"You'll find the entire range of products made by this ubiquitous local soy sauce producer at their only retail outlet, located in Hong Kong's central business district. Everything is crafted using age-old methods: A batch of their best soy sauce, the Gold Label Light Soy Sauce, for example, ferments under the sun, untouched, for about three months. Gourmands also swear by their obscure products, like chu hau sauce, a spiced soy bean paste used for slow-cooked beef brisket." - Janice Leung Hayes
