Feel the taste of the same inside and walk into the non -heritage sauce factory.

Traveling, in addition to appreciating the natural scenery and appreciating the heavy culture, it is not necessary to taste the special food in a place. In addition to the production techniques and cooking methods in one place, ingredients and seasonings are extremely important. Douban, pepper, and pepper, Suzhou cuisine also belongs to its own seasonings.

During the tour of Tongli Ancient Town, we re -understood this well -known Jiangnan Ancient Town. It turned out that it was not just a famous historical and cultural town, but also a national -level wetland park and a national -level modern agricultural demonstration base. The business card, which is naturally one of the "Tongli Sauce Products", which is the same as the Chinese -branded brand.

According to local friends, Wujiang Tongli Sauce Factory was founded in the four years of Tongzhi (1865). It has a history of more than 200 years. Essence

Tongli sauce is an important ingredient of Su Gang cuisine. Similar to the Douban Douban in Sichuan cuisine, it has always played an important and low -key gold supporting role. Among them, the same characteristics are the most distinctive.

Mr. Ye Dongsheng of the product factory is the inheritor of the non -material cultural heritage of Wujiang District, Suzhou City, and the inheritor of the soybean sauce production skills of Lili. The wall is full of various glory in the factory.

This sauce factory is not large, but has won countless awards. Some are national gold awards, and this small traditional workshop -style factory has also been included in "Tongli Town Zhi", which shows that its status is high.

When we arrived, Mr. Ye Dongsheng, the inheritor of the non -material cultural heritage with the soybean sauce production skills, enthusiastically explained the glorious history of the sauce factory and the current embarrassing survival situation.

In the courtyard where the sauce factory is not large, there are dozens of large sauce tanks, and the bamboo tank head on the tank exudes a simple atmosphere. The tank is filled with soy sauce. According to Mr. Ye, after 7 days of soaking in soybeans, 3 hours of cooking, and melting with flour, then 7 days of bacteria cultivation. After the time is mature, pour the green soybeans with yellow yellow beans into pottery into pottery into pottery into pottery. In the tank.

After adding pottery, add salt and water in proportion, and finally seal the tank to expose it. As said in a certain soy sauce brand advertisement, this is the sun, the sun is 180 days, and the exposure process must be stirred in the tank from time to time. The soybeans can not open the tank until the beginning of the autumn.

The soy bean sauce after the made is seductive reddish brown, with moderate viscosity and fresh taste. The boss set off one of the cylinder heads. After stirring it at will, it suddenly permeated, which made us admire. If you take this soy sauce and then cook, it will be extremely delicious. It is exciting to think about it, but the traditional craftsmanship and modern factory competition in the non -hereditary inheritance still faces the shortcomings of cost and efficiency. The sauce factory is not good now, facing a lot of survival pressure. How do you think companies like such companies?

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