Tuodian Soy Sauce

Tuodian Soy Sauce

　　Tuodian Soy Sauce from Shuangbai County originated during the Hongwu era of the Ming Dynasty and boasts a history of over 600 years. Relying on clear, sweet, and perennial natural mountain spring water, it uses high-quality soybeans and wheat as the main ingredients. The sauce undergoes over 50 processes including washing, raw material treatment, koji-making, sauce production, fermentation, and oil boiling. It is naturally sun-dried day and night, and a series of sanitary measures—including fly-proofing, dust-proofing, rodent-proofing, and rain-proofing—are taken. After undergoing up to 18 months of low-temperature natural fermentation, the final product is rich in aroma, savory and refreshing, and can be stored for years without spoiling or going moldy. According to analysis by the Food Brewing Research Institute under China's Ministry of Commerce, it contains 18 amino acids and is composed of seven distinct fragrances. Tuodian Soy Sauce has won the titles of High-Quality Product from the Ministry of Commerce and Yunnan Province for several consecutive sessions. It is one of China’s renowned premium soy sauces and the first domestic product whose key quality metrics surpassed those of Japan’s famous “Kikkoman” soy sauce.

　　Located in the northern suburbs of Shuangbai County, surrounded by green mountains and shaded by lush trees, lies the source of Tuodian Soy Sauce. Among the hills, the clear and sweet spring water flows from Xiaolongqing. Amidst the verdant landscape, a series of majestic standardized factory buildings emit a rich, mellow fragrance—that’s where Tuodian Soy Sauce is produced.

　　The aroma of Tuodian Soy Sauce wafts once again. In an era when food safety is a growing concern, this 600-year-old product from Shuangbai—"Tuodian Soy Sauce"—has forged a new path using traditional grain-based methods, spreading its fragrance to households far and wide, and becoming a rising star in the condiment industry.

　　Tuodian Soy Sauce was born here, deeply tied to the region’s beautiful landscapes. Legend has it that during the Hongwu era of the Ming Dynasty, Liu Dengdi led troops to guard Tuodian. Due to the remote and isolated location, daily necessities were scarce, and the newly arrived soldiers struggled with the local diet. Without their hometown soy sauce for seasoning, meals tasted bland and uninspired. Liu’s wife, who possessed ancestral skills in making pickled vegetables, used the water from Xiaolongqing on Denggao Mountain in Tuodian, along with soybeans, wheat, and salt, to make fermented bean paste. She also prepared a small amount of soy sauce as a seasoning for the family. Once introduced, both the bean paste and soy sauce quickly gained favor among the soldiers and spread rapidly in the area. According to the Shuangbai County Annals: “This product was first made in the 15th year of the Ming Hongwu era, more than 600 years ago. During the Xianfeng period of the Qing Dynasty, it began small-scale production in local workshops and became a commercial product, highly regarded as a prized condiment in imperial banquets, long enjoying a fine reputation.”

　　However, due to institutional and systemic limitations, Tuodian Soy Sauce never achieved large-scale development. By 2007, its total sales revenue was only 5 million yuan. To establish modern corporate management systems and revitalize this century-old brew, in 2007 Shuangbai County decided to auction off the Tuodian Soy Sauce brand. Dong Xuehe from Yuxi, captivated by the deep historical and cultural roots of Tuodian Soy Sauce, won the bid and became its new steward. To help this centuries-old specialty product step beyond the mountains, over the past five years, Dong has invested heavily in equipment and factory construction. Using modern technology while inheriting traditional brewing techniques, he continuously innovated the processes and technologies, accelerating the company’s modernization and upgrading its products. Thanks to these efforts, the quality of Tuodian Soy Sauce has improved, production capacity has significantly increased, reaching an annual scale of 5,000 tons, and 28 product lines including soy sauce and pickled vegetables have been developed. This 600-year-old traditional brew has finally regained its vitality.

　　There’s an old saying in Yunnan: “Tuodian soy sauce from Shuangbai, Lu Feng vinegar.” Both Shuangbai, where Tuodian is located, and Lu Feng are counties in the Chuxiong Yi Autonomous Prefecture of Yunnan. In the early Ming Dynasty, Liu Dengdi, a military officer from Jiangxi, was stationed in Tuodian. His wife used locally grown soybeans and wheat bran, together with various aromatic plants abundant in Yunnan, and water from a local spring, to produce soy sauce.

　　When you come to Shuangbai, be sure to try the local Tuodian soy sauce. You’ll taste its flavor in any snack shop, and even a simple bowl of rice noodles will leave you with unforgettable aftertastes…...