As recorded in the Suiyuan Recipe wrote by Yuan Mei of the Qing Dynasty, “The sweet wine juice-based oil originates in Taicang. The taste of the oil improves with age.” The Chronicles of Taicang reads, “The sweet wine juice-based oil of Taicang excels in color and taste.”

The sweet wine juice-based oil was developed by Li Wujiang during the reign of Emperor Qianlong of the Qing Dynasty. Li opened a number of workshops and stores in Taicang producing and selling sauces. He was fond of studying food condiments. He matched sweet wine juices with diversified spices and stored them in sealed jars. After a few months, he opened up the jars and found the liquid condiments looked dark reddish brown, smelled fragrant, and tasted delicious. His family members and friends tasted and agreed with him. Li then selected and improved spices and finally developed the sweet wine juice-based oil, a new condiment that removes peculiar odors such as fish smell, improves flavor and fragrance and whets the appetite.

According to historical records, in the process of making new sweet wine juice-based oil, a proper amount of decade-old sweet wine juice-based oil is applied to permeate the raw materials. This is a secret weapon to sublimate the oil.

The modern production of the Taicang oil dates back to 1816. The product gradually became a national famous brand and an official gift to the royal court. Empress Dowager Cixi loved the oil and often sent people to purchase the product in Taicang. That is why, Taicang La Yi Cheng, a famous sweet wine juice-based oil shop at that time, had a gold-lettered signboard reading “tribute oil to the royal court.”

The Taicang sweet wine juice-based oil won medals and awards at the local product exhibitions of Jiangsu, held in 1914, 1921 and 1925 respectively. In 1915, the product won a super-class medal and a gold medal at the Panama International Expo. During the past century, Taicang sweet wine juice-based oil has enjoyed an increasing high reputation and has sold well at home and abroad.