Color: Soy sauce is lighter in color, reddish brown.

Flavor: Soy sauce is used for general cooking and tastes salty.

Use: Soy sauce is used for seasoning, and because of its light color, it is often used for general stir-frying or cold dishes.

●Lao Soya Sauce

Color: Lao Soya Sauce is added with caramel color, which is very dark, brown and shiny.

Flavor: It has a fresh and slightly sweet feeling when you eat it in your mouth.

Use: generally used to give food coloring with. For example, it is better to use it when making dishes that need color such as braised.

●Soy sauce and soy sauce flavor

The freshness of soy sauce depends on the amino acid phthalic nitrogen content, generally speaking, the higher the amino acid phthalic nitrogen, the higher the grade of soy sauce, that is to say, the better the quality. According to China's brewing soy sauce standards, amino acid phthalide nitrogen >0.8g/100 ml for the special grade; >0.7/100 ml for the first grade; >0.55/100 ml for the second grade; >0.4/100 ml for the third grade. However, it does not mean that the higher the amino acid phthalide nitrogen, the better the soy sauce. Because the formulation of soy sauce nitrogen-based acid phthalide helium is also very high, or there are some unscrupulous suppliers in which a lot of flavor agent, amino acid is also very high, but this is not equal to a very good soy sauce.