Sheng Chou (Light Soy Sauce)
味付けの主役！サッパリとした塩気の中華基本醤油
Description
China's other main soy sauce. Similar to Japanese light soy sauce; thin and light in color, but sharp in saltiness and soy umami. The absolute foundation for 'flavoring' in Chinese cooking.
Classification: Everyone, Condiment, Flavor Base, Refreshing
Shops selling Sheng Chou (Light Soy Sauce)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Wheat flour
- Salt
- Water
- Sugar
Instructions
- [Authentic Usage]
- (Stir-fry Base) Add about
- tbsp to flavor stir-fried greens or meat where you don't want to darken the ingredients' natural colors.
- (Cold Dish Dressing) Use as the base for dressings with black vinegar, sesame oil, and garlic when making smashed cucumbers or tofu skin salads.
- (Dipping Sauce) Excellent straight from the bottle as a dip for boiled dumplings or steamed chicken. Transmits a more direct soy aroma than Japanese soy sauce.
Learn more Substitutes, pairings, tips
Key spices
Fresh soy umami and sharp saltiness
Substitutes at Japanese supermarkets
Japanese light soy sauce (or regular soy sauce)
Pairing
Stir-fried greens / Cold dish dressings
Trivia
[Trivia] 'Sheng' means the first extraction (first press). Less sweet and sharper in salt than Japanese soy sauce, perfectly tightening the flavors of greasy Chinese dishes.
Eating tips & etiquette
[Unique Eating] In the kitchen, chefs flawlessly control the look and taste of a dish by juggling two soy sauces: 'Lao Chou' for coloring, and 'Sheng Chou' for flavoring.
Allergen
Soybeans, Wheat