"Pan Tongchun" Douban Sauce

"Pan Tongchun" Douban Sauce

　　The uniquely flavored and exquisitely made "Pan Tongchun" Douban Sauce is a famous local specialty of Makou Town, Hanchuan City. It originated in the early years of the Republic of China and has become a renowned traditional condiment both within and beyond the province.

The sauce-making tradition of Makou has a history of a thousand years. Legend has it that in the late Qing Dynasty, a man from Shanghai named Pan Tongchun came to Makou. Using small-grained fava beans from the Jianghan Plain as the main ingredient, along with over ten other local ingredients such as fragrant oil, chili peppers, and sesame seeds, he produced the douban sauce through a meticulous process involving roasting, crisping, and sun-drying. The sauce was then stored in traditional Makou ceramic jars, giving it an antique charm, and sold only after aging—branded as "Pan Tongchun." Its taste is spicy and peppery with a hint of apricot-like sweetness, making it suitable both as a dish and as a seasoning. It became a bestseller across the Han River and Yangtze River regions. Thanks to the long-standing local tradition of making sauces in Hanchuan, "Pan Tongchun" continuously accumulated folk wisdom in its production practices, refining and developing its techniques to gradually establish a unique production method and flavor profile. The sauce primarily uses high-quality fava beans and is brewed with premium wheat bran. During the roasting of the fava beans, even heat application is crucial to achieve a yellowed skin and fully cooked cotyledons. When soaking and fermenting the beans, temperature control is strictly managed until the mold turns golden yellow. At that point, the beans are transferred to jars for sun-drying. After six months, when the sauce turns reddish-brown, it is ready for market. Its characteristics include a bright reddish-brown color, rich and aromatic sauce fragrance, a smooth texture free of residue, clearly visible fava beans, and a delicious taste that is also highly nutritious—winning widespread acclaim among consumers.

In early 1988, the Hanchuan Sauce Products Factory revived the traditional "Pan Tongchun" product. In October of the same year, it participated in the first Food Expo, and in November, it won the "Fruitful Achievement" Award from the Hubei Provincial Food Industry. In May 1989, it obtained the trademark registration rights for "Pan Tongchun" from the State Administration for Industry and Commerce. On November 25, 1999, it participated in the fifth International Food Expo, and on December 31, 2000, at the sixth International Food Expo, "Pan Tongchun" stepped out of Wuhan to become a renowned local specialty alongside brands like "Lao Gan Ma" and "Nanquan." Today, "Pan Tongchun" Douban Sauce is not only available in Wuhan at iconic establishments such as "Lao Tongcheng" and "Cailinji," but it is also distributed across provinces and autonomous regions including Xinjiang, Jiangxi, Hunan, Beijing, and Guangdong. It comes in a variety of packaging options such as bottles, bags, and cans. New varieties include spicy, shrimp, peanut, fragrant oil, and shredded chicken flavors. With its outstanding quality and rich cultural heritage, it has won the favor of a wide range of consumers. A local saying goes: "Makou Douban Sauce, a fashionable gift choice; with Tongchun, prosperity in people, money, and talent all thrive." (Hanchuan)