Light soy sauce, light soy sauce and light soy sauce are all traditional condiments in China, and their differences mainly lie in the production technology, color, taste and use.

Soy sauce, soy sauce and soy sauce all take soybeans as the basic raw materials, from fermentation, extraction to juice extraction, but due to the different treatment processes and additives, they show obvious differences. It should be selected according to different ingredients and cooking methods.