Meili wooden barrel soy sauce brewing technique is a traditional skill project in the sixth batch of representative projects of Suzhou's municipal intangible cultural heritage. Soy sauce originated from bean and wheat sauce and is an ancient condiment in China. Meili wooden barrel soy sauce began in the late Ming and early Qing dynasties and was first created by Sun Wanyuan in Meili North Street, Changshu. It has a history of more than 150 years. In 1928, Li Jinxing Soy Sauce Shop was incorporated into "Meili Dafeng Food". After the listing, Meili Soy Sauce Garden was still a workshop. After the founding of New China, Meili Soy Sauce Garden continued to operate and was incorporated into cooperative business during the public-private partnership. In 1995, Meili Soy Sauce Factory relocated to a new site, improved the production environment and equipment, and named it: Meiyuan Food Industry Co., Ltd. In 1997, the company applied to the state for certification of organic and green food. Since then, the company has been renamed "Jicheng Bioengineering Technology Co., Ltd." Meili wooden barrel soy sauce is the only soy sauce in the country that is still brewed in wooden barrels. The volume of the big wooden barrel is up to 20 tons. The wood used in the wooden barrel is all Northeast fir. There is not a single iron nail in the whole barrel body. Even the rings fixed on the outside of the barrel are all made of green bamboo. The wooden barrel soy sauce is divided into "super oil", "special oil" and "ice oil" according to the length of brewing time. After liberation, it was renamed "double set" and renamed "Jicheng" soy sauce in early 1996. "Meili Jicheng Soy Sauce" is very popular among consumers at home and abroad. The products are exported to the United States, Italy, Portugal, Germany, Singapore, Japan, the Netherlands, Thailand, Taiwan, Hong Kong and other countries and regions. The annual output reaches 5,000 tons. The production of Meili wooden barrel soy sauce still adopts traditional technology. Its raw materials are all non-GMO original ecological Zhangjiagang wheat and Northeast soybeans. In the production process of the product, modern sterilization equipment is also added. The soy sauce standard formulated by my country stipulates that 30,000 bacteria are up to standard, while "Jicheng" soy sauce only has about 30, surpassing Japan, which has the world's first-class technology. There are 28 production processes. The main process is: after the raw materials are processed, they enter the rotary steamer (improved from the traditional original steaming production process), the soybean meal is steamed at a temperature of 80 degrees for the first time, and 120 degrees for the second time, and then vacuum cooled. Wheat is now roasted in a wheat roasting machine, and the wheat grains are crushed and put into the steamed soybean meal (in the rotary steamer) in proportion and mixed evenly; then the processed soybean meal and wheat mixture are put into the koji making room (formerly known as the mold and yellow room). Inoculation is the key process for making soy sauce. The fermentation time is 6-12 months. The original soy sauce was pressed with a wooden lever, but now it has been changed to a hydraulic press. The process of flushing cloth sauce after entering the press is the original process, which requires 200 layers of 400 sheets of cloth for high-pressure pressing. The pressed soy sauce needs to be precipitated in the storage tank for one week and then adjusted to adjust the content of amino acid nitrogen and other contents to meet the quality index of brewed soy sauce before sterilization. The temperature is required to be 95 degrees during the cycle sterilization, and the product can be put into storage only after filtering. The brewing process of Meili wooden barrel soy sauce is complex and changeable. The pure natural wooden barrel brewed soy sauce of "Meili Jicheng Soy Sauce" is delicious, inexpensive and good. It is well received by consumers and has broad market prospects, especially the development of small-package tourism products, with a sharp increase in sales and good economic benefits, and has broad and good prospects.