御鼎興醬油

御鼎興的源起

The Story of
Yu-Ding Shing
Wood-Fired
Black Bean Soy Sauce

大灶底下的星星柴火，六十年來如一日，從前大灶的柴燒，其實是再平凡不過的一種生活，但工業化後的現今，柴燒儼然成為了一種渴望的回憶。

民國47年那時，原名還是"玉鼎興"的我們，在做醬油的道路上，並不順遂，而阿祖深信這是因為品牌名稱的關係，阿祖曾說：「我們做的醬油是用柴去燒的，名字裡面怎麼可以有"玉"呢！不知道玉最怕用火去燒嗎？」，就因為如此，在我們第三代慢慢接手後，正式將"玉鼎興"－醬油(玉)大灶(鼎)柴火(興)，更名為『御鼎興』

The stove has been working nights and days for six decades. "Wood-fired", the most ordinary way of cooking in the past has become the precious memories nowadays.

Yu-Ding-Shing was established in 1958. However, a new brand like us was difficult to survive under the harsh condition in the early days in Taiwan. The original brand "Yu(玉,jade)-Ding(鼎,stove)-Shing(興,prosperity)" wasn't doing that well during the period. Our great grandfather convinced that it was the brand name to blame because "Yu" jade is unbearable to fire. How can you put jade on the top of the Ding(鼎), which symbolizes fire? As time goes by, the third generation took over the business and finally changed its name to Yu(御,Royal), Ding(鼎,Stove), Shing(興,prosperity).

御鼎興的成長

The Growth of Yu-Ding-Shing

以前沒有自己的工廠，紅甕、木柴、醬油分別租在不同的地方存放，想也不敢想，現在竟然有了自己的工廠，少了舟車的搬運勞頓，少了居無的擔心不定，心定人安定，最近更著手於工廠衛生設施的增建，希望御鼎興不單只是個品牌，而是你我之間一種互信的承諾

We didn't own a factory, or a pantry for ceramic urns, wood, and soy sauce in the past, so we rented different storage space making sure all materials were properly stored. We didn't even think about having a place of our own during that time.

And now finally we have our own place. Without the exhaustion of transporting stuff between places, we no longer worried about storage and officially settle down. Recently we are working on getting higher standard of hygiene. We hope that Yu(Royal)-Ding(Stove)-Shing (prosperity) wasn't just a brand but a trustworthy friend with customers.

延續傳統就是我們家的創新

Keep Doing What We Have Done is Our Way of Innovation

我一直確定著一件事，「做別人不願意做的事，正是崛起的契機，更是我們要把握的機會」，而"手工柴燒"與"古法釀造"正是御鼎興所堅持的契機，雖然這般堅持看起來很傻，不過我們已傻傻地做了60年，以每個月平均柴燒10鍋醬油來計算，每鍋可供600個小家庭的用量，吃過我們家的醬油的人數，已將近一個台灣，就一間小工廠來說，這份成就是我們的驕傲。在這樣講求快速的社會，慢活細工的醬油更符合時代的一種創新呢！

We always believe that what others don't do is the opportunity for us. Making black bean sauce by wood-fired and slow brewing are very time consuming. It might sound silly that we have done this way for sixty years.

In average, we produce 10 pots of soy sauce per month, which can provide 600 families to use. Nearly 2.3 million of people tried our black bean sauce already. As a small factory we are proud of what we have achieved. Following the old method is our way to make it work!

專情工藝

The Art of Making Soy Sauce

很多人常問我，你們家的醬油跟其他有什麼不同，我會不假思索地說：「生產的醬油量少已形成我們家的優勢，使得我們有能力做到黑豆在最一開始的挑選、專注製麴的手感、可無時地照顧不容易成長的麴寶寶，乃致最後的柴燒，你們不只可以聽我們說，還可以看到我們做」，這樣完全透明的做法，單純地想讓大家吃的安心、美味。

A lot of people might ask "What's the difference between your black bean sauce and the others?" I would tell them instantly that the strength of Yu-Ding-Shing is taking care of all the procedure. Starting from choosing the black bean, aging fermentation, till very last stage of wood firing the soy sauce, we do all the processes by our own. By doing this, Yu Ding Shing would purely like to provide customers the products of best quality, and simply tasty.