In recent years, Liaobu Soybean Sauce, a traditional intangible cultural heritage of Dongguan, has entered people's vision through a new interpretation called "Jiangka" (Sauce Coffee), extending the delicious taste of Dongguan on people's tongues through inheritance and innovation.

Soybean sauce is a commonly used cooking ingredient in Dongguan, especially the soybean sauce produced in Liaobu, which enjoys great reputation. In 2010, Liaobu Soybean Sauce was recognized as an intangible cultural heritage of Dongguan. In 2023, the eighth-generation inheritors Liang Yongkai and Han Zixiang opened a "Jiangka" coffee shop in Youyi Sauce Garden, injecting new vitality into this traditional delicacy.

Entering the sauce garden, one can see more than 300 sauce jars neatly arranged in the sunshine, emitting a fermented aroma. During the busy hours in the coffee shop, Liang not only makes coffee but also actively interacts with customers, sharing different coffee experiences. He said, "We are both post-00s generation, and we understand the needs of young people. Therefore, we innovate on the basis of inheritance to promote the development of this industry."

The tradition of Liaobu Soybean Sauce continues in the family, but the younger generation of Liang and Han are not satisfied with being conservative. They combine their interests with in-depth research and develop new products that combine sauce with coffee. By incorporating sun-dried salted sauce into coffee, it gives the coffee a unique flavor, enriching diners' taste experience. At the same time, they have also introduced various foods such as soybean sauce ice cream, soybean sauce egg tarts, and sour-salty coffee, which are deeply loved by young people.

A customer who came to the shop said, "The decoration style here is suitable for taking photos, and the soybean sauce ice cream and coffee are very novel, attracting me to try them." On one side of the sauce jars, young people gather together, either tasting food or chatting and relaxing. In the sunshine, the collision between traditional soybean sauce and modern coffee demonstrates the beautiful blend of inheritance and innovation, telling a new story about food and culture.

Source: Lingnan on the Cloud

豆酱遇上咖啡：传承与创新中的东莞舌尖美味

近年来，东莞的传统非遗寮步豆酱通过“酱咖”新的诠释方式，走进人们的视野中，在传承和创新中，延伸着东莞舌尖上的美味。

豆酱作为东莞的常用烹饪调料，特别是寮步生产的豆酱，享有盛名。2010年，寮步豆酱被认定为东莞非物质文化遗产。2023年，第八代传承人梁永楷与韩子翔在又一味酱园开设了“酱啡”咖啡店，为这一传统美食注入了新活力。

走进酱园，三百多个酱缸在阳光下整齐排列，散发出发酵的气息。在咖啡店忙碌的时光里，梁永楷不仅制作咖啡，还积极与顾客互动，分享不同风味的咖啡体验。他表示：“我们都是00后，懂得年轻人的需求，因此在传承的基础上进行创新，推动这个事业的发展。”

寮步豆酱的传统在家族中延续，而年轻一代的梁永楷与韩子翔不满足于守旧，他们结合兴趣深入研究，开发出将酱料与咖啡结合的新产品。通过将晒制的酱盐融入咖啡，赋予咖啡独特的风味，丰富了食客的味觉体验。同时，他们还推出了酱油雪糕、豆酱蛋挞和咸酸咖啡等多样美食，深受年轻人喜爱。

一位到店打卡的顾客表示：“这里的装修风格适合拍照，酱油雪糕和咖啡都很新奇，吸引我来尝试。”在酱缸一侧，年轻人们聚集在一起，或品尝美食，或聊天休闲。阳光下，传统豆酱与现代咖啡的碰撞，展现了传承与创新的美丽交融，讲述着一个关于美食与文化的新故事。

文丨羊城晚报记者石梦卓
图丨羊城晚报记者王俊伟
译丨赵凡
审丨林佳岱