Dark soy sauce

This article is about Chinese dark soy sauce. For other dark-coloured soy sauces, see Soy sauce.
Dark soy sauce
TypeSoy sauce
Place of originChina
Associated cuisine

In Chinese cuisine, dark soy sauce (Chinese: 老抽; pinyin: lǎo chōu) is a dark-coloured soy sauce used mainly for adding colour and flavour to dishes. It is richer, slightly thicker, and less salty than other types of soy sauce.[1][2][3] As the Chinese name lǎo chōu (lit. 'old extract') suggests, it is also aged longer.[2] It is often sweetened by adding molasses or other sweetening agents.[1][2] Dark soy sauce is often used in stews, stir-fries, and sauces.[2] It is used in dishes requiring colours, such as red-cooked dishes.[4]

  1. ^ a b Spiegel, Alison (8 April 2014). "Are You Using The Right Soy Sauce? Here's How To Find Out". HuffPost. Retrieved 15 September 2018.
  2. ^ a b c d Fuller, Janet Rausa (2 November 2015). "The ultimate guide to soy sauce". Fox News. Retrieved 15 September 2018.
  3. ^ Akis, Eric (26 January 2012). "The light and dark sides of soy sauce". Vancouver Sun. Archived from the original on 15 September 2018. Retrieved 15 September 2018.
  4. ^ Parkinson, Rhonda (26 February 2018). "7 Popular Types of Soy Sauce". The Spruce Eats. Retrieved 15 September 2018.