Guanzhen Sauce Garden - The King of First Draws

Selecting 100% raw sun-dried soy sauce as the base crude oil, and carefully brewing it for three months, the product has an amber color, overflowing soybean aroma, and a sweet and mellow flavor. It can be used to cook soy sauce chicken and Seasoned marinated meats are particularly remarkable and are suitable for accompanying meals and various cooking uses. They not only enhance the color, aroma and taste of food, but also bring out the original taste of ingredients, pushing the deliciousness of dishes to a higher level.


Ingredients: water, soybeans, salt, wheat flour


Tongtai is actually a type of light soy sauce. In the process of making soy sauce, the first round of soy sauce extracted is "Toutang". In the eyes of Shi Chuan, "Tou Chuan" has the strongest and most fragrant flavor, and is also darker in color, which can best enhance the umami taste of the ingredients.
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A beautiful "Toujiao" generally has a good color, aroma and flavor, with a slightly reddish-brown color and is relatively bright; the aroma should have a strong aroma of wine to bring out the aroma of the dish; the taste should not be overly salty and have a light soybean aroma.
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Soy sauce brewed by traditional natural methods is made by boiling soybeans and adding flour, koji, etc. to allow the soybeans to ferment naturally. Then in the second stage of fermentation, water and sea salt are added, and it is left to dry naturally in the sun for a long time. It will become soy sauce. The liquid with a strong soybean aroma is precipitated and then siphoned off for high-temperature sterilization and boiling before being put into bottles. No MSG or chemical additives are added during the process, so it is "purely brewed soybean oil".
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There are some "chemical soy sauces" on the market that use chemical methods (hydrochloric acid hydrolysis method) instead of fermentation to quickly decompose soy protein into amino acids, plus MSG, colorants, flavor enhancers, etc., and the production time is much shorter. But chemical decomposition produces the harmful compound chloropropanediol. There is also some "mixed soy sauce", which is produced by using chemical hydrolysis to replace the early brewing but still going through post-fermentation.
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So before buying soy sauce, remember to turn over the back of the soy sauce to see if there are any chemical additives.