Presumably, everyone is familiar with soy sauce. The raw material of soy sauce is soybean. Soy sauce is a by-product of making soy sauce in ancient China. After the soybeans are steamed, people will mix it with rice koji and then ferment to a certain extent, and a liquid bead will appear on the surface, which is similar to oil. The taste of the ancient sauces tasted excellent and later began to specialize in making soy sauce for seasoning.