The green sauce is a cold sauce for pasta made from fresh basil leaves, pine nuts, minced garlic and olive oil. The western part of Anyang, Henan Province, and the Long Island dialect of Shandong Province also call soy sauce "Qingjiao". In ancient times, soy sauce was also known by other names, such as "clear sauce", "bean sauce", "sauce", "sauce", "soy sauce", "soy sauce", "soy sauce", "pomelo oil", "sunshine oil", "seat oil", "ambrosia oil", "autumn oil", "mother oil", "set of oil", and "double set of oil", etc. The first "clear sauce" was used in China. The earliest use of the name "soy sauce" in Chinese history was in the Song Dynasty, when Lin Hong wrote "Qingsui Shanjia", in which he described that "when leeks are tender, they should be mixed with shredded ginger, soy sauce and drops of vinegar". In addition, after 755 A.D., the technology of soy sauce production with Master Jianzhen to Japan. Later, it was introduced to Korea, Vietnam, Thailand, Malaysia, the Philippines and other countries.