The legend of Yongchuan Douchi shows that food is the most important thing for people, and taste is the first thing. In Chongqing cuisine and Sichuan cuisine, it is almost impossible to have a meal without Douchi. Yongchuan District in the west of Chongqing is famous for producing Yongchuan Douchi, which is known as "the hometown of Douchi". According to folklore, the inventor of Yongchuan Douchi was a woman named Cui. Cui Shi was originally a young lady from a wealthy family in Yongchuan. She was well-read, outstanding in appearance, intelligent and capable, and virtuous. Later, because 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 the 17th year of Chongzhen in Ming Dynasty (AD 1644), Cui Shi steamed soybeans in a small restaurant with several children. Soybeans just got out of the pot, and Zhang Xianzhong's troops passed by. Cui Shi was afraid that the 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 escaped from the back door with the children. Half a month later, Cui Shi returned to the small restaurant and suddenly smelled the strange fragrance in the backyard. He opened the back yard door and moved the firewood. The beans in Huang Cancan disappeared and were replaced by "Mucor beans" fermented by black mold. Cui Shi began to cry sadly. He wanted to throw away "Mucor beans" in a fit of pique, but he felt it was a pity that so many beans were thrown away in vain. At that time, the people were struggling 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 out Mucor beans, washed them and put them in a jar with salt, so as to keep them for the family to eat with. In February and March of the second spring, Cui Shi tried to bring Mucor beans to the square table. The "Mucor Bean", which is crystal clear, smooth and oily, fragrant and scattered, and turns slag back to sweetness, has provoked family members to eat it. After tasting it, a nonlocal timber merchant passing by Tiaoshi River gave a thumbs-up in praise and asked what the name of this delicious dish was. Cui Shi was embarrassed to say the three words "Mucor bean". Just outside the door, a neighbor boy lost his tooth, and he thought that the timber merchant said that he had eaten "Mucor bean", and Cui Shi used his quick wits to blurt out the brand-new name "Bean tooth". The timber merchant was so full of wine and beans that he was overjoyed. He recorded the bean tooth as fermented beans and promoted the fermented beans that jumped into the stone river all the way. Yongchuan Douchi's good name has spread on the land of China. Since then, all the merchants from all over Yongchuan are proud to eat the lobster sauce in Cui Shi's shop in Tiaoshihe. When you go to Yongchuan, if you don't eat tiaoshihe Cui Shi Douchi, it means you haven't entered Yongchuan City. Yongchuan Douchi can be used for cooking, and it can also be used as a substitute for food, with high nutritional and medicinal value. The descendants of Cui family who got the biography of Cui Shi passed down the production technology of Yongchuan Douchi from generation to generation. Flowers bloom and fall, cold comes and summer goes, and generations of Yongchuan people have experienced wind and rain. Yongchuan Douchi has finally developed from a traditional small family manual workshop to a large-scale food company with modern technology. In 28, it was included in the second batch of national intangible cultural heritage list. The unique flavor of Yongchuan Douchi is closely related to Yongchuan's unique water resources and subtropical monsoon humid climate. Water is the blood of Douchi, soybeans are the muscles of Douchi, and microorganisms are the bones of Douchi. Flesh and bones constitute the essence of Yongchuan Douchi for 36 years. At the head of Wubanqiao ditch at the foot of two mountains in northern Guangxi, Yongchuan, an ancient well with quiet spring water has become the source of life for lobster sauce. Well water is colorless and odorless, transparent and slightly sweet, showing weak acidity, which is very beneficial to mildew and fermentation and belongs to the essence of douchi water.