Hongya has a history of processing rattan oil since ancient times. For centuries, every season in the lunar calendar of the cane in the lunar calendar, Hongya’s households must close the rattan oil and use it as an indispensable gourmet seasoning. Also as a precious gift to give people. Jiaqing version of "Hongya County" contains: "Pepper has a bell pepper, with hot oil dripping delicious, said Hongya rattan pepper oil." Hongya rattan oil is processed by traditional technology, without adding any additives, the color is clear and bright, and it is light yellow-green. It maintains the pure fragrance of the cane fruit, the taste is refreshing, the sesame is rich, and the numbness is long. The main seasoning used by the Dongpo pheasant invented by the great writer Hao Dongpo in the Song Dynasty was also Hongya Tengjiao Oil, and praised: "The scent is permeable, the numbness is long, the taste is after the immortal, and the heart is clear."

Hongya rattan oil quality technical requirements 1, variety of pickled pepper. Second, the site conditions range from 500 m to 1300 m above sea level, soil thickness ≥ 40 cm, soil type is paddy soil, purple soil, pH value 5.5 to 6.5, organic matter content ≥ 1.5%. Third, cultivation management Seedling: Sowing from late September to early October, the seeding rate is 50kg/667m2 (mu), and the transplanting density is ≤30. 2. 3. Fertilization: Based on organic fertilizer, the annual application of organic fertilizer per plant is ≥40kg. 4. Harvest: Artificial harvest from June to July, the picking of the pickled pepper peel is intact, the color is crisp and green, and the oil is full. 5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. Fourth, processing 1. Processing process: fruit → clearing → oiling → separation → filtration → storage → filling → finished product. 2. (2) Leaching oil: using rapeseed oil for oiling, the ratio of fruit to oil is 1: (1.6 to 1.7), the oil temperature is 210 ° C to 230 ° C, and the oiling time is 10 min to 15 min. (3) Filtration: Filtered by a filter drum or a plate and frame filter, and the pore size of the pores is ≤ 0.2 μm. V. Quality characteristics 1. Sensory characteristics: The color of the item is light yellow, slightly green, and has a distinct taste of rattan pepper. The taste is smooth, the scent is strong, and the numbness is long. Transparency is clear and transparent. Physical and chemical indicators: project indicators moisture and volatiles /% ≤ 0.70 insoluble impurities /% ≤ 0.10 acid value (KOH) / (mg / g) ≤ 3.0 peroxide value (mmol / kg) ≤ 6.03. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of Hongyatengjiao oil production may submit an application for the use of “Special Marks for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Hongya County, Sichuan Province, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and submitted to the AQSIQ for approval. announcement.