Shao Fenghe is in addition to Juancheng brand another Pixian veteran bean paste brand, is the first batch of Chinese time-honored brands recognized by the Ministry of Commerce, formerly known as the Qing Dynasty "Shao Fenghe" sauce garden, the current Shao Fenghe family is the sixth generation of the sauce garden, but also one of the inheritors of Pixian Douban traditional production skills.
 
The sustainable development of traditional craftsmanship is inseparable from innovation, even the old brand Juancheng brand, in recent years, it has gradually launched new product lines, such as Douban mushroom dishes and other Douban ready-to-eat products, but Shao Fenghe does not have this plan, its own positioning is relatively high, still based on aging old Douban, using pottery jar manual brewing, low output and popularity, market share lags behind other brands, especially in offline ordinary retail channels, Shaofeng and products are not dominant. However, Shaofenghe is recognized as a representative of high-quality Pixian Douban in the industry, and the aged Douban produced by it has been well received.
 
Shaofenghe divides the quality of aged Douban by fermentation time, the price of five-year aged Douban is much lower than that of Juancheng brand Douban of the same year, 500g is priced at 120 yuan, but Shaofeng and five-year aged Douban is only a first-class Pixian Douban, and Juancheng brand five-year Douban is a special Douban, the moisture of the special Douban is less, no more than 53g/100g, and the amino acid nitrogen content is higher, no more than 0.25g/100g, these two sets of data mean that the umami and sauce ester taste of the special Pixian Douban are better, Of course, for ordinary consumers, the gap will not be particularly obvious when tasting, Shaofeng and three-year and five-year aged watercress have a more obvious flavor than other first-class watercress, and the price is relatively moderate. In addition, Shaofeng and Lao Douban have advantages in taste, the saltiness is not too heavy, and the spicinessness is lower than that of Dandan, which is a slightly spicy taste that most people can accept.
 
Pixian Douban is not recommended to be eaten immediately, especially aged Douban, and the best eating effect can be achieved by stir-frying red oil. In addition, Shaofeng and watercress grains are relatively large, and it is best to chop them when cooking, so the taste is finer and the seasoning is more uniform.