1. Soy sauce

The word "pumping" in light soy sauce means extraction, which is prepared by pretreatment, koji making, fermentation, oil extraction and heating with soybeans, wheat, salt, etc. as the main raw materials. The light soy sauce is reddish-brown, tastes salty and fresh, and has a strong black bean aroma. Because of its light color, it is often used for seasoning. It is a good partner for home-style stir-fry or cold dishes.

2. Soaked

The dark soy sauce is a "sublimation version" of light soy sauce. On the basis of light soy sauce, caramel is added. The thick soy sauce made by special process is brown and dark in color. It can add color to meat food. The ideal helper to color and taste fragrant dishes. The dark soy sauce is salty and slightly sweet, with a strong flavor, especially when making braised dishes, braised or braised, adding dark soy sauce to enhance the color and freshness. It should be noted that when cooking, to make the dishes look "good-looking", you need to put in the dark soy sauce early, but not too early, otherwise it will reduce the nutritional value of the dark soy sauce, so you must grasp the "degree". 3. Ordinary soy sauce. The brewing process of ordinary soy sauce is similar to that of light soy sauce, and it is the common soy sauce type in most parts of the north. Because northerners have a heavier taste, ordinary soy sauce has a heavier color than light soy sauce, a saltier taste, and a richer flavor of sauce, but it is slightly inferior to soy sauce. Therefore, ordinary soy sauce is somewhere between soy sauce and light soy sauce A kind of comprehensive soy sauce. It is suitable for cooking, stewing and frying various northern dishes.

3. Steamed fish soy sauce

Steamed fish soy sauce is a kind of soy sauce usually used to steam fish. It uses light soy sauce as the raw material, and then adds soy sauce, rock sugar, Huadiao wine and other seasonings to boil it, so it tastes better than ordinary soy sauce. The taste is delicious and sweet, and it is more suitable to match with seafood, light river dishes and Cantonese rice rolls, which has a good freshness effect.

4. Soy sauce paste

The soy sauce paste is made by using ordinary brewed soy sauce, adding salt, yellow sugar, pepper and other seasonings, and then processing it through drying. Because it contains a certain amount of starchy ingredients, it is thick and creamy, and the color is mostly brown-black, similar to oyster sauce. It is suitable for braised and stir-fried dishes, and can also be used directly with food as a dipping sauce.