Speaking of Doubanjiang, the first thing many people think of is Pixian Doubanjiang. Because Pixian County Doubanjiang began to make Doubanjiang in Pixian County as early as the late Qing Dynasty and the Republic of China, when warlords were fighting. Therefore, the bean paste industry in Pixian County developed earliest, and its reputation has spread far and wide. It is said that Pixian Doubanjiang is famous all over the world. It is said that the reason is not only that it debuted early, but also claims to be unique and unique in the selection of materials and craftsmanship. Pixian Douban has the characteristics of strong spiciness, bright red and oily taste, and large pepper pieces. It is a commonly used seasoning in Sichuan recipes and is known as the "soul of Sichuan cuisine". Its production techniques are included in the second batch of national intangible cultural heritage lists. However, after testing, it was found that Pixian Douban also has its shortcomings and areas that can be improved, such as too much saltiness, single spiciness (lack of aroma), and insufficient aftertaste. However, the doubanjiang used in Sichuan restaurants across the country is still based on Pixian Douban. However, it is precisely for this reason that many restaurants have a homogeneous taste and are unable to stand out in the fierce competition. It is difficult to form a unique flavor and lacks core competitiveness that cannot be copied.