What soy sauce do people in Shaoxing, Zhejiang usually eat at home? Brand and name, the more detailed, the better.

Shaoxing mother-child soy sauce is a high-grade and high-taste product, and it is also another traditional famous product in Shaoxing sauce making industry. It was founded in the Kangxi period of the Qing Dynasty, and its sales have been prosperous for hundreds of years, and its reputation is getting bigger and bigger. 198 1 the mother-child soy sauce produced by Shaoxing winery was rated as the best product in Shaoxing city. From 65438 to 0985, the mother-child soy sauce produced by Xianheng Food Factory was among the best in the evaluation of similar products in China and won the quality product certificate of the Ministry of Light Industry.

Mother-child soy sauce is brown-black, with strong ester fragrance, moderate saltiness and sweetness, soft and long taste, delicious taste and high nutritional value. According to the determination, every 100 ml contains 26 ~ 29 grams of total nitrogen reducing sugar, and various amino acids, protein, fat and other components, the quality is much better than that of ordinary soy sauce.

Mother-child soy sauce is not only a high-quality condiment in cooking, but also an important raw material for making cucumbers and fennel beans. Especially for making cold dishes or dipping. If Jiang Mo, sesame oil, rice vinegar and other auxiliary materials are mixed and dipped in meat products such as crabs, fish, clams, chickens and ducks, it will have a special flavor.

Mother-child soy sauce is naturally fermented. It uses white flour and high-quality soybeans as raw materials, and after cooking, it is made into a sauce cake. Spreading and drying, pulverizing, making soup, and mixing uniformly. It is put in a vat and kept fermented at a certain temperature. After 2 ~ 3 months of sun exposure, soy sauce was brewed. Then use this soy sauce as the soup base, put it into the fermented sauce cake, expose it to the sun at night, pour it into the sewn silk bag when it is ripe, and then press filter to get the juice and remove the residue. Because in the production process, it takes the sauce cake as the mother and soy sauce as the child (time), so it is named mother-child soy sauce.

The natural fermentation process of mother-child soy sauce takes a long time. After a few months, it usually begins to be exposed in summer, and the finished product can only be produced in autumn. Also called "autumn sauce".

At present, Shaoxing Xianheng Food Factory and Shaoxing Brewery are the main producers of Shaoxing mother-child soy sauce. On the basis of maintaining the traditional characteristics of products, these factories constantly improve their processes and improve their quality. The product reputation is increasing day by day, with an annual output of about 500 tons. In addition to local sales, they are also sold to large and medium-sized cities such as Shanghai and Hangzhou, which are well received by consumers. 1988 began to be exported to Hong Kong for trial sale and became a promising foreign exchange earning product.