Soy Sauce Paste I often watch Taiwanese food programs "Food Gamer" and "Aiwanke". Whenever the host eats fried food, he usually mixes it with salty sauce. Soy sauce paste is not soy sauce. It contains glutinous rice ingredients and is thick.

The texture of oyster sauce is something I ate on purpose when I went to Taiwan. It’s salty and sweet, and you won’t get tired of it when you dip it in it.

Or when blanching green vegetables, it will be particularly fragrant if you pour a little on it.

Suitable for all kinds of side dishes, marinades, vegetarian poached eggs, Cantonese style tea drinking, blanched vegetables, vegetarian meat, and fried rice.

Recommended: ① Jinlan ointment, Jinlan should be the most famous brand, there are also Jinlan soy sauce, crispy melon, and bibimbap sauce, all of which are delicious.

②Wanjia sesame oil ointment, I have tried this brand of soy sauce, so I recommend it.

The so-called "hometown of soy sauce" in Taiwan is said to be the sweet spring of Nidili Zhuoshui River. The water is rich in minerals and trace elements and can effectively ferment microorganisms in the air.

There are three major brands of Xiluo soy sauce: Wanzhuang, Ruichun and Datong.

Among them, Maruzhuang is the most famous, but the locals like Ruichun’s soy sauce the most, and so do I.

These three soy sauce companies all emphasize "old-fashioned brewing" and claim that no preservatives or pigments are added, and that their soy sauce is purely brewed.

The pure brewing method is that the soybean and wheat (commonly soybeans, black beans, and wheat) raw materials and koji mold are fermented for a long time to decompose the protein into amino acids, and are naturally matured without any chemical seasoning.

This is a sincere way to make soy sauce. The process is complicated, naturally more time-consuming and costly.

The conditions for good soy sauce are nothing more than the best soy and wheat raw materials, high-quality water, and good sunlight for drying, so that it can ferment naturally, so don't worry.

Many commercially available soy sauces are filled with messy chemicals in an attempt to make them quick and mass-produced, which in vain destroys our aesthetic experience of soy sauce.