先市醬油釀造作坊, Soy sauce brewery in Sichuan, China.
This historic soy sauce workshop uses natural fermentation methods and occupies several traditional buildings. The facility houses production rooms, storage areas, and work spaces where the sauce is still made using traditional handcraft techniques.
The workshop was founded in 1828 and ranks among the region's oldest soy sauce producers. Its success in maintaining traditional methods over nearly two centuries led to recognition as a nationally protected cultural site.
The facility shows how soy sauce is made using methods that workers have learned from their families and mentors. You can observe people following these traditional techniques in the fermentation rooms and outdoor areas.
Visitors can watch the production process during guided tours and walk through different work areas at their own pace. The site is accessible on foot, though sturdy shoes are recommended since some areas can be uneven.
The soy sauce is fermented using a specific type of mushroom that gives it a distinctive sweet and salty taste. This ingredient is locally specific and makes the product difficult to find elsewhere.
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