Brewing technology of Douchi (Tongchuan Douchi brewing technology)

Name of Chinese national intangible cultural heritage: Douchi brewing technology (Tongchuan Douchi brewing technology)

Applicant: Santai County, Sichuan Province

Item No.: 939

Project No.: VIII - 156

Time of publication: 2008 (second batch)

Category: traditional art

Region: Sichuan Province

Type: new item

Applicant: Santai County, Sichuan Province

Protection unit: Tongchuan agricultural products development Co., Ltd

Brief introduction of Douchi brewing technology (Tongchuan Douchi brewing technology)

Applicant: Santai County, Sichuan Province

Douchi brewing has a long history in China. There are records about Douchi brewing in Qimin Yaoshu in the northern and Southern Dynasties. Douchi is a kind of healthy food, which has the effects of lowering blood fat, anti-aging, anti-cancer, enhancing human immunity and so on. It is made of high-quality black beans as the main raw material, spiced, star anise and other traditional Chinese medicine, spices as auxiliary materials, through fermentation, cooking, mold washing, flavoring, dehydration and other processes. Douchi can be divided into Mucor type, Aspergillus oryzae type and bacterial type, among which Mucor type is the best. The brewing technology of Douchi in China is mainly spread in Sichuan, Hunan, Chongqing and other places.

Tongchuan Douchi is the most famous local specialty in Santai County, Sichuan Province, with a history of more than 300 years. According to the annals of Santai County, in 1670, the Qiu family moved from Jiangxi to Tongchuan (now Santai County) to settle down. Qiu family used Mucor koji making technology to brew delicious Douchi, and constantly improved the technology according to the climate and water quality of Santai, so that the brewing technology of Douchi has a unique style and the product is more delicious. Because this kind of Douchi is produced in Tongchuan, it is called "Tongchuan Douchi". In the 17th year of Kangxi (1678), the magistrate of Tongchuan took it as a tribute, which made Tongchuan Douchi famous in Kyoto. When it came to Qiu Zhengshun, the fifth generation of the Qiu family, he set up the Zhengshun soy sauce garden in the East Street of the city, with an annual output of more than 200000 Jin of Douchi. Tongchuan Douchi has high nutritional value, can promote hematopoietic function, and is easy to be absorbed by the human body. It is a natural nutritional health care product.

Tongchuan Douchi is of good quality. However, due to its high cost and long storage period, it is very difficult to maintain production in today's fierce market competition. It is necessary to formulate corresponding measures to strengthen the protection of its traditional brewing techniques.