Sanfu Soy Sauce

Sanfu Soy Sauce

　　 A product of Shanggang Sauce and Vinegar Factory. It won an award at the 1915 Panama International Exposition. In 1974, as the only soy sauce product exported from Jiangsu Province, it was sold to Japan, Canada, the United States, the United Kingdom, France, Germany, and other countries and regions.

　　The Yellow Sea brand Sanfu Soy Sauce, produced by Jianhu County Shanggang Sauce and Vinegar Factory, has a long history and is renowned both in China and abroad. Legend has it that over 100 years ago, a person from Zhenjiang who was well-versed in soy sauce-making techniques came to Shanggang and opened a Wangji Sauce Garden. Using high-quality flour to make the base cakes, and following traditional folk brewing processes for koji fermentation, the soy sauce was sun-dried and dewed during the first, middle, and last periods of the hot summer days, and the resulting soy sauce was named “Sanfu Soy Sauce.” In 1915, this product participated in the Panama International Exposition and won a gold medal.

　　Shanggang Sauce and Vinegar Factory produces the soy sauce using traditional fermentation methods, selecting high-quality flour and soybeans as the main ingredients. After processes such as heat preservation, yellowing, inoculation, soaking, and dripping, the soy sauce is extracted after a certain period of time, with sediment removed, and then refined through multiple steps including sterilization. This product has a high glucose content, a rich texture, and a delicious taste that is salty with a hint of sweetness. It is an ideal seasoning for cooking, cold dishes, and dining. In 1974, as the only exported soy sauce from Jiangsu Province, it was well-received and highly praised by domestic and international merchants at the Canton Fair. Currently, the product is sold across the country and exported to Malaysia, Canada, Japan, the United States, the United Kingdom, Germany, France, Hong Kong, and other countries and regions.