Wushi Soy Sauce

Wushi Soy Sauce

　　In the mid-1950s, a grand event attended by central government leaders was held in Nanning, the capital of Guangxi. Upon hearing that Luchuan had a local specialty—Wushi Soy Sauce—a special vehicle was dispatched to Wushi to purchase it, and a whole truckload was brought back. Since then, Wushi Soy Sauce has gained great fame, with people coming in an endless stream every year to place orders or request supplies. Although the production of Wushi Soy Sauce has increased year after year, it still remains in short supply and cannot meet the demands of its many users.

　　Wushi Soy Sauce is not just famous for its name—it truly is a premium ingredient. Authentic Wushi Soy Sauce is dark yellow in color, viscous, and a concentrated liquid mixture. It has a sweet and fragrant taste. If you dip a piece of sliced white-cut chicken into it, the sauce will cling entirely to the meat, leaving none behind. When mixed with Wushi Soy Sauce, the crisp and green Baise water spinach becomes even more delightful—an exquisite enhancement. Tender Luchuan pork, when paired with Wushi Soy Sauce and slow-cooked, stir-fried, braised raw, or made into braised pork, offers a distinctive flavor unique to southeastern Guangxi.

　　As the name suggests, Wushi Soy Sauce originates from Wushi. It is said that about 300 years ago, a smart and beautiful young farm girl from Fujian came alone and stayed near what is now Wushi Street. This farm girl, surnamed Xia, was thoughtful and reflective about everything. Once, she noticed that soybeans cooked in sugar water and left to sit for some time emitted a fragrant aroma, which piqued her interest. She then settled down in Wushi, and after devoting most of her life and conducting hundreds of repeated experiments, she finally created a sweet and fragrant liquid. This liquid was the precursor to Wushi Soy Sauce. Only when the woman, now a silver-haired old lady, passed on her craft to her most talented disciple did the generations of sauce masters remember Madam Xia’s contributions. To this day, they honor her as a deity, enshrining her image as an object of worship.

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　　Elders say that the bright color and delicious taste of Wushi Soy Sauce are related to the Wooden Cage Well. Located by Wushi Street, the Wooden Cage Well is an ancient well, 0.67 meters wide and 1.33 meters deep, with lukewarm water. No matter how heavy the rain, the water remains crystal clear, neither rising nor becoming turbid; throughout the seasons, the water level stays constant and pristine. Legend has it that a court diviner made a vow to dedicate this well to the production of Wushi Soy Sauce. As a result, for a long time, the Wooden Cage Well has been the exclusive water source for making Wushi Soy Sauce.

　　But in truth, the water is not the deciding factor. The primary reason for the quality of Wushi Soy Sauce lies in its scientific production techniques. From ancient times to the present, the artisans who make Wushi Soy Sauce have continuously refined their methods, approaching science with meticulous care. From steaming to fermentation, the soy mixture is stored in jars and placed under the blazing sun to dry daily. The drying period may be as short as two or three months or as long as half a year or even a full year—the longer it is sun-dried, the higher the quality. Wushi Soy Sauce wins its reputation through prolonged sun exposure, which is why it is also called Wushi Sun-Dried Soy Sauce. The ordinary word “sun” may not seem remarkable, but it is precisely this “sunning” process that gives the sauce its unique character and has spread its fame far and wide.