Yongfeng spicy sauce is made of pepper, wheat, soybeans, glutinous rice, etc. After cooking, fermentation, grinding and other production processes, it produces the bright color of spicy sauce, sweet and sweet, sweet and mellow, aromatic and delicious, forming a unique and permanent Feng Shui local brand. Yongfeng spicy sauce and Xiangtan lotus seed, Changsha stinky tofu, is also known as "Hunan three treasures."

Yongfeng spicy sauce is made of pepper, wheat, soybeans, glutinous rice, etc. After cooking, fermentation, grinding and other production processes, it produces the bright color of spicy sauce, sweet and sweet, sweet and mellow, aromatic and delicious, forming a unique and permanent Feng Shui local brand. The "Hungry Not Spicy" Hunanese trait is the best interpretation here - taste the Yongfeng spicy sauce from Shuangfeng, Hunan people's bold and optimistic personality and the spirit of dare to fight and fight bravely Jumping now. I. Product Overview Product Name: Yongfeng Hot Sauce National Announcement No.: No. 182 of 2007 by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China: Yongfeng Town, Yintang Township, Diaoma Street Town, Tuenmen Bridge Town, Shuangfeng County, Hunan Province, Shatang Township, Shi Niu Township and other 6 townships and towns have jurisdiction over the administrative area. Product Standard No.: No. 2, Landmark Geography is located in Shuangfeng County, centered on Yongfeng area, surrounded by mountains and waters, and Qingshan Xiushui. The first peak in the county is Ziyun Peak, which is covered with layers; the cliffs of Huangchao Mountain are steep and steep, and the terrain is dangerous; Baishi Peak is “the sky is half-deep and the ladder is gradually rising into the clouds and the mountains are in harmony”; the Tongliang Mountain Canyon waterfalls are suspended like silver; Mangdangjiaxixi confronts the scorpion, and the ghost forest is awesome; the provincial forest park Jiufeng Mountain is called "the ancestor of the seventy-two peaks of Nanyue". The handsome and straight, the gully is deep, the millennium ginkgo, the deep roots and leaves; the shui shui sacred village Xiuzhu Maolin, fabulous paradise; more Shuifu Temple Reservoir lakes and mountains, unlimited scenery, has the reputation of "Xiangzhong West Lake". Shuangfeng County, located in the central part of Hunan Province, is in danger of Jiufeng in the east, the ridge of Xiqiaojieling in the north, the solid of the mouth in the north, and the peak of Hengyue in the south. The mountain range of the county is divided into two parts: the northwest and the southeast. The highest point is 818.8 meters above sea level, located in the fairy temple of Zifeng Mountain; the lowest point is 64 meters above sea level, located in the Jiangkou Valley of the northeast of the county and the confluence of water measurement. The landforms in the territory are complex in shape and diverse in type. The climate of Shuangfeng County belongs to the subtropical monsoon humid zone. The outstanding advantages are rich in heat, long growing season of pepper, annual average temperature of 17°C in the county, the lowest temperature is January, the highest temperature is July, and the frost-free period is 263-300 days per year. . The winter is cold and the cold period is short. The rainfall is abundant, and the annual rainfall is around 1200mm to 1350mm. The sunshine is sufficient, the annual average sunshine hours is 1621.8h, and the average annual solar radiation is 105.73Kca/cm2, which is suitable for the production conditions of bell pepper, horn pepper, and warm light. The Yongfeng area is formed by the intersection of the Jintian River and the Qinshui River under the Jiufeng Mountain Range. It has a variety of organisms, a well-developed population and abundant calories. It is suitable for the growth of a variety of pepper varieties and soy sauce raw materials such as soybeans. There are more than 10 varieties of peppers. Among them, Lantern Pepper is not only high in yield, but also rich in protein, iron, phosphorus, calcium and vitamins. Third, the cultural background Yongfeng spicy sauce has been a hundred years of history, until now, the annual Dragon Boat Festival has just passed, the end of the rainy season began to clear, the local people began to make a good sauce and busy. The farmers picked the red peppers back and followed the familiar sauce process to prepare for the new year to visit the friends and friends. The qualified farmers also used the annual sun-baked period as the golden period for family income. The local red peppers in the vegetable market are everywhere. The experienced residents are always bargaining and carefully selected. The market is full of sizzling sounds of peppers and continuous inquiries. The scene is very lively. I picked up a large sack of flaming red peppers and started to make my own hot sauce. Near the summer season, the sun is quite strong, and the sun is shining in the sun. At this time, the roof of every household is filled with a sauce tank. If the satellite is locked over the double peaks, the scene of the sauce can be described as spectacular. After ten and a half months, when the color of the hot sauce is dark red and the aroma is overflowing, you can get out of the tank. The nose sauce is on the verge of sorrow. Of course, if you want to make a good altar, you can't rely on skilled craftsmanship. You still have to take care of God to get such delicious sauce. Whether you are visiting relatives or friends or sightseeing, Shuangfeng people will always treat you with Yongfeng spicy sauce. Yongfeng spicy sauce has become a business card of Shuangfeng. From the spicy and sweet taste of hot sauce, you can feel the boldness and enthusiasm of Shuangfeng people. personality. Not afraid of spicy, "I am not afraid of suffering, and I am not afraid of death." As the Shuangfeng people in the hinterland of Hunan Province, the spicy culture of Hunan people is carried forward, and the first to create a unique flavor of Yongfeng spicy sauce, so that you can eat spicy all year round, three meals a day can eat spicy, can eat spicy anytime, anywhere; Can eat spicy can be more spicy, can not eat spicy can also eat; and spicy has a taste, nutrition, taste. Therefore, Yongfeng spicy sauce and Xiangtan lotus seeds, Changsha stinky tofu, is also known as "Hunan three treasures."

