Soy sauce is a traditional condiment in China. Liquid condiment brewed from beans, wheat and bran. It is reddish brown in color, with a unique sauce flavor and delicious taste, which helps to promote appetite. Soy sauce evolved from soy sauce.
Vinegar is a traditional condiment in major cuisines in China. According to the existing written records, the working people of the ancient Han nationality used Qu as a starter to ferment vinegar. Oriental vinegar originated in China, and the history of vinegar brewing according to the literature is at least 3,000 years.
Cooking wine is the name of cooking wine. It is brewed by adding yellow wine/carved flowers, with rich aroma and mellow taste. Adding cooking wine during cooking can not only effectively remove the fishy smell of fish and meat, but also enhance the flavor of dishes.