Douchi has a unique fresh and salty taste. Only adding some can make the dishes more unique, and it can also remove the fishy smell of meat and seafood. It can also relieve astringency and kill green vegetables.

Douchi is made by using black beans or soybeans as the main raw materials, and decomposing soybean protein by Mucor, Aspergillus or bacterial protease. When it reaches a certain level, it is made by adding salt, wine and drying to inhibit the activity of enzymes and delay the fermentation process.

Extended information:

Douchi was called "Youlu" in ancient times, also called "addiction". The earliest record can be found in Liu Xi's book "Interpretation of Names and Diet" in the Han Dynasty, which praised Douchi as "the harmony of five flavors and the need for it". There is also a record of "making black beans" in the book "Shi Jing" from the 2 nd to the 5 th century AD. The ancients not only used lobster sauce for seasoning, but also used it as medicine, and attached great importance to it. It is recorded in Hanshu, Historical Records, Qi Min Yao Shu and Compendium of Materia Medica, and its production history can be traced back to the pre-Qin period.