1, raw materials are different: bean paste and bean paste are condiments, so they taste different, which we all need to know. First of all, soybean paste, also known as soybean paste and soybean paste, is a traditional sauce in China, which is made from soybeans by frying and grinding. Yellow sauce has a strong sauce flavor and ester flavor, salty and sweet. Used for cooking, stewing, steaming, frying, mixing and other cooking methods, and can also be used as a dinner or a clean dish. Moreover, for bean paste, it is a fermented reddish-brown seasoning brewed by the interaction of various microorganisms, which is made of broad beans, distiller's yeast, salt and so on. At the same time, according to the different habits of consumers, sesame oil, soybean oil, monosodium glutamate, pepper and other raw materials were prepared in the production of bean paste, which increased the variety of bean paste.

2, the taste is different: there are peppers in the bean paste, and you can see the broken peppers, so the overall taste is spicy, which can be eaten directly or cooked, suitable for people who like spicy; Soy sauce as a whole has a sauce flavor, a salty and sweet taste, and of course a spicy taste, but it is mainly salty and sweet.

3. Different production processes: The production processes of soy sauce and bean paste are different. Yellow sauce is made by frying soybeans, grinding and fermenting; Bean paste is made by soaking broad beans in boiling water, peeling, boiling in a pot, fermenting, adding pepper and spices, and putting in a jar.

4. Different scopes of use: Soy sauce and bean paste have different scopes of use. Soybean paste can be used to make all kinds of dishes, and it is also a traditional choice to make noodles with dregs sauce. Bean paste is mainly used for seasoning when cooking and cooking soup, and also has the effects of tonifying the middle energizer, strengthening the spleen and diuresis.