Different types of soy sauce
There are so many types of soy sauces available that differ according to factors such as raw ingredients used, production time, and region. Here are some of the most common and popular types used in Hong Kong and neighbouring Asian nations.
Light soy sauce
When the umbrella term soy sauce is used, this type is usually what is meant. As the name implies, light soy sauce is lighter in colour and less strong in flavour, best used for general seasoning and fine-tuning the flavours of dishes. You’ll often see the terms “gold label” and “silver label” on bottles in shops, which respectively refer to second and third extractions. The further the extraction, the less intense the flavour, and therefore the more affordable the sauce. Every Chinese household will have a bottle or two in their pantry.
First-draw soy sauce
If the ubiquity of soy sauce is compared to the use of olive oil in Western kitchens, then first-draw is the extra virgin olive oil of the soy sauce world. First-draw or first-extract refers to the sauce that is collected when the soybeans are fermented for the first time; the resulting soy sauce is of finer quality with a richer taste. It is, of course, sold at a higher price point.
Dark soy sauce
Don’t let the intense colour of dark soy sauce intimidate you: This is essentially light soy sauce with sugar or molasses added, which is then further matured under sunlight. It is more sweet than salty and is used to give dishes a distinctive flavour (very good when paired with Hainan chicken, for example). Do note that this thick sauce will also make your food take on its colour, and everything will be dished up with a brown tint. If you’re going for aesthetics, dark soy sauce may not be your best bet.
Sweet soy sauce
This is made by combining light and dark soy sauces, then cooking together with sugar, onion, spring onion, shallots, and other such herbs. It strikes a nice mid-point between sweet and salty and is handy to have for various dishes. Technically, you can make sweet soy sauce yourself and infuse it with flavours that you personally enjoy, but producers do sell this already pre-made.