The origin and history of Xiamen dried bean horse can be traced back to the late Qing Dynasty. According to legend, a soldier named Qiu Fuchang came from Guanghan County (now Chengdu) in Sichuan. Qiu Fuchang was injured in the war and was sent to Xiamen for treatment. After he settled in Xiamen, he began to make a kind of Chili sauce with watercress as the main raw material to flavor food. Qiu Fuchang's Chili sauce making skill has been loved by local people and gradually spread in Xiamen. Later, Qiu Fuchang's daughter also began to learn and inherit this production technique, and developed it into a unique local flavor. With the passage of time, Xiamen dried bean horse has gradually become popular and become an indispensable part of local food culture. It is loved by people because of its rich flavor of watercress and spicy taste of pepper. It is not only widely used in Xiamen, but also gradually recognized and used in the country and even internationally. Xiamen Dried Bean Horse has become one of the famous Chili sauce brands in China, and its products include bean paste with various flavors and formulas. As a condiment with strong local characteristics, it is not only used in the cooking of Xiamen cuisine, but also widely used in dishes in other places, enriching the diversity of food culture in China.