Dark soy sauce

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]

Dark soy sauce
TypeSoy sauce
Place of originChina
Associated national cuisine

Name

Chinese names
Mandarin
Chinese老抽
Literal meaningold extract
Hanyu Pinyinlăo chōu
Bopomofoㄌㄠˇㄔㄡ
Wade–Gileslao3 ch'ou1
Yale Romanizationlău chōu
IPA[làu.ʈʂʰóu]
Cantonese
Traditional Chinese老抽
Yale Romanizationlóuh chāu
Jyutpinglou5 cau1
IPA[lo̬u.tsʰɐ́u]

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. 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. 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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