Soy sauce is a traditional seasoning in China. A liquid seasoning made from beans, wheat, and bran. It has a reddish-brown color and a unique sauce...
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This post was last edited by liuquan1100 on 2018-4-16 at 21:08. Soy sauce evolved from soybean paste; records of its production date back to the Zhou Dynasty in China, over 3,000 years ago. The invention of soy sauce brewing by the ancient Chinese working people was purely a matter of accidental discovery. Spices used by ancient Chinese emperors; the earliest form of soy sauce was made by pickling fresh meat, a process similar to that used in making fish sauce today. Due to its excellent flavor, it gradually spread among the common people. Later, it was discovered that soybeans could be used to produce a sauce with a similar flavor at a lower cost, and thus it became widely used. In its early days, as Buddhist monks spread it, it reached various parts of the world, such as Japan, Korea, and Southeast Asia. In the early days, the production of soy sauce in China was a household art and a secret; its brewing was usually handled by a particular master, with the techniques being passed down from generation to generation within their family or taught by masters belonging to the same school, thus giving rise to specific methods of brewing.
Be sure to buy well-known brands, and check the ingredient list – look for things like colorants, sorbic acid, etc.; it’s best if none of these are present! It’s enough to try the seasoning vinegar at the ramen shop just once:Q
Today’s soy sauce has a much better taste, texture, and saltiness compared to soy sauces from the past. In the past, soy sauce, although made through the fermentation of grains, had an excessively strong soy and salt flavor, and was by no means delicious. In my brother’s family, from 1993 to 2013, over those 20 years they probably used no more than 5 jin of soy sauce. They would buy a bottle of it occasionally for cooking meat, and then wouldn’t use it for a long time. Many times, it was only when they needed it again that they remembered it had been stored for too long; they would simply throw it away and buy another bottle. In 2013, by chance I poured vinegar into the preserved eggs; I had mistakenly used a bottle labeled \"steamed fish soy sauce.\" When I tasted them, I found the flavor to be really good! Only then did I gradually start to take an interest in eating soy sauce. . . :The people from Shaanxi live a simple life; they only know how to eat spicy food and vinegar.