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Douchi is a traditional fermented bean product in China, and it ranks as one of the four traditional fermented bean products in China along with soybean paste, soy sauce and fermented bean curd. Douchi has a long history of production in China because of its rich nutrition and easy digestion and absorption. It has become an important part of China's food culture and has a good consumption base.

In ancient times, Douchi was called "Una" and also called "addiction". According to whether salt is used in fermented grains, it is divided into salty and light. Mild douchi is mainly used as medicine, and salty douchi is mainly used as seasoning. Douchi should have originated before Qin and Han Dynasties. According to Wang Yi, a famous writer in the Eastern Han Dynasty, the annotation of "Great Bitterness, Great Saltiness, Sweet Sweetness" in The Songs of the South can be inferred that Douchi may first appear in the Warring States Period. In addition to Wang Yi in the Han Dynasty, Liu Xi also praised Douchi as "the sum of five flavors, which is the earliest record of Douchi at present."

In the long course of development, the flavor of Douchi has been complicated and diversified, and it has gradually become a popular food with good quality and low price that people generally eat. Because the production method of fermented soybean and the flavor of the product have their own characteristics due to different places of origin. According to Compendium of Materia Medica, Zhou Pu Douchi in Sichuan is rich in flavor and salty, which is different from other Douchi. The famous sentence of Song Dynasty, "Mei Qing's qi is white, and the beauty of bamboo shoots is better than Shu Douchi", shows that Sichuan has become a famous Douchi producing area at that time.

The method of making douchi was first seen in the 2nd century AD, when Zhang Hua's Natural History was used as douchi. Later, at the beginning of the 5th century AD, Ho Choi of the Northern Wei Dynasty wrote The Book of Food, and Jia Sixie wrote The Book of Qi Yao Min in 544 AD. All the previous medical books recorded the method of making lobster sauce. During the Sui and Tang Dynasties, with the spread of Buddhism, the production technology of douchi spread to South-East Asian countries and regions such as Korea, Japan, the Philippines and Indonesia, and has now developed into local famous products, such as natto in Japan and douchi in Indonesia.

Since the development of Douchi, there are many varieties, and the appearance, flavor and eating method of products have their own characteristics, which is mainly due to the different types of main microorganisms involved in brewing, which affects the production technology. At present, there are Aspergillus oryzae (represented by Beijing Douchi and Hunan Liuyang Douchi), Mucor (represented by Xuzhou Aichuan Douchi), Bacterial (represented by Guangdong Douchi and Japanese Natto), Rhizopus (represented by Indonesia Tianpei Douchi) and Neurospora (represented by Indonesia Angqiao Douchi) in the world, and China traditional Douchi is the first three types.

Yichuan Douchi originated in the Tang Dynasty. According to legend, in 675 AD, Wang Bo, one of the "four outstanding men in the early Tang Dynasty", passed through Hongzhou, and saw that Yan Dou was cold and sweaty, with sore joints and coughing. Wang Bo took lobster sauce as medicine, and Yan Dou took it for three days. Since then, Yichuan Douchi has been famous all over the country and has never failed. Xuzhou has an extremely advantageous geographical position, which has been a battleground for military strategists since ancient times, and is also the central city of the Huang-Huai-Hai region. In terms of diet, Xuzhou has the characteristics of both northern and southern cuisines. Under the strong influence and integration of China's four major cuisines: Shandong Cuisine and Jiangsu Cuisine, it presents new development characteristics.

The subdivision of Aichuan Douchi is mainly based on "fermentation cycle", which is divided into three-month fermentation cycle and nine-month fermentation cycle. The three-month fermentation cycle is mainly based on factory raw material douchi, and the nine-month fermentation cycle is mainly based on catering seasoning.

The production process of Aichuan Douchi is the "China Douchi Wulin" made by six steps: material selection, soaking, cooking, koji making, fermentation and cooking. Remove impurities from soybeans with uniform particles, wash them and soak them in clear water. When the soybeans are soaked until they are swollen, wrinkle-free and slightly hard, put them in bamboo rafts to dry, cook for 7 to 8 hours and stew for 2 hours. The fermentation period is 3 months or 9 months. The length increases or decreases with the temperature, and the mature fermented embryo is decomposed into particles, which are then mixed with salt, sorghum wine and fermented grains. And put into a cylinder to be sealed and preserved, and the finished product is obtained after half a year.

Compared with other lobster sauce products, Yichuan lobster sauce is delicious and is a rare top grade, which is deeply loved by catering enterprises and family users.

Traditional products often contain more precious values. With the renewal of people's ideas and increasing emphasis on tradition, Yichuan Douchi will face new development opportunities, and the ancient Yichuan Douchi will glow with new vitality!