Beijing, July 17 (Youth.cn) - On July 15, 2026, the first day of the Sanfu period, at a century-old sauce workshop in Jinhua Economic and Technological Development Zone, Zhejiang, master brewers worked under the blazing sun, turning and sun-drying the sauce. The intense heat of midsummer is the prime time for traditional soy sauce brewing, ample sunlight promotes full fermentation of soybeans and natural coloring of the paste, resulting in a rich, mellow aroma and deep flavor. Photo/CFP 

On July 15, 2026, the first day of the Sanfu period, at a century-old sauce workshop in Jinhua Economic and Technological Development Zone, Zhejiang, master brewers worked under the blazing sun, turning and sun-drying the sauce. The intense heat of midsummer is the prime time for traditional soy sauce brewing, ample sunlight promotes full fermentation of soybeans and natural coloring of the paste, resulting in a rich, mellow aroma and deep flavor. Photo/CFP 

On July 15, 2026, the first day of the Sanfu period, at a century-old sauce workshop in Jinhua Economic and Technological Development Zone, Zhejiang, master brewers worked under the blazing sun, turning and sun-drying the sauce. The intense heat of midsummer is the prime time for traditional soy sauce brewing, ample sunlight promotes full fermentation of soybeans and natural coloring of the paste, resulting in a rich, mellow aroma and deep flavor. Photo/CFP 

On July 15, 2026, the first day of the Sanfu period, at a century-old sauce workshop in Jinhua Economic and Technological Development Zone, Zhejiang, master brewers worked under the blazing sun, turning and sun-drying the sauce. The intense heat of midsummer is the prime time for traditional soy sauce brewing, ample sunlight promotes full fermentation of soybeans and natural coloring of the paste, resulting in a rich, mellow aroma and deep flavor. Photo/CFP