The Chinese soy sauce production technique has an ancient and rich history. Usually, the soy sauce production process in China includes the following steps:

Ingredient selection: Mainly high quality soybean and wheat flour are used. Soybeans are subjected to processes such as soaking, steaming, grinding, while wheat flour is ground and washed.
Fermentation: After mixing the soybean and wheat flour, a certain amount of salt and water is added to form a soy sauce paste. The soy sauce paste is then placed in fermentation vessels and inoculated with mold or yeast for fermentation, which usually takes several months to several years.
Storage: After fermentation, the soy sauce paste becomes liquid. It is then filtered and decanted to separate the soy sauce. The soy sauce is then stored in wooden barrels or clay containers for a long storage period, to allow for better fermentation and aging.
Aging: Soy sauce requires an aging period, during which its flavor becomes increasingly richer and more complex over time. The aging period can vary from a few months to several years, depending on the type of soy sauce.
Mixing: Finally, soy sauce can be mixed as needed to adjust its color, flavor and aroma, in order to meet the needs of different tastes and uses.

In summary, Chinese soy sauce production focuses on controlling time, temperature and microbial fermentation. Thanks to the traditional artisanal technique and prolonged aging, soy sauce has a richer and more complex flavor, becoming an indispensable condiment in Chinese cuisine.

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