Stuffing method Step 1: Fermentation of lake salt soy sauce for nine months Step 2: Repeat the fermentation for another nine months Step 3: Expose for 18 months for a total of 3 years
Selected high-quality non-genetically improved soybeans
No artificial colouring and flavouring
No preservatives
Does not contain MSG
Can replace black soy sauce?
Braised, boiled, and stir-fried are suitable for adding raw sun Food is more delicious and fragrant Features:
no sugar added