Yangjiang specialty douchi is a traditional fermented bean product in China. In ancient times, Douchi was called "secluded" or "addicted". The earliest record can be found in Liu Xi's Interpretation of Famous Foods in the Han Dynasty, which praised Douchi as "the sum of five flavors must exist". There is also a record of "making black beans" in the Book of Songs in the 2nd-5th century. The ancients not only used lobster sauce for seasoning, but also used it as medicine, and attached great importance to it. It is recorded in Han Shu, Historical Records, Qi Yaomin Shu and Compendium of Materia Medica. Yangjiang Douchi, together with Yangjiang lacquerware and knives, is called "Yangjiang Three Treasures". Since 1950s, she has entered cities all over the country with a strong fragrance. In 1980s and 1990s, she traveled overseas and exported to Hong Kong, Macao, Southeast Asia, Europe and America, and many domestic and foreign guests became interested in Yangjiang through the mellow and delicious Yangjiang Douchi.
Yangjiang lobster sauce has been an indispensable seasoning in Yangjiang people's kitchens for a long time. No matter what you cook, adding a handful of lobster sauce can turn decay into magic and tasteless into flavor. Half a grain of lobster sauce will produce saliva, leaving a fragrance on the teeth and cheeks, with a long aftertaste. Today, with more and more kinds of condiments, Douchi is still loved by the public.
Among them, canned lobster sauce has the following flavors: garlic, spicy, garlic, sweet and sour, onion and ginger.