Qianhe Soy Sauce

Soy sauce is a traditional Chinese liquid condiment made from soybeans, defatted soybeans, black beans, wheat or bran, and brewed with water and salt. It has a reddish-brown color, a unique soy sauce aroma, and a delicious taste that promotes appetite. Soy sauce is the evolution of miso, with records of its production dating back to the Chinese Zhou Dynasty over 3,000 years ago.

The invention of soy sauce brewing was an accidental discovery by ancient Chinese working people. Initially, it was a condiment used by the emperors, but its excellent flavor led to it spreading to the general population. Soybeans were found to have a similar flavor and were more affordable, resulting in soy sauce becoming widely consumed. The manufacturing of Chinese soy sauce was a closely guarded family art and secret in the early days, with its brewing techniques often passed down from generation to generation or within a school of masters.

Nowadays, there are many different ways of making soy sauce, with brewed soy sauce and prepared soy sauce being more commonly found in the market. Prepared soy sauce, commonly found in inexpensive soy sauce, is chemically prepared with artificial additives such as caramel color, sodium glutamate (MSG), and sodium benzoate, which can cause irreversible damage to the body if consumed for an extended period.

Qianhe Soy Sauce, on the other hand, is a brewed soy sauce that does not contain any artificial additives. It is made using pure natural ingredients, including high-quality non-GMO soybeans and wheat from the northeastern plains of China, as well as salt from the Zigong well salt, which has a purity of 99.5% or more sodium chloride. The Dujiangyan Water Conservancy Project, built 2,000 years ago during the Qin Dynasty, provides the necessary water for making Qianhe soy sauce.

Qianhe Dongpo Hong Dark Soy Sauce is brewed using only water, non-GMO soybeans, wheat, salt, and brown sugar, without any MSG or artificial additives. It is a healthier seasoning option that can add freshness, color, and a rosy, translucent appearance to braised dishes, such as Chinese braised pork, General Tso's Chicken, and Sesame chicken. The use of brown sugar in the brewing process as a natural coloring agent sets it apart from light soy sauce, which often uses artificial caramel color.

Qianhe, located on the banks of the Min River in the Chengdu Plain of Sichuan Province, China, is committed to providing the best and healthiest condiments. The company has become one of the top three soy sauce brands in China, known for its high-quality, additive-free products. Qianhe Dongpo Hong Dark Soy Sauce is packed in a glass bottle with 16.9 Fl Oz/500ml for optimal quality.

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