Light soy sauce and dark soy sauce are both soy sauces produced through brewing and fermentation. Light soy sauce. Color: The color of light soy sauce is relatively light, reddish brown. Taste: Light soy sauce is used for general cooking and tastes salty. Usage: Light soy sauce is used for seasoning. Because of its light color, it is often used in general stir-fries or cold dishes. Production of soy sauce: Light soy sauce is a variety of soy sauce. It uses soybeans and flour as the main raw materials, artificially injects seed koji, and is naturally exposed and fermented. Its products are ruddy in color, delicious and harmonious in taste, rich in soybean flavor, clear and transparent in body, and unique in flavor. Dark soy sauce color: Dark soy sauce has added caramel color and is very dark, brown and shiny. Taste: There is a delicious and slightly sweet feeling after eating it. Usage: Generally used for coloring food. For example, it is better to use it when making braised dishes that require coloring. Production of dark soy sauce: Dark soy sauce is based on light soy sauce. The pressed soy sauce is sun-dried for 2 to 3 months. After precipitation and filtration, dark soy sauce is obtained. Its product quality is richer than light soy sauce. The umami flavor of light and dark soy sauce. The umami flavor of soy sauce depends on the content of amino acid phthalonitrogen. Generally speaking, the higher the amino acid phthalonitrogen content, the higher the grade of soy sauce, which means the better the quality. According to my country's standards for brewing soy sauce, amino acid nitrogen 》0.8 g/100ml is special grade; 》0.7/100ml is first grade; 》0.55/100ml is second grade; 0.4/100ml is third grade. However, it does not mean that the higher the amino acid phthalonitrile, the better the soy sauce. Because the amino acid phthalonitrile blended with soy sauce is also very high, or some unscrupulous suppliers have added a lot of umami agents and the amino acids are also very high, this does not mean that it is a completely good soy sauce. Distinguish between light soy sauce and dark soy sauce. Look at the color: You can pour the soy sauce into a white porcelain plate and shake the color. Light soy sauce is reddish brown, while dark soy sauce is tan and shiny. Taste: Light soy sauce tastes salty; dark soy sauce has a delicious and slightly sweet taste when eaten in your mouth. Look at the soy sauce logo. When choosing soy sauce, you should check whether there is a QS mark on the soy sauce package, which is the access mark for soy sauce to enter the market; then look at whether the soy sauce is brewed or blended. If the soy sauce does not indicate whether it is brewed or blended, this soy sauce is Substandard product. Finally, you need to check whether the label indicates whether it is for dining or cooking, because the hygienic indicators of the two are different. The soy sauce used for dining can be eaten directly and has better hygienic indicators, but the soy sauce used for cooking cannot be eaten directly. It can only be used for cooking and stir-frying.