Meijishang is soy sauce with extra "fresh scallops" added, which can be served cold or to enhance the flavor. Soy sauce is the term used in the Guangdong and Guangxi regions, and is usually equivalent to soy sauce. Oyster sauce, which is not part of the soy sauce group, is a seasoning made by boiling oysters in salt water. Meiji Fresh is a must-have seasoning for hotel kitchens, specifically used for cooking meats to enhance their freshness. It is recommended to use with oyster sauce and thirteen spices when cooking meat, which can give the meat a special fresh flavor.

1, Aji fresh just in the soy sauce inside the extra "fresh shellfish", so the flavor is very fresh, can be cold or flavor. Soy sauce is the expression of the two regions, usually about the same as soy sauce. Soy sauce, which we are familiar with, has a sweeter and more flavorful taste than soy sauce, so it is suitable for steaming fish. Oyster sauce, which is not part of the soy sauce group, is a seasoning made by boiling oysters with salt water. It is not derived from fermentation, but is a concentrated seasoning with a very fresh flavor that can be used to flavor and increase freshness.

2, the United States is the size of the hotel kitchen must be a seasoning, specifically used to cook meat fresh to use. If you use Meiji fresh alone, the flavor is very strange, it is recommended to cook meat with oyster sauce, thirteen spices with the use of meat can make a special fresh flavor.