Artisans at a soy source factory in Lishui City of east China’s Zhejiang Province are seen drying the soybeans under the blazing sun, July 16, 2019. /VCG Photo

While commercial varieties take just days to produce, Chen Xudong insists making the condiment according to a time-honored process, which takes more than a year from start to finish. /VCG Photo

Despite the summer heat, Chen and his team start stirring the sauce in vats from early morning so the thick liquid can be fully exposed to the sunlight to ferment. This process makes the seasoning more authentic. /VCG Photo

Soy sauce is a quintessential ingredient in Chinese kitchens. In many parts of China, people still favor traditional soy sauce which is made purely with salt, water, soybeans, and wheat. /VCG Photo