It is also called niu-chiao-tung (" cattle-horn jelly "), and, because most of it comes from Ch'ing-t'ien," Ch'ing-t'ien soy sauce. "Chiang-yu-tung's special feature is a color and luster that are both gorgeous and delicate.
色澤瑰麗雅緻，是醬油凍的特色。因它紅中帶黑，南方人叫它醬油凍，北方則謂之「燻凍」，饒富趣味。