Slurpfish, soy sauce

Pawning bean sauce, some say, is spicy. One spoon, light yellow, full of bean petals, says it's fermented, probably because it's the same soybeans, and because it's just too common to be home-grown to be an indispensable sauce in the kitchen and on the table. For example, fish rice is a specialty of high tides, and fresh fish caught by former fishers are packed in little bamboo dumplings and then boiled with salt water in large pots. And the squirm eats fish with a plate of panning bean sauce, which is the only way to be successful. It's not just cooking. Panning bean sauce can also be used for cooking, steaming fish, snails, snails... almost everything. Those who are familiar with the tide will know that it's like a sauce museum: a fish dew, orange oil, plum sauce, a plate of sauce, and it's just so dazzling。