ASEAN journalist from Laos, Malaysia, Cambodia, Thailand, and the Philippine early this month visited Gulong Soy Sauce Cultural Park which is one of the most popular industrial tourism sites in Xiamen, Fujian, China.
Gulong Soy Sauce Cultural Park, covering an area of about 50,000 sq m, has Asia’s largest traditional sauce-making drying yard, and it is also listed in the World Guinness with a record over 55,000 traditional big jars in the yard.
In 2013, the cultural park was selected as one of the top 10 most popular scenic spots outside Xiamen Island by tourists and residents.
Naturally brewed soy sauce is made using only four basic ingredients: soybeans, wheat, salt and water. Careful selection is required for these simple ingredients, as they directly influence the flavor and aroma of the soy sauce.
The Chinese sauce culture is vast and profound, with a history of over 3,000 years. It uses the traditional production methods that stir-fly the ingredients which consist of Gulong Bean Sean Sauce (fermented for one year), quality pork (both lean and fat meat), mushrooms, garlic, red onions, anise and other spices. In addition, it has a great smell and a peculiar flavor.
In Chinese traditional production of soy sauce, after the adoption of the mold-making method used after the Han dynasty and the whole material mold-making method used after the Tang dynasty, today the most common way of fermenting is by means of sowing mold seeds.
Today, Chinese sauce is the name given to koji-fermented food made by using soybeans as the main ingredient.
Source: Lao News Agency