Wuzhen Handmade Sauce

Wuzhen Handmade Sauce

　　China is the country where soy sauce production originated earliest, with a history of over two thousand years, all made through natural fermentation and brewing. In the ninth year of the Xianfeng reign during the Qing Dynasty (1859), Tao Xuchang from Wuzhen founded Xuchang Sauce Workshop, bearing his own name. This was the earliest recorded sauce workshop in Wuzhen’s history. For over a hundred years, the style and quality of Xuchang Sauce Workshop’s products have remained consistent.

　　Xuchang Sauce Workshop operates with a storefront at the front and workshop at the back, producing and selling its own goods. Its main products include Tao Xuchang-brand broad bean paste, soy sauce, and pickled vegetables. The sauces are made using high-quality soybeans, broad beans, wheat, and other ingredients. The fermentation starter is crafted on bamboo trays, followed by a natural sun-drying and fermentation process lasting up to half a year. These sauces are meticulously handmade, brewed using traditional methods, and free from artificial flavorings, colorants, or preservatives. They feature a rich umami aroma and a natural taste.