Soy sauce is mainly divided into two categories: brewed soy sauce and prepared soy sauce: Brewed soy sauce - a liquid condiment with special color, aroma and taste made from soybeans and wheat through natural microbial fermentation. Prepared soy sauce - a liquid condiment made of brewed soy sauce as the main body, mixed with seasoning liquid, food additives, etc. Brewed soy sauce is made through microbial fermentation. It has no toxic side effects and has a strong soy sauce and vinegar aroma. The prepared soy sauce may contain trichloropropanol (toxic side effects). Although products that meet national standards will not cause harm to the human body and are safe to eat, it is still recommended that you buy brewed soy sauce. Brewed soy sauce can be divided into light soy sauce and dark soy sauce: Light soy sauce - made from high-quality soybeans and flour, extracted after fermentation and maturity. "Light in color, rich in aroma of ester and sauce, and delicious in taste. Dark soy sauce is a thick-colored soy sauce made by adding caramel to light soy sauce through a special process. It is suitable for braised pork, braised foods and cooking dark dishes. . The biggest difference between light soy sauce and dark soy sauce is that it has a rich color and a thicker viscosity due to the addition of caramel; while light soy sauce has a lower salt content and a thicker color. Lighter. If you want to make Cantonese dishes or need to keep the original flavor of the dishes, you can choose light soy sauce; if you want to make dishes with strong flavors or dishes that need coloring, it is best to use dark soy sauce.