Sichuan cuisine culture of pixian douban co., ltd.

Legend has it that in the late Ming and early Qing dynasties, an immigrant was on his way to Sichuan, and his broad beans, which he relied on to satisfy his hunger, were moldy in rainy days. I couldn't bear to give up, so I put it in the ridge to dry and eat it with fresh peppers. It's delicious and has a long aftertaste, and then I make a living from it. This is the original origin of Pixian watercress.

During the Kangxi period of the Qing Dynasty (AD 1688), later generations inherited this idea and set up workshops in Pixian County to obtain raw materials and clean water from this area, thus producing a large number of watercress, which gradually became a climate, hence the name "Pixian watercress". Meanwhile, Yifenghe was founded in Xianfeng period of Qing Dynasty, Yuanfengyuan and Daoshengchang were founded in Guangxu period of Qing Dynasty. In the early years of the Republic of China, the production of watercress in Pixian county had reached a considerable scale, and it was exported to various places with the great smoke produced in Pixian county, from Chengdu to Chongqing along the Yangtze River to Hunan and Hubei, to Yibin in the south, to Ya 'an to Kangzang in the west, and to Guangyuan to Shaanxi and Gansu in the north. Foreign tobacco companies rushed to buy watercress to return home to give gifts to relatives and friends. Since then, Pixian watercress has gained a good reputation. In four years of the Republic of China, the Sichuan military government invaded Tibet. Prepare to order 30,000 to 40,000 Jin of "Pixian Douban" in two sauce gardens in Pixian County. When the goods arrived at the garrison, the sergeant went to get the lotus leaf oil paper and regarded it as bright as yesterday. They are delicious and won the praise of officers and men. The military government hereby awarded prizes and medals as encouragement, and "Pixian Douban" became famous.

1949, history turned a new page, Pixian watercress reappeared brilliantly. 1955, "Yifenghe" and "Yuanfengyuan" responded to the government's call and successively implemented the innovation of "State-owned Pixian Douban Factory" and named it "Juancheng Brand". The output has soared. By 1998 1 February, five corporate enterprises, such as Pixian Douban Factory, Pixian Brewery and Xipu Soy Sauce Factory, were operating in groups, with an output value of110,000 yuan. With the spread of Sichuan cuisine, Pixian watercress is exported to all parts of the world and won the love of people all over the world.

Today, "Pixian watercress" has a history of more than 300 years, and great changes have taken place in the world. How many traditional cultural customs and famous local products have already drifted away in the wind, but "Pixian watercress" has continued to this day, which is the great fortune of Sichuanese. Up to now, Sichuan cuisine has three characteristics: wide range of materials, diverse tastes and wide adaptability of dishes, among which it is famous for its diverse tastes and ingenious changes. "Taste in Sichuan" is universally acknowledged.

Anyone who knows how to cook knows that food is based on delicacy. Delicious needs seasoning skills to create.

Sichuan cuisine is famous for its spicy taste. Let's take a look at how Sichuan cuisine makes use of its spicy flavor, and we can compare its advantages with those of other places. When pepper is used together or alone with other spicy materials, there are ten different spicy tastes, such as dry spicy (dried pepper), crisp spicy (spicy shell paste), oily spicy (pepper), aromatic spicy (onion, ginger, garlic), sweet spicy (with onion or onion) and sauce spicy (Pixian douban or Justin douban). Among the 23 flavors commonly used in Sichuan, 13 are related to spicy, such as salty and slightly spicy home-cooked flavor, salty, sweet, spicy and spicy fish flavor, sweet, salty, sour and spicy harmonious strange flavor, red oil flavor, spicy, sour and spicy, spicy, burnt and spicy, dried tangerine peel flavor, prickly ash hemp flavor, salt and pepper flavor, etc. Long years, long years, Pixian watercress, which was founded in the late Qing Dynasty and the early Republic of China, is as mellow as fine wine, and it exudes mellow fragrance as time goes on ... Of course, this first benefits from its uniqueness in material selection and technology. Pixian watercress is mellow in flavor, without any spices, bright and ruddy in color, and does not contain any oil. It relies on excellent raw materials and fine processing technology to achieve good color, fragrance and taste. It has the characteristics of heavy spicy taste, bright red oil and long aftertaste, so it has become an essential seasoning for Sichuan cuisine and won the reputation of "the soul of Sichuan cuisine".

According to legend, Huguang was a native of Cui Xiang Village, Xiaogan Township, Tingzhou Prefecture, Fujian Province, and Chen Yixian moved to Pixian County, where his descendants thrived, long known as Chenjiabaozimen. During the Kangxi period of the Qing Dynasty (1688), Chen people inadvertently used sun-dried gourd beans mixed with peppers and a small amount of salt to flavor and accompany meals. I didn't expect it to be sweet and delicious. This is the embryonic form of Pixian watercress.

During the Xianfeng period, Chen's descendants were named Yi Qian (also known as Yi Qian). He found that salted peppers are easy to water and should not be preserved. On the basis of his ancestors, he devoted himself to the study of adding salty pepper to absorb water for several years, but the effect was not good. Later, he changed Hu Douban, but it was still not good. He also learned from the method of tofu fermentation, adding grey noodles and watercress to ferment together. It tastes very spicy, and Pixian watercress was born. Therefore, the clan set up a household, with the prefix "Yi", taking "Feng" as the time record, and "harmony" between heaven and earth, hence the name "Yifenghe" sauce garden. Chen Shouxin and his "Yifenghe" sauce garden are also considered as the authentic ancestors of "Pixian Douban".

Since then, later generations have taken root and sprouted outside the south of Pixian County. After a long period of inheritance and improvement, Pixian watercress has been well known.

Now Pixian watercress has been honed for hundreds of years and formed a very mature production process. Because pepper and broad bean are rich in protein, fat and carbohydrate, and vitamin C needed by human body, they also have the effects of appetizing, eliminating dampness and preventing colds. At the same time, the watercress in Pixian County is a classic seasoning for cooking Sichuan cuisine, so it is now widely circulated and popular all over the country and even the world.