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Originated from ancient China, soy sauce (酱油) is considered almost as old as soy paste (酱) which appeared in Western Han dynasty and was listed at Mawangdui^[1]^[2]. There are several potential precursors of soy sauce that are associated products with soy paste, among of which the earliest one is Qing Jiang (清酱) invented in 40 AD listed in Si Min Yue Ling (四民月令)^[3]. Others are Jiang Qing (酱清), Chi Zhi (豉汁) and Zhi Qing (豉清) which are recorded in Qi Min Yao Shu (齐民要术) in 540 AD^[3]. By the time of Song dynasty, the term soy sauce(酱油) had become the accepted name for the liquid condiment, which were documented in two books: Shan Qing Jia Gong (山家清供)^[4] and Pu Jiang Wu Shi Zhong Kui Lu (浦江吴氏中馈录)^[5].

^ Hsing-Tsung, Huang (2000). Joseph Needham: Science and Civilisation in China, Vol.6, Part 5. Cambridge University Press. p. 341. ISBN 0521652707.
^ 调料文化：酱油的由来
^ ^a ^b Hsing-Tsung, Huang (2000). Joseph Needham: Science and Civilisation in China, Vol.6, Part 5. Cambridge University Press. pp. 358–359. ISBN 0521652707.
^ 山家清供
^ 浦江吴氏中馈录

[1] Hsing-Tsung, Huang (2000). Joseph Needham: Science and Civilisation in China, Vol.6, Part 5. Cambridge University Press. p. 341. ISBN 0521652707.

[2] 调料文化：酱油的由来

[needham2000-3] Hsing-Tsung, Huang (2000). Joseph Needham: Science and Civilisation in China, Vol.6, Part 5. Cambridge University Press. pp. 358–359. ISBN 0521652707.

[4] 山家清供

[5] 浦江吴氏中馈录

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