Dark soy sauce

Dark soy sauce
Type Soy sauce
Place of origin China
Associated national cuisine

In Chinese cuisine, dark soy sauce (Chinese: 老抽; pinyin: lăo 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 lăo 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]

Name

Chinese names
Chinese 老抽
Literal meaning old extract
Hanyu Pinyin lăo chōu
Bopomofo ㄌㄠˇㄔㄡ
Wade–Giles lao3 ch'ou1
Yale Romanization lău chōu
IPA [làu.ʈʂʰóu]
Cantonese
Traditional Chinese 老抽
Yale Romanization lóuh chāu
IPA [lo̬u.tsʰɐ́u]
Jyutping lou5 cau1

The Chinese word lăo chōu (Chinese: 老抽), meaning "old extract", is shortened from the word lăo tóu chōu (simplified Chinese: 老头抽; traditional Chinese: 老頭抽), meaning "old man extract".[5] It contrasts with shēng chōu (Chinese: 生抽) or "raw extract", usually referred to as "light soy sauce" in English sources.[5]

See also

References

  1. 1 2 Spiegel, Alison (8 April 2014). "Are You Using The Right Soy Sauce? Here's How To Find Out". HuffPost. Retrieved 15 September 2018.
  2. 1 2 3 4 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. Retrieved 15 September 2018.
  4. ↑ Parkinson, Rhonda (26 February 2018). "7 Popular Types of Soy Sauce". The Spruce Eats. Retrieved 15 September 2018.
  5. 1 2 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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