頭篘黃豆發酵後,第一次提煉出來的醬油,所以味道最為香純濃郁,清.王士雄在《隨息居飲食譜》:「篘油則豆醬為宜,日曬三伏,晴則夜露,深秋第一篘者勝,名秋油,即母油。調和食物,葷素皆宜。」。也由於每一甕發酵豉油只有一次提煉頭抽的機會,所以價錢昂貴,為中式料理的珍品。其次,頭抽有先拔頭籌(與先拔頭抽同音)之意,也為祝褔禮物之一。

外部參考

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