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Homemade Chinese wine fermented with osmanthus flowers packed in traditional vats

aerial view on blue collar worker stirring soy sauce in huge clay pod standing in a row with many pods

Chinese big traditional containers with Chinese character Cu which mean vinegar. Pingyao, China

Jars of Tuong in ancient house yard, a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine

A tank for soy sauce fermentation and brewing

chinese new year tradition food

Chinese pickles

Green plant pattern embroidery, cup of tea, five-color rope, Zongzis and wormwood sachet still life.

Making traditional sauce in Vietnam

traditional food container, rural landscape

close up many traditional Chinese wine jars. Chinese character translation is wine

A close-up view of traditional Vietnamese fermentation jars with bubbling liquid, showcasing cultural food preservation techniques in Hanoi.

Chinese jars, closeup of photo

Chinese tea culture

Jangdokdae, Korean traditional Jars. platform for crocks of sauces and condiments at Naganeupseong Nagan folk village in Suncheon, Korea

Close up Chinese woman assembles Zongzi in kitchen. She fills bamboo leaves with glutinous rice, seasoned pork belly, mushrooms. her experienced hands demonstrating generations-old techniques.

Chinese rice wine container in Wuzhen, China

Making traditional sauce in Vietnam

food and sauce container for fermentation

aerial view on blue collar worker stirring soy sauce in huge clay pod standing in a row with many pods

Close-up of teapot and tea sets of traditional Chinese tea drinking culture

Close up of Forbidden Rice.

A cup of coffee and a burning incense cone on a small plate isolated on a white background

Seoul Korea, Jangdokdae Jangdokdae

Palm oil in a plastic bottle for sale at a fair. Rich in vitamin A. Healthy eating concept.

Making traditional sauce in Vietnam

Strong sake in black ceramics on black rock

In some Vietnamese villages like Ban village in Hung Yen Province, soy sauce is still made in the traditional way. Locals soak and boil rice before it is left for two days to turn yellow with fungus, where they mix it with soybeans, salt and water. The earthen jars are filled with the mixture and covered tightly for a few months till the fermentation process is completed.

The Chinese Spirit was generally applied to drinks made from fermented millet.

A cup of black rice on a pile of black rice

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