Introducing Hubei Province Qianjiang Specialties Changxiangsi Spicy Beef Sauce Chili Sauce Mixed Noodles Seasoned with Rice and Hot Pot. Changxiangsi is a specialty of Qianjiang, Hubei. It is made using a traditional folk recipe and modern biotechnology to refine a combination of ingredients such as soybeans, peanuts, and beef. The flavor is unique and the taste is rich. It can be used as a seasoning, mixed with noodles.
Why Changxiangsi beef sauce is standing out as a delicious and conscientious inheritance beef sauce
The quality of a sauce is determined by its ingredients. As early as the era of pure handmade workshops, Changxiangsi has been very particular about the selection of raw materials, auxiliary materials, and spices. Soybeans, wheat, sesame, peanuts, and fruits and vegetables produced in the Jianghan Plain are all high-quality raw materials for making sauces, with rich protein, starch, sugar, and other nutrients required for fermentation. In recent years, Changxiangsi has become even more strict in its selection of sauce ingredients; its plant-based ingredients come from designated green agricultural production bases in the local area, and the beef used in Changxiangsi beef sauce is sourced from the hind legs of yellow cattle raised on the grasslands of northwestern China. Additionally, the dried moss used in Changxiangsi sauce is sourced from Woyang, Anhui, known as the "hometown of China's tribute vegetables", which is an important reason why Changxiangsi sauce has gained authoritative certification and social recognition.
The production process of Changxiangsi preserves the traditional techniques and manufacturing essentials that have been passed down through generations, while also focusing on innovation and development. For the fermentation process, the ancient method is used, following the traditional techniques of making koji and combined with the characteristics of the climate, temperature, and humidity of the Jianghan Plain. After generations of exploration and accumulation, a system of high-quality fermentation techniques has been formed. For the brewing process, ancient and modern techniques are combined to create an innovative process that perfectly blends fermented and non-fermented types. Through modern scientific testing, more than 200 flavor substances have been identified in the Changxiangsi sauce, including esters, alcohols, phenols, aldehydes, and other compounds, with a higher amino acid content compared to similar domestic products.
According to Guan Haishan, the Marketing Manager of Hubei Changxiangsi Food Co., Ltd., "When you smell it, as soon as you open the bottle cap, a strong aroma hits you. The taste is a mixture of carefully brewed ingredients and spices, with the most prominent being the aroma of the unique "sauce mother" of Changxiangsi. Our secret recipe for the "sauce mother" has been passed down through generations, and has been kept secret for a long time. It is one of the core techniques of Changxiangsi sauce products." The "sauce mother" is the base sauce used for making various pickled vegetables. Changxiangsi draws on the essence of the traditional techniques, and after more than 30 complex fermentation processes, obtains a sauce mother that enhances flavor, color, and taste. This sauce mother is then scientifically paired with various pickled vegetable ingredients to produce high-quality sauce products. The secret sauce mother is a major contribution of Changxiangsi to Chinese sauce culture, greatly enriching the traditional fermentation techniques, flavoring techniques, and aromatic techniques of sauce products.
With the support of the secret sauce mother, for many years, Changxiangsi beef sauce has always maintained a rich and strong flavor, with consumers and dealers constantly coming back for more. The product has also passed the "ISO 9001 Quality Management System Certification" and the "Food Safety Management System Certification." The company has built a modern production plant that meets international standards, with 6 modern production lines and an annual output of 4,500 tons, making it a key enterprise in the agricultural industrialization of Hubei Province. With the development of modern technology, traditional manual techniques are mostly replaced by mechanical and electronic methods. However, Changxiangsi has always adhered to traditional techniques and core techniques of intangible cultural heritage, with only 20% of the manufacturing process being replaced by machinery.
Specifications:
Why Changxiangsi beef sauce is standing out as a delicious and conscientious inheritance beef sauce
The quality of a sauce is determined by its ingredients. As early as the era of pure handmade workshops, Changxiangsi has been very particular about the selection of raw materials, auxiliary materials, and spices. Soybeans, wheat, sesame, peanuts, and fruits and vegetables produced in the Jianghan Plain are all high-quality raw materials for making sauces, with rich protein, starch, sugar, and other nutrients required for fermentation. In recent years, Changxiangsi has become even more strict in its selection of sauce ingredients; its plant-based ingredients come from designated green agricultural production bases in the local area, and the beef used in Changxiangsi beef sauce is sourced from the hind legs of yellow cattle raised on the grasslands of northwestern China. Additionally, the dried moss used in Changxiangsi sauce is sourced from Woyang, Anhui, known as the "hometown of China's tribute vegetables", which is an important reason why Changxiangsi sauce has gained authoritative certification and social recognition.
