Regular soy sauce with a bright red-brown, posture to clarify, no suspended solids and sediment. In addition, since a lot of shaking when the bubble is not easy to disperse, but the sauce is still to clarify, no precipitation, no floating film, more sticky. High-quality soy sauce should be rich Maotai and ester aroma, taste delicious, mellow, brackish palatability, no peculiar smell. Consumers should pay attention to in their daily cooking:

1. Preferably in the dish pan before adding the soy sauce, stir fry pan after cooking because the sauce is rich in amino acids, so that the heat destruction of amino acids to avoid pot, so that the destruction of nutritional value, and the soy sauce sugar not coking sour.

2. To effectively prevent the sauce moldy Landrace membrane, can be used to the soy sauce a few drops of cooking oil, put Jiban peeled garlic, or a few drops of white wine and other methods.

3. Cooking sauce should not be used as cold adorned with.

4. The new varieties of soy sauce — Iron-fortified soy sauce is the second post-salt iodization is another national nutrition improvement projects, the package should have clear signs and the iron content of fortified soy sauce.