Sauce at source

The Daily Telegraph - - World News -

This fac­tory in Chongqing, south-western China, still uses the tra­di­tional method of pro­cess­ing soy sauce by leav­ing large jars of the mix­ture of soy beans, vine­gar and pick­les to fer­ment in the sun. Soy sauce was in­vented by the Chi­nese more than 2,000 years ago and is ex­ported world­wide

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