Soy sauce and soy sauce both belong to soy sauce, and soy sauce is a generic term. However, when soy sauce is named as a single variety, it is a type of soy sauce between light soy sauce and dark soy sauce, with a lighter salty taste and color than soy sauce. There are three differences between good soy sauce and soy sauce:

1. Soy sauce is a kind of soy sauce without caramel, with soybeans (seven parts) and flour (three parts) as raw materials, with curdled mold production, extracted by sunlight, fermentation and maturation. According to the number of extraction can be divided into special, first, second and third grade.

2. The taste is very fresh is more simple, but the soy sauce added "fresh shellfish", the color is light brown. Because of the addition of fresh shellfish, etc., the flavor is extremely fresh. The flavor is extremely fresh.

3. Usage: Extremely fresh soy sauce is mainly used for steaming, boiling and other dishes, but also cold. Soy sauce belongs to brewing soy sauce, because of its lighter color, it is used most of the time for cooking lighter-colored dishes and can be used for dipping and cooling.

Expanded Information:

A vat of soy sauce takes at least six months to ferment, and the first taste of soy sauce extracted after fermentation is called "light soy sauce". The so-called "light soy sauce" is the soy sauce obtained after drying for several months and evaporating some of the water. In terms of color, since soy sauce is the first soy sauce extracted, it is lighter in color than soy sauce, and is reddish-brown in color. In contrast, soy sauce is darker in color and is usually black.

In terms of taste, soy sauce is salty and light, so soy sauce is generally used to season, crisp vegetables or stir-fry; but soy sauce is used for coloring when braised because of its dark color. Of course, the delicious soy sauce is the freshest because of the addition of fresh shellfish and so on.