Wenjiang Soy Sauce

Wenjiang Soy Sauce

Wenjiang Soy Sauce is a protected geographical indication product.

　　In the late Qing Dynasty during the Guangxu reign, it was first created by the “Quansheng Hao” sauce workshop founded by Zheng Quansheng. The product is known for its bright color, delicious taste, rich aroma, and its ability to stimulate the appetite and promote health. During the Anti-Japanese War, it gained widespread fame after being introduced by people from other provinces who came to Sichuan and tried it. In 1985, the production of the “Hot Spring Brand” refined Wenjiang Soy Sauce reached 295,600 jin. The uniquely crafted “Hot Spring Brand” Wo You (pit oil), also known as “Wenjiang White Soy Sauce,” is made from premium soybeans and wheat. It undergoes natural fermentation and is sun-dried and dewed for 5 to 8 months before forming into a sauce base. This mature sauce base is then transferred to wooden barrels. As the sauce cools and reabsorbs moisture, the resulting juice drips through the seams into the pit — hence the name “pit oil” or “dripping pit oil.” The brewing technique has a history of over one hundred years. The sauce is known for its rich texture, bright color, aromatic flavor, and long shelf life without spoilage. It contains 17 types of nutrients essential to the human body, including amino acids, protein, sugar, and B vitamins, making it an excellent seasoning for noodles and cooking. It is widely sold across various counties and cities in the province.

　　Wenjiang Soy Sauce

　　 The current administrative region under the jurisdiction of Wenjiang District, Chengdu City, Sichuan Province

　　 “Report on the Protected Geographical Indication Product Area Map of Wenjiang Soy Sauce” issued by the People's Government of Wenjiang District, Chengdu City, Sichuan Province, Wen Fu Fa [2013] No. 69

　　 Technical specification by the Agricultural Product Processing Industry Association of Wenjiang District, Chengdu City: Q/WLJ001-2013 “Wenjiang Soy Sauce Production Technical Specification”