“…Of course, the health care functions of da‐jiang also aroused widespread concern. Many studies have shown that da‐jiang has the abilities of inhibiting cholesterol, antitumor, lowering blood pressure, removing radioactive substances, preventing gastric ulcer, and antioxidant (Jung, Park, & Park, ; Kim, Kim, Jung, Park, & Kim, ). Conventional da‐jiang is generally made according to the following methods: soybeans are soaked and steamed to make bricks, then naturally ferment for 1 to 2 months, next mixed the fermented bricks with salt water in a certain ratio, stir daily and ferment for 1 to 2 months, finally we can get delicious da‐jiang (Lee et al., ).…”