As the soy sauce brewing season comes, more than 400 soy sauce vats were neatly arranged at the sun-drying site in Luobu town, Jinhua, Zhejiang province, Tide News reported on Dec 4.
The aroma of soy sauce wafted through the air as workers stirred, dried, and checked the quality of the soy sauce in front of the vats.
A worker stirs soy sauce in Luobu town, Jinhua. [Photo/Tide News]
Luobu soy sauce has a history of 130 years and the traditional techniques used to make it were recognized as an intangible cultural heritage item of Jinhua.
After preparations are complete, it takes over a year and a half of sun exposure and fermentation to achieve the rich and unique flavor of soy sauce.
In addition to markets within the province like Jinhua and Quzhou, Luobu soy sauce is now being sold in distant regions such as Gansu and Xinjiang through online platforms, winning the hearts of a wide range of customers and experiencing high demand.
