Soy Sauce Museum
Qianhe Flavor Hall Built to Experience Millennium Sauce Culture
In the fascinating and diverse lives, “oil, salt, soy sauce, vinegar” are always indispensable. In the past, it was often said that “even children can make soy sauce” to convey the growth of children. Today, “making soy sauce” has taken on new online significance, yet the essence of the era should not fade. The sedimentation of history and wisdom over three millennia of soy sauce culture, the original intent and dedication of craftsmen, and the reverence and passing on of skills should be celebrated, appreciated, and sought after. Therefore, the establishment of Qianhe Flavor Hall takes on even greater significance.
Qianhe Flavor Pavilion” covers an indoor area of 3600 square meters and is nestled within the Qianhe Factory premises. Located in the golden brewing latitude of 30°N, this site is endowed by nature with a bountiful microbial community, serving as a natural fermentation hub for Qianhe soy sauce and marking the cradle of “Qianhe Flavor”.
The “Qianhe Taste Museum” combines brand showcase, industrial tourism, interactive tours, and hands-on experiences. From exploring the raw materials used in soy sauce brewing, to replicating ancient brewing techniques, to re-creating everyday scenes like soy sauce making, it crafts a immersive “soy sauce world”.
Qianhe Flavor Industry emphasizes “natural brewing methods”, and the selected ingredients for brewing are all food ingredients: one bean, one wheat plant, one drop of water, and one salt, forming the natural essence of zero-additive soy sauce, gradually unveiling the tapestry of “Qianhe Flavor Pavilion”.
In ancient times, the production of soy sauce emphasized the use of “well-flower water,” “Wugeng water,” or “rootless water,” highlighting the critical role of waterborne microorganisms in influencing the quality of the sauce. Water is the foundation of brewing, and the origin of Qianhe soy sauce’s brewing water is traced back to the snowy plateau of Minshan, at an altitude of 5588 meters. The clear, sweet snowmelt meanders down from the mountains, nourishing the land of Meizhou and serving as an exceptional source for soy sauce brewing. Salt stands as the foremost of all flavors. The traditional salt flavor, a time-honored continuation, originated from Zigong well salt during the Eastern Han Dynasty, representing a historical icon with over 2000 years of technical expertise. By re-enacting the mining process of Zigong well salt, one can appreciate its moderate saltiness, translucent whiteness, cleanliness, and pure taste, along with the retention of beneficial minerals and trace elements from the deep salt wells. This also explains why Qianhe soy sauce achieves its fresh, fragrant, and mellow flavor.
Food is paramount to people, with grains taking precedence. All the aromatic, umami, and nutritional components in soy sauce originate from the protein and starch in grains, thus the quality of grains directly impacts the brewing outcome. Qianhe carefully selects non-GMO soybeans, wheat, black beans, and black wheat as raw materials, and strives to retain the grains’ full original flavor during the brewing process.
Of course, the rigor and persistence in selecting ingredients are merely the first step; the actual adventure begins when the brewing process of traditional soy sauce is revived. According to Li Shizhen’s Compendium of Materia Medica, the brewing process of soy sauce involves boiling three dou of soybeans in water, then mixing in 24 jin of flour until it turns yellow. For every 10 jin, 8 jin of salt and 40 jin of well water are added, followed by drying in the sun and harvesting the resulting oil.
“Spring yeast, autumn oil, summer sauce, and winter storage” represent the revived ancient techniques of sauce making where the traditional processes of brewing and perseverance are experienced and appreciated. The process of making soy sauce koji is recreated through scenes such as bean selection, mash boiling, grain milling, and yeast cultivation. Fermentation is a process of slow and meticulous work. According to Dai Yi of the Ming Dynasty in “Nourishing Yu Yue Ling”, for every pound of yellow beans, one pound of finely sieved salt, and six pounds of freshly drawn cold well water should be stirred until well combined, then exposed to sunlight and night dew until it is ready for use. A fine jar of soy sauce stands the test of time. By opening the jar during the day, the sunlight rapidly ferments the microorganisms; at night, covering it with a lid allows dew to infiltrate. In the summer, the sauce is exposed to sunlight and stirred, while autumn brings the aroma of the sauce to maturity.
In Gu Zhong’s “Yangxiaolu” from the Qing Dynasty, the process of extracting oil is documented as follows: a bamboo basket with a dense grate is used to store the sauce in the lower half of the jar, allowing the soy sauce to drip through. This method, termed the “oil extraction technique”, is also the origin of how soy sauce is referred to as “light soy sauce” or “aged soy sauce” today. While one cannot fully appreciate the years of waiting and vigil involved in the traditional soy sauce brewing process, engaging in activities such as “bean selection, stirring the mash, and oil extraction” offers a rare and valuable experience in the industrial era.
Of course, you also need to experience how to “make soy sauce”. Soy sauce is scooped out of the jar with bamboo grapes, accompanied by the overflowing aroma of soy sauce. At this point, you also need a bowl of crispy fish soup made with soy sauce and vinegar, a soy sauce candy or vinegar candy, to fully satisfy your visual, olfactory, and gustatory senses!
The soy sauce world created by “Qianhe Flavor Hall” interprets the changes experienced by soy sauce and the spirit of ingenuity through its serene and elegant architectural aesthetics, traditional ancient production methods, and slowed down pace of life. On one hand, there are high-tech streamlined operations, and on the other hand, there are traditional skills such as “sun drying and night dew”. With the prosperity and development of the industry, these two production methods are constantly blending and colliding, and are derived and inherited in the form of “ancient methods and new brewing”.
At present, as a research and tourism practice base in Meishan City, the “Qianhe Flavor Museum” is applying for the “Meishan AAA level tourist attraction” and will soon be fully opened to the society. Let’s look forward to it together