What kind of bean paste tastes better?

Speaking of bean paste, many people first think of Pixian bean paste. Because Pixian bean paste existed as early as the end of the Qing Dynasty and the Republic of China, when warlords scuffled. Therefore, the bean paste industry in Pixian county developed the earliest and its reputation spread far away. It is said that Pixian bean paste is famous all over the world. The reason is that, in addition to early debut, it is said that it is unique in material selection and technology. Pixian watercress is characterized by strong spicy taste, bright red oil and large Chili pieces. It is a common seasoning in Sichuan cuisine recipes and is known as the "soul of Sichuan cuisine". Its production skills were included in the second batch of national intangible cultural heritage list. However, after testing, it is found that Pixian watercress also has its shortcomings and improvements, such as excessive salty taste, single spicy taste (insufficient fragrance) and insufficient aftertaste. But at present, Pixian watercress is the main product of bean paste used in Sichuan cuisine restaurants all over the country. However, it is precisely for this reason that many restaurants have problems such as homogeneous taste, unable to stand out from the fierce competition, difficult to form a unique flavor, and lack of core competitiveness that cannot be copied.