Bamboo paste is one of the traditional famous products in Foshan. It is mainly made of soybean and flour, which is made into sauce embryo after koji making and sun drying, and then cooked with lard, sugar and sesame. Bamboo paste is reddish brown in color, fragrant in black beans, mellow in mouth, sweet and smooth, and deeply loved by people.
Bamboo Hou sauce is mainly suitable for cooking chicken, duck, fish, etc., especially bamboo Hou chicken, which is a very good condiment. Cook the meat Shihu thick sauce has attractive aroma, harmonious taste and good appetite, and has the function of removing fishy smell. You can also supplement a variety of minerals and vitamins, including calcium, iron, phosphorus and other minerals and B vitamins.
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 restaurant, surnamed Liang Mingzhu Hou. He is good at studying dishes, and the dishes he makes are all different in taste, especially the meat recipes, which are full of color, flavor and flavor. It turned out that Liang Zhuhou did not cook with the bean paste sold in the market, but made a sauce as a seasoning. His cooking has been praised by everyone, and the business of the hotel is booming.
The Sanpin Building is close to the ancestral temple, and there are many tourists, which soon spread to both inside and outside the province, so the products are sold to Nanhai, Guangzhou, Macau, Hong Kong, Singapore and other places. 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.