 | This article needs additional citations for verification. (September 2018) |
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| Type | Soy sauce |
|---|---|
| Place of origin | China |
| Associated cuisine | |
In Chinese cuisine, dark soy sauce (Chinese: 老抽; pinyin: lǎo 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 lǎo 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]
- ^ a b Spiegel, Alison (8 April 2014). "Are You Using The Right Soy Sauce? Here's How To Find Out". HuffPost. Retrieved 15 September 2018.
- ^ a b c d Fuller, Janet Rausa (2 November 2015). "The ultimate guide to soy sauce". Fox News. Retrieved 15 September 2018.
- ^ Akis, Eric (26 January 2012). "The light and dark sides of soy sauce". Vancouver Sun. Archived from the original on 15 September 2018. Retrieved 15 September 2018.
- ^ Parkinson, Rhonda (26 February 2018). "7 Popular Types of Soy Sauce". The Spruce Eats. Retrieved 15 September 2018.