Yunlin Travel: Visiting Traditional Soy Sauce Factory

Travel Date: 2018/10/28

For the first time, I visited WanChuang Soy Sauce Factory to learn more about the tradition of soy sauce making. I had seen those urns passing by Xiluo before, which piqued my interest. The smell around the factory wasn't very pleasant due to fermentation. Xiluo is well-known for its soy plantations, soy sauce factories, the Xiluo Bridge, and the Mazu Festival.

Importance of Soy Sauce in Taiwan

Different types of dishes have different roles and preferences, and the seasonings and spices used are the finishing touches. In Taiwanese cuisine, soy sauce is one of the most commonly used seasonings. According to a survey conducted by the Taiwan Food Consumption Survey in 2013, soy sauce accounted for 90.2% of the seasonings used, which is much higher than other types of seasonings, highlighting the importance and dietary habits of soy sauce in Taiwanese cuisine.

The history of soy sauce goes back thousands of years, with its origins traced back to the Zhou Dynasty. Soy sauce was introduced to Japan during the Tang Dynasty and later became an industry there. In Taiwan, soy sauce production started when Zheng Chenggong arrived in 1661, and it was made from black beans as the main raw material. During Japanese occupation in 1895, the Japanese introduced machine-produced soy sauce made from soybeans, revolutionizing the soy sauce industry in Taiwan. Today, 90% of soy sauce is made from yellow soybeans.

In recent years, as people have become more health-conscious and Taiwan has entered an aging society, there has been a greater focus on selecting and using healthier food ingredients. The general population has reduced their intake of salt, sugar, and oil, resulting in lighter flavors in home cooking. Additionally, low-salt, low-sodium soy sauce, organic soy sauce, and hand-made soy sauce without chemical additives have gained attention from consumers. Many manufacturers have started introducing healthier and uniquely flavored sauces.

To showcase their brand, history, and soy sauce manufacturing process, many manufacturers have set up soy sauce sightseeing factories or museums. These facilities allow visitors to experience the process of making soy sauce and learn about its cultural significance.

See also: Xiluo Bridge

WanChuang Soy Sauce Factory (丸莊醬油)

The WanChuang Soy Sauce Factory, established in 1909, still uses the traditional method of brewing black soybeans. Inside the factory, visitors can watch a short movie showcasing the soy sauce making process. There are also displays of old equipment and a traditionally decorated house, making it feel like a Soy Sauce Museum. For a fee of 200 TWD, visitors can even make their own soy sauce and take it home.

The soy sauce making process starts with the selection and washing of black beans. After soaking, the beans are cooked and cooled. Koji yeast is added to the production, and the mixture is kept in a sedimentation tank for 7 days of fermentation. The fermentation temperature needs to be between 25-30 degrees Celsius. After the fermentation period, the wasted Koji is washed away, and the bean paste is mixed with salt and placed in special urns for a 6-month fermentation process. The freshly made "black bean shaded oil" can also be tasted. The final soy sauce is separated from the solids, pasteurized, bottled, and ready for sale.

There are different types of soy sauce, including light soy sauce, dark soy sauce, and thick soy sauce, each with its own specific uses and flavors. In terms of packaging, glass bottles were commonly used in the past, but now plastic containers with larger capacities are more common. The labeling and packaging of soy sauce have also evolved over the years to attract consumers' attention.

See also: Chen Wen Academy

Address:

648雲林縣西螺鎮延平路25號丸莊醬油觀光工廠

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Nantou Travel: Embracing the Uniquely Shaped Tzude Temple

Travel Date: 2018/10/22

Looking for places to visit, I came across a mysterious temple. There was only the name in Pinyin, with no other information or the author of the picture. I couldn't ask anyone about its location. It was a challenging, but after a long search, I finally found out that it is called Tzude Temple in Caotun, Nantou.Since I saw a picture of this unique gourd-shaped temple, I couldn't wait to see it in person. It's definitely a special place, just like the Shell Temple or Glass Temple we visited before. 

