Cheng Cheng-wei, who has a deep tan from his work, says that a bottle of sauce with no added preservatives and made in the old style takes, on average, six months to produce and goes through a complex process.
曬得一臉黝黑的鍾政衛說，一瓶不加防腐劑、以古法釀造的黑豆醬油，平均要 6 個月時間，程序繁複。