Soy sauce and soy sauce, originally from Guangdong, are actually soy sauce. The word "soy sauce" means "acquisition". When brewing soy sauce by traditional ancient method, a jar of soy sauce needs to be fermented for at least half a year, and the first bite of soy sauce taken out from the back is called "soy sauce". Under the premise of light soy sauce, dry soy sauce for 2-3 months, and after careful precipitation, it is the king of soy sauce. Its product quality is better than soy sauce. Many old smokers are required to spend more than one year making alcohol and drying. Light soy sauce is a kind of soy sauce, which is characterized by light brown and transparent appearance, strong sauce flavor and outstanding fresh flavor.

Full-bodied and memorable, it is used for cooking, dipping or mixing cold dishes. It is not easy for many families to prepare seasonings such as chicken essence and monosodium glutamate, so they all changed to soy sauce. Other banquet soy sauce and marinated soy sauce are all added with different edible additives to ensure their different tastes, which can be selected according to their own preferences. Soy sauce is the most basic seasoning and one of the four traditional seasonings. When I was a child, many people took Aquarius to a small shop to play soy sauce. It existed more than 3000 years ago, but it was originally a solid sauce, which was a special seasoning for the emperor. By the Southern Song Dynasty, soy sauce had spread in folk customs.

After at least one year of dry fermentation, the soy sauce with lemon yellow is the king of soy sauce. The color of the old king is dark brown, shiny, deep, delicious and sweet. The key function is coloring, which is added when stewing, marinating and cooking, so that the dishes are red and bright and look better. Delicious is not as good as soy sauce, and it is not suitable for cold dishes. The king of soy sauce is mainly used for coloring, which makes the color of dishes look bright, white, red and fragrant. The role of soy sauce is similar to that of soy sauce, and it is suitable for cold dishes, dipping materials and seafood products. This soy sauce is better than soy sauce.

Light soy sauce is mainly used to improve the taste, and it is best to dip in seafood products, such as rice paste snails on the street, which are indispensable. You just need to know the proportion. Light soy sauce is particularly thick, usually just a little, and the dishes are black. Remember that these condiments all contain a certain amount of salt, so you need to put more salt on them, depending on the situation. The actual effect of extracting fresh soy sauce from soy sauce by coloring is in the middle of soy sauce. The effect of oil consumption is better than that of soy sauce.