Rugao soy sauce brewing technique is a traditional technique project in the fourth batch of representative items of Nantong municipal intangible cultural heritage. Rugao soy sauce brewing technique, a thousand-year-old technique, has been passed down for a hundred years. Rugao has a northern subtropical monsoon climate, with a mild climate, distinct four seasons, long sunshine hours, and rich soil and water, which is an excellent region for the implementation of the traditional technique of brewing soy sauce by ancient methods. Rugao soy sauce brewing technique originated from the fact that when the ancestors first established Rugao, they brought the soybean planting technology and soy sauce making technology from the Central Plains. According to legend, when Yue Fei led his troops to fight against the Jin army and passed through Bajiaojing in Xixiang, Rugao, a villager named Zhang offered soybean sauce to comfort Yue's army. Rugao soy sauce brewing technique is different from modern industrialized production techniques. The ancient brewing method must first make sauce, while the modern technology saves the complicated process of making sauce. The taste and nutrition of the two craft products are very different. Rugao soy sauce brewing technology uses the ancient brewing technology handed down by ancestors to make soy sauce that is particularly original, natural, nutritious, and natural in color. It has a strong aroma of sauce and fat, a delicious and mellow taste, and contains rich nutritional amino acids needed by the human body.