Yixing soy sauce revitalizes rural economy in Yishui

Yixing Soy Sauce, a time-honored brand with a 210-year brewing history in Yishui County, adheres to ancient natural fermentation craftsmanship while embracing digital marketing to drive rural employment and industrial development.

The brand traces its origin back to 1814, when Meng's family founded Guangsheng Trading Firm and Guangsheng Sauce Garden. After wars, restructuring and industrial upgrades, it was certified as a Shandong Time-honored Brand in 2017.

Unlike mass-produced soy sauce that finishes production within one month, Yixing's traditional craft follows a four-season cycle: making koji in spring, sun fermenting in summer, extracting sauce liquid in autumn and aging in winter. Basic products ferment for at least 180 days, while high-end black bean double-sun sauce ferments over one year with zero artificial additives.

The firm built its sun-drying plant on hills in Moyu Village, Cuijiayu Town, taking advantage of sufficient sunlight and mountain ventilation. Over 1,100 earthen vats are laid out on the hillside for natural fermentation.

To expand market reach, the brand cooperates with agricultural researchers to optimize raw materials, launches tiered product lines and runs live-stream sales with veteran brewers as hosts. It has established 7 regional distributors across Shandong and nationwide online sales channels.

The enterprise creates stable local jobs. All 10 factory staff are residents of Moyu Village, earning steady salaries without migrating for work. It also signs purchase agreements with local grain farmers to form a complete industrial chain from soybean planting to finished sauce sales. The plant's annual output reaches 300,000 jin with an annual output value of around 12 million yuan.

Editor：韩蒙蒙