Local heritage foods become a feature of gastronomy tourism, and they can be significant for rural areas where the culinary legacy reflects shared memories and roots, which create a feeling of connection to a territory. Gastronomy tourism has been increasingly popular in recent years. It has garnered attention and appreciation among natives as a part of the region's cultural identity, as well as among tourists as a novel culinary experience. Rural tourism and rural communities could be boosted by using the heritage of certain cultures and the genuine quality of the food served in such places as a marketing strategy. Therefore, this study aims to explore the theoretical review of the challenges of food heritage transmission and production practices of Yongfeng chili sauce by looking at the food heritage studies. This study looked through two different databases, which resulted in a database of 30 articles regarding the food heritage and Yongfeng chili sauce. According to the findings of this study, the challenge comes in the form of a lack of attention from the government, the ruthless rivalry of peers, the loss of reputation, a lack of product innovation and marketing promotion, and a lack of marketing promotion. Most scholars believe that the natural koji production and fermentation created inconsistent product quality, long fermentation cycles, a high salt content, and other food hygiene difficulties, all of which hindered the industrialization of Yongfeng chili sauce. From the point of view of fermentation, a previous study found microorganisms that play significant roles in the process of Yongfeng chili sauce fermentation. Thus, by analyzing the challenge of living transmission of Yongfeng chili sauce, this study might develop a broad view on arousing people's awareness of the protection of traditional culture, so that the food heritage, especially the sauce culture can be continued and transmitted.