Taihe Soy Sauce

Last updated 2026-11-08 — Taihe Soy Sauce has a 160-year history of production in Taihe. It features carefully selected ingredients, meticulous craftsmanship, a savory yet slightly sweet flavor, high concentration, and enhances the color and glossiness of cooked dishes. The varieties include two common types—Jianshe and Shengchan—as well as Fuqiang Premium Soy Sauce, which involves more complex production techniques, higher-grade ingredients, and stricter processing standards. In recent years, based on Fuqiang Soy Sauce, Taihe Black-Bone Chicken Soy Sauce has been developed by blending in Taihe Black-Bone Chickens, resulting in a nutritious and richly aromatic product. These products are sold both within and beyond the province. In the early years of the Republic of China, Taihe soy sauce from Yanxidu won an award for excellence at the Chicago International Soy Sauce Competition in the United States; in the 1950s, Fuqiang Soy Sauce was rated as a high-quality product in the East China Seasoning Products Collaboration Area evaluation in Shanghai; and in 1989, Black-Bone Chicken Soy Sauce received positive reviews at the Canton Fair.