The soy sauce brewing technique declared by Guangzhou Jiachubao Food Company in Baiyun district was listed as the ninth batch of intangible cultural heritage at the district level last year.

The soy sauce produced by this technique exceeds 1,000 metric tons annually, with a wide variety of products, including braised soy sauce, rice noodle soy sauce, and hundreds of derivative products such as Chaoshan area braising sauce and cold dressing sauce.

Different types of soy sauce products. [Photo/WeChat account: gz_baiyunfabu]

The brewing of this soy sauce relies on natural fermentation, starting from selected high-quality soybeans from Northeast China. It goes through multiple steps, including steaming and softening, mixing with koji mold for fermentation, injecting saltwater for further fermentation, and the large earthen jars must be sun-dried for over 400 days. During this period, artisans continuously sprinkle oil to ensure thorough fermentation. After sun-drying, the soy sauce is extracted and filtered, resulting in a rich aroma and a bright color.

Guangzhou Jiachubao Food Company combines traditional techniques with modern production management to enhance production efficiency and product quality. At the end of last year, the factory underwent upgrades. It introduced modern fermentation equipment and control systems to precisely manage key fermentation factors, creating a more diverse range of soy sauce flavors.

In recent years, the company has also developed innovative products such as low-sodium soy sauce, shrimp paste, and tangerine peel-flavored soy sauce to meet the demands of modern consumers. Today, the soy sauce brewed using this intangible cultural heritage technique sells well domestically and exports to Europe, South America, and other regions.