The Pulou white soup soy sauce brewing technique is a traditional handmade technique that selects high-quality wheat flour and adopts traditional brewing techniques to brew unique white soup soy sauce. Huai'an's superior natural geographical environment is rich in high-quality wheat. In addition, the socioeconomic status of the "Canal Capital" has led to the vigorous development of Huaiyang cuisine, which has greatly increased the demand for sauce operations. Huaiyang cuisine has a light taste, and the Pulou white soup soy sauce brewing technique came into being. The Pulou white soup soy sauce brewing technique can be traced back to the Daoguang period of the Qing Dynasty. He Shiyun, a Ningbo native, moved his family to Qingjiangpu, Huai'an, and took the "Pulou" name in the lotus pond on the southeast side of the landmark building "Qingjiangpu Tower" in Qingjiangpu. He hired skilled local sauce garden masters to establish the "Pulou Sauce Garden", improved the traditional brewing technique, and passed it down in a family way. The Pulou white soup soy sauce brewing technique has been passed down to this day, with a history of 180 years. In the 1950s, He Xifan, the eighth-generation heir of the He family, became the production team leader of the public-private joint-venture Qingjiang Sauce and Vinegar Factory, and later served as the director of the marketing department, and cultivated a group of inheritors. In 2000, the state-owned Qingjiang Soy Sauce and Vinegar Factory was restructured into a private enterprise. Nine key production and management personnel of the enterprise, headed by Yan Xueyi, the main inheritor of the Pulou White Soup Soy Sauce Brewing Technique, responded to the call of the municipal government for enterprise restructuring, invested in buying out Huai'an Qingjiang Soy Sauce and Vinegar Food Factory, restored the "Pulou" brand, and established Huai'an Pulou Soy Sauce and Vinegar Food Co., Ltd., which is committed to the inheritance and development of the Pulou White Soup Soy Sauce Brewing Technique. Basic content and important value The Pulou White Soup Soy Sauce Brewing Technique uses high-quality pure wheat flour as raw material and ceramic large vats as fermentation containers. After steaming the raw materials, making koji, adding brine and dropping into the vat, natural sun drying, artificial pouring, oiling, precipitation, and preparation, the production process is mainly refined by hand. The entire production cycle lasts for 180 days, and it goes through spring, summer, and autumn, that is, spring dropping, summer sun drying, and autumn pumping, and then Pulou White Soup Soy Sauce is made. The key process flow of Pulou White Soup Soy Sauce Brewing Technique mainly has five steps: First, choose the right materials. Select high-quality refined wheat flour, which contains less bran and high starch content. The soy sauce brewed with it has a clear color and a thick body. The second is to make good koji. After the wheat flour is steamed and cooled, it is placed in the koji making pool, and an appropriate amount of old koji is added and manually stirred up and down. The koji master decides whether to turn the koji and when to turn the koji based on experience. Generally, after about 30 hours, the koji material will be full of green spores, and the koji fragrance will overflow. After the koji is raised for another 6 hours, the noodle koji will be ready. The third is to dry the sauce. After the noodle koji is made, it is put into the tank and compacted, and brine is added to start drying the sauce. It must be poured and pumped every morning to ensure that it is fermented thoroughly, and it must also be rainproof and mildew-proof. After 180 days of drying, the noodle sauce is fermented and mature. The fourth is to get the oil. After the sauce is mature, it starts to get oil, which is called "first oil". Then add brine to ferment and dry for three months to get the "second oil". After the second oil is extracted, the noodle sauce needs to be squeezed for sauce, which is called "oil pressing". The fifth is to prepare the oil. The first oil, second oil and pressed oil must be allowed to settle for about a month, and then the oil blending master must blend them according to the prescribed proportions before the finished products of Pulou Baitang Soy Sauce of various categories can be put on the market. The brewing technique of Pulou Baitang Soy Sauce has a long history. It has experienced the rise and fall of Huai'an for more than 180 years from the late Qing Dynasty to the present. It is also an important part of Huaiyang cuisine, and a witness to the development and inheritance of Huaiyang cuisine and traditional food culture. It has a certain reference significance for the study of the history of Huai'an and the development history of the canal. The brewing art of Pulou Baitang Soy Sauce is a firm inheritor of my country's traditional ancient soy sauce culture. It is a supplement and development of the traditional sauce operation based on soybeans. Adhering to the ancestral motto of "using good ingredients to make good soy sauce", the Pulou Baitang Soy Sauce brewed has the product characteristics of "color like oil, sweet and fragrant, and hanging on the edge of the bowl" that have never changed in 180 years. It is the adherence to and promotion of the traditional Chinese virtue of honest business. As the only remaining century-old enterprise in Huai'an City, Pulou Soy Sauce and Vinegar has won the national honor of "China's Time-honored Brand". It is an honor for Huai'an, a historical and cultural city, and it is also a witness and representative of the canal industrial culture in the new era.