Fish sauce, also known as fish sauce, shrimp oil and Jiaodong fish soup, is a popular sauce in Chaoshan area. Fish sauce is often used in dishes in Vietnam, Korea and Thailand. The method of making fish sauce is complicated, and it has to go through five major processes:

1. Pickling: Generally, some salt is added locally in the fishing ground, and it is fresh while pickling;

2. Fermentation: Natural fermentation is usually the main method. Salted fish and salted shrimp are marinated for 2-3 years, during which they need to be stirred many times to make the fish gradually decompose salty juice and residues under the action of enzymes;

3. Curing: after decomposition, move it into a vat and expose it to the sun, stirring it for 1 ~ 2 times a day, and expose it to the sun for about 1 month, which gradually produces aroma and tends to be mature;

4. Suction filtration: insert the long bamboo tube into the drying tank and extract the clear liquid to obtain crude oil. Filter residue is generally soaked and filtered twice, and fish residue is used as feed or fertilizer;

5. Preparation: crude oil, medium oil and one oil are mixed in different proportions to obtain fish sauce of all levels. Fish sauce is divided into 6 grades. The higher the grade, the better the quality.