Chun'an Winter Sauce

Chun'an Winter Sauce

　　Chun'an Winter Sauce is a renowned local specialty of Zhejiang Province. Made primarily from chili peppers and fermented soybean paste, it is named "Winter Sauce" because it is both produced and consumed mostly in winter. Chun'an Winter Sauce is celebrated for its bright, glossy red color, rich umami flavor, delicious spicy taste, fragrant and appetizing profile, high nutritional value, and long shelf life. It helps stimulate appetite and aids digestion. The sauce can be used both as a dish and as a seasoning. It is simple to make, cost-effective, and it has been a traditional household practice in the region for families to prepare it annually. In recent years, some manufacturers have started producing Chun'an Winter Sauce using traditional methods and bringing it to market, where it has been well received by consumers.

　　 　　I. Ingredient Selection The main ingredients for making Winter Sauce include soybeans (or yellow beans), flour, and chili peppers, while auxiliary ingredients consist of ginger, garlic, fennel, white sugar, and liquor. For the soybeans, it’s best to use fresh, plump, uniform beans without impurities, insect holes, or signs of mold or spoilage. As for the chili peppers, select naturally ripe, undamaged, and mold-free red chilies.

　　 　　II. Making Fermented Soybean Paste (Soybean Miso) Fermented soybean paste (also called soybean miso) is the key component in making Winter Sauce, so a good Winter Sauce starts with well-made fermented soybean paste. The optimal season for making fermented soybean paste is May to July. Once prepared, it is usually stored in a cool, dry indoor area until early winter when it is used for making the sauce. The production method is as follows: ① Boiling the Beans: During May to July, when temperatures are around 30°C, soak the soybeans for 12 hours, then simmer them over low heat until most of the water in the pot has evaporated and the beans start to form sticky threads. Remove the beans from the pot. ② Mixing with Flour: Spread out the boiled beans to cool, then mix in flour. The ratio of soybeans to flour is 10:2. Ensure the mixture is evenly combined until the cooked beans are separated into individual grains. Spread the mixture on a bamboo mat and press it down firmly. ③ Fermentation: Cover the dried fermented soybean mixture with a layer of clean white gauze, then cover that with a layer of a plant called “golden tip” or plastic wrap to allow fermentation. The fermentation period lasts 7–10 days. Once golden-yellow fuzz (sometimes gray fuzz) appears on the surface of the paste, remove the covering. Let the fermented paste air-dry in the shade for one day, then sun-dry it for 1–2 days until it is completely dry. Crumble the dried paste and sift out the fine powder (which can be used to make June Sauce). Set the larger pieces aside for later use.

　　 　　III. Making the Sauce Take fresh red chili peppers, wash them, dry them until slightly shriveled, remove the seeds, and chop them. Then marinate them with salt for 3–5 days. Use 20% salt by weight of the chili peppers. During marination, also add 10% minced ginger, 10% minced garlic, along with fennel, white sugar, and liquor. After marination, mix the chili peppers with the fermented soybean paste. The ratio of fermented paste to chili peppers depends on personal taste, but generally a ratio of 1:7 to 1:10 is appropriate. No matter the ratio, ensure the fermented paste and marinated chili peppers are stirred together thoroughly and repeatedly until the surface of each piece of fermented paste (soybean miso) becomes moist. The mixing process must take place after the Start of Autumn and when the average daily temperature is below 20°C—otherwise, the high temperature may cause the sauce to spoil. Finally, transfer the well-mixed chili and bean paste into suitable ceramic jars, pour a proper amount of tea oil on top to seal it, ensuring the oil evenly covers the surface of the Winter Sauce. Cover the jar opening with a layer of bamboo leaf, then tightly seal it with plastic wrap. After sealing and storing for one month, the sauce is ready to be opened and enjoyed.