Fish sauce, also known as fish soy sauce, is a Guangdong, Fujian and other common condiments, can continue to this day, with its unique flavor is inseparable, mainly including fresh and salty; is the Min cuisine, Chiu Chow cuisine and Southeast Asian cuisine commonly used in the aquatic seasonings, is the use of small fish and shrimp as a raw material, marinated, fermented, boiled to get a taste of the extremely fresh juice, amber in color, the taste with the Salty and fresh flavor. Fish sauce is originally from Fujian and Guangdong Chaoshan and other places, by the early Chinese diaspora to Vietnam and other East Asian countries, and now in the 21st century Europe has gradually popular.