Soy cheese

The history of soy sauce is not long, and it has been proven that the real soy sauce has existed for more than 200 years, while soy sauce has been in existence for thousands of years. It is said that the pre-war spring and autumn period has already seen the production of sauce in the centre of the country, first invented by the Sansiens, now the Shanxis, and the invention and brewing of sauce has evolved from the fermentation principle of the soy sauce, so it is certain that the various sauces used in our cooking history should have followed the soy sauce. On this basis, answers can be found in the diets of many people along the yellow river basin, as well as in the way food is cooked. The fact that most of the traditional dishes are heavy and salty is also a good example of the current practice in North-East China, particularly in the area of Kyoto. Peking prefers to cook with sauce, for example, soy sauce and soy sauce. Both chicken and duck fish and some vases can be tasted with sauce. Today, a traditional kyochi dish, the soy sauce eggplant, is simple and delicious, as follows: