Weimeida belongs to soy sauce with soy sauce, and the taste is extremely rare and belongs to soy sauce.

Soy sauce can generally be divided into soy sauce and soy sauce.

Weimeida, extremely fresh and soy sauce belong to soy sauce.

Soy sauce: soy sauce is soy sauce that is made by drying the squeezed soy sauce for 2-3 months on the basis of soy sauce, and then precipitating and filtering to obtain soy sauce. The quality of its products is richer than that of soy sauce.

Light soy sauce: Light soy sauce is a variety of soy sauce, which is made of soybean and flour as the main raw materials, artificially inoculated with koji, naturally exposed to the sun and fermented. Its products are ruddy in color, delicious and harmonious in taste, rich in fermented bean flavor, clear and transparent in body and unique in flavor.