Workers at the Gulong Soy Sauce Factory in Xiamen, Fujian province, follow a traditional sauce brewing technique that dates back 100 years in which beans are exposed to the air and allowed to ferment during the day and condense at night. It takes at least one year to produce the sauce. [Photo/VCG]
Workers at the Gulong Soy Sauce Factory in Xiamen, Fujian province, follow a traditional sauce brewing technique that dates back 100 years in which beans are exposed to the air and allowed to ferment during the day and condense at night. It takes at least one year to produce the sauce. [Photo/VCG]
Workers at the Gulong Soy Sauce Factory in Xiamen, Fujian province, follow a traditional sauce brewing technique that dates back 100 years in which beans are exposed to the air and allowed to ferment during the day and condense at night. It takes at least one year to produce the sauce. [Photo/VCG]
Workers at the Gulong Soy Sauce Factory in Xiamen, Fujian province, follow a traditional sauce brewing technique that dates back 100 years in which beans are exposed to the air and allowed to ferment during the day and condense at night. It takes at least one year to produce the sauce. [Photo/VCG]