Getting here took us a lot of time on the road. Unfortunately, there were a few car accidents on the highway, and driving through Caotun wasn't as easy as I thought. This countryside area is quite crowded, and there was also a morning market blocking the road... But finally, we arrived, and fortunately, the temple has a large parking space for cars and tour buses.

Tzude Temple (慈德宮) 

Tzude Temple in Nantou is definitely a special temple due to its shape. The shape resembles a lying gourd with a farmer's hat on four pillars, which has earned it the nickname "Gourd Temple." The temple itself is relatively small, but its unique shape attracts many tourists, not only believers who come to worship. The shape of this temple is believed to have been seen in Buddha's dream. The building is quite new and was finished in 1984.

At the entrance of the temple, you can see four pillars with a farmer's hat serving as a roof. As you walk under the hat, you can also admire the paintings there. The temple houses 56 different sculptures of gods, which adds to its uniqueness.

The temple is adorned with numerous dragons and phoenixes. You can also enter the temple through tunnels on both sides. If you walk behind the building, you will notice a huge flower sculpture as well. On the left side of the entrance, there is a 30-meter pillar covered with 19 dragons and 18 Louhan statues. At the top of the pillar is the Guanyin Bodhisattva. Each of the dragon's eyes is equipped with lights that illuminate at night, making it the most prominent landmark in east Caotun.

Behind the temple, you can find a sacred banyan tree that is over 300 years old. Local people have also built a small temple under the tree for worship, as they believe it is a sacred tree.

See also: Temples of Sun Moon Lake

Address:

542南投縣草屯鎮虎山路威虎巷55號慈德宮

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Harvesting Flowers and Benefits of Chrysanthemum Tea

Picture source: https://images.app.goo.gl/gpBFwksFV1r2NFqL9

Chrysanthemum tea is a type of herbal tea made from chrysanthemum flowers. The tea is produced through the processes of flower picking, sun drying, and baking. According to ancient records, chrysanthemum tea has a bitter taste and is known for its effects of dispersing wind and clearing heat, clearing the liver and improving eyesight, as well as detoxifying and reducing inflammation. The origins of chrysanthemum tea can be traced back to the Tang Dynasty and it was widely consumed during the Qing Dynasty.

Chrysanthemums originated in China and have a cultivation history of over 2,500 years, with more than 3,000 varieties. They are the most widely-preserved traditional flower in China, and are not only appreciated for their beauty in gardens but also cultivated for medicinal and tea purposes. The habit of drinking chrysanthemum tea can be traced back to the Tang Dynasty, and it became increasingly popular during the Ming and Qing Dynasties. As people's living standards improved, the demand for chrysanthemum tea with its multiple health benefits grew.

Harvesting and storage of chrysanthemum flowers

During the harvesting and storage process, chrysanthemum flowers are picked when they are about two-thirds open, usually in the early morning or after the dew has dried. The flowers are then dried in a well-ventilated place for about 30 to 40 days. After drying, the fresh chrysanthemums are steamed, spread on drying sieves, and dried at a temperature of around 60°C.

To prepare chrysanthemum tea, the dried flowers are selected or cut from the flowering branches, and then further dried for 30 to 40 days. The flowers are sun-dried and sprayed with water for disinfection and bleaching. Afterward, they are steamed for a few minutes and dried for several days. Finally, the fully dried flowers are baked at a temperature of about 60°C. This process results in the production of chrysanthemum tea.

See also: Miaoli Chrysanthemum Festival

Chrysanthemum tea preparation

During the drying process, when the chrysanthemum flowers are in the suitable harvesting period, they are either selected individually or cut together with the flowering branches. The flowers are then dried in a well-ventilated place for 30-40 days. If the flowers are still attached to branches, they are removed at this time.

After the initial drying, the flowers are placed on shelves for an additional 1-2 months for sun-drying. During this time, approximately 2-4 kilograms of water is sprayed per 100 kilograms of flowers. This water acts as a disinfectant and bleaching agent.

