Chubang soy sauce is a product of Guangdong Delicious Fresh Seasoning Food Co., Ltd., and its main nutrient amino acid nitrogen content is 1.3g/ 100ml, which is 85% higher than the national first-class standard.

Chubang soy sauce was approved to be the first and only "soy sauce for banquets in the Great Hall of the People" in the same industry.

Chubang soy sauce is a masterpiece of delicious fresh soy sauce products, and it has been positioned as "the best soy sauce in China" since its birth. It tastes delicious and has a strong sauce flavor. The amino acid nitrogen content of the main nutrient is as high as 1.3g/ 100ml, which is 85% higher than the national first-class standard. It is regarded as synonymous with high-grade soy sauce.

Extended data:

Production technology:

Chubang soy sauce adopts the traditional natural brewing technology in China, combines modern advanced science and technology, takes high-quality soybeans and flour as raw materials, and is refined through pure koji-making, natural fermentation and post-sterilization treatment. Northeast high-quality soybeans and superior flour are used as raw materials. In koji making, we tried our best to innovate the screening and cultivation methods of koji seeds to improve the yield of soy sauce.

In addition, the production base of Chubang soy sauce is located in the south of the Tropic of Cancer, which belongs to the subtropical monsoon climate, with large sunshine angle and strong sunlight radiation intensity, which makes the soy sauce natural reddish brown in color and mellow in taste. At the same time, because it is adjacent to the mouth of the South China Sea, the monsoon climate alternates here, the air is fresh and pollution-free, and the quality of brewing oil is good.

Baidu encyclopedia-chubang soy sauce