The intangible cultural heritage soy sauce in Hejiang, Sichuan, the fermentation tanks are all placed using satellite positioning, and it has been produced continuously for 100 years.

Soy sauce is a very common condiment in life. It evolved from “sauce”. As the first country to manufacture and use sauce, this condiment has a history of more than 3000 years in my country, as early as the Zhou Dynasty. There have been written records, but at that time the soy sauce was marinated from fresh meat, and only princes and nobles could enjoy it. The term “soy sauce” was actually used in the Song Dynasty, and it has gradually become popular since then. It can be said to be accompanied all the way. The traditional Chinese culture.
In the past, soy sauce was brewed by hand, but with technology, most of it has been replaced by machines. Although machine-brewed soy sauce is fast, it lacks the flavor and soul of handmade soy sauce. There is such a soy sauce in Hejiang County, Luzhou, Sichuan. The soy sauce factory still retains the traditional production technology, this is Yongxingcheng “five to one” soy sauce factory.

This is the first time I have visited a soy sauce factory, and it feels completely different from other factories. The green lawn is densely covered with small tanks. There is no industrial atmosphere at all. The craftsmanship of hand-made sauce is well-known. Fortunately, it just happened. Found number 0001, which is considered a beginning. Many people will definitely be curious, why should the fermentation tank be put in the ground? Listening to the tour guide said that it is to “absorb the earth’s energy”, and traditional things pay more attention to the five elements of Yin and Yang. Inside these small jars are fermented soybeans, which will take three to four years after being placed here. The reason why it is called “five to one” soy sauce means that only five catties of soybeans can be used to make one catty of soy sauce. To do a little science here, the fermentation time of soy sauce is too short, because it has not been fully fermented, and the time is too long. Soy sauce with too long fermentation is too thick and not suitable for consumption. It will be just right for three to four years. And the four-year fermentation period is better than the three-year fermentation period, and the price is more expensive. By the way, the hats of these fermentation tanks are also hand-made by nearby farmers, which can be regarded as driving the local economic development and increasing farmers’ income. There are a few big characters on the side of the sauce jar, which are called “Jianqi Hejiang”. What is “Jianqi Hejiang”? In fact, this is related to a period of history in Hejiang County. According to the records of “Historical Records”, when Panyang ordered Tang Meng when he was on a mission to Nanyue, he stumbled upon a scented sauce here, and then reported to Emperor Wu of Han. After the letter was written, he left the country from Bajun Fuguan, sent troops to Yelang Kingdom, and defeated Yelang and Dian Kingdom all the way, and wiped out Nanyue. This is an interesting historical story and also marks the long history of Hejiang soy sauce. And this soy sauce factory can be traced back to 1918. It was jointly established by Zhang Maojiu and Zhang Zhixuan, who were from Hejiang at the time, with 4000 silver dollars each. Since then, soy sauce has been produced continuously for hundreds of years. It is a 100-year-old shop. Now the factory is not only a base for producing soy sauce, but also a place to visit soy sauce production and popular science soy sauce. There is also an observation deck in the factory area. You can get a panoramic view of the entire factory area on the observation deck. At this time, you will find a magical thing. Although these fermentation tanks are arranged densely, it is said that there are 100,000 mouths in total. The display is very neat, it is said that it is placed using satellite positioning, so that no matter what angle the visitors look at, these fermentation tanks are presented in a straight line, which is indeed very spectacular. The soy sauce produced here is more viscous and tastes better than other places. Although there are 100,000 fermentation tanks, it requires a period of three to four years of fermentation. The production volume is very limited, even if the price is only a few of that of ordinary soy sauce. The most expensive one can even sell for 300 per catty, but it is still in short supply. It is basically only sold in one of its eight specialty stores. It is hard to find online or in other supermarkets, not to mention other places, even in the urban areas of Luzhou. It’s hard to buy. In addition to soy sauce, Yongxingcheng also has other products such as handmade vinegar, but their best product is still soy sauce, and with this traditional soy sauce brewing process, Yongxingcheng has been included in the intangible cultural heritage of Sichuan Province. A bottle of intangible cultural heritage soy sauce, don’t you want to try it? The picture/text is original by Xia Xia Xia, the travel madman, unauthorized reprinting is prohibited About the author: now go over 500+ global city, and had studied at Oxford University and Waseda University, UK, Sri Lanka and worked as international volunteers are welcome to continue to focus, eat, drink all over the world to share with you, like to remember the point Like Comment Or share!