Soy Sauce

Light soy sauce
Dark soy sauce
Thick soy sauce

There are many different types of soy sauce in China, with variations in flavor, color, and ingredients depending on the region and local cuisine. Some common types of soy sauce found in China include:

  1. Light soy sauce ( shēngchōu) – This is the most commonly used soy sauce in Chinese cuisine. It is thin, salty, and has a light brown color.
  2. Dark soy sauce ( lǎochōu) – This type of soy sauce is thicker and darker in color than light soy sauce. It is often used for color and to add depth of flavor to dishes.
  3. Mushroom soy sauce ( cǎogū lǎochōu) – This is a type of dark soy sauce that is infused with dried mushrooms for a rich, umami flavor.
  4. Double-fermented soy sauce ( shuāng tǒng jiàngyóu) – This type of soy sauce is made by fermenting soybeans twice, resulting in a deep, complex flavor.
  5. Thick soy sauce ( dòubàn jiàng) – This is a type of soy sauce that is thicker and sweeter than regular soy sauce. It is often used in Sichuan cuisine.
  6. Tamari soy sauce – While not a traditional Chinese soy sauce, tamari is a type of soy sauce that originated in Japan but is now widely used in Chinese cuisine as well. It is made with little or no wheat, resulting in a gluten-free option.