Huashi Soy Sauce

Last updated by chinatravel at 2014/5/4

Huashi soy sauce is also called "Dingguo soy sauce" made in Huashi of Jiangyin, which was created in 1853(the third year of Xianfeng’s reign in the Qing Dynasty). It selects high quality beans and flour as ingredients. After the mixture is fermented into sauce, it is subject to exposure day and night for one year till it fully ripens and colors, ready to be made into soy sauce. Therefore, it has deep red color and mellow fragrance, and tastes fresh and delicious. It will not go bad even if it is preserved for a long time.

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