Dark soy sauce


In Chinese cuisine, dark soy sauce 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. As the Chinese name lăo chōu suggests, it is also aged longer. It is often sweetened by adding molasses or other sweetening agents. Dark soy sauce is often used in stews, stir-fries, and sauces. It is used in dishes requiring colours, such as red cooked dishes.

Name

The Chinese word lăo chōu, meaning "old extract", is shortened from the word lăo tóu chōu, meaning "old man extract". It contrasts with shēng chōu or "raw extract", usually referred to as "light soy sauce" in English sources.