WHEN WE THINK about soy sauce and Chinese herbal soups, we often see images of family meals and comfort food. In Chinese families, a bowl of hot herbal soup and a saucer of premium soy sauce are an almost-daily tableau on the dining table. These two items are so constantly available that many take them for granted without a second thought about how they are produced.
Despite being traditional foods, manufacturing them has seen many rounds of innovation through the years, involving cutting-edge technologies.
