Soy sauce is an indispensable condiment in our Chinese cuisine. From state banquets to daily dining tables, we can't live without soy sauce cooking. Soy sauce is divided into light soy sauce and dark soy sauce. The biggest difference between the two is that dark soy sauce has a thicker color and greater viscosity due to the addition of caramel, while light soy sauce has a lower salt content and a lighter color. The most critical criterion for measuring the quality of soy sauce is the content of amino acid nitrogen in soy sauce. The higher the content of amino acid nitrogen, the better the quality of soy sauce and the fresher and stronger the taste. Normal soy sauce is reddish-brown in color and has a relatively clear feel. Good quality soy sauce will be darker. If it is too dark, the aroma will be poor and it is more suitable for braised sauce. Good soy sauce has a lot of foam when shaken, which is not easy to disperse, while inferior soy sauce has only a small amount of foam when shaken, and it is easy to disperse.

Comprehensive ranking of soy sauce (this data is provided by cnpp Brand Research Institute, for reference only!)

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Popular soy sauce brand:

Haitian

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