The Pixian County Douban has a history of more than 300 years and enjoys the reputation of “Soul of Sichuan Cuisine”, which embodies the external image of Jixian. It is unique in its selection and craftsmanship and is unique. The scent is mellow but without adding a little spice. The color is oily but without any oil. It relies on fine processing technology and excellent raw materials to achieve the standard of color, fragrance and taste. It has spicy taste, bright red oil and pepper. Large, sweet and sweet. Its production skills are listed in the second batch of national intangible cultural heritage.

The Pixian County Douban has a history of more than 300 years and enjoys the reputation of “Soul of Sichuan Cuisine”, which embodies the external image of Jixian. It is unique in its selection and craftsmanship and is unique. The scent is mellow but without adding a little spice. The color is oily but it is not added with any oil. It relies on fine processing technology and excellent raw materials to achieve the standard of color, fragrance and taste. It has spicy taste, bright red oil and pepper. The characteristics of large, sweet and sweet are the flavoring products commonly used in Sichuan flavor recipes. Its production skills are listed in the second batch of national intangible cultural heritage. Features Reddish brown, slightly oily and lustrous, unique soy sauce and spicy, spicy and spicy, crispy slag, moderately viscous and long aftertaste. History and culture are long and lingering, and the years are beginning to be created in the late Qing Dynasty. The Pixian County watercress is like a mellow wine, accompanied by time and mellow fragrance. Of course, this is due to the uniqueness in material selection and craftsmanship. . The bean curd is rich and mellow without adding any spices. The color is bright and rosy without any oil. It relies on excellent raw materials and fine processing technology to achieve the effect of color, fragrance and taste. It is very spicy and bright red oil. The long-lasting characteristics of moist and rejuvenating mellows have become the must-have seasoning of Sichuan cuisine and won the reputation of “Soul of Sichuan Cuisine”. According to legend, in the late Ming and early Qing dynasties, Huguang filled Sichuan, and the people of Cuixiang Village, Xiaogan Township, Tingzhou Prefecture, Fujian Province, Chen Yixian moved into Jixian County, where the children and grandchildren prospered, and they lived in the land for a long time. During the Kangxi period of the Qing Dynasty (1688), the Chen clan inadvertently used the dried kidney beans to mix in the peppers and a small amount of salt for seasoning, but it was sweet and delicious, and the appetite was wide open. This is the prototype of the Pixian County. . During the Xianfeng years, Chen’s descendant Chen Shouxin and No. Yi Qian (also Xinqian) found that salted peppers are easy to effluent and should not be preserved. On the basis of their ancestors, they have been concentrating on the peas for several years. The effect is not good, and then change the Hudou, still not good, and draw on the method of fermentation of bean curd, add gray surface, watercress together to ferment, its taste is very spicy, the Pixian County watercress was born. Open the ancestral household, take the first "Yi" word, the year is the value of Xianfeng years, take "Feng" as the time, and take the "harmony" of heaven, earth and people, hence the name "Yifenghe" sauce garden . Chen Shouxin and his "Yifenghe" sauce garden were also regarded as the original originator of "Ji County Douban". Since then, the people have been rooted in the south of the county, and have been inherited for a long time. Nowadays, the Pixian Douban has been honed for hundreds of years, forming an extremely mature production process. Because pepper and broad bean are rich in protein, fat and carbohydrates, and contain the vitamin C needed by the human body, they also have the effect of appetizing, moisturizing and cold-proof. At the same time, watercress is a classic spice for cooking Sichuan cuisine, so now the county’s watercress It is widely spread and popular throughout the country and around the world. Conditions of production Jixian County is located in the middle of the Chengdu Plain. It is rich in rice, wheat, rapeseed, pea (tobacco) and marijuana. The quality of Hudou here is excellent. The bean paste is made from the main raw material. It is oily and bright, the petals are crispy, and it has a heavier spicy taste. It is sweet and delicious. In addition to being used for seasoning, it can also be served alone. Mix well with cooked oil, its taste is good. Inheritance Significance Since the day of the birth of the Pixian County Douban, it has formed an indissoluble bond with the people of Suizhong and all those who like Sichuan cuisine. From a nutritional point of view, Pixian County watercress is rich in protein, fat, carbohydrates, vitamin C and capsaicin. Long-term consumption can increase appetite, promote blood circulation, and play a role of moisturizing and cold. As a skill and culture, Pixian County Douban has been deeply integrated into the blood of Sichuan people and the soul of Sichuan cuisine. On the other hand, in addition to affecting local dining habits and food culture, Pixian Douban has also played a role in other cuisines across the country. The export of Pixian County Douban began in the early years of the Republic of China. The Pixian County watercress from the waterway and the land can enter the Xiang and E, and the south to Yibin and sell to Yunnan and Guizhou. The west is sold by Ya'an and is sold to Kangzang. And to Shaanxi, Gan. Today, it is not far from the ocean and the ocean is exported to foreign countries. Among them, Yucheng County Pixian County Douban produced by Sichuan Pixian Douban Co., Ltd. was awarded the title of “China Time-honored Brand”. Pixian County watercress is one of the main spices of Sichuan cuisine. Founded by Chen Shouxin, a native of Sichuan Province, in the Kangxi period of the Qing Dynasty. It is produced in 19 townships such as Tangchang, Yanchang and Xipu in Jixian County. Because of its importance in Sichuan cuisine, it has the title of "Soul of Sichuan Cuisine". As an indispensable accessory for Sichuan cuisine, the Pixian Douban has had a profound impact on one culture and one party's dining customs. Economic Benefits of Geographical Indications Since the implementation of the protection of the geographical indications of the Douban Douban, the watercress industry in Gifu has been accelerated, and the economic benefits of the watercress industry have increased significantly. In 1999, the total amount of watercress and series products in Pixian County was 50,000 tons, with a total sales income of 250 million yuan and a total profit and tax of 30 million yuan. By the end of 2010, the total output of Pixian County's watercress and series products reached 450,000 tons, the total sales revenue reached 1.8 billion yuan, and the total profit and tax reached 180 million yuan. The sales of Weidou Douban and its products are spread all over the country and exported to the United States, Canada, Japan, New Zealand, Hong Kong and other countries and regions. The Pixian County Douban has grown into a pillar industry of the county's food industry, driving the food packaging, transportation and bamboo knitting industry. Accelerated development of related industries. The county's watercress industry and related industries have absorbed more than 15,000 rural surplus laborers, which has effectively promoted the local farmers' income transfer and county economic and social development.

