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Everyone has heard of “pot-bottom soy sauce.” It is usually drawn off only after the main batch of soy sauce has been sold. Because the dregs at the bottom are especially fragrant and thick—and there is very little of it—it is extremely rare. Sanyi Quan He De Soy Sauce, a century-old soy-sauce brewery in Changhua, is famous for producing pot-bottom soy sauce brewed purely from black soybeans; even after dilution, its pot-bottom soy sauce is still richer and purer than ordinary soy sauce. However, because the younger generations no longer make soy sauce their primary livelihood and much of the equipment was damaged over time and by earthquakes, the shop now produces only a small amount of pot-bottom soy sauce. Visitors are welcome to tour the premises and learn how pot-bottom soy sauce is brewed, turning the shop into an educational venue for food ingredients and fulfilling the important task of passing on the tradition.