Teng Junkang is one such individual who has inherited the traditional Zhejiang techniques for making soy sauce. Teng started working at a soy mill in 1977 and has gradually mastered every single step in the complex process. These skills include boiling the soybeans, Koji culturing (Koji is a mold that is added to many East Asian fermented products), brewing, and pressing the soybeans.

The experienced inheritor can judge whether the soybean paste in the vat is thoroughly fermented by simply looking at its color.

"It was a painstaking process to gain the techniques of the whole process," said Teng, noting that his apprenticeship was arduous due to the number of strenuous steps. 

"Pressing is the most difficult and significant of all the procedures," Teng said.

He explained that the task must be carried out under a scorching sun and the soybeans need to be dried for 180 days so that the perfect texture and taste is achieved. 

"We have been using premium soybeans and grains. We continue to use traditional techniques and this is why our soy sauce is so widely acclaimed," Teng said proudly. 

If this master soy sauce brewer continues to strive for excellence, it seems inevitable that the already sterling reputation of Shaoxing will reach new heights.

One worker blends the soybean paste with a stick and ensures the paste is thoroughly fermented.[Photo from WeChat account aixinsx]

A wooden machine is used to further process the well fermented soybean paste into a finer consistency.[Photo from WeChat account aixinsx]