The difference between Braised Soy Sauce and Sriracha is as follows:

1, the range of categories is different

Soy Sauce, which is brewed from soybeans or wheat, gluten, and other raw materials by adding water and salt and other auxiliary ingredients. In the brewing process of soy sauce, what is obtained first is raw soy sauce, to which caramel is added, further concentrated and sun-dried, and then after precipitation and filtration, old soy sauce is obtained.

Under the broad range of Sriracha, many soy sauce brands have also developed different sub-categories, like what we often refer to as Fish Sauce, Japanese Soy Sauce, and Flavored Fresh, all of which fall under the umbrella of soy sauce. As for Braised Soy Sauce, it is a sub-category developed on the basis of Sriracha, which can also be simply understood as, Braised Soy Sauce is a kind of Sriracha.

2, the appearance of different colors

The appearance of the red soy sauce is reddish-brown in color, brighter, and compared with the ordinary soy sauce under the soy sauce, the color of the red soy sauce is slightly lighter, and more glossy. Ordinary soy sauce is dark brown in color, the color is relatively dark, the liquid phase is dark and opaque, no braised soy sauce look glossy.

3, different taste

Braised soy sauce tastes, fresh, fresh with a sweet, strong taste, in the production process, the amino acid nitrogen content is higher, so it tastes more fresh. Ordinary soy sauce in the old soy sauce, tastes sweet with a little bitterness, not as fresh as the braised soy sauce tastes.

4, the specific use of different

Braised soy sauce in the composition of the special modulation, in the production of dishes, with the color of red and bright not black characteristics, with its cooking out of the dishes, but also fresh and sweet, more suitable for the production of braised and need to be colorful stewed dishes.

Ordinary soy sauce in the old soy sauce, in cooking mainly play the role of color, often with the fried sugar color and other cooking process. However, if the amount is not careful, it is easy to cause the whole dish to become black.

Soy sauce

Soy sauce is a traditional Chinese liquid condiment. It is made from soybeans, defatted soybeans, black beans, wheat or bran, brewed with water and salt. It is reddish-brown in color, has a distinctive soy sauce aroma, and has a delicious taste that promotes appetite.

Soy sauce evolved from miso. As early as three thousand years ago, China's Zhou Dynasty had records of making sauce. The invention of the brewing of soy sauce by the ancient Chinese laborers was purely accidental. The earliest soy sauce, a condiment used by the ancient Chinese emperors, was made from freshly marinated meat, similar to the process of making today's fish sauce.

Because of its excellent flavor, it gradually spread to the public, and was later discovered to be made from soybeans, which had a similar flavor and was cheaper, and was then widely consumed. In the early days, it was spread by Buddhist monks all over the world, such as in Japan, Korea, and Southeast Asia. The manufacture of soy sauce in China was a kind of family art and secret in the early days, and its brewing was mostly controlled by a certain master, and its technology was often passed down from generation to generation by his children and grandchildren, or by a school of masters, forming a certain way of brewing method.