Soy Sauce

Soy sauce is made from fermented soy beans, roasted grain, wheat flour, water, and salt.  It is invented by the Chinese approximately two thousand years ago, and there are two main types of soy sauce: light and dark soy sauce.

Soy sauce

Opaque, and dark brown in color, light soy sauce is the main soy sauce used for seasoning in Chinese cooking, it is more salty than the dark one, thus more often used in Chinese cooking.

Dark soy sauce is darker in color than light soy sauce, but it is less salty than light soy sauce, so it is typically used to add color to dishes, or as a dipping sauce for dumplings and other foods.

You are lucky to find clearly labelled soy sauce in supermarkets when you trying to buy a light or dark soy sauce, usually you should pay much attention to the color to tell them apart, just hold the bottle up to the light, then light soy sauce is clear, while dark soy sauce is darker.

Store soy sauce at room temperature in a cold place.

The dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases.It is also rich in lactic acid bacteria.