Soy sauce brewing technology (Qian Wanlong soy sauce brewing technology)

Name of China's national intangible cultural heritage: soy sauce brewing technology (Qian Wanlong soy sauce brewing technology)

Applicant: Pudong New Area, Shanghai

Item No.: 937

Project No.: VIII - 154

Time of publication: 2008 (second batch)

Category: traditional art

Region: Shanghai

Type: new item

Applicant: Pudong New Area, Shanghai

Protected by: Shanghai qianwanlong brewery

Introduction to soy sauce brewing technology (Qian Wanlong soy sauce brewing technology)

Applicant: Pudong New Area, Shanghai

Qianwanlong official sauce garden is located in Zhangjiang Town, Pudong New Area, Shanghai (formerly known as "zhangjiangzha") with a history of more than 500 years. In 1880, Qian Jinnan, a gentleman from Pudong, founded Wanlong soy sauce garden in Mill Lane, Nanshi, Shanghai. Qian Ziyin, his son, inherited his father's business. In 1897, he moved the soy sauce garden to Zhabei street, Zhangjiang, and renamed it "Qian Wanlong soy sauce garden". He also set up direct and agent stores in Nansha, Pudong and Chuansha areas. Qianwanlong soy sauce garden in zhangjiangzha covers an area of 15 mu. There are more than 400 soy sauce jars in it, employing more than 20 people. Because of the good management, the business of the soy sauce garden is prosperous and has a good reputation. The Yamen of Jiangsu and Zhejiang provinces specially awarded the green dragon plaque with three gold characters of "official soy sauce garden" as a reward. In the early years of the Republic of China, Qian Anbo, the third generation of soy sauce garden owner, created "Sun Street oil" and "Sun Wei oil" with mellow flavor and strong soy sauce flavor, with an annual output of 50000 kg. Because of its excellent quality, its price is equal to that of soybean oil. Qian Xianping, the fourth generation owner of soy sauce garden, went to Taiwan to set up soy sauce garden in the early days of liberation. In 1954, qianwanlong soy sauce garden in Shanghai was changed into "local state-owned Zhangjiang brewery" through public-private joint venture, and in 1984 it was renamed "Shanghai qianwanlong brewery". In the mid-1970s, the factory carried out technical transformation, organized teachers Fu he and technical personnel to restore the traditional technology, and created "special soy sauce" with rich characteristics of Jiangnan and Shanghai. In 1983, it was exported by Shanghai food import and export company, and exported to more than ten countries and regions, such as Hong Kong, Denmark and Norway, with an export volume of 1200 tons. The product has won the title of "Shanghai high quality product" and the silver award of the first China Food Expo, and has been designated as the special product of Antarctic scientific research team. In 1993, the Ministry of domestic trade awarded Qian Wanlong the title of "China time honored brand".

For more than one hundred years, the brewing enterprises based on qianwanlong soy sauce garden have been living and developing in the original site of Zhangjiang Town, and the traditional manual brewing techniques have been along with each other up to now. The "special sun soy sauce" brewed by traditional techniques is made of Northeast soybean without transgene. No chemical additives are put in the brewing process. The product is natural and healthy. The production process of qianwanlong soy sauce consists of 12 processes, including material transfer (soybean), soaking, steaming, mixing, koji making, fermented grains making, soy sauce drying, oil pressing, soy sauce color frying, soy sauce color matching, soy sauce drying and brewing. The essence of the whole brewing technique is "good material, excellent koji, fine art and drying". The key of the production technique is "seeing, remembering, hand researching, nose smelling and oral test".

In recent years, due to the fierce market competition, there are only two soy sauce factories in Shanghai. The low price competition in the industry makes qianwanlong soy sauce unable to sell at the price it should have, and the enterprise has been losing money for years. At the same time, the special soy sauce brewing craft lack of successors, inheritance crisis. Qian Wanlong, a time-honored Chinese brand, is facing enormous pressure for survival and severe challenge of the loss of traditional brewing techniques. It is in urgent need of support and help from relevant parties.