Ordinary soy sauce: belongs to the brewing of soy sauce in the most common and at the same time the most used one, the production process is through the natural exposure to the sun, and then fermentation and made of red color, is the first level of the brewing of soy sauce soy sauce products;

Chicken rice soy sauce: Although the same as the brewing of soy sauce, but the soy sauce in the post-processing of the processing of the coloring agent caramel, resulting in

The second aspect of the flavor difference:

Ordinary soy sauce: soy sauce taste is lighter, but fresh and salty, only a little can play the effect of freshness;

Chicken rice soy sauce: due to the addition of the coloring agent caramel, resulting in the taste of fresh and sweet, soy sauce taste than soy sauce, can be lower degree of freshness;

The third aspect of the difference between the adaptive dishes:

Ordinary soy sauce: soy sauce sauce sauce taste lighter, but salty enough, mostly used in cold dishes or stir-fried vegetables used, mainly to enhance the effect of salty freshness;

Chicken rice soy sauce: because it contains the coloring agent caramel, so that soy sauce coloring ability is quite strong, often used in the production of braised meat, marinated meat and other meat dishes need to make the color of the dishes, can make the meat color and lustre of the red girl to look at, and at the same time the taste of the more delicious;