Due to the strict technology, exquisite procedure, long product cycle and low output of the traditional ancient brewing soy sauce, it is not suitable for entering the supermarket.
In addition, the quality of soy sauce in the first market is very different from that in the supermarket, and the yield is the biggest problem. The annual output is estimated to be less than the daily output of some soy sauce brands in the supermarket. "Shixian Soy Sauce" has only more than 6,000 exposed cans, based on three years? Only about 2000 cans of soy sauce can be sold a year, which only some people can enjoy.
Extended data
Shixian soy sauce is made from wheat and soybean in Chishui River basin, Chishui River (well water) and Sichuan well salt, and fermented by natural microorganisms unique to Chishui River basin. It is brownish red in color, clear in shape, delicious in taste and long in aftertaste. It has the characteristics of rich fragrance, mellow and refreshing, moderate in saltiness and sweetness, but it does not paste the pot, hangs the bowl and does not touch it for a long time.
Shixian soy sauce has successively won the honors of "Product Quality Award of Sichuan Supply and Marketing System", "Famous Agricultural Products of West Expo", "Sichuan Time-honored Brand" and "The First Famous Trademark of Luzhou City".
In 2007, the brewing technology of Shixian soy sauce was listed as "Sichuan Intangible Cultural Heritage" by the Sichuan provincial government.
On September 26th, 20 13, the former AQSIQ approved the protection of "Shixian soy sauce" as a geographical indication product.
Baidu encyclopedia-Shixian soy sauce