Soy sauce is an indispensable condiment in our China Boda cuisine. From the state banquet to the daily dining table, it is inseparable from the consumption of soy sauce cooking. Soy sauce is divided into soy sauce and soy sauce. The biggest difference between them is that soy sauce is thick in color and consistency because of caramel. However, soy sauce has low salt content and light color. The most critical criterion to measure the quality of soy sauce is the content of amino acid nitrogen in soy sauce. The higher the amino acid nitrogen content, the better the quality of soy sauce, and the fresher and stronger the taste. The color of normal soy sauce is reddish brown, which has a clear feeling. It will go deeper if the quality is good. If it is too deep, the fragrance will be worse, which is more suitable for braising. Good soy sauce has a lot of foam when shaken, which is not easy to disperse, while inferior soy sauce has only a little foam when shaken, which is easy to disperse.

Comprehensive ranking of soy sauce (this data is provided by cnpp Brand Research Institute for reference only! )

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Popular soy sauce brands:

Haitian

Vista

Lee Kum Kee

Chubang

Xinhe

He Qian