Chen Kai

We visited Xin He Chun Soy Sauce Factory, which has 99 years of history. The position of boss has been handed on for four generations and now to Zhang, Yo Sheng. We interviewed him and asked many questions, one of which is about traditional techniques. They wanted to follow the traditional techniques to carry on their traditional characteristic. Subsequent to the interview, he gave us a tour around the factory. We first arrived at where the soy sauce is brewed. They soy sauce they make is very natural and tasty. We also visited other parts of the factory and tasted their soy sauce before we left. We took pictured around the factory and went back.
I really learnt a great deal today and I’m pleased. We are very grateful to Mr. Zhang, Yo Sheng.

Yi Chen

Recently, we visited the century-old Xin He Chun Soy Sauce Factory, which insists on following the traditional way to make soy sauce so that the consumers can eat healthily. This brewing approach is now rare in Taiwan. There is no chemical additives in their soy sauce and although the yield is not high, the quality is good enough to compete with other factories. I think it’s their spirit to adhere to tradition that deserves our respect and we should learn from them.

Zhi Qing

Today, the teacher took us to visit Xin He Chun Soy Sauce Factory. We interviewed the boss and obtained soy sauce related knowledge, for example, it takes a long time to make soy sauce such as white sauce, light-colored sauce, dark-colored sauce and pot bottom sauce. In addition, the spawn running for black beans is also time-consuming, and there are many procedures afterwards. The boss later let us taste white sauce and pot bottom sauce and they are delicious. Then, we started to take photos, record and take notes. We are appreciative of the teacher who took us on a field trip and also of the boss of Xin He Chun who took time to give us a tour and interview.

Pei Ni

Today, we went to the hometown of hosiery, Shetou. Once we arrived there, we went to Xin He Chun Soy Sauce Factory. The exterior of the building looks antique and it turns out that Xin He Chun has been passed on for four generations. The boss told us the reason why he wanted the business to be carried on. Then, the boss showed us around the factory and informed us how soy sauce is made. He also offered us a chance to taste pot bottom sauce and colorless soy sauce and told us about their ingredients.
After the interview, I realized that businessmen have been put through the mill and have many unknown stories. We should learn from their stories and their spirit to carry on such great tradition.