Soy sauce, soy sauce and braised soy sauce all belong to soy sauce, and soy sauce is a general term. Braised soy sauce is a kind of soy sauce. The production technology of soy sauce and soy sauce is different. Light soy sauce is suitable for cold dishes, while light soy sauce is suitable for dishes that need coloring. This is mostly used when cooking.

"Soy sauce" is called "pumping" in Chinese mainland and "pumping" in Hongkong. In the past, there was not so much stress in China, especially in the north, only a liquid condiment called "soy sauce" was produced, mainly to increase the salty taste. Now "soy sauce" can be understood as a general term for all kinds of "pumping".

"Soy sauce" is a kind of dark brown and shiny soy sauce with caramel color. Eating in the mouth has a delicious and slightly sweet feeling. Usually used to color food. For example, it is better to use it when cooking dishes that need coloring, such as braised pork. Maotai-flavor soy sauce is a kind of soy sauce which is made by drying the squeezed soy sauce for 2~3 months, and then precipitating and filtering. Its product quality is richer than soy sauce.

"Soy sauce" Soy sauce is light in color and reddish brown. Used for general cooking, the taste is salty. Light soy sauce is used for seasoning. Because the color is lighter, it is used a lot when cooking light food, such as stir-frying or cold dishes. Soy sauce is made of soybean and flour as the main raw materials, artificially inoculated with koji and naturally exposed to the sun for fermentation. Its products are ruddy in color, delicious and harmonious in taste, rich in fermented bean flavor, clear and transparent in wine body and unique in flavor.

In a word, "soy sauce" is used for braising, and "soy sauce" is used for cold salad or steaming.