悅和

「悅和醬園」創立於一九四五年,堅持在地釀造各類酒、醋、豉油及調味品,瞥眼間就釀了七十多個年頭。醬園大部分的生產工序都由人手操作,採用傳統「天然生曬」技巧生產豉油,黃豆無基因改造成份。這份嚴謹已傳承三代,師徒交接,陪伴了港人大半世紀。醬園曾在60年代因荃灣土地發展而搬遷到現址上水古洞北。回到現在,其所在地為東北發展計劃的一部分,再次面臨搬遷的考驗。到底城市急速的發展,是否就要賠上甕缸中慢慢醞釀的人情味呢?

以後當你用餐時,米飯沾上悅和醬油,嘗到鮮鹹味在口中蕩漾的同時,或許更能細嚼到醬園中的五味雜陳。

Founded in 1945, "Yuet Wo" insists on brewing all kinds of wine, vinegar, soy sauce and condiments in Hong Kong. It has already been brewing for more than 70 years in the blink of an eye. Most of the production processes in the sauce garden are operated by hand. The traditional "natural sun drying" technique is used to produce soy sauce, and the soybeans are not genetically modified. The passion has been passed down for three generations and has accompanied the people of Hong Kong for more than half a century.

In the 1960s, the sauce garden was relocated to the current site of Kwu Tung North in Sheung Shui due to the development of the land in Tsuen Wan. Back to the present, its location is part of the North East New Territories New Development Areas and is once again facing the test of relocation. It makes us think: Is it necessary to sacrifice traditional culture in the rapid development of the city?