Yongfeng chili sauce

[1] It is prepared by boiling, grinding, mixing, fermenting, and aging, and produces a dark red, spicy sauce.

[1] The finished sauce is a translucent reddish-brown with an amber luster, fragrant with Yongfeng pepper and wheat, and has a mellow sweet and spicy flavor.

[1] People began to make chili sauce in the Yongfeng area during China's Ming dynasty during the reign of Chongzhen Emperor.

[1] According to a government report, Yongfeng chili sauce sales revenues were nearly 100 million yuan in the year 2000, representing taxes and profits of 30,000,000 CNY (US$4,469,550) for Shuangfeng county.

The mixed materials need to be exposed under strong sunshine for about 40 days until the color of the sauce is dark red and the aroma is overflowing.