1. Light soy sauce: It is the most common and most commonly used type of soy sauce. The production process is through natural exposure and then fermentation. It is red in color and is the first level of soy sauce. soy sauce products;

2. Dark soy sauce: Although it is also brewed soy sauce, the coloring agent caramel is added to the dark soy sauce during post-processing, resulting in a sweeter taste and a darker and deeper color;

3. Very fresh taste: It is completely different from light soy sauce and dark soy sauce, because very fresh flavor is fermented soy sauce in a high-salt and dilute state. The fermentation process and production process are more complex, and the main materials are wheat and soybean meal. , it needs to be processed by raw materials, steamed soybean meal, roasted wheat, then mixed to make koji, and then fermented, pressed, and juiced. The fermentation time is long, which makes the raw material utilization rate high and more delicious;

4. Weidamei: This name is just a soy sauce brand. The correct name should be Weidamei Jiexian soy sauce, which is the same medium-high salt dilute fermentation soy sauce as Weijixian, but the machinery and equipment used are more modern, which is considered a combination. The characteristics of dark soy sauce and extremely fresh taste make it even more delicious.