 | |
| Type | Soy sauce |
|---|---|
| Place of origin | China |
| Associatedcuisine | |
InChinese cuisine,dark soy sauce (Chinese:老抽;pinyin:lǎo chōu) is a dark-colouredsoy sauce used mainly for adding colour and flavour to dishes. It is richer, slightly thicker, and less salty than other types of soy sauce.[1][2][3] As the Chinese namelǎo chōu (lit. 'old extract') suggests, it is also aged longer.[2] It is often sweetened by addingmolasses or other sweetening agents.[1][2] Dark soy sauce is often used instews,stir-fries, andsauces.[2] It is used in dishes requiring colours, such asred-cooked dishes.[4]
| Chinese names | |
|---|---|
| Mandarin | |
| Chinese | 老抽 |
| Literal meaning | old extract |
| Hanyu Pinyin | lǎo chōu |
| Bopomofo | ㄌㄠˇㄔㄡ |
| Wade–Giles | lao3 ch'ou1 |
| Yale Romanization | lǎu chōu |
| IPA | [làʊ.ʈʂʰóʊ] |
| Cantonese | |
| Traditional Chinese | 老抽 |
| Yale Romanization | lóuh chāu |
| Jyutping | lou5 cau1 |
| IPA | [lɔw˩˧.tsʰɐw˥] |
The Chinese wordlǎo chōu (Chinese:老抽), meaning "old extract", is shortened from the wordlǎo tóu chōu (simplified Chinese:老头抽;traditional Chinese:老頭抽), meaning "old man extract".[5] It contrasts withshēng chōu (Chinese:生抽) or "raw extract", usually referred to as "light soy sauce" in English sources.[5]
 | This article related to Chinese cuisine is astub. You can help Wikipedia byexpanding it. |
