No Chinese kitchen would be complete without a bottle of soy sauce, and this classic, produced by one of Hong Kong's last remaining traditional sauce makers, is one of the best. Made using natural ingredients and age-old, machinery-free techniques, each batch takes four to five months to make. However, if there is not much  sunny day, it will take a few more times of time to produce a batch. Therefore availabilty is limited and the taste is most admired by numerous connoisseurs. 

 

九龍醬園始於1917年，是香港唯一一家仍堅持以傳統古法天然生曬的醬園，其出品味道香濃，深受各食家愛戴，是香港家傳戶曉的少數土產名牌之一。其醬油只用黃豆加麵粉天然發酵，再加鹽水，太陽下生曬而成，一般需時四至五個月始造成，如果晴天不多，更要花上半時間，而為了監察品質，依然堅持在香港生產，因此產量少，價錢比一般市面的化學豉油貴六，七倍，一般加入化學劑發酵、以機器生產的豉油只需一個月便完成，而九龍醬園花的人工、時間比起其他又何止六七倍？！