| Dark soy sauce | |
| Type: | Soy sauce |
| Country: | China |
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.[1] [2] [3] As the Chinese name 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.[4]
| Chinese names | |
| Name1: | Mandarin |
| C: | 老抽 |
| L: | old extract |
| P: | lǎo chōu |
| W: | lao3 ch'ou1 |
| Myr: | lǎu chōu |
| Bpmf: | ㄌㄠˇㄔㄡ |
| Also Known As: | Cantonese |
| T2: | 老抽 |
| Y2: | lóuh chāu |
| J2: | lou5 cau1 |
| Hide: | no |
The Chinese word (Chinese: 老抽), meaning "old extract", is shortened from the word, meaning "old man extract".[5] It contrasts with (Chinese: 生抽) or "raw extract", usually referred to as "light soy sauce" in English sources.