Lao Chou Wang (Dark Soy Sauce)
真っ黒なのに塩っぱくない！ルーウェイに必須の「色付け醤油」
Description
China has two main soy sauces. 'Lao Chou' (Dark Soy) is heavily aged and mixed with caramel, creating a thick, pitch-black liquid. Low in salt, used purely to paint food a beautiful amber glaze.
Classification: Everyone, Condiment, Coloring Exclusive, Rich Glaze
Shops selling Lao Chou Wang (Dark Soy Sauce)
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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 flour
- Salt
- Sugar
- Caramel color
Instructions
- [Authentic Usage]
- (Braises) Add 1-
- tbsp to the broth when making braised pork belly (Hong Shao Rou) or duck neck Luwei. This dyes the meat an appetizing dark mahogany/black.
- (Fried Rice/Noodles) Drizzle around the edge of the wok when making Shanghai fried noodles or dark fried rice to impart a charred-caramel aroma and a stunning professional color.
- Use regular soy (Sheng Chou) or salt for actual flavor; use this strictly as 'paint' for color.
Learn more Substitutes, pairings, tips
Key spices
Sweet aroma of charred caramel and deep richness
Substitutes at Japanese supermarkets
Japanese Tamari soy sauce + a little black sugar syrup
Pairing
Braised Pork Belly / Shanghai Fried Noodles
Trivia
[Trivia] When Gachi-Chuka chefs make fried rice, they drop in just a bit of Lao Chou. The 'appetizing glossy black sheen' impossible to achieve with Japanese soy sauce is its magic.
Eating tips & etiquette
[Unique Eating] NEVER used as a 'dipping sauce' for sashimi or dumplings (because it's thick and sweet). It must be heated in the wok/pot to fix the color onto the food.
Allergen
Soybeans, Wheat