Light Soy Sauce (Sheng Chou)
The absolute base of the Chinese dining table! Basic soy sauce with a salty flavor
Description
The most common soy sauce forming the base of seasoning (saltiness and umami) in Chinese cuisine. Similar to Japanese light soy sauce but slightly darker with a stronger soybean umami. Distinguished from 'Lao Chou' (for color), it builds the flavor skeleton for all stir-fries, soups, and dips.
Classification: Everyone, Condiment, Basic Seasoning, Soy Sauce, Guangdong Province, Salty, Essential
Shops selling Light Soy Sauce (Sheng 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
- Water
- Sugar(trace)
Instructions
- [Typical Uses]
- Use as the basic seasoning for all stir-fries like Pepper Steak or Mapo Tofu.
- Use raw as a dipping sauce for Xiaolongbao or dumplings.
- Add to soups or cold salads to supplement saltiness and amino acids.
- Simply substituting JP soy sauce with this makes dishes instantly Chinese.
Learn more Substitutes, pairings, tips
Key spices
Sharp saltiness with strong、pure soybean umami and aroma
Substitutes at Japanese supermarkets
Can substitute with JP dark soy sauce (Chinese Sheng Chou has slightly stronger amino acid umami)
Pairing
All stir-fries / Dumpling dip
Trivia
'Sheng' means fresh/pure, and 'Chou' means to extract. The sweet seafood soy sauce 'Zheng Yu Chi You' poured over Cantonese steamed fish is also based on this Sheng Chou.
Eating tips & etiquette
More heat-resistant than JP soy sauce, its aroma survives the high heat of a wok. Splashing it down the wok side to extract the 'roasted soy aroma' (Jiang Xiang) is a basic Chinese cooking technique.
Allergen
Soybeans, Wheat