soy sauce. Light soy sauce is used for seasoning, mostly used for seasoning in cold dishes or cooking stir-fry dishes; Extremely fresh flavor is mostly used for cold cooked food, so you don't need to add monosodium glutamate, chicken essence, sugar and other condiments, and the dishes made are good in appearance and delicious.

light soy sauce: generally refers to light soy sauce. Traditional soy sauce is soy sauce fermented by traditional technology. After natural fermentation, it presents the characteristics of red and bright color, clear posture and delicious taste. Nowadays, soy sauce generally refers to light-colored soy sauce produced by pouring process or high-salt dilute process.

Extremely fresh flavor refers to a kind of compound soy sauce product with outstanding fresh flavor. It is mainly used for cooking, adding freshness, dipping in food and cold salad. Its similarity with soy sauce is that its color is light, but it is more delicious and slightly thicker than soy sauce.

First of all, light soy sauce and light soy sauce are the most commonly used. Light soy sauce is generally used to make cold dishes, while light soy sauce is mostly used for cooking. The ingredients of light soy sauce and light soy sauce are similar, except that caramel is added to light soy sauce, which has more consistency and darker color. Generally, light soy sauce is needed for coloring.

For example, when we cook braised pork, the most essential thing is to smoke a lot. When frying vegetables, you can release the smoke, which will make the finished product less dull.

finally, the flavor is extremely fresh. In fact, the flavor is extremely fresh and soy sauce are interchangeable, but the flavor is extremely fresh by adding something that can be refreshed on the basis of soy sauce. The extremely fresh taste is actually a combination of soy sauce and monosodium glutamate or chicken essence.