Soy sauce is made from soybeans and/or defatted soybeans or black beans, wheat and/or bran, added with water and salt, and secreted during the reproduction of various microorganisms after koji making and fermentation. A liquid brewed under the action of various enzymes.

It is a seasoning used in cooking with Asian characteristics. Soy sauce is the term used in Guangdong and Guangxi, which is commonly known as soy sauce. Strictly speaking, there is still a difference between soy sauce and soy sauce.

Steamed fish soy sauce is actually a type of soy sauce. It has a delicious taste and is generally used when steaming fish. Steamed fish with soy sauce is a seasoning with Asian characteristics that is very popular among people.