The invention discloses a Cantonese-style high salt and diluting soy sauce fermentation process. The Cantonese-style high salt and diluting soy sauce fermentation process comprises the following stepsthat S1, soybeans are pretreated; S2, starter is propagated, specifically, after soybean broken materials, flour and strain powder are mixed, thick layer ventilation starter propagation is carried out to obtain Daqu; S3, mash is made, specifically, salt water is added into the Daqu to mix evenly to obtain soy sauce mash; S4, fermentation is carried out, specifically, the soy sauce mash is fermented; and S5, oil is drenched, specifically, raw soy sauce is obtained, in the step S4, in the fermentation process, bottom precipitation liquid generated by heating the normal raw oil is added to the soy sauce mash, and then the fermentation is continued. According to the Cantonese-style high salt and diluting soy sauce fermentation process, the bottom precipitation liquid generated by heating thenormal raw oil is added for promoting fermentation, so that the quality of raw soy sauce is ensured, the utilization rate of raw materials is improved, energy consumption is reduced, and the production costs are reduced. Compared with raw soy sauce prepared by a traditional fermentation process, the obtained raw soy sauce is red and bright in color, delicious and strong in taste, rich in sauce flavor, and the raw soy sauce is superior to the raw soy sauce prepared by the traditional fermentation process in physical and chemical, micro inspection and other aspects.