Soy sauce is a traditional condiment in China. A liquid condiment brewed from beans, wheat, and bran. The color is reddish-brown, has the unique sauce fragrance, the taste is delicious, conduce to promote the appetite.

Soy sauce evolved from the sauce, as early as more than 3,000 years ago, the Chinese Zhou Dynasty has a record of making sauces. And the Chinese ancient people invented the brewing of soy sauce is purely accidental discovery. Ancient Chinese emperors of the spices, the earliest soy sauce is made from fresh meat, and today's fish dew manufacturing process is similar, because the flavor of the best gradually spread to the folk, and later found that the soy made of similar flavors and cheap, only widely used to eat. Early with the spread of Buddhist monks throughout the world, such as Japan, South Korea, Southeast Asia. The manufacture of Chinese soy sauce, early is a kind of family art and secret, its brewing is dominated by a master, its technology is often from generation to generations or by a faction of the master taught, form a way of brewing method.

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