The Traditional Chinese Soy Sauce Fermentation Method for Making Soy Sauce for Ta Chio (Teochew)
1. We adhere to the traditional Chinese soy sauce fermentation method, resulting in a unique taste and aroma that cannot be duplicated by modern machinery. Our soy sauce undergoes an extended fermentation process spanning years, without the use of short-term chemical accelerants, ensuring it remains free from chemicals associated with cancer.
2. We painstakingly simmer the sauce using ancient-style boiling pots and traditional kiln fires, dedicating more than 10 hours to develop its rich aroma and full flavour.
3. In terms of packaging, we integrate technology into various processes to ensure efficiency and speed while upholding stringent quality control standards, allowing us to swiftly deliver our products to customers without compromising on quality.