Chunfahe Sauce Shop

Chunfahe was established by Shandong migrants in Changchun at the end of the Qing dynasty, specialising in soybean paste, fermented black beans and soy sauce, maintaining hand-crafted fermentation into the People's Republic.

Its fermented soybean paste is prized for deep savouriness and is a soul ingredient in northeastern home cooking.

Fermented in traditional ceramic vats under the sun, turned in summer and jarred in autumn over a cycle of at least six months.