Pixian Douban, as China's premier condiment treasure, its excellent quality comes from the unique principle of material selection and exquisite traditional craftsmanship, although no artificial flavors are added, but with delicate processing and high-quality raw materials, it has achieved the perfect fusion of bright and oily color, rich and pure aroma and rich taste levels. Its characteristics are moderate and full, bright color like ruby, full and large chili pepper particles, long and slightly sweet aftertaste after eating, which can be called an indispensable soul seasoning in Sichuan cuisine, so it has won the reputation of "the soul of Sichuan cuisine". In particular, it is worth mentioning that the production process of Pixian Douban is rigorous and unique, this kind of craftsmanship passed down from generation to generation carries a profound cultural heritage and local wisdom, and has been approved in 2008 to be included in the second batch of national intangible cultural heritage list in China, becoming one of the important heritage representatives of Chinese traditional culture and food culture, which is highly cherished and inherited. 
At the turn of the Ming and Qing dynasties, the Chen family originated from Cuixiang Village, Xiaogan Township, Tingzhou Prefecture, Fujian Province, and Chen Yixian moved to Pixian County, Sichuan, where they multiplied. According to records, in 1688 (during the reign of Kangxi of the Qing Dynasty), members of the Chen family accidentally mixed dried beans with chili peppers and a little salt as a seasoning, but they did not expect to create a unique and delicious food, which was the initial form of Pixian Douban. By the middle of the 19th century (during the Xianfeng period of the Qing Dynasty), Chen Shouxin, a descendant of the Chen family, known as Yiqian (also known as Xinqian), noticed that salted chili peppers were not conducive to long-term preservation because they were prone to water. Based on his family's traditional practice, he spent several years experimenting with adding peas to chili peppers to absorb water, but the results were not satisfactory, and then he replaced them with Hu Douban, which was still not satisfactory. Inspired by the fermentation process of tofu, he innovatively fermented the gray noodles and watercress together, thus giving birth to the delicious and spicy Pixian douban, which officially opened the process of "Yifenghe" sauce garden. Take the word "Yi" in the font name to commemorate, combined with the "Xianfeng" year name at that time and the harmony of heaven, earth and man, the sauce garden was named "Yifeng He". Chen Shouxin and his "Yifenghe" sauce garden are therefore known as the authentic originator of Pixian Douban. Since then, the descendants of the Chen family have taken deep roots in the southern area of Pixian County, and through passing on and continuous improvement from generation to generation, Pixian Douban has gradually become famous.
After hundreds of years of development and polishing, Pixian Douban has formed a perfect production process. Because chili peppers and broad beans are rich in protein, fat, carbohydrates and vitamin C, which can stimulate appetite, drive away dampness and protect against cold, and watercress is an indispensable seasoning for classic Sichuan cuisine, Pixian Douban is not only widely praised throughout China, but also widely loved and spread around the world. The large-scale production of Douban in Pixian County began in 1803 (the eighth year of Jiaqing in the Qing Dynasty), and Chen Yixian, a descendant of Chen Yijian, founded the "Shuntian Sauce Garden" in Pixian County, and began large-scale research and development, production and sales of "spicy Douban". In 1853 (the third year of Xianfeng), Chen Shouxin, another descendant of the Chen family, established the "Yifeng and Sauce Garden" in Pixian County, which was later merged into the "Shuntian Sauce Garden", and the product quality was significantly improved, and the production scale was also expanded. During this period, Chen Shouxin pioneered the use of a new process of mixing broad beans with flour and blending them with salted chili peppers, and successfully produced real Pixian bean paste.
Pixian Douban technology reached a mature stage from Xianfeng three years to the 80s of the 19th century, during which Gong Jingming, a native of Peng County, set up "Yuanfengyuan Sauce Garden" in Pixian County, breaking the situation that "Yifeng He" monopolized the Pixian Douban market. The competition between the two sides has prompted the two sauce gardens to continuously innovate and improve the douban production process, which makes the quality and taste of Pixian douban increasingly sublimated. In the first 20 years, Chen Shouxin's grandson Chen Wenhua opened the "Shaofeng and Sauce Garden" in Pixian County, which made the Pixian Douban industry form a three-legged pattern and greatly promoted the progress of the Douban production process.
Entering the first period of the 10-40s of the 20th century, the two sauce gardens of "Yuanfengyuan" and "Yifenghe" respectively have about 10 acres of drying fields, 25,000 sauce jars, and nearly 40 craftsmen, which can produce about 400,000 catties of watercress every year, and the scale is spectacular. With the vigorous development of Sichuan cuisine in the 80s of the 20th century, the demand for Pixian Douban has increased sharply in both the catering industry and ordinary families, prompting Douban manufacturers to turn to an industrial production model to meet market demand. Despite this, Pixian douban, which follows the traditional process, still has distinct advantages, such as bright red color, spicy and mellow, crispy and thick texture, and superior taste. **10,000 Fans Incentive Plan