Songcheng Soy Sauce Brewing Technology Project Batch: Provincial 3rd Batch Project Protection Unit: Mudanjiang People's Art Museum Representative Inheritor: Ge Jianjun The production process of Songcheng Soy Sauce in Mudanjiang, Heilongjiang Province is divided into five major production links: raw material processing, ventilation oil making, heat preservation fermentation, pool transfer and immersion, blending and sterilization. Soy sauce production uses soybean meal rich in protein and wheat bran rich in starch as raw materials, and is carefully brewed through solid-state low-salt fermentation. The finished product has the characteristics of bright color, strong sauce aroma, delicious taste, clear body, and rich nutrition.