Characteristics of traditional technology
Pixian bean paste adopts a unique and traditional special process, making chili paste by salting red pepper, making sweet paste by fermentation of broad bean, mixing it evenly in a certain proportion and putting it into fermentation container for mixed fermentation, strictly following the traditional production technology of "drying in sunny days, covering in rainy days, turning in the daytime and exposing at night". The product has the characteristics of "red, brown and oily color, rich sauce fragrance, crisp petals, spicy but not dry, mellow and long aftertaste". It is a common condiment for Sichuan cuisine and enjoys the reputation of "the soul of Sichuan cuisine".
Brewing climate conditions
Pixian County has a subtropical humid climate, mild climate, abundant rain, long frost-free period and distinct four seasons, which provide excellent geographical conditions for the production of Pixian Douban. The Pixian Douban can also be described as a good natural work of "picking up the aura of heaven and earth and absorbing the essence of the sun and the moon".
Raw material characteristics
Red pepper: preferably two thorns, green and healthy, red and bright color, plump meat.
Broad beans: "second-rate plate" broad beans, rich in nutrients, plump in meat and thick in texture.