Baoxiu Five-Spice Sweet-and-Salty Soy Sauce

Baoxiu Five-Spice Sweet-and-Salty Soy Sauce

　　Baoxiu is a town in Shiping County and one of the largest rural market towns in Yunnan. The production of Baoxiu Five-Spice Sweet-and-Salty Soy Sauce has a history of over 50 years. It was developed in the Republican era when a local family surnamed Zhang introduced soy sauce production techniques from elsewhere, then refined various formulas through experimentation. This soy sauce enjoys high renown in central Yunnan. Made primarily from high-quality soybeans, the sauce also incorporates glutinous rice or red rice ground into powder, along with a fermentation starter made from 80 different Chinese herbal medicines—including angelica root, costus root, safflower, cardamom, dangshen, poria cocos, and cloves. After about a year of fermentation, the product is ready. During production, the soybeans are first stir-fried, boiled, and steamed, then mixed with the herbal powder in proportion, formed into bean cakes, and left to ferment for half a month. The bean cakes are then crushed and placed in earthenware jars or concrete vats, where they are mixed with a measured amount of saltwater and allowed to ferment into a dark soybean paste. The paste is then taken out, boiled, and filtered to remove residue. Finally, the soy sauce is simmered and blended with brown sugar, fennel seeds, dried tangerine peel, star anise, and other seasonings to produce the final product. This soy sauce boasts a shiny black color, rich umami aroma, mellow flavor, salty with a hint of sweetness, and a long-lasting aftertaste. It is an excellent condiment that also aids digestion and stimulates the appetite. (Honghe)