Different manufacturing process; different colors; different uses.

1, the manufacturing process is different. Soy sauce is based on soybeans, wheat as the main raw material, artificial access to the seed song, fermented by natural exposure to the sun. Soy sauce is made by adding caramel on the basis of soy sauce, and is made of thick-colored soy sauce through a special process.

2. The color is different. The color of soy sauce is lighter than that of dark soy sauce and is reddish brown. The color of dark soy sauce is almost black.

3. Different uses. Soy sauce taste salty, mainly used for seasoning, often used to make cold dishes or stir-fried vegetables. The flavor of soy sauce is lighter than soy sauce, with a little sweetness, and is used to add color and aroma to food.

The fresh flavor and nutritional value of soy sauce depends on the amino acid nitrogen content, generally speaking, the higher the amino acid nitrogen, the higher the grade of soy sauce, that is to say, the better the quality. According to China's brewing soy sauce standard (GB18186-2000), according to the amino acid nitrogen content is divided into:

Greater than or equal to 0.80 grams/100 ml for special soy sauce; greater than or equal to 0.70 grams/100 ml for the first grade of soy sauce; greater than or equal to 0.55 grams/100 ml for the second grade of soy sauce; greater than or equal to 0.40 grams/100 ml for the third grade of soy sauce.