Binzhou Watermelon Douban Sauce

Binzhou Watermelon Douban Sauce

　　The Queen of Sauces — Binzhou Watermelon Douban Sauce

　　 Sauces are products made by mixing food with salt. They are among the oldest types of salty foods and condiments in the history of Chinese cuisine, closely tied to people's daily dietary lives. From nobles to commoners, everyone knows about them. During the Spring and Autumn period, Confucius said, "I will not eat without the proper sauce," which is sufficient to show that the origin of sauces predates the Spring and Autumn period, and that sauces likely first emerged in coastal areas or other regions where salt was produced. Binzhou borders the Bohai Sea to the east. Research indicates that there were already salt-boiling workshops in this area during the Xia Dynasty. After Lü Shang (Jiang Ziya) was enfeoffed as the ruler of Qi, he "implemented new policies, promoted commerce, and benefited from the advantages of fish and salt, making the state wealthy and the people strong." This led to unprecedented development in local handicraft workshops, food processing industries, and trade. The sauce industry in the Binzhou region also experienced remarkable growth.