Taiwan Food Atlas

Xiluo Soy Sauce

A century-old soy sauce town on the Zhuoshui River, where black soybeans ferment in clay urns for 180 days — the flavor foundation of Taiwanese cooking
📍 Yunlin · Xiluo🏆 Pilgrimage-tier · Specialty Produce🫙 Century-old urn-fermented black soybean soy sauce

Xiluo soy sauce is a traditional Taiwanese fermented soy sauce made from black soybeans and cured in clay urns under the sun in Xiluo Township, Yunlin — a craft that has made this Zhuoshui riverside town synonymous with Taiwanese soy sauce. Along Yanping Old Street, rows of urns glow amber in the sunlight outside century-old breweries like Wan Zhuang (founded 1909) and Ruei Chun (founded 1921), and a bottle of this soy sauce underpins the flavor of braised pork rice, pan-fried fish, and blanched greens on countless family tables.

Wan Zhuang Soy Sauce was founded in 1909 (originally named "Zhuang Yi Cheng Soy Sauce Workshop") and opened as a tourism factory in 2008; Ruei Chun Soy Sauce, founded in 1921, operates roughly 2,500 sun-curing urns — the most of any brewery in Taiwan. Xiluo's traditional urn-fermentation method packs soybean koji into clay urns and sun-cures it for about 180 days before the pot-bottom soy sauce is ready.

What is Xiluo Soy Sauce

Xiluo soy sauce is a traditional Taiwanese fermented soy sauce made primarily from black soybeans using time-honored urn-fermentation methods. The process begins with steaming black soybeans, culturing mold, packing salted beans into clay urns, and sun-curing them for at least 180 days. Unlike commercially produced chemically accelerated soy sauces, Xiluo fermented soy sauce has a deep, rich color and a mellow, full-bodied flavor with the distinctive sweetness and fermented aroma unique to black soybeans. A drizzle of thick soy paste over plain rice paired with a piece of tofu is the most everyday taste memory for people in Yunlin.

Xiluo became synonymous with Taiwanese soy sauce thanks to the excellent water from the Zhuoshui River and a century of local know-how. The town's century-old factories stand side by side: Wan Zhuang (founded 1909) is Yunlin's first soy sauce tourism factory; Ruei Chun (founded 1921) reportedly has around 2,500 sun-curing urns according to the county government's economic development office; Yu Ding Xing, Da Tong, and others are also multi-generational family soy sauce breweries. The entire town of Xiluo has formed a complete industrial cluster of "black soybean urn fermentation" — a category-level landmark, not just one brand's story.

How to use Xiluo Soy Sauce the authentic way

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Soy paste mixed into riceThe simplest way: spoon a thick dollop of fermented soy paste over hot white rice and mix it in. The mellow aroma of black soybeans comes through fully — no other condiment showcases Xiluo's character better.
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Use fermented soy sauce for braisingXiluo soy sauce isn't overly salty and has a clear lingering sweetness. Use it as the base when braising pork belly, eggs, or dried tofu — the color turns glossy and the flavor is rich without being cloying, the soul of a Taiwanese braising pot.
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Drizzle soy sauce over pan-fried fishPour a circle of soy sauce over pan-fried milkfish belly or small mackerel just before removing from the pan. The caramelized crust meets the savory sweetness of black soybean — simple as it gets, yet the key to that grandmother's-kitchen flavor.
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Blanched greens with soy pasteBlanched sweet potato leaves or water spinach drizzled with soy paste and minced garlic — no other seasoning needed. This is the most everyday dish on a Yunlin family table.

Local knowledge

Objective endorsements (sponsored content filtered out)

  • Yunlin County Government Economic Development Office records: Ruei Chun Soy Sauce was founded in 1921 and has approximately 2,500 sun-curing urns, making it one of Xiluo's representative century-old breweries
  • Wan Zhuang Soy Sauce (1909) is Yunlin County's first soy sauce tourism factory; visits to the urn yard and production process can be booked in advance on Yanping Old Street
  • Xiluo soy sauce has formed a "black soybean urn fermentation" category cluster, with century-old factories including Wan Zhuang, Ruei Chun, Yu Ding Xing, and Da Tong standing side by side — mention Taiwanese soy sauce and Xiluo comes to mind

Visitor tips

  • Multiple soy sauce factories along Yanping Old Street offer tastings for comparison; black soybean soy sauce, thick soy paste, and pot-bottom soy sauce differ significantly in flavor — don't buy from just one shop
  • Most tourism factories are closed on Mondays; check the official website for opening hours before you go, and popular time slots require advance booking for guided tours
  • Xiluo is accessible from Freeway No. 1 via the Xiluo interchange; combine with a visit to Yanping Old Street and the Xiluo Bridge for a half-day trip

Data compiled from the Yunlin County Government Department of Culture and Tourism, township-level farmers' associations, and large volumes of public reviews; sponsored content has been filtered out. Photos to be replaced with channel-exclusive material after Dio's on-site shoot.

Frequently Asked Questions

Why is Xiluo famous for soy sauce?

Xiluo is famous for soy sauce because of the excellent water along the Zhuoshui River and a cluster of century-old breweries such as Wan Zhuang (founded 1909) and Ruei Chun (founded 1921), which together form a complete black soybean urn-fermentation industry.

How long does Xiluo soy sauce need to cure?

Traditional pot-bottom soy sauce requires soybean koji to be packed into clay urns and sun-cured for about 180 days, relying purely on sunlight and time.

Where can I visit a soy sauce tourism factory in Xiluo?

Wan Zhuang Soy Sauce Tourism Factory on Yanping Old Street has been open since 2008, and Ruei Chun Soy Sauce Tourism Factory has roughly 2,500 sun-curing urns on display.

How is Xiluo fermented soy sauce different from commercial chemical soy sauce?

Xiluo fermented soy sauce relies on natural black soybean fermentation and sun-curing for its deep color and lingering sweetness, while commercial chemical soy sauce uses additives to speed up production, resulting in an entirely different flavor and process.

Sources

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