Salt
The salt of Nuodeng in China is not at all ranked in the country, the salt of Gongjing in Zigong is much more delicious.
The best salt in my heart comes from Luoquan in Zizhong, Sichuan. This place is dedicated to the world’s only salt temple, the god of salt is Guan Zhong.
The well at the center of the temple has been serving salt since the Qin Dynasty, and in 1925 it won a Gold medal at the Paris International Exposition for a single taste of well salt.
(The salt has a very adult and interesting taste.)
Common good salt abroad is the French salt of the flower of the sea salt. All are dipped and eaten.
The difference between salt and salt composition is only 3% to 5%, it is impossible to tell the difference in the cooking matter, and we can all eat it when we dip it. There are also some good salt, sea salt, lake salt, rock salt, etc.. Chili salt, spice salt can be homemade.
Generally eat what type of products, with what salt (seafood with sea salt, beef with rock salt).
Soy sauce.
The difference between soy sauce and salt is the amino acid (fresh taste) and color. Brewed from beans, soy sauce naturally enhances the freshness and sweetness of meat. Beans bring an oriental flavor to the table, even if it is not too much to say that all of Chinese culinary civilization is rooted in a bean base.
I have a personal preference for soy sauce since about ten years ago and have tried over 100 different kinds of soy sauces. It’s hard to tell the difference, only personal preference. Here are some of the most impressive brands for you to try
Hong Kong: Kowloon Soy Sauce Garden. Overrated soy sauce.
Hong Kong: Lee Kum Kee Oyster Sauce, Old Chuang or Panda, although not considered soy sauce, but no one can not use.
Taiwan: Taigong Ghost Goddess Golden Flavor Original. Best for marinating.
Taiwan: Jinlan Soy Sauce Paste. A must for dried meat and rice.
Taiwan: Black Dragon Shade Oil Paste (Extra or Spring Orchid). Brewed from black beans is called shade oil, with extra thick sauce flavor.
Japan: Kamehameha Man. Global soy sauce No.1, Tsai Lan love things, long cooking not bitter. (Domestic is a joint venture with the unified company factory Togekiwan micro production)
Japan: Kamata soy sauce, Tosa soy sauce, kombu soy sauce are good, I personally feel that Japanese soy sauce are moderate, no very stunning sense.
Singapore: Guang Tai Xiang chicken rice soy sauce. Super good, super dark old soy sauce, slightly sweet not bitter.
Chaoshan: White soy sauce essence. 86 silver award from the Ministry of Youth and Industry. The heart’s favorite raw soy sauce.
Sichuan: Da Wang Soy Sauce. Red hot favorite without explanation.
Suzhou: shrimp soy sauce. Although I am a Suzhou native, I do not like this soy sauce. good for making oil-blasted river shrimp.
Shanghai: Taikang yellow spicy soy sauce. Not soy sauce soy sauce, also called Worcestershire sauce? Pork ribs and rice cakes are a perfect match.
Shandong: June fresh/organic soy sauce. This product is really good, can take into account the taste of the majority of people, the channel is also doing well.
Meiji: Nestle Meiji fresh flavor juice, catering channels do unbeatable, basically 95% of the chefs have used. Although not pure stuffed soy sauce, but very good, dipped in the sun egg is very good.
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