On a hot summer day, at the "Gulong" Sauce Culture Garden drying field near the sea in Tongan District, Xiamen City, 60,000 sauce jars are neatly lined up, where the ancient soy sauce brewing skills with a century of history are passed down. During the day, the workers opened the sauce tanks in turn to allow the bean paste to fully enjoy the heat of the sun. The heat quickly fermented the microorganisms in the sauce tanks, which is sun exposure; at night, the heat during the day gradually dissipates and the sauce begins to concentrate, which is night dew. Now only the ancient method of sauce still retains the sun and night dew process, ordinary soy sauce only takes a few days, and the shortest of the ancient method takes one year. The picture shows the 60,000 sauce jars placed on the drying ground of the "Gulong" Sauce Culture Park. The scene is spectacular. Photo by Wang Dongming
Release time: 2020-08-09 21:00:32 【Editor: Wang Yi】