Wuan Chuang Food Industry Co Ltd

Founded in 1909, Wuan Chuang boasts the richest history in the Soy Sauce Town of Siluo, Taiwan.

Our founder Mr. Chuang Ching-ling was just a young lad when he started making preserved vegetables for himself and later on selling his creations at the local farmer's market. When the locals responded favorably, Mr. Chuang was inspired to expand his product line to include the enhanced version of the sauce he used to flavor his preserved vegetables. At the time, soy sauce was predominately made with soy bean and wheat. Mr. Chuang used black beans that were indiginous to Siluo, combined with the unique qualites of water and climate that aided fermentation, to create a new kind of soy sauce would prove to be a tremendous success and the heart of our business for nearly a century.

During World-War II, Taiwan was colonized by Imperial Japan, who decided to better control war-time material by setting up a Soy Sauce Manufacturer Commision while suspending all private trades. Chuang Chao-dien, the only son of Ching-ling, and the second-generation owner and operator of Wuan Chuang, was appointed the General Commisioner. When the Japanese left Taiwan at the end of the second world war in 1945, Wuan Chuang was again allowed to market its own brand.

Throughout the last half century, our third generation owners/operators Chuang Ying-huang, Chuang Ying-leah, Chuang Ying-yao, and Chuang Ying-chi have expanded the business to not only all of Taiwan, our products can also be found in selected markets in Europe and North America.

We are currently expanding our business to other parts of Asia such as Hong Kong, Malaysia, and Japan. We also wish to strengthen our prescence in the United States, bringing premier Black Bean Soy Sauce to those who enjoy and appreciate fine Asian Cuisine.