1. Tang Chi sauce, with hot spring water as juice and local raw materials as quality, was produced at the constant temperature in the special geographical environment of Tang Chi through the special process of "kneading dough, cooking, grinding, pickling and twice nest fermentation". Its production must adopt local water source and unique nest fermentation technology, so the sauce is rich and unique, and it is a gourmet condiment that is difficult to replicate in other places.

2. Zhaotong sauce is a famous traditional product of Han nationality with a long history in Zhaotong, Yunnan Province, and it can be called "the highest sauce" in Yunnan Province. The color is brownish red, bright and oily, with strong sauce flavor, pleasant ester flavor, fresh and mellow taste, spicy and salty, and sweet at the entrance.