In-depth Comparison of China’s Four Major Soy Sauce Brands

October 12, 2025

Soy sauce is an essential seasoning in Chinese cuisine. With countless brands available in the market, choosing the right soy sauce to meet specific needs can be a challenge for many consumers. This article provides an in-depth comparison of four renowned soy sauce brands—Qianhe, Haitian, Pearl River Bridge, and Lee Kum Kee—across five key dimensions: ingredients, taste, health benefits, usage, and pricing, offering a practical guide for your purchase decisions.

Brand Background and History

Qianhe Soy Sauce: A Pioneer in Modern Healthy Eating

Established in 1996, Qianhe may be relatively younger than its competitors, but it has quickly risen to prominence with its “Zero-Additive” and organic product lines. The brand focuses on healthy condiments, emphasizing purely brewed soy sauce free from preservatives and artificial colors, catering to the growing consumer demand for healthier dietary choices.

Haitian Soy Sauce: A Legacy of Tradition and Scale

With a history dating back to the Qing Dynasty during the Qianlong era, Haitian has over 300 years of brewing experience. As the largest soy sauce producer in China, Haitian seamlessly blends traditional techniques with modern technology, offering an extensive product range and commanding a significant market share.

Pearl River Bridge Soy Sauce: The Global Taste of Guangdong

Launched in 1954, Pearl River Bridge is one of China’s earliest soy sauce brands for export, with products sold in over 100 countries and regions. It is renowned for its classic Cantonese-style flavor and is highly regarded internationally as a representative of “Chinese taste.”

Lee Kum Kee: A Century-Old Hong Kong Brand Gone Global

Founded in 1888, Lee Kum Kee is a century-old Hong Kong brand that has evolved into an international condiment giant. While famous for its oyster sauce, Lee Kum Kee also excels in soy sauce production, particularly in creating blends that combine Chinese and Western flavors to meet diverse cooking needs.

Product Features and Taste Comparison

Qianhe Soy Sauce: Pure Brew, Healthy Choice

Qianhe emphasizes its “Zero-Additive” philosophy, producing sauces without preservatives, MSG, or artificial colors:

Taste Profile: Mellow and smooth, moderately salty with a sweet aftertaste
Popular Products: Qianhe Zero-Additive Soy Sauce, Qianhe Organic Soy Sauce
Ideal For: Health-conscious consumers who scrutinize ingredient lists

Qianhe’s Zero-Additive series is suitable for global export:

No MSG, artificial colors, preservatives, or flavor enhancers
Organic series made with certified organic ingredients
High umami content, with amino acid nitrogen levels exceeding the national premium standard (≥0.8g/100ml)
180-day natural fermentation for a richer flavor

Haitian Soy Sauce: Bold and Traditional

Haitian adheres to traditional sun-brewing methods, delivering a robust and aromatic sauce:

Taste Profile: Deep color, strong savory notes, pronounced saltiness
Popular Products: Haitian Superior Dark Soy Sauce
Ideal For: Households preparing traditional Chinese dishes

Pearl River Bridge Soy Sauce: Sweetness and Umami in Balance

Pearl River Bridge embodies the characteristics of Cantonese-style soy sauce:

Taste Profile: Notable sweetness, balanced umami, smooth texture
Ideal For: Those specializing in Cantonese cuisine or preferring a sweet and savory taste

Lee Kum Kee Soy Sauce: Innovative and Versatile

Lee Kum Kee combines traditional and modern flavors to cater to various culinary styles:

Popular Products: Lee Kum Kee Premium Light Soy Sauce, Light Salt Soy Sauce
Ideal For: Cooking enthusiasts who experiment with both Chinese and international dishes

Health Indicators Comparison

Sodium Content

Sodium levels are a critical health consideration:

Qianhe Low-Sodium Soy Sauce: Lowest sodium, approx. 482mg/10ml
Lee Kum Kee Light Salt Soy Sauce: Approx. 525mg/10ml
Pearl River Bridge Soy Sauce: Approx. 580mg/10ml
Haitian Regular Soy Sauce: Approx. 620mg/10ml

Additive Usage

Qianhe: Most products free from preservatives and artificial colors
Lee Kum Kee: Some products contain minimal preservatives, clearly labeled
Haitian: Traditional products include preservatives, though additive-free series are now available
Pearl River Bridge: Export products meet higher standards; domestic products comply with national regulations

Brewing Process and Natural Ingredients

All brands use traditional brewing methods, but Qianhe and Lee Kum Kee emphasize non-GMO ingredients and organic certifications in their premium product lines.

Usage Scenarios and Cooking Applications

Best Uses for Qianhe Soy Sauce

Cold dishes: Zero-additive feature preserves original food flavors
Healthy diets: Suitable for those prioritizing food safety
Baby food: Organic series is ideal for children
High-end cooking: Enhances dish quality with its rich flavor

Stir-Frying

Haitian: Ideal for bold, heavily seasoned dishes with excellent coloring
Qianhe: Best for light stir-fries to maintain natural taste
Lee Kum Kee: Versatile for both Chinese and Western dishes
Pearl River Bridge: Perfect for Cantonese-style stir-fries

Cold Dressings and Dips

Qianhe Zero-Additive: Healthier option for direct dipping
Pearl River Bridge: Sweetness complements white cut chicken dip
Lee Kum Kee: Offers a wide range of pre-mixed dipping sauces

Marinating

Haitian Dark Soy Sauce: Excellent for meat marinating and coloring
Lee Kum Kee: Diverse marinating sauces with unique flavors

Purchasing Advice and Summary

Choose the most suitable brand based on your needs:

Health-Conscious: Qianhe Zero-Additive series, with attention to sodium and ingredients
Traditional Chinese Cooking: Haitian offers great value and robust flavor
Cantonese Cuisine: Pearl River Bridge delivers authentic taste
Versatile Cooking: Lee Kum Kee provides a wide range for various dishes

International Food Additive Regulations

EU Requirements:

Soy sauce containing MSG, I+G, or HG additives is not recommended for export; Zero-Additive series like Qianhe’s is ideal.
Only caramel color, potassium sorbate, and sucralose are permitted in limited quantities.
“Reduced salt” claims require at least 25% reduction; other nutrient claims need 30% change.
Vinegar with additives other than caramel color is not recommended for export.

US Requirements:

Disodium ribonucleotides not permitted; products with MSG or defatted soybeans are discouraged.
“Zero sugar” claims must also be “low energy.”
“Reduced salt/sodium” claims require at least 50% reduction.

Singapore:

Additives approved under GMP are allowed, but soy sauce with potassium sorbate or sucralose is permitted.
Vinegar containing potassium sorbate cannot be exported.

Canada:

No restrictions on soy sauce or cooking wine ingredients.
Vinegar must contain 4.1-12.3% acetic acid; additives beyond caramel color are discouraged.

Australia & New Zealand:

Vinegar must contain ≥4% acetic acid; potassium sorbate is not allowed.
No strict limits on soy sauce additives.

Malaysia:

Sucralose is prohibited in soy sauce; vinegar with potassium sorbate is banned.
Compliance with CAC standards is recommended for certain products.

CAC Standards:

Vinegar must not contain potassium sorbate.
Soy sauce must not contain sucralose.
Oyster sauce must not contain xanthan gum.

Russia:

Soy sauce may contain potassium sorbate, sucralose, MSG, and nucleotides, but caramel color is discouraged.
Vinegar with caramel color is allowed, but potassium sorbate is not recommended.

Note: Pay attention to the limits on flavor enhancers!
Qianhe’s Zero-Additive series meets all international export requirements.

Attached is the Qianhe product catalog, categorized for home and commercial use. Contact us for pricing.

This analysis is based on publicly available market information and product ingredient lists. Actual experiences may vary depending on personal taste preferences. We recommend trying small packages before making a long-term purchase decision.