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Dark soy sauce

Type	Soy sauce
Place of origin	China
Associated cuisine	Chinese cuisine
[REDACTED] Media: Dark soy sauce

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. As the Chinese name lǎo chōu (lit. 'old extract') suggests, it is also aged longer. It is often sweetened by adding molasses or other sweetening agents. Dark soy sauce is often used in stews, stir-fries, and sauces. It is used in dishes requiring colours, such as red-cooked dishes.

Name

The Chinese word lǎo chōu (Chinese: 老抽), meaning "old extract", is shortened from the word lǎo tóu chōu (simplified Chinese: 老头抽; traditional Chinese: 老頭抽), meaning "old man extract". It contrasts with shēng chōu (Chinese: 生抽) or "raw extract", usually referred to as "light soy sauce" in English sources.

See also

• Soup soy sauce
• Sweet soy sauce

References

1. ^ Spiegel, Alison (8 April 2014). "Are You Using The Right Soy Sauce? Here's How To Find Out". HuffPost. Retrieved 15 September 2018.
2. ^ 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.
5. ^ Hu, Shiu-ying (2005). Food plants of China. Hong Kong: The Chinese University Press. p. 34. ISBN 962-201-860-2. Retrieved 15 September 2018.

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