@benedict-thompso

Chinese soy sauce is brewed in two primary ways: light and dark. Made from the first press of fermented soybeans and aged anywhere from days to months, light soy sauce is thinner and saltier than dark soy and is used in everyday cooking for a pop of flavour. Alternatively, dark soy is made at the end of the pressing process. It is thick, dark and sweet, as it often includes molasses or caramel. It's used sparingly to add colour and roundness to dishes like stir-fries, braises and marinades.

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