Workers air-dry soybean mixtures in containers under the sun. [Photo provided to en.nantong.gov.cn]

As the weather remains scorching in Rugao, Nantong, the traditional soy sauce making enters the most crucial period – air-drying and fermenting.

In the soy sauce drying yard located in Yanzhe village, workers have been diligently engaged in the process of allowing soybean mixtures to aerate in containers under the sun, permeating the air with the delightful aroma of traditional sauce.

A worker airs soybean mixtures in jars under the sun. [Photo provided to en.nantong.gov.cn]

The tradition of Rugao-made soy sauce can be traced back 1,000 years and involves a process that includes preparation in spring, fermentation in summer, drying in autumn, and completion in winter.

Naturally fermented soy sauce is about to be ready in Rugao. [Photo provided to en.nantong.gov.cn]

The delicate flavor of Rugao's Panshui noodles is enriched by drops of locally produced soy sauce. Each silky droplet of aged soy sauce encapsulates the dedication to culinary excellence deeply rooted in Rugao.

Recognizing its cultural significance, Rugao's soy sauce-making technique was acknowledged as a municipal intangible cultural heritage item in 2017, becoming the city's shining calling card.