Qian Wanlong's soy sauce brewing technique is a traditional soy sauce brewing technique of Shanghai. It is an ancient traditional handicraft of the Han nationality and has been selected into the second batch of national intangible cultural heritage list. Qian Wanlong's soy sauce garden was founded in 1880 and was the "official soy sauce garden" at that time. Its soy sauce brewing technique was continuously studied by three generations of descendants and was perfected in the early years of the Republic of China. It produced "sun-dried street oil" and "sun-dried Wei oil". The former needs to be placed in a large vat and exposed to the sun for three dog days, exposed to the sun and dew at night, rolling and foaming, and the production cycle can last up to two years before it can be brewed. Special sun-dried soy sauce is reddish-brown in color, with a strong sauce aroma, mellow body, and long storage. For more than 100 years, Qian Wanlong has always survived and developed at the original site of the soy sauce garden, and the traditional handicraft skills have been passed down from generation to generation. The "special sun-dried soy sauce" brewed with traditional techniques uses non-GMO Northeast soybeans and does not add any chemical additives. It has unique product characteristics. The essence of brewing techniques is "good ingredients, excellent koji, fine skills, and sun-dried". The key to the technique is "watch with eyes, remember with heart, grind with hands, smell with nose, and test with mouth". The twelve traditional techniques are: moving materials, soaking beans, steaming beans, mixing materials, making koji, making mash, drying sauce, pressing oil, frying sauce color, matching sauce color, drying oil, and brewing out of the vat. Qian Wanlong Soy Sauce has a history of more than 100 years. Qian Jinnan, the founder of Qian Wanlong Soy Sauce Garden, was a famous gentleman in the three counties of "Fengnanchuan" at that time. He was also the only "Pudong person" who wore a red top and a flower feather title and a yellow vest to do business. Relying on the official influence of his friend nicknamed "Niu Niu Lao Wu", he opened the "Wanlong Soy Sauce Garden" in Shanghai Nanshi Mofang Lane in partnership in the fifth year of Guangxu (1880). Because of his good management, prosperous business and good reputation, the Qinglong signboard issued by the government offices of Jiangsu and Zhejiang provinces was engraved with three golden characters "Official Soy Sauce Garden" (this ancient signboard has gone through many disasters. During the "0" and "Destroy the Four Olds", it was hidden in the wood shavings pile between carpenters by old workers and has been preserved to this day). In 1898 (the 23rd year of Guangxu), his son Qian Ziyin took over the soy sauce garden. After breaking up with Niu Niu Lao Wu, he reopened Qian Wanlong Soy Sauce Garden in Zhangjiangzha, Pudong. During the Republic of China period, the third-generation heir Qian Anbo created the heyday of the soy sauce family and created the "Sun Street Oil" boutique. This kind of soy sauce needs to be placed in a large vat and exposed to the sun for three dog days, exposed to the sun and dew at night, rolling and foaming, and the production cycle can last up to two years before it can be brewed. At that time, the price of "Sun Street Oil" was sold at the price of soybean oil. The product was famous in Fengnanchuan. Later, due to the shortage of supply, it was necessary to shorten the sun drying cycle, so the brewing method of combining sun drying and boiling was adopted, and it was named "Sun Wei Oil". In the period from the victory of the Northern Expedition to before the Anti-Japanese War, "Sun Wei Oil" produced about 100,000 kilograms per year and was well-known in Shanghai. At that time, there was a saying in Shanghai: "A bite of crispy Gaoqiao pancakes is wonderful Qian Wanlong soy sauce". At the beginning of the founding of New China, Qian Xianping, a soy sauce owner, went to Taiwan to open a soy sauce garden. The funds were withdrawn, leaving only a few dilapidated houses and about 200 soy sauce jars. The production conditions were simple, and the old brand product, special sun soy sauce, was also discontinued. In 1954, the public-private partnership was changed to the local state-owned Zhangjiang Brewery, and in 1984 it was renamed Shanghai Qian Wanlong Brewery. In the mid-1970s, technical transformation was carried out, and old masters and scientific and technological personnel were organized to restore traditional craftsmanship and scientific research, creating "special sun soy sauce" with Jiangnan characteristics and Shanghai characteristics. In March 1983, it was exported abroad for the first time, creating a precedent for the export of Shanghai soy sauce. It has been exported to more than 10 countries and regions including Hong Kong, Denmark, Norway, etc. Its products have won many honors such as "Shanghai Quality Products" and the Silver Award of the First China Food Expo, and the Special Products of the Antarctic Expedition Team. In 1993, the Ministry of Domestic Trade awarded Qian Wanlong the title of "China Time-honored Brand". The traditional sun-dried oil has regained its luster. The special sun-dried soy sauce is reddish-brown in color, with a strong aroma, a mellow body, and it remains unchanged after long storage. After being put on the market, it is well received by domestic and foreign customers. Qian Wanlong Soy Sauce Garden is the three major soy sauce operations in Shanghai in the late Qing Dynasty. The traditional process is: making koji with sticks, steaming materials with earth stoves, pressing slag with wooden frames, self-testing of soy sauce color, tasting with mouth, fermentation, sun-dried oil, and storage in soy sauce jars, and oil production and delivery on shoulders. The main raw materials are soybeans and flour, and the facilities are only simple tools such as bamboo plaques, baskets, jars, and wooden press beds. The production process is mainly natural sun-drying, with preparation in spring, sauce making in summer, turning and drying in autumn, and sauce in winter; after the sauce is made, it is stored for one year to become aged sauce before being squeezed to produce soy sauce. Because the aged sauce must be wrapped in a cloth bag and squeezed on a wooden press, the first squeeze is called "set oil", the second squeeze is called "double set oil", and the third squeeze is called "double double set oil". The process is as follows: material selection and soaking (one day and night) steaming and making bean koji (seven days) fermentation of sauce mash (after three dog days) aging for one year to squeeze into oil and sun-dry (six or eight months), and the production cycle is as long as two years. Feed in spring and harvest in winter. Hundreds of vats are neatly arranged in long rows, forming a "sun-drying oil street", so the soy sauce produced is called "sun-drying street oil". At that time, workers lived in the garden for a long time, and the labor intensity was extremely high. Every day, they carried tens of thousands of kilograms of sauce mash and pressed stone strips. Thanks to the careful selection of ingredients, the use of low-fat, high-protein small-grain soybeans, and the long-term care of workers day and night, the emphasis on the "sun drying" process in the traditional brewing process, finally produced the characteristic "sun drying street oil" and later "sun drying street health oil" with thick texture, good taste, red color, strong fragrance, and long storage. After a hundred years of development, Qian Wanlong Soy Sauce has successively developed 16 series of products such as brewed red, original red, special brew, and fine brew. Among them, mushroom soy sauce has won the title of high-quality product of the Ministry of Commerce, and special sun-dried soy sauce has successively won the title of Shanghai High-quality Product, the Silver Medal of the First National Food Expo, and was rated as Shanghai High-quality Product for three consecutive years from 2003 to 2005. The products are exported to more than 20 countries and regions and are certified as a "Chinese Time-honored Brand" by the Ministry of Commerce.