Zishan Soy Sauce [Jiangxi Yudu Specialty]

What is Zishan soy sauce? Authentic Jiangxi Yudu specialty: Zishan soy sauce

Content summary:Do you want to know what Zishan soy sauce is? This article is a detailed introduction to the local specialty of Yudu, Jiangxi Province - Zishan Soy Sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Zishan Soy Sauce. The full text takes about 5 minutes to read, mainly including the basic introduction of Zishan Soy Sauce and the product characteristics of Zishan Soy Sauce? How did the history of Zishan soy sauce come about? The production method of Zishan soy sauce, etc

Introduction to Zishan Soy Sauce

Zishan Soy Sauce is produced in Yudu County, Ganzhou.

. The characteristics of Zishan soy sauce are high concentration, bright color, rich sauce aroma, mellow sauce body, and better preservation. According to the "Ganzhou Prefecture Annals", Zishan soy sauce has a production history of more than 290 years and is a traditional product of Yudu

High concentration, bright color, rich sauce aroma, mellow sauce body, long-lasting, and better preservation. According to the "Ganzhou Prefecture Annals", it has a production history of more than 290 years and was once listed as a tribute by the Qing Dynasty. It is a traditional specialty of Yudu. Zishan soy sauce is made from soybeans as raw material, formulated with dozens of Chinese herbal medicines, using the unique water quality of Zishan, and strictly brewed naturally according to traditional techniques. It is authentic and does not contain any chemical preservatives or additives. Zishan soy sauce contains essential amino acids for the human body, and long-term consumption has certain health benefits

The production method of Zishan soy sauce

The ingredients are fine, and the production is exquisite. Zishan soy sauce has excellent oil color, aroma, and taste, especially the soy sauce from Zishan, which enjoys a high reputation among the people. This is famous for its fine ingredients and exquisite production. Firstly, soak the big black beans or tea beans (also known as pork liver beans) in clean water, steam them in a rice steamer, then ferment them, wash and add salt for fermentation, filter out the sauce, and add the boiled beef tendon sugar. Then add eighteen kinds of Chinese herbs such as licorice and fennel, and expose to sunlight and dew for six to eight months before they can be put on the market. The selection of ingredients, use of water, and formulation are particularly important. Soy sauce made by this method has a golden color, strong aroma, and a sweet and delicious taste. The "Kelong Soy Sauce Factory" has five major series and nearly ten varieties, with products sold well both inside and outside the province, and some products sold to Hong Kong, Macao, Taiwan, and Southeast Asia