【大美广东】Exploring the secret of “Jutong Soy Sauce”

“酱心”独运：探秘获市级非遗的“聚通酱油”

Soy sauce is an indispensable seasoning in the Chinese diet, and Jutong Soy Sauce is one of the best. The “Jutong Soy Sauce Brewing Technique” in Wuhua, Meizhou made it to the list of the 10th batch of municipal representative intangible cultural heritage projects last year. Lao Jutong Soy Sauce can be traced back to the Qing Dynasty and its technique of using black beans as raw materials to maintain the original taste has been passed down for more than 160 years.

Its brewing technique adopts the ancient natural fermentation methods and takes more than ten steps to finally produce soy sauce, which is quite different from the mechanized methods. #LingnanCuisine

在中国人的饮食体系中，酱油是不可或缺的调味料。在梅州市，五华县的“聚通酱油酿造技艺”去年入选第十批市级非遗代表性项目名录。据了解，“老聚通”酱油品牌最早可追溯到清朝同治年间，迄今160余年，秉承古法技艺酿制，以黑豆为原料，保持食品本味。

好“豆”多磨，好酱耗力。古法酿造酱油采用古老自然的发酵方式，与工业机械化发酵方式有不小的区别。从一粒豆子到酿出酱油，需经过十多道工序。

来源：羊城晚报