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News from this website Recently, condiment brand Lee Kum Kee and Xinhuanet "Nutrition Translator" launched an interesting short video to teach consumers how to choose brewing soy sauce
"Nutrition Translator" is a new video program with the theme of "authoritative nutrition decoding, yearning for a better life" produced by Xinhuanet to boost the "National Nutrition Program"
As an indispensable condiment in the cooking process, soy sauce is fermented from soybeans and wheat as raw materials.
For the use of soy sauce, everyone has their own secrets
The color of the soy sauce should be reddish-brown or light reddish-brown and shiny
The "Healthy China 2030" Planning Outline pointed out that by 2030, the national per capita daily salt intake will be reduced by 20%
Lai Jieshan, director of corporate affairs at Lee Kum Kee China, said that from entering the health track to promoting food science, Lee Kum Kee has always been committed to "promoting China's excellent food culture"
(PR Newswire)
Responsible editor: Zhao Yu Review: Peng Zonglu