Soy Sauce

Dark soy sauce is less salty and with lightly sweet flavor. It's mainly used for braising meat / poultry dishes, in order to add caramel color and luster on the surface. All soybean of dark soy sauce are selected with the first class quality without GMO treatment.

Soy Sauce is made of refined North-east China yellow beans, which are selected, soaked and then steamed & boiled in high pressure. The steamed yellow beans are mixed with flour and yeast. The mixture will be sent to yeast groove for ventilated ferment. The above whole process will be monitored & controlled by automatic system and computer system. After 48 hours, the matured sauce yeast is gained. This sauce yeast will be put into sunning pot with salty water for hundred-day brewing. The whole brewing process is completely natural without any artificial temperature control.

Light soy sauce is a thin, reddish-brown liquid condiment made from fermented soybeans and wheat. Soy sauce is one of the most crucial ingredients in Chinese cooking, along with rice vinegar and ShaoXing wine. It is quite salty and has a rich soy aroma.

Mushroom soy sauce starts from naturally brewed top quality soy beans and premium Chinese black mushrooms. The mushrooms are boiled together with the soy and left to sit and meld together. Mushroom flavored soy sauce comes from the later batches of soy sauce procured during the last stages of the brewing process.Use in stir-fry both in the wok and poured over finished dishes, or as you would as a condiment or dipping sauce. Also works great as a marinade.