Difference: Soy sauce, light color, coloring ability in general, but fresh taste. Soy sauce, moderate color, moderate coloring ability, the most widely used. Dark soy sauce with caramel color, the heaviest color. Uses: Soy sauce should be used in cold dishes or dishes that need to be refreshed without adding heavy color. Soy sauce is the main seasoning in the north, and can be used as a substitute for light soy sauce when used sparingly, or as a substitute for dark soy sauce when used more often, and has the widest range of adaptability. Soy sauce is only used in braised dishes to increase the color of the dish.

Difference: Soy sauce, light color, coloring ability is general, but the most fresh taste. Soy sauce, moderate color, coloring ability is also moderate, can be said to be the most widely used. Sriracha, because of the addition of caramel color, has the heaviest color. Uses: Soy sauce is mainly used in cold dishes or dishes that need to be freshened up without adding heavy color, such as green vegetables or fish. More often than not, we can use it as a freshening agent instead of monosodium glutamate (MSG) or chicken essence (Chicken Bouillon), which is a good natural freshening effect. Soy sauce is the main seasoning in the north, a little less can be used instead of soy sauce, a little more can be used instead of dark soy sauce, adaptability is the most extensive, but also the most common, it can be said, you can not have soy sauce at home old soy sauce should also have a bottle of soy sauce. Old soy sauce is only used for braised dishes, used to increase the color of the dishes. The most important thing to remember is that you can't be sure that you're going to be able to get your hands on the best of the best.