That kind of sauce, which is delicate, fragrant and resistant to people entering the northeast, is similar in practice, but the magic thing is that different people make it in different seasons and different climatic conditions, and even after preparation, the taste will change subtly. I'm from the northeast, but the northeast people will play soy sauce after the solstice winter. Carefully selected soybeans are cooked over high fire and slowly cooked for a day and a night. You can mash soybeans with a special sauce pestle. It is taking shape.
Just wait until the eighth, eighteenth and twenty-eighth day of the lunar calendar in the spring of next year, because most of the northeast people are from Shandong, Hebei and Henan who traveled eastward before liberation, and they have superb brewing technology in the Central Plains, so the "Northeast" soy sauce brewed with northeast soybeans as raw materials and based on the Central Plains brewing technology came into being. But it's too much trouble to make your own sauce. If you don't do it well, it will smell strange, and sometimes maggots will be born in the big sauce jar. I haven't made my own sauce at home for a long time now, and few people around me do it. They basically buy ready-made sauces.
Northeast sauce, the practice is similar. But the magic thing is that different people do it in different climatic conditions and in different seasons, and the taste will be different. Even after it was finished, my mother said, "It smells like dust." My mother likes to eat Haitian sauce because it is not salty and slightly sweet. I don't like it. I'm from the northeast, and I don't eat all sweet dishes, let alone sauce. Other varieties mentioned by online friends have limited knowledge and have never tasted precipitation. The taste will also change subtly.