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Lobster Sauce, Suining

The earliest historical record of the production of Lobster Sauce in Taihe Town of Shehong County can date back to the end of Qing Dynasty.  With the raw material of pea steamed, boiled and mixed with spices, then put into jars and fermented for two or three years, it hit on the market, as the important cooking seasoning, which is sold in 13 counties or cities within the province, as well as Beijing, Shanghai, and so on.