Light soy sauce, with its salty and slightly sour flavor, thinner texture, and lighter color, is the norm in Chinese kitchens. Dark soy sauce, on the other hand, is deeper in color, more viscous ...

Dark soy sauce, like this traditional Chinese Pearl River Bridge version, has a deeper coloring and slightly thicker texture from being fermented longer than its light counterpart, and there are ...

To make four servings, you’ll need: 10 scallions (about 5 ounces), ends trimmed, sliced into 1-inch lengths, white and green ...

There are two main types of Chinese soy sauce. The more common one is light soy sauce. It’s light brown with a thin consistency. Dark soy sauce is thick and darker brown in color because of the ...

"Chinese and Japanese soy sauce ... water or caramelised to produce various grades and types – including dark soy sauce, which is sweeter and thicker. Sweet, light, and dark: when to use ...

While it's especially popular in Chinese and Japanese dishes ... and many different types of soy sauce exist. These include light, dark, seasoned, double fermented, tamari, sweetened and low ...

It was dark and syrupy ... “My parents used to blanch Chinese broccoli and pour oyster sauce over it; or they would combine oyster sauce with a pinch of sugar, soy sauce, and sesame oil ...