1. Difference of raw materials: The raw materials of steamed fish and black soybean oil are mainly water, sugar, salt, soybeans, wheat flour, yeast extract and food additives, and the taste is mainly salty, accompanied by a burst of umami and fragrance. Boiled juice is a very common sauce in Cantonese cuisine, which is mainly made of soy sauce, sugar, water, cooking wine and other raw materials.

2, usage difference: boiled juice is mostly used for steaming fish, burning seafood, mostly used for cooking hot dishes, not thickening when used; Steamed fish soy sauce is only suitable for steamed fish.

3. Taste difference: boiled juice, a sauce commonly used for steaming fish and searing seafood. This kind of flavored juice is mainly salty and fresh, highlighting the original flavor of raw materials, and is mostly used for cooking hot dishes without thickening. Can be made into hot and cold juice. Hot sauce is generally used for mustard raw materials, such as fish and seafood products, and cold sauce can be used for vegetable raw materials, such as kale and broccoli. Steamed fish soy sauce is a kind of soy sauce that we can often see. In the process of brewing soy sauce, you get soy sauce first. On the basis of soy sauce, some raw materials such as carved wine, crystal sugar and monosodium glutamate were added and boiled to obtain steamed fish black soybean oil. Steamed fish with soy sauce can add salt to enhance freshness and bring unique sweetness.

The word "boiled" is more common on restaurant menus. "Burning" is a cooking technique of Cantonese cuisine. As one of the eight major Chinese cuisines, Cantonese cuisine is extremely exquisite in cooking techniques, especially in meeting the requirements of beauty, freshness, tenderness and smoothness of Cantonese cuisine. "Baizhuo" is one of the ways to highlight the lightness of Cantonese cuisine. Raw food cooked with boiling water or soup is called "burning".