There is a beautiful millennium water town, it is said that this place is the place where the phoenix fell, so the name is Feng, and the meaning of the material is rich and folk, and it has won the reputation of “Feng Le”. Here is a rich sauce, it is said that the three kingdoms of Wei Wudi Cao Cao approach this place, far away from the smell of dried sauce, delicious can not resist, after the product praised as "the world is absolutely." After several generations of ancient towns inherited and carried forward, today's "Fengle Sauce" has become a national geographical indication protection product.

The reason why the sauce is delicious here is that it is hand-made with the clear and natural water of Fengle River, which contains a variety of minerals and beneficial active bacteria. Use high-quality soy beans, soaked in Fengle River water, cleaned, and then served with more than ten kinds of ingredients such as homemade soy sauce, rock sugar, fennel, plus old chicken soup, stewed for several hours. The next morning, boiled in the morning and then fished out. It is placed in the wolfberry and dried naturally to make it bright and bright, with good color, aroma and taste. Fengle Handmade Traditional Sauce is hand-made with Fengle River's clear natural living water. It contains a variety of minerals and beneficial active bacteria in the water. It is then selected from the non-polluting, disease-free, full-bodied high-quality soybeans and deep-filtered Fengle River. After soaking, cleaning, refining, then boiling at high temperature, gypsum pulping to form white tender tofu, pour into the wooden slab, slightly cool and cut into small pieces, then use small square pure white cotton cloth to steam the small piece of tofu Folded into square pieces of small squares, placed on a wooden pressed board, pressed into a white dry embryo. Then put the white dry embryo into the cauldron, and then add more than ten kinds of ingredients such as homemade soy sauce, rock sugar, fennel, clove, cinnamon, licorice, plus the old chicken soup, cook for several hours with fire, the next day After boiled in the morning, it is taken out and placed in a ladle. It is naturally dried and dried to make it bright and lustrous. The color, aroma and taste are excellent. The production process is completely in accordance with traditional handicrafts and fine workmanship. The formation is square (thickness 0.8 cm) It has the characteristics of pure color, long scent, delicate and elastic taste, and aftertaste.

Technical requirements for dry quality of Fengle sauce 1. Main raw and auxiliary materials 1. Soybean: It adopts high-quality soybeans grown in the protected area, with protein content ≥40% and fat content ≥20%. 2. Processing water: taken from Fengle River water, the water quality meets the national drinking water standard requirements. Second, processing 1. Process: 2. Process points: (1) boiled pulp: the temperature of boiled soy milk should reach 90-110 ° C, the pressure is 0.3 MPa, the process of boiling soy milk should be 5-15 minutes. (2) Slurry: Slurry with brine, the ratio of brine to soy milk is 1:500. (3) Over-alkali: After pouring, the white germ sauce is poured into the edible alkaline water and stirred for 5-8 minutes. (4) Halogen: use more than ten kinds of ingredients such as homemade soy sauce, rock sugar, fennel, clove, cinnamon, licorice, add water and salt to make marinade, and put the dried and washed soybean paste to the brine. In the juice, marinate for half an hour. (5) Drying: Dry in a natural wind environment for about 4 hours, water ≤ 60. Third, the quality characteristics 1. Sensory features: (1) color and appearance: square shape, rounded corners, the surface of the finished product is bright, the color is brown and red, the color is pure and uniform. (2) Taste (taste, taste): long scent, delicate taste, elasticity, and aftertaste. 2. Physical and chemical requirements: The project requires moisture, %≤60 protein,%≥20 salt,%≤43. 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 the production of Fengle Sauce may submit an application to the Feixi County Market Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Anhui Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection mechanism of Fengle Sauce is selected by the Anhui Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.