Qiyi Jiangyuan

A century-old Xinjiang sauce garden, brewing soy sauce and vinegar with traditional techniques, carrying the culinary memory of the Silk Road.

Brand Story

Qiyi Jiangyuan traces its roots to Xinjiang, with a history dating back to the late Qing Dynasty and early Republic of China, though the exact founding year remains unverified. According to local historical records, in the early 20th century, as migrants and merchants moved westward from central China, the brewing techniques of soy sauce and vinegar from the Central Plains were introduced to Xinjiang, blending with local dietary customs and gradually forming distinctive sauce workshops. The name 'Qiyi' may be linked to the construction period after the peaceful liberation of Xinjiang, symbolizing the 'July 1st' anniversary of the Communist Party of China, reflecting its historical connection to the frontier development of New China. In times of material scarcity, the workshop primarily produced handcrafted soy sauce and vinegar, supplying Urumqi and surrounding areas, becoming an indispensable seasoning on local tables. Its brewing process follows the traditional seasonal rhythm of 'making koji in spring, sun-drying sauce in summer, and extracting oil in autumn,' using high-quality local soybeans and wheat, drawing on Tianshan snowmelt water, and undergoing natural fermentation through sun exposure and dew. Qiyi Jiangyuan is not just a brand; it is a testament to the culinary integration of Xinjiang's multi-ethnic cultures, with flavors that combine the umami of central plains soy sauce with the richness of the Western Regions, carrying the taste memories of generations of Xinjiang people. Despite the lack of systematic written archives, oral histories and old artifacts collected by locals still reveal the threads of its century-old heritage. Today, Qiyi Jiangyuan preserves traditional techniques amidst modernization, dedicating itself to intangible cultural heritage protection and cultural inheritance, becoming a cultural symbol among Xinjiang's time-honored brands.

“[待核]”

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Cultural Note

Qiyi Jiangyuan's brewing technique inherits ancient methods from the Central Plains, adapted to Xinjiang's dry climate and water quality, resulting in 'long sun-drying and thorough fermentation.' The process emphasizes natural fermentation without preservatives, reflecting the ecological wisdom of traditional food. The sauce garden is deeply intertwined with local cuisine, such as Xinjiang laghman (pulled noodles) and pilaf, often accompanied by soy sauce and vinegar, making it a key component of regional flavors. Currently, its traditional brewing techniques are actively being nominated for intangible cultural heritage status to protect the living heritage of this frontier time-honored brand.

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Sources / References

Brand fundamentals (founding year, heritage level, recognition batch) follow official sources such as the MOFCOM time-honored brand list. Story and encyclopedia:

• 百度百科：七一酱园 ↗