1. Fermentation time: the fermentation time of raw extract of Chubang Jinpin is longer, which takes 180 days; However, the fermentation time of super soy sauce is shorter, which is 6 months.

2. Amino acid nitrogen content: the amino acid nitrogen content extracted from Chubang Jinpin is higher than1.20g/100ml; However, the content of amino acid nitrogen in super-grade soy sauce is lower than 0.80g/ 100ml.

In a word, there are differences in fermentation time and amino acid nitrogen content between the raw soy sauce of Chubang Jinpin and the super soy sauce. The raw soy sauce of Chubang Jinpin is richer and more delicious, and it is suitable for sauces such as stews, cold salads, stews and dipping.