Soy sauce evolved from “sauce”, and as early as 3,000 years ago, there was a record of making sauce in the Zhou Dynasty. Originally made from fresh meat, it is similar to the current production process of fish sauce. Because the flavor is gradually spread to the folk, it is found that the flavor of soybean is similar and cheap, so it is widely spread.

Soy sauce is a traditional Chinese condiment that made from beans,wheat.The color is reddish-brown, with a unique and delicious taste, which helps to promote appetite.

Soy sauce is produced by raw materials such as soybean, wheat and other through pre-treatment,koji, fermentation, leaching and oiling, and heating. The nutrients are extremely rich, and the main nutrients include amino acids, soluble proteins, sugars and acids, etc.In china,soy sauce can be classified into light soy sauce,dark soy sauce and mushroom soy sauce.

Amino acid is the most important nutrient in soy sauce. The level of amino acid reflects the quality of soy sauce.In addition,soy sauce also contains trace elements such as calcium and iron, which effectively maintains the physiological balance of the body.