Next, the freshly harvested chrysanthemum flowers are steamed in a steamer for 4-5 minutes. After steaming, they are left to dry for 3 days before being turned over. After an additional 6-7 days of drying, the flowers are piled up for 1-2 days and then dried for another 1-2 days. The drying process continues until the flower core becomes completely hard and dry.

Finally, the dried chrysanthemum flowers are placed in a baking room with a thickness of 3-5 cm and baked at a temperature of about 60°C. During the baking process, when the flowers are halfway dry, they should be turned over. Generally, 5 kilograms of flowers can produce 1 kilogram of dry goods.

Benefits of chrysanthemum tea 

Chrysanthemum tea offers various benefits due to its chemical composition. It contains volatile oil, Jerusalem artichoke, adenine, amino acids, choline, stachydrine, berberine, flavonoids, inulin, vitamins, trace elements, and other substances that can help combat pathogens and enhance capillary resistance. The flavonoids present in chrysanthemum tea exhibit strong antioxidant effects and have been shown to have anti-aging properties.

From a nutritional perspective, chrysanthemum petals are rich in amino acids, vitamins, and trace elements such as iron, zinc, copper, and selenium. It offers unique health benefits comparable to those found in fruits and vegetables.

The efficacy of chrysanthemum tea includes its ability to disperse wind heat and soothe conditions caused by "fire," such as acne. It also has a positive effect on liver health and vision improvement. In vitro studies have shown that chrysanthemum has inhibitory effects on bacteria and fungi, as well as antiviral and antihelical properties. Additionally, it has shown inhibitory effects on Staphylococcus aureus, Escherichia coli, and Shigella flexneri.

Chrysanthemum tea is believed to have therapeutic effects on age-related diseases such as coronary heart disease, hypertension, and hyperlipidemia. It also exhibits sedative effects on the central nervous system and has detoxifying properties.

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Changhua Travel: Glass Temple ~ A Unique Masterpiece in Taiwan

Travel Date: 2018/10/18

See never post about Glass Temple: HERE

Today, we visited a special and unique place in Taiwan, and even in the world - a temple made entirely of glass. The temple is truly beautiful, and we arrived before sunset because I wanted to see it in daylight.

On our way, we also saw other famous old temples in Lukang, such as the Mazu Temple and Martial Temple. However, I will focus on the one-of-a-kind Glass Temple.

Glass Mazu Temple (玻璃媽祖廟)

The Glass Mazu Temple in Lukang, Changhua belongs to the glass museum and showcases the beauty of Taiwan's glass art. In front of the temple, you can see numerous colorful glass balls covering the ground. We also visited the glass gallery, which was filled with beautifully crafted sculptures. It is definitely worth a visit.

Inside the temple, there is a water pool where people throw coins for good luck. The sunlight streaming through the walls and roof creates a majestic ambiance. Around the glass roof of the building, you will find a dragon made of lanterns.

The temple was opened in 2012 and was inspired by traditional Mazu Temples, combining the glass industry with folk religion. It's not just a decorative temple; you can still use incense to pray, and there is a table for offerings. The volunteers in the temple are very kind and even try to explain the important decorations in English.

The glass behind the altar was handmade by local artists and took two years to complete. It is a replica of Taiwan's tallest mountain, Yushan. Another glass decoration from the same glass can be found on the right side of the altar.

The main structure of the temple is composed of 70,000 pieces of glass fixed with glass clamps. Inside, you can also find a glass statue of Mazu. There are 160 dragon heads on the ceiling, along with phoenixes on both sides. All of these decorations were handcrafted by artists from Lukang.

During the daytime, the temple looks beautiful, but its real beauty shines at night when it is illuminated with colorful lights. Although we didn't stay for long, a friendly temple guard shared some pictures with me. The temple is open until 10 PM, and both the temple and the glass gallery (which closes at 6 PM) have free entrance.

Inside of temple you can see a water pool where people would through coins for a good luck. The sunlight coming through walls and roof makes it look majestic.

Around the building's glass roof you will find a dragon made of lanterns.

