A spoonful of soy sauce is 5g, a teaspoon is 5ml, and vinegar and salt are basically 5g.

Soy sauce is a traditional condiment in China. The liquid condiment brewed with beans, wheat and bran is reddish brown, with unique sauce flavor and delicious taste, which is helpful to stimulate appetite. Soy sauce is evolved from soy sauce. As early as 3,000 years ago, there was a record of soy sauce production in the Zhou Dynasty in China. The brewing of soy sauce was accidentally invented by the working people in ancient China. The earliest soy sauce was marinated with fresh meat, similar to the production process of fish sauce today. Because of its excellent flavor, it gradually spread to the people. Later, it was found that soybeans tasted almost the same and were cheap, so they were widely eaten. In the early days, with the spread of Buddhist monks all over the world, such as Japan, South Korea and Southeast Asia, the manufacture of China soy sauce was a family art and secret in the early days. Its brewing is mostly controlled by a master, and its technology is often passed down from generation to generation or passed down by a group of masters, forming a certain brewing method.