Used all natural brewing methods. For example, she insisted using Canadian non-genetically modified soybeans and cooked with wood fire. Then, brewing with sterilized water from the well in Yuen Long as it did make a difference to the fragrance and taste of the soy sauce, which her remaining staff is still making the soy sauce the same way. Having worked with soy sauce for more than half a century, Mrs. Tsang shared her experience and concluded that “It takes TIME to brew soy sauce, NOT the manpower”.
Yuan’s has been making light soy sauce, dark soy sauce, oyster sauce and chili sauce in Hong Kong since1974. At the beginning, the condiments were mainly exported to supermarkets and Chinese restaurants overseas.