A 400-word essay "Pingjiang's Dried Sauce

Pingjiang’s Dried Sauce

Dried longevity five-spice sauce is produced in Changshou Street, an important town in the border areas of Hunan, Hubei and Jiangxi. It has a long history; the founder of making dried sauce is He Weifeng. According to the "Pingjiang County Chronicle": In the 7th year of Xianfeng in the Qing Dynasty, the old man He Weifeng opened a cold hotel in the town. One time, he picked up a few pieces of dried salt crust in the leftover soup. He felt it was a pity to throw them away, so he dried them and ate them himself, and found that they tasted good. Occasional attempts inspired Boss He. He marinated the tofu skin with marinade, dried it over charcoal fire, and named the new product "Duozhen Five-Spice Dried Sauce." Its formula is kept strictly confidential and passed down from generation to generation. In 1956, a descendant of the He family worked as a technician at the Changshou Five-Spice Sauce Factory and donated the secret ingredient recipe. The dried five-spice sauce is made with exquisite ingredients, including high-quality soybeans, local deep well spring water, and more than 10 kinds of ingredients. In recent years, new varieties such as dried spicy sauce and compressed dried sauce have been added. With the addition of vacuum packaging and high-temperature sterilization, the shelf life has been greatly extended. The five-spice sauce is dry and red in color, with a fragrant aroma. When eaten in the mouth, it is crunchy and chewy, and is delicious and refreshing. It is especially suitable for drinking wine. If stir-fried with green peppers or chopped green onions, it is a delicious dish to go with rice.