This extra-large bottle of Zhongba soy sauce is completely handmade following a centuries-old process that includes stirring it daily by hand as it ages for a full year.
Sichuan’s famed Zhongba Soy Sauce has been made continuously since 1828 and is still produced the traditional way—developing umami organically over a long fermentation period, with no need for added sugar, alcohol, caramel, msg or preservatives. Its full year of fermentation—far longer than most commercial soy sauces—results in a deeper, more complex flavor.
While mass-produced soy sauces are often chemically hydrolyzed or rapidly fermented, Handcrafted Zhongba is naturally brewed from premium, non-GMO soybeans, wheat, salt, and water, then brewed in large earthenware crocks. As we saw during our factory visit (see photos), the crocks are left uncovered during the day, exposing the sauce to sunlight, seasonal temperature changes and the native microbial environment of Sichuan. These conditions shape the final flavor, contributing subtle variation and depth—an effect similar to terroir in wine.
The amount of free amino acids produced during fermentation determines the quality of soy sauce, with those such as long-fermented Zhongba that have 0.8g or more per 100mL designated as premium/special grade (while standard-grade, supermarket sauces may drop to 0.4g/100mL). Handcrafted Zhongba has 0.9g per 100mL.
As a finishing touch, a prized wild mushroom from northern China is infused in the sauce, contributing its natural glutamic acid (though not a pronounced mushroom flavor). The result is a deep-red soy sauce with full body and mouthfeel, a compellingly rich aroma, and a complex flavor that is so much more than salty.
We invite you to do a taste test with this soy sauce and any other one to understand the true difference centuries of craftsmanship and a long, natural brewing process make.
Our line of soy sauce
This Zhongba handcrafted light soy sauce: The premium Zhongba has been aged in traditional clay crocks in small batches. Use for finishing, cold sauces and dips. Bring to the table for drizzling.
Zhongba 360 light soy sauce: Light soy sauce is synonymous with “soy sauce” and is used for seasoning and flavor. Light does not refer to calories, taste or salt content. Use it for anything and everything, including cooking.
Zhongba dark soy sauce: Dark soy sauce is light soy sauce that been sweetened and carameled and is used primarily for color and slight sweetness.
Heritage Process
Zhongba soy sauce is made using solid-state fermentation, where the mash remains dense rather than diluted with water. This traditional method allows for slower enzymatic activity and more concentrated flavor development compared to modern liquid fermentation systems.
Here is the step-by-step process of the handmade sauce at Zhongba: 1) yellow soybeans are selected and steamed; 2) they are inoculated with mold cultures and moved to the incubation room; 3) the resulting soy mash is mixed with wheat flour and salt and sealed in an earthenware crock to ferment for six months; 4) it is then uncovered, exposed to the local, wild microbes and hand-stirred daily for the next 360 days; 5) finally, it is strained and water is added to arrive at the perfect balance of flavor and saltiness; 6) dried mushrooms are then added for a final infusion; and 7) this first pressing, which yields the most flavorful and complex result, is pasteurized and bottled.
Zhongba is one of the few producers maintaining this traditional process at scale.
History + Honors
Zhongba was first created during the late Ming and early Qing dynasties and has been produced under the name Zhongba since 1828. That is also the year it became a tribute product, used in the emperors’ kitchens.
Zhongba is recognized as a China Time-Honored Brand, reflecting its long, documented history and adherence to traditional methods. Like many heritage Chinese products, Zhongba is named after its place of origin. It is protected by Geographic Indication, meaning a Zhongba soy sauce can be made only in Zhongba, a district of Jiangyou, which is in the northern Sichuan city of Mianyang.
Compare To
Even among naturally brewed soy sauces, fermentation time varies widely. A full year of aging, like Zhongba’s, is uncommon and results in greater depth and balance.
This is a premium light soy sauce, meaning it is used for seasoning and dipping rather than for color. It is not comparable to dark soy sauce, which is thicker and often sweetened with sugar.
While some excellent Japanese soy sauces are available in the U.S., they differ significantly in ingredients and brewing methods and are not direct substitutes for Chinese cooking. Compared to Japanese soy sauces, which are often sweeter and more uniform in flavor, traditional Chinese light soy sauces like Zhongba tend to be more savory and robust, reflecting a higher ratio of soybean to wheat and unique regional methods like Zhongba’s infusion of mushroom.
How To Use It
This is a luxury soy sauce that is best used in cold starters and salads, in sauces and for dipping. Like most traditionally brewed soy sauces, this one is relatively high in salt and should be used in small amounts to season dishes.
As a general guide
1–2 teaspoons to lightly season a dish
1–2 tablespoons in marinades or sauces
Add to taste when finishing dishes
Mix with other Chinese condiments or use alone as a dip
Because of its balanced flavor, it enhances other ingredients without overpowering them
Storage
Store in a cool, dark place. Soy sauce is naturally shelf-stable due to its salt content, but refrigeration helps maintain its complexity over time.
