iced oil [bΡ ng yó u] is an uncommon soy sauce. The ice oil in Huaxi Village inherits the brewing process of the ancient method "Hua Shi Soy Sauce", which is made of non-genetically modified soybeans and exposed in the sun for three years in a clean environment at high altitude. Because the salt crystals on the surface of soy sauce are like ice after sun drying, it is named "ice oil".

definition:

ice oil [bīng yóu]: Huaxi ice oil comes from Huashi soy sauce. Huashi soy sauce, also known as "Dingguo soy sauce", was created in 1853 (Xianfeng three years). Because it is produced in Huashi Town, Jiangyin, it is named Huashi Soy Sauce. Huashi soy sauce adopts traditional technology, using local soybeans as raw materials, fermented into soy sauce, exposed to the sun for more than one year, and fully matured and colored to make soy sauce, so it has a thick red color, mellow sauce flavor, fresh and delicious taste, and will not be bad for a long time. Because of its red and black color and mellow taste, it is especially suitable for cooking braised dishes. In the history, Jiangyin people like to eat braised dishes, so they can enjoy a long reputation and become a famous local product in Jiangyin history.

Today, only Huaxi Food Brewery is left in Jiangyin as a regular soy sauce producer. Huaxi Village has also become the patron saint of Huashi soy sauce, a century-old native product of Jiangyin. Nowadays, the tourism industry in Huaxi Village is booming, and tourists from all over the country spread the "Huaxi Ice Oil" to thousands of households, and the reputation of "Huaxi Ice Oil" spread like wildfire. Many foreign tourists still want to eat Huaxi ice oil after they go back, but they can't find it in shopping malls and supermarkets. In the words of the old secretary, "Huaxi ice oil is to be bought in other places, but only in Huaxi."

background:

Wuxi sauce steak is famous all over the world, and "ice oil" is the hero behind it. Its color and fragrance are incomparable to other braised soy sauce. Every time you cook with ice oil, you basically don't need to add other seasonings, and salt, chicken essence and sugar become redundant in the kitchen.

After the fermented soy sauce is mature, it will take two years to dry the ice oil. Because of the constant evaporation of water, salt crystals will be continuously separated out, and the proportion of soy sauce is large, which will float on the surface of the sauce jar. It looks like ice. In summer, the faster the water evaporates, the thicker the "ice" surface is. This is the origin of the name "ice oil".