Jieyang Soy Sauce

Jieyang Soy Sauce

　　Jieyang soy sauce is a renowned condiment in the Chaoshan region. It is celebrated for its exquisite craftsmanship, superior quality, and distinctive flavor.

　　The production of soy sauce in Jieyang County has a long history. In the 1930s, there were more than twenty soy sauce workshops in the county town of Rongcheng, among which “Yang Caihe” was the most well-known. Its soy sauce was sweet, savory, and richly aromatic, and it could be stored for a long time without spoiling. In particular, Yang Caihe Premium Soy Sauce was a famous product highly praised throughout the Chaoshan region and widely sold in Southeast Asian countries. In addition to using carefully selected high-quality soybeans as raw materials, it also underwent a rigorous process involving sixteen production steps. The brand “Yang Caihe” was originally operated by a Rongcheng merchant named Yang Feng. After his death, the “Yang Caihe” business split into three parts, with each of his three sons setting up their own shops. Although the names of the three shops varied, all included the word “Caihe,” and they all inherited their father’s production techniques, so the flavor of the soy sauce remained unchanged. After the liberation, the more than twenty original soy sauce workshops in Rongcheng were merged to form the Jieyang Soy Sauce Factory. Interestingly, for a long time after the merger, the former “Yang Caihe Old Shop” located on Han Ci Road in Rongcheng was renamed the Han Ci Road Soy Sauce Store. Like other soy sauce stores, it sold soy sauce that was uniformly produced by the same factory. However, this store attracted more customers than any other. Today, the soy sauce produced by the Jieyang Soy Sauce Factory still retains the original unique flavor of Jieyang soy sauce. The product line includes seven varieties: Regular Oil, Second Grade Oil, Seasoned Oil, Umami Oil, Premium Oil, Dark Soy Sauce, and Soy Sauce Essence, all of which are deeply loved by consumers.