Wang mang douchi

Wangmang Douchi is a specialty of Shiquan County, Ankang City, Shaanxi Province. Wangmang Douchi is made by carefully selecting local pure soybean granules, boiling with spring water in the deep mountains of Qinling Mountains, adding various natural spices and drying. Its shape is original granular, convenient to eat and delicious, and it is a natural pure taste with the characteristics of farm soil. The production technology and ingredients of Shiquan Douchi are very strict, so its taste is fragrant and memorable. This comes from a historical story. According to legend, when Wang Mang led his army to Chihe market town, he was cut off from food and grass and stationed in Chihe to collect army waves. When there was a bumper harvest of soybeans, the army piled up the collected soybeans into mountains. Unexpectedly, in the continuous autumn rain, the soldiers cut down Vitex negundo and Broussonetia papyrifera (with excellent leaves to cover the rain) and covered them with soybeans. After a few days, when the rain stops, the branches will be uncovered and it will be found that the soybeans have become soft and black, and there is an odor. In order to prevent long worms, salt will be sprinkled and spread out to dry. After two days of exposure, the soybean turned black and smelled bad. At this time, someone boldly tasted one and was pleasantly surprised to find that it was very fragrant. Since then, the local people have flooded soybeans in this way and called them "Wang Mang Douchi".
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)