According to the "Yongchuan County Chronicles", Yongchuan fermented black beans originated in the Ming workshop and its skills were inherited in 1644, with a history of more than 370 years. In the fifth year of Daoguang in the Qing Dynasty (1825), Du Dingfeng, the gentry of Yongchuan, created the Dingfeng No. sauce shop in the north gate of Yongchuan (the original company address), and used the local Beimen water well (this well was later called the old black bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean be In 2013, the company spent 127 million yuan to build a new factory in Fenghuanghu Industrial Park, Da'an Street, Yongchuan District. The equipment and technology were transformed and upgraded, and the production capacity and product quality of the new factory after completion were greatly improved and guaranteed.

The company has the production capacity of 5,000 tons of traditional mucor-type fermented black beans per year and 10,000 tons of composite mold low-salt fermented black beans per year. It has modern production lines such as Yongchuan fermented black beans, sweet noodle sauce, Douban, Yongchuan soy sauce, and compound seasonings. The company has a high-level R&D team and cooperates with professional institutions such as Southwest University, Sichuan University Agricultural Product Processing Research and Development Institute, Sichuan Food Fermentation Industry Research and Design Institute to conduct new product research and development. The products are sold well across the country, exported to the United States, Canada, the Netherlands and Southeast Asia.

The company adheres to market-oriented approach and aims to "Everbright the traditional nameplate for three hundred years and cast world-class food quality". It is committed to combining traditional food with modern biotechnology, pursuing good quality and excellent service. Adhering to the corporate spirit of "integrity, friendship and enterprising", the company works with friends from all walks of life and consumers to create a better life.

Yongchuan fermented black beans have been passed down from generation to generation, and has now been passed down to the 14th generation inheritors, Qing Gao and Qiu Shiqiang. Focus on one thing for a lifetime, do it to the extreme, "brew with virtue" and constantly innovate". This is the original intention that inheritors of all generations have always adhered to, devote their lives to maintain the flavor characteristics of Yongchuan fermented black beans, and carry forward it.