Our hometown, Yongchuan, is located in the west of Chongqing. It is an ancient and dynamic emerging city. There are many specialties here: Yongchuan tempeh, preserved eggs, and rosewood, but my favorite is Yongchuan tempeh, which is famous both at home and abroad.
It is dark brown, shining like black pearls. When you open the bottle cap, a fragrance will come out, which will make you salivate. It is very refreshing to take a bite. Slightly sweet, a little spicy, and delicious.
Do you know the origin of Yongchuan black bean sauce? Legend has it that a hundred years ago there was an old woman on the Tiaodeng River. She cooked soybeans to prepare for the New Year. As soon as she finished cooking, the rich man came to collect the debt. The old woman quickly hid the soybeans in a dustpan and ran out to hide. A month later, the old woman came home and saw the dustpan. It was a pity that the soybeans were missing, so she poured the soybeans into a basin with wine and salt and mixed them well. Unexpectedly, the smell was fragrant and she tasted it delicious.
Yongchuan fermented black bean sauce is very good for rice. I used to only eat one bowl of rice, but if there are delicious bean drums on the table, I can eat two bowls. Yongchuan Dougu also has a nourishing effect and is mainly made of spices, chicken essence and soybeans. I heard from the elderly that regular consumption of Yongchuan black bean paste will prolong life, which is true.
I love my hometown Yongchuan, the specialties of my hometown, and especially the Yongchuan Bean Drum in my hometown.