Recommended models: zenith head soy sauce, special umami light soy sauce, dark soy sauce, steamed fish soy sauce
 
Founded in 1608, Zhimeizhai is one of the oldest condiment brands, and has gone through the Ming, Qing and Republic of China for more than 400 years. Zhimeizhai is also a representative brand of Cantonese condiments, the old Guangzhou likes to use "before the door, smell its fragrance" to describe Zhimeizhai, its products zenith head pump, glutinous rice sweet vinegar, Zhongnan abalone juice and so on in the Lingnan area well-known.
 
During the heyday of the Qing Dynasty, Zhimeizhai Sauce Garden was known as the four major soy sauce gardens in ancient China along with Beijing Liubiju, Shanghai Guanshengyuan and Changsha Jiuruzhai, and the Cantonese soy sauce brewing technology inherited to this day was rated as "Intangible Cultural Heritage of Guangdong Province and Guangzhou City".
 
In order to adapt to market demand and ensure product quality, the introduction of advanced technologies such as large tank fermentation and automatic packaging production lines has enabled the traditional soy sauce to be carried forward, and at the same time set quality indicators and health indicators, the product quality is more stable and controllable, and the flavor of soy sauce is better guaranteed to be as original and restore the taste in the memories of Guangzhou people.
 
There are not many soy sauce products under Zhimei Zhai, but all of them are classic Cantonese flavors, salty, fresh and sweet, and the production of Cantonese cuisine has a unique flavor. Among them, the zenith head pumping is the treasure of the town garden of Zhimeizhai Sauce Garden, after double fermentation, 270 days of sun, the color depth and consistency are high, which can reach the level of "hanging on the wall" in the industry, and the amino acid nitrogen content is greater than 1.45g/100ml, salty and fresh authentic, and it is best for dishes that pay attention to heat.
 
The taste of special umami soy sauce has been inherited for more than 400 years, after 180 days of full exposure, the original soy sauce juice is precipitated and modulated, the soy sauce is fragrant, the taste is mellow, the color is transparent, and the stir-fried stew is added to add more umami to the ingredients, and the price of 450ml is about 8 yuan.
 
The king of dark soy sauce can be described as a classic dark soy sauce in Guangdong, using Northeast soybeans and high-quality flour, naturally dried for 6 months, strictly controlling the content of nutrients, sweet and delicious taste, bright color, used for braised dishes to show the flavor of the ingredients, 510ml is about 9 yuan, cost-effective.