1. Different manufacturing methods

The most representative of the many manufacturing methods of soy sauce are the "low-salt, solid, high-temperature fermentation process" and the "high-salt, dilute, low-temperature fermentation process". The latter is the traditional "sauce in the juice method" left to us by our Chinese ancestors, with stricter selection of materials, more prominent flavor and freshness, and under low temperature conditions, after 3 months or half a year of long-term natural fermentation, which ensures a good state of microbial fermentation and produces a lot of "delicious" amino acids and other beneficial ingredients. This ensures that the microorganisms are in a good state of fermentation, producing many "tasty" amino acids and other beneficial ingredients, and realizing the rich soy sauce flavor of brewed soy sauce.

Soy sauce is one of the varieties of soy sauce, which is made from soybeans or black beans, flour as the main raw material, and artificial access to seed curd, fermented by natural exposure to the sun. Its products are reddish in color, fresh and harmonious in taste, rich in black bean flavor, clear and transparent in liquid phase, and unique in flavor.

2, different uses

Cooking with soy sauce can generally play a role in coloring and refreshing, especially when doing braised dishes or stewing, marinade. It is important to note that soy sauce is not suitable for dipping or cold dishes.

Soy sauce is used for general cooking and has a strong sauce flavor. Soy sauce is mainly used for seasoning, light in color, so it is used more when doing general stir-fry or cold dishes.

3, different flavors

Lao Soya Sauce has a delicious sweetness in the mouth.

Soy sauce is used for general cooking and tastes salty compared to soy sauce.

Baidu Encyclopedia - Soy Sauce

Baidu Encyclopedia - Dark Soy Sauce