The sauce matures for up to two years in ceramic urns. Pictures: James Wendlinger

Keeper of secret recipe for US$25 Yuan’s Royal Soy Sauce spills the beans about what makes the Hong Kong condiment special

Yip Tin became assistant to the sauce’s late inventor, a trained biochemist, by accident 38 years ago, and now runs the Hong Kong factory where it is still entirely handmade

Topic |   Hong Kong culture

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The sauce matures for up to two years in ceramic urns. Pictures: James Wendlinger
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