Light soy sauce is a staple ingredient in Chinese cooking. It is made from soybeans, wheat, and salt, and has a thin, watery consistency. Unlike dark soy sauce, which is aged for a longer period and has a thicker texture, light soy sauce is used primarily for seasoning and marinating. It has a saltier and lighter taste than dark soy sauce and is commonly used in stir-fries, soups, and dipping sauces. It is also used as a condiment to add flavor to steamed vegetables, rice, and noodles. Light soy sauce is an essential ingredient in many Chinese dishes and is a must-have in any Chinese pantry.
From Dipping Sauces to Light and Dark Varieties: A Comprehensive Guide to Soy Sauce in Chinese Cooking
Learn everything you need to know about soy sauce in Chinese cooking, from the different types of dipping sauces to the characteristics of light and dark soy sauce.
