1. He Qian zero soy sauce.

The 380-day super zero-added soy sauce brewed by He Qian Yuzang is made of four simple raw materials: water, non-genetically modified soybeans, wheat and iodized salt. Using traditional brewing method, the content of amino acid nitrogen per 100 ml is greater than or equal to 1.2 g, which is 0.4 g higher than the standard of super soy sauce. The taste is rich and mellow, and the cooked food is healthy and delicious.

2. Maruzuang black beans with zero soy sauce.

This maruzhuang black bean zero-added soy sauce is made from northeast black beans with high protein and low calorie as raw materials, with four additional ingredients of water, edible salt, wheat and sugar, and fermented for 360 days by the ancient method passed down from four generations.

The amino acid nitrogen content is as high as 0.9g/ml, which is 0. 1 g higher than the national standard of super soy sauce. Maruzuang has been focusing on black bean soy sauce 100 years, and its quality has remained unchanged, winning the Oscar Delicious Medal in the international food industry.

3. Haitian 0 with soy sauce

Haitian Super Soy Sauce is made of water, non-GMO soybean, wheat, edible salt, sugar and yeast extract, but there is no additive.

The first soy sauce is brewed in sunlight, and the amino acid nitrogen content per ml is greater than or equal to 1.0 g, which is 0.2 g higher than the standard of special soy sauce. Soy sauce is bright in color and mellow and delicious. This is good for cooking and stewing or cold dipping.

4. New and 0% soy sauce

There are only four kinds of raw materials: water, non-GMO defatted soybeans, wheat and salt. After 6 months of long-term fermentation, it was brewed by super-grade original brewing method. At this time, the taste, fragrance and color of soy sauce have reached the extreme. The amino acid nitrogen content per 100 ml is greater than or equal to 1.0 g, which is 0.2 g higher than the stunt pumping standard.

5. Lee Kum Kee didn't add soy sauce.

Lee Kum Kee Super Zero-added Soy Sauce contains no essence, pigment or preservative, and only five raw materials: water, non-GMO defatted soybeans, wheat, edible salt and yeast extract. The advanced technology of high salt and dilute state was adopted, and after half a year's long-term fermentation, the first soy sauce extract was extracted.

The amino acid nitrogen content per 100 ml is 0.9 g, which is 0. 1 g higher than the standard of super soy sauce. It tastes delicious and mellow, and the cooked dishes and noodles taste great, which makes people appetite.