Seasoned Soy Sauce for Seafood (Zheng Yu Chi You)
海鮮料理の魔法のタレ！甘みとコクの「蒸し魚専用醤油」
Description
The dedicated seasoned soy sauce that dictates the flavor of the Cantonese masterpiece 'Qing Zheng Yu' (Steamed fish with scallion/ginger). 'Chi You' means soy sauce. Based on premium light soy, it blends rock sugar, wine, and yeast extract, highlighting 'sweetness' and 'umami' over saltiness.
Classification: Everyone, Condiment, Soy Sauce, For Seafood, Guangdong Cuisine, Sweet Soy, Essential
Shops selling Seasoned Soy Sauce for Seafood (Zheng Yu Chi You)
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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
- Water
- Sugar(heavy)
- Salt
- Yeast extract
- Caramel color
Instructions
- [Typical Uses]
- [The Royal Road]: Place julienned scallions on steamed white fish, splash with hot oil, then pour this soy sauce heavily around the edges.
- Pour over steamed scallops or shrimp with glass noodles.
- Drizzle over boiled greens to instantly make a Cantonese warm vegetable salad.
Learn more Substitutes, pairings, tips
Key spices
Lacks piercing saltiness; features a syrupy、thick sweetness and deep umami
Substitutes at Japanese supermarkets
Substitute by lightly boiling equal parts JP soy sauce, mirin, sugar, and water
Pairing
Qing Zheng Yu (Steamed Fish) / Boiled Lettuce
Trivia
Originally, chefs blended various seasonings for steamed fish, but brands like Lee Kum Kee commercialized it as 'Zheng Yu Chi You', allowing homes to easily recreate pro Cantonese seafood.
Eating tips & etiquette
It is a 'completed sauce' meant to be dumped directly over seafood. This is the true identity of the sauce on steamed fish in Chinese restaurants. Delicious even slightly thinned with water; exquisite just poured over rice.
Allergen
Soybeans, Wheat