Where is the characteristic of Baoding noodle sauce?

Baoding Noodle Sauce, which was first produced in the tenth year of Kangxi in Qing Dynasty, has a history of nearly 400 years. It has a good quality and a long reputation, and is an ideal cooking seasoning. Baoding's sweet noodle sauce is brewed with high-quality flour. Thick and sweet, reddish brown in color, put it upside down in a bowl. Traditional brewing is to make flour into dough, steam it, put it in a bamboo plaque or wooden box for a few days, then take it out of the pool, add light salt water and expose it to the sun for half a year. Now, on the basis of traditional brewing technology, Aspergillus oryzae is cultivated artificially by modern biotechnology to make koji, and solar energy is used for low temperature and low salt fermentation. Huaimao sweet noodle sauce is sweet and nutritious, and can be eaten raw or used as a seasoning for cooking. One of the main reasons why Baoding's snacks are fragrant and popular in Wan Li is that flour paste is added when cooking and stewing.