“Hechuan Brand” Soy Sauce

“Hechuan Brand” Soy Sauce

　　Founded during the Guangxu era, it initially started when Dai Dacheng, a native of Hechuan, opened the Dacheng Sauce Workshop on Wai Xiaoyi Street, producing “Kouma Soy Sauce.” Soon after, Zou Fuchen from Jiangbei set up the Minliquan Sauce Workshop at Sanbuti outside the North Gate, producing “Treasure-Grade Soy Sauce.” At that time, Dai Dacheng’s soy sauce was considered the best. In the late Qing Dynasty and early Republican period, a folk rhyme circulated in Sichuan: “Hechuan soy sauce, Baoning vinegar, Fengdu is rich in fermented tofu.” In the late 1920s, Zou Yingjie, the grandson of Zou Fuchen, returned from studying in Japan and joined his father in continuing the family business. He combined scientific brewing techniques with traditional craftsmanship, rapidly improving product quality. In the 21st year of the Republic of China (1932), Minliquan’s Treasure-Grade Soy Sauce won a silver medal and certificate for high-quality soy sauce at the Sichuan Provincial Goods Exhibition. This boosted the reputation of Hechuan soy sauce, leading to a significant increase in sales. After the liberation, in March 1956, three private sauce workshops merged to form the Hechuan Public-Private Joint Sauce Workshop Factory (later renamed the State-Owned Hechuan Brewing Factory). The factory subsequently expanded continuously, constructing new soy sauce workshops, bacterial cultivation rooms, and laboratories, equipped with a full set of analytical testing devices to ensure product quality. Hechuan Brand Soy Sauce boasts a unique savory and mellow aroma, rich in amino acid nitrogen, offering a delicious, sweet aftertaste with a thick, clear juice and a long-lasting finish. It helps stimulate appetite, aids digestion, and enhances nutrition. In 1982, it was awarded the title of High-Quality Soy Sauce in the Yongchuan regional industry competition. In January 1985, it received the Chongqing High-Quality Food title in the Chongqing municipal industry competition. In April of the same year, it ranked at the top in the national soy sauce competition with the highest score of 97.5, winning the Ministry of Commerce’s High-Quality Product Award. (Hechuan)