Sichuan Hejiang County Yongxingcheng Brewing Co., Ltd.
Sichuan Hejiang County Yongxingcheng Brewing Co., Ltd. (condiments, grain, oil and flour products) pursues tradition with innovation and has invested in a soy sauce culture industrial park with 100,000 soy sauce jars, developing what it describes as China's largest traditional soy sauce brewing base, an industrial tourism demonstration site, a study camp for primary and secondary school students, a Sichuan off-campus cultural and education practice base and a national 4A-level scenic area, supporting rural revitalisation and common prosperity. Hejiang soy sauce began in the Han and Tang dynasties and flourished in the Ming and Qing; according to the county gazetteer, Zhang Zhixuan and Zhang Maojiu of a local brewing family opened a sauce workshop in the county town in 1918 and traded under the Yongxingcheng name from 1921 after three years of sun exposure by day and dew by night, naming their product Five-to-One soy sauce because one jin of sauce is drawn from five jin of mash. The Yongxingcheng brand went through joint public-private operation, state-owned enterprise reform and shareholding reform, and in 2005 local entrepreneur Zhong Xinlun acquired the company to protect and carry forward the Five-to-One soy sauce brewing craft, with the technique now listed on the Sichuan provincial intangible cultural heritage list and the company recognised as a Sichuan Time-Honoured Brand in 2008. Its main products are Five-to-One soy sauce and sauce-based condiments, and the website offers a product catalogue, heritage pages and visit booking, with 16 qualification certificates published. Official website: https://www.yongxingcheng.cn/
Sichuan Hejiang County Yongxingcheng Brewing Co., Ltd. (condiments, grain, oil and flour products) pursues tradition with innovation and has invested in a soy sauce culture industrial park with 100,000 soy sauce jars, developing what it describes as China's largest traditional soy sauce brewing base, an industrial tourism demonstration site, a study camp for primary and secondary school students, a Sichuan off-campus cultural and education practice base and a national 4A-level scenic area, supporting rural revitalisation and common prosperity. Hejiang soy sauce began in the Han and Tang dynasties and flourished in the Ming and Qing; according to the county gazetteer, Zhang Zhixuan and Zhang Maojiu of a local brewing family opened a sauce workshop in the county town in 1918 and traded under the Yongxingcheng name from 1921 after three years of sun exposure by day and dew by night, naming their product Five-to-One soy sauce because one jin of sauce is drawn from five jin of mash. The Yongxingcheng brand went through joint public-private operation, state-owned enterprise reform and shareholding reform, and in 2005 local entrepreneur Zhong Xinlun acquired the company to protect and carry forward the Five-to-One soy sauce brewing craft, with the technique now listed on the Sichuan provincial intangible cultural heritage list and the company recognised as a Sichuan Time-Honoured Brand in 2008. Its main products are Five-to-One soy sauce and sauce-based condiments, and the website offers a product catalogue, heritage pages and visit booking, with 16 qualification certificates published. Official website: https://www.yongxingcheng.cn/
