Used all natural brewing methods. For example, she insisted using Canadian non-genetically modified soybeans and cooked with wood fire. Then, brewing with sterilized water from the well in Yuen Long as it did make a difference to the fragrance and taste of the soy sauce, which her remaining staff is still making the soy sauce the same way. Having worked with soy sauce for more than half a century, Mrs. Tsang shared her experience and concluded that “It takes TIME to brew soy sauce, NOT the manpower”.