Yongfeng Chili Sauce
Yongfeng Chili Sauce is a traditional special product made at Yongfeng town, Shuangfeng County, Loudi city, Hunan province, China. Yongfeng chili sauce is made of Yongfeng chili, polished glutinous rice, soy, wheat, salt, wheat, soybeans. After cooking, fermenting, grinding and other production processes, it produces the dark red color of the spicy sauce.[1]
The sauce has a color of reddish brown, translucent with amber luster. The flavor of the sauce is fragrant with the unique fragrance of Yongfeng pepper and wheat, and it has a taste of sweet and spicy, and mellow.[2]
History and culture[edit]
People began to make chili sauce in the Yongfeng area during the Ming Dynasty of China. In early Chongzhen's years, the Chili sauce is made in Yongfeng Town, which has a history of more than 300 years.[3][4] Every year after the annual Dragon Boat Festival, the rainy season begins to clear, the local people start making chili sauce. Farmers pick red chilis and follow the process to prepare for the new year's visits to friends and relatives. Also, farmers use the annual sun-baked period as the golden period for family income. During this period of time, the local market is full of chilis and continuous inquiries. The scene is very lively.
Business and economics[edit]
According to a government's report, Yongfeng chili sauce business has increased nearly 30,000,000 CNY (4,469,550 USD) of tax for the Shuangfeng county in 2000.[5]
By the year of 2009, there were more than 100 chili sauce production enterprises in Shuangfeng county, including 3 enterprises with an annual production capacity of over 2,000 tons.[6]
Ingredients and recipe[edit]
Proportion of ingredients[7][edit]
- 50% fresh Yongfeng red pepper
- 7% wheat flour
- 3.5% glutinous rice flour
- 2.5% soybean powder
- 25% water
- 9% salt.
This recipe is proved by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China. Usually this recipe is for industrial production. Usually local farmers each has a family recipe, inherited by the family. Also, farmers adjust the recipe according to the family member's flavor preferences. For example, some local vegetables named Dao Dou （sword bean-Canavalia gladiata (Jacq.) DC.） and Di Can（Stachys geobombycis C. Y. Wu）are added into the chili sauce in Yuan Xiao village。
Process[8][edit]
- Boil soybeans and wheat; boil polished glutinous rice.
- Crush Yongfeng chili.
- Mix together: Put the boiled soybeans, boiled wheat, boiled polished glutinous rice, and crushed chili in a container, add salt in it and stir well .
- Natural fermentation → forming of koji → expose under the sun → finished product.
The quality of the sauce relies on the weather. The mixed materials need to be exposed under strong sunshine for about 40 days until the color of the sauce is dark red and the aroma is overflowing. Usually, the sunshine near the summer season in Shuangfeng county is qualified. Traditionally, the fermentation is taken under sunshine, but for some industrial process, temperature controlled fermentation technology is usually a guarantee of production and quality.
References[edit]
- ↑ "永丰辣酱". www.cgi.gov.cn. Retrieved 2019-03-29.
- ↑ "永丰辣酱". www.cgi.gov.cn. Retrieved 2019-03-29.
- ↑ "Chili Sauce from China Hunan , Chili Sauce manufactory Shuangfeng Caiboss Sauce Food Co., Ltd". www.21food.com. Retrieved 2019-03-29.
- ↑ 安璐. "Central China's Chili sauce has history of more than 300 years - Xinhua | English.news.cn". www.xinhuanet.com. Retrieved 2019-03-29.
- ↑ "hunan.mofcom.gov.cn". hunan.mofcom.gov.cn. Retrieved 2019-03-29.
- ↑ "娄底市永丰辣酱入选"湖南老字号" - 地方商务之窗". hunan.mofcom.gov.cn. Retrieved 2019-03-29.
- ↑ "国家质量监督检验检疫总局《关于批准对永丰辣酱实施地理标志产品保护的公告》2007年第182号-国家质检总局". www.aqsiq.gov.cn. Retrieved 2019-04-12.
- ↑ "www.aqsiq.gov.cn". Retrieved 2019-03-29.
This article "Yongfeng Chili Sauce" is from Wikipedia. The list of its authors can be seen in its historical and/or the page Edithistory:Yongfeng Chili Sauce. Articles copied from Draft Namespace on Wikipedia could be seen on the Draft Namespace of Wikipedia and not main one.
