Modern families are small and cook only a small amount when preparing meals. As such, it is trouble some to wash, cut, and stir-fry ginger each time. The remaining ginger is often wasted as it can no longer be used once it absorbs too much moisture. Taiwanese gingers are used as the main ingredient and paired with sun-dried sea salt from Taiwan and traditional Taiwanese black bean soy sauce to enhance the depth of the flavour. No matter whether it is used as a seasoning sauce for vegetables, rice, or noodles, a few drops make a world of difference when serving dishes.
Before the Period of Japanese Rule, Taiwan only cultivated black beans. During that time, black beans were steamed and then put into large pottery jars together with koji to go through several months of sun exposure and fermentation. The Chinese name for black bean soy sauce (蔭油) is derived from this fermentation process. The manufacturing process of the sauce is complicated, relying heavily on manual labour as it cannot be fully mechanized. As such, almost all of the few remaining factories in Taiwan producing black bean soy sauce have a history that spans nearly a hundred years. The sauce, which has always been an important part of Taiwanese culinary culture, has a rich and sweet flavour. It is suitable for making soup or stew and has a traditional taste that is truly exclusive to Taiwan.