Please note that the quoted price includes a group of 2 people. An extra charge of CNY 500 applies for each additional person.
Much of today's soy sauce is artificially hydrolyzed, commercially produced and fermented under machine-controlled environments within only 20 days. This factory, however, makes soy sauce that is brewed from natural bacterial and fungal cultures in big vats for more than six months.
The natural brewing process involves blending salted water, wheat, soybeans and a mold, letting it ferment for months, then refining and bottling the sauce. No chemicals are added. It is believed to be one of few in the world that still make soy sauce the traditional, old fashioned way.
We will meet the soy sauce master who has been making soy sauce for nearly 30 years, in fact, the way he makes soy sauce today hasn't changed since the days of his forefathers. Their soy sauce-making process was listed as one of China's Intangible Cultural Heritages - the only one in the industry.
* Tour is 4hrs, guide will meet you at your hotel.