About Us


    Lucky Future was established in 1965, as a trading company at the time, specialised in import/export business. In 1996, we acquired a state-run food factory in Zhuhai, China, and continued to participate in soy sauce and various seasoning manufacturing business. Even after 20 years time, we still use the tradition way to make our products, we also put lots of effort into Research and development into new type of product such as Abalone sauce, abalone dried scallop sauce, chicken sauce, premium oyster sauce. We will keep open minded and adapt to this ever changing world, continue to develop new product yet we will stick to the tradition of producing healthy, natural flavour products.

About Soy Sauce

Chinese soy sauces are primarily made from soybeans, with relatively low amounts of other grains. Chinese soy sauce can be roughly split into two classes: brewed or blended.



Soy sauce that has been brewed directly from a fermentation process using wheat, soybeans, salt, and water without additional additives.

  • Light or fresh soy sauce is a thin, opaque, lighter brown soy sauce, brewed by first culturing steamed wheat and soybeans with Aspergillus, and then letting the mixture ferment in brine. It is the main soy sauce used for seasoning, since it is saltier, has less noticeable color, and also adds a distinct flavor.
    • First Extract - A light soy sauce made from the first pressing of the soybeans, this can be loosely translated as "first soy sauce" or referred to as premium light soy sauce. First Extract is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. Due to its delicate flavor it is used primarily for seasoning light dishes and for dipping. There are also second, third or even fourth extract soy sauce however the flavor and aroma will be much weaker.


  • Dark and old soy sauce, a darker and slightly thicker soy sauce made from light soy sauce. This soy sauce is made through prolonged aging and may contain added caramel color and/or molasses to give it its distinctive appearance. This variety is mainly used during cooking, since its flavor develops during heating. It has a richer, slightly sweeter, and less salty flavor than light soy sauce. Dark soy sauce is partly used to add color and flavor to a dish after cooking, but, as stated above, is more often used during the cooking process, rather than after.

There are other types of soy sauce that has not gone though a full or even any brewing process at all. Most Chinese food take-out soy sauce in the United States is not really soy sauce;it is not fermented, but is a combination of ingredients, depending on the manufacturer, including corn syrup, water, salt, caramel color, vegetable protein, and sodium benzoate. Some lower quality ones contains only water, salt and MSG.

One simple way to tell the difference between a brewed soy sauce and a fake one: give the bottle of soy sauce a strong shake, the brewed soy sauce will have air bubble which persists for a period of time. The not fermented soy sauce's bubbles will be gone in a short period of time.