1, high-end soy sauce series: zero-added first soy sauce, 365 high-fresh first soy sauce, light salt first soy sauce, the first first first soy sauce;

2, the classic soy sauce series: gold standard soy sauce, straw mushroom soy sauce, fresh flavor soy sauce, silver standard soy sauce, soy sauce king, spicy gold standard soy sauce, sweet gold standard soy sauce;

3, the health of the soy sauce series: organic soy sauce, a small small salt limited salt soy sauce, Light Soy Sauce, Children's Soy Sauce, Iron-Fortified Straw Mushroom Soy Sauce, Iron-Fortified Gold Standard Soy Sauce, Iron-Fortified Dark Soy Sauce, Iron-Fortified Light Soy Sauce;

4. Fresh Soy Sauce Series: Extra Gold Standard Soy Sauce, Extra Light Soy Sauce with Straw Mushroom, Extra First Class Fresh Soy Sauce, Extra Fresh Flavor Soy Sauce.

Difference:

Soy Sauce

Color: Soy Sauce is lighter and reddish-brown in color.

Flavor: Soy sauce is used for general cooking and tastes saltier.

Use: Soy sauce is used for seasoning, because of its light color, so it is used for general stir-fry or cold dishes.

The production of soy sauce: soy sauce is a variety of soy sauce, soybean, flour as the main raw material, artificial access to the seeds of the song, the natural dew sun, fermentation and become. Its products are reddish in color, fresh and harmonious in taste, rich in black bean flavor, clear and transparent in body, and unique in flavor.

Lao Soya Sauce

Color: Lao Soya Sauce is added with caramel color, very dark color, brown and shiny.

Flavor: It has a fresh and sweet taste in your mouth.

Use: Generally used to color food. For example, it is better to use it when making dishes that need color such as braised.

The production of soy sauce: soy sauce is based on soy sauce, the extraction of soy sauce and then sun-dried for 2 to 3 months, after precipitation and filtration that is soy sauce. The quality of its product is more intense than that of light soy sauce.