Soy sauce meat is widely spread.
In places like Jiangsu and Zhejiang, Wenzhou in the south, Shandong, Beijing, and even the entire North China Plain in the north, you can find soy sauce meat.
For example, the most famous Qing sauce meat in the Yanjing Region, though shrouded in mystery with many historical and celebrity buffs, is actually just soy sauce meat.
In the past, Qing sauce meat was made at Shandong restaurants, and the chefs there were accustomed to calling soy sauce "Qing sauce," hence the name Qing sauce meat.
At the time, the sauces used in restaurants, like soybean paste, dry yellow sauce, and sweet flour sauce, were all solid or semi-liquid, with only soy sauce being as thin as clear water. Nevertheless, the soy aroma was undiminished, which is why it was called Qing sauce.
In the Qing Dynasty, the foodie blogger Yuan Mei also referred to it as "autumn oil" in his "Suiyuan Food List," a term that puzzled modern food researchers.