The production process of Changxiangsi preserves the traditional techniques and manufacturing essentials that have been passed down through generations, while also focusing on innovation and development. For the fermentation process, the ancient method is used, following the traditional techniques of making koji and combined with the characteristics of the climate, temperature, and humidity of the Jianghan Plain. After generations of exploration and accumulation, a system of high-quality fermentation techniques has been formed. For the brewing process, ancient and modern techniques are combined to create an innovative process that perfectly blends fermented and non-fermented types. Through modern scientific testing, more than 200 flavor substances have been identified in the Changxiangsi sauce, including esters, alcohols, phenols, aldehydes, and other compounds, with a higher amino acid content compared to similar domestic products.
According to Guan Haishan, the Marketing Manager of Hubei Changxiangsi Food Co., Ltd., "When you smell it, as soon as you open the bottle cap, a strong aroma hits you. The taste is a mixture of carefully brewed ingredients and spices, with the most prominent being the aroma of the unique "sauce mother" of Changxiangsi. Our secret recipe for the "sauce mother" has been passed down through generations, and has been kept secret for a long time. It is one of the core techniques of Changxiangsi sauce products." The "sauce mother" is the base sauce used for making various pickled vegetables. Changxiangsi draws on the essence of the traditional techniques, and after more than 30 complex fermentation processes, obtains a sauce mother that enhances flavor, color, and taste. This sauce mother is then scientifically paired with various pickled vegetable ingredients to produce high-quality sauce products. The secret sauce mother is a major contribution of Changxiangsi to Chinese sauce culture, greatly enriching the traditional fermentation techniques, flavoring techniques, and aromatic techniques of sauce products.
With the support of the secret sauce mother, for many years, Changxiangsi beef sauce has always maintained a rich and strong flavor, with consumers and dealers constantly coming back for more. The product has also passed the "ISO 9001 Quality Management System Certification" and the "Food Safety Management System Certification." The company has built a modern production plant that meets international standards, with 6 modern production lines and an annual output of 4,500 tons, making it a key enterprise in the agricultural industrialization of Hubei Province. With the development of modern technology, traditional manual techniques are mostly replaced by mechanical and electronic methods. However, Changxiangsi has always adhered to traditional techniques and core techniques of intangible cultural heritage, with only 20% of the manufacturing process being replaced by machinery.
Specifications:
Product Name: Changxiangsi Spicy Beef Sauce Chili Sauce
Weight: 245g
Shelf Life: 365 days at room temperature
Ingredients: Soybeans, Vegetable Oil, Beef, Peanuts, Peppers, Ginger, Garlic, Edible Salt, Sugar, Sesame, Spices, Food Additives (Sodium Glutamate, Potassium Sorbate)
Nutrition:
Item per 100g nrv%
Energy 1540kg 18%
Protein 13.1g 22%
Fat 27.7g 46%
Carbohydrates 17.2g 6%
Sodium 1420mg 71%
Origin: Hubei Qianjiang
Production license number: SC10342900500028
Commodity barcode: 10701381936
1x Changxiangsi Spicy Beef Sauce Chili Sauce
Note:
If the lid is raised, please do not eat
This is a high-oil and high-fat food. It is recommended to eat it in moderation, such as only eating 10g once a day.
Do not mix with other seasonings, so as to ensure the original taste.
About Returns:
If the product has quality issues, it can be returned for a refund, and all costs will be borne by the merchant. Fresh products cannot be returned or exchanged for non-quality issues, and buyers are responsible for round-trip shipping fees and product damage risks for returns without reason.
About Damage:
If there is obvious damage to the courier packaging, please reject the delivery and contact customer service with pictures for resolution. If the lid is raised, please do not eat. For leaks, bloating, or flattening, please contact customer service for compensation.
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If you encounter any issues with your order, please contact us before opening a dispute. We will send you a free replacement after confirming the problem.
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