Condiment industry must be the catering industry to win the world, the quality of kitchen soy sauce is not worse than Haitian, but the difference is in marketing means. Chubang soy sauce is mainly because of its high quality, which is easy for housewives to like. And Haitian soy sauce is used by housewives, and all major hotels and small restaurants are covered?

Therefore, Chubang wants to take the family route, but the problem is that too many people don't cook at all, either eating in restaurants or ordering takeout, or dining halls in companies and schools. The number of users in the kitchen state is less, and the total amount of condiments eaten by everyone in a day is limited. With fewer users, the revenue naturally cannot keep up.

Selection of soy sauce

1, look at the amino acid nitrogen index, generally speaking, the higher the amino acid nitrogen content, the higher the quality of soy sauce and the stronger the umami flavor.

2. Brewing soy sauce is better than preparing soy sauce. According to national regulations, all products will indicate whether soy sauce is brewed or prepared on the packaging.

3, table soy sauce is cleaner than cooking soy sauce, table soy sauce can be eaten raw, so the health index is very high.