Amongst the many interesting cultural findings from my return to Guangzhou last year was 致美斋 or Zhi Mei Zhai, one of the four major soy sauce makers in China. Founded by the nobleman Liu Shou An during the Qing Dynasty, Zhi Mei Zhai has been making soy sauce for over 400 years, surviving even the Cultural Revolution (during which it was briefly named “Forever For the People”), because let’s face it, everyone needs soy sauce no matter what.
Today Zhi Mei Zhai not only has its own soy sauce factory but numerous shops around the city, but has maintained its very first shop where the business was first founded in 1600, in all its traditional glory.
Thanks for the unique Cantonese street architecture of overhanging arcades to provide shelter from the sun and rain, the pillars outside the shop have been decorated with etchings in traditional style, showing how soy sauce was made, once upon a time. I have translated the text on the etchings so I can share them with you.
Stage 1 Washing and soaking in spring water
Stage 2 Extracting the oil under sunlight
Stage 3 Winnowing impurities in the wind
Stage 4 Cooking to boil with wood fire
Stage 5 Stirring until even with bamboo pole
Stage 6 Sieving and pouring into jars
Posted in Blog and tagged china, Chinese culture, cooking, Guangzhou, soy sauce