Chinese Soy Sauce

Soy Sauce is widely used to add taste, flavour and colour to the food in Chinese Cooking. Chinese soy sauce is made mainly from soybeans going through a fermentation process. There are two main varieties and each has its own distinct taste, flavour and colour.

  1. Light soy sauce, which is lighter in colour but more salty. It is the most often used type in cooking and is also used for dipping.
  2. Dark soy sauce, which is darker in colour but less salty. It is used mainly during cooking and often used together with light soy sauce.

The following picture shows my favourite brand of light and dark soy sauce that I used at home and in my cooking classes.

Below is the Szechuan Sweet and Sour Pork Ribs which is one of the dishes I’ll teach in the Simple-y Delicious cooking class. A proper blending of light soy sauce and dark soy sauce contributes to the rich taste, flavour and colour of the dish.