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醬油篇(生抽類)

高鹽稀態發酵期需要兩到三個月，采用高鹽稀態發酵工藝生產出來的醬油為紅褐色，
具有(you)較濃的醬(jiang)香，鮮(xian)味(wei)(wei)突出，醇厚、咸甜適口(kou)。用(yong)于調味(wei)(wei)常用(yong)于炒菜和涼(liang)拌

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