the pinyin of black bean oil is chǐ yóu u.

1. Steamed fish: When steaming fish, you can pour some soy sauce on the fish, which can increase the umami flavor of the fish and make the steamed fish more delicious.

2. Stir-fry: When stir-fry, you can add a proper amount of soy sauce, which can increase the taste and taste of the dishes and make the fried dishes more delicious.

3. Cooking soup: When cooking soup, you can add a proper amount of soy sauce, which can increase the flavor of the soup and make it more delicious.

4. Cooking noodles: When cooking noodles, you can add a proper amount of soy sauce, which can increase the taste and taste of noodles and make them more delicious.

5. Cooking porridge: When cooking porridge, you can add a proper amount of soy sauce, which can increase the taste and taste of porridge and make it more delicious.

6. Making dip: You can mix soy sauce with other seasonings to make a delicious dip, which can be dipped in food to increase the taste and taste of food.

7. Making brine: Soy sauce can also be used to make brine, which can be used to marinate all kinds of meat, tofu and other ingredients. Soy sauce in brine can make ingredients more tasty and taste better.

The history of soy sauce

The history of soy sauce can be traced back to the Qing Dynasty. It is said that there was a chef named Lin Yingting in Guangdong who was proficient in cooking skills, especially in making seafood dishes. He invented a method of steaming fish with soy sauce, which is mainly steamed with soy sauce as seasoning, without ginger, sugar and other materials, highlighting the original taste of fish. Later, this dish gradually spread to other regions and became a favorite food all over the country.

Soy sauce first appeared in Guangdong and has a long history. The Pearl River Delta region in Guangdong is one of the three main areas of soy sauce brewing in China. Guangzhou has Zhimeizhai, Foshan has Haitian, Jiangmen has Donggu, Zhongshan has Chubang, and Jieyang has Jieyang soy sauce and other brands. In fact, Yangjiang also has local soy sauce, also known as "soy sauce", which is made from local black beans, coarse sea salt and Moyangjiang water through the main processes of cooking, koji-making, fermentation and sun drying.