🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Yuet Wo / Sheung Shui Kwu Tung
🔖 Certification : Some products have obtained HKORC organic processing certification (IFOAM certification) P16003 (certified products: organic premium soy sauce, organic sweet soy sauce, organic pure rice vinegar, organic natural sweet vinegar, organic milled soy sauce, organic vegetarian sweet sauce); ISO 9001 and HKQAA - HACCP, etc.
🌱 Producer introduction : Jack Pong, the third-generation descendant of Yuet Wo Sauce Garden, recalled the story of his grandfather. In the 1930s, he came to Hong Kong with the same sauce making technology, and took root in Tsuen Wan. With the rise of the catering industry, Yuet Wo also began to supply restaurants in Tsuen Wan. Therefore, a factory was set up on Texaco Road in Tsuen Wan, and the neighborhood was also mainly in the area. Yu moved the sauce garden to Gudong in 1971. Because the Gudong is flat and wide, there are no barriers in all directions, and the sunshine time is very sufficient, which is very suitable for the production of soy sauce. There are still four time-honored sauce gardens settled here. Yuet Wo has been using non-genetically modified Canadian soybeans since then, and has used traditional ancient methods to brew soy sauce. Naturally sun-dried soy sauce has a delicious flavor that cannot be replaced by chemically synthesized soy sauce. It has always only focused on serving Hong Kong. Yuet Wo is the only sauce garden in Hong Kong that uses its own rice wine to ferment into vinegar. The store in Tsuen Wan Market Street is currently the only directly-operated store, and its signature product is 100% 100% Hong Kong-made sweet vinegar.
🛍 Product Information :
Did you pay attention to the ingredients of the product? Some of the commonly used traditional sauces, such as soy sauce, soy sauce, Zhuhou sauce, and hoisin sauce, are all based on soybeans.
Among Yunyun’s Cantonese-style sauces, there are a few familiar ones, all of which are based on soybeans. It turns out that it has a lot to do with soy sauce. It is not only the virtue of the ancients not to waste, but also the reason why Cantonese people “eat it”. Learn how to turn soybeans into sauces, learn about the characteristics of different sauces, and choose a sauce that matches the ingredients. It is not difficult to cook a delicious dish.
The by-product of soy sauce "soy dregs" is upgraded to make sauce
It starts with brewing soy sauce. First, cook the soybeans for about 2 hours, and then pick them up when they are just cooked; then, "snatch the spring", which is to mix the soybeans with the flour and the fermentation strain "Rice Koji", and then place them on a plate one by one. The bamboo sieve of the plate is fermented for the first time in the workshop.
After 1 to 3 days of fermentation, transfer the spring to a stainless steel barrel, then add Australian sea brine, and then divide into two ways. There are two kinds of springs, one will stay in the factory for the second fermentation, fermented for 1 month, which is called "mianzhi spring";
The other is called "water spring", which will be moved to the roof, and after 6 months (short sunshine time in winter, or 7 or 8 months), it will be brewed into soy sauce. At this time, the first soy sauce with the strongest flavor and the darkest color can be extracted, and then the second, third, and fourth soaks can be extracted, and then processed and cooked into other soy sauces, dark soy sauces, etc.
After sunbathing for a few months until his body became dark, and after extracting the soy sauce, the so-called "soy dregs" left in the lower column, the black soy dregs looked like tempeh sauce at first glance. During the sun drying process, the sugar and flour in soybeans will have chemical effects due to heating, the water spring will change from light color to black, and the soy slag has actually been upcycling. In the past, people would feed the soy dregs to pigs. Later, they discovered that adding other ingredients, such as sugar, garlic, and chili, could make different sauces.
According to the information on the official website of Sauce Garden, Cantonese-style sauces with soybean ingredients include: Sweet Noodle Soy, Crude Soy Sauce, Zhuhou Sauce and Hoisin Sauce. Yuehe adjusts the ratio of soy dregs and soy springs according to the taste and color of each sauce. For example, sweet soy sauce, because the sauce itself is bright, more soy springs are used for cooking; and it is usually used for steaming fish and pork ribs, and there will be grains of beans after steaming, so there is no need to grind and keep it smooth. The original appearance of soybeans. Dark sauces, such as Moso sauce and Zhuhou sauce, are generally used for pickling, stewing, and stewed dishes are darker, so the proportion of soy slag is more; Therefore, the soy sauce of the minced soy sauce is more suitable than the sweet soy sauce.
As for the light color of the hoisin sauce compared to the soy sauce sauce, the proportion of soy slag can be a little less; the ingredients also include garlic and sugar, which taste sweet and garlic-flavored, and can be used as a marinade or as a dipping sauce. Dipping seafood, such as Dongfeng snails, is now commonly dipped in sliced duck, suckling pig, or even boiled chicken. Pang Zhongheng (Jack), the third generation of Yuehe Sauce Garden, a 75-year-old local brand, emphasized, "This kind of mixture can achieve the effect of the natural color and fragrance of soybeans even without adding pigments.
