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Sauces and condiments from Shuangfeng County, Loudi, Hunan, China
Yongfeng chili sauce is a Hunanese fermented paste of local red lantern chillies with a mould-grown base of wheat, soybean and glutinous rice. Aspergillus moulds first grow on the cooked grain base, which is then mixed with crushed chilli and salt and left in open containers in the summer sun. Yeasts and lactic bacteria then ripen it.
| Fresh red Yongfeng chilli (lantern and horn types)50 % | [gi2007] |
| Wheat flour7 % | [gi2007] |
| Glutinous rice flour3.5 % | [gi2007] |
| Soybean powder2.5 % | [gi2007] |
| Water25 % | [gi2007] |
| Salt9 % | [gi2007] |
| Starter | spontaneous koji (moulds grow on the cooked wheat base, 麦酱, by natural fermentation) |
Total time across the recorded steps: 40 days
What changes: Wheat, glutinous rice and soybean flours are boiled
Output: cooked wheat, glutinous rice and soybean base.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Yongfeng chili sauce is a Hunanese fermented paste of local red lantern chillies with a mould-grown base of wheat, soybean and glutinous rice. Aspergillus moulds first grow on the cooked grain base, which is then mixed with crushed chilli and salt and left in open containers in the summer sun. Yeasts and lactic bacteria then ripen it. Made in 4 steps over 40 days. The longest step, ferment in the summer sun (伏天晒酱), takes 40 days (English Wikipedia). Salt is 9 % (AQSIQ (General Administration of Quality Supe…). Aspergillus oryzae, A. sojae and A. niger and Zygosaccharomyces rouxii do most of the fermenting.
| Main step | 40 daysReported[wp] | Ferment in the summer sun (伏天晒酱) |
|---|---|---|
| Salt | 9 %Set[gi2007] | Mix with crushed chilli and salt |
Unlike chilli mashes made from chilli and salt alone, Yongfeng sauce has a mould-grown base of wheat, glutinous rice and soybean, so it ferments like a jiang. It is ripened in open containers in the full summer sun rather than sealed.
The GI text limits the finished sauce to at most 2 % total acid (as lactic acid) and at most 55 % moisture (as drained matter), and gives salt as "≤10-12" % NaCl.
Every number is labelled with how it is known. How this atlas is made
Made in Yongfeng since the Ming dynasty, for more than 300 years. The China Intangible Cultural Heritage Network says Zeng Guofan presented it to the Xianfeng Emperor, after which it became a court tribute product. It is one of Hunan's "three treasures", a Hunan provincial intangible cultural heritage item and a national geographical indication product (approved by AQSIQ Announcement No. 182 of 2007).
