Qianjiang Traditional Soy Sauce Making

Qianjiang Traditional Soy Sauce Making

　　Provincial Intangible Cultural Heritage Representative: Qianjiang Traditional Soy Sauce Making

　　The origins of soy sauce production in Qianjiang cannot be definitively traced, but the 1990 edition of the "Qianjiang County Annals" (Volume 16) records: “In the late Daoguang period of the Qing Dynasty, at Guanxiangmen in Qianjiang’s urban area, Wu Changmao’s Soy Sauce Workshop opened under its well-established brand name, selling fermented mustard pickles, fermented ham, fermented beef, and Sichuan peppercorn fermented tofu, which became widely renowned.” After more than a hundred years of evolution, it has grown into today’s Hubei Changxiangsi Food Co., Ltd.

　　Changxiangsi soy sauce products are divided into two major series: fermented and non-fermented, comprising a total of 38 varieties. Represented by its spicy beef sauce, they collectively reflect the key characteristics of its soy sauce production techniques: First, ingredients are sourced from green agricultural product bases and high-quality livestock farming areas; second, traditional brewing methods are used to produce both standalone products and fermented varieties that serve as base ingredients, using secret techniques to create a “sauce mother” that gives rise to uniquely flavored non-fermented sauces; third, through various methods such as simmering, soaking, and pickling, and over 30 production procedures, a complete range of products is created with appealing color, aroma, taste, and appearance.

　　The craftsmanship of Changxiangsi soy sauce preserves the fine traditions and historical cultural essence of Chinese soy sauce making. It holds profound historical and practical significance for researching the historical evolution of Chinese soy sauce culture, understanding the scientific value of traditional soy sauce making, enriching modern culinary culture, and boosting the development of agricultural economy.