Yangjiang Douchi has a long history and is famous all over the world. As early as the end of Ming and the beginning of Qing Dynasty, Yangjiang had already made delicious lobster sauce in You Xiang, and its historical origin came from a folk story.
Legend has it that a long time ago, there was a woman named Dou Niang who lived by begging because of the drought and no harvest. One day, she put the leftover cooked black beans in a crock and put them in the corner to use when she was hungry.
/kloc-After more than 0/month, Dou Niang found that these beans were covered with white fluff, so Dou Niang had to wash the moldy cooked beans. To prevent the beans from going moldy again, she added some salt. After dozens of days, Dou Niang accidentally opened the crock and smelled a strange smell, so Dou Niang ate with her rice and felt more delicious.
Since then, this method of brewing cooked beans has spread. In order to commemorate Dou's mother, people call this bean "Dou's". Because it is a bean product, later people call it "lobster sauce". Over time, the story of Dou's family could not be verified, and the legend also cast a mysterious color on Dou Chi.
Extended data:
Classification of Ghost Powder Douchi Varieties:
Yangjiang Douchi, 1, is produced by traditional brewing and fermentation technology with black beans, salt and water as raw materials.
2. Yangjiang Douchi is made of Yangjiang Douchi and several pieces of soaked ginger.
3. Ready-to-eat Yangjiang Douchi, which is made of Yangjiang Douchi as raw material and various auxiliary materials, is sterilized (cooked) at high temperature.
The above three kinds of products can be divided into boxed Yangjiang bean (ginger) fermented bean, bagged Yangjiang bean (ginger) fermented bean, advanced pop-top can ready-to-eat Yangjiang fermented bean, glass bottle ready-to-eat Yangjiang fermented bean and other products according to different packaging types.
Medicinal value of ghost female douchi;
The medicinal value is high, which is another wonderful use of Yangjiang Douchi and Yangjiang sauce red as seasoning. In many ancient books of traditional Chinese medicine in China, there are many records about the treatment of diseases with lobster sauce.
For example, Zhang Zhongjing's Treatise on Febrile Diseases in the Han Dynasty has a prescription of "Zhi Zi Tang Chi", which shows that Zhi Zi Chidou Decoction can treat symptoms such as exogenous wind-cold and not thinking about diet; Li Shizhen's Compendium of Materia Medica records that "Douchi has the effects of stimulating appetite, promoting digestion, resolving stagnation, sweating, relieving exterior syndrome, relieving restlessness and relieving asthma".
References:
Yangjiang douchi? Baidu baike