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The History of Soy Sauce

Soy sauce, as a by product of soybeans(was first known as TaTeou), first invented in ancient China, is evolved from sauce and developed about two thousand years ago.

The original sauce is a costly condiment made from a fermented paste of fish, shrimp, and fresh meat, it first appeared in the Zhou Dynasty of ancient China and was only used by the Emperor. Later, soybeans have been providing the Chinese people with a meat alternative that is similar in flavor with highly nutritious, healthy, and inexpensive. Purely accidentally, people found the sauce kept a layer of brownish black color of juice after storing for a long time, its unique flavor and delicious taste attracts people. So people improved the sauce making process to specially brew the juice of sauce. The Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China.


By the time of the Song dynasty, the soy sauce had become the accepted name for the liquid condiment, which is primarily made from soybeans, wheat and bran. In the sixth century, Buddhism became widely practiced in China and the brewing technique was spread all over the world. News of the tasty soy sauce soon spread throughout the world, For now, it is the most widely used ingredient. It can be used as a flavor enhancer for vegetables, for fish and meat, in stewed dishes and marinades, and in many other food preparations.