With the progress of the times, people's tastes have gradually become heavy, and at this time some sauces have become quite marketable. Sauce itself originated in China and is the representative of traditional fermented food in China. "Jijiu Pian", a historical tour of the Western Han Dynasty, recorded that "turnip is salted with soy sauce". Now there are more sauces on the market, which undoubtedly adds a lot of flavor to our diet.

Nowadays, when you open the refrigerator, sauce becomes very common. It may be soybean sauce, chilli sauce, chili sauce, or soy sauce that you often eat. If you don't have these at home, here are three recommended for everyone. They all belong to "non-legacy sauces". If you meet them, hoard them and add a little cooking, which is delicious and satisfying.

These three sauces are also three that I often buy, especially for friends who like spicy food. There are two of them, which are classics. When you put a spoonful in cooking, you will have a soul immediately.

The first one, Sichuan Pixian bean paste

If you like Sichuan food, you will probably have a bottle of Pixian bean paste at home. Especially when cooking Sichuan style pork, it is essential. Pixian watercress is a time-honored product in China and an intangible cultural heritage in Sichuan. As an indispensable seasoning for Sichuan cuisine, it is still worth buying.

Good Pixian bean paste, when it is made, is very particular about technology. It needs to be fermented first and then dried, and then the bean paste jar is manually opened. After a long time of turning, drying and exposing, the fragrance of Pixian bean paste is obtained. Good bean paste is light brown with red color, oily and shiny, and fragrant with pepper.

The second paragraph, Sichuan Xianshi soy sauce.

Soy sauce is an essential seasoning for every family. What kind of soy sauce is more worth buying? This Sichuan Xianshi soy sauce gives the answer, which belongs to the national intangible cultural heritage. The ingredients are only well water, soybeans, wheat and salt, without those messy additives.

In order to have a good taste of soy sauce, the ingredients must be as simple as possible. If there are potassium sorbate, sodium benzoate, sodium glutamate, sucralose and yeast extract, it is basically low-cost and cheap soy sauce, and the taste is all adjusted later. This first-time soy sauce adopts traditional manual technology, and the raw materials are soybeans and wheat. Every bottle of soy sauce has been exposed to the sun for a long time, so it has a rich taste.

This soy sauce is highly recommended for everyone to buy, because I often buy it myself. It has a strong sauce flavor, brown and red color, obvious wall hanging and obvious bean flavor.

The third paragraph, Hunan Yongfeng hot sauce.

Friends who like to eat spicy food, here I recommend one, Hunan Yongfeng Spicy Sauce, which originated in the Chongzhen period of the Ming Dynasty and has a history of more than 300 years. In March 2009, Yongfeng Spicy Sauce was listed in the intangible cultural heritage list of Hunan Province.

Its ingredients are mainly horn pepper, wheat, glutinous rice and salt, etc. When it is made, it needs to be exposed to the sun for up to 2 months, absorbing the energy of the sun and concentrating it into essence. When we eat, we can mix noodles with it, make fish heads with sauce, or make mapo tofu. Like to eat spicy food, this Hunan Yongfeng Chili sauce is also worth buying.

When buying sauces, don't always think about soybean sauce. These three sauces are even more worth buying. They are all non-legacy foods. Store a little, and when cooking, the flavor of the dishes will be greatly improved.