The history of Tianche Chili sauce is not long, and it is a Sichuan-style advanced compound condiment newly developed in the 1980s. It is made of pepper, soy sauce, spices and rapeseed oil through frying, boiling, baking and blending. The product is reddish brown, oily and shiny, rich in sauce flavor, spicy and delicious, and has a long shelf life. Not only can it be eaten as a meal, but it can also be used as a seasoning for tofu pudding, noodles, June dishes and stir-fried dishes. It is a local tourism product in Zigong.