The old generation in the countryside fried and fermented beans and wheat to make sauce.

In our area, the practice of each family to make their own sauce is: in the humid season of the three days, the soybean boiled and boiled through the boiled soybeans mixed with flour, thinly spread on a flat plate or mat, and let it free fermentation, fermentation, put on the salt and watermelon altar fermentation until the sauce is fragrant can be opened and eaten.

Putting watermelon is called watermelon bean paste, putting water is called bean paste, grinding with a mill is called sweet noodle sauce, fermentation without water is called tempeh.