The first city soy sauce, also known as “first city soybean oil”, is made from wheat, soybean, Chishui River water (well water) and Sichuan well salt in the Chishui River Basin. It is made from the unique natural microbial fermentation of the Chishui River Basin. The color is brownish red and the body is clear. The taste is delicious, the aftertaste is long, and it has the characteristics of rich and fragrant, mellow and refreshing, sweet and moderate, and the pan is not fried, the bowl is not stained, and the flower is not stored for a long time. It is the treasure of the ancient and modern love.

After the protection of “first city soy sauce”, the popularity and reputation have been greatly improved. The first city soy sauce has received great attention from CCTV, local TV stations, newspapers, magazines and other media; secondly, it has achieved remarkable social and economic benefits. The sales volume and sales revenue of the city's soy sauce increased by 20% year-on-year. The development of soy sauce in the city has also stimulated the development of packaging and printing, agricultural products and other related industries in the county, and has become a strong support for the economic growth of Hejiang County. The product awards “First City Soy Sauce” have won the honors of “Sichuan Province Supply and Marketing System Product Quality Award”, Xibo Fair Famous Agricultural Products, “Sichuan Laozihao” and “Chuzhou First Famous Trademark”, and its brewing skills were The provincial government included the "intangible cultural heritage of Sichuan Province"

First City Soy Sauce Quality Technical Requirements I. Raw materials 1. Soy: The protein content is 40% to 52%, in line with national standards for soybeans. 2. 3. Well salt: The use of well salt is in line with the national standard for edible salt. Second, the production process Process: soaking → cooking → cooling → mixing powder → koji → fermentation → leaching oil → exposure concentration → blending → sterilization → filling. 2. (2) Cooking: The soaked soybeans were placed in a wooden casserole, cooked at 90 ° C for 12 hours, and kneaded for 12 hours. (3) Cooling and cooling: Put the cooked bean material on the table and cool it to 33 ° C to 35 ° C. The hand feel is not hot. (4) Mixing powder: Soybean and wheat flour should be mixed well at 10:3 to keep the soybean granules intact. (5) 曲曲: Spread the well-mixed bean material evenly into the bamboo flat, and use the natural flora in the curved chamber to culture at 33 ° C to 35 ° C for more than 45 hours to grow white hyphae on the bean material. Continue to keep warm for 5 days, gradually green and yellow. (6) Fermentation: The high-salt fermenting method is adopted, and the salt water concentration is controlled at 18% to 20%, and the fermentation period is more than three years. (7) Oil leaching: oil is taken by natural leaching method. After the sauce is ripe, first put the “Autumn” (bamboo filter) in the open pottery jar, then place the mature billet around the autumn, soak it in brine, and then repeatedly soak the soaked sauce. The scooping tool is used to pick up the shower in the autumn. After 48 hours of soaking, the soy sauce can be taken. (8) Concentration of sun exposure: Put the soy sauce soaked in the open large drying cylinder, precipitate and expose for 3 months (one day). Third, the quality characteristics Sensory features: color brown red, clear body, rich fragrance, mellow and refreshing, salty and sweet, moderate taste. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the prefecture's soy sauce production area may submit an application to the Hejiang County Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The statutory testing agency for the first city soy sauce is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.