Heshan Donggu Seasoning Food Co., Ltd. is currently located at No. 3, Maishui Industrial Zone, Gulao Town, Heshan City, Guangdong Province. It was formerly the Jizhen Sauce Garden, founded in the 30th year of Daoguang in the Qing Dynasty (1850 AD). Originally located in Gulao Ruins, Gulao Town, Heshan County, it was a well-known folk sauce food workshop at that time, and has a history of more than 170 years. After liberation, it was established as a state-owned Heshan County Soy Sauce Factory. It was established in 1996 with the system reform and was established as Heshan Sauce Food Co., Ltd. in 2001 with the approval of the Municipal Bureau of Industry and Commerce to rename Heshan Donggu Seasoning Food Co., Ltd. It has now developed into a large-scale condiment production base. From soy sauce and soy sauce to more than 100 items, it is divided into seven categories: brewed soy sauce, fermented bean curd, vinegar, sauce, seasonings, jams, pickled vegetables and other condiments.

The founding store of Heshan Donggu Seasoning Food Co., Ltd. is located on Dongning Street, Gulao Town, Heshan City, Guangdong Province, on the edge of the town ruins. When the company was converted in 1996, due to the limited factory area, the company's development was severely restricted. In 2004, Donggu Company built a large-scale seasoning production base in Maishui Industrial Zone, Gulao Town, and the production scale has been expanding year by year. So far, the company covers an area of ​​400 mu and has more than 5,000 soy sauce brewing and condiments. The annual production capacity exceeds 200,000 tons.

After years of continuous development, products such as soy sauce and fermented soy sauce have changed to varying degrees based on the traditional production process, production process, packaging style, sales form, etc. The predecessor "Chaozhen Sauce Garden" relies on the The clear Xijiang River water, with the changes in the natural environment, Donggu Company has switched to cleaner mountain spring water, and the material selection is more particular.

The only materials used to make the Gulao Noodle Soybean is high-quality non-GMO soybeans, wheat flour, mountain spring water, and edible salt. Soybeans are cleaned and steamed, mixed with wheat flour and koji species to prepare koji. After making koji, add appropriate amount of salt water to the pottery tank and pottery basin to make sun-stained and fermented. Due to the influence of the weather, the production time is more than 90 days to more than 150 days. The sky is different. During the drying process, each tank of soybean noodles needs to be turned evenly until all the soybean noodles in the tank are drying into black and brown, greasy, and the aroma of soybeans is rich. It is precisely this complicated traditional drying process that can retain the unique taste of ancient Lao Noodle Soybean.

Donggu series of soy sauces are mainly made of non-GMO soybeans and wheat flour, and are fermented in a small pond with high salt dilute state. Due to the small single drying pool, full glass on the top, wide light-receiving area, and the Donggu drying site is located in a superior geographical location, the temperature in summer and sufficient sunshine time throughout the year, the effect of soy sauce drying and fermentation has been greatly improved. After nearly a hundred days of sunlight, the soy sauce crude oil has a bright red color, a unique sauce aroma, a rich soy sauce aroma and a mellow taste.