Historical records of Zhaotong sauce

According to historical records, Zhaotong sauce was produced as early as the Western Han Dynasty, so Zhaotong is known as the "hometown of sauce" in history. Because Zhaotong is adjacent to Sichuan, Zhaotong sauce with unique flavor is brewed with Longdong spring water on the basis of traditional brewing yellow sauce and absorbing the spicy characteristics of Sichuan cuisine. Zhaotong sauce is made of soybean, red pepper and Sichuan salt as main raw materials, and pepper, fennel, star anise, tri-naphthalene, tsaoko and dried tangerine peel as auxiliary materials. After many processes, it takes half a year to complete the production. Zhaotong is usually done in late winter and early spring. Generally speaking, soy sauce is made in early winter, and the quality of soy sauce made in early spring is very good. Zhaotong sauce is brown, which can dilute its greasy when used in meat dishes; When coated on mussels, you can get the feeling of meat fragrance; Eat alone, harmonize the taste, increase appetite and have a long aftertaste. The historical origin of Zhaotong sauce is difficult to trace back. Some people think that Zhaotong residents are mostly immigrants from various provinces, and these immigrants have brought the technology of making pickles from their hometown, learning from each other's strengths and constantly improving the formula and technology; Zhaotong sauce, a unique local product, is formed because of its unique materials, climate and water quality.