Traditional way of making soy sauce, provincial intangible cultural heritage of Sichuan
Updated: September 29, 2020 10:28Xinhua
Aerial photo taken on Sept 28, 2020 shows urns for sun-drying soy sauce at a drying yard in Daqiao township of Hejiang county, Southwest China's Sichuan province. The traditional soy sauce-making featuring sun-drying and fermentation has a history of over 100 years in Hejiang. It has been listed as a provincial intangible cultural heritage of Sichuan. [Photo/Xinhua]
A worker stirs soy sauce at a drying yard in Daqiao township of Hejiang county, Southwest China's Sichuan province, Sept 28, 2020. [Photo/Xinhua]
Aerial photo taken on Sept 28, 2020 shows urns for sun-drying soy sauce at a drying yard in Daqiao township of Hejiang county, Southwest China's Sichuan province. [Photo/Xinhua]
Aerial photo taken on Sept 28, 2020 shows a worker stirring soy sauce at a drying yard in Daqiao township of Hejiang county, Southwest China's Sichuan province. [Photo/Xinhua]
Workers work at a soy sauce factory in Daqiao township of Hejiang county, Southwest China's Sichuan province, Sept 28, 2020. [Photo/Xinhua]
Aerial photo taken on Sept 28, 2020 shows workers working at a soy sauce factory in Daqiao township of Hejiang county, Southwest China's Sichuan province. [Photo/Xinhua]
Aerial photo taken on Sept 28, 2020 shows a soy sauce factory in Daqiao township of Hejiang county, Southwest China's Sichuan province. [Photo/Xinhua]
