Deyang Soy Sauce

Deyang Soy Sauce

Deyang Soy Sauce is a protected geographical indication product.

　　Deyang Soy Sauce Brewing Factory was established during the Tongzhi era of the Qing Dynasty, boasting a century-long production history. Its main products include seven major categories such as soy sauce, vinegar, sauces, bean products, and pickled vegetables, totaling over 70 varieties, with an annual production capacity exceeding 10,000 tons. The factory’s premium-brewed soy sauce, white well oil, red soy sauce, Deyang soy sauce, Deyang soybean soy sauce, mushroom soy sauce, as well as national standard second-grade and third-grade soy sauce varieties, are made with meticulous ingredients and unique craftsmanship. The products are known for being nutritionally rich, uniquely flavorful, long-lasting without spoilage, and excellent in color, aroma, and taste. They are suitable for braising, stewing, stir-frying, and cold dishes, and have long been favored by numerous food enthusiasts both at home and abroad.

　　Deyang Soy Sauce has a production history of over a hundred years since the Tongzhi era of the Qing Dynasty. Its ingredients are carefully selected, and its production technique is unique. The products are known for being nutritionally rich, uniquely flavorful, long-lasting without spoilage, and excellent in color, aroma, and taste. They are suitable for braising, stewing, stir-frying, and cold dishes, and have long been favored by numerous food enthusiasts both at home and abroad.

　　Deyang Soy Sauce combines the fresh, sweet taste of light soy sauce with the deep color and richness of dark soy sauce, making it a high-quality, versatile seasoning. After steaming fish, pour off the liquid, sprinkle with shredded ginger and scallions, drizzle with hot oil, and then add an appropriate amount of steamed fish soy sauce for a dish that is full of color, aroma, and taste, and exceptionally tender. Breaking the traditional concept, it merges umami with spiciness, making it especially suitable for cooking spicy Sichuan dishes and dipping sauces. With a rich red hue, sweet and savory taste, it enhances the flavor of braised dishes such as red-braised fish and red-braised pork.

　　The Development History of Deyang Soy Sauce:

　　During the Qing Dynasty, there were several soy sauce shops in Deyang City, among which the “Tongqingfeng” sauce shop, opened by Jiang Zhao during the Guangxu era, was particularly famous. Its production process featured the characteristics of traditional craftsmanship. During the Republican era, the “Tongqingfeng” sauce shop carried out three reforms and innovations in brewing techniques, using exquisitely selected ingredients and mastering exquisite brewing skills. The soy sauce produced was bright in color, fragrant and mellow in flavor, delicious in taste, rich in nutrition, and a uniquely crafted seasoning delicacy. Among them, white well oil, red soy sauce, special oil, and grade A oil were bestsellers both within and outside the province, enjoying widespread acclaim from all sectors of society.

　　In 1956, under the advocacy of the public-private partnership system, three old sauce shops—“Heqingdong,” “Qingfengyuan,” and “Ruyi”—were organized to form the earliest Deyang County Soy Sauce Factory. At that time, the factory had 1,500 square meters of production space, total funds of over 70,000 yuan, and more than 60 workers. The main production tools included 3,200 earthen jars and over 1,500 vats. Using purely traditional brewing techniques, the factory produced varieties such as white well oil, red soy sauce, special oil, grade A oil, vinegar, and broad bean paste. The annual output value was over 300,000 yuan, producing more than 1,018 tons of soy sauce, 8 tons of red paste, and 96 tons of vinegar.

　　With the development of industrial and agricultural production and the improvement of people’s living standards, the production and sales of the “Deyang Brand” series of soy sauce products have been increasing year by year, maintaining a lasting reputation. Due to the needs of the national market economy, “Deyang County Soy Sauce Factory” was renamed “Sichuan Province Deyang City Soy Sauce Brewing Factory.” The products were sold not only in cities, prefectures, and counties such as Chengdu, Mianyang, Guanghan, Zhongjiang, and Anxian, but also exported as far as Shaanxi, Gansu, and Guizhou provinces. During holidays, the crowd buying soy sauce at the factory was especially unceasing, highlighting a supply shortage.

　　In 1961, after long-term research, repeated experiments, and integrating the exquisite traditional brewing techniques of red soy sauce and white well oil, the factory mixed and pressed fermented mother brine from sunned vats and thin brine in certain proportions after more than eight months of fermentation. The resulting crude oil was injected into fermented and dried fermented black beans aged for over half a year. Through sequential vat turning, an even higher-quality soy sauce—“Premium-Brewed Soy Sauce”—was developed. The characteristics of Premium-Brewed Soy Sauce are: bright reddish-brown color, thick juice, rich umami aroma, mellow and soft taste, long-lasting aftertaste, long-lasting without spoilage, and extremely high amino acid content. It is a soy sauce seasoning that excels in color, aroma, taste, and form. The “Deyang Brand” soy sauce series produced under this brand enhances the flavor and appearance of Sichuan cuisine cooking and canned food processing.

　　In 1975, during the national soy sauce evaluation, the “Deyang Brand” series of soy sauce products, especially the Premium-Brewed Soy Sauce, ranked second.

　　On December 21, 2009, with strong support from the Deyang Municipal Party Committee and Municipal Government, “Sichuan Province Deyang City Soy Sauce Brewing Factory” was officially renamed “Deyang Brand Soy Sauce Brewing Co., Ltd. of Deyang City.”

　　Afterward, Deyang Brand Soy Sauce Brewing Co., Ltd. of Deyang City planned to acquire 50 to 100 acres of land in the Deyang Economic and Technological Development Zone to construct new office buildings, workshops, warehouses, and other factory facilities. Guided by the concept of scientific development, the company aimed to promote traditional handcrafted brewing techniques; with modern machinery and equipment, strengthen management systems, and create high-quality, high-reputation first-class branded products.

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　　In March 2010, Deyang Soy Sauce participated in the “82nd National Spring Sugar and Liquor Trade Fair.” Numerous insiders and participants from Sichuan and other provinces, after tasting the flavor, aroma, and color of Deyang Soy Sauce, gave extremely high praise to the “Deyang Brand” series of soy sauce products.

　　In 2010, the “Deyang Brand” series of soy sauce products successively won the “Deyang City Well-Known Trademark”; the “National Quality Trustworthy Product” from the China Light Industry Products Quality Assurance Center; and the “Consumer Favorite Product” and “Famous and High-Quality Agricultural Product” from the Deyang City Agricultural Expo Organizing Committee.