Chinese soy sauce (酱油) is the most essential condiment in Chinese cooking — fermented soybeans and wheat providing the deep, savory, umami backbone of virtually all savory Chinese dishes.
Types of Soy Sauce
Light Soy Sauce (生抽): Most commonly used — thin, salty, for seasoning during cooking.
Dark Soy Sauce (老抽): Thicker, sweeter, darker — used primarily for color, giving dishes rich brown color.
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Premium Soy Sauce (蒸鱼豉油): Special sauce for steaming fish — slightly sweeter and more refined.
How Soy Sauce Is Made
Made by fermenting soybeans and wheat in salt solution for several months to over a year. Best soy sauces are naturally brewed for 1-2 years.
Discover more in our Chinese Food Complete Guide.
