O’Long (黑龍) — Taiwan’s Premier Black Bean Soy Sauce

O’Long (黑龍, “Black Dragon”) is one of Taiwan’s most respected soy sauce brands — a three-generation family business founded in 1944 in Chiayi, Taiwan, built on a single unwavering commitment: pure-brewed black bean soy sauce, made the traditional way, with no shortcuts. The name says it all: 黑 (black) represents steadiness; 龍 (dragon) represents nobility. The amber color of the sauce is the brand’s visual identity — the natural result of 120 days of sun fermentation, nothing added.

What Makes O’Long Different

• ☀️ 120-Day Sun Fermentation: While most soy sauces ferment for 2–4 months, O’Long insists on a full 120 days under the sun of the Tropic of Cancer in Chiayi — the optimal duration for full protein decomposition and the deepest, most complex flavor development
• 🪲 100% Black Soybeans: Made exclusively from non-GMO black soybeans (not wheat-blended soybeans like most commercial soy sauces) — a richer, more complex flavor with a naturally sweeter finish
• ❌ No Additives: No preservatives, no MSG, no artificial sweeteners, no artificial colors — pure fermented flavor only
• 🌾 Gluten-Free: Contains no wheat — suitable for those with gluten sensitivities
• 🏷️ Certified: HACCP (2006), ISO 22000 (2008), FSSC 22000 (2020), Halal (selected products) — the first Taiwanese soy sauce manufacturer to achieve SGS international quality certification

The O’Long Story — Three Generations, One Craft

O’Long’s story began in 1944, when Ms. Tu Chien-ai founded a small soy sauce factory in Chiayi during the final years of the Japanese colonial era. Using traditional handmade methods and black beans, she built a reputation for exceptional flavor through perseverance alone.

In 1977, her son Tu Chung-ming formally established the O’Long brand and introduced the now-iconic “120 Days Sun Exposure” standard — promoted through simple handmade roadside signs that became one of Taiwan’s most recognized food marketing stories. His guiding philosophy: “Sell only what you claim. If you wouldn’t eat it yourself, don’t sell it.”

In 2006, the third generation — Tu Ching-yueh, trained in agricultural economics at Ohio State and mechanical management in the automotive industry — returned to modernize production without compromising tradition. He spent five years converting master craftsmen’s intuition into measurable data, built greenhouse fermentation facilities for year-round consistency, and committed to a no-additives policy when the rest of the industry was moving toward flavor enhancers. The result: “ancient brewing methods, scientific management.”

The O’Long Product Range

• 🥢 Pure Brewed Black Bean Soy Sauce: The flagship — graded by season (Spring, Summer, Autumn, Winter) with varying concentration and sweetness. Higher grades are richer and naturally sweeter
• 🥢 Aged Black Bean Soy Sauce: Extended aging for deeper umami and complexity
• 🥢 Sugar-Free Black Bean Soy Sauce: No added sugar — the health-focused option
• 🥢 Black Bean Soy Sauce Paste: Thickened for marinades, braising, and dipping

How to Use O’Long Soy Sauce

• 🍳 Dipping: The pure, clean flavor makes it exceptional as a dipping sauce for dumplings, tofu, and steamed fish — no need to dilute or blend
• 🍳 Braising & red-cooking: The natural sweetness and depth of black bean soy sauce is the foundation of Taiwanese lu wei (滷味) braised dishes — three-cup chicken, braised pork rice (lu rou fan), and red-braised pork belly
• 🍳 Stir-frying: A small amount adds deep color and umami without overpowering — ideal for Taiwanese-style stir-fried vegetables and noodles
• 🍳 Marinades: The paste version is particularly suited for marinating meats before grilling or roasting

O’Long products are exported to Europe, North America, and are widely available in Hong Kong and Southeast Asia. A trusted household brand in Taiwan for over 80 years.