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.[1][2][3] As the Chinese name lăo 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]

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Dark soy sauce

Type	Soy sauce
Place of origin	China
Associated national cuisine	Chinese cuisine Taiwanese cuisine
Cookbook: Dark soy sauce   Media: Dark soy sauce

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".[5] It contrasts with shēng chōu (Chinese: 生抽) or "raw extract", usually referred to as "light soy sauce" in English sources.[5]

See also

• Soup soy sauce
• Sweet soy sauce

References

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