The traditional soy sauce production process is complex and time-consuming, and ordinary soy sauces that are made using hydrochloric acid can be produced in a short seven days.
傳統釀造醬油，生產過程繁瑣耗時，而一般醬油以鹽酸水分解，可在 7 天內製成，傳統醬油的成本、售價自然比化學醬油高出許多。