Huai’an preserves the legacy of natural fermented soy sauce2019-04-10
Huai’an preserves the legacy of natural fermented soy sauce
Huai’an preserves the legacy of natural fermented soy sauce 重新播放
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  • A view of lines of jars used to make soy sauce and vinegar in traditional ways at the Huai’an Pulou Soy Sauce and Vinegar Food Co., Ltd. The company, with its predecessor established in 1835, has been using traditional techniques to make the popular condiments, involving a fermentation process of 180 days. (Photo/VCG)
  • A view of lines of jars used to make soy sauce and vinegar in traditional ways at the Huai’an Pulou Soy Sauce and Vinegar Food Co., Ltd. The company, with its predecessor established in 1835, has been using traditional techniques to make the popular condiments, involving a fermentation process of 180 days. (Photo/VCG)
  • A view of lines of jars used to make soy sauce and vinegar in traditional ways at the Huai’an Pulou Soy Sauce and Vinegar Food Co., Ltd. The company, with its predecessor established in 1835, has been using traditional techniques to make the popular condiments, involving a fermentation process of 180 days. (Photo/VCG)
  • A view of lines of jars used to make soy sauce and vinegar in traditional ways at the Huai’an Pulou Soy Sauce and Vinegar Food Co., Ltd. The company, with its predecessor established in 1835, has been using traditional techniques to make the popular condiments, involving a fermentation process of 180 days. (Photo/VCG)
  • A view of lines of jars used to make soy sauce and vinegar in traditional ways at the Huai’an Pulou Soy Sauce and Vinegar Food Co., Ltd. The company, with its predecessor established in 1835, has been using traditional techniques to make the popular condiments, involving a fermentation process of 180 days. (Photo/VCG)
  • A view of lines of jars used to make soy sauce and vinegar in traditional ways at the Huai’an Pulou Soy Sauce and Vinegar Food Co., Ltd. The company, with its predecessor established in 1835, has been using traditional techniques to make the popular condiments, involving a fermentation process of 180 days. (Photo/VCG)

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