Xuchang Soy Sauce Workshop

This workshop was founded in Xianfeng regime of Qing Dynasty and was the earliest one in Wuzhen history. It is still in operation and the main business is soy bean paste, soy sauce and pickled vegetables in a traditional way of production. The bamboo hats on the jars are used in rainy days and the silkscreen inside is used to prevent insects such as flies to ensure cleanness. The raw material of soy sauce is soybean and wheat flour and the productive process comprises of soaking, steaming, mixing, making yeast, exposure, sterilization and package. The peak season of soy sauce production is summer because of the high temperature. It takes three to four months to finish the whole process. Due to its complicated procedure and long time, the product is precious.