Soy Sauce

Chinese Soy Sauce

Chinese Soy Sauce primary ingredient is soy bean. It also contains, compared to other soy sauces relatively low amounts of other grains. There are two main varieties of Chinese soy sauce;

Light/fresh soy sauce (Shengchou) is thin, watery, salty tasting and dark brown in colour. It is the main soy sauce used for seasoning and itís more salt than sweet flavour is unmistakable to those familiar with it. Shengchou rarely affects the appearance of a dish and itís distinct, basic taste is often described as 'xian wei' or 'fresh taste'.

For those of a discerning palate, you may wish to move upto Touchou. Touchou is a premium light soy sauce made from the first pressing of the soybean. Touchou commands a premium price, but the subtle differences are noticeable and the better taste is worth the extra cost.

There is also the classification Shuanghuang. This refers to the double fermentation process employed, that adds further complexity to the flavour. You would usually these latter two more delicate types for dipping.

Dark/old soy sauce (Laochou) is a darker and slightly thicker soy sauce, used to add color and flavour to a dish. Laochou is aged longer and molasses is added to give it, its distinctive appearance. Laochou is mainly used during cooking since its richer, slightly sweeter, and less salty flavour develops under heating.

Dark soy sauce is partly In traditional Chinese cooking you use either dark or light soy sauce, or a mixture of both. It all depends on what flavour and colour the dish requires. There is also the Thick soy sauce Jiangyougao. Jiangyougao is a dark soy sauce that has starch and sugar added to the ingredients. Jiangyougao is not usually used for cooking with, but as a dipping sauce or poured direct on to food.