Yongfeng hot sauce quality technical requirements (a) raw pepper. 1. Site conditions: The terrain is gentle, the slope of arable land is ≤20°, and the soil pH is between 6.0 and 7.2. 2. Variety: local bell pepper, horn pepper. 3. Cultivation techniques: (1) Sowing: Planting in sunny days from late February to early March in which the temperature is stable above 5 °C. Evenly sow seeds per square meter of seedbed is less than or equal to 5g. (2) Colonization: planted according to a single plant, the planting density is controlled below 45,000 plants/cm. (3) Fertilization: The base fertilizer is mainly based on farmyard manure. After planting, every 15 to 20 days, the seedlings are drenched with decomposed thin human waste urine; when the first fruit reaches more than 2 cm, 15 to 18 tons of manure urine is applied per hectare. 4. Harvest: Select all red peppers for batch picking. Harvesting period is from July to August, picking on sunny days, and picking is prohibited when there is dew on rainy and cloudy days. (2) Raw soybeans. 1. Varieties: Xiangchundou No. 15, Xiangchundou No. 18, Xiangchundou No. 5. 2. Planting technical requirements: (1) Sowing period: It is advisable to plant seeds from late February to early March, using a seeding method. Seeding 22.5kg to 30kg per hectare. (2) Colonization: row spacing 16cm to 48cm, plant spacing 12cm to 14cm. (3) Wheat and glutinous rice raw materials. It is required to use no mildew, no insects, no impurities, normal color and odor, and meet the national GB2715 high quality wheat and glutinous rice. (4) Production water. Use high-quality water in Yongfeng area in line with national standards. (5) Salt. Meet the GB5461 national standard. (6) Vegetable oil. Meet the GB2716 national standard. (7) Processing. 1. Ingredients: fresh red pepper 50%, wheat flour 7%, glutinous rice flour 3.5%, soybean powder 2.5%, water 25%, salt 9%. 2. Traditional production process: (omitted) 3. Improve production process: (omitted) (8) Quality characteristics. 1. Sensory characteristics: The color of the project indicator is reddish brown or reddish brown. The translucent amber luster scent is scented with pepper and wheat. It is unique and fragrant. It is deep and lingering, and it tastes spicy and mellow. Fresh, falling, good acidity, moderate viscosity, no impurities, no suspension, visible pepper seeds, finely divided pepper blocks 2. Physical and chemical indicators: project indicators salt (%, in terms of NaCl) ≤ 10-12 total acid (%, in terms of lactic acid) ≤ 2 total sugar (%, in terms of glucose) ≥ 15 amino acid nitrogen (%, in N) ≥ 0.25 moisture (%, based on leachate) ≤ 55 total nitrogen (%) ≥0.9

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The producers within the scope of protection of the geographical indication products of Yongfeng Hot Sauce can submit an application for the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Shuangfeng County of Hunan Province, which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.