xv, s Groff: Soy Sauce in Kivangtung 309 
is 32 inches. The brick oven constructed around this pan costa 
about 100 dollars local silver additional (Plate I). 
Mold room — The mold room is usually placed to the north so 
that the doors which control the light and ventilation, very es- 
sential to good mold, can be opened to the south and plenty of 
sunlight allowed to enter. This room can be made almost com- 
pletely dark by the closing of these doors. It contains wooden 
racks on which the trays of beans and flour are placed to mold 
(Plate II, fig. 1). 
Jars . — Brown earthenware cylindrical jars known as Shiu- 
hing kong ( i|g Jg $31 ) — now no longer manufactured — are the 
ones preferably used to sun the beans, salt, and water (Plate V, 
fig. 2). The Tsinguen kong (}§ ££), a brown earthenware 
jar of inferior quality but with the same contour as the Shiu- 
hing jar, is now the only jar obtainable on the market. These 
jars are so named because they are manufactured in Shiuhing 
and Tsinguen, cities of Kwangtung. The Tsinguen jar leaks very 
easily, and the manufacturers prefer repaired Shiuhing jars to 
this inferior Tsinguen jar. The latter jar, 19.5 inches in diam- 
eter and 18.5 inches deep, with a capacity of 180 catties, can 
be purchased for 1.70 dollars local silver. About one thousand 
of these jars are kept in the sunning yard at one time, although 
at times only about two-thirds of them are in use. The Chinese 
believe that the jars are greatly improved by long sunning, and 
when space permits the jars are allowed to sun in the court yard 
for months at a time. 
Racks . — The mold room is filled with crudely constructed 
wooden racks with horizontal partitions every 5 inches, on 
which are placed the trays of beans for molding (Plate II, fig. 2) . 
Trays . — Two types of trays are used, the commonest being 
the circular bamboo tray, wo (^ ), made in Canton (Plate VII, 
fig. 1). This tray can be purchased in any size, but the most 
commonly used for soy making is about 3 feet in diameter with 
a rim of 1.5 inches. This tray is in general use in Canton for 
the making of many different sauces and the drying of vege- 
tables. In order to save space many manufacturers construct 
light wooden frames with horizontal strips of bamboo placed 
close enough to support a very inferior quality of matting (Plate 
IV, fig. 1). These trays are made so as to fit the racks snugly. 
They are usually about 5 feet 2 inches long and 3 feet 9 inches 
wide. The matting for this size of tray can be purchased for 
60 cents local silver. This seems to be an excellent method, for 
the matting can be replaced when worn out. 
