Nowadays, soy sauce is generally divided into deep soy sauce and light soy sauce by color. Usually, what we call red soy sauce belongs to black soy sauce, that is, black soy sauce used for cooking and coloring. Soy sauce is evolved from soy sauce. As early as 3000 years ago, there was a record of making soy sauce in the Zhou Dynasty in China. The invention of soy sauce by Han working people in ancient China was purely accidental. Fresh meat was the earliest condiment used by ancient emperors in China, which is similar to the production process of fish sauce today, because the excellent flavor gradually spread to the people. Later, it was found that soybeans tasted almost the same and were cheap, so they were widely spread to eat.

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