See also: Changhua Glass Gallery 

Address:

505彰化縣鹿港鎮鹿工南四路30號臺灣玻璃館

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Hsinchu Travel: Exploring the Tradition of Drying Persimmons in Taiwan

Newer post from this place (11/2023: HERE

Travel Date: 2018/10/03

Today, the weather is really nice. I couldn't spot a single cloud in the sky, which is why we came to Xinpu to see the drying persimmons. The place is called Weiweijia Persimmon Orchard (味衛佳柿餅工廠). I'm not a fan of persimmons, but after seeing pictures, I wanted to visit this place. The view of the drying fruits is something really special and not easy to find outside of some Asian countries.

We went here about 2 weeks ago, but we could only see unripe fruits hanging on the trees. I really wanted to see those persimmons, so people advised us to come back at the end of September or early October. We've been here 2 times, and each time there were a lot of people. Several buses parked in front of the farm, and there were over 100 people trying to take pictures. It was also easy to spot foreigners here because this place is really famous.

Weiweijia Persimmon Orchard (味衛佳柿餅工廠)

The history of dried persimmons (柿餅) in Xinpu (新埔) dates back three centuries. It's a Hakka (客家) specialty, and they produce up to 80% of these fruits in Taiwan. The weather in Xinpu village is perfect for making dried persimmons. The hilly terrain and dry wind during the autumn season create the perfect conditions. From September to December, the persimmons are picked and dried.

The place is open for tourists all year round for free, although the persimmon season starts at the end of September and ends in January. The best time to visit is on sunny days with a blue sky to enjoy the orange colors of the fruits drying under the sky. I was lucky that both times the weather was really great! The only thing I would wish for is fewer people around...

During my second (or third) visit, I also saw an Asian woman dressed up and posing for pictures. I took a few pictures of her because she made the view even more special. The persimmons also create a beautiful pattern on the ground.

You can take a look from a platform to see the fruits from above the ground. Many people also climb onto the nearby roof. I tried to go there too, but with people coming and going, the roof seemed to shake... You can take pictures from various places, such as standing under the persimmons, using the platform to see them from the same level, or from a higher viewpoint. There is also another place with fewer fruits but an old building. You can even wear a farmer's hat and pose with baskets full of persimmons for pictures!

You can also pay 200NTD to paint a bag with your own design. The paints used are made from natural ingredients. However, not many people seem to be interested in this DIY activity.

See also: Historic sites of Xinpu

      

   

    

 

  

All the dried persimmons are handmade in the traditional way. The persimmons need to be picked from the trees when they are about 70% ripe; otherwise, they will be too weak to be peeled. In the nearby farm, you can also see fruits on trees waiting to be picked. After picking, all the fruits are washed and peeled by hand or machine. The work involves many workers. Interestingly, the workers peeling by hand are faster than the machine. They are used to people taking pictures of them, so they sometimes pause their work for a second and smile for your photos.

The peeled fruits need to be charcoal grilled for sterilization and to prevent them from turning blue due to oxidation. You can see their fireplace and the wood used for this process. After sterilization, the fruits are placed under the sunshine in windy and dry weather. The persimmons are dried for about 3-4 days and then pressed by workers to form their shape. After another 3-4 days, the fruits are put into a baking chamber for disinfection. The ready persimmons are then packed for sale.

I'm not a fan of raw persimmons, but the dried ones are definitely better! The white powder on the dried persimmons is not mold but the glucose being transformed. Persimmon powder has some therapeutic effects and boiling it in chicken soup is said to be good for asthma and coughing.

Additionally, persimmon skin can be used. The skin is extracted to create natural dyes for coloring fabric in traditional Hakka designs. Xinpu Persimmon Dye Workshop offers a platform for tourists to experience this unique culture.

While being in Weiweijia Persimmon Orchard in Xinpu, you can also take a walk to the persimmon farm. There are plenty of trees with both less ripe and more ripe persimmons. They plant three types of persimmons, so every month, the fruits' shape is a little different.

Address:

305新竹縣新埔鎮旱坑路一段283巷53號味衛佳柿餅教育農園

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