Qixian Douban quality technical requirements (a) raw materials. 1. High-quality red pepper: mainly used in Shuangliu, Renshou, Zhongjiang, Santai, Yanting, etc. in the eastern part of Sichuan Province, the second Jingjiao red pepper, picking time from July to the 15th day after the fall, a few The use of high-quality red peppers in other regions requires that the color be red, the meat is full, no mold, no debris. 2. Broad beans: Technical indicators should meet the requirements of GB/T 10459, mainly from Chuandong and Yunnan provinces. 3. Process water: The water source is taken from the groundwater source in the Pixian area, and the water quality should meet the requirements of GB 5749. (2) Process. 1. Process: (1) Sweet bean paste broad bean - selection, shelling - soaking - mix wheat flour, rice koji - koji - fermentation - sweet bean paste (2) pepper embryo red pepper - go, clean, mix salt, rolling Broken-into the pool fermentation (3) Jixian Douban pepper embryo + sweet bean paste - into the tank (pool) - mixing - turn, sun, dew - finished product - packaging 2. Process characteristics: Pixian bean watercress has "color red brown, oil The characteristics of moist, soy sauce, and spicy taste are made by special traditional special techniques. The high quality red pepper is used as the main raw material to make pepper embryos by salting; the broad beans are koji and fermented for more than 6 months to make sweet bean petals; The pepper embryos were mixed in proportion to the sweet bean paste into the cylinder for turning, drying and dewing, which lasted for more than three months and matured. (3) Quality characteristics. 1. Sensory index: special grade product: reddish brown, oily and shiny. The sauce is fragrant and spicy. The taste is spicy and mellow, the petals are crispy and slag, and the aftertaste is deep. First-grade product: light reddish brown, slightly oily and shiny. It has a fragrant and spicy aroma. The taste is spicy, the petals are crispy, slag, and the aftertaste is deep. Secondary product: red or light reddish brown, shiny. It has a fragrant and spicy aroma. Spicy and spicy, crisp and slag. The product is viscous and moderate, and the pepper pieces and broad bean petals are visible, and no other impurities are visible to the naked eye. 2. Physical and chemical indicators Total acid (calculated as lactic acid) (g/100g) ≤ 2.0, edible salt (calculated as sodium chloride) (g/100g) at 15 to 22.

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Producers within the scope of protection of the Pixian GI products may submit an application to the Jixian County Bureau of Quality and Technical Supervision for the use of the “Special Mark for Geographical Indication Products”, which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.