to eat the lobster sauce in Tiaoshihe Cui Shi store. Go to Yongchuan, if you don't eat Tiaoshi and Cui Shi Douchi, it means you haven't entered Yongchuan City yet. .
Related honors
Yongchuan Douchi has won many provincial quality awards and various large-scale exhibitions, and won the gold medal of the first China Food Expo in 1988. 1994 won the gold medal of the 5th Asia-Pacific International Trade Fair and the title of Chongqing famous brand product.