About Kangwang

Kangwang Sauce Garden, part of Jiangsu Kangwang Food Co., Ltd., was founded in 1979 in Nanyao, Xi'anfeng Town, Baoying County, Yangzhou. For nearly half a century, under the stewardship of Mr. Liang Yongzheng, we have devoted ourselves to brewing soy sauce, vinegar, and other condiments, holding fast to a time-honored craft passed down for over a century. This craft is now recognized on the Jiangsu Provincial Intangible Cultural Heritage list.

Our Original-Extract Soy Sauce

Soy sauce is the soul of Kangwang. Each May, the mash is laid into vats, where it rests for over 300 days—sun by day, dew by night—turned by hand with patient care. The Maillard reaction unfolds slowly and naturally, drawing out deep, rich umami. Every drop of this original extract is taken directly from the vat, then gently sterilized and bottled through modern technology. Zero additives. Deep amber. An extraordinary soybean aroma and a mellow, layered sauce fragrance—meeting China's premium-grade soy sauce standard.

Terroir and Ingredients

The soybeans and wheat we select are grown in the Lixiahe Wetland of Baoying, Yangzhou. Situated between the Yangtze and Huai Rivers, this region enjoys abundant sunshine, generous rainfall, and gentle day-night temperatures. The fertile wetland soil yields plump soybeans and wheat with a solid, full-bodied aroma, naturally imbued with the rich, mellow character of this land. The brewing water is drawn from the Lixiahe wetland water system—soft, clear, and gently sweet—and combined with salt chosen specifically for fermentation. Together, these elements form the unique foundation of Kangwang soy sauce's flavor.

Craft and Conviction

In an age when industrial fast-aging and blending have become the norm, Kangwang remains committed to true time-honored brewing. Our seasoned craftsmen tend the sauce garden throughout the year, turning the mash by hand and uniting ancient open-air fermentation with modern quality control. We know that the aroma of soy and sauce comes from time and the sun—and can never be replaced by industrial speed.

Going Global

Kangwang's craft may be traditional, but our thinking is not. While staying true to our heritage, we are actively forging a new path—export—so that this Chinese taste, deepened by time, can reach the world.

About Kangwang

Kangwang Sauce Garden, part of Jiangsu Kangwang Food Co., Ltd., was founded in 1979 in Nanyao, Xi'anfeng Town, Baoying County, Yangzhou. For nearly half a century, under the stewardship of Mr. Liang Yongzheng, we have devoted ourselves to brewing soy sauce, vinegar, and other condiments, holding fast to a time-honored craft passed down for over a century. This craft is now recognized on the Jiangsu Provincial Intangible Cultural Heritage list.

Our Original-Extract Soy Sauce

Soy sauce is the soul of Kangwang. Each May, the mash is laid into vats, where it rests for over 300 days—sun by day, dew by night—turned by hand with patient care. The Maillard reaction unfolds slowly and naturally, drawing out deep, rich umami. Every drop of this original extract is taken directly from the vat, then gently sterilized and bottled through modern technology. Zero additives. Deep amber. An extraordinary soybean aroma and a mellow, layered sauce fragrance—meeting China's premium-grade soy sauce standard.