Soy sauce is not vinegar, but a kind of soy sauce. It is a daily condiment made of soybeans, black beans and flour as the main raw materials, artificially inoculated with distiller's yeast and naturally exposed to the sun for fermentation. The color is reddish brown. Generally, light soy sauce is used in cooking, which tastes salty, so you should add light soy sauce to many dishes.

Light soy sauce refers to soy sauce without caramel, which is made of soybean and flour, koji-making by Aspergillus, exposed to fermentation and extracted. According to the extraction times, it is divided into four grades: super grade, first grade, second grade and third grade. At the same time, soy sauce belongs to brewing soy sauce. Because of its light color, it is mostly used for cooking dishes with light color, mainly to refresh and increase the umami flavor of dishes, and it is mostly used for stir-frying, cold salad and jiaozi sauce.

Appearance differences between soy sauce and vinegar;

1, soy sauce is what we usually call soy sauce. It is a salty condiment, while vinegar is sour. Soy sauce is lighter in color and looks reddish brown.

2, soy sauce can make appetite better, because soy sauce is made of soybeans, so the iron content is very rich, which can supplement the nutrients needed by the body.

3. Vinegar can improve sleep quality and eliminate fatigue. Vinegar can also reduce the alcohol concentration and achieve a good hangover effect.