One: What is fish sauce?

Fish sauce, also known as fish sauce, shrimp oil and Jiaodong fish soup, is a popular sauce in Chaoshan area.

Fish sauce is a sauce fermented by fish and shrimp, and contains 17 amino acids, 8 of which are essential for human body. Protein is also rich in content.

Two: fish sauce features:

Experimental research found that fish sauce caused cancer. Fish sauce contains a variety of nitrosamines, and eating fish sauce has a significant relationship with gastric cancer. Fish sauce should be clear and transparent without bitterness.

The cooking application of fish sauce, like soy sauce, has the functions of refreshing and seasoning.

Fish sauce is a salty condiment, which originated in Chaoshan, Guangdong. It is also called "Chaoshan Sanbao" with Chaoshan preserved vegetables and pickles. It is amber, salty and delicious, and chefs still like to use it when cooking modern Chaozhou cuisine.

Three: the use of fish sauce:

Fish sauce is not only widely used in Chaozhou cuisine, but also gradually becomes a common seasoning in Southeast Asian cuisine with the overseas flow of hipsters. Thai food and Vietnamese food are also commonly used now, including seafood, salads and other dishes. In addition, fish sauce can also be used as an extra seasoning dip, such as when eating fried oyster sauce cakes.

Fish sauce, also called fish sauce, is called fish oil in Fujian. It is made of various small miscellaneous fish and shrimp by pickling, adding protease, fermenting with related enzymes and various salt-tolerant bacteria, hydrolyzing fish protein, sun drying, dissolving, filtering, sun drying, deodorizing, filtering and heating sterilization. It tastes delicious and can be used as a seasoning for soy sauce. Produced in Fujian, Guangdong and other places. Except for local consumption, most products are exported to Southeast Asian countries.

Four: Wei Damei:

Fish sauce can be replaced by Wei Damei.

Weidamei is a high-grade soy sauce made of high technology.

Weidamei soy sauce adopts the world-leading high-salt and dilute fermentation method, selects top non-GMO soybeans in Northeast China and high-quality wheat in Shandong as raw materials, combines advanced microbial automatic control technology, adopts high-tech low-temperature koji-making and constant-temperature fermentation brewing technology, and is refined after 180 days. It is rich in 10 kinds of amino acids and more than 200 kinds of natural spices that cannot be synthesized by human body.

Weidamei has the characteristics of fresh taste, natural and rich sauce flavor and long aftertaste. It is a kind of food with harmonious color, fragrance, taste and body and rich nutrition. When frying, frying, steaming and cooking dishes, adding a proper amount of Weidamei soy sauce will make the fresh flavor naturally rich and it is a good product for cooking delicious food.

Thank you!