When it comes to our Chinese food, it is really vast, containing thousands of stories and rich traditional flavors. Dark soy sauce and light soy sauce, in fact, they are not so simple, not only the color and taste are different, but also reflected in the profound culture and special skills represented behind them. Just the word "pump", if you look at it together, you can understand the one or two about the soy sauce preparation method.
Speaking of soy sauce, it first appeared in my country, and it is not an exaggeration to say that it is the soul of our Chinese dinner table. As for the word "extraction" you asked, it actually means "extraction" and "refinement". If you want to make a good soy sauce, you must go through a careful and complicated process, such as fermenting soybeans, wheat and other ingredients into a tender yellow liquid, which is the familiar soy sauce!
The light soy sauce goes through several processes to slowly turn into a darker color and more flavorful dark soy sauce. Therefore, "pumping" here mainly represents the fine treatment of fermented liquids and the refining of essence.
I remember one time when I had the opportunity to go on an in-depth trip to a traditional soy sauce brewery with a master chef and observe the entire process from the beginning of the raw materials to the successful brewing. It was a sunny morning, and the moment I stepped into the factory, I vaguely smelled the faint fragrance of wheat and beans, isn't that the fragrance of nature? The addition of the unique atmosphere after the tempering of time, as well as the thinking and adoption of human nature, is simply wonderful.
It is really admirable to see the workers and masters wearing standard work clothes and wearing hats and busy figures. Each of their movements is filled with a special sense of ritual, making people feel as if they are participating in a solemn sacrifice ceremony.
Following the steps of the master, I came to the brewing workshop. He pointed to the large clay pots and told me, "These are important ingredients for our winemaking." "I went up and looked at it, and the jar was almost overflowing with inky black liquid, which was ripe light soy sauce. The dressing master explained in detail that long-term fermentation and adequate aging are inseparable from making delicious soy sauce, and each step must be carefully controlled in temperature and humidity. Secretly admire, people who don't really put their hearts into it can't experience that kind of attitude.
During the whole visit, I deeply felt the charm of these traditional crafts. Nowadays, although technology is becoming more and more advanced, there is still such a group of people, who still adhere to the craftsmanship passed down from their ancestors, and carefully brew every drop of soy sauce. They know that this job is not only about skills, but also about shouldering a heavy responsibility and mission.
Whenever I cook at home, I can't help but think of these hard-working workers. That ordinary bottle of soy sauce hides rich cultural and spiritual connotations. And the word "pumping" also hit me deeply, always alerting me that no matter how unpredictable the society is, there are some beautiful things that should never be forgotten, that is, the admiration and inheritance of traditional skills.
So, the next time you go to the supermarket to buy soy sauce, don't forget to pay attention to the word "pump" on the package. It is not just a simple polyphonic word, it also embodies a deep history, a vast cultural soil, and an unwavering belief. When you try to use it to cook food, you'll find that it doesn't just stop on the surface of your taste buds, but touches your soul and evokes memories.
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