What is the best soybean paste from the region?

Hello, the soybean paste produced in the north is the most delicious, and I personally think that the soybean paste produced in Harbin is the best, because its process is carried out according to the fermentation of the ancient altar.

What is the best soybean paste from the region?I don't have Shandong. The soybean paste is the best. If you want to try it, come to our Shandong to buy it. It's delicious.

I feel that the miso produced in the Tohoku region is the most delicious, because the soybeans grown in the black soil in the Tohoku region are of very good quality, so the sauce is also very good.

Ranking of the best soybean paste: Haitian, Chubang, Lee Kum Kee, Liubiju, etc.

Haitian is a condiment brand under Haitian Condiment Food Co., Ltd., Foshan, Guangzhou, China, a time-honored enterprise in China, Haitian soybean paste is made of genetically modified soybeans from Northeast Africa, fermented and fragrant, and the noodles are very good. The soybean paste is dark brown and reddish, the sauce is rich, contains soybean particles, and the fresh and salty liquid is palatable and chewy, suitable for dipping, pickling, and stewing seasoning.

Lee Kum Kee carefully selects non-GMO soybeans to be naturally sun-dried and naturally fermented throughout the process, resulting in a mellow soybean sauce with a mellow taste, a mellow brown sauce, a shiny brown sauce, full particles, authentic taste, sweet and delicate. Liubiju soybean paste is preferably selected from high-quality non-GMO soybeans, authentic hand-fried, salty and mellow taste, round and full, mixed noodles and bibimbap can be used for stir-frying, is one of the essential sauces at home.

Soybean paste

Soybean paste and soybean paste, which is made by fermenting after stir-frying soybeans, burying them and grinding them, is a traditional Chinese sauce. Yellow sauce has a rich sauce aroma and ester aroma, salty and sweet, and can be used to cook a variety of dishes, and is one of the ingredients for making jajangmyeon. Most of the high-quality yellow sauce is reddish-brown or tan-brown, bright and shiny, moderate viscosity, fresh and mellow, salty and sweet, no peculiar smell, no impurities, pure natural brewing without preservatives.

The main components of soybean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body.

The more delicious brands of soybean paste are as follows:

1. Haitian soybean paste: fermented and brewed by large soybeans, with endless taste, it is an all-round sauce with a very wide applicability of Haitian, which can be used for dipping, stewing, steaming, stir-frying and mixing and other cooking methods, and can also be used for accompaniment, clean food, fashion and convenience.

2. Shinho soybean paste: It is made by stir-frying and grinding soybeans and then fermenting them. The yellow sauce has a strong sauce aroma and ester aroma, salty and sweet.

3. Chef's Four Treasures Soybean Sauce: It has the characteristics of elegant and delicate, spicy and prominent, and long aftertaste.

4. Tono wind soybean sauce fiber: It is a seasoning that is mostly used for cooking, with a spicy taste, bright red color, sauce-like, and the raw materials are soybeans, salt and other high-temperature boiling.

1. Haitian.

Founded in 1955, it is a professional condiment production and marketing enterprise, with products covering more than 100 varieties of soy sauce, oyster sauce, sauce, vinegar, cooking wine, sauce, chicken essence, chicken powder, fermented bean curd, etc., Foshan Haitian Condiment Food Co., Ltd.

2. Xinhe green onion partner.

Founded in 1994, Shinho is a brand focusing on brewing sauce, with product series such as bean paste, sweet noodle sauce, soybean paste, seasonal vegetable dipping sauce, etc., Yantai Shinho Enterprise Food.

3. Lee Kum Kee Leekumkee

Founded in 1888, Hong Kong's century-old national brand, a sauce brand that started with the industrial production of oyster sauce, mainly produces oyster sauce, soy sauce, chili sauce, instant sauce and XO sauce and other Chinese sauce products, which are sold by Lee Kum Kee (China).

4. Six must live.

Founded in 1530 A.D., with soybeans, wheat and various vegetables as the main raw materials for the production of pickled vegetable sauce condiments of the professional company, Beijing Liubiju Food.

5. Kitchen State. Originated in the Xiangshan Sauce Garden in the late Qing Dynasty and the early Republic of China, it is a modern large-scale technology enterprise focusing on the research and development of condiments such as soy sauce and chicken powder, a major brand enterprise in the domestic condiment industry, and a delicious and fresh condiment food in Guangdong.

6. Zuoxiang Garden.

It is a well-known soybean paste brand, a large condiment manufacturer in western Liaoning, and a leading enterprise of Liaoning Dihua monosodium glutamate food.

7. Donggu. Founded in 1850, it is mainly engaged in the research and development, production, processing and sales of soy sauce and other products.

8. Pure Garden.

Founded in 1956, it is one of the most representative comprehensive food brands in South Korea, focusing on the research and development, production and sales of traditional Korean fresh food, Elephant (Beijing) Food.

9, fragrant qi

Founded in 1995, it is a private joint-stock enterprise integrating soybean paste production, R&D and sales, and a standard-setting unit related to compound sauce, Heilongjiang Xiangqi Food Co., Ltd.

10, Qiao daughter-in-law.

Founded in 1930, it is a modern enterprise focusing on the production and operation of soy sauce, vinegar and sauce series products, a well-known condiment brand, and Shandong Qiaodaughter-in-law Food Group.

Soybean paste, also known as soybean paste and soybean paste, is a traditional seasoning sauce in China, which is made by fermenting soybeans after frying and grinding. Yellow sauce has a strong sauce aroma and ester aroma, salty and sweet and palatable, used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and can also be accompanied by meals, clean food, etc.

Soybean paste not only tastes good, but also has certain benefits for ourselves, and the following is the therapeutic effect of soybean paste.

Soybean flavor is sweet and flat, which can "chase water and swell, remove heat paralysis in the stomach, and dew in the wound." Under the congestion, scatter the five internal organs and accumulate internal cold", etc., it is a good food therapy.

The soybean paste is original from Haitian.

Everything else is imitation, and it's good.

Haitian bar, I feel that every major supermarket and market store has Haitian soybean sauce for sale, and the public taste.

The more delicious brands of soybean paste are as follows:

1. Haitian soybean paste: fermented and brewed by large soybeans, with endless taste, it is an all-round sauce with a wide range of applicability from Haitian, which can be used for dipping, stewing, steaming, stir-frying and mixing and other cooking methods, and can also be used for accompaniment, clean food, fashion and convenience.

2. Shinho soybean paste: It is made by stir-frying and grinding soybeans and then fermenting them. The yellow sauce has a strong sauce aroma and ester aroma, salty and sweet.

3. Chef's Four Treasures Soybean Sauce is cautious: it has the characteristics of elegance and delicacy, spicy and prominent, and long aftertaste.

4. Tono grinding coarse Jingfeng soybean paste: It is a seasoning that is mostly used for cooking, with a spicy taste, bright red color, sauce-like, and the raw material is soybeans, salt stool keys and other high-temperature boiling.

Sauce beans are a specialty of Suqian.

On the dinner table in the rural areas of Suqian, there is basically such a delicious pickle, with four characteristics: salty, fragrant, spicy and numb, with a unique flavor. In fact, the production method of soy beans is relatively simple, you only need to put the soaked soybeans into water and boil them until they can be crushed, and after draining the water, put the soybeans into the pampas grass.

In the bag, after about a week of fermentation, when the soybeans can pull up a long silk, the more silk is pulled and the longer it is, the better the fermentation. Finally, put the fermented soybeans into the jar, add ginger plums, pepper noodles, pepper noodles and other seasonings, continue to marinate the mu for half a month, and then you can open the jar and eat.

Sauce beans can also be dried into dried sauce beans, which is another flavor. Basically, they choose to make beans in the middle of winter. The taste of the beans is different for everyone, and the beans can be made according to personal preference.

The brand of soybean paste from all over the world is the best.

Sihai brand bean noodle sauce is made of high-quality soybeans and flour as raw materials, using multi-strains to make koji, and the closed glass room is fermented in the sun.

Weihai Sihai Brewing **** to the quality of survival, management and efficiency, service tree brand, innovation and development for the purpose of business purposes, the production of people to eat teasing rough rest assured, eat healthy condiments, strict quality control, products are made of pure grain as raw materials, fermented and brewed. All indicators of the product are compounded with national standards.

Historical Background:

The origin of Weihai bean noodle sauce was not in the folk, and it was originally homemade and self-eaten. Because Weihai is surrounded by mountains and seas, the four seasons are distinct, the average sunshine of the year is more than 2,000 hours, the natural environment is very suitable for the production of bean noodle sauce, and in the last years of the Qing Dynasty, a number of bean noodle sauce handicraft workshops have appeared in Weihai City.

At that time, in addition to local sales, most of Weihai bean noodle sauce was sold to Hong Kong, Shanghai, Dalian and other places, and then sold to Japan, North Korea and other countries and regions through Hong Kong, and was quite famous in the domestic and foreign markets. In the markets of big cities such as Shanghai and Dalian, some businesses have signs that deliberately write "Weihai bean noodle sauce" to attract customers.

The Four Seas Sauce Garden was established in that era. According to the ledgers and other historical records left at that time, the Sihai Sauce Garden was built by Liu Yuqing and others in 1918, and the address is on the north side of the Triangle Garden. After the opening of Sihai Sauce Garden, it quickly became the first producer of bean noodle sauce in Weihai, with an annual output of 100,000 catties of bean noodle sauce.

The best quality brands of soybean paste areLee Kum Kee, Haitian, Green Onion Companion, Donggu, Chubang, Zuoxiangyuan, etc

1. Lee Kum Kee.

Founded in 1888, Hong Kong's century-old Chinese sauce brand started with the industrial production of oyster sauce, mainly producing oyster sauce, soy sauce, chili sauce, instant sauce and XO sauce and other Chinese sauce products. After more than 100 years of continuous development, Lee Kum Kee has become a well-known sauce kingdom and a symbol of quality and confidence. Adhering to the business philosophy of pragmatism, integrity, eternal entrepreneurship, Si Li Ji and people, benefiting society and sharing results, Lee Kum Kee's business has spanned three centuries.

2. Haitian. Founded in 1955, Haitian is a professional condiment production and marketing enterprise, a time-honored enterprise in China, and its current products cover more than 300 specifications of more than 100 varieties of soy sauce, oyster sauce, sauce, vinegar, cooking wine, sauce, hot pot base, etc., with an annual output value of more than 20 billion yuan. Haitian products sell well in the domestic market and are sold to more than 60 countries and regions around the world.

3. Green onion companion.

Founded in 1994, Scallion Mate is a brand of Shinho focusing on brewing sauce, a large-scale food enterprise integrating the production and sales of condiments and sauces. Onion Mate has successively launched major product series such as bean paste, sweet noodle sauce, soybean paste, and seasonal vegetable dipping sauce, creating a food trend and high-quality brand experience of original sauce.

4. Donggu. Originated in 1850, it is a large-scale and influential large-scale condiment production base in China, formerly known as the famous Sauce Garden. Donggu has a professional soy sauce brewing pool and modern production equipment in China, and currently mainly brews soy sauce, and also sells southern fermented bean curd, vinegar, sauce, seasoning, jam, pickled vegetables and other categories, which can meet the diversified needs of consumers.

5. Kitchen State. Originated in Xiangshan Sauce Garden in the late Qing Dynasty and early Republic of China, it is a modern large-scale technical enterprise specializing in the production of condiments, and is one of the main brand enterprises in China's condiment industry. With an annual output of 500,000 tons of condiments, the products cover 11 categories, more than 100 varieties and more than 300 specifications of soy sauce, chicken powder (fine), sauce, oyster sauce, vinegar, fermented bean curd, cooking wine, monosodium glutamate, juice, edible oil and canned food.

6. Zuoxiang Garden.

Founded in 2007, Zuoxiangyuan is a well-known soybean sauce brand under Liaoning Dihua MSG Food, which mainly produces more than 70 specifications and varieties of soy sauce, vinegar, cooking wine, sauce and monosodium glutamate under the brand of Zuoxiangyuan.

The above content reference: Lee Kum Kee official website - soybean paste.

The above content reference: Encyclopedia - Haitian.

Sauce is a kind of seasoning that people often eat in life, but there are many varieties of it, such as sweet paste, bean paste, soybean paste and soybean sauce, etc., are very common, and soybean sauce and soybean sauce are very similar, some people especially want to understand what is the difference between them, want to understand what the difference is between them, today I will talk about this problem for you.

The difference between the two.

There is no obvious difference between soybean paste and soybean paste, because they are different names for the same ingredient, whether it is soybean paste or soybean paste, it is a special ingredient made of soybeans as the main raw material, through frying, grinding and fermentation and other processes. When they are done, they are mostly reddish-brown or tan-colored, and the annual poems have a mellow flavor, and they are salty and sweet.

Nutritive value. 1. High content of trace elements.

There is no obvious difference between soybean paste and soybean paste, they are the same kind of ingredients, and they contain a variety of trace elements that are beneficial to the human body, especially calcium, iron, phosphorus and zinc and other substances are particularly high, after these substances are absorbed by the human body, they can not only promote human metabolism, but also improve the activity of brain cells, and can also promote intellectual development, can strengthen the brain and intellectual, and can also delay aging.

2. Protein and fat.

After doing a good job of soybean paste and yellow sauce, there are a lot of vegetable protein and some fat, and they are known for the fat contained in most unsaturated fatty acids, of which the content of linoleic acid and linolenic acid is very high, these substances can protect human cardiovascular, prevent vascular aging, but also remove the cholesterol accumulated on the blood vessel wall, usually people eat soybean paste and yellow think after can not only absorb rich protein, but also prevent cardiovascular disease.

How to eat. Soybean paste and soybean paste are eaten in the same way, people can usually use it to dip fresh green leafy vegetables, or when making some meat ingredients or soups, add an appropriate amount of soybean sauce, which can make the prepared dishes have a strong bean flavor, and the effect of enhancing the flavor and fragrance is very obvious. In addition to these eating methods, soybean paste and soybean paste can also be made into a variety of special dishes such as shredded pork in Beijing sauce and fried noodles for human consumption, and the taste and texture are particularly good.