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       The sauce, the general of all flavors, will lead all flavors." Linzi, as the old capital of Qi and the main birthplace of Qi culture, has a long history and a long history of brewing culture.

In Linzi, a land with thousands of years of cultural heritage, the encyclopedia of ancient Chinese agriculture, "Qi Min Yao Shu", is still fragrant in sauce and vinegar. Qiaoxifu inherits the brewing process of "Qi Min Yao Shu" with ingenuity, continues the context of "Qi Min Yao Shu" and accumulates profound cultural background.

Sauce people, sauce heart, sauce flavor. The brewing process of soy sauce is the "hand in hand" of human, nature and microorganism ". For this reason, Qiaoxifu learns the brewing culture of "taking nature and combining man with nature" in "Qi Min Yao Shu", learns from the ancient method of "bean paste " recorded in "Qi Min Yao Shu", correctly handles the subtle relationship between sunlight, water, air and fermentation, and creates a fragrant soy sauce flavor through the complex and changeable interaction between microorganisms and soy sauce, it has formed the prototype of the traditional brewing technique of Qiaoxifu soy sauce, which can be called the "living fossil" of Linzi food culture condiment making custom in 2000 ".

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During the Spring and Autumn Period, the state of Qi was in chaos, and his son Xiao Bai was down and out among the people. Walking to Linzi City, hunger and thirst are unbearable. A kind-hearted woman prepared some corn for the childe Xiaobai and his party to feed their hunger on the road. Unexpectedly, due to the dim sky, the woman mistakenly filled a spoonful of beans that had grown moldy and hairy due to the hot and rainy days from the pottery urn.The childe small white product, found its entrance unexpectedly salty with incense, especially delicious. The woman said in a hurry in panic: "Sauce (will) eat it......". Because the sound of "will" and "sauce" is similar, childe Xiaobai and others call this mysterious thing with fresh flavor "sauce". This is also the "sauce" of the earliest spread of the word.

After the son achieved hegemony, he still remembered his "sauce". After many twists and turns, he finally found the woman's daughter and invited him into the dining room to cook for him. Because of her kind, simple and diligent character, she also widely taught her skills to the chefs in the court, and everyone praised the woman as a "Qiaoxifu".

Later, the process of brewing sauce, sauce and vinegar was popularized in Qi, and the story of "Qiao Daughter-in-law" has been passed down from generation to generation.

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ProcessOrigin

       Qiaoxifu soy sauce traditional brewing technology is listed in the representative project list of "municipal intangible cultural heritage" in Zibo City, and has become a beautiful business card for the inheritance of soy sauce traditional brewing technology.

How to understand the subtle relationship between sunshine, water, air and fermentation, and understand the interaction between complex and changeable microorganisms and soy sauce, Qiaoxifu chose to learn from her ancestors, learn from the brewing culture of nature and the unity of man and nature in Qi Min Yao Shu, and learn from the ancient method of "bean sauce" recorded in Qi Min Yao Shu, forming the prototype of Qiaoxifu traditional brewing technique of soy sauce.

The inheritance spanning thousands of years is not only a skill but also a culture, which has precipitated the background and bearing of the Qiaoxifu soy sauce.

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Handcrafted soy sauce in ancient dragon jars

Handcrafted soy sauce in ancient dragon jars

Qiaoxifu handcrafted soy sauce in ancient dragon jars comes from the intangible cultural heritage of the origin of Chinese sauce and vinegar brewing technology.
The original taste is simple, and the sauce is fragrant. Non-genetically modified black soybean, black wheat, Qingdao Laoshan spring water, edible salt, only 4 kinds of high-quality raw materials, contains more than 800 kinds of microbial fermentation, spring koji, summer fermentation, autumn sauce, winter curd ...... 365 days of fermentation, is the ancient method of hand-made soy sauce "cultivation" time.
Handmade, from the Qiaoxifu feelings and love for brewing. Qiaoxifu handcrafted soy sauce in ancient dragon jars is Qiaoxifu sauce people's guardian of the wisdom of the sages, and is a classic taste dedicated to the world.