The Versatile Trio: Light Soy Sauce, Dark Soy Sauce, and Soybean Sauce

The world of soy sauce is full of diversity, and Light Soy Sauce, Dark Soy Sauce, and bean paste are an important part of this diversity. This article will explore the unique properties among these three and their diverse uses in cooking.

Light soy sauce usually has a light yellow color and tastes salty and delicious. It is commonly used in cooking to provide a salty flavor to dishes without significantly changing color.

Dark soy sauce often has a dark brown color and a thicker texture. It is often used to add color and depth, giving dishes a blended texture.

Doubanjiang is made from fermented soybeans and wheat and has a complex salty taste and flavor. It's especially common in Sichuan and spicy dishes.

Applications in cooking:

Light soy sauce is ideal for stir-frying, soups and pickling, adding a deep, salty flavor to foods.
Dark soy sauce is commonly used for grilling, braised vegetables and steaming, bringing a dark and rich flavor to food.
Doubanjiang is commonly used in Sichuan cuisine, spicy cooking and as a condiment.