Soy sauce, dark soy sauce and soy sauce are all traditional Chinese seasonings, and their differences mainly lie in the production process, color, taste and usage.

Different production processes:

Soy sauce is made from soybeans as the main raw material, through a series of processing (including fermentation, extraction and concentration).

Lao Soya Sauce, on the other hand, is processed and refined again on the basis of Raw Soya Sauce, usually after a long period of drying and aging to give it a darker color and rich taste.

Soy sauce, on the other hand, is a condiment in the broadest sense of the word, combining the characteristics of both soy sauce and dark soy sauce, while adding other seasonings such as sugar and salt to create a variety of soy sauces with rich flavors.

Color:

The color of soy sauce is relatively bright and transparent;

The color of dark soy sauce is relatively darker, and you may even know that soy sauce is a godsend for "stir-frying to get darker";

The color of soy sauce varies by brand and process. The color of soy sauce varies depending on the brand and process, but most are darker.

The taste also varies:

Soy sauce is fresh, light and fragrant;

Lao Soy Sauce is more layered, and in addition to being darker in color, it is often sweetened with syrups or other flavor enhancers to increase its freshness and complexity;

Soy Sauce is more intense, and has a deeper impact on the color and texture of ingredients;

Soy Sauce is more concentrated, and has a deeper impact on the color and texture of the ingredients. depth of flavor.

There are also differences in uses:

Soy sauce is primarily used to flavor dishes cooked in liquids or at low temperatures such as steaming, poaching, and shabu-shabu in order to preserve as much as possible the natural flavors of the raw materials;

Lao Soy Sauce is primarily used in braising, simmering, poaching, and boiling and simmering cooking techniques in order to add color and flavor to the dishes;

Soy sauce, on the other hand, is widely used in a variety of Chinese dishes, both as a substitute for soy sauce as a condiment and for dark soy sauce as a color regulator.

Summary:

While light soy sauce, dark soy sauce, and soy sauce are all made from fermentation, extraction, and juice extraction using soybeans as the base ingredient, they present a more pronounced difference due to the treatment process and different additives. When used, they should be selected according to different ingredients and cooking methods.