1, varieties belong to different

Lao Soya Sauce belongs to a large category of soy sauce, is in the base of soy sauce, adding caramel color, after 2 ~ 3 months of sunshine, and then after the precipitation filtering to get a kind of concentrated soy sauce, in general, than the general soy sauce to be a lot of rich soy sauce. It is a much richer soy sauce in general than the regular soy sauce, while the braised soy sauce is just a branch variety of the dark soy sauce family.

So, it can be considered that the braised soy sauce is a special kind of soy sauce, but on the other hand, can not say that the soy sauce is braised soy sauce, from the variety of belonging to the two have a include and be included in the difference between the two.

2, the color is different

While the color of soy sauce is darker than that of soy sauce, high-quality soy sauce is brownish brown, while the gloss and consistency is very high, but the braised soy sauce is specifically used for braised dishes, soy sauce, compared to the general color of the soy sauce is a little lighter, the consistency is a little lower and reddish-brown, and its gloss is higher.

3, taste and use of different

Lao Soy sauce in cooking there are two roles for the dish seasoning and color, the taste of fresh with a slight sweet, for the dish fresh and colorful. The main role of the red soy sauce is to color the dishes, but also take into account the function of seasoning, so that the dishes are more sweet.