Xiangyun Spicy Bean Paste

Xiangyun Spicy Bean Paste

　　The ingredient formula for Xiangyun Spicy Bean Paste includes 160 kilograms of fresh green chili peppers, 200 kilograms of high-quality thick soy sauce, 10 kilograms of refined salt, and 5 kilograms of winter honey.

Production method: (1) Ingredient selection: The selection process is strict. The fresh chili peppers must be the “Caijinku” variety produced in the Xiangyun, Binchuan, and Midu areas. They should have thin skins, thick flesh, plump seeds, a pure spicy flavor, uniform size, intact bodies, complete stems, neither dry nor shriveled, and be fresh and green in color.

(2) Pickling: Trim the stems of the fresh chili peppers (leaving only about 1 cm of the stem), wash them, then mix evenly with salt (6.25 kilograms of salt per 100 kilograms of fresh chili peppers). Place them in an earthenware jar to pickle for 48 hours. Then take them out and spread them on a bamboo mat to air-dry (until the surface moisture has evaporated and they turn grayish-white).

(3) Brewing: Add honey to the dried chili peppers and brew for 48 hours (about 3.15 kilograms of honey per 100 kilograms of dried chili peppers). The brewed chili peppers can then be placed in a soy sauce jar to marinate in soy sauce.

(4) Marinating: The soy sauce should completely cover the surface of the chili peppers, ensuring even soaking, and they must be stirred once a day. They should be sun-dried at night and covered during rainy days to prevent water ingress. After one year, when the chili peppers have turned shiny and black, they can be taken out, partially dried to remove some moisture, and are then ready to eat.

Product features: Shiny black color, uniform size, crisp and tender texture, sweet taste, deliciously spicy, helps stimulate appetite and is an excellent accompaniment to meals.