1. Light soy sauce (sweet, salty, light in color), generally used for mixing vegetables.

2. Soy sauce (salty, color between light soy sauce and dark soy sauce) for cooking.

3. Dark soy sauce (salty, dark color), used for coloring, such as stewed meat. Extended information

When choosing soy sauce, you should not only look at the label but also the grade. The umami taste of soy sauce depends on the content of amino acid phthalonitrogen. Generally speaking, the higher the amino acid phthalonitrogen, the higher the grade of soy sauce and the taste. More delicious. According to my country's current standards, soy sauce is divided into four grades. However, it does not mean that the higher the amino acid phthalonitrile, the better the soy sauce.

Because the amino acid phthalide nitrogen blended with soy sauce is also very high, or some unscrupulous suppliers have added a lot of umami flavoring agents, and the amino acid phthalide nitrogen is also very high, this does not mean that it is completely Good soy sauce.