1, soy sauce (sweet and salty, light color), usually used for mixing vegetables.

2, soy sauce (salty, color between soy sauce and dark soy sauce) stir fry.

3, dark soy sauce (salty, dark color), used for coloring, such as stewed meat.

Selecting soy sauce in addition to looking at the label but also look at the grade, soy sauce flavor depends on the amino acid phthalide nitrogen content, generally speaking, the higher the amino acid phthalide nitrogen, the higher the grade of soy sauce, the more delicious flavor. According to China's current standards, soy sauce is divided into four grades, however, does not mean that the higher the amino acid phthalide nitrogen, the better the soy sauce.

Because the amino acid phthalate nitrogen in soy sauce is also very high, or there are some unscrupulous suppliers who have added a lot of flavoring agents, the amino acid phthalate nitrogen is also very high, which does not mean that it is completely very good soy sauce.