郫(pi)(pi)縣(xian)(xian)(xian)(xian)豆(dou)瓣(ban)(ban)(ban)是重要(yao)的川菜(cai)烹飪佐料，被譽為“川菜(cai)之魂”。郫(pi)(pi)縣(xian)(xian)(xian)(xian)位(wei)于(yu)四(si)川省成都平(ping)原(yuan)(yuan)中部，境內盛產(chan)胡豆(dou)（蠶豆(dou)）和辣椒。明末(mo)清(qing)初，一位(wei)陳(chen)(chen)(chen)姓人士流落四(si)川，在特殊情況(kuang)下將發(fa)霉的胡豆(dou)瓣(ban)(ban)(ban)與(yu)辣椒拌(ban)食(shi)，竟發(fa)現滋味奇(qi)佳。陳(chen)(chen)(chen)氏家族落戶郫(pi)(pi)縣(xian)(xian)(xian)(xian)后(hou)，開(kai)(kai)始經(jing)營(ying)釀造(zao)業(ye)。清(qing)代嘉慶(qing)八年（1803），陳(chen)(chen)(chen)氏孫輩陳(chen)(chen)(chen)逸仙(xian)在縣(xian)(xian)(xian)(xian)城(cheng)西(xi)街開(kai)(kai)設(she)順天(tian)號(hao)醬園。清(qing)代咸豐(feng)三(san)年（1853），陳(chen)(chen)(chen)逸仙(xian)之孫陳(chen)(chen)(chen)守(shou)(shou)信(xin)在南街將順天(tian)號(hao)與(yu)他店(dian)合并，開(kai)(kai)設(she)益豐(feng)和醬園。陳(chen)(chen)(chen)守(shou)(shou)信(xin)潛心鉆(zhan)研豆(dou)瓣(ban)(ban)(ban)制(zhi)作技藝，總(zong)結出(chu)“晴(qing)天(tian)曬，雨天(tian)蓋，白天(tian)翻，夜晚露”的十(shi)二字真(zhen)訣(jue)，郫(pi)(pi)縣(xian)(xian)(xian)(xian)豆(dou)瓣(ban)(ban)(ban)傳(chuan)統手工制(zhi)作技藝至此臻于(yu)完整。清(qing)代光(guang)緒三(san)十(shi)一年（1905）后(hou)，陳(chen)(chen)(chen)守(shou)(shou)信(xin)之子陳(chen)(chen)(chen)竹安仔細研究辣椒、胡豆(dou)、鹽三(san)者之間(jian)的配合比例，經(jing)過反復實(shi)踐(jian)，改良了(le)原(yuan)(yuan)有的豆(dou)瓣(ban)(ban)(ban)制(zhi)作技藝，并開(kai)(kai)發(fa)出(chu)黑豆(dou)瓣(ban)(ban)(ban)、金勾(gou)豆(dou)瓣(ban)(ban)(ban)、香油豆(dou)瓣(ban)(ban)(ban)等品種。1956 年公私(si)合營(ying)，以益豐(feng)和醬園為主(zhu)體成立了(le)郫(pi)(pi)縣(xian)(xian)(xian)(xian)豆(dou)瓣(ban)(ban)(ban)廠。

郫縣豆(dou)瓣(ban)民國時期(qi)曾(ceng)廣泛(fan)行銷(xiao)湘、鄂、云、貴、藏及(ji)陜、甘等地(di)，1916年被(bei)四(si)川(chuan)省勸業(ye)會(hui)授予優等獎。郫縣豆(dou)瓣(ban)富有營養價(jia)值(zhi)，在川(chuan)菜文化中占有重(zhong)要的一(yi)席之地(di)，其(qi)傳(chuan)統釀造技藝應得到很(hen)好的繼承(cheng)和發(fa)揚。