[Explanation] There is a 63-year-old sauce maker in Xiamen, Fujian, who has used traditional techniques to brew soy sauce only 40 times in the past 40 years. He sticks to his original aspirations and grows with the special economic zone. This craftsman is the non-genetic inheritor of Xiamen's ancient soy sauce brewing skills-Liu Tuanjie.
[Explanation] There are 60,000 sauce jars in the Xiamen Gulong open-air venue, filled with selected soybeans and other raw materials, sun and night dew, and slow fermentation. Early in the morning, Liu Tuanjie led the apprentices to start another round of ancient soy sauce brewing." journey". Compared with the shortest 7 days of modern technology, the ancient soy sauce brewing process is cumbersome, requiring more than ten processes such as manual bean selection, soaking, high-temperature cooking and precipitation and aging. It takes at least 365 days a year to brew once.
[Concurrent] Liu Tuanjie, the non-genetic inheritor of Xiamen's ancient soy sauce brewing skills
The ancient method of brewing means that we rely on natural fermentation. We go from the first fermentation to the second fermentation. Our drying yard is the second fermentation. The second fermentation is from the bottom of the (raw materials) to the finished product. The time of a year, the time of this year has to go through the four seasons of the year, spring, summer, autumn and winter. The different climates and changes in these four seasons must be adjusted according to the changes in climate.
[Explanation] The ancient method of brewing soy sauce originated from the traditional art of koji making in the Tang Dynasty. The most difficult thing is to observe and control the fermentation of the sauce tank on the drying ground. Tens of thousands of sauce jars are not operated at the same time, but they all need to be managed uniformly. Various conditions will change at any time. Liu Tuanjie told reporters that managing so many sauce jars requires the mind to manage so many sauce jars like a computer, always keeping in mind precise arrangements.
[Concurrent] Liu Tuanjie, the non-genetic inheritor of Xiamen's ancient soy sauce brewing skills
In fact, doing our kind of (work) is very boring, the weather conditions are hot and rainy, but for us making sauce, this is not a problem, because we make sauce to this degree, you have to inherit this ancient method of brewing, you To have one is to say that you have to do this well first, we will not consider this time, anyway, we can only think about how we are going to do things well now, so forty years have passed.
[Explanation] In 1980, when the special economic zone was approved for establishment, 23-year-old Liu Tuanjie rode the tide of the times and walked into the Xiamen cannery to learn the ancient method of brewing soy sauce with the master. At the beginning, he could not fully adapt to this repetitive work. With the birth of batches of mellow soy sauce, Liu Tuanjie had more sense of accomplishment in addition to gratification, so he began to study and learn skills, and eventually became the fifth generation inheritor of Xiamen's ancient soy sauce brewing skills.
[Concurrent] Liu Tuanjie, the non-genetic inheritor of Xiamen's ancient soy sauce brewing skills
The approach like ours does not mean that my generation can achieve this level as soon as I do it. It is also the efforts of the previous generations. Each generation of generations has its own unique kind of improvement products (techniques). Only by upgrading a generation and a generation, can we reach the current level.
【Explanation】Liu Tuanjie, who has been guarding this ancient skill for decades from his youth to pale temples, and has been dealing with soy sauce for a lifetime is quite moved. Although this ordinary work is boring, it is also very rewarding. Brewing soy sauce is better than honing life.
[Concurrent] Liu Tuanjie, the non-genetic inheritor of Xiamen's ancient soy sauce brewing skills
Forty years is actually once a year (brewing soy sauce), but also forty times, not more than forty times, but forty times I will take forty years. This is the essence of our ancient brewing. It's here.
[Explanation] Since the establishment of the Special Economic Zone for 40 years, a large number of jobs have emerged from all walks of life. Although the working environment and content are different, the same thing is that only the loneliness can be kept in order to keep the prosperity.
Li Siyuan and Qian Xiaoyun report from Xiamen, Fujian
Editor in charge: 【Luo Pan】