This page is about Chinese dark soy sauce. For other dark-coloured soy sauces, see
Soy sauce.
Quick facts for kids
Dark soy sauce
 |
| Type |
Soy sauce |
| Place of origin |
China |
| Associated national cuisine |
|
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. As the Chinese name lăo chōu (lit. old extract) 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 (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". It contrasts with shēng chōu (Chinese: 生抽) or "raw extract", usually referred to as "light soy sauce" in English sources.
