Chai, rice, oil, salt, sauce and vinegar tea, in the Chinese dietary system, "sauce" plays an indispensable role. Kangwang soy sauce, which continues the ancient wisdom of the Qing Dynasty, brings fresh stimulation to our plain taste buds, and has become a cooking "artifact" in the kitchen of Baoying people. Today, let's take a closer look at the fifth batch of provincial intangible cultural heritage of Baoying County - Kangwang soy sauce making skills.
Kangwang soy sauce production technology is located in Xi'an Feng Town, Suzhongli Xiahe Wetland, because of the superior climate and geographical conditions, this ancient method of soy sauce is clear and transparent, rich in sauce aroma, and at the same time, because of the long-term exposure to the sun and moon, rich in nutrition, and its unique taste is loved by people.
It is understood that Kangwang soy sauce takes about a year from the next tank to maturity, from bean selection and soaking, fermentation into the tank, to maturity, oil extraction, precipitation and sterilization, every step of the link embodies the painstaking efforts of the sauce makers. The traditional brewing process, coupled with modern brewing analysis technology, is pure nature in color, aroma and taste.
Today's Kangwang soy sauce has not only become a sought-after item in shopping malls and supermarkets, but also an ideal gift between relatives and friends.
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