Tao Xuchang founded the Xuchang Sauce Workshop named after his own name in the 9th year (1859) under the reign of Emperor Xianfeng of the Qing Dynasty. The 150-year-old workshop is one of the earlist sauce shops in Wuzhen’s recorded history. All its offerings are hand-made by traditional methods. Every spring and autumn, the workshop acquires high-quality soybeans, broad beans and other raw materials from neighboring villages and towns, and spread them out in flat bamboo baskets mixed with flour and sauce koji after steaming, then place in a koji-making room. The process of making koji takes about 72 hours, then half a year of natural sun exposure and fermentation brewing. The sauce tanks on the drying ground of the workshop exudes a strong  fragrance, and the sauce produced is unique in taste and loved by many people.

Sales location: Xuchang Sauce Workshop