It was due to his mismanagement and his failure to strictly follow the rules when he made the product that led to his disappearance. Let's look at his origins next.

It improves appetite, strengthens the spleen and opens the stomach. However, it eliminates dampness caused by colds and prevents and treats colds. Ingredients such as garlic kernel, asparagus and fern root also have healthcare functions such as sterilization and disease resistance. Therefore, Yongfeng chili sauce is becoming more and more popular among consumers.

Yongfeng Chili Sauce is composed of chili peppers, wheat, soybeans and glutinous rice. After cooking, fermentation, grinding and other production processes, the chili sauce is bright in color, spicy and sweet, sweet and mellow, fragrant and delicious, forming a unique local brand of Yongfeng chili sauce. Yongfeng chili sauce is a traditional specialty product of Shuangfeng County, Hunan Province, with a long history. According to the records of Shuangfeng County, as early as in the Ming Dynasty during the Chongzhen period, Shuangfeng County, Yongfeng Town (formerly Xiangxiang County) people began to use the sun-dried method of making Yongfeng chili sauce. The main ingredient is red-fleshed thick lantern chili peppers. Wheat was first boiled, fermented, ground, pickled and mixed with water, then sun-dried to make the sauce.

In the mid-17th century, the Cai brothers founded Cai Guangxiang, Cai Guangyi and Cai Shunyi pickles in Yongfeng town. Thereafter, more than 10 chili sauce workshops, including Sheng Yixing and Long Shengtai, were established and began to produce commercial chili sauce on a large scale. Among them, Cai Guangxiang's store was the most famous, producing more than 40 quarts of sauce annually. Yongfeng Chili Sauce started to become famous and its products became more and more popular.

During the Xianfeng era of the Qing Dynasty, Zeng Guofan, leader of the Hunan army, brought his hometown specialty Yongfeng Chili Sauce to the capital and presented it to the Xianfeng Emperor. After Xianfeng, who was tired of eating mountain and sea food, tasted this spicy sauce full of local flavor, which greatly stimulated his appetite and was also very appreciated. It was listed as a tribute to the court. Yongfeng Hot Sauce is famous in China from Beijing. According to research, the origin of Korean chili sauce is Yongbong Chili Sauce:Hunan troops stationed on the Korean Peninsula brought swords and guns, as well as Yongbong Chili Sauce making techniques and technology. After more than 100 years of evolution, it became the Korean chili sauce. At the end of Qing Dynasty, Japanese students such as Yu Zhimo and Chen Jing brought Yongfeng Chili Sauce to Japan. Some Shuangfeng merchants also brought it to Thailand, Singapore, Malaysia and other countries, so Yongfeng Chili Sauce went abroad. During the Republic of China period, the sauce industry in Yongfeng area developed with more than 20 workshops and sauce gardens. The products were mainly sold to Changsha, Shaoyang and Xiangtan. Its technology gradually spread and influenced the surrounding areas of Yongfeng.