Zhuhou sauce can not be replaced by soybean paste. The ingredients are different, the flavors are different, and the practices are different. Raw materials are different: Zhuhou sauce is made of soybeans, flour as raw materials, after the production of song, sunshine into the embryo of the sauce, and lard, sugar, sesame together with steaming and become; and soybean sauce is made of soybeans fried and ground after fermentation and made. Taste is different: Zhu Hou sauce reddish-brown color, black bean flavor, taste mellow, sweet and smooth; soybean taste sauce aroma, taste salty and fresh, body texture is more viscous, there are a small amount of broken soybean paste in the sauce. Practice is different: Zhu Hou sauce is often used for cooking chicken, cattle, duck, pigs and other livestock and poultry meat, thick flavor, tender meat, not greasy; soy sauce is a more versatile seasoning, usually steamed, fried, dipped, tossed, stewed can be, especially suitable for gazpacho and dipping some seasonal vegetables.