Soy sauce is a traditional condiment in China. Liquid condiment brewed from beans, wheat and bran. It is reddish-brown, with unique sauce flavor and delicious taste, which helps to promote appetite.
Soy sauce is evolved from soy sauce. As early as 3000 years ago, there was a record of making soy sauce in the Zhou Dynasty in China. The invention of soy sauce by Han working people in ancient China was purely accidental. Fresh meat was the earliest condiment used by ancient emperors in China, which is similar to the production process of fish sauce today, because the excellent flavor gradually spread to the people. Later, it was found that soybeans tasted almost the same and were cheap, so they were widely spread to eat. With the spread of Buddhist monks in the early days, it spread all over Japan, South Korea, Southeast Asia and other parts of the world. The manufacture of China soy sauce was a family art and secret in the early days. Its brewing was mostly controlled by a master, and its technology was often passed down from generation to generation or passed down by a group of masters, forming a certain brewing method.