In fact, soy sauce plus soy sauce, which is often called soy sauce. This seasoning will be used in every household when cooking. After application, the dishes they cook will look more colorful and taste more delicious. So it will gradually become a common seasoning, and it can also be eaten raw, but it will be difficult to accept the taste.

The freshness of soy sauce lies in the height of amino acid nitrogen. Generally speaking, the higher the amino acid nitrogen, the higher the grade of soy sauce, in other words, the better the quality.

According to the standard of soy sauce brewing in China, amino acid nitrogen.