Northerners often use soy sauce, while people on the south coast use oyster sauce, so many northerners came to the south and thought it was the same name for two things. It was not. In simple terms, the two materials are produced in different ways.

The oyster sauce is made from oyster as raw material, boiled and juiced, and refined with accessories. Oyster sauce is delicious, rich in musk, moderately sticky and has high nutritional value. It is also the main ingredient in the preparation of traditional Cantonese foods such as oyster mushroom beef, oyster sauce vegetable, and oyster noodle.

Soy sauce is divided into soy sauce and soy sauce. The so-called brewing soy sauce, so-called soy sauce, its different names have different meanings. Brewing soy sauce refers to a liquid seasoning with a special color, aroma, and taste made of soybean or defatted soybean, wheat, or bran as a raw material and fermented by microorganisms.

The preparation of soy sauce refers to the use of soy sauce as the main body, and acid hydrolysis of vegetable protein seasoning liquid, food additives and other liquid seasonings. "Brew soy sauce" does not have the problem of chloropropanols. Only "constituted soy sauce" may contain chloropropanol.

The practical use of oyster sauce, the actual difference between oyster sauce and soy sauce, the food made from oyster sauce are all delicious, and oyster sauce is good for your health and is one of the best ingredients.

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