It is mainly used for seasoning and is extracted after fermentation and maturity, so it tastes better.

I like Tungu’s fuel consumption. Therefore, it is more commonly used when making general stir-fries or cold dishes. Dark soy sauce is based on light soy sauce and adds caramel. Generally, I like to buy Haitian soy sauce and also buy its oyster sauce.

Lee Kum Kee is salty and has a good taste. Donggu soy sauce and general soy sauce are made from soybeans.

There are 99 positive reviews. The color is light, Donggu is good, Haitian is just good at advertising, and Donggu is a bit sweet in terms of fuel consumption.

Tunggu is sweeter. I feel that Tungu soy sauce is stronger in taste. Haitian’s high brand reputation brings trust and safety to people. The higher the amino acid nitrogen content, the better the quality of soy sauce.

So I think Haitian oyster sauce is better than Donggu oyster sauce. The national standard uses amino acid nitrogen content as the main indicator to classify brewed soy sauce. The amino acid nitrogen content in the national standard super soy sauce.

Special grade” is the highest level among the existing soy sauce grade standards, and Taoda’s rating is 1.

Light soy sauce is made from high-quality soybeans and wheat. It’s salty and sells well.