Dark Soy Sauce (Lao Chou)
The food sparkles black! Gachi Chinese "Teri and Coloring" Magic
Description
A thick soy sauce used for 'coloring' in Chinese cuisine. Regular soy sauce (Sheng Chou) is further aged and thickened with caramel. It has lower salt content and imparts deep depth and a mouth-watering 'dark red glaze' (Tang Se) to dishes. Essential for braised pork and fried rice.
Classification: Everyone, Condiment, Basic Seasoning, Soy Sauce, Guangdong Province, Coloring, Glazing
Shops selling Dark Soy Sauce (Lao Chou)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Wheat
- Salt
- Sugar
- Caramel color
Instructions
- [Typical Uses]
- Add a small amount to braised pork belly (Hong Shao Rou) or stews for coloring.
- Dye fried rice or Shanghai fried noodles a mouth-watering roasted brown.
- Drizzle a dash at the end of stir-fries to add gloss and glaze. *It does not add much saltiness; adjust salt with Sheng Chou (light soy) or salt.
Learn more Substitutes, pairings, tips
Key spices
Faint sweetness、caramel aroma、and thick、rich depth
Substitutes at Japanese supermarkets
Substitute by mixing JP Tamari soy sauce with a dash of black molasses or caramel
Pairing
Hong Shao Rou (Braised Pork) / Shanghai Fried Noodles
Trivia
Chinese soy sauce is broadly divided into two: 'Sheng Chou' for saltiness and 'Lao Chou' for color. Every Chinese home always stocks these two bottles side-by-side.
Eating tips & etiquette
Rarely used raw as a dip like Japanese soy sauce; it is strictly for 'cooking and heating'. A magical seasoning where just a few drops instantly change a dish into an 'authentic Chinese color'.
Allergen
Soybeans, Wheat