Laocaichen is a joint venture between Beijing and Hong Kong, mainly producing fermented bean curd, soy sauce, vinegar, cooking wine, monosodium glutamate, chicken essence, seasonings and sauces. ? The products were rated as trusted commodities and famous trademarks in Beijing by Beijing Consumers Association.

Brief introduction of soy sauce

Soy sauce, commonly known as soy sauce, is mainly made of soybean or black bean, wheat or bran and salt as raw materials, through oil making and fermentation. The composition of soy sauce is complex and contains salt, which is mainly salty, savory and fragrant. It can increase and improve the taste of dishes and add or change the color of dishes. The working people in ancient China had mastered the brewing technology thousands of years ago. Soy sauce is generally soy sauce and soy sauce: soy sauce is used to refresh; Soy sauce is used to add color.

Soy sauce is evolved from soy sauce. As early as 3000 years ago, there was a record of making sauce in the Zhou Dynasty in China. The invention of soy sauce brewed by working people in ancient China was purely accidental. The earliest condiment used by ancient emperors in China was fresh meat, which is similar to the production process of fish sauce today. Because the excellent flavor gradually spread to the people, it was later found that soybeans were also made with similar flavor and cheap, so they were widely spread and eaten.

With the spread of Buddhist monks in the early days, it spread all over Japan, South Korea, Southeast Asia and other parts of the world. The manufacture of China soy sauce was a family art and secret in the early days. Its brewing was mostly controlled by a master, and its technology was often passed down from generation to generation or passed down by a group of masters, forming a certain brewing method.