Cantonese people use fish soy sauce for seafood.

Fish sauce, also known as fish soy sauce, is a common condiment in Guangdong, Fujian and other places. Fish sauce has a unique flavor.

Product Introduction

Fish sauce is an extremely delicious juice obtained by pickling, fermenting and refining small fish and shrimp. In terms of its functions and uses, It can be compared with soy sauce, so this is why it is called meat soy sauce. Fresh and authentic fish sauce, its color is amber, the taste is salty and fresh, and the taste is rich and unique.

Its ability to continue to this day is inseparable from its unique flavor, which mainly includes umami and salty flavors. It is a commonly used aquatic condiment in Fujian cuisine, Chaozhou cuisine and Southeast Asian cuisine. It uses small fish and shrimp as raw materials and is often used. An extremely delicious juice obtained after pickling, fermentation and boiling. It is amber in color and tastes salty and umami.

Fish sauce is originally produced in Fujian, Chaoshan and other places in Guangdong. It was introduced to Vietnam and other East Asian countries by early overseas Chinese. Now it has gradually become popular in Europe in the 21st century.