At that time, a man named Cui Shi wrote a book "Four People's Monthly Orders", which recorded that "the sauce can be made in the first month". In ancient times, soy sauce was a by-product of sauce making, and because beans were the main raw materials, people referred to soy sauce as "bean sauce clear" or "sauce clear" after Wei and Jin Dynasties. There is a method of curing meat with bean paste in Qi Yaomin's Book by Jia Sixie in the Northern Wei Dynasty. It is recorded in Sun Simiao's Qian Jin Fang in the Tang Dynasty: "Make the dog bite and get rid of the bean paste"; Finger pain, clear sauce and honey warm coating. However, with the wonderful development of language, this black-red liquid has been dubbed "oil" for some reason since the Song Dynasty. Lin Hong, a poet in the Song Dynasty, wrote Confessions in a Mountain Residence, and mentioned the word "soy sauce" many times when talking about cooking. Li Shizhen's Compendium of Materia Medica in Ming Dynasty is also called "soybean oil". Probably because the name of soybean oil is easily mixed with the oil squeezed from soybeans. Therefore, soy sauce was finally accepted by people in most parts of China and was officially named.