Guanzhen Sauce Garden
Our History <br>Guanzhen Sauce Garden was founded in 1928 and has a history of 90 years. Sauce Garden was originally established on Kowloon Street, Kowloon City, Hong Kong. During the Second World War, the soy sauce garden was confiscated and the land was cleared. After many twists and turns, it was transferred to the nearby Blacksmith Street to continue its business. As the post-war government wanted to develop Kowloon City, Guanzhen moved the factory to Yuen Long, New Territories, where it is now located, in 1967, insisting on being 100% made in Hong Kong.
quality
"Kwun Chun Sauce Garden" took root in Hong Kong in 1928 and insists on being 100% made in Hong Kong. It has its own factory in Yuen Long and produces various Cantonese-style soy sauces and seasonings, including soy sauce, soybean sauce, instant sauce, vinegar, Oyster sauce and alkaline water, etc.
"Guanzhen Sauce Garden" has always adhered to the traditional natural method and brewed soy sauce products for at least six months. They are all first-dried and never extracted twice or thrice. They also use high-quality Canadian soybeans and non-genetically modified soybeans. MSG and chemicals are added to ensure the original natural taste of soy sauce.
Adhere to no use of chemicals in the brewing process of soy sauce and sauce
The natural color method is brewed under the sun. It is reddish brown and bright in color. It has a hanging effect like red wine. When you shake it in a soy sauce bottle, it will hang on the cup.
The quality of Xiangguanzhen easily releases a mouth-watering and soft rich aroma, attracting many people who like to cook.
After soaking and shaking the soy sauce bottle, observe the natural and delicate protein bubbles floating on the surface, which will still be there after a few minutes.
In terms of taste, it is full of umami, not only salty, but also has a layered soy taste.
quality
"Guanzhen Sauce Garden" has always adhered to the traditional natural method and brewed soy sauce products for at least six months. They are all first-dried and never extracted twice or thrice. They also use high-quality Canadian soybeans and non-genetically modified soybeans. MSG and chemicals are added to ensure the original natural taste of soy sauce.
Adhere to no use of chemicals in the brewing process of soy sauce and sauce
The natural color method is brewed under the sun. It is reddish brown and bright in color. It has a hanging effect like red wine. When you shake it in a soy sauce bottle, it will hang on the cup.
The quality of Xiangguanzhen easily releases a mouth-watering and soft rich aroma, attracting many people who like to cook.
After soaking and shaking the soy sauce bottle, observe the natural and delicate protein bubbles floating on the surface, which will still be there after a few minutes.
In terms of taste, it is full of umami, not only salty, but also has a layered soy taste.
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