Dry sauce that is yellow sauce, also known as soybean paste, soybean paste, with soybeans fried and ground after fermentation and made, is China's traditional sauce. The yellow sauce has a strong sauce and ester flavor, salty and sweet taste, can be used to cook a variety of dishes, but also the production of fried noodles one of the ingredients. Most of the high-quality yellow sauce is reddish brown or brown, bright and shiny, moderate viscosity, fresh and mellow flavor, salty and sweet taste, no odor, no impurities.

The main ingredients of yellow sauce are protein, fat, vitamins, calcium, phosphorus, iron and other minerals, which are indispensable nutrients; yellow sauce in linoleic acid and linolenic acid and other nutrients.

Soybean paste, with soybeans as raw materials, after fermentation and processing, adding a variety of spices, a viscous state of the condiment, is the main seasoning of Chinese cuisine.

Soybean paste can be used to cook dishes or as a side dish, such as the Beijing snack "fried noodles", which is boiled noodles mixed with fried soybean paste.

Soybean sauce is soybean-based sauce, the representative of the sauce for the dry yellow sauce. The quality of dry soy sauce should be reddish yellow, shiny, sweet flavor, not with the smell of rot, not black, hand break open white stubble, red, solid; thin soy sauce should be deep apricot yellow, shiny, with a strong sauce flavor and fresh taste.