Langdai Sauce

Langdai Sauce

Langdai Sauce is a geographical indication certification trademark.

Langdai Sauce is a geographical indication agricultural product.

　　“Langdai Sauce” has a long history, originating from the ancient Yelang Kingdom’s fermented paste. “Jijia Sauce” is a closely guarded secret recipe passed down by the late master Tong Shuzhen of the Guanyin Pavilion in Langdai. It is naturally sun-dried and fermented, resulting in a golden-yellow hue, pure aroma, and delicious taste with a unique flavor. It is an essential cooking condiment for home use, travel, and casual meals.

　　Detailed introduction:

　　 Langdai is located in the southern part of the Liuzhi Special District, 47 kilometers from the district government seat at Xiayingpan. It spans between 105°20′–105°24′ east longitude and 26°06′–26°07′ north latitude, with the highest elevation at 167.6 meters. To the northeast it borders Longjiao, to the east it connects with Guanling, to the south it links with Saxi, and to the west it neighbors Mao Kou. The area features overlapping mountains and numerous peaks from north to south. Langdai lies in the central open region, where fields are interconnected, the land is fertile, the climate is mild, and rainfall is abundant. The average temperature is 21.9°C, with the coldest month being January at an average of 5°C. The annual average temperature is 14.6°C, with a frost-free period of 290 days and an annual rainfall of 1,466.6 millimeters—ideal for crop growth. The main crops are rice and wheat, followed by corn. The name Langdai is closely tied to the ancient Yelang Kingdom. Sun Qingyan, the Qing-era Tongzhi (district magistrate) of Langting from Chenggong, Yunnan, stated that the name Langdai is related to Laowang Mountain (anciently called Laolang Mountain) within the region and Dai Zong Mountain in the district town. However, references to Langdai in ancient texts are rare, with only some Yi-language scriptures mentioning “Longdai Wang” or “Guizong Yu Zhi,” possibly indicating that “Longdai” is a mispronunciation of “Langdai.” In the 19th year of Emperor Kublai Khan’s reign (1280 AD), after the Yuan army conquered the Luo-led Ghost Kingdom, they established the “Yixibu Bi” Pacification Commission, with Langdai being one of the thirteen Zexi regions under the Shuixi domain. In the 14th year of the Ming Dynasty’s Hongwu era (1381 AD), Longbang was appointed as the chief executive of Langdai. From the 19th year of Emperor Kublai Khan to the present day, the name Langdai has been in use for 723 years.

　　 Langdai Sauce (fermented paste) has accompanied the history of Langdai for several long centuries, developing into what it is today. Its color resembles the glow of sunset. Its aroma is rich, pure, and far-reaching. Its taste is well-balanced between sweet and salty, with a smooth texture. It is suitable for steaming, stewing, braising, stir-frying, braising, or mixing. It has been an important condiment in people’s daily lives over the long term and is cherished and loved by many. There are no records of when its production began, but the Analects of Confucius – On Attending to Government states, “Do not eat meat cut improperly, nor eat without the proper sauce,” proving that during the Warring States period—in the time of the ancient Yelang Kingdom—sauce was already an important condiment. Records in the Records of the Grand Historian – Biography of the Southwestern Yi Peoples state that in the 6th year of Emperor Wu of Han’s Jianyuan era (135 BC), Tang Meng was sent as an envoy to Nanyue. The King of Nanyue, Zhao Tuo, served him a meal and offered the sauce. After eating, Tang Meng asked where it came from, and was told it came from “the northwest, from a river several li wide, downstream from Panyu City.” When Tang Meng returned to Chang’an, he consulted merchants from Shu, who replied, “Only Shu produces fermented paste; many Shu merchants secretly take it to trade with Yelang. Yelang is near a river, which is over a hundred paces wide—wide enough for boats to sail.” This shows that sauce was one of the important commodities traded between Yelang and regions such as Shu and Yue at the time.

　　 The production of Langdai Sauce requires a certain amount of time and specific climatic conditions. Here is a brief overview: Ingredients: First, select high-quality wheat, grind it into flour, and prepare salt, well water, or mountain spring water. Timing: Spring, summer, and autumn are all suitable, but the best golden period is in the latter half of the fourth lunar month and early fifth lunar month, because the sauce made during this period is called “Fu Sauce,” which is golden yellow in color and purer and more fragrant than autumn-made sauce. During this time, there is longer sunlight and less rainfall, so once dried, it is less likely to spoil. Production Process: 1. Steam the sauce cake. 2. Wrap the sauce cake. 3. Sun-dry the sauce cake. 4. Brew the sauce.

　　 “Langdai Sauce” has a long history, originating from the ancient Yelang Kingdom’s fermented paste. “Jijia Sauce” is a closely guarded secret recipe passed down by the late master Tong Shuzhen of the Guanyin Pavilion in Langdai. It is naturally sun-dried and fermented, resulting in a golden-yellow hue, pure aroma, and delicious taste with a unique flavor. It is an essential cooking condiment for home use, travel, and casual meals.