soy sauce
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The history of soy sauce brewing in Xiluo dates way back over 100 years. Water quality, temperature, humidity, and other factors that affect brewing are essential conditions in brewing procedures. Xiluo is fortunate in this regard, with the source of its life - the Zhuoshui River - being one of them.
釀製醬油在西螺已有百年以上的歷史，而水質、溫度和濕度等影響釀造的重要條件，西螺在這方面可說是得天獨厚，其中包含了西螺的生命泉源--濁水溪。
During the period of Japanese rule, Xiluo had 38 soy sauce factories. Today, there are still 14 factories, making it the area with the highest density of soy sauce production in Taiwan. With healthy diets becoming widespread and traditional industries gaining government recognition, Xiluo soy sauce, brewed using unique conventional techniques, has always been the focus of favor and admiration.
西螺醬油日治時曾擁有38家，至今仍有14家，是台灣目前製作醬油密度最高的地區，隨著健康飲食的觀念興起與傳統產業日益受到政府的重視，擁有獨特傳統工法釀造的西螺醬油一直受到關注及喜愛。
In addition, to this day, Taiwan's "soy sauce kingdom" has become synonymous with Xiluo soy sauce, with the way of using black beans as the main ingredient to brew, giving it a fragrant and mellow aroma, a reddish-brown color, a thick and sticky texture, and a unique flavor.
此外，時至今日，臺灣的「醬油王國」已是西螺醬油的代名詞，以黑豆作為原料進行釀造，使氣味芳香甘醇，色澤紅褐，也具有黏稠性，風味特佳。
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