Yifenghe, No.41South Street, Pitong Town, Pixian County, Sichuan Province. The oldest is it. In addition, Pixian watercress belongs to the registered trademark of Pixian government, and the content is Pixian specialty: Pixian watercress, which is defined as being produced in Pixian. So as long as you see the Pixian watercress whose production address is Pixian, Sichuan, it is the authentic Pixian watercress. Many people put some bean paste to improve the taste when cooking, but there are many bean paste in the supermarket, so people who don't go to Sichuan will buy the wrong one. In fact, the most authentic bean paste in Pixian County belongs to Juancheng.

It has a long history, with black peppers and rich sauces. In fact, the bean paste produced in Pixian's unique climate is authentic. In fact, there are two kinds of Pixian bean paste, one is red oil, and the fermentation cycle is very short.

The other is the traditional Pixian bean paste. The longer the fermentation time, the darker the color of the bean paste, and it must be fermented for at least one year. This can't be done at home, because it is a traditional craft of intangible cultural heritage, and it has to be dried every day. A year.

Pixian watercress, a specialty of Pidu District (formerly Pixian County) in Chengdu, is a geographical indication product in China. It is one of the top condiments in China. It is unique in material selection and technology. The taste is mellow without any spices, and the color is oily without any grease. To achieve the standard of good color, fragrance and taste, it depends on fine processing technology and excellent raw materials. It has the characteristics of heavy spicy taste, bright red and oily, large Chili pieces and sweet aftertaste. It is a common seasoning in Sichuan cuisine recipes and is known as the "soul of Sichuan cuisine". Its production skills were included in the second batch of national intangible cultural heritage list.

Summarize; Pixian watercress is mellow in flavor, without any spices, bright and ruddy in color, and does not contain any oil. It relies on excellent raw materials and fine processing technology to achieve good color, fragrance and taste. It has the characteristics of heavy spicy taste, bright red oil and long aftertaste, so it has become an essential seasoning for Sichuan cuisine and won the reputation of "the soul of Sichuan cuisine".