Daqiao Douban

Daqiao Douban

　　Made primarily from high-quality fresh chili peppers, salt, garlic, and ginger. Through traditional scientific methods of sun-drying and night-airing, it is meticulously brewed. This product features a brownish-red color, rich umami flavor, a numbing-spicy-sweet taste, and well-balanced saltiness, making it a premium condiment for Sichuan cuisine. It can be used in dishes such as twice-cooked pork, fish-flavored shredded pork, and braised tofu, and can also be enjoyed directly with meals. Ingredients: fresh chili peppers, broad bean paste, Sichuan peppercorn, pepper, san-nai (a type of aromatic root), star anise, clove, tsao-ko (black cardamom), old ginger, garlic, and more than twenty other natural spices, all finely processed. This product contains no preservatives or additives and is harmless to the human body. Its production method was taught by a eunuch, which led people to humorously call it “Eunuch Sauce.” In the late Qing Dynasty, a local man named Wang Laodao served as an imperial chef in the palace before returning to his hometown where he became a monk at Laojun Temple. He often prepared vegetarian dishes for patrons, and his culinary skills were renowned for achieving perfect harmony of color, aroma, and taste, gaining fame throughout the region. Hu Suizhi, the owner of “Fujip酱 Garden” in Daqiao Town, was so impressed that he visited Wang, learning that the latter had once specialized in making broad bean paste in the palace. Hu then apprenticed under him, mastering the techniques of ingredient selection, blending, fermentation, sun-drying, and airing. As a result, the broad bean paste produced by “Fujip酱 Garden” gained widespread acclaim, selling not only in Xichong, Nanbu, and Yanting but even reaching Guangyuan, Zhaojue, and Jiange. In 1948, this broad bean paste won first prize at the Chengdu and Chongqing Local Specialty Products Competition, becoming as famous across the land of Bashu as Langzhong vinegar and Zhongba soy